CN102302170A - Black pepper flavored skewered pork and preparation method thereof - Google Patents

Black pepper flavored skewered pork and preparation method thereof Download PDF

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Publication number
CN102302170A
CN102302170A CN201110185570A CN201110185570A CN102302170A CN 102302170 A CN102302170 A CN 102302170A CN 201110185570 A CN201110185570 A CN 201110185570A CN 201110185570 A CN201110185570 A CN 201110185570A CN 102302170 A CN102302170 A CN 102302170A
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China
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meat
pork
powder
raw
black pepper
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CN201110185570A
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Chinese (zh)
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CN102302170B (en
Inventor
张小弓
卢进峰
王雅静
蔡克周
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天津宝迪农业科技股份有限公司
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Abstract

The invention relates to black pepper flavored skewered pork and a preparation method thereof. The black pepper flavored skewered pork comprises the following raw materials in parts by weight: 80-120 parts of raw pork meat, 0.5-1 part of sweet chilli powder, 0.1-0.3 part of garlic powder, 0.2-0.6 part of maltodextrin, 0-0.4 part of chicken flavor powder, 0.1-1 part of pork paste, 0.3-1 part of cracked black pepper and other seasonings. The preparation method provided by the invention comprises the steps of: firstly, cutting the selected raw pork meat into pork pieces with uniform size; secondly, preparing black pepper flavored curing ingredients according to the weight of the raw pork meat, and conducting operating sequences of kneading the raw pork meat with the black pepper flavored curing ingredients, curing and the like; and finally, skewering, quick-freezing and refrigerating products. According to the black pepper flavored skewered pork and the preparation method provided by the invention, the black pepper flavored skewered pork is developed, the purpose of guaranteeing the product quality is reached through control of the raw pork meat, and the production environment and other links, the requirements of industrialized production are met. The skewered pork made and provided by the invention has the characteristics of unique flavor, fresh and tender meat, sanitation and safety, thereby being suitable for large batch production.

Description

A kind of black green pepper local flavor pork shashlik and preparation method thereof

Technical field

The present invention relates to a kind of meat product processing method, particularly a kind of black green pepper local flavor pork shashlik and preparation method thereof.

Background technology

Pork is one of a kind of meat products edible maximum on people's dining table, and the few meat of muscle is many, has qi-restoratives and keeps fit, the effect of nourshing Yin and drynsessmoistening prescription, rich flesh pool skin.The skewer of selling is on the market now generally all taked execute-in-place, and hygienic quality can not get good assurance, also is not suitable for the production of mass simultaneously, the local flavor of skewer peppery, spicy and cumin with perfume (or spice) be main, it is edible to be not suitable for not anti-peppery crowd.

Summary of the invention

The objective of the invention is to overcome the weak point of prior art, providing a kind of is primary raw material with fresh shouledr meat or hind shank, the preparation method of the black green pepper local flavor pork shashlik of special taste.

The present invention realizes that the technical scheme of purpose is following:

A kind of black green pepper local flavor pork shashlik, raw material and parts by weight are following:

80~120 parts of raw meats, 1~3 part of white sugar, 0.1~0.4 part of grape white sugar, 1~2 part of salt, 0.1~0.3 part of monosodium glutamate, 0~0.4 part of ethyl maltol, 0.1~0.4 part of powdered soy, 0.5~1 part of chilli powder, 0.5~1 part in pimento powder, 0.1~0.3 part of garlic powder, 0.2~0.6 part of maltodextrin, 0~0.4 part in the smart powder of chicken, 0.1~1 part of the smart cream of pork, broken 0.3~1 part of black pepper, 0~0.1 part of black pepper resin, 0~0.2 part of cumin powder, 0~0.2 part in meat button powder, 0~0.1 part of capsicum red pigment, 1~2 part of starch, 0.1~0.4 part of phosphate, 10~20 parts in water.

A kind of preparation method of black green pepper local flavor pork shashlik; Step is: at first the raw meat of choosing is divided into the unified cube meat of size; Secondly according to the cure of the black green pepper local flavor of meat reprovision system, carry out tumbling, pickle operation, wear string at last and promptly get and deceive green pepper local flavor pork shashlik with raw meat.

And its concrete preparation method is:

(1) raw meat: select safe and sanitary shouledr meat or hind shank, remove surperficial manadesma, fat, hemostasis, rinse well;

(2) cut apart: joint is cut into the identical cube meat of size;

(3) batching: carry out the configuration of cure according to said ratio according to meat is heavy;

(4) tumbling: cure for preparing and cube meat are dropped in the tumbler, and vacuum tumbling at intermittence is 55-65min altogether, and vacuum is-0.08MPa rotating speed 4~5 commentaries on classics/min;

(5) quiet salting down: place 0~4 ℃ and place the quiet 12h of salting down in the storehouse;

(6) wear string: the quiet good cube meat that salts down is stringed together with bamboo let, and every string quantitatively is 30 ± 1g.

