Apple-flavor dried pork

Abstract

The invention relates to the technical field of food processing and particularly relates to apple-flavor dried pork. The apple-flavor dried pork is prepared from the following components in parts by weight: 200-300 parts of lean pork, 2-3 parts of cooking wine, 20-30 parts of salt, 2-3 parts of white sugar, 2-3 parts of star anise, 5-7 parts of edible glycerol, 10-20 parts of apple jam, 5-10 parts of apple pulp and 15-20 parts of seasonings. The invention provides the apple-flavor dried pork which has the advantages of apple aroma, unique flavor and good mouthfeel; traditional sensory acknowledgement of people on dried pork is changed; and moreover, a preparation method of the apple-flavor dried pork is simple, the production time is short, and industrial production can be realized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an apple-flavored pork jerky. Background technique [0002] At present, with the development of my country's economy, people have more and more diverse demands on the quality, safety, flavor and taste of pork jerky. However. The traditional jerky is the original flavor of pork jerky, with a single color and taste, and little change, and long-term eating makes people lose interest. The traditional pork jerky preparation method takes a long time to process, loses more nutrients, and is difficult to control the flavor of pork jerky, so it is not suitable for industrial production. [0003] Dried pork has gradually entered the consumer market due to the advantages of easy availability of raw materials and low prices. 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 will ...

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 will have a hard taste and poor color; and umami seasoning monosodium glutamate, and the addition of these substances has certain harm to human health. For example, too much hypoxia salt enters the blood and causes tissue hypoxia, and severe cases have dyspnea, coma, and convulsions; Salt is easily reduced to nitrite; excessive intake of monosodium glutamate can cause head, chest, back, and shoulder pain, and heating it above 120°C will generate sodium pyroglutamate, which has certain toxicity