CN114431415A - Nutritional health type meat product and preparation method thereof - Google Patents
Nutritional health type meat product and preparation method thereof Download PDFInfo
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- CN114431415A CN114431415A CN202111659300.7A CN202111659300A CN114431415A CN 114431415 A CN114431415 A CN 114431415A CN 202111659300 A CN202111659300 A CN 202111659300A CN 114431415 A CN114431415 A CN 114431415A
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 44
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 230000036541 health Effects 0.000 title abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 49
- 238000001035 drying Methods 0.000 claims abstract description 27
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 19
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 16
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 238000005554 pickling Methods 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000251468 Actinopterygii Species 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 12
- 235000015067 sauces Nutrition 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 10
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 10
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 10
- 235000011477 liquorice Nutrition 0.000 claims abstract description 10
- 229910001220 stainless steel Inorganic materials 0.000 claims description 33
- 239000010935 stainless steel Substances 0.000 claims description 33
- 235000015277 pork Nutrition 0.000 claims description 32
- 239000000463 material Substances 0.000 claims description 16
- 238000003892 spreading Methods 0.000 claims description 14
- 230000007480 spreading Effects 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 10
- 235000015177 dried meat Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 7
- 238000011068 loading method Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019542 Cured Meats Nutrition 0.000 claims description 2
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000008935 nutritious Nutrition 0.000 claims 4
- 239000000049 pigment Substances 0.000 abstract description 4
- 239000000835 fiber Substances 0.000 abstract description 3
- 230000009965 odorless effect Effects 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 description 12
- 238000005096 rolling process Methods 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 8
- 239000003755 preservative agent Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000001054 red pigment Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical group [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a nutritional healthy meat product and a preparation method thereof, wherein the preparation method comprises the following steps: through the steps of slicing, mixing, pickling, drying and baking, the seasoning used for mixing comprises white sugar, trehalose, fish sauce, brewed soy sauce, vegetable oil, liquorice and sweet pepper powder, wherein the sweet pepper powder is bright red and odorless, the seasoning of meat products cannot be influenced while the meat slices are colored, and pigments are not required to be added in the preparation process, so that the meat products are healthier. The nutritional health meat product has bright red color, mellow meat taste, strong meat fiber feeling, and long shelf life.
Description
Technical Field
The invention relates to the technical field of processing semi-finished meat, in particular to a nutritional and healthy meat product and a preparation method thereof.
Background
With the improvement of nutrition and health consciousness of consumers, the requirements on labels and components of meat products are more and more strict, at present, most of dried pork slices are prepared into dried pork slice products with bright colors by adding additives such as pigments, preservative, antistaling agents and the like, and the labels and the components of the products are complex, so that the resistance of people pursuing health to the products is easily caused.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide a preparation method of a nutritional and healthy meat product, which utilizes sweet pepper powder to color meat slices without adding pigments, preservatives and preservatives; the second purpose of the invention is to provide a nutritional healthy meat product which is bright red in color and luster, mellow in meat flavor, extremely strong in meat fiber feeling and long in shelf life.
One of the purposes of the invention is realized by adopting the following technical scheme:
a preparation method of a nutritional and healthy meat product comprises the following steps:
1) taking pork and cutting into pork slices;
2) mixing the flavoring with the pork slices, and stirring to obtain meat material; wherein the flavoring agent comprises white sugar, trehalose, fish sauce, brewed soy sauce, vegetable oil, Glycyrrhrizae radix and Capsici fructus powder;
3) taking out the meat material for pickling;
4) drying the cured meat material;
5) and demolding the dried meat slices, and then baking to obtain the nutritional and healthy meat product.
Furthermore, the pork slices have the dimensions of 4-6 cm in length, 3-5 cm in width and 0.3-0.5 cm in thickness.
Further, in the step 2), the seasoning comprises the following raw materials in parts by weight: 10-15 parts of white sugar, 10-15 parts of trehalose, 1-5 parts of fish sauce, 1-5 parts of brewed soy sauce, 1-5 parts of vegetable oil, 0.1-1 part of liquorice and 0.1-0.5 part of sweet pepper powder.
Further, in the step 2), the seasoning comprises the following raw materials in parts by weight: 12 parts of white sugar, 10 parts of trehalose, 4 parts of fish sauce, 2 parts of brewed soy sauce, 1 part of vegetable oil, 0.6 part of liquorice and 0.3 part of sweet pepper powder.
