CN110916107A - Selenium-rich dried pork slice and preparation method thereof - Google Patents
Selenium-rich dried pork slice and preparation method thereof Download PDFInfo
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- CN110916107A CN110916107A CN201911210169.9A CN201911210169A CN110916107A CN 110916107 A CN110916107 A CN 110916107A CN 201911210169 A CN201911210169 A CN 201911210169A CN 110916107 A CN110916107 A CN 110916107A
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Images
Classifications
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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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
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- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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- A—HUMAN NECESSITIES
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- 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
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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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
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- A—HUMAN NECESSITIES
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses selenium-rich dried pork slices and a preparation method thereof, and relates to the technical field of meat product processing. The selenium-rich dried pork slice comprises raw materials of pork, selenium-rich vegetable powder and compound salt, wherein the selenium content of the selenium-rich dried pork slice is 20-100 mu g/100 g; the compound salt comprises sodium chloride and potassium chloride, and the mass percent of the potassium chloride in the compound salt is 35-30%. In the technical scheme of the invention, the selenium-rich vegetable powder with high selenium content and easily controlled selenium content is used as an auxiliary material and is used together with pork as a raw material to prepare the selenium-rich dried pork slice, so that the selenium content of the product is ensured to be stable; potassium chloride with salty taste similar to that of salt is adopted to replace part of sodium chloride, so that the use amount of sodium salt in the selenium-rich dried pork slices is effectively reduced, and the selenium-rich dried pork slices are healthier to eat.
Description
Technical Field
The invention relates to the technical field of meat product processing, in particular to selenium-rich dried pork slices and a preparation method thereof.
Background
The dried meat slices originate from regions such as Minnan and Chaoshan, are leisure meat products with red flavor, contain rich nutrients such as protein, mineral substances, fat-soluble vitamins and the like, have high nutritional value, are bright in color, delicious in taste, sweet in salt and aromatic, have baking flavor and natural spice flavor, have endless aftertastes after being eaten, can be eaten after being unpackaged and are convenient to carry, and therefore, the dried meat slices gradually become one of the products which are deeply loved by consumers in the current market.
Selenium is an important component of glutathione peroxidase (GPx) in an organism and can specifically catalyze and reduce the oxidation-reduction reaction of glutathione and peroxide in the organism. China is a selenium-deficient country, and 2/3 has different selenium deficiency conditions in the population. Since the human body cannot synthesize selenium by itself, it can only be supplemented by dietary intake. The best mode for supplementing selenium is to eat natural selenium-rich food, the current selenium-rich products in China mainly comprise selenium-rich tea, selenium-rich rice, selenium-rich eggs and selenium-rich beverages, and the processing of selenium-rich meat products is rare.
Disclosure of Invention
The invention mainly aims to provide a selenium-rich dried pork slice and a preparation method thereof, and aims to provide the selenium-rich dried pork slice, wherein the selenium content of the selenium-rich dried pork slice can be stably controlled.
In order to achieve the purpose, the invention provides a selenium-rich dried pork slice, the raw materials of the selenium-rich dried pork slice comprise pork, selenium-rich vegetable powder and compound salt, and the selenium content of the selenium-rich dried pork slice is 20-100 mug/100 g;
the compound salt comprises sodium chloride and potassium chloride, and the mass percent of the potassium chloride in the compound salt is 35-30%.
Optionally, the selenium-rich vegetable powder is selenium-rich ceruleus solander, and the selenium content of the selenium-rich ceruleus solander is 1000-2000 mg/1000 g.
Optionally, the selenium-rich dried pork slice comprises the following raw materials in parts by weight: 100 parts of pork, 2-3 parts of the complex salt, 0.01-0.07 part of selenium-rich cerulenin, 2-4 parts of soybean protein isolate, 0.2-0.3 part of complex phosphate, 2-4 parts of starch, 0.2-0.3 part of carrageenan and 0.02-0.03 part of D-sodium erythorbate.
