Method for preparing preserved vegetable dried pork and drying rack for preserved vegetable dried pork

Abstract

The invention relates to the field of food processing, and provides a method for preparing preserved vegetable dried pork and a drying rack for the preserved vegetable dried pork, the preserved vegetable dried pork comprises the following raw materials in parts by weight: 100 to 130 parts of fresh meat, 20 to 30 parts of preserved vegetable, 8 to 12 parts of salt, 0.1 to 0.3 parts of Chinese prickly ash, 0.1 to 0.2 parts of sweet fermented flour sauce, 0.2 to 0.3 parts of natural spices, 0.15 to 0.2 parts of white wine, 0.1 to 0.2 parts of orange peel, 3 to 5 parts of fermented glutinous rice,and 0. 1 parts of ginger juice. The method for preparing the preserved vegetable dried pork comprises the following steps: a special preserved vegetable and condiment are used for preserving the meatpiece, and finally uses the special drying rack to dry the meat piece. The preserved vegetable dried pork has the unique sauce flavor and spicy flavor of preserved vegetable, the preserved vegetabledried pork has a unique flavor, and the preserved vegetable is rich in amino acids, lactic acid, protein, vitamins and various trace elements, which has the effect of appetizing and strengthening spleen, increasing appetite and enhancing human body function. The method not only facilitates long-term preservation of meat products, but also provides the preserved vegetable dried pork with the uniqueflavor, which is beneficial to the promotion and popularization of the brand during mass production, the method is possible to batch-produce the preserved vegetable dried pork with uniform taste, andcan effectively guarantee the yield and ensure the quality of the product.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing winter vegetable bacon and a drying rack for winter vegetable bacon. Background technique [0002] With the adjustment of the rural industrial structure, the industrialization level of vegetable production is getting higher and higher, and the non-staple food that uses vegetables as raw materials for processing is also becoming more and more diversified, which enriches people's dietary life and caters to changes in people's tastes. As a traditional dish loved by people, winter vegetables have many advantages such as unique taste, rich nutrition, digestion and appetizing, and appetite enhancement. It can also meet people's requirements for different flavors of vegetables. [0003] The way people used to store meat was by curing it and storing it on jars for long-term preservation and ready to eat. Now, thanks to freezing and refrigerators, long-term preservat...

AI Technical Summary

Problems solved by technology

Now, thanks to freezing and refrigerators, long-term preservation of food has been solved. However, many people think that the taste of meat stored in refrigerators changes greatly, and it is neither nutritious nor tasty. Therefore, people's requirements for food are not only filling Stomach, but requires the food to be full of color, fragrance, and taste to improve the taste of life. For the southwest region, smoking bacon is a common method of production, but this method will cause the environment to deteriorate every time during the high-incidence period of smoking. Smoked bacon not only causes a large number of cypress trees to be felled, but also burns and smokes anywhere, which may lead to high incidence of fires, and there are many potential safety hazards

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