CN103519209A - Production method of instant pork chops - Google Patents

Production method of instant pork chops Download PDF

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Publication number
CN103519209A
CN103519209A CN201310447347.6A CN201310447347A CN103519209A CN 103519209 A CN103519209 A CN 103519209A CN 201310447347 A CN201310447347 A CN 201310447347A CN 103519209 A CN103519209 A CN 103519209A
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China
Prior art keywords
powder
pork chop
instant
cooking wine
hawthorn seed
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CN201310447347.6A
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CN103519209B (en
Inventor
俞狄
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NINGBO BIRDS AND BEASTS ABUNDANT FOOD CO., LTD.
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NINGBO QINFENG FOOD CO Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to the field of food production, particularly to a production method of instant pork chops and solves the problem that preservatives are added to the instant pork chops to prolong expiration dates and the instant pork chops do not taste fresh, tender or delicious. The instant pork chops are long in shelf time and taste delicious. The production method of the instant pork chops comprises the steps as follows: ingredient selection, precooking, adding and stirring, frying, and roasting. The production method is simple, and the instant pork chops contain little fat, taste fresh, tender and delicious and are good in elasticity.

Description

A kind of preparation method of instant pork chop
Technical field
The present invention relates to food manufacturing field, is a kind of preparation method of instant pork chop.
Background technology
Pork has another name called globefish meat, is the meat of one of Some Livestock, porcine animals man pig.The sweet one-tenth of its nature and flavor is flat, contains the compositions such as rich in protein and fat, carbohydrate, calcium, phosphorus, iron.Pork is the main non-staple food of daily life, has qi-restoratives and keeps fit, the effect of nourshing Yin and drynsessmoistening prescription, rich flesh pool skin
According to statistics, annual pork total flow is maximum with China.In addition, producing the maximum place of pork is also China, accounts for whole world pork meat more than 46%
The flat taste of pork is sweet, has the effect of ease constipation stomach, born fluid, kidney tonifying gas, relieving heat toxin, cure mainly consumption of body fluid caused by febrile disease, thin thin, the kidney deficiency and bodily weakness of quenching one's thirst, the postpartum deficiency of blood, cough caused by dryness, constipation, qi-restoratives, enriching yin, moisturize, nourishing liver is cloudy, profit skin, diuresis and only quenching one's thirst.Pork boils that soup drink is lower can suddenly mend cause because body fluid deficiency fidgety, dry cough, constipation and difficult labour.
The nutritive value of pork: pork provides good protein and essential aliphatic acid for the mankind.Pork can provide ferroheme (Organic Iron) and promote the cysteine that iron absorbs, and can improve hypoferric anemia.
In present social environment, rhythm of life is fast, and life stress is large, and most people is not free does loaded down with trivial details careful culinary art, the large various canned meat of a large amount of processed making of pork, ham, sausage, butcher's meat, pet food even.The pork of this kind of processing use, even more than fresh meat.Various processing pork, for anti-corrosive fresh-keeping, adopts vacuum packaging or frozen-pack more, otherwise inevitably just need to add some anticorrisive agents; But the food of vacuum packaging and freezing preservation, the shelf-life is short, how can the in the situation that of safety, nutrition, nonhazardous, extend the shelf life, be the insurmountable technical barrier of prior art.
In addition, pork is grown greasy, many foods are easily retarded by silt, and what namely we often said gets angry, how to produce a kind of do not grow greasy, the instant pork chop of nutrient health, insurmountable technical barrier in prior art, and solve pork do not grow greasy, on nutritious basis, also will guarantee the taste of instant pork, be an extremely difficult technical problem.
Summary of the invention
An object of the present invention is as solving the above-mentioned existing instant pork chop shelf-life shortly, grow and greasyly easily get angry, the problem such as nutrient health, provides a kind of long shelf-life not, and nutrient health is not grown the preparation method of greasy instant pork chop.
For achieving the above object, a technical scheme of the present invention provides a kind of preparation method of instant pork chop, and the method is carried out according to following step:
1) select materials;
2) precook;
3) reinforced stirring;
4) frying;
5) baking.
