Preparation method of flavored dried pork slices

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of flavored dried pork slices. The flavored dried pork slice provided by the invention comprises the following raw materials: main materials and auxiliary materials, the main materials comprise the following components in parts by mass: 100 parts of pork, 10-60 parts of jam, 1-10 parts of white granulated sugar and 1-5 parts of table salt; the auxiliary materials comprise 0.5-1.5 mL of cooking wine, 1-3 mL of light soy sauce, 3-5 mL of oyster sauce, 0.5-1.5 g of five spice powder and 0.5-1.5 g of red yeast rice on the basis of 100 g of pork, the pork is smashed to be in a minced state, then the minced pork is mixed with jam, white granulated sugar, salt and the auxiliary materials, the mixture is stirred to be uniform, and chopping, pickling, cold storage, smearing, drying, baking, honey brushing, re-baking, forming, slicing and cooling are conducted to obtain the pork slices. By optimizing the making process and updating the raw material formula, the original flavor and nutritional value of the food materials are better reserved, and the double pursuits of consumers for health and delicious taste are met.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and more specifically relates to a preparation method of flavored pork jerky. Background Art

[0002] As a traditional flavored meat product, pork jerky has long occupied an important position in the food market by virtue of its unique taste and convenient portability. However, with the significant change in consumers' health consumption concepts, and with the increasing attention to the quality and safety of meat jerky, there are also higher requirements for the taste and appearance of the product. Against this background, traditional pork jerky has gradually become difficult to meet the needs of modern consumers.

[0003] During the processing of pork jerky, the marinated muscle fibers will severely shrink and lose water during the drying and baking processes, resulting in a greater toughness and hardness of the product and an increased chewing difficulty. In addition, traditional pork jerky is relatively single in nutritional components, lacking diverse flavors and health benefits, and it is difficult to meet the needs of modern consumers for healthy foods.

[0004] How to better retain the original flavor and nutritional value of the ingredients and meet consumers' dual pursuits of health and deliciousness, and develop a new type of flavored pork jerky has become a difficult problem that needs to be overcome by those skilled in the art. Summary of the Invention

[0005] The purpose of the present invention is to provide a preparation method of flavored pork jerky to solve the problems existing in the above-mentioned prior art.

[0006] To achieve the above purpose, the present invention provides the following solutions:

[0007] One of the technical solutions of the present invention: Provide a flavored pork jerky, the raw materials of which include main materials and auxiliary materials;

[0008] The main materials, by mass, include: 100 parts of pork, 10 - 60 parts of jam, 1 - 10 parts of granulated sugar, and 1 - 5 parts of table salt;

[0009] The auxiliary materials, based on 100 g of pork, include: 0.5 - 1.5 mL of cooking wine, 1 - 3 mL of light soy sauce, 3 - 5 mL of oyster sauce, 0.5 - 1.5 g of five-spice powder, and 0.5 - 1.5 g of red yeast rice.

[0010] Further, the main materials, by mass, include: 100 parts of pork, 40 - 50 parts of jam, 1 - 10 parts of granulated sugar, and 1 - 5 parts of table salt.

[0011] Further, the auxiliary materials, based on 100 g of pork, include: 1 mL of cooking wine, 2 mL of light soy sauce, 4 mL of oyster sauce, 1 g of five-spice powder, and 1 g of red yeast rice.

[0012] Further, the fat-to-lean ratio of the pork is 0:1 - 1:6.

[0013] Further, the jam includes at least one of mango jam, litchi jam, banana jam, pineapple jam, and citrus jam.

[0014] Optionally, the jam includes one of mango jam, pineapple jam, and banana jam.

[0015] Preferably, the jam is banana jam.

[0016] The second technical solution of the present invention: Provide a preparation method of the above-mentioned flavored pork jerky, and the steps include:

[0017] Mince the pork until it becomes a paste, then mix it with jam, granulated sugar, salt, and auxiliary materials, stir evenly, and after chopping, marinating, refrigerating, slicing, drying, baking, brushing with honey, baking again, forming, slicing, and cooling, the flavored pork jerky is obtained.

[0018] Further, the chopping is to stir until it becomes a paste.

[0019] Further, the marinating time is 2 - 5h.

[0020] Optionally, the marinating time is 3 - 4h.

