CN102934811A - Potherb mustard shredded pork and making process thereof - Google Patents
Potherb mustard shredded pork and making process thereof Download PDFInfo
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- CN102934811A CN102934811A CN2012104780018A CN201210478001A CN102934811A CN 102934811 A CN102934811 A CN 102934811A CN 2012104780018 A CN2012104780018 A CN 2012104780018A CN 201210478001 A CN201210478001 A CN 201210478001A CN 102934811 A CN102934811 A CN 102934811A
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Abstract
The invention discloses potherb mustard shredded pork and a making process thereof, and belongs to the technical field of food processing. The potherb mustard shredded pork comprises the following components by weight percent: 25-35% of soybean oil, 2-4% of white granulated sugar, 1-2% of monosidum glutamate, 0.05 0.15% of anise, 0.1-0.3% of pepper, 0.03 0.15% of fennel,0.03-0.07% of licorice, 0.03-0.07% of shallot, 2-6% of salted hot pepper, 0.3-0.7% of sodium erythorbate, 45-55% of potherb mustard, 6-10% of lean pork and 1-3% of sauce. The making process comprises the following steps of; material selecting, cleaning, segment cutting, enzymolysis, stirring, stir frying, departure from a pot, filling, sterilizing and casing. According to the invention, pork is subjected to a proper level of enzymolysis, and is made at a low temperature, so that the fresh and tender mouthfeel and fragrance of pork are greatly enhanced, and the potherb mustard shredded pork is cooperative in salty taste, fresh taste, biting taste and fragrant taste, thereby having unique taste.
Description
Technical field
The present invention relates to a kind of potherb mustard shredded meat and manufacture craft thereof, belong to food processing technology field.
Background technology
At present, at food-processing industry, the manufacture craft of potherb mustard shredded meat is to be made by high temperature, because excess Temperature causes moisture to reduce, nutritional labeling reduces, and causes easily potherb mustard and shredded meat to be sticked together simultaneously, thereby mouthfeel is descended.
Summary of the invention
For above-mentioned Current problems, the invention provides a kind of potherb mustard shredded meat and manufacture craft thereof, washiness, delicious flavour, mouthfeel is good, and is nutritious.
To achieve these goals, technical scheme of the present invention is achieved in that
A kind of potherb mustard shredded meat is made by the component of following weight proportion: soybean oil 25-35%, white granulated sugar 2-4%, monosodium glutamate 1-2%, anistree 0.05-0.15%, Chinese prickly ash 0.1-0.3%, fennel seeds 0.03-0.15%, Radix Glycyrrhizae 0.03-0.07%, green onion 0.03-0.07%, salt pickled peppers 2-6%, sodium isoascorbate 0.3-0.7%, potherb mustard 45-55%, pig lean meat 6-10%, soy sauce 1-3%;
A kind of optimization formula of potherb mustard shredded meat comprises the component of following weight percent content: soybean oil 30.5%, white granulated sugar 3%, monosodium glutamate 1.5, anise 0.1%, Chinese prickly ash 0.2%, fennel seeds 0.1, Radix Glycyrrhizae 0.05%, green onion 0.05%, salt pickled peppers 4%, sodium isoascorbate 0.5%, potherb mustard 50%, pig lean meat 8%, soy sauce 2%.
A kind of potherb mustard shredded meat manufacture craft, concrete steps are as follows:
(1) select materials: selecting salt content is the potherb mustard of 6-8%, and the pig lean meat is selected pig foreleg or hind shank, and shredded meat is short strip shape;
(2) clean: potherb mustard enters the pond after circulating water is picked removal of impurities, adds to be equivalent to potherb mustard weight 3-4 water doubly and to eluriate, and picks up after the elutriation to put into sieve and drain away the water;
(3) segment: use meat block slicing machine to be cut into diameter 5-6 millimeter, the silk of long 29-31 millimeter the pig lean meat; It is 0.3-0.7cm that the potherb mustard segment is become length;
(4) enzymolysis: in shredded meat, added the 0.1%-0.3% papain enzymolysis 1-3 hour;
(5) stir: in shredded meat, add soy sauce, white granulated sugar, anise, Chinese prickly ash, fennel seeds and Radix Glycyrrhizae mix thoroughly together pickled 25-35 minute tasty;
(6) quick-fried: with soybean rusting heat to 135 ℃-140 ℃, with the same green onion of the shredded meat of pickled mistake, garlic quick-fried 2-4 minute together;
(7) take the dish out of the pot: add potherb mustard, salt pickled peppers, monosodium glutamate, be heated to the rear sodium isoascorbate that adds of boiling, stir, take the dish out of the pot after 3-7 minute;
(8) can, sterilization: behind the filling and sealing, carry out sterilization;
(9) vanning: clean dry up, labeling, coding vanning.
