CN107095175A - A kind of dried pork and its processing method - Google Patents
A kind of dried pork and its processing method Download PDFInfo
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- CN107095175A CN107095175A CN201710530945.8A CN201710530945A CN107095175A CN 107095175 A CN107095175 A CN 107095175A CN 201710530945 A CN201710530945 A CN 201710530945A CN 107095175 A CN107095175 A CN 107095175A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Abstract
The present invention relates to a kind of dried pork and its processing method, belong to food processing field.The processing method comprises the following steps：Cutting pork and the blanching under conditions of 40 50 DEG C, obtain just ripe dried pork；First ripe dried pork is mixed into 6 10h with extract solution of bamboo leaves and slurries, toasts for the first time, obtains dried pork first product；Dried pork first product is mixed into 5 12h with baste, second of baking obtains dried pork.Slurries are the mixed serum of Chinese yam and mung bean.The processing method is simple, easy to operate, and cost is relatively low, dried pork can be made fully tasty, and reduces the dry property of dried pork.Through the method process obtained by dried pork aromatic flavour, quality it is flexible, nutritious and be difficult to get angry.
Description
Technical field
The present invention relates to food processing field, and more particularly to a kind of dried pork and its processing method.
Background technology
Pork is one of animal food common on people's dining table, and it is moderate, is people's intake animal fat
Main source.The eating method of current pork is that fresh meat is cooked mostly, but the shelf-life of fresh meat is short, and it is edible before need to cook,
It eats the limitation for receiving when and where, so as to limit the edible of people.
Traditional dried pork is made by primary raw material of pork, and products taste is single, and mouthfeel is also harder, production
Product nutritive value does not also enrich, and is easily got angry after feed, the continuous pursuit with people to healthy food, convenient, health, nutrition
Food increasingly liked by people, enriching the healthy snack food liked of various masses turns into food production staff
Research topic.
The content of the invention
An object of the present invention is to provide a kind of processing method of dried pork, and the processing method is simple, easy to operate, into
This is relatively low, dried pork can be made fully tasty, and reduce the dry property of dried pork.
Another object of the present invention is to provide dried pork obtained by a kind of processing method processing as above-mentioned dried pork, this
Dried pork aromatic flavour, quality are flexible, nutritious and are difficult to get angry.
The present invention is solved its technical problem and realized using following technical scheme：
The present invention proposes a kind of processing method of dried pork, and it comprises the following steps：
Cutting pork and the blanching under conditions of 40-50 DEG C, obtain just ripe dried pork.First ripe dried pork is extracted with the leaf of bamboo
Liquid and slurries mixing 6-10h, toast, obtain dried pork first product for the first time.By dried pork first product and baste mixing 5-12h, second
Secondary baking, obtains dried pork.
Slurries are the mixed serum of Chinese yam and mung bean.
The invention also provides a kind of dried pork, processed by the processing method of above-mentioned dried pork and obtained.
The dried pork of present pre-ferred embodiments and its beneficial effect of processing method are：Pork is carried out in feed stage
Cutting, is conducive to follow-up blanching step, it is to avoid pork volume is excessive, is heated during blanching uneven, causes central part
The meat blanching effect of position is poor.
The temperature control of blanching can be played at 40-50 DEG C and just scald effect, it is to avoid pork is cooked by scalding completely, and fleshy fiber is received
Contracting, breakdown of cellular tissue is damaged, and is unfavorable for tasty in following process.In addition, blanching can also remove the watery blood of fresh pork
And dirt.
Contain more flavone compound, Coumarins lactone material in extract solution of bamboo leaves, with good anti-freedom
Base ability.By the extract solution and first ripe pork dry-mixing, it on the one hand can make dried pork that there is the fragrant of the leaf of bamboo, on the other hand also
Dried pork can be made to be mixed with the contained active ingredient in the leaf of bamboo, dry effect is dropped to play heat-clearing.
Slurries have a Chinese yam and the Multiple components contained by mung bean simultaneously, the effect on the one hand with preferably heat-clearing and fire-reducing,
On the other hand, it contains vegetable protein, can coordinate with the animal protein of pork, and the protein classes of effectively abundant dried pork are improved
The nutritive value of dried pork.
