Making method of dried pork slices

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a dried pork slice making method which comprises the following steps: raw material selection: selecting fresh hindquarter pork with lean meat content of not less than 90%, pretreatment: cleaning the hindquarter pork, removing fascia and fat, cutting into slices with the thickness of 2-3mm, and cutting into slices with the thickness of 2-3mm; pickling: the cut pork slices are put into pickling liquid to be pickled for 4-6 hours; a proper amount of natural preservative tea polyphenol and a low dosage of potassium sorbate are added, so that the taste is ensured, the growth of microorganisms is effectively inhibited, the preservation time of the dried pork slice is prolonged, the dried pork slice can reach proper moisture content and the taste is ensured, microorganisms can be further killed through moderate heating, the safety of the product is improved, and the preservation period of the product is prolonged. Influences of oxygen and moisture on the dried pork slices are reduced, oxidation and mildew are prevented, and the shelf life of the dried pork slices is further prolonged.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for making pork jerky. Background Art

[0002] Pork jerky is a popular snack food, which is deeply loved by consumers for its unique flavor and taste. Although the traditional method of making pork jerky has many variations in taste, it has certain limitations in terms of storage time. Due to the problems of moisture content and microbial growth of pork jerky, it is easy to deteriorate and mold after being left at room temperature for a period of time, which affects the quality and sales cycle of the product.

[0003] The common method of extending the shelf life of food on the market, such as adding a large amount of chemical preservatives, can extend the shelf life to a certain extent, but it will have an adverse effect on the taste and flavor of pork jerky, and does not meet consumers' pursuit of healthy food.

[0004] For this reason, a method for making pork jerky is designed to solve the above problems. Summary of the invention

[0005] In order to solve the problems raised in the above background technology, the present invention provides a method for making pork jerky, which can effectively solve the problems raised in the above background technology.

[0006] To achieve the above object, the present invention provides the following technical solution: a method for making pork jerky, comprising the following steps:

[0007] Raw material selection: fresh pork hind leg meat with a lean meat content of no less than 90%;

[0008] Pretreatment: Wash the pork hind leg, remove the fascia and fat, and cut into slices with a thickness of 2-3 mm;

[0009] Marinating: marinating the sliced ​​pork slices in a marinating solution for 4-6 hours, wherein the marinating solution comprises light soy sauce, cooking wine, honey, salt, white sugar, five-spice powder, pepper powder, ginger juice, garlic juice, potassium sorbate and tea polyphenols;

[0010] Drying: First dry at 50℃ for 2 hours, then heat to 70℃ for 1 hour, so that the moisture content of the pork slices is between 18-22%;

[0011] Baking: Brush the dried pork slices with cooking oil and bake in a 180°C oven for 3-5 minutes;

[0012] Packaging: Vacuum packaging is used, the packaging material has good barrier properties, the oxygen content in the package is less than 2%, and the moisture content is less than 15%.

[0013] As a preferred method for making pork jerky of the present invention, the pickling liquid contains 50 grams of light soy sauce, 30 grams of cooking wine, 40 grams of honey, 15 grams of salt, 20 grams of white sugar, 5 grams of five-spice powder, 3 grams of pepper powder, 10 grams of ginger juice, 10 grams of garlic juice, 0.5 grams of potassium sorbate and 0.3 grams of tea polyphenols for every 1000 grams of pork slices.

[0014] As a preferred method for making pork jerky of the present invention, the pork slices are turned over once every hour during the pickling process.

[0015] As a preferred method for making pork jerky of the present invention, the heating rate of the oven in the drying step is 10° C. every 10 minutes.

[0016] As a preferred method for making pork jerky of the present invention, the amount of oil applied to the pork slices in the roasting step is 5 grams of oil per 100 square centimeters of the pork slice surface.

[0017] As a preferred method for making pork jerky of the present invention, the vacuum degree of the vacuum packaging is -0.08MPa to -0.1MPa.

[0018] As a preferred method for making pork jerky of the present invention, the oxygen permeability of the packaging material is less than 5 cm 3 / (m 2 ·24h·0.1MPa), the water permeability is less than 3g / (m 2 ·24h).

[0019] As a preferred method for making pork jerky of the present invention, the pork hind leg meat is refrigerated at a low temperature of 0-4°C before pretreatment.

[0020] As a preferred method for making pork jerky of the present invention, the pickling liquid is subjected to ultrasonic treatment for 10-15 minutes at a frequency of 40-60 kHz before use.

[0021] As a preferred method for making pork jerky of the present invention, the roasted pork jerky is subjected to secondary cooling, firstly cooling at room temperature for 10 minutes, and then cooling in a 0-4°C environment for 15 minutes.