Optionally, the selenium-rich dried pork slice further comprises seasonings in parts by weight as follows based on 100 parts of the pork: 4-6 parts of white granulated sugar, 2-3 parts of soy sauce, 0.4-0.6 part of cooking wine, 0.2-0.3 part of black pepper, 0.2-0.3 part of white pepper, 0.2-0.3 part of ginger powder and 0.2-0.3 part of thirteen spices.
In addition, the invention also provides a preparation method of the selenium-rich dried pork slice, which comprises the following steps:
mixing sodium chloride and potassium chloride to prepare compound salt for later use;
mixing and chopping pork and the compound salt to form meat paste;
adding selenium-rich vegetable powder, isolated soy protein, composite phosphate, starch, carrageenan and D-sodium erythorbate into the minced meat, uniformly mixing, adding white granulated sugar, soy sauce, cooking wine, black pepper, white pepper, ginger powder and thirteen spices, uniformly mixing, and pickling;
pressing the pickled mixed meat paste into meat slices, and baking to obtain the selenium-rich dried pork slices.
Optionally, the step of mixing and chopping pork and the compound salt to form meat emulsion is carried out at 0-10 ℃.
Optionally, adding selenium-rich vegetable powder, isolated soy protein, composite phosphate, starch, carrageenan and D-sodium erythorbate into the minced meat, uniformly mixing, adding white granulated sugar, soy sauce, cooking wine, black pepper, white pepper, ginger powder and thirteen spices, uniformly mixing, and pickling for 16-18 hours.
Optionally, the step of baking the selenium-rich dried pork slices after pressing the cured mixed meat paste into meat slices comprises:
pressing the pickled mixed meat paste into meat slices;
drying the sliced meat at the temperature of 70-75 ℃;
and cooling the dried meat slices, and baking to form the selenium-rich dried pork slices at the baking temperature of 220-240 ℃.
Optionally, in the step of drying the sliced meat at the temperature of 70-75 ℃, the baking time is 5-6 h.
Optionally, after the dried meat slices are cooled, baking the dried meat slices to form selenium-rich dried pork slices, wherein the baking temperature is 220-240 ℃, and the baking time is 4-6 min.
According to the technical scheme, the selenium-rich vegetable powder with high selenium content and easily controlled selenium content is used as an auxiliary material and is used as a raw material together with pork to prepare the selenium-rich dried pork slice, compared with the conventional selenium-rich pork raw material, the selenium content is more conveniently controlled, and the selenium content stability of the product is further ensured; potassium chloride with salty taste similar to that of salt is adopted to replace part of sodium chloride, so that the use amount of sodium salt in the selenium-rich dried pork slices is effectively reduced, the selenium-rich dried pork slices are healthier to eat, meanwhile, the potassium content in the selenium-rich dried pork slices is increased, and the nutritional value of the selenium-rich dried pork slices is increased.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to these drawings without creative efforts.
Fig. 1 is a schematic flow diagram of an embodiment of a preparation method of selenium-rich dried pork slices provided by the invention.
The implementation, functional features and advantages of the objects of the present invention will be further described with reference to the accompanying drawings.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Since the human body cannot synthesize selenium by itself, it can only be supplemented by dietary intake. The best mode for supplementing selenium is to eat natural selenium-rich food, the current selenium-rich products in China mainly comprise selenium-rich tea, selenium-rich rice, selenium-rich eggs and selenium-rich beverages, and the processing of selenium-rich meat products is rare.
In view of the above, the invention provides the selenium-rich dried pork slice, and the selenium content of the selenium-rich dried pork slice can be stably controlled.
The invention provides an embodiment of a selenium-rich dried pork slice, which comprises the following raw materials of pork, selenium-rich vegetable powder and compound salt, wherein the selenium content of the selenium-rich dried pork slice is 20-100 mu g/100 g; the compound salt comprises sodium chloride and potassium chloride, and the mass percent of the potassium chloride in the compound salt is 35-30%.
