CN105146550A - Soft canned fish-flavored shredded pork and production technology thereof - Google Patents
Soft canned fish-flavored shredded pork and production technology thereof Download PDFInfo
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- CN105146550A CN105146550A CN201510512900.9A CN201510512900A CN105146550A CN 105146550 A CN105146550 A CN 105146550A CN 201510512900 A CN201510512900 A CN 201510512900A CN 105146550 A CN105146550 A CN 105146550A
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Abstract
The present invention relates to a soft canned fish-flavored shredded pork and a production technology thereof. The soft canned fish-flavored shredded pork is characterized by being preparing from the following raw materials lean pork, winter bamboo shoots, black fungus, carrots, seafood sauce, chicken essence, edible salt, scallion, ginger, garlic, dried chilies, pepper, Chinese prickly ash, edible oil, cooking wine, white vinegar, and tenderizing pulp material. The tenderizing pulp material is prepared from papaya, pineapples, sodium bicarbonate, starch, guar gum, tea polyphenols, sodium lactate, sodium citrate and water. The production technology includes the following processes raw material cleaning, raw material shredding and slicing, tenderizing pulp material preparing, cooking and processing, packaging, sterilizing, and cold storing. The soft canned fish-flavored shredded pork is reasonable in compatibility, rich in nutrition, and soft and tender in shredded pork mouthfeel, has a flavor of fruits, is simple in processing method, etc.
Description
Technical field
The present invention relates to food processing field, especially relate to a kind of fish-flavoured shredded pork foods packed in carton containers and production technology.
Background technology
Fish-flavoured shredded pork is traditional Han nationality famous dish of one classics in Sichuan-chongqing Region, names with seasoning with sweet and sour flavor." with sweet and sour flavor " of fish-flavoured shredded pork, is formed by bubble green pepper, river salt, soy sauce, white sugar, bruised ginger, garlic end, a green onion modulation.This condiment and fish are also irrelevant, it imitates that Sichuan is among the people cooks fish condiment used and method, are named as " with sweet and sour flavor ", the feature such as to have into, sweet, sour, peppery, fresh, fragrant, splendid for cooking dish flavour.These sources of law for Sichuan among the people show unique characteristics cook fish flavouring method, be now widely used in the cooked food of river taste, had into, sour, sweet, peppery, fragrant, fresh and strong green onion, ginger, garlicky characteristic.
Chinese patent publication No. CN103798833A, May 21 2014 Shen Qing Publication day, disclose a kind of production method of fish-flavoured shredded pork, comprise the following steps: first pork, winter bamboo shoot, auricularia auriculajudae and carrot are cut into thread, to the dish boiling water after silk be become to boil again, boil and rear shredded meat, winter bamboo shoot silk, auricularia auriculajudae silk and sliced carrot to be dewatered, then make sauce with sweet and sour flavor, finally by shredded meat, winter bamboo shoot silk, auricularia auriculajudae silk, sliced carrot and the sauce mixing pack after dehydration, quick-frozen, refrigeration.This invention is by having carried out independent process to pork, winter bamboo shoot, auricularia auriculajudae and carrot, pork after process, winter bamboo shoot, auricularia auriculajudae and carrot are all direct-edible, prepare unique sauce again, only it directly need be heated edible, save time, easy to use, and taste is consistent with the taste now cooking fish-flavoured shredded pork, excellent taste.But do independent process to shredded meat, winter bamboo shoot silk, auricularia auriculajudae and carrot in this invention, just sauce with sweet and sour flavor is mixed in simple mixing more afterwards, run counter in China's tradition cooking mutually blend between food materials, complementary cooking marrow; And traditionally method in this invented technology, the sauce with sweet and sour flavor not taste with sweet and sour flavor of preparation, the simple plagiarism just to traditional handicraft, there is no new meaning; Shredded meat processing method wherein in addition, that also only just carries out cooking wine etc. simply pickles process, and taste is single, and the effect improving shredded meat meat is little.
Summary of the invention
The present invention, in order to overcome above shortcomings in existing fish-flavoured shredded pork foods packed in carton containers, provides a kind of compatibility reasonable, balanced in nutrition, green health, the fish-flavoured shredded pork foods packed in carton containers that taste is abundant.
Present invention also offers a kind of production technology of fish-flavoured shredded pork foods packed in carton containers, this processes is simple, can ensure color and luster and the mouthfeel of fish-flavoured shredded pork, has unique local flavor with sweet and sour flavor, original nutritional labeling can also be kept not run off simultaneously.
