CN105249249A - Modified dried pork slices and making method thereof - Google Patents
Modified dried pork slices and making method thereof Download PDFInfo
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- CN105249249A CN105249249A CN201510714533.0A CN201510714533A CN105249249A CN 105249249 A CN105249249 A CN 105249249A CN 201510714533 A CN201510714533 A CN 201510714533A CN 105249249 A CN105249249 A CN 105249249A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
Abstract
The invention provides improved dried pork slices. The improved dried pork slices are made from streaky pork paste, white granulated sugar, salt, monosodium glutamate, white pepper powder, I+G, composite phosphate, fish sauce, xylose, monascus color and HVP. The invention further provides a making method of the improved dried pork slices. The method comprises the steps of selecting raw pork at first; then making the streaky pork paste; then making a dried pork slice additive; then pickling the streaky pork paste; then, performing sizing, drying, baking, cooling and packing to obtain the dried pork slices. Due to the added xylose, the xylose and amino acids in the pork are subjected to a Maillard reaction to achieve the purposes of adding the color and luster of the dried pork slices and improving the taste. Sodium nitride which is carcinogenic and has the side effect of decreasing the human body oxygen carrying amount is effectively replaced, and the consumption of the white granulated sugar which can cause fat, diabetes and other affluence illnesses is decreased.
Description
Technical field
The invention belongs to bromatology field, relate to a kind of dried pork slice, dried pork slice of a kind of improvement specifically and preparation method thereof.
Background technology
Jerky belongs to the meat products that the more people of Chinese style eats.Jerky easily makes, features such as having that fat is low, albumen is high, attractive color, taste are delicious, salty middle band is sweet, fragrance induces one, make us aftertaste, be edible more convenient, liking very by consumer.
The main determining factor of dried pork slice aesthetic quality is formula.Need to add nitrite in tradition dried pork slice formula, probably have the myoglobins effect in the nitrite of 5%-10% and meat, present the brownish red that dried pork slice is tempting.The interpolation of nitrous acid simultaneously also can play bacteriostasis, improves the shelf life of dried pork slice.But nitrite but has carcinogenic, to reduce human body oxygen carrier amount side effect, works the mischief to human body.The substitute of current research Sodium Nitrite is mostly pigment, bacteriostatic agent, antioxidant combination, causes the color and luster of dried pork slice natural not.
Summary of the invention
For above-mentioned technical problem of the prior art, the invention provides dried pork slice of a kind of improvement and preparation method thereof, dried pork slice of described this improvement and preparation method thereof solves dried pork slice of the prior art due to containing nitrous acid additive, people is known from experience to the technical problem producing injury.
The invention provides a kind of dried pork slice of improvement, calculate by weight, its composition and content as follows:
Rotten 100 parts of streaky pork,
White granulated sugar 8-12.8 part,
Salt 0.5-0.8 part,
Monosodium glutamate 0.4-0.9 part,
White pepper powder 0.05-0.25 part,
5 '-Sodium Inosinate and 5 '-bird sodium nucleinate (I+G) 0.01-0.08 part,
Composite phosphate 0.1-0.5 part,
Fish sauce 5.5-8.6 part,
Wood sugar 8-12.8 part,
Monascus color 0.015-0.04 part,
Plant protein hydrolysate (HVP) 0.3-0.7 part.
Further, described composite phosphate is made up of sodium phosphate trimer, sodium pyrophosphate and calgon, and the mass ratio of sodium phosphate trimer, sodium pyrophosphate and calgon is 1:0.5 ~ 1:0.2 ~ 0.4.
Further, the mass ratio of described 5 '-Sodium Inosinate and 5 '-bird sodium nucleinate is 1:1.
