CN102334693A - Method for producing quick-frozen crisp fried tenderloin steaks - Google Patents
Method for producing quick-frozen crisp fried tenderloin steaks Download PDFInfo
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- CN102334693A CN102334693A CN2010102300727A CN201010230072A CN102334693A CN 102334693 A CN102334693 A CN 102334693A CN 2010102300727 A CN2010102300727 A CN 2010102300727A CN 201010230072 A CN201010230072 A CN 201010230072A CN 102334693 A CN102334693 A CN 102334693A
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Abstract
The invention discloses a method for producing quick-frozen crisp fried tenderloin steaks, which is proceeded according to the steps of: (1) trimming raw pork and removing fat, fascias and extravasated blood on the surface of the pork tenderloin; (2) cutting the trimmed pork tenderloin manually or mechanically into pork tenderloin slices; (3) curing the pork tenderloin slices at a temperature of 0-4 DEG C for 6-15 hours; (4) uniformly coating a layer of starch liquid on each cured pork tenderloin slice; (5) wrapping with bran by putting each pork tenderloin slice on which the starch liquid is coated in the bread crumbs to adhere to a thin layer of bread crumbs; and (6) quickly freezing until a required central temperature drops to -18 DEG C or less. The method has the advantages that: the cooking way is simple as suitable frying is performed directly; the produced product has a longer quality guarantee period under a frozen condition, is golden in appearance, fresh and tender in texture, crisp in taste and lasting in fragrance; and the product has advantages of safety, health and eating convenience.
Description
(1) technical field
The present invention relates to a kind of food, particularly a kind of preparation method of quick-frozen crisp-fried Tournedos.
(2) background technology
Now in the life, steak has more and more received consumer's favor, in numerous fast food restaurants and the curbside snack all be no lack of the appearance of this product, raw meat is main with beef, pork and chicken mainly at present, is divided into fried and fry dual mode.Adopt food that this method produces under baking, fried high temperature, the easy sex change of the protein of meat generates the chemicals that carcinogenesis is arranged, and mouthfeel is hard.
Pig tenterloin is in the back position, runs through whole back, so be called logical ridge again; Also being 3# meat in the butcher's, being rectangular circle, is very tender meat; Contain compositions such as rich in protein and fat, carbohydrate, calcium, phosphorus, iron, have qi-restoratives to keep fit, the effect of nourshing Yin and drynsessmoistening prescription, rich flesh pool skin.And be not the steak of raw meat with pig tenterloin also on the market.
(3) summary of the invention
The preparation method that the purpose of this invention is to provide a kind of quick-frozen crisp-fried Tournedos, this method are that the quick-frozen crisp-fried Tournedos meat processed of primary raw material is newly tender, mouthfeel is crisp, safety and sanitation with the griskin.
As above design, technical scheme of the present invention is: a kind of preparation method of quick-frozen crisp-fried Tournedos is characterized in that: carry out according to following steps:
(1) griskin is repaired, repaiied fat, manadesma and the extravasated blood on clean griskin surface;
(2) griskin that trims is carried out manual work or machine section, be cut into the griskin section;
(3) griskin section is put into by salt, monosodium glutamate, garlic powder, ginger powder, white pepper powder, five-spice powder, phosphate, white sugar, meat balm, light soy sauce, cooking wine and frozen water mix the batching of processing, and under 0～4 ℃ condition, pickle 6～15 hours;
(4) slurries processed after putting into and being mixed by wheat flour, corn flour, milk powder, glutinous rice flour, salt, white pepper powder, salad oil, food alkali and water of the section of the griskin after will pickling make it hang up one deck slurries equably.
(5) wrap up in chaff, crumbs are put in the griskin section of first-class slurry be stained with very thin one deck crumbs;
(6) quick-frozen is put into quick freezing unit immediately and is carried out freezingly wrapping up in the semi-finished product of chaff after intact, requires central temperature to reduce to below-18 ℃ and gets final product.
Above-mentioned griskin is guaranteed meat in the process of finishing temperature is at 0～7 ℃.