To sum up, the processing method of dried pork provided in an embodiment of the present invention is simple, easy to operate, and cost is relatively low, can make pork
It is dry fully tasty, and reduce the dry property of dried pork.Thus processing method is obtained dried pork aromatic flavour, quality are flexible, nutrition
Enrich and be difficult to get angry.
Embodiment
, below will be in the embodiment of the present invention to make the purpose, technical scheme and advantage of the embodiment of the present invention clearer
Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, are the conventional production that can be obtained by commercially available purchase
Product.
The dried pork and its processing method of the embodiment of the present invention are specifically described below.
It is raw material to take fresh pork, and cutting pork, the then blanching under conditions of 40-50 DEG C obtains just ripe dried pork.
Pork is subjected to cutting in feed stage, is conducive to follow-up blanching step, it is to avoid pork volume is excessive, in blanching
During be heated it is uneven, cause the meat blanching effect in centre poor.Optionally, pork can be cut into sliced meat, meat
Silk, cutlet or meat cubelets, the thickness of the pork after cutting is preferably 0.2-1cm, and the pork in the thickness range can not only be in blanching
During heated fast, and can be unlikely to toughness occur while ensureing that pork has a case that chewy texture too high.
The temperature control of blanching can be played at 40-50 DEG C and just scald effect, it is to avoid pork is cooked by scalding completely, and fleshy fiber is received
Contracting, breakdown of cellular tissue is damaged, and is unfavorable for tasty in following process.In addition, blanching can also remove the watery blood of fresh pork
And dirt.More preferably, with above-mentioned heat iron temperature correspondingly, the time of blanching can be controlled in 3-5min.
Further, by just it is ripe go out meat and extract solution of bamboo leaves and slurries mixing 6-10h, first time baking, at the beginning of obtaining dried pork
Product.
Wherein, the leaf of bamboo is the leaf of grass henon bamboo etc., containing flavones, phenolic ketone, anthraquinone, lactone, polysaccharide, amino acid and
The Multiple components such as trace element, with the effect such as anti-oxidant, reducing blood lipid and improvement sleep.
Extract solution of bamboo leaves can be obtained through following steps：The fresh leaf of bamboo is mixed with ethanol water, under conditions of 25-35 DEG C
At least 32h is extracted, ethanol is then removed.Optionally, the percentage of ethanol is 40- in above-mentioned ethanol water
80%, the leaf of bamboo is extracted with the ethanol water of the concentration, can pointedly effective component extracting, such as flavonoid
Thing, it is to avoid extract out remaining water-soluble substances.It is preferred that the fresh leaf of bamboo can be by 1g with ethanol water：10-15mL ratio
The amount of solvent under mixing, the ratio is relatively mild, and preferable to the extraction effect of Effective Components from Bamboo Leaves, and recovery rate is higher.
Extracted through the above method and contain more flavone compound, Coumarins lactone thing in obtained extract solution of bamboo leaves
Matter, with good antiradical activities.By the extract solution and first ripe pork dry-mixing, on the one hand it can make dried pork that there is the leaf of bamboo
Fragrant, on the other hand dried pork is mixed with the contained active ingredient in the leaf of bamboo, dry effect is dropped to play heat-clearing.
It is preferred that the slurries in the present embodiment can be for example Chinese yam and the mixed liquor of mung bean.
Containing materials such as amylase, polyphenol oxidase in Chinese yam, taste are conducive to digest and assimilate, old and young all edibilities.
Secondly, the saponin and lymphatic temperament contained in Chinese yam being capable of supplementing qi and nourishing yin；Mucus albumen, vitamin and the micro- energy contained
Enough intelligence promoting and tranquilizations.
Containing abundant protein, vitamin, phosphatide and amino acid in mung bean, wherein, protein is mainly globulin, ammonia
Base acid includes methionine, tryptophan and tyrosine etc., and phosphatide includes phosphatidyl choline, phosphatidyl-ethanolamine, phosphatidylinositols etc..
In consideration of it, mung bean, which has, improves immunity, clearing heat and detoxicating effect.
