Preparation method of dried pork

Abstract

The invention belongs to the technical field of the processing of dried meat, and particularly relates to a preparation method of dried pork. The preparation method of the dried pork comprises the following steps of (1) selecting materials: carefully selecting lean meat, and performing mincing so as to obtain minced lean meat; (2) performing pickling: uniformly mixing the minced lean meat in the step (1) with marinade to obtain a mixture, sealing the mixture by preservative films, enabling the mixture sealed by the preservative films to stand for 10-20 min, then enabling the mixture after standing for 10-20min to stand in a vacuum environment of 35-50 DEG C for 20-40 min, and finally, enabling the mixture after standing for 20-40min to stand in a vacuum environment of minus 3-0 DEG C for 100-150 min; (3) performing blanching: putting the pickled minced lean meat obtained in the step (2) in boiling water for 2-5s for rapid blanching; (4) performing baking: baking the blanched lean meat at 90-110 DEG C for 2-4 min, then baking the baked lean meat at 400-500 DEG C for 4-7s, and then putting the baked lean meat in a drying machine for drying; and (5) performing forming and packaging: performing forming, performing sterilizing, and performing vacuum packaging. The preparation method disclosed by the invention is simple in operation, the prepared dried pork is tempting in fragrance, loose and chewy, tender with a crispy crust, and smooth, and has no coarse sense, and after eating the dried pork, a person is not liable to suffer from excessive internal heat.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of jerky processing, in particular to a method for preparing jerky. [0003] 【Background technique】 [0004] Pork jerky is a meat convenience food loved by people of all ethnic groups in my country. Pork jerky processed and produced by traditional techniques has the advantages of unique flavor, rich nutrition, long storage period, and easy to carry when traveling at home. Pork jerky is also quite popular among consumers as a kind of dried meat products. With the improvement of people's living standards, these products can be seen everywhere in the market, especially as a high-end leisure food in the home and travel. However, due to the fact that the jerky produced by the traditional process is easy to be hardened and dehydrated during cooking and baking, the product is too dry, hard, inelastic, poor in taste, difficult to chew, and poor in color; almost all jerky is added in the production process. ...

AI Technical Summary

Problems solved by technology

However, due to the fact that the jerky produced by the traditional process is easy to be hardened and dehydrated during cooking and baking, the product is too dry, hard, inelastic, poor in taste, difficult to chew, and poor in color; almost all jerky is added in the production process. The coloring agent shoalate, shoalate and umami flavor monosodium glutamate are not good for health, and because of the large amount of chili powder used, the dried pork is easy to make people angry

These problems have all limited the development of pork jerky

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