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Spleen-fortifying dampness-resolving pork jerky and preparation method

A technology of invigorating the spleen and removing dampness and dried pork, which is applied in the field of formula and preparation of health food, can solve the problems of low nutritional value and no health care effect, and achieve the effect of high edible efficacy and golden color

Active Publication Date: 2013-12-25
FUJIAN ZHENGSHI HUAXIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Similar to processed pork products, they are only edible, with low nutritional value and no health effects

Method used

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Examples

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Effect test

Embodiment 1

[0026] In the embodiment of the present invention, a kind of dried pork for invigorating the spleen and removing dampness, the raw materials in parts by weight include: 500 parts of pork, 50 parts of yam, 30 parts of Codonopsis pilosula, 20 parts of lentils, 20 parts of Gorgon fruit, 6 parts of salt, 30 parts of starch, 5 parts of white sugar, 8 parts of monosodium glutamate, 0.0002 parts of alpinol, 0.0004 parts of glycyrrhizin, 4 parts of blended oil.

[0027] The preparation method of described invigorating spleen and removing dampness pork jerky, comprises the following steps:

[0028] (1) Preparation of Chinese yam: wash the raw material Chinese yam, dry at 60°C at low temperature until the water content is 5%, then crush it into 400-mesh fine powder for later use;

[0029] (2) Preparation of Codonopsis pilosula: wash the raw material Codonopsis pilosula, dry at 60°C at low temperature until the water content is 3%, then crush it into 400-mesh fine powder for later us...

Embodiment 2

[0037] In the embodiment of the present invention, a kind of dried pork for invigorating the spleen and removing dampness, the raw materials in parts by weight include: 650 parts of pork, 65 parts of yam, 40 parts of Codonopsis pilosula, 30 parts of lentils, 30 parts of Gorgon fruit, 7 parts of salt, 40 parts of starch, 10 parts of white sugar, 10 parts of monosodium glutamate, 0.0003 parts of alpinol, 0.0005 parts of glycyrrhizin, 5 parts of blended oil.

[0038] The preparation method of described invigorating spleen and removing dampness pork jerky, comprises the following steps:

[0039] (1) Preparation of Chinese yam: wash the raw material Chinese yam, dry at 70°C at low temperature until the water content reaches 5%, then crush it into 480-mesh fine powder for later use;

[0040] (2) Preparation of Codonopsis pilosula: wash the raw material Codonopsis pilosula, dry at 70°C at low temperature until the water content is 3%, and grind it into 480 mesh fine powder for la...

Embodiment 3

[0048] In the embodiment of the present invention, a kind of dried pork for invigorating the spleen and removing dampness, the raw materials according to parts by weight include: 800 parts of pork, 80 parts of yam, 50 parts of Codonopsis pilosula, 40 parts of lentils, 40 parts of Gorgon fruit, 8 parts of salt, 50 parts of starch, 15 parts of white sugar, 12 parts of monosodium glutamate, 0.0004 parts of alpinol, 0.0006 parts of glycyrrhizin, 6 parts of blended oil.

[0049] The preparation method of described invigorating spleen and removing dampness pork jerky, comprises the following steps:

[0050] (1) Preparation of Chinese yam: wash the raw material Chinese yam, dry it at 80°C at low temperature until the water content reaches 5%, then crush it into a 550-mesh fine powder for later use;

[0051] (2) Preparation of Codonopsis pilosula: wash the raw material Codonopsis pilosula, dry at 80°C at low temperature until the water content is 3%, and then crush it into 550 mes...

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Abstract

A disclosed spleen-fortifying dampness-resolving pork jerky comprises raw materials in parts by weight: 500-800 parts of pork, 50-80 parts of Chinese yam, 30-50 parts of radix codonopsis, 20-40 parts of hyacinth bean, 20-40 parts of euryale ferox, 6-8 parts of edible salt, 30-50 parts of starch, 5-15 parts of white sugar, 8-12 parts of monosodium glutamate, 0.0002-0.0004 part of alpinetin, 0.0004-0.0006 part of glycyrrhizin and 4-6 parts of mixed oil. The prepared spleen-fortifying dampness-resolving pork jerky is golden yellow in color, fragrant, fresh, tasty, abundant in elasticity and high in edible efficacy, and is capable of tonifying qi, tonifying the lung, clearing phlegm heat, moistening the lung and suppressing cough, and has effects of inflammatory resistance, allergy resistance, ulcer resistance and the like.

Description

technical field [0001] The invention relates to a formula and a preparation method of a health food, in particular to a dried pork for invigorating the spleen and removing dampness and a preparation method thereof. Background technique [0002] The processing process of pork jerky currently on the market is as follows: 1. Selection of raw meat and air trimming Select fresh pork hind leg lean meat, remove fat and fascia, put the lean meat into molds, and quench it in the freezer. When the temperature of the meat center reaches -2°C, take out the slices, which are 8 cm wide, 12 cm long, and 1-2 cm thick. 2. The ingredients for marinating are 50 kg of lean meat, 4.25 kg of special soy sauce, 6.5 kg of sugar, 1.5 kg of eggs, 0.25 kg of monosodium glutamate, and 50 grams of white pepper. Mix the ingredients well and mix well with the meat cubes and marinate for 50 minutes. 3. Baking Spread the marinated meat slices on a sieve plate wiped with vegetable oil, put it in a drying r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/317A23L1/314A23L1/30A23L33/10
Inventor 李良
Owner FUJIAN ZHENGSHI HUAXIANG FOOD CO LTD
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