CN105076913A - Method for removing pork grease by virtue of millet - Google Patents
Method for removing pork grease by virtue of millet Download PDFInfo
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- CN105076913A CN105076913A CN201510576159.2A CN201510576159A CN105076913A CN 105076913 A CN105076913 A CN 105076913A CN 201510576159 A CN201510576159 A CN 201510576159A CN 105076913 A CN105076913 A CN 105076913A
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Abstract
The invention relates to a method for removing pork grease by virtue of millet, belonging to the technical field of food processing. The method comprises the steps of punching pork, soaking the punched pork into a sodium chloride solution, fishing out, mincing a vertical pork strip, enabling the vertical pork strip to naturally rot, adding cleaned millet into rotten pork, fishing the millet out until the millet is smelly, carrying out air drying, wrapping the fished soaked pork with the millet, carrying out roast smoking on the pork wrapped with the smelly millet with millet smoke, and carrying out enzymolysis for a period of time until millet particles become yellow so as to remove fat in the pork. The embodiment proves that the method is unique and novel, enzymolysis bacteria are naturally generated in the operation process, and enzymatic hydrolysate is saved, so that the operation is simple and feasible; furthermore, the pork does not contain any chemical additive composition and is natural and harmless; finally, the fat removal effect is remarkable, and the fat content in the pork is decreased by 85% and above.
Description
Technical field
The present invention relates to a kind of method utilizing millet to remove pork grease, belong to food processing technology field.
Background technology
Modern society is because scientific and technological progress, living condition is more and more superior, meat can be described as very usual a kind of food on daily life dining table, various pork braised in brown sauce, boil in plain water meat, steamed meat, of all kinds, but so the various chronic disease of the thing followed is of common occurrence, and our comparatively common chronic disease of great majority, all there are some relations with fat, although fat is but the indispensable nutrition of we people, but be very large to the harm of human body after excessive use, not only body fat can be caused, affect attractive in appearance, can't buy suitable clothes not say, go on several steps exactly just to have pant, and meeting induced Diabetic, hypertension, cardiovascular and cerebrovascular diseases etc., the lighter increases Expectancy, severe one can cause seriously ill death, according to statistics, it is annual because obesity causes the number of disease death to reach more than 3,000,000 people, so focus on healthy, absorb grease less for being very important us.
Oil source has two, and one is animal, and one is plant, in general animal food is fatty the abundantest with neat of animal, and mostly is saturated fatty acid, such as, pork, for one maximum in daily edible meat, the successive dynasties, physician thought: " pig, for at most; only meat should not be eaten more; make us sudden and violent fertilizer, cover caused by empty flesh also " the chances are says that pork fat content is maximum, can make us getting fat after using.So, edible after at present degreasing being carried out for pork, be also a significantly thing for health.
The method of current pork degreasing mainly contains soak degreasing method, chemical degreasing method and vapor degreasing, first infusion method refers to meat to be placed in degreaser and soaks, thus is little by little removed by grease, and the method is degreasing method the most widely, but speed slowly, effect of deoiling is not remarkable yet; Next chemical degreasing method refers to by degreasing agent effects such as the saponification of each quasi-grease, wetting, dispersion, emulsifications, thus surperficial grease is departed from, become solable matter or emulsified, reach object of deoiling, but the method uses chemical agent, there is harm for human body, be not too applicable to using; Other vapor degreasing refer to utilize high-temperature steam by meat lipid solubilization after remove, this degreasing method deoils relatively thorough, but the meat the method for family expenses need equipment investment larger.