[0021] Further, the refrigerating temperature is 0 - 4°C, the time is 0 - 3h, and the time is not 0.

[0022] Optionally, the refrigerating time is 0.5 - 1h.

[0023] Further, the thickness of the slicing is 3 - 4mm.

[0024] Further, the drying temperature is 60 - 100°C.

[0025] Optionally, the drying temperature is 80 - 90°C.

[0026] Further, the baking temperature is 80 - 150°C, the time is 0 - 60min, and the time is not 0.

[0027] Optionally, the baking temperature is 100 - 120°C, the time is 10 - 30min.

[0028] Further, the amount of honey used when brushing honey is 0.2 - 0.4g / cm 2 .

[0029] Further, the baking temperature for the second baking is 80 - 150°C, the time is 0 - 60min, and the time is not 0.

[0030] Optionally, the temperature for the second baking is 100-120°C and the time is 10-30 min.

[0031] Further, the preparation steps of the jam include:

[0032] Mix the pulp with water, boil it, add rock sugar, turn to low heat and simmer until the solid content is 65-75%, add lemon juice, and obtain the jam after cooling.

[0033] Optionally, the pulp includes mango pulp, litchi pulp, banana pulp, pineapple pulp and citrus pulp.

[0034] Optionally, the dosage ratio of the pulp, rock sugar, lemon juice and water is 100 g: 25 g: 10 mL: 100 mL.

[0035] The present invention selects fruit and vegetable jams as the flavoring ingredients for pork jerky. These jams not only have a sweet taste but also are rich in bioactive compounds such as phytosterols, carotenoids, phenols and biogenic amines. These compounds play an active role in promoting digestion, improving intestinal health and enhancing immunity. By combining special fruit and vegetable jams with pork jerky, the present invention develops a new type of flavored pork jerky. This flavored pork jerky not only retains the original fresh fragrance of pork but also adds the sweet taste of the jam, greatly enriching the taste of the product and fully meeting the pursuit of modern people for diverse food flavors. At the same time, by optimizing the production process and updating the raw material formula, the present invention better retains the original flavor and nutritional value of the ingredients, meeting the dual pursuit of consumers for health and deliciousness.

[0036] The present invention discloses the following technical effects:

[0037] Through clear raw material ratios and process parameters, the present invention improves the texture fineness and flavor expressiveness of the pork jerky product, makes the texture of the meat crispy on the outside and tender on the inside, and perfectly combines the jam flavor with the pork, making the flavored pork jerky have excellent color, smell, taste and tissue state.

[0038] As a new type of flavored snack food, the flavored pork jerky prepared by the present invention not only meets the needs of modern consumers for diverse and healthy food flavors but also is highly favored for its unique taste and flavor.

[0039] The flavored pork jerky prepared by the present invention meets the standards for pork jerky in terms of fat, protein and moisture content, indicating that the preparation steps and raw material ratios of the present invention have excellent effectiveness and stability, and the raw materials are easily obtainable in daily life with lower preparation costs. Description of the Drawings

[0040] The accompanying drawings, which form a part of the present invention, are used to provide a further understanding of the present invention. The schematic embodiments and descriptions thereof of the present invention are used to explain the present invention and do not constitute an improper limitation to the present invention. In the drawings:

[0041] Figure 1 is the normal distribution diagram of the residuals of the polynomial model.

[0042] Figure 2 is the comparison diagram of the actual value and the predicted value.

[0043] Figure 3 is the interactive effect of banana jam and granulated sugar on the sensory score, where a is the response surface diagram and b is the contour diagram.

[0044] Figure 4 is the interactive effect of banana jam and salt on the sensory score, where a is the response surface diagram and b is the contour diagram.

[0045] Figure 5 is the interactive effect of granulated sugar and salt on the sensory score, where a is the response surface diagram and b is the contour diagram. Detailed Embodiments

[0046] Now, various exemplary embodiments of the present invention will be described in detail. This detailed description should not be considered as a limitation to the present invention, but rather as a more detailed description of certain aspects, characteristics, and implementation schemes of the present invention.

[0047] It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention. Additionally, for the numerical ranges in the present invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Any intermediate value within any stated value or stated range, as well as each smaller range between any other stated value or intermediate value within the stated range, is also included in the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0048] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the present invention pertains. Although the present invention only describes preferred methods and materials, any methods and materials similar or equivalent to those described herein can also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials related to the documents. In case of conflict with any incorporated document, the content of this specification shall prevail.

