CN102813219A - Crispy pork ribs and making method and device thereof - Google Patents
Crispy pork ribs and making method and device thereof Download PDFInfo
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- CN102813219A CN102813219A CN2012103163980A CN201210316398A CN102813219A CN 102813219 A CN102813219 A CN 102813219A CN 2012103163980 A CN2012103163980 A CN 2012103163980A CN 201210316398 A CN201210316398 A CN 201210316398A CN 102813219 A CN102813219 A CN 102813219A
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Abstract
Crispy pork ribs comprise, by weight percent, 98.53-98.99% of pork ribs, 0.056-0.096% of refined salt, 0.0502-0.0737% of monosodium glutamate, 0.0372-0.0774% of spring onion, 0.024-0.045% of ginger, 0.024-0.039% of anise, 0.022-0.039% of Chinese red pepper, 0.0186-0.0020% of white sugar, 0.0409-0.0717% of ground sesame seed oil, 0.0279-0.0387% of soy sauce, 0.372-0.485% of thickening, and 0.333-0.482% of water. The invention further discloses a making method of the crispy pork ribs. The making method includes the steps of chopping the pork ribs, curing, deep-frying, steaming, packing and sterilizing. The invention also discloses a production device of the crispy pork ribs. The production device comprises a chopping device, a curing device, a deep-frying device, a packing device and a sterilizing device.
Description
Invention field
The present invention relates to a kind of meat product of food processing field, relate in particular to crisp meat of a kind of chop and preparation method thereof.
Background technology
Chop refers to that animals such as pig, ox, sheep pick rib and vertebrae remaining after the meat, and is also with a small amount of meat, edible above, according to its position and the different of meat chop is divided into: float, son row, row and rib are arranged greatly.The nutritive value of chop is very high, except that containing albumen, fat, vitamin, also contains a large amount of calcium phosphate, ossein, osseomucoid etc., can be child and old man and provides calcareous.Wherein the Pig spareribs delicious flavour is nutritious, and it is more common in China to utilize Pig spareribs to make various meat products; The crisp meat of chop is exactly wherein a kind of; In the manufacture craft of the crisp meat of existing chop, not only cost is higher, and exists owing to simply pickle and be difficult for into flavor; Directly add water after fried and stew, bone marrow oil does not steam shortcoming such as cause nutritive value to run off, mouthfeel is greasy in the chop.
Therefore be desirable to provide a kind of clean taste, crisp fragrant, abundant nutrients, and the crisp meat of lower-cost chop satisfy people's consumption demand.
Summary of the invention
For this reason, the present invention proposes crisp meat of a kind of chop and preparation method thereof, can solving at least, part addresses the above problem.
According to an aspect of the present invention; Provide a kind of chop crisp meat, the crisp meat of this chop is processed through following steps by by weight percentage 98.53～98.99% chop, 0.056～0.096% refined salt, 0.0502～0.0737% monosodium glutamate, 0.0372～0.0774% green onion, 0.024～0.045% ginger, 0.024～0.039% anise, 0.022～0.039% Chinese prickly ash, 0.0186～0.0020% white sugar, 0.0409～0.0717% ground sesameseed oil, 0.0279～0.0387% soy sauce, 0.372～0.485% starch and 0.333～0.482% water:
(1) chop is cut piece: chop is cut into the chop piece that length is 3～4cm;
(2) pickle: in the chop piece, add refined salt, monosodium glutamate, little mill oil and flowing water Gorgon euryale, stir, pickled 15～20 minutes at 0～5 ℃ of degree;
(3) fried: as to descend fried 3～5 minutes at 160～230 ℃;
(4) steam: the chop after fried is added green onion, ginger, anise, Chinese prickly ash, white sugar, monosodium glutamate, sesame oil and soy sauce, steamed 50～70 minutes, stopped 20～40 minutes, continue to steam 50～70 minutes at 100～110 ℃ at 100～110 ℃;
(5) packing: will steam the chop of good cooling, it is vacuum-packed to press certain specification;
(6) sterilization: the crisp meat ultraviolet sterilization of the chop after will packing.