For achieving the above object, the present invention is by the following technical solutions:
A kind of fish-flavoured shredded pork foods packed in carton containers, is obtained by the raw material of following weight portion: lean pork 930 ~ 1060 parts, 150 ~ 200 parts, winter bamboo shoot, black fungus 100 ~ 150 parts, 160 ~ 220 parts, carrot, hoisin sauce 28 ~ 44 parts, chickens' extract 22 ~ 28 parts, salt 30 ~ 50 parts, green onion 10 ~ 20 parts, ginger 20 ~ 26 parts, garlic 8 ~ 16 parts, chilli 30 ~ 40 parts, 20 ~ 30 parts, pepper, 30 ~ 40 parts, Chinese prickly ash, edible oil 20 ~ 50 parts, cooking wine 35 ~ 40 parts, light-coloured vinegar 30 ~ 40 parts, 600 ~ 650 parts, tenderization slurry.In raw material, in the local flavor way with sweet and sour flavor of traditional fish-flavoured shredded pork, with the addition of hoisin sauce, for fish-flavoured shredded pork increases local flavor with sweet and sour flavor, thus avoid some and to have little learning and the personage made trouble wilfully scolds that fish-flavoured shredded pork does not have circumstances with sweet and sour flavor.Also be added with tenderization slurry especially in raw material, this tenderization slurry can improve when not affecting food security, the meat of pork, and make the mouthfeel of fish-flavoured shredded pork better, shredded meat is more easy to digest, and nutrition is more prone to be absorbed.
Described tenderization slurry has the raw material of following weight portion to obtain: pawpaw 350 ~ 450 parts, 300 ~ 350 parts, pineapple, sodium acid carbonate 10 ~ 20 parts, starch 120 ~ 150 parts, guar gum 5 ~ 8 parts, Tea Polyphenols 5 ~ 10 parts, sodium lactate 3 ~ 5 parts, natrium citricum 6 ~ 10 parts, 100 ~ 180 parts, water.Being rich in pineapple and pawpaw can the bromelain of decomposing protein and papain, suitably can decompose the protein in shredded meat, increase the tenderness of shredded meat, improve shredded meat mouthfeel, be the age of a draught animal bad child old man is also edible, and the interpolation of pineapple and pawpaw, has enriched the local flavor of fish-flavoured shredded pork, make it have fruital taste, more tempting; Guar gum can increase the viscosity of tenderization slurry, better can be attached to the surface of shredded meat, better play the effect of tenderization shredded meat.
The production technology of described fish-flavoured shredded pork foods packed in carton containers, comprises the following steps:
(1) by the lean pork in raw material, winter bamboo shoot, black fungus, carrot, green onion, ginger and the cleaning of garlic use water, with disinfection by ultraviolet light process 10 ~ 20 minutes after cleaning.Ultraviolet disinfection can be guaranteed produced fish-flavoured shredded pork safety asepsis and have longer shelf-life.
(2) by lean pork chopping, gained shredded meat length is 20 ~ 30mm, by winter bamboo shoot and carrot chopping respectively, the length of gained winter bamboo shoot silk and sliced carrot is 20 ~ 30mm, by green onion, ginger and garlic section, its thickness is 3 ~ 8mm, chilli, pepper and Chinese prickly ash is smashed to pieces.
(3) add water pawpaw and pineapple also elimination pomace of squeezing the juice, and obtains blended fruit juice, add sodium acid carbonate, starch, guar gum, Tea Polyphenols, sodium lactate and natrium citricum successively afterwards in blended fruit juice, stir 10 ~ 30 minutes, obtained tenderization slurry.
(4) shredded meat will cut, puts into tenderization slurry, and ultrasonic process 30 ~ 40 minutes, obtains the shredded meat after Tenderization.
(5) in pot, edible oil is poured into, and heat, after being raised to 120 ~ 140 DEG C etc. oil temperature, add the chilli after process, pepper, Chinese prickly ash, green onion, ginger, garlic, winter bamboo shoot silk and sliced carrot successively, finally add the shredded meat after changing process, frying 3 ~ 8 minutes, finally adds hoisin sauce, chickens' extract, salt, cooking wine and light-coloured vinegar, boiling 10 ~ 15 minutes.
(6) vacuum packaging.
(7) sterilizing refrigerating.
As preferably, the starch in tenderization slurry is green starch.
As preferably, described shredded meat, winter bamboo shoot silk and sliced carrot wide and thick be all 2 ~ 5mm.
Therefore, the present invention has following beneficial effect:
(1) compatibility is reasonable, nutritious and balanced, does not add any harmful food additives, green health;
(2) use special tenderization slurry tenderization shredded meat, improve the mouthfeel of shredded meat, and increase fruital local flavor for fish-flavoured shredded pork;
(3) processing method is simple, is easy to operation, has both ensured mouthfeel and the local flavor of fish-flavoured shredded pork, ensures that again nutritional labeling does not run off.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.
Embodiment 1
A kind of fish-flavoured shredded pork foods packed in carton containers, is obtained by the raw material of following weight portion: lean pork 930 parts, 150 parts, winter bamboo shoot, black fungus 100 parts, 160 parts, carrot, hoisin sauce 28 parts, chickens' extract 22 parts, salt 30 parts, green onion 10 parts, ginger 20 parts, garlic 8 parts, chilli 30 parts, 20 parts, pepper, 30 parts, Chinese prickly ash, edible oil 20 parts, cooking wine 35 parts, light-coloured vinegar 30 parts, 600 parts, tenderization slurry;
Described tenderization slurry has the raw material of following weight portion to obtain: pawpaw 350 parts, 300 parts, pineapple, sodium acid carbonate 10 parts, green starch 120 parts, guar gum 5 parts, Tea Polyphenols 5 parts, sodium lactate 3 parts, natrium citricum 6 parts, 100 parts, water.
