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Dried okra pork slices and preparation method thereof

A technology of okra pork and pork jerky, which is applied in the direction of food ingredients as antioxidants, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the controversy of nitrite safety issues, etc. Nutrient-rich effect

Inactive Publication Date: 2018-05-08
HUNAN UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because nitrite can react with a variety of amino compounds to generate strong carcinogen nitrosamines, the safety of nitrite has been controversial.

Method used

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  • Dried okra pork slices and preparation method thereof

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Effect test

Embodiment 1

[0024] The dried okra pork of the present invention comprises the following raw materials in parts by weight: 80 parts of lean pork, 20 parts of fat pork, 8 parts of xylose, 3 parts of sucrose, 2 parts of okra extract, 4 parts of propolis extract, coenzyme Q 10 4 parts, papain 0.03 parts, egg liquid 4 parts, light soy sauce 4 parts, niacinamide 3 parts, sodium carbonate 2 parts, salt 2 parts, soybean protein isolate 1.5 parts, cooking wine 1.5 parts, monosodium glutamate 0.5 parts, spices 0.05 parts.

[0025] The preparation method of okra pork jerky comprises the following steps:

[0026] (2) Prepare raw materials according to the ratio of raw materials;

[0027] (2) Raw meat pretreatment: Remove the fascia from the purchased fresh pork and cut it into thin slices, then wash it with running water to remove the blood, then put it into a chopping machine and chop it into minced meat, and put it in a container;

[0028] (3) Ingredients: Mix all kinds of accessories except pork...

Embodiment 2

[0035] The okra pork jerky of the present embodiment includes the following raw materials in parts by weight: 90 parts of lean pork, 20 parts of pork fat, 8 parts of xylose, 4 parts of sucrose, 10 parts of okra extract, 5 parts of propolis extract, coenzyme Q 10 6 parts, 0.03 parts of papain, 6 parts of egg liquid, 5 parts of soy sauce, 4 parts of niacinamide, 3 parts of sodium carbonate, 3 parts of table salt, 2 parts of soybean protein isolate, 2 parts of cooking wine, 0.5 parts of monosodium glutamate, 0.05 parts of spices.

[0036] The preparation method comprises the steps of:

[0037] (1) Prepare raw materials according to the ratio of raw materials;

[0038] (2) Raw meat pretreatment: Remove the fascia from the purchased fresh pork and cut it into thin slices, then wash it with running water to remove the blood, then put it into a chopping machine and chop it into minced meat, and put it in a container;

[0039] (3) Ingredients: Mix all kinds of accessories except por...

Embodiment 3

[0046]The dried okra pork jerky of the present embodiment comprises the following raw materials in parts by weight: 80 parts of lean pork, 10 parts of fat pork, 5 parts of xylose, 3 parts of sucrose, 0.01 part of okra extract, 2 parts of propolis extract, coenzyme Q 10 3 parts, papain 0.01 part, egg liquid 3 parts, light soy sauce 4 parts, niacinamide 1 part, sodium carbonate 1 part, salt 1 part, soybean protein isolate 0.5 part, cooking wine 1 part, monosodium glutamate 0.2 part, spices 0.01 part.

[0047] The preparation method comprises the steps of:

[0048] (1) Prepare raw materials according to the ratio of raw materials;

[0049] (2) Raw meat pretreatment: Remove the fascia from the purchased fresh pork and cut it into thin slices, then wash it with running water to remove the blood, then put it into a chopping machine and chop it into minced meat, and put it in a container;

[0050] (3) Ingredients: Mix all kinds of accessories except pork evenly in the raw material...

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Abstract

The invention discloses dried okra pork slices and a preparation method thereof. The dried okra pork slices comprise the following raw materials: 80-120 parts of pork, 5-10 parts of xylose, 3-6 partsof sucrose, 0.01-10 parts of okra extract, 2-5 parts of propolis extract, 3-6 parts of coenzyme Q10, 0.01-0.03 part of papain, 4-5 parts of light soy sauce, 1-4 parts of nicotinamide, 1-3 parts of table salt, 0.5-2 parts of soy protein isolate and 1-2 parts of cooking wine. The method can produce ideal color, flavor and mouth feel, can delay the oxidation of dried meat slices, prolong the shelf life to 3-6d, and increase the color and flavor of meat, and is safer and more reliable, so that the dried meat slices with rich nutrients, a bright color, a unique flavor and an anti-oxidation functionare obtained.

Description

technical field [0001] The invention relates to an okra pork jerky with antioxidant effect and a preparation method thereof, belonging to the technical field of leisure food processing. Background technique [0002] Dried pork is a traditional flavored meat product in China. It has the characteristics of beautiful shape, fresh taste, delicate taste, rich nutrition, rich aroma and endless aftertaste. It can be eaten anytime, anywhere, whether it is traveling or family banquets. Food is a very wide variety of food. Traditional jerky pork has high requirements on raw materials, and has a single variety and flavor. However, with the development of economy and the change of people's diet and consumption concept, people are demanding the color, aroma, taste and shape of meat products. Safety and nutritional needs. However, in order to pursue a longer shelf life and a more attractive color, commercially available dried pork is generally added with many additives, such as antioxid...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L13/10A23L13/40A23L13/60A23L13/70A23L33/105A23L33/10
CPCA23L5/15A23L13/10A23L13/428A23L13/60A23L13/70A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2200/02
Inventor 王芙蓉谢中国周波兰
Owner HUNAN UNIV OF ARTS & SCI
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