Summary of the invention
The technical problem that the present invention mainly solves: pork is being carried out in the process of degreasing for current people, not only equipment investment cost is high, the degreasing method adopted is also containing chemical composition, very big for harm, and often need enzymolysis liquid enzymolysis process in skimming processes, complex operation, the problem of condition harshness, provide a kind of method utilizing millet to remove pork grease, the method is soaked by sodium chloride solution is put in pork punching, pull out afterwards, a vertical bar pork is stayed to mince, it is made to rot voluntarily, then clean millet is put into rotten pork soak smelly after pull out air-dry, and wrap up on the pork after the immersion being attached to and pulling out, next the pork having wrapped up in smelly millet attached is fire-cureed under millet cigarette, carry out enzymolysis, millet particles is made to turn yellow after a period of time, thus the fat in removal pork.The method does not only adopt any chemical composition, is pure natural degreasing method, and to human body without any harm, and do not need to add enzymolysis liquid, simple and convenient, Be very effective, makes fat content in pork decrease more than 85%.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
(1) the qualified high quality pork of fresh or freezing quality inspection is got, direct cleaning or cleaning after thawing, remove surface and inner lymph, extravasated blood, blood vessel and foul, be cut into long 10 ~ 12cm, the vertical cutlet of wide 7 ~ 10cm, use clear water rinsing again to separating out without watery blood, the puncher being 0.3 ~ 0.5mm by the meat diameter after rinsing is afterwards bored a hole, every bar meat surface the number of holes is 80 ~ 120 holes, then be the ratio of 1:4 in solid-to-liquid ratio, the cube meat after perforation is put into mass concentration be 30% sodium chloride solution soak 3 ~ 5h;
(2) pork after above-mentioned immersion is pulled out, and after getting a wherein vertical bar pork pulverizer pulverizing, the diameter placed after sterilization is in the circular disinfecting container of 35cm, hide with gauze, set temperature is 30 ~ 33 DEG C, relative air humidity is 65 ~ 75%, places 6 ~ 8 days, treats that it is rotten, smelly voluntarily;
(3) at room temperature, selected millet is cleaned to no-sundries in clear water, be positioned over and be above-mentionedly equipped with in the circular disinfecting container of rotten, smelly pork, the clear water adding millet weight 2 times soaks 7 ~ 8 days, after millet is smelly voluntarily, pull out in the flat vinyl disc after being positioned over sterilization, natural air drying;
(4) by the pork after the immersion pulled out in step (2), be placed on above-mentioned filling in the flat vinyl disc after the sterilization of smelly millet, roll back and forth and rub body 5 ~ 8 times, make its surface uniform be stained with millet;
(5) pork above-mentioned surface uniform being stained with millet takes out, and hang in baking oven, described baking oven is provided with two air port passages, and wherein the left side is air outlet, and the right is air inlet;
(6) a long 1.5m is built at outer distance baking oven 80 ~ 120cm place, the kitchen range top of wide 1.8m, dry straw, new Japanese arborvitae branch are laid bottom the kitchen range top, then by selected clean air-dry after millet uniform spreading on dry straw, new Japanese arborvitae branch, laying depth is 1 ~ 2cm, and add slow fire in the dry straw afterwards again after laying, new Japanese arborvitae branch, described slow fire is only shown in that smog loses flare, by slowly fire-cureing, millet is above made to produce a large amount of smog;
(7) install the air-introduced machine of a 100w at baking oven left side air outlet, the smog produced by above-mentioned millet is introduced in baking oven by air inlet under the effect of air-introduced machine, and evenly fire-cure pork surface millet, treats millet its colour changed into yellow, can stop fire-cureing.
Principle of the present invention is: the present invention soaks by sodium chloride solution is put in pork punching, pull out afterwards, stay a vertical bar pork to mince, make it rot voluntarily, then clean millet is put into rotten pork soak smelly after pull out air-dry, and wrap up on the pork after the immersion being attached to and pulling out, make self-assembling formation enzymolysis bacterium above millet, enzymolysis bacterium is fire-cureed under rice cigarette, carry out enzymolysis, make millet particles turn yellow after a period of time, thus remove the fat in pork, realize whole skimming processes.
The invention has the beneficial effects as follows:
(1) natural formation enzymolysis bacterium, without the need to adding enzymolysis liquid, such that operation is simple;
(2) not adopting any chemical composition, is pure natural degreasing method, to human body without any harm;
(3) degreasing effect is remarkable, makes fat content in pork decrease more than 85%.