A production technology for fish-flavoured shredded pork foods packed in carton containers, comprises the following steps:
(1) by the lean pork in raw material, winter bamboo shoot, black fungus, carrot, green onion, ginger and the cleaning of garlic use water, with disinfection by ultraviolet light process 10 minutes after cleaning;
(2) by lean pork chopping, gained shredded meat length is 20mm, by winter bamboo shoot and carrot chopping respectively, the length of gained winter bamboo shoot silk and sliced carrot is 20mm, cut shredded meat, winter bamboo shoot silk and sliced carrot wide and thick be all 2mm, by green onion, ginger and garlic section, its thickness is 3mm, chilli, pepper and Chinese prickly ash is smashed to pieces;
(3) add water pawpaw and pineapple also elimination pomace of squeezing the juice, and obtains blended fruit juice, add sodium acid carbonate, starch, guar gum, Tea Polyphenols, sodium lactate and natrium citricum successively afterwards in blended fruit juice, stir 10 minutes, obtained tenderization slurry;
(4) shredded meat will cut, puts into tenderization slurry, and ultrasonic process 30 minutes, obtains the shredded meat after Tenderization;
(5) in pot, edible oil is poured into, and heat, after being raised to 120 DEG C etc. oil temperature, add the chilli after process, pepper, Chinese prickly ash, green onion, ginger, garlic, winter bamboo shoot silk and sliced carrot successively, finally add the shredded meat after changing process, frying 3 minutes, finally adds hoisin sauce, chickens' extract, salt, cooking wine and light-coloured vinegar, boiling 10 minutes;
(6) fish-flavoured shredded pork completed packed by every bag of 50g and vacuumize;
(7) by packaged fish-flavoured shredded pork foods packed in carton containers microwave sterilization process 2 minutes;
(8) after the fish-flavoured shredded pork foods packed in carton containers after subject to sterilization is cooled to room temperature, stored refrigerated at 0 DEG C of temperature.
Embodiment 2
A kind of fish-flavoured shredded pork foods packed in carton containers, is obtained by the raw material of following weight portion: lean pork 995 parts, 175 parts, winter bamboo shoot, black fungus 125 parts, 190 parts, carrot, hoisin sauce 36 parts, chickens' extract 25 parts, salt 40 parts, green onion 15 parts, ginger 23 parts, garlic 12 parts, chilli 35 parts, 25 parts, pepper, 35 parts, Chinese prickly ash, edible oil 35 parts, cooking wine 38 parts, light-coloured vinegar 35 parts, 625 parts, tenderization slurry;
Described tenderization slurry has the raw material of following weight portion to obtain: pawpaw 400 parts, 325 parts, pineapple, sodium acid carbonate 15 parts, green starch 135 parts, guar gum 6 parts, Tea Polyphenols 7 parts, sodium lactate 4 parts, natrium citricum 8 parts, 140 parts, water.
A production technology for fish-flavoured shredded pork foods packed in carton containers, comprises the following steps:
(1) by the lean pork in raw material, winter bamboo shoot, black fungus, carrot, green onion, ginger and the cleaning of garlic use water, with disinfection by ultraviolet light process 15 minutes after cleaning;
(2) by lean pork chopping, gained shredded meat length is 25mm, by winter bamboo shoot and carrot chopping respectively, the length of gained winter bamboo shoot silk and sliced carrot is 25mm, cut shredded meat, winter bamboo shoot silk and sliced carrot wide and thick be all 4mm, by green onion, ginger and garlic section, its thickness is 5mm, chilli, pepper and Chinese prickly ash is smashed to pieces;
(3) add water pawpaw and pineapple also elimination pomace of squeezing the juice, and obtains blended fruit juice, add sodium acid carbonate, starch, guar gum, Tea Polyphenols, sodium lactate and natrium citricum successively afterwards in blended fruit juice, stir 20 minutes, obtained tenderization slurry;
(4) shredded meat will cut, puts into tenderization slurry, and ultrasonic process 35 minutes, obtains the shredded meat after Tenderization;
(5) in pot, edible oil is poured into, and heat, after being raised to 130 DEG C etc. oil temperature, add the chilli after process, pepper, Chinese prickly ash, green onion, ginger, garlic, winter bamboo shoot silk and sliced carrot successively, finally add the shredded meat after changing process, frying 3 ~ 8 minutes, finally adds hoisin sauce, chickens' extract, salt, cooking wine and light-coloured vinegar, boiling 13 minutes;
(6) fish-flavoured shredded pork completed packed by every bag of 225g and vacuumize;
(7) by packaged fish-flavoured shredded pork foods packed in carton containers microwave sterilization process 1.5 minutes;
(8) after the fish-flavoured shredded pork foods packed in carton containers after subject to sterilization is cooled to room temperature, stored refrigerated at 2 DEG C of temperature.
Embodiment 3
A kind of fish-flavoured shredded pork foods packed in carton containers, is obtained by the raw material of following weight portion: lean pork 1060 parts, 200 parts, winter bamