CN106974204A - A kind of ten paddy rice bakes pork product and preparation method thereof - Google Patents
A kind of ten paddy rice bakes pork product and preparation method thereof Download PDFInfo
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- CN106974204A CN106974204A CN201710317716.8A CN201710317716A CN106974204A CN 106974204 A CN106974204 A CN 106974204A CN 201710317716 A CN201710317716 A CN 201710317716A CN 106974204 A CN106974204 A CN 106974204A
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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
Landscapes
- Cereal-Derived Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Pork product and preparation method thereof is baked the invention discloses a kind of ten paddy rice, a kind of ten paddy rice bakes pork product, by weight, including following component：500 portions of porks；100 450 part of ten paddy rice；85 133 parts of food dressings.Its preparation method, including：a）Pork processing；b）The rice processing of ten paddy；c）To step a）Pickling for obtaining adds step b in pork）Ten paddy rice after obtained processing, stirs, drying and processing is carried out after carrying out heat treatment；d）It is put into 160 180 DEG C of baking boxs after the 5min of baking 2, continues after the 3min of microwave 1, take out, cooling vacuumizes packaging, produces ten paddy rice and bake pork product.The ten paddy rice of the present invention bakes the preparation method of pork product, carry out ultrasonically treated due to being dipped in the processing procedure of ten paddy rice in 1 5wt% mulberry leaf polysaccharide solution, ten paddy rice can be significantly reduced and bake cereal in pork product and return raw phenomenon and be obviously improved mouthfeel（Chewy texture is moderate, delicate mouthfeel）, so that directly selection desire of the increase consumer to the meat products.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of ten paddy rice bakes pork product and its preparation side
Method.
Background technology
It is a kind of chinese tradition cuisines to bake pork product, and with morphological appearance, unique flavor, delicate mouthfeel, nutrition are rich
Therefore the features such as rich, carrying and instant gains great popularity.As the improvement of people's living standards, people are to healthy, convenient
The demand of leisure food is gradually stepped up, the species for baking pork product is also constantly enriched, therefore developing new product variety bakes pig
Meat products has good meaning.
Ten paddy rice is by brown rice, black glutinous rice, millet, wheat, buckwheat, Gorgon fruit, oat, lotus seeds, cornflakes and red adlay etc.
Component is mixed, and has the material of 100 multiple beneficial healths, such as vitamin B complex according to its composition is analysed scientifically（B1, B2,
B6, B9, B12）, C, A, E, K, D, mineral matter（Determination）, trace element（Zinc, molybdenum, manganese, germanium）, ferment, polyphenoils,
Cellulose, amino acid, biotin etc., with hypotensive, norcholesterol removes thrombus, the function of calm nerves, to constipation, height
Blood pressure, skin disease, appendicitis, insomnia, angular stomatitis effect are no less than medicine, it is most important that be free from side effects.
However, traditional ten paddy rice bakes pork product in the case that ten paddy rice content is relatively low, can also there is cereal
Raw defect is returned, so that it is very poor the product chewy texture occur, the problem of coarse mouthfeel, so as to directly affects consumer to the product
Selection desire.Therefore develop a kind of in the case of the ten paddy rice of high content, can also significantly reduce ten paddy rice and bake
Cereal returns life and is obviously improved mouthfeel in pork product（Chewy texture is moderate, delicate mouthfeel）Ten paddy rice bake pork product and have
Great meaning.
The content of the invention
The shortcomings and deficiencies existed for prior art, primary and foremost purpose of the invention is that providing one kind contains high content ten
Paddy rice, can significantly reduce cereal and return life, so as to be obviously improved mouthfeel（Chewy texture is moderate, delicate mouthfeel）Ten paddy rice bake pork
Product.
Another object of the present invention is to provide the preparation method that above-mentioned ten paddy rice bakes pork product.
The present invention is achieved by the following technical solutions：
A kind of ten paddy rice bakes pork product, by weight, including following component：
500 parts of pork；
100-450 parts of ten paddy rice；
85-133 parts of food dressing.
Preferably, the ten paddy rice bakes pork product, by weight, including following component：
500 parts of pork；
200-400 parts of ten paddy rice；
85-133 parts of food dressing.
Wherein, the food dressing is selected from cassia bark, oyster sauce, yellow rice wine, salt, white sugar, glucose, white pepper powder, spices
It is one or more of in powder, tenderizer, monosodium glutamate, composite phosphate, the baking special silkworm chrysalis gustin of meat products.
