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Development of well-being crispy meat snack and study on it's functional improvement by plant extracts using low-preference meat part
Development of well-being crispy meat snack and study on it's functional improvement by plant extracts using low-preference meat part
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机译：低度肉类部分的幸福感香脆肉点心的开发及植物提取物的功能改良研究
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摘要
PURPOSE: A producing method of high value meat snack, and a functionality improving method thereof using natural ingredients are provided to offer excellent microorganism stability to meat jerky. CONSTITUTION: A producing method of high value meat snack comprises the following steps: crushing non-preference portions of pork, and mixing with a curing solution to obtain cured meat; adding natural ingredients into the cured meat, and aging the mixture for 12-48 hours at -2-5 deg C; and drying and cooling the cured meat. The natural ingredients are selected from a green tea extract, a cochinel coloring agent, or a grape seed extract. The non-preference portions of the pork are hind leg and sirloin.
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