CN109170627A - A kind of fructus lycii carrot dried pork slice and preparation method thereof - Google Patents
A kind of fructus lycii carrot dried pork slice and preparation method thereof Download PDFInfo
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- CN109170627A CN109170627A CN201811065898.5A CN201811065898A CN109170627A CN 109170627 A CN109170627 A CN 109170627A CN 201811065898 A CN201811065898 A CN 201811065898A CN 109170627 A CN109170627 A CN 109170627A
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- carrot
- fructus lycii
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- meat
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Classifications
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
-
- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses fructus lycii carrot dried pork slice and preparation method thereof to be made of raw materials such as Zhu Of-thin meat, carrot, fructus lycii, strawberry powder, white granulated sugar, salt, composite phosphates, it is refrigerated by raw material for standby, powder processed, mashing and mixes baking and be made, this fructus lycii carrot dried pork slice has the advantages that in good taste, health-care effect is significant, this method strong operability is conducive to industrialization large-scale production.
Description
Technical field
The present invention relates to food processing technology field, specific more particularly to a kind of fructus lycii carrot dried pork slice and its production side
Method.
Background technique
Jerky is the flavor meat products of Chinese tradition, dried pork slice be also prepared food meat products most popular currently on the market it
One, because its unique flavor, it is full of nutrition, fragrance it is strong, easy to carry due to be loved by consumers.But traditional dried pork slice product is former
The deficiencies of material list one, mouthfeel are stiff, nutrition is unsound, it is difficult to meet the growing consumption demand of people.Contain in meat product
There are significant quantities of fat, cholesterol, saturated fatty acid, largely feeds single meat product for a long time and easily lead to the diseases such as hypertension, hyperlipidemia
The generation of disease, and fruits and vegetables contain abundant and the indispensable vitamin A of human body, vitamin C, minerals and dietary fiber, this
A little nutrients can promote visual acuity and bone growth respectively, have to hypertension and cardiovascular disease, anaemia and colon cancer etc. anti-
The effect controlled and assisted in the treatment of；As modern food just develops towards the direction of nutrition, health care, natural health, this fruits and vegetables is produced
Product are added in meat products in an appropriate manner, to realize that nutrition is balanced, improves taste and flavor, become the task of top priority；Meat with
Fruits and vegetables adhere to two class raw materials separately, and there are larger differences for chemical composition, physicochemical property etc., and two class raw material how to be made to realize perfect knot
It closes, final production goes out the key points and difficulties that the ideal product of mouthfeel is the research of compound fruit and vegetable meat products.Traditional pork is paved to be made
It is hyperchromic that nitrite can be generally added in order to make final products show tempting color in Cheng Zhong, and nitrite is generally acknowledged
Strong carcinogen, there are very high risks.During traditional paved work of pork, final products are made using bulk lean meat slice,
Wastage of material is unavoidably caused, and uses the method by adding fruits and vegetables material into dried pork slice now, the fruits and vegetables product of addition
Kind is less, also more single, also not high to the producing level of raw material, does not occur fructus lycii carrot on existing market also and pork is made
The precedent of dried meat, thus all there are some urgent problems to be solved on mouthfeel, production cost and Consumers' Acceptance, Wu Fa great
Scale is promoted, and existing dried pork slice fragrance, typically belongs to rouge cured perfume (or spice) of its jerky through generating after shortening, and is generally increased
Its fragrance, for edible essence is added, fragrance is more contained, and can also cover up some peculiar smell of dried pork slice in this way, so that people differentiate not
Whether dried pork slice is fresh out, if is worth purchase.
Therefore, with different flavor and nutrition relatively comprehensively, the novel jerky product of low fat, low cholesterol, and there is health
The jerky product of fragrance meets the healthy diet theory of modern consumer, for human nutrition and healthy angle, very must
It wants, and also there is vast potential for future development.
Summary of the invention
For this purpose, the present invention proposes a kind of fructus lycii carrot dried pork slice and preparation method thereof, this fructus lycii carrot dried pork slice has
Advantage in good taste, health-care effect is significant, this method strong operability are conducive to industrialization large-scale production.
The present invention is realized by following means:
A kind of fructus lycii carrot dried pork slice, is composed of the following raw materials by weight: 90-110 Fen Zhu Of-thin meat, 20-30 portions of carrots,
15-25 portions of fructus lyciis, 5-12 parts of strawberry powders, 8-12 portions of white granulated sugars, 0.8-1.2 portions of salt, 0.2-0.4 parts of composite phosphates, 0.7-1.4
Part starch, 0.03-0.08 parts of vitamin Cs, 0.8-1.6 parts of vegetable oil, 10-20 parts of egg whites, 0.4-0.7 portions of monosodium glutamates, 1-3 parts of sauce
Oil.
Preferably, a kind of fructus lycii carrot dried pork slice, is composed of the following raw materials by weight: 100 Fen Zhu Of-thin meat, 20-30 parts of Hus
Radish, 15-25 portions of fructus lyciis, 5-12 parts of strawberry powders, 10 portions of white granulated sugars, 1 portion of salt, 0.3 part of composite phosphate, 1 part of starch, 0.05 part
Vitamin C, 1 part of vegetable oil, 15 parts of egg whites, 0.5 portion of monosodium glutamate, 1.5 portions of soy sauce.