Further, method of the present invention is carried out according to following step:
1) choose first-class pork chop, the broken bone in trimming angle, detects meat after cleaning;
2) fly in the water that adds A material, to precook 8 minutes after water; Described A material is by cooking wine,
3) after the pork chop stripping and slicing of precooking, add B material to stir after 10-15 minute, add C material to stir 10-25 minute;
Described B material is by cooking wine, Chinese hawthorn seed powder, purple perilla powder, Asian puccoon powder, honeysuckle dry powder, honey is made: after being sieved, Chinese hawthorn seed powder is immersed in cooking wine, after 20-60 minute, elimination granulated slag, purple perilla powder and Asian puccoon powder are added in filtrate, soak after 0.5-3 hour, stand-by, before use, add honeysuckle dry powder, honey stirs, and in B material, each raw material according to weight ratio is: cooking wine: Chinese hawthorn seed powder: purple perilla powder: Asian puccoon powder: honeysuckle dry powder: honey is 100: 0.2-1: 0.5-3: 0.2-1: 0.05-1: 5-20, B material with the ratio of pork chop according to mass ratio is: 1: 0.02-0.1, described C material comprises the batching in following table: according to weight portion meter, every 5,000 portions of pork chops need to be prepared burden and proportioning is pressed meter: Radix Angelicae Sinensis 5-10 part, Chinese prickly ash 1-4 part, anistree 2-8 part, cassia bark 2-8 part, tsaoko 1-4 part, dried orange peel 5-10 part, cumin 10-30 part, pepper 20-40 part, chilli powder 20-30 part, red yeast rice 3-10 part, Monascus color 0.1-0.5 part, chickens' extract 20-40 part, ginger powder 5-10 part, edible salt 20-40 part, five-spice powder 5-10 part, spare rib powder 40-60 part, Conditions of Onion Juice 50-150 part, carrot juice 40-60 part, Celery Juice 20-40 part, garlic juice 20-40 part,
4) under 170 ℃ of-190 ℃ of conditions of temperature, use the fried time 3-5 minute of edible vegetable oil;
5) baking 40-80 minute under 120-125 ℃ of condition, after cooling rear packing.
Through above-mentioned steps, be the product that the present invention produces.
The stirring of described stirring for carrying out under vacuum state.
The described vacreation that is packaged as is packed.
Described B material and C material can immerse in pork fiber by injecting method.
Preferred version: be immersed in cooking wine after described B material sieves Chinese hawthorn seed powder, after 40 minutes, elimination granulated slag, adds purple perilla powder and Asian puccoon powder in filtrate, soaks after 2 hours, stand-by; Before use, add honeysuckle dry powder, honey stirs, and in B material, each raw material according to weight ratio is: cooking wine: Chinese hawthorn seed powder: purple perilla powder: Asian puccoon powder: honeysuckle dry powder: honey is 100: 0.6: 2: 0.6: 0.2: 12.
Chinese hawthorn seed is the seed of rosaceous plant hawthorn or fructus crataegi cuneatae etc.Function cures mainly: control dyspepsia, hernia.1. " detailed outline ": the helping digestion mill gulping down is long-pending, controls insane hernia.2. " new compilation of materia medica ": control hernia, expedite the emergence of.By the research to Chinese hawthorn seed, find that Chinese hawthorn seed accounts for 1/3 of hawthorn weight in recent years, ingredient and pulp are close, and especially amygdalin and spun gold glucoside, fat are also higher than pulp.Adopt gas-chromatography, mass spectrometric hyphenated technique to do qualitative analysis to dry distillation liquid of Chinese hawthorn seed, and quantitative assay, result shows wherein main carbonyl containing compound, phenolic compound and lipoid substance.Other compositions: containing crataegolic acid, citrate, butanedioic acid, malic acid, chlorogenic acid, caffeic acid.Ursolic acid, quercetin, Vitexin, cachou extract, vitamin C, carrotene etc., it is acid that the medicine of therefore making with dry distillation liquid of Chinese hawthorn seed all becomes.
