Fruit flavor dried pork, and preparation method thereof

A technology for pork jerky and mellow aroma, applied in the field of food processing, can solve the problems of restricting the development of pork jerky, pork jerky, and poor color, and achieves the effects of evenly marinating, fluffy and soft minced meat, and sweet and sour taste.

Inactive Publication Date: 2017-07-04
广西神龙王农牧食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the fact that the jerky produced by the traditional process is easy to be hardened and dehydrated during cooking and baking, the product is too dry, hard, inelastic, poor in taste, difficult to chew, and poor in color; almost all jerky is added in the pr...

Method used

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  • Fruit flavor dried pork, and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0038] The selenium-enriched health-preserving black bean noodles produced in this embodiment are made of the following raw materials in parts by weight: 150 parts of pork foreleg, 60 parts of marinade, 20 parts of lemon, 10 parts of tomato, 10 parts of carrot, 10 parts of mandarin orange, 10 parts of sweet-scented osmanthus, 10 parts of loofah, 3 parts of gardenia, 3 parts of Nansha ginseng, 3 parts of gotu kola, 5 parts of chrysanthemum, 5 parts of loquat leaf, 2 parts of garlic, 2-7 parts of ginger, 15 parts of olive oil and appropriate amount of water Wherein, the pickling material is made up of the raw material of following weight part: 2 parts of peanut oils, 1 part of grass fruit, 3 parts of star anise, 1 part of cinnamon, 1 part of hawthorn, 1 part of phoenix seed, 1 part of Ophiopogon japonicus, 1 part of radish seed, 1 part of mulberry leaf, 1 part of salt, 2 parts of soy sauce, 1 part of honey, 1 part of allspice powder and 1 part of fermented bean sauce; olive oil i...

Embodiment 2

[0056] The selenium-enriched health-preserving black bean noodles produced in this embodiment are made of the following raw materials in parts by weight: 180 parts of pork foreleg, 75 parts of marinade, 25 parts of lemon, 12 parts of tomato, 12 parts of carrot, 12 parts of orange, 12 parts of sweet-scented osmanthus, 12 parts of loofah, 6 parts of gardenia, 6 parts of Nansha ginseng, 6 parts of gotu kola, 7 parts of chrysanthemum, 7 parts of loquat leaf, 2 parts of dried chili, 3 parts of garlic, 6 parts of ginger, 22 parts of olive oil and an appropriate amount of water; wherein, the marinade consists of the following raw materials in parts by weight: 4 parts of peanut oil, 2 parts of Cao Guo, 4 parts of star anise, 2 parts of cinnamon, 2 parts of hawthorn, 2 parts of phoenix seed, 2 parts of Radix Ophiopogon japonicus, radish seed 2 parts, 2 parts of mulberry leaves, 3 parts of salt, 3 parts of soy sauce, 3 parts of honey, 2 parts of five-spice powder, 1 part of chili powder,...

Embodiment 3

[0074] The selenium-enriched health-preserving black bean noodles produced in this embodiment are made of the following raw materials in parts by weight: 200 parts of pork foreleg, 90 parts of marinade, 30 parts of lemon, 15 parts of tomato, 15 parts of carrot, 15 parts of mandarin orange, 15 parts of sweet-scented osmanthus, 15 parts of loofah, 9 parts of gardenia, 9 parts of Nansha ginseng, 9 parts of gotu kola, 10 parts of chrysanthemum, 10 parts of loquat leaf, 3 parts of dried chili, 5 parts of garlic, 7 parts of ginger, 30 parts of olive oil and an appropriate amount of water; wherein, the marinade consists of the following raw materials in parts by weight: 5 parts of peanut oil, 3 parts of Cao Guo, 5 parts of star anise, 2.5 parts of cinnamon, 3 parts of hawthorn, 3 parts of phoenix seed, 3 parts of Radix Ophiopogon japonicus, radish seed 3 parts, 3 parts of mulberry leaves, 5 parts of salt, 4 parts of soy sauce, 5 parts of honey, 3 parts of five-spice powder, 1.5 parts ...

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Abstract

The invention provides fruit flavor dried pork, and a preparation method thereof, and belongs to the technical field of food processing. The fruit flavor dried pork is prepared from, by weight, 150 to 200 parts of pork shoulder, 60 to 90 parts of a salting material, 20 to 30 parts of lemon, 10 to 15 parts of tomato, 10 to 15 parts of carrot, 10 to 15 parts of ponkan, 10 to 15 parts of sweet osmanthus flower, 10 to 15 parts of towel gourd, 3 to 9 parts of fructus gardenia, 3 to 9 parts of radix adenophorae, 3 to 9 parts of centella asiatica, 5 to 10 parts of chrysanthemum morifolium, 5 to 10 parts of folium eriobotryae, 0 to 3 parts of dried chilli, 2 to 5 parts of garlic, 2 to 7 of ginger, 15 to 30 parts of olive oil, and an appropriate amount of water. According to the preparation method, the self-made salting material and olive oil are used, and a secret recipe is adopted, so that the effects of the above food raw materials are achieved preferably, the mouthfeel of the obtained fruit flavor dried pork is unique, and no adverse reaction is caused by eating of the fruit flavor dried pork; no harmful substances such as pigment or antiseptic is added, the fruit flavor dried pork is safe, is good for health, and is worthy of popularization.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a fruity and mellow pork jerky and a preparation method thereof. [0003] 【Background technique】 [0004] Pork, also known as porridge, is the meat of one of the main domestic animals, the pig family pig. Its nature and taste are sweet and flat, rich in protein and fat, carbohydrates, calcium, iron, phosphorus and other ingredients. Pork is the main non-staple food in daily life. It has the functions of tonifying deficiency and strengthening the body, nourishing yin and moistening dryness, and plumping the skin. Anyone who is weak after illness, postpartum blood deficiency, yellow and thin, can be used as a nourishing product. [0005] Pork is one of the common animal foods on people's tables, and its price is moderate, and it is the main source of people's intake of animal fat. Most of the eating methods of pork are fresh meat cooking at present, but the shelf...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/10
CPCA23V2002/00A23V2200/32A23V2200/30A23V2200/3262
Inventor 黄俊荣
Owner 广西神龙王农牧食品集团有限公司
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