CN106174098A - A kind of Nori, dried pork slice and preparation method thereof - Google Patents
A kind of Nori, dried pork slice and preparation method thereof Download PDFInfo
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- CN106174098A CN106174098A CN201610653580.3A CN201610653580A CN106174098A CN 106174098 A CN106174098 A CN 106174098A CN 201610653580 A CN201610653580 A CN 201610653580A CN 106174098 A CN106174098 A CN 106174098A
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Abstract
The invention provides a kind of Nori, dried pork slice and preparation method thereof, relate to food processing technology field.Described Nori is mainly prepared by following raw material: Thallus Porphyrae, Semen Sesami, vegetable oil, soy sauce and yellow wine.Described dried pork slice is mainly prepared by following raw material: above-mentioned Nori, Carnis Sus domestica, salt, white sugar, monosodium glutamate, dark soy sauce, yellow wine, papain, sodium lactate, compound phosphate, calcium chloride, red yeast rice and Mel.This Nori has Easy dosing, delicious flavour, nutritious advantage.The dried pork slice utilizing this Nori to prepare has delicious flavour, salty moderate, nutritious, good springiness thin and oiliness, sweet, has and chew strength, the most stiff advantage, achieve the unification of the color of dried pork slice, nutrition, solve that current jerky taste color and luster is single, the incomplete problem of nutritional labeling.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of Nori, dried pork slice and preparation method thereof.
Background technology
Nori has local flavor and the nutritive value of uniqueness, currently suffers from the favor of consumer.It addition, Nori is the most sugary, can
Food of allaying one's hunger as diabetic.But presently commercially available Nori taste and flavor need to improve further to meet vast disappearing
The demand of the person of expense.
Jerky be lean meat sliced (or rub), seasoning, pickle, spread out that the techniques such as sieve, drying and baking make dry ripe, thin
A kind of meat products of sheet shape, jerky is well received as one of leisure product.
Along with the transformation of people's consumption idea, carnivorous health, nutritional labeling demand are got more and more, nutritional labeling list
One is the subject matter of restriction dried pork slice development；Secondly the processing of dried pork slice coaches due to the technical know-how lacking science, leads
Cause the problems such as tradition dried pork slice also exists that mouthfeel is stiff, " chewing strength " is not enough, elasticity is the best and nutritional labeling is single, seriously restrict
The development of dried pork slice industry；The raw material of tradition dried pork slice is to use white pig hind shank again, and jerky taste, color and luster are single, battalion
Form point comprehensive, accordingly, it would be desirable to exploitation novel nourishing health pig jerky, allow people while enjoying delicious food, also supplement body
Other nutritional needs of body.
In view of this, the special proposition present invention.
Summary of the invention
The first object of the present invention is to provide a kind of Nori, and this Nori has Easy dosing, delicious flavour, nutritious
A little.
The second object of the present invention is to provide a kind of dried pork slice, and this dried pork slice has delicious flavour, thin and oiliness, sweet salty
Moderate, nutritious, good springiness, have and chew strength, the most stiff advantage, it is possible to realize the unification of the color of dried pork slice, nutrition.
The third object of the present invention is to provide the manufacture method of a kind of dried pork slice, and the method processing technique is simply, easily slap
Control, be capable of large-scale production to meet the demand in market and the yield rate of dried pork slice can be improved.
In order to realize the above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of Nori, by weight meter are mainly prepared by following raw material: Thallus Porphyrae 280-300 part, Semen Sesami 80-100
Part, vegetable oil 7-10 part, soy sauce 80-100 part and yellow wine 35-40 part.
Thallus Porphyrae delicious flavour, and nutritious, and content of iodine is high.Thallus Porphyrae, containing abundant choline components, has the work of hypermnesis
With.In Thallus Porphyrae containing about 15% mineral, wherein have maintenance normal physiological function necessary to potassium, calcium, magnesium, phosphorus, ferrum,
Zinc, copper, manganese etc., wherein the abundantest containing selenium and iodine, these mineral can help human body to maintain the acid-base balance of body, favorably
In the growth promoter of child, slow down aging.Possibly together with abundant calcium, ferrum element in Thallus Porphyrae, it is the excellent food for the treatment of anemia, and
And skeleton, dental growth and health care can be promoted.
In the present invention, the typical but non-limiting content of Thallus Porphyrae for example, 280 parts, 282 parts, 284 parts, 286 parts, 288 parts,
290 parts, 292 parts, 294 parts, 296 parts, 298 parts or 300 parts.
Semen Sesami contains the glycerol such as substantial amounts of fat and protein, the most predominantly oleic acid, linoleic acid, Palmic acid, arachidic acid
Fat；Again containing sterol, sesamin, sesamol, folic acid, nicotinic acid, sucrose, lecithin and protein；Also have dietary fiber, saccharide, dimension
Raw element A, vitamin B1And B2, nicotinic acid, vitamin E, lecithin, calcium, ferrum, the nutritional labeling such as magnesium.Edible Semen Sesami can regulate people
Body cholesterol, makes whitening skin moisten, and can prevent various scytitis；Semen Sesami also has the effect nourished blood, and can treat skin
Skin is withered, coarse, make skin gloss moist, ruddy.
In the present invention, the typical but non-limiting content of Semen Sesami for example, 80 parts, 82 parts, 84 parts, 86 parts, 88 parts, 90 parts,
92 parts, 94 parts, 96 parts, 98 parts or 100 parts.
In the present invention, the typical but non-limiting content of vegetable oil for example, 7 parts, 7.5 parts, 8 parts, 8.5 parts, 9 parts, 9.5
Part or 10 parts.
In the present invention, the typical but non-limiting content of soy sauce for example, 80 parts, 82 parts, 84 parts, 86 parts, 88 parts, 90 parts,
92 parts, 94 parts, 96 parts, 98 parts or 100 parts.
In the present invention, the typical but non-limiting content of yellow wine for example, 35 parts, 35.5 parts, 36 parts, 36.5 parts, 37 parts,
37.5 parts, 38 parts, 38.5 parts, 39 parts, 39.5 parts or 40 parts.
