CN105918891A - Preserved pork added with konjak and preparation method of preserved pork - Google Patents
Preserved pork added with konjak and preparation method of preserved pork Download PDFInfo
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- CN105918891A CN105918891A CN201610286760.2A CN201610286760A CN105918891A CN 105918891 A CN105918891 A CN 105918891A CN 201610286760 A CN201610286760 A CN 201610286760A CN 105918891 A CN105918891 A CN 105918891A
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- dried pork
- konjak
- rhizoma amorphophalli
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Abstract
The invention provides preserved pork added with konjak and a preparation method of the preserved pork. The preserved pork added with the konjak is made from the following effective components in parts by weight: 60-75 parts of lean pork, 0.5-2.5 parts of fat pork without skin, 10-25 parts of white granulated sugar, 8-20 parts of eggs, and 0.1-0.4 part of konjak powder. According to the preserved pork added with konjak and the preparation method of the preserved pork disclosed by the invention, a natural food material namely konjak is used for replacing a partial additive, so that the preserved pork has fresh keeping and anti-bacterial functions, and a preservative does not need to be additionally added; besides, nutritional components contained in the konjak have the health-care functions, so that the preserved pork has a high nutritional value; besides, the preparation method disclosed by the invention guarantees that requirements for a quality guarantee period can be met under the condition that the preservative is not added, and the preserved pork has healthy elements.
Description
Technical field
The invention belongs to field of food, relate to a kind of dried pork slice adding Rhizoma amorphophalli and preparation method thereof.
Background technology
Dried pork slice is a kind of flavor meat goods extensively liked by people, is by the Carnis Sus domestica sheet through pickling, toasting
Shape meat products, instant, elaborate processing, tasty, storage tolerance and be readily transported.Preserved pork color
Pool, in bright-coloured brownish red, has a rich in taste, salty in micro-sweet, fragrance is strong, leaves a lasting and pleasant impression or aftertaste.
Along with China's expanding economy, people are for demands such as the Quality Safety of dried pork slice, flavor tastes more
Come the most various, especially with the explosive growth of food electricity business, occur a large amount of use food additive or
The adjuvant of other low nutritionals carries out situation about producing, and traditional dried pork slice is difficult to meet people and day by day increases
Strong health diet demand.
But Marketing pork dried meat is in order to realize its color and luster and long shelf-life, need additionally to add a lot of interpolation
Agent, including antioxidant, water-retaining agent, colorant stabilizer and preservative etc..But these additives are also
The natural component of non-food stuff, people's cognition is caused certain injury by too much additive.
Rhizoma amorphophalli is defined as one of ten big health foods by the United Nations's health organization, is useful basic food,
Rhizoma amorphophalli contains multiple nutritional components, the mineral element such as protein, multivitamin and potassium, phosphorus, selenium,
The SKGM wanted possibly together with necessary for human, i.e. glucomannan are up to 30%, and it can be effectively reduced
Cholesterol, blood glucose and fat-reducing.
Summary of the invention
The present invention is to solve the problems referred to above, it is provided that a kind of dried pork slice adding Rhizoma amorphophalli and preparation method thereof,
Reach to put less additive, without the purpose of preservative.
For achieving the above object, the present invention is by the following technical solutions:
The present invention provides a kind of dried pork slice adding Rhizoma amorphophalli, the dried pork slice of described interpolation Rhizoma amorphophalli to include following heavy
The effective ingredient of amount number: pig lean meat 60-75 part, removes the peel Carnis Sus domestica 0.5-2.5 part, white sugar 10-25
Part, egg 8-20 part, konjaku powder 0.1-0.4 part.
Further, described dried pork slice also includes the adjuvant of following parts by weight: fish juice 4-8 part, monosodium glutamate 0.6-1.2
Part, spice 0.1-0.2 part, natural red yeast rice 0.01 part.
