CN108634163A - A kind of tearing vegetable dried pork and preparation method thereof - Google Patents
A kind of tearing vegetable dried pork and preparation method thereof Download PDFInfo
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- CN108634163A CN108634163A CN201810408069.6A CN201810408069A CN108634163A CN 108634163 A CN108634163 A CN 108634163A CN 201810408069 A CN201810408069 A CN 201810408069A CN 108634163 A CN108634163 A CN 108634163A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 30
- 235000020997 lean meat Nutrition 0.000 claims abstract description 29
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 22
- 235000013599 spices Nutrition 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 19
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 14
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
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- REJLGAUYTKNVJM-SGXCCWNXSA-N tomatine Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H]1[C@@H](CO)O[C@H]([C@@H]([C@H]1O)O)O[C@@H]1C[C@@H]2CC[C@H]3[C@@H]4C[C@H]5[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]([C@@]1(NC[C@@H](C)CC1)O5)C)[C@@H]1OC[C@@H](O)[C@H](O)[C@H]1O REJLGAUYTKNVJM-SGXCCWNXSA-N 0.000 description 1
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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
-
- 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
- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of tearing vegetable dried porks and preparation method thereof, tomato and onion are beaten juice addition spice and are brewed into vegetable juice by this method, select pig back leg lean meat for primary raw material, the auxiliary materials such as addition vegetable juice, honey, white granulated sugar, soy sauce, yellow rice wine, edible salt, monosodium glutamate, food flavor fragrance, which are seasoned, to be prepared.Compared with prior art, it is cut into the molding sheet of palm size after the present invention first cooks pork, and keeps its soft but flexible, dried meat product is processed into then frying, baking.The nutrition of the existing vegetables of product of the present invention, the natural mellowness of pork, and show whole blocks type and increase entertaining sense of people when edible.Meanwhile making vegetables and pork perfect adaptation, it makes the most of the advantage, keeps product full of nutrition, be a kind of novel, fashion leisure meat product.
Description
Technical field
The present invention relates to a kind of tearing vegetable dried porks and preparation method thereof, belong to processed meat food stuff processing technique field.
Background technology
Pork is one of animal food common on people's dining table, moderate, is that people absorb animal fat
Main source.The eating method of pork is mostly that fresh meat is cooked, but the shelf-life of fresh meat is short, and needs to cook before eating at present,
Its edible limitation for receiving when and where, to limit the edible of people.Metabolism of lipid and cholesterol content ratio in pork
Other meats are high, if long-term excessively eat a large amount of intakes that will certainly cause fat, saturated fatty acid and cholesterol.So
While pork to be made to the product of instant edible and carrying, the intake balance of nutrition arrangement and various foods is also considered.
" tomatin " that tomato contains plays the role of inhibiting bacterium；Malic acid, citric acid and the carbohydrate contained, has aid digestion
Function.Tomato contains abundant nutrition, and is referred to as the fruit in magical dish there are many function.Malic acid in tomato and lemon
The organic acids such as lemon acid, also increase gastric acidity, help digest, and adjust the effect of gastrointestinal function.Contain tartaric acid in tomato, can drop
The content of low cholesterol, it is very helpful to hyperlipemia.Tomato rich in vitamin A, vitamin C, vitamin B1 vitamin B2s with
And the multiple elements such as carrotene and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine, also contain protein, carbohydrate, organic acid, fiber
Element.
Nutritional ingredient very abundant in onion is not only rich in the nutrition such as potassium, vitamin C, folic acid, zinc, selenium and cellulosic
Element, more there are two types of special nutriment --- Quercetin and prostaglandin As.Both special dietary substances, enable onion have
A lot of other foods irreplaceable health efficacies.The anti-cancer efficacy of onion comes from the selenium element and Quercetin that it is rich in.
