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Preparation method of vacuum-dried pork
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A technology of vacuum drying and pork, which is applied in the direction of dry preservation of meat/fish, food drying, meat/fish preservation, etc. It can solve the problems of color, aroma, taste and loss of nutrients, so as to extend the storage period and maintain the original Quality, the effect of avoiding pollution or oxidative deterioration
Inactive Publication Date: 2018-07-31
TONGLING XINMENGXIANG AGRI & ANIMAL HUSBANDRY TECH CO LTD
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Summary
Abstract
Description
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Application Information
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Problems solved by technology
In order to facilitate the storage of pork, pork is usually dried. However, at present, most of the pork is heated by heating and drying under normal pressure. Because the pork is heated, its color, aroma, taste and nutritional components will be affected to a certain extent. loss
Method used
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Effect test
Embodiment 1
[0015] A kind of preparation method of vacuum-dried pork of the present invention comprises the steps:
[0016] 1) Selection of fresh pork as raw material;
[0017] 2) Clean the selected pork, and cut into meat pieces with a length of 20cm, a width of 15cm, and a thickness of 10cm;
[0018] 3) Freeze the meat pieces in step 2) at minus 30°C for 2.5 hours using a freezing device;
[0019] 4) Take out the meat piece in step 3), put it into a vacuum 20Pa equipment for heating, the heating temperature is 130°C, and the heating and drying time is 1.5 hours;
[0020] 5) Vacuum-seal the meat pieces in step 4) at minus 20°C.
Embodiment 2
[0022] A kind of preparation method of vacuum-dried pork of the present invention comprises the steps:
[0023] 1) Selection of fresh pork as raw material;
[0024] 2) Clean the selected pork, and cut into meat pieces with a length of 20cm, a width of 15cm, and a thickness of 10cm;
[0025] 3) Freeze the meat pieces in step 2) at minus 20°C for 2 hours using a freezing device;
[0026] 4) Take out the meat piece in step 3), put it into a vacuum 30Pa equipment for heating, the heating temperature is 120°C, and the heating and drying time is 1 hour;
[0027] 5) Vacuum-seal the meat pieces in step 4) at minus 20°C.
Embodiment 3
[0029] A kind of preparation method of vacuum-dried pork of the present invention comprises the steps:
[0030] 1) Selection of fresh pork as raw material;
[0031] 2) Clean the selected pork, and cut into meat pieces with a length of 20cm, a width of 15cm, and a thickness of 10cm;
[0032] 3) Freeze the meat pieces in step 2) at minus 40°C for 3 hours using a freezing device;
[0033] 4) Take out the meat piece in step 3), put it into a vacuum 40Pa equipment for heating, the heating temperature is 140°C, and the heating and drying time is 2 hours;
[0034] 5) Vacuum-seal the meat pieces in step 4) at minus 20°C.
[0035] Because the present invention heats and dries the pork under vacuum conditions, the pork under negative pressure is isolated from the outside air, avoiding pollution or oxidative deterioration by the outside environment, thereby better maintaining the original quality of the pork. Reduced loss of nutrients. The method of drying the pork under the vacuum c...
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PUM
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Abstract
The present invention discloses a preparation method of vacuum-dried pork. The preparation method comprises the following steps: 1) fresh pork is refinedly selected as a raw material; 2) the selectedpork is washed clean; and the washed pork is cut into pork blocks with length of 20 cm, width of 15 cm and thickness of 10 cm; 3) the pork blocks in the step 2) are frozen using a freezing device at minus 30 DEG C for 2.5 hours; 4) the pork blocks in the step 3) are taken out; the taken out pork blocks are put into a device at vacuum of 30 Pa for heating; and the heating temperature is 130 DEG C and the heating drying time is 1.5 hours; and 5) the pork blocks in the step 4) are vacuum-sealed and packaged at a temperature of minus 20 DEG C. The pork is subjected to heating and drying treatmentunder vacuum condition, so that the pork under the negative pressure state is isolated from the outside air and avoids being polluted or oxidized and deteriorated by the external environment, therebybetter maintaining original quality of the pork and reducing loss of nutrients. The preparation method keeps color and luster of the pork; the pork is free of peculiar smell; and the preparation method does not destroy the nutrients and greatly extends the shelf life.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of vacuum-dried pork. Background technique [0002] Pork, also known as porridge, is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other nutrients. Pork is the main non-staple food in daily life. It has the functions of tonifying deficiency and strengthening the body, nourishing yin and moistening dryness, and plumping the skin. Anyone who is weak after illness, postpartum blood deficiency, yellow and thin, can be used as a nourishing product. In order to facilitate the storage of pork, pork is usually dried. However, at present, most of the pork is heated by heating and drying under normal pressure. Because the pork is heated, its color, aroma, taste and nutritional components will be affected to a certain extent. loss. Contents of the invention [0003] The technical problem to be solved by the present invention is to provi...
Claims
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Application Information
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