Alternatively; According to the crisp meat of chop of the present invention, the crisp meat of said chop be by 510～530 gram chops, 0.3～0.5 gram refined salt, 0.27～0.38 gram monosodium glutamate, 0.2～0.4 gram green onion, 0.13～0.23 gram ginger, 0.13～0.2 gram anise, 0.12～0.2 gram Chinese prickly ash, 0.1～0.15 gram white sugar, 0.22～0.37 gram ground sesameseed oil, 0.15～0.2 gram soy sauce, 2.0～2.5 gram starches and 1.8～2.5 gram water process.
Alternatively, according to the crisp meat of chop of the present invention, wherein said flowing water Gorgon euryale is to be mixed, stirred and process by starch and water.
According to a further aspect in the invention; The preparation method of the crisp meat of a kind of above-mentioned chop also is provided; The crisp pork pies of this chop are drawn together by weight percentage 98.53～98.99% chop, 0.056～0.096% refined salt, 0.0502～0.0737% monosodium glutamate, 0.0372～0.0774% green onion, 0.024～0.045% ginger, 0.024～0.039% anise, 0.022～0.039% Chinese prickly ash, 0.0186～0.0020% white sugar, 0.0409～0.0717% ground sesameseed oil, 0.0279～0.0387% soy sauce, 0.372～0.485% starch and 0.333～0.482% water, and this method comprises the steps:
(1) chop is cut piece: it is 3～4cm chop piece that chop is cut into length;
(2) pickle: in the chop piece, add refined salt, monosodium glutamate, ground sesameseed oil and flowing water Gorgon euryale, stir, pickled 15～20 minutes at 0～5 ℃;
(3) fried: as to descend fried 3～5 minutes at 160～230 ℃
(4) steam: the chop after fried is added green onion, ginger, anise, Chinese prickly ash, white sugar, monosodium glutamate, sesame oil and soy sauce, steamed 50～70 minutes, stopped 20～40 minutes, continue to steam 50～70 minutes at 100～110 ℃ at 100～110 ℃;
(5) packing: will steam the chop of good cooling, it is vacuum-packed to press certain specification;
(6) sterilization: with the crisp meat ultraviolet sterilization of packaged chop.
Alternatively; According to the preparation method of the crisp meat of chop of the present invention, the crisp meat of wherein said this chop be by 510～530 gram chops, 0.3～0.5 gram refined salt, 0.27～0.38 gram monosodium glutamate, 0.2～0.4 gram green onion, 0.13～0.23 gram ginger, 0.13～0.2 gram anise, 0.12～0.2 gram Chinese prickly ash, 0.1～0.15 gram white sugar, 0.22～0.37 gram ground sesameseed oil, 0.15～0.2 gram soy sauce, 2.0～2.5 gram starches and 1.8～2.5 gram water process.
Alternatively, according to the preparation method of the crisp meat of chop of the present invention, wherein pickling the flowing water Gorgon euryale described in the step at thicken soup is to be mixed, stirred and process by starch and water.
Alternatively, according to the preparation method of the crisp meat of chop of the present invention, wherein in fried step, used oil comprises the one-level ready-mixed oil.
According to a further aspect in the invention, a kind of equipment of making the crisp meat of chop is provided also, has it is characterized in that this equipment comprises:
Be used for chop is cut into the block assembly of cutting that length is 3～4cm chop piece;
Be used for the chop piece pickling the device of pickling of a period of time after stirring adding refined salt, monosodium glutamate, ground sesameseed oil and flowing water Gorgon euryale;
Be used for the fried deep-frying device of chop that to pickle;
Be used for chop is added the heater that steams after green onion, ginger, anise, Chinese prickly ash, white sugar, monosodium glutamate, sesame oil and the soy sauce;
The crisp meat of chop that is used for steaming good cooling is by the vacuum-packed packing device of certain specification;
Be used for sterilizing unit with the crisp meat ultraviolet sterilization of packaged chop.