The medical value of hawthorn is dryly just utilized many years ago as far back as two, according to Compendium of Material Medica, " explaining abstruseness of the canon of materia medica ", records Chinese hawthorn seed " core has power, can not abandon also ", also mentions that Chinese hawthorn seed can disappear that meat is long-pending, phlegm and retained fluid, ruffian are full, acid regurgitation and the disease such as pain is swollen.Modern medicine study shows: dry distillation liquid of Chinese hawthorn seed is as Chinese hawthorn seed extract, there is high medical value, its antibacterial action can replace Pityrol to make instrument anticorrisive agent, through Chinese Academy of Sciences's infectious disease, study Deng Duojia medicine drug development unit of PLA's infectious disease research institute experiment in one's power and detect all proofs, that dry distillation liquid of Chinese hawthorn seed has is volatile, activity and the feature such as penetrability is strong, and various bacteria, fungi, virus, black withered grass gemma are all had and significantly kill effect.The liquid of making as raw material with dry distillation liquid of Chinese hawthorn seed, all has and suppresses and killing action multiple fungi.It can kill rapidly staphylococcus aureus and the Candida albicans of various diseases such as causing colpomycosis, beriberi, infant thrush.Obvious to multiple vaginitis, skin disease, eczema, neurodermatitis, the tinea manuum, onychomycosis, curing psoriasis curative effect, common cold virus, hepatitis type B virus (HBV) are had to killing action.This liquid also can be used for air sterillization, by liquid, is naturally volatilized and reached the object of killing bacterium harmful in air, virus, and its virus killing speed is fast, and sterilizing rate is high.Dry distillation liquid of Chinese hawthorn seed main component comprises oleanolic acid, ursolic acid, prolongs plant tartaric acid and the volatilization acidic materials such as Hu tartaric acid, amber tartaric acid, make anti-virus solution slight to the toxicity of human lymphocyte, have no side effect, can be used as the disinfectant of tableware, medical equipment.Simultaneously it also has a wide range of applications at aspects such as food antiseptic, fresh-keeping, storages.Dry distillation liquid of Chinese hawthorn seed, containing health aldehyde, guaiacol, has healing of wound, anti-inflammatory, pain relieving, antipruritic and detumescence effect.According to another report, dry distillation liquid of Chinese hawthorn seed can be eliminated the precursor substance of synthetic nitrosamine, can blocking nitrosamine formation synthetic, to aflatoxins B, mutagenesis has inhibition, there is prevention canceration effect, also have the effects such as softening blood vessel is, reduction cholesterol and triglyceride.Mouse Ehrlich Carcinoma Cells is had to obvious inhibitory action, human body antitumaous effect is needed further to be confirmed.
Dry distillation liquid of Chinese hawthorn seed is rich in health aldehyde, guaiacol etc., taste stimulates, not too be applicable to food ingredient, the present invention adopts yellow rice wine to soak the method for extracting, benefit materials in Chinese hawthorn seed is extracted, improve the volatile characteristic of Chinese hawthorn seed distillate, benefit materials can be sealed up for safekeeping in the meat fiber of pork chop, can play long-acting lasting sterilization fresh-keeping effect; And, by the method for soaking with yellow rice wine, extract the benefit materials in Chinese hawthorn seed, make taste more gentle; Iff using Chinese hawthorn seed extract, taste is sour and astringent, is unsuitable for the batching as food, by the synergy of Chinese hawthorn seed extract and other batching, has made up the problem of Chinese hawthorn seed extract taste, makes finished product steak fresher and tenderer good to eat.
Purple perilla (formal name used at school: Peri11a frutescens), ancient name is weak, have another name called common perilla, red Soviet Union, red Soviet Union, fragrant Soviet Union, black Soviet Union, trillium Soviet Union, blue or green Soviet Union, wild Soviet Union, Su Ma ,Su Cao, Tang purple perilla, osmanthus ?, wrinkle Ye Su etc., it is under Labiatae Perilla unique kind, annual herb plant, main product in Southeast Asia, southern, the Himalaya Region such as Taiwan, Zhejiang, Jiangxi, Hunan, Japan, Burma, the Korea peninsula, India, Nepal also introduce this kind, and also there is growth in North America.Purple perilla tender leaf is nutritious, contain the compositions such as protein, fat, soluble sugar, dietary fiber, carrotene, vitamin B1, vitamin B2, vitamin C, potassium, calcium, phosphorus, iron, manganese and selenium, in addition, in leaf, contain volatile oil, include perillaldehyde, perilla alcohol, menthones, menthol, Eugenol and ergomaketon etc., have special fragrance, has antisepsis.Perilla leaf taste warm in nature is pungent, has the effect of inducing sweat, faling apart and trembling with fear, regulate the flow of vital energy and seek.Be applicable to the illnesss such as cold, fever with aversion to cold, cough, asthma, fullness and oppression of chest and abdomen.