[0022] Compared with the prior art, the invention has the following beneficial effects: the invention has a scientific and reasonable structure and is safe and convenient to use:

[0023] 1. The invention optimizes the marinade formula, adds an appropriate amount of natural preservative tea polyphenols and a low dose of potassium sorbate, effectively inhibits the growth of microorganisms while ensuring the taste, and prolongs the shelf life of pork jerky.

[0024] 2. The unique drying and baking process can not only make the pork jerky reach the appropriate moisture content and ensure the taste, but also further kill microorganisms through moderate heating, thereby improving the safety and shelf life of the product.

[0025] 3. The use of vacuum packaging and packaging materials with good barrier properties reduces the impact of oxygen and moisture on pork jerky, prevents oxidation and mildew, and further extends the shelf life of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and do not constitute a limitation of the present invention. In the accompanying drawings:

[0027] Figure 1 The present invention is a schematic diagram of the production process of pork jerky; DETAILED DESCRIPTION

[0028] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] like Figure 1 As shown, the present invention provides a technical solution, a method for making pork jerky, comprising the following steps:

[0030] Raw material selection: Use fresh pork hind leg meat with a lean meat content of no less than 90% to ensure that the meat is firm and tender;

[0031] Pretreatment: Wash the pork hind leg meat, remove the fascia and fat, and cut into thin slices with a thickness of 2-3 mm. The pork hind leg meat is refrigerated at a low temperature of 0-4°C before pretreatment;

[0032] Marinate: Put the sliced ​​pork slices into a marinating liquid and marinate for 4-6 hours. The marinating liquid contains soy sauce, cooking wine, honey, salt, white sugar, five-spice powder, pepper powder, ginger juice, garlic juice, potassium sorbate and tea polyphenols. Stir the pork slices every hour to make the marinating more uniform. For every 1000 grams of pork slices in the marinating liquid, there are 50 grams of soy sauce, 30 grams of cooking wine, 40 grams of honey, 15 grams of salt, 20 grams of white sugar, 5 grams of five-spice powder, 3 grams of pepper powder, 10 grams of ginger juice, 10 grams of garlic juice, 0.5 grams of potassium sorbate and 0.3 grams of tea polyphenols. Stir the pork slices every hour during the marinating process. The marinating liquid is ultrasonically treated for 10-15 minutes before use at a frequency of 40-60kHz.

[0033] Drying: First, dry the pork slices at 50°C for 2 hours to preliminarily dehydrate them, then heat to 70°C for 1 hour to make the moisture content of the pork slices between 18-22%. The heating rate of the oven in the drying step is 10°C every 10 minutes.

[0034] Baking: brushing the dried pork slices with cooking oil, putting them in a 180°C oven and baking them for 3-5 minutes until the surface is golden brown, taking them out and cooling them, wherein the amount of oil brushed on the pork slices in the baking step is 5 grams per 100 square centimeters of the pork slice surface, and the baked pork jerky is cooled twice, first at room temperature for 10 minutes, and then placed in a 0-4°C environment for cooling for 15 minutes;

[0035] Packaging: Vacuum packaging is used, and the packaging material has good barrier properties. The oxygen content in the package is less than 2%, and the moisture content is less than 15%. The vacuum degree of the vacuum packaging is -0.08MPa to -0.1MPa, and the oxygen permeability of the packaging material is less than 5cm 3 / (m 2 ·24h·0.1MPa), the water permeability is less than 3g / (m 2 ·24h).

[0036] Embodiment 1:

[0037] Raw material selection: 1000 grams of fresh pork hind leg meat was selected, and the lean meat content was tested to be 92%.

[0038] Pre-processing: Wash the pork, carefully remove the fascia and fat, and cut into slices with a thickness of 2 mm.

[0039] Marinating: prepare the marinating liquid according to the recipe: 50 grams of light soy sauce, 30 grams of cooking wine, 40 grams of honey, 15 grams of salt, 20 grams of white sugar, 5 grams of five-spice powder, 3 grams of pepper powder, 10 grams of ginger juice, 10 grams of garlic juice, 0.5 grams of potassium sorbate, and 0.3 grams of tea polyphenols. Put the pork slices into the marinating liquid, stir evenly, and marinate for 4 hours, turning it over once an hour.

[0040] Drying: Spread the marinated pork slices on a baking tray, put them into an oven, first dry them at 50°C for 2 hours, then dry them at 70°C for 1 hour. The moisture content of the pork slices was tested to be 20%.

[0041] Baking: Brush the dried pork slices with cooking oil, bake in a 180°C oven for 4 minutes, and remove from the oven to cool when the surface turns golden brown.

[0042] Packaging: Vacuum packaging, the oxygen permeability of the packaging material is less than 5cm 3 / (m 2 ·24h·0.1MPa), the water permeability is less than 3g / (m 2·24h), after testing, the oxygen content in the package was 1.5% and the moisture content was 13%.

