CN108719816A - A kind of spicy tearing vegetable dried pork and preparation method thereof - Google Patents

A kind of spicy tearing vegetable dried pork and preparation method thereof Download PDF

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Publication number
CN108719816A
CN108719816A CN201810408068.1A CN201810408068A CN108719816A CN 108719816 A CN108719816 A CN 108719816A CN 201810408068 A CN201810408068 A CN 201810408068A CN 108719816 A CN108719816 A CN 108719816A
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China
Prior art keywords
parts
pork
meat
jerky
spicy
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CN201810408068.1A
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Inventor
曹婧
周娟
王雪莲
杨柯
张兴花
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GUIZHOU WUFUFANG FOODS CO Ltd
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GUIZHOU WUFUFANG FOODS CO Ltd
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Priority to CN201810408068.1A priority Critical patent/CN108719816A/en
Publication of CN108719816A publication Critical patent/CN108719816A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/72Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions

Abstract

The invention discloses a kind of spicies to tear vegetable dried pork and preparation method thereof, chive and Conditions of Onion Juice are beaten juice by this method, it adds chilli powder and five-spice powder is brewed into spicy vegetable juice, it selects pig back leg lean meat for primary raw material, the auxiliary materials such as spicy vegetable juice, honey, white granulated sugar, glycerine, yellow rice wine, edible salt, monosodium glutamate, food flavor fragrance are added are seasoned and 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

