CN102742856A - Production method for dried pork slice - Google Patents
Production method for dried pork slice Download PDFInfo
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- CN102742856A CN102742856A CN2012102019732A CN201210201973A CN102742856A CN 102742856 A CN102742856 A CN 102742856A CN 2012102019732 A CN2012102019732 A CN 2012102019732A CN 201210201973 A CN201210201973 A CN 201210201973A CN 102742856 A CN102742856 A CN 102742856A
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Abstract
A production method for dried pork slices includes mixing ground hindquarter pork and chicken skin with accessories uniformly, marinating for 12-18 hours, and then shaping and quick-freezing. The accessories comprises 0.4-0.9 parts of white sugar, 0.4-0.6 parts of monosodium glutamate, 0.4-0.5 parts of pork flavor powder, 0.2-0.4 parts of ginger powder, 0.2-0.4 parts of garlic powder, 2-4 parts of light soy sauce, 0.2-0.4 parts of carrageenan, 9-12 parts of starch, 0.3-0.4 parts of phosphate, and 0.05-0.07 parts of monascus red. The production method of the invention is simple and feasible, and is suitable for industrialized mass-production; and the dried pork slices produced by the method are color tempting, perfectly-salted, fresh and tasty and uniformly flavored after being roasted and set, fully highlighting the original features of pork.
Description
(1) technical field
The present invention relates to a kind of dried pork slice, particularly a kind of preparation method of dried pork slice.
(2) background technology
Pork has another name called globefish meat, and its property sweet-salty is flat, contains compositions such as rich in protein, fat, carbohydrate, calcium, phosphorus, iron.Pork is the main non-staple food of daily life, has qi-restoratives and keeps fit, the effect of nourshing Yin and drynsessmoistening prescription, rich flesh pool skin.All weak after being ill, postpartum the deficiency of blood, yellow thin person, all available article of making nutritious tonifying of winning of face.
(3) summary of the invention
The preparation method that the purpose of this invention is to provide a kind of dried pork slice, this method are to adopt first-class pig hind shank to add that various auxiliary materials are made, and its product has fully been given prominence to the original feature of pork and improved, and make meat delicious more, and mouthfeel is more smooth.
As above design, the present invention adopts following technical measures, and a kind of preparation method of dried pork slice is characterized in that: pig hind shank after will rubbing and cock skin and auxiliary material mix pickles 12-18 hour, and moulding then, quick-frozen get final product; Auxiliary material comprises white sugar, monosodium glutamate, the smart powder of pork, ginger powder, garlic powder, light soy sauce, carragheen, starch, phosphate and Monascus color; Wherein the weight proportion of various raw materials is in pig hind shank, cock skin and the auxiliary material: 100 parts of pig leg meats, 50 parts of cock skins, 0.4～0.9 part of white sugar, 0.4～0.6 part of monosodium glutamate, 0.4～0.5 part in the smart powder of pork, ginger powder 0.2-0.4 part, garlic powder 0.2-0.4 part, light soy sauce 2-4 part, carragheen 0.2-0.4 part, starch 9-12 part, phosphate 0.3-0.4 part, Monascus color 0.05-0.07 part.
The temperature of above-mentioned quick-frozen is-35 ℃, time 30min.
Simple, the easy row of preparation method of the present invention; Be fit to large-scale industrialization production; And after the dried pork slice of the producing process baking moulding, surface color is tempting, moderately salted, Fresh & Tender in Texture tasty and refreshing, tasty even, has fully given prominence to the original feature of pork; For the consumer provides more delicious, more healthy meat products.
The specific embodiment:
A kind of preparation method of dried pork slice, carry out according to following steps:
(1) raw material thaws.Pig hind shank 100Kg, cock skin 50Kg are thawed in 0～10 ℃ of environment, clean;
(2) raw material is rested and reorganized.The pig hind shank that cleaned is cut into the thick 2*2cm of being of wide *, and length is the cube meat of 3cm;
(3) strand system.The pig hind shank and the cock skin that cleaned are rubbed with meat grinder, process meat stuffing.
(4) pickle.In proportion pig hind shank, cock skin and other auxiliary materials are mixed, pickle 12-18h then;
(5) moulding.With pressing the meat machine or being made by handwork diameter at 15-18cm, thickness is at the cake of 0.2-0.3cm.
