CN106923231A - Mung bean mud dried pork slice and preparation method thereof - Google Patents

Mung bean mud dried pork slice and preparation method thereof Download PDF

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Publication number
CN106923231A
CN106923231A CN201710295693.5A CN201710295693A CN106923231A CN 106923231 A CN106923231 A CN 106923231A CN 201710295693 A CN201710295693 A CN 201710295693A CN 106923231 A CN106923231 A CN 106923231A
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mung bean
parts
pork
bean mud
weight
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谈社涛
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Hefei Green Food Co Ltd
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Hefei Green Food Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention provides a kind of mung bean mud dried pork slice and preparation method thereof, the mung bean mud dried pork slice includes the pork of 80~120 parts by weight, the mung bean of 30~50 parts by weight, the salt of 3~6 parts by weight, the tealeaves of 2~5 parts by weight, the lemon tablet of 1~2.5 parts by weight, the wine of 1~2 parts by weight, the jujube wine of 1~2 parts by weight, the starch of 1~2 parts by weight, the egg white of 3~6 parts by weight.The food materials such as mung bean in pork in the present invention so that the flavour of dried pork slice enriches, and local flavor is unique.In combination with the trophic function of both pork and mung bean, giving full play to pork and mung bean increases the health-care efficacies such as human body ease constipation stomach, born fluid, kidney tonifying gas, refreshing and detoxicating, diuresis improving eyesight.The present invention not only solves the deficiency of simple consumption dried pork slice presence, the local flavor of dried pork slice can also be improved, product is set to have the healthcare function of dried pork slice and mung bean concurrently simultaneously, edibility, medical value and the nutritive value for playing dried pork slice and mung bean can be cooperateed with, to meet the mouthfeel and nutritional need of different levels consumer.

Description

Mung bean mud dried pork slice and preparation method thereof
Technical field
The invention belongs to food processing technology field, more particularly to a kind of mung bean mud dried pork slice and preparation method thereof.
Background technology
With the development of society, to the pursuit more and more higher of material and cultural life, " food " is used as our daily lifes for the people In important part, after level of consumption raising, for the requirement of " food " be not only it is former having enough to eat and wear and fill the stomach, but The food increasingly pursued the diet of high-quality and look good, smell good and taste good.
Dried pork slice is welcome by consumers in general deeply as leisure food, and with China's expanding economy, people are for jerky Quality, safety, local flavor, mouthfeel demand it is more and more various.But.Traditional dried pork slice is original flavor jerky, the rare change of taste Change, long food makes us losing interest.
The content of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of mung bean mud dried pork slice and preparation method thereof, Special taste, disclosure satisfy that the mouthfeel and nutritional need of different levels consumer.
The invention provides a kind of mung bean mud dried pork slice, including following parts by weight raw material:
Preferably, the tealeaves be selected from jasmine tea, green tea and black tea in one or two.
Preferably, the sugar is soft white sugar, rock sugar or white granulated sugar.
Preferably, the wine is red wine, jujube wine or hydromel.
Preferably, the starch is farina, green starch, tapioca or potato starch.
Present invention also offers a kind of above-mentioned preparation method of mung bean mud dried pork slice, comprise the following steps:
A) starch, egg white are well mixed and obtain mixed liquor, it is standby;Slow fire is boiled during mung bean is added to 15~20 times of water 2~3h, obtains mung bean mud, and is divided into two parts, first part of mung bean mud and second part of mung bean mud, standby;
B) slow fire boils 3~5h in salt, Radix Isatidis, pomelo peel, tealeaves, lemon tablet being added into 15~25 times of water, Filter cleaner obtains filtrate;
C) pork is cut into inch strips and is added to the filtrate that step b) obtains and is well mixed, after pickling 12~18h, taken out, added First portion of mung bean mud, sugar break into muddy flesh by hand;
D) muddy flesh obtained in step c) is divided into identical in quality 3~5 parts, and every part of muddy flesh is pressed into shape identical meat Piece, is coated with second part of mung bean mud between sliced meat and sliced meat, obtain lamination pork;
E) after painting wine, mixed liquor successively on the lamination pork for obtaining step d), it is put on demand in corresponding mould Pressed, template is placed in drying box together with lamination pork after pressing, dried 2~3h at 40~50 DEG C and take out, it is drying by half Product are put into mesh sheet, continue to dry 2~3h at a temperature of 40~50 DEG C, until the moisture in pork is down to 20%, are sent into 60~80 DEG C oven, bake 1~2h, obtain final product mung bean mud dried pork slice.