Further, the dried pork slice of described interpolation Rhizoma amorphophalli includes the effective ingredient of following parts by weight: pig lean meat
65-70 part, removes the peel Carnis Sus domestica 1-2 part, white sugar 15-20 part, egg 10-15 part, konjaku powder 0.25-0.3
Part；Fish juice 4-8 part, monosodium glutamate 0.8-1 part, spice 0.15 part, natural red yeast rice 0.01 part.
Further, as one embodiment of the present invention, the viscosity of described konjaku powder is more than 8000.
The present invention also provides for the preparation method of a kind of above-mentioned dried pork slice without preservative, described preparation
Method comprises the following steps:
Step a, cuts into slices pig lean meat, and peeling Carnis Sus domestica is twisted into minced meat；
Step b, mixes the section pig lean meat in step a with peeling Carnis Sus domestica minced meat, adds konjaku powder
Together stir with other dispensings；
Step c, puts into uniform for spice raw material in charging tray and pickles, stand 10-15 minute；
Step d, divides into the raw material pickled in mould；
Step e, carries out dewatered drying by the raw material in step d；
Step f, baking sterilization, then flatten section；
Step g, the product after section is immediately placed in the special chilling room through ultraviolet lamp disinfection, cooling period,
Uviol lamp opening need to be kept；
The product that step h has cooled down, in the environment of aseptic, puts into the packaging bag through sterilization at once
Pack.
Further, as one embodiment of the present invention, in step a, after pig lean meat section, every
Thickness be 1-3mm.
Further, as one embodiment of the present invention, in step b, mixing time is 15-25 minute.
Further, as one embodiment of the present invention, in step d, the thickness of mould at 1-4mm,
The raw material monolithic stirred is placed in a mold.
Further, as one embodiment of the present invention, in step e, in 75-90 DEG C of drying room, place 6-8
Hour, to the moisture of raw material at the 17%-20% of gross weight.
Further, as one embodiment of the present invention, in step f, at 180-220 DEG C, toast 4 points
Clock.
Compared with prior art, the technical program has the advantage that
The dried pork slice adding Rhizoma amorphophalli of the present invention makes full use of natural food resource, adds konjaku powder, profit
The antibiotics contained with Rhizoma amorphophalli, forms antibacterial film at food surface, can prevent and treat bacteria attack, extends storage
Time, play fresh-keeping fungi-proofing effect；Rhizoma amorphophalli has stronger water retaining function simultaneously, and after water suction, volume can
Expand 80-100 times, can be with Substitute For Partial additive, it is not necessary to additionally add preservative；Its Rhizoma amorphophalli simultaneously
The nutritional labeling self contained has health care so that product nutritive value is higher, simultaneously the present invention
Preparation method ensure that the requirement that still can reach the shelf-life without preservative, makes the more healthy unit of product
Element.
Further, production technology, on the basis of adding konjaku powder, is optimized by the present invention, from
And achieve without preservative, water-retaining agent can produce health pig jerky product.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment 1:
Weigh raw material by following weight: pig lean meat 60 parts, remove the peel Carnis Sus domestica 0.5 part, white sugar 10 parts,
8 parts of egg, konjaku powder 0.1 part, fish juice 4 parts, monosodium glutamate 0.6 part, spice 0.1 part, neutral red
Bent red 0.01 part.
Then according to raw meat section, rub, spice, pickle, stand sieve, dewatered drying, examine sheet, dry
Roasting sterilization, flattens, section, cooling, inspection, packaging, and the processing technology of finished product prepares.Concrete steps
As follows:
Being cut into slices by pig lean meat, peeling Carnis Sus domestica is twisted into minced meat；After pig lean meat section, the thickness of every is 2mm.
Section pig lean meat is mixed with peeling Carnis Sus domestica minced meat, adds konjaku powder and other dispensings are together stirred
Mix uniformly；Mixing time is 15 minutes.
Uniform for spice raw material is put in charging tray and pickles, stand 10 minutes.