Wherein, the preparation method of the silkworm chrysalis base of flavour development refers to Chinese patent CN201610365562.5, including as follows
Step：After silkworm chrysalis is pre-processed, adjustment pH value is 7, adds aliphatic acid hydrolase, and 40 ~ 50 DEG C of regulation fat splitting 2 hours is obtained
To lipase enzymolysis product；It is 8 to adjust pH, adds the complex enzyme of 37071 enzymes and flavor protease, adjusts 55 DEG C and digests 4 hours,
Destroy the enzyme treatment, obtains enzyme product of going out；The supernatant for enzyme product of going out is subjected to ultrafiltration by 1000Da and 5000Da milipore filter block
Separation, collection is obtained<1000Da, 1000-5000Da and>Tri- kinds of peptide fragments of 5000Da, are concentrated, and obtaining solid concentration is
The reaction solution 1 of 15-30% 1000-5000Da peptide fragments, and<1000Da and>The reaction solution 2 of two kinds of peptide fragments of 5000Da；Will
Reaction solution 1 and 2 is spray-dried after mixing and produced.
The invention also discloses a kind of preparation method that pork product is baked comprising above-mentioned ten paddy rice, comprise the following steps：
a）Pork processing：According to fat meat juice and lean meat it is 1 by the pork of pretreatment:9-2:8 ratios are compounded, and add food
After flavoring is stirred uniformly, carries out pickling 10-14h in the case where temperature is 2-6 DEG C, obtain pickling pork, it is stand-by；
b）The rice processing of ten paddy：It will be surpassed in the ten paddy rice of pretreatment at ambient temperature immersion 1-5wt% mulberry leaf polysaccharide solution
Sonication, drains away the water, and dries and is taken out after 20-40min in 60 DEG C of baking ovens, and cooling, room temperature storage produces ten paddy after processing
Rice；
c）To step a）Pickling for obtaining adds step b in pork）Ten paddy rice after obtained processing, stirs, is determined
Drying and processing is carried out after type processing；
d）It is put into 160-180 DEG C of baking box after baking 2-5min, continues after microwave 1-3min, take out, cooling vacuumizes packaging,
Produce ten paddy rice and bake pork product.
Wherein, step a）In, the pork of the pretreatment：The fresh high-quality peeling hind shank on the same day is selected, cleans, drains
Moisture, is rubbed with meat grinder, obtains the lean meat that particle diameter is not less than 2mm；The snow-white peeling fat meat of fresh high-quality color on the same day is selected,
Clean, drain away the water, rubbed with meat grinder, obtain fat meat juice.
Wherein, step b）In, the ten paddy rice of the pretreatment：Ten paddy rice purchased in market is cleaned, and is drained away the water, is carried out 1mm width
The extrusion process of extruding and discharging, adds the corn oil that addition is 0.2wt%, 5-10 parts of cassia bark, 6-10 parts of oil consumption, salt 2-4
Part, 1-3 parts of five-spice powder bakees special 0.2-1 parts of the silkworm chrysalis gustin of meat products, stirred, and boiling handles 40- on steamer
60min, the ten paddy rice pre-processed is stand-by.
Wherein, a turn-over is carried out every 10min in the digestion process of the boiling processing.
Wherein, step b）In, the mulberry leaf polysaccharide in the mulberry leaf polysaccharide solution is prepared using the method for water-soluble alcohol precipitation（Feed liquid
Than 1:35, pH 7.5, the solution of acquisition is concentrated into 20% by 85 DEG C of Extracting temperature, the min of extraction time 90, adds 3-4 times
Absolute ethyl alcohol is precipitated, and is concentrated drying, is allocated when using according to polyoses content）；The ultrasonically treated ultrasonic power is
400-700W, processing time 10-30min；In the drying course of the drying and processing turn-over is carried out every 5min.
Wherein, step c）In, the heat treatment refers to that the thickness of sizing meat products is 3-10mm；The drying and processing is
It is 50-70 DEG C of progress drying 4-8h to refer in temperature, and the spacing of meat products is more than 1cm, the moisture of meat products after drying during drying
For 20-25wt%.
Wherein, step d）In, the baking 2-5min refers to that turn-over is carried out after baking 1min continues baking 1min；It is described micro-
Ripple 1-3min refers to that turn-over is carried out after microwave 30s continues microwave 30s.