The Nori that the present invention provides is to add appropriate Semen Sesami in Thallus Porphyrae to be processed, by each raw material with other raw materials
Synergism both ensure that the fresh taste of Nori, enrich again the nutrition of Nori simultaneously, therefore, this Nori has dispensing letter
List, delicious flavour, nutritious advantage.
Preferably, the Nori that the present invention provides is counted by weight and also includes: carboxymethyl starch sodium 0.005-0.008 part,
Starch syrup 80-100 part and sucrose 30-40 part.Increase carboxymethyl starch sodium, starch syrup and sucrose and can improve Nori further
Mouthfeel.
In the present invention, the typical but non-limiting content of carboxymethyl starch sodium for example, 0.005 part, 0.0055 part, 0.006
Part, 0.0065 part, 0.007 part, 0.0075 part or 0.0085 part.
In the present invention, the typical but non-limiting content of starch syrup for example, 80 parts, 82 parts, 84 parts, 86 parts, 88 parts,
90 parts, 92 parts, 94 parts, 96 parts, 98 parts or 100 parts.
In the present invention, the typical but non-limiting content of sucrose for example, 30 parts, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts,
36 parts, 37 parts, 38 parts, 39 parts or 40 parts.
The manufacture method of Nori as above, comprises the following steps:
S1: Thallus Porphyrae processes: Thallus Porphyrae moistening mixes with Semen Sesami and vegetable oil；
S2: make flavoring agent: by the mixture of optionally carboxymethyl starch sodium, starch syrup and sucrose three and soy sauce and Huang
Wine mix homogeneously；
S3: baking: mixed Thallus Porphyrae is tiled, external coating flavoring agent, obtain Nori after baking.
Preferably, after the process soaked by Thallus Porphyrae includes cleaning Thallus Porphyrae, drainage 1-2h, preferably drainage 1h.
In the present invention, a length of 1h, 1.2h, 1.4h, 1.6h, 1.8h or 2h when drainage time is typical but non-limiting.
Preferably, in the manufacture method of above-mentioned Nori, the step of Thallus Porphyrae baking includes: by uniform for mixed Thallus Porphyrae thin and thick
Be laid in baking tray, uniformly brush the flavoring agent prepared on surface, in 35-45 DEG C of bellows, baking 5-15min, turn-over, exist equally
The flavoring agent prepared uniformly is brushed on surface, and in 35-45 DEG C of bellows, baking 5-15min, obtains Nori.Wherein, the flavoring agent of twice brushing
Total amount be the total amount of flavoring agent made.
Preferably, the step of Thallus Porphyrae baking includes: be laid in baking tray, mixed Thallus Porphyrae thin and thick on surface equably
Uniformly brush the flavoring agent prepared, baking 10min in 40 DEG C of bellows, turn-over, uniformly brush the flavoring agent prepared equally on surface, 40 DEG C
Baking 10min in bellows, obtains Nori.
A kind of dried pork slice, by weight meter are mainly prepared by following raw material: above-mentioned Nori, Carnis Sus domestica 200-300 part,
Salt 6-9 part, white sugar 14-21 part, monosodium glutamate 2-3 part, dark soy sauce 5-7.5 part, yellow wine 24-36 part, papain 0.07-0.105
Part, sodium lactate 4-6 part, compound phosphate 0.8-1.2 part, calcium chloride 0.2-0.3 part, red yeast rice 0.2-0.3 part and Mel
2-3 part.Wherein, Nori is raw materials used and other raw materials use same mete-wand.
Carnis Sus domestica contains high quality protein, the whole essential amino acids of human body, ferrum and vitamins and other nutritious components, often eats and can improve
The symptom of iron deficiency anemia, has intestine moistening stomach, born fluid, the kidney invigorating gas, effect of relieving heat toxin simultaneously.
In the present invention, the typical but non-limiting content of Carnis Sus domestica for example, 200 parts, 210 parts, 220 parts, 230 parts, 240 parts,
250 parts, 260 parts, 270 parts, 280 parts, 290 parts or 300 parts.
In the present invention, the typical but non-limiting content of salt for example, 6 parts, 6.5 parts, 7 parts, 7.5 parts, 8 parts, 8.5 parts or 9
Part.
In the present invention, the typical but non-limiting content of white sugar for example, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19
Part, 20 parts or 21 parts.
In the present invention, the typical but non-limiting content of monosodium glutamate for example, 2 parts, 2.1 parts, 2.2 parts, 2.3 parts, 2.4 parts,
2.5 parts, 2.6 parts, 2.7 parts, 2.8 parts, 2.9 parts or 3 parts.
In the present invention, the typical but non-limiting content of dark soy sauce for example, 5 parts, 5.2 parts, 5.4 parts, 5.6 parts, 5.8 parts, 6
Part, 6.2 parts, 6.4 parts, 6.6 parts, 6.8 parts, 7 parts, 7.2 parts or 7.5 parts.
In the present invention, the typical but non-limiting content of yellow wine for example, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts,
30 parts, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts or 36 parts.
In the present invention, the typical but non-limiting content of papain for example, 0.07 part, 0.075 part, 0.08 part,
0.085 part, 0.09 part, 0.095 part, 0.1 part or 0.105 part.
In the present invention, the typical but non-limiting content of sodium lactate for example, 4 parts, 4.2 parts, 4.4 parts, 4.6 parts, 4.8 parts,
5 parts, 5.2 parts, 5.4 parts, 5.6 parts, 5.8 parts or 6 parts.
In the present invention, the typical but non-limiting content of compound phosphate for example, 0.8 part, 0.85 part, 0.9 part,
0.95 part, 1.0 parts, 1.05 parts, 1.1 parts, 1.15 parts or 1.2 parts.
In the present invention, the typical but non-limiting content of calcium chloride for example, 0.2 part, 0.21 part, 0.22 part, 0.23 part,
0.24 part, 0.25 part, 0.26 part, 0.27 part, 0.28 part, 0.29 part or 0.3 part.
In the present invention, the typical but non-limiting content of red yeast rice for example, 0.2 part, 0.21 part, 0.22 part, 0.23 part,
0.24 part, 0.25 part, 0.26 part, 0.27 part, 0.28 part, 0.29 part or 0.3 part.
