Method for preparing dried pork slice with high-dietary-fiber content

A technology of dietary fiber and a production method, which is applied in the field of production of dried pork with high dietary fiber, can solve problems such as low dietary fiber, lower taste of consumers, and difficult digestion

Inactive Publication Date: 2020-03-27
新疆天山美乐食品制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a method for making dried pork with high dietary fiber, which solves the problem that t

Method used

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  • Method for preparing dried pork slice with high-dietary-fiber content
  • Method for preparing dried pork slice with high-dietary-fiber content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] S1. Cleaning of pork ham: select fresh pork ham, remove surface lymph and broken bones, rinse the processed ham with running water to remove blood, slice along the texture of pork, and cut it into pieces Cut the meat into slices with a thickness of 1cm, then carefully wash it, and wait for it to be used;

[0027] S2. Preparation of minced meat: Put the cleaned meat slices in S1 into the meat grinder in turn for grinding, and operate in batches to obtain minced meat, put it in a clean container, and wait for standby;

[0028] S3, preparation of auxiliary material: 10 parts of konjac flour and 12 parts of oatmeal are put into high-speed mixer, after uniform stirring 20min, obtain the auxiliary material after mixing, add the clear water of 5 parts of pectin and 20g in the auxiliary material after mixing simultaneously, Stir evenly with a stirrer to obtain auxiliary materials and wait for standby;

[0029] S4. Pickling treatment of minced meat: put the minced meat obtained...

Embodiment 2

[0033] S1. Cleaning of pork ham: select fresh pork ham, remove surface lymph and broken bones, rinse the processed ham with running water to remove blood, slice along the texture of pork, and cut it into pieces Cut into 1.2cm-thick sliced ​​meat, then carefully wash it, and wait for it to be used;

[0034] S2. Preparation of minced meat: Put the cleaned meat slices in S1 into the meat grinder in turn for grinding, and operate in batches to obtain minced meat, put it in a clean container, and wait for standby;

[0035] S3, preparation of auxiliary materials: put 12 parts of konjac flour and 13 parts of oatmeal into a high-speed mixer, after uniformly stirring for 30min, obtain mixed auxiliary materials, add pectin and 20g of clear water in the mixed auxiliary materials simultaneously, and stir Stir evenly with the mixer to obtain auxiliary materials and wait for standby;

[0036] S4. Pickling treatment of minced meat: Put the minced meat obtained in S2 back into the meat grinder...

Embodiment 3

[0040] S1. Cleaning of pork ham: select fresh pork ham, remove surface lymph and broken bones, rinse the processed ham with running water to remove blood, slice along the texture of pork, and cut it into pieces Cut into 1.5cm-thick sliced ​​meat, then carefully wash it, and wait for it to be used;

[0041] S2. Preparation of minced meat: Put the cleaned meat slices in S1 into the meat grinder in turn for grinding, and operate in batches to obtain minced meat, put it in a clean container, and wait for standby;

[0042] S3, preparation of auxiliary materials: 15 parts of konjaku flour and 15 parts of oatmeal are put into high-speed mixer, after uniform stirring 40min, obtain the auxiliary material after mixing, add the clear water of 8 parts of pectin and 20g in the auxiliary material after mixing simultaneously, Stir evenly with a stirrer to obtain auxiliary materials and wait for standby;

[0043] S4. Pickling treatment of minced meat: Put the minced meat obtained in S2 back ...

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Abstract

The invention discloses a method for preparing a dried pork slice with a high-dietary-fiber content. The method specifically comprises the following steps: S1, cleaning pig hind leg meat: selecting fresh pig hind leg meat, removing surface lymph and broken bones, washing the treated hind leg meat with flowing water, removing blood marks, and performing slicing along pork textures to cut the pig hind leg meat into sheet meat with a thickness of 1-1.5cm. The invention relates to the technical field of meat product processing. According to the preparation method of the dried pork slice with a high-dietary-fiber content, dietary cellulose consisting of konjak and oatmeal is added in a preparation process of the dried pork slice, so that high-content dietary cellulose is contained in the driedpork slice, and nutrient elements required by human bodies are supplemented. Through combination of honey and the dried pork slice, the surface color of the dried pork slice is bright, and unique flavor can be generated; and meanwhile, through addition of pectin, chewing mouthfeel of the dried pork slice is increased, and the dried pork slice is soft and chewy, and the meat texture is fresh, tender and tasty and is not very hard; and in addition, preparation is convenient, and purchase requirements of consumers are met.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a method for preparing dried pork with high dietary fiber. Background technique [0002] Dried pork is a sliced ​​meat product marinated and baked with pork. It is a traditional Chinese flavor that is convenient to eat, well-made, delicious, resistant to storage and easy to transport. Its color is bright brown-red, and fresh pork is required. For the hind legs, the skin, fat, tendons and bones are removed, and the whole piece of pure lean meat is used as the basic raw material. The production process of dried pork is relatively complicated and strict. The whole piece of pure lean meat is used as the basic raw material, which is cut into thin slices, and then dozens of condiments such as sugar, monosodium glutamate, super fish sauce, eggs, etc. are applied on the meat slices, among which fish sauce is very important. Spread the meat slices flat on a special sieve ...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/70A23P10/28A23L33/10A23L29/231
CPCA23L13/67A23L13/72A23L13/428A23P10/28A23L33/10A23L29/231
Inventor 米钧辰
Owner 新疆天山美乐食品制造有限公司
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