CN107125603A - Honey acidophilus milk dried pork and preparation method thereof - Google Patents
Honey acidophilus milk dried pork and preparation method thereof Download PDFInfo
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- CN107125603A CN107125603A CN201710295692.0A CN201710295692A CN107125603A CN 107125603 A CN107125603 A CN 107125603A CN 201710295692 A CN201710295692 A CN 201710295692A CN 107125603 A CN107125603 A CN 107125603A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 171
- 235000012907 honey Nutrition 0.000 title claims abstract description 81
- 235000015063 acidophilus milk Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013618 yogurt Nutrition 0.000 claims abstract description 30
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 26
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims description 23
- 239000000706 filtrate Substances 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 102000004407 Lactalbumin Human genes 0.000 claims description 14
- 108090000942 Lactalbumin Proteins 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 9
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 9
- 235000013616 tea Nutrition 0.000 claims description 9
- 239000005715 Fructose Substances 0.000 claims description 7
- 229930091371 Fructose Natural products 0.000 claims description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 235000006468 Thea sinensis Nutrition 0.000 claims description 7
- 235000020279 black tea Nutrition 0.000 claims description 7
- 235000009569 green tea Nutrition 0.000 claims description 7
- 239000004006 olive oil Substances 0.000 claims description 7
- 235000008390 olive oil Nutrition 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 239000010495 camellia oil Substances 0.000 claims description 5
- 235000005687 corn oil Nutrition 0.000 claims description 5
- 239000002285 corn oil Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 125000000185 sucrose group Chemical group 0.000 claims description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 2
- 240000005385 Jasminum sambac Species 0.000 claims 1
- 241001247821 Ziziphus Species 0.000 abstract description 29
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 241000207840 Jasminum Species 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 6
- 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 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000019483 Peanut oil Nutrition 0.000 description 3
- 239000000312 peanut oil Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021315 omega 9 monounsaturated fatty acids Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
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- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention provides a kind of honey acidophilus milk dried pork and preparation method thereof, the honey acidophilus milk dried pork includes the pork of 80~120 parts by weight, the Yoghourt of 8~12 parts by weight, the honey of 5~8 parts by weight, the salt of 1~3 parts by weight, the tealeaves of 3~6 parts by weight, the lemon tablet of 1~2.5 parts by weight, the jujube wine of 1~2 parts by weight, the sugar and the oil of 2~4 parts by weight of 3~5 parts by weight.Yoghourt honey is sealed in pork in the present invention, jujube wine is permeated in pork, so that the organoleptic quality of dried pork has obtained great lifting, the consumer that can be adapted to each age level in mouthfeel eats, and honey acidophilus milk dried pork has tender mouthfeel shortcake, unique flavor, is convenient for carrying, the characteristics of meat is tasty and refreshing.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of honey acidophilus milk dried pork and preparation method thereof.
Background technology
With the development of society, pursuit more and more higher of the people to material and cultural life, " food " is used as our daily lifes
In important part, after level of consumption raising, for " food " requirement be not only it is former have enough to eat and wear and fill the stomach, but
Increasingly pursue the diet of high-quality and the food looked good, smell good and taste good.
Several mineral materials and amino acid containing needed by human body, had both maintained the local flavor of the resistance to chewing of pork, again in dried pork
Deposit and never degenerate long.Dried pork has protein content height, fat content low；It is the features such as easy to maintain, instant, deep to be liked by people
Love.But it is existing, the taste of dried pork is single, has been difficult to the demand for meeting people.
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 honey acidophilus milk dried pork and its preparation side
Method, special taste.
The invention provides a kind of honey acidophilus milk dried pork, include the raw material of following parts by weight：
Preferably, the tealeaves is selected from one or both of jasmine tea, green tea and black tea.
Preferably, the sugar is sucrose, fructose or maltose.
Preferably, the oil is rapeseed oil, olive oil, tea-seed oil or corn oil.
Present invention also offers a kind of above-mentioned preparation method of honey acidophilus milk dried pork, comprise the following steps：
A) after being well mixed Yoghourt, honey, sugar, lactalbumin, block is frozen into, it is standby；
B) tealeaves, lemon tablet, salt are added to slow fire in 15~25 times of water and boil 3~5h, filter cleaner is filtered
Liquid；
C) pork is added into the filtrate that step b) obtains to be well mixed, pickled after 12~18h, dug on pork and step
The hole that rapid ice cube size a) obtained matches, and the obtained ice cubes of step a) are inserted in hole, and with gutstring, dig out
Ice cube is sealed in pork by sliced meat；
D) the uniform brush jujube wine of pork upper and lower surface obtained step c), after draining, then in pork upper and lower surface brush oil, and
Baking box is put into, 2~3h at 80~100 DEG C produces honey acidophilus milk dried pork.
