Flaky roxburgh rose dried pork and preparation method thereof

Abstract

The invention discloses sliced roxburgh rose dried pork and a preparation method thereof, and is characterized in that the sliced roxburgh rose dried pork is prepared from the following main materials in parts by weight: 90-110 parts of lean pork and 10-15 parts of preserved roxburgh rose; and the auxiliary materials are prepared from 20-25 parts of white granulated sugar, 5-8 parts of barbeque sauce, 3-5 parts of eggs, 3-5 parts of fish sauce, 0.2-0.5 part of solid compound seasoning, 0.1-0.3 part of monosodium glutamate, 0.1-0.2 part of white pepper powder, 0.2-0.4 part of ethyl maltol, 0.1-0.3 part of composite phosphate, less than 0.2 part of sodium diacetate, less than 0.1 part of D-sodium erythorbate and less than 0.05 part of monascus red. The special fruit roxburgh rose in Guizhou is selected as an additive, so that the original fragrance of the pork is reserved, and the special taste of the roxburgh rose is increased. The sliced pork and the roxburgh rose preserves are mixed and then sliced, the roxburgh roses are cut into small pieces to be mixed with the pork, the flavoring effect is better, the granular roxburgh roses can be chewed, and the taste is enriched.

Description

Technical Field

[0001] The invention relates to flaky roxburgh pork jerky and a preparation method thereof, belonging to the technical field of pork jerky preparation. Background Art

[0002] Pork is one of the common animal foods on people's tables. It is moderately priced and is the main source of animal fat for people. With the improvement of people's living standards, people are increasingly in need of various pork foods with good taste and balanced nutrition. Our company has developed a series of pork jerky products, which are deeply loved by consumers. In order to further enrich the taste of the products and make them more coordinated with the taste of pork, it is necessary to develop new pork jerky products. Summary of the invention

[0003] The invention aims to provide a flaky roxburgh pork jerky and a preparation method thereof, so as to achieve the purpose of rich nutrition and unique taste, and optimize the process so as to make the jerky taste more intense.

[0004] To achieve the above object, the present invention adopts the following technical solution: The invention discloses a flaky roxburgh pork jerky. The flaky roxburgh pork jerky is prepared from the following main ingredients: 90-110 parts of lean pork and 10-15 parts of roxburgh candied fruit; and the following auxiliary ingredients: 20-25 parts of white sugar, 5-8 parts of shacha sauce, 3-5 parts of eggs, 3-5 parts of fish sauce, 0.2-0.5 parts of solid compound seasoning, 0.1-0.3 parts of monosodium glutamate, 0.1-0.2 parts of white pepper powder, 0.2-0.4 parts of ethyl maltol, 0.1-0.3 parts of compound phosphate, within 0.2 parts of sodium diacetate, within 0.1 parts of sodium D-isoascorbate and within 0.05 parts of red yeast rice.

[0005] Calculated by weight, the invention is prepared from the following main ingredients: 100 parts of lean pork, 12 parts of sea buckthorn candied fruit, and auxiliary ingredients: 23 parts of white sugar, 6 parts of shacha sauce, 4 parts of eggs, 4 parts of fish sauce, 0.3 parts of solid compound seasoning, 0.2 parts of monosodium glutamate, 0.15 parts of white pepper powder, 0.3 parts of ethyl maltol, 0.2 parts of compound phosphate, 0.09 parts of sodium diacetate, 0.1 parts of sodium D-isoascorbate and 0.03 parts of red yeast rice.

[0006] The solid composite seasoning is star anise, cumin, cinnamon, prickly ash, nutmeg, ginger and pork flavor essence, and each raw material is equally divided by weight.

[0007] The composite phosphate is a composite of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate, and each raw material is divided equally by weight.