Further, adopt vapour to bathe the mode of sterilization during sterilization, temperature 〉=85 ℃, the time is 20 minutes, it is constant to keep temperature to continue in the sterilization process.
Further, the temperature during sterilization is 105 ℃, and the time is 15 minutes.
The invention has the beneficial effects as follows: with respect to existing prescription and production technology, the present invention adopts low temperature to make by the enzymolysis to the suitable degree of pork, has greatly increased fresh and tender mouthfeel and the fragrance of meat, and this product is salty, bright, peppery, smell coordination, special taste.
The specific embodiment
The present invention is described further below in conjunction with embodiment, and embodiment only means never that for indicative it limits the scope of the invention by any way.
Embodiment 1:
Prepare described potherb mustard shredded meat 100kg, proportioning comprises following component by weight:
Soybean oil 25%, white granulated sugar 2%, monosodium glutamate 1%, anise 0.05%, Chinese prickly ash 0.3%, fennel seeds 0.05, Radix Glycyrrhizae 0.07%, green onion 0.03%, salt pickled peppers 6%, sodium isoascorbate 0.5%, potherb mustard 55%, pig lean meat 9%, soy sauce 1%;
Concrete manufacturing process steps is as follows:
(1) select materials: selecting salt content is the potherb mustard of 6-8%, and the pig lean meat is selected pig foreleg or hind shank, the shredded meat short strip shape;
(2) clean: potherb mustard enters the pond after circulating water is picked removal of impurities, adds the water that is equivalent to 3 times of potherb mustard weight and eluriates, and picks up after the elutriation to put into sieve and drain away the water; It is 0.3cm that the potherb mustard segment is become length;
(3) segment: use meat block slicing machine to be cut into 5 millimeters of diameters the pig lean meat, long 29 millimeters silk;
(4) enzymolysis: in shredded meat, added 0.1% papain enzymolysis 3 hours;
(5) stir: in shredded meat, add soy sauce, white granulated sugar, anise, Chinese prickly ash, fennel seeds and Radix Glycyrrhizae mix thoroughly together pickled 25 minutes tasty;
(6) quick-fried: with soybean rusting heat to 135-140 ℃, with the same green onion of the shredded meat of pickled mistake, garlic together quick-fried 2 minutes;
(7) take the dish out of the pot: add potherb mustard, salt pickled peppers, monosodium glutamate, be heated to the rear sodium isoascorbate that adds of boiling, stir, take the dish out of the pot after 3 minutes;
(8) can, sterilization: behind the filling and sealing, carry out sterilization;
(9) vanning: clean dry up, labeling, coding vanning.
Adopt high temperature sterilization or vapour to bathe the mode of sterilization during sterilization, but high temperature sterilization makes potherb mustard and shredded meat be sticked together easily, and reduce moisture, so the present invention preferably adopts vapour to bathe sterilization mode, temperature 〉=85 ℃, the time is 15-20 minute, it is constant to keep temperature to continue in the sterilization process.
Further improve as the present invention, the temperature during sterilization is 105 ℃, and the time is 15 minutes.
Embodiment 2:
Prepare described potherb mustard shredded meat 100kg, proportioning comprises following component by weight:
Soybean oil 30.5%, white granulated sugar 3%, monosodium glutamate 1.5, anise 0.1%, Chinese prickly ash 0.2%, fennel seeds 0.1, Radix Glycyrrhizae 0.05%, green onion 0.05%, salt pickled peppers 4%, sodium isoascorbate 0.5%, potherb mustard 50%, pig lean meat 8%, soy sauce 2%.
Concrete manufacturing process steps is as follows:
(1) select materials: selecting salt content is the potherb mustard of 6-8%, and the pig lean meat is selected pig foreleg or hind shank, and shredded meat is short strip shape;
(2) clean: potherb mustard enters the pond after circulating water is picked removal of impurities, adds the water that is equivalent to 3.5 times of potherb mustard weight and eluriates, and picks up after the elutriation to put into sieve and drain away the water; It is 0.5cm that the potherb mustard segment is become length;
(3) segment: use meat block slicing machine to be cut into 5.5 millimeters of diameters the pig lean meat, long 30 millimeters silk;
(4) enzymolysis: in shredded meat, added 0.2% papain enzymolysis 2 hours;
(5) stir: in shredded meat, add soy sauce, white granulated sugar, anise, Chinese prickly ash, fennel seeds and Radix Glycyrrhizae mix thoroughly together pickled 30 minutes tasty;
(6) quick-fried: with soybean rusting heat to 135-140 ℃, with the same green onion of the shredded meat of pickled mistake, garlic together quick-fried 3 minutes;
(7) take the dish out of the pot: add potherb mustard, salt pickled peppers, monosodium glutamate, be heated to the rear sodium isoascorbate that adds of boiling, stir, take the dish out of the pot after 5 minutes;
(8) can, sterilization: behind the filling and sealing, carry out sterilization;
(9) vanning: clean dry up, labeling, coding vanning.
