CN105212086A - Dry dried pork slice is removed in a kind of heat-clearing - Google Patents
Dry dried pork slice is removed in a kind of heat-clearing Download PDFInfo
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- CN105212086A CN105212086A CN201410316686.5A CN201410316686A CN105212086A CN 105212086 A CN105212086 A CN 105212086A CN 201410316686 A CN201410316686 A CN 201410316686A CN 105212086 A CN105212086 A CN 105212086A
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- pork
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Abstract
The invention provides a kind of heat-clearing and remove dry dried pork slice, be made up of the component of following weight ratio: pork 100-200 part, flavoring 5-15 part, rose flower 5-15 part.Present invention also offers the preparation method of this dried pork slice.Dried pork slice provided by the invention has rose fragrance, unique flavor, and mouthfeel is good.The preparation method of this dried pork slice is simple, cost is low, be suitable for suitability for industrialized production.
Description
Technical field
The present invention relates to a kind of dried pork slice, particularly dry dried pork slice is removed in a kind of heat-clearing.
Background technology
Jerky is welcome by consumers in general deeply as leisure food, and along with China's expanding economy, people are more and more various for the quality of jerky, safety, local flavor, mouthfeel demand.But.Traditional jerky is original flavor jerky, and color and taste is single, rare change, and food of a specified duration makes us losing interest.The loss of traditional jerky preparation method long processing time, nutriment is more, be difficult to control jerky local flavor, is not suitable for suitability for industrialized production.
Moreover existing traditional dried pork slice does not have heat-clearing yet and goes dry function.
Summary of the invention
Dry dried pork slice and preparation method thereof is removed in the heat-clearing that the object of this invention is to provide a kind of unique flavor.
Dry dried pork slice is removed in a kind of heat-clearing provided by the invention, be made up of the component of following weight ratio: pork 80 parts, flavoring 20 parts, 10 parts, jam, honey 10 parts and core additive 2 parts, described core additive comprises the Chinese lobelia of mass ratio 1:2:1:1:1:1:2, cape jasmine, white backleaf mallotus root, iron holly bark, cotton lantern, rosy clouds grass, rough gentian.
Wherein, described flavoring comprises: sugar, salt, soy sauce, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder one
Plant or several mixtures.
A preparation method for dry dried pork slice is gone in heat-clearing, comprises the following steps:
(1) preparation of minced pork: after being boned by pork, drain after cleaning, puts into cutmixer by raw meat and cuts into meat gruel, and adds the mixing of flavoring, jam and honey;
(2) in minced pork, add curing agent, below 20 DEG C, pickle 100h;
(3) in the minced pork pickled, add core additive, stir, and mix 24h under being placed in 10 DEG C of conditions;
(4) die-filling boiling: the minced pork mixed loaded in grinding tool, builds and boils 5h in the pot being placed in 110 DEG C;
(5) cooling, section, vegetable oil smear;
(6) baking: toast 10h at sliced meat being placed in 150 DEG C, obtains heat-clearing and removes dry dried pork slice.
beneficial effect:dried pork slice unique flavor provided by the invention, mouthfeel is good.By Chinese medicinal materials such as the Chinese lobelia in core additive, cape jasmine, white backleaf mallotus root, iron holly bark, cotton lantern, rosy clouds grass and rough gentian, the dried pork slice that the present invention is manufactured has significant heat-clearing and goes dry function, and the preparation method of dried pork slice of the present invention is simple, cost is low, be suitable for suitability for industrialized production.
Detailed description of the invention
According to following embodiment, the present invention may be better understood.But those skilled in the art will readily understand, concrete material proportion, process conditions and result thereof described by embodiment only for illustration of the present invention, and should can not limit the present invention described in detail in claims yet.