Selenium is a kind of antioxidant, can stimulate Human immune responses, to inhibit the division and growth of cancer cell, while can also reduce cause
The toxicity of cancer object.And Quercetin can then inhibit carcinogenic cells active, prevent growth of cancer cells.Portion investigation display, often eats onion
Fewer than the probability that the people not eaten gets a cancer of the stomach 25%, because gastric cancer causes the dead few 30%.Safeguard cardiovascular health：Onion is known only
The vegetables of prostaglandin-containing A.Prostaglandin A can expand blood vessel, reduce blood viscosity, thus will produce blood pressure lowering, increase it is coronal
The blood flow of artery, the effect of antithrombotic.The availability of the Quercetin of rich content in onion, biology is very high,
Scientist's research report points out that Quercetin potentially contributes to prevent the oxidation of low-density lipoprotein (LDL), for Atherosclerosis
Change, important protective effect can be provided.
With the raising of people’s lives level, people also have increasing need for the fine and nutrition-balanced pork of various mouthfeels
Food.Therefore, it is necessary to research and develop it is a kind of tomato and onion are fully combined again reasonably combined together with pork, use is advanced
Production technology makes the two mutually melt and mutually mends, formed " gold partner " full of nutrition in seasoning and process repeatedly, and
The full dried pork of the interest of vegetable flavor is perfectly embodied on taste.
Invention content
Technical problem to be solved by the invention is to provide a kind of tearing vegetable dried porks and preparation method thereof, and the present invention is
Both with dried pork and vegetable juice and it is equipped with seasoning appropriate, reconcile, it makes the most of the advantage, reaches full of nutrition and special taste mesh
, and optimization processing is carried out in technique, bulk sheet is made in pork, can directly be torn when edible, entertaining sense is full.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme that：A kind of tearing vegetable dried pork, according to
Listed as parts by weight, it is by major ingredient：90~110 parts of pig lean meat, auxiliary material 1：4~6 parts of Tomato juice, 4~6 parts of Conditions of Onion Juice, food
With 3~5 parts of vegetable oil, 0.2~0.6 part of Thirteen Spice, 0.1~0.5 part of spice, auxiliary material 2：10~16 parts of honey, white granulated sugar 6~
10 parts, 2~3 parts of soy sauce, 2~3 parts of yellow rice wine, 1~2 part of edible salt, 0.5~1.5 part of monosodium glutamate, 1~2 part of food flavor fragrance system
It is standby to form.
Preferably, it calculates in parts by weight, it is by major ingredient：100 parts of pig lean meat, auxiliary material 1：5 parts of Tomato juice, onion
5 parts of juice, 4 parts of edible vegetable oil, 0.4 part of Thirteen Spice, 0.3 part of spice, auxiliary material 2：14 parts of honey, 8 parts of white granulated sugar, soy sauce 2.5
Part, 2.5 parts of yellow rice wine, 1.5 parts of edible salt, 0.8 part of monosodium glutamate, 1.5 parts of food flavor fragrance are prepared.
Meanwhile the present invention also provides a kind of preparation method of above-mentioned tearing vegetable dried pork, including the following steps：
(1) pork pre-processes：Grease, fascia and the blood stains on lean meat are rejected, and lean meat is cut into bulk, are then put
Enter and boiled in steam copper to medium well, when cooking ensures that the water surface floods pork completely, and brew time must not exceed 25 minutes；
(2) cooling：The pork of par-boiled is first cooled to room temperature under field conditions (factors), is transported to 0~5 DEG C cold immediately after
Continue to cool down in library, pork is made to have certain hardness；
(3) it cuts：Pork is kept flat along the sliced meat that the cutting of muscle fibre direction is 5~8mm thickness；
(4) it squeezes：The sliced meat cut are put into extrusion equipment to squeeze, keep meat fiber loose, but sliced meat molding is intact,
Without breakage；
(5) tanning of vegetable juice：The edible vegetable oil weighed up is put into pot according to auxiliary material 1 heat to eight points it is ripe, will beat
Good spice, Tomato juice and Conditions of Onion Juice, which pours into pot, carries out tanning 10 minutes, is poured out after taste fully merges spare.