[0049] Without departing from the scope or spirit of the present invention, various improvements and changes can be made to the specific embodiments of the specification of the present invention, which are obvious to those skilled in the art. Other embodiments obtained from the specification of the present invention are obvious to those skilled in the art. The specification and examples of the present invention are merely exemplary.

[0050] Regarding the terms "comprising", "including", "having", "containing", etc. used herein, they are all open-ended terms, meaning including but not limited to.

[0051] It should be noted that the operations not described in detail in the present invention are all conventional operation means in the art and are not the focus of the present invention.

[0052] Unless otherwise specified, "parts" in the specific embodiments of the present invention are all "parts by mass", and the "room temperature" and "normal temperature" involved are both 20 - 30 °C.

[0053] In the specific embodiments of the present invention, the honey brushed after baking is obtained by mixing 10 g of pure honey with 40 mL of water and stirring evenly.

[0054] All raw materials of the present invention are commercially available products, and the purchase channels do not affect the realization of the technical effects. The following gives an exemplary preparation step description of a kind of jam:

[0055] Peel and cut the fruit, then mix it with water, boil until boiling, add rock sugar, turn to low heat and simmer until the solid content is between 65 - 75%, add lemon juice, and after cooling to room temperature, obtain the jam; wherein, the fruit is mango, litchi, banana, pineapple or citrus; the dosage ratio of the peeled pulp of the fruit, rock sugar, lemon juice and water is 100 g:25 g:10 mL:100 mL.

[0056] The sensory evaluation criteria involved in the specific embodiments of the present invention are shown in Table 1, and the evaluation method is as follows: Invite 10 people, designated as sensory evaluators, and conduct sensory evaluation training on them according to GB / T 16291.1 - 2012 "Sensory Analysis - General Guidelines for the Selection, Training and Management of Assessors - Part 1: Preferred Assessors" so that they understand the evaluation criteria. Require them to evaluate the taste, smell, color, texture and appearance of the product in turn, and the scoring criteria refer to the sensory requirements of the standard "Dried Meat Slices" (GB / T 31406—2015) and are slightly modified, as shown in Table 1.

[0057] Table 1 Sensory Evaluation Table

[0058]

[0059]

[0060] Example 1

[0061] The preparation steps of flavored pork jerky include:

[0062] S1. Raw material preparation: 100 parts of pork (fat - to - lean ratio 0:1), 30 parts of jam, 5 parts of granulated sugar, 1 part of salt, and for every 100 g of pork, the auxiliary materials are: 1 mL of cooking wine, 2 mL of light soy sauce, 4 mL of oyster sauce, 1 g of five - spice powder, and 1 g of red yeast rice; among them, the jam is mango jam, litchi jam, banana jam, pineapple jam, or citrus jam.

[0063] S2. Stir the pork until it becomes minced, then mix it with the jam, granulated sugar, salt, and auxiliary materials, stir evenly, chop and mix until it becomes a paste, marinate for 2 - 5 h, then refrigerate at 0 - 4 °C for 0 - 3 h. Then take it out and spread it into slices (with a thickness of 3 mm), dry it at 90 °C for 2 h, then bake it at 120 °C for 15 min, take it out and brush with honey (0.3 g / cm 2 ), then put it into the oven and bake it again at 120 °C for 15 min. Take it out, shape and slice it, and after cooling, obtain the flavored pork jerky. The sensory evaluation scores are shown in Table 2.

[0064] Table 2

[0065]

[0066] Example 2

[0067] Compared with Example 1, the difference is that the jam is selected as banana jam, and the addition amount of the jam is adjusted to 20 parts, 40 parts, or 50 parts. The sensory evaluation scores of the obtained flavored pork jerky are shown in Table 3.

[0068] Table 3

[0069]

[0070]

[0071] Example 3

[0072] Compared with Example 1, the difference is that the jam is selected as banana jam, and the fat - to - lean ratio of the pork is adjusted to 1:3, 1:6, or 1:9. The sensory evaluation scores of the obtained flavored pork jerky are shown in Table 4.