Detailed description of the invention
Get the high quality pork that fresh or freezing quality inspection is qualified, direct cleaning or cleaning after thawing, remove surface and inner lymph, extravasated blood, blood vessel and foul, be cut into long 10 ~ 12cm, the vertical cutlet of wide 7 ~ 10cm, use clear water rinsing again to separating out without watery blood, the puncher being 0.3 ~ 0.5mm by the meat diameter after rinsing is afterwards bored a hole, every bar meat surface the number of holes is 80 ~ 120 holes, then be the ratio of 1:4 in solid-to-liquid ratio, the cube meat after perforation is put into mass concentration be 30% sodium chloride solution soak 3 ~ 5h; Pork after above-mentioned immersion is pulled out, and after getting a wherein vertical bar pork pulverizer pulverizing, the diameter placed after sterilization is in the circular disinfecting container of 35cm, hide with gauze, set temperature is 30 ~ 33 DEG C, relative air humidity is 65 ~ 75%, places 6 ~ 8 days, treats that it is rotten, smelly voluntarily; At room temperature, selected millet is cleaned to no-sundries in clear water, be positioned over and be above-mentionedly equipped with in the circular disinfecting container of rotten, smelly pork, the clear water adding millet weight 2 times soaks 7 ~ 8 days, after millet is smelly voluntarily, pull out in the flat vinyl disc after being positioned over sterilization, natural air drying; By the pork after the above-mentioned immersion pulled out, be placed on and above-mentionedly fill in the flat vinyl disc after the sterilization of smelly millet, roll back and forth and rub body 5 ~ 8 times, make its surface uniform be stained with millet; The pork above-mentioned surface uniform being stained with millet takes out, and hang in baking oven, described baking oven is provided with two air port passages, and wherein the left side is air outlet, and the right is air inlet; A long 1.5m is built at outer distance baking oven 80 ~ 120cm place, the kitchen range top of wide 1.8m, dry straw, new Japanese arborvitae branch are laid bottom the kitchen range top, then by selected clean air-dry after millet uniform spreading on dry straw, new Japanese arborvitae branch, laying depth is 1 ~ 2cm, and add slow fire in the dry straw afterwards again after laying, new Japanese arborvitae branch, described slow fire is only shown in that smog loses flare, by slowly fire-cureing, millet is above made to produce a large amount of smog; Install the air-introduced machine of a 100w at baking oven left side air outlet, the smog produced by above-mentioned millet is introduced in baking oven by air inlet under the effect of air-introduced machine, and evenly fire-cure pork surface millet, treats that millet color stops fire-cureing.
Example 1
Get the high quality pork that fresh or freezing quality inspection is qualified, direct cleaning or cleaning after thawing, remove surface and inner lymph, extravasated blood, blood vessel and foul, be cut into long 10cm, the vertical cutlet of wide 7cm, use clear water rinsing again to separating out without watery blood, the puncher being 0.3mm by the meat diameter after rinsing is afterwards bored a hole, every bar meat surface the number of holes is 80 holes, then be the ratio of 1:4 in solid-to-liquid ratio, the cube meat after perforation is put into mass concentration be 30% sodium chloride solution soak 3h; Pork after above-mentioned immersion is pulled out, and after getting a wherein vertical bar pork pulverizer pulverizing, the diameter placed after sterilization is in the circular disinfecting container of 35cm, hide with gauze, set temperature is 30 DEG C, and relative air humidity is 65%, place 6 days, treat that it is rotten, smelly voluntarily; At room temperature, selected millet is cleaned to no-sundries in clear water, be positioned over and be above-mentionedly equipped with in the circular disinfecting container of rotten, smelly pork, the clear water adding millet weight 2 times soaks 7 days, after millet is smelly voluntarily, pull out in the flat vinyl disc after being positioned over sterilization, natural air drying; By the pork after the above-mentioned immersion pulled out, be placed on and above-mentionedly fill in the flat vinyl disc after the sterilization of smelly millet, roll back and forth and rub body 5 times, make its surface uniform be stained with millet; The pork above-mentioned surface uniform being stained with millet takes out, and hang in baking oven, described baking oven is provided with two air port passages, and wherein the left side is air outlet, and the right is air inlet; A long 1.5m is built at outer distance baking oven 80cm place, the kitchen range top of wide 1.8m, dry straw, new Japanese arborvitae branch are laid bottom the kitchen range top, then by selected clean air-dry after millet uniform spreading on dry straw, new Japanese arborvitae branch, laying depth is 1cm, and add slow fire in the dry straw afterwards again after laying, new Japanese arborvitae branch, described slow fire is only shown in that smog loses flare, by slowly fire-cureing, millet is above made to produce a large amount of smog; Install the air-introduced machine of a 100w at baking oven left side air outlet, the smog produced by above-mentioned millet is introduced in baking oven by air inlet under the effect of air-introduced machine, and evenly fire-cure pork surface millet, treats that millet color stops fire-cureing.
This case method is unique novel, in operation, and natural formation enzymolysis bacterium, without the need to adding enzymolysis liquid, such that operation is simple, and not containing any chemical adding ingredient, natural in harm, final degreasing effect is remarkable, makes fat content in pork decrease 85%.