The present invention compared with prior art, has the advantages that：
1）The ten paddy rice of the present invention bakes the preparation method of pork product, due to being dipped in 1- in the processing procedure of ten paddy rice
Carried out in 5wt% mulberry leaf polysaccharide solution it is ultrasonically treated, can significantly reduce ten paddy rice bake cereal in pork product return it is raw and bright
It is aobvious to improve mouthfeel（Chewy texture is moderate, delicate mouthfeel）, so that directly selection desire of the increase consumer to the meat products.
2）The ten paddy rice that the present invention is prepared bakes pork product, in the case of the ten paddy rice of high content,
The peculiar flavour of meat products can ensured simultaneously, ten paddy of addition rice assigns meat products unique cereal delicate fragrance；And ten paddy rice energy
The greasy of pork is neutralized, makes meat products oily but not greasy, cereal nutrition lacking in supplement Pork solves most consumers
The problem of dare not being eaten more because of the high heat of meat products.
Embodiment
The present invention is further illustrated below by embodiment, following examples are the present invention preferably embodiment party
Formula, but embodiments of the present invention are not limited by following embodiments.
Ten paddy rice bakes the evaluation method of pork product：Sensory evaluation scores, choose 10 assessment officer's groups Jing Guo strict training
Into naked eyes evaluation group, the index progress such as the chewiness of pork product, ten paddy rice hardness, total tune are baked to ten paddy rice comprehensive
Close and evaluate.100 points of total score full marks, the ratio that total tune, local flavor, chewiness score according to shared by indices（Respectively
30%、30%、40%）Difference, calculate final score.Standards of grading are as shown in table 1.
Table 1
| Total tune（40%） | Local flavor（30%） | Chewiness（30%） | Score value |
| Meat is tightly combined with ten paddy rice, and chewy texture and flavor coordination, experience sense are good | Prominent cereal local flavor, cereal and meat-like flavor mutually blend | Chewiness is good | 80~100 |
| Meat and ten paddy rice combine defective tightness, are not assisted with meat product portion chewy texture Adjust, experience sense is general | Cereal local flavor is general | Soft or hard slightly difference, ten paddy rice part Show slightly stiff | 60~80 |
| Meat and the rice combination of ten paddy are more open, overall easily to scatter, with meat products There were significant differences for chewy texture, and experience sense is poor | Cereal local flavor not substantially or nothing | Soft or hard significant difference, ten paddy rice part Compare stiff, cough up tooth | <60 |
Embodiment 1：Ten paddy measly pork dried meat 1
Ten paddy measly pork dried meat 1, by weight, including following component：500 parts（Fat meat juice is 1 with lean meat:9 ratios）Pork,
200 part of ten paddy rice, 5 parts of cassia barks, 10 parts of oyster sauce, 25 parts of yellow rice wine, 5 parts of salt, 20 parts of white sugar, 15 parts of glucose, 1 part of white pepper
Powder, 1 part of five-spice powder, 1 part of tenderizer, 1 part of monosodium glutamate, 1 part of composite phosphate, 0.7 part of baking special silkworm chrysalis gustin of meat products；
A kind of preparation method for including above-mentioned ten paddy measly pork dried meat 1, comprises the following steps：
a）Pork processing：The fresh high-quality peeling hind shank on the same day is selected, is cleaned, is drained away the water, rubbed with meat grinder, obtain grain
Footpath is not less than 2mm lean meat；The snow-white peeling fat meat of fresh high-quality color on the same day is selected, is cleaned, is drained away the water, twisted with meat grinder
It is broken, obtain fat meat juice；It is 1 according to fat meat juice and lean meat:9 ratios are compounded, and add the food dressing of above-mentioned parts by weight
（4.2 parts of cassia barks, 5.6 parts of oyster sauce, 50 parts of yellow rice wine, 4 portions of salt, 28 parts of white sugar, 21 parts of glucose, 1.4 parts of white pepper powders, 0.7 part
Five-spice powder, 1.4 parts of tenderizers, 1.4 parts of monosodium glutamates, 1.4 parts of composite phosphates, 0.5 part of baking special silkworm chrysalis gustin of meat products）Carry out
After stirring, carry out pickling 12h in the case where temperature is 4 DEG C, obtain pickling pork, it is stand-by；
b）The rice processing of ten paddy：Ten paddy purchased in market rice is cleaned, drained away the water, the extrusion process of 1mm width extruding and dischargings is carried out, added
Addition is 0.2wt% corn oil, and 21 parts of cassia bark, 10 parts of oil consumption, 2 parts of salt, 1.7 parts of five-spice powder bakees the special silkworm of meat products
1.7 parts of pupa gustin, stirs, and boiling handles 40min on steamer（Carried out in the digestion process of boiling processing every 10min