Advantage of the present invention and good effect are following:

1, the present invention develops a kind of pork shashlik of black green pepper local flavor; Through control to links such as raw meat, production environments; To reach the purpose that guarantees product quality, meet industrial production requirement again, the skewer that the present invention makes has unique flavor, Fresh & Tender in Texture; The characteristics of safe and sanitary are fit to large batch of production.

2, skewer of the present invention is in the preparation process, and raw meat is through the tumbling stage, and it is more even that tumbling disperses the various flavorings of raw meat, and the mouthfeel that makes skewer is homogeneous more, and is edible delicious more.

The specific embodiment

Through specific embodiment the present invention is made further detailed description below, following examples are descriptive, are not determinate, can not limit protection scope of the present invention with this.

The raw material that the present invention uses is the commercially available flavoring commonly used in this area, no model, batch etc. specific (special) requirements.

Embodiment 1:

A kind of black green pepper local flavor pork shashlik, raw material and parts by weight are following:

Meat according to 100kg is heavy, buckles powder 0.08kg, capsicum red pigment 0.03kg, starch 1kg, phosphate 0.3kg, water 15kg according to white sugar 1kg, grape white sugar 0.2kg, salt 1kg, monosodium glutamate 0.1kg, ethyl maltol 0.1kg, powdered soy 0.1kg, chilli powder 0.5kg, pimento powder 0.6kg, garlic powder 0.1kg, maltodextrin 0.3kg, the smart powder 0.05kg of chicken, the smart cream 0.3kg of pork, the broken 0.4kg of black pepper, black pepper resin 0.06kg, cumin powder 0.08kg, meat.

A kind of preparation method of black green pepper local flavor pork shashlik, step is following:

(1) raw meat: select the 100kg shouledr meat of safe and sanitary, remove surperficial manadesma, fat, hemostasis etc., rinse well;

(2) cut apart: joint is cut into the identical cube meat of size;

(3) batching: the meat according to 100kg is heavy; The proportioning of buckleing powder 0.08kg, capsicum red pigment 0.03kg, starch 1kg, phosphate 0.3kg, water 15kg according to white sugar 1kg, grape white sugar 0.2kg, salt 1kg, monosodium glutamate 0.1kg, ethyl maltol 0.1kg, powdered soy 0.1kg, chilli powder 0.5kg, pimento powder 0.6kg, garlic powder 0.1kg, maltodextrin 0.3kg, the smart powder 0.05kg of chicken, the smart cream 0.3kg of pork, the broken 0.4kg of black pepper, black pepper resin 0.06kg, cumin powder 0.08kg, meat is made into cure, and is for use;

(4) tumbling: the cure for preparing and cube meat are dropped in the tumbler, and vacuum is tumbling 60min altogether intermittently, tumbling 20min, and 10min intermittently, vacuum is-0.08MPa rotating speed 4~5 commentaries on classics/min;

(5) quiet salting down: place 0~4 ℃ and place the quiet 12h of salting down in the storehouse;

(6) wear string: the quiet good cube meat that salts down is stringed together with the bamboo let of length 20cm, and every string quantitatively is 30 ± 1g;

(7) quick-frozen typing: take the individual quick freezing mode,, require below the central temperature-18 ℃ of meat after the quick-frozen at freezing 12h below-25 ℃;

(8) refrigeration: under-18 ℃ condition, store.

Embodiment 2:

A kind of black green pepper local flavor pork shashlik, raw material and parts by weight are following:

Meat according to 100kg is heavy, and white sugar 2kg, grape white sugar 0.2kg, salt 1.2kg, monosodium glutamate 0.25kg, ethyl maltol 0.1kg, powdered soy 0.2kg, chilli powder 0.5kg, pimento powder 0.6kg, garlic powder 0.1kg, maltodextrin 0.3kg, the smart powder 0.05kg of chicken, the smart cream 0.3kg of pork, the broken 0.4kg of black pepper, black pepper resin 0.06kg, cumin powder 0.05kg, meat are buckled powder 0.08kg, capsicum red pigment 0.03kg, starch 1.5kg, phosphate 0.4kg, water 12kg

A kind of preparation method of black green pepper local flavor pork shashlik, step is following:

