Lotus root dried pork

Abstract

The invention provides lotus root dried pork. The lotus root dried pork consists of the following raw materials in parts by weight of 100-120 parts of pork, 4-7 parts of tamarindus indica, 4-6 parts of licorice roots, 8-12 parts of milk, 1-2 parts of honeysuckle flowers, 2-4 parts of black rice, 5-7 parts of walnut kernels, 4-8 parts of table salt, 20-40 parts of lotus roots, 0.3-0.7 part of lactobacillus casei, 11-15 parts of fresh ginger slices, 7-11 parts of white granulated sugar, 4-8 parts of a soy sauce, 1-3 parts of monosodium glutamate, 4-6 parts of spice wine, 0.5-0.9 part of fructustsaoko and 10-20 parts of water. The lotus root dried pork disclosed by the invention is delicious in taste and rich in nutrients, has the efficacy of reinforcing the spleen, invigorating the stomach,nourishing the kidney, strengthening the sinews, nourishing the kidney, invigorating yang, strengthening tendons and bones and the like, and is a healthy delicious health-care food.

Description

technical field [0001] The invention relates to the field of food, in particular to a lotus root pork jerky. Background technique [0002] Pork is one of the most commonly used meat foods in people's lives. With people's continuous pursuit of food innovation, pork is made into pork jerky to increase its shelf life and taste very good. At present, there are various ways to make pork jerky, and the tastes also have their own styles. At present, the sensory quality of pork jerky on the market is difficult to control, the taste is hard, and there are some additives. Eating too much is harmful to the human body, and the moisture content in the processing process is not properly controlled, which can easily lead to the production of pork. The dry quality is poor, and even mildew appears. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a lotus root pork jerky, which is delicious in taste, rich...

AI Technical Summary

Problems solved by technology

At present, the sensory quality of pork jerky on the market is difficult to control, the taste is hard, and there are some additives. Eating too much is harmful to the human body, and the moisture content is not properly controlled during the processing process, which can easily lead to the production of pork. Poor dry quality, even moldy