According to the technical scheme, the selenium-rich vegetable powder with high selenium content and easily controlled selenium content is used as an auxiliary material and is used as a raw material together with pork to prepare the selenium-rich dried pork slice, compared with the conventional selenium-rich pork raw material, the selenium content is more conveniently controlled, and the selenium content stability of the product is further ensured; potassium chloride with salty taste similar to that of salt is adopted to replace part of sodium chloride, so that the use amount of sodium salt in the selenium-rich dried pork slices is effectively reduced, the selenium-rich dried pork slices are healthier to eat, meanwhile, the potassium content in the selenium-rich dried pork slices is increased, and the nutritional value of the selenium-rich dried pork slices is increased.
Selenium is an important component of glutathione peroxidase in an organism, can specifically catalyze and reduce the oxidation-reduction reaction of glutathione and peroxide in the organism, and belongs to essential nutrient elements of a human body. The human body cannot synthesize selenium by itself, and can only take in and supplement selenium actively, and the selenium is usually supplemented by eating selenium-containing animals and plants. The selenium-rich animal is fed with the selenium-rich feed or the selenium-rich plants to improve the selenium content in the meat, and the selenium-containing plants gather the selenium content by absorbing selenium elements in soil, so that the selenium content of the selenium-rich plants is higher and easier to control compared with the selenium-rich meat, and the planting cost of the selenium-rich plants is lower. The selenium-rich vegetable powder is selected instead of the selenium-rich pork as the raw material, so that the requirements on the quality and the type of the pork are reduced, and the cost of the raw material is also reduced.
The invention does not limit the variety of the selenium-rich vegetable powder, and can be vegetables rich in selenium element of any variety such as broccoli, cabbage, radish, cucumber and the like. Selenium-rich broccoli powder is preferably selected in the embodiment, and the selenium content of the selenium-rich broccoli powder is 1000-2000 mg/1000 g. According to the requirement of the selenium content of the final product, the amount of the selenium-rich vegetables added is calculated, so that the product can be accurately controlled
The potassium chloride has the salty taste characteristic similar to that of the salt, and meanwhile, the potassium is one of the essential elements of the human body, can adjust the proper osmotic pressure in cells and the acid-base balance of body fluid, participates in the metabolism of sugar and protein in the cells, and the substitution of the potassium chloride for partial sodium chloride can also provide salty taste for the selenium-enriched dried pork slices, can help the human body to supplement the potassium, effectively reduces the sodium salt content in the selenium-enriched dried pork slices, and is healthier to eat. However, the amount of potassium to be incorporated is not limited to be too large, and therefore, in the present embodiment, the mass percentage of potassium chloride in the complex salt is 35% to 30%, preferably 30%. Further, sodium chloride and potassium chloride are both food grade.
In addition, the raw materials of the selenium-rich dried pork slice provided in this embodiment further include isolated soy protein, complex phosphate, starch, carrageenan, D-sodium erythorbate, and the like, and in order to obtain a better taste and flavor, in this embodiment, the raw materials of the selenium-rich dried pork slice include: every 100 parts of pork is added with 2-3 parts of complex salt, 0.01-0.07 part of selenium-rich cerulenin, 2-4 parts of soybean protein isolate, 0.2-0.3 part of complex phosphate, 2-4 parts of starch, 0.2-0.3 part of carrageenan and 0.02-0.03 part of D-sodium erythorbate.
Further, the selenium-rich dried pork slice also comprises the following seasonings in parts by weight: every 100 parts of pork is added with 4-6 parts of white granulated sugar, 2-3 parts of soy sauce, 0.4-0.6 part of cooking wine, 0.2-0.3 part of black pepper, 0.2-0.3 part of white pepper, 0.2-0.3 part of ginger powder and 0.2-0.3 part of thirteen spices, so that the flavor of the product can be enriched.