(1) raw meat: select the 100kg pig hind shank of safe and sanitary, remove surperficial manadesma, fat, hemostasis etc., rinse well;

(2) cut apart: joint is cut into the identical cube meat of size;

(3) batching: the meat according to 100kg is heavy; The proportioning of buckleing powder 0.08kg, capsicum red pigment 0.03kg, starch 1.5kg, phosphate 0.4kg, water 12kg according to white sugar 2kg, grape white sugar 0.2kg, salt 1.2kg, monosodium glutamate 0.25kg, ethyl maltol 0.1kg, powdered soy 0.2kg, chilli powder 0.5kg, pimento powder 0.6kg, garlic powder 0.1kg, maltodextrin 0.3kg, the smart powder 0.05kg of chicken, the smart cream 0.3kg of pork, the broken 0.4kg of black pepper, black pepper resin 0.06kg, cumin powder 0.05kg, meat is made into cure, and is for use;

(4) tumbling: the cure for preparing and cube meat are dropped in the tumbler, and vacuum is tumbling 90min altogether intermittently, tumbling 20min, and 10min intermittently, vacuum is-0.08MPa rotating speed 4~5 commentaries on classics/min;

(5) quiet salting down: place 0~4 ℃ and place the quiet 12h of salting down in the storehouse;

(6) wear string: the quiet good cube meat that salts down is stringed together with the bamboo let of length 20cm, and every string quantitatively is 30 ± 1g;

(7) quick-frozen typing: take the individual quick freezing mode,, require below the central temperature-18 ℃ of meat after the quick-frozen at freezing 12h below-25 ℃;

(8) refrigeration: under-18 ℃ condition, store.

Claims (3)

1. black green pepper local flavor pork shashlik, it is characterized in that: raw material and parts by weight are following:
80~120 parts of raw meats, 1~3 part of white sugar, 0.1~0.4 part of grape white sugar, 1~2 part of salt, 0.1~0.3 part of monosodium glutamate, 0~0.4 part of ethyl maltol, 0.1~0.4 part of powdered soy, 0.5~1 part of chilli powder, 0.5~1 part in pimento powder, 0.1~0.3 part of garlic powder, 0.2~0.6 part of maltodextrin, 0~0.4 part in the smart powder of chicken, 0.1~1 part of the smart cream of pork, broken 0.3~1 part of black pepper, 0~0.1 part of black pepper resin, 0~0.2 part of cumin powder, 0~0.2 part in meat button powder, 0~0.1 part of capsicum red pigment, 1~2 part of starch, 0.1~0.4 part of phosphate, 10~20 parts in water.
2. the preparation method of a black green pepper local flavor pork shashlik as claimed in claim 1; It is characterized in that: step is: at first the raw meat of choosing is divided into the unified cube meat of size; The cure of secondly deceiving the green pepper local flavor according to meat reprovision system; Carry out tumbling, pickle operation with raw meat, wear string at last and promptly get and deceive green pepper local flavor pork shashlik.
3. the preparation method of black green pepper local flavor pork shashlik according to claim 2 is characterized in that: its concrete preparation method is:
(1) raw meat: select safe and sanitary shouledr meat or hind shank, remove surperficial manadesma, fat, hemostasis, rinse well;
(2) cut apart: joint is cut into the identical cube meat of size;
(3) batching: carry out the configuration of cure according to said ratio according to meat is heavy;
(4) tumbling: cure for preparing and cube meat are dropped in the tumbler, and vacuum tumbling at intermittence is 55-65min altogether, and vacuum is-0.08MPa rotating speed 4~5 commentaries on classics/min;
(5) quiet salting down: place 0~4 ℃ and place the quiet 12h of salting down in the storehouse;
(6) wear string: the quiet good cube meat that salts down is stringed together with bamboo let, and every string quantitatively is 30 ± 1g.
CN2011101855709A 2011-07-04 2011-07-04 Black pepper flavored skewered pork and preparation method thereof CN102302170B (en)

