CN106954799A - A kind of apple aroma dried pork - Google Patents
A kind of apple aroma dried pork Download PDFInfo
- Publication number
- CN106954799A CN106954799A CN201610012771.1A CN201610012771A CN106954799A CN 106954799 A CN106954799 A CN 106954799A CN 201610012771 A CN201610012771 A CN 201610012771A CN 106954799 A CN106954799 A CN 106954799A
- Authority
- CN
- China
- Prior art keywords
- parts
- apple
- pork
- smart
- flavoring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 45
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 37
- 238000010411 cooking Methods 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 241001417516 Haemulidae Species 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000011187 glycerol Nutrition 0.000 claims 4
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 4
- 230000001149 cognitive effect Effects 0.000 abstract description 2
- 210000000697 sensory organ Anatomy 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 206010028391 Musculoskeletal Pain Diseases 0.000 description 1
- 208000007613 Shoulder Pain Diseases 0.000 description 1
- 208000010513 Stupor Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229940045635 sodium pyroglutamate Drugs 0.000 description 1
- CRPCXAMJWCDHFM-DFWYDOINSA-M sodium;(2s)-5-oxopyrrolidine-2-carboxylate Chemical compound [Na+].[O-]C(=O)[C@@H]1CCC(=O)N1 CRPCXAMJWCDHFM-DFWYDOINSA-M 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to food processing technology field, more particularly to a kind of apple aroma dried pork.A kind of apple aroma pork by following weight than component be made:Smart lean pork 200-300 parts;2-3 parts of cooking wine;20-30 parts of salt;2-3 parts of white sugar;It is anistree 2-3 parts;5-7 parts of edible glycerol;10-20 parts of apple jam;5-10 parts of apple grunt;15-20 parts of flavoring.A kind of apple aroma dried pork that the present invention is provided, with apple aroma, unique flavor is in good taste, and the traditional sense organ for changing people to dried pork is cognitive, and preparation method is simple, and production time section can industrialized production.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of apple aroma dried pork.
Background technology
At present, with China's expanding economy, people are for the quality of dried pork, safety, local flavor, mouthfeel
Demand is more and more various.But.Traditional jerky is original flavor dried pork, and color and taste is single, rare change,
Long food makes us losing interest.Traditional dried pork preparation method long processing time, nutriment loss be more,
Dried pork local flavor is difficult to control to, is not suitable for industrialized production.
Dried pork is easy to get because of raw material, the advantage such as cheap, progresses into consumption market.Can be due to traditional work
The jerky of skill production is easily because hardening dehydration causes products taste hard in cooking and baking, and color and luster is not good;
And jerky nearly all with the addition of colour former Xiao hydrochlorate, sub- Xiao's hydrochlorate and delicate flavour material monosodium glutamate in process of production, and
The addition of these materials, all has certain harm to the healthy of people, and such as excessive sub- Xiao's hydrochlorate enters blood
After cause histanoxia, severe patient expiratory dyspnea, stupor, twitch;And Xiao's hydrochlorate is easily reduced into nitrous
Hydrochlorate;The excessive intake of monosodium glutamate can cause the head of people, chest, the back of the body, shoulder pain, be heated to more than 120 DEG C
Sodium pyroglutamate can be generated, there is certain toxicity.
The content of the invention
A kind of apple aroma dried pork provided for the drawbacks described above of prior art, the present invention, solves tradition
Jerky be original flavor dried pork, color and taste is single, and rare change, long food makes us losing interest, traditional pig
Jerky preparation method long processing time, nutriment loss it is more, be difficult to control to dried pork local flavor, be not suitable for
Industrialized production.
In order to achieve the above object, the present invention provides following technical scheme:
A kind of apple aroma dried pork by following weight than component be made:Smart lean pork 200-300 parts;Cooking wine
2-3 parts;20-30 parts of salt;2-3 parts of white sugar;It is anistree 2-3 parts;5-7 parts of edible glycerol;Apple jam 10-20
Part;5-10 parts of apple grunt;15-20 parts of flavoring.
Wherein, by following weight than component be made:Smart 200 parts of lean pork;2 parts of cooking wine;20 parts of salt;
2 parts of white sugar;It is anistree 2 parts;5 parts of edible glycerol;10 parts of apple jam;5 parts of apple grunt;Flavoring 15
Part.
Wherein, by following weight than component be made:Smart 300 parts of lean pork;3 parts of cooking wine;30 parts of salt;
3 parts of white sugar;It is anistree 3 parts;7 parts of edible glycerol;20 parts of apple jam;10 parts of apple grunt;Flavoring 20
Part.
Wherein, comprise the following steps:
Step 1: by the smart lean pork of selection, be cut into small pieces shape or fine strip shape, is put into water, remove in meat
Remaining blood;
Step 2: by smart lean pork, flavoring, cooking wine, salt, white sugar, anise, edible glycerol, apple
Meat, which is put into container, to be boiled 4-6 hours;
Step 3: after well-done smart lean pork and flavoring, apple jam are stirred, being put into insulating box 12-16
Hour;
Step 4: the smart lean pork stirred is put into baking box, oven temperature is set as 75-90 DEG C, baking
The roasting time is 5-7 hours;
Step 5: after cooling, cut into slices, vacuum packaging.
The beneficial effects of the invention are as follows:A kind of apple aroma dried pork that the present invention is provided, with apple aroma,
Unique flavor, in good taste, the traditional sense organ for changing people to dried pork is cognitive, and preparation method is simple, raw
The period is produced, can industrialized production.
In order to be able to be further understood that the feature and technology contents of the present invention, refer to below in connection with the present invention
Detailed description.