The slurries can be obtained through following steps：It is 2-3 by weight：1 mixing Chinese yam and mung bean, add water defibrination.Chinese yam
Before being mixed with mung bean, peeling processing is carried out, to remove the impurity such as the soil accompanying by yam skin.
Because mung bean is cool property material and has certain beany flavor, the amount of mung bean is controlled to less than mountain in mixed process
The amount of medicine, can effectively cover the cool property that the beany flavor and reduction slurries of mung bean have.
It is preferred that the ratio of the mixture and water of peeling Chinese yam and mung bean is 3-5g：20-40mL.It is made under this ratio
Chinese yam and mung bean slurries, while there is Chinese yam and the Multiple components contained by mung bean, on the one hand with preferably heat-clearing and fire-reducing
Effect, on the other hand, it contains vegetable protein, can coordinate with the animal protein of pork, the albumen kind of effectively abundant dried pork
Class, improves the nutritive value of dried pork.
By first ripe dried pork and extract solution of bamboo leaves and slurries mixing 6-10h, because meat is tenderer in first ripe dried pork, and have
There is certain expansive space, therefore, extract solution of bamboo leaves and slurries can be fully absorbed.Preferably, first ripe dried pork in the present embodiment
With extract solution of bamboo leaves and slurries with 1g：1-2mL：Under 3-6mL ratio mixing, the proportioning, first ripe dried pork can be made in 6-10h
Extract solution of bamboo leaves and slurries are exhausted substantially, and can make first ripe dried pork that not only there is bamboo leaf aroma, moreover it is possible to effectively weaken pork
Dry dryness-heat speciality.
Optionally, the present embodiment first time baking can under conditions of 40-60 DEG C baking 5-10min.The temperature
The lower baking of degree, effectively can remain in the active ingredient of the slurries absorbed in the dried pork after mixed serum in meat, and energy
Make dried pork first product Fresh ＆ Tender in Texture, it is to avoid the dried pork after follow-up second is toasted excessively is dried.
Further, by dried pork first product and baste mixing 5-12h, second of baking obtains dried pork.
Optionally, above-mentioned baste can be obtained through following steps：By solid-liquid ratio 1-3g：20-50mL mixing seasonings
Material and water, in infusion 8-15h at 90-100 DEG C.
Wherein, flavoring can for example include the peppery of the salt, the sugar of 3-5 parts by weight, 20-30 parts by weight of 5-9 parts by weight
Green pepper and the spices of 30-40 parts by weight.It is preferred that spices can for example include fennel, spiceleaf, anise, cumin, monosodium glutamate, pepper, fourth
Perfume, dried orange peel, fructus amomi, nutmeg and cassia bark etc..
In order that dried pork first product can be largely tasty after being mixed with baste, it is to avoid baste concentration is too low to be made
Into tasty not good situation, the present embodiment can be carried out at concentration before dried pork first product is mixed with baste to baste
Reason, to increase the concentration of baste, in favor of tasty in a short time in dried pork first product.
Optionally, second baking can under conditions of 80-100 DEG C baking 15-25min.
The baking at a temperature of the baking, can avoid the dried pork of final gained from excessively drying, easily be got angry after eating.This
Outside, after second of baking baste can be made fully to be merged with dried pork first product under these conditions, makes the dried pork of final gained
Aromatic flavour, quality are flexible.
The feature and performance to the present invention are described in further detail with reference to embodiments.
Embodiment 1
Fresh pork is cut into the sliced meat that thickness is 0.2cm, and the blanching 5min under conditions of 40 DEG C, just ripe pig is obtained
Jerky.
By first ripe dried pork with extract solution of bamboo leaves and slurries with 1g：1mL：3mL ratio mixing 6h, under conditions of 40 DEG C
Baking 10min, obtains dried pork first product.
By dried pork first product and baste mixing 5h, then the baking 25min under conditions of 80 DEG C, obtains dried pork.
Wherein, extract solution of bamboo leaves is obtained through following steps：The fresh leaf of bamboo and 40wt% ethanol water are pressed into 1g：10mL's
Ratio is mixed, and 32h is extracted under conditions of 25 DEG C, ethanol is then removed.