[0073] Table 4

[0074]

[0075] Example 4

[0076] Compared with Example 1, the difference is that the jam is selected as banana jam, and the number of parts of granulated sugar is adjusted to 2.5 parts, 7.5 parts, or 10 parts. The sensory evaluation scores of the obtained flavored pork jerky are shown in Table 5.

[0077] Table 5

[0078]

[0079] Example 5

[0080] Compared with Example 1, the difference lies in that the jam is selected as banana jam, and the amount of salt is adjusted to 2 parts, 3 parts or 4 parts. The sensory scores of the obtained flavored pork jerky are shown in Table 6.

[0081] Table 6

[0082]

[0083]

[0084] Example 6

[0085] Compared with Example 1, the difference lies in that the jam is selected as banana jam, and the baking temperature and time are set to 180°C / 10 min, 150°C / 20 min or 90°C / 40 min. The sensory scores of the obtained flavored pork jerky are shown in Table 7.

[0086] Table 7

[0087]

[0088] Example 7

[0089] Compared with Example 1, the difference lies in that the jam is selected as banana jam, and the re-baking temperature and time are set to 90°C / 120 min, 100°C / 90 min, 110°C / 60 min. The sensory scores of the obtained flavored pork jerky are shown in Table 8.

[0090] Table 8

[0091]

[0092] Comparative Example 1

[0093] Compared with Example 1, the difference lies in that no jam is added, and the amount of salt is 1 part, 2 parts, 3 parts or 4 parts. The sensory scores of the obtained flavored pork jerky are shown in Table 9.

[0094] Table 9

[0095]

[0096]

[0097] Test Example

[0098] Based on the preparation steps and sensory evaluation results of Examples 1 - 5, three factors, namely banana jam, granulated sugar, and table salt, were selected for the response surface experiment.

[0099] Considering that the three factors of banana sauce (A), granulated sugar (B), and table salt (C) have a non - linear relationship with the sensory score and cannot be listed by a simple regression equation, the present invention designed and responded to use Design - Expert 13.0.6 software to perform regression fitting analysis on the sensory scores of the response surface BBD test values in Table 2 - 6. Using a second - order response surface regression model, the regression equation for the sensory score was obtained as follows:

[0100] Y = 99.875 + 0.415A - 2.305B - 7.275C + 0.03AB - 0.05AC - 0.05BC - 0.01525A² - 0.011B² + 1.725C².

[0101] Among them, Y represents the sensory score; A represents the number of servings of banana sauce; B represents the number of servings of granulated sugar; C represents the number of servings of table salt.

[0102] The normal distribution diagram of the residuals of the polynomial model in the present invention is shown in Figure 1 , and the comparison diagram of the actual value and the predicted value is shown in Figure 2 . As shown by Figure 1 , the data points are scattered linearly, and the normal distribution probability diagram of the residuals conforms to the law of normal distribution. According to the distribution diagram of the actual value and the predicted value shown by Figure 2 , it can be found that most of the data points are concentrated around the straight line, indicating that the actual value is close to the predicted value. The comparison baseline fitting of the 17 - group experiments (Examples 1 - 5) is good, and the regression coefficient reaches 0.9842, indicating that the deviation between the predicted value and the actual value is small. It shows that 98.42% of the experimental results can be explained and predicted by this model, indicating that the established response surface model can better reflect the mathematical function relationship between banana sauce (A), granulated sugar (B), table salt (C), and the response value of the sensory score.

[0103] The response surface test plan and test results are shown in Table 10.

[0104] Table 10

[0105]

[0106] Analysis of variance was performed on the fitting model of the response value of the sensory score, and the results of the significance of each factor and the analysis of variance of the multiple regression model are shown in Tables 11 and 12.

[0107] Table 11 Analysis of variance of the regression model

[0108]

[0109] Note: P≤0.01 indicates that the factor has a highly significant effect on the response value (**); P≤0.05 indicates that the factor has a significant effect on the response value (*).