(6) jerky frying：The vegetable juice endured and other auxiliary materials are poured into pork slices together, are stirring evenly and then adding into steaming
In vapour drum frying pot, while clear water is added, opens steam, keeps frying pan uniform rotation, until by the moisture fried dry in pork slices,
And pork slices surface nappy hair and the bottom of a pan there is a small amount of oil immersion to go out after could be off the pot；
(7) booth sieve：The auxiliary material disintegrating slag in sliced meat is first removed, uniformly paving is sieved one by one by sliced meat, must not between sliced meat
Overlapping, and to have certain interval；The piece that curling folds, which is flattened, repaves sieve, and the sliced meat for completing sieve want whole covering sieves
Face cannot have gap, be unanimously advisable with that can reach finished product jerky humidity；
(8) jerky toasts：In the jerky push-in baking oven that booth is sieved, toasted 240 minutes at a temperature of 65~70 DEG C, then
Temperature is turned down to 60~65 DEG C, is toasted 120 minutes, until waiting for that jerky surface is golden yellow and starting browning；
(9) jerky cools down：The good jerky of frying is put into cooling 24~48 hours in clean environment, until jerky is complete
It is cooling, and uniform color is consistent.
In the step of above method (1), the lean meat is pig back leg lean meat.
In the step of above method (1), when lean meat is cut into bulk, length and width are more than that 15*15 centimeters of pork needs
Meat piece middle will make pork be fully utilized in the slitting process along the standardized knife in muscle fibre direction, and require to ensure institute
Meat cutting piece is beautiful, consistent.
Compared with the prior art, the advantages of the present invention are as follows：
First, in production technology, the present invention is promoted with great mechanization, using slicer along muscle fibre direction point
The sliced meat of 5~8mm thickness are cut to, is then squeezed using the extrusion equipment of customization and to the greatest extent extracts the moisture of pork,
Keep meat soft, that is, achieved the purpose that physics tenderization pork, also makes sliced meat molding is intact to still maintain sheet；Mechanization adds
Work improves work efficiency, and reduces labor intensity；
Second, steam automatic rotary drum frying pan is used during frying, frying pan, which ceaselessly rolls, makes the jerky in pot not stop
Beat, so that pork fibr tissue is automatically separated, achieve the purpose that second of tenderization pork, pork beat it is loose after not only meat
It is tender and during beating jerky surface occur one layer of villus, seasoning soup can be fully absorbed, keep pork more tasty, make
Product just fresher perfume (or spice)；Make product in process of production, using the pork tenderizing mode of machinery, keeps the product produced crisp
It is soft flexible, it is easy to chew and digests；
Third, both universal but very high nutritional ingredient vegetables collocation tanning vegetable juice using tomato and onion, and
It is fully seasoned using spice, keeps its delicious in taste, finally fully combined absorption with pork again, reached vegetables and pork
The purpose of perfect adaptation.The present invention uses complex flavor and advanced production and processing technology, the vegetable of infusion when making jerky
After vegetable juice frying, product taste and nutritional factors is made all to reach very high level, the product produced is not only crispy and delicious, health
Quality level has also been greatly improved, and can reach the related request of food hygienic standard comprehensively, is suitble to industrialized production
Therefore, the present invention fully combines tomato and onion again reasonably combined together with pork, using advanced production
Technique makes the two mutually melt and mutually mends, form " gold partner " full of nutrition, and in mouth in seasoning and process repeatedly
The full dried pork of the interest of vegetable flavor is perfectly embodied on taste.The natural mellowness of the existing pork of product of the present invention, again
The fragrance for having vegetables, generates marvellous delicious and abundant chewiness when edible, full of nutrition, long shelf-life is easy to carry about with one, interest
The advantages that taste is strong.
Specific implementation mode
In order to keep the object of the invention, technical solution and advantage clearer, the present invention is made into one with reference to embodiment
The detailed description of step.