Preferably, first part of mung bean mud and the mass ratio of second part of mung bean mud are (20~35):(10~15).
The invention provides a kind of mung bean mud dried pork slice and preparation method thereof, the mung bean mud dried pork slice includes 80~120 The pork of parts by weight, the mung bean of 30~50 parts by weight, the salt of 3~6 parts by weight, the tealeaves of 2~5 parts by weight, 1~ The lemon tablet of 2.5 parts by weight, the wine of 1~2 parts by weight, the jujube wine of 1~2 parts by weight, the starch of 1~2 parts by weight, 3 The egg white of~6 parts by weight.The food materials such as mung bean in pork in the present invention so that the flavour of dried pork slice enriches, and local flavor is unique.Together When with reference to both pork and mung bean trophic function, giving full play to pork and mung bean increases human body ease constipation stomach, born fluid, kidney tonifying The health-care efficacies such as gas, refreshing and detoxicating, diuresis improving eyesight.The present invention not only solves the deficiency of simple consumption dried pork slice presence, moreover it is possible to Improve the local flavor of dried pork slice, while make product have the healthcare function of dried pork slice and mung bean concurrently, performance dried pork slice and green can be cooperateed with The edibility of beans, medical value and nutritive value, to meet the mouthfeel and nutritional need of different levels consumer.
Specific embodiment
The invention provides a kind of mung bean mud dried pork slice, including following parts by weight raw material:
In above-mentioned technical proposal, the food materials such as mung bean in pork so that the flavour of dried pork slice enriches, and local flavor is unique.Simultaneously With reference to the trophic function of both pork and mung bean, give full play to pork and mung bean increase human body ease constipation stomach, born fluid, kidney tonifying gas, The health-care efficacies such as refreshing and detoxicating, diuresis improving eyesight.The present invention not only solves the deficiency of simple consumption dried pork slice presence, moreover it is possible to improve The local flavor of dried pork slice, while make product have the healthcare function of dried pork slice and mung bean concurrently, can cooperate with and play dried pork slice and mung bean Edibility, medical value and nutritive value, to meet the mouthfeel and nutritional need of different levels consumer.
In the present invention, the parts by weight of pork are 80~120 parts;In an embodiment of the present invention, the weight portion of pork Number is 90~110 parts;In other embodiments, the parts by weight of pork are 95~105 parts.
In the present invention, the parts by weight of mung bean are 30~50 parts;In an embodiment of the present invention, the parts by weight of mung bean It is 35~45 parts;In other embodiments, the parts by weight of mung bean are 38~42 parts.
In the present invention, the parts by weight of salt are 3~6 parts;In an embodiment of the present invention, the parts by weight of salt are 3.5~5.5 parts;In other embodiments, the parts by weight of salt are 4~5 parts.
In the present invention, the parts by weight of Radix Isatidis are 1~2 part;In an embodiment of the present invention, the weight portion of Radix Isatidis Number is 1.2~1.8 parts;In other embodiments, the weight fraction of Radix Isatidis is 1.4~1.6 parts.
In the present invention, the parts by weight of pomelo peel are 1.2~2.5 parts;In an embodiment of the present invention, the weight of pomelo peel Amount number is 1.5~2.2 parts;In other embodiments, the parts by weight of pomelo peel are 1.7~2 parts.
Tealeaves is used to remove the fishy smell in cube meat, increases the taste of pork.In an embodiment of the present invention, tealeaves is selected from jasmine One or two in jasmine jasmine tea, green tea and black tea.
In the present invention, the parts by weight of tealeaves are 3~6 parts;In an embodiment of the present invention, the parts by weight of tealeaves are 3.5~5.5 parts;In an embodiment of the present invention, the parts by weight of tealeaves are 4~5 parts.
Lemon tablet can decompose the grease in cube meat, soften meat, additionally it is possible to remove the fishy smell in pork, increase meat Taste and mouthfeel.In the present invention, the parts by weight of lemon tablet are 1~2.5 part;In an embodiment of the present invention, lemon tablet Parts by weight are 1.4~2.1 parts;In other embodiments, the parts by weight of lemon tablet are 1.7~1.9 parts.
In the present invention, sugared parts by weight are 5~10 parts;In an embodiment of the present invention, sugared parts by weight are 6~9 Part;In other embodiments, sugared parts by weight are 7~8 parts.
