Daocai dried pork and processing method thereof
A processing method and technology of pork jerky, applied in food drying, food ingredients as taste improvers, functions of food ingredients, etc., can solve the problems of lack of pickling processing steps, endangering human health, etc., and achieve improved flavor and nitrous acid distribution conditions, long aftertaste time, and the effect of improving the taste of pork
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Embodiment 1
[0030] This embodiment provides a dish of pork jerky. The raw materials include: 450kg of pork, 70kg of dish, 4kg of green tea, 7.5kg of pomegranate seed juice, 5.7kg of bamboo leaves, 2kg of hypericum leaves, 0.6kg of kelp endogenous lactic acid bacteria, fungus 0.5kg, giant salamander mucus 0.4kg.
Embodiment 2
[0032] This embodiment provides a dish of pork jerky. The raw materials include: 400kg of pork, 60kg of dish, 2kg of green tea, 6kg of pomegranate seed juice, 3kg of bamboo leaves, 1kg of hypericum leaves, 0.2kg of kelp endogenous lactic acid bacteria, and 0.3kg of fungus , giant salamander mucus 0.2kg.
Embodiment 3
[0034] This embodiment provides a dish of pork jerky. The raw materials include: 500kg of pork, 80kg of dish, 5kg of green tea, 9kg of pomegranate seed juice, 7kg of bamboo leaves, 3kg of hypericum leaves, 0.9kg of kelp endogenous lactic acid bacteria, and 0.7kg of fungus , giant salamander mucus 0.7kg.
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