CN107319356A - A kind of spicy dried pork - Google Patents
A kind of spicy dried pork Download PDFInfo
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- CN107319356A CN107319356A CN201710755672.7A CN201710755672A CN107319356A CN 107319356 A CN107319356 A CN 107319356A CN 201710755672 A CN201710755672 A CN 201710755672A CN 107319356 A CN107319356 A CN 107319356A
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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
- A23L13/70—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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of spicy dried pork, specially its preparation method, following steps：（1）Pork is pre-processed；（2）The preparation of cure；（3）Pork being pickled and cures；（4）Sterilizing, packaging, obtains finished product.A kind of spicy dried pork provided by experiment, the present invention, the full succulence of dried pork produced, the elderly can also easily chew, and potential consumer's quantity is bigger, and the market competitiveness is stronger, wide market.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of spicy dried pork.
Background technology
Dried pork is, using pork as raw material, to add salt, flavoring, other auxiliary materials such as spice, through sorting, finishing, tender
The ripe dried meat product that technique is processed such as change, pickle, cooking, firing, drying, toasting, cooling down, packing, being each race of China
The meat instant food that people like.Dried pork has unique flavor, nutritious, Storage period longer, and travelling at home is carried
The advantages of facilitating.Dried pork is also quite liked as a kind of in dried meat product by consumers in general.
Existing commercially available instant dried pork, often quality is harder, it is difficult to chew, for the bad the elderly of tooth and baby children
Youngster can not almost eat, and greatly constrain the consumer groups of product.
The content of the invention
In order to solve the above problems, the invention provides a kind of spicy dried pork.
The present invention is achieved through the following technical solutions：
A kind of spicy dried pork, specially its preparation method, following steps：
（1）Pork is pre-processed
After pork is rinsed well using clear water, the sheet that thickness is 3-5mm is cut into, is subsequently placed in close in 2-4 DEG C of soak
Seal immersion treatment 90-120 minutes, the soak, by salt, light-coloured vinegar, peppermint extract solution, lemonade, water in mass ratio 1:10:
20:20:It is made after 100 mixing；Pork is first cut into slices and reuses soak immersion described in low temperature, the blood in pork can be thoroughly removed
Water and peculiar smell, while playing a part of good tenderization meat, make the fuller succulence of dried pork subsequently made；
（2）The preparation of cure
According to the mass fraction, 1-2 parts of fennel seeds, 1-2 parts of mushroom powder, 2-3 parts of seawood meal, 10-15 parts of fish sauce, chilli powder 5-8 are taken
Part, 3-5 parts of salt, 8-10 parts of dark soy sauce, 10-12 parts of light soy sauce, 3-8 parts of honey, 10-15 parts of corn syrup, 10-15 parts of castor oil,
Cure is made after 2-3 parts of sunflower oil, the uniform mixing of 20-25 parts of rapeseed oil；
（3）Pork being pickled and cures
By step（1）The pork handled well drain away the water after, with the cure in mass ratio 5:Pickling machine is placed in after 1 mixing
In, pickled 20 minutes in 30r/min speed, receive juice within 10-15 minutes using 70-80 DEG C of air cooking after the completion of pickling, reuse
Baking box is baked；
（4）Sterilizing, packaging, obtains finished product.
Further, step（1）The peppermint extract solution, after dried peppermint leaf is cleaned, plus the water of 20 times of its mass fractions adds
Heat is boiled filtering and impurity removing after 15 minutes and is made.
Further, step（1）The lemonade, is smashed by Fresh Lemon using juice extractor, plus 50 times of its mass fractions
Water boil, filtering and impurity removing is produced.
Beneficial effects of the present invention：Pork is first cut into slices and reuses soak immersion described in low temperature, pork can be thoroughly removed
In watery blood and peculiar smell, while playing a part of good tenderization meat, it is ensured that pig flesh flavor is good, in good taste, and free from extraneous odour is used
Special cure pickles pork, places into dryer and dries, it is ensured that pork is tasty, unique flavor, and inside is full of cure and is easy to bake
Pork is heated evenly when processed, and meat shortcake is rotten.A kind of spicy dried pork provided by experiment, the present invention, the pork produced
Full succulence is done, the elderly can also easily chew, and potential consumer's quantity is bigger, and the market competitiveness is stronger, market prospects
It is wide.
Embodiment
Embodiment 1
A kind of spicy dried pork, specially its preparation method, following steps：
（1）Pork is pre-processed
After pork is rinsed well using clear water, the sheet that thickness is 3-5mm is cut into, is subsequently placed in close in 2-4 DEG C of soak
Seal immersion treatment 90-120 minutes, the soak, by salt, light-coloured vinegar, peppermint extract solution, lemonade, water in mass ratio 1:10:
20:20:It is made after 100 mixing；
（2）The preparation of cure
According to the mass fraction, take 1 part of fennel seeds, 1 part of mushroom powder, 2 parts of seawood meal, 10 parts of fish sauce, 5 parts of chilli powder, 3 parts of salt,
8 parts of dark soy sauce, 10 parts of light soy sauce, 3 parts of honey, 10 parts of corn syrup, 10 parts of castor oil, 2 parts of sunflower oil, 20 parts of rapeseed oil are uniform mixed
Cure is made after conjunction；
（3）Pork being pickled and cures
By step（1）The pork handled well drain away the water after, with the cure in mass ratio 5:Pickling machine is placed in after 1 mixing
In, pickled 20 minutes in 30r/min speed, receive juice within 10-15 minutes using 70-80 DEG C of air cooking after the completion of pickling, reuse
Baking box is baked；
（4）Sterilizing, packaging, obtains finished product.
