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Dietary fiber-rich blueberry dried pork slice and preparation method thereof

A technology of dietary fiber and blueberry pork, which is applied in the field of food processing, can solve the problems of poor chewability, single taste, soft taste, etc., and achieve the effect of unique taste, long-lasting aftertaste and good chewiness

Pending Publication Date: 2022-02-18
江苏骥洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The problem to be solved, the object of the present invention is to provide a kind of blueberry pork jerky rich in dietary fiber and its preparation method, mainly in order to solve the problem that the fiber of pork jerky is cut off in the existing technology, the chewability is poor, the mouthfeel is soft, and the taste is single Problem, this technical solution can partially replace the traditional water-retaining agent glycerin by rolling, kneading and stirring. At the same time, soluble dietary fiber is added to retain water and promote gastrointestinal motility. It has multiple benefits for the body and meets consumers' health needs. need

Method used

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  • Dietary fiber-rich blueberry dried pork slice and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for preparing dried blueberry pork jerky rich in dietary fiber, comprising the following steps: repairing the purchased water bamboo woven one day in advance, removing burrs by burning it, frying it with pork suet, and placing it in a cool place. Store in a dry place.

[0036]Start to prepare blueberry pork jerky rich in dietary fiber: Step 1, ingredients: prepare sugar, fish sauce, dietary fiber, trehalose, additives and antioxidants, blueberry jam, and the small ingredients are pre-mixed evenly, powdered sugar, dietary fiber , Trehalose pre-mixed evenly, wet ingredients (sodium lactate, glycerin) stirred evenly for later use; step 2, thaw, take out 400 parts of frozen pork hind legs from the freezer, use running water to thaw naturally at room temperature until the temperature of the center of the meat is -2 During the process of ~2°C, the blood water that thawed and flowed out was continuously cleaned; step 3, trimming and dividing to remove unusable fascia ...

specific Embodiment

[0039] Specific embodiments of the present invention: The ingredients are prepared one day in advance.

[0040] One day in advance, the purchased water bamboo is woven with a knife, and the burrs are removed by fire, and fried with pig suet, and stored in a cool and dry place for later use.

[0041] Start to prepare blueberry pork jerky rich in dietary fiber: Step 1, ingredients: prepare sugar, fish sauce, dietary fiber, trehalose, additives and antioxidants, blueberry jam, and the small ingredients are pre-mixed evenly, powdered sugar, dietary fiber , Trehalose pre-mixed evenly, wet ingredients (sodium lactate, glycerin) stirred evenly for later use; step 2, thaw, take out 400 parts of frozen pork hind legs from the freezer, use running water to thaw naturally at room temperature until the temperature of the center of the meat is -2 During the process of ~2°C, the blood water that thawed and flowed out was continuously cleaned; step 3, trimming and dividing to remove unusable...

Embodiment 3

[0045] Specific embodiments of the present invention: The ingredients are prepared one day in advance.

[0046] One day in advance, the purchased water bamboo is woven with a knife, and the burrs are removed by fire, and fried with pig suet, and stored in a cool and dry place for later use.

[0047] Start to prepare blueberry pork jerky rich in dietary fiber: Step 1, ingredients: prepare sugar, fish sauce, dietary fiber, trehalose, additives and antioxidants, blueberry jam, and the small ingredients are pre-mixed evenly, powdered sugar, dietary fiber , Trehalose pre-mixed evenly, wet ingredients (sodium lactate, glycerin) stirred evenly for later use; step 2, thaw, take out 400 parts of frozen pork hind legs from the freezer, use running water to thaw naturally at room temperature until the temperature of the center of the meat is -2 During the process of ~2°C, the blood water that thawed and flowed out was continuously cleaned; step 3, trimming and dividing to remove unusable...

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Abstract

The invention discloses dietary fiber-rich blueberry dried pork slices and a preparation method thereof, and belongs to the field of food manufacturing. The blueberry dried pork slice comprise, by weight, pork, seasonings, additives and an antioxidant. The pork is 400 parts, and the seasonings comprise 80-100 parts of sugar and 2.5-4 parts of monosodium glutamate; dietary fiber accounts for 20-25 parts; whole egg liquid accounts for 40-56 parts, fish sauce accounts for 30-50 parts blueberry jam accounts for 30-40 parts and trehalose accounts for 8-10 parts; the additives account for 15.27-22.59 parts, and the antioxidant accounts for 0.1-0.2 part. The meat flavor and the blueberry flavor are reasonably fused, the tail flavor is lasting, the taste is unique, rich dietary fibers are added into the product, the product is beneficial to health, raw material treatment is standardized, and industrial mass production is easy.

Description

technical field [0001] The invention relates to food processing, in particular to a blueberry pork jerky rich in dietary fiber and a preparation method thereof. Background technique [0002] Pork leg is the meat from the leg to the hind leg of a pig. This part has a lot of lean meat, many tendons, heavy gelatin, and very little fat content, so it belongs to high-protein, low-fat and high-vitamin pork. The pork jerky made from this part is a local Jingjiang tradition that is very popular among market consumers. Cooked meat jerky products, timeless. With the continuous younger and healthier consumption mental age of consumers, dried meat with a single taste and texture can no longer meet the diversified needs of the market, so it is urgent to develop some new products with novel taste, unique taste and great health benefits . Most of the current pork jerky is made by grinding the pork and mixing it with other materials, spreading it flat with a mold, demoulding and baking a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/60A23L33/26
CPCA23L13/10A23L13/428A23L13/67A23L33/26A23V2002/00A23V2200/32A23V2200/326A23V2250/5116
Inventor 朱章其
Owner 江苏骥洋食品有限公司
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