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Extruded preserved meat dried pork and preparation method thereof

A technology of pork jerky and bacon, applied in the direction of food science, etc., can solve the problems of difficulty in automatic large-scale production, uneven quality, difficulty in chewing, etc., and achieve the effect of rich taste, adjustable thickness, and small fiber damage

Inactive Publication Date: 2018-11-27
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The processing of pork jerky in the domestic market has been using traditional techniques for a long time. The product has a single taste, uneven quality, hard texture, difficult chewing, and it is difficult to realize automatic large-scale production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of extruded bacon jerky and preparation method thereof

[0029] 1. Raw material preparation

[0030] Main ingredients: 1kg lean pork and 250g bacon;

[0031] Accessories: 180g white sugar, 18g salt, 13g monosodium glutamate, 13g star anise, 4g cinnamon, 5g fennel powder, 2g five-spice powder, 4g pepper powder, 4g black pepper, 3g cumin powder, 40g cooking wine, 19g soy sauce, 25g vegetable oil, edible glycerin 30g;

[0032] Hydrocolloid: soybean protein powder 100g and potato starch 80g.

[0033] 2. Preparation method:

[0034] (1) Fresh meat pre-cooking: Cook the pork until it is broken, until the surface meat becomes loose, and can be torn directly into filaments by hand without obvious fascia connection. Cool to room temperature and cut into length × width along the direction of muscle fibers ×Meat slices with a thickness of 5cm×5cm×0.2cm;

[0035] (2) Re-cooking: Put the seasonings in the pot according to the proportion and mix them evenly, add 65% of th...

Embodiment 2

[0044] A kind of extruded bacon jerky and preparation method thereof

[0045] 1. Raw material preparation

[0046] Main ingredients: 0.9kg lean pork and 200g bacon;

[0047] Accessories: 160g white sugar, 16g salt, 12g monosodium glutamate, 12g star anise, 3g cinnamon, 4g fennel powder, 1g five-spice powder, 3g pepper powder, 3g black pepper, 2g cumin powder, 35g cooking wine, 14g soy sauce, 20g vegetable oil, edible glycerin 25g;

[0048] Hydrocolloid: 50g of soybean protein powder and 40g of potato starch.

[0049] 2. Preparation method:

[0050] (1) Fresh meat pre-cooking: Cook the pork until it is broken, until the surface meat becomes loose, and can be torn directly into filaments by hand without obvious fascia connection. Cool to room temperature and cut into length × width along the direction of muscle fibers ×Meat slices with a thickness of 5cm×5cm×0.2cm;

[0051] (2) Re-cooking: Put the seasoning into the pot according to the proportion, mix well, add water with ...

Embodiment 3

[0060] A kind of extruded bacon jerky and preparation method thereof

[0061] 1. Raw material preparation

[0062] Main ingredients: 1.1kg lean pork and 300g bacon;

[0063] Accessories: 200g white sugar, 20g salt, 14g monosodium glutamate, 14g star anise, 5g cinnamon, 6g fennel powder, 3g five-spice powder, 5g pepper powder, 5g black pepper, 4g cumin powder, 45g cooking wine, 24g soy sauce, 30g vegetable oil, edible glycerin 35g;

[0064] Hydrocolloid: soybean protein powder 150g, potato starch 120g.

[0065] 2. Preparation method:

[0066] (1) Fresh meat pre-cooking: Cook the pork until it is broken, until the surface meat becomes loose, and can be torn directly into filaments by hand without obvious fascia connection. Cool to room temperature and cut into length × width along the direction of muscle fibers ×Meat slices with a thickness of 5cm×5cm×0.2cm;

[0067] (2) Recooking: Put the prepared auxiliary materials into the pot, mix well, add water with 70% pork weight, ...

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PUM

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Abstract

The invention provides extruded preserved meat dried pork and a preparation method thereof. Dried pork and preserved meat are mixed, and proper seasonings are added for blending the dried pork and thepreserved meat, so that the advantages are exerted, the extruded preserved meat dried pork is not greasy and does not influence the body health, and the ''high-quality meat quality'' and ''special flavor'' of the preserved meat are matched with the ''fragrance'' of the dried pork so as to generate fresh taste and rich chewing feeling. By utilizing an extraction technique, a traditional dried porkproduction process is changed, and the deficiencies of the prior art are overcome. The invention belongs to the field of food processing.

Description

technical field [0001] The invention relates to extruded bacon jerky and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Pork is the main source of animal fat for people. It is rich in protein and moderate in price. As a processed product, pork jerky is very popular for its unique flavor and convenience for carrying and eating. However, traditional pork jerky uses pork as the main raw material, and has a blunt and single taste. If it is eaten in excess for a long time, it will inevitably produce a greasy feeling. [0003] Bacon is rich in phosphorus, potassium and sodium. It is one of the representative local products in Sichuan and Chongqing. Its products are unique, unique in flavor, excellent in meat quality, delicious in taste, pure in fragrance and rich in nutrition. The unique color and smoky flavor of bacon give bacon a good texture. Bacon products are exported to Russia and other Eastern European countries, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70
CPCA23L13/10A23L13/72
Inventor 邓力石宇何聪颖苏婕妤彭静
Owner GUIZHOU UNIV
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