Embodiment 1：
Raw material preparation：It calculates in parts by weight, major ingredient：100 parts of pig lean meat, auxiliary material 1：5 parts of Tomato juice, Conditions of Onion Juice 5
Part, 4 parts of edible vegetable oil, 0.4 part of Thirteen Spice, 0.3 part of spice, auxiliary material 2：14 parts of honey, 8 parts of white granulated sugar, 2.5 parts of soy sauce,
2.5 parts of yellow rice wine, 1.5 parts of edible salt, 0.8 part of monosodium glutamate, 1.5 parts of food flavor fragrance are prepared.
Tear the preparation method of vegetable dried pork：
(1) pork pre-processes：Pig back leg lean meat is selected, rejects grease, fascia and blood stains on lean meat, and by lean meat
It is cut into bulk, is then placed in steam copper and boils to medium well, when cooking ensures that the water surface floods pork completely, and brew time must not exceed
25 minutes；When lean meat is cut into bulk, length and width are more than that 15*15 centimeters of pork is needed in meat piece middle along muscle fibre side
To standardized knife, pork is fully utilized in the slitting process, and require to ensure that institute's meat cutting piece is beautiful, consistent；
(2) cooling：The pork of par-boiled is transported to after being first cooled to room temperature under field conditions (factors) in 0 DEG C of freezer immediately
Continue to cool down, pork is made to have certain hardness；
(3) it cuts：Pork is kept flat and with slicer along the sliced meat that the cutting of muscle fibre direction is 7mm thickness, in the mistake of cutting
Raw material is fully utilized in journey, and require to ensure that institute's meat cutting piece is beautiful, consistent.
(4) it squeezes：The extrusion equipment that the sliced meat cut are put into customization squeezes, and keeps meat fiber loose, but sliced meat at
Type is intact, no breakage；
(5) tanning of vegetable juice：The edible vegetable oil weighed up is put into pot according to auxiliary material 1 heat to eight points it is ripe, will beat
Good spice, Tomato juice and Conditions of Onion Juice pour into pot carry out tanning poured out after taste fully merges within 10 minutes it is spare；
(6) jerky frying：The vegetable juice endured and auxiliary material 2 are poured into pork slices together, are stirring evenly and then adding into steam
In drum frying pot, while 25kg clear water is added；Steam is opened, frying pan uniform rotation is kept, until by moisture fried dry, sliced meat surface
It, could off the pot, original of the pork slices inventory no more than 100kg of every pot of frying after playing villus and the bottom of a pan and thering is a small amount of oil immersion to go out
Expect the number that feeds intake；
(7) booth sieve：The auxiliary material disintegrating slag in sliced meat is first removed, the uniform paving of sliced meat one by one is sieved, between sliced meat not
It must be overlapped, to there is certain interval；The sliced meat that curling folds, which are flattened, repaves sieve, and the sliced meat for completing sieve want whole covering sieves
Face cannot have gap, be unanimously advisable with that can reach finished product jerky humidity；
(8) jerky toasts：It is lower at a temperature of 65 DEG C to toast 240 minutes in the jerky push-in baking oven that booth is sieved, then general
Temperature is turned down to 60 DEG C, is toasted 120 minutes, until waiting for the golden yellow beginning browning in surface；
(9) jerky cools down：The good tearing vegetable dried pork of frying is put into cooling 24 hours in clean environment, until production
Product are completely cooling, and uniform color is consistent.
Packaging is got product after completing step (9), and finished product is through organoleptic examination, physical and chemical index inspection and Micro biological Tests
Afterwards, with outer packaging bag quantitative package.
Embodiment 2：
Raw material preparation：It calculates in parts by weight, major ingredient：90 parts of pig lean meat, auxiliary material 1：4 parts of Tomato juice, Conditions of Onion Juice 4
Part, 3 parts of edible vegetable oil, 0.2 part of Thirteen Spice, 0.1 part of spice, auxiliary material 2：10 parts of honey, 6 parts of white granulated sugar, 2 parts of soy sauce, Huang
2 parts of wine, 1 part of edible salt, 0.5 part of monosodium glutamate, 1 part of food flavor fragrance are prepared.
