CN102389122A - Manufacturing method of charcoal broiling pork chop - Google Patents
Manufacturing method of charcoal broiling pork chop Download PDFInfo
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- CN102389122A CN102389122A CN2011103609785A CN201110360978A CN102389122A CN 102389122 A CN102389122 A CN 102389122A CN 2011103609785 A CN2011103609785 A CN 2011103609785A CN 201110360978 A CN201110360978 A CN 201110360978A CN 102389122 A CN102389122 A CN 102389122A
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Abstract
A manufacturing method of a charcoal broiling pork chop comprises the following steps: (1) finishing raw materials; (2) blending: mixing salt, chicken essence, oregano, potato starch, ethyl maltol, ginger powder, ground black pepper, sugar, monosodium glutamate, rosemary, tenderizer, pork marrow extract, phosphate, garlic powder and ice water, stirring uniformly to prepare a material water; (3) injecting prepared material water with an injection rate of 25%; (4) putting remaining material water and injected meat I into a rolling-machine for rolling; (5) preserving the rolled meat I for 12-15 h at 0-4 DEG C; (6) fixing; (7) moulding by quick-frozen; (8) packaging and storing. The charcoal broiling pork chop of the present invention can be cooked directly without adding any seasoning matter in many ways, like barbecue and frying; the charcoal broiling pork chop is easily and conveniently cooked, has attractive surface colour, tender and fresh meat quality, uniform flavor, comfortable mouthfeel and lasting aftertaste after being cooked.
Description
Technical field:
The present invention relates to a kind of meat products, particularly a kind of preparation method of grilled pork chop.
Background technology:
Pork is one staple food on consumers in general's dining table owing to containing nutritional labelings such as rich in protein, fat, carbohydrate, calcium, phosphorus, iron always.Along with the consumer to food require increasingly highly, the quality of commodity and mouthfeel become the main reference factor that the consumer selects.Pork chop is a kind of pork converted products of can be fried, can roasting, and it has delicious flavour, be of high nutritive value, and the cooking methods characteristic of simple, thereby more and more receive consumer's welcome.
Summary of the invention:
The preparation method that the purpose of this invention is to provide a kind of grilled pork chop; This method need not be added any seasoning matter just can directly cook pork chop; Simple and convenient, and tempting, Fresh & Tender in Texture tasty and refreshing, tasty even, the comfortable taste, delicious aromatic of culinary art back pork chop surface color, long times of aftertaste.
As above design, technical scheme of the present invention is: a kind of preparation method of grilled pork chop is characterized in that: carry out according to following steps:
(1) raw material finishing: get the complete I meat of cube meat, require monoblock meat fat content≤5%;
(2) batching: with salt, chickens' extract, Ali's root exert, fecula, ethyl maltol; Ginger powder, black pepper are broken, sugared, monosodium glutamate, rosemary,, tenderizer, pork bone-marrow extract, phosphate, the garlic powder mixes with frozen water and stir and process material water, keeps 0-7 ℃ of material coolant-temperature gage;
(3) injection: the material water with hand gun will configure is injected, and injection rate is 25%;
(4) tumbling: remaining material water and the good I meat of injection are together put into the tumbler tumbling;
(5) pickle: I meat under 0～4 ℃ of temperature that tumbling is good was pickled 12～15 hours;
(6) typing: the pork chop typing that will pickle;
(7) quick-frozen moulding: will pack typing good pork chop be positioned over-20 ℃ freeze that quick-frozen to central temperature is 0-4 ℃ in the storehouse;
(8) package storage: the pork chop that quick-frozen is good is packed, and puts into freezer and stores, and temperature of ice house is-15 ℃.
The weight proportion of various raw materials is in the above-mentioned material water: salt 8-11 part, chickens' extract 3-5 part, Ali's root are exerted 1-3 part, fecula 40-60 part, ethyl maltol 1-3 part, ginger powder 1-2 part, the broken 5-10 part of black pepper, sugared 3-6 part, monosodium glutamate 4-8 part, rosemary, 1-2 part, tenderizer 1-2 part, pork bone-marrow extract 1-2 part, phosphate 1-2 part, garlic powder 1-2 part, 800-1000 part.
The condition of work of above-mentioned steps (4) tumbling is: is evacuated to-0.08MPa, and tumbling total time 90min, work 20min stops 10min, rotating speed 5-6rpm/min, out-of-machine temperature is less than 11 ℃
Pork chop uses single-skin drum to be rolled into diameter to be 6-7cm in the above-mentioned steps (6), and length is the body length strip about 15cm.
