Pork strips and making method thereof

Abstract

The invention provides pork strips and a making method thereof, and belongs to the field of food processing. The making method of the pork strips comprises the following steps of firstly selecting lean pork and fat pork in proportion, thoroughly cleaning the selected lean pork and fat pork, putting the cleaned lean pork into an ultralow temperature instant freezer, performing freezing for 10-12min, then taking out the frozen lean pork, and unfreezing the taken-out lean pork with a microwave oven; mincing the unfrozen lean pork and the cleaned fat pork, then mixing the minced lean pork and the minced fat pork with seasoning spices consisting of salt, Chinese prickly ash, peppers, star anise, semen amomi cardamomi, hot peppers, rhizoma kaempferiae, fructus amomi villosi, citronella, orange tree leaves, dried ginger and Chinese cinnamon, performing uniform mixing, performing beating for 20-22min, and then adding auxiliary materials so as to obtain a mixture; wrapping the mixture with a fresh-keeping film, performing pickling at the temperature of minus 1 to 1 DEG C for 5-6h, then putting the pickled mixture into a mold, making the pickled mixture in the mold into a bar-shaped mixture, steaming the bar-shaped mixture in a manner of separating the bar-shaped mixture from water for 5-7min, and taking out the steamed bar-shaped mixture; and putting the taken-out bar-shaped mixture into a microwave oven, baking the bar-shaped mixture in the microwave oven for 5-6min, taking out the baked bar-shaped mixture, performing cooling to normal atmospheric temperature, and performing packaging in a vacuum-packaged manner so as to obtain the pork strips. The pork strips obtained by the invention are convenient to eat, good in mouth feel, nutritive and healthy, high in eating safety and delicately-fragrant in taste,, and has the efficacy of cleaning away fire and reducing blood lipid, and people do not have greasy feeling when eating the pork strips too much.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of food processing, in particular to a pork strip and a preparation method thereof. [0003] 【technical background】 [0004] With the development of the economy, the progress of the society and the acceleration of the pace of life, consumers' requirements for food are not only satiety and nutrition, but also pay more and more attention to the safety and convenience of food. At present, a variety of functional food products have come out, but the development and processing of meat products are still relatively small. There are pork products on the market such as pork strips, pork jerky, etc. Dried pork is one of the traditional Chinese meat products. It has good processing, good storability, convenient consumption and unique flavor, and is favored by consumers as an ideal food for travel, portability and leisure. [0005] In the process of making pork strips, in order to improve the color, aroma and taste of t...

AI Technical Summary

Problems solved by technology

[0005] In the process of making pork strips, in order to improve the color, aroma and taste of the food, adjust the nutritional composition of the food, and extend the shelf life of the food, the manufacturer often adds food additives such as compound phosphate, but there will be trace amounts of heavy metals such as arsenic, Lead, etc., long-term consumption will cause systemic chronic poisoning mainly including skin pigmentation loss, coloring, keratinization and canceration; there is also a certain amount of fluoride in food-grade compound phosphate, and low concentration of fluoride will cause Chronic poisoning and skeletal fluorosis reduce the calcium in the bones, leading to osteosclerosis and osteoporosis; and the pork strips currently sold in the market are single and unbalanced in nutrition. Long-term consumption will lead to uneven nutritional elements in the human body and affect Human health; therefore, there is an urgent need for a production method that can maintain the safety of pork products, so as to protect the interests of consumers to the greatest extent and meet the needs of today's consumer groups

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