Method for processing dish dried pork slice

A processing method and technology of pork jerky, applied in food ingredients as taste improvers, food ingredients containing natural extracts, food science, etc., can solve the problems of lack of juiciness, insufficient chewiness, poor elasticity, etc., and achieve the goal of promoting Formation of complex flavor and delicious taste, improvement of safety, and improvement of firmness

Inactive Publication Date: 2018-10-26
镇远县名城食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Dried meat is a dry-cooked, thin-sliced ​​meat product that has been processed by slicing, seasoning, marinating, spreading, sieving, drying, roasting and other processes. "Book of Rites" says "Niuxiu deer preserved", "The Analects of Confucius" It is even more called "Gujiushi preserved pork", which is an important part of traditional meat products in my country. The dried p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0033] Example 1

[0034] A processing method of pork preserved dish, including the following steps:

[0035] (1) Pretreatment

[0036] Evenly spray 5% by mass of Artemisia scoparia extract juice on the surface of the pork after removing fat and washing it. After rubbing for 8 minutes, wash off the extract of Artemisia scoparia with sterile water. Put the cleaned pork into 0.8% mass concentration. Soaked in the sodium succinate solution for 5 minutes, after the soaking is completed, the surface sodium succinate is washed with sterile water to obtain pretreated pork. The ratio of the volume of the sodium succinate solution to the mass of the cleaned pork is 0.3:1 , Where the volume unit is mL and the mass unit is g;

[0037] (3) One-time pickling

[0038] Add marinade material A to the pork obtained in step (1), stir evenly and seal and marinate at minus 2°C for 3 hours;

[0039] (3) Fermentation

[0040] Cut the pork obtained in step (2) into strips to obtain pork strips, add 0.4% of th...

Example Embodiment

[0055] Example 2

[0056] A processing method of pork preserved dish, including the following steps:

[0057] (1) Pretreatment

[0058] Evenly spray 7% by mass of Artemisia scoparia extract juice on the surface of the pork after the fat has been removed and washed. After rubbing for 10 minutes, wash off the extract of Artemisia scoparia with sterile water. Put the cleaned pork into a 1.7% mass concentration. Soaked in sodium succinate solution for 10 minutes, after the soaking is completed, the surface sodium succinate is washed with sterile water to obtain pretreated pork. The ratio of the volume of the sodium succinate solution to the mass of the cleaned pork is 0.9:1 , Where the volume unit is mL and the mass unit is g;

[0059] (4) One-time pickling

[0060] Add marinade material A to the pork obtained in step (1), stir evenly, and seal and marinate at minus 5°C for 9 hours;

[0061] (3) Fermentation

[0062] Cut the pork obtained in step (2) into strips to obtain pork strips, add 0...

Example Embodiment

[0077] Example 3

[0078] A processing method of pork preserved dish, including the following steps:

[0079] (1) Pretreatment

[0080] Evenly spray the 6% by mass of Artemisia scoparia extract juice on the surface of the pork after the fat has been removed and cleaned. After rubbing for 10 minutes, wash off the Artemisia scoparia extract with sterile water. Put the cleaned pork into a 1.3% mass concentration. Soaked in sodium succinate solution for 8 minutes, after the soaking is completed, the surface sodium succinate is washed with sterile water to obtain pretreated pork. The ratio of the volume of the sodium succinate solution to the mass of the cleaned pork is 0.5:1 , Where the volume unit is mL and the mass unit is g;

[0081] (5) One-time pickling

[0082] Add marinade material A to the pork obtained in step (1), stir evenly, and seal and marinate at minus 3°C for 5 hours;

[0083] (3) Fermentation

[0084] Cut the pork obtained in step (2) into strips to obtain pork strips, add ...

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PUM

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Abstract

The invention relates to the technical field of pork non-staple food, in particular to a method for processing a dish dried pork slice. The method comprises the steps of 1, pretreating; 2, primary curing; 3, fermentation; 4, secondary curing; 5, drying; 6, steaming; and 7, molding, seasoning, packaging and sterilization. The method for processing the dish dried pork slice has the advantages that the production cycle is shortened, the growth of spoilage microorganisms is inhibited, the possibility of protein putrefaction is reduced, the generation of biogenic amine, nitrosamine and other aminetoxic substances is reduced, thereby improving the safety of the product quality of the dish dried pork slice, reducing the suitable amount of addictive such as aginomoto and salt, and also improvingthe nutritional value and healthcare value of the dish dried pork slice, so that the dish dried pork slice has guizhou flavor features, the hardness, softness and chewiness of fermented dish dried pork slice products are effectively improved, the permeation of nutritional ingredients is also promoted, and the production cost is reduced.

Description

technical field [0001] The invention relates to the technical field of pork non-staple food, in particular to a processing method of dried pork as a dish. Background technique [0002] Zhenyuan Aged Dao Cai has a production history of more than 500 years. According to legend, it was first created by a Taoist priest in Qinglong Cave, Zhenyuan County, Guizhou Province, so it is called "Dao Dish". It is called "aged dish", which has the advantages of fragrance, slag, delicious, appetizing and appetite increasing, and contains amino acid, reducing sugar, crude protein, fat, calcium, phosphorus, iron and other nutrients, which are actually the best in pickled food excellent product. [0003] Therefore, the combination of Zhenyuan dishes and pork to make pork jerky, as a special snack in Zhenyuan, Guizhou, will help promote the promotion and development of other snacks in the region, and has far-reaching economic significance. [0004] Dried meat is a dry-cooked, thin-sliced ​​m...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L5/20A23L5/10A23L13/40
CPCA23V2002/00A23L5/13A23L5/27A23L13/42A23L13/72A23V2200/16A23V2250/21A23V2250/511A23V2250/708A23V2250/61
Inventor 冯廷萃吴远宏王修俊李才清吴政江王雪郦刘正芝高小翃江珍
Owner 镇远县名城食品厂
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