In the present invention, the parts by weight of wine are 1~2 part;In an embodiment of the present invention, the parts by weight of wine are 1.2 ~1.8 parts;In other embodiments, the parts by weight of wine are 1.4~1.6 parts.
In the present invention, the parts by weight of starch are 1~2 part;In an embodiment of the present invention, the parts by weight of starch are 1.2~1.8 parts;In other embodiments, the parts by weight of starch are 1.4~1.6 parts.
In the present invention, the parts by weight of egg white are 3~6 parts;In an embodiment of the present invention, the parts by weight of egg white are 3.5~5.5 parts;In other embodiments, the weight fraction of egg white is 4~5 parts of Ei.
Present invention also offers a kind of preparation method of mung bean mud dried pork slice, comprise the following steps:
A) starch, egg white are well mixed and obtain mixed liquor, it is standby;Slow fire is boiled during mung bean is added to 15~20 times of water 2~3h, obtains mung bean mud, and is divided into two parts, first part of mung bean mud and second part of mung bean mud, standby;
B) slow fire boils 3~5h in salt, Radix Isatidis, pomelo peel, tealeaves, lemon tablet being added into 15~25 times of water, Filter cleaner obtains filtrate;
C) pork is cut into inch strips and is added to the filtrate that step b) obtains and is well mixed, after pickling 12~18h, taken out, added First portion of mung bean mud, sugar break into muddy flesh by hand;
D) muddy flesh obtained in step c) is divided into identical in quality 3~5 parts, and every part of muddy flesh is pressed into shape identical meat Piece, is coated with second part of mung bean mud between sliced meat and sliced meat, obtain lamination pork;
E) after painting wine, mixed liquor successively on the lamination pork for obtaining step d), it is put on demand in corresponding mould Pressed, template is placed in drying box together with lamination pork after pressing, dried 2~3h at 40~50 DEG C and take out, it is drying by half Product are put into mesh sheet, continue to dry 2~3h at a temperature of 40~50 DEG C, until the moisture in pork is down to 20%, are sent into 60~80 DEG C oven, bake 1~2h, obtain final product mung bean mud dried pork slice.
The present invention is not particularly limited to the source of all raw materials, is commercially available.
Wherein, pork, mung bean, salt, Radix Isatidis, pomelo peel, tealeaves, lemon tablet, sugar, wine, starch, egg white ibid institute State, will not be repeated here.
Starch, egg white are well mixed and obtain mixed liquor, it is standby;Slow fire boils 2 during mung bean is added to 15~20 times of water ~3h, obtains mung bean mud, and is divided into two parts, first part of mung bean mud and second part of mung bean mud, standby.In embodiments of the invention In, first part of mung bean mud and second part of mass ratio of mung bean mud are (20~35):(10~15).
Slow fire boils 3~5h, mistake during salt, Radix Isatidis, pomelo peel, tealeaves, lemon tablet are added into 15~25 times of water Filter slag and obtain filtrate;Cross after slow fire boils, extracts active ingredients in Radix Isatidis, pomelo peel, tealeaves, lemon tablet can be gone out Come, in order to remove the fishy smell of pork, improve the taste of dried pork slice;In addition, Radix Isatidis, pomelo peel, tealeaves, lemon tablet can also Function with the health care such as the promoting flow of qi and blood circulation, clearing heat and detoxicating, so that dried pork slice has health-care efficacy;On the one hand salt can carry The taste and mouthfeel of dried pork slice high, on the other hand can also play effect of sterilization.
Pork is added into filtrate to be well mixed, after pickling 12~18h, is taken out, add first part of mung bean mud, sugar to beat by hand Meat mud;Pickled in filtrate by by pork such that it is able to effectively remove the fishy smell of pork and greasy, softening meat;Again plus Enter first part of mung bean mud, sugar and break into muddy flesh by hand, so that pork can be combined fully with mung bean, improve the mouth of dried pork slice Sense.
Muddy flesh is divided into identical in quality 3~5 parts, every part of muddy flesh is pressed into shape identical sliced meat, sliced meat and sliced meat it Between be coated with second part of mung bean mud, obtain lamination pork;So that dried pork slice is layering dried pork slice, the mouthfeel of dried pork slice is improved And taste.
