Tangerine peel flavored dried meat slices and preparation method thereof

Abstract

The invention relates to the technical field of food processing and discloses tangerine peel flavored dried meat slices. The tangerine peel flavored dried meat slices are characterized by being prepared from the following components in parts by weight: 60-80 parts of fat meat, 2-4 parts of tangerine peel powder, 3-8 parts of white granulated sugar, 2-4 parts of soybean sauce, 5-8 parts of vegetable oil, 1-2 parts of soybean protein isolate, 2-4 parts of a water-retaining agent and 0.1-0.2 part of a preservative. The invention further discloses a method for preparing the tangerine peel flavored dried meat slices. The invention discloses the tangerine peel flavored dried meat slices and the preparation method thereof. The fat meat is used as the raw material and is prepared into minced meat; and the tangerine peel powder is specially added into the auxiliary materials, and is sufficiently fused with the meat through blending, pickling, molding, drying and baking, so that the dried meat slices with the unique tangerine peel flavor are produced. The tangerine peel flavored dried meat slices prepared by the invention have a beautiful appearance, bright brownish red color and luster and a unique flavor; the rich meat flavor is mixed with the fragrance of the tangerine peels; and the tangerine peel flavored dried meat slices are salty and slightly sweet, and have a fine and smooth taste, abundant nutrients and an endless aftertaste. The tangerine peel flavored dried meat slices have the chewing feeling of traditional dried meat slices and the softness of dried minced meat, are convenient to carry and eat and are greatly favored by people.

Description

technical field [0001] The invention relates to the technical field of food processing, relates to dried tangerine peel jerky, in particular to a preparation method of dried tangerine peel jerky. Background technique [0002] Dried pork is a cured, roasted sliced ​​meat product of pork. The traditional pork jerky is carefully selected and the production process is complicated and strict. As a traditional Chinese-style meat product, jerky has the characteristics of delicious taste, sweet and slightly salty, rich aroma, no need to cook and less nitrate residue, convenient to eat, easy to carry and easy to store. And can be industrialized production, but still there are many problems in the production process of pork jerky. [0003] 1. Traditional pork jerky uses lean pork as raw material, especially high-quality pork jerky only uses lean pork hind legs (a pig of about 100 kg can take out about 15 kg of lean hind legs). Therefore, traditional dried pork Raw material is singl...

AI Technical Summary

Problems solved by technology

Therefore, the production cycle is long, the process is difficult, the slices are required to be thin and flat, time-consuming and labor-intensive, the yield rate is low, and the degree of mechanization is low. Large-scale, assembly line production is not suitable for the development of modernization.

3. Due to the technical characteristics of traditional dried pork, the water content should not be controlled. If it is too low, the meat quality will become hard and affect the taste. If it is too high, it will be prone to mold and difficult to store.