Fermented bean curd flavored dried pork and preparation method thereof

Abstract

The invention belongs to the technical field of processing of pork subsidiary foods and especially relates to fermented bean curd flavored dried pork and a preparation method thereof. The raw materials of the fermented bean curd flavored dried pork comprise pork, konjac refined powder, fermented bean curds, calcium lactate, table salt, okra, rice milk and waxberry wine. The method comprises the following steps: 1) preparation of soaking solutions: taking the okra and the rice milk and performing juicing, then uniformly mixing the obtained juice with the calcium lactate, and performing electricfield pulse treatment to obtain a soaking solution A; and taking the waxberry wine and the konjac refined powder and performing mixing and electric field pulse treatment to obtain a soaking solutionB; 2) pretreatment of the pork; 3) first-stage pickling: taking minced pork, the fermented bean curds and the table salt and performing uniform mixing and standing; 4) second-stage pickling: adding the soaking solution A and performing sealing and oscillating; 5) third-stage pickling: performing sealing and oscillating in a pickling container containing the soaking solution B; and 6) performing treatment after pickling. By a reasonable formula and process control, the usage of the table salt is reduced, a production cycle is shortened, the nutritional value of the dried pork is improved, the texture, taste and chewiness of the dried pork are improved, and the shelf life is prolonged.

Description

technical field [0001] The invention relates to the technical field of pork non-staple food processing, in particular to a fermented bean curd flavored pork jerky and a preparation method thereof. Background technique [0002] Jerky is one of the traditional meat products with a long history in my country. Pork has the characteristics of high protein content, low fat content, easy storage and convenient consumption due to its tender meat, easy to obtain raw materials, and lower price than beef jerky and mutton jerky. In order to meet the needs of the public, pork jerky with different flavors such as fermented bean curd, garlic, sauce, five-scent, barbecue, slightly spicy, and spicy has appeared on the market, but there are few reports of fermented bean curd-flavored pork jerky. . [0003] Fermented bean curd is a soybean fermented product with Chinese characteristics. It has the characteristics of rich nutrition, fine and smooth texture, delicious taste and attractive appet...

AI Technical Summary

Problems solved by technology

However, the salt content of traditional fermented bean curd and traditional pork jerky is very high, which can easily cause people to suffer from high blood pressure and coronary heart disease, thereby limiting the development of fermented bean curd

Moreover, the aroma of fermented bean curd is too heavy due to the fermented smell, which makes it difficult for some people to accept, and even produces nausea and nausea.