CN113115911A - Preparation method of spicy garlic-flavored dried pork - Google Patents

Preparation method of spicy garlic-flavored dried pork Download PDF

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Publication number
CN113115911A
CN113115911A CN201911403201.5A CN201911403201A CN113115911A CN 113115911 A CN113115911 A CN 113115911A CN 201911403201 A CN201911403201 A CN 201911403201A CN 113115911 A CN113115911 A CN 113115911A
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garlic
parts
spicy
pork
pepper
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Inventor
季浩
卢魏魏
阚建伟
刘佳
窦长清
孔繁博
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Jiangsu Tiansheng Pharmaceutical Co Ltd
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Jiangsu Tiansheng Pharmaceutical Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a preparation method of spicy garlic-flavored dried pork, which takes pure lean pork as a raw material, cuts the raw material into diced pork with 3 x 3 cm after trimming and finishing, spreads edible salt to pickle for 30min, then spreads corn starch, and stirs the mixture evenly; and putting the prepared diced meat into a pot, frying with oil, then putting the diced meat on a steamer, steaming for 50min, adding monopotassium glycyrrhizinate, uniformly stirring, repeatedly frying and steaming for 8 times, uniformly mixing the obtained product with a mixture of fresh chili powder, mashed garlic and pepper, canning, and storing for a week to obtain the spicy and hot garlic-flavored dried pork. The obtained dried pork has rich taste, spicy and tasty taste, and the method has clear flow, simple process, low cost and high yield, and provides a more efficient way for preparing spicy garlic-flavored dried pork.