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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103222630A (en) * 2013-02-26 2013-07-31 中国人民解放军空军航空医学研究所 Fermented meat having long storage life at normal temperature, fermented meat product and making methods of fermented meat and fermented meat product
CN103462091A (en) * 2013-08-16 2013-12-25 霍邱县龙华食品有限责任公司 Spicy and hot field snail string and production process thereof
CN103494221A (en) * 2013-08-26 2014-01-08 安徽富利康食品有限公司 Black pepper spicy-flavor pork shashlik and preparation method thereof
CN103494223A (en) * 2013-08-26 2014-01-08 安徽富利康食品有限公司 Thorn tea-flavor pork shashlik and preparation method thereof
CN103504340A (en) * 2013-09-30 2014-01-15 河南省淇县永达食业有限公司 Making method of thirteen-spice chicken
CN104013005A (en) * 2014-06-25 2014-09-03 山东佳士博食品有限公司 Mutton shashlik and preparation method thereof
CN104041834A (en) * 2014-06-25 2014-09-17 山东佳士博食品有限公司 Bean-flavor pork shashlik and processing method of bean-flavor pork shashlik
CN104106813A (en) * 2014-06-30 2014-10-22 安徽靖童科技农业发展有限公司 Mini chicken skewer and making method thereof
CN104172227A (en) * 2014-09-16 2014-12-03 吉林卓越实业股份有限公司 Toothpick chicken kebab and production process thereof
CN104256696A (en) * 2014-08-07 2015-01-07 渤海大学 Black pepper duck flavoring bag and processing technology thereof
CN105105172A (en) * 2015-08-21 2015-12-02 芜湖市禾森食品有限公司 Pork shashlik for deep frying
CN106036740A (en) * 2016-06-07 2016-10-26 山东龙盛食品股份有限公司 Black pepper marinade and preparation method thereof
CN107334084A (en) * 2017-07-17 2017-11-10 诸城市东方食品有限公司 A kind of sesame perfume (or spice) skewer and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101347225A (en) * 2008-09-05 2009-01-21 江南大学 Pickling preparation combination for freezing pre-fried meat foodstuff capable of being treated by microwave, method for preparing pre-fried meat food stuff and obtained product
CN101653262A (en) * 2009-08-05 2010-02-24 荣成波德隆食品有限公司 Preparation method of quick-frozen pork shashlik

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101347225A (en) * 2008-09-05 2009-01-21 江南大学 Pickling preparation combination for freezing pre-fried meat foodstuff capable of being treated by microwave, method for preparing pre-fried meat food stuff and obtained product
CN101653262A (en) * 2009-08-05 2010-02-24 荣成波德隆食品有限公司 Preparation method of quick-frozen pork shashlik

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103222630A (en) * 2013-02-26 2013-07-31 中国人民解放军空军航空医学研究所 Fermented meat having long storage life at normal temperature, fermented meat product and making methods of fermented meat and fermented meat product
CN103222630B (en) * 2013-02-26 2015-05-20 中国人民解放军空军航空医学研究所 Fermented meat having long storage life at normal temperature, fermented meat product and making methods of fermented meat and fermented meat product
CN103462091A (en) * 2013-08-16 2013-12-25 霍邱县龙华食品有限责任公司 Spicy and hot field snail string and production process thereof
CN103494223A (en) * 2013-08-26 2014-01-08 安徽富利康食品有限公司 Thorn tea-flavor pork shashlik and preparation method thereof
CN103494223B (en) * 2013-08-26 2016-05-11 安徽富利康食品有限公司 A kind of free cephalanoplos tea sweet drink local flavor skewer and preparation method thereof
CN103494221A (en) * 2013-08-26 2014-01-08 安徽富利康食品有限公司 Black pepper spicy-flavor pork shashlik and preparation method thereof
CN103504340A (en) * 2013-09-30 2014-01-15 河南省淇县永达食业有限公司 Making method of thirteen-spice chicken
CN104013005B (en) * 2014-06-25 2016-02-03 山东佳士博食品有限公司 Mutton cubes roasted on a skewer and preparation method thereof
CN104041834A (en) * 2014-06-25 2014-09-17 山东佳士博食品有限公司 Bean-flavor pork shashlik and processing method of bean-flavor pork shashlik
CN104013005A (en) * 2014-06-25 2014-09-03 山东佳士博食品有限公司 Mutton shashlik and preparation method thereof
CN104106813A (en) * 2014-06-30 2014-10-22 安徽靖童科技农业发展有限公司 Mini chicken skewer and making method thereof
CN104256696A (en) * 2014-08-07 2015-01-07 渤海大学 Black pepper duck flavoring bag and processing technology thereof
CN104172227A (en) * 2014-09-16 2014-12-03 吉林卓越实业股份有限公司 Toothpick chicken kebab and production process thereof
CN105105172A (en) * 2015-08-21 2015-12-02 芜湖市禾森食品有限公司 Pork shashlik for deep frying
CN106036740A (en) * 2016-06-07 2016-10-26 山东龙盛食品股份有限公司 Black pepper marinade and preparation method thereof
CN107334084A (en) * 2017-07-17 2017-11-10 诸城市东方食品有限公司 A kind of sesame perfume (or spice) skewer and preparation method thereof

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