Processing method of mushroom fragrance pork and mushroom fragrance pork

A processing method and technology of mushroom-flavored pork, applied in the fields of application, food preparation, food science, etc., can solve the problems of unseen snack food, unfavorable human health, etc., and achieve the effects of rich nutrition, enhanced vitality and energy, and mellow taste.

Active Publication Date: 2013-04-03
ANHUI GUANGZHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Among the pork snacks sold in the market, most of them will produce nitrous acid during processing and production. Regular consumption of such foods is not good for human health. At the same time, there are no snack foods that process and sell mushrooms and pork together.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0046] A processing method of mushroom-flavored pork, the specific steps are as follows:

[0047] A. Processing of pork

[0048] (1) Trimming treatment

[0049] Take fresh or frozen raw pork that has passed the inspection, wash it directly or after thawing, trim off the surface and internal fat, lymph, blood vessels, congestion and dirt, cut it into 10cm×6cm blocks, and then rinse it with clean water until it is free. Drain and set aside until the blood is separated out;

[0050] (2) Marinated at room temperature

[0051] Put the cleaned and drained pork into a container, add 2-3% of the weight of the pork with salt, 0.5-1.0‰ of sodium D-isoascorbate, 0.1-0.5% of minced ginger, 0.1-0.2% of star anise powder, 0.1 -0.3% pepper powder, 0.1-0.3% lotus leaf powder, 0.1-0.3% vitamin C, mix the marinade evenly when adding, and marinate layer by layer, one layer of meat and one layer of marinade Sprinkle evenly and marinate at room temperature for 10-20 hours;

[0052] (3) Cookin...

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Abstract

The invention provides a processing method of mushroom fragrance pork. The processing method of the mushroom fragrance pork comprises the following working procedures of marinating pork, processing mushrooms, blending, packaging in vacuum, sterilizing, putting into storage and the like. The mushroom fragrance pork prepared by the processing technology keeps nutritional ingredients of pork and beans maximally, has the efficacies of high protein, low fat, rich nutrition, fragrant wheat flavor, mellow taste, and capabilities of keeping fit, intensifying vigor and spirit, tonifying the kidney and the spleen, and lowering lipid and blood pressure if being eaten frequently, has a scientific processing technology, and avoids the generation of nitrite in the existing pickled food.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing mushroom-flavored pork and the mushroom-flavored pork prepared by the method. Background technique [0002] Pork is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for growth and development, postoperative, and post-illness people in supplementing blood loss and repairing tissues. Eating pork in cold winter can warm the stomach. , is a good tonic product in this season; pork has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, quenching thirst and saliva, and is suitable for middle-level qi, shortness of breath, weak body, weak muscles and bones, and chronic illness of anemia and people with yellow and dizzy faces; water pork ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L1/28A23L13/10A23L13/40A23L13/70
Inventor 张文泉望正光余波方园张强望月
Owner ANHUI GUANGZHENG FOOD
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