Tear the preparation method of vegetable dried pork：
(1) pork pre-processes：Pig back leg lean meat is selected, rejects grease, fascia and blood stains on lean meat, and by lean meat
It is cut into bulk, is then placed in steam copper and boils to medium well, when cooking ensures that the water surface floods pork completely, and brew time must not exceed
25 minutes；When lean meat is cut into bulk, length and width are more than that 15*15 centimeters of pork is needed in meat piece middle along muscle fibre side
To standardized knife, pork is fully utilized in the slitting process, and require to ensure that institute's meat cutting piece is beautiful, consistent；
(2) cooling：The pork of par-boiled is first cooled to room temperature under field conditions (factors), is transported to 3 DEG C of freezer immediately after
In continue to cool down, so that pork is had certain hardness；
(3) it cuts：Pork is kept flat along the sliced meat that the cutting of muscle fibre direction is 6mm thickness；
(4) it squeezes：The sliced meat cut are put into extrusion equipment to squeeze, keep meat fiber loose, but sliced meat molding is intact,
Without breakage；
(5) tanning of vegetable juice：The edible vegetable oil weighed up is put into pot according to auxiliary material 1 heat to eight points it is ripe, will beat
Good spice, Tomato juice and Conditions of Onion Juice, which pours into pot, carries out tanning 10 minutes, is poured out after taste fully merges spare.
(6) jerky frying：The vegetable juice endured and other auxiliary materials are poured into pork slices together, are stirring evenly and then adding into steaming
In vapour drum frying pot, while clear water is added, opens steam, keeps frying pan uniform rotation, until by the moisture fried dry in pork slices,
And pork slices surface nappy hair and the bottom of a pan there is a small amount of oil immersion to go out after could be off the pot；
(7) booth sieve：The auxiliary material disintegrating slag in sliced meat is first removed, uniformly paving is sieved one by one by sliced meat, must not between sliced meat
Overlapping, and to have certain interval；The piece that curling folds, which is flattened, repaves sieve, and the sliced meat for completing sieve want whole covering sieves
Face cannot have gap, be unanimously advisable with that can reach finished product jerky humidity；
(8) jerky toasts：In the jerky push-in baking oven that booth is sieved, toasted 240 minutes at a temperature of 65 DEG C, then will be warm
Degree is turned down to 60 DEG C, is toasted 120 minutes, until waiting for that jerky surface is golden yellow and starting browning；
(9) jerky cools down：The good jerky of frying is put into cooling 30 hours in clean environment, until jerky is completely cold
But, and uniform color is consistent.
Packaging is got product after completing step (9), and finished product is through organoleptic examination, physical and chemical index inspection and Micro biological Tests
Afterwards, with outer packaging bag quantitative package.
Embodiment 3：
Raw material preparation：It calculates in parts by weight, it is by major ingredient：110 parts of pig lean meat, auxiliary material 1：6 parts of Tomato juice, ocean
6 parts of green onion juice, 5 parts of edible vegetable oil, 0.6 part of Thirteen Spice, 0.5 part of spice, auxiliary material 2：16 parts of honey, 10 parts of white granulated sugar, soy sauce 3
Part, 3 parts of yellow rice wine, 2 parts of edible salt, 1.5 parts of monosodium glutamate, 2 parts of food flavor fragrance are prepared.
Tear the preparation method of vegetable dried pork：
(1) pork pre-processes：Pig back leg lean meat is selected, rejects grease, fascia and blood stains on lean meat, and by lean meat
It is cut into bulk, is then placed in steam copper and boils to medium well, when cooking ensures that the water surface floods pork completely, and brew time must not exceed
25 minutes；When lean meat is cut into bulk, length and width are more than that 15*15 centimeters of pork is needed in meat piece middle along muscle fibre side
To standardized knife, pork is fully utilized in the slitting process, and require to ensure that institute's meat cutting piece is beautiful, consistent；
(2) cooling：The pork of par-boiled is first cooled to room temperature under field conditions (factors), is transported to 5 DEG C of freezer immediately after
In continue to cool down, so that pork is had certain hardness；
(3) it cuts：Pork is kept flat along the sliced meat that the cutting of muscle fibre direction is 8mm thickness；
(4) it squeezes：The sliced meat cut are put into extrusion equipment to squeeze, keep meat fiber loose, but sliced meat molding is intact,
Without breakage；
(5) tanning of vegetable juice：The edible vegetable oil weighed up is put into pot according to auxiliary material 1 heat to eight points it is ripe, will beat
Good spice, Tomato juice and Conditions of Onion Juice, which pours into pot, carries out tanning 10 minutes, is poured out after taste fully merges spare.