After wine, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, after pressing Template is placed in drying box together with lamination pork, 2~3h is dried at 40~50 DEG C and is taken out, semi-dry products are put into mesh sheet, Continue to dry 2~3h at a temperature of 40~50 DEG C, until the moisture in pork is down to 20%, be sent into 60~80 DEG C of oven, bake 1~ 2h, obtains final product mung bean mud dried pork slice.
In the present invention, lamination pork is put into before mould brush wine, mixed liquor successively, and wine can improve the fragrance of dried pork slice, Mixed liquor can pin mung bean mud, aroma in the fragrance of lamination pork, sliced meat, improve the taste and mouthfeel of dried pork slice;Will be folded Layer pork is put in a mold, enables to dried pork slice to form any shape, meets proprietary demand;In addition, pressing in a mold Pressure, on the one hand can reduce the thickness of lamination pork, on the other hand can also cause that lamination pork thickness is uniform.
Above-mentioned technical proposal formula is reasonable, edible nourishing health, and preparation method is simple, practical, by improving tradition Technique, ensure that taste, mouthfeel, the elasticity of mung bean mud dried pork slice significantly.
In order to further illustrate the present invention, with reference to embodiments to the present invention provide a kind of mung bean mud dried pork slice and its Preparation method is described in detail.
Reagent used is commercially available in following examples.
Embodiment 1
The formula of mung bean mud dried pork slice is to count by weight:
90 parts of pork, 30 parts of mung bean, 3.5 parts of salt, 1.4 parts of Radix Isatidis, 1.5 parts of pomelo peel, 2.5 parts of jasmine tea, lemon 1.7 parts of lemon piece, 6 parts of sugar, 1.4 parts of jujube wine, 1.4 parts of starch, 3 parts of egg white.
The preparation method of mung bean mud dried pork slice, comprises the following steps:
Starch, egg white are well mixed and obtain mixed liquor, it is standby;Slow fire boils 2.5h during mung bean is added to 540 parts of water, Mung bean mud is obtained, and is divided into two parts, first part of mung bean mud and second part of mung bean mud are standby;First part of mung bean mud is green with second part The mass ratio of beans mud is 24:13;
Slow fire boils 3h, mistake during salt, Radix Isatidis, pomelo peel, jasmine tea, lemon tablet are added into 190.8 parts of water Filter slag and obtain filtrate;
Pork is cut into inch strips and is added to filtrate and is well mixed, after pickling 15h, taken out, add first part of mung bean mud, sugar by hand Break into muddy flesh;
It is divided into identical in quality 3 parts in muddy flesh, every part of muddy flesh is pressed into shape identical sliced meat, is applied between sliced meat and sliced meat Second part of mung bean mud is wiped with, lamination pork is obtained;
After jujube wine, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, presses Template is placed in drying box together with lamination pork afterwards, is dried 3h at 40 DEG C and is taken out, semi-dry products are put into mesh sheet, in 40 DEG C of temperature Degree is lower to be continued to dry 2h, until the moisture in pork is down to 20%, is sent into 60 DEG C of oven, bakes 1h, obtains final product mung bean mud dried pork slice.
Embodiment 2
The formula of mung bean mud dried pork slice is to count by weight:
95 parts of pork, 35 parts of mung bean, 4 parts of salt, 1.6 parts of Radix Isatidis, 1.7 parts of pomelo peel, 3 parts of green tea, lemon tablet 1.4 Part, 7 parts of sugar, 1.6 parts of jujube wine, 1.6 parts of starch, 4 parts of egg white.
The preparation method of mung bean mud dried pork slice, comprises the following steps:
Starch, egg white are well mixed and obtain mixed liquor, it is standby;Slow fire boils 2h during mung bean is added to 595 parts of water, obtains To mung bean mud, and it is divided into two parts, first part of mung bean mud and second part of mung bean mud are standby;First part of mung bean mud and second portion of mung bean The mass ratio of mud is 20:15;
Slow fire boils 4h during salt, Radix Isatidis, pomelo peel, green tea, lemon tablet are added into 292.5 parts of water, crosses and filters Slag obtains filtrate;
Pork is cut into inch strips and is added to filtrate and is well mixed, after pickling 16h, taken out, add first part of mung bean mud, sugar by hand Break into muddy flesh;
It is divided into identical in quality 4 parts in muddy flesh, every part of muddy flesh is pressed into shape identical sliced meat, is applied between sliced meat and sliced meat Second part of mung bean mud is wiped with, lamination pork is obtained;
After jujube wine, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, presses Template is placed in drying box together with lamination pork afterwards, is dried 2.5h at 43 DEG C and is taken out, semi-dry products are put into mesh sheet, at 43 DEG C At a temperature of continue to dry 3h, until the moisture in pork is down to 20%, be sent into 65 DEG C of oven, bake 1.3h, obtain final product mung bean mud pork Dried meat.
