CN104286909A - Fried loin strips - Google Patents
Fried loin strips Download PDFInfo
- Publication number
- CN104286909A CN104286909A CN201310304839.XA CN201310304839A CN104286909A CN 104286909 A CN104286909 A CN 104286909A CN 201310304839 A CN201310304839 A CN 201310304839A CN 104286909 A CN104286909 A CN 104286909A
- Authority
- CN
- China
- Prior art keywords
- fried
- tenterloin
- bar
- strips
- paste
- 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.)
- Withdrawn
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Classifications
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Abstract
The present invention relates to researches on processing technologies and a formula of fried loin strips, and successfully develops fried loin strips suitable for industrial production. The production of fried loin strips in the present invention comprises the following processing technologies: selecting raw material meat, washing the meat, cutting the meat into strips for later use; finely selecting flour, egg white, white sugar and the like, mixing the materials into a paste, dipping the loin strips in the paste, frying the strips in oil, taking out the loin strips from a pot, seasoning, cooling and packaging.
Description
Technical field
The present invention relates to a kind of deep fried products, particularly relate to the preparation method of fried tenterloin bar.
Background technology
The tenterloin meats such as pig, ox, sheep, chicken are tenderer, easy to digest, nutritious.Be rich in protein, lipid, non-protein nitrogenous constituents, unazotized organic compound, inorganic matter, volatile ingredient, vitamin, enzyme etc.Fried tenterloin bar not only palatable crisp, with fragrance striking the nose, can improve a poor appetite; And containing collagen, elastin laminin, fat, sodium, potassium, magnesium, calcium, zinc, iron and Cobastab
1, Cobastab
2, vitamin C etc.Fried tenterloin bar nutrition and human body need suitable, golden yellow attractive in appearance, the crust of easy to carry, clean hygiene, color crisp interior soft, that entrance is fresh and sweet is delicious, is the exquisite food of entertaining guests at a banquet, so dark liking by many adults and children.
Summary of the invention
The present invention is studied the processing technology of fried tenterloin bar and formula, successfully develops the fried tenterloin bar of applicable suitability for industrialized production; The fabrication processing of fried tenterloin bar of the present invention is:
Select raw meat → cleaning → slitting for subsequent use;
Selected flour, egg, white sugar etc. → be mixed into pasty state → tenterloin bar dips in that paste → fried → take the dish out of the pot → seasoning cooling → packaging;
(1) container tool cleaning: the apparatus cleaning agent such as basin, mixer, deep fryer, cooling bench that stainless steel used is with cover or be less than 5%NaOH solution cleaning, then with clear water rinse for subsequent use;
(2) supplementary material is selected: select red or pink, gloss is more bright-coloured, and trickle is less, the fresh lean pork taken under the spinal column of a hog that quality is harder; Refining flour, white sugar and Fresh Egg etc. are for subsequent use;
(3) clean: fresh lean pork taken under the spinal column of a hog clear water is rinsed;
(4) slitting: with slicer or artificial by slitting for lean pork taken under the spinal column of a hog for subsequent use;
(5) auxiliary material mixing mixing batter: the egg pulp obtained through eggbeater obtains homogenize in the mechanical course of conveying of centrifugal pump and static mixer, again through materials such as particular filter removing scrambled egg shell, membrane of yolk, frenulums, and add selected flour, white sugar etc., by mechanical whipping effect, albumen, yolk, flour and white sugar etc. are evenly reconciled into pasty state;
(6) tenterloin bar dips in paste: the paste that ready tenterloin bar puts into hybrid modulation is dipped in paste;
(7) fried: when oil temperature more than 120 DEG C, to put into the tenterloin bar dipping in toning paste producing fried, pull out in time golden yellow until its floating upper oil cauldron;
(8) seasoning cooling: sprinkle blend flavouring on the tenterloin bar exploded, adopts the cold air air blast after purification filtering and product heat exchange, to be cooled to room temperature;
(12) pack: first the fried tenterloin bar cooled through sterilization, carries out inflating or vacuum packaging at aseptic indoor polyethylene plastic bag, can (box), composite etc. by packaging material.
The present invention and family have the following advantages compared with now doing:
1, the present invention has carried out close inspection to supplementary material, ensure that product quality and sanitation and hygiene, avoids the trouble that family now does;
2, the present invention has all carried out strict cleaning and sterilizing sterilization processing to used container tool, produces in addition, extend the product shelf phase at dust proof workshops such as GMP;
3, the present invention's fried tenterloin bar manufacture craft simple, unique flavor, instant, nutritious.