Adopt vapour to bathe sterilization mode during sterilization, temperature 〉=85 ℃, the time is 15-20 minute, it is constant to keep temperature to continue in the sterilization process.
Further improve as the present invention, the temperature during sterilization is 105 ℃, and the time is 15 minutes.
Embodiment 3:
Prepare described potherb mustard shredded meat 100kg, proportioning comprises following component by weight:
Soybean oil 35%, white granulated sugar 4%, monosodium glutamate 2%, anise 0.15%, Chinese prickly ash 0.3%, fennel seeds 0.15%, Radix Glycyrrhizae 0.03%, green onion 0.07%, salt pickled peppers 4%, sodium isoascorbate 0.3%, potherb mustard 45%, pig lean meat 6%, soy sauce 3%.
Concrete manufacturing process steps is as follows:
(1) select materials: selecting salt content is the potherb mustard of 6-8%, and the pig lean meat is selected pig foreleg or hind shank, and shredded meat is short strip shape;
(2) clean: potherb mustard enters the pond after circulating water is picked removal of impurities, adds the water that is equivalent to 4 times of potherb mustard weight and eluriates, and picks up after the elutriation to put into sieve and drain away the water; It is 0.7cm that the potherb mustard segment is become length;
(3) segment: use meat block slicing machine to be cut into 6 millimeters of diameters the pig lean meat, long 31 millimeters silk;
(4) enzymolysis: in shredded meat, added 0.3% papain enzymolysis 1 hour;
(5) stir: in shredded meat, add soy sauce, white granulated sugar, anise, Chinese prickly ash, fennel seeds and Radix Glycyrrhizae mix thoroughly together pickled 35 minutes tasty;
(6) quick-fried: with soybean rusting heat to 135-140 ℃, with the same green onion of the shredded meat of pickled mistake, garlic quick-fried 2-4 minute together;
(7) take the dish out of the pot: add potherb mustard, salt pickled peppers, monosodium glutamate, be heated to the rear sodium isoascorbate that adds of boiling, stir, take the dish out of the pot after 7 minutes;
(8) can, sterilization: behind the filling and sealing, carry out sterilization;
(9) vanning: clean dry up, labeling, coding vanning.
Adopt vapour to bathe sterilization mode during sterilization, temperature 〉=85 ℃, the time is 15-20 minute, it is constant to keep temperature to continue in the sterilization process.
Further improve as the present invention, the temperature during sterilization is 105 ℃, and the time is 15 minutes.
Claims (5)
1. a potherb mustard shredded meat is characterized in that, is made by the component of following weight proportion: soybean oil 25-35%, white granulated sugar 2-4%, monosodium glutamate 1-2%, anistree 0.05-0.15%, Chinese prickly ash 0.1-0.3%, fennel seeds 0.03-0.15%, Radix Glycyrrhizae 0.03-0.07%, green onion 0.03-0.07%, salt pickled peppers 2-6%, sodium isoascorbate 0.3-0.7%, potherb mustard 45-55%, pig lean meat 6-10%, soy sauce 1-3%.
2. a kind of potherb mustard shredded meat according to claim 1 is characterized in that, comprises the component of following weight percent content: soybean oil 30.5%, white granulated sugar 3%, monosodium glutamate 1.5, anistree 0.1%, Chinese prickly ash 0.2%, fennel seeds 0.1, Radix Glycyrrhizae 0.05%, green onion 0.05%, salt pickled peppers 4%, sodium isoascorbate 0.5%, potherb mustard 50%, pig lean meat 8%, soy sauce 2%.