Slurries are obtained through following steps：It is 2 by weight after Chinese yam is removed the peel：1 mixes with mung bean, and add water defibrination.Peeling
The ratio of the mixture and water of Chinese yam and mung bean is 3g：40mL.
Baste is obtained through following steps：By solid-liquid ratio 1g：50mL blend flavourings and water, in infusion 15h at 90 DEG C.Its
In, flavoring includes the spices of salt, the sugar of 3 parts by weight, the capsicum of 20 parts by weight and 30 parts by weight of 5 parts by weight.Spices bag
Include fennel, spiceleaf, anise, cumin, monosodium glutamate, pepper, cloves, dried orange peel, fructus amomi, nutmeg and cassia bark.
Embodiment 2
Fresh pork is cut into the cutlet that thickness is 1cm, and the blanching 3min under conditions of 50 DEG C, just ripe pork is obtained
It is dry.
By first ripe dried pork with extract solution of bamboo leaves and slurries with 1g：2mL：6mL ratio mixing 10h, in 60 DEG C of condition
Lower baking 5min, obtains dried pork first product.
By dried pork first product and baste mixing 12h, then the baking 15min under conditions of 100 DEG C, obtains dried pork.
Wherein, extract solution of bamboo leaves is obtained through following steps：The fresh leaf of bamboo and 80wt% ethanol water are pressed into 1g：15mL's
Ratio is mixed, and 40h is extracted under conditions of 35 DEG C, ethanol is then removed.
Slurries are obtained through following steps：It is 3 by weight after Chinese yam is removed the peel：1 mixes with mung bean, and add water defibrination.Peeling
The ratio of the mixture and water of Chinese yam and mung bean is 5g：20mL.
Baste is obtained through following steps：By solid-liquid ratio 3g：20mL blend flavourings and water, in infusion 8h at 100 DEG C.Its
In, flavoring includes the spices of salt, the sugar of 5 parts by weight, the capsicum of 30 parts by weight and 40 parts by weight of 9 parts by weight.Spices bag
Include fennel, spiceleaf, anise, cumin, monosodium glutamate, pepper, cloves, dried orange peel, fructus amomi, nutmeg and cassia bark.
Embodiment 3
Fresh pork is cut into the shredded meat that thickness is 0.6cm, and the blanching 4min under conditions of 45 DEG C, just ripe pig is obtained
Jerky.
By first ripe dried pork with extract solution of bamboo leaves and slurries with 1g：1.5mL：4.5mL ratio mixing 8h, in 50 DEG C of bar
Baking 7.5min under part, obtains dried pork first product.
By dried pork first product and baste mixing 8.5h, then the baking 20min under conditions of 90 DEG C, obtains dried pork.
Wherein, extract solution of bamboo leaves is obtained through following steps：The fresh leaf of bamboo and 60wt% ethanol water are pressed into 1g：12.5mL
Ratio mixing, 38h is extracted under conditions of 30 DEG C, ethanol is then removed.
Slurries are obtained through following steps：It is 2.5 by weight after Chinese yam is removed the peel：1 mixes with mung bean, and add water defibrination.Go
The ratio of the mixture and water of Pishan medicine and mung bean is 4g：30mL.
Baste is obtained through following steps：By solid-liquid ratio 2g：35mL blend flavourings and water, in infusion 11.5h at 95 DEG C.
Wherein, flavoring includes the spices of salt, the sugar of 4 parts by weight, the capsicum of 25 parts by weight and 35 parts by weight of 7 parts by weight.Spices
Including fennel, spiceleaf, anise, cumin, monosodium glutamate, pepper, cloves, dried orange peel, fructus amomi, nutmeg and cassia bark.
Embodiment 4
Fresh pork is cut into the meat cubelets that thickness is 0.4cm, and the blanching 3.5min under conditions of 42.5 DEG C, obtained just
Ripe dried pork.
By first ripe dried pork with extract solution of bamboo leaves and slurries with 1g：1.25mL：4mL ratio mixing 7h, in 45 DEG C of bar
Baking 6min under part, obtains dried pork first product.
By dried pork first product and the baste mixing 6.5h after concentration, then the baking 17.5min under conditions of 85 DEG C, is obtained
Dried pork.