detailed description of the invention one:
A preparation method for fried tenterloin bar, comprises the following steps:
(1) container tool cleaning: the apparatus 0.1-20% cleaning agent such as basin, mixer, deep fryer, cooling bench that stainless steel used is with cover or be less than the cleaning of 5%NaOH solution, then with 2-5 times of clear water rinse 1-4 time for subsequent use;
(2) supplementary material is selected: select red or pink, gloss is more bright-coloured, and trickle is less, the fresh lean pork taken under the spinal column of a hog (the fresh or freezing lean pork taken under the spinal column of a hog through quality testing department is up to the standards) that quality is harder; Refining flour, white sugar and Fresh Egg etc. are for subsequent use;
(3) raw material cleaning: the fresh or lean pork taken under the spinal column of a hog 2-5 times of clear water of thawing rinse 1-4 time for subsequent use;
(4) slitting: with slicer or the artificial lean pork taken under the spinal column of a hog slitting (long 20-80mm, wide 2-20mm) that will clean;
(5) auxiliary material mixing mixing batter: the egg pulp obtained through eggbeater obtains homogenize in the mechanical course of conveying of centrifugal pump and static mixer, again through materials such as particular filter removing scrambled egg shell, membrane of yolk, frenulums, and add selected auxiliary material (flour 20-60%, cornstarch 10-40%, olive oil 2-20%, salt 2-20%, baking powder 2-15%, white sugar 2-20%, ready-mixed oil 2-20%), by mechanical whipping effect, albumen, yolk, flour and white sugar are evenly reconciled into pasty state, best pH value is at 5.4-6.5;
(6) tenterloin bar dips in paste: the paste that ready tenterloin bar puts into hybrid modulation is dipped in paste;
(9) fried: when being in harmonious proportion more than wet goods edible oil temperature rise to 120 DEG C, putting into the tenterloin bar dipping in toning paste producing fried, pulling out in time golden yellow until its floating upper oil cauldron;
(11) seasoning cooling: sprinkle blend flavouring (monosodium glutamate 2-10%, five-spice powder 1-10%, pepper powder 1-10%, salt 20-40%, zanthoxylum powder 20-40%, white granulated sugar 2-10%, chickens' extract 2-10%, chilli powder 20-40% etc.) on the tenterloin bar exploded, adopt the cold air air blast after purification filtering and product heat exchange, treat that it is cooled to room temperature;
(12) pack: first packaging material through sterilization, carry out inflating or vacuum packaging at the packing material of all size specifications such as aseptic indoor polyethylene plastic bag, can (box), composite.
Claims (1)
1. a preparation method for fried tenterloin bar, comprises the following steps:
(1) container tool cleaning: the apparatus 0.1-20% cleaning agent such as basin, mixer, deep fryer, cooling bench that stainless steel used is with cover or be less than the cleaning of 5%NaOH solution, then with 2-5 times of clear water rinse 1-4 time for subsequent use;
(2) supplementary material is selected: select red or pink, gloss is more bright-coloured, and trickle is less, the fresh lean pork taken under the spinal column of a hog (the fresh or freezing lean pork taken under the spinal column of a hog through quality testing department is up to the standards) that quality is harder; Refining flour, white sugar and Fresh Egg etc. are for subsequent use;
(3) raw material cleaning: the fresh or lean pork taken under the spinal column of a hog 2-5 times of clear water of thawing rinse 1-4 time for subsequent use;
(4) slitting: with slicer or the artificial lean pork taken under the spinal column of a hog slitting (long 20-80mm, wide 2-20mm) that will clean;
(5) auxiliary material mixing mixing batter: the egg pulp obtained through eggbeater obtains homogenize in the mechanical course of conveying of centrifugal pump and static mixer, again through materials such as particular filter removing scrambled egg shell, membrane of yolk, frenulums, and add selected auxiliary material (flour 20-60%, cornstarch 10-40%, olive oil 2-20%, salt 2-20%, baking powder 2-15%, white sugar 2-20%, ready-mixed oil 2-20%), by mechanical whipping effect, albumen, yolk, flour and white sugar are evenly reconciled into pasty state, best pH value is at 5.4-6.5;
(6) tenterloin bar dips in paste: the paste that ready tenterloin bar puts into hybrid modulation is dipped in paste;
(7) fried: when being in harmonious proportion more than wet goods edible oil temperature rise to 120 DEG C, putting into the tenterloin bar dipping in toning paste producing fried, pulling out in time golden yellow until its floating upper oil cauldron;
(8) seasoning cooling: sprinkle blend flavouring (monosodium glutamate 2-10%, five-spice powder 1-10%, pepper powder 1-10%, salt 20-40%, zanthoxylum powder 20-40%, white granulated sugar 2-10%, chickens' extract 2-10%, chilli powder 20-40% etc.) on the tenterloin bar exploded, adopt the cold air air blast after purification filtering and product heat exchange, treat that it is cooled to room temperature;
(9) pack: first packaging material through sterilization, carry out inflating or vacuum packaging at the packing material of all size specifications such as aseptic indoor polyethylene plastic bag, can (box), composite.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310304839.XA CN104286909A (en) | 2013-07-19 | 2013-07-19 | Fried loin strips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310304839.XA CN104286909A (en) | 2013-07-19 | 2013-07-19 | Fried loin strips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286909A true CN104286909A (en) | 2015-01-21 |
Family
ID=52307078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310304839.XA Withdrawn CN104286909A (en) | 2013-07-19 | 2013-07-19 | Fried loin strips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104286909A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048314A (en) * | 2017-04-24 | 2017-08-18 | 河南科技学院 | A kind of fried crackling flavoring compositions and preparation method thereof |
| CN112167596A (en) * | 2020-10-19 | 2021-01-05 | 王德民 | Formula of ingredients for dry fried loins |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334693A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Method for producing quick-frozen crisp fried tenderloin steaks |
| CN103202442A (en) * | 2013-04-01 | 2013-07-17 | 武永福 | Development of fried apple rings |
-
2013
- 2013-07-19 CN CN201310304839.XA patent/CN104286909A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334693A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Method for producing quick-frozen crisp fried tenderloin steaks |
| CN103202442A (en) * | 2013-04-01 | 2013-07-17 | 武永福 | Development of fried apple rings |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048314A (en) * | 2017-04-24 | 2017-08-18 | 河南科技学院 | A kind of fried crackling flavoring compositions and preparation method thereof |
| CN112167596A (en) * | 2020-10-19 | 2021-01-05 | 王德民 | Formula of ingredients for dry fried loins |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20150121 |
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| WW01 | Invention patent application withdrawn after publication |