CN105285567A - Diuresis-promoting and swelling-dispersing dried pork slice and preparation method thereof - Google Patents
Diuresis-promoting and swelling-dispersing dried pork slice and preparation method thereof Download PDFInfo
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- CN105285567A CN105285567A CN201410316693.5A CN201410316693A CN105285567A CN 105285567 A CN105285567 A CN 105285567A CN 201410316693 A CN201410316693 A CN 201410316693A CN 105285567 A CN105285567 A CN 105285567A
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Abstract
The invention provides a diuresis-promoting and swelling-dispersing dried pork slice and a preparation method thereof. The diuresis-promoting and swelling-dispersing dried pork slice comprises the following ingredients in parts by weight: 100 parts of pork, 15 parts of seasonings, 15 parts of jam, 5 parts of honey and 4 parts of core additives; the core additives comprise the following ingredients: commeline communis, dodder seeds, dried body of black-tail snake, calculus bovis, ambra grisea, cinnamon twigs and bunge cherry seeds; wherein the weight ratio between the commeline communis, the dodder seeds, the dried body of black-tail snake, the calculus bovis, ambra grisea, the cinnamon twigs and the bunge cherry seeds is 2:2:2:2:1:1:1. The dried pork slice provided by the invention has unique flavor and good taste. The traditional Chinese medicines in the core additives, including the commeline communis, the dodder seeds, the dried body of black-tail snake, the calculus bovis, the ambra grisea, the cinnamon twigs, the bunge cherry seeds and the like, make the dried pork slice obviously functional in promoting diuresis and dispersing swelling; moreover, the preparation method of the dried pork slice provided by the invention is simple in method, low in cost and suitable for industrial production.
Description
Technical field
The present invention relates to a kind of dried pork slice, particularly a kind of inducing diuresis for removing edema dried pork slice.
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 the function of inducing diuresis for removing edema yet.
Summary of the invention
Inducing diuresis for removing edema dried pork slice that the object of this invention is to provide a kind of unique flavor and preparation method thereof.
A kind of inducing diuresis for removing edema dried pork slice provided by the invention; be made up of the component of following weight ratio: pork 100 parts, flavoring 15 parts, 15 parts, jam, honey 5 parts and core additive 4 parts, described core additive comprises the Commeline communis of mass ratio 2:2:2:2:1:1:1, the seed of Chinese dodder, zaocys dhumnade, cow-bezoar, Long Yanxiang, cassia twig, brush-cherry seed.
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 inducing diuresis for removing edema dried pork slice, 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 the dried pork slice of inducing diuresis for removing edema.
beneficial effect:dried pork slice unique flavor provided by the invention, mouthfeel is good.By Chinese medicinal materials such as the Commeline communis in core additive, the seed of Chinese dodder, zaocys dhumnade, cow-bezoar, Long Yanxiang, cassia twig and brush-cherry seeds; the dried pork slice that the present invention is manufactured has the function of significant inducing diuresis for removing edema, 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
A kind of inducing diuresis for removing edema dried pork slice; be made up of the component of following weight ratio: pork 100 parts, flavoring 15 parts, 15 parts, jam, honey 5 parts and core additive 4 parts, described core additive comprises the Commeline communis of mass ratio 2:2:2:2:1:1:1, the seed of Chinese dodder, zaocys dhumnade, cow-bezoar, Long Yanxiang, cassia twig, brush-cherry seed.
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 inducing diuresis for removing edema dried pork slice, 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 the dried pork slice of inducing diuresis for removing edema.
Claims (3)
1. an inducing diuresis for removing edema dried pork slice; it is characterized in that: be made up of the component of following weight ratio: pork 100 parts, flavoring 15 parts, 15 parts, jam, honey 5 parts and core additive 4 parts, described core additive comprises the Commeline communis of mass ratio 2:2:2:2:1:1:1, the seed of Chinese dodder, zaocys dhumnade, cow-bezoar, Long Yanxiang, cassia twig, brush-cherry seed.
2. a kind of inducing diuresis for removing edema dried pork slice according to claim 1, 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 inducing diuresis for removing edema dried pork slice, 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 the dried pork slice of inducing diuresis for removing edema.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410316693.5A CN105285567A (en) | 2014-07-06 | 2014-07-06 | Diuresis-promoting and swelling-dispersing dried pork slice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410316693.5A CN105285567A (en) | 2014-07-06 | 2014-07-06 | Diuresis-promoting and swelling-dispersing dried pork slice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285567A true CN105285567A (en) | 2016-02-03 |
Family
ID=55184079
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410316693.5A Pending CN105285567A (en) | 2014-07-06 | 2014-07-06 | Diuresis-promoting and swelling-dispersing dried pork slice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105285567A (en) |
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2014
- 2014-07-06 CN CN201410316693.5A patent/CN105285567A/en active Pending
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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: 20160203 |
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| WD01 | Invention patent application deemed withdrawn after publication |