Preferably, a kind of fructus lycii carrot dried pork slice, is composed of the following raw materials by weight: 100 Fen Zhu Of-thin meat, 25 parts of Hu trailing plants
Fore-telling, 17.5 portions of fructus lyciis, 8 parts of strawberry powders, 10 portions of white granulated sugars, 1 portion of salt, 0.3 part of composite phosphate, 1 part of starch, 0.05 part of vitamin
C, 1 part of vegetable oil, 15 parts of egg whites, 0.5 portion of monosodium glutamate, 1.5 portions of soy sauce.
The Zhu Of-thin meat is pork hind leg muscle, and no extravasated blood, lymph, broken bone and bad smell cut muscle along pig leg meat texture
Without extravasated blood, broken bone, fascia, fat, mowing hind shank fat content≤1%, maximum fat or fascia area are no more than 2 ㎝2。
The fructus lycii is the red fructus lycii in Ningxia smoked without sulphur.
The carrot is no disease and pests harm, the carrot without machinery wound.
The strawberry powder is no added freeze-dried strawberry original powder.
The present invention also provides a kind of fructus lycii carrot pork making process of candied, comprising the following steps:
S1: choosing fresh pork hind leg muscle, and no extravasated blood, lymph, broken bone and bad smell cut muscle along pig leg meat texture
Without extravasated blood, broken bone, fascia, fat, mowing hind shank fat content≤1%, maximum fat or fascia area are no more than 2 ㎝ 2, repair
Raw meat after cutting is cut into the fritter of 0.6kg, cleans；
S2: fructus lycii chooses the red fructus lycii in Ningxia smoked without sulphur, and it is stand-by to be ground into powder with pulverizer；
S3: the no disease and pests harm that will be selected is put into jacketed pan after the carrot cleaning of no machinery wound, adds water to and flood, and heats
Soften 20min, after cooling, pulp and water are mixed to be put into smash in high speed beater according to the ratio of weight ratio 4:1 stir evenly
Homogenate, is filtered after mashing, and addition vitamin C is stored refrigerated spare under the conditions of 4 DEG C to prevent pulp brown stain；
S4: being added colloid mill for carrot homogenate, wolfberry fruit powder, strawberry powder ratio by weight, adjust colloid mill workpiece,
Three kinds of materials are roughly ground, then adjust colloid mill workpiece again, fine grinding, the fructus lycii carrot grass of milled are carried out to material
Certain kind of berries mixed material is stored refrigerated spare under the conditions of 4 DEG C；
S5: salt, the composite phosphate in raw material are added to by a certain percentage in the fresh pork handled well in advance, filled
Divide and mix thoroughly, is placed in refrigerate in 4 DEG C of refrigerators and pickle for 24 hours；
S6: the meat piece pickled cutmixer is rubbed into meat gruel, fructus lycii carrot strawberry mixed material, starch, dimension are given birth to
Plain C, vegetable oil, monosodium glutamate, soy sauce mix well to be mixed well again with cutting the meat gruel mixed and mix to be placed in cutmixer afterwards；
S7: the meat gruel after will be marinated enters mold molding, is put into refrigerator and freezes 2h molding processed, is cut into the jerky for freezing system after taking-up
Strip；
Above-mentioned strip jerky: being put into drying box dry, the taking-up (30%) when its moisture reaches certain content by S8,
It is dry that using first high temperature, low temperature process, technological parameter are about first 85 DEG C of baking 30min, then 50-55 DEG C of baking 3-4h again；
S9: being put into oven cooking cycle for the jerky of drying, generates good barbecue taste and glossy appearance is to take out, be baked work
Skill parameter is about 180 DEG C of baking 5-10min of temperature；
S10: the jerky being baked is cooling, the fructus lycii carrot is arrived using polybag or complex pocket vacuum packaging
Dried pork slice.
S3: the no disease and pests harm that will be selected is put into jacketed pan after the carrot cleaning of no machinery wound, adds water to and flood, and heats
Soften 20min, after cooling, pulp is mixed to be put into high speed beater to smash to stir evenly to obtain according to a certain percentage with water be homogenized, beat
It is filtered after slurry, addition vitamin C is stored refrigerated spare under the conditions of 4 DEG C to prevent pulp brown stain；
S4: salt, the composite phosphate in raw material are added to by a certain percentage in the fresh pork handled well in advance, filled
Divide and mix thoroughly, is placed in refrigerate in 4 DEG C of refrigerators and pickle for 24 hours；
S5: the meat piece pickled cutmixer is rubbed at meat gruel, by carrot homogenate, wolfberry fruit powder, strawberry powder, starch, dimension
Raw element C, vegetable oil, monosodium glutamate, soy sauce mix well to be mixed well again with cutting the meat gruel mixed and mix to be placed in cutmixer afterwards；
S6: the meat gruel after will be marinated enters mold molding, is put into refrigerator and freezes 2h molding processed, is cut into the jerky for freezing system after taking-up
Strip；
Above-mentioned strip jerky: being put into drying box dry, the taking-up (30%) when its moisture reaches certain content by S7,
It is dry that using first high temperature, low temperature process, technological parameter are about first 85 DEG C of baking 30min, then 50-55 DEG C of baking 3-4h again；
S8: being put into oven cooking cycle for the jerky of drying, generates good barbecue taste and glossy appearance is to take out, be baked work
Skill parameter is about 180 DEG C of baking 5-10min of temperature；
S9: the jerky being baked is cooling, the fructus lycii carrot is arrived using polybag or complex pocket vacuum packaging
Dried pork slice.
