Dried pork slice and production method thereof

Abstract

The invention provides a dried pork slice and a production method thereof, belonging to the field of food processing. The production method of dried pork slice comprises the following steps: firstly, selecting the lean meat part of fresh pig legs, cleanly washing and then putting into an ultralow-temperature instant freezer for freezing for 10-12 minutes and taking out, unfreezing with a microwave oven, mincing the unfrozen meat, then mixing aromatic flavoring consisting of salt, Chinese red pepper, pepper, cinnamon, citrus, capsicum annuum, vanilla, liquorice, purple perilla, bay leaves, rhizoma zingiberis and wild thyme evenly, and beating for 10-15 minutes, then mixing excipients, pickling for 4-5h at the temperature of -1 to 1DEG C under the condition of being wrapped with lotus leaves, then putting in a bamboo mould again, beating into slices, putting into the microwave oven for baking for 5-6min and taking out, cooling to normal temperature, packaging in a vacuum package manner, to obtain the dried pork slice. The obtained dried pork slice is convenient to eat, good in mouthfeeling, nutritional and healthy, high in eating safety, faintly scent in taste, incapable of being greasy after eating excessively, and has the efficacies of clearing away heat and lowering lipid.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of food processing, in particular to dried pork and a preparation method thereof. [0003] 【technical background】 [0004] With the development of the economy, the progress of the society and the acceleration of the pace of life, consumers' requirements for food are not only full and nutritious, but also pay more and more attention to the safety and convenience of food. At present, there are many products of functional food, but the development and processing of meat products are still relatively few. There are pork jerky, dried pork, etc. on the market. Dried meat is one of traditional meat products in China. Good processing, storability, convenient eating, and unique flavor, it is favored by consumers as an ideal food for travel, portability, and leisure. [0005] In the process of making dried pork, in order to improve the color, aroma and taste of the food, adjust the nutritional composition of the food, ...

AI Technical Summary

Problems solved by technology

[0005] In the process of making dried pork, in order to improve the color, aroma and taste of the food, adjust the nutritional composition of the food, and prolong the shelf life of the food, the manufacturer often adds food additives such as compound phosphate, but there will be trace amounts of heavy metals such as arsenic, Lead, etc., long-term consumption will cause systemic chronic poisoning mainly including skin pigmentation loss, coloring, keratinization and canceration; food-grade compound phosphates also contain a certain amount of fluoride, and low concentrations of fluoride will cause Chronic poisoning and skeletal fluorosis reduce the calcium in the bones, leading to osteosclerosis and osteoporosis; therefore, there is an urgent need for a production method that can maintain the safety of eating pork products to maximize the protection of consumer benefits , to meet the needs of today's consumer groups

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