(6) jerky frying：The vegetable juice endured and other auxiliary materials are poured into pork slices together, are stirring evenly and then adding into steaming
In vapour drum frying pot, while clear water is added, opens steam, keeps frying pan uniform rotation, until by the moisture fried dry in pork slices,
And pork slices surface nappy hair and the bottom of a pan there is a small amount of oil immersion to go out after could be off the pot；
(7) booth sieve：The auxiliary material disintegrating slag in sliced meat is first removed, uniformly paving is sieved one by one by sliced meat, must not between sliced meat
Overlapping, and to have certain interval；The piece that curling folds, which is flattened, repaves sieve, and the sliced meat for completing sieve want whole covering sieves
Face cannot have gap, be unanimously advisable with that can reach finished product jerky humidity；
(8) jerky toasts：In the jerky push-in baking oven that booth is sieved, toasted 240 minutes at a temperature of 70 DEG C, then will be warm
Degree is turned down to 65 DEG C, is toasted 120 minutes, until waiting for that jerky surface is golden yellow and starting browning；
(9) jerky cools down：The good jerky of frying is put into cooling 48 hours in clean environment, until jerky is completely cold
But, and uniform color is consistent.
Packaging is got product after completing step (9), and finished product is through organoleptic examination, physical and chemical index inspection and Micro biological Tests
Afterwards, with outer packaging bag quantitative package.
Claims (5)
1. a kind of tearing vegetable dried pork, it is characterised in that：It calculates in parts by weight, it is by major ingredient：Pig lean meat 90~110
Part, auxiliary material 1：4~6 parts of Tomato juice, 4~6 parts of Conditions of Onion Juice, 3~5 parts of edible vegetable oil, 0.2~0.6 part of Thirteen Spice, spice
0.1~0.5 part, auxiliary material 2：10~16 parts of honey, 6~10 parts of white granulated sugar, 2~3 parts of soy sauce, 2~3 parts of yellow rice wine, edible salt 1~2
Part, 0.5~1.5 part of monosodium glutamate, 1~2 part of food flavor fragrance are prepared.
2. tearing vegetable dried pork according to claim 1, it is characterised in that：It calculates in parts by weight, it is by major ingredient：
100 parts of pig lean meat, auxiliary material 1：5 parts of Tomato juice, 5 parts of Conditions of Onion Juice, 4 parts of edible vegetable oil, 0.4 part of Thirteen Spice, spice 0.3
Part, auxiliary material 2：14 parts of honey, 8 parts of white granulated sugar, 2.5 parts of soy sauce, 2.5 parts of yellow rice wine, 1.5 parts of edible salt, 0.8 part of monosodium glutamate, edible perfume
1.5 parts of smart fragrance is prepared.
3. a kind of preparation method of tearing vegetable dried pork as claimed in claim 1 or 2, it is characterised in that including following step
Suddenly：
(1) pork pre-processes：Grease, fascia and the blood stains on lean meat are rejected, and lean meat is cut into bulk, are then placed in steaming
It is boiled in steam-boiler to medium well, when cooking ensures that the water surface floods pork completely, and brew time must not exceed 25 minutes；
(2) cooling：The pork of par-boiled is first cooled to room temperature under field conditions (factors), is transported to immediately after in 0~5 DEG C of freezer
Continue to cool down, pork is made to have certain hardness；
(3) it cuts：Pork is kept flat along the sliced meat that the cutting of muscle fibre direction is 5~8mm thickness；
(4) it squeezes：The sliced meat cut are put into extrusion equipment to squeeze, keep meat fiber loose, but sliced meat molding is intact, without broken
Damage；
(5) tanning of vegetable juice：The edible vegetable oil weighed up is put into pot according to auxiliary material 1 heat to eight points it is ripe, by what is accomplished fluently
Spice, Tomato juice and Conditions of Onion Juice, which pour into pot, carries out tanning 10 minutes, is poured out after taste fully merges spare.