Present invention also offers the preparation method of the dried pork slice of above-mentioned a kind of improvement, comprise the steps:
1) select the step of raw meat for one, by clean and meet the streaky pork of state health standards, in described streaky pork, the ratio of lean meat and fat meat is 3:1, washes bloodstain off through clean flowing water;
2) prepare the step of streaky pork gruel for one, the raw meat meat grinder obtained is stirred uniformly after meat gruel, divide packing with aseptic edible plastic packaging bag in step (1);
3) step of an additive preparation, white granulated sugar, salt, monosodium glutamate, white pepper powder, 5 '-Sodium Inosinate and 5 '-bird sodium nucleinate, composite phosphate, fish sauce, wood sugar, Monascus color, HVP is taken according to parts by weight, by white granulated sugar, salt, monosodium glutamate, white pepper powder, 5 '-Sodium Inosinate and 5 '-bird sodium nucleinate, composite phosphate, wood sugar, Monascus color, plant protein hydrolysate respectively by No. CB36 sieve, then add fish sauce mixing and stirring, obtain additive;
4) step of pickling, takes streaky pork gruel in proportion; The additive taking step 3) acquisition adds in streaky pork gruel, after stirring, pickles 60 ~ 120Min at normal temperatures;
5) step of a sizing, is put on the moderate grinding tool of specification by the meat gruel pickled, filling consolidation, evenly after, namely mold removal obtains the regular sliced meat of shape;
6) step of drying, is preheated to 55-65 DEG C by baking oven, puts into the drip pan that sliced meat are housed, and dry 45-75min, every 20 ~ 35 hours turn-overs once;
7) step of a baking, is adjusted to 190-220 DEG C by baking box, baking 2-5min, to jerky surface is glossy;
The step of a cooling packing, after being cooled by dried pork slice good for baking, loads in aseptic edible plastic packaging bag, is obtained dried pork slice under normal temperature condition.The present invention increases Maillard reaction degree by interpolation Maillard reaction precursor (wood sugar) and reaches the object that minimizing does not even use nitrite.Its principle utilizes Maillard reaction and colouring agent for the contribution of color and luster thus substitutes nitrite to improve color and luster and the organoleptic quality of dried pork slice.This formula decreases the consumption of white granulated sugar simultaneously, and this has positive meaning for the incidence of disease reducing the rich man's diseases such as this based food edible is causeed fat, diabetes.
The present invention compares with prior art, and its technological progress is significant.The present invention makes the amino acid generation Maillard reaction in itself and meat reach by interpolation wood sugar increases dried pork slice color and luster and the object improving its mouthfeel.This invention not only effectively instead of for there being carcinogenic, to reduce the side effect of human body oxygen carrier amount natrium nitrosum, and decrease can cause fat, the consumption of the incidence of disease white granulated sugar of the rich man's disease such as diabetes.
Detailed description of the invention
Below by specific embodiment, the present invention is set forth further, but do not limit the present invention.
embodiment 1
A dried pork slice for improvement, calculates according to the mass fraction, its composition and content as follows:
Rotten 100 parts of streaky pork,
White granulated sugar 8.2 parts,
Salt 0.5 part,
Monosodium glutamate 0.87 part,
White pepper powder 0.14 part,
I+G0.06 part,
Composite phosphate 0.3 part,
Fish sauce 5.5 parts,
Wood sugar 12.5 parts,
Monascus color 0.04 part,
HVP0.3 part.
Wherein composite phosphate is made up of sodium phosphate trimer, sodium pyrophosphate and calgon, calculates according to the mass fraction, i.e. sodium phosphate trimer: sodium pyrophosphate: calgon=1:0.5:0.2.
Accurately take 8.2g white granulated sugar, 0.5g salt, 0.87g monosodium glutamate, 0.14g white pepper powder, 0.06gI+G, 0.3g composite phosphate, 12.5g wood sugar, 0.04g Monascus color, 0.3gHVP, by each raw material by No. CB36 sieve, then with 5.5g fish sauce mixing and stirring, obtains dried pork slice additive.
The preparation method that the dried pork slice of above-mentioned improvement is concrete is:
Take clean and meet the streaky pork of state health standards, thin fertile ratio is 3:1, after clean flowing water washes bloodstain off, is stirred by the raw meat meat grinder obtained uniformly after meat gruel; Accurately take the rotten 100g of streaky pork, add the dried pork slice additive that 28.41g improves, after stirring, pickle 60min at normal temperatures; The meat gruel pickled is put on the moderate grinding tool of specification, filling consolidation, evenly after, namely mold removal obtains the regular sliced meat of shape; After baking oven being preheated to 65 DEG C, putting into the drip pan that sliced meat are housed, be dried to 45min, per half an hour turn-over once; Then baking box is adjusted to 190 DEG C of baking temperature, baking 2min, to jerky surface is glossy; After finally obtained dried pork slice being cooled under normal temperature condition, load in aseptic edible plastic packaging bag, be obtained dried pork slice.