Above-mentioned griskin section required thickness is between 4～8mm.
The weight proportion of various raw materials is in the above-mentioned batching: 1～2 part of salt, 0.1～0.4 part of monosodium glutamate, 0.1～0.4 part in garlic powder; 0.1～0.3 part in ginger powder, 0.1～0.2 part of white pepper powder, 0.2～0.5 part of five-spice powder; 0.2～0.4 part of phosphate, 0.5～1.5 part of white sugar, 0.2～0.5 part of meat balm; 0.5～1.5 part of light soy sauce, 0.5～1.5 part of cooking wine, 15～20 parts of frozen water.
The weight proportion of various raw materials is in the above-mentioned slurries: 12～14 parts of wheat flours, 3～5 parts of corn flour, 0.2～1 part of milk powder, 0.2～1 part of glutinous rice flour, 0.2～0.4 part of salt, 0～0.04 part of white pepper powder, 0.2～0.4 part of salad oil, 0～0.1 part in food alkali, 25～45 parts in water.
The married operation of various raw materials carries out in two steps in the above-mentioned slurries: mixed on low speed 1 minute, revolution are 100 rev/mins; High-speed mixing 3 minutes, rotating speed are 255 rev/mins.
Advantage of the present invention is: the employing griskin is a primary raw material; It is cut into slices, prepares burden and pickle, hanging, wrap up in chaff and quick-frozen operation, and the shortening mode is simple, directly carries out suitable fried getting final product; The fried time is short, and the protein of meat can sex change not generate the chemicals that carcinogenesis is arranged.The product of processing has the long shelf-life under freezing condition, and outward appearance is golden yellow, Fresh & Tender in Texture, mouthfeel is crisp, lasting is remote, and this product has the advantage of safety and sanitation, instant simultaneously.
(4) specific embodiment
Embodiment 1:
Quick-frozen crisp-fried lean pork taken under the spinal column of a hog preparation method of the present invention is following:
(1) fat, manadesma and the extravasated blood etc. on clean lean pork taken under the spinal column of a hog surface are repaiied in raw meat finishing, and the temperature of in the process of finishing, guaranteeing meat is at 0～7 ℃.
(2) section is carried out manual work or machine section with the lean pork taken under the spinal column of a hog that trims, and required thickness is necessarily noted the shape of product, the unification that keeps big or small thickness at 4mm in the slicing processes.
(3) batching, with tenterloin sliced meat 100kg, salt 1kg, monosodium glutamate 0.1kg, garlic powder 0.1kg; Ginger powder 0.1kg, white pepper powder 0.15kg, five-spice powder 0.2kg, phosphate 0.2kg; White sugar 0.8kg, meat balm 0.2kg, light soy sauce 1kg, cooking wine 0.8kg and frozen water 15kg mix.
(4) pickle, under 0～4 ℃ condition, pickled 6 hours, guarantee the clean hygiene of the condition of pickling.
(5) hanging
1. slurry preparation; Wheat flour 14kg, corn flour 5kg, milk powder 1kg, glutinous rice flour 1kg, salt 0.4kg, white pepper powder 0.04kg, salad oil 0.4kg, food alkali 0.1kg and water 45kg are mixed; Operation is carried out in two steps, mixed on low speed 1 minute, and revolution is 100 rev/mins; High-speed mixing 3 minutes, rotating speed are 255 rev/mins.
2. hanging is put into slurries with steak, makes it hang up one deck slurries equably.
(6) wrap up in chaff, the steak of first-class slurry is put into crumbs be stained with very thin one deck crumbs, take out the back to the periphery finishing, should note the uniformity on surface, gently die pressing product is surperficial in case of necessity, and breadcrumbs caking property is strengthened.
(7) quick-frozen is put into quick freezing unit immediately and is carried out freezingly wrapping up in the semi-finished product of chaff after intact, requires central temperature to reduce to below-18 ℃ and gets final product.