Add purple perilla not only can cooperatively interact with Chinese hawthorn seed extract, improve the fresh keeping time of product, and can merge the taste of adjusting Chinese hawthorn seed extract and honeysuckle dry powder, make mouthfeel better.
Asian puccoon (formal name used at school: Lithospermum erythrorhizon) be the plant of Boraginaceae Lithospermum.Have another name called mountain Asian puccoon, Zi Dan, alkanet, be distributed in the ground such as Liaoning, Shanxi, Hunan, Gansu, Shandong, Hubei, Guangxi, Sichuan, Shaanxi, Guizhou, Jiangxi, Hebei, Henan of Japan, Korea and China's Mainland, grow in 50 meters of height above sea level to 2, the area of 500 meters, be grown in patana, at present not yet by artificial introducing and planting more.Be a kind of of Chinese herbal medicine, uproot spring and autumn, removes residual stem and earth (not washing with water, in case fade), dries or low baking temperature oven dry raw using.The root of Asian puccoon and spend all containing pigment Acetyl-shikonin, alkannan, isobutyryl shikonin etc.
Add purple perilla and Asian puccoon, not only improve product taste, more carry bright hyperchromicly, make the product in the ruddy tempting and the present invention of the pork chop dark reddish brown made not add any chemical composition, do not add artificial color, the safer health of product, also more nourishing is healthy.
Honeysuckle is the general designation of Chinese medicine and plant.Plant honeysuckle has another name called honeysuckle, is the perennial half evergreen winding bejuco of Caprifoliaceae." honeysuckle " one come from Compendium of Material Medica, because FLOSLONICERAE is just opened as white, after transfer yellow to, honeysuckle hence obtains one's name.Medicinal material honeysuckle is Caprifoliaceae woodbine honeysuckle and congener dry flower or the first flower of opening of band.Honeysuckle is described as clearing heat and detoxicating good medicine from ancient times.The sweet cold air of its property fragrance, clear heat with drugs of sweet flavour and cold nature and not injuring one's stomach, fragrance thoroughly reaches and can be eliminating evil.Honeysuckle can dispelling wind-heat, kind removing summer-heat blood poison also, and for various febrile diseases, as body heat, dermexanthesis, send out the cards such as spot, hot carbuncle carbuncle, abscess of throat, equal effect is remarkable.
Honeysuckle taste fragrance, but together cook and have kind of an extremely odd taste with meat, under the cooperation with Chinese hawthorn seed extract and purple perilla Asian puccoon honey, after taste mixes, relatively be applicable to coordinating with pork, effectively improved the taste of the pork smelling of fish or mutton, and other flavoring acting in conjunction in C material, increase aquatic foods and render palatable, make the mouthfeel of pork chop finished product fresher and tenderer good to eat.Honeysuckle dry powder in the present invention was 800 object fine powders, and the extract better and in B material mixes,
Beneficial effect of the present invention is:
The present invention adopts by cooking wine, Chinese hawthorn seed powder, purple perilla powder, Asian puccoon powder, honeysuckle dry powder, the B material that honey is made is tentatively pickled, material in B material cooperatively interacts, and not only plays the effect of disinfection anti-corrosive fresh-keeping, and by the cooperation of various materials, effectively remove the fishy smell of pork chop, make mouthfeel better, by contrast test, the instant pork chop of the present invention's formula does not add anticorrisive agent, do not add any chemicals, but the holding time is short unlike the instant pork chop that has added anticorrisive agent.