3. potherb mustard shredded meat manufacture craft is characterized in that concrete steps are as follows:
(1) select materials: selecting salt content is the potherb mustard of 6-8%, and the pig lean meat is selected pig foreleg or hind shank, and shredded meat is short strip shape;
(2) clean: potherb mustard enters the pond after circulating water is picked removal of impurities, adds to be equivalent to potherb mustard weight 3-4 water doubly and to eluriate, and picks up after the elutriation to put into sieve and drain away the water;
(3) segment: use meat block slicing machine to be cut into diameter 5-6 millimeter, the silk of long 29-31 millimeter the pig lean meat; It is 0.3-0.7cm that the potherb mustard segment is become length;
(4) enzymolysis: in shredded meat, added the 0.1%-0.3% papain enzymolysis 1-3 hour;
(5) stir: in shredded meat, add soy sauce, white granulated sugar, anise, Chinese prickly ash, fennel seeds and Radix Glycyrrhizae mix thoroughly together pickled 25-35 minute tasty;
(6) quick-fried: with soybean rusting heat to 135 ℃-140 ℃, with the same green onion of the shredded meat of pickled mistake, garlic quick-fried 2-4 minute together;
(7) take the dish out of the pot: add potherb mustard, salt pickled peppers, monosodium glutamate, be heated to the rear sodium isoascorbate that adds of boiling, stir, take the dish out of the pot after 3-7 minute;
(8) can, sterilization: behind the filling and sealing, carry out sterilization;
(9) vanning: clean dry up, labeling, coding vanning.
4. a kind of potherb mustard shredded meat manufacture craft according to claim 3 is characterized in that, adopts vapour to bathe the mode of sterilization during sterilization, temperature 〉=85 ℃, and the time is 15-20 minute, it is constant to keep temperature to continue in the sterilization process.
5. want 4 described a kind of potherb mustard shredded meat manufacture crafts according to right, it is characterized in that the temperature during sterilization is 105 ℃, the time is 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012104780018A CN102934811A (en) | 2012-11-22 | 2012-11-22 | Potherb mustard shredded pork and making process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012104780018A CN102934811A (en) | 2012-11-22 | 2012-11-22 | Potherb mustard shredded pork and making process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271361A (en) * | 2013-05-10 | 2013-09-04 | 合肥徽之皇食品集团有限公司 | Preparing method of shredded pork with salted vegetable |
| CN104000136A (en) * | 2014-05-27 | 2014-08-27 | 贵州平坝县林卡香辣制品有限公司 | Fermented spicy diced meat, tofu and peanut food and making method thereof |
| CN105995590A (en) * | 2016-05-11 | 2016-10-12 | 江苏洽康食品有限公司 | Shredded pork with potherb mustard and making process thereof |
| CN106820050A (en) * | 2017-01-06 | 2017-06-13 | 江苏洽康食品有限公司 | A kind of shredded pork with salted potherb mustard purpose compound flavour enhancer and its manufacture craft with healthcare function |
Citations (1)
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| CN102475291A (en) * | 2010-11-24 | 2012-05-30 | 河南省淇县永达食业有限公司 | Method for making shredded chicken with salted vegetable or shredded chicken with Sichuan pickled cabbage |
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2012
- 2012-11-22 CN CN2012104780018A patent/CN102934811A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102475291A (en) * | 2010-11-24 | 2012-05-30 | 河南省淇县永达食业有限公司 | Method for making shredded chicken with salted vegetable or shredded chicken with Sichuan pickled cabbage |
Non-Patent Citations (3)
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| 刘成汉: "《致嫩法在肉类烹制过程中的巧用》", 《烹调知识》 * |
| 姚嘉雄等: "《香辣开胃菜》", 31 July 2005 * |
| 罗丹等: "《复合蛋白酶对腌制猪肉嫩化效果的影响》", 《肉类工业》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271361A (en) * | 2013-05-10 | 2013-09-04 | 合肥徽之皇食品集团有限公司 | Preparing method of shredded pork with salted vegetable |
| CN103271361B (en) * | 2013-05-10 | 2014-04-30 | 合肥徽之皇食品集团有限公司 | Preparing method of shredded pork with salted vegetable |
| CN104000136A (en) * | 2014-05-27 | 2014-08-27 | 贵州平坝县林卡香辣制品有限公司 | Fermented spicy diced meat, tofu and peanut food and making method thereof |
| CN104000136B (en) * | 2014-05-27 | 2016-04-20 | 贵州平坝县林卡香辣制品有限公司 | Peppery three fourths of a kind of grain and preparation method thereof |
| CN105995590A (en) * | 2016-05-11 | 2016-10-12 | 江苏洽康食品有限公司 | Shredded pork with potherb mustard and making process thereof |
| CN106820050A (en) * | 2017-01-06 | 2017-06-13 | 江苏洽康食品有限公司 | A kind of shredded pork with salted potherb mustard purpose compound flavour enhancer and its manufacture craft with healthcare function |
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