In the present invention, the typical but non-limiting content of Mel for example, 2 parts, 2.1 parts, 2.2 parts, 2.3 parts, 2.4 parts,
2.5 parts, 2.6 parts, 2.7 parts, 2.8 parts, 2.9 parts or 3 parts.
The present invention provide dried pork slice, by by Carnis Sus domestica with add Semen Sesami Nori combine, and pass through reasonably combined respectively
Plant raw-food material, enable dried pork slice to have the nutritional labeling of Carnis Sus domestica, Nori and Semen Sesami simultaneously.Wherein, by papain,
Sodium lactate, compound phosphate, the synergism of calcium chloride can make this dried pork slice fresh and tender good to eat, thin and oiliness, so that pig
The advantage that jerky has delicious flavour, delicate mouthfeel.By adding appropriate red yeast rice, and brushing Mel makes during baking
This dried pork slice has the gorgeous feature of color such as Achates and carbuncle.Therefore, the dried pork slice that this invention provides has sweet salty moderate, elastic
Well, have and chew strength, the most stiff and nutritious advantage, it is achieved the color of dried pork slice and comprehensive nutrition are unified.
Preferably, during the raw material of above-mentioned dried pork slice also includes MAJIAO, Fructus Capsici powder or five spice powder any one or at least
The combination of two kinds, wherein, the content of MAJIAO be 2-4 part, the content of Fructus Capsici powder be 12-20 part, the content of five spice powder be 1-1.8
Part.
In the present invention, the typical but non-limiting content of MAJIAO for example, 2 parts, 2.1 parts, 2.2 parts, 2.3 parts, 2.4 parts,
2.5 parts, 2.6 parts, 2.7 parts, 2.8 parts, 2.9 parts or 3 parts.
In the present invention, the typical but non-limiting content of Fructus Capsici powder for example, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17
Part or 18.
In the present invention, the typical but non-limiting content of five spice powder for example, 1.2 parts, 1.3 parts, 1.4 parts, 1.5 parts, 1.6
Part, 1.7 parts or 1.8.
Preferably, above-mentioned dried pork slice is counted by weight and is mainly prepared by following raw material: Thallus Porphyrae 280-300 part, sesame
Fiber crops 80-100 part, vegetable oil 7-10 part, soy sauce 80-100 part, yellow wine 35-40 part, carboxymethyl starch sodium 0.005-0.008 part, shallow lake
Pulverized sugar slurry 80-100 part, sucrose 30-40 part, Carnis Sus domestica 200-300 part, salt 6-9 part, white sugar 14-21 part, monosodium glutamate 2-3 part, dark soy sauce
5-7.5 part, yellow wine 24-36 part, papain 0.07-0.105 part, sodium lactate 4-6 part, compound phosphate 0.8-1.2
Part, calcium chloride 0.2-0.3 part, red yeast rice 0.2-0.3 part, Mel 2-3 part, green pepper 2-4 part, Fructus Capsici powder 12-20 part and five spice powder 1-
1.8 part.
Preferably, described Carnis Sus domestica is black Carnis Sus domestica.
Black pork quality is fine and smooth and nutritious, and the content of the unsaturated fatty acid in black Carnis Sus domestica is 8.87%, particularly
The linolenic acid content contained is higher, can the liver protecting, improve human body immunity, the work of SOD in human body can also be improved simultaneously
Property, the generation of suppression MDA, delay body aging and cell senescence, human body is had high nutritive value and health-care effect, for a long time
Eating can life lengthening.The nutritional labeling of black Carnis Sus domestica to be significantly larger than white Carnis Sus domestica, with the black Carnis Sus domestica traditional Carnis Sus domestica of agency, allows people
While enjoying delicious food, also supplement other nutritional needs of health.
A kind of manufacture method of dried pork slice, the method comprises the following steps:
S1: Carnis Sus domestica slicing treatment: Carnis Sus domestica is cut into slices, obtains pork slices；
S2: tumbling: by pork slices, salt, white sugar, monosodium glutamate, dark soy sauce, yellow wine, papain, sodium lactate, compound poly
Phosphate, calcium chloride, red yeast rice, optionally MAJIAO, optionally Fructus Capsici powder and optionally five spice powder tumbling process；
S3: be dried: by the pork slices dried after tumbling；
S4: baking: pork slices external coating Mel after the drying, and above-mentioned Nori is laid on pork slices bakes
System, obtains dried pork slice.
The manufacture method processing technique of the dried pork slice that the present invention provides is simple, easily control, the yield rate of jerky is high and can
Accomplish scale production to meet the demand in market.
Preferably, the step of Carnis Sus domestica slicing treatment includes: select Carnis Sus domestica, by Pork-pieces in-25 after removal fascia and oils and fats
～-35 DEG C of quick-freezing 10-20min, preferably-30 DEG C quick-freezing 15min, and the Pork-pieces cooled down is cut into the thick sliced meat of 1-3mm, excellent
The sliced meat of 2mm are cut in choosing, obtain pork slices.
In the present invention, the typical but non-limiting temperature of pork rapid-freezing for example,-25 DEG C ,-27 DEG C ,-28 DEG C ,-30 DEG C ,-
32 DEG C ,-33 DEG C or-35 DEG C；Pork rapid-freezing typical but non-limiting duration for example, 10min, 12min, 14min, 16min,
18min or 20min.
In the present invention, Carnis Sus domestica section typical but non-limiting thickness for example, 1mm, 1.5mm, 2mm, 2.5mm or 3mm.
Preferably, the step that the pork slices after tumbling are dried includes: be laid on baking tray by the pork slices after tumbling, 70-
90 DEG C of bellows are dried 0.5-2h, preferably 80 DEG C dry 1h.
In the present invention, pork slices be dried typical but non-limiting temperature for example, 70 DEG C, 75 DEG C, 80 DEG C, 85 DEG C or 90
℃；Pork slices are dried typical but non-limiting duration for example, 0.5h, 1h, 1.5h or 2h.
Preferably, cooking process comprises the following steps: dried pork slices are placed in baking tray, external coating Mel,
140-160 DEG C of baking 5-15min；Change brushing Mel after the baking 5-15min again of face, then Nori be laid on pork slices pressing,
150-170 DEG C of baking 2-5min, turn-over baking 1-2min flatten；
Or,
Dried pork slices are placed in baking tray, external coating Mel, 150 DEG C of baking 10min；Change face baking 10min again
Rear brushing Mel, then Nori is laid on pork slices pressing, 160 DEG C of baking 3min flatten, and turn-over baking 1min flattens.Its
In, the Mel amount of twice brushing is total formula ratio of Mel in above-mentioned dried pork slice.