Turn-over）, the ten paddy rice pre-processed is then more by ten paddy of pretreatment rice immersion 2wt% at ambient temperature mulberry leaf
Carried out in sugar juice ultrasonically treated（Ultrasonic power is 400W, processing time 30min）, drain away the water, dried in 60 DEG C of baking ovens
40min（In the drying course of drying and processing a turn-over is carried out every 5min）After take out, cool down, room temperature storage produces processing
Ten paddy rice afterwards；
c）To step a）Pickling for obtaining adds step b in pork）Ten paddy rice after obtained processing, stirs, is determined
Type processing, is fixed to after 20mm*5mm*100mm, is 60 DEG C of progress drying 4h in temperature, and spacing during drying is more than 1cm, dries
Moisture after dry is 23wt%；
d）It is put into 170 DEG C of baking boxs after baking 1min and carries out turn-over continuation baking 1min；Then turn-over continuation is carried out after microwave 30s
After microwave 30s, take out, cooling vacuumizes packaging, produces ten paddy measly pork dried meat 1.
The ten paddy measly pork dried meat 1 prepared, cereal is with rich flavor, repeatedly, largely eats without obvious greasy feeling, chewy texture is fitted
In, palatability is strong, is ensureing meat products local flavor simultaneously, and the ten paddy rice of addition assigns meat products unique cereal delicate fragrance；And ten paddy
Rice can neutralize the greasy of pork, make meat products oily but not greasy, cereal nutrition lacking in supplement Pork；It is important to bright
Cereal returns mouthfeel that is raw and being obviously improved ten paddy measly pork dried meat in ten paddy measly pork dried meat of aobvious reduction（Chewy texture is moderate, and mouthfeel is thin
It is greasy）, specific evaluation result is as shown in table 2.
Embodiment 2：Ten paddy measly pork rods
Ten paddy measly pork rods, by weight, including following component：500 parts（Fat meat juice is 2 with lean meat:8 ratios）Pork, 400
Ten paddy of part rice, 10 parts of cassia barks, 8 parts of oyster sauce, 25 parts of yellow rice wine, 5 parts of salt, 40 parts of glucose, 1 part of white pepper powder, 1 part of five-spice powder, 1
Part tenderizer, 1 part of monosodium glutamate, 1 part of composite phosphate, 1 part of baking special silkworm chrysalis gustin of meat products；
A kind of preparation method for including above-mentioned ten paddy measly pork rod, comprises the following steps：
a）Pork processing：The fresh high-quality peeling hind shank on the same day is selected, is cleaned, is drained away the water, rubbed with meat grinder, obtain grain
Footpath is not less than 2mm lean meat；The snow-white peeling fat meat of fresh high-quality color on the same day is selected, is cleaned, is drained away the water, twisted with meat grinder
It is broken, obtain fat meat juice；It is 2 according to fat meat juice and lean meat:8 ratios are compounded, and add the food dressing of above-mentioned parts by weight
（9 parts of cassia barks, 9 parts of oyster sauce, 25 parts of yellow rice wine, 4.5 portions of salt, 72 parts of glucose, 1.8 parts of white pepper powders, 0.9 part of five-spice powder, 1 part
Tenderizer, 1 part of monosodium glutamate, 1 part of composite phosphate, 0.9 part of baking special silkworm chrysalis gustin of meat products）After being stirred uniformly, in temperature
Spend to carry out pickling 12h at 4 DEG C, obtain pickling pork, it is stand-by；
b）The rice processing of ten paddy：Ten paddy purchased in market rice is cleaned, drained away the water, the extrusion process of 1mm width extruding and dischargings is carried out, added
Addition is 0.2wt% corn oil, and 11 parts of cassia bark, 18 parts of oil consumption, 7 parts of salt, 1.2 parts of five-spice powder bakees the special silkworm of meat products
1.2 parts of pupa gustin, stirs, and boiling handles 60min on steamer（Carried out in the digestion process of boiling processing every 10min
Turn-over）, the ten paddy rice pre-processed is then more by ten paddy of pretreatment rice immersion 5wt% at ambient temperature mulberry leaf
Carried out in sugar juice ultrasonically treated（Ultrasonic power is 700W, processing time 10min）, drain away the water, dried in 60 DEG C of baking ovens
30min（In the drying course of drying and processing a turn-over is carried out every 5min）After take out, cool down, room temperature storage produces processing
Ten paddy rice afterwards；
c）To step a）Pickling for obtaining adds step b in pork）Ten paddy rice after obtained processing, stirs, is determined
Type processing, is fixed to after 10mm*10mm*100mm, is 80 DEG C of progress drying 8h in temperature, and spacing during drying is more than 1cm,
Moisture after drying is 25wt%；
d）It is put into 170 DEG C of baking boxs after baking 1min and carries out turn-over continuation baking 1min；Then turn-over continuation is carried out after microwave 30s
After microwave 30s, take out, cooling vacuumizes packaging, produces ten paddy measly pork rods.