Example 2
Get the high quality pork that fresh or freezing quality inspection is qualified, direct cleaning or cleaning after thawing, remove surface and inner lymph, extravasated blood, blood vessel and foul, be cut into long 11cm, the vertical cutlet of wide 8cm, use clear water rinsing again to separating out without watery blood, the puncher being 0.4mm by the meat diameter after rinsing is afterwards bored a hole, every bar meat surface the number of holes is 100 holes, then be the ratio of 1:4 in solid-to-liquid ratio, the cube meat after perforation is put into mass concentration be 30% sodium chloride solution soak 4h; Pork after above-mentioned immersion is pulled out, and after getting a wherein vertical bar pork pulverizer pulverizing, the diameter placed after sterilization is in the circular disinfecting container of 35cm, hide with gauze, set temperature is 31 DEG C, and relative air humidity is 70%, place 7 days, treat that it is rotten, smelly voluntarily; At room temperature, selected millet is cleaned to no-sundries in clear water, be positioned over and be above-mentionedly equipped with in the circular disinfecting container of rotten, smelly pork, the clear water adding millet weight 2 times soaks 7.5 days, after millet is smelly voluntarily, pull out in the flat vinyl disc after being positioned over sterilization, natural air drying; By the pork after the above-mentioned immersion pulled out, be placed on and above-mentionedly fill in the flat vinyl disc after the sterilization of smelly millet, roll back and forth and rub body 7 times, make its surface uniform be stained with millet; The pork above-mentioned surface uniform being stained with millet takes out, and hang in baking oven, described baking oven is provided with two air port passages, and wherein the left side is air outlet, and the right is air inlet; A long 1.5m is built at outer distance baking oven 100cm place, the kitchen range top of wide 1.8m, dry straw, new Japanese arborvitae branch are laid bottom the kitchen range top, then by selected clean air-dry after millet uniform spreading on dry straw, new Japanese arborvitae branch, laying depth is 1.5cm, and add slow fire in the dry straw afterwards again after laying, new Japanese arborvitae branch, described slow fire is only shown in that smog loses flare, by slowly fire-cureing, millet is above made to produce a large amount of smog; Install the air-introduced machine of a 100w at baking oven left side air outlet, the smog produced by above-mentioned millet is introduced in baking oven by air inlet under the effect of air-introduced machine, and evenly fire-cure pork surface millet, treats that millet color stops fire-cureing.
This case method is unique novel, in operation, and natural formation enzymolysis bacterium, without the need to adding enzymolysis liquid, such that operation is simple, and not containing any chemical adding ingredient, natural in harm, final degreasing effect is remarkable, makes fat content in pork decrease 88%.
Example 3
Get the high quality pork that fresh or freezing quality inspection is qualified, direct cleaning or cleaning after thawing, remove surface and inner lymph, extravasated blood, blood vessel and foul, be cut into long 12cm, the vertical cutlet of wide 10cm, use clear water rinsing again to separating out without watery blood, the puncher being 0.5mm by the meat diameter after rinsing is afterwards bored a hole, every bar meat surface the number of holes is 120 holes, then be the ratio of 1:4 in solid-to-liquid ratio, the cube meat after perforation is put into mass concentration be 30% sodium chloride solution soak 5h; Pork after above-mentioned immersion is pulled out, and after getting a wherein vertical bar pork pulverizer pulverizing, the diameter placed after sterilization is in the circular disinfecting container of 35cm, hide with gauze, set temperature is 33 DEG C, and relative air humidity is 75%, place 8 days, treat that it is rotten, smelly voluntarily; At room temperature, selected millet is cleaned to no-sundries in clear water, be positioned over and be above-mentionedly equipped with in the circular disinfecting container of rotten, smelly pork, the clear water adding millet weight 2 times soaks 8 days, after millet is smelly voluntarily, pull out in the flat vinyl disc after being positioned over sterilization, natural air drying; By the pork after the above-mentioned immersion pulled out, be placed on and above-mentionedly fill in the flat vinyl disc after the sterilization of smelly millet, roll back and forth and rub body 8 times, make its surface uniform be stained with millet; The pork above-mentioned surface uniform being stained with millet takes out, and hang in baking oven, described baking oven is provided with two air port passages, and wherein the left side is air outlet, and the right is air inlet; A long 1.5m is built at outer distance baking oven 120cm place, the kitchen range top of wide 1.8m, dry straw, new Japanese arborvitae branch are laid bottom the kitchen range top, then by selected clean air-dry after millet uniform spreading on dry straw, new Japanese arborvitae branch, laying depth is 2cm, and add slow fire in the dry straw afterwards again after laying, new Japanese arborvitae branch, described slow fire is only shown in that smog loses flare, by slowly fire-cureing, millet is above made to produce a large amount of smog; Install the air-introduced machine of a 100w at baking oven left side air outlet, the smog produced by above-mentioned millet is introduced in baking oven by air inlet under the effect of air-introduced machine, and evenly fire-cure pork surface millet, treats that millet color stops fire-cureing.
This case method is unique novel, in operation, and natural formation enzymolysis bacterium, without the need to adding enzymolysis liquid, such that operation is simple, and not containing any chemical adding ingredient, natural in harm, final degreasing effect is remarkable, makes fat content in pork decrease 90%.
