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Processing method of pork with shiitake mushrooms

A processing method, pork technology, applied in the direction of freezing/cooling preservation of meat/fish, food science, etc., can solve the problems of unseen snack food, unfavorable human health, etc., to inhibit the growth of cancer cells, enhance cellular immunity, The effect of lowering blood fat

Inactive Publication Date: 2017-09-01
合肥绿益食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the pork snacks sold on the market will produce nitrite during processing and production. Regular consumption of this kind of food is not good for human health. At the same time, there are no snack foods that process and sell shiitake mushrooms and pork together.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A processing method of shiitake mushroom pork, comprising the following steps:

[0024] 1) Pork processing: Remove the fascia on the surface of the pork, divide the large pieces of pork into palm-sized pieces, put them in a steam pot and cook until they are broken. The obvious fascia is connected, and the center of the meat can be clearly separated by hand, but the muscle fibers will not spread out. Cool to room temperature, and then use a dicing machine to cut the pork into 0.7cm long, wide and high particles.

[0025] 2) Pork marinating: put the pork granules into the container, add 3% salt, 0.6‰ sodium D-isoascorbate, 0.56% ginger powder, 0.1% star anise powder, 0.1% prickly ash powder, When adding 0.1% five-spice powder and 0.4% vitamin B, mix the marinade evenly, then marinate layer by layer, sprinkle evenly with one layer of meat and one layer of marinade, and marinate for 10 hours at room temperature.

[0026] 3) Pork marinating: Put the pork into the marinated ...

Embodiment 2

[0035] A processing method of shiitake mushroom pork, comprising the following steps:

[0036] 1) Pork processing: Remove the fascia on the surface of the pork, divide the large pieces of pork into palm-sized pieces, put them in a steam pot and cook until they are broken. The obvious fascia is connected, and the center of the meat can be clearly separated by hand, but the muscle fibers will not spread out. Cool to room temperature, and then use a dicing machine to cut the pork into 0.7cm long, wide and high particles.

[0037] 2) Pork marinating: put the pork granules into the container, add 4% salt of pork weight, 1.2‰ sodium D-isoascorbate, 0.15% ginger powder, 0.2% star anise powder, 0.3% prickly ash powder, When adding 0.4% five-spice powder and 0.1% vitamin B, mix the marinade evenly, then marinate layer by layer, sprinkle evenly one layer of meat and one layer of marinade, and marinate for 20 hours at room temperature.

[0038] 3) Pork marinating: Put the pork into the ...

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PUM

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Abstract

The invention discloses a processing method of pork with shiitake mushrooms. The processing method of the pork with the shiitake mushrooms comprises the following steps: 1), treating pork; 2), marinating the treated pork; 3), stewing the marinated pork in soy sauce; 4), treating shiitake mushrooms; 5), carrying out mixing and rolling, namely putting the stewed pork and shiitake mushroom granules into a rolling machine according to proportion, and carrying out rolling and uniform mixing together; 6), carrying out partial freezing, namely performing partial freezing on the rolled pork obtained in the step 5) at an ambient temperature of 1-3 DEG C below zero for controlled time of 8-24 hours, and adopting vacuum packages so as to isolate oxygen; 7), carrying out rapid freezing; and 8), preserving the rapidly frozen meat products at an ambient temperature of 15-20 DEG C below zero in the shade for 10-25 days so as to obtain the pork with the shiitake mushrooms. According to the processing method, the pork and the shiitake mushrooms are processed by adopting a partial freezing technology so as to avoid defects of low-temperature freezing, namely damages on cells and tissue structures; moreover, disadvantages of freezing, namely metabolic aging of cells and tissues, are also overcome so as to fully preserve nutrients of the shiitake mushrooms in the pork.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to a processing method of shiitake mushroom pork. Background technique [0002] Pork is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for growth and development, postoperative, and post-illness people in supplementing blood loss and repairing tissues. Eating pork in cold winter can warm the stomach. , is a good tonic product in this season; pork has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, quenching thirst and saliva, and is suitable for middle-level qi, shortness of breath, weak body, weak muscles and bones, and chronic illness of anemia It can be eaten by people with yellow and dizzy faces; water pork can calm the fe...

Claims

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Application Information

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IPC IPC(8): A23B4/06A23L13/40A23L13/70A23L31/00
CPCA23B4/06A23L13/428A23L13/72A23L31/00
Inventor 谈社涛
Owner 合肥绿益食品有限公司
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