The beneficial effects of the present invention are: fructus lycii carrot preserved pork color surface of the present invention is in bronzing, glossy glossy, matter
Ground is uniform, in good order, and pork gives off a strong fragrance, it is salty it is comfortable in, delicious mellow, aftertaste is strong, suitable for all ages；Pass through fructus lycii, Hu
The fruit and vegetable materials such as radish and strawberry powder it is reasonably combined, fully demonstrate the synergistic effect between raw material, it is full of nutrition；Contain in fructus lycii
There are many amino acid, and containing special nutrient compositions such as glycine betaine, zeaxanthine, physalins, and polysaccharides, which has, to be promoted
The effects of into immune, anti-aging, antitumor, removing free radical, antifatigue, anti-radiation, liver protection, reproductive function protection and improving,
Make it have extraordinary health-care efficacy；Carrot contains a large amount of carrotene, into body after can be transformed into vitamin A, have
Nourishing liver and improving eyesight effect can increase coronary blood flow containing Quercetin, Kaempferol, reduces blood lipid, promotes adrenergic conjunction
At, play the role of be depressured heart tonifying；Strawberry powder promotes the production of body fluid, sharp phlegm, invigorating the spleen, relieves the effect of alcohol, enriches blood, changing rouge, has to enterogastritis and cardiovascular disease
Certain preventive and therapeutic effect,；The present invention sufficiently shows the beneficiating ingredient of the fruit and vegetable materials such as fructus lycii, carrot and strawberry powder in preparation
In fructus lycii carrot dried pork slice, both remained the exterior appearance of traditional dried pork slice, especially fructus lycii, carrot, strawberry powder color
It with the solid colour of traditional jerky, maintains the tempting color of jerky and does not use nitrite, and add novel jerky
Peculiar fragrance and comfortable fine and smooth occlusion mouthfeel, solve that traditional dried pork slice mouthfeel is single, hardness is excessive, dietary fiber content
It is few that obvious insufficient and fruits and vegetables and meat is waited to be unable to fully the problem mixed；Compared with prior art, the present invention the present invention to pork,
The raw materials such as fructus lycii, carrot, strawberry powder are using sufficiently, and no wastage of material, production cost is low, push away conducive to large-scale production and market
Extensively.
Detailed description of the invention:
Fig. 1 is 1 product schematic diagram of the specific embodiment of the invention.
Fig. 2 is 2 product schematic diagram of the specific embodiment of the invention.
Fig. 3 is 3 product schematic diagram of the specific embodiment of the invention.
Fig. 4 is 4 product schematic diagram of the specific embodiment of the invention.
Fig. 5 is the specific reference examples product schematic diagram of the present invention.
Specific embodiment:
In order to make those skilled in the art more fully understand technical solution of the present invention, below with reference to embodiment to this hair
It is bright to be described further:
A kind of fructus lycii carrot dried pork slice, is composed of the following raw materials by weight: 90-110 Fen Zhu Of-thin meat, 20-30 portions of carrots,
15-25 portions of fructus lyciis, 5-12 parts of strawberry powders, 8-12 portions of white granulated sugars, 0.8-1.2 portions of salt, 0.2-0.4 parts of composite phosphates, 0.7-1.4
Part starch, 0.03-0.08 parts of vitamin Cs, 0.8-1.6 parts of vegetable oil, 10-20 parts of egg whites, 0.4-0.7 portions of monosodium glutamates, 1-3 parts of sauce
Oil.
Preferably, a kind of fructus lycii carrot dried pork slice, is composed of the following raw materials by weight: 100 Fen Zhu Of-thin meat, 20-30 parts of Hus
Radish, 15-25 portions of fructus lyciis, 5-12 parts of strawberry powders, 10 portions of white granulated sugars, 1 portion of salt, 0.3 part of composite phosphate, 1 part of starch, 0.05 part
Vitamin C, 1 part of vegetable oil, 15 parts of egg whites, 0.5 portion of monosodium glutamate, 1.5 portions of soy sauce.
Preferably, a kind of fructus lycii carrot dried pork slice is also added with 0.3-2 parts of plant flavour elements, the plant flavour element packet
Include 5-9 portions of spearmints, 1-3 portions of balms, 18-25 portions of gardenias, 6-10 portions of candied dates, 4-8 portions of "Hami" melons, preparation method be by
Candied date, "Hami" melon, balm are cleaned, and remove candied date jujube core, then spearmint, gardenia bubbly water 10-20 minutes will
Brewed good spearmint, gardenia are extracted with 8-15 times of water, are obtained extracting solution, and extract supernatant through 95% ethyl alcohol, are recycled second
Alcohol obtains extracting solution, and "Hami" melon and candied date stirring are broken into juice, and extracting solution mixes with juice to obtain plant flavour plain, when use
After plant flavour element being sprayed onto dried pork slice surface with spray gun, dried pork slice to be baked, obtained dried pork slice contains plant fragrance,
And addition candied date, "Hami" melon are made that dried pork slice is relatively more compact to be adhered so that dried pork slice more has flavor, and it is very refreshing
Mouthful, convenient for digestion, it is unobstructed to be conducive to enteron aisle.
The Zhu Of-thin meat is pork hind leg muscle, and no extravasated blood, lymph, broken bone and bad smell cut muscle along pig leg meat texture
Without extravasated blood, broken bone, fascia, fat, mowing hind shank fat content≤1%, maximum fat or fascia area are no more than 2 ㎝2。
The fructus lycii is the red fructus lycii in Ningxia smoked without sulphur.