Embodiment 3
The formula of mung bean mud dried pork slice is to count by weight:
110 parts of pork, 42 parts of mung bean, 5 parts of salt, 1.2 parts of Radix Isatidis, 2.5 parts of pomelo peel, 3.5 parts of jasmine tea, lemon 2.1 parts of piece, 5 parts of sugar, 1.2 parts of red wine, 1.2 parts of starch, 5.5 parts of egg white.
The preparation method of mung bean mud dried pork slice, comprises the following steps:
Starch, egg white are well mixed and obtain mixed liquor, it is standby;Slow fire boils 3h during mung bean is added to 672 parts of water, obtains To mung bean mud, and it is divided into two parts, first part of mung bean mud and second part of mung bean mud are standby;First part of mung bean mud and second portion of mung bean The mass ratio of mud is 31:11;
Slow fire boils 3.5h during salt, Radix Isatidis, pomelo peel, jasmine tea, lemon tablet are added into 314.6 parts of water, Filter cleaner obtains filtrate;
Pork is cut into inch strips and is added to filtrate and is well mixed, after pickling 12h, taken out, add first part of mung bean mud, sugar by hand Break into muddy flesh;
It is divided into identical in quality 5 parts in muddy flesh, every part of muddy flesh is pressed into shape identical sliced meat, is applied between sliced meat and sliced meat Second part of mung bean mud is wiped with, lamination pork is obtained;
After red wine, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, presses Template is placed in drying box together with lamination pork afterwards, is dried 2.5h at 47 DEG C and is taken out, semi-dry products are put into mesh sheet, at 45 DEG C At a temperature of continue to dry 2.5h, until the moisture in pork is down to 20%, be sent into 70 DEG C of oven, bake 1.5h, obtain final product mung bean mud pig Jerky.
Embodiment 4
The formula of mung bean mud dried pork slice is to count by weight:
105 parts of pork, 38 parts of mung bean, 5.5 parts of salt, 1.8 parts of Radix Isatidis, 1.2 parts of pomelo peel, 4 parts of black tea, lemon tablet 2.5 parts, sugar 10 parts, 1.8 parts of red wine, 1.8 parts of starch, 3.5 parts of egg white.
The preparation method of mung bean mud dried pork slice, comprises the following steps:
Starch, egg white are well mixed and obtain mixed liquor, it is standby;Slow fire boils 2.5h during mung bean is added to 600 parts of water, Mung bean mud is obtained, and is divided into two parts, first part of mung bean mud and second part of mung bean mud are standby;First part of mung bean mud is green with second part The mass ratio of beans mud is 29:12;
Slow fire boils 4.5h during salt, Radix Isatidis, pomelo peel, black tea, lemon tablet are added into 315 parts of water, crosses and filters Slag obtains filtrate;
Pork is cut into inch strips and is added to filtrate and is well mixed, after pickling 18h, taken out, add first part of mung bean mud, sugar by hand Break into muddy flesh;
It is divided into identical in quality 3 parts in muddy flesh, every part of muddy flesh is pressed into shape identical sliced meat, is applied between sliced meat and sliced meat Second part of mung bean mud is wiped with, lamination pork is obtained;
After red wine, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, presses Template is placed in drying box together with lamination pork afterwards, is dried 2h at 45 DEG C and is taken out, semi-dry products are put into mesh sheet, in 50 DEG C of temperature Degree is lower to be continued to dry 3h, until the moisture in pork is down to 20%, is sent into 80 DEG C of oven, bakes 2h, obtains final product mung bean mud dried pork slice.
Embodiment 5
The formula of mung bean mud dried pork slice is to count by weight:
120 parts of pork, 50 parts of mung bean, 6 parts of salt, 2 parts of Radix Isatidis, 2.2 parts of pomelo peel, 4.5 parts of jasmine tea, lemon tablet 1 part, sugar 8 parts, 1 part of jujube wine, 2 parts of starch, 5 parts of egg white.