Description

Preparation method of spicy garlic-flavored dried pork
Technical Field
The invention relates to a preparation method of spicy garlic-flavored dried pork, belonging to the technical field of food processing.
Background
The pork is rich in nutrition, contains high-quality protein and essential fatty acid, is easy to absorb and utilize by a human body, has high nutritional value, also contains heme iron and cysteine, and can promote the absorption of iron of the human body and improve the symptoms of iron-deficiency anemia. Therefore, pork is an important meat food in China. The dried pork is a traditional meat food in China, has long history, high protein content, low fat content, unique flavor, storage durability and convenient eating, is deeply popular with the masses and becomes a necessary food for people to enjoy leisure and entertainment.
The Chinese patent with the application number of 201410204684.7 discloses a preparation method of dried pork, which comprises the following steps: a. and (3) smearing the flavor: putting pork into spread seasoning, and spreading for 16-20 hours, wherein the spread seasoning comprises salt, aniseed, ginger and scallion, and the pork and the spread seasoning are in the following weight ratio: 800-1200 parts of pork, 25-40 parts of salt, 5-15 parts of anise, 8-35 parts of ginger and 3-20 parts of shallot; b. and (3) cooking: b, putting the pork processed in the step a into water, heating to 90-110 ℃, and boiling for 10-45 minutes, wherein the weight ratio of the pork processed in the step a to the water is 1: 2-5; c. cleaning: washing the pork treated in the step b with water; d. baking: and c, drying the pork treated in the step c for 150 to 180 minutes at 90 to 70 to 55 ℃ to obtain the dried pork.
The traditional dried pork is characterized in that the shelf life is prolonged, the moisture content and the water activity of the dried pork are reduced by baking and dehydration, excessive muscle contraction is caused, the texture of the meat product is hard, the elasticity is insufficient, the meat product is difficult to chew, the mouthfeel is influenced, and the spicy materials are used for research and development of the dried pork with different tastes in Mushengdong and the like.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a novel preparation method of spicy garlic-flavored dried pork.
In order to achieve the above object, the present invention adopts the following technical solution, including the steps of:
s1: cutting fresh red pepper into pieces, placing into a basin, cutting garlic into mashed garlic, adding the mashed fresh red pepper into the mashed garlic, and uniformly stirring to obtain mashed red pepper and garlic;
s2: taking the pepper, putting the pepper into an iron pan, baking the pepper, grinding the pepper into powder, slowly scattering the powder into the red pepper and garlic spread, and uniformly stirring the powder;
s3: taking pure lean pork, repairing and tidying the lean pork, and cutting the lean pork into diced meat with the thickness of 3 x 3 cm;
s4: scattering table salt into the diced meat obtained in the step S3, uniformly stirring, pickling for 30min, adding corn starch into the pickled diced meat, and uniformly stirring;
s5: adding edible oil with the thickness of 2 cm into the pan, heating to the oil temperature of 90 ℃, adding the diced meat obtained in the step S4 into the pan in batches, frying thoroughly, and putting into a basin;
s6: placing the diced meat obtained in the step S4 on a steamer to steam for 50min, adding the monopotassium glycyrrhizinate with the raw materials in the proportion by weight, stirring uniformly,
s7: repeating step S5 and step S6 for 8 times;
s8: and (4) uniformly mixing the product obtained in the step (S7) and the product obtained in the step (S2), canning, and storing at 2-4 ℃ for a week to obtain the spicy garlic-flavor dried pork.
Preferably, in the step S1, the fresh red pepper is 8-15 parts, and the garlic is 10-20 parts.
More preferably, in the step S2, the parts of the zanthoxylum bungeanum is 0.5 to 1 part, and the baking temperature is 80 to 90 ℃.
Still preferably, in the step S4, the edible salt is 3 to 6 parts, and the corn starch is 7 to 12 parts.
Further preferably, in the step S5, the edible oil is added in an amount of 30 to 45 parts.
More preferably, in step S6, the part of the mono-potassium glycyrrhizinate is 0.3 to 0.6, and the mass fraction of the mono-potassium glycyrrhizinate is greater than or equal to 60%.
Still more preferably, in the step S5, the edible oil is peanut oil.
And the spicy garlic-flavored dried pork is prepared from the following raw materials in parts by weight:
8-15 parts of fresh red pepper;
10-20 parts of garlic;
0.5-1 part of pepper;
50-70 parts of pure lean pork;
7-12 parts of corn starch;
0.3-0.6 part of monopotassium glycyrrhizinate;
3-6 parts of edible salt;
30-45 parts of edible oil.
The invention has the advantages that:
(1) the spicy garlic-flavor dried pork produced by the invention has higher water content and water activity, softer texture, good elasticity, easy chewing and better taste, and the spicy garlic-flavor dried pork has less spice and is more tasty and refreshing when being eaten.
(2) The spicy and hot garlic-flavor dried pork produced by the method has unique flavor, rich mouthfeel and spicy taste, and the method has clear flow, simple process, low cost and high yield, and provides a more efficient way for preparing the spicy and hot garlic-flavor dried pork.
(3) In the application of the invention, the edible oil is preferably peanut oil which is rich in unsaturated fatty acid and has more benefits to human bodies, particularly for patients with cardiovascular diseases and hypertension, the edible oil is rich in protein, fat, carbohydrate, vitamin A, thiamine, riboflavin, nicotinic acid, vitamin E, calcium, phosphorus, sodium, magnesium, iron, zinc, selenium, copper, manganese, potassium, cholesterol and the like, and can be combined with pork to enable nutrient substances to be absorbed by human bodies more easily, and the edible oil also has the function of degrading cholesterol.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
