CN101756273A - Making process of pork croquettes - Google Patents
Making process of pork croquettes Download PDFInfo
- Publication number
- CN101756273A CN101756273A CN200810219924A CN200810219924A CN101756273A CN 101756273 A CN101756273 A CN 101756273A CN 200810219924 A CN200810219924 A CN 200810219924A CN 200810219924 A CN200810219924 A CN 200810219924A CN 101756273 A CN101756273 A CN 101756273A
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- CN
- China
- Prior art keywords
- pork
- circle
- manufacture craft
- croquettes
- powder
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a processing technic of food, in particular to a making process of pork croquettes. The pork croquettes are made by uniformly mixing pork and ingredients according to the weight percent of 100:0.4-1. The invention is easy to generalize and has simple operation steps, and the made pork croquettes are convenient for people to eat, cook soup, steam and fry, are fresh, tender, fragrant and crisp and have unique taste and rich nutrition.
Description
[technical field]
The present invention relates to a kind of processing technology of food, particularly relate to a kind of manufacture craft of pork circle.
[background technology]
The pork circle is the new friend good friend's of an a kind of reception among the people good merchantable brand, but single household makes complexity, and technological process is many, and auxiliary material are also many, and making process to people increases a lot of troubles.
[summary of the invention]
The object of the present invention is to provide a kind of special taste, the manufacture craft of fresh and tender delicious and crisp pork circle.
The manufacture craft of a kind of pork circle, pork and batching by weight percentage 100: 0.4-1 evenly mixes.
Described batching is made up of refined salt, Ground Cloves, star aniseed powder, mushroom extract powder.
Described batching composition percentage by weight is: refined salt 60-85%, Ground Cloves 6-15%, star aniseed powder 2-6%, mushroom extract powder 6-20%.
Described batching composition percentage by weight is: refined salt 74%, Ground Cloves 10%, star aniseed powder 4%, mushroom extract powder 12%.
Described pork circle manufacturing process is: selected fresh pork, clean, stripping and slicing, mallet break into slurry, adds batching again, stirs into paste and become spheroidal automatically by make-up machine again, cooks the nature cooling, get final product in that dust free room is vacuum-packed at last.
It is 100-120 time/minute that described mallet is beaten frequency.
Technique effect of the present invention is:
The present invention promotes easily, and operating procedure is simple, and the pork circle of working it out edible, the Baoshang, the steaming that are convenient for people to fry all suitable, and special taste, fresh and tender delicious and crisp, nutritious.
[specific embodiment]
Embodiment one:
1.2 kilograms in selected fresh lean meat, 0.8 kilogram of fat meat, clean section, mallet break into slurry, add 10 gram batchings then, wherein, refined salt 7.4 grams, Ground Cloves 1 gram, star aniseed powder 0.4%, mushroom extract powder 1.2%.Stir, become spheroidal automatically, cook, cool off naturally by make-up machine, at last in the dust free room vacuum packaging, freezing preservation after the acceptance(check).
That the pork circle of working it out is convenient for people to is edible, Baoshang, steaming fry all suitable, and special taste, fresh and tender delicious and crisp, nutritious.
Claims (6)
1. the manufacture craft of pork circle is characterized in that: pork and batching by weight percentage 100: 0.4-1 evenly mixes.
2. pork circle manufacture craft according to claim 1 is characterized in that preparing burden and is made up of refined salt, Ground Cloves, star aniseed powder, mushroom extract powder.
3. pork circle manufacture craft according to claim 2, the composition percentage by weight that it is characterized in that preparing burden is: refined salt 60-85%, Ground Cloves 6-15%, star aniseed powder 2-6%, mushroom extract powder 6-20%.
4. pork circle manufacture craft according to claim 3, the composition percentage by weight that it is characterized in that preparing burden is: refined salt 74%, Ground Cloves 10%, star aniseed powder 4%, mushroom extract powder 12%.
5. according to claim 3 or 4 described pork circle manufacture crafts, it is characterized in that pork circle manufacturing process is: selected fresh pork, clean, stripping and slicing, mallet break into slurry, add batching again, stir into paste and become spheroidal automatically by make-up machine again, cook the nature cooling, get final product in the dust free room vacuum packaging at last.
6. pork circle manufacture craft according to claim 5 is characterized in that it is 100-120 time/minute that mallet is beaten frequency.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810219924A CN101756273A (en) | 2008-12-12 | 2008-12-12 | Making process of pork croquettes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810219924A CN101756273A (en) | 2008-12-12 | 2008-12-12 | Making process of pork croquettes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101756273A true CN101756273A (en) | 2010-06-30 |
Family
ID=42487778
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810219924A Pending CN101756273A (en) | 2008-12-12 | 2008-12-12 | Making process of pork croquettes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101756273A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144772A (en) * | 2011-03-25 | 2011-08-10 | 三峡大学 | Mushroom pie and production method thereof |
-
2008
- 2008-12-12 CN CN200810219924A patent/CN101756273A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144772A (en) * | 2011-03-25 | 2011-08-10 | 三峡大学 | Mushroom pie and production method thereof |
| CN102144772B (en) * | 2011-03-25 | 2012-08-08 | 三峡大学 | Mushroom pie and production method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100630 |