The chop piece that at first will in cutting block assembly, cut utilizes conveyer belt to be sent to pickle device to be pickled; It is fried that the chop piece that will pickle then utilizes conveyer belt to be sent to deep-frying device; Utilize conveyer belt to be sent to heater (for example food steamer) heating fried chop piece afterwards; Next will steam the crisp meat of good chop and be sent to packing device, pack according to certain specification the cooling back; Utilize conveyer belt to be sent to sterilizing unit the crisp meat of packaged chop at last and carry out ultraviolet sterilization.
According to the preparation method of the crisp meat of chop of the present invention, bone marrow oil steamed infiltrates in the meat, had very high nutritive value, and the crisp meat of chop of the present invention not only production cost is low, and clean taste, crisp fragrant.
Description of drawings
Through reading the hereinafter detailed description of the preferred embodiment, various other advantage and benefits will become cheer and bright for those of ordinary skills.Accompanying drawing only is used to illustrate the purpose of preferred implementation, and does not think limitation of the present invention.
Fig. 1 shows the preparation method according to the crisp meat of chop of one embodiment of the present invention.
Fig. 2 shows according to a kind of connected mode of making the crisp meat equipment of chop of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and concrete embodiment the present invention is done further description.
Fig. 1 shows the preparation method according to the crisp meat of chop of an embodiment of the invention.According to this method, at first carry out the S1100 step chop is cut piece; Carry out the S1200 step then, the chop piece is sent into be placed with the pickling in the device of refined salt, monosodium glutamate, ground sesameseed oil and flowing water Gorgon euryale, stir, pickle a period of time; Get into the S1300 step afterwards, the chop piece of pickling is fried; Next in the S1400 step, fried chop is added green onion, ginger, anise, Chinese prickly ash, white sugar, monosodium glutamate, ground sesameseed oil and soy sauce, in heater, heat a period of time; Get into the S1500 step afterwards, with steaming the crisp meat of good chop, the certain specification packing is pressed in the cooling back; Get into the S1600 step at last, carry out sterilization, so far S1600 finishes, the completing of the crisp meat of chop.
Embodiment
According to position and the different of meat chop is divided into: float, son are arranged, are arranged greatly and rib row, and wherein big row is the position that lean pork taken under the spinal column of a hog is connected with ridge meat, is called steak again; With sliced meat is main, is being with chop, utilizes big row to do the crisp meat of chop; The component that not only increases crisp meat in fried step seems bigger by the sliced meat area; Also can increase the distinctive fragrance of big bone, and in the process of steaming, the bone marrow oil that steams is absorbed by a large amount of sliced meat; Therefore not only nutritious but also non-greasy is done the crisp meat of chop and is preferably arranged greatly as main material of the present invention; In addition in frying course, the quality of oil directly has influence on the mouthfeel and the quality of the crisp meat of chop, our preferred in the present invention one-level ready-mixed oil.
According to one embodiment of present invention, the crisp meat of chop proportioning raw materials by weight percentage: 98.53～98.99% chop, 0.056～0.096% refined salt, 0.0502～0.0737% monosodium glutamate, 0.0372～0.0774% green onion, 0.024～0.045% ginger, 0.024～0.039% anise, 0.022～0.039% Chinese prickly ash, 0.0186～0.0020% white sugar, 0.0409～0.0717% ground sesameseed oil, 0.0279～0.0387% soy sauce, 0.372～0.485% starch and 0.333～0.482% water.
It wherein preferably is the proportioning raw materials of 510～530 gram chops, 0.3～0.5 gram refined salt, 0.27～0.38 gram monosodium glutamate, 0.2～0.4 gram green onion, 0.13～0.23 gram ginger, 0.13～0.2 gram anise, 0.12～0.2 gram Chinese prickly ash, 0.1～0.15 gram white sugar, 0.22～0.37 gram ground sesameseed oil, 0.15～0.2 gram soy sauce, 2.0～2.5 gram starches and 1.8～2.5 gram water with weight.