The carrot is no disease and pests harm, the carrot without machinery wound.
The strawberry powder is no added freeze-dried strawberry original powder.
The present invention also provides a kind of fructus lycii carrot pork making process of candied, comprising the following steps:
S1: choosing fresh pork hind leg muscle, and no extravasated blood, lymph, broken bone and bad smell cut muscle along pig leg meat texture
Without extravasated blood, broken bone, fascia, fat, mowing hind shank fat content≤1%, maximum fat or fascia area are no more than 2 ㎝ 2, repair
Raw meat after cutting is cut into the fritter of 0.6kg, cleans；
S2: fructus lycii chooses the red fructus lycii in Ningxia smoked without sulphur, and it is stand-by to be ground into powder with pulverizer；
S3: the no disease and pests harm that will be selected is put into jacketed pan after the carrot cleaning of no machinery wound, adds water to and flood, and heats
Soften 20min, after cooling, pulp and water are mixed to be put into smash in high speed beater according to the ratio of weight ratio 4:1 stir evenly
Homogenate, is filtered after mashing, and addition vitamin C is stored refrigerated spare under the conditions of 4 DEG C to prevent pulp brown stain；
S4: being added colloid mill for carrot homogenate, wolfberry fruit powder, strawberry powder ratio by weight, adjust colloid mill workpiece,
Three kinds of materials are roughly ground, then adjust colloid mill workpiece again, fine grinding, the fructus lycii carrot grass of milled are carried out to material
Certain kind of berries mixed material is stored refrigerated spare under the conditions of 4 DEG C；
S5: salt, the composite phosphate in raw material are added to by a certain percentage in the fresh pork handled well in advance, filled
Divide and mix thoroughly, is placed in refrigerate in 4 DEG C of refrigerators and pickle for 24 hours；
S6: the meat piece pickled cutmixer is rubbed into meat gruel, fructus lycii carrot strawberry mixed material, starch, dimension are given birth to
Plain C, vegetable oil, monosodium glutamate, soy sauce mix well to be mixed well again with cutting the meat gruel mixed and mix to be placed in cutmixer afterwards；
S7: the meat gruel after will be marinated enters mold molding, is put into refrigerator and freezes 2h molding processed, is cut into the jerky for freezing system after taking-up
Strip；
Above-mentioned strip jerky: being put into drying box dry, the taking-up (30%) when its moisture reaches certain content by S8,
It is dry that using first high temperature, low temperature process, technological parameter are about first 85 DEG C of baking 30min, then 50-55 DEG C of baking 3-4h again；
S9: being put into oven cooking cycle for the jerky of drying, generates good barbecue taste and glossy appearance is to take out, be baked work
Skill parameter is about 180 DEG C of baking 5-10min of temperature；
S10: the jerky being baked is cooling, the fructus lycii carrot is arrived using polybag or complex pocket vacuum packaging
Dried pork slice.
S3: the no disease and pests harm that will be selected is put into jacketed pan after the carrot cleaning of no machinery wound, adds water to and flood, and heats
Soften 20min, after cooling, pulp is mixed to be put into high speed beater to smash to stir evenly to obtain according to a certain percentage with water be homogenized, beat
It is filtered after slurry, addition vitamin C is stored refrigerated spare under the conditions of 4 DEG C to prevent pulp brown stain；
S4: salt, the composite phosphate in raw material are added to by a certain percentage in the fresh pork handled well in advance, filled
Divide and mix thoroughly, is placed in refrigerate in 4 DEG C of refrigerators and pickle for 24 hours；
S5: the meat piece pickled cutmixer is rubbed at meat gruel, by carrot homogenate, wolfberry fruit powder, strawberry powder, starch, dimension
Raw element C, vegetable oil, monosodium glutamate, soy sauce mix well to be mixed well again with cutting the meat gruel mixed and mix to be placed in cutmixer afterwards；
S6: the meat gruel after will be marinated enters mold molding, is put into refrigerator and freezes 2h molding processed, is cut into the jerky for freezing system after taking-up
Strip；
Above-mentioned strip jerky: being put into drying box dry, the taking-up (30%) when its moisture reaches certain content by S7,
It is dry that using first high temperature, low temperature process, technological parameter are about first 85 DEG C of baking 30min, then 50-55 DEG C of baking 3-4h again；
S8: being put into oven cooking cycle for the jerky of drying, generates good barbecue taste and glossy appearance is to take out, be baked work
Skill parameter is about 180 DEG C of baking 5-10min of temperature；
S9: the jerky being baked is cooling, the fructus lycii carrot is arrived using polybag or complex pocket vacuum packaging
Dried pork slice.
Embodiment 1
A kind of fructus lycii carrot dried pork slice, is composed of the following raw materials by weight: 100 Fen Zhu Of-thin meat, 25 portions of carrots, 17.5 parts
Fructus lycii, 8 parts of strawberry powders, 10 portions of white granulated sugars, 1 portion of salt, 0.3 part of composite phosphate, 1 part of starch, 0.05 part of vitamin C, 1 portion of plant
Oil, 15 parts of egg whites, 0.5 portion of monosodium glutamate, 1.5 portions of soy sauce.