Wherein, extract solution of bamboo leaves is obtained through following steps：The fresh leaf of bamboo and 50wt% ethanol water are pressed into 1g：11mL's
Ratio is mixed, and 42h is extracted under conditions of 27.5 DEG C, ethanol is then removed.
Slurries are obtained through following steps：It is 2.25 by weight after Chinese yam is removed the peel：1 mixes with mung bean, and add water defibrination.Go
The ratio of the mixture and water of Pishan medicine and mung bean is 3.5g：25mL.
Baste is obtained through following steps：By solid-liquid ratio 1.5g：27.5mL blend flavourings and water, in infusion at 92.5 DEG C
10h.Wherein, flavoring includes salt, the sugar of 3.5 parts by weight, the capsicum of 22.5 parts by weight and 32.5 parts by weight of 6 parts by weight
Spices.Spices includes fennel, spiceleaf, anise, cumin, monosodium glutamate, pepper, cloves, dried orange peel, fructus amomi, nutmeg and cassia bark.
Embodiment 5
Fresh pork is cut into the sliced meat that thickness is 0.8cm, and the blanching 4.5min under conditions of 47.5 DEG C, obtained just
Ripe dried pork.
By first ripe dried pork with extract solution of bamboo leaves and slurries with 1g：1.75mL：5mL ratio mixing 9h, in 55 DEG C of bar
Baking 8.5min under part, obtains dried pork first product.
By baste mixing 10.5h, then the baking 22.5min under conditions of 95 DEG C after dried pork first product and concentration,
Obtain dried pork.
Wherein, extract solution of bamboo leaves is obtained through following steps：The fresh leaf of bamboo and 70wt% ethanol water are pressed into 1g：14mL's
Ratio is mixed, and 40h is extracted under conditions of 32.5 DEG C, ethanol is then removed.
Slurries are obtained through following steps：It is 2.75 by weight after Chinese yam is removed the peel：1 mixes with mung bean, and add water defibrination.Go
The ratio of the mixture and water of Pishan medicine and mung bean is 4.5g：35mL.
Baste is obtained through following steps：By solid-liquid ratio 2.5g：42.5mL blend flavourings and water, in infusion at 97.5 DEG C
13h.Wherein, flavoring includes salt, the sugar of 4.5 parts by weight, the capsicum of 27.5 parts by weight and 37.5 parts by weight of 8 parts by weight
Spices.Spices includes fennel, spiceleaf, anise, cumin, monosodium glutamate, pepper, cloves, dried orange peel, fructus amomi, nutmeg and cassia bark.
Test example 1
Above-described embodiment 1-5 is repeated, enough dried porks are obtained.Each 50 people of men and women is randomly selected, and contains 4- respectively
18 years old 10 people, 19-30 Sui 10 people, 31-50 Sui 10 people, 51-70 Sui 10 people, more than 70 years old 10 people.The people of the above 100 respectively foretastes
Dried pork and commercially available fourth river board dried pork (control group) obtained by embodiment 1-5, and to embodiment 1-5 and control group
Dried pork is scored.As shown in table 1, Analyses Methods for Sensory Evaluation Results is as shown in table 2 for sensory evaluation standard.
The sensory evaluation standard of table 1
Each total score of mouthfeel, quality and fragrance is 20 points in sensory evaluation standard, and three total scores amount to 60 points.
The Analyses Methods for Sensory Evaluation Results of table 2
As can be seen from Table 2, through the present embodiment processing method processing obtained by dried pork compared with control group dried pork without
By being all more to meet that each age level is popular to be liked on mouthfeel, quality or fragrance.Its reason is the pig of the present embodiment
Jerky adds leaf of bamboo delicate fragrance and mung bean fragrance compared with the dried pork of control group, and mouthfeel is also more salubrious.In addition first cutting pork
Blanching, for the first time baking are carried out again and second is toasted, and extract solution of bamboo leaves and slurries and seasoning liquid energy is fully absorbed by pork,
It is tasty good.The temperature of blanching and for the first time baking is relatively low, can guarantee that pork quality is fresh and tender and unlikely excessively dry.Contrast is implemented
Example 1-5 can be seen that raw material and be divided into the form of sliced meat compared with form slightly good (correspondence embodiment 5 and implementation in mouthfeel of meat cubelets
Example 4), its reason is that sliced meat are bigger compared with the cross-sectional area of meat cubelets, with extract solution of bamboo leaves and the contact surface of slurries and baste
Product is bigger, more conducively tasty abundant.Embodiment 4-5 compared with embodiment 1-3, illustrate baste it is concentrated after again with the beginning of dried pork
Dried pork obtained by product mixing, mixed again with dried pork first product after not concentrated compared with baste obtained by dried pork local flavor it is more excellent.