The applicant describes the preparation method of the crisp meat of chop with the proportioning raw materials of 510 gram chops, 0.33 gram refined salt, 0.27 gram monosodium glutamate, 0.22 gram ground sesameseed oil, 0.2 gram shallot, 0.13 gram ginger, 0.13 gram anise, 0.12 gram Chinese prickly ash, 0.1 gram white sugar, 0.14 gram soy sauce, 2.3 gram starches and 1.8 gram water in the present embodiment.
According to the preparation method of the crisp meat of the chop shown in Fig. 1, at first carried out the S1100 step, in this step, choose the main material of the big row's 510 gram conducts of colory pig, it is cut in cutting block assembly is the long chop piece of 3～4cm; Carry out the S1200 step then; The chop piece of cutting is put into pickles device; Add 0.33 gram refined salt, 0.15 gram monosodium glutamate, 0.12 gram ground sesameseed oil; Add with 2.3 gram starches and 1.8 gram water mixing then, after stir the flowing water Gorgon euryale of processing and chop stir, pickled 20 minutes at 0～5 ℃; Carry out the S1300 step afterwards, with the chop of pickling, 170 ℃ fried 4 minutes down, chop is fried to be pulled out for golden yellow; Next get into the S1400 step; Fried good chop is put into the container that the juice that 0.2 gram shallot, 0.13 gram ginger, 0.13 gram anise, 0.12 gram Chinese prickly ash, 0.1 gram white sugar, 0.12 gram monosodium glutamate, 0.1 gram sesame oil and 0.14 gram soy sauce stir is housed; Put into heater (for example steaming car), under 105 ℃ of constant temperatures, steamed 1 hour; Stopped 0.5 hour, and continued to steam 1 hour at 105 ℃; Next get into the S1500 step, after steaming the crisp meat cooling of good chop, pack by the every bag of 250 grams; Get into the S1600 step at last, the crisp meat of packaged chop is carried out the ultraviolet sterilization operation, so far S1600 finishes, the completing of the crisp meat of chop.
When utilizing the equipment of making the crisp meat of chop; It is that the long chop piece of 3～4cm utilizes conveyer belt to be sent to pickle device that the big row of the colory pig that at first will choose 510 grams are cut in cutting block assembly; Add 0.33 gram refined salt, 0.15 gram monosodium glutamate, 0.12 gram ground sesameseed oil and flowing water Gorgon euryale; Stir, pickled 20 minutes at 0～5 ℃; The chop that utilizes conveyer belt to pickle then is sent to deep-frying device, 170 ℃ fried 4 minutes down, chop is fried to be pulled out for golden yellow; Utilize conveyer belt to be sent to heater (for example steaming car) fried good chop afterwards; Put into 0.2 gram shallot, 0.13 gram ginger, 0.13 gram anise, 0.12 gram Chinese prickly ash, 0.1 gram white sugar, 0.12 gram monosodium glutamate, 0.1 gram sesame oil and 0.14 gram soy sauce are housed; Stir, under 105 ℃ of constant temperatures, steamed 1 hour; Stopped 0.5 hour, and continued under 105 ℃ of constant temperatures, to steam 1 hour; Next will steam the crisp meat of good chop and utilize conveyer belt to be sent to packing device, after the cooling, by the specification packing of the every bag of 250 grams; Utilize conveyer belt to be sent to sterilizing unit the crisp meat of packaged chop at last and carry out ultraviolet sterilization.
According to embodiment, it is abundant to have produced nutritive value, clean taste, crisp fragrant, chop crisp-fried meat with low cost.Especially utilized the technology of special steaming in this method, bone marrow oil has been steamed infiltrate in the meat, made it have very high nutritive value; And bone marrow oil is absorbed by meat, makes bright fragrant, the non-greasy of mouthfeel, and nutritious; Low production cost has satisfied people's consumption demand.
It should be noted that the present invention will be described rather than limit the invention for the foregoing description, and those skilled in the art can design alternative embodiment under the situation of the scope that does not break away from accompanying claims.