The Zhu Of-thin meat is pork hind leg muscle, and no extravasated blood, lymph, broken bone and bad smell cut muscle along pig leg meat texture
Without extravasated blood, broken bone, fascia, fat, mowing hind shank fat content≤1%, maximum fat or fascia area are no more than 2 ㎝2。
The fructus lycii is the red fructus lycii in Ningxia smoked without sulphur.
The carrot is no disease and pests harm, the carrot without machinery wound.
The strawberry powder is no added freeze-dried strawberry original powder.
The present invention also provides a kind of fructus lycii carrot pork making process of candied, comprising the following steps:
S1: choosing fresh pork hind leg muscle, and no extravasated blood, lymph, broken bone and bad smell cut muscle along pig leg meat texture
Without extravasated blood, broken bone, fascia, fat, mowing hind shank fat content≤1%, maximum fat or fascia area are no more than 2 ㎝ 2, repair
Raw meat after cutting is cut into the fritter of 0.6kg, cleans；
S2: fructus lycii chooses the red fructus lycii in Ningxia smoked without sulphur, and it is stand-by to be ground into powder with pulverizer；
S3: the no disease and pests harm that will be selected is put into jacketed pan after the carrot cleaning of no machinery wound, adds water to and flood, and heats
Soften 20min, after cooling, pulp and water are mixed to be put into smash in high speed beater according to the ratio of weight ratio 4:1 stir evenly
Homogenate, is filtered after mashing, and addition vitamin C is stored refrigerated spare under the conditions of 4 DEG C to prevent pulp brown stain；
S4: being added colloid mill for carrot homogenate, wolfberry fruit powder, strawberry powder ratio by weight, adjust colloid mill workpiece,
Three kinds of materials are roughly ground, then adjust colloid mill workpiece again, fine grinding, the fructus lycii carrot grass of milled are carried out to material
Certain kind of berries mixed material is stored refrigerated spare under the conditions of 4 DEG C；
S5: salt, the composite phosphate in raw material are added to by a certain percentage in the fresh pork handled well in advance, filled
Divide and mix thoroughly, is placed in refrigerate in 4 DEG C of refrigerators and pickle for 24 hours；
S6: the meat piece pickled cutmixer is rubbed into meat gruel, fructus lycii carrot strawberry mixed material, starch, dimension are given birth to
Plain C, vegetable oil, monosodium glutamate, soy sauce mix well to be mixed well again with cutting the meat gruel mixed and mix to be placed in cutmixer afterwards；
S7: the meat gruel after will be marinated enters mold molding, is put into refrigerator and freezes 2h molding processed, is cut into the jerky for freezing system after taking-up
Strip；
Above-mentioned strip jerky: being put into drying box dry, the taking-up (30%) when its moisture reaches certain content by S8,
It is dry that using first high temperature, low temperature process, technological parameter are about first 85 DEG C of baking 30min, then 50-55 DEG C of baking 3-4h again；
S9: being put into oven cooking cycle for the jerky of drying, generates good barbecue taste and glossy appearance is to take out, be baked work
Skill parameter is about 180 DEG C of baking 5-10min of temperature；
S10: the jerky being baked is cooling, the fructus lycii carrot is arrived using polybag or complex pocket vacuum packaging
Dried pork slice.
S3: the no disease and pests harm that will be selected is put into jacketed pan after the carrot cleaning of no machinery wound, adds water to and flood, and heats
Soften 20min, after cooling, pulp is mixed to be put into high speed beater to smash to stir evenly to obtain according to a certain percentage with water be homogenized, beat
It is filtered after slurry, addition vitamin C is stored refrigerated spare under the conditions of 4 DEG C to prevent pulp brown stain；
S4: salt, the composite phosphate in raw material are added to by a certain percentage in the fresh pork handled well in advance, filled
Divide and mix thoroughly, is placed in refrigerate in 4 DEG C of refrigerators and pickle for 24 hours；
S5: the meat piece pickled cutmixer is rubbed at meat gruel, by carrot homogenate, wolfberry fruit powder, strawberry powder, starch, dimension
Raw element C, vegetable oil, monosodium glutamate, soy sauce mix well to be mixed well again with cutting the meat gruel mixed and mix to be placed in cutmixer afterwards；
S6: the meat gruel after will be marinated enters mold molding, is put into refrigerator and freezes 2h molding processed, is cut into the jerky for freezing system after taking-up
Strip；
Above-mentioned strip jerky: being put into drying box dry, the taking-up (30%) when its moisture reaches certain content by S7,
It is dry that using first high temperature, low temperature process, technological parameter are about first 85 DEG C of baking 30min, then 50-55 DEG C of baking 3-4h again；
S8: being put into oven cooking cycle for the jerky of drying, generates good barbecue taste and glossy appearance is to take out, be baked work
Skill parameter is about 180 DEG C of baking 5-10min of temperature；
S9: the jerky being baked is cooling, the fructus lycii carrot is arrived using polybag or complex pocket vacuum packaging
Dried pork slice.
Embodiment 2
A kind of fructus lycii carrot dried pork slice, is composed of the following raw materials by weight: 100 Fen Zhu Of-thin meat, 20 portions of carrots, 22. parts
Fructus lycii, 8 parts of strawberry powders, 10 portions of white granulated sugars, 1 portion of salt, 0.3 part of composite phosphate, 1 part of starch, 0.05 part of vitamin C, 1 portion of plant
Oil, 15 parts of egg whites, 0.5 portion of monosodium glutamate, 1.5 portions of soy sauce.
