Air-dried preserved pork seasoned with soy sauce and making method of air-dried preserved pork seasoned with soy sauce

Abstract

The invention provides air-dried preserved pork seasoned with a soy sauce and a making method of the air-dried preserved pork seasoned with the soy sauce. The making method comprises the following steps of selecting raw materials, performing trimming, performing cutting into strips, performing cleaning, performing vacuum rolling and kneading, preparing preserving liquid, performing preserving andair-drying, performing four-stage fumigation, performing cooling and performing packaging. According to the making method disclosed by the invention, a four-stage fumigation technology is adopted, andbefore formal fumigation, a preheating course and a drying course are additionally set, so that through the four-stage fumigation technology, the water migration rate in meat can be effectively increased; the situation that the vaporization rate of surface water in the roasting course of the preserved pork seasoned with a soy sauce is higher than the internal water diffusion rate is avoided, andinternal water cannot be complemented timely to the surfaces, so that the surface skins are dehydrated fast to form films and water transfer and transmission are further impeded is avoided; and the problem that the surface skins of the air-dried preserved pork seasoned with a soy sauce are dry, hard and crusted is solved. According to the air-dried preserved pork seasoned with a soy sauce disclosed by the invention, before preserving, the vacuum rolling and kneading operation is additionally set, and through rolling and kneading, meat blocks are subjected to mechanical treatment, so that protein extraction and protein movement towards the surfaces of the meat blocks are promoted, and the tenderness of meat is improved; and rolling and kneading influence the network structure of myofibril protein, so that after meat strips are loosened, the stickiness and the water retention property are increased, and performing of the subsequent preserving course is facilitated.

Description

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AI Technical Summary

Benefits of technology

This patented method allows for better control over cookings without causing damage or losing their quality due to lack of oxygen. By combining these techniques with specific chemical agents like heat treatment, mechanical manipulation, and vacuuming, the safer and easier preparations can improve taste sensitivity and texture retention. Additionally, there may exist other methods to enhance shelf life (freshness) and transport properties of food items. Overall, this new technique helps create delicious yet healthier cookery experiences through improved nutrition levels, reduced odorous volatiles released when roasting, increased stability against environmental factors including humidity, light exposures, and bacterial growth.

Problems solved by technology

This technical problem addressed in this patented text relates to improving the production processes of sausage without causing harmful chemical substances like oxygen gas during smoke curing while maintaining their desirable texture characteristics.