The preparation method of mung bean mud dried pork slice, comprises the following steps:
Starch, egg white are well mixed and obtain mixed liquor, it is standby;Slow fire boils 3h during mung bean is added to 750 parts of water, obtains To mung bean mud, and it is divided into two parts, first part of mung bean mud and second part of mung bean mud are standby;First part of mung bean mud and second portion of mung bean The mass ratio of mud is 26:14;
Slow fire boils 5h, mistake during salt, Radix Isatidis, pomelo peel, jasmine tea, lemon tablet are added into 235.5 parts of water Filter slag and obtain filtrate;
Pork is cut into inch strips and is added to filtrate and is well mixed, after pickling 14h, taken out, add first part of mung bean mud, sugar by hand Break into muddy flesh;
It is divided into identical in quality 4 parts in muddy flesh, every part of muddy flesh is pressed into shape identical sliced meat, is applied between sliced meat and sliced meat Second part of mung bean mud is wiped with, lamination pork is obtained;
After wine, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, after pressing Template is placed in drying box together with lamination pork, 2h is dried at 50 DEG C and is taken out, semi-dry products are put into mesh sheet, in 50 DEG C of temperature It is lower to continue to dry 3h, until the moisture in pork is down to 20%, 80 DEG C of oven is sent into, 2h is baked, obtain final product mung bean mud dried pork slice.
Embodiment 6
The formula of mung bean mud dried pork slice is to count by weight:
80 parts of pork, 45 parts of mung bean, 3 parts of salt, 1 part of Radix Isatidis, 2.5 parts of pomelo peel, 5 parts of green tea, 1.9 parts of lemon tablet, 9 parts of sugar, 2 parts of hydromel, 1 part of starch, 6 parts of egg white.
The preparation method of mung bean mud dried pork slice, comprises the following steps:
Starch, egg white are well mixed and obtain mixed liquor, it is standby;Slow fire boils 2.5h during mung bean is added to 675 parts of water, Mung bean mud is obtained, and is divided into two parts, first part of mung bean mud and second part of mung bean mud are standby;First part of mung bean mud is green with second part The mass ratio of beans mud is 35:10;
Slow fire boils 4h during salt, Radix Isatidis, pomelo peel, green tea, lemon tablet are added into 254.6 parts of water, crosses and filters Slag obtains filtrate;
Pork is cut into inch strips and is added to filtrate and is well mixed, after pickling 13h, taken out, add first part of mung bean mud, sugar by hand Break into muddy flesh;
It is divided into identical in quality 3 parts in muddy flesh, every part of muddy flesh is pressed into shape identical sliced meat, is applied between sliced meat and sliced meat Second part of mung bean mud is wiped with, lamination pork is obtained;
After hydromel, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, presses Template is placed in drying box together with lamination pork after pressure, is dried 2.5h at 45 DEG C and is taken out, semi-dry products are put into mesh sheet, 46 Continue to dry 2.5~3h at a temperature of DEG C, until the moisture in pork is down to 20%, be sent into 75 DEG C of oven, bake 1.6h, obtain final product mung bean Mud dried pork slice.
Embodiment 7
The formula of mung bean mud dried pork slice is to count by weight:
100 parts of pork, 40 parts of mung bean, 4.5 parts of salt, 1.5 parts of Radix Isatidis, 1.85 parts of pomelo peel, 2 parts of black tea, lemon tablet 1.8 parts, sugar 7.5 parts, 1.5 parts of hydromel, 1.5 parts of starch, 4.5 parts of egg white.
The preparation method of mung bean mud dried pork slice, comprises the following steps:
Starch, egg white are well mixed and obtain mixed liquor, it is standby;Slow fire boils 2.5h during mung bean is added to 700 parts of water, Mung bean mud is obtained, and is divided into two parts, first part of mung bean mud and second part of mung bean mud are standby;First part of mung bean mud is green with second part The mass ratio of beans mud is 27.5:12.5;
Slow fire boils 4h, filter cleaner during salt, Radix Isatidis, pomelo peel, black tea, lemon tablet are added into 233 parts of water Obtain filtrate;
Pork is cut into inch strips and is added to filtrate and is well mixed, after pickling 15h, taken out, add first part of mung bean mud, sugar by hand Break into muddy flesh;
It is divided into identical in quality 4 parts in muddy flesh, every part of muddy flesh is pressed into shape identical sliced meat, is applied between sliced meat and sliced meat Second part of mung bean mud is wiped with, lamination pork is obtained;
After hydromel, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, presses Template is placed in drying box together with lamination pork after pressure, is dried 2.5h at 45 DEG C and is taken out, semi-dry products are put into mesh sheet, 45 Continue to dry 2.5h at a temperature of DEG C, until the moisture in pork is down to 20%, be sent into 70 DEG C of oven, bake 1.5h, obtain final product mung bean mud Dried pork slice.