[0110] Table 12 Statistical Table of Response Surface Model Data

[0111]

[0112] As can be seen from Table 11, the P of this model is <0.0001, indicating that this fitting equation has a good regression effect and extremely strong significance. The influence degrees of the first-order terms A, B, C, the interaction term AB, and the second-order terms A2, C2 on the sensory score of the result all reach an extremely significant level (P<0.01), and the other terms have no significant influence on the result. According to the F-test result, the influence order of each factor on the sensory score is B>A>C, that is, white granulated sugar > banana paste > table salt. And the P of the lack-of-fit term is 0.1859>0.05, and the difference of its model is not significant, indicating that the non-experimental factors have little influence on the sensory score, the model has good experimental stability, and the equation is reliable; as can be seen from Table 12, the regression coefficient R 2 is 98.42%>85%, indicating that this experimental model fits well with the actual experiment. Therefore, this regression equation can be used to replace the true factor values of the experiment to analyze the corresponding relationship between each dependent variable and the response value. The correction coefficient R adj 2 =0.9840, the predicted R pre 2 =0.8243, and the coefficient of variation C.V.=1.91%<10%, indicating that this regression equation of the model has a high credibility and can better reflect the true value. The signal-to-noise ratio Adeq Precision = 19.4305>4. Generally, it is considered that when the signal-to-noise ratio is greater than 4.0, it indicates that the model fits well with the experimental values. To sum up, the fitting degree of the response surface quadratic regression equation is good, and this model can be used for predicting and analyzing the production conditions of pork jerky.

[0113] Response Surface Interaction Analysis and Optimization

[0114] Based on the results of the variance analysis of the regression model, using Design-Expert 13.0.6 software according to the regression equation, the response surface diagram and contour diagram are drawn to analyze the influence of banana paste (A), white granulated sugar (B), and table salt (C) on the sensory score. When fixing one of the three factors of banana paste (A), white granulated sugar (B), and table salt (C), the influence of the interaction between the other two factors on the response value is investigated, which can be represented by the contour diagram and the response surface diagram. The results are shown in Figure 3 、 Figure 4 and Figure 5 .

[0115] Using Design-Expert 13.0.6 software, a pairwise interaction analysis was performed on three factors: A banana puree, B granulated sugar, and C salt. When one factor was at the central level, the response surface 3D plot and contour plot between the other two different factors were analyzed. The response surface 3D plot can reflect the interaction between factors and the optimal parameters. The steeper the 3D plot, the greater the influence of the corresponding factor on the response value, and the flatter it is, the smaller the influence. If the contour line is elliptical, the influence degree is greater. If the contour plot is circular, it generally represents that the interaction is not significant.

[0116] Figure 3 This is the interactive effect of banana jam and granulated sugar on the sensory score. Among them, a is the response surface plot and b is the contour plot. As can be seen from the figure, when the granulated sugar (B) is at a lower level, the trend of the sensory score with the increase of banana puree (A) is gradually decreasing. When the granulated sugar (B) is at a higher level, the trend of the sensory score with the increase of banana puree (A) is also gradually decreasing, but the rate is significantly faster. In summary, when the granulated sugar (B) is at different levels, the variation law shows different characteristics. Similarly, when the banana puree (A) is at the lower and higher values of the level, with the increase of granulated sugar (B), although the sensory score decreases rapidly, the rates are significantly different. Combining the above variation laws and the steepness of the response surface plot, it shows that the interaction between the two factors, banana puree and granulated sugar, is significant and has a great influence on the sensory score result. This is also consistent with the variance result showing that P(AB) < 0.01, indicating that the interaction between the two factors is significant. It can be found from the contour plot that when the banana puree (A) is in the range of 22 - 30 parts and the granulated sugar (B) is in the range of 3 - 6 parts, the sensory score is in a relatively high range and can reach above 80 points.

[0117] Figure 4 This is the interactive effect of banana jam and salt on the sensory score. Among them, a is the response surface plot and b is the contour plot. As can be seen from the figure, the sensory score shows a gradually decreasing trend with the increase of banana puree (A). With the increase of salt (C), the sensory score remains stable in the later stage of decrease. The response surface plot is relatively flat and the color change is not obvious. The above characteristics indicate that the interaction between factors is not significant and has a small influence on the result. The variance result also shows that P(AC) > 0.05, which is consistent with the variance analysis result.