Preferably, the method also includes the section block that the dried pork slice obtained after baking is cut into 2.0-3.0cm length, puts into torr
Dish, loads in food plastic bag and carries out the step of vacuum-pumping density envelope.
Preferably, the manufacture method of a kind of dried pork slice, comprise the following steps:
S1: Carnis Sus domestica slicing treatment: select Carnis Sus domestica, by Pork-pieces in-25～-35 DEG C of quick-freezing 10-after removal fascia and oils and fats
20min, and the Pork-pieces cooled down is cut into the thick sliced meat of 1-3mm, obtain pork slices；
S2: tumbling: by pork slices, salt, white sugar, monosodium glutamate, dark soy sauce, yellow wine, papain, sodium lactate, compound poly
Phosphate, calcium chloride, red yeast rice, optionally MAJIAO, optionally Fructus Capsici powder and optionally five spice powder tumbling process, tumbling time 1-
3h；
S3: be dried: be laid on baking tray by the pork slices after tumbling, is dried 0.5-2h in 70-90 DEG C of bellows；
S4: baking: dried pork slices are placed in baking tray, external coating Mel, 140-160 DEG C of baking 5-15min；Change
Brushing Mel after the baking 5-15min again of face, more above-mentioned Nori is laid on pork slices pressing, 150-170 DEG C of baking 2-5min,
Turn-over baking 1-2min flattens；
S5 packs: the block that the dried pork slice that baking is good is cut into 2.0-3.0cm length is put into pallet, loads food by constant weight
In product plastic bag, evacuation package encapsulation.
Preferably, the manufacture method of above-mentioned dried pork slice comprises the following steps:
S1: Carnis Sus domestica slicing treatment: select Carnis Sus domestica, by Pork-pieces in-30 DEG C of quick-freezing 15min after removal fascia and oils and fats, and
The Pork-pieces cooled down is cut into the sliced meat of 2mm, obtains pork slices；
S2: tumbling: by pork slices, salt, white sugar, monosodium glutamate, dark soy sauce, yellow wine, papain, sodium lactate, compound poly
Phosphate, calcium chloride, red yeast rice, optionally MAJIAO, optionally Fructus Capsici powder and optionally five spice powder tumbling process, tumbling time
2h；
S3: be dried: be laid on baking tray by the pork slices after tumbling, is dried 1h in 80 DEG C of bellows；
S4: baking: dried pork slices are placed in baking tray, external coating Mel, 150 DEG C of baking 10min；Face of changing is baked again
Brushing Mel after 10min processed, more above-mentioned Nori is laid on pork slices pressing, 160 DEG C of baking 3min flatten, turn-over baking
1min flattens；
S5 packs: the dried pork slice that baking is good is cut into 2.0 long blocks and puts into pallet, load in food plastic bag, take out true
Empty package seals.
Compared with the prior art, there is advantages that
The Nori that the present invention provides is to add appropriate Semen Sesami in Thallus Porphyrae to be processed, by each raw material with other raw materials
Synergism both ensure that the fresh taste of Nori, enrich again the nutrition of Nori simultaneously, therefore, this Nori has dispensing letter
List, delicious flavour, nutritious advantage.
The present invention provide dried pork slice, by by Carnis Sus domestica with add Semen Sesami Nori combine, and pass through reasonably combined respectively
Plant raw-food material, enable dried pork slice to have the nutritional labeling of Carnis Sus domestica, Nori and Semen Sesami simultaneously.Wherein, by papain,
Sodium lactate, compound phosphate, the synergism of calcium chloride can make this dried pork slice fresh and tender good to eat, thin and oiliness, so that pig
The advantage that jerky has delicious flavour, delicate mouthfeel.By adding appropriate red yeast rice, and brushing Mel makes during baking
This dried pork slice has the gorgeous feature of color such as Achates and carbuncle.Therefore, the dried pork slice that this invention provides has sweet salty moderate, elastic
Well, have and chew strength, the most stiff and nutritious advantage, it is achieved the color of dried pork slice and comprehensive nutrition are unified.
The manufacture method processing technique of the dried pork slice that the present invention provides is simple, easily control, the yield rate of jerky is high and can
Accomplish scale production to meet the demand in market.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but those skilled in the art will
Understanding, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.In embodiment unreceipted specifically
Condition person, the condition advised according to normal condition or manufacturer is carried out.Agents useful for same or instrument unreceipted production firm person, be
Can be by the commercially available conventional products bought and obtain.
Below in conjunction with embodiment 1-19 and comparative example 1-2 to the Nori of invention and the component of dried pork slice, mouthfeel and making
Method is further described in detail.
Embodiment 1-3 and comparative example 1 use the raw material of different ratio to be prepared via a method which to obtain Nori:
S1: Thallus Porphyrae processes: is cleaned by Thallus Porphyrae, mixes with Semen Sesami and vegetable oil after drainage 1-2h；
S2: make flavoring agent: by the mixture of optionally carboxymethyl starch sodium, starch syrup and sucrose three and soy sauce and Huang
Wine mix homogeneously；
S3: baking: mixed Thallus Porphyrae thin and thick is laid in baking tray equably, uniformly brushes the tune prepared on surface
Material, baking 5-15min in 35-45 DEG C of bellows, turn-over, the flavoring agent prepared uniformly is brushed equally on surface, roasting in 35-45 DEG C of bellows
5-15min processed, obtains Nori.
Embodiment 1
A kind of Nori, by weight meter are mainly prepared by following raw material: Thallus Porphyrae 280 parts, Semen Sesami 80 parts, vegetable oil
7 parts, 80 parts of soy sauce, yellow wine 35 parts, carboxymethyl starch sodium 0.005 part, starch syrup 80 parts and sucrose 30 parts.
