阅读说明：本技术 一种玉米味蔬菜猪肉干及其制备方法 (Corn-flavor vegetable dried pork and preparation method thereof ) 是由 曹婧 杨柯 张兴花 周娟 高修安 田兰先 于 2020-06-30 设计创作，主要内容包括：本发明公开了一种玉米味蔬菜猪肉干及其制备方法,该方法选择猪后腿精瘦肉为主要原料,并将西红柿和洋葱熬制成汁后,加入玉米粉、白砂糖、大豆油、蜂蜜、黄酒、酱油、盐、味精、甘草粉和十三香等辅料进行炒制,最后经过烘烤而成。本发明选用优质玉米粉添加炒制,既保留了玉米原有的香味,又减少了繁琐的玉米处理过程,降低了产品出现质量问题的风险,同时提高了生产效率；另外,本发明将切片的猪肉进行延展疏松,使肉质松软更富有弹性,辅料更容易渗透至肉丁内部,入味效果更好；而且添加新鲜洋葱和西红柿熬制的蔬菜汁,使肉干蔬菜口味更浓郁,蔬菜复合口味更丰富,更易引起食欲。(The invention discloses a corn-flavor vegetable dried pork and a preparation method thereof, wherein lean pork of a back leg of a pig is selected as a main raw material, tomato and onion are decocted into juice, and then corn flour, white granulated sugar, soybean oil, honey, yellow wine, soy sauce, salt, monosodium glutamate, licorice powder, thirteen spices and other auxiliary materials are added for stir-frying, and finally, the corn-flavor vegetable dried pork is prepared by baking. According to the invention, the high-quality corn flour is selected and added for frying, so that the original fragrance of the corn is kept, the complex corn treatment process is reduced, the risk of the product with quality problems is reduced, and the production efficiency is improved; in addition, the sliced pork is stretched and loosened, so that the meat quality is soft and elastic, the auxiliary materials are easier to permeate into the diced meat, and the tasty effect is better; and the vegetable juice decocted by fresh onion and tomato is added, so that the dried meat and vegetables have stronger taste, the composite taste of the vegetables is richer, and the appetite is more easily aroused.)

1. A corn-flavor vegetable dried pork is characterized in that: the composite material is prepared from the following main materials in parts by weight: 90-110 parts of pork, 3-7 parts of onion, 3-7 parts of tomato and 2-5 parts of corn flour; auxiliary materials: 3-7 parts of white granulated sugar, 3-7 parts of soybean oil, 5-8 parts of honey, 0.5-2 parts of yellow wine, 1-3 parts of soy sauce, 0.5-1.5 parts of salt, 0.2-0.6 part of monosodium glutamate, 0.05-0.15 part of licorice powder and 0.05-0.15 part of thirteen-spices.

2. The corn-flavored vegetable dried pork according to claim 1, wherein: the composite material is prepared from the following main materials in parts by weight: 100 parts of lean pork, 5 parts of onion, 5 parts of tomato and 3 parts of corn flour, and the auxiliary materials comprise: 5 parts of white granulated sugar, 5 parts of soybean oil, 6 parts of honey, 1.5 parts of yellow wine, 2 parts of soy sauce, 1 part of salt, 0.4 part of monosodium glutamate, 0.1 part of licorice powder and 0.1 part of thirteen spices.

3. A method for preparing the corn-flavored vegetable dried pork according to claim 1 or 2, comprising the steps of:

(1) pork pretreatment: cutting pork, removing oil and fascia, pre-cooking the cut pork for 1 hour, and cooling to room temperature;

(2) pork extension dicing: cutting pre-cooked pork into meat slices with the thickness of 1.5cm, extending and loosening the cut meat slices by using an extension machine to loosen the meat quality of the pork, so that auxiliary materials can be absorbed and permeated conveniently, and finally cutting the extended meat slices into diced meat with the size of 1.5 multiplied by 1.5 cm;