The present invention is by the method for twice interpolation batching, B material is first added in pork chop and stirred, make material and the degrees of fusion between pork in B material higher, material in B material is embedded in pork fiber, continue to play a role, by disinfection in B material and improve function volatilization better of mouthfeel, Chinese hawthorn seed powder soak is slightly with any sour and astringent taste, Asian puccoon powder and honeysuckle dry powder omit the medicine fragrance with some flowers and plants, these several batchings coordinate with pork separately, taste is all more strange, even if add after honey, taste neither be very good, after but these materials are worked in coordination, under common cooperation, various tastes are in harmonious proportion mutually, effectively removed the fishy smell of pork, make pork meat fresher and tenderer, mouthfeel is better, and under these material actings in conjunction, the dry property of pork chop is effectively removed, more nourishing, many foods yet can not got angry and smoulder, after B material effectively mixes with pork, add C material, in C material, not only can well adjust in the various batchings such as the carrot juice that contains in taste but also C material, Conditions of Onion Juice, garlic juice, Celery Juice, Radix Angelicae Sinensis and contain abundant vitamin and amino acid and various benefit materials, effectively supplemented nutritional labeling, make instant pork chop nutrition more balanced, edible more healthy and safe.
The specific embodiment
Below in conjunction with embodiment, further illustrate the present invention, but not as a limitation of the invention.
Embodiment 1:
In 5kg pork chop
1) choose first-class pork chop, the broken bone in trimming angle, detects meat after cleaning;
2) fly in the water that adds A material, to precook 8 minutes after water; Described A material is by cooking wine,
3) after the pork chop stripping and slicing of precooking, add B material to stir after 10-15 minute, add C material to stir 10-25 minute;
After described B material sieves Chinese hawthorn seed powder, be immersed in cooking wine, after 40 minutes, elimination granulated slag, adds purple perilla powder and Asian puccoon powder in filtrate, soaks after 2 hours, stand-by; Before use, add honeysuckle dry powder, honey stirs, and in B material, each raw material according to weight ratio is: cooking wine: Chinese hawthorn seed powder: purple perilla powder: Asian puccoon powder: honeysuckle dry powder: honey is 100: 0.6: 2: 0.6: 0.2: 12;
B material with the ratio of pork chop according to mass ratio is: 1: 0.05;
4) under 170 ℃ of-190 ℃ of conditions of temperature, use the fried time 3-5 minute of edible vegetable oil;
5) baking 40-80 minute under 120-125 ℃ of condition, after cooling final vacuum sterilization packaging.
Described C material comprises the batching in following table:
Radix Angelicae Sinensis 7.5 part Chilli powder 25 parts
Chinese prickly ash 2.5 part Red yeast rice 5 parts
Anistree 5 parts Monascus color 0.24 part
Cassia bark 5 parts Chickens' extract 25 parts
Tsaoko 2.5 part Ginger powder 7.5 part
Dried orange peel 7.5 part Edible salt 30 parts
Cumin 20 parts Five-spice powder 7.5 part
Pepper 30 parts Spare rib powder 50 parts
Conditions of Onion Juice 100 parts Carrot juice 50 parts
Celery Juice 30 parts Garlic juice 30 parts
Comparative example 1:
According to the method for embodiment 1, process instant pork chop, just do not add B material and stir, directly add C material and stir 20-40 minute.Make and do not carry out vacreation after finished product and pack all the other with embodiment 1.
Comparative example 2:
Make and carry out vacreation after finished product and pack all the other with comparative example 1
Comparative example 3:
Method according to contrast 1 is processed instant pork chop, adds anticorrisive agent, when making, anticorrisive agent is added in C material.
Comparative example 4:
According to the method for comparative example 2, process instant pork chop, add anticorrisive agent, when making, anticorrisive agent is added in C material.
Described anticorrisive agent is dehydroactic acid and sodium salt thereof.
Described C material comprises the batching in following table:
Radix Angelicae Sinensis 7.5 part Chilli powder 25 parts
Chinese prickly ash 2.5 part Red yeast rice 5 parts
Anistree 5 parts Monascus color 0.24 part
Cassia bark 5 parts Chickens' extract 25 parts
Tsaoko 2.5 part Ginger powder 7.5 part
Dried orange peel 7.5 part Edible salt 30 parts
Cumin 20 parts Five-spice powder 7.5 part
Pepper 30 parts Spare rib powder 50 parts
Conditions of Onion Juice 100 parts Carrot juice 50 parts
Celery Juice 30 parts Garlic juice 30 parts
All the other are with embodiment 1.