Embodiment 2:
Quick-frozen crisp-fried lean pork taken under the spinal column of a hog preparation method of the present invention is following:
(1) fat, manadesma and the extravasated blood etc. on clean lean pork taken under the spinal column of a hog surface are repaiied in raw meat finishing, and the temperature of in the process of finishing, guaranteeing meat is at 0～7 ℃.
(2) section is carried out manual work or machine section with the lean pork taken under the spinal column of a hog that trims, and required thickness is necessarily noted the shape of product, the unification that keeps big or small thickness in the slicing processes about 6mm.
(3) batching, with tenterloin sliced meat 100kg, salt 1.5kg, monosodium glutamate 0.2kg, garlic powder 0.2kg; Ginger powder 0.2kg, white pepper powder 0.15kg, five-spice powder 0.2kg, phosphate 0.3kg; White sugar 1kg, meat balm 0.3kg, light soy sauce 1kg, cooking wine 1.2kg and frozen water 17kg mix.
(4) pickle, under 0～4 ℃ condition, pickled 8 hours, guarantee the clean hygiene of the condition of pickling.
(5) hanging
1. slurry preparation; Wheat flour 13kg, corn flour 4kg, milk powder 0.6kg, glutinous rice flour 0.6kg, salt 0.3kg, white pepper powder 0.03kg, salad oil 0.2kg, food alkali 0.07kg and water 35kg are mixed; Operation is carried out in two steps, mixed on low speed 1 minute, and revolution is 100 rev/mins; High-speed mixing 3 minutes, rotating speed are 255 rev/mins.
2. hanging is put into slurries with steak, makes it hang up one deck slurries equably.
(6) wrap up in chaff, the steak of first-class slurry is put into crumbs be stained with very thin one deck crumbs, take out the back to the periphery finishing, should note the uniformity on surface, gently die pressing product is surperficial in case of necessity, and breadcrumbs caking property is strengthened.
(7) quick-frozen is put into quick freezing unit immediately and is carried out freezingly wrapping up in the semi-finished product of chaff after intact, requires central temperature to reduce to below-18 ℃ and gets final product.
Embodiment 3:
Quick-frozen crisp-fried lean pork taken under the spinal column of a hog preparation method of the present invention is following:
(1) fat, manadesma and the extravasated blood etc. on clean lean pork taken under the spinal column of a hog surface are repaiied in raw meat finishing, and the temperature of in the process of finishing, guaranteeing meat is at 0～7 ℃.
(2) section is carried out manual work or machine section with the lean pork taken under the spinal column of a hog that trims, and required thickness is necessarily noted the shape of product, the unification that keeps big or small thickness in the slicing processes about 8mm.
(3) batching, with tenterloin sliced meat 100kg, salt 1.8kg, monosodium glutamate 0.3kg, garlic powder 0.3kg; Ginger powder 0.3kg, white pepper powder 0.2kg, five-spice powder 0.4kg, phosphate 0.4kg; White sugar 1.5kg, meat balm 0.4kg, light soy sauce 1.5kg, cooking wine 1.5kg and frozen water 20kg mix.
(4) pickle, under 0～4 ℃ condition, pickled 10 hours, guarantee the clean hygiene of the condition of pickling.
(5) hanging
1. slurry preparation; Wheat flour 12kg, corn flour 3kg, milk powder 0.2kg, glutinous rice flour 0.2kg, salt 0.2kg, white pepper powder 0.01kg, salad oil 0.2kg, food alkali 0.04kg and water 30kg are mixed; Operation is carried out in two steps, mixed on low speed 1 minute, and revolution is 100 rev/mins; High-speed mixing 3 minutes, rotating speed are 255 rev/mins.
2. hanging is put into slurries with steak, makes it hang up one deck slurries equably.
(6) wrap up in chaff, the steak of first-class slurry is put into crumbs be stained with very thin one deck crumbs, take out the back to the periphery finishing, should note the uniformity on surface, gently die pressing product is surperficial in case of necessity, and breadcrumbs caking property is strengthened.