And further, in the step 2), after the seasoning and the pork slices are uniformly mixed, pouring the mixture into a vacuum rolling and kneading machine, and rolling and kneading for 20-40 min in vacuum.
Further, in the step 3), the pickling temperature is 0-4 ℃, and the time is 12-16 h. As the meat product of the invention is not added with preservative, the meat product can be prevented from going bad in the process of pickling at low temperature.
Further, in the step 4), the drying step is as follows: flatly spreading the pickled meat on a stainless steel sieve plate, then loading the meat into a stainless steel frame, pushing the stainless steel frame into a drying room, setting the temperature of the drying room to be 550-650 ℃, and continuously drying for 3-5 hours.
Further, in the step 5), demolding the dried meat slices, spreading the meat slices on a stainless steel sieve, and baking the meat slices by using an infrared oven, wherein the temperature of the oven is set to be 2500-3300 ℃, and the baking time is 120-180 s.
Still further, the aperture of stainless steel sieve is 4 ~ 8 mm.
The second purpose of the invention is realized by adopting the following technical scheme:
a nutritional health type meat product is prepared by the preparation method of the nutritional health type meat product.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the preparation method of the nutritional and healthy meat product, the steps of slicing, mixing, pickling, drying and baking are carried out, sweet pepper powder is added into the seasoning used for mixing, the sweet pepper powder is bright red and odorless, the seasoning of the meat product cannot be influenced while the meat slices are colored, and pigments are not required to be added in the preparation process, so that the meat product is healthier.
(2) According to the preparation method of the nutritional and healthy meat product, the stainless steel sieve with a large aperture (4-8 mm) is selected for spreading, drying and baking, so that water in the meat slices can flow out from the aperture, the meat slices are dried and dehydrated quickly, the breeding and pollution of microorganisms and bacteria are reduced, the original microorganism indexes of the meat slices are reduced, and the shelf life of the product can be prolonged without adding preservatives.
(3) The nutritional healthy meat product has the advantages of bright red color, mellow meat flavor, strong meat fiber feeling and long shelf life.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
Example 1
A preparation method of a nutritional and healthy meat product comprises the following steps:
1) taking pork and cutting into pork slices; wherein the pork slices have the dimensions of 4-6 cm in length, 3-5 cm in width and 0.3-0.5 cm in thickness;
2) mixing the seasoning with 100 parts of pork slices, stirring, uniformly mixing, pouring into a vacuum rolling and kneading machine, and rolling and kneading for 20min under vacuum to obtain meat material; the seasoning comprises the following raw materials in parts by weight: 12 parts of white sugar, 10 parts of trehalose, 4 parts of fish sauce, 2 parts of brewed soy sauce, 1 part of vegetable oil, 0.6 part of liquorice and 0.3 part of sweet pepper powder;
3) taking out the meat material, and pickling at 0 deg.C for 12 h;
4) flatly spreading the pickled meat on a stainless steel sieve plate with the aperture of 5mm, then loading the meat into a stainless steel frame, pushing the stainless steel frame into a drying room with the temperature of 600 ℃, and continuously drying for 4 hours;
5) and (3) demolding the dried meat slices, spreading the meat slices on a stainless steel sieve with the aperture of 5mm, and baking the meat slices by using an infrared oven at the temperature of 3000 ℃ for 180s to obtain the nutritional and healthy meat product.
Example 2
A preparation method of a nutritional and healthy meat product comprises the following steps:
1) taking pork and cutting into pork slices; wherein the pork slices have the dimensions of 4-6 cm in length, 3-5 cm in width and 0.3-0.5 cm in thickness;
2) mixing the seasoning with 100 parts of pork slices, stirring, uniformly mixing, pouring into a vacuum rolling and kneading machine, and rolling and kneading for 20min under vacuum to obtain meat material; the seasoning comprises the following raw materials in parts by weight: 10 parts of white sugar, 10 parts of trehalose, 1 part of fish sauce, 1 part of brewed soy sauce, 1 part of vegetable oil, 0.1 part of liquorice and 0.1 part of sweet pepper powder;
3) taking out the meat material, and pickling at 0 deg.C for 12 h;
4) flatly spreading the pickled meat on a stainless steel sieve plate with the aperture of 4mm, then loading the meat into a stainless steel frame, pushing the stainless steel frame into a drying room with the temperature of 550 ℃, and continuously drying for 5 hours;
5) and (3) demolding the dried meat slices, spreading the meat slices on a stainless steel sieve with the aperture of 4mm, and baking the meat slices by using an infrared oven at the temperature of 2500 ℃ for 180s to obtain the nutritional and healthy meat product.
