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Preparation method of cucumber-flavored pork product and pork product thereof

A technology of cucumber flavor and pork, which is applied in the field of food processing, can solve the problems of easily deformed shape, dry flat, dull color, etc., and achieve the effect of adjusting dietary balance, good appearance, and increasing the desire for choice

Active Publication Date: 2021-02-02
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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Abstract

The invention discloses a method for preparing a cucumber-flavored pork product and the pork product thereof. The cucumber-flavored pork product is prepared from 500 parts by weight of pork, 50-100 parts by weight of cucumber and 40-120 parts by weight of food seasoning , including the following steps: a) processing pork; b) processing cucumber granules; c) adding the cucumber granules obtained in step b) to the marinated pork obtained in step a), stirring evenly, and drying after performing shaping treatment ; d) Bake in an oven at 160-180°C for 2-5 minutes, continue to microwave for 1-3 minutes, take it out, cool it, and vacuum pack it. The preparation method of cucumber-flavored pork products of the present invention can well protect the prepared pork because of the combination of green protection treatment combined with solidification treatment and the combination of freeze-drying and hot-air drying during the processing of cucumber grains. The color and shape of the cucumber grains in the cucumber-flavored pork products make the cucumber-flavored pork products maintain a good appearance, thereby directly increasing consumers' desire for choice.

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 Patents(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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