CN102524828A - Making method of pork neck meat - Google Patents
Making method of pork neck meat Download PDFInfo
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- CN102524828A CN102524828A CN2012100070429A CN201210007042A CN102524828A CN 102524828 A CN102524828 A CN 102524828A CN 2012100070429 A CN2012100070429 A CN 2012100070429A CN 201210007042 A CN201210007042 A CN 201210007042A CN 102524828 A CN102524828 A CN 102524828A
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- meat
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- deals
- preparation
- pork neck
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a making method of pork neck meat. Pork neck meat cut from the pork neck is adopted as raw materials. The making method is characterized in that raw materials and auxiliary materials comprise the following ingredients in parts by weight: 100 parts of pork neck meat/0.1 to 0.3 part of white sugar, 5 to 7 parts of oyster sauce, 1 to 3 parts of cooking wine, 0.01 to 0.05 part of fennel, 0.05 to 0.1 part of anise, 0.01 to 0.03 part of ginger powder, 0.05 to 0.1 part of monosodium glutamate, 0.08 to 0.10 part of lemon grass powder, 0.1 to 0.2 part of chicken powder, 0.02 to 0.04 part of garlic powder, 0.03 to 0.06 part of phosphate and 8 to 12 parts of ice water. After the pork neck meat provided by the invention is fried by oil or baked and cooked, the surface color is attractive, the saline taste is proper, the meat is fresh, tender, tasty and chewy, and the unique pork neck meat fragrance is realized.
Description
Technical field
The invention belongs to the pork field, especially a kind of preparation method of deals meat.
Background technology
The raising of Along with people's living standard, the consumer no longer is confined to common mouthfeel and meat for the requirement of meat products.Deals meat is positioned at pig neck both sides, and is rare precious because of it, so the title of " six liang of gold " is arranged, evenly distributes as this position meat fat such as the snowflake, and it is Fresh & Tender in Texture, and it is suitable to go into the tasty and refreshing cunning of larynx, and mouthful strength is moderate, is fit to very much the needs of modern consumer.The present invention provides a kind of deals meat conditioning products with peculiar flavour, for consumer choice.
Summary of the invention
The object of the present invention is to provide that a kind of surface color is tempting, moderately salted, the preparation method of the deals meat of tasty and refreshing chewiness Fresh & Tender in Texture.
The objective of the invention is to realize through following technical scheme:
A kind of preparation method of deals meat is characterized in that: raw material and to pickle auxiliary material following:
Raw material is: 100 parts of deals meat;
Pickling auxiliary material is: white sugar 0.1-0.3 part, oyster sauce 5-7 part, cooking wine 1-3 part, fennel seeds 0.01-0.05 part, anistree 0.05-0.1 part, ginger powder 0.01-0.03 part, monosodium glutamate 0.05-0.1 part, lemongrass grass meal 0.08-0.10 part, chickens' extract 0.1-0.2 part, garlic powder 0.02-0.04 part, phosphate 0.03-0.06 part and frozen water 8-12 part;
The step of preparation method is following:
(1) repaiies from the pig neck and cut off loose slope meat;
(2) with deals meat with pickle auxiliary material and frozen water and mix after, be positioned over tumbling 1-2h in the tumbler, require vacuum to remain on-0.008MPa, amount to tumbling 4-5h, work 15-20min, intermittence 8-10min, rotating speed is 4-5rpm/min;
(3) under 0～4 ℃, pickle and promptly got in 12～15 hours.
Said repairing from the pig neck cuts off loose slope meat band fat percentage＜10%, thickness＞1cm.
Said optimum weight proportioning of pickling auxiliary material is: 10.21 parts of 0.24 part of white sugar, 6.30 parts in oyster sauce, 1.32 parts of cooking wine, 0.04 part of fennel seeds, anistree 0.08 part, 0.02 part in ginger powder, 0.09 part of monosodium glutamate, 0.10 part of lemongrass grass meal, 0.14 part of chickens' extract, 0.03 part in garlic powder, 0.05 part of phosphate and frozen water.
Advantage of the present invention and good effect are following:
1, the present invention provides a kind of deals meat, through behind fried or the baking shortening, tempting, moderately salted, the Fresh & Tender in Texture tasty and refreshing chewiness of surface color, have unique deals meat fragrance.
2, the present invention through finishing, tumbling, step such as pickle, the nutrition of feed liquid and taste have been incorporated among the pork fully, make the better uniqueness of local flavor of pork, nutrition is abundanter.
The specific embodiment
Below in conjunction with embodiment, the present invention is further specified, following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
Embodiment 1
A kind of preparation method of deals meat, raw material is with to pickle auxiliary material following:
Raw material adopts and repaiies the deals meat 100kg that cuts off from the pig neck;
Pickling auxiliary material is: white sugar 0.24kg, oyster sauce 6.30kg, cooking wine 1.32kg, fennel seeds 0.04kg, anistree 0.08kg, ginger powder 0.02kg, monosodium glutamate 0.09kg, lemon-grass 0.10kg, chickens' extract 0.14kg, garlic powder 0.03kg, phosphate 0.05kg, frozen water 10.21kg.