Example 3
A preparation method of a nutritional and healthy meat product comprises the following steps:
1) taking pork and cutting into pork slices; wherein the pork slices have the dimensions of 4-6 cm in length, 3-5 cm in width and 0.3-0.5 cm in thickness;
2) mixing the seasoning with 100 parts of pork slices, stirring, uniformly mixing, pouring into a vacuum rolling and kneading machine, and rolling and kneading for 40min under vacuum to obtain meat material; the seasoning comprises the following raw materials in parts by weight: 15 parts of white sugar, 15 parts of trehalose, 5 parts of fish sauce, 5 parts of brewed soy sauce, 5 parts of vegetable oil, 1 part of liquorice and 0.5 part of sweet pepper powder;
3) taking out the meat material, and pickling at 4 deg.C for 12 h;
4) flatly spreading the salted meat on a stainless steel sieve plate with the aperture of 8mm, then loading the meat into a stainless steel frame, pushing the stainless steel frame into a drying room with the temperature of 650 ℃, and continuously drying for 3 hours;
5) and (3) demolding the dried meat slices, spreading on a stainless steel sieve with the aperture of 8mm, and baking by using an infrared oven at the temperature of 3300 ℃ for 120s to obtain the nutritional and healthy meat product.
Example 4
A preparation method of a nutritional and healthy meat product comprises the following steps:
1) taking pork and cutting into pork slices; wherein the pork slices have the dimensions of 4-6 cm in length, 3-5 cm in width and 0.3-0.5 cm in thickness;
2) mixing the seasoning with 100 parts of pork slices, stirring, uniformly mixing, pouring into a vacuum rolling and kneading machine, and rolling and kneading for 30min under vacuum to obtain meat material; the seasoning comprises the following raw materials in parts by weight: 13 parts of white sugar, 14 parts of trehalose, 2 parts of fish sauce, 3 parts of brewed soy sauce, 3 parts of vegetable oil, 0.5 part of liquorice and 0.3 part of sweet pepper powder;
3) taking out the meat material, and pickling at 2 deg.C for 14 h;
4) flatly spreading the pickled meat on a stainless steel sieve plate with the aperture of 6mm, then loading the meat into a stainless steel frame, pushing the stainless steel frame into a drying room with the temperature of 600 ℃, and continuously drying for 4 hours;
5) and (3) demolding the dried meat slices, spreading on a stainless steel sieve with the aperture of 6mm, and baking by using an infrared oven at the temperature of 2800 ℃ for 150s to obtain the nutritional and healthy meat product.
Example 5
A preparation method of a nutritional and healthy meat product comprises the following steps:
1) taking pork and cutting into pork slices; wherein the pork slices have the dimensions of 4-6 cm in length, 3-5 cm in width and 0.3-0.5 cm in thickness;
2) mixing the seasoning with 100 parts of pork slices, stirring, uniformly mixing, pouring into a vacuum rolling and kneading machine, and rolling and kneading for 40min under vacuum to obtain meat material; the seasoning comprises the following raw materials in parts by weight: 11 parts of white sugar, 13 parts of trehalose, 4 parts of fish sauce, 3 parts of brewed soy sauce, 2 parts of vegetable oil, 0.6 part of liquorice and 0.3 part of sweet pepper powder;
3) taking out the meat material, and pickling at 3 deg.C for 16 h;
4) flatly spreading the pickled meat on a stainless steel sieve plate with the aperture of 7mm, then loading the meat into a stainless steel frame, pushing the stainless steel frame into a drying room with the temperature of 570 ℃, and continuously drying for 4 hours;
5) and (3) demolding the dried meat slices, spreading the meat slices on a stainless steel sieve with the aperture of 7mm, and baking the meat slices by using an infrared oven at the temperature of 3000 ℃ for 160s to obtain the nutritional and healthy meat product.
Comparative example 1
Comparative example 1 differs from example 1 in that: comparative example 1 the sweet pepper powder was replaced with 0.075 part of monascus red pigment, and the components and preparation method of the rest of the seasonings were the same as in example 1.
Comparative example 2
Comparative example 2 differs from example 1 in that: comparative example 2 the aperture of the stainless steel sieve used in the drying and baking step was 1 mm.
