Flavor vegetable-pork product and preparation method thereof

A pork and vegetable technology, applied in food science and other fields, can solve the problems of low nutritional value, single product taste, monotonous product shape, etc., and achieve the effect of easy chewing and digestion, good taste and rich nutritional value

Inactive Publication Date: 2017-08-04
合肥慧明瀚生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional pork jerky is made of pork as the main raw material. The product has a single taste, a monotonous shape, a hard taste, and low nutritional value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A flavor vegetable pork product, comprising the following raw materials in parts by weight: 600 parts of pork leg, 300 parts of carrot, 15 parts of coriander, 20 parts of green onion, 10 parts of ginger slices, 80 parts of sweet potato starch, 5 parts of pepper granules, 6 parts of star anise 10 parts of cooking wine, 100 parts of rapeseed oil, 20 parts of chili noodles, 5 parts of cinnamon, 20 parts of refined salt, 10 parts of white sugar, 20 parts of balsamic vinegar, 15 parts of soy sauce, 12 parts of pepper, 5 parts of tangerine peel, 5 parts of dried hawthorn share.

[0036] The preparation method of the above-mentioned flavor vegetable pork product comprises the following steps:

[0037] (1) Material selection and pre-processing: select pork leg meat from strong pigs, remove impurities, remove tendons and grease, make the meat quality meet hygienic standards, cut into 5cm-6cm square diced pork; select fresh carrots, wash to remove impurities, cut into Diced and ...

Embodiment 2

[0044] A flavored vegetable pork product, comprising the following raw materials in parts by weight: 700 parts of pork leg meat, 400 parts of cucumber, 30 parts of coriander, 30 parts of scallion, 20 parts of ginger slices, 180 parts of potato starch, 10 parts of Chinese prickly ash granules, 9 star anise 20 parts of cooking wine, 200 parts of rapeseed oil, 30 parts of chili noodles, 8 parts of cinnamon, 30 parts of refined salt, 15 parts of white sugar, 30 parts of balsamic vinegar, 25 parts of soy sauce, 17 parts of pepper, 7 parts of tangerine peel, 7 parts of dried hawthorn share.

[0045] The preparation method of the above-mentioned flavor vegetable pork product comprises the following steps:

[0046](1) Material selection and pre-processing: select pork leg meat from strong pigs, remove impurities, remove tendons and grease, make the meat quality meet hygienic standards, cut into 5cm-6cm square diced pork; select fresh cucumbers, wash and remove impurities, cut into Di...

Embodiment 3

[0053] A flavor vegetable pork product, comprising the following raw materials in parts by weight: 700 parts of pork, 400 parts of wax gourd and cabbage, 400 parts of onion, 20 parts of coriander, 25 parts of scallion, 15 parts of ginger slices, 150 parts of raw powder, and 10 parts of prickly ash granules , 9 parts of star anise, 15 parts of cooking wine, 180 parts of rapeseed oil, 30 parts of chili powder, 8 parts of cinnamon, 25 parts of refined salt, 15 parts of sugar, 25 parts of balsamic vinegar, 25 parts of soy sauce, 15 parts of pepper, 7 parts of tangerine peel, 7 parts of dried hawthorn.

[0054] The preparation method of the above-mentioned flavor vegetable pork product comprises the following steps:

[0055] (1) Material selection and pre-processing: select pork leg meat from strong pigs, remove impurities, remove tendons and grease, make the meat quality meet hygienic standards, cut into 5cm-6cm square diced pork; select fresh winter squash, cabbage and onions, wa...

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PUM

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Abstract

The invention discloses a flavor vegetable-pork product, which contains the following raw materials: pork, carrots and other vegetables, and caraway, spring onion, ginger slice, cornstarch, Chinese prickly ash particles, anise, cooking wine, colza oil, chili powder, cinnamon, refined salt, white sugar, aromatic vinegar, sauce, ground pepper, tangerine peel and dried hawthorns. The flavor vegetable-pork product is balanced in meat and vegetables, abundant in nutrients, and popular in taste. The invention further provides a preparation method of the flavor vegetable-pork product. The preparation method comprises the following steps: firstly pickling pork, then stirring together with vegetables into stuffing, then putting into a mold with cartoon character shape and fixing and forming, finally baking to be cooked, cooling, sterilizing, and performing vacuum packaging, and thus obtaining the product. The pork product prepared by adopting the preparation method is safe to eat, good in mouth feeling, abundant and interesting in appearance, and easy to chew and digest, thus being a healthy and nutritional food suitable for both the old and the children.

Description

technical field [0001] The invention relates to the technical field of pork food processing, in particular to a flavor vegetable pork product and a preparation method thereof. Background technique [0002] Pork is the main non-staple food in daily life. Its price is moderate, its taste is sweet and flat, and it is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other ingredients. It is one of the important animal foods on people's tables. Pork fiber is relatively soft, with less connective tissue and more intermuscular fat in muscle tissue. Therefore, the meat tastes particularly delicious after cooking and processing. With the expansion of the application range of modern meat processing and preservation methods such as refrigeration and vacuum packaging, Pork jerky has become a common snack food for people. [0003] Traditional pork jerky is made with pork as the main raw material. The product has a single taste, a monotonous shape, a hard taste, and low...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L19/00
Inventor 徐仙峰
Owner 合肥慧明瀚生态农业科技有限公司
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