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Tea-aroma pork jerky and processing method thereof

A processing method and technology of pork jerky, applied in the direction of bacteria used in food preparation, the function of food ingredients, food science, etc., can solve the problems of low nutritional value, single product taste, rough and hard chewing, etc., to reduce burning. production process, reducing nitrous acid content, and the effect of long aftertaste

Inactive Publication Date: 2018-10-23
贵州黔味源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional pork jerky is made with pork as the main raw material, and the product has a single taste and low nutritional value, and is rough and difficult to chew.
Moreover, in order to improve the taste effect of pork jerky during production, a firing process step is indispensable, which contributes to the taste of pork jerky. However, due to the lack of reasonable control in this process, it is easy to produce biogenic amines, fat oxidation, Nitrite, amine nitrite, benzopyrene and other substances, causing unhealthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A tea-flavored pork jerky comprising: 450kg of pork, 25kg of black tea, 13kg of green tea, 18kg of scented tea, 7kg of pomegranate seed juice, 2kg of hypericum leaves, 0.6kg of Mucor circinifolia, 0.5kg of fermented pomegranate peel bacteria, and 21kg of rice milk;

[0024] The pomegranate peel fermenting bacteria is prepared by mixing the pomegranate peel, brewer's yeast, and Bulgarian lactic acid bacteria evenly according to the mass ratio of 1000:2:0.4, and then fermenting naturally for 6 days;

[0025] The pomegranate seed juice is prepared by microwave-treating the pomegranate seeds at a temperature of 93°C for 5 minutes, then grinding them in a grinder to 150 mesh, then adding 1.2 times the amount of water used for pomegranate seeds to the pomegranate seed powder, at a temperature of 93°C Heating at ℃ for 3h.

Embodiment 2

[0027] A tea-flavored pork jerky comprising: 450kg of pork, 25kg of black tea, 13kg of green tea, 18kg of scented tea, 7kg of pomegranate seed juice, 2kg of hypericum leaves, 0.6kg of Mucor circinifolia, 0.5kg of fermented pomegranate peel bacteria, and 21kg of rice milk;

[0028] The pomegranate peel fermenting bacteria is prepared by mixing the pomegranate peel, brewer's yeast, and Bulgarian lactic acid bacteria according to the mass ratio of 1000:1:0.6, and then fermenting it naturally for 7 days;

[0029] The pomegranate seed juice is prepared by microwave-treating the pomegranate seeds for 7 minutes at a temperature of 95° C., and then grinding them in a grinder to 120 meshes. Heating at ℃ for 3h.

Embodiment 3

[0031] A tea-flavored pork jerky comprising: 400kg of pork, 20kg of black tea, 12kg of green tea, 15kg of scented tea, 6kg of pomegranate seed juice, 1kg of hypericum walnut leaves, 0.2kg of Mucor cloverleaf, 0.3kg of fermented pomegranate peel bacteria, and 17kg of rice milk;

[0032] The pomegranate peel fermenting bacteria is prepared by mixing the pomegranate peel, brewer's yeast, and Bulgarian lactic acid bacteria evenly according to the mass ratio of 1000:1:0.2, and then fermenting naturally for 5 days;

[0033] The pomegranate seed juice is obtained by microwave-treating the pomegranate seeds for 3 minutes at a temperature of 90° C., and then grinding them in a grinder to 100 meshes. Heating at ℃ for 2h.

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PUM

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Abstract

The invention relates to the technical field of pork non-staple foods, and specifically relates to tea-aroma pork jerky and a processing method thereof. The tea-aroma pork jerky is prepared from the following raw materials: 400-500 parts of pork, 20-30 parts of black tea, 12-15 parts of green tea, 15-20 parts of scented tea, 6-9 parts of pomegranate seed juice, 1-3 parts of hypericum leaves, 0.2-0.9 part of mucor circinelloides, 0.3-0.7 part of pomegranate-peel-fermented bacteria, and 17-25 parts of rice pulp. By adopting a steaming process, the processing method of the tea-aroma pork jerky iscapable of effectively controlling the degrees of cooking and tenderness of pork so as to improve taste of pork; and thus, nutrients, flavoring components and aromatic components are preserved to themaximum extent. A pickling process is adopted, so that nitrous acid content of pickled pork product can be beneficially reduced. In addition, a drying process is adopted, so that healthy properties of roasted products can be beneficially improved with cooking steps reduced; and thus, production cost of pork jerky can be greatly decreased.

Description

technical field [0001] The invention relates to the technical field of pork non-staple food, in particular to tea-flavored dried pork and a processing method thereof. Background technique [0002] Pork is one of the important animal foods on the table of our people at present. Because pork fibers are relatively soft, less connective tissue, less muscle tissue, and more intermuscular fat in muscle tissue, therefore, the meat tastes particularly delicious after cooking and processing, and it is also the main source of animal fat and protein. [0003] Pork jerky is made from pork, adding salt, seasoning, spices and other auxiliary materials, and processed through material selection, trimming, pickling, boiling, firing, drying, baking, cooling, packaging and other processes. Dried meat products have the advantages of unique flavor, rich nutrition, long storage period, and easy to carry. But traditional pork jerky is all made with pork as the main raw material, and the product ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/10A23L5/20A23L33/00
CPCA23L5/13A23L5/27A23L5/273A23L5/276A23L13/10A23L13/42A23L13/428A23L13/72A23L13/74A23L33/00A23V2002/00A23V2400/123A23V2200/30A23V2250/762
Inventor 吴远宏冯廷萃王修俊李才清吴政江王雪郦刘正芝高小翃江珍
Owner 贵州黔味源食品有限公司
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