(3) vegetable juice treatment: cleaning fresh onion and tomato, cutting into pieces, pouring into a pot, adding water, decocting for 80 minutes until the vegetable flavor is obvious, and filtering the decocted onion and tomato to obtain juice for later use;

(4) frying: pouring auxiliary materials into corn flour, stirring uniformly, pouring into a pot, adding the decocted vegetable juice, heating to fully and uniformly mix the auxiliary materials with the corn flour, pouring cut diced meat and the auxiliary materials, mixing and frying for 30min, continuously stir-frying until the diced meat receives the juice in the frying process, and transferring the diced meat into a roller frying pan to fry for 40min until the surface of the diced meat becomes fluffy;

(5) baking: spreading and screening the fried diced meat, baking to ensure that the diced meat is uniformly spread and does not have a stacking phenomenon, setting the temperature of an oven to be 70-90 ℃, and baking for 6-9 h;

(6) cooling and packaging: and (3) putting the baked corn-flavor vegetable dried pork into a clean environment, cooling to room temperature, and packaging.

4. The method for preparing the corn-flavored vegetable dried pork according to claim 3, wherein the method comprises the following steps: in the step (1), the pork is pork of hind legs of pigs.

Technical Field

The invention relates to a corn-flavor vegetable dried pork and a preparation method thereof, belonging to the technical field of meat food processing.

Background

Pork is one of common animal foods on dining tables of people, is moderate in price and is a main source for people to take animal fat. At present, most of pork is cooked by fresh meat, but the fresh meat has short shelf life, and the pork needs to be cooked before being eaten, so that the eating of the pork is limited by time and place, and the eating of people is limited. Pork has higher fat and cholesterol contents than other meats, and if the pork is eaten excessively for a long time, the pork inevitably causes a large intake of fat, saturated fatty acids and cholesterol. Therefore, when pork is made into a product which is convenient to eat and carry, the nutrition collocation and the intake balance of various foods are also considered.

The tomato contains "lycopene" which has the function of inhibiting bacteria; contains malic acid, citric acid and saccharide, and has digestion promoting effect. Tomatoes are rich in nutrients and have many functions called the fruit of miracle vegetables. Organic acids such as malic acid and citric acid in fructus Lycopersici Esculenti also have the effects of increasing gastric acidity, promoting digestion, and regulating gastrointestinal function. The tomato contains fruit acid, can reduce the content of cholesterol, and is beneficial to hyperlipidemia. The tomato is rich in vitamin A, vitamin C, vitamin B1, vitamin B2, carotene, calcium, phosphorus, potassium, magnesium, iron, zinc, copper, iodine, protein, saccharide, organic acid, and cellulose.

The onion is rich in nutrients such as potassium, vitamin C, folic acid, zinc, selenium, cellulose and the like, and has two special nutrients, namely quercetin and prostaglandin A. The two special nutrients enable the onion to have health effects which cannot be replaced by other foods. The cancer prevention effect of onion comes from selenium element and quercetin which are rich in onion. Selenium is an antioxidant and can stimulate the immune response of the human body, thereby inhibiting the division and growth of cancer cells and reducing the toxicity of carcinogens. Quercetin can inhibit the activity of cancer cells and prevent the growth of cancer cells. One survey shows that the probability of suffering from gastric cancer is 25% less when people frequently eat onions than people who do not eat onions, and 30% less people die due to gastric cancer. And (3) maintaining cardiovascular health: onions are the only prostaglandin a containing vegetables known. Prostaglandin A can dilate blood vessel and reduce blood viscosity, thus has effects of lowering blood pressure, increasing blood flow of coronary artery, and preventing thrombosis. The biological availability of quercetin rich in onion is high, and scientific research reports indicate that quercetin can help prevent oxidation of low-density lipoprotein (LDL) and provide important protection for atherosclerosis.