Comparative example 5:
According to the method for embodiment 1, process instant pork chop, difference is that described B material is by cooking wine, purple perilla powder, and Asian puccoon powder, honeysuckle dry powder, honey is made: purple perilla powder and Asian puccoon powder added in cooking wine, soaks after 0.5-3 hour, stand-by; Before use, add honeysuckle dry powder, honey stirs, and in B material, each raw material according to weight ratio is: cooking wine: purple perilla powder: Asian puccoon powder: honeysuckle dry powder: honey is 100: 2: 0.5: 0.1: 10; B material with the ratio of pork chop according to mass ratio is: 1: 0.05;
Comparative example 6:
According to the method for embodiment 1, process instant pork chop, difference is that described B material is by cooking wine, Chinese hawthorn seed powder is made: after Chinese hawthorn seed powder is sieved, be immersed in cooking wine, after 20-60 minute, elimination granulated slag, in B material, each raw material according to weight ratio is: cooking wine: Chinese hawthorn seed powder is 100: 0.5; B material with the ratio of pork chop according to mass ratio is: 1: 0.05;
Comparative example 7:
According to the method for embodiment 1, process instant pork chop, difference is that described B material is by cooking wine, honeysuckle dry powder, and honey is made, and in B material, each raw material according to weight ratio is: cooking wine: honeysuckle dry powder: honey is 100: 0.1: 10; B material with the ratio of pork chop according to mass ratio is: 1: 0.05;
Comparative example 8:
According to the method for embodiment 1, process instant pork chop, difference is that described B material is by cooking wine, purple perilla powder, and Asian puccoon powder, honey is made: purple perilla powder and Asian puccoon powder added in cooking wine, soaks after 0.5-3 hour, stand-by; Before use, add honeysuckle dry powder, honey stirs, and in B material, each raw material according to weight ratio is: cooking wine: purple perilla powder: Asian puccoon powder: honey is 100: 2: 0.5: 10; B material with the ratio of pork chop according to mass ratio is: 1: 0.05;
Comparative example 9:
According to the method for embodiment 1, process instant pork chop, difference is that described C material comprises the batching in following table:
Radix Angelicae Sinensis 7.5 part Chilli powder 25 parts
Chinese prickly ash 2.5 part Red yeast rice 5 parts
Anistree 5 parts Monascus color 0.24 part
Cassia bark 5 parts Chickens' extract 25 parts
Tsaoko 2.5 part Ginger powder 7.5 part
Dried orange peel 7.5 part Edible salt 30 parts
Cumin 20 parts Five-spice powder 7.5 part
Pepper 30 parts Spare rib powder 50 parts
Described five-spice powder, spare rib powder, chickens' extract is adopted board product for king keeps.
Embodiment 2-8:
Described C material comprises the batching in following table, and all the other are with embodiment 1.
Figure BSA0000095649460000091
Figure BSA0000095649460000101
Embodiment 9:
Described C material comprises the batching in following table, and all the other are with embodiment 1.
Figure BSA0000095649460000102
Figure BSA0000095649460000111
The shelf-life of stewed meat products is evaluated and generally all uses microbiological indicator, and total plate count≤80000cfu/g is qualified, if >=80000cfu/g is defective.Under general normal temperature, (20-25 degree Celsius) stores and within 3 hours, just starts the phenomenon that occurs that microbiological indicator exceeds standard.One day left and right meat corruption of just turning sour.If do not add any anticorrisive agent, although only can suppress aerobic growth and breeding with vacuum packaging, under normal temperature, can't suppress the growth and breeding of anaerobe, thereby only use vacuum packaging, its time of guaranteeing the quality is more a little than the length of non-packing, about 2 days.
The experiment showing in following table is to carry out in the constant temperature situation of 25 ℃, take total plate count=80000cfu/g as standard, surpasses to be to exceed standard, and does not surpass, within the shelf-life.
Figure BSA0000095649460000112
Figure BSA0000095649460000121
Sensory quality assessment score standard:
1. taste: 18, better 15, medium+13, medium 11, medium-9, poor 7, differ from 5
2. fragrance: foot 16, foot 14, sufficient+12, still sufficient-8, less 7, few 5 still
3. assorted gas (referring to smelling of fish or mutton taste): without 16, lighter by 14, have+12, have 10, have-11, larger 9, large 7
4. excitant: without 20, micro-ly have 17, have+15, have 13, have-11, larger 9, large 7
5. color: ruddy tempting dark reddish brown 22, more ruddy dark reddish brown 19, bright-colored but not tempting 17, medium+16, dark reddish brown are light 13,
6. mouthfeel: fresh and tender good to eat lush succulence good springiness 18, fresher and tenderer good to eat 15, medium 13, mouthfeel more dry 11, stiff 9
In table, although B expects the amount of being maximum in embodiment 3, owing to not being optimal proportion and amount, than the shelf-life in embodiment 1 or short a bit and because B material is overweight, although do not have a strong impact on taste, color is slightly heavy, it not optimal selection, in embodiment 2, because B material is less slightly, also can affect mouthfeel, color is slightly light, shelf-life is slightly short, also non-best choice, still compares the shelf-life etc. or long with the comparative example of not putting B material.

Claims (7)

1. a preparation method for instant pork chop, is characterized in that, the method is carried out according to following step:
1) select materials;
2) precook;
3) reinforced stirring;
4) frying;
5) baking.
2. the preparation method of instant pork chop according to claim 1, is characterized in that,
1) choose first-class pork chop, the broken bone in trimming angle, detects meat after cleaning;
2) fly in the water that adds A material, to precook 8 minutes after water; Described A material is by cooking wine,
3) after the pork chop stripping and slicing of precooking, add B material to stir after 10-15 minute, add C material to stir 10-25 minute;
4) under 170 ℃ of-190 ℃ of conditions of temperature, use the fried time 3-5 minute of edible vegetable oil;
5) baking 40-80 minute under 120-125 ℃ of condition, cooling rear packing.
3. the preparation method of instant pork chop according to claim 2, is characterized in that, described B material is for by cooking wine, Chinese hawthorn seed powder, purple perilla powder, Asian puccoon powder, honeysuckle dry powder, honey is made: after Chinese hawthorn seed powder is sieved, be immersed in cooking wine, after 20-60 minute, elimination granulated slag, adds purple perilla powder and Asian puccoon powder in filtrate, soak after 0.5-3 hour, stand-by; Before use, add honeysuckle dry powder, honey stirs, and in B material, each raw material according to weight ratio is: cooking wine: Chinese hawthorn seed powder: purple perilla powder: Asian puccoon powder: honeysuckle dry powder: honey is 100: 0.2-1: 0.5-3: 0.2-1: 0.05-1: 5-20; B material with the ratio of pork chop according to mass ratio is: 1: 0.02-0.1.
4. the preparation method of instant pork chop according to claim 2, it is characterized in that, described C material comprises the batching in following table: according to weight portion meter, every 5,000 portions of pork chops need to be prepared burden and proportioning is pressed meter: Radix Angelicae Sinensis 5-10 part, Chinese prickly ash 1-4 part, anistree 2-8 part, cassia bark 2-8 part, tsaoko 1-4 part, dried orange peel 5-10 part, cumin 10-30 part, pepper 20-40 part, chilli powder 20-30 part, red yeast rice 3-10 part, Monascus color 0.1-0.5 part, chickens' extract 20-40 part, ginger powder 5-10 part, edible salt 20-40 part, five-spice powder 5-10 part, spare rib powder 40-60 part, Conditions of Onion Juice 50-150 part, carrot juice 40-60 part, Celery Juice 20-40 part, garlic juice 20-40 part.
5. the preparation method of instant pork chop according to claim 4, is characterized in that, after described B material sieves Chinese hawthorn seed powder, is immersed in cooking wine, and after 40 minutes, elimination granulated slag, adds purple perilla powder and Asian puccoon powder in filtrate, soaks after 2 hours, stand-by; Before use, add honeysuckle dry powder, honey stirs, and in B material, each raw material according to weight ratio is: cooking wine: Chinese hawthorn seed powder: purple perilla powder: Asian puccoon powder: honeysuckle dry powder: honey is 100: 0.6: 2: 0.6: 0.2: 12.