The dried pork slice obtained to above-mentioned formula carries out subjective appreciation, found that the surface of dried pork slice is brownish red, glossy glossy, and outward appearance is neat, aromatic flavour, and mouthfeel is better, flexible.
The above results shows, the present invention well improves the Color Quality of dried pork slice, this formula not only instead of has carcinogenic, to reduce the side effect of human body oxygen carrier amount nitrite, decrease because too much edible white granulated sugar causes the problem of the incidence of disease of diabetes etc. simultaneously, there is fabulous using value.
embodiment 2
A dried pork slice for improvement, calculates according to the mass fraction, its composition and content as follows:
Rotten 100 parts of streaky pork,
White granulated sugar 10 parts,
Salt 0.7 part,
Monosodium glutamate 0.5 part,
White pepper powder 0.225 part,
I+G0.08 part,
Composite phosphate 0.15 part,
Fish sauce 8.6 parts,
Wood sugar 10 parts,
Monascus color 0.025 part,
HVP0.50 part.
Wherein composite phosphate is made up of sodium phosphate trimer, sodium pyrophosphate and calgon, calculates according to the mass fraction, i.e. sodium phosphate trimer: sodium pyrophosphate: calgon=1:0.8:0.3.
Accurately take 10g white granulated sugar, 0.7g salt, 0.50g monosodium glutamate, 0.225g white pepper powder, 0.08gI+G, 0.15g composite phosphate, 10g wood sugar, 0.025g Monascus color, 0.50gHVP, by each raw material by No. CB36 sieve, then with 8.6g fish sauce mixing and stirring, obtains the dried pork slice additive of improvement.
The preparation method of the dried pork slice of above-mentioned improvement is as follows:
Take clean and meet the streaky pork of state health standards, thin fertile ratio is 3:1, after clean flowing water washes bloodstain off, is stirred by the raw meat meat grinder obtained uniformly after meat gruel; Accurately take the rotten 100g of streaky pork, add the dried pork slice additive that 30.78g improves, after stirring, pickle 80min at normal temperatures; The meat gruel pickled is put on the moderate grinding tool of specification, filling consolidation, evenly after, namely mold removal obtains the regular sliced meat of shape; After baking oven being preheated to 60 DEG C, putting into the drip pan that sliced meat are housed, be dried to 60min, per half an hour turn-over once; Then baking box is adjusted to 210 DEG C of baking temperature, baking 4min, to jerky surface is glossy; After finally obtained dried pork slice being cooled under normal temperature condition, load in aseptic edible plastic packaging bag, be obtained dried pork slice.
The dried pork slice obtained to above-mentioned formula carries out subjective appreciation, and found that dried pork slice is brownish red, glossy glossy, surfacing is smooth, and aromatic flavour is assailed the nostrils, and pork full aroma is delicious, and mouthfeel is even, flexible.
The above results shows, the present invention well improves the Color Quality of dried pork slice, this formula not only instead of has carcinogenic, to reduce the side effect of human body oxygen carrier amount nitrite, decrease because too much edible white granulated sugar causes the problem of the incidence of disease of diabetes etc. simultaneously, there is fabulous using value.
embodiment 3
A dried pork slice for improvement, calculates according to the mass fraction, its composition and content as follows:
Rotten 100 parts of streaky pork,
White granulated sugar 12.5 parts,
Salt 0.8 part,
Monosodium glutamate 0.42 part,
White pepper powder 0.05 part,
I+G0.02 part,
Composite phosphate 0.482 part,
Fish sauce 7.2 parts,
Wood sugar 8.5 parts,
Monascus color 0.018 part,
HVP0.7 part.
Wherein composite phosphate is made up of sodium phosphate trimer, sodium pyrophosphate and calgon, calculates according to the mass fraction, i.e. sodium phosphate trimer: sodium pyrophosphate: calgon=1:1:0.4.
Accurately take 12.5g white granulated sugar, 0.8g salt, 0.42g monosodium glutamate, 0.05g white pepper powder, 0.02gI+G, 0.482g composite phosphate, 8.5g wood sugar, 0.018g Monascus color, 0.7gHVP, by each raw material by No. CB36 sieve, then with 7.2g fish sauce mixing and stirring, obtain the dried pork slice additive of improvement.