Corn is a recognized gold crop in the world, and the contents of fat, phosphorus element and vitamin B2 of the corn are the first of cereals. The corn flour contains linoleic acid and vitamin E, and can reduce cholesterol level in human body, thereby reducing arteriosclerosis. The corn flour contains more calcium and iron, and can be used for preventing hypertension and coronary heart disease. Modern medical research shows that the corn flour contains rich glutathione, which is an anticancer factor, and can be combined with various external chemical carcinogens in a human body to cause the corn flour to lose toxicity and then be discharged out of the body through a digestive tract. The coarsely ground corn flour contains a large amount of lysine, which can inhibit tumor growth. The corn flour also contains trace element selenium. Selenium can accelerate the decomposition of oxide in human body and inhibit malignant tumor.

With the improvement of the living standard of people, people also increasingly need various pork foods with good taste and balanced nutrition. Therefore, the tomato, the onion and the corn flour are fully combined and then reasonably matched with the pork, an advanced production process is adopted, the tomato, the onion and the corn flour are mutually blended and supplemented in the repeated seasoning and processing processes to form a golden partner with rich nutrition, and the taste of the dried pork perfectly reflects the full interestingness of the vegetable flavor.

Disclosure of Invention

The invention aims to solve the technical problem of providing the corn-flavor vegetable dried pork and the preparation method thereof, the invention reasonably matches the dried pork, the vegetable juice and the corn flour with proper seasonings to achieve the purposes of rich nutrition and unique taste, and optimizes the process to ensure that the dried pork and the vegetables have stronger taste and richer vegetable composite taste, so as to be more likely to cause appetite.

In order to solve the technical problems, the invention adopts the following technical scheme: the corn-flavor vegetable dried pork is prepared from the following main materials in parts by weight: 90-110 parts of pork, 3-7 parts of onion, 3-7 parts of tomato and 2-5 parts of corn flour; auxiliary materials: 3-7 parts of white granulated sugar, 3-7 parts of soybean oil, 5-8 parts of honey, 0.5-2 parts of yellow wine, 1-3 parts of soy sauce, 0.5-1.5 parts of salt, 0.2-0.6 part of monosodium glutamate, 0.05-0.15 part of licorice powder and 0.05-0.15 part of thirteen-spices.

Further, the corn-flavor vegetable dried pork is prepared from the following main materials in parts by weight: 100 parts of lean pork, 5 parts of onion, 5 parts of tomato and 3 parts of corn flour, and the auxiliary materials comprise: 5 parts of white granulated sugar, 5 parts of soybean oil, 6 parts of honey, 1.5 parts of yellow wine, 2 parts of soy sauce, 1 part of salt, 0.4 part of monosodium glutamate, 0.1 part of licorice powder and 0.1 part of thirteen spices.

Meanwhile, the invention also provides a preparation method of the corn-flavor vegetable dried pork, which comprises the following steps:

(1) pork pretreatment: cutting pork, removing oil and fascia, pre-cooking the cut pork for 1 hour, and cooling to room temperature;

(2) pork extension dicing: cutting pre-cooked pork into meat slices with the thickness of 1.5cm, extending and loosening the cut meat slices by using an extension machine to loosen the meat quality of the pork, so that auxiliary materials can be absorbed and permeated conveniently, and finally cutting the extended meat slices into diced meat with the size of 1.5 multiplied by 1.5 cm;

(3) vegetable juice treatment: cleaning fresh onion and tomato, cutting into pieces, pouring into a pot, adding water, decocting for 80 minutes until the vegetable flavor is obvious, and filtering the decocted onion and tomato to obtain juice for later use;

(4) frying: pouring auxiliary materials into corn flour, stirring uniformly, pouring into a pot, adding the decocted vegetable juice, heating to fully and uniformly mix the auxiliary materials with the corn flour, pouring cut diced meat and the auxiliary materials, mixing and frying for 30min, continuously stir-frying until the diced meat receives the juice in the frying process, and transferring the diced meat into a roller frying pan to fry for 40min until the surface of the diced meat becomes fluffy;

(5) baking: spreading and screening the fried diced meat, baking to ensure that the diced meat is uniformly spread and does not have a stacking phenomenon, setting the temperature of an oven to be 70-90 ℃, and baking for 6-9 h;

(6) cooling and packaging: and (3) putting the baked corn-flavor vegetable dried pork into a clean environment, cooling to room temperature, and packaging.