In addition, after tested, after the dried pork obtained by above-mentioned 100 people feed embodiment 1-5, the occurrence rate of dryness-heat phenomenon is only
3%；The occurrence rate of dryness-heat phenomenon is more than 10% after the dried pork of fed control group, it was demonstrated that the processing of the dried pork through this programme
It is difficult to get angry after dried pork obtained by method processing is edible.
In summary, the processing method of the dried pork of the embodiment of the present invention is simple, easy to operate, and cost is relatively low, can make pork
It is dry fully tasty, and reduce the dry property of dried pork.Through the method process obtained by dried pork aromatic flavour, quality be flexible, nutrition
Enrich and be difficult to get angry.
Embodiments described above is a part of embodiment of the invention, rather than whole embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of processing method of dried pork, it is characterised in that comprise the following steps：Cutting pork and in 40-50 DEG C of condition
Lower blanching, obtains just ripe dried pork；By the just ripe dried pork and extract solution of bamboo leaves and slurries mixing 6-10h, toast for the first time,
Obtain dried pork first product；By the dried pork first product and baste mixing 5-12h, second of baking obtains the dried pork；
The slurries are the mixed serum of Chinese yam and mung bean.
2. the processing method of dried pork according to claim 1, it is characterised in that the time of blanching is 3-5min.
3. the processing method of dried pork according to claim 1, it is characterised in that the extract solution of bamboo leaves is through following steps
Obtain：The fresh leaf of bamboo and 40-80wt% ethanol water are pressed into 1g：10-15mL mix, extracted under conditions of 25-35 DEG C to
Few 32h, removes ethanol.
4. the processing method of dried pork according to claim 1, it is characterised in that the slurries are obtained through following steps：
It is 2-3 by weight：1 mixing peeling Chinese yam and mung bean, add water defibrination.
5. the processing method of dried pork according to claim 4, it is characterised in that the peeling Chinese yam and the mung bean
The ratio of mixture and water is 3-5g：20-40mL.
6. the processing method of dried pork according to claim 1, it is characterised in that baking is at 40-60 DEG C for the first time
Under the conditions of baking 5-10min.
7. the processing method of dried pork according to claim 1, it is characterised in that the baste is obtained through following steps
Arrive：By solid-liquid ratio 1-3g：20-50mL blend flavourings and water, in infusion 8-15h at 90-100 DEG C；
The flavoring includes salt, the sugar of 3-5 parts by weight, the capsicum of 20-30 parts by weight and the 30-40 weight of 5-9 parts by weight
The spices of part.
8. the processing method of dried pork according to claim 1, it is characterised in that second of baking is at 80-100 DEG C
Under the conditions of baking 15-25min.
9. the processing method of dried pork according to claim 1, it is characterised in that before blanching, by the pork cutting extremely
Thickness is 0.2-1cm.
10. a kind of dried pork, it is characterised in that as the processing method processing of the dried pork described in claim any one of 1-9
.
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|---|---|---|---|---|
| CN105105163A (en) * | 2015-09-11 | 2015-12-02 | 四川理工学院 | Fruity dried pork and making method thereof |
| CN106107563A (en) * | 2016-07-14 | 2016-11-16 | 合肥市福来多食品有限公司 | A kind of Semen Castaneae dried beef and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105163A (en) * | 2015-09-11 | 2015-12-02 | 四川理工学院 | Fruity dried pork and making method thereof |
| CN106107563A (en) * | 2016-07-14 | 2016-11-16 | 合肥市福来多食品有限公司 | A kind of Semen Castaneae dried beef and preparation method thereof |
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