The invention provides a kind of honey acidophilus milk dried pork and preparation method thereof, the honey acidophilus milk dried pork includes 80~
The pork of 120 parts by weight, the Yoghourt of 8~12 parts by weight, the honey of 5~8 parts by weight, the whey egg of 2~5 parts by weight
In vain, the salt of 1~3 parts by weight, the tealeaves of 3~6 parts by weight, the lemon tablet of 1~2.5 parts by weight, 1~2 parts by weight
Jujube wine, 3~5 parts by weight sugar and 2~4 parts by weight oil.Yoghourt honey is sealed in pork in the present invention, and jujube wine oozes
Thoroughly in pork, so that the organoleptic quality of dried pork has obtained can be adapted to each year age grade in great lifting, mouthfeel
The consumer of section eats, and honey acidophilus milk dried pork has tender mouthfeel shortcake, unique flavor, is convenient for carrying, the characteristics of meat is tasty and refreshing.
Embodiment
The invention provides a kind of honey acidophilus milk dried pork, include the raw material of following parts by weight：
In above-mentioned technical proposal, Yoghourt honey is sealed in pork, and jujube wine is permeated in pork, so that dried pork
The consumer that organoleptic quality has obtained can be adapted in great lifting, mouthfeel each age level eats, honey acidophilus milk pork
It is dry that there is tender mouthfeel shortcake, unique flavor, be convenient for carrying, the characteristics of meat is tasty and refreshing.
In the present invention, the parts by weight of pork are 80~120 parts；In an embodiment of the present invention, the parts by weight 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 Yoghourt are 8~12 parts；In an embodiment of the present invention, the parts by weight of Yoghourt
For 9~11 parts；In other embodiments, the parts by weight of Yoghourt are 9.5~10.5 parts.
In the present invention, the parts by weight of honey are 5~8 parts；In an embodiment of the present invention, the parts by weight of honey are
5.5~7.5 parts；In other embodiments, the parts by weight of honey are 6~7 parts.
Lactalbumin can prevent the Yoghourt in pork in baking process mesometamorphism.In the present invention, the weight of lactalbumin
It is 2~5 parts to measure number；In an embodiment of the present invention, the parts by weight of lactalbumin are 2.5~4.5 parts；In other embodiment
In, the parts by weight of lactalbumin are 3~4 parts.
Salt is used to remove the bacterium in pork.In the present invention, the parts by weight of salt are 1~3 part；The present invention's
In embodiment, the parts by weight of salt are 1.5~2.5 parts；In other embodiments, the parts by weight of salt are 1.8~2.2
Part.
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 both of 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.
The fragrance of jujube wine is mutually merged with the fragrance of Yoghourt, increases the taste and mouthfeel of dried pork.In the present invention, jujube wine
Parts by weight be 1~2 part；In an embodiment of the present invention, the parts by weight of jujube wine are 1.2~1.8 parts；In other embodiment
In, the parts by weight of jujube wine are 1.4~1.6 parts.
In an embodiment of the present invention, sugar is sucrose, fructose or maltose.
In the present invention, sugared parts by weight are 3~5 parts；In an embodiment of the present invention, sugared parts by weight be 3.5~
4.5 part；In other embodiments, sugared parts by weight are 3.8~4.2 parts.
In an embodiment of the present invention, oil is rapeseed oil, olive oil, tea-seed oil, peanut oil or corn oil.
In the present invention, oily parts by weight are 2~4 parts；In an embodiment of the present invention, oily parts by weight are 2.4
~3.6 parts；In other embodiments, oily parts by weight are 2.7~3.3 parts.
Present invention also offers a kind of preparation method of honey acidophilus milk dried pork, comprise the following steps：
A) after being well mixed Yoghourt, honey, sugar, lactalbumin, block is frozen into, it is standby；
B) tealeaves, lemon tablet, salt are added to slow fire in 15~25 times of water and boil 3~5h, filter cleaner is filtered
Liquid；
C) pork is added into the filtrate that step b) obtains to be well mixed, pickled after 12~18h, dug on pork and step
The hole that rapid ice cube size a) obtained matches, and the obtained ice cubes of step a) are inserted in hole, and with gutstring, dig out
Ice cube is sealed in pork by sliced meat；
D) the uniform brush jujube wine of pork upper and lower surface obtained step c), after draining, then in pork upper and lower surface brush oil, and
Baking box is put into, 2~3h at 80~100 DEG C produces honey acidophilus milk dried pork.
