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Processing method of nutrient dried pork slices containing Pleurotus eryngii

A processing method and technology of pork jerky, which is applied in the field of processing nutritious Pleurotus eryngii pork jerky, can solve the problems that Pleurotus eryngii is not easy to store, and achieve the effects of unique flavor, regulating metabolism, and delaying aging

Inactive Publication Date: 2015-07-22
程龙凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that Pleurotus eryngii is not easy to store, and to provide a processing method of nutritious Pleurotus eryngii pork jerky

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of processing method of nutritious pleurotus eryngii pork jerky, concrete operation steps are:

[0016] (1) Raw material processing: select sub-dried Pleurotus eryngii, shiitake mushrooms, and mushroom roots that are free from mildew and insects, wash them with clean water, remove the stalks, soak them in milk for 6-8 hours, drain them and place them in a meat grinder crush;

[0017] (2) Blending: Put the raw and auxiliary materials into the blender, open the eggs and beat them with bamboo shoots, and then fully mix and beat to form a slurry;

[0018] (3) Coating: use a stainless steel knife to coat the slurry on the bamboo drying sieve with a thickness of 5mm;

[0019] (4) Baking: Put the baking sieve on the angle steel shelf for baking, and bake in two times, the first baking temperature is 120°C, 3-5h, large exhaust; the second baking temperature is 180°C, 1h, close the exhaust valve; Finally, the temperature was raised rapidly to 220°C for 35 minutes, and t...

Embodiment 2

[0022] A kind of processing method of nutritious pleurotus eryngii pork jerky, concrete operation steps are:

[0023] (1) Raw material processing: select sub-dried Pleurotus eryngii, Hericium erinaceus, mushroom roots, and white fungus without mildew and insects, wash with water and remove the stalks, soak in rice washing water for 5 hours, and drain crushed in a meat grinder;

[0024] (2) Blending: Put the raw and auxiliary materials into the blender, add appropriate amount of jicama powder and wolfberry powder, open the eggs and beat them fully with bamboo shoots, then fully mix and beat to form a slurry;

[0025] (3) Coating: apply the slurry on the bamboo drying sieve with a stainless steel knife, with a thickness of 12mm;

[0026] (4) Baking: Put the baking sieve on the angle steel rack for baking, and bake in three times, the first baking temperature is 65°C, 12h, and exhaust; the second baking temperature is 200°C, 2h, close the exhaust valve; finally, the temperature ...

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Abstract

The invention discloses a processing method of nutrient dried pork slices containing Pleurotus eryngii and belongs to the field of food processing. The method is characterized in that 35% of roots and branches of the Pleurotus eryngii, 57% of lean meat and 8% of fat are used as raw materials, 8% of first-class fish sauce, 10% of eggs, seasoning powder prepared from star anise, fennel, cassia bark, yam beans and black pepper, salt, sugar, soybean sauce and table vinegar are used as auxiliary materials, and the production method process comprises selection of the branches and the roots of the Pleurotus eryngii, cleaning, mincing, mixing, coating, baking, packaging and inspection. The method has the benefits as follows: products taste crispy, have delicious flavors of the Pleurotus eryngii and pork, are rich in protein and coarse fibers, rich in nutrition, beneficial to regulation of metabolism of human bodies and capable of delaying aging, have effects of removing fat, reducing blood pressure, preventing cancer and resisting the cancer, and are health-care food which has the unique flavor and is suitable for people of all ages.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of nutritious pleurotus eryngii pork jerky. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, is a new species of rare edible fungi that has been successfully developed and cultivated in recent years and integrates edible, medicinal, and dietotherapy. The flesh of Pleurotus eryngii mushroom is thick, crisp and tender, especially the stipe is dense, firm and milky white, and can be eaten entirely, and the stipe is more crispy and refreshing than the cap. ", with a pleasant almond aroma and abalone-like taste, suitable for preservation and processing, and is deeply loved by people. Pleurotus eryngii is rich in nutrition, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., which can improve the immune function of the human body. A kind of edible fungus with high nutritional and health v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/28A23L31/00
Inventor 程龙凤
Owner 程龙凤
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