The preparation method of the dried pork slice of above-mentioned improvement is as follows:
Take clean and meet the streaky pork of state health standards, thin fertile ratio is 3:1, after clean flowing water washes bloodstain off, is stirred by the raw meat meat grinder obtained uniformly after meat gruel; Accurately take the rotten 100g of streaky pork, add the dried pork slice additive that 30.69g improves, after stirring, pickle 120min at normal temperatures; The meat gruel pickled is put on the moderate grinding tool of specification, filling consolidation, evenly after, namely mold removal obtains the regular sliced meat of shape; After baking oven being preheated to 55 DEG C, putting into the drip pan that sliced meat are housed, be dried to 75min, per half an hour turn-over once; Then baking box is adjusted to 220 DEG C of baking temperature, baking 5min, to jerky surface is glossy; After finally obtained dried pork slice being cooled under normal temperature condition, load in aseptic edible plastic packaging bag, be obtained dried pork slice.
The dried pork slice obtained to above-mentioned formula carries out subjective appreciation, found that dried pork slice color is authentic, and glossy glossy, thickness is even, and give off a strong fragrance, Pork-flavor is full, flexible, and mouthfeel is even, and aftertaste is fine.
The above results shows, the present invention well improves the Color Quality of dried pork slice, this formula not only instead of has carcinogenic, to reduce the side effect of human body oxygen carrier amount nitrite, decrease because too much edible white granulated sugar causes the problem of the incidence of disease of diabetes etc. simultaneously, there is fabulous using value.
Claims (4)
1. improve a dried pork slice, it is characterized in that calculating by weight, its composition and content as follows:
Rotten 100 parts of streaky pork,
White granulated sugar 8-12.8 part,
Salt 0.5-0.8 part,
Monosodium glutamate 0.4-0.9 part,
White pepper powder 0.05-0.25 part,
5 '-Sodium Inosinate and 5 '-bird sodium nucleinate 0.01-0.08 part,
Composite phosphate 0.1-0.5 part,
Fish sauce 5.5-8.6 part,
Wood sugar 8-12.8 part,
Monascus color 0.015-0.04 part,
Plant protein hydrolysate 0.3-0.7 part.
2. the dried pork slice of a kind of improvement as claimed in claim 1, it is characterized in that: described composite phosphate is made up of sodium phosphate trimer, sodium pyrophosphate and calgon, the mass ratio of sodium phosphate trimer, sodium pyrophosphate and calgon is 1:0.5 ~ 1:0.2 ~ 0.4.
3. the dried pork slice of a kind of improvement as claimed in claim 1, is characterized in that: the mass ratio of described 5 '-Sodium Inosinate and 5 '-bird sodium nucleinate is 1:1.
4. the preparation method of the dried pork slice of a kind of improvement according to claim 1, is characterized in that comprising the steps:
1) select the step of raw meat for one, by clean and meet the streaky pork of state health standards, in described streaky pork, the ratio of lean meat and fat meat is 3:1, washes bloodstain off through clean flowing water;
2) prepare the step of streaky pork gruel for one, the raw meat meat grinder obtained is stirred uniformly after meat gruel, divide packing with aseptic edible plastic packaging bag in step (1);
3) step of an additive preparation, white granulated sugar, salt, monosodium glutamate, white pepper powder, 5 '-Sodium Inosinate and 5 '-bird sodium nucleinate, composite phosphate, fish sauce, wood sugar, Monascus color, HVP is taken according to parts by weight, by white granulated sugar, salt, monosodium glutamate, white pepper powder, 5 '-Sodium Inosinate and 5 '-bird sodium nucleinate, composite phosphate, wood sugar, Monascus color, plant protein hydrolysate respectively by No. CB36 sieve, then add fish sauce mixing and stirring, obtain additive;
4) step of pickling, takes streaky pork gruel in proportion; The additive taking step 3) acquisition adds in streaky pork gruel, after stirring, pickles 60 ~ 120Min at normal temperatures;
5) step of a sizing, is put on the moderate grinding tool of specification by the meat gruel pickled, filling consolidation, evenly after, namely mold removal obtains the regular sliced meat of shape;
6) step of drying, is preheated to 55-65 DEG C by baking oven, puts into the drip pan that sliced meat are housed, and dry 45-75min, every 20 ~ 35 hours turn-overs once;
7) step of a baking, is adjusted to 190-220 DEG C by baking box, baking 2-5min, to jerky surface is glossy;
8) step of a cooling packing, after being cooled by dried pork slice good for baking, loads in aseptic edible plastic packaging bag, is obtained dried pork slice under normal temperature condition.