[0008] The preparation method of flaky roxburghii pork jerky comprises the following steps: Step 1: Trimming and slicing Select fresh and healthy pork hind leg meat that has passed the inspection of quality inspectors and meets the hygiene requirements, remove the fat and fascia, and cut it into long pieces of 5-7cm wide along the muscle fibers; Put the long meat into the slicer along the direction of the muscle fibers, keeping the wider side of the meat parallel to the blade; cut it twice with the slicer, add the sea buckthorn candied fruit and mix it evenly, then put it into the slicer and cut it once more; Step 2: Ingredients Prepare the auxiliary ingredients according to the amount of the main ingredients; Step 3: Mix the ingredients Pour the auxiliary materials into the blender, weigh water and pour them into the blender together, stir repeatedly for 4 to 5 minutes until the sugar is dissolved and the auxiliary materials are evenly mixed; After the auxiliary materials are fully mixed, pour in the chopped meat and start stirring for 10 to 15 minutes; Step 4: Spread and sieve Put the mixed meat on the treated sieve, spread the meat into a 50cm*50cm square in the middle of the sieve, and spread the meat on each sieve with a weight of 1.65-1.7kg. During the spreading process, use a scraper to gently scrape the meat in one direction, and use a scraper to flatten the edges and scrape them into a straight line. Step 5: Bake After each pot of meat is spread and sieved, it is immediately loaded onto a truck. After each truck is full, it is immediately pushed into a tunnel oven. After the meat is pushed into the oven, the temperature is raised to 55-65°C, and the meat jerky enters the color development and water absorption stage. During this process, the color of the meat slices deepens, the meat texture gradually becomes red and bright, and the raw meat begins to mature. Continue baking to enter the meat slice forming stage, and the baking time is controlled at 3-5 hours. When the surface of the meat jerky becomes hard and dry, the edges of the meat jerky shrink and peel, the back does not loosen or turn white, and there is oil dripping, it can be turned over and sieved. After turning over, the meat jerky is pushed into the oven again, the temperature is controlled at 65-75°C, the baking time is controlled at 2-3 hours, and it is pushed out of the oven after baking is completed. Step 6: Cooling Push the dried meat obtained by baking into a ventilated, dry and clean environment to cool until it cools to room temperature; Step 7: Bake The temperature of the crawler oven is controlled at 225-240°C, and each piece of jerky is cooked through 2-3 cycles, and the cooking time of each piece of jerky is controlled within 3 minutes; Step 8: Flatten and slice Flatten the roasted jerky with a flattening machine, control the flattening time to be more than 2 minutes, and cut the flattened jerky into pieces with a slicer; Step 9: Cooling Lay the sliced ​​meat jerky flat for cooling, and control the cooling humidity within the range of 70% to 80%; Step 10: Packaging The dried meat is packaged after cooling to obtain the finished product.

[0009] In step 3, the criterion for evenly stirring is that the thin shredded meat has obvious stickiness, and when you hold it in your hand and tilt your hand, the meat will automatically flow down and you can feel that the meat is connected.

