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Semi wild blood Tibetan dried pork and preparation method thereof

A technology of pork jerky and pork, which is applied in the field of semi-wild blood Tibetan pork jerky and its preparation, which can solve the problems of little health help, single taste, and low nutritional value

Inactive Publication Date: 2016-07-06
XIAOJIN RONG GONG ZANG ZHAI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fast food has low nutritional value and single taste, and long-term consumption is of little help to health.

Method used

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  • Semi wild blood Tibetan dried pork and preparation method thereof
  • Semi wild blood Tibetan dried pork and preparation method thereof
  • Semi wild blood Tibetan dried pork and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A method for preparing half-wild blood Tibetan pork jerky, comprising the steps of:

[0045] 1) Mix 1 gram of nutmeg, 2 grams of white coriander, 1 gram of honey, 1 gram of Chinese prickly ash, 2 grams of aniseed, 1 gram of cooking wine, 2 grams of soy sauce, 1 gram of sugar, and 50 grams of salt 1. Mix 1 gram of fennel seeds, 1 gram of cinnamon, 1 gram of fragrant leaves, and 10 grams of tea leaves, then add water 0.1 to 0.2 times the total mass of the seasoning, mix well, and boil to obtain a seasoning liquid;

[0046] 2) Take 2000 grams of semi-wild blood Tibetan pork, wash and cut into strips, then inject the seasoning solution obtained in step 1), and marinate at 4°C for 24 hours;

[0047] 3) tenderize the above-mentioned marinated half-wild blood Tibetan pork for 1 hour;

[0048]4) Microwave baking the semi-wild blood Tibetan pork tenderized in the above steps for 0.5 hours;

[0049] 5) Air-drying the above-mentioned baked meat is cut into several meat pieces, a...

Embodiment 2

[0055] A method for preparing half-wild blood Tibetan pork jerky, comprising the steps of:

[0056] 1) Mix 2 grams of nutmeg, 3 grams of white cardamom, 2 grams of honey, 2 grams of pepper, 3 grams of aniseed, 1.5 grams of cooking wine, 2.5 grams of soy sauce, 1.5 grams of sugar, 60 grams of salt , 1.5 grams of fennel seeds, 2 grams of cinnamon, 2 grams of fragrant leaves, and 15 grams of tea leaves are mixed, and then water 0.1 to 0.2 times the total mass of the seasoning is added, mixed evenly, and boiled to obtain a seasoning liquid;

[0057] 2) Take 3500 grams of semi-wild blood Tibetan pork, wash and cut into strips, then inject the seasoning solution obtained in step 1), and marinate at 5°C for 36 hours;

[0058] 3) tenderize the above-mentioned marinated half-wild blood Tibetan pork for 2 hours;

[0059] 4) Microwave baking the semi-wild blood Tibetan pork tenderized in the above steps for 0.8 hours;

[0060] 5) Air-drying the above-mentioned baked meat is cut into se...

Embodiment 3

[0066] A method for preparing half-wild blood Tibetan pork jerky, comprising the steps of:

[0067] 1) Mix 3 grams of nutmeg, 4 grams of white cardamom, 3 grams of honey, 3 grams of pepper, 4 grams of aniseed, 2 grams of cooking wine, 3 grams of soy sauce, 2 grams of sugar, and 70 grams of salt , 2 grams of fennel seeds, 3 grams of cinnamon, 3 grams of fragrant leaves, and 20 grams of tea leaves are mixed, then add water that is 0.1 to 0.2 times the total mass of the seasoning, mix well, and boil to obtain a seasoning liquid;

[0068] 2) Take 5000 grams of semi-wild blood Tibetan pork, wash and cut into strips, then inject the seasoning solution obtained in step 1), and marinate at 6°C for 48 hours;

[0069] 3) tenderize the above-mentioned marinated half-wild blood Tibetan pork for 3 hours;

[0070] 4) Bake the semi-wild blood Tibetan pork tenderized in the above steps in microwave for 1 hour;

[0071] 5) Air-drying the above-mentioned baked meat is cut into several meat pi...

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Abstract

The invention provides semi wild blood Tibetan dried pork and a preparation method thereof. The method comprises the steps that 1, 1-3 parts by weight of nutmeg, 2-4 parts by weight of cardamom, 1-3 parts by weight of honey, 1-3 parts by weight of pepper, 2-4 parts by weight of aniseed, 1-2 parts by weight of cooking wine, 2-3 parts by weight of soy sauce, 1-2 parts by eight of white sugar, 50-70 parts by weight of salt, 1-2 parts by weight of fennel seeds, 1-3 parts by weight of cortex cinnamomi, 1-3 parts by weight of herb of rose pelargonium and 10-20 parts by weight of tea leaves are mixed, water which is 0.1-0.2 time of the total mass of the mixed seasoning is added, uniform mixing is conducted, cooking is conducted, and seasoning liquid is obtained; 2, pickling is conducted; 3, tenderization is conducted; 4, baking is conducted; 5, air drying is conducted; 6, vacuum packing is conducted; 7 sterilizing is conducted. The prepared semi wild blood Tibetan dried pork is good in color and luster, delicious in taste, clean, sanitary, healthy and high in nutritional value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a half-wild blood Tibetan pork jerky and a preparation method thereof. Background technique [0002] Tibetan pig is a small plateau lean meat breed that has been domesticated for a long time on the Qinghai-Tibet Plateau in my country. It is one of the unique local breeds of the Qinghai-Tibet Plateau. The pure pastoral area above 3000 meters and the alpine and valley areas of semi-agricultural and semi-pastoral areas were included in the "National Variety Resources Protection List" by the Ministry of Agriculture in 2000. Because Tibetan pigs have a unique growth environment, they live in pollution-free, pure natural alpine mountainous areas for a long time, are raised under grazing conditions all year round, and are managed extensively. Therefore, this original breed has the following characteristics: strong ability to resist harsh natural climate, and resistance to rough f...

Claims

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Application Information

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IPC IPC(8): A23L13/40
Inventor 周永华
Owner XIAOJIN RONG GONG ZANG ZHAI FOOD CO LTD
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