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Cited By (11)
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|---|---|---|---|---|
| CN105661349A (en) * | 2016-04-13 | 2016-06-15 | 东北农业大学 | High-calcium conditioning restructured beef product and making method thereof |
| CN105918896A (en) * | 2016-06-12 | 2016-09-07 | 罗朝吉 | Making method for dried Luchuan port slice |
| CN105995608A (en) * | 2016-05-24 | 2016-10-12 | 江苏王福记食品有限公司 | Processing method of pork roll |
| CN106174098A (en) * | 2016-08-10 | 2016-12-07 | 北京资源益嘉农业科技有限公司 | A kind of Nori, dried pork slice and preparation method thereof |
| CN107259383A (en) * | 2017-07-17 | 2017-10-20 | 靖江市豪莱顿食品有限公司 | White sesameseed dried pork slice and preparation method thereof |
| CN107439987A (en) * | 2016-05-31 | 2017-12-08 | 天津科技大学 | A kind of shelf-stable jerky and preparation method thereof |
| CN107495160A (en) * | 2017-10-11 | 2017-12-22 | 黄伟洪 | Sweet tea acid dried pork slice and preparation method thereof |
| CN108094916A (en) * | 2017-12-19 | 2018-06-01 | 三只松鼠股份有限公司 | A kind of blueberry paste flavor spicy dried pork slice and preparation method thereof |
| CN109418757A (en) * | 2017-08-25 | 2019-03-05 | 安徽杯茶电子商务有限公司 | A kind of instant mushroom jerky and preparation method thereof |
| CN110150581A (en) * | 2018-01-17 | 2019-08-23 | 浙江金华乌啦乌两头乌产业发展有限公司 | Both ends crow dried pork slice and preparation method thereof |
| CN110973508A (en) * | 2019-11-20 | 2020-04-10 | 天津农学院 | Meat paste type fermented instant dried meat slice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661349A (en) * | 2016-04-13 | 2016-06-15 | 东北农业大学 | High-calcium conditioning restructured beef product and making method thereof |
| CN105995608A (en) * | 2016-05-24 | 2016-10-12 | 江苏王福记食品有限公司 | Processing method of pork roll |
| CN107439987A (en) * | 2016-05-31 | 2017-12-08 | 天津科技大学 | A kind of shelf-stable jerky and preparation method thereof |
| CN105918896A (en) * | 2016-06-12 | 2016-09-07 | 罗朝吉 | Making method for dried Luchuan port slice |
| CN106174098A (en) * | 2016-08-10 | 2016-12-07 | 北京资源益嘉农业科技有限公司 | A kind of Nori, dried pork slice and preparation method thereof |
| CN107259383A (en) * | 2017-07-17 | 2017-10-20 | 靖江市豪莱顿食品有限公司 | White sesameseed dried pork slice and preparation method thereof |
| CN109418757A (en) * | 2017-08-25 | 2019-03-05 | 安徽杯茶电子商务有限公司 | A kind of instant mushroom jerky and preparation method thereof |
| CN107495160A (en) * | 2017-10-11 | 2017-12-22 | 黄伟洪 | Sweet tea acid dried pork slice and preparation method thereof |
| CN108094916A (en) * | 2017-12-19 | 2018-06-01 | 三只松鼠股份有限公司 | A kind of blueberry paste flavor spicy dried pork slice and preparation method thereof |
| CN110150581A (en) * | 2018-01-17 | 2019-08-23 | 浙江金华乌啦乌两头乌产业发展有限公司 | Both ends crow dried pork slice and preparation method thereof |
| CN110973508A (en) * | 2019-11-20 | 2020-04-10 | 天津农学院 | Meat paste type fermented instant dried meat slice |
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