The present invention is not particularly limited to the source of all raw materials, is commercially available.
Wherein, pork, Yoghourt, honey, salt, tealeaves, lemon tablet, jujube wine, sugar, oil are same as above, no longer go to live in the household of one's in-laws on getting married herein
State.
After Yoghourt, honey, sugar are well mixed, block is frozen into, it is standby.
Tealeaves, lemon tablet, salt are added to slow fire in 15~25 times of water and boil 3~5h, filter cleaner obtains filtrate；
After slow fire is boiled, extracts active ingredients in tealeaves, lemon tablet can be come out, in order to remove the fishy smell of cube meat, improved
The taste of pork；The addition of salt can kill the bacterium in pork.
Pork is added into filtrate to be well mixed, pickled after 12~18h, digging matches with ice cube size on pork
Hole, and ice cube is inserted in hole, and ice cube is sealed in pork with gutstring, the sliced meat dug out；By the way that pork is being filtered
12~18h is pickled in liquid, the fishy smell and greasy, softening meat of pork can be removed；Gutstring, the sliced meat dug out seal ice cube again
In pork, it is easy to honey acidophilus milk to be permeated in pork, improves the taste and mouthfeel of sandwich dried pork.
In the present invention, ice cube can be sealed in pork by gutstring, and in baking process, the Yoghourt honey in pork
It will not overflow and from pork, gutstring enables to the sliced meat dug out to be merged with pork in addition, from without influenceing pork
Dry mouthfeel.
In the uniform brush jujube wine of pork upper and lower surface, after draining, then in pork upper and lower surface brush oil, and baking box is put into, 80
Pork is stirred repeatedly at~120 DEG C, to dried pork water content below 20%, produces honey acidophilus milk dried pork.Above and below pork
Face brush jujube wine, taste, mouthfeel for improving dried pork；, can be by jujube wine in pork upper and lower surface brush oil after brush jujube wine is drained
It is locked in pork, it is to avoid evaporation.
Above-mentioned technical proposal formula is reasonable, edible nourishing health, and preparation method is simple, practical, by improving tradition
Technique, ensure that the taste of honey acidophilus milk dried pork, mouthfeel, elasticity significantly.
In order to further illustrate the present invention, with reference to embodiments to a kind of honey acidophilus milk dried pork for providing of the present invention and
Its preparation method is described in detail.
Reagent used is commercially available in following examples.
Embodiment 1
The formula of honey acidophilus milk dried pork is to count by weight：
90 parts of pork, 10.5 parts of Yoghourt, 6 parts of honey, 3 parts of lactalbumin, 1.8 parts of salt, 4 parts of jasmine tea, lemon tablet
1.7 parts, 1.4 parts of jujube wine, 3.8 parts of fructose, 2 parts of tea-seed oil.
The preparation method of honey acidophilus milk dried pork, comprises the following steps：
After Yoghourt, honey, fructose are well mixed, block is frozen into, it is standby；
Jasmine tea, lemon tablet, salt are added to slow fire in 135 parts of water and boil 5h, filter cleaner obtains filtrate；
Pork is added into filtrate to be well mixed, pickled after 12h, a hole matched with ice cube size is dug on pork
Hole, and ice cube is inserted in hole, and ice cube is sealed in pork with gutstring, the sliced meat dug out；
By the uniform brush jujube wine of pork upper and lower surface, after draining, then in pork upper and lower surface brush tea-seed oil, and baking box is put into,
Pork is stirred repeatedly at 110 DEG C, to dried pork water content below 20%, produces honey acidophilus milk dried pork.
Embodiment 2
The formula of honey acidophilus milk dried pork is to count by weight：
95 parts of pork, 11 parts of Yoghourt, 5.5 parts of honey, 4 parts of lactalbumin, 1.5 parts of salt, 3 parts of green tea, lemon tablet 1.4
Part, 1.6 parts of jujube wine, 4.5 parts of sucrose, 2.4 parts of olive oil.