Claims (1)
1. utilize millet to remove a method for pork grease, it is characterized in that concrete operation step is:
(1) the qualified high quality pork of fresh or freezing quality inspection is got, direct cleaning or cleaning after thawing, remove surface and inner lymph, extravasated blood, blood vessel and foul, be cut into long 10 ~ 12cm, the vertical cutlet of wide 7 ~ 10cm, use clear water rinsing again to separating out without watery blood, the puncher being 0.3 ~ 0.5mm by the meat diameter after rinsing is afterwards bored a hole, every bar meat surface the number of holes is 80 ~ 120 holes, then be the ratio of 1:4 in solid-to-liquid ratio, the cube meat after perforation is put into mass concentration be 30% sodium chloride solution soak 3 ~ 5h;
(2) pork after above-mentioned immersion is pulled out, and after getting a wherein vertical bar pork pulverizer pulverizing, the diameter placed after sterilization is in the circular disinfecting container of 35cm, hide with gauze, set temperature is 30 ~ 33 DEG C, relative air humidity is 65 ~ 75%, places 6 ~ 8 days, treats that it is rotten, smelly voluntarily;
(3) at room temperature, selected millet is cleaned to no-sundries in clear water, be positioned over and be above-mentionedly equipped with in the circular disinfecting container of rotten, smelly pork, the clear water adding millet weight 2 times soaks 7 ~ 8 days, after millet is smelly voluntarily, pull out in the flat vinyl disc after being positioned over sterilization, natural air drying;
(4) by the pork after the immersion pulled out in step (2), be placed on above-mentioned filling in the flat vinyl disc after the sterilization of smelly millet, roll back and forth and rub body 5 ~ 8 times, make its surface uniform be stained with millet;
(5) pork above-mentioned surface uniform being stained with millet takes out, and hang in baking oven, described baking oven is provided with two air port passages, and wherein the left side is air outlet, and the right is air inlet;
(6) a long 1.5m is built at outer distance baking oven 80 ~ 120cm place, the kitchen range top of wide 1.8m, dry straw, new Japanese arborvitae branch are laid bottom the kitchen range top, then by selected clean air-dry after millet uniform spreading on dry straw, new Japanese arborvitae branch, laying depth is 1 ~ 2cm, and add slow fire in the dry straw afterwards again after laying, new Japanese arborvitae branch, described slow fire is only shown in that smog loses flare, by slowly fire-cureing, millet is above made to produce a large amount of smog;
(7) install the air-introduced machine of a 100w at baking oven left side air outlet, the smog produced by above-mentioned millet is introduced in baking oven by air inlet under the effect of air-introduced machine, and evenly fire-cure pork surface millet, treats millet its colour changed into yellow, can stop fire-cureing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510576159.2A CN105076913A (en) | 2015-09-11 | 2015-09-11 | Method for removing pork grease by virtue of millet |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510576159.2A CN105076913A (en) | 2015-09-11 | 2015-09-11 | Method for removing pork grease by virtue of millet |
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| CN105076913A true CN105076913A (en) | 2015-11-25 |
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| CN201510576159.2A Pending CN105076913A (en) | 2015-09-11 | 2015-09-11 | Method for removing pork grease by virtue of millet |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712644A (en) * | 2017-11-22 | 2018-02-23 | 成都市新津活活饭店 | A kind of preparation method of bacon |
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|---|---|---|---|---|
| CN1148477A (en) * | 1995-10-20 | 1997-04-30 | 傅责中 | Method for fermenting and defatting for animal-bird meat and method for producing short-chain fat |
| CN101380117A (en) * | 2008-10-15 | 2009-03-11 | 冉伟 | Production method of bacon |
| CN104872692A (en) * | 2015-04-24 | 2015-09-02 | 安徽卫食园肉类食品有限公司 | Preparation method of smoked and preserved meat |
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2015
- 2015-09-11 CN CN201510576159.2A patent/CN105076913A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1148477A (en) * | 1995-10-20 | 1997-04-30 | 傅责中 | Method for fermenting and defatting for animal-bird meat and method for producing short-chain fat |
| CN101380117A (en) * | 2008-10-15 | 2009-03-11 | 冉伟 | Production method of bacon |
| CN104872692A (en) * | 2015-04-24 | 2015-09-02 | 安徽卫食园肉类食品有限公司 | Preparation method of smoked and preserved meat |
Non-Patent Citations (1)
| Title |
|---|
| 王子辉: "《家常美味》", 31 October 1998 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712644A (en) * | 2017-11-22 | 2018-02-23 | 成都市新津活活饭店 | A kind of preparation method of bacon |
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Application publication date: 20151125 |