Embodiment 1
Dry dried pork slice is removed in a kind of heat-clearing, be made up of the component of following weight ratio: pork 80 parts, flavoring 20 parts, 10 parts, jam, honey 10 parts and core additive 2 parts, described core additive comprises the Chinese lobelia of mass ratio 1:2:1:1:1:1:2, cape jasmine, white backleaf mallotus root, iron holly bark, cotton lantern, rosy clouds grass, rough gentian.
Wherein, described flavoring comprises: sugar, salt, soy sauce, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder one
Plant or several mixtures.
A preparation method for dry dried pork slice is gone in heat-clearing, comprises the following steps:
(1) preparation of minced pork: after being boned by pork, drain after cleaning, puts into cutmixer by raw meat and cuts into meat gruel, and adds the mixing of flavoring, jam and honey;
(2) in minced pork, add curing agent, below 20 DEG C, pickle 100h;
(3) in the minced pork pickled, add core additive, stir, and mix 24h under being placed in 10 DEG C of conditions;
(4) die-filling boiling: the minced pork mixed loaded in grinding tool, builds and boils 5h in the pot being placed in 110 DEG C;
(5) cooling, section, vegetable oil smear;
(6) baking: toast 10h at sliced meat being placed in 150 DEG C, obtains heat-clearing and removes dry dried pork slice.
Claims (3)
1. dry dried pork slice is removed in a heat-clearing, it is characterized in that: be made up of the component of following weight ratio: pork 80 parts, flavoring 20 parts, 10 parts, jam, honey 10 parts and core additive 2 parts, described core additive comprises the Chinese lobelia of mass ratio 1:2:1:1:1:1:2, cape jasmine, white backleaf mallotus root, iron holly bark, cotton lantern, rosy clouds grass, rough gentian.
2. dry dried pork slice is removed in a kind of heat-clearing according to claim 1, it is characterized in that: described flavoring comprises: the mixture of one or more of sugar, salt, soy sauce, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder.
3. a preparation method for dry dried pork slice is gone in heat-clearing, it is characterized in that: comprise the following steps:
The preparation of minced pork: after being boned by pork, drain after cleaning, puts into cutmixer by raw meat and cuts into meat gruel, and adds the mixing of flavoring, jam and honey;
In minced pork, add curing agent, below 20 DEG C, pickle 100h;
In the minced pork pickled, add core additive, stir, and mix 24h under being placed in 10 DEG C of conditions;
Die-filling boiling: the minced pork mixed loaded in grinding tool, builds and boils 5h in the pot being placed in 110 DEG C;
Cooling, section, vegetable oil smear;
Baking: toast 10h at sliced meat being placed in 150 DEG C, obtains heat-clearing and removes dry dried pork slice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410316686.5A CN105212086A (en) | 2014-07-06 | 2014-07-06 | Dry dried pork slice is removed in a kind of heat-clearing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410316686.5A CN105212086A (en) | 2014-07-06 | 2014-07-06 | Dry dried pork slice is removed in a kind of heat-clearing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105212086A true CN105212086A (en) | 2016-01-06 |
Family
ID=54981698
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410316686.5A Pending CN105212086A (en) | 2014-07-06 | 2014-07-06 | Dry dried pork slice is removed in a kind of heat-clearing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105212086A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918896A (en) * | 2016-06-12 | 2016-09-07 | 罗朝吉 | Making method for dried Luchuan port slice |
| CN105942230A (en) * | 2016-05-06 | 2016-09-21 | 漳州科技职业学院 | Rose flower flavored beef preserves and manufacturing method thereof |
-
2014
- 2014-07-06 CN CN201410316686.5A patent/CN105212086A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942230A (en) * | 2016-05-06 | 2016-09-21 | 漳州科技职业学院 | Rose flower flavored beef preserves and manufacturing method thereof |
| CN105918896A (en) * | 2016-06-12 | 2016-09-07 | 罗朝吉 | Making method for dried Luchuan port slice |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160106 |
|
| WD01 | Invention patent application deemed withdrawn after publication |