CN107198127A - Fragrant radish dried pork of a kind of garlic and preparation method thereof - Google Patents
Fragrant radish dried pork of a kind of garlic and preparation method thereof Download PDFInfo
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- CN107198127A CN107198127A CN201710477308.9A CN201710477308A CN107198127A CN 107198127 A CN107198127 A CN 107198127A CN 201710477308 A CN201710477308 A CN 201710477308A CN 107198127 A CN107198127 A CN 107198127A
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- Prior art keywords
- pork
- garlic
- radish
- dried
- dried pork
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses fragrant radish dried pork of a kind of garlic and preparation method thereof, this method adds the auxiliary materials such as brown sugar, Zanthoxylum essential oil, maltose, salt, soy sauce, soybean oil, chilli powder, cumin powder, sesame oil, vitamin, honey, white wine and processed using pork and garlic as primary raw material.Compared with prior art, the pig leg meat that the present invention is slaughtered from 60~80kg of body weight Jiangkous radish pig, cuts into particle, after high temperature boiling, then pork dried product is processed into frying, baking.The existing garlic of product of the present invention it is micro- it is peppery with crisp, Jiangkou radish pig it is distinctive it is tender with it is fragrant, bring abundant oral cavity to enjoy, increase appetite.This processing radish pork product biocidal property is strong simultaneously, and the holding time is long, contains multivitamin and trace element.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of fragrant radish dried pork of garlic and preparation method thereof.
Background technology
The pork clean taste of Jiangkou radish pig, has that eats that meat picture is a vegetarian to say that it is of high nutritive value, and is that people extremely like
One of food.The eating method of current pork is that fresh meat is cooked mostly, but the shelf-life of fresh meat is short, and it is edible before have more very long
Process, limited by time place.But just because of Meat is nutritious, the microbial growth in preservation causes
Nutritive loss is serious.Mostly it is to be combined with pork with simple condiment in traditional pork jerky makes, product taste list
One, and mouthfeel is also harder.A kind of strange taste Chinese indigo dried pork and its preparation side such as Patent No. CN201310502147.6
Method, this method adds white granulated sugar, edible glycerol, glucose, salt, soy sauce etc. auxiliary using pork and strange taste Chinese indigo as primary raw material
Material, which is seasoned, to be prepared from.Make the crisp of the existing strange taste Chinese indigo of finished product, the natural mellowness of pork is enriched chewiness, added
Entertaining sense and stylishness of the people when eating.But work in-process uses excessive high temperature, many nutriments are decomposed, example
More lack on such as vitamin composition, while lacking antibacterial class material, it is impossible to effectively prevent microorganism pollution.
The content of the invention
In order to overcome defect of the prior art, the present invention provides fragrant radish dried pork of a kind of garlic and preparation method thereof, specifically
Technical scheme is as follows：
According to mass ratio meter, garlic perfume radish dried pork is by major ingredient：Pork 120~130, fresh garlic 30~40, auxiliary material：Brown sugar 16~
18th, Zanthoxylum essential oil 10~13, maltose 8~10, salt 1~1.5, soy sauce 1~1.3, soybean oil 7~10, chilli powder 1~2, cumin
Powder 0.03~0.05, zanthoxylum powder 1.1~1.3, sesame oil 0.5~0.7, vitamin 0.6~1.2, honey 4~5, white wine 5~8 are made
It is standby to form.
The preparation method of the fragrant radish dried pork of the garlic, comprises the following steps：
（1）Pork processing：The manadesma of pork is rejected, the cube meat of 1cm sizes is divided into, is put into steam copper, be warmed to 120 DEG C
Cook 15min；
（2）Dried pork frying：By the brown sugar in auxiliary material, Zanthoxylum essential oil, maltose, salt, soy sauce, soybean oil, chilli powder, cumin
Powder, sesame oil are prepared by the mass ratio, are put into pot, are mixed, and add 18% clear water of pork amount, and auxiliary material soup is boiled
After infusion 10min, it is put into the pork cooked and soaks 30 minutes, another side heating stir-fries while rolling, until juice is received into dry；
（3）Dried pork is toasted：The good pork dry particl of frying is equably laid in stainless steel sieve, tiling thickness is 2cm left
The right side, toasts 30~40min, until the golden yellow beginning browning in surface at 50~55 DEG C；
（4）Dried pork is cooled down：Baked dried pork is put into the environment of cleaning and cooled down 12~24 hours, until product surface
There is certain gloss, chewing is flexible and has slight viscosity；
（5）The processing of fresh garlic：Fresh garlic is removed the peel, below granularity 0.1cm is broken for, add the vitamin of the mass ratio, honey,
It is standby after white spirit mixed is uniform；
（6）The mixing frying of fresh garlic and dried pork：By step（5）In the pork dry-mixing of the fresh garlic that crushes with having cooled down be put into
In steam copper, 20min is stirred, at 35~40 DEG C, stir-fry 15min；
（7）Finished product is cooled down：In the environment that the good fresh garlic dried pork of frying is put into cleaning, finished product is through organoleptic examination, physics and chemistry
After index test and Micro biological Tests, with outer packaging bag quantitative package.
Preferably, the use of the pig leg meat from body weight 60kg~80kg Jiangkous radish pig is raw material, then cooks and clean up,
Because preferably, the content of its every nutriment is entirely growing the meat of Jiangkou radish pig pork in body weight 60kg~80kg
It is interim to reach most preferably, and its leg of pork position monoblock is all lean meat, and fat content is low, and amino acid, vitamin content are high.
Beneficial effects of the present invention：
The pork used in the present invention is the pig leg meat of body weight 60kg~80kg Jiangkous radish pig, and its meat nutrition is enriched, and mouthfeel is most
It is good, and garlic, vitamin, white wine, honey mixing, then with being stirred through the tasty dried pork of auxiliary material, each component is fully adsorbed
Xiang Rong, enriches the sense of taste stereovision of garlicky dried pork, meanwhile, auxiliary material forms protective layer with garlic on jerky surface, suppresses micro- life
The growth of thing, prevents pork from aoxidizing, it is ensured that the long-term effect of radish Meat nutrition, also makes the vitamin of product of the present invention, micro member
Cellulose content more horn of plenty, increases storage phase, reduces inventory cost, and ensure meat matter.
Embodiment
With reference to specific embodiment, the present invention is described in further detail.
Embodiment 1
Raw material prepares, and takes pork 120kg and fresh garlic 30kg, auxiliary material：Brown sugar 16kg, Zanthoxylum essential oil 10kg, maltose 8kg, salt
1kg, soy sauce 1kg, soybean oil 7kg, chilli powder 1kg, cumin powder 0.03kg, zanthoxylum powder 1.1kg, sesame oil 0.5kg, vitamin
0.6kg, honey 4kg, white wine 5kg are prepared from.
The preparation method of the fragrant radish dried pork of the garlic, comprises the following steps：
（1）Pork processing：The manadesma of pork is rejected, the cube meat of 1cm sizes is divided into, is put into steam copper, be warmed to 120 DEG C
Cook 15min；
（2）Dried pork frying：By the brown sugar in auxiliary material, Zanthoxylum essential oil, maltose, salt, soy sauce, soybean oil, chilli powder, cumin
Powder, sesame oil are prepared by the mass ratio, are put into pot, are mixed, and add 18% clear water of pork amount, and auxiliary material soup is boiled
After infusion 10min, it is put into the pork cooked and soaks 30 minutes, another side heating stir-fries while rolling, until juice is received into dry；
（3）Dried pork is toasted：The good pork dry particl of frying is equably laid in stainless steel sieve, tiling thickness is 2cm left
The right side, 30min is toasted at 50 DEG C, until the golden yellow beginning browning in surface；
（4）Dried pork is cooled down：Baked dried pork is put into the environment of cleaning and cooled down 12 hours, until product surface has one
Fixed gloss, chewing is flexible and has slight viscosity；
（5）The processing of fresh garlic：Fresh garlic is removed the peel, below granularity 0.1cm is broken for, add the vitamin of the mass ratio, honey,
It is standby after white spirit mixed is uniform；
（6）The mixing frying of fresh garlic and dried pork：By step（5）In the pork dry-mixing of the fresh garlic that crushes with having cooled down be put into
In steam copper, 20min is stirred, at 35 DEG C, stir-fry 15min；
（7）Finished product is cooled down：In the environment that the good fresh garlic dried pork of frying is put into cleaning, finished product is through organoleptic examination, physics and chemistry
After index test and Micro biological Tests, with outer packaging bag quantitative package.
Preferably, the use of the pig leg meat from body weight 60kg Jiangkous radish pig is raw material, is cleaned up before cooking.
Test example
The pig leg meat of radish pig is bought in Jiangkou County, pork pig derives from same plant, pig leg meat is randomly divided into identical in quality
Two groups, test group a and test group b are designated as, test group a uses preparation method of the present invention, and test group b is according to conventional market producer
The drying of method dispensing is made, and the chewiness of two set products is measured using Texture instrument, and carries out sensory evaluation scores and storage contrast experiment.
Result of the test：
| Test group a | Test group b | |
| Chewiness | 1136-1564 | 453-621 |
| Sensory evaluation scores | 98 | 73 |
| Storage time（Month） | 28 | 14 |
As can be seen that relative to the test group b produced using market method, garlicky radish pork preparation method of the invention is in items
There is significant advantage in index, possess good economic value and use value.
Claims (2)
1. the fragrant radish dried pork of a kind of garlic, it is characterised in that according to quality proportioning, it is by major ingredient：Pork 120~130, fresh garlic
30~40, auxiliary material：Brown sugar 16~18, Zanthoxylum essential oil 10~13, maltose 8~10, salt 1~1.5, soy sauce 1~1.3, soybean oil 7
~10, chilli powder 1~2, cumin powder 0.03~0.05, zanthoxylum powder 1.1~1.3, sesame oil 0.5~0.7, vitamin 0.6~
1.2nd, honey 4~5, white wine 5~8 are prepared from.
2. the preparation method of the fragrant radish dried pork of garlic as claimed in claim 1, comprises the following steps：
（1）Pork processing：The manadesma of pork is rejected, the cube meat of 1cm sizes is divided into, is put into steam copper, be warmed to 120 DEG C
Cook 15min；
（2）Dried pork frying：By the brown sugar in auxiliary material, Zanthoxylum essential oil, maltose, salt, soy sauce, soybean oil, chilli powder, cumin
Powder, sesame oil are prepared by the mass ratio, are put into pot, are mixed, and add 18% clear water of pork amount, and auxiliary material soup is boiled
After infusion 10min, it is put into the pork cooked and soaks 30 minutes, another side heating stir-fries while rolling, until juice is received into dry；
（3）Dried pork is toasted：The good pork dry particl of frying is equably laid in stainless steel sieve, tiling thickness is 2cm left
The right side, toasts 30~40min, until the golden yellow beginning browning in surface at 50~55 DEG C；
（4）Dried pork is cooled down：Baked dried pork is put into the environment of cleaning and cooled down 12~24 hours, until product surface
There is certain gloss, chewing is flexible and has slight viscosity；
（5）The processing of fresh garlic：Fresh garlic is removed the peel, below granularity 0.1cm is broken for, add the vitamin of the mass ratio, honey,
It is standby after white spirit mixed is uniform；
（6）The mixing frying of fresh garlic and dried pork：By step（5）In the pork dry-mixing of the fresh garlic that crushes with having cooled down be put into
In steam copper, 20min is stirred, at 35~40 DEG C, stir-fry 15min；
（7）Finished product is cooled down：The good fresh garlic dried pork of frying is put into the environment of cleaning and cooled down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710477308.9A CN107198127A (en) | 2017-06-21 | 2017-06-21 | Fragrant radish dried pork of a kind of garlic and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710477308.9A CN107198127A (en) | 2017-06-21 | 2017-06-21 | Fragrant radish dried pork of a kind of garlic and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107198127A true CN107198127A (en) | 2017-09-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710477308.9A Pending CN107198127A (en) | 2017-06-21 | 2017-06-21 | Fragrant radish dried pork of a kind of garlic and preparation method thereof |
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| Country | Link |
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| CN (1) | CN107198127A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300400A (en) * | 2013-06-28 | 2013-09-18 | 浦北县广源食品有限公司 | Making method of fragrant garlic duck meat chest |
| CN103504325A (en) * | 2013-10-23 | 2014-01-15 | 贵州五福坊食品有限公司 | Spicy green bean dried pork and preparation method thereof |
-
2017
- 2017-06-21 CN CN201710477308.9A patent/CN107198127A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300400A (en) * | 2013-06-28 | 2013-09-18 | 浦北县广源食品有限公司 | Making method of fragrant garlic duck meat chest |
| CN103504325A (en) * | 2013-10-23 | 2014-01-15 | 贵州五福坊食品有限公司 | Spicy green bean dried pork and preparation method thereof |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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Application publication date: 20170926 |