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Blueberry sauce fragrant, pungent and spicy flavored dried pork slices and preparation method thereof

A technology for blueberry sauce and dried pork, which is applied in the food field, can solve the problems of loose meat, poor taste, lack of pork tissue structure, etc., to achieve the effect of firm and crispy meat and rich and spicy taste.

Inactive Publication Date: 2018-06-01
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most dried pork products are obtained by crushing pork and stirring with other mixtures, and then rolling, baking, and roasting. The dried pork obtained in this way lacks the original tissue structure of pork, and the meat is loose and tastes better. Difference

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of preparation method of blueberry sauce fragrant spicy pork jerky, comprises the following steps:

[0028] S1: Remove the fat and fascia from the pork hind legs or pork chops, and cut them into pieces; then freeze until the meat center temperature is 2°C;

[0029] S2: Put the frozen meat pieces into the meat slicer and cut them into slices with a thickness of 2.0mm;

[0030] S3: Mix the meat slices and spicy seasoning according to the weight ratio of 100:4, and stir clockwise; the stirring time is 40 minutes; then stand still for 4 hours;

[0031] S4: Brush a layer of vegetable oil on the surface of the stainless steel sieve plate, and then spread the meat slices obtained in step S3 on the stainless steel sieve plate. During the process of spreading, ensure that the force is even, the surface is flat, the thickness is uniform, and the joint is smooth and seamless. ;

[0032] S5: Brush the blueberry sauce evenly on the surface of the meat slices, then place the...

Embodiment 2

[0039] A kind of preparation method of blueberry sauce fragrant spicy pork jerky, comprises the following steps:

[0040] S1: Remove the fat and fascia from the pork hind legs or pork chops, and cut them into pieces; then freeze until the temperature of the meat center is -2°C;

[0041] S2: Put the frozen meat pieces into the meat slicer and cut them into slices with a thickness of 3.0mm;

[0042] S3: Mix the meat slices and spicy seasoning according to the weight ratio of 100:2, and stir clockwise; the stirring time is 50 minutes; then stand still for 3 hours;

[0043] S4: Brush a layer of vegetable oil on the surface of the stainless steel sieve plate, and then spread the meat slices obtained in step S3 on the stainless steel sieve plate. During the process of spreading, ensure that the force is even, the surface is flat, the thickness is uniform, and the joint is smooth and seamless. ;

[0044] S5: Brush blueberry sauce evenly on the surface of the meat slices, then place...

Embodiment 3

[0051] A kind of preparation method of blueberry sauce fragrant spicy pork jerky, comprises the following steps:

[0052] S1: Remove the fat and fascia from the pork hind legs or pork chops, and cut them into pieces; then freeze until the temperature of the meat center is 0°C;

[0053] S2: Put the frozen meat pieces into the meat slicer and cut them into slices with a thickness of 2.5mm;

[0054] S3: Mix the meat slices with the spicy seasoning according to the weight ratio of 100:5, and stir clockwise; the stirring time is 60 minutes; then stand for 2 hours;

[0055] S4: Brush a layer of vegetable oil on the surface of the stainless steel sieve plate, and then spread the meat slices obtained in step S3 on the stainless steel sieve plate. During the process of spreading, ensure that the force is even, the surface is flat, the thickness is uniform, and the joint is smooth and seamless. ;

[0056] S5: Brush the blueberry sauce evenly on the surface of the meat slices, then pla...

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PUM

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Abstract

The present invention discloses blueberry sauce fragrant, pungent and spicy flavored dried pork slices and a preparation method thereof. Pig hind legs or pork loin are trimmed, freezing, cutting, marinating, baking, roasting, tableting, packaging, and sterilizing are conducted, and the blueberry sauce fragrant, pungent and spicy flavored dried pork slices are obtained. A used pungent and spicy seasoning material for pickling comprises the following raw materials in weight percentages: 5-10 parts of freeze-dried blueberry powder, 5-8 parts of white granulated sugar, 7-9 parts of edible salt, 5-8 parts of chili powder, 3-4 parts of Chinese prickly ash powder, 5-8 parts of black pepper powder, 1-2 parts of yeast extract powder, 1-2 parts of cumin powder, 1-2 parts of chicken powder and 2-4 parts of fish sauce. Through a specific preparation technology and the pungent and spicy seasoning material, the disclosed blueberry sauce fragrant, pungent and spicy flavored dried pork slices have mellow blueberry sauce fragrance in smelling and rich pungent and spicy taste in consumption, are tight in meat quality, crisp and tasty, and at the same time have health-care effects.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to dried pork with spicy and spicy blueberry sauce and a preparation method thereof. Background technique [0002] Dried pork is one of the most popular products among deli meat products in the market today. At present, most dried pork products are obtained by crushing pork and stirring with other mixtures, and then rolling, baking, and roasting. The dried pork obtained in this way lacks the original tissue structure of pork, and the meat is loose and tastes better. Difference. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the invention provides a kind of dried pork with spicy and spicy blueberry sauce and a preparation method thereof. After trimming, freezing, cutting, marinating, baking, roasting, pressing, packaging, and sterilizing pork hind legs or pork chops, dried pork with a spicy and spicy flavor of blueberry sauce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L33/10
CPCA23L13/72A23L13/428A23L33/10A23V2002/00A23V2200/30
Inventor 潘敏章燎源王化林魏本强
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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