In addition, the invention also provides a preparation method of the selenium-rich dried pork slice, the preparation method is simple to operate and short in production period, and the prepared selenium-rich dried pork slice is good in taste, unique in flavor and stable in quality. Fig. 1 is an embodiment of a preparation method of selenium-rich dried pork slices provided by the invention.
Referring to fig. 1, the preparation method of the selenium-rich dried pork slice comprises the following steps:
and step S10, mixing the sodium chloride and the potassium chloride to prepare compound salt for later use.
In this embodiment, the compound salt includes sodium chloride and potassium chloride, and can be prepared by itself during implementation. In the compound salt, the mass percent of potassium chloride is 35-30%, and the balance is sodium chloride. In the implementation, according to the mass percent of the potassium chloride, the sodium chloride and the potassium chloride are mixed according to the corresponding weight ratio.
And step S20, mixing and chopping pork and the compound salt to form meat paste.
Step S30, adding selenium-rich vegetable powder, isolated soy protein, composite phosphate, starch, carrageenan and D-sodium erythorbate into the minced meat, uniformly mixing, adding white granulated sugar, soy sauce, cooking wine, black pepper, white pepper, ginger powder and thirteen spices, uniformly mixing, and pickling.
In this embodiment, qualified pork ham or fillet is preferably examined, and the fat and connective tissue visible in the pork is removed, and simultaneously, the pork ham or fillet is divided into pieces according to the natural structure of the muscle for later use. In order to avoid pork from being rotten in the processing process, the mixing, chopping and pickling processes are carried out in a low-temperature environment, and specifically, the step S20 is carried out at 0-10 ℃; step S30 is carried out at 0-4 ℃.
In addition, the pickling time in the embodiment is preferably 16-18 h so as to be convenient for the components to be fully mixed and pickled for flavor.
It should be understood that, for the components used in step S20 and step S30, the parts by weight are respectively: adding 2-3 parts of complex salt, 0.01-0.07 part of selenium-rich cerulenin, 2-4 parts of soybean protein isolate, 0.2-0.3 part of complex phosphate, 2-4 parts of starch, 0.2-0.3 part of carrageenan and 0.02-0.03 part of D-sodium erythorbate into every 100 parts of pork; adding 4-6 parts of white granulated sugar, 2-3 parts of soy sauce, 0.4-0.6 part of cooking wine, 0.2-0.3 part of black pepper, 0.2-0.3 part of white pepper, 0.2-0.3 part of ginger powder and 0.2-0.3 part of thirteen spices.
And step S40, pressing the pickled mixed meat paste into meat slices, and baking to obtain the selenium-rich dried pork slices.
In implementing step S40, the following steps may be performed:
and step S41, pressing the cured mixed meat paste into meat slices.
And S42, drying the sliced meat at the temperature of 70-75 ℃.
Wherein the baking time is 5-6 h.
And step S43, cooling the dried meat slices, and baking to form the selenium-rich dried pork slices at the baking temperature of 220-240 ℃.
Wherein the baking time is 4-6 min.
The technical solutions of the present invention are further described in detail below with reference to specific examples and drawings, it should be understood that the following examples are only illustrative of the present invention and are not intended to limit the present invention.
Table 1 below shows the weight of each raw and auxiliary material used in examples 1 to 5.
Table 1 formula table of raw and auxiliary materials
Example 1
Food-grade sodium chloride and potassium chloride are mixed according to the weight ratio of 7:3 to prepare compound salt for later use.