(7) quick-frozen is put into quick freezing unit immediately and is carried out freezingly wrapping up in the semi-finished product of chaff after intact, requires central temperature to reduce to below-18 ℃ and gets final product.
Embodiment 4:
(1) fat, manadesma and the extravasated blood etc. on clean lean pork taken under the spinal column of a hog surface are repaiied in raw meat finishing, and the temperature of in the process of finishing, guaranteeing meat is at 0～7 ℃.
(2) section is carried out manual work or machine section with the lean pork taken under the spinal column of a hog that trims, and required thickness is necessarily noted the shape of product, the unification that keeps big or small thickness in the slicing processes about 5mm.
(3) batching, with tenterloin sliced meat 100kg, salt 1.1kg, monosodium glutamate 0.2kg, garlic powder 0.4kg; Ginger powder 0.2kg, white pepper powder 0.15kg, five-spice powder 0.4kg, phosphate 0.4kg; White sugar 1kg, meat balm 0.3kg, light soy sauce 1.3kg, cooking wine 1.1kg and frozen water 18kg mix.
(4) pickle, under 0～4 ℃ condition, pickled 12 hours, guarantee the clean hygiene of the condition of pickling.
(5) hanging
1. slurry preparation; Wheat flour 13kg, corn flour 4kg, milk powder 0.6kg, glutinous rice flour 0.6kg, salt 0.4kg, white pepper powder 0.04kg, salad oil 0.3kg, food alkali 0.08kg and water 40kg are mixed; Operation is carried out in two steps, mixed on low speed 1 minute, and revolution is 100 rev/mins; High-speed mixing 3 minutes, rotating speed are 255 rev/mins.
2. hanging is put into slurries with steak, makes it hang up one deck slurries equably.
(6) wrap up in chaff, the steak of first-class slurry is put into crumbs be stained with very thin one deck crumbs, take out the back to the periphery finishing, should note the uniformity on surface, gently die pressing product is surperficial in case of necessity, and breadcrumbs caking property is strengthened.
(7) quick-frozen is put into quick freezing unit immediately and is carried out freezingly wrapping up in the semi-finished product of chaff after intact, requires central temperature to reduce to below-18 ℃ and gets final product.
Claims (6)
1. the preparation method of a quick-frozen crisp-fried Tournedos is characterized in that: carry out according to following steps:
(1) griskin is repaired, repaiied fat, manadesma and the extravasated blood on clean griskin surface;
(2) griskin that trims is carried out manual work or machine section, be cut into the griskin section;
(3) griskin section is put into by salt, monosodium glutamate, garlic powder, ginger powder, white pepper powder, five-spice powder, phosphate, white sugar, meat balm, light soy sauce, cooking wine and frozen water mix the batching of processing, and under 0～4 ℃ condition, pickle 6～15 hours;
(4) slurries processed after putting into and being mixed by wheat flour, corn flour, milk powder, glutinous rice flour, salt, white pepper powder, salad oil, food alkali and water of the section of the griskin after will pickling make it hang up one deck slurries equably;
(5) wrap up in chaff, crumbs are put in the griskin section of first-class slurry be stained with very thin one deck crumbs;
(6) quick-frozen is put into quick freezing unit immediately and is carried out freezingly wrapping up in the semi-finished product of chaff after intact, requires central temperature to reduce to below-18 ℃ and gets final product.
2. the preparation method of a kind of quick-frozen crisp-fried Tournedos according to claim 1 is characterized in that: above-mentioned raw materials meat is guaranteed meat in the process of finishing temperature is at 0～7 ℃.
3. the preparation method of a kind of quick-frozen crisp-fried Tournedos according to claim 1 is characterized in that: above-mentioned griskin section required thickness is between 4～8mm.
4. the preparation method of a kind of quick-frozen crisp-fried Tournedos according to claim 1 is characterized in that: the weight proportion of various raw materials is in the above-mentioned batching: 1～2 part of salt, 0.1～0.4 part of monosodium glutamate, 0.1～0.4 part in garlic powder; 0.1～0.3 part in ginger powder, 0.1～0.2 part of white pepper powder, 0.2～0.5 part of five-spice powder; 0.2～0.4 part of phosphate, 0.5～1.5 part of white sugar, 0.2～0.5 part of meat balm; 0.5～1.5 part of light soy sauce, 0.5～1.5 part of cooking wine, 15～20 parts of frozen water.