Claims (8)
1. the crisp meat of a chop, the crisp meat of this chop is processed through following steps by by weight percentage 98.53～98.99% chop, 0.056～0.096% refined salt, 0.0502～0.0737% monosodium glutamate, 0.0372～0.0774% green onion, 0.024～0.045% ginger, 0.024～0.039% anise, 0.022～0.039% Chinese prickly ash, 0.0186～0.0020% white sugar, 0.0409～0.0717% ground sesameseed oil, 0.0279～0.0387% soy sauce, 0.372～0.485% starch and 0.333～0.482% water:
(1) chop is cut piece: it is 3～4cm chop piece that chop is cut into length;
(2) pickle: in the chop piece, add refined salt, monosodium glutamate, ground sesameseed oil and flowing water Gorgon euryale, stir, pickled 15～20 minutes at 0～5 ℃ of degree;
(3) fried: as to descend fried 3～5 minutes at 160～230 ℃;
(4) steam: the chop after fried is added green onion, ginger, anise, Chinese prickly ash, white sugar, monosodium glutamate, ground sesameseed oil and soy sauce, steamed 50～70 minutes down, stopped 20～40 minutes, continue steaming 50～70 minutes down at 100～110 ℃ at 100～110 ℃;
(5) packing: the crisp meat of cooled chop is pressed the certain specification packing;
(6) sterilization: with the crisp meat sterilization of packaged chop.
2. the crisp meat of chop as claimed in claim 1, the crisp meat of this chop be by 510～530 gram chops, 0.3～0.5 gram refined salt, 0.27～0.38 gram monosodium glutamate, 0.2～0.4 gram green onion, 0.13～0.23 gram ginger, 0.13～0.2 gram anise, 0.12～0.2 gram Chinese prickly ash, 0.1～0.15 gram white sugar, 0.22～0.37 gram ground sesameseed oil, 0.15～0.2 gram soy sauce, 2.0～2.5 gram starches and 1.8～2.5 gram water process.
3. the crisp meat of chop as claimed in claim 1, wherein said flowing water Gorgon euryale are to be mixed, stirred and process by starch and water.
4. preparation method of the crisp meat of chop according to claim 1; The crisp pork pies of this chop are drawn together by weight percentage 98.53～98.99% chop, 0.056～0.096% refined salt, 0.0502～0.0737% monosodium glutamate, 0.0372～0.0774% green onion, 0.024～0.045% ginger, 0.024～0.039% anise, 0.022～0.039% Chinese prickly ash, 0.0186～0.0020% white sugar, 0.0409～0.0717% ground sesameseed oil, 0.0279～0.0387% soy sauce, 0.372～0.485% starch and 0.333～0.482% water, it is characterized in that this method comprises the steps:
(1) chop is cut piece: it is 3～4cm chop piece that chop is cut into length;
(2) pickle: in the chop piece, add refined salt, monosodium glutamate, little mill oil and flowing water Gorgon euryale, stir, pickled 15～20 minutes at 0～5 ℃;
(3) fried: as to descend fried 3～5 minutes at 160～230 ℃;
(4) steam: the chop after fried is added green onion, ginger, anise, Chinese prickly ash, white sugar, monosodium glutamate, sesame oil and soy sauce, steamed 50～70 minutes down, stopped 20～40 minutes, continue to steam 50～70 minutes down at 100～110 ℃ at 100～110 ℃;
(5) packing: the crisp meat of cooled chop is pressed the certain specification packing;
(6) sterilization: with the crisp meat sterilization of packaged chop.
5. the preparation method of the crisp meat of chop as claimed in claim 4, the crisp meat of wherein said this chop be by 510～530 gram chops, 0.3～0.5 gram refined salt, 0.27～0.38 gram monosodium glutamate, 0.2～0.4 gram green onion, 0.13～0.23 gram ginger, 0.13～0.2 gram anise, 0.12～0.2 gram Chinese prickly ash, 0.1～0.15 gram white sugar, 0.22～0.37 gram ground sesameseed oil, 0.15～0.2 gram soy sauce, 2.0～2.5 gram starches and 1.8～2.5 gram water process.