The raw material pickled is divided in mould；The thickness of mould is at 2mm, the raw material list stirred
Sheet is placed in a mold, it is impossible to lamination.
Raw material is carried out dewatered drying；Place 6 hours in 75 DEG C of drying rooms, to the moisture of raw material in gross weight
17%.
Toast 4 minutes at 180 DEG C, carry out baking sterilization, then flatten section.
Product after section is immediately placed in the special chilling room through ultraviolet lamp disinfection, cooling period, needs to keep
Uviol lamp opening.
The product cooled down, in the environment of aseptic, at once put into the packaging bag through sterilization and carries out close
Package fills.
Embodiment 2
Weigh raw material by following weight: pig lean meat 65 parts, remove the peel Carnis Sus domestica 1 part, white sugar 17 parts,
13 parts of egg, konjaku powder 0.3 part, fish juice 3 parts, monosodium glutamate 0.6 part, spice 0.1 part, neutral red
Bent red 0.01 part.Then according to raw meat thaws, pretreatment, section, rub, spice, pickle, stand
Sieve, dewatered drying, examine sheet, baking sterilization, flatten, section, cooling, inspection, packaging, finished product
Processing technology prepares.Specifically comprise the following steps that
Being cut into slices by pig lean meat, peeling Carnis Sus domestica is twisted into minced meat；After pig lean meat section, the thickness of every is 2mm.
Section pig lean meat is mixed with peeling Carnis Sus domestica minced meat, adds konjaku powder and other dispensings are together stirred
Mix uniformly；Mixing time is 20 minutes.
Uniform for spice raw material is put in charging tray and pickles, stand 12 minutes.
The raw material pickled is divided in mould；The thickness of mould is at 3mm, the raw material list stirred
Sheet is placed in a mold, it is impossible to lamination.
Raw material is carried out dewatered drying；Place 7 hours in 80 DEG C of drying rooms, to the moisture of raw material in gross weight
18%.
Toast 4 minutes at 20 DEG C, carry out baking sterilization, then flatten section.
Product after section is immediately placed in the special chilling room through ultraviolet lamp disinfection, cooling period, needs to keep
Uviol lamp opening.
The product cooled down, in the environment of aseptic, at once put into the packaging bag through sterilization and carries out close
Package fills.
Embodiment 3
Weigh raw material by following weight: pig lean meat 70 parts, remove the peel Carnis Sus domestica 2 parts, white sugar 20 parts,
15 parts of egg, konjaku powder 0.3 part；Fish juice 8 parts, monosodium glutamate 1 part, spice 0.15 part, neutral red
Bent red 0.01 part.Then according to raw meat thaws, pretreatment, section, rub, spice, pickle, stand
Sieve, dewatered drying, examine sheet, baking sterilization, flatten, section, cooling, inspection, packaging, finished product
Processing technology prepares.Specifically comprise the following steps that
Being cut into slices by pig lean meat, peeling Carnis Sus domestica is twisted into minced meat；After pig lean meat section, the thickness of every is 3mm.
Section pig lean meat is mixed with peeling Carnis Sus domestica minced meat, adds konjaku powder and other dispensings are together stirred
Mix uniformly；Mixing time is 25 minutes.
Uniform for spice raw material is put in charging tray and pickles, stand 13 minutes.
The raw material pickled is divided in mould；The thickness of mould is at 3mm, the raw material list stirred
Sheet is placed in a mold, it is impossible to lamination.
Raw material is carried out dewatered drying；Place 7 hours in 85 DEG C of drying rooms, to the moisture of raw material in gross weight
19%.
Toast 4 minutes at 200 DEG C, carry out baking sterilization, then flatten section.
Product after section is immediately placed in the special chilling room through ultraviolet lamp disinfection, cooling period, needs to keep
Uviol lamp opening.
The product cooled down, in the environment of aseptic, at once put into the packaging bag through sterilization and carries out close
Package fills.