Selecting qualified pork ham or pork fillet, removing fat and connective tissue, and cutting into pieces according to natural structure of muscle. Putting cleaned and reserved pork into a cutting and mixing machine at 10 ℃, adding compound salt, uniformly mixing, cutting and mixing into meat paste, adding selenium-rich vegetable powder, soybean protein isolate, composite phosphate, starch, carrageenan and D-sodium erythorbate, uniformly mixing, adding white granulated sugar, soy sauce, cooking wine, black pepper, white pepper, ginger powder and thirteen spices, uniformly mixing, and pickling for 16 hours at 0 ℃. Pressing the cured mixed meat paste into meat slices, flattening and smoothing the surface of the meat slices, then sending the meat slices into an oven, drying the meat slices for 5 hours at 70 ℃, and continuously turning over the meat slices during the drying to ensure that the meat slices are uniformly heated. Taking out the dried meat slices, cooling, and baking in an oven at 220 deg.C for 5min to obtain selenium-rich dried pork slice. Cooling and vacuum packaging.
Example 2
Food-grade sodium chloride and potassium chloride are mixed according to the weight ratio of 7:3 to prepare compound salt for later use.
Selecting qualified pork ham or pork fillet, removing fat and connective tissue, and cutting into pieces according to natural structure of muscle. Putting cleaned and reserved pork into a cutting and mixing machine at 10 ℃, adding compound salt, uniformly mixing, cutting and mixing into meat paste, adding selenium-rich vegetable powder, soybean protein isolate, composite phosphate, starch, carrageenan and D-sodium erythorbate, uniformly mixing, adding white granulated sugar, soy sauce, cooking wine, black pepper, white pepper, ginger powder and thirteen spices, uniformly mixing, and pickling for 17 hours at 2 ℃. Pressing the cured mixed meat paste into meat slices, flattening and smoothing the surface of the meat slices, then sending the meat slices into an oven, drying the meat slices for 5.5 hours at 72 ℃, and continuously turning over the meat slices during the drying so as to uniformly heat the meat slices. Taking out the dried meat slices, cooling, and baking in an oven at 230 deg.C for 5.5min to obtain selenium-rich dried pork slice. Cooling and vacuum packaging.
Example 3
Food-grade sodium chloride and potassium chloride are mixed according to the weight ratio of 7:3 to prepare compound salt for later use.
Selecting qualified pork ham or pork fillet, removing fat and connective tissue, and cutting into pieces according to natural structure of muscle. Putting the cleaned and reserved pork into a cutting and mixing machine at 10 ℃, adding compound salt, uniformly mixing, cutting and mixing into meat paste, adding selenium-rich vegetable powder, soybean protein isolate, composite phosphate, starch, carrageenan and D-sodium erythorbate, uniformly mixing, adding white granulated sugar, soy sauce, cooking wine, black pepper, white pepper, ginger powder and thirteen spices, uniformly mixing, and pickling for 18 hours at 4 ℃. Pressing the cured mixed meat paste into meat slices, flattening and smoothing the surface of the meat slices, then sending the meat slices into an oven, drying the meat slices for 6 hours at 75 ℃, and continuously turning over the meat slices during the drying so as to uniformly heat the meat slices. Taking out the dried meat slices, cooling, and baking in an oven at 240 deg.C for 6min to obtain selenium-rich dried pork slice. Cooling and vacuum packaging.
Example 4
Food-grade sodium chloride and potassium chloride are mixed according to the weight ratio of 67:33 to prepare compound salt for later use.
Selecting qualified pork ham or pork fillet, removing fat and connective tissue, and cutting into pieces according to natural structure of muscle. Putting the cleaned and reserved pork into a cutting and mixing machine at the temperature of 0 ℃, adding compound salt, uniformly mixing, cutting and mixing into meat paste, adding selenium-rich vegetable powder, soybean protein isolate, compound phosphate, starch, carrageenan and D-sodium erythorbate, uniformly mixing, adding white granulated sugar, soy sauce, cooking wine, black pepper, white pepper, ginger powder and thirteen spices, uniformly mixing, and pickling for 16.5 hours at the temperature of 4 ℃. Pressing the cured mixed meat paste into meat slices, flattening and smoothing the surface of the meat slices, then sending the meat slices into an oven, drying the meat slices for 5.7 hours at 73 ℃, and continuously turning over the meat slices during the drying so as to uniformly heat the meat slices. Taking out the dried meat slices, cooling, and baking in an oven at 235 deg.C for 4.5min to obtain selenium-rich dried pork slice. Cooling and vacuum packaging.
