CN102987434B - Processing technology for fried pork - Google Patents
Processing technology for fried pork Download PDFInfo
- Publication number
- CN102987434B CN102987434B CN201210300571.8A CN201210300571A CN102987434B CN 102987434 B CN102987434 B CN 102987434B CN 201210300571 A CN201210300571 A CN 201210300571A CN 102987434 B CN102987434 B CN 102987434B
- Authority
- CN
- China
- Prior art keywords
- pork
- fried pork
- 10min
- donkey whip
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 61
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 238000007493 shaping process Methods 0.000 claims abstract description 8
- 241000283074 Equus asinus Species 0.000 claims description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 235000013372 meat Nutrition 0.000 claims description 9
- 210000003899 penis Anatomy 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 7
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 7
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 7
- 229910052782 aluminium Inorganic materials 0.000 claims description 7
- 239000004411 aluminium Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 238000005266 casting Methods 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 7
- 239000006260 foam Substances 0.000 claims description 7
- 210000003953 foreskin Anatomy 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 230000035800 maturation Effects 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 7
- 235000017550 sodium carbonate Nutrition 0.000 claims description 7
- 235000014347 soups Nutrition 0.000 claims description 7
- 239000000052 vinegar Substances 0.000 claims description 7
- 235000021419 vinegar Nutrition 0.000 claims description 7
- 229940088594 vitamin Drugs 0.000 claims description 7
- 229930003231 vitamin Natural products 0.000 claims description 7
- 235000013343 vitamin Nutrition 0.000 claims description 7
- 239000011782 vitamin Substances 0.000 claims description 7
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 229910001220 stainless steel Inorganic materials 0.000 description 15
- 239000010935 stainless steel Substances 0.000 description 15
- 230000002045 lasting effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a processing technology for fried pork. The fried pork is processed by cutting the pork, removing black substances from the pork, cleaning, rolling and precooking the treated pork, shaping the precooked pork, vacuum-packing the shaped pork by aluminum-plastic bags, sterilizing and cooling the packaged pork and the like, and the fried pork is a healthcare food which is fine, smooth and chewy in taste, has a durable flavor, and has the functions of strengthening Yang and nourishing Yin. Compared with the conventional technology, according to the processing technology, the production efficiency of the fried pork is greatly improved and the quality of the fried pork is improved.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of fried pork processing technology.
Background technology
Fried pork is to take donkey whip as primary raw material, and a kind of meat that processes through modern biotechnology is fine and smooth, mouthfeel is unique, lasting is lasting, have the health food of nourishing and strengthening vital.Because fried pork raw material is less, processing base is comparatively concentrated, and its processing technology keeps traditional processing technology always, in recent years, along with improving constantly of people's living standard, traditional fried pork processing technology is challenged.
summary of the invention
The object of the present invention is to provide that a kind of can to solve traditional fried pork production cycle long, storage life is short, seasonal strong, fried pork processing technology that suitability for industrialized production is difficult.
For achieving the above object, the method that the present invention adopts is as follows:
1) choose the qualified healthy donkey whip of quarantine, after removal foreskin, clean up;
2) glans penis of donkey whip is immersed to the 10min～15min that decolours in the soda bath that 70 ℃～75 ℃, concentration are 1%, again whole donkey whip is put into kneader, bath limit, limit rubbing 10min～15min, after taking-up, removes seminal fluid remaining in remaining casting skin Ji Jing road;
3) donkey whip being put into concentration is 5%～8% soda ash liquid, first crumples 30min, then rest 10min, cleans after repeatedly carrying out 3 times, then donkey whip is put into vinegar and first crumple 30min, then rest 10min with clear water, cleans after repeatedly carrying out 3 times with clear water;
4) by 400, the donkey whip after above-mentioned PROCESS FOR TREATMENT adds in tumbler, 8kg salt, 500g composite phosphate, 50g natrium nitrosum, 50g vitamin(e) C sodium, 60g meat flavor water are dissolved, add in tumbler 4 ℃ of tumbling 30min, rest 10min, continues tumbling 8h;
5) fried pork is taken out from tumbler, add in the jacketed pan that fills 40 ℃～50 ℃ of water, open steam valve, slow fire is heated to boil, and keeps 2min～5min, takes out fried pork after skimming foam above;
6) fried pork is put into the jacketed pan that fills long-used soup, according to taste, supplemented flavoring, open the heating of steam slow fire, while boiling to 6～7 maturation, pull out, while hot shaping;
7) after fried pork is cooling, pack in aluminium plastic bag, at 121 ℃, high temperature sterilization 10min～15min, sterilization is complete, with running water, is cooled to rapidly room temperature.
Because the present invention adopts tumbling technology generations for traditional pickling process, within 15 days of its production cycle from the past, become several hours, greatly improved the production efficiency of fried pork; Employing removes in fried pork glans penis atrament Ji Jing road the new technology of remaining seminal fluid before precooking, avoided the secondary pollution of fried pork and effectively removed fried pork raw meat, disturb taste.
The specific embodiment
Embodiment 1:
1) choose the healthy donkey whip through quarantining qualified, artificial removal's foreskin, water cleans up;
2) donkey whip is ridden over to 15 * 45 * 15(cm) the surrounding of stainless steel plate, wherein glans penis is partly put into stainless steel disc, remainder is outside stainless steel disc, add the soda bath decolouring 12min that 75 ℃, concentration are 1%, again whole donkey whip is put into kneader, bath limit, limit rubbing 10min, after taking-up, brushes seminal fluid remaining in a small amount of remaining casting skin Ji Jing road with brush;
3) donkey whip being put into concentration is 5% soda ash liquid, first crumples 30min, then rest 10min, cleans after repeatedly carrying out 3 times, then donkey whip is put into vinegar and first crumple 30min, then rest 10min with clear water, cleans after repeatedly carrying out 3 times with clear water;
4) by 400, the donkey whip after above-mentioned PROCESS FOR TREATMENT adds in tumbler, 8kg salt, 500g composite phosphate, 50g natrium nitrosum, 50g vitamin(e) C sodium, 60g meat flavor water are dissolved, add in tumbler 4 ℃ of tumbling 30min, rest 10min, continues tumbling 8h;
5) fried pork is taken out from tumbler, add in the jacketed pan that fills 40 ℃ of water, open steam valve, slow fire is heated to boil, and keeps 2min, takes out fried pork after skimming foam above;
6) fried pork is put into the jacketed pan that fills long-used soup, according to taste, supplemented flavoring, open the heating of steam slow fire, while boiling to 6～7 maturation, pull out, while hot shaping;
7) after fried pork is cooling, pack in aluminium plastic bag, at 121 ℃, high temperature sterilization 10min, sterilization is complete, with running water, is cooled to rapidly room temperature.
Embodiment 2:
1) choose the healthy donkey whip through quarantining qualified, artificial removal's foreskin, water cleans up;
2) donkey whip is ridden over to 15 * 45 * 15(cm) the surrounding of stainless steel plate, wherein glans penis is partly put into stainless steel disc, remainder is outside stainless steel disc, add the soda bath decolouring 10min that 70 ℃, concentration are 1%, again whole donkey whip is put into kneader, bath limit, limit rubbing 13min, after taking-up, brushes seminal fluid remaining in a small amount of remaining casting skin Ji Jing road with brush;
3) donkey whip being put into concentration is 8% soda ash liquid, first crumples 30min, then rest 10min, cleans after repeatedly carrying out 3 times, then donkey whip is put into vinegar and first crumple 30min, then rest 10min with clear water, cleans after repeatedly carrying out 3 times with clear water;
4) by 400, the donkey whip after above-mentioned PROCESS FOR TREATMENT adds in tumbler, 8kg salt, 500g composite phosphate, 50g natrium nitrosum, 50g vitamin(e) C sodium, 60g meat flavor water are dissolved, add in tumbler 4 ℃ of tumbling 30min, rest 10min, continues tumbling 8h;
5) fried pork is taken out from tumbler, add in the jacketed pan that fills 50 ℃ of water, open steam valve, slow fire is heated to boil, and keeps 3min, takes out fried pork after skimming foam above;
6) fried pork is put into the jacketed pan that fills long-used soup, according to taste, supplemented flavoring, open the heating of steam slow fire, while boiling to 6～7 maturation, pull out, while hot shaping;
7) after fried pork is cooling, pack in aluminium plastic bag, at 121 ℃, high temperature sterilization 13min, sterilization is complete, with running water, is cooled to rapidly room temperature.
Embodiment 3:
1) choose the healthy donkey whip through quarantining qualified, artificial removal's foreskin, water cleans up;
2) donkey whip is ridden over to 15 * 45 * 15(cm) the surrounding of stainless steel plate, wherein glans penis is partly put into stainless steel disc, remainder is outside stainless steel disc, add the soda bath decolouring 15min that 73 ℃, concentration are 1%, again whole donkey whip is put into kneader, bath limit, limit rubbing 15min, after taking-up, brushes seminal fluid remaining in a small amount of remaining casting skin Ji Jing road with brush;
3) donkey whip being put into concentration is 6% soda ash liquid, first crumples 30min, then rest 10min, cleans after repeatedly carrying out 3 times, then donkey whip is put into vinegar and first crumple 30min, then rest 10min with clear water, cleans after repeatedly carrying out 3 times with clear water;
4) by 400, the donkey whip after above-mentioned PROCESS FOR TREATMENT adds in tumbler, 8kg salt, 500g composite phosphate, 50g natrium nitrosum, 50g vitamin(e) C sodium, 60g meat flavor water are dissolved, add in tumbler 4 ℃ of tumbling 30min, rest 10min, continues tumbling 8h;
5) fried pork is taken out from tumbler, add in the jacketed pan that fills 45 ℃ of water, open steam valve, slow fire is heated to boil, and keeps 5min, takes out fried pork after skimming foam above;
6) fried pork is put into the jacketed pan that fills long-used soup, according to taste, supplemented flavoring, open the heating of steam slow fire, while boiling to 6～7 maturation, pull out, while hot shaping;
7) after fried pork is cooling, pack in aluminium plastic bag, at 121 ℃, high temperature sterilization 12min, sterilization is complete, with running water, is cooled to rapidly room temperature.
Embodiment 4:
1) choose the healthy donkey whip through quarantining qualified, artificial removal's foreskin, water cleans up;
2) donkey whip is ridden over to 15 * 45 * 15(cm) the surrounding of stainless steel plate, wherein glans penis is partly put into stainless steel disc, remainder is outside stainless steel disc, add the soda bath decolouring 11min that 72 ℃, concentration are 1%, again whole donkey whip is put into kneader, bath limit, limit rubbing 12min, after taking-up, brushes seminal fluid remaining in a small amount of remaining casting skin Ji Jing road with brush;
3) donkey whip being put into concentration is 7% soda ash liquid, first crumples 30min, then rest 10min, cleans after repeatedly carrying out 3 times, then donkey whip is put into vinegar and first crumple 30min, then rest 10min with clear water, cleans after repeatedly carrying out 3 times with clear water;
4) by 400, the donkey whip after above-mentioned PROCESS FOR TREATMENT adds in tumbler, 8kg salt, 500g composite phosphate, 50g natrium nitrosum, 50g vitamin(e) C sodium, 60g meat flavor water are dissolved, add in tumbler 4 ℃ of tumbling 30min, rest 10min, continues tumbling 8h;
5) fried pork is taken out from tumbler, add in the jacketed pan that fills 42 ℃ of water, open steam valve, slow fire is heated to boil, and keeps 4min, takes out fried pork after skimming foam above;
6) fried pork is put into the jacketed pan that fills long-used soup, according to taste, supplemented flavoring, open the heating of steam slow fire, while boiling to 6～7 maturation, pull out, while hot shaping;
7) after fried pork is cooling, pack in aluminium plastic bag, at 121 ℃, high temperature sterilization 15min, sterilization is complete, with running water, is cooled to rapidly room temperature.
Embodiment 5:
1) choose the healthy donkey whip through quarantining qualified, artificial removal's foreskin, water cleans up;
2) donkey whip is ridden over to 15 * 45 * 15(cm) the surrounding of stainless steel plate, wherein glans penis is partly put into stainless steel disc, remainder is outside stainless steel disc, add the soda bath decolouring 13min that 74 ℃, concentration are 1%, again whole donkey whip is put into kneader, bath limit, limit rubbing 14min, after taking-up, brushes seminal fluid remaining in a small amount of remaining casting skin Ji Jing road with brush;
3) donkey whip being put into concentration is 6% soda ash liquid, first crumples 30min, then rest 10min, cleans after repeatedly carrying out 3 times, then donkey whip is put into vinegar and first crumple 30min, then rest 10min with clear water, cleans after repeatedly carrying out 3 times with clear water;
4) by 400, the donkey whip after above-mentioned PROCESS FOR TREATMENT adds in tumbler, 8kg salt, 500g composite phosphate, 50g natrium nitrosum, 50g vitamin(e) C sodium, 60g meat flavor water are dissolved, add in tumbler 4 ℃ of tumbling 30min, rest 10min, continues tumbling 8h;
5) fried pork is taken out from tumbler, add in the jacketed pan that fills 48 ℃ of water, open steam valve, slow fire is heated to boil, and keeps 3min, takes out fried pork after skimming foam above;
6) fried pork is put into the jacketed pan that fills long-used soup, according to taste, supplemented flavoring, open the heating of steam slow fire, while boiling to 6～7 maturation, pull out, while hot shaping;
7) after fried pork is cooling, pack in aluminium plastic bag, at 121 ℃, high temperature sterilization 14min, sterilization is complete, with running water, is cooled to rapidly room temperature.