5. the preparation method of a kind of quick-frozen crisp-fried Tournedos according to claim 1; It is characterized in that: the weight proportion of various raw materials is in the above-mentioned slurries: 12～14 parts of wheat flours, 3～5 parts of corn flour, 0.2～1 part of milk powder, 0.2～1 part of glutinous rice flour, 0.2～0.4 part of salt, 0～0.04 part of white pepper powder, 0.2～0.4 part of salad oil, 0～0.1 part in food alkali, 25～45 parts in water.
6. according to the preparation method of claim 1 or 5 described a kind of quick-frozen crisp-fried Tournedos, it is characterized in that: the married operation of various raw materials carries out in two steps in the above-mentioned slurries: mixed on low speed 1 minute, revolution are 100 rev/mins; High-speed mixing 3 minutes, rotating speed are 255 rev/mins.
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| CN2010102300727A CN102334693B (en) | 2010-07-19 | 2010-07-19 | Method for producing quick-frozen crisp fried tenderloin steaks |
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| CN2010102300727A CN102334693B (en) | 2010-07-19 | 2010-07-19 | Method for producing quick-frozen crisp fried tenderloin steaks |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN103766972A (en) * | 2014-01-02 | 2014-05-07 | 快乐蜂食品（安徽）有限公司 | Microwave cod steak and preparation method thereof |
| CN104256664A (en) * | 2014-07-16 | 2015-01-07 | 泰祥集团技术开发有限公司 | Base powder-free slurry-hanging powder-pasted steak and production method thereof |
| CN104286909A (en) * | 2013-07-19 | 2015-01-21 | 武永福 | Fried loin strips |
| CN104705686A (en) * | 2013-12-17 | 2015-06-17 | 余玉炎 | Crisp-fried meat |
| CN104938964A (en) * | 2015-06-23 | 2015-09-30 | 黑龙江八一农垦大学 | Rice bran batter flour and application |
| CN105105152A (en) * | 2015-08-19 | 2015-12-02 | 芜湖市禾森食品有限公司 | Snowflake pork fillet |
| CN106213240A (en) * | 2016-07-21 | 2016-12-14 | 马鞍山中安食品科技有限公司 | A kind of steak and processing method thereof |
| CN112167596A (en) * | 2020-10-19 | 2021-01-05 | 王德民 | Formula of ingredients for dry fried loins |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286909A (en) * | 2013-07-19 | 2015-01-21 | 武永福 | Fried loin strips |
| 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 |
| CN104705686A (en) * | 2013-12-17 | 2015-06-17 | 余玉炎 | Crisp-fried meat |
| CN103766972A (en) * | 2014-01-02 | 2014-05-07 | 快乐蜂食品（安徽）有限公司 | Microwave cod steak and preparation method thereof |
| CN104256664A (en) * | 2014-07-16 | 2015-01-07 | 泰祥集团技术开发有限公司 | Base powder-free slurry-hanging powder-pasted steak and production method thereof |
| CN104938964A (en) * | 2015-06-23 | 2015-09-30 | 黑龙江八一农垦大学 | Rice bran batter flour and application |
| CN104938964B (en) * | 2015-06-23 | 2018-06-19 | 黑龙江八一农垦大学 | A kind of rice bran wraps up in powder and application |
| CN105105152A (en) * | 2015-08-19 | 2015-12-02 | 芜湖市禾森食品有限公司 | Snowflake pork fillet |
| CN106213240A (en) * | 2016-07-21 | 2016-12-14 | 马鞍山中安食品科技有限公司 | A kind of steak and processing method thereof |
| CN112167596A (en) * | 2020-10-19 | 2021-01-05 | 王德民 | Formula of ingredients for dry fried loins |
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