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Preparation method of green cucumber flavored pork product, and pork product

A cucumber flavor and pork technology, applied in the field of food processing, can solve problems such as dryness, dull color, easy deformation of shape, etc., and achieve the effects of adjusting dietary balance, good appearance, and increasing desire for choice.

Active Publication Date: 2017-08-29
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the defects and deficiencies in the prior art, the primary purpose of the present invention is to provide a method for preparing cucumber-flavored pork products. The prepared cucumber-flavored pork products can well protect the color and shape of cucumber grains, thereby being able to Solve the problems of dull color, easy deformation and flattening of shape in traditional cucumber pork products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1: Cucumber Dried Pork

[0029] Dried pork with cucumber is made up of 500 parts by weight (1:9 ratio of fat juice and lean meat) pork, 70 parts by weight of cucumber, 25 parts by weight of rice wine, 3 parts by weight of salt, 15 parts by weight of white sugar, 15 parts by weight of glucose, 2 parts by weight White pepper powder in parts by weight, five-spice powder in 2 parts by weight, meat tenderizer powder in 0.5 parts by weight, monosodium glutamate in 1 part by weight, and silkworm chrysalis flavor base material in 2 parts by weight are prepared, comprising the following steps:

[0030] a) Pork processing: select the fresh high-quality peeled hind legs of the day, wash, drain, and grind with a meat grinder to obtain lean meat with a particle size of not less than 2mm; select the fresh high-quality snow-white peeled fat of the day Meat, washed, drained, minced with a meat grinder to obtain fatty meat juice; compounded according to the ratio of 1:9 for fatt...

Embodiment 2

[0035] Example 2: Pork Sticks with Cucumber

[0036] Cucumber pork sticks are made of 500 parts by weight (the ratio of fat juice to lean meat is 2:8) pork, 80 parts by weight of cucumber, 30 parts by weight of rice wine, 3 parts by weight of salt, 20 parts by weight of white sugar, 15 parts by weight of glucose, 2 parts by weight White pepper powder in parts by weight, five-spice powder in 2 parts by weight, meat tenderizer powder in 0.5 parts by weight, monosodium glutamate in 1 part by weight, and silkworm chrysalis flavor base material in 4 parts by weight are prepared, including the following steps:

[0037] a) Pork processing: select the fresh high-quality peeled hind legs of the day, wash, drain, and grind with a meat grinder to obtain lean meat with a particle size of not less than 2mm; select the fresh high-quality snow-white peeled fat of the day Meat, washed, drained, minced with a meat grinder to obtain fatty meat juice; compounded according to the ratio of 2:8 for...

Embodiment 3

[0042] Example 3: Cucumber Pork Diced

[0043] Cucumber and pork cubes are composed of 500 parts by weight (1:9 ratio of fat juice and lean meat) pork, 50 parts by weight of cucumber, 30 parts by weight of rice wine, 3 parts by weight of salt, 20 parts by weight of white sugar, 15 parts by weight of glucose, 2 parts by weight White pepper powder in parts by weight, five-spice powder in 2 parts by weight, meat tenderizer powder in 0.5 parts by weight, monosodium glutamate in 1 part by weight, and silkworm chrysalis flavor base material in 3 parts by weight are prepared, including the following steps:

[0044] a) Pork processing: select the fresh high-quality peeled hind legs of the day, wash, drain, and grind with a meat grinder to obtain lean meat with a particle size of not less than 2mm; select the fresh high-quality snow-white peeled fat of the day Meat, washed, drained, minced with a meat grinder to obtain fatty meat juice; compound according to the ratio of 1:9 between fa...

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PUM

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Abstract

The invention discloses a preparation method of a green cucumber flavored pork product, and a pork product. The green cucumber flavored pork product is prepared from 500 parts by weight of pork, 50 to 100 parts by weight of green cucumbers and 40 to 120 parts by weight of food seasoning. The preparation method comprises the following steps: a) treating pork; b) treating green cucumber granules; c) adding the green cucumber granules obtained in the step b) into the pickled pork obtained in the step a), stirring uniformly, performing setting treatment and then performing drying treatment; d) putting into an oven at 160 to 180 DEG C, baking for 2 to 5 minutes, continuously performing microwave treatment for 1 to 3 minutes, taking out, cooling, vacuumizing and packaging to obtain the pork product. According to the preparation method of the green cucumber flavored pork product, in the green cucumber granule treatment process, a mode for combining green protecting treatment with shaping treatment is adopted and a mode for combining freeze drying with hot-air drying is adopted simultaneously, so the colors and the shapes of the green cucumber granules in the obtained green cucumber flavored pork product can be protected well, the green cucumber flavored pork product can maintain good appearance, and the choose desire of customers is directly increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of cucumber-flavored pork products. Background technique [0002] As a snack food, pork products have the characteristics of beautiful appearance, unique flavor, delicate taste, rich nutrition, easy to carry and eat, and are very popular among consumers. With the improvement of living standards, people have more and more demands for the quality, safety, flavor and taste of pork products. [0003] Cucumber is a plant of Cucurbitaceae Cucurbitaceae. Cucumber is rich in protein, sugar, and vitamins. It can also beautify and nourish the skin, calm and remove dampness, astringe and eliminate skin wrinkles, and the effect is especially good for people with darker skin. Cucumber has a unique flavor, adding it to pork products can not only enrich the types of pork products, but also has great significance in meeting the needs of different groups of people. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L19/00
CPCA23V2002/00A23L13/428A23L13/70A23L19/03A23V2200/302
Inventor 穆利霞廖森泰邹宇晓林光月刘子放
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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