Embodiment 2
A kind of Nori, by weight meter are mainly prepared by following raw material: Thallus Porphyrae 290 parts, Semen Sesami 90 parts, vegetable oil
8.5 parts, 90 parts of soy sauce, yellow wine 37.5 parts, carboxymethyl starch sodium 0.0065 part, starch syrup 90 parts and sucrose 35 parts.
Embodiment 3
A kind of Nori, by weight meter are mainly prepared by following raw material: Thallus Porphyrae 300 parts, Semen Sesami 100 parts, plant
Oil 10 parts, 100 parts of soy sauce, yellow wine 40 parts, carboxymethyl starch sodium 0.008 part, starch syrup 100 parts and sucrose 40 parts.
Comparative example 1
A kind of Nori, by weight meter are mainly prepared by following raw material: Thallus Porphyrae 200 parts, Semen Sesami 150 parts, plant
Oil 15 parts, 50 parts of soy sauce, yellow wine 20 parts, carboxymethyl starch sodium 0.001 part, starch syrup 20 parts and sucrose 60 parts.
Nori described in embodiment 1-3 and comparative example 1 and commercially available Nori are carried out subjective appreciation.Hedonic scoring system: choose 40
Name valuation officer, valuation officer checks front clear water to gargle, and each valuation officer will receive 5 coding samples, and wherein 4 samples are foundation
Nori made by embodiment 1-3 and comparative example 1, other 1 sample is by being purchased Nori on market.Valuation officer will be by presenting order
Tasting each sample from left to right, centre clear water is gargled, and color and luster, abnormal smells from the patient and the flavour of Nori are evaluated by valuation officer, select
Go out favorite sample to vote.Result of the test statistics is as shown in table 1.
Table 1 embodiment 1-3, comparative example 1 and commercially available Nori sensory test statistical result
From the point of view of the result of subjective appreciation, the Nori that the present invention provides comprehensively is won the vote the highest.The valuation officer of more than 75% recognizes
Nori for using the technical program to prepare is better than the Nori of commercial type, taste in terms of color and luster, abnormal smells from the patient and flavour
Road deliciousness sweet-smelling, acceptance level is higher.
Embodiment 4-6 is to select composition of raw materials described in embodiment 2, uses different technology conditions to prepare Nori.
Embodiment 4
The manufacture method of the Nori that the present embodiment provides is as follows:
S1: Thallus Porphyrae processes: is cleaned by Thallus Porphyrae, mixes with Semen Sesami and vegetable oil after drainage 1h；
S2: make flavoring agent: by the mixture of optionally carboxymethyl starch sodium, starch syrup and sucrose three and soy sauce and Huang
Wine mix homogeneously；
S3: baking: mixed Thallus Porphyrae thin and thick is laid in baking tray equably, uniformly brushes the tune prepared on surface
Material, baking 15min in 35 DEG C of bellows, turn-over, the flavoring agent prepared uniformly is brushed equally on surface, baking 15min in 35 DEG C of bellows,
Obtain Nori.
Embodiment 5
The manufacture method of the Nori that the present embodiment provides is as follows:
S1: Thallus Porphyrae processes: is cleaned by Thallus Porphyrae, mixes with Semen Sesami and vegetable oil after drainage 1.5h；
S2: make flavoring agent: by the mixture of optionally carboxymethyl starch sodium, starch syrup and sucrose three and soy sauce and Huang
Wine mix homogeneously；
S3: baking: mixed Thallus Porphyrae thin and thick is laid in baking tray equably, uniformly brushes the tune prepared on surface
Material, baking 10min in 40 DEG C of bellows, turn-over, the flavoring agent prepared uniformly is brushed equally on surface, baking 10min in 40 DEG C of bellows,
Obtain Nori.
Embodiment 6
The manufacture method of the Nori that the present embodiment provides is as follows:
S1: Thallus Porphyrae processes: is cleaned by Thallus Porphyrae, mixes with Semen Sesami and vegetable oil after drainage 2h；
S2: make flavoring agent: by the mixture of optionally carboxymethyl starch sodium, starch syrup and sucrose three and soy sauce and Huang
Wine mix homogeneously；
S3: baking: mixed Thallus Porphyrae thin and thick is laid in baking tray equably, uniformly brushes the tune prepared on surface
Material, baking 5min in 45 DEG C of bellows, turn-over, uniformly brush the flavoring agent prepared, baking 5 in 45 DEG C of bellows equally on surface, obtain
Nori.
Embodiment 7-16 and comparative example 2 use the raw material of different proportion to be prepared by the following method to obtain dried pork slice:
S1: Carnis Sus domestica slicing treatment: select Carnis Sus domestica, by Pork-pieces in-25～-35 DEG C of quick-freezing 10-after removal fascia and oils and fats
20min, and the Pork-pieces cooled down is cut into the thick sliced meat of 1-3mm, obtain pork slices；
S2: tumbling: by pork slices, salt, white sugar, monosodium glutamate, dark soy sauce, yellow wine, papain, sodium lactate, compound poly
Phosphate, calcium chloride, red yeast rice, optionally MAJIAO, optionally Fructus Capsici powder and optionally five spice powder tumbling process, tumbling time 1-
3h；
S3: be dried: be laid on baking tray by the pork slices after tumbling, is dried 0.5-2h in 70-90 DEG C of bellows；
S4: baking: dried pork slices are placed in baking tray, external coating Mel, 140-160 DEG C of baking 5-15min；Change
Brushing Mel after the baking 5-15min again of face, then Nori described in embodiment 1-3 or comparative example 1 is laid on pork slices pressing,
150-170 DEG C of baking 2-5min, turn-over baking 1-2min flatten, and obtain dried pork slice.
Embodiment 7
A kind of dried pork slice, by weight meter are mainly prepared by following raw material:
The Nori of embodiment 1, Carnis Sus domestica 200 parts, salt 6 parts, white sugar 14 parts, monosodium glutamate 2 parts, dark soy sauce 5 parts, yellow wine 24 parts, wood
Melon proteinase-10 .07 part, sodium lactate 4 parts, compound phosphate 0.8 part, 0.2 part of calcium chloride, red yeast rice 0.2 part, Mel 2 parts
With MAJIAO 2 parts.
Embodiment 8
A kind of dried pork slice, by weight meter are mainly prepared by following raw material:
The Nori of embodiment 2, Carnis Sus domestica 250 parts, salt 7.5 parts, white sugar 17.5 parts, monosodium glutamate 2.5 parts, dark soy sauce 6 parts, yellow wine 30
Part, papain 0.09 part, sodium lactate 5 parts, compound phosphate 1 part, 0.25 part of calcium chloride, red yeast rice 0.25 part, honeybee
Honey 2.5 parts and MAJIAO 3 parts.
Embodiment 9
A kind of dried pork slice, by weight meter are mainly prepared by following raw material:
The Nori of embodiment 3, Carnis Sus domestica 300 parts, salt 9 parts, white sugar 21 parts, monosodium glutamate 3 parts, dark soy sauce 7.5 parts, yellow wine 36 parts,
Papain 0.105 part, sodium lactate 6 parts, compound phosphate 1.2 parts, 0.3 part of calcium chloride, red yeast rice 0.3 part, Mel 3
Part and MAJIAO 4 parts.
Embodiment 10
A kind of dried pork slice, by weight meter are mainly prepared by following raw material:
The Nori of embodiment 1, Carnis Sus domestica 200 parts, salt 6 parts, white sugar 14 parts, monosodium glutamate 2 parts, dark soy sauce 5 parts, yellow wine 24 parts, wood
Melon proteinase-10 .07 part, sodium lactate 4 parts, compound phosphate 0.8 part, 0.2 part of calcium chloride, red yeast rice 0.2 part, Mel 2 parts
With Fructus Capsici powder 12 parts.
Embodiment 11
A kind of dried pork slice, by weight meter are mainly prepared by following raw material:
The Nori of embodiment 2, Carnis Sus domestica 250 parts, salt 7.5 parts, white sugar 17.5 parts, monosodium glutamate 2.5 parts, dark soy sauce 6 parts, yellow wine 30
Part, papain 0.09 part, sodium lactate 5 parts, compound phosphate 1 part, 0.25 part of calcium chloride, red yeast rice 0.25 part, honeybee
Honey 2.5 parts and Fructus Capsici powder 16 parts.
Embodiment 12
A kind of dried pork slice, by weight meter are mainly prepared by following raw material:
The Nori of embodiment 3, Carnis Sus domestica 300 parts, salt 9 parts, white sugar 21 parts, monosodium glutamate 3 parts, dark soy sauce 7.5 parts, yellow wine 36 parts,
Papain 0.105 part, sodium lactate 6 parts, compound phosphate 1.2 parts, 0.3 part of calcium chloride, red yeast rice 0.3 part, Mel 3
Part and Fructus Capsici powder 20 parts.
Embodiment 13
A kind of dried pork slice, by weight meter are mainly prepared by following raw material:
The Nori of embodiment 1, Carnis Sus domestica 200 parts, salt 6 parts, white sugar 14 parts, monosodium glutamate 2 parts, dark soy sauce 5 parts, yellow wine 24 parts, wood
Melon proteinase-10 .07 part, sodium lactate 4 parts, compound phosphate 0.8 part, 0.2 part of calcium chloride, red yeast rice 0.2 part, Mel 2 parts
With five spice powder 1 part.
Embodiment 14
A kind of dried pork slice, by weight meter are mainly prepared by following raw material:
The Nori of embodiment 2, Carnis Sus domestica 250 parts, salt 7.5 parts, white sugar 17.5 parts, monosodium glutamate 2.5 parts, dark soy sauce 6 parts, yellow wine 30
Part, papain 0.09 part, sodium lactate 5 parts, compound phosphate 1 part, 0.25 part of calcium chloride, red yeast rice 0.25 part, honeybee
Honey 2.5 parts and five spice powder 1.4 parts.
Embodiment 15
A kind of dried pork slice, by weight meter are mainly prepared by following raw material:
The Nori of embodiment 3, Carnis Sus domestica 300 parts, salt 9 parts, white sugar 21 parts, monosodium glutamate 3 parts, dark soy sauce 7.5 parts, yellow wine 36 parts,
Papain 0.105 part, sodium lactate 6 parts, compound phosphate 1.2 parts, 0.3 part of calcium chloride, red yeast rice 0.3 part, Mel 3
Part and five spice powder 1.8 parts.
Embodiment 16
A kind of dried pork slice, by weight meter are mainly prepared by following raw material:
The Nori of embodiment 2, Carnis Sus domestica 250 parts, salt 7.5 parts, white sugar 17.5 parts, monosodium glutamate 2.5 parts, dark soy sauce 6 parts, yellow wine 30
Part, papain 0.09 part, sodium lactate 5 parts, compound phosphate 1 part, 0.25 part of calcium chloride, red yeast rice 0.25 part, honeybee
Honey 2.5 parts, MAJIAO 3 parts, five spice powder 1.4 parts and five spice powder 1.4 parts.
Comparative example 2
A kind of dried pork slice, by weight meter are mainly prepared by following raw material:
The Nori of comparative example 1, Carnis Sus domestica 200 parts, salt 3 parts, white sugar 5 parts, monosodium glutamate 5 parts, dark soy sauce 10 parts, yellow wine 10 parts, wood
Melon proteinase-10 .02 part, sodium lactate 2 parts, compound phosphate 0.4 part, 0.1 part of calcium chloride, red yeast rice 0.1 part, Mel 5 parts,
MAJIAO 1 part, five spice powder 5 parts and five spice powder 0.3 part.
Dried pork slice described in embodiment 7-16 and comparative example 2 is carried out subjective appreciation.Hedonic scoring system: choose 50 evaluations
Member, valuation officer checks front clear water to gargle, each valuation officer will receive 11 coding samples, sample be foundation embodiment 7-16 with
Dried pork slice made by comparative example 2, valuation officer will taste each sample from left to right by presenting order, and centre clear water is gargled, and comments
Color and luster, tenderness, abnormal smells from the patient and the flavour of dried pork slice are evaluated by valency person, pick out favorite sample and vote.Test knot
Fruit statistics is as shown in table 2.
