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Preparation method of spicy garlic-flavor dried pork

A technology of pork jerky and garlic flavor, which is applied in the field of preparation of spicy garlic flavor pork jerky, can solve the problems of reducing the water content and water activity of jerky, hard texture of meat products, and affecting the taste, so as to achieve rich taste, easy chewing, The effect of high water activity

Pending Publication Date: 2021-07-16
JIANGSU TIANSHENG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to prolong the shelf life of traditional jerky, roasting and dehydration reduces the moisture content and water activity of jerky, causing excessive muscle contraction, resulting in hard texture, insufficient elasticity, and difficulty in chewing meat products, which affects the taste. Mu Shengdong et al. The research and development of pork jerky uses more spices

Method used

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  • Preparation method of spicy garlic-flavor dried pork

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] S1: Take 8 parts of fresh red pepper, cut into minced pieces, put them into a pot, take 15 parts of garlic and cut them into mashed garlic, add fresh minced red pepper and stir evenly to make mashed red pepper garlic;

[0037] S2: Take 0.5 parts of Zanthoxylum bungeanum, dry it in an iron pan, grind it into powder, slowly sprinkle it into red pepper and garlic and stir evenly;

[0038] S3: Take 50 parts of pure lean pork, trim and arrange, cut into diced meat of 3*3 cm;

[0039] S4: Take 4 parts of edible salt, sprinkle it into the diced meat prepared in step S3, stir evenly, and marinate for 30 minutes, then add 8 parts of cornstarch to the obtained marinated diced meat, and stir evenly;

[0040] S5: Add 35 parts of edible oil into the pan, heat it to the oil temperature of 90°C, add the diced meat obtained in step S4 into the pan and fry thoroughly, and put it in the pot;

[0041] S6: Put the diced meat obtained in step S4 on the steamer and steam for 50 minutes, the...

Embodiment 2

[0045] S1: Take 10 parts of fresh red pepper, cut into minced pieces, put them in a pot, take 15 parts of garlic and cut them into mashed garlic, add fresh minced red pepper and stir evenly to make mashed red pepper garlic;

[0046] S2: Take 0.7 parts of Zanthoxylum bungeanum, dry it in an iron pan, grind it into powder, slowly sprinkle it into red pepper and garlic and stir evenly;

[0047] S3: Take 60 parts of pure lean pork, after repairing and sorting, cut into diced meat of 3*3 cm;

[0048] S4: Take 4 parts of edible salt, sprinkle it into the diced meat prepared in step S3, stir evenly, and marinate for 30 minutes, then add 10 parts of cornstarch to the obtained marinated diced meat, and stir evenly;

[0049] S5: Add 30 parts of cooking oil into the pan, heat it to the oil temperature of 90°C, add the diced meat obtained in step S4 into the pan and fry thoroughly, and put it in the pot;

[0050] S6: Put the diced meat obtained in step S4 on the steamer and steam for 50 ...

Embodiment 3

[0054] S1: Take 15 parts of fresh red pepper, cut into minced pieces, put them in a pot, take 20 parts of garlic and cut them into mashed garlic, add fresh minced red peppers and stir evenly to obtain mashed red pepper garlic;

[0055] S2: Take 0.6 parts of Zanthoxylum bungeanum, dry it in an iron pan, grind it into powder, slowly sprinkle it into red pepper and garlic and stir evenly;

[0056] S3: Take 70 parts of pure lean pork, after repairing and sorting, cut into diced meat of 3*3 cm;

[0057] S4: Take 5 parts of edible salt, sprinkle it into the diced meat prepared in step S3, stir evenly, and marinate for 30 minutes, then add 12 parts of cornstarch to the obtained marinated diced meat, and stir evenly;

[0058] S5: Add 45 parts of cooking oil to the pan, heat it to the oil temperature of 90°C, add the diced meat obtained in step S4 into the pan and fry thoroughly, and put it in the pot;

[0059] S6: Place the diced meat obtained in step S4 on the steamer and steam for ...

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Abstract

The invention discloses a preparation method of a spicy garlic-flavor dried pork, which comprises the following steps: taking pure lean pork as a raw material, trimming the pure lean pork, cutting the trimmed lean pork into diced meat with the size of 3*3cm, sprinkling edible salt, pickling for 30 minutes, sprinkling corn starch, and uniformly stirring; putting the prepared diced pork into a pot, frying with oil, putting the fried diced pork in a steamer, steaming for 50 minutes, adding monopotassium glycyrrhizinate, uniformly stirring, repeatedly frying and steaming for 8 times, uniformly mixing the obtained product with a mixture of fresh minced red pepper, mashed garlic and Chinese prickly ash, canning, and storing for one week to obtain the spicy garlic-flavor dried pork. The obtained dried pork has rich taste, the taste is spicy and refreshing, the method has clear process, simple technology, low cost and high yield, and a more efficient way is provided for preparing the spicy garlic-flavor dried pork.

Description

technical field [0001] The invention relates to a preparation method of spicy garlic-flavored pork jerky, belonging to the technical field of food processing. Background technique [0002] Pork is rich in nutrition, contains high-quality protein and essential fatty acids, is easy to be absorbed and utilized by the human body, and has high nutritional value. It also contains heme iron and cysteine, which can promote the absorption of iron in the human body and improve the symptoms of iron deficiency anemia. Therefore, pork is an important meat food in my country. Pork jerky is a traditional meat food in my country. It has a long history, high protein content, low fat content, unique flavor, storage resistance, and convenient eating. It is deeply loved by the general public and has become an essential food for people's leisure and entertainment. [0003] The Chinese invention patent with the application number 201410204684.7 discloses a preparation method of pork jerky. The p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/10A23L33/10
CPCA23L13/10A23L13/428A23L13/70A23L5/11A23L5/13A23L33/10A23V2002/00A23V2200/326A23V2200/3262A23V2250/186
Inventor 季浩卢魏魏阚建伟刘佳窦长清孔繁博
Owner JIANGSU TIANSHENG PHARMA
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