Example 5
Food-grade sodium chloride and potassium chloride are mixed according to the weight ratio of 65:35 to prepare compound salt for later use.
Selecting qualified pork ham or pork fillet, removing fat and connective tissue, and cutting into pieces according to natural structure of muscle. Putting the cleaned and reserved pork into a cutting and mixing machine at the temperature of 5 ℃, adding compound salt, uniformly mixing, cutting and mixing into meat paste, adding selenium-rich vegetable powder, soybean protein isolate, compound phosphate, starch, carrageenan and D-sodium erythorbate, uniformly mixing, adding white granulated sugar, soy sauce, cooking wine, black pepper, white pepper, ginger powder and thirteen spices, uniformly mixing, and pickling for 17.5 hours at the temperature of 3 ℃. Pressing the cured mixed meat paste into meat slices, flattening and smoothing the surface of the meat slices, then sending the meat slices into an oven, drying the meat slices for 5.9 hours at 74 ℃, and continuously turning over the meat slices during the drying so as to uniformly heat the meat slices. Taking out the dried meat slices, cooling, and baking in an oven at 225 deg.C for 5.6min to obtain selenium-rich dried pork slice. Cooling and vacuum packaging.
And (I) carrying out sensory quality evaluation on the selenium-rich dried pork slices prepared in the embodiments 1-5.
The sensory quality evaluation items include aroma, taste, color, texture, and texture state. And scoring according to the sensory quality scoring standard of the selenium-rich dried pork slices shown in the following table 2:
TABLE 2 sensory quality score criteria
The sensory quality score result is the sum of the above scores of aroma, taste, color, texture and tissue state.
A sensory evaluation panel was composed of 10 persons having abundant food expertise and experience, each evaluation was performed by each sensory evaluation person independently without communication with each other, and the sample was rinsed with clean water before evaluation. The selenium-rich dried pork slices prepared in examples 1 to 5 were subjected to sensory quality scoring according to table 1, and the average values were recorded in table 3 below.
TABLE 3 sensory quality score results
| Scoring | |
| Example 1 | 98 |
| Example 2 | 94 |
| Example 3 | 96 |
| Example 4 | 92 |
| Example 5 | 93 |
As can be seen from table 3, the selenium-rich dried pork slices prepared in examples 1 to 5 have good characteristics in aroma, taste, color, texture and tissue state, which indicates that the selenium-rich dried pork slices prepared by the invention have unique flavor, attractive color, fresh and tender taste and good sensory characteristics.
Determination of selenium content
The selenium-enriched dried pork slices prepared in the examples were taken, and the selenium content was measured by hydride atomic fluorescence spectrometry according to the first method for measuring selenium in food products of national standard for food safety of GB 5009.93-2017 and recorded as shown in table 4.
TABLE 4 selenium content
As can be seen from table 4 above, the selenium-rich dried pork slices prepared in the embodiments all have higher selenium content and are similar to the target selenium content, which indicates that the selenium-rich dried pork slices prepared by the preparation method of the present invention are rich in selenium and have controllable selenium content.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. The selenium-rich dried pork slice is characterized in that the raw materials of the selenium-rich dried pork slice comprise pork, selenium-rich vegetable powder and compound salt, wherein the selenium content of the selenium-rich dried pork slice is 20-100 mug/100 g;
the compound salt comprises sodium chloride and potassium chloride, and the mass percent of the potassium chloride in the compound salt is 35-30%.
2. The selenium-rich dried pork slice of claim 1, wherein the selenium-rich vegetable powder is selenium-rich ceruleus went, and the selenium content of the selenium-rich ceruleus went is 1000-2000 mg/1000 g.