6. the preparation method of the crisp meat of chop as claimed in claim 4, wherein pickling the flowing water Gorgon euryale described in the step at thicken soup is to be mixed, stirred and process by starch and water.
7. the preparation method of the crisp meat of chop as claimed in claim 4, wherein in fried step, used oil comprises the one-level ready-mixed oil.
8. equipment of making the crisp meat of chop as claimed in claim 1 is characterized in that this equipment comprises:
Be used for chop is cut into the block assembly of cutting that length is 3～4cm chop piece;
Be used for the chop piece pickling the device of pickling of a period of time after stirring adding refined salt, monosodium glutamate, little mill oil and flowing water Gorgon euryale;
Be used for the fried deep-frying device of chop that to pickle;
Be used for fried chop is added the heater that heats after green onion, ginger, anise, Chinese prickly ash, white sugar, monosodium glutamate, sesame oil and the soy sauce;
Be used for the packing device of the crisp meat of the chop of cooling by the certain specification packing;
Be used for sterilizing unit with the crisp meat sterilization of packaged chop.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211233A (en) * | 2013-04-15 | 2013-07-24 | 藤桥禽业股份有限公司 | Processing method of sauce-flavor cured pork ribs |
| CN103859426A (en) * | 2014-03-21 | 2014-06-18 | 杨田 | Crispy meat as well as preparation method and equipment thereof |
| US10765133B1 (en) | 2019-05-23 | 2020-09-08 | Veritas Food Company LLC | Systems and methods for cutting and cooking a substance |
| CN112137029A (en) * | 2020-09-24 | 2020-12-29 | 无锡天鹏集团有限公司 | Making method of sauced spare ribs |
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| CN1935017A (en) * | 2006-10-13 | 2007-03-28 | 王卫 | Lotus leaf fragrant spareribs cooked dish and its preparing method |
| CN101991133A (en) * | 2009-08-25 | 2011-03-30 | 杨杨 | Sparerib cooking method |
| CN102090644A (en) * | 2011-02-21 | 2011-06-15 | 吴玉华 | Preparation method of ready-to-eat grilled beef steak |
| KR20110131874A (en) * | 2010-06-01 | 2011-12-07 | 이원재 | Method of making sauce for ripening ribs and sauce made by the method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1935017A (en) * | 2006-10-13 | 2007-03-28 | 王卫 | Lotus leaf fragrant spareribs cooked dish and its preparing method |
| CN101991133A (en) * | 2009-08-25 | 2011-03-30 | 杨杨 | Sparerib cooking method |
| KR20110131874A (en) * | 2010-06-01 | 2011-12-07 | 이원재 | Method of making sauce for ripening ribs and sauce made by the method |
| CN102090644A (en) * | 2011-02-21 | 2011-06-15 | 吴玉华 | Preparation method of ready-to-eat grilled beef steak |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103211233A (en) * | 2013-04-15 | 2013-07-24 | 藤桥禽业股份有限公司 | Processing method of sauce-flavor cured pork ribs |
| CN103211233B (en) * | 2013-04-15 | 2014-02-12 | 藤桥禽业股份有限公司 | Processing method of sauce-flavor cured pork ribs |
| CN103859426A (en) * | 2014-03-21 | 2014-06-18 | 杨田 | Crispy meat as well as preparation method and equipment thereof |
| US10765133B1 (en) | 2019-05-23 | 2020-09-08 | Veritas Food Company LLC | Systems and methods for cutting and cooking a substance |
| US10874127B2 (en) | 2019-05-23 | 2020-12-29 | Veritas Food Company LLC | Systems and methods for cutting and cooking a substance |
| US11596164B2 (en) | 2019-05-23 | 2023-03-07 | Veritas Food Company LLC | Systems and methods for cutting and cooking a substance |
| CN112137029A (en) * | 2020-09-24 | 2020-12-29 | 无锡天鹏集团有限公司 | Making method of sauced spare ribs |
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Application publication date: 20121212 |