Fruit flavor dried pork, and preparation method thereof

Abstract

The invention provides fruit flavor dried pork, and a preparation method thereof, and belongs to the technical field of food processing. The fruit flavor dried pork is prepared from, by weight, 150 to 200 parts of pork shoulder, 60 to 90 parts of a salting material, 20 to 30 parts of lemon, 10 to 15 parts of tomato, 10 to 15 parts of carrot, 10 to 15 parts of ponkan, 10 to 15 parts of sweet osmanthus flower, 10 to 15 parts of towel gourd, 3 to 9 parts of fructus gardenia, 3 to 9 parts of radix adenophorae, 3 to 9 parts of centella asiatica, 5 to 10 parts of chrysanthemum morifolium, 5 to 10 parts of folium eriobotryae, 0 to 3 parts of dried chilli, 2 to 5 parts of garlic, 2 to 7 of ginger, 15 to 30 parts of olive oil, and an appropriate amount of water. According to the preparation method, the self-made salting material and olive oil are used, and a secret recipe is adopted, so that the effects of the above food raw materials are achieved preferably, the mouthfeel of the obtained fruit flavor dried pork is unique, and no adverse reaction is caused by eating of the fruit flavor dried pork; no harmful substances such as pigment or antiseptic is added, the fruit flavor dried pork is safe, is good for health, and is worthy of popularization.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a fruity and mellow pork jerky and a preparation method thereof. [0003] 【Background technique】 [0004] Pork, also known as porridge, is the meat of one of the main domestic animals, the pig family pig. Its nature and taste are sweet and flat, rich in protein and fat, carbohydrates, calcium, iron, phosphorus and other ingredients. Pork is the main non-staple food in daily life. It has the functions of tonifying deficiency and strengthening the body, nourishing yin and moistening dryness, and plumping the skin. Anyone who is weak after illness, postpartum blood deficiency, yellow and thin, can be used as a nourishing product. [0005] Pork is one of the common animal foods on people's tables, and its price is moderate, and it is the main source of people's intake of animal fat. Most of the eating methods of pork are fresh meat cooking at present, but the shelf...

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 nitrate, nitrite and umami flavor monosodium glutamate are not conducive to health, and due to 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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