The ten paddy measly pork rods prepared, cereal is with rich flavor, repeatedly, largely eats without obvious greasy feeling, chewy texture is fitted
In, palatability is strong.Ensureing the peculiar flavour of meat products simultaneously, ten paddy of addition rice assigns meat products unique cereal delicate fragrance；
And ten paddy rice can neutralize the greasy of pork, make meat products oily but not greasy, supplement Pork lacking in cereal nutrition；It is important that
Cereal in ten paddy measly pork rods can be significantly reduced and return mouthfeel that is raw and being obviously improved ten paddy measly pork rods（Chewy texture is moderate, mouth
Sense is fine and smooth）, specific evaluation result is as shown in table 2.
Embodiment 3：Ten paddy measly pork dried meat 2
Ten paddy measly pork dried meat 2：By weight, including 450 part of ten paddy rice, other be the same as Examples 1；The ten paddy rice pig prepared
Jerky 2, cereal is with rich flavor, and repeatedly, largely edible without obvious greasy feeling, chewy texture is moderate, and palatability is strong, and specific evaluation result is such as
Shown in table 2.
Embodiment 4：Ten paddy measly pork dried meat 3
The preparation method of ten paddy measly pork dried meat 3：Step b）Ultrasonically treated using immersion 1wt% mulberry leaf polysaccharides solution progress, other are same
Embodiment 1；The ten paddy measly pork dried meat 3 prepared, meat and ten paddy rice knot chewy texture slightly have difference, and experience sense is poor, ten paddy rice portions
It is slightly stiff to divide.
Comparative example 1：Ten paddy measly pork dried meat 4
The preparation method of ten paddy measly pork dried meat 4：Step b）Do not use and carry out ultrasonically treated in immersion mulberry leaf polysaccharide solution, other are same
Embodiment 1；There were significant differences for the ten paddy measly pork dried meat 4 prepared, meat and ten paddy rice knot chewy texture, and experience sense is poor, ten paddy rice portions
Divide relatively more stiff, cough up tooth, specific evaluation result is as shown in table 2.
Comparative example 2：Ten paddy measly pork dried meat 5
The preparation method of ten paddy measly pork dried meat 5：Step b）Ultrasonically treated using immersion 8wt% mulberry leaf polysaccharides solution progress, other are same
Embodiment 1；The ten paddy measly pork dried meat 5 prepared, meat and ten paddy rice knot chewy texture have slightly difference, and experience sense is general, ten paddy rice
Part shows slightly stiff, and specific evaluation result is as shown in table 2.
Comparative example 3：Ten paddy measly pork dried meat 6
Ten paddy measly pork dried meat 6：By weight, including 50 part of ten paddy rice, other be the same as Examples 1；The ten paddy rice pig prepared
Jerky 6, the ten paddy rice of addition assigns meat products unique cereal delicate fragrance deficiency, and chewy texture is moderate, largely edible to have greasy feeling, specifically
Evaluation result is as shown in table 2.
The embodiment 1 of table 2,3-4 and comparative example 1-3 evaluation effect
| Processing mode | Total tune（40%） | Local flavor（30%） | Chewiness（30%） | Total score |
| Embodiment 1 | 36 | 27 | 29 | 92 |
| Embodiment 3 | 37 | 28 | 29 | 94 |
| Embodiment 4 | 36 | 27 | 25 | 88 |
| Comparative example 1 | 20 | 27 | 12 | 59 |
| Comparative example 2 | 31 | 27 | 23 | 81 |
| Comparative example 3 | 36 | 18 | 26 | 80 |
Claims (10)
1. a kind of ten paddy rice bakes pork product, it is characterised in that by weight, including following component：
500 parts of pork；
100-450 parts of ten paddy rice；
85-133 parts of food dressing.