[0010] Due to the adoption of the above technical scheme, compared with the prior art, the present invention selects the Guizhou characteristic fruit Rosa roxburghii as an additive, which not only retains the original fragrance of pork, but also increases the special taste of Rosa roxburghii. The sliced ​​pork is sliced ​​after mixing with the Rosa roxburghii candied fruit, and the Rosa roxburghii is cut into small pieces and mixed with the pork, which has a better taste effect, and the granular Rosa roxburghii can be chewed, which enriches the mouthfeel. The Rosa roxburghii fruit is flat spherical, 3 to 4 centimeters in diameter, green-red, and densely covered with thorns on the outside. The Rosa roxburghii is nutritious, rich in VC, VP, SOD, and has a unique flavor, but has a special sour and astringent taste, and the mouthfeel is not good. Therefore, the Rosa roxburghii is first prepared into candied fruit in the present invention, and then the seasoning in the auxiliary material is organically proportioned to remove the sour and astringent taste of the Rosa roxburghii and retain the fruity fragrance of the Rosa roxburghii. The solid compound seasoning used, star anise contains volatile oil, the main component is anethole, etc., which can give the product a unique sweet fragrance; the main component of fennel is anise ketone, etc., which can enhance the layering of the fragrance; the components such as cinnamaldehyde in cinnamon can add a strong spicy aroma; the main flavor component of pepper is volatile oil, including limonene, linalool, etc., and its numbing taste mainly comes from sanshool; nutmeg contains myristicin, eugenol and other components, with a strong aromatic flavor that can increase the freshness of the fragrance; gingerol and shogaol in ginger can remove the fishy smell and increase the fragrance. Application effect: When making pork jerky, star anise, nutmeg, fennel and cinnamon can penetrate into the pork to emit a unique fragrance and increase the complexity of the flavor; the main components of ginger are gingerol, shogaol, etc., which can effectively remove the fishy smell of pork; after stirring, the filling can taste more delicious and have no peculiar smell, and the pork flavor can penetrate into the pork to enhance the overall flavor. The numbing taste of Sichuan pepper can stimulate the taste buds and increase people's appetite. At the same time, it can also cover up the possible fishy smell of pork itself, making the taste of pork jerky richer. The composite phosphate used, sodium pyrophosphate, can bind to the actomyosin in pork, changing the structure of the protein, thereby increasing the water holding capacity of the protein. Sodium tripolyphosphate can chelate with calcium and magnesium ions in pork, making the protein network structure in the muscle looser, thereby increasing the binding sites for water. This helps to improve the water holding capacity of pork products and will not become dry and hard due to water loss. Sodium hexametaphosphate can chelate with metal ions in pork to prevent fat oxidation and color changes caused by metal ions. Reduce the odor caused by oxidation and better maintain the original flavor of the product. Sodium hexametaphosphate can also improve the dispersibility of various ingredients, so that they are evenly distributed in meat products. When making pork jerky, it allows the added compound seasoning to better adhere to the surface of the pork jerky, making the taste more uniform. DETAILED DESCRIPTION

[0011] The following examples further illustrate the present invention in detail. Example

[0012] The invention discloses a flaky roxburgh pork jerky, which is prepared from the following main ingredients: 90-110 parts of lean pork, 10-15 parts of roxburgh candied fruit, and auxiliary ingredients: 20-25 parts of white sugar, 5-8 parts of shacha sauce, 3-5 parts of eggs, 3-5 parts of fish sauce, 0.2-0.5 parts of solid composite seasoning, 0.1-0.3 parts of monosodium glutamate, 0.1-0.2 parts of white pepper powder, 0.2-0.4 parts of ethyl maltol, 0.1-0.3 parts of composite phosphate, within 0.2 parts of sodium diacetate, within 0.1 parts of sodium D-isoascorbate, and within 0.05 parts of red yeast rice. The roxburgh candied fruit is prepared from the roxburgh according to the existing process.

[0013] The solid composite seasoning is star anise, cumin, cinnamon, prickly ash, nutmeg, ginger and pork flavor essence, and each raw material is equally divided by weight.

[0014] The composite phosphate is a composite of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate, and each raw material is divided equally by weight.

[0015] The preparation method of flaky roxburghii pork jerky comprises the following steps: Step 1: Trimming and slicing Select fresh and healthy pork hind leg meat that has passed the inspection of quality inspectors and meets the hygiene requirements, remove the fat and fascia, and cut it into long pieces of 5-7cm wide along the muscle fibers; Put the long meat into the slicer along the direction of the muscle fibers, keeping the wider side of the meat parallel to the blade; cut it twice with the slicer, add the sea buckthorn candied fruit and mix it evenly, then put it into the slicer and cut it once more; Step 2: Ingredients Prepare the auxiliary ingredients according to the amount of the main ingredients; Step 3: Mix the ingredients Pour the auxiliary materials into the blender, weigh water and pour them into the blender together, stir repeatedly for 4 to 5 minutes until the white sugar melts and the auxiliary materials are mixed evenly; after the auxiliary materials are fully stirred evenly, pour in the chopped meat and start stirring for 10 to 15 minutes; the amount of water should be enough to melt and mix the auxiliary materials, about 3 kilograms can be used for 1 kilogram of auxiliary materials.

