A kind of fragrant pea pork jerky and its preparation method

A technology of pork jerky and mellow aroma, which is applied in food preparation, function of food ingredients, food forming, etc., to achieve the effects of improving work efficiency, improving hygienic quality, and reducing labor intensity

Inactive Publication Date: 2015-11-18
贵州五福坊食品(集团)股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no leisure food that can combine pork and beans well on the market. With people's continuous pursuit of healthy food, convenient, healthy and nutritious food will be more and more popular among people, and will enrich all kinds of people. Favorite healthy snack food has become a research topic for food production staff

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Raw material preparation: 100 parts of lean pork and 50 parts of sweet peas, accessories: 13 parts of white sugar, 6 parts of edible glycerin, 5 parts of glucose, 5 parts of soybean oil, 3 parts of soy sauce, 0.9 parts of table salt, 0.5 parts of five-spice powder, cooked sesame 0.5 parts, 0.4 parts of sesame oil

[0024] Preparation:

[0025] (1) Pork processing: Remove the fascia on the surface of the pork, divide the large pieces of pork into palm-sized pieces, put them in a steam pot and cook until they are broken. There is no obvious fascia connection, and the center of the meat can be clearly separated by hand, but the muscle fibers will not spread out. Cool to normal temperature, then use a dicing machine to cut the pork into 0.5cm particles;

[0026] (2) Stir-frying of pork jerky: Put the prepared auxiliary materials into the pot, mix well, add 15% of the amount of pork in water, boil the auxiliary material soup for 15 minutes, then add pork granules to soak f...

Embodiment 2

[0034] Raw material preparation: 90 parts of lean pork and 45 parts of sweet peas, accessories: 12 parts of white sugar, 5 parts of edible glycerin, 4 parts of glucose, 4 parts of soybean oil, 2 parts of soy sauce, 0.8 parts of table salt, 0.4 parts of five-spice powder, cooked sesame 0.4 parts, 0.3 parts of sesame oil

[0035] Preparation:

[0036] (1) Pork processing: Remove the fascia on the surface of the pork, divide the large pieces of pork into palm-sized pieces, put them in a steam pot and cook until they are broken. There is no obvious fascia connection, and the center of the meat can be clearly separated by hand, but the muscle fibers will not spread out. Cool to room temperature, and then use a dicing machine to cut the pork into 0.5cm long, wide and high particles. ;

[0037] (2) Stir-frying of pork jerky: Put the prepared auxiliary materials into the pot, mix well, add 15% of the amount of pork in water, boil the auxiliary material soup for 15 minutes, then add ...

Embodiment 3

[0045] Raw material preparation: 110 parts of lean pork and 55 parts of sweet peas, accessories: 14 parts of white sugar, 7 parts of edible glycerin, 6 parts of glucose, 6 parts of soybean oil, 4 parts of soy sauce, 1.0 parts of table salt, 0.6 parts of five-spice powder, cooked sesame 0.6 parts, 0.5 parts of sesame oil

[0046] Preparation:

[0047] (1) Pork processing: Remove the fascia on the surface of the pork, divide the large pieces of pork into palm-sized pieces, put them in a steam pot and cook until they are broken. There is no obvious fascia connection, and the center of the meat can be clearly separated by hand, but the muscle fibers will not spread out. Cool to normal temperature, then use a dicing machine to cut the pork into 0.5cm particles;

[0048] (2) Stir-frying of pork jerky: Put the prepared auxiliary materials into the pot, mix well, add 15% of the amount of pork in water, boil the auxiliary material soup for 15 minutes, then add pork granules to soak f...

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PUM

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Abstract

The invention discloses a mellow pea dried pork and a preparation method thereof. According to the method, pork and mellow peas are adopted as main raw materials, and auxiliary materials including white granulated sugar, edible glycerol, glucose, soybean oil, soy sauce, table salt, five spice powder, processed sesame, sesame oil and the like are added for seasoning to prepare the mellow pea dried pork. Compared with the prior art, the preparation method has the following steps: firstly, cutting the pork to dices, and cooking, frying and roasting the pork dices to obtain a dried pork product, and then mixing the mellow peas, which are fragrant and crisp and have special nutrients, with the port product reasonably. The mellow pea dried pork disclosed by the invention is featured by fragrance of peas and natural mellowness of pork, and crispness of peas and deliciousness of dried pork combine to produce wonderful flavor and rich chewing sensation, thus improving interesting sense and fashionable sense when a person eats the pea dried pork; meanwhile, by mixing the peas with the dried pork and exploiting advantages of the two, mellow sense is produced when the pea dried pork is put into the mouth and chewed, a taster does not suffer from too much internal heat or feel greasy; the mellow pea dried pork is a novel and fashionable leisure meat product.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a sweet pea pork jerky and a preparation method thereof. Background technique [0002] Pork is one of the common animal foods on people's tables, and its price is moderate, and it is the main source of people's intake of animal fat. Most of the eating methods of pork are fresh meat cooking at present, but the shelf life of fresh meat is short, and it needs to be cooked before eating, and its eating is limited by time and place, thereby limiting people's eating. The content of fat and cholesterol in pork is higher than that of other meats. If you eat it in excess for a long time, it will inevitably lead to a large intake of fat, saturated fatty acid and cholesterol. Therefore, while making pork into a product that is convenient to eat and carry, it is also necessary to consider the nutritional mix and the intake balance of various foods. [0003] Traditional pork jerky is made wit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/30A23L33/10
CPCA23L5/13A23L13/10A23L13/428A23L13/70A23L33/10A23P30/10A23V2002/00A23V2200/30
Inventor 王怀平张汝平周娟熊权潘鹞
Owner 贵州五福坊食品(集团)股份有限公司
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