2. the ten paddy rice according to claim 1 bakes pork product, it is characterised in that by weight, including such as the following group
Point：
500 parts of pork；
100-450 parts of ten paddy rice；
85-113 parts of food dressing.
3. the ten paddy rice according to claim 1 or 2 bakes pork product, it is characterised in that the food dressing is selected from
Cassia bark, oyster sauce, yellow rice wine, salt, white sugar, glucose, white pepper powder, five-spice powder, tenderizer, monosodium glutamate, composite phosphate, baking meat
It is one or more of in the special silkworm chrysalis gustin of product.
4. a kind of ten paddy rice comprising described in claim any one of 1-3 bakes the preparation method of pork product, it is characterised in that
Comprise the following steps：
a）Pork processing：According to fat meat juice and lean meat it is 1 by the pork of pretreatment:9-2:8 ratios are compounded, and add food
After flavoring is stirred uniformly, carries out pickling 10-14h in the case where temperature is 2-6 DEG C, obtain pickling pork, it is stand-by；
b）The rice processing of ten paddy：It will be surpassed in the ten paddy rice of pretreatment at ambient temperature immersion 1-5wt% mulberry leaf polysaccharide solution
Sonication, drains away the water, and dries and is taken out after 20-40min in 60 DEG C of baking ovens, and cooling, room temperature storage produces ten paddy after processing
Rice；
c）To step a）Pickling for obtaining adds step b in pork）Ten paddy rice after obtained processing, stirs, is determined
Drying and processing is carried out after type processing；
d）It is put into 160-180 DEG C of baking box after baking 2-5min, continues after microwave 1-3min, take out, cooling vacuumizes packaging,
Produce ten paddy rice and bake pork product.
5. the ten paddy rice according to claim 4 bakes the preparation method of pork product, it is characterised in that step a）In, institute
State the pork of pretreatment：The fresh high-quality peeling hind shank on the same day is selected, is cleaned, is drained away the water, rubbed with meat grinder, obtain grain
Footpath is not less than 2mm lean meat；The snow-white peeling fat meat of fresh high-quality color on the same day is selected, is cleaned, is drained away the water, twisted with meat grinder
It is broken, obtain fat meat juice.
6. the ten paddy rice according to claim 4 bakes the preparation method of pork product, it is characterised in that step b）In, institute
State the ten paddy rice of pretreatment：Ten paddy purchased in market rice is cleaned, drained away the water, the extrusion process of 1mm width extruding and dischargings is carried out, added
Addition is 0.2wt% corn oil, and 10~20 parts of cassia bark, 8~15 parts of oil consumption, 3~5 parts of salt, 1~3 part of five-spice powder is bakeed
0.2~1 part of the special silkworm chrysalis gustin of meat products, stirs, and boiling handles 40-60min, ten paddy pre-processed on steamer
Rice, it is stand-by.
7. ten paddy rice according to claim 6 bakes the preparation method of pork product, it is characterised in that the boiling processing
Digestion process in every 10min carry out a turn-over.
8. ten paddy rice according to claim 4 bakes the preparation method of pork product, it is characterised in that step b）In, institute
The mulberry leaf polysaccharide stated in mulberry leaf polysaccharide solution is prepared using the method for water-soluble alcohol precipitation；The ultrasonically treated ultrasonic power is 400-
700W, processing time 10-30min；In the drying course of the drying and processing turn-over is carried out every 3min.
9. the ten paddy rice according to claim 4 bakes the preparation method of pork product, it is characterised in that step c）In, institute
State heat treatment and refer to that the thickness of sizing meat products is 3-10mm；The drying and processing refers to that being 50-70 DEG C in temperature is dried
Dry 4-8h, and the spacing of meat products is more than 1cm during drying, the moisture of meat products is 20-25wt% after drying.
10. the ten paddy rice according to claim 4 bakes the preparation method of pork product, it is characterised in that step d）In,
The baking 2-5min refers to that turn-over is carried out after baking 1min continues baking 1min；The microwave 1-3min refers to after microwave 30s
Carry out turn-over and continue microwave 30s.
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