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A processing method and technology of pork jerky, applied in food drying, food ingredients as taste improvers, functions of food ingredients, etc., can solve the problems of lack of pickling processing steps, endangering human health, etc., and achieve improved flavor and nitrous acid distribution conditions, long aftertaste time, and the effect of improving the taste of pork
Inactive Publication Date: 2018-11-02
镇远县名城食品厂
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[0005] Therefore, combining Zhenyuan dishes with pork to make pork jerky can improve the flavor and nutritional value of existing pork jerky, and, as a characteristic snack in Zhenyuan, Guizhou, will help drive the promotion and development of other regional snacks. It has far-reaching economic significance, whether it is the production of Zhenyuan dishes or pork jerky, the pickling processing step is indispensable, which helps to improve the shelf life of the product, and the nitrite produced in it inhibits Clostridium botulinum and other types of spoilage However, nitrite can react with amines, the protein decomposition products in pickled products, to form nitrous acid, which is a carcinogen and endangers human health.
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Embodiment 1
[0030] This embodiment provides a dish of pork jerky. The raw materials include: 450kg of pork, 70kg of dish, 4kg of green tea, 7.5kg of pomegranate seed juice, 5.7kg of bamboo leaves, 2kg of hypericum leaves, 0.6kg of kelp endogenous lactic acid bacteria, fungus 0.5kg, giant salamander mucus 0.4kg.
Embodiment 2
[0032] This embodiment provides a dish of pork jerky. The raw materials include: 400kg of pork, 60kg of dish, 2kg of green tea, 6kg of pomegranate seed juice, 3kg of bamboo leaves, 1kg of hypericum leaves, 0.2kg of kelp endogenous lactic acid bacteria, and 0.3kg of fungus , giant salamander mucus 0.2kg.
Embodiment 3
[0034] This embodiment provides a dish of pork jerky. The raw materials include: 500kg of pork, 80kg of dish, 5kg of green tea, 9kg of pomegranate seed juice, 7kg of bamboo leaves, 3kg of hypericum leaves, 0.9kg of kelp endogenous lactic acid bacteria, and 0.7kg of fungus , giant salamander mucus 0.7kg.
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Abstract
The invention relates to and belongs to the technical field of pork non-staple foods, in particular to Daocai dried pork and a processing method thereof. The Daocai dried pork comprises the followingraw materials of pork, Daocai, green tea, pomegranate seed juice, bamboo leaves, folium hyperici, kelp endogenous lactic acid bacteria, funguses and giant salamander mucus through the working procedures of selecting materials, performing cooking, performing fermenting, performing preserving, performing drying and performing shaping, so that the dried pork is durable in aftertaste, rich in fresh and fragrant taste, tender in meat quality, good in mouth feel, chewy, and loose and soft after being put in mouths, and the nitrite content is reduced.
Description
technical field [0001] The invention relates to the technical field of pork non-staple food, in particular to a dish of 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 has...
Claims
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Application Information
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