6. the preparation method of instant pork chop according to claim 2, is characterized in that, the stirring of described stirring for carrying out under vacuum state.
7. the preparation method of instant pork chop according to claim 2, is characterized in that, the described vacreation packing that is packaged as.
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CN104187770A (en) * 2014-08-14 2014-12-10 贵阳新民食品有限公司 Processing method of bag-open instant flavor grilled shredded meat
CN104872698A (en) * 2015-05-19 2015-09-02 安徽皓皓食品有限公司 Instant spicy beef short rib and preparation method thereof
CN104921156A (en) * 2015-06-12 2015-09-23 佳客来(福建)餐饮连锁管理有限公司 Production method of pork chops with effects of replenishing blood and preserving beauty
CN104921155A (en) * 2015-05-27 2015-09-23 南昌大学 Dried frog meat floss processing technology
CN105266121A (en) * 2015-12-04 2016-01-27 李新 Spicy and hot rib seasoning and preparation method thereof
CN105341720A (en) * 2015-11-26 2016-02-24 河南省淇县永达食业有限公司 Fragrant and crisp lamb chops and making method thereof
CN105519966A (en) * 2014-09-30 2016-04-27 瑞安市金权食品有限公司 Three-layer flavored pork and preparation method thereof
CN106136092A (en) * 2016-06-30 2016-11-23 杨寿 A kind of qibuliang flavored pigs Os Sus domestica
CN106901211A (en) * 2016-12-31 2017-06-30 安徽省百益食品有限公司 A kind of preparation method of roast pork chops
CN107125615A (en) * 2017-05-31 2017-09-05 漳州科技职业学院 A kind of pig blood intestines and preparation method thereof
CN107373395A (en) * 2017-08-15 2017-11-24 莆田市城厢区诚味食品有限公司 A kind of preparation method of pork chop
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CN115500479A (en) * 2022-10-08 2022-12-23 上海博朝餐饮有限公司 Nutrient and healthy secret pork chop and preparation method thereof

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CN104187770A (en) * 2014-08-14 2014-12-10 贵阳新民食品有限公司 Processing method of bag-open instant flavor grilled shredded meat
CN105519966A (en) * 2014-09-30 2016-04-27 瑞安市金权食品有限公司 Three-layer flavored pork and preparation method thereof
CN104872698A (en) * 2015-05-19 2015-09-02 安徽皓皓食品有限公司 Instant spicy beef short rib and preparation method thereof
CN104921155A (en) * 2015-05-27 2015-09-23 南昌大学 Dried frog meat floss processing technology
CN104921156A (en) * 2015-06-12 2015-09-23 佳客来(福建)餐饮连锁管理有限公司 Production method of pork chops with effects of replenishing blood and preserving beauty
CN105341720A (en) * 2015-11-26 2016-02-24 河南省淇县永达食业有限公司 Fragrant and crisp lamb chops and making method thereof
CN105266121A (en) * 2015-12-04 2016-01-27 李新 Spicy and hot rib seasoning and preparation method thereof
CN106136092A (en) * 2016-06-30 2016-11-23 杨寿 A kind of qibuliang flavored pigs Os Sus domestica
CN106901211A (en) * 2016-12-31 2017-06-30 安徽省百益食品有限公司 A kind of preparation method of roast pork chops
CN107125615A (en) * 2017-05-31 2017-09-05 漳州科技职业学院 A kind of pig blood intestines and preparation method thereof
CN107373395A (en) * 2017-08-15 2017-11-24 莆田市城厢区诚味食品有限公司 A kind of preparation method of pork chop
CN110140887A (en) * 2019-06-12 2019-08-20 海南四达云通科技有限公司 A kind of production method of five feet pork chop
WO2020248145A1 (en) * 2019-06-12 2020-12-17 海南四达云通科技有限公司 Method of preparing five-foot pig pork chop
CN115500479A (en) * 2022-10-08 2022-12-23 上海博朝餐饮有限公司 Nutrient and healthy secret pork chop and preparation method thereof

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