Embodiment
Further to illustrate the technological means and its effect of the invention taken, below in conjunction with the excellent of the present invention
Embodiment is selected to be described in detail.
A kind of apple aroma dried pork includes:By following weight than component be made:Smart lean pork 200-300 parts;
2-3 parts of cooking wine;20-30 parts of salt;2-3 parts of white sugar;It is anistree 2-3 parts;5-7 parts of edible glycerol;Apple
10-20 parts of sauce;5-10 parts of apple grunt;15-20 parts of flavoring.
Further, by following weight than component be made:Smart 200 parts of lean pork;2 parts of cooking wine;20 parts of salt;
2 parts of white sugar;It is anistree 2 parts;5 parts of edible glycerol;10 parts of apple jam;5 parts of apple grunt;Flavoring 15
Part.
Further, by following weight than component be made:Smart 300 parts of lean pork;3 parts of cooking wine;30 parts of salt;
3 parts of white sugar;It is anistree 3 parts;7 parts of edible glycerol;20 parts of apple jam;10 parts of apple grunt;Flavoring 20
Part.
Further, comprise the following steps:
Step 1: by the smart lean pork of selection, be cut into small pieces shape or fine strip shape, is put into water, remove in meat
Remaining blood;
Step 2: by smart lean pork, flavoring, cooking wine, salt, white sugar, anise, edible glycerol, apple
Meat, which is put into container, to be boiled 4-6 hours;
Step 3: after well-done smart lean pork and flavoring, apple jam are stirred, being put into insulating box 12-16
Hour;
Step 4: the smart lean pork stirred is put into baking box, oven temperature is set as 75-90 DEG C, baking
The roasting time is 5-7 hours;
Step 5: after cooling, cut into slices, vacuum packaging.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited to
This, any one skilled in the art the invention discloses technical scope in, can readily occur in
Change or replacement, should all be included within the scope of the present invention.Therefore, protection scope of the present invention should
It is described to be defined by scope of the claims.
Claims (4)
1. a kind of apple aroma dried pork, it is characterised in that by following weight than component be made:Smart lean pork 200-300
Part;2-3 parts of cooking wine;20-30 parts of salt;2-3 parts of white sugar;It is anistree 2-3 parts;5-7 parts of edible glycerol;
10-20 parts of apple jam;5-10 parts of apple grunt;15-20 parts of flavoring.
2. a kind of apple aroma dried pork according to claim 1, it is characterised in that by following weight than
Component is made:Smart 200 parts of lean pork;2 parts of cooking wine;20 parts of salt;2 parts of white sugar;It is anistree 2 parts;It is edible
5 parts of glycerine;10 parts of apple jam;5 parts of apple grunt;15 parts of flavoring.
3. a kind of apple aroma dried pork according to claim 1, it is characterised in that by following weight than
Component is made:Smart 300 parts of lean pork;3 parts of cooking wine;30 parts of salt;3 parts of white sugar;It is anistree 3 parts;It is edible
7 parts of glycerine;20 parts of apple jam;10 parts of apple grunt;20 parts of flavoring.
4. a kind of apple aroma dried pork according to claim 1, it is characterised in that comprise the following steps:
Step 1: by the smart lean pork of selection, be cut into small pieces shape or fine strip shape, is put into water, remove in meat
Remaining blood;
Step 2: by smart lean pork, flavoring, cooking wine, salt, white sugar, anise, edible glycerol, apple
Meat, which is put into container, to be boiled 4-6 hours;
Step 3: after well-done smart lean pork and flavoring, apple jam are stirred, being put into insulating box 12-16
Hour;
Step 4: the smart lean pork stirred is put into baking box, oven temperature is set as 75-90 DEG C, baking
The roasting time is 5-7 hours;
Step 5: after cooling, cut into slices, vacuum packaging.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610012771.1A CN106954799A (en) | 2016-01-11 | 2016-01-11 | A kind of apple aroma dried pork |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610012771.1A CN106954799A (en) | 2016-01-11 | 2016-01-11 | A kind of apple aroma dried pork |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106954799A true CN106954799A (en) | 2017-07-18 |
Family
ID=59480604
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610012771.1A Pending CN106954799A (en) | 2016-01-11 | 2016-01-11 | A kind of apple aroma dried pork |
Country Status (1)
Country | Link |
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CN (1) | CN106954799A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107348373A (en) * | 2017-07-31 | 2017-11-17 | 百色金陵农牧有限公司 | A kind of snow pear flavor dried pork and preparation method thereof |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103504320A (en) * | 2012-06-28 | 2014-01-15 | 孙伟 | Apple-flavor dried pork slices |
CN104000218A (en) * | 2014-05-19 | 2014-08-27 | 长沙沃尔德农产品科技股份有限公司 | Preparation method of dried pork of spotted pig and the dried pork of spotted pig |
CN105105163A (en) * | 2015-09-11 | 2015-12-02 | 四川理工学院 | Fruity dried pork and making method thereof |
-
2016
- 2016-01-11 CN CN201610012771.1A patent/CN106954799A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103504320A (en) * | 2012-06-28 | 2014-01-15 | 孙伟 | Apple-flavor dried pork slices |
CN104000218A (en) * | 2014-05-19 | 2014-08-27 | 长沙沃尔德农产品科技股份有限公司 | Preparation method of dried pork of spotted pig and the dried pork of spotted pig |
CN105105163A (en) * | 2015-09-11 | 2015-12-02 | 四川理工学院 | Fruity dried pork and making method thereof |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107348373A (en) * | 2017-07-31 | 2017-11-17 | 百色金陵农牧有限公司 | A kind of snow pear flavor dried pork and preparation method thereof |
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PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
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RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170718 |
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