[0016] Step 4: Spread and sieve Put the mixed meat on the treated sieve, spread the meat into a 50cm*50cm square in the middle of the sieve, and spread the meat on each sieve with a weight of 1.65-1.7kg. During the spreading process, use a scraper to gently scrape the meat in one direction, and use a scraper to flatten the edges and scrape them into a straight line. Step 5: Bake After each pot of meat is spread and sieved, it is immediately loaded onto a truck. After each truck is full, it is immediately pushed into a tunnel oven. After the meat is pushed into the oven, the temperature is raised to 55-65°C, and the meat jerky enters the color development and water absorption stage. During this process, the color of the meat slices deepens, the meat texture gradually becomes red and bright, and the raw meat begins to mature. Continue baking to enter the meat slice forming stage, and the baking time is controlled at 3-5 hours. When the surface of the meat jerky becomes hard and dry, the edges of the meat jerky shrink and peel, the back does not loosen or turn white, and there is oil dripping, it can be turned over and sieved. After turning over, the meat jerky is pushed into the oven again, the temperature is controlled at 65-75°C, the baking time is controlled at 2-3 hours, and it is pushed out of the oven after baking is completed. Step 6: Cooling Push the dried meat obtained by baking into a ventilated, dry and clean environment to cool until it cools to room temperature; Step 7: Bake The temperature of the crawler oven is controlled at 225-240°C, and each piece of jerky is cooked through 2-3 cycles, and the cooking time of each piece of jerky is controlled within 3 minutes; Step 8: Flatten and slice Flatten the roasted jerky with a flattening machine, control the flattening time to be more than 2 minutes, and cut the flattened jerky into pieces with a slicer; Step 9: Cooling Lay the sliced ​​meat jerky flat for cooling, and control the cooling humidity within the range of 70% to 80%; Step 10: Packaging The dried meat is packaged after cooling to obtain the finished product.

[0017] In step 3, the criterion for evenly stirring is that the thin shredded meat has obvious stickiness, and when you hold it in your hand and tilt your hand, the meat will automatically flow down and you can feel that the meat is connected. Example

[0018] Calculated by weight, the invention is prepared from the following main ingredients: 100 parts of lean pork, 12 parts of sea buckthorn candied fruit, and auxiliary ingredients: 23 parts of white sugar, 6 parts of shacha sauce, 4 parts of eggs, 4 parts of fish sauce, 0.3 parts of solid compound seasoning, 0.2 parts of monosodium glutamate, 0.15 parts of white pepper powder, 0.3 parts of ethyl maltol, 0.2 parts of compound phosphate, 0.09 parts of sodium diacetate, 0.1 parts of sodium D-isoascorbate and 0.03 parts of red yeast rice.

[0019] The preparation method is the same as Example 1.

Claims

1. A flaky dried roxburgh pork, characterized in that: Calculated by weight, the invention is prepared from the following main ingredients: 90-110 parts of lean pork and 10-15 parts of sea buckthorn candied fruit; and auxiliary ingredients: 20-25 parts of white sugar, 5-8 parts of shacha sauce, 3-5 parts of eggs, 3-5 parts of fish sauce, 0.2-0.5 parts of solid compound seasoning, 0.1-0.3 parts of monosodium glutamate, 0.1-0.2 parts of white pepper powder, 0.2-0.4 parts of ethyl maltol, 0.1-0.3 parts of compound phosphate, within 0.2 parts of sodium diacetate, within 0.1 parts of sodium D-isoascorbate and within 0.05 parts of red yeast rice.