3. The selenium-rich dried pork slice of claim 2, wherein the selenium-rich dried pork slice comprises the following raw materials in parts by weight: 100 parts of pork, 2-3 parts of the complex salt, 0.01-0.07 part of selenium-rich cerulenin, 2-4 parts of soybean protein isolate, 0.2-0.3 part of complex phosphate, 2-4 parts of starch, 0.2-0.3 part of carrageenan and 0.02-0.03 part of D-sodium erythorbate.
4. The selenium-rich dried pork slice of claim 3, wherein the selenium-rich dried pork slice further comprises the following seasonings in parts by weight based on 100 parts of pork: 4-6 parts of white granulated sugar, 2-3 parts of soy sauce, 0.4-0.6 part of cooking wine, 0.2-0.3 part of black pepper, 0.2-0.3 part of white pepper, 0.2-0.3 part of ginger powder and 0.2-0.3 part of thirteen spices.
5. A preparation method of selenium-rich dried pork slices is characterized by comprising the following steps:
mixing sodium chloride and potassium chloride to prepare compound salt for later use;
mixing and chopping pork and the compound salt to form meat paste;
adding selenium-rich vegetable powder, soybean protein isolate, composite phosphate, starch, carrageenan and D-sodium erythorbate into the minced meat, uniformly mixing, adding white granulated sugar, soy sauce, cooking wine, black pepper, white pepper, ginger powder and thirteen spices, uniformly mixing, and pickling;
pressing the pickled mixed meat paste into meat slices, and baking to obtain the selenium-rich dried pork slices.
6. The preparation method of the selenium-rich dried pork slice according to claim 5, wherein the step of mixing and chopping pork and the compound salt to form meat emulsion is performed at 0-10 ℃.
7. The preparation method of the selenium-rich dried pork slice according to claim 5, wherein the pickling time is 16-18 hours in the step of adding the selenium-rich vegetable powder, the isolated soy protein, the composite phosphate, the starch, the carrageenan and the D-sodium erythorbate into the meat paste, uniformly mixing, adding the white granulated sugar, the soy sauce, the cooking wine, the black pepper, the white pepper, the ginger powder and the thirteen spices, uniformly mixing, and pickling.
8. The method for preparing the selenium-rich dried pork slice according to claim 5, wherein the step of baking the cured mixed meat paste after pressing into meat slices to obtain the selenium-rich dried pork slice comprises the following steps:
pressing the pickled mixed meat paste into meat slices;
drying the sliced meat at the temperature of 70-75 ℃;
and cooling the dried meat slices, and baking to form the selenium-rich dried pork slices at the baking temperature of 220-240 ℃.
9. The preparation method of the selenium-rich dried pork slice according to claim 8, wherein the baking time in the step of drying the pork slices at 70-75 ℃ is 5-6 h.
10. The preparation method of the selenium-rich dried pork slice according to claim 8, wherein the dried pork slices are cooled and baked to form the selenium-rich dried pork slice, the baking temperature is 220-240 ℃, and the baking time is 4-6 min.
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| CN112586686A (en) * | 2020-12-23 | 2021-04-02 | 湖北达林达味食品有限公司 | Selenium-rich dried pork slice and processing technology thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102150877A (en) * | 2011-03-21 | 2011-08-17 | 福建省农业科学院农业工程技术研究所 | Method for preparing selenium-rich dried pork slices by utilizing selenium-rich edible fungus powder |
| CN110367436A (en) * | 2019-08-22 | 2019-10-25 | 武汉轻工大学 | A kind of bacon and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102150877A (en) * | 2011-03-21 | 2011-08-17 | 福建省农业科学院农业工程技术研究所 | Method for preparing selenium-rich dried pork slices by utilizing selenium-rich edible fungus powder |
| CN110367436A (en) * | 2019-08-22 | 2019-10-25 | 武汉轻工大学 | A kind of bacon and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112586686A (en) * | 2020-12-23 | 2021-04-02 | 湖北达林达味食品有限公司 | Selenium-rich dried pork slice and processing technology thereof |
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