The preparation method of honey acidophilus milk dried pork, comprises the following steps：
After Yoghourt, honey, sucrose are well mixed, block is frozen into, it is standby；
Green tea, lemon tablet, salt are added to slow fire in 123.9 parts of water and boil 3h, filter cleaner obtains filtrate；
Pork is added into filtrate to be well mixed, pickled after 13h, a hole matched with ice cube size is dug on pork
Hole, and ice cube is inserted in hole, and ice cube is sealed in pork with gutstring, the sliced meat dug out；
By the uniform brush jujube wine of pork upper and lower surface, after draining, then in pork upper and lower surface brush olive oil, and baking box is put into,
Pork is stirred repeatedly at 90 DEG C, to dried pork water content below 20%, produces honey acidophilus milk dried pork.
Embodiment 3
The formula of honey acidophilus milk dried pork is to count by weight：
110 parts of pork, 8 parts of Yoghourt, 8 parts of honey, 2 parts of lactalbumin, 2.5 parts of salt, 3.5 parts of jasmine tea, lemon tablet
2.1 parts, 1.2 parts of jujube wine, 5 parts of maltose, 3.6 parts of peanut oil.
The preparation method of honey acidophilus milk dried pork, comprises the following steps：
After Yoghourt, honey, maltose are well mixed, block is frozen into, it is standby；
Jasmine tea, lemon tablet, salt are added to slow fire in 137.7 parts of water and boil 4.5h, filter cleaner is filtered
Liquid；
Pork is added into filtrate to be well mixed, pickled after 14h, a hole matched with ice cube size is dug on pork
Hole, and ice cube is inserted in hole, and ice cube is sealed in pork with gutstring, the sliced meat dug out；
By the uniform brush jujube wine of pork upper and lower surface, after draining, then in pork upper and lower surface brush peanut oil, and baking box is put into,
Pork is stirred repeatedly at 120 DEG C, to dried pork water content below 20%, produces honey acidophilus milk dried pork.
Embodiment 4
The formula of honey acidophilus milk dried pork is to count by weight：
105 parts of pork, 12 parts of Yoghourt, 7.5 parts of honey, 4.5 parts of lactalbumin, 2.5 parts of salt, 5.5 parts of black tea, lemon tablet
2.5 parts, 1.8 parts of jujube wine, 4.2 parts of sucrose, 3 parts of olive oil.
The preparation method of honey acidophilus milk dried pork, comprises the following steps：
After Yoghourt, honey, sucrose are well mixed, block is frozen into, it is standby；
Black tea, lemon tablet, salt are added to slow fire in 218.5 parts of water and boil 3.5h, filter cleaner obtains filtrate；
Pork is added into filtrate to be well mixed, pickled after 16h, a hole matched with ice cube size is dug on pork
Hole, and ice cube is inserted in hole, and ice cube is sealed in pork with gutstring, the sliced meat dug out；
By the uniform brush jujube wine of pork upper and lower surface, after draining, then in pork upper and lower surface brush olive oil, and baking box is put into,
Pork is stirred repeatedly at 80 DEG C, to dried pork water content below 20%, produces honey acidophilus milk dried pork.
Embodiment 5
The formula of honey acidophilus milk dried pork is to count by weight：
120 parts of pork, 9 parts of Yoghourt, 5 parts of honey, 2.5 parts of lactalbumin, 1 part of salt, 6 parts of jasmine tea, lemon tablet 1
Part, 1 part of jujube wine, 3 parts of fructose, 3.3 parts of rapeseed oil.
The preparation method of honey acidophilus milk dried pork, comprises the following steps：
After Yoghourt, honey, fructose are well mixed, block is frozen into, it is standby；
Jasmine tea, lemon tablet, salt are added to slow fire in 120 parts of water and boil 4.2h, filter cleaner obtains filtrate；
Pork is added into filtrate to be well mixed, pickled after 17h, a hole matched with ice cube size is dug on pork
Hole, and ice cube is inserted in hole, and ice cube is sealed in pork with gutstring, the sliced meat dug out；
By the uniform brush jujube wine of pork upper and lower surface, after draining, then in pork upper and lower surface brush rapeseed oil, and baking box is put into,
Pork is stirred repeatedly at 105 DEG C, to dried pork water content below 20%, produces honey acidophilus milk dried pork.
Embodiment 6
The formula of honey acidophilus milk dried pork is to count by weight：
80 parts of pork, 9.5 parts of Yoghourt, 7 parts of honey, 5 parts of lactalbumin, 3 parts of salt, 5 parts of green tea, 1.9 parts of lemon tablet, jujube
2 parts of wine, 3.5 parts of maltose, 4 parts of corn oil.