The Zhu Of-thin meat is pork hind leg muscle, and no extravasated blood, lymph, broken bone and bad smell cut muscle along pig leg meat texture
Without extravasated blood, broken bone, fascia, fat, mowing hind shank fat content≤1%, maximum fat or fascia area are no more than 2 ㎝2。
The fructus lycii is the red fructus lycii in Ningxia smoked without sulphur.
The carrot is no disease and pests harm, the carrot without machinery wound.
The strawberry powder is no added freeze-dried strawberry original powder.
The present invention also provides a kind of fructus lycii carrot pork making process of candied, comprising the following steps:
S1: choosing fresh pork hind leg muscle, and no extravasated blood, lymph, broken bone and bad smell cut muscle along pig leg meat texture
Without extravasated blood, broken bone, fascia, fat, mowing hind shank fat content≤1%, maximum fat or fascia area are no more than 2 ㎝ 2, repair
Raw meat after cutting is cut into the fritter of 0.6kg, cleans；
S2: fructus lycii chooses the red fructus lycii in Ningxia smoked without sulphur, and it is stand-by to be ground into powder with pulverizer；
S3: the no disease and pests harm that will be selected is put into jacketed pan after the carrot cleaning of no machinery wound, adds water to and flood, and heats
Soften 20min, after cooling, pulp and water are mixed to be put into smash in high speed beater according to the ratio of weight ratio 4:1 stir evenly
Homogenate, is filtered after mashing, and addition vitamin C is stored refrigerated spare under the conditions of 4 DEG C to prevent pulp brown stain；
S4: being added colloid mill for carrot homogenate, wolfberry fruit powder, strawberry powder ratio by weight, adjust colloid mill workpiece,
Three kinds of materials are roughly ground, then adjust colloid mill workpiece again, fine grinding, the fructus lycii carrot grass of milled are carried out to material
Certain kind of berries mixed material is stored refrigerated spare under the conditions of 4 DEG C；
S5: salt, the composite phosphate in raw material are added to by a certain percentage in the fresh pork handled well in advance, filled
Divide and mix thoroughly, is placed in refrigerate in 4 DEG C of refrigerators and pickle for 24 hours；
S6: the meat piece pickled cutmixer is rubbed into meat gruel, fructus lycii carrot strawberry mixed material, starch, dimension are given birth to
Plain C, vegetable oil, monosodium glutamate, soy sauce mix well to be mixed well again with cutting the meat gruel mixed and mix to be placed in cutmixer afterwards；
S7: the meat gruel after will be marinated enters mold molding, is put into refrigerator and freezes 2h molding processed, is cut into the jerky for freezing system after taking-up
Strip；
Above-mentioned strip jerky: being put into drying box dry, the taking-up (30%) when its moisture reaches certain content by S8,
It is dry that using first high temperature, low temperature process, technological parameter are about first 85 DEG C of baking 30min, then 50-55 DEG C of baking 3-4h again；
S9: being put into oven cooking cycle for the jerky of drying, generates good barbecue taste and glossy appearance is to take out, be baked work
Skill parameter is about 180 DEG C of baking 5-10min of temperature；
S10: the jerky being baked is cooling, the fructus lycii carrot is arrived using polybag or complex pocket vacuum packaging
Dried pork slice.S3: the no disease and pests harm that will be selected is put into jacketed pan after the carrot cleaning of no machinery wound, adds water to and flood, and heats
Soften 20min, after cooling, pulp is mixed to be put into high speed beater to smash to stir evenly to obtain according to a certain percentage with water be homogenized, beat
It is filtered after slurry, addition vitamin C is stored refrigerated spare under the conditions of 4 DEG C to prevent pulp brown stain；
S4: salt, the composite phosphate in raw material are added to by a certain percentage in the fresh pork handled well in advance, filled
Divide and mix thoroughly, is placed in refrigerate in 4 DEG C of refrigerators and pickle for 24 hours；
S5: the meat piece pickled cutmixer is rubbed at meat gruel, by carrot homogenate, wolfberry fruit powder, strawberry powder, starch, dimension
Raw element C, vegetable oil, monosodium glutamate, soy sauce mix well to be mixed well again with cutting the meat gruel mixed and mix to be placed in cutmixer afterwards；
S6: the meat gruel after will be marinated enters mold molding, is put into refrigerator and freezes 2h molding processed, is cut into the jerky for freezing system after taking-up
Strip；
Above-mentioned strip jerky: being put into drying box dry, the taking-up (30%) when its moisture reaches certain content by S7,
It is dry that using first high temperature, low temperature process, technological parameter are about first 85 DEG C of baking 30min, then 50-55 DEG C of baking 3-4h again；
S8: being put into oven cooking cycle for the jerky of drying, generates good barbecue taste and glossy appearance is to take out, be baked work
Skill parameter is about 180 DEG C of baking 5-10min of temperature；
S9: the jerky being baked is cooling, the fructus lycii carrot is arrived using polybag or complex pocket vacuum packaging
Dried pork slice.
Embodiment 3
A kind of fructus lycii carrot dried pork slice, is composed of the following raw materials by weight: 100 Fen Zhu Of-thin meat, 30 portions of carrots, 15 parts of Chinese hollys
Qi, 5 parts of strawberry powders, 10 portions of white granulated sugars, 1 portion of salt, 0.3 part of composite phosphate, 1 part of starch, 0.05 part of vitamin C, 1 portion of plant
Oil, 15 parts of egg whites, 0.5 portion of monosodium glutamate, 1.5 portions of soy sauce.