In order to verify feasibility of the present invention, carried out following experiment:
1. compare traditional processing technology and the quality that the invention provides the smart money meat of method production, found that the fried pork that adopts method of the present invention to produce is Fresh & Tender in Texture, lasting fragrance, be not with any assorted taste.The long shelf-life of the fried pork that under equal conditions, method provided by the invention is produced.
2. the fried pork outward appearance that adopts method provided by the invention to produce is true to nature, nature, raw meat, to disturb taste less or do not have.
3. adopting method provided by the invention to produce a collection of fried pork needs 12h, and traditional handicraft is produced a collection of fried pork needs 15～20 days.
As can be seen here, the present invention's secondary pollution in preventing fried pork process, effectively remove fried pork fishy smell in, improved the production efficiency of fried pork, can realize fried pork suitability for industrialized production.
Claims (1)
1. fried pork processing technology, is characterized in that:
1) choose the qualified healthy donkey whip of quarantine, after removal foreskin, clean up;
2) glans penis of donkey whip is immersed to the 10min～15min that decolours in the soda bath that 70 ℃～75 ℃, concentration are 1%, more whole donkey whip is put into kneader, bath limit, limit rubbing 10min～15min, after taking-up, removes seminal fluid remaining in remaining casting skin Ji Jing road;
3) donkey whip being put into concentration is 5%～8% soda ash liquid, first crumples 30min, then rest 10min, cleans after repeatedly carrying out 3 times, then donkey whip is put into vinegar and first crumple 30min, then rest 10min with clear water, cleans after repeatedly carrying out 3 times with clear water;
4) by 400, the donkey whip after above-mentioned PROCESS FOR TREATMENT adds in tumbler, 8kg salt, 500g composite phosphate, 50g natrium nitrosum, 50g vitamin(e) C sodium, 60g meat flavor water are dissolved, add in tumbler 4 ℃ of tumbling 30min, rest 10min, continues tumbling 8h;
5) fried pork is taken out from tumbler, add in the jacketed pan that fills 40 ℃～50 ℃ of water, open steam valve, slow fire is heated to boil, and keeps 2min～5min, takes out fried pork after skimming foam above;
6) fried pork is put into the jacketed pan that fills long-used soup, according to taste, supplemented flavoring, open the heating of steam slow fire, while boiling to 6～7 maturation, pull out, while hot shaping;
7) after fried pork is cooling, pack in aluminium plastic bag, at 121 ℃, high temperature sterilization 10min～15min, sterilization is complete, with running water, is cooled to rapidly room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210300571.8A CN102987434B (en) | 2012-08-22 | 2012-08-22 | Processing technology for fried pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210300571.8A CN102987434B (en) | 2012-08-22 | 2012-08-22 | Processing technology for fried pork |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102987434A CN102987434A (en) | 2013-03-27 |
| CN102987434B true CN102987434B (en) | 2014-04-16 |
Family
ID=47916921
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210300571.8A Expired - Fee Related CN102987434B (en) | 2012-08-22 | 2012-08-22 | Processing technology for fried pork |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102987434B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110613095A (en) * | 2019-06-05 | 2019-12-27 | 山东恒宝食品集团有限公司 | Making process of flavored smoked duck meat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146910A (en) * | 1996-05-24 | 1997-04-09 | 曹磊 | Chinese medicinal food |
| CN1272367A (en) * | 2000-04-28 | 2000-11-08 | 李希田 | Preparation of body-nourishing honey pill food |
| CN1371629A (en) * | 2001-02-28 | 2002-10-02 | 济南福乐门餐饮有限公司 | Sanbian kidney tonifying nutritious meal |
| CN1935025A (en) * | 2006-10-23 | 2007-03-28 | 马亮 | Puffed donkey penis |
-
2012
- 2012-08-22 CN CN201210300571.8A patent/CN102987434B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146910A (en) * | 1996-05-24 | 1997-04-09 | 曹磊 | Chinese medicinal food |
| CN1272367A (en) * | 2000-04-28 | 2000-11-08 | 李希田 | Preparation of body-nourishing honey pill food |
| CN1371629A (en) * | 2001-02-28 | 2002-10-02 | 济南福乐门餐饮有限公司 | Sanbian kidney tonifying nutritious meal |
| CN1935025A (en) * | 2006-10-23 | 2007-03-28 | 马亮 | Puffed donkey penis |
Non-Patent Citations (2)
| Title |
|---|
| 甘肃古代饮食名品拾遗;高启安;《敦煌研究》;20080531(第5期);98-109 * |
| 高启安.甘肃古代饮食名品拾遗.《敦煌研究》.2008,(第5期),98-109. |
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| Publication number | Publication date |
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| CN102987434A (en) | 2013-03-27 |
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Granted publication date: 20140416 |