The mouthfeel of the mung bean mud dried pork slice to being obtained in embodiment 1~7 is evaluated.
Evaluation method is:Mung bean mud dried pork slice prepared by the embodiment of the present invention 1~7 as evaluation object, by mung bean The evaluation of the mouthfeel and taste of mud dried pork slice is respectively divided into 5 grades, and estimator is evaluated it according to the hobby of oneself, divides after sequence Score value is not given, 5 points are most preferably chosen as, and is successively decreased successively, or fancy grade close experimental group close to smell, it is allowed to occur arranged side by side Score value.
Evaluation to result mainly carries out taste and mouthfeel evaluation according to the people of different occupation or different age group.Respectively will Mung bean mud dried pork slice undetermined is randomly assigned, and evaluation is compared to it by consumer, and it is 100 people to participate in pricer number.Knot Fruit is shown in Table 1 and table 2.
Table 1, mung bean mud dried pork slice taste appraisal compare
Table 2, mung bean mud dried pork slice mouthfeel evaluation comparison
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should It is considered as protection scope of the present invention.

Claims (7)

1. a kind of mung bean mud dried pork slice, it is characterised in that the raw material including following parts by weight:
2. mung bean mud dried pork slice as claimed in claim 1, it is characterised in that the tealeaves is selected from jasmine tea, green tea and red One or two in tea.
3. mung bean mud dried pork slice as claimed in claim 1, it is characterised in that the sugar is soft white sugar, rock sugar or white granulated sugar.
4. mung bean mud dried pork slice as claimed in claim 1, it is characterised in that the wine is red wine, jujube wine or hydromel.
5. mung bean mud dried pork slice as claimed in claim 1, it is characterised in that the starch be farina, green starch, Tapioca or potato starch.
6. a kind of preparation method of mung bean mud dried pork slice as claimed in claim 1, it is characterised in that comprise the following steps:
A) starch, egg white are well mixed and obtain mixed liquor, it is standby;Mung bean be added to slow fire in 15~20 times of water boil 2~ 3h, obtains mung bean mud, and is divided into two parts, first part of mung bean mud and second part of mung bean mud, standby;
B) slow fire boils 3~5h in salt, Radix Isatidis, pomelo peel, tealeaves, lemon tablet being added into 15~25 times of water, filtering Slagging-off obtains filtrate;
C) pork is cut into inch strips and is added to the filtrate that step b) obtains and is well mixed, after pickling 12~18h, taken out, add first Part mung bean mud, sugar break into muddy flesh by hand;
D) muddy flesh obtained in step c) is divided into identical in quality 3~5 parts, and every part of muddy flesh is pressed into shape identical sliced meat, meat Second part of mung bean mud is coated between piece and sliced meat, lamination pork is obtained;
E) after painting wine, mixed liquor successively on the lamination pork for obtaining step d), being put on demand in corresponding mould is carried out , together with lamination pork be placed in drying box template after pressing by pressing, dries 2~3h at 40~50 DEG C and takes out, and semi-dry products are put Onto mesh sheet, continue to dry 2~3h at a temperature of 40~50 DEG C, until the moisture in pork is down to 20%, be sent into 60~80 DEG C Oven, bakes 1~2h, obtains final product mung bean mud dried pork slice.
7. preparation method as claimed in claim 6, it is characterised in that first part of mung bean mud and second part of mung bean mud Mass ratio be (20~35):(10~15).
CN201710295693.5A 2017-04-28 2017-04-28 Mung bean mud dried pork slice and preparation method thereof Pending CN106923231A (en)

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CN107495166A (en) * 2017-08-22 2017-12-22 金茂权 A kind of processing technology of meat dried dates preserved in honey
CN109105758A (en) * 2018-10-23 2019-01-01 福建亿达食品有限公司 A kind of processing method of functionality kelp jerky

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CN103445191A (en) * 2013-09-26 2013-12-18 李良 Jerk made of yam, black soybeans, mung beans and pork and manufacturing method thereof
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CN109105758A (en) * 2018-10-23 2019-01-01 福建亿达食品有限公司 A kind of processing method of functionality kelp jerky

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