Embodiment 4
A kind of fructus lycii carrot dried pork slice, is composed of the following raw materials by weight: 100 Fen Zhu Of-thin meat, 25 portions of carrots, 15 parts of Chinese hollys
Qi, 8 parts of strawberry powders, 10 portions of white granulated sugars, 1 portion of salt, 0.3 part of composite phosphate, 1 part of starch, 0.05 part of vitamin C, 1 portion of plant
Oil, 15 parts of egg whites, 0.5 portion of monosodium glutamate, 1.5 portions of soy sauce.
Reference examples
A kind of fructus lycii carrot dried pork slice, is composed of the following raw materials by weight: 100 Fen Zhu Of-thin meat, 10 portions of white granulated sugars, 1 part
Salt, 0.3 part of composite phosphate, 1 part of starch, 0.05 part of vitamin C, 1 part of vegetable oil, 15 parts of egg whites, 0.5 portion of monosodium glutamate, 1.5 parts
Soy sauce.
S1: choosing fresh pork hind leg muscle, and no extravasated blood, lymph, broken bone and bad smell cut muscle along pig leg meat texture
Without extravasated blood, broken bone, fascia, fat, mowing hind shank fat content≤1%, maximum fat or fascia area are no more than 2 ㎝ 2, repair
Raw meat after cutting is cut into the fritter of 0.6kg, cleans；
S2: salt, the composite phosphate in raw material are added to by a certain percentage in the fresh pork handled well in advance, filled
Divide and mix thoroughly, is placed in refrigerate in 4 DEG C of refrigerators and pickle for 24 hours；
S3: the meat piece pickled cutmixer is rubbed at meat gruel, by carrot homogenate, wolfberry fruit powder, strawberry powder, starch, dimension
Raw element C, vegetable oil, monosodium glutamate, soy sauce mix well to be mixed well again with cutting the meat gruel mixed and mix to be placed in cutmixer afterwards；
S4: the meat gruel after will be marinated enters mold molding, is put into refrigerator and freezes 2h molding processed, is cut into the jerky for freezing system after taking-up
Strip；
Above-mentioned strip jerky: being put into drying box dry, the taking-up (30%) when its moisture reaches certain content by S5,
It is dry that using first high temperature, low temperature process, technological parameter are about first 85 DEG C of baking 30min, then 50-55 DEG C of baking 3-4h again；
S6: being put into oven cooking cycle for the jerky of drying, generates good barbecue taste and glossy appearance is to take out, be baked work
Skill parameter is about 180 DEG C of baking 5-10min of temperature；
S7: the jerky being baked is cooling, the fructus lycii carrot is arrived using polybag or complex pocket vacuum packaging
Dried pork slice.
Sensory testing is carried out by following subjective appreciation standard to fructus lycii carrot dried pork slice obtained in embodiment 1-4, as a result
It is shown in Table 2.
1 fructus lycii carrot dried pork slice subjective appreciation standard of table
2 fructus lycii carrot dried pork slice results of sensory evaluation of table
| Tissue | Appearance | Color | Tissue morphology | Mouthfeel | Total score |
| Embodiment 1 | 23 | 24 | 23 | 23 | 93 |
| Embodiment 2 | 22 | 23 | 22 | 22 | 90 |
| Embodiment 3 | 23 | 22 | 22 | 21 | 88 |
| Embodiment 4 | 23 | 23 | 22 | 22 | 90 |
| Reference examples | 20 | 15 | 20 | 10 | 65 |
Product of the present invention fructus lycii carrot dried pork slice contains certain dietary fiber, edible daily to have promotion intestines peristalsis, drop
The effects of rouge, and plant flavour element is added, the natural flavor of dried pork slice is not only added, dried pork slice is closely flexible, even more
Facilitate enteron aisle digestion, guarantees that enteron aisle is unobstructed.
It is above that certain exemplary embodiments of the invention are only described by way of explanation, undoubtedly, for ability
The those of ordinary skill in domain without departing from the scope of the invention can be with a variety of different modes to described reality
Example is applied to be modified.Therefore, above-mentioned attached drawing and description are regarded as illustrative in nature, and should not be construed as to the claims in the present invention
The limitation of protection scope.
Unless otherwise defined, all academic and scientific terms used herein have the technical field of the invention common
The identical meanings that technical staff is understood.
In the case where inconsistent, the definition in this specification shall prevail.
Unless otherwise indicated, all percentage, number, ratio etc. are by weight.
When providing numerical value or numberical range, preferred scope or a series of lower preferable values and upper limit preferred value, should manage
It is solved to specifically disclose by any of any lesser range limit or preferred value and any biggish range limit or preferred value
One logarithm is formed by any range, regardless of whether range is disclosed respectively.Unless otherwise indicated, it is described in this specification
In place of numberical range, the range is intended to include all integers and score in range endpoints and range.
When term " about " or " left and right " are used to describe the end value of number value or range, disclosure of that should be include this
Specific value or related end value.
Element and component of the invention are described using the usage of " one " and "/kind ", this only for it is convenient and in order to
Provide ordinary circumstance of the present invention.Unless otherwise obvious statement, which should be interpreted as include/kind or at least one/kind.