[0043] The pork jerky prepared in this embodiment was placed at room temperature (25° C.) and observed regularly. No deterioration or mold occurred within 90 days, and the taste remained good.

[0044] Example 2

[0045] Raw material selection: 1000 grams of fresh pork hind leg meat, with a lean meat content of 93%.

[0046] Pre-processing: Wash the pork, remove the fascia and fat, and cut into 2.5 mm thin slices.

[0047] Marinating: prepare the marinating liquid according to the recipe: 50 grams of light soy sauce, 30 grams of cooking wine, 40 grams of honey, 15 grams of salt, 20 grams of white sugar, 5 grams of five-spice powder, 3 grams of pepper powder, 10 grams of ginger juice, 10 grams of garlic juice, 0.5 grams of potassium sorbate, and 0.3 grams of tea polyphenols. The marinating time is 5 hours, turning the vegetables over regularly during the marinating period.

[0048] Drying: Bake in oven at 50℃ for 2 hours, then at 70℃ for 1 hour, the moisture content of the pork slices reaches 21%.

[0049] Baking: Brush with oil and bake in 180℃ oven for 3 minutes.

[0050] Packaging: vacuum packaging, the packaging material performance is the same as that of Example 1, the oxygen content in the package is 1.8%, and the moisture content is 14%.

[0051] The pork jerky produced in this embodiment is placed at room temperature and has stable quality and delicious taste within 90 days.

[0052] Comparative Example 1

[0053] The traditional production method was adopted, tea polyphenols and potassium sorbate were not added, and the other steps were the same as those in Example 1. After being placed at room temperature, slight mold appeared in about 45 days, and the taste was also reduced.

[0054] Comparative Example 2

[0055] Ordinary packaging was adopted without vacuum packaging, and other steps were the same as those in Example 1. After being placed at room temperature, the pork jerky was oxidized and discolored for about 30 days, and the taste became worse.

[0056] By comparing the examples and the comparative examples, it can be clearly seen that the preparation method of the present invention has significant advantages in prolonging the storage time of pork jerky and ensuring the taste.

[0057] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for making pork jerky, characterized in that: The following steps are involved: Raw material selection: fresh pork hind leg meat with a lean meat content of no less than 90%; Pretreatment: Wash the pork hind leg, remove the fascia and fat, and cut into slices with a thickness of 2-3 mm; Marinating: marinating the sliced ​​pork slices in a marinating solution for 4-6 hours, wherein the marinating solution comprises light soy sauce, cooking wine, honey, salt, white sugar, five-spice powder, pepper powder, ginger juice, garlic juice, potassium sorbate and tea polyphenols; Drying: First dry at 50℃ for 2 hours, then heat to 70℃ for 1 hour, so that the moisture content of the pork slices is between 18-22%; Baking: Brush the dried pork slices with cooking oil and bake in a 180°C oven for 3-5 minutes; Packaging: Vacuum packaging is used, the packaging material has good barrier properties, the oxygen content in the package is less than 2%, and the moisture content is less than 15%.

2. The method for making pork jerky according to claim 1, characterized in that: In the pickling liquid, for every 1000 grams of pork slices, there are 50 grams of light soy sauce, 30 grams of cooking wine, 40 grams of honey, 15 grams of salt, 20 grams of white sugar, 5 grams of five-spice powder, 3 grams of pepper powder, 10 grams of ginger juice, 10 grams of garlic juice, 0.5 grams of potassium sorbate and 0.3 grams of tea polyphenols.

3. The method for making pork jerky according to claim 1, characterized in that: During the marinating process, the pork slices are turned over every hour.

4. The method for making pork jerky according to claim 1, characterized in that: The heating rate of the oven in the drying step is 10° C. every 10 minutes.

5. The method for making pork jerky according to claim 1, characterized in that: The amount of oil applied to the pork slices in the roasting step is 5 grams per 100 square centimeters of the pork slice surface.

6. The method for making pork jerky according to claim 1, characterized in that: The vacuum degree of the vacuum packaging is -0.08 MPa to -0.1 MPa.

7. The method for making pork jerky according to claim 1, characterized in that: The oxygen permeability of the packaging material is less than 5 cm 3 / (m 2 ·24h·0.1MPa), the water permeability is less than 3g / (m 2 ·24h).

8. The method for making pork jerky according to claim 1, characterized in that: The pork hind leg meat is refrigerated at a low temperature of 0-4°C before pretreatment.

9. The method for making pork jerky according to claim 1, characterized in that: The pickling liquid is subjected to ultrasonic treatment for 10-15 minutes at a frequency of 40-60 kHz before use.

10. The method for making pork jerky according to claim 1, characterized in that: The roasted pork jerky is cooled twice, first at room temperature for 10 minutes, and then placed in a 0-4°C environment for cooling for 15 minutes.

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