Table 2 embodiment 7-16 and comparative example 2 sensory test statistical result
| Sample | Color and luster | Tenderness | Abnormal smells from the patient | Flavour |
| Embodiment 7 | 5 | 4 | 4 | 5 |
| Embodiment 8 | 5 | 7 | 6 | 5 |
| Embodiment 9 | 6 | 6 | 5 | 6 |
| Embodiment 10 | 7 | 5 | 3 | 5 |
| Embodiment 11 | 5 | 5 | 6 | 7 |
| Embodiment 12 | 4 | 5 | 6 | 5 |
| Embodiment 13 | 4 | 3 | 5 | 4 |
| Embodiment 14 | 5 | 4 | 6 | 6 |
| Embodiment 15 | 4 | 5 | 4 | 4 |
| Embodiment 16 | 5 | 4 | 4 | 3 |
| Add up to | 50 | 48 | 49 | 50 |
| Comparative example 2 | 0 | 2 | 1 | 0 |
As can be seen from Table 2, the comprehensive gained vote of embodiment 7-16 is far above comparative example 2.The Carnis Sus domestica that embodiment 7-16 provides
The tenderness of dried meat, elasticity, color and luster are superior to comparative example 2, obtain the consistent accreditation of valuation officer.
Embodiment 17-19 is to select composition of raw materials described in embodiment 8, uses different technology conditions to prepare dried pork slice.
Embodiment 17
The dried pork slice that the present embodiment provides uses following technique to make:
S1: Carnis Sus domestica slicing treatment: select Carnis Sus domestica, by Pork-pieces in-25 DEG C of quick-freezing 20min after removal fascia and oils and fats, and
The Pork-pieces cooled down is cut into the thick sliced meat of 1mm, obtains pork slices；
S2: tumbling: by pork slices, salt, white sugar, monosodium glutamate, dark soy sauce, yellow wine, papain, sodium lactate, compound poly
Phosphate, calcium chloride, red yeast rice and MAJIAO tumbling process, tumbling time 1h；
S3: be dried: be laid on baking tray by the pork slices after tumbling, is dried 2h in 70 DEG C of bellows；
S4: baking: dried pork slices are placed in baking tray, external coating Mel, 140 DEG C of baking 15min；Face of changing is baked again
Brushing Mel after 15min processed, then Nori described in embodiment 8 is laid on pork slices pressing, 150 DEG C of baking 5min, turn-over is baked
2min processed flattens；
S5 packs: the block that the dried pork slice that baking is good is cut into 2.0cm length puts into pallet, loads in food plastic bag, takes out
Vacuum packaging seals, and obtains dried pork slice.
Embodiment 18
The dried pork slice that the present embodiment provides uses following technique to make:
S1: Carnis Sus domestica slicing treatment: select Carnis Sus domestica, by Pork-pieces in-30 DEG C of quick-freezing 15min after removal fascia and oils and fats, and
The Pork-pieces cooled down is cut into the thick sliced meat of 2mm, obtains pork slices；
S2: tumbling: by pork slices, salt, white sugar, monosodium glutamate, dark soy sauce, yellow wine, papain, sodium lactate, compound poly
Phosphate, calcium chloride, red yeast rice and MAJIAO tumbling process, tumbling time 2h；
S3: be dried: be laid on baking tray by the pork slices after tumbling, is dried 1h in 80 DEG C of bellows；
S4: baking: dried pork slices are placed in baking tray, external coating Mel, 150 DEG C of baking 10min；Face of changing is baked again
Brushing Mel after 10min processed, then Nori described in embodiment 8 is laid on pork slices pressing, 160 DEG C of baking 3min, turn-over is baked
1min processed flattens；
S5 packs: the block that the dried pork slice that baking is good is cut into 2.5cm length puts into pallet, loads in food plastic bag, takes out
Vacuum packaging seals, and obtains dried pork slice.
Embodiment 19
The dried pork slice that the present embodiment provides uses following technique to make:
S1: Carnis Sus domestica slicing treatment: select Carnis Sus domestica, by Pork-pieces in-35 DEG C of quick-freezing 10min after removal fascia and oils and fats, and
The Pork-pieces cooled down is cut into the thick sliced meat of 3mm, obtains pork slices；
S2: tumbling: by pork slices, salt, white sugar, monosodium glutamate, dark soy sauce, yellow wine, papain, sodium lactate, compound poly
Phosphate, calcium chloride, red yeast rice and MAJIAO tumbling process, tumbling time 3h；
S3: be dried: be laid on baking tray by the pork slices after tumbling, is dried 0.5 in 90 DEG C of bellows；
S4: baking: dried pork slices are placed in baking tray, external coating Mel, 160 DEG C of baking 5min；Face of changing is baked again
Brushing Mel after 5min processed, then Nori described in embodiment 8 is laid on pork slices pressing, 170 DEG C of baking 2min, turn-over baking
1.5min flatten；
S5 packs: the block that the dried pork slice that baking is good is cut into 3cm length puts into pallet, loads in food plastic bag, takes out true
Empty package seals, and obtains dried pork slice.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that without departing substantially from the present invention's
May be made that in the case of spirit and scope many other change and amendment.It is, therefore, intended that in the following claims
Including all such changes and modifications belonged in the scope of the invention.
Claims (10)
1. a Nori, it is characterised in that meter by weight is mainly prepared by following raw material: Thallus Porphyrae 280-300 part, sesame
Fiber crops 80-100 part, vegetable oil 7-10 part, soy sauce 80-100 part and yellow wine 35-40 part.
Nori the most according to claim 1, it is characterised in that count by weight and also include carboxymethyl starch sodium 0.005-
0.008 part, starch syrup 80-100 part and sucrose 30-40 part.
3. the manufacture method of a Nori as claimed in claim 1 or 2, it is characterised in that comprise the following steps:
S1: Thallus Porphyrae processes: Thallus Porphyrae moistening mixes with Semen Sesami and vegetable oil；
S2: make flavoring agent: mixed with soy sauce and yellow wine by the mixture of optionally carboxymethyl starch sodium, starch syrup and sucrose three
Close uniformly；
S3: baking: the Thallus Porphyrae tiling after processing, external coating flavoring agent, obtains Nori after baking.
4. a dried pork slice, it is characterised in that meter by weight is mainly prepared by following raw material:
The Nori of claim 1 or 2, Carnis Sus domestica 200-300 part, salt 6-9 part, white sugar 14-21 part, monosodium glutamate 2-3 part, dark soy sauce 5-
7.5 parts, yellow wine 24-36 part, papain 0.07-0.105 part, sodium lactate 4-6 part, compound phosphate 0.8-1.2 part,
Calcium chloride 0.2-0.3 part, red yeast rice 0.2-0.3 part and Mel 2-3 part.
