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Preparation method of tea-fragrance dried pork

A technology of pork jerky and fragrance, which is applied in the direction of food science, etc., can solve the problems of not being able to meet the needs of consumers with different tastes of pork jerky, and achieve the effects of increasing food desire, increasing anti-oxidation level, and improving aroma

Inactive Publication Date: 2017-06-30
广西聚银牧业集团岭南客家陆川猪肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional pork meat products only have spicy and sweet and sour tastes, which cannot meet the needs of consumers with different tastes for pork jerky

Method used

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  • Preparation method of tea-fragrance dried pork
  • Preparation method of tea-fragrance dried pork
  • Preparation method of tea-fragrance dried pork

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Preliminary preparation:

[0042] Preparation of fermented liquid: by weight parts, 10 parts concentration is 10 6 Bifidobacterium suspension, 5 parts concentration is 10 6 The Lactobacillus suspension and 15 parts of vegetable juice were evenly mixed, sealed and fermented for 3 hours to obtain a fermented liquid.

[0043] Preparation of green tea powder: In parts by weight, 50 parts of dried green tea leaves and 3 parts of seaweed were mixed, and ground in a stone mill at a speed of 80 r / min for 3 hours to obtain green tea powder.

[0044] Preparation of green tea steeping liquid: by weight, 10 parts of honey, 6 parts of Chinese prickly ash, 3 parts of fragrant leaves, 5 parts of cinnamon, 9 parts of cooking wine, 5 parts of sea salt, 5 parts of mountain yellow bark, 17 parts of green tea powder, 6 parts of 1 part of cheese, 2 parts of lecithin and 55 parts of deionized water are evenly mixed, put into a high-pressure homogenizer, and homogenize for 15 minutes at ...

Embodiment 2

[0053] 1. Preliminary preparation:

[0054] Preparation of fermented liquid: by weight parts, 13 parts concentration is 10 7 Bifidobacterium suspension, 8 parts concentration is 10 8 The Lactobacillus suspension and 20 parts of vegetable juice were evenly mixed, sealed and fermented for 4 hours to obtain a fermented liquid.

[0055] Preparation of green tea powder: In parts by weight, 57 parts of dried green tea leaves and 4 parts of seaweed were mixed, and ground in a stone mill at a speed of 95 r / min for 5 hours to obtain green tea powder.

[0056] Preparation of green tea steeping liquid: by weight, 13 parts of honey, 8 parts of Chinese prickly ash, 3.5 parts of fragrant leaves, 6 parts of cinnamon, 11 parts of cooking wine, 8 parts of sea salt, 6 parts of mountain yellow bark, 20 parts of green tea powder, 8 parts of 1 part of cheese, 2 parts of lecithin and 60 parts of deionized water were evenly mixed, put into a high-pressure homogenizer, and homogenized for 16 minute...

Embodiment 3

[0065] 1. Preliminary preparation:

[0066] Preparation of fermented liquid: by weight parts, 13 parts concentration is 10 8 Bifidobacterium suspension, 7 parts concentration is 10 6 The Lactobacillus suspension and 22 parts of vegetable juice were evenly mixed, sealed and fermented for 5 hours to obtain a fermented liquid.

[0067] Preparation of green tea powder: In parts by weight, 66 parts of dried green tea leaves and 5 parts of seaweed were mixed, and ground in a stone mill at a speed of 85 r / min for 5 hours to obtain green tea powder.

[0068] Preparation of green tea steeping liquid: by weight, 14 parts of honey, 7 parts of Chinese prickly ash, 4 parts of fragrant leaves, 7 parts of cinnamon, 12 parts of cooking wine, 10 parts of sea salt, 6.5 parts of mountain yellow bark, 25 parts of green tea powder, 9 parts of After mixing one part of cheese, two parts of lecithin and 70 parts of deionized water evenly, put them into a high-pressure homogenizer, and homogenize fo...

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Abstract

The invention discloses a preparation method of tea-fragrance dried pork. The preparation method comprises the following steps: (1) performing beating and hammering treatment on pork; (2) performing fermentation treatment: mixing 100-150 parts by weight of pork after beating and hammering treatment with 50-100 parts by weight of fermentation liquor, and performing oxygen-free fermentation at the temperature of 4-7 DEG C for 12-20 h so as to obtain pork after fermentation treatment; (3) performing macerating and kneading treatment: putting the pork after fermentation treatment into green tea macerating liquor, performing pickling for 2-4 h, taking out the pickled pork, then applying a layer of green tea powder on the surface of the macerated pork, and then performing kneading at 2-5 DEG C for 45-60 min so as to obtain preprocessed pork; (4) performing baking treatment. According to the tea-fragrance dried pork prepared according to the preparation method disclosed by the invention, meat quality can be sufficiently softened, the elasticity of the meat quality can be maintained, the tea-fragrance dried pork contains rich tea fragrance, the tea-fragrance dried pork with completely new mouth feel can be brought for consumers, and the tea-fragrance dried pork is simple in technology and convenient to process and has broad market popularization prospects.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of making pork jerky, in particular to a method for preparing tea-flavored pork jerky. [0003] 【Background technique】 [0004] In recent years, the development of meat production has promoted the large-scale rise of the meat industry, and has also caused changes in the organizational form, product structure, technological progress, and consumption patterns of the meat processing industry. Pork jerky is a traditional meat Products, with the characteristics of high protein content, low fat content, easy preservation and convenient consumption, are deeply loved by modern consumers. However, traditional pork meat products only have spicy and sweet and sour tastes, which cannot meet the needs of consumers with different tastes for pork jerky. [0005] Green tea powder, green tea powder is a kind of superfine powder green tea, its color is emerald green, delicate, nutritious, healthy and natural. Using ultra-fine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/10
Inventor 黄祖东
Owner 广西聚银牧业集团岭南客家陆川猪肉制品有限公司
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