(6) jerky frying：The vegetable juice endured and other auxiliary materials are poured into pork slices together, are stirring evenly and then adding into steam rolling
In cylinder frying pan, while clear water is added, opens steam, keeps frying pan uniform rotation, until by the moisture fried dry in pork slices, and pig
Sliced meat surface nappy hair and the bottom of a pan could be off the pot after having a small amount of oil immersion to go out；
(7) booth sieve：The auxiliary material disintegrating slag in sliced meat is first removed, by sliced meat, uniformly paving is sieved one by one, must not be overlapped between sliced meat,
And there is certain interval；The piece that curling folds, which is flattened, repaves sieve, and compass screen surface will all be covered by completing the sliced meat of sieve, cannot
There is gap, is unanimously advisable so that finished product jerky humidity can be reached；
(8) jerky toasts：In the jerky push-in baking oven that booth is sieved, toasted 240 minutes at a temperature of 65~70 DEG C, then will be warm
Degree is turned down to 60~65 DEG C, is toasted 120 minutes, until waiting for that jerky surface is golden yellow and starting browning；
(9) jerky cools down：The good jerky of frying is put into cooling 24~48 hours in clean environment, until jerky is completely cold
But, and uniform color is consistent.
4. the preparation method of tearing vegetable dried pork according to claim 3, it is characterised in that：It is described in step (1)
Lean meat is pig back leg lean meat.
5. the preparation method of tearing vegetable dried pork according to claim 3, it is characterised in that：It, will be very lean in step (1)
When meat is cut into bulk, length and width are more than that 15*15 centimeters of pork needs dividing along the standardized knife in muscle fibre direction in meat piece middle
Pork is fully utilized during cutting, and require to ensure that institute's meat cutting piece is beautiful, consistent.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854498A (en) * | 2020-06-30 | 2021-12-31 | 贵州五福坊食品股份有限公司 | Corn-flavor vegetable dried pork and preparation method thereof |
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| CN101653264A (en) * | 2009-09-21 | 2010-02-24 | 贵州五福坊食品有限公司 | Vegetable dried pork with carrot taste and preparation method thereof |
| CN101653265A (en) * | 2009-09-21 | 2010-02-24 | 贵州五福坊食品有限公司 | Vegetable dried pork and preparation method thereof |
| CN103504325A (en) * | 2013-10-23 | 2014-01-15 | 贵州五福坊食品有限公司 | Spicy green bean dried pork and preparation method thereof |
| CN105767914A (en) * | 2016-03-20 | 2016-07-20 | 贵州五福坊食品股份有限公司 | Ready-to-eat honey stewed pork and preparation method thereof |
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2018
- 2018-05-02 CN CN201810408069.6A patent/CN108634163A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653264A (en) * | 2009-09-21 | 2010-02-24 | 贵州五福坊食品有限公司 | Vegetable dried pork with carrot taste and preparation method thereof |
| CN101653265A (en) * | 2009-09-21 | 2010-02-24 | 贵州五福坊食品有限公司 | Vegetable dried pork and preparation method thereof |
| CN103504325A (en) * | 2013-10-23 | 2014-01-15 | 贵州五福坊食品有限公司 | Spicy green bean dried pork and preparation method thereof |
| CN105767914A (en) * | 2016-03-20 | 2016-07-20 | 贵州五福坊食品股份有限公司 | Ready-to-eat honey stewed pork and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113854498A (en) * | 2020-06-30 | 2021-12-31 | 贵州五福坊食品股份有限公司 | Corn-flavor vegetable dried pork and preparation method thereof |
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Application publication date: 20181012 |