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Ten-grain roast pork product and preparation method thereof

A technology for ten-grain rice and meat products, which is applied to the field of ten-grain rice roast pork products and their preparation, can solve the problems of rough taste, poor chewiness of products, and rebirth of grains, and achieves the effect of increasing the desire for choice and having a delicate taste.

Inactive Publication Date: 2017-07-25
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, even if the traditional ten-grain rice roasted pork product has a low content of ten-grain rice, there will be a defect of grain rebirth, so that the product has poor chewiness and a rough taste, which directly affects consumers. desire to choose the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: Ten Grain Rice Pork Jerky 1

[0037] Ten-grain rice dried pork 1, by weight, includes the following components: 500 parts (1:9 ratio of fat juice and lean meat) pork, 200 parts ten-grain rice, 5 parts cinnamon, 10 parts oyster sauce, 25 parts rice wine , 5 parts of table salt, 20 parts of sugar, 15 parts of glucose, 1 part of white pepper powder, 1 part of allspice powder, 1 part of tender meat powder, 1 part of monosodium glutamate, 1 part of compound phosphate, 0.7 part of silkworm chrysalis flavor peptide for baked meat products;

[0038] A preparation method comprising the above-mentioned ten-grain rice pork jerky 1, comprising the steps of:

[0039] a) Pork processing: select the fresh high-quality peeled hind legs of the day, wash, drain, and grind with a meat grinder to obtain lean meat with a particle size of not less than 2mm; select the fresh high-quality snow-white peeled fat of the day Meat, washed, drained, and minced with a meat grinder to obta...

Embodiment 2

[0044] Example 2: Pork Stick with Ten Grain Rice

[0045] Ten-grain rice pork sticks, by weight, include the following components: 500 parts (the ratio of fat juice to lean meat is 2:8) pork, 400 parts ten-grain rice, 10 parts cinnamon, 8 parts oyster sauce, 25 parts rice wine, 5 parts of table salt, 40 parts of glucose, 1 part of white pepper powder, 1 part of allspice powder, 1 part of tender meat powder, 1 part of monosodium glutamate, 1 part of compound phosphate, 1 part of silkworm chrysalis flavor peptide for baked meat products;

[0046] A preparation method comprising the above-mentioned ten-grain rice pork stick, comprising the steps of:

[0047] a) Pork processing: select the fresh high-quality peeled hind legs of the day, wash, drain, and grind with a meat grinder to obtain lean meat with a particle size of not less than 2mm; select the fresh high-quality snow-white peeled fat of the day Meat, washed, drained, minced with a meat grinder to obtain fatty gravy; compo...

Embodiment 3

[0052] Example 3: Ten Grain Rice Pork Jerky 2

[0053] Ten-grain rice pork jerky 2: by weight, it includes 450 parts of ten-grain rice, and the others are the same as in Example 1; the prepared ten-grain rice pork jerky 2 has a strong grain flavor, and it has no obvious greasy feeling when eaten many times and in large quantities. The strength is moderate, and the palatability is strong. The specific evaluation results are shown in Table 2.

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Abstract

The invention discloses a ten-grain roast pork product and a preparation method thereof. The ten-grain roast pork product contains the following components in parts by weight: 500 parts of pork, 100-450 parts of ten grains and 85-133 parts of food seasoner. The preparation method thereof comprises the following steps: a) treating pork; b) treating ten grains; c) adding the cured pork acquired in the step a) into the ten grains treated in the step b), uniformly stirring, shaping and then drying; d) putting into an oven at 160-180 DEG C and baking for 2-5min, and then treating with microwave for 1-3min, taking out, cooling and performing vacuum packaging, thereby acquiring the ten-grain roast pork product. According to the preparation method for the ten-grain roast pork product disclosed by the invention, the ten grains are soaked into 1-5wt% of folium mori polysaccharide solution for ultrasonically treating in the treating process of the ten grains, so that the phenomenon of uncooked grain in the ten-grain roast pork product can be obviously reduced and the taste (moderate chewiness and fine taste) can be obviously improved and thus the selection desire of the consumers for the meat product can be directly increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a roasted pork product with ten grains and a preparation method thereof. Background technique [0002] Roasted pork products are a kind of traditional Chinese delicacy, which has the characteristics of beautiful shape, unique flavor, delicate taste, rich nutrition, easy to carry and eat, so it is very popular. Along with the raising of people's living standard, people gradually improve to the demand of healthy, convenient leisure food, and the kind of roasted pork product is also constantly enriched, so the roasted pork product of developing new variety has very good significance. [0003] Ten-grain rice is a mixture of brown rice, black glutinous rice, millet, wheat, buckwheat, gorgon, oats, lotus seeds, corn flakes and red barley. According to scientific analysis, its ingredients contain more than 100 substances that are beneficial to human health, such as Vitamin B co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L7/143A23L29/30A23L5/30
CPCA23V2002/00A23V2250/51A23V2250/21A23V2250/1614A23V2250/61A23V2250/1618A23V2250/55A23V2250/18A23V2300/48A23V2200/14
Inventor 穆利霞廖森泰邹宇晓林光月刘子放
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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