Example 1:
s1: taking 8 parts of fresh red pepper, cutting into powder, putting into a basin, taking 15 parts of garlic, cutting into mashed garlic, adding the mashed fresh red pepper into the powder, and uniformly stirring to obtain mashed red pepper and garlic;
s2: taking 0.5 part of pepper, putting the pepper into an iron pan, baking, grinding, slowly scattering the pepper into the red pepper and garlic spread, and uniformly stirring;
s3: taking 50 parts of pure lean pork, repairing and trimming the lean pork, and cutting the lean pork into diced meat with the thickness of 3 cm;
s4: taking 4 parts of edible salt, scattering the edible salt into the diced meat prepared in the step S3, uniformly stirring, pickling for 30min, adding 8 parts of corn starch into the pickled diced meat, and uniformly stirring;
s5: adding 35 parts of edible oil into the pan, heating to the oil temperature of 90 ℃, adding the diced meat obtained in the step S4 into the pan in batches, frying thoroughly, and putting into a basin;
s6: placing the diced meat obtained in the step S4 on a steamer to steam for 50min, adding 0.4 part of monopotassium glycyrrhizinate with the weight parts of the raw materials, stirring uniformly,
s7: repeating step S5 and step S6 for 8 times;
s8: and (4) uniformly mixing the product obtained in the step (S7) and the product obtained in the step (S2), canning, and storing at 2-4 ℃ for a week to obtain the spicy garlic-flavor dried pork.
Example 2:
s1: taking 10 parts of fresh red pepper, cutting into powder, putting into a basin, taking 15 parts of garlic, cutting into mashed garlic, adding the mashed fresh red pepper into the powder, and uniformly stirring to obtain mashed red pepper and garlic;
s2: taking 0.7 part of pepper, putting the pepper into an iron pan, baking, grinding, slowly scattering the pepper into the red pepper and garlic spread, and uniformly stirring;
s3: taking 60 parts of pure lean pork, repairing and trimming the lean pork, and cutting the lean pork into diced meat with the thickness of 3 cm;
s4: scattering 4 parts of edible salt into the diced meat prepared in the step S3, uniformly stirring, pickling for 30min, adding 10 parts of corn starch into the pickled diced meat, and uniformly stirring;
s5: adding 30 parts of edible oil into the pan, heating to the oil temperature of 90 ℃, adding the diced meat obtained in the step S4 into the pan in batches, frying completely, and putting into a basin;
s6: placing the diced meat obtained in the step S4 on a steamer to steam for 50min, adding 0.3 part of monopotassium glycyrrhizinate with the weight parts of the raw materials, stirring uniformly,
s7: repeating step S5 and step S6 for 8 times;
s8: and (4) uniformly mixing the product obtained in the step (S7) and the product obtained in the step (S2), canning, and storing at 2-4 ℃ for a week to obtain the spicy garlic-flavor dried pork.
Example 3:
s1: taking 15 parts of fresh red pepper, cutting into powder, putting into a basin, taking 20 parts of garlic, cutting into mashed garlic, adding the mashed fresh red pepper into the powder, and uniformly stirring to obtain mashed red pepper and garlic;
s2: taking 0.6 part of pepper, putting the pepper into an iron pan, baking, grinding, slowly scattering the pepper into the red pepper and garlic spread, and uniformly stirring;
s3: taking 70 parts of pure lean pork, repairing and finishing the lean pork, and cutting the lean pork into diced meat with the thickness of 3 cm;
s4: 5 parts of edible salt is scattered into the diced meat prepared in the step S3, the mixture is stirred uniformly and pickled for 30min, and then 12 parts of corn starch is added into the pickled diced meat, and the mixture is stirred uniformly;
s5: adding 45 parts of edible oil into the pan, heating to the oil temperature of 90 ℃, adding the diced meat obtained in the step S4 into the pan in batches, frying completely, and putting into a basin;
s6: placing the diced meat obtained in the step S4 on a steamer to steam for 50min, adding 0.5 part of monopotassium glycyrrhizinate with the weight parts of the raw materials, stirring uniformly,
s7: repeating step S5 and step S6 for 8 times;
s8: and (4) uniformly mixing the product obtained in the step (S7) and the product obtained in the step (S2), canning, and storing at 2-4 ℃ for a week to obtain the spicy garlic-flavor dried pork.
Testing the characteristics of the spicy garlic-flavored dried pork:
the characteristic determination method comprises the following steps: the product is evaluated by adopting blind test evaluation of 10 people groups, and the taste, meat quality and mouthfeel of the product are evaluated, and specific evaluation results are shown in table 1.
Figure DEST_PATH_IMAGE001
In conclusion, trimming and finishing pure lean pork, cutting into diced meat with the length of 3 x 3 cm, scattering edible salt for pickling for 30min, then scattering corn starch, and uniformly stirring; and putting the prepared diced meat into a pot, frying with oil, then putting the diced meat on a steamer, steaming for 50min, adding monopotassium glycyrrhizinate, uniformly stirring, repeatedly frying and steaming for 8 times, uniformly mixing the obtained product with a mixture of fresh chili powder, mashed garlic and pepper, canning, and storing for a week to obtain the spicy and hot garlic-flavored dried pork. The obtained dried pork has rich taste, spicy and tasty taste, and the method has clear flow, simple process, low cost and high yield, and provides a more efficient way for preparing spicy garlic-flavored dried pork.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It should be understood by those skilled in the art that the above embodiments do not limit the present invention in any way, and all technical solutions obtained by using equivalent alternatives or equivalent variations fall within the scope of the present invention.