Embodiment 4
Weigh raw material by following weight: pig lean meat 75 parts, remove the peel Carnis Sus domestica 2.5 parts, white sugar 25 parts,
20 parts of egg, konjaku powder 0.4 part；Fish juice 10 parts, monosodium glutamate 1.2 parts, spice 0.2 part, natural
Red yeast rice 0.01 part.
Then according to raw meat section, rub, spice, pickle, stand sieve, dewatered drying, examine sheet, dry
Roasting sterilization, flattens, section, cooling, inspection, packaging, and the processing technology of finished product prepares.Concrete steps
As follows:
Being cut into slices by pig lean meat, peeling Carnis Sus domestica is twisted into minced meat；After pig lean meat section, the thickness of every is 3mm.
Section pig lean meat is mixed with peeling Carnis Sus domestica minced meat, adds konjaku powder and other dispensings are together stirred
Mix uniformly；Mixing time is 25 minutes.
Uniform for spice raw material is put in charging tray and pickles, stand 15 minutes.
The raw material pickled is divided in mould；The thickness of mould is at 3mm, the raw material list stirred
Sheet is placed in a mold, it is impossible to lamination.
Raw material is carried out dewatered drying；Place 8 hours in 90 DEG C of drying rooms, to the moisture of raw material in gross weight
20%.
Toast 4 minutes at 220 DEG C, carry out baking sterilization, then flatten section.
Product after section is immediately placed in the special chilling room through ultraviolet lamp disinfection, cooling period, needs to keep
Uviol lamp opening.
The product cooled down, in the environment of aseptic, at once put into the packaging bag through sterilization and carries out close
Package fills.
Although the present invention is open as above with preferred embodiment, but it is not for limiting the present invention, appoints
What those skilled in the art without departing from the spirit and scope of the present invention, may be by the disclosure above
Technical solution of the present invention is made possible variation and amendment by method and technology contents, therefore, every does not takes off
From the content of technical solution of the present invention, it is any that above example is made by the technical spirit of the foundation present invention
Simple modification, equivalent variations and modification, belong to the protection domain of technical solution of the present invention.
Claims (10)
1. add the dried pork slice of Rhizoma amorphophalli, it is characterised in that the dried pork slice of described interpolation Rhizoma amorphophalli includes following weight portion
The effective ingredient of number: pig lean meat 60-75 part, peeling Carnis Sus domestica 0.5-2.5 part, white sugar 10-25 part,
Egg 8-20 part, konjaku powder 0.1-0.4 part.
The dried pork slice of interpolation Rhizoma amorphophalli the most according to claim 1, it is characterised in that described dried pork slice also wraps
Include the adjuvant of following parts by weight: fish juice 4-8 part, monosodium glutamate 0.6-1.2 part, spice 0.1-0.2 part, sky
So red yeast rice 0.01 part.
The dried pork slice of interpolation Rhizoma amorphophalli the most according to claim 2, it is characterised in that described interpolation Rhizoma amorphophalli
Dried pork slice includes the effective ingredient of following parts by weight: pig lean meat 65-70 part, removes the peel Carnis Sus domestica 1-2 part,
White sugar 15-20 part, egg 10-15 part, konjaku powder 0.25-0.3 part；Fish juice 5-6 part, monosodium glutamate 0.8-1
Part, spice 0.15 part, natural red yeast rice 0.01 part.
The dried pork slice of interpolation Rhizoma amorphophalli the most according to claim 1, it is characterised in that described konjaku powder
Viscosity is more than 8000.