2. The flaky dried roxburghii pork according to claim 1, characterized in that: Calculated by weight, the invention is prepared from the following main ingredients: 100 parts of lean pork, 12 parts of sea buckthorn candied fruit, and auxiliary ingredients: 23 parts of white sugar, 6 parts of shacha sauce, 4 parts of eggs, 4 parts of fish sauce, 0.3 parts of solid compound seasoning, 0.2 parts of monosodium glutamate, 0.15 parts of white pepper powder, 0.3 parts of ethyl maltol, 0.2 parts of compound phosphate, 0.09 parts of sodium diacetate, 0.1 parts of sodium D-isoascorbate and 0.03 parts of red yeast rice.

3. The flaky dried roxburghii pork according to claim 1, characterized in that: The solid composite seasoning is star anise, cumin, cinnamon, prickly ash, nutmeg, ginger and pork flavor essence, and each raw material is equally divided by weight.

4. The flaky dried roxburghii pork according to claim 1, characterized in that: The composite phosphate is a composite of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate, and each raw material is divided equally by weight.

5. A method for preparing the flaky dried roxburghii pork according to any one of claims 1 to 4, characterized in that: The following steps are involved: Step 1: Trimming and slicing Select fresh and healthy pork hind leg meat that has passed the inspection of quality inspectors and meets the hygiene requirements, remove the fat and fascia, and cut it into long pieces of 5-7cm wide along the muscle fibers; Put the long meat into the slicer along the direction of the muscle fibers, keeping the wider side of the meat parallel to the blade; cut it twice with the slicer, add the sea buckthorn candied fruit and mix it evenly, then put it into the slicer and cut it once more; Step 2: Ingredients Prepare the auxiliary ingredients according to the amount of the main ingredients; Step 3: Mix the ingredients Pour the auxiliary materials into the blender, weigh water and pour them into the blender together, stir repeatedly for 4 to 5 minutes until the sugar is dissolved and the auxiliary materials are evenly mixed; After the auxiliary materials are fully mixed, pour in the chopped meat and start stirring for 10 to 15 minutes; Step 4: Spread and sieve Put the mixed meat on the treated sieve, spread the meat into a 50cm*50cm square in the middle of the sieve, and spread the meat on each sieve with a weight of 1.65-1.7kg. During the spreading process, use a scraper to gently scrape the meat in one direction, and use a scraper to flatten the edges and scrape them into a straight line. Step 5: Bake After each pot of meat is spread and sieved, it is immediately loaded onto a truck. After each truck is full, it is immediately pushed into a tunnel oven. After the meat is pushed into the oven, the temperature is raised to 55-65°C, and the meat jerky enters the color development and water absorption stage. During this process, the color of the meat slices deepens, the meat texture gradually becomes red and bright, and the raw meat begins to mature. Continue baking to enter the meat slice forming stage, and the baking time is controlled at 3-5 hours. When the surface of the meat jerky becomes hard and dry, the edges of the meat jerky shrink and peel, the back does not loosen or turn white, and there is oil dripping, it can be turned over and sieved. After turning over, the meat jerky is pushed into the oven again, the temperature is controlled at 65-75°C, the baking time is controlled at 2-3 hours, and it is pushed out of the oven after baking is completed. Step 6: Cooling Push the dried meat obtained by baking into a ventilated, dry and clean environment to cool until it cools to room temperature; Step 7: Bake The temperature of the crawler oven is controlled at 225-240°C, and each piece of jerky is cooked through 2-3 cycles, and the cooking time of each piece of jerky is controlled within 3 minutes; Step 8: Flatten and slice Flatten the roasted jerky with a flattening machine, control the flattening time to be more than 2 minutes, and cut the flattened jerky into pieces with a slicer; Step 9: Cooling Lay the sliced ​​meat jerky flat for cooling, and control the cooling humidity within the range of 70% to 80%; Step 10: Packaging The dried meat is packaged after cooling to obtain the finished product.

6. The method for preparing the flaky dried roxburghii pork according to claim 5, characterized in that: In step 3, the criterion for evenly stirring is that the thin shredded meat has obvious stickiness, and when you hold it in your hand and tilt your hand, the meat will automatically flow down and you can feel that the meat is connected.