Evaluation and test of Effect
And (4) visual observation: the product prepared in the comparative example 1 is dark red in color, the monascus red pigment is purple red in color, so that the prepared product is dark red in color, and the sweet pepper powder is reddish light red powder and is bright red in color after being uniformly mixed.
The stainless steel sieve of comparative example 2 had a pore size of 1mm, and had poor air and water permeability, and the surface of the meat product was severely wet if the drying time (4h) was maintained in accordance with example 1, so that it was necessary to prolong the drying and dehydrating time to 8-10 hours, and the uneven water permeability caused the drying of the upwardly facing portion and the wetting of the downwardly facing portion, and the resulting product had poor taste, and became acidic without packaging and sterilization for a short period of time.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (10)
1. The preparation method of the nutritional and healthy meat product is characterized by comprising the following steps:
1) taking pork and cutting into pork slices;
2) mixing the seasonings and the pork slices, and stirring to obtain meat materials; wherein the flavoring agent comprises white sugar, trehalose, fish sauce, brewed soy sauce, vegetable oil, Glycyrrhrizae radix and Capsici fructus powder;
3) taking out the meat material for pickling;
4) drying the cured meat material;
5) and demolding the dried meat slices, and then baking to obtain the nutritional and healthy meat product.
2. The method for preparing a nutritious and healthy meat product according to claim 1, wherein in step 1), the pork slices have a length of 4 to 6cm, a width of 3 to 5cm and a thickness of 0.3 to 0.5 cm.
3. The method for preparing a nutritious and healthy meat product according to claim 1, wherein in step 2), the seasoning comprises the following raw materials in parts by weight: 10-15 parts of white sugar, 10-15 parts of trehalose, 1-5 parts of fish sauce, 1-5 parts of brewed soy sauce, 1-5 parts of vegetable oil, 0.1-1 part of liquorice and 0.1-0.5 part of sweet pepper powder.
4. The method for preparing a nutritious and healthy meat product according to claim 1, wherein in step 2), the seasoning comprises the following raw materials in parts by weight: 12 parts of white sugar, 10 parts of trehalose, 4 parts of fish sauce, 2 parts of brewed soy sauce, 1 part of vegetable oil, 0.6 part of liquorice and 0.3 part of sweet pepper powder.
5. The method for preparing the nutritional and healthy meat product according to claim 1, wherein in the step 2), the seasoning is uniformly mixed with the sliced pork, and then the mixture is poured into a vacuum tumbler to be vacuum tumbled for 20-40 min.
6. The method for preparing a nutritional and healthy meat product according to claim 1, wherein in the step 3), the pickling temperature is 0-4 ℃ and the pickling time is 12-16 hours.
7. The method for preparing a nutritional and healthy meat product according to claim 1, wherein in step 4), the drying step comprises: flatly spreading the pickled meat on a stainless steel sieve plate, then loading the meat into a stainless steel frame, pushing the stainless steel frame into a drying room, setting the temperature of the drying room to be 550-650 ℃, and continuously drying for 3-5 hours.
8. The method for preparing a nutritious and healthy meat product according to claim 1, wherein in step 5), the dried meat slices are demolded, spread on a stainless steel screen, and baked in an infrared oven at 2500-3300 ℃ for 120-180 s.
9. The method for preparing a nutritional and healthy meat product according to claim 7 or 8, wherein the aperture of the stainless steel sieve plate is 4-8 mm.
10. A nutritional and healthy meat product, characterized by being prepared by the method for preparing a nutritional and healthy meat product according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111659300.7A CN114431415A (en) | 2021-12-31 | 2021-12-31 | Nutritional health type meat product and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111659300.7A CN114431415A (en) | 2021-12-31 | 2021-12-31 | Nutritional health type meat product and preparation method thereof |
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| CN114431415A true CN114431415A (en) | 2022-05-06 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601875A (en) * | 2018-12-30 | 2019-04-12 | 广东真美食品股份有限公司 | A kind of sandwich meat and preparation method thereof |
| CN112535262A (en) * | 2020-12-03 | 2021-03-23 | 广东真美食品股份有限公司 | Crispy dried pork slice and preparation method thereof |
-
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- 2021-12-31 CN CN202111659300.7A patent/CN114431415A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601875A (en) * | 2018-12-30 | 2019-04-12 | 广东真美食品股份有限公司 | A kind of sandwich meat and preparation method thereof |
| CN112535262A (en) * | 2020-12-03 | 2021-03-23 | 广东真美食品股份有限公司 | Crispy dried pork slice and preparation method thereof |
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