A kind of spicy tearing vegetable dried pork and preparation method thereof
Technical field
The present invention relates to a kind of spicies to tear vegetable dried pork and preparation method thereof, belongs to processed meat food stuff processing technology neck Domain.
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.
Contain various saccharides substance and a small amount of starch and cellulose such as glucose, fructose, maltose in chive.Chive green onion is also Play the role of stimulate body digestive juice secretion, can spleen benefiting and stimulating the appetite, improve a poor appetite.The active ingredients such as the volatile oil of green onion have thorn Swash body sweat gland, the work for reaching sweating heat dissipation has;Scallion oil stimulates the upper respiratory tract, and glutinous phlegm is made to be easy to bring up.Contained allicin in green onion, Have the function of significantly resisting bacterium, virus, it is especially stronger to shigella dysenteriae and dermatophyte inhibiting effect.Fruit contained by chive Glue can significantly reduce the generation of colon cancer, there is antitumaous effect, and the allicin in green onion can also inhibit the growth of cancer cell.It is right Vascular sclerosis, artery sclerosis have certain preventive and therapeutic action.
In capsicum, 198 milligrams are up to per hectogram capsicum Vitamin C content, occupies the first place of vegetables.Vitamin B, carrotene And the content of mineral substances such as calcium, iron are also relatively abundant.Medical expert thinks that capsicum can alleviate chest and abdomen crymodynia, prevents dysentery, kills suppression stomach Abdomen entozoa controls heart disease and coronary sclerosis;Oral mucosa can also be stimulated, the wriggling of stomach is caused, promotes saliva point It secretes, whets the appetite, promote digestion.Pungent product because it has the function of sterilization, anti-corrosion, seasoning, nutrition, cold extermination etc., be mankind's diseases prevention, It cures the disease, improves gene, human evolution is promoted to play positive effect.Therefore, some capsicums are added in your daily menu, it is right The health of body is very beneficial.Capsicum is also a kind of food very excitatory, is the favorite of many people, and not only its is peppery Taste can stimulate our appetite, have prodigious effect for the cold extermination of warm stomach, have good effect for treatment indigestion.
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 spicies to tear vegetable dried pork and preparation method thereof, this Both invention is with dried pork and vegetable juice and to be equipped with seasoning appropriate, reconcile, it makes the most of the advantage, reaches full of nutrition and taste Unique purpose, and optimization processing is carried out in technique, bulk sheet is made in pork, can directly be torn when edible, entertaining sense ten Foot.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme that:A kind of spicy tearing vegetables pork It is dry, it calculates in parts by weight, it is by major ingredient:90~110 parts of pig lean meat, auxiliary material 1:4~6 parts of chive, 4~6 parts of Conditions of Onion Juice, 0.2~0.6 part of 1~2 part of edible vegetable oil, 1~2 part of chilli powder and five-spice powder, auxiliary material 2:10~14 parts of honey, white granulated sugar 6~ 10 parts, 5~7 parts of glycerine, 2~3 parts of yellow rice wine, 1~2 part of chicken essence seasoning, 1~2.5 part of edible salt, 0.5~1.5 part of monosodium glutamate and food It is prepared for 1~2 part with essence and flavoring agent.
Preferably, aforementioned spicy tears vegetable dried pork, calculates in parts by weight, it is by major ingredient:Pig lean meat 100 Part, auxiliary material 1:0.4 part of 5 parts of chive, 5 parts of Conditions of Onion Juice, 1.5 parts of edible vegetable oil, 1.5 parts of chilli powder and five-spice powder, auxiliary material 2:Bee 12 parts of honey, 8 parts of white granulated sugar, 6 parts of glycerine, 2.5 parts of yellow rice wine, 1.5 parts of chicken essence seasoning, 1.8 parts of edible salt, 0.8 part of monosodium glutamate and food It is prepared for 1.5 parts with essence and flavoring agent.
Meanwhile the present invention also provides the preparation method that a kind of above-mentioned spicy tears 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 spicy vegetable juice:The edible vegetable oil weighed up is put into pot according to auxiliary material 1 heat to eight points it is ripe, The spice accomplished fluently and chilli powder are put into pot and stir-fried, then chive and Conditions of Onion Juice are poured into pot and carry out tanning 10 minutes, is waited for Taste is poured out spare after fully merging.
(6) jerky frying:The spicy vegetable juice endured and other auxiliary materials are poured into pork slices together, added after stirring evenly Enter in steam roller frying pan, while clear water is added, open steam, keep frying pan uniform rotation, until by the moisture in pork slices Fried dry, 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 chive and Conditions of Onion Juice, and It is fully seasoned using chilli powder and five-spice powder, makes the fresh perfume (or spice) of its taste, and be mixed with spicy, finally fully combined with pork again It absorbs, has achieved the purpose that vegetables and pork perfect adaptation.The present invention uses complex flavor and advanced production and processing technology, When making jerky after the vegetable juice frying of infusion, so that product taste and nutritional factors is all reached very high level, produce Product is not only crispy and delicious, and hygienic quality level has also been greatly improved, and can reach the correlation of food hygienic standard comprehensively It is required that being suitble to industrialized production
Therefore, the present invention fully combines chive and onion again reasonably combined together with pork, using advanced production work Skill makes the two mutually melt and mutually mends, form " gold partner " full of nutrition, and in taste in seasoning and process repeatedly Interesting full dried pork that is upper while embodying vegetable flavor and flavor of hot.The natural alcohol of the existing pork of product of the present invention Perfume (or spice), and have the fragrance of vegetables, marvellous delicious and abundant chewiness is generated when edible, full of nutrition, long shelf-life is easy to take The advantages that band, strong interest.
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 chive, 5 parts of Conditions of Onion Juice, food With 0.4 part of 1.5 parts of vegetable oil, 1.5 parts of chilli powder and five-spice powder, auxiliary material 2:12 parts of honey, 8 parts of white granulated sugar, 6 parts of glycerine, yellow rice wine 1.5 parts of 2.5 parts, 1.5 parts of chicken essence seasoning, 1.8 parts of edible salt, 0.8 part of monosodium glutamate and food flavor fragrance are prepared.
Spicy tears 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 spicy vegetable juice:The edible vegetable oil weighed up is put into pot according to auxiliary material 1 heat to eight points it is ripe, The spice accomplished fluently and chilli powder are put into pot and stir-fried, then chive and Conditions of Onion Juice are poured into pot and carry out tanning 10 minutes, is waited for Taste is poured out spare after fully merging;
(6) jerky frying:The spicy vegetable juice endured and auxiliary material 2 are poured into pork slices together, are stirring evenly and then adding into In steam roller frying pan, while 25kg clear water is added;Steam is opened, frying pan uniform rotation is kept, until by moisture fried dry, sliced meat , could be off the pot after surface nappy hair and the bottom of a pan have a small amount of oil immersion to go out, the pork slices inventory of every pot of frying is no more than 100kg Raw material feed intake number;
(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 spicy tearing vegetable dried pork of frying is put into cooling 24 hours in clean environment, Until product is 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 chive, 4 parts of Conditions of Onion Juice, food With 0.2 part of 1 part of vegetable oil, 1 part of chilli powder and five-spice powder, auxiliary material 2:10 parts of honey, 6 parts of white granulated sugar, 5 parts of glycerine, 2 parts of yellow rice wine, 1 part of 1 part of chicken essence seasoning, 1 part of edible salt, 0.5 part of monosodium glutamate and food flavor fragrance are prepared.
Spicy tears 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 spicy vegetable juice:The edible vegetable oil weighed up is put into pot according to auxiliary material 1 heat to eight points it is ripe, The spice accomplished fluently and chilli powder are put into pot and stir-fried, then chive and Conditions of Onion Juice are poured into pot and carry out tanning 10 minutes, is waited for Taste is poured out spare after fully merging.
(6) jerky frying:The spicy vegetable juice endured and other auxiliary materials are poured into pork slices together, added after stirring evenly Enter in steam roller frying pan, while clear water is added, open steam, keep frying pan uniform rotation, until by the moisture in pork slices Fried dry, 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 chive, Conditions of Onion Juice 0.6 part of 6 parts, 2 parts of edible vegetable oil, 2 parts of chilli powder and five-spice powder, auxiliary material 2:14 parts of honey, 10 parts of white granulated sugar, 7 parts of glycerine, Huang 2 parts of 3 parts of wine, 2 parts of chicken essence seasoning, 2.5 parts of edible salt, 1.5 parts of monosodium glutamate and food flavor fragrance are prepared.
Spicy tears 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 spicy vegetable juice:The edible vegetable oil weighed up is put into pot according to auxiliary material 1 heat to eight points it is ripe, The spice accomplished fluently and chilli powder are put into pot and stir-fried, then chive and Conditions of Onion Juice are poured into pot and carry out tanning 10 minutes, is waited for Taste is poured out spare after fully merging.
(6) jerky frying:The spicy vegetable juice endured and other auxiliary materials are poured into pork slices together, added after stirring evenly Enter in steam roller frying pan, while clear water is added, open steam, keep frying pan uniform rotation, until by the moisture in pork slices Fried dry, 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 24~48 hours in clean environment, until jerky is complete It is 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.