5. a preparation method for the dried pork slice adding Rhizoma amorphophalli as described in claim 1-4 any one, it is special
Levying and be, described preparation method comprises the following steps:
Step a, cuts into slices pig lean meat, and peeling Carnis Sus domestica is twisted into minced meat；
Step b, by the section pig lean meat in step a with peeling Carnis Sus domestica minced meat mix, addition konjaku powder and its
He together stirs at dispensing；
Step c, puts into uniform for spice raw material in charging tray and pickles, stand 10-15 minute；
Step d, divides into the raw material pickled in mould；
Step e, carries out dewatered drying by the raw material in step d；
Step f, baking sterilization, then flatten section；
Step g, the product after section is immediately placed in the special chilling room through ultraviolet lamp disinfection, cooling period, needs to protect
Hold uviol lamp opening；
The product that step h has cooled down, in the environment of aseptic, at once put into the packaging bag through sterilization and carries out
Pack
Preparation method the most according to claim 5, it is characterised in that in step a, after pig lean meat section,
The thickness of every is 1-3mm.
Preparation method the most according to claim 5, it is characterised in that in step b, mixing time is 15-25
Minute.
Preparation method the most according to claim 5, it is characterised in that in step d, the thickness of mould exists
1-4mm, the raw material monolithic stirred is placed in a mold.
Preparation method the most according to claim 5, it is characterised in that in step e, in 75-90 DEG C of drying room
Place 6-8 hour, to the moisture of raw material at the 17%-20% of gross weight.
Preparation method the most according to claim 5, it is characterised in that in step f, dries at 180-220 DEG C
Roasting 4 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610286760.2A CN105918891A (en) | 2016-04-29 | 2016-04-29 | Preserved pork added with konjak and preparation method of preserved pork |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610286760.2A CN105918891A (en) | 2016-04-29 | 2016-04-29 | Preserved pork added with konjak and preparation method of preserved pork |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942387A (en) * | 2016-11-30 | 2017-07-14 | 宁波市素莲食品有限公司 | Plain dried pork slice and preparation method thereof |
| CN107259383A (en) * | 2017-07-17 | 2017-10-20 | 靖江市豪莱顿食品有限公司 | White sesameseed dried pork slice and preparation method thereof |
| CN108740685A (en) * | 2018-05-16 | 2018-11-06 | 贵州黔味源食品有限公司 | A kind of fermented bean curd taste dried pork and preparation method thereof |
| CN109287981A (en) * | 2017-07-25 | 2019-02-01 | 陕西垚森富硒食品有限公司 | A kind of processing technology and device of konjaku fibre meat |
| CN110214897A (en) * | 2019-06-24 | 2019-09-10 | 淮北辣魔王食品有限公司 | A kind of production technology of spicy plain hair tripe |
| CN110916108A (en) * | 2019-12-09 | 2020-03-27 | 新疆天山美乐食品制造有限公司 | Method for making dried pork slices with high dietary fiber content |
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| CN102626231A (en) * | 2012-04-28 | 2012-08-08 | 福建农林大学 | Recombined fried pork crisps |
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| 杨园媛 等: "卡拉胶/魔芋胶和钾盐对猪肉脯及猪肉糜质构特性的影响", 《食品工业科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942387A (en) * | 2016-11-30 | 2017-07-14 | 宁波市素莲食品有限公司 | Plain dried pork slice and preparation method thereof |
| CN107259383A (en) * | 2017-07-17 | 2017-10-20 | 靖江市豪莱顿食品有限公司 | White sesameseed dried pork slice and preparation method thereof |
| CN109287981A (en) * | 2017-07-25 | 2019-02-01 | 陕西垚森富硒食品有限公司 | A kind of processing technology and device of konjaku fibre meat |
| CN108740685A (en) * | 2018-05-16 | 2018-11-06 | 贵州黔味源食品有限公司 | A kind of fermented bean curd taste dried pork and preparation method thereof |
| CN110214897A (en) * | 2019-06-24 | 2019-09-10 | 淮北辣魔王食品有限公司 | A kind of production technology of spicy plain hair tripe |
| CN110916108A (en) * | 2019-12-09 | 2020-03-27 | 新疆天山美乐食品制造有限公司 | Method for making dried pork slices with high dietary fiber content |
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Application publication date: 20160907 |