The preparation method of honey acidophilus milk dried pork, comprises the following steps：
After Yoghourt, honey, maltose are well mixed, block is frozen into, it is standby；
Green tea, lemon tablet, salt are added to slow fire in 247.5 parts of water and boil 3.8h, filter cleaner obtains filtrate；
Pork is added into filtrate to be well mixed, pickled after 18h, a hole matched with ice cube size is dug on pork
Hole, and ice cube is inserted in hole, and ice cube is sealed in pork with gutstring, the sliced meat dug out；
By the uniform brush jujube wine of pork upper and lower surface, after draining, then in pork upper and lower surface brush corn oil, and baking box is put into,
Pork is stirred repeatedly at 95 DEG C, to dried pork water content below 20%, produces honey acidophilus milk dried pork.
Embodiment 7
The formula of honey acidophilus milk dried pork is to count by weight：
100 parts of pork, 10 parts of Yoghourt, 6.5 parts of honey, 3.5 parts of lactalbumin, 2 parts of salt, 4.5 parts of black tea, lemon tablet
1.8 parts, 1.5 parts of jujube wine, 4 parts of maltose, 3 parts of rapeseed oil.
The preparation method of honey acidophilus milk dried pork, comprises the following steps：
After Yoghourt, honey, maltose are well mixed, block is frozen into, it is standby；
Black tea, lemon tablet, salt are added to slow fire in 166 parts of water and boil 4h, filter cleaner obtains filtrate；
Pork is added into filtrate to be well mixed, pickled after 15h, a hole matched with ice cube size is dug on pork
Hole, and ice cube is inserted in hole, and ice cube is sealed in pork with gutstring, the sliced meat dug out；
By the uniform brush jujube wine of pork upper and lower surface, after draining, then in pork upper and lower surface brush rapeseed oil, and baking box is put into,
Pork is stirred repeatedly at 100 DEG C, to dried pork water content below 20%, produces honey acidophilus milk dried pork.
The mouthfeel of honey acidophilus milk dried pork to being obtained in embodiment 1~7 is evaluated.
Evaluation method is：Using the honey acidophilus milk dried pork prepared by the embodiment of the present invention 1~7 as evaluation object, by honeybee
The mouthfeel of 20:3 OMEGA9 milk dried pork and the evaluation of taste are respectively divided into 5 grades, and estimator is evaluated it according to the hobby of oneself, sequence
Provide score value respectively afterwards, be most preferably chosen as 5 points, successively decrease successively, or fancy grade close experimental group close to smell, it is allowed to occur
Score value arranged side by side.
Evaluation to result mainly carries out taste according to the people of different occupation or different age group and mouthfeel is evaluated.Respectively will
Honey acidophilus milk dried pork undetermined is randomly assigned, and evaluation is compared to it by consumer, and it is 100 people to participate in pricer number.
It the results are shown in Table 1 and table 2.
Table 1, honey acidophilus milk dried pork taste appraisal compare
Table 2, honey acidophilus milk dried pork mouthfeel evaluation comparison
Described 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 (5)
1. a kind of honey acidophilus milk dried pork, it is characterised in that include the raw material of following parts by weight：
2. honey acidophilus milk dried pork as claimed in claim 1, it is characterised in that the tealeaves be selected from jasmine tea, green tea and
One or both of black tea.
3. honey acidophilus milk dried pork as claimed in claim 1, it is characterised in that the sugar is sucrose, fructose or maltose.
4. honey acidophilus milk dried pork as claimed in claim 1, it is characterised in that the oil is rapeseed oil, olive oil, tea-seed oil
Or corn oil.
5. a kind of preparation method of honey acidophilus milk dried pork as claimed in claim 1, it is characterised in that comprise the following steps：
A) after being well mixed Yoghourt, honey, sugar, lactalbumin, block is frozen into, it is standby；
B) tealeaves, lemon tablet, salt are added to slow fire in 15~25 times of water and boil 3~5h, filter cleaner obtains filtrate；
C) pork is added into the filtrate that step b) obtains to be well mixed, pickled after 12~18h, dug on pork and step a)
The hole that obtained ice cube size matches, and the obtained ice cubes of step a) are inserted in hole, and with gutstring, the sliced meat dug out
Ice cube is sealed in pork；
D) the uniform brush jujube wine of pork upper and lower surface obtained step c), after draining, then in pork upper and lower surface brush oil, and is put into
Baking box, 2~3h at 80~100 DEG C produces honey acidophilus milk dried pork.
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Application publication date: 20170905 |