Claims (5)

1. a kind of spicy tears vegetable dried pork, it is characterised in that:It calculates in parts by weight, it is by major ingredient:Pig lean meat 90~110 parts, auxiliary material 1:4~6 parts of chive, 4~6 parts of Conditions of Onion Juice, 1~2 part of edible vegetable oil, 1~2 part of chilli powder and five-spice powder 0.2~0.6 part, auxiliary material 2:10~14 parts of honey, 6~10 parts of white granulated sugar, 5~7 parts of glycerine, 2~3 parts of yellow rice wine, chicken essence seasoning 1 1~2 part of~2 parts, 1~2.5 part of edible salt, 0.5~1.5 part of monosodium glutamate and food flavor fragrance are prepared.
2. spicy according to claim 1 tears vegetable dried pork, 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 chive, 5 parts of Conditions of Onion Juice, 1.5 parts of edible vegetable oil, 1.5 parts of chilli powder and five 0.4 part of face powder, auxiliary material 2:12 parts of honey, 8 parts of white granulated sugar, 6 parts of glycerine, 2.5 parts of yellow rice wine, 1.5 parts of chicken essence seasoning, edible salt 1.5 parts of 1.8 parts, 0.8 part of monosodium glutamate and food flavor fragrance are prepared.
3. a kind of preparation method of spicy as claimed in claim 1 or 2 tearing vegetable dried pork, it is characterised in that including with Lower step:
(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 spicy 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 and chilli powder, which is put into pot, to stir-fry, then chive and Conditions of Onion Juice are poured into pot and carry out tanning 10 minutes, waits for taste It is fully poured out after fusion spare;
(6) jerky frying:The spicy 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, 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 spicy tearing vegetable dried pork according to claim 3, it is characterised in that:In step (1), The lean meat is pig back leg lean meat.
5. the preparation method of spicy tearing vegetable dried pork according to claim 3, it is characterised in that:In step (1), 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 standardized along muscle fibre direction Knife will make pork be fully utilized in the slitting process, and require to ensure that institute's meat cutting piece is beautiful, consistent.
CN201810408068.1A 2018-05-02 2018-05-02 A kind of spicy tearing vegetable dried pork and preparation method thereof Pending CN108719816A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN102389118A (en) * 2011-11-30 2012-03-28 四川理工学院 Method for preparing pork jerky
CN102987413A (en) * 2012-10-11 2013-03-27 景洪市晨晓商贸有限公司 Production process of wild boar dried meat
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
CN104366519A (en) * 2014-10-11 2015-02-25 合肥寿保农副产品有限公司 Spicy cured pork jerky and processing method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN102389118A (en) * 2011-11-30 2012-03-28 四川理工学院 Method for preparing pork jerky
CN102987413A (en) * 2012-10-11 2013-03-27 景洪市晨晓商贸有限公司 Production process of wild boar dried meat
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
CN104366519A (en) * 2014-10-11 2015-02-25 合肥寿保农副产品有限公司 Spicy cured pork jerky and processing method thereof

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