Claims (9)

1. A preparation method of spicy garlic-flavored dried pork is characterized by comprising the following steps:
s1: cutting fresh red pepper into pieces, placing into a basin, cutting garlic into mashed garlic, adding the mashed fresh red pepper into the mashed garlic, and uniformly stirring to obtain mashed red pepper and garlic;
s2: taking the pepper, putting the pepper into an iron pan, baking the pepper, grinding the pepper into powder, slowly scattering the powder into the red pepper and garlic spread, and uniformly stirring the powder;
s3: taking pure lean pork, repairing and tidying the lean pork, and cutting the lean pork into diced meat with the thickness of 3 x 3 cm;
s4: scattering table salt into the diced meat obtained in the step S3, uniformly stirring, pickling for 30min, adding corn starch into the pickled diced meat, and uniformly stirring;
s5: adding edible oil with the thickness of 2 cm into the pan, heating to the oil temperature of 90 ℃, adding the diced meat obtained in the step S4 into the pan in batches, frying thoroughly, and putting into a basin;
s6: placing the diced meat obtained in the step S4 on a steamer to steam for 50min, adding the monopotassium glycyrrhizinate with the raw materials in the proportion by weight, and stirring uniformly;
s7: repeating step S5 and step S6 for 8 times;
s8: and (4) uniformly mixing the product obtained in the step (S7) and the product obtained in the step (S2), canning, and storing at 2-4 ℃ for a week to obtain the spicy garlic-flavor dried pork.
2. The preparation method of the spicy and hot garlic-flavored dried pork according to claim 1, wherein in the step S1, the fresh red pepper is 8-15 parts, and the garlic is 10-20 parts.
3. The preparation method of the spicy and hot garlic-flavored dried pork according to claim 1, wherein in the step S2, the parts of the pepper are 0.5 to 1 part, and the baking temperature is 80 to 90 ℃.
4. The preparation method of the spicy and hot garlic-flavored dried pork according to claim 1, wherein in the step S4, the edible salt is 3-6 parts, and the corn starch is 7-12 parts.
5. The preparation method of the spicy and hot garlic-flavored dried pork according to claim 1, wherein in the step S5, the edible oil is 30-45 parts.
6. The preparation method of the spicy and hot garlic-flavored dried pork according to claim 1, wherein in the step S6, the part of the monopotassium glycyrrhizinate is 0.3-0.6, and the mass fraction of the monopotassium glycyrrhizinate is not less than 60%.
7. The method for preparing the spicy and hot dried garlic pork according to claim 1, wherein in the step S5, the edible oil is peanut oil.
8. The preparation method of the spicy and hot garlic-flavored dried pork according to claim 1, wherein the raw materials comprise the following components in parts by weight:
8-15 parts of fresh red pepper;
10-20 parts of garlic;
0.5-1 part of pepper;
50-70 parts of pure lean pork;
7-12 parts of corn starch;
0.3-0.6 part of monopotassium glycyrrhizinate;
3-6 parts of edible salt;
30-45 parts of edible oil.
9. The preparation method of the spicy and hot garlic-flavored dried pork according to claim 8, wherein the raw materials comprise the following components in parts by weight:
10 parts of fresh red pepper;
15 parts of garlic;
0.8 part of pepper;
60 parts of pure lean pork;
8 parts of corn starch;
0.4 part of monopotassium glycyrrhizinate;
4 parts of edible salt;
40 parts of edible oil.
CN201911403201.5A 2019-12-31 2019-12-31 Preparation method of spicy garlic-flavored dried pork Pending CN113115911A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106387681A (en) * 2016-08-29 2017-02-15 黎志春 Manufacture method of dried pork

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106387681A (en) * 2016-08-29 2017-02-15 黎志春 Manufacture method of dried pork

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
百度知道: "蒜香麻辣肉的正宗做法大全？", 《HTTPS://WWW.BAIDU.COM/LINK?URL=QYIWSZAZWMY3BR--ULUPZLOLAKDIWWERWSZEUKJFFKAD-8YPMHFF2N5KJX_21RWZBC8LV5UQYO8GFPR9UVABN2_L7XI6MS-YP9RWO-H0JX7&WD=&EQID=983595D2000965740000000263B3F2A7》 *

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