CN103462045A - Spicy crisp golden meat grain production method - Google Patents
Spicy crisp golden meat grain production method Download PDFInfo
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- CN103462045A CN103462045A CN2013103402331A CN201310340233A CN103462045A CN 103462045 A CN103462045 A CN 103462045A CN 2013103402331 A CN2013103402331 A CN 2013103402331A CN 201310340233 A CN201310340233 A CN 201310340233A CN 103462045 A CN103462045 A CN 103462045A
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Abstract
The present invention discloses a spicy crisp golden meat grain production method, which comprises: (1) taking pork and cutting into pork grains; (2) taking vegetarian meat powder, corn starch, modified starch, soybean separation protein powder, drawing protein and chicken skin, and uniformly mixing to obtain vegetarian meat mixing powder to be spare; (3) taking spices, wrapping with gauze, adding the pork grains, the vegetarian meat mixing powder, locust bean gum and the spice bag to a pot, and adding water to boil until at least 1/3 of water exists; (4) adding soy sauce, sugar and salt, and continuously cooking to concentrate the soup; (5) freezing the pork grains; (6) coating the powder on the pork grains, and carrying out frying by using vegetable oil; and (7) sprinkling seasoning powder on the fried pork grains, cooling to a room temperature, and packaging to obtain the product. The prepared spicy crisp golden meat grains have characteristics of gold color, rich flavor, rich nutrition, brittle outer portion, crisp inner portion, excellent taste, easy operation, short production time, and less additive.
Description
Technical field
The present invention relates to field of food, specifically the preparation method of a kind of crisp-fried gold meat grain (also claiming Pork and beans).
Background technology
At present the leisure meat product is to make jerky, jerky, dried meat floss, sauce halogen meat etc. mostly, the single tradition of product, and mostly be difficult to control the tender degree of food.Mostly be at present to adopt physics tenderization method (being mostly to adopt method of mixing material), chemical tenderization method (adding calcium salt etc.) and biological tenderization method (adding enzyme etc.) to control the tender degree of meat product, the time that physics tenderization method needs is longer, and is mostly to destroy the structure of meat; Chemistry tenderization method, owing to will adding chemical substance, can affect the security of meat; Biological tenderization rule is subject to the impact of temperature and pH value very large, is difficult to control the activity of enzyme.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method of crisp-fried gold meat grain, enrich the meat products kind, there is fabulous tender degree simultaneously, give product splendid mouthfeel.
The preparation method of crisp-fried gold meat grain of the present invention, is characterized in that, it comprises following production stage:
(1), get pork and be cut into the pork grain that diameter is 0.5～2cm;
(2), getting plain digested tankage and cornstarch, converted starch, soybean isolate protein powder, wire-drawing protein, cock skin, to be mixed into plain meat mixed powder by the weight ratio of 1:0.1:0.1:0.1:0.1:0.03 standby;
(3) getting ginger 0.28 weight portion, fennel 0.2 weight portion, anistree 0.2 weight portion binds up with gauze as spice, with the pork grain of 100 weight portions and plain meat mixed powder, locust bean gum 2 weight portions of 20 weight portions, put into the water boil 20～30 minutes that pot adds 200 weight portions, controlling the boiling firepower has 1/3 to the water in pot after boiling is at least also surplus, and the oil that in this process, the pork grain cooks is skimmed to Ex-all;
(4), add soy sauce 10 weight portions, sugared 10 weight portions, the salt 3 weight portions receipts soup that continues to boil, until the soup in pot has boiled, need the pork grain that constantly stir-fries in this process;
(5), by pork grain in-15～-20 ℃ freezing 5～7 minutes;
(6), the pork grain after freezing is wrapped up in to powder with Powder binding machine, the flour thickness that the pork grain wraps is no more than 3mm; Then will wrap up in pork grain that powder is good and carry out friedly with vegetable oil, now pork grain temperature is not higher than-5 ℃, and frying temperature is 170～190 ℃, and the time is 2～3 minutes;
(7) the pork grain after fried is spilt to toppings with anistree seasoning barrel, the weight ratio of pork grain and toppings is 1:0.005～0.01, after being cooled to normal temperature, through packing, makes product.
Described normal temperature is 20～35 ℃.
Described toppings are one or more mixtures in pepper powder, chilli powder, cumin powder.
The plain digested tankage that the model that described plain digested tankage is the production of Shandong three-dimensional soybean protein Co., Ltd is sw.
The present invention has following characteristics:
1, take the plain meat mixed powder that plain digested tankage is main body and can allow meat products in high water absorption, supportive is good, when fleshy fiber swells, voluptuousness is also arranged; And there is good water-retaining property, be the follow-up freezing rear fried pretreatment of carrying out;
2, locust bean gum can improve the water retention property of product and improve institutional framework and the freezing and fusing stability in the pork grain, promotes mouthfeel and prevents that the ice crystal in refrigerating process from forming;
3, the pork grain is carried out to freezing processing before fried wrapping up in powder, can make during the thick gravy of pork grain in boiling stew in soy sauce process be frozen in the pork grain; After wrapping up in powder, the pork grain carries out when fried, the flour that pork grain outer surface is wrapped makes the pork particle shape become the form of a semitight, owing to now in the pork grain, containing a large amount of thick gravies, be to contain a large amount of moisture, peripheral, by the flour after fried, the moisture in the pork grain generates heat rapidly, and produce vapour pressure, the pork particle shape has been become to the tenderizing effects of physics extruding, the steam extruding evenly and not can destroy the pork kernel structure.And greatly the temperature difference is carried out friedly, makes the outer crisp interior shortcake of the product of making, excellent taste.
Crisp-fried gold meat grain golden yellow color, aromatic flavour and nutritious that the present invention makes, outer crisp interior shortcake, excellent taste; And easily operation, the production time is short, and additive is few.
The specific embodiment
With Comparative Examples, the present invention will be described in detail by the following examples.
embodiment: (1), get pork and be cut into the pork grain that diameter is 1cm;
(2), getting plain digested tankage and cornstarch, converted starch, soybean isolate protein powder, wire-drawing protein, cock skin, to be mixed into plain meat mixed powder by the weight ratio of 1:0.1:0.1:0.1:0.1:0.03 standby;
(3) getting ginger 0.28 weight portion, fennel 0.2 weight portion, anistree 0.2 weight portion binds up with gauze as spice, with the pork grain of 100 weight portions and plain meat mixed powder, locust bean gum 2 weight portions of 20 weight portions, put into the water boil 25 minutes that pot adds 200 weight portions, controlling the boiling firepower has 1/3 to the water in pot after boiling is also surplus, and the oil that in this process, the pork grain cooks is skimmed to Ex-all;
(4), add soy sauce 10 weight portions, sugared 10 weight portions, the salt 3 weight portions receipts soup that continues to boil, until the soup in pot has boiled, need the pork grain that constantly stir-fries in this process;
(5), by pork grain in-18 ℃ freezing 6 minutes;
(6), the pork grain after freezing is wrapped up in to powder with Powder binding machine, the flour thickness that the pork grain wraps is 2mm; Then will wrap up in pork grain that powder is good and carry out friedly with vegetable oil, now pork grain temperature is-6 ℃, and frying temperature is 180 ℃, and the time is 3 minutes;
(7) the pork grain after fried is spilt to pepper powder with anistree seasoning barrel, the weight ratio of pork grain and pepper powder is 1:0.008, after being cooled to normal temperature, through packing, makes product.
Crisp-fried gold meat grain golden yellow color, aromatic flavour and nutritious that the present embodiment is made, outer crisp interior shortcake, excellent taste; And easily operation, the production time is short, and additive is few.
comparative Examples 1:different from embodiment, do not add plain digested tankage, make the product of Comparative Examples 1.The product meat of Comparative Examples 1 is loose, and taste is poor, too stiff.
comparative Examples 2:different from embodiment, do not add locust bean gum, make the product of Comparative Examples 2.Comparative Examples 2 products tastes are poor, and the product of Comparative Examples 2 is torn, and can see a little aperture is wherein arranged, and are owing to having formed in refrigerating process due to ice crystal.
comparative Examples 3:different from embodiment, cancel freezing processing, make the product of Comparative Examples 3.The meat of Comparative Examples 3 products is crisp not, and mouthfeel is poor, equally too stiff.
Claims (3)
1. the preparation method of crisp-fried gold meat grain, is characterized in that, it comprises following production stage:
(1), get pork and be cut into the pork grain that diameter is 0.5～2cm;
(2), getting plain digested tankage and cornstarch, converted starch, soybean isolate protein powder, wire-drawing protein, cock skin, to be mixed into plain meat mixed powder by the weight ratio of 1:0.1:0.1:0.1:0.1:0.03 standby;
(3) getting ginger 0.28 weight portion, fennel 0.2 weight portion, anistree 0.2 weight portion binds up with gauze as spice, with the pork grain of 100 weight portions and plain meat mixed powder, locust bean gum 2 weight portions of 20 weight portions, put into the water boil 20～30 minutes that pot adds 200 weight portions, controlling the boiling firepower has 1/3 to the water in pot after boiling is at least also surplus, and the oil that in this process, the pork grain cooks is skimmed to Ex-all;
(4), add soy sauce 10 weight portions, sugared 10 weight portions, the salt 3 weight portions receipts soup that continues to boil, until the soup in pot has boiled, need the pork grain that constantly stir-fries in this process;
(5), by pork grain in-15～-20 ℃ freezing 5～7 minutes;
(6), the pork grain after freezing is wrapped up in to powder with Powder binding machine, the flour thickness that the pork grain wraps is no more than 3mm; Then will wrap up in pork grain that powder is good and carry out friedly with vegetable oil, now pork grain temperature is not higher than-5 ℃, and frying temperature is 170～190 ℃, and the time is 2～3 minutes;
(7) the pork grain after fried is spilt to toppings with anistree seasoning barrel, the weight ratio of pork grain and toppings is 1:0.005～0.01, after being cooled to normal temperature, through packing, makes product.
2. the preparation method of crisp-fried gold meat grain according to claim 1, is characterized in that, described normal temperature is 20～35 ℃.
3. according to the preparation method of the described crisp-fried gold of claim 1 or 2 meat grain, described toppings are one or more mixtures in pepper powder, chilli powder, cumin powder.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310340233.1A CN103462045B (en) | 2013-08-07 | 2013-08-07 | Spicy crisp golden meat grain production method |
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| CN201310340233.1A CN103462045B (en) | 2013-08-07 | 2013-08-07 | Spicy crisp golden meat grain production method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907964A (en) * | 2014-03-08 | 2014-07-09 | 明光市永言水产(集团)有限公司 | Ready-to-eat osmanthus flower fragrance type fish meat particles and preparation method thereof |
| CN103932202B (en) * | 2014-03-21 | 2015-06-10 | 五河童师傅食品有限公司 | Lemon honey mutton cube |
| CN106962785A (en) * | 2017-04-06 | 2017-07-21 | 安徽倮倮米业有限公司 | A kind of oil suction is fried less to wrap up in powder and preparation method thereof |
| CN107691662A (en) * | 2017-09-19 | 2018-02-16 | 山东御馨生物科技有限公司 | A kind of plain abalone and preparation method thereof |
| CN108094932A (en) * | 2017-12-27 | 2018-06-01 | 福建海壹食品饮料有限公司 | A kind of Bionic product and preparation method thereof |
| CN108094931A (en) * | 2017-12-27 | 2018-06-01 | 福建海壹食品饮料有限公司 | A kind of imitative dragon fruit sheet articles and preparation method thereof |
| CN109419006A (en) * | 2017-08-26 | 2019-03-05 | 嘉善随缘食品有限公司 | A kind of red oil powder liver and preparation method thereof |
| CN114287512A (en) * | 2022-01-06 | 2022-04-08 | 深圳齐善食品有限公司 | Plant-based crispy meat and preparation method thereof |
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| CN1051849A (en) * | 1989-11-18 | 1991-06-05 | 贾德增 | Making technology of taro sausage |
| KR20090113935A (en) * | 2008-04-29 | 2009-11-03 | 주식회사 한백냉장 | Method for producing a sea tangle pork cutlet and a sea tangle pork cutlet |
| CN102389105A (en) * | 2011-11-11 | 2012-03-28 | 山东奥瑞食品有限公司 | Mushroom-meat mixed food and preparation method thereof |
| CN102697085A (en) * | 2012-05-18 | 2012-10-03 | 湖北宝迪农业科技有限公司 | Method for making crispy pork sticks |
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2013
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| CN1051849A (en) * | 1989-11-18 | 1991-06-05 | 贾德增 | Making technology of taro sausage |
| KR20090113935A (en) * | 2008-04-29 | 2009-11-03 | 주식회사 한백냉장 | Method for producing a sea tangle pork cutlet and a sea tangle pork cutlet |
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| 朱峰等: "食品胶在肉制品加工中的应用", 《肉类工业》, no. 11, 31 December 2007 (2007-12-31), pages 12 - 14 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907964A (en) * | 2014-03-08 | 2014-07-09 | 明光市永言水产(集团)有限公司 | Ready-to-eat osmanthus flower fragrance type fish meat particles and preparation method thereof |
| CN103907964B (en) * | 2014-03-08 | 2016-03-30 | 明光市永言水产(集团)有限公司 | A kind of instant osmanthus flower fragrant flesh of fish grain and preparation method thereof |
| CN103932202B (en) * | 2014-03-21 | 2015-06-10 | 五河童师傅食品有限公司 | Lemon honey mutton cube |
| CN106962785A (en) * | 2017-04-06 | 2017-07-21 | 安徽倮倮米业有限公司 | A kind of oil suction is fried less to wrap up in powder and preparation method thereof |
| CN109419006A (en) * | 2017-08-26 | 2019-03-05 | 嘉善随缘食品有限公司 | A kind of red oil powder liver and preparation method thereof |
| CN107691662A (en) * | 2017-09-19 | 2018-02-16 | 山东御馨生物科技有限公司 | A kind of plain abalone and preparation method thereof |
| CN108094932A (en) * | 2017-12-27 | 2018-06-01 | 福建海壹食品饮料有限公司 | A kind of Bionic product and preparation method thereof |
| CN108094931A (en) * | 2017-12-27 | 2018-06-01 | 福建海壹食品饮料有限公司 | A kind of imitative dragon fruit sheet articles and preparation method thereof |
| CN114287512A (en) * | 2022-01-06 | 2022-04-08 | 深圳齐善食品有限公司 | Plant-based crispy meat and preparation method thereof |
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| CN103462045B (en) | 2014-07-02 |
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Effective date of registration: 20160316 Address after: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Patentee after: GUANGDONG ZHENMEI FOODS GROUP CO., LTD. Address before: 515637 middle cross road, Jiangdong Industrial New District, Chaoan County, Guangdong, Chaozhou Patentee before: Guangdong Zhenmei Foods Group Co., Ltd. |
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Address after: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Patentee after: Guangdong Zhenmei food Limited by Share Ltd Address before: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Patentee before: GUANGDONG ZHENMEI FOODS GROUP CO., LTD. |