Further, step（1）The peppermint extract solution, after dried peppermint leaf is cleaned, plus the water of 20 times of its mass fractions adds
Heat is boiled filtering and impurity removing after 15 minutes and is made.
Further, step（1）The lemonade, is smashed by Fresh Lemon using juice extractor, plus 50 times of its mass fractions
Water boil, filtering and impurity removing is produced.
Embodiment 2
A kind of spicy dried pork, specially its preparation method, following steps：
（1）Pork is pre-processed
After pork is rinsed well using clear water, the sheet that thickness is 3-5mm is cut into, is subsequently placed in close in 2-4 DEG C of soak
Seal immersion treatment 90-120 minutes, the soak, by salt, light-coloured vinegar, peppermint extract solution, lemonade, water in mass ratio 1:10:
20:20:It is made after 100 mixing；
（2）The preparation of cure
According to the mass fraction, take 2 parts of fennel seeds, 2 parts of mushroom powder, 3 parts of seawood meal, 15 parts of fish sauce, 8 parts of chilli powder, 5 parts of salt,
10 parts of dark soy sauce, 12 parts of light soy sauce, 8 parts of honey, 15 parts of corn syrup, 15 parts of castor oil, 3 parts of sunflower oil, 25 parts of rapeseed oil are uniform
Cure is made after mixing；
（3）Pork being pickled and cures
By step（1）The pork handled well drain away the water after, with the cure in mass ratio 5:Pickling machine is placed in after 1 mixing
In, pickled 20 minutes in 30r/min speed, receive juice within 10-15 minutes using 70-80 DEG C of air cooking after the completion of pickling, reuse
Baking box is baked；
（4）Sterilizing, packaging, obtains finished product.
Further, step（1）The peppermint extract solution, after dried peppermint leaf is cleaned, plus the water of 20 times of its mass fractions adds
Heat is boiled filtering and impurity removing after 15 minutes and is made.
Further, step（1）The lemonade, is smashed by Fresh Lemon using juice extractor, plus 50 times of its mass fractions
Water boil, filtering and impurity removing is produced.
Embodiment 3
A kind of spicy dried pork, specially its preparation method, following steps：
（1）Pork is pre-processed
After pork is rinsed well using clear water, the sheet that thickness is 3-5mm is cut into, is subsequently placed in close in 2-4 DEG C of soak
Seal immersion treatment 90-120 minutes, the soak, by salt, light-coloured vinegar, peppermint extract solution, lemonade, water in mass ratio 1:10:
20:20:It is made after 100 mixing；
（2）The preparation of cure
According to the mass fraction, 1.5 parts of fennel seeds, 1.5 parts of mushroom powder, 2.5 parts of seawood meal, 12 parts of fish sauce, 6 parts of chilli powder, food are taken
4 parts of salt, 9 parts of dark soy sauce, 11 parts of light soy sauce, 5 parts of honey, 12 parts of corn syrup, 12 parts of castor oil, 2.5 parts of sunflower oil, rapeseed oil 22
Cure is made after the uniform mixing of part；
（3）Pork being pickled and cures
By step（1）The pork handled well drain away the water after, with the cure in mass ratio 5:Pickling machine is placed in after 1 mixing
In, pickled 20 minutes in 30r/min speed, receive juice within 10-15 minutes using 70-80 DEG C of air cooking after the completion of pickling, reuse
Baking box is baked；
（4）Sterilizing, packaging, obtains finished product.
Further, step（1）The peppermint extract solution, after dried peppermint leaf is cleaned, plus the water of 20 times of its mass fractions adds
Heat is boiled filtering and impurity removing after 15 minutes and is made.
Further, step（1）The lemonade, is smashed by Fresh Lemon using juice extractor, plus 50 times of its mass fractions
Water boil, filtering and impurity removing is produced.
Control group
Commercially available spicy dried pork.
The older that 200 ages are randomly choosed at 50-60 Sui foretastes to above-mentioned 4 kinds of spicy dried porks, counts to pig
The number that can jerky be chewed, as a result such as table 1：
Table 1
| Shortcake is rotten to chew（People） | It is not easy to chew（People） | It is difficult to chew, chews motionless（People） | |
| Embodiment 1 | 38 | 10 | 2 |
| Embodiment 2 | 39 | 9 | 2 |
| Embodiment 3 | 35 | 12 | 3 |
| Control group | 4 | 21 | 25 |
As shown in Table 1, a kind of spicy dried pork that the present invention is provided, the full succulence of dried pork produced, the elderly also may be used
Easily to chew, potential consumer's quantity is bigger, and the market competitiveness is stronger, wide market.