Preparation method of the present invention need not be added any seasoning matter just can directly cook pork chop, simple and convenient, and tempting, Fresh & Tender in Texture tasty and refreshing, tasty even, the comfortable taste, delicious aromatic of culinary art back pork chop surface color, long times of aftertaste.
The specific embodiment:
Below in conjunction with instance the present invention is further specified:
The preparation method of the grilled pork chop of the present invention is following:
(1) raw material finishing: get the complete I meat 1Kg of cube meat, require monoblock meat fat content to be lower than 5%, keep cube meat complete, do not contain meat mincing.
(2) batching: get salt 10.09g, chickens' extract 4.3g, Ali's root and exert 1.29g, fecula 58g, ethyl maltol 1.9g, ginger powder 1g, the broken 8.14g of black pepper, sugared 4g, monosodium glutamate 6.3g, rosemary, 1.25g, tenderizer 1.1g, pork bone-marrow extract 1.3g, phosphate 1g, garlic powder 1.4g and frozen water 906g and mix and stir, keep 0-7 ℃ of material coolant-temperature gage.
(3) injection: the material water with hand gun will configure is injected, and injection rate is 25%.
(4) tumbling: remaining feed liquid and the good I meat of injection are together put into tumbler, be evacuated to-0.08MPa, tumbling total time 90min, work 20min stops 10min, rotating speed 5-6rpm/min, out-of-machine temperature is less than 11 ℃.
(5) pickle: I meat under 0～4 ℃ of temperature that tumbling is good was pickled 12～15 hours.
(6) typing: the pork chop that will pickle uses single-skin drum to be rolled into diameter to be 6-7cm, and length is the body length strip about 15cm.
(7) quick-frozen moulding: will pack typing good pork chop be positioned over-20 ℃ freeze that quick-frozen to central temperature is 0-4 ℃ in the storehouse.
(8) package storage: the pork chop that quick-frozen is good is packed, and puts into freezer and stores, and temperature of ice house is-15 ℃.
Above embodiment only is used to embodiment of the present invention is described, but the present invention has more than and be limited to above-mentioned embodiment, and the present invention also has other embodiments and improvement.In addition, those skilled in the art are to any type of modification that the present invention made, and batching equivalence replacement improves etc. and to belong to appended claims of the present invention institute restricted portion equally.
Claims (4)
1. the preparation method of a grilled pork chop is characterized in that: carry out according to following steps:
(1) raw material finishing: get the complete I meat of cube meat, require monoblock meat fat content≤5%;
(2) batching: with salt, chickens' extract, Ali's root exert, fecula, ethyl maltol; Ginger powder, black pepper are broken, sugared, monosodium glutamate, rosemary,, tenderizer, pork bone-marrow extract, phosphate, the garlic powder mixes with frozen water and stir and process material water, keeps 0-7 ℃ of material coolant-temperature gage;
(3) injection: the material water with hand gun will configure is injected, and injection rate is 25%;
(4) tumbling: remaining material water and the good I meat of injection are together put into the tumbler tumbling;
(5) pickle: I meat under 0～4 ℃ of temperature that tumbling is good was pickled 12～15 hours;
(6) typing: the pork chop typing that will pickle;
(7) quick-frozen moulding: will pack typing good pork chop be positioned over-20 ℃ freeze that quick-frozen to central temperature is 0-4 ℃ in the storehouse;
(8) package storage: the pork chop that quick-frozen is good is packed, and puts into freezer and stores, and temperature of ice house is-15 ℃.
2. the preparation method of a kind of grilled pork chop according to claim 1, it is characterized in that: the weight proportion of various raw materials is in the above-mentioned material water: salt 8-11 part, chickens' extract 3-5 part, Ali's root are exerted 1-3 part, fecula 40-60 part, ethyl maltol 1-3 part, ginger powder 1-2 part, the broken 5-10 part of black pepper, sugared 3-6 part, monosodium glutamate 4-8 part, rosemary, 1-2 part, tenderizer 1-2 part, pork bone-marrow extract 1-2 part, phosphate 1-2 part, garlic powder 1-2 part, 800-1000 part.
3. the preparation method of a kind of grilled pork chop according to claim 1, it is characterized in that: the condition of work of above-mentioned steps (4) tumbling is: be evacuated to-0.08MPa tumbling total time 90min; Work 20min; Stop 10min, rotating speed 5-6rpm/min, out-of-machine temperature is less than 11 ℃.