Dried pork slice the most according to claim 4, it is characterised in that the raw material of described dried pork slice also includes MAJIAO, Fructus Capsici powder
Or any one or the combination of at least two in five spice powder, wherein, the content of MAJIAO is that 2-4 part, the content of Fructus Capsici powder are
12-20 part, the content of five spice powder are 1-1.8 part；
Preferably, meter is mainly prepared by following raw material by weight: Thallus Porphyrae 280-300 part, Semen Sesami 80-100 part, plant
Oil 7-10 part, soy sauce 80-100 part, yellow wine 35-40 part, carboxymethyl starch sodium 0.005-0.008 part, starch syrup 80-100 part,
Sucrose 30-40 part, Carnis Sus domestica 200-300 part, salt 6-9 part, white sugar 14-21 part, monosodium glutamate 2-3 part, dark soy sauce 5-7.5 part, yellow wine 24-
36 parts, papain 0.07-0.105 part, sodium lactate 4-6 part, compound phosphate 0.8-1.2 part, calcium chloride 0.2-0.3
Part, red yeast rice 0.2-0.3 part, Mel 2-3 part, green pepper 2-4 part, Fructus Capsici powder 12-20 part and five spice powder 1-1.8 part；
Preferably, described Carnis Sus domestica is black Carnis Sus domestica.
6. the manufacture method of the dried pork slice as described in claim 4 or 5, it is characterised in that comprise the following steps:
S1: Carnis Sus domestica slicing treatment: Carnis Sus domestica is cut into slices, obtains pork slices；
S2: tumbling: by pork slices, salt, white sugar, monosodium glutamate, dark soy sauce, yellow wine, papain, sodium lactate, compound polyphosphoric acids
Salt, calcium chloride, red yeast rice, optionally MAJIAO, optionally Fructus Capsici powder and optionally five spice powder tumbling process；
S3: be dried: by the pork slices dried after tumbling；
S4: baking: pork slices external coating Mel after the drying, and the Nori described in claim 1 or 2 is laid in Carnis Sus domestica
Carry out baking on sheet, obtain dried pork slice.
The manufacture method of dried pork slice the most according to claim 6, it is characterised in that the step of Carnis Sus domestica slicing treatment includes:
Select Carnis Sus domestica, by Pork-pieces in-25～-35 DEG C of quick-freezing 10-20min, preferably-30 DEG C quick-freezing 15min after removal fascia and oils and fats,
And the Pork-pieces cooled down is cut into the thick sliced meat of 1-3mm, preferably it is cut into the sliced meat of 2mm, obtains pork slices.
8. according to the manufacture method of the dried pork slice described in claim 6 or 7, it is characterised in that the pork slices after tumbling are dried
Step includes: be laid on baking tray by the pork slices after tumbling, is dried 0.5-2h, preferably 80 DEG C dry 1h in 70-90 DEG C of bellows.
The manufacture method of dried pork slice the most according to claim 8, it is characterised in that the step of baking includes: will be dried
Pork slices be placed in baking tray, external coating Mel, 140-160 DEG C of baking 5-15min；Change brushing honeybee after the baking 5-15min again of face
Honey, then Nori is laid on pork slices pressing, 150-170 DEG C of baking 2-5min, turn-over baking 1-2min flatten；
Preferably,
Dried pork slices are placed in baking tray, external coating Mel, 150 DEG C of baking 10min；Brush after changing face baking 10min again
Mel, then Nori is laid on pork slices pressing, 160 DEG C of baking 3min flatten, and turn-over baking 1min flattens.
10. according to the manufacture method of the dried pork slice described in claim 6 or 7, it is characterised in that comprise the following steps:
S1: Carnis Sus domestica slicing treatment: select Carnis Sus domestica, by Pork-pieces in-25～-35 DEG C of quick-freezing 10-after removal fascia and oils and fats
20min, and the Pork-pieces cooled down is cut into the thick sliced meat of 1-3mm, obtain pork slices；
S2: tumbling: by pork slices, salt, white sugar, monosodium glutamate, dark soy sauce, yellow wine, papain, sodium lactate, compound polyphosphoric acids
Salt, calcium chloride, red yeast rice, optionally MAJIAO, optionally Fructus Capsici powder and optionally five spice powder tumbling process, tumbling time 1-3h；
S3: be dried: be laid on baking tray by the pork slices after tumbling, is dried 0.5-2h in 70-90 DEG C of bellows；
S4: baking: dried pork slices are placed in baking tray, external coating Mel, 140-160 DEG C of baking 5-15min；Change face again
Brushing Mel after baking 5-15min, then Nori described in claim 1 or 2 is laid on pork slices pressing, bake for 150-170 DEG C
2-5min processed, turn-over baking 1-2min flatten；
Preferably,
S1: Carnis Sus domestica slicing treatment: select Carnis Sus domestica, by Pork-pieces in-30 DEG C of quick-freezing 15min after removal fascia and oils and fats, and by cold
The best Pork-pieces is cut into the sliced meat of 2mm, obtains pork slices；
S2: tumbling: by pork slices, salt, white sugar, monosodium glutamate, dark soy sauce, yellow wine, papain, sodium lactate, compound polyphosphoric acids
Salt, calcium chloride, red yeast rice, optionally MAJIAO, optionally Fructus Capsici powder and optionally five spice powder tumbling process, tumbling time 2h；
S3: be dried: be laid on baking tray by the pork slices after tumbling, is dried 1h in 80 DEG C of bellows；
S4: baking: dried pork slices are placed in baking tray, external coating Mel, 150 DEG C of baking 10min；Change face baking again
Brushing Mel after 10min, then Nori described in claim 1 or 2 is laid on pork slices pressing, 160 DEG C of baking 3min flatten,
Turn-over baking 1min flattens；
S5 packs: the block that the dried pork slice that baking is good is cut into 2.0-3.0cm length puts into pallet, loads in food plastic bag, takes out
Vacuum packaging seals.
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Application publication date: 20161207 |