Claims (4)
1. a kind of spicy dried pork, it is characterised in that its preparation method, specially following steps：
（1）Pork is pre-processed
After pork is rinsed well using clear water, the sheet that thickness is 3-5mm is cut into, is subsequently placed in close in 2-4 DEG C of soak
Seal immersion treatment 90-120 minutes, the soak, by salt, light-coloured vinegar, peppermint extract solution, lemonade, water in mass ratio 1:10:
20:20:It is made after 100 mixing；
（2）The preparation of cure
According to the mass fraction, 1-2 parts of fennel seeds, 1-2 parts of mushroom powder, 2-3 parts of seawood meal, 10-15 parts of fish sauce, chilli powder 5-8 are taken
Part, 3-5 parts of salt, 8-10 parts of dark soy sauce, 10-12 parts of light soy sauce, 3-8 parts of honey, 10-15 parts of corn syrup, 10-15 parts of castor oil,
Cure is made after 2-3 parts of sunflower oil, the uniform mixing of 20-25 parts of rapeseed oil；
（3）Pork being pickled and cures
By step（1）The pork handled well drain away the water after, with the cure in mass ratio 5:Pickling machine is placed in after 1 mixing
In, pickled 20 minutes in 30r/min speed, receive juice within 10-15 minutes using 70-80 DEG C of air cooking after the completion of pickling, reuse
Baking box is baked；
（4）Sterilizing, packaging, obtains finished product.
2. a kind of spicy dried pork according to claim 1, it is characterised in that：Step（1）The peppermint extract solution, by thin
After lotus leaf is cleaned, plus the water heating of 20 times of its mass fractions is boiled filtering and impurity removing after 15 minutes and is made.
3. a kind of spicy dried pork according to claim 1, it is characterised in that：Step（1）The lemonade, by fresh lemon
Lemon is smashed using juice extractor, plus the water of 50 times of its mass fractions is boiled, and filtering and impurity removing is produced.
4. a kind of spicy dried pork according to claim 1, it is characterised in that：Step（2）The cure, by mass fraction
Meter, by 1.5 parts of fennel seeds, 1.5 parts of mushroom powder, 2.5 parts of seawood meal, 12 parts of fish sauce, 6 parts of chilli powder, 4 parts of salt, 9 parts of dark soy sauce,
Made after 11 parts of light soy sauce, 5 parts of honey, 12 parts of corn syrup, 12 parts of castor oil, 2.5 parts of sunflower oil, the uniform mixing of 22 parts of rapeseed oil
.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710755672.7A CN107319356A (en) | 2017-08-29 | 2017-08-29 | A kind of spicy dried pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710755672.7A CN107319356A (en) | 2017-08-29 | 2017-08-29 | A kind of spicy dried pork |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319356A true CN107319356A (en) | 2017-11-07 |
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ID=60204578
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710755672.7A Pending CN107319356A (en) | 2017-08-29 | 2017-08-29 | A kind of spicy dried pork |
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| Country | Link |
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| CN (1) | CN107319356A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112106936A (en) * | 2019-06-20 | 2020-12-22 | 杨春城 | Method for making flaky and granular preserved meat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725091A (en) * | 2016-02-19 | 2016-07-06 | 小金县茸贡藏寨食品有限公司 | Semi wild blood Tibetan dried pork and preparation method thereof |
| CN105746994A (en) * | 2014-12-15 | 2016-07-13 | 梓潼锦诚商贸有限公司 | Preparation method of sauced meat |
| CN106036508A (en) * | 2016-06-14 | 2016-10-26 | 沿河土家族自治县麻阳河食品有限公司 | Method for processing dried pork |
| CN106912807A (en) * | 2017-01-20 | 2017-07-04 | 广西神龙王农牧食品集团有限公司 | A kind of fruity mellowness dried pork and preparation method thereof |
-
2017
- 2017-08-29 CN CN201710755672.7A patent/CN107319356A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746994A (en) * | 2014-12-15 | 2016-07-13 | 梓潼锦诚商贸有限公司 | Preparation method of sauced meat |
| CN105725091A (en) * | 2016-02-19 | 2016-07-06 | 小金县茸贡藏寨食品有限公司 | Semi wild blood Tibetan dried pork and preparation method thereof |
| CN106036508A (en) * | 2016-06-14 | 2016-10-26 | 沿河土家族自治县麻阳河食品有限公司 | Method for processing dried pork |
| CN106912807A (en) * | 2017-01-20 | 2017-07-04 | 广西神龙王农牧食品集团有限公司 | A kind of fruity mellowness dried pork and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112106936A (en) * | 2019-06-20 | 2020-12-22 | 杨春城 | Method for making flaky and granular preserved meat |
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Application publication date: 20171107 |
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