4. the preparation method of a kind of grilled pork chop according to claim 1 is characterized in that: pork chop uses single-skin drum to be rolled into diameter to be 6-7cm in the above-mentioned steps (6), and length is the body length strip about 15cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103609785A CN102389122A (en) | 2011-11-15 | 2011-11-15 | Manufacturing method of charcoal broiling pork chop |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103609785A CN102389122A (en) | 2011-11-15 | 2011-11-15 | Manufacturing method of charcoal broiling pork chop |
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| CN102389122A true CN102389122A (en) | 2012-03-28 |
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| CN2011103609785A Pending CN102389122A (en) | 2011-11-15 | 2011-11-15 | Manufacturing method of charcoal broiling pork chop |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813217A (en) * | 2012-07-24 | 2012-12-12 | 天津宝迪农业科技股份有限公司 | Production method for rural pork steak |
| CN103504331A (en) * | 2012-06-18 | 2014-01-15 | 沈希亭 | Frozen fresh stock-solution braised chicken preparation process |
| CN103844276A (en) * | 2014-03-26 | 2014-06-11 | 南京农业大学 | Preparing method of Chinese style fried pork steak and product |
| CN103859427A (en) * | 2014-03-26 | 2014-06-18 | 南京农业大学 | Production method for Western style fried boneless pork chop and product thereof |
| CN104382060A (en) * | 2013-11-16 | 2015-03-04 | 梁学钦 | Baking method of black fragrant pigs |
| CN106901211A (en) * | 2016-12-31 | 2017-06-30 | 安徽省百益食品有限公司 | A kind of preparation method of roast pork chops |
| CN107874160A (en) * | 2017-11-08 | 2018-04-06 | 德炎水产食品股份有限公司 | A kind of preparation method for nursing one's health fish |
| CN108433032A (en) * | 2018-04-14 | 2018-08-24 | 六安市胜缘食品有限公司 | A kind of black green pepper pork chop processing formula and technique |
| CN110959814A (en) * | 2018-09-30 | 2020-04-07 | 广东澳利茗航空食品有限公司 | Method for making roasted smoked chicken chops |
| CN111264751A (en) * | 2020-03-13 | 2020-06-12 | 合肥工业大学 | Color protection method for conditioning pork chop |
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| CN101317667A (en) * | 2008-07-05 | 2008-12-10 | 荣成波德隆食品有限公司 | Quick-freezing pork steak foods and preparation thereof |
| CN101991134A (en) * | 2010-11-08 | 2011-03-30 | 上海市食品研究所 | Preparation method of western yak steak |
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| CN101317667A (en) * | 2008-07-05 | 2008-12-10 | 荣成波德隆食品有限公司 | Quick-freezing pork steak foods and preparation thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504331A (en) * | 2012-06-18 | 2014-01-15 | 沈希亭 | Frozen fresh stock-solution braised chicken preparation process |
| CN102813217A (en) * | 2012-07-24 | 2012-12-12 | 天津宝迪农业科技股份有限公司 | Production method for rural pork steak |
| CN104382060A (en) * | 2013-11-16 | 2015-03-04 | 梁学钦 | Baking method of black fragrant pigs |
| CN103844276A (en) * | 2014-03-26 | 2014-06-11 | 南京农业大学 | Preparing method of Chinese style fried pork steak and product |
| CN103859427A (en) * | 2014-03-26 | 2014-06-18 | 南京农业大学 | Production method for Western style fried boneless pork chop and product thereof |
| CN103859427B (en) * | 2014-03-26 | 2015-08-26 | 南京农业大学 | A kind of preparation method of Western-style fry pork steak and product |
| CN103844276B (en) * | 2014-03-26 | 2016-01-27 | 南京农业大学 | The preparation method of the fried pork steak of a kind of Chinese style and product |
| CN106901211A (en) * | 2016-12-31 | 2017-06-30 | 安徽省百益食品有限公司 | A kind of preparation method of roast pork chops |
| CN107874160A (en) * | 2017-11-08 | 2018-04-06 | 德炎水产食品股份有限公司 | A kind of preparation method for nursing one's health fish |
| CN108433032A (en) * | 2018-04-14 | 2018-08-24 | 六安市胜缘食品有限公司 | A kind of black green pepper pork chop processing formula and technique |
| CN110959814A (en) * | 2018-09-30 | 2020-04-07 | 广东澳利茗航空食品有限公司 | Method for making roasted smoked chicken chops |
| CN111264751A (en) * | 2020-03-13 | 2020-06-12 | 合肥工业大学 | Color protection method for conditioning pork chop |
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Application publication date: 20120328 |