Deals meat preparation method of the present invention is following:
(1) raw material pig shoulder neck is repaiied degrease and manadesma, must not have lymph residual, require institute to repair and cut deals meat band fat percentage＜10%, thickness＞1cm;
(2) deals meat with pickle auxiliary material and frozen water and mix after, be positioned over tumbling 2h in the tumbler, require about vacuum maintenances-0.008MPa, amount to tumbling 5h, the 20min that works, intermittence 10min, rotating speed is 4-5rpm/min;
(3) under 0～4 ℃, pickled 12～15 hours;
(4) product that will pickle is erased surperficial feed liquid, carries out vacuum packaging.
Claims (3)
1. the preparation method of a deals meat is characterized in that: raw material and to pickle auxiliary material following:
Raw material is: 100 parts of deals meat;
Pickling auxiliary material is: white sugar 0.1-0.3 part, oyster sauce 5-7 part, cooking wine 1-3 part, fennel seeds 0.01-0.05 part, anistree 0.05-0.1 part, ginger powder 0.01-0.03 part, monosodium glutamate 0.05-0.1 part, lemongrass grass meal 0.08-0.10 part, chickens' extract 0.1-0.2 part, garlic powder 0.02-0.04 part, phosphate 0.03-0.06 part and frozen water 8-12 part;
The step of preparation method is following:
(1) repaiies from the pig neck and cut off loose slope meat;
(2) with deals meat with pickle auxiliary material and frozen water and mix after, be positioned over tumbling 1-2h in the tumbler, require vacuum to remain on-0.008MPa, amount to tumbling 4-5h, work 15-20min, intermittence 8-10min, rotating speed is 4-5rpm/min;
(3) under 0～4 ℃, pickle and promptly got in 12～15 hours.
2. the preparation method of deals meat according to claim 1 is characterized in that: said repairing from the pig neck cuts off loose slope meat band fat percentage＜10%, thickness＞1cm.
3. the preparation method of deals meat according to claim 1 is characterized in that: said optimum weight proportioning of pickling auxiliary material is: 10.21 parts of 0.24 part of white sugar, 6.30 parts in oyster sauce, 1.32 parts of cooking wine, 0.04 part of fennel seeds, anistree 0.08 part, 0.02 part in ginger powder, 0.09 part of monosodium glutamate, 0.10 part of lemongrass grass meal, 0.14 part of chickens' extract, 0.03 part in garlic powder, 0.05 part of phosphate and frozen water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100070429A CN102524828A (en) | 2012-01-09 | 2012-01-09 | Making method of pork neck meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100070429A CN102524828A (en) | 2012-01-09 | 2012-01-09 | Making method of pork neck meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102524828A true CN102524828A (en) | 2012-07-04 |
Family
ID=46333870
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100070429A Pending CN102524828A (en) | 2012-01-09 | 2012-01-09 | Making method of pork neck meat |
Country Status (1)
| Country | Link |
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| CN (1) | CN102524828A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989194A (en) * | 2014-06-12 | 2014-08-20 | 浙江青莲食品股份有限公司 | Preparation method of grilled pork shoulder and preserved feed solution for preparation method |
| CN105231456A (en) * | 2015-11-26 | 2016-01-13 | 河南省淇县永达食业有限公司 | Instant food and manufacturing method thereof |
| CN105249265A (en) * | 2015-09-21 | 2016-01-20 | 合肥栖巢食品有限公司 | Making method of Brazil barbecue |
| CN106165833A (en) * | 2016-07-12 | 2016-11-30 | 江西博莱农业高科技股份有限公司 | A kind of instant pork neck meat and preparation method thereof |
| CN108013373A (en) * | 2018-02-05 | 2018-05-11 | 安徽鑫松亚食品有限公司 | A kind of pine neck and preparation method thereof |
-
2012
- 2012-01-09 CN CN2012100070429A patent/CN102524828A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989194A (en) * | 2014-06-12 | 2014-08-20 | 浙江青莲食品股份有限公司 | Preparation method of grilled pork shoulder and preserved feed solution for preparation method |
| CN105249265A (en) * | 2015-09-21 | 2016-01-20 | 合肥栖巢食品有限公司 | Making method of Brazil barbecue |
| CN105231456A (en) * | 2015-11-26 | 2016-01-13 | 河南省淇县永达食业有限公司 | Instant food and manufacturing method thereof |
| CN106165833A (en) * | 2016-07-12 | 2016-11-30 | 江西博莱农业高科技股份有限公司 | A kind of instant pork neck meat and preparation method thereof |
| CN108013373A (en) * | 2018-02-05 | 2018-05-11 | 安徽鑫松亚食品有限公司 | A kind of pine neck and preparation method thereof |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120704 |