Claims (8)
1. a kind of fructus lycii carrot dried pork slice, it is characterised in that: be composed of the following raw materials by weight: 90-110 Fen Zhu Of-thin meat, 20-
30 portions of carrots, 15-25 portions of fructus lyciis, 5-12 parts of strawberry powders, 8-12 portions of white granulated sugars, 0.8-1.2 portions of salt, 0.2-0.4 parts of compound phosphoric acids
Salt, 0.7-1.4 part starch, 0.03-0.08 parts of vitamin Cs, 0.8-1.6 parts of vegetable oil, 10-20 parts of egg whites, 0.4-0.7 parts of tastes
Essence, 1-3 portions of soy sauce.
2. a kind of fructus lycii carrot dried pork slice according to claim 1, it is characterised in that: be composed of the following raw materials by weight:
100 Fen Zhu Of-thin meat, 20-30 portions of carrots, 15-25 portions of fructus lyciis, 5-12 parts of strawberry powders, 10 portions of white granulated sugars, 1 portion of salt, 0.3 part it is compound
Phosphate, 1 part of starch, 0.05 part of vitamin C, 1 part of vegetable oil, 15 parts of egg whites, 0.5 portion of monosodium glutamate, 1.5 portions of soy sauce.
3. a kind of fructus lycii carrot dried pork slice according to claim 1, it is characterised in that: be composed of the following raw materials by weight:
100 Fen Zhu Of-thin meat, 25 portions of carrots, 17.5 portions of fructus lyciis, 8 parts of strawberry powders, 10 portions of white granulated sugars, 1 portion of salt, 0.3 part of composite phosphate, 1
Part starch, 0.05 part of vitamin C, 1 part of vegetable oil, 15 parts of egg whites, 0.5 portion of monosodium glutamate, 1.5 portions of soy sauce.
4. a kind of fructus lycii carrot dried pork slice according to claim 1, it is characterised in that: the Zhu Of-thin meat is pork hind leg muscle,
Without extravasated blood, lymph, broken bone and bad smell, along pig leg meat texture, cutting muscle is without extravasated blood, broken bone, fascia, fat, after mowing
Das Beinfleisch fat content≤1%, maximum fat or fascia area are no more than 2 ㎝2。
5. a kind of fructus lycii carrot dried pork slice according to claim 1, it is characterised in that: the fructus lycii is smoked without sulphur
The red fructus lycii in Ningxia.
6. a kind of fructus lycii carrot dried pork slice according to claim 1, it is characterised in that: the carrot be no disease and pests harm,
Carrot without machinery wound.
7. a kind of fructus lycii carrot dried pork slice according to claim 1, it is characterised in that: the strawberry powder is no added
Freeze-dried strawberry original powder.
8. a kind of production method of fructus lycii carrot dried pork slice as described in claim 1, it is characterised in that: the following steps are included:
S1: choosing fresh pork hind leg muscle, and no extravasated blood, lymph, broken bone and bad smell cut muscle without silt along pig leg meat texture
Blood, broken bone, fascia, fat, mowing hind shank fat content≤1%, maximum fat or fascia area are no more than 2 ㎝2, after mowing
Raw meat be cut into the fritter of 0.6kg, clean；
S2: fructus lycii chooses the red fructus lycii in Ningxia smoked without sulphur, and it is stand-by to be ground into powder with pulverizer；
S3: the no disease and pests harm that will be selected is put into jacketed pan after the carrot cleaning of no machinery wound, adds water to and flood, and heats and softens
20min after cooling, pulp and water is put into high speed beater according to the ratio mixing of weight ratio 4:1 and smash to stir evenly to obtain homogenate,
It is filtered after mashing, addition vitamin C is stored refrigerated spare under the conditions of 4 DEG C to prevent pulp brown stain；
S4: colloid mill is added in carrot homogenate, wolfberry fruit powder, strawberry powder ratio by weight, colloid mill workpiece is adjusted, to three
Kind material is roughly ground, and then adjusts colloid mill workpiece again, carries out fine grinding to material, the fructus lycii carrot strawberry of milled is mixed
It is stored refrigerated spare under the conditions of 4 DEG C to close material；
S5: salt, the composite phosphate in raw material are added to by a certain percentage in the fresh pork handled well in advance, sufficiently mixed
It is even, it is placed in refrigerate in 4 DEG C of refrigerators and pickle for 24 hours；
S6: the meat piece pickled cutmixer is rubbed into meat gruel, by fructus lycii carrot strawberry mixed material, starch, vitamin C,
Vegetable oil, monosodium glutamate, soy sauce mix well to be mixed well again with cutting the meat gruel mixed and mix to be placed in cutmixer afterwards；
S7: the meat gruel after will be marinated enters mold molding, is put into refrigerator and freezes 2h molding processed, cuts the jerky for freezing system into pieces after taking-up
Shape；
Above-mentioned strip jerky: being put into drying box dry, the taking-up (30%) when its moisture reaches certain content by S8, dry
Using first high temperature, low temperature process, technological parameter are about first 85 DEG C of baking 30min, then 50-55 DEG C of baking 3-4h again；
S9: being put into oven cooking cycle for the jerky of drying, generates good barbecue taste and glossy appearance is to take out, baking technique ginseng
Number is about 180 DEG C of baking 5-10min of temperature；
S10: the jerky being baked is cooling, the fructus lycii carrot pork is arrived using polybag or complex pocket vacuum packaging
Dried meat.
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