[0118] Figure 5For the interactive effect of white granulated sugar and salt on the sensory score, where a is the response surface diagram and b is the contour diagram. As can be seen from the figure, the sensory score rapidly decreases with the increase of white granulated sugar (B). With the increase of salt (C), the change of the sensory score gradually decreases and the rate gradually slows down. Both reach the optimum at their respective low levels. The results of the variance analysis show that the influence degrees of the two factors are not significant (P>0.05), and the contour lines are relatively sparse. When white granulated sugar (B): 2.5 - 6%, salt (C): 1.5 - 2%, the predicted value of the sensory score is relatively high.

[0119] Comprehensively Figures 3 - 5 As can be seen from Table 11 - Table 12, the interactive item AB has a highly significant influence on the sensory score of the test results (P<0.01), and its influence on the sensory score of the results is very strong. The interactive effects of the interactive items AC and BC have a slightly smaller influence on the sensory score. The influence order of the two - factor interactive items on the sensory score of the sample is AB>AC>BC.

[0120] Response surface optimization and verification test

[0121] In order to maximize the sensory score of the product, the established effective regression model is used to optimize the conditions. After optimization, the parameter values of each factor are obtained as banana paste (A): 24.390 parts, white granulated sugar (B): 5.699 parts, salt (C): 1.014 parts. The sensory score predicted by the model is 84.472 points. Considering the test conditions, operability and rationality comprehensively, each factor is set as banana paste (A): 24 parts, white granulated sugar (B): 5 parts, salt (C): 1 part, and 3 repeated tests are carried out to obtain the verification results of the sensory score. The average value of the sensory score is 84±0.25 points. The response prediction value is basically consistent with the actual test value, which also verifies the accuracy and reliability of the model, obtains the best parameters for the production process of banana - flavored pork jerky, and can be applied in practice.

[0122] In this specification, each embodiment is described in a progressive manner. Each embodiment focuses on the differences from other embodiments. The same or similar parts among the embodiments can be referred to each other.

[0123] The above description of the disclosed embodiments enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be obvious to those skilled in the art. The general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to these embodiments shown herein, but will be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A flavored pork jerky, the raw materials include main ingredients and auxiliary ingredients, characterized in that: The main ingredients, measured by weight, include: 100 parts of pork, 10-60 parts of jam, 1-10 parts of white sugar and 1-5 parts of salt; The auxiliary materials include, based on 100 g of pork, 0.5-1.5 mL of cooking wine, 1-3 mL of light soy sauce, 3-5 mL of oyster sauce, 0.5-1.5 g of five-spice powder and 0.5-1.5 g of red yeast rice.

2. The flavored pork jerky as claimed in claim 1, characterized in that: The fat-to-lean ratio of the pork is 0:1-1:6; and / or the jam includes at least one of mango jam, lychee jam, banana jam, pineapple jam and citrus jam.

3. The method for preparing the flavored pork jerky according to claim 1 or 2, characterized in that the steps include: The pork is minced into a paste, then mixed with jam, white sugar, salt and auxiliary materials, stirred evenly, chopped, marinated, refrigerated, sliced, dried, baked, brushed with honey, baked again, formed, sliced ​​and cooled to obtain the flavored pork jerky.

4. The preparation method according to claim 3, characterized in that: The chopping and mixing is stirring until the mixture becomes a paste; and / or the marinating time is 2-5 hours.

5. The preparation method according to claim 3, characterized in that: The refrigeration temperature is 0-4°C, the time is 0-3h, and the time is not 0.

6. The preparation method according to claim 3, characterized in that: The thickness of the smear is 3-4 mm.

7. The preparation method according to claim 3, characterized in that: The drying temperature is 60-100°C; and / or the amount of honey used in the honey brushing is 0.2-0.4g / cm 2 .

8. The preparation method according to claim 3, characterized in that: The baking temperature is 80-150° C., the time is 0-60 min, and the time is not 0; and / or the re-baking temperature is 80-150° C., the time is 0-60 min, and the time is not 0.

9. The preparation method according to claim 3, characterized in that: The preparation steps of the jam include: The pulp is mixed with water, and after boiling, rock sugar is added, and the mixture is simmered on low heat until the solid content reaches 65-75%, lemon juice is added, and the jam is obtained after cooling.

10. The preparation method according to claim 9, characterized in that: The fruit pulp includes mango pulp, litchi pulp, banana pulp, pineapple pulp and citrus pulp; and / or, the amount ratio of the fruit pulp, crystal sugar, lemon juice and water is 100g:25g:10mL:100mL.

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