(6) quick-frozen.The dried pork slice of moulding is put quick-frozen in the instant freezer into.Instant freezer temperature-35 ℃, time 30min.Product must not surpass 30min from being packaged to entry time.
(7) packing.The dried pork slice that quick-frozen is good is packed according to both dimensioned.
(8) preserve.Immediately sending into-18 ℃ of freezers after the packing preserves.
Various raw materials are in the above-mentioned auxiliary material: white sugar 0.4～0.9kg, monosodium glutamate 0.4～0.6kg, the smart powder 0.4～0.5kg of pork, ginger powder 0.2-0.4kg; Garlic powder 0.2-0.4kg, light soy sauce 2-4kg, carragheen 0.2-0.4kg; Starch 9-12kg, phosphate 0.3-0.4kg, Monascus color 0.05-0.07kg.Also add edible spice 0.8-1.0kg in the auxiliary material.
Above embodiment only is used to embodiment of the present invention is described, but the present invention has more than and be limited to above-mentioned embodiment, and the present invention also has other embodiments and improvement.In addition, those skilled in the art are to any type of modification that the present invention made, and batching equivalence replacement improves etc. and to belong to appended claims of the present invention institute restricted portion equally.
Claims (2)
1. the preparation method of a dried pork slice, it is characterized in that: pig hind shank after will rubbing and cock skin and auxiliary material mix pickles 12-18 hour, and moulding then, quick-frozen get final product; Auxiliary material comprises white sugar, monosodium glutamate, the smart powder of pork, ginger powder, garlic powder, light soy sauce, carragheen, starch, phosphate and Monascus color; Wherein the weight proportion of various raw materials is in pig hind shank, cock skin and the auxiliary material: 100 parts of pig leg meats, 50 parts of cock skins, 0.4 ~ 0.9 part of white sugar, 0.4 ~ 0.6 part of monosodium glutamate, 0.4 ~ 0.5 part in the smart powder of pork, ginger powder 0.2-0.4 part, garlic powder 0.2-0.4 part, light soy sauce 2-4 part, carragheen 0.2-0.4 part, starch 9-12 part, phosphate 0.3-0.4 part, Monascus color 0.05-0.07 part.
2. the preparation method of a kind of dried pork slice according to claim 1, it is characterized in that: the temperature of above-mentioned quick-frozen is-35 ℃, time 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102019732A CN102742856A (en) | 2012-06-19 | 2012-06-19 | Production method for dried pork slice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102019732A CN102742856A (en) | 2012-06-19 | 2012-06-19 | Production method for dried pork slice |
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| Publication Number | Publication Date |
|---|---|
| CN102742856A true CN102742856A (en) | 2012-10-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102019732A Pending CN102742856A (en) | 2012-06-19 | 2012-06-19 | Production method for dried pork slice |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256708A (en) * | 2014-10-21 | 2015-01-07 | 贵州大学 | Dried fruit vegetable meat slice and preparation method thereof |
| CN104509870A (en) * | 2014-12-23 | 2015-04-15 | 黄平县阿琳民族刺绣厂 | Dried pork |
| JP2020108342A (en) * | 2018-12-28 | 2020-07-16 | 小林製薬株式会社 | Ang-khak-containing meat softening composition |
| CN111972619A (en) * | 2020-09-07 | 2020-11-24 | 衡东县吉平食品有限公司 | Preparation method of dried pork slices |
-
2012
- 2012-06-19 CN CN2012102019732A patent/CN102742856A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256708A (en) * | 2014-10-21 | 2015-01-07 | 贵州大学 | Dried fruit vegetable meat slice and preparation method thereof |
| CN104509870A (en) * | 2014-12-23 | 2015-04-15 | 黄平县阿琳民族刺绣厂 | Dried pork |
| JP2020108342A (en) * | 2018-12-28 | 2020-07-16 | 小林製薬株式会社 | Ang-khak-containing meat softening composition |
| JP7316041B2 (en) | 2018-12-28 | 2023-07-27 | 小林製薬株式会社 | Meat tenderizing composition containing red yeast rice |
| CN111972619A (en) * | 2020-09-07 | 2020-11-24 | 衡东县吉平食品有限公司 | Preparation method of dried pork slices |
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Application publication date: 20121024 |