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Bean sprout flavored dried pork slice rich in bamboo shoot fibers and preparation method thereof
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A technology of bamboo shoot fiber and dried pork, applied in climate change adaptation, food science and other directions, can solve problems such as consumer loss, achieve delicious taste, change high fat, and add nutritional value and functionality.
Pending Publication Date: 2022-08-02
YIBIN VOCATIONAL & TECH COLLEGE
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Abstract
Description
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Problems solved by technology
However, traditional jerky is rich in high fat and high salt, resulting in the loss of some consumers such as dieters and hypertensive patients
Method used
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Examples
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Embodiment 1
[0032] A sprout-flavored dried pork meat rich in bamboo shootfiber, comprising: 80 portions of pork, 10 portions of Luohan bamboo shoots, 8 portions of Yibin sprouts, 5 portions of sugar, 3 portions of table salt, 2 portions of sodium alginate, 0.5 portion of complex phosphate, red 0.2 part of koji red, 0.1 part of D-sodium erythorbate.
[0033] A preparation method of pork jerky rich in bamboo shoot fiber and sprouts flavor:
[0034] (1) Raw material selection: Select fresh pork leg meat (with inspection and quarantinecertificate), remove tendons, cartilage, broken bones and meat membranes, etc., divide into pieces according to the natural structure of muscles, and weigh 80 portions.
[0035] (2) Chopping: Weigh 3 parts of table salt, 0.3 parts of complex phosphate (0.1 part of sodium hexametaphosphate, 0.1 part of sodium tripolyphosphate, 0.1 part of sodium pyrophosphate), mix with the meat, and then set the temperature of the chopping machine At 7°C, chop and mix with a ...
Embodiment 2
[0048] A sprout-flavored dried pork meat rich in bamboo shoot fiber, comprising: 80 portions of pork, 15 portions of Luohan bamboo shoots, 10 portions of Yibin sprouts, 5 portions of sugar, 3 portions of table salt, 3 portions of sodium alginate, 0.5 portion of compound phosphate, red 0.2 part of koji red, 0.1 part of D-sodium erythorbate.
[0049] A preparation method of pork jerky rich in bamboo shoot fiber and sprouts flavor:
[0050] (1) Raw material selection: Select fresh pork leg meat (with inspection and quarantinecertificate), remove tendons, cartilage, broken bones and meat membranes, etc., divide into pieces according to the natural structure of muscles, and weigh 80 portions.
[0051] (2) Chopping: Weigh 3 parts of table salt, 0.3 parts of complex phosphate (0.1 part of sodium hexametaphosphate, 0.1 part of sodium tripolyphosphate, 0.1 part of sodium pyrophosphate), mix with the meat, and then set the temperature of the chopping machine At 7°C, chop and mix with ...
Embodiment 3
[0064] The difference between this embodiment and Examples 1 and 2 is that the addition of sprouts is as follows: 10 parts of low-salt old sprouts with a fermentation time of more than 1 year and a salt content of 8% are selected, crushed and sieved to obtain sprouts powder. , adding 10 parts of water, and extracting the sprouts liquid by ultra-high pressure for 30min. Mix Luo Han bamboo shoot powder, sprout liquid, sugar, sodium alginate and other auxiliary materials and add it to the minced meat.
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Abstract
The invention provides bean sprout flavored dried pork slices rich in bamboo shoot fibers and a preparation method thereof, and the dried pork slices are prepared by taking pork, Yibin bean sprouts, Luohan bamboo shoots, sugar, table salt, sodium alginate, composite phosphate, monascus red and D-sodium erythorbate as raw and auxiliary materials through the working procedures of slicing, vacuum rolling, drying, baking, cooling and sterilizing. According to the present invention, based on the modern scientific diet concept, local characteristic agricultural products and fermented vegetable products are introduced, and the advanced processing technology is combined to prepare the novel dried meat slice product with the potential; the product has a special composite flavor of bamboo shoots, fermented vegetables and meat, is rich in nutritional ingredients such as dietary fibers, proteins, various amino acids, vitamins and the like, and is excellent in color, fragrance and taste.
Description
technical field [0001] The invention relates to the field of food and its processing, in particular to a bamboo shootfiber-rich sprout-flavored pork jerky and a preparation method thereof. Background technique [0002] Bamboo shootfiber has excellent water-holding, oil-holding and swelling properties, can absorb cholesterol and exhibit potential prebiotic effect. Studies have shown that the powder made from the head of bamboo shoots can be used as a pharmaceutical active ingredient to reduce the incidence of colon cancer and rectal cancer. In Japan, bamboo shoots are often extracted and added to all foods, which can improve the elasticity and viscosity of food to a certain extent. Cohesion and chewiness. [0003] Yibin sprouts (referred to as sprouts) are a kind of fermented vegetable products made from mustard greens, which are made by shredding, drying, dry-salting, and re-salting. It is rich in various nutrients and esters. , alcohols, acids, ketones, nitrogenous comp...
Claims
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Application Information
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