In the step (1), the pork is pork of hind legs of pigs.

Compared with the prior art, the invention has the advantages that:

1. according to the invention, the high-quality corn flour is selected and added for frying, so that the original fragrance of the corn is kept, the complex corn treatment process is reduced, the risk of the product with quality problems is reduced, and the production efficiency is improved.

2. The sliced pork is stretched and loosened, so that the meat is soft and elastic, the auxiliary materials are easier to permeate into the diced meat, and the tasty effect is better.

3. The vegetable juice decocted by fresh onion and tomato is added, so that the dried meat vegetable has stronger taste, the vegetable composite taste is richer, and the appetite is more easily aroused.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following examples.

Example 1:

preparing raw materials: the composite material is prepared from the following main materials in parts by weight: 90 parts of pork lean, 3 parts of onion, 3 parts of tomato and 2 parts of corn flour; auxiliary materials: 3 parts of white granulated sugar, 3 parts of soybean oil, 5 parts of honey, 0.5 part of yellow wine, 1 part of soy sauce, 0.5 part of salt, 0.2 part of monosodium glutamate, 0.05 part of licorice powder and 0.05 part of thirteen-spices.

The preparation method of the corn-flavor vegetable dried pork comprises the following steps:

(1) pork pretreatment: trimming and cutting the pork back leg lean meat, removing grease and fascia, pre-cooking the trimmed pork raw material for 1 hour, and cooling to room temperature;

(2) pork extension dicing: cutting pre-cooked pork into meat slices with the thickness of 1.5cm, extending and loosening the cut meat slices by using an extension machine to loosen the meat quality of the pork, so that auxiliary materials can be absorbed and permeated conveniently, and finally cutting the extended meat slices into diced meat with the size of 1.5 multiplied by 1.5 cm;

(3) vegetable juice treatment: cleaning fresh onion and tomato, cutting into pieces, pouring into a pot, adding water, decocting for 80 minutes until the vegetable flavor is obvious, and filtering the decocted onion and tomato to obtain juice for later use;

(4) frying: pouring auxiliary materials into corn flour, stirring uniformly, pouring into a pot, adding the decocted vegetable juice, heating to fully and uniformly mix the auxiliary materials with the corn flour, pouring cut diced meat and the auxiliary materials, mixing and frying for 30min, continuously stir-frying until the diced meat receives the juice in the frying process, and transferring the diced meat into a roller frying pan to fry for 40min until the surface of the diced meat becomes fluffy;

(5) baking: spreading and screening the fried diced meat, baking for 6 hours at the temperature of 70 ℃ to ensure that the diced meat is uniformly spread and does not have a stacking phenomenon;

(6) cooling and packaging: and (3) putting the baked corn-flavor vegetable dried pork into a clean environment, cooling to room temperature, and packaging.

Example 2:

preparing raw materials: the composite material is prepared from the following main materials in parts by weight: 110 parts of pork lean, 7 parts of onion, 7 parts of tomato and 5 parts of corn flour; auxiliary materials: 7 parts of white granulated sugar, 7 parts of soybean oil, 8 parts of honey, 2 parts of yellow wine, 3 parts of soy sauce, 1.5 parts of salt, 0.6 part of monosodium glutamate, 0.15 part of licorice powder and 0.15 part of thirteen spices.

The preparation method of the corn-flavor vegetable dried pork comprises the following steps:

(1) pork pretreatment: trimming and cutting the pork back leg lean meat, removing grease and fascia, pre-cooking the trimmed pork raw material for 1 hour, and cooling to room temperature;

(2) pork extension dicing: cutting pre-cooked pork into meat slices with the thickness of 1.5cm, extending and loosening the cut meat slices by using an extension machine to loosen the meat quality of the pork, so that auxiliary materials can be absorbed and permeated conveniently, and finally cutting the extended meat slices into diced meat with the size of 1.5 multiplied by 1.5 cm;

(3) vegetable juice treatment: cleaning fresh onion and tomato, cutting into pieces, pouring into a pot, adding water, decocting for 80 minutes until the vegetable flavor is obvious, and filtering the decocted onion and tomato to obtain juice for later use;

(4) frying: pouring auxiliary materials into corn flour, stirring uniformly, pouring into a pot, adding the decocted vegetable juice, heating to fully and uniformly mix the auxiliary materials with the corn flour, pouring cut diced meat and the auxiliary materials, mixing and frying for 30min, continuously stir-frying until the diced meat receives the juice in the frying process, and transferring the diced meat into a roller frying pan to fry for 40min until the surface of the diced meat becomes fluffy;

(5) baking: spreading and screening the fried diced meat, baking to ensure that the diced meat is uniformly spread and does not have a stacking phenomenon, setting the temperature of an oven to be 90 ℃, and baking for 9 hours;

(6) cooling and packaging: and (3) putting the baked corn-flavor vegetable dried pork into a clean environment, cooling to room temperature, and packaging.

Example 3:

preparing raw materials: the composite material is prepared from the following main materials in parts by weight: 100 parts of lean pork, 5 parts of onion, 5 parts of tomato and 3 parts of corn flour, and the auxiliary materials comprise: 5 parts of white granulated sugar, 5 parts of soybean oil, 6 parts of honey, 1.5 parts of yellow wine, 2 parts of soy sauce, 1 part of salt, 0.4 part of monosodium glutamate, 0.1 part of licorice powder and 0.1 part of thirteen spices.

The preparation method of the corn-flavor vegetable dried pork comprises the following steps:

(1) pork pretreatment: trimming and cutting the pork back leg lean meat, removing grease and fascia, pre-cooking the trimmed pork raw material for 1 hour, and cooling to room temperature;

(2) pork extension dicing: cutting pre-cooked pork into meat slices with the thickness of 1.5cm, extending and loosening the cut meat slices by using an extension machine to loosen the meat quality of the pork, so that auxiliary materials can be absorbed and permeated conveniently, and finally cutting the extended meat slices into diced meat with the size of 1.5 multiplied by 1.5 cm;

(3) vegetable juice treatment: cleaning fresh onion and tomato, cutting into pieces, pouring into a pot, adding water, decocting for 80 minutes until the vegetable flavor is obvious, and filtering the decocted onion and tomato to obtain juice for later use;

(4) frying: pouring auxiliary materials into corn flour, stirring uniformly, pouring into a pot, adding the decocted vegetable juice, heating to fully and uniformly mix the auxiliary materials with the corn flour, pouring cut diced meat and the auxiliary materials, mixing and frying for 30min, continuously stir-frying until the diced meat receives the juice in the frying process, and transferring the diced meat into a roller frying pan to fry for 40min until the surface of the diced meat becomes fluffy;

(5) baking: spreading and screening the fried diced meat, baking for 7 hours at the temperature of 80 ℃ to ensure that the diced meat is uniformly spread and does not have a stacking phenomenon;

(6) cooling and packaging: and (3) putting the baked corn-flavor vegetable dried pork into a clean environment, cooling to room temperature, and packaging.

In conclusion, the high-quality corn flour is selected and added for frying, so that the original fragrance of the corn is kept, the complicated corn treatment process is reduced, the risk of the product with quality problems is reduced, and the production efficiency is improved; in addition, the sliced pork is stretched and loosened, so that the meat quality is soft and elastic, the auxiliary materials are easier to permeate into the diced meat, and the tasty effect is better; and the vegetable juice decocted by fresh onion and tomato is added, so that the dried meat and vegetables have stronger taste, the composite taste of the vegetables is richer, and the appetite is more easily aroused.