CN103462045B - Spicy crisp golden meat grain production method - Google Patents
Spicy crisp golden meat grain production method Download PDFInfo
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- CN103462045B CN103462045B CN201310340233.1A CN201310340233A CN103462045B CN 103462045 B CN103462045 B CN 103462045B CN 201310340233 A CN201310340233 A CN 201310340233A CN 103462045 B CN103462045 B CN 103462045B
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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 leisure meat product is to make jerky, jerky, dried meat floss, sauce halogen meat etc. mostly, the single tradition of product, and be mostly 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 object of this invention is to provide a kind of preparation method of crisp-fried gold meat grain, enrich 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), get plain digested tankage and cornstarch, converted starch, soybean isolate protein powder, wire-drawing protein, that cock skin is mixed into plain meat mixed powder by the weight ratio of 1:0.1:0.1:0.1:0.1:0.03 is for subsequent use;
(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 the plain meat mixed powder of 20 weight portions, locust bean gum 2 weight portions, put into the water boil 20～30 minutes that pot adds 200 weight portions, controlling boiling firepower has 1/3 to the water in pot after boiling is at least also surplus, and the oil that in this process, 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, in this process, need the pork grain that constantly stir-fries;
(5), by pork grain in-15～-20 DEG C freezing 5～7 minutes;
(6), the pork grain after freezing is wrapped up in to powder with Powder binding machine, the flour thickness that pork grain wraps is no more than 3mm; Then the good pork grain vegetable oil of wrapping up in powder is carried out friedly, now pork grain temperature is not higher than-5 DEG C, and frying temperature is 170～190 DEG C, 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, is cooled to after normal temperature, makes product through packaging.
Described normal temperature is 20～35 DEG C.
Described toppings are one or more mixtures in pepper powder, chilli powder, cumin powder.
Described plain digested tankage is the plain digested tankage that the model of Shandong three-dimensional soybean protein Co., Ltd production is sw.
The present invention has following characteristics:
1, the plain meat mixed powder taking plain digested tankage as main body can allow meat products in high water absorption, and supportive is good, when fleshy fiber swells, also has voluptuousness; 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 pork grain, promotes mouthfeel and prevents that the ice crystal in refrigerating process from forming;
3, pork grain is carried out to freezing processing before fried wrapping up in powder, can make the thick gravy of pork grain in boiling stew in soy sauce process be frozen in pork grain; After wrapping up in powder, pork grain carries out when fried, the flour that pork grain outer surface is wrapped makes pork particle shape become the form of a semitight, owing to now containing a large amount of thick gravies in pork grain, be to contain a large amount of moisture, peripheral by the flour after fried, the moisture in pork grain generates heat rapidly, and produce vapour pressure, the tenderizing effects that pork particle shape has been become to physics extruding, steam extruding evenly and not can destroy pork kernel structure.And greatly the temperature difference is carried out friedly, makes the outer crisp interior shortcake of product made, 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.
Detailed description of the invention
The present invention will be described in detail with comparative example by the following examples.
embodiment: (1), get pork and be cut into the pork grain that diameter is 1cm;
(2), get plain digested tankage and cornstarch, converted starch, soybean isolate protein powder, wire-drawing protein, that cock skin is mixed into plain meat mixed powder by the weight ratio of 1:0.1:0.1:0.1:0.1:0.03 is for subsequent use;
(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 the plain meat mixed powder of 20 weight portions, locust bean gum 2 weight portions, put into the water boil 25 minutes that pot adds 200 weight portions, controlling boiling firepower has 1/3 to the water in pot after boiling is also surplus, and the oil that in this process, 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, in this process, need the pork grain that constantly stir-fries;
(5), by pork grain in-18 DEG C freezing 6 minutes;
(6), the pork grain after freezing is wrapped up in to powder with Powder binding machine, the flour thickness that pork grain wraps is 2mm; Then the good pork grain vegetable oil of wrapping up in powder is carried out friedly, now pork grain temperature is-6 DEG C, and frying temperature is 180 DEG C, 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, is cooled to after normal temperature, makes product through packaging.
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 example 1:different from embodiment, do not add plain digested tankage, make the product of comparative example 1.The product meat of comparative example 1 is loose, and taste is poor, too stiff.
comparative example 2:different from embodiment, do not add locust bean gum, make the product of comparative example 2.Comparative example 2 products tastes are poor, and the product of comparative example 2 is torn, and can see and wherein have a little aperture, are owing to having formed in refrigerating process due to ice crystal.
comparative example 3:different from embodiment, cancel freezing processing, make the product of comparative example 3.The meat of comparative example 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), get plain digested tankage and cornstarch, converted starch, soybean isolate protein powder, wire-drawing protein, that cock skin is mixed into plain meat mixed powder by the weight ratio of 1:0.1:0.1:0.1:0.1:0.03 is for subsequent use;
(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 the plain meat mixed powder of 20 weight portions, locust bean gum 2 weight portions, put into the water boil 20～30 minutes that pot adds 200 weight portions, controlling boiling firepower has 1/3 to the water in pot after boiling is at least also surplus, and the oil that in this process, 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, in this process, need the pork grain that constantly stir-fries;
(5), by pork grain in-15～-20 DEG C freezing 5～7 minutes;
(6), the pork grain after freezing is wrapped up in to powder with Powder binding machine, the flour thickness that pork grain wraps is no more than 3mm; Then the good pork grain vegetable oil of wrapping up in powder is carried out friedly, now pork grain temperature is not higher than-5 DEG C, and frying temperature is 170～190 DEG C, 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, is cooled to after normal temperature, makes product through packaging.
2. the preparation method of crisp-fried gold meat grain according to claim 1, is characterized in that, described normal temperature is 20～35 DEG C.
3. according to the preparation method of crisp-fried gold meat grain described in claim 1 or 2, described toppings are one or more mixtures in pepper powder, chilli powder, cumin powder.
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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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| CN103462045B true CN103462045B (en) | 2014-07-02 |
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| 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 |
| CN114287512B (en) * | 2022-01-06 | 2024-05-10 | 深圳齐善食品有限公司 | Plant-based small crisp 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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Patent Citations (4)
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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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| 卡拉胶的应用;孙远祥;《安徽科技》;20001231(第05期);38-39 * |
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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. |