The experiment added loquat paste as the main ingredient to the minced meat for the preparation of preserved dried pork slices with loquat flavor. The processing conditions were optimized through a single-factor test by examining the indicators of product sensory evaluation, texture characteristics, moisture content and production yield. The results showed that the amount of loquat paste addition, drying temperature, drying time, baking temperature and baking time significantly affected the sensory evaluation, hardness, chewiness, moisture content and production yield of dried pork slices. The dried pork slice was processed under the following conditions: 30% addition of loquat paste with drying temperature of 65 ℃ for 5 h, and accompanied by baking temperature of 140 ℃ for 5 min, which got the higher sensory score. The products were bright brownish red and with a strong loquat flavor and barbecue aroma. It tastes sweet and a little salty, and had a moderate hardness and chewiness.
ZHOU Fengchao
,
ZHUANG Huiqiong
,
SHEN Huidan
,
WU Lingling
,
ZHANG Lina
,
ZHANG Li
. Research on the processing of dried pork slice with loquat flavor[J]. Food and Fermentation Industries, 2022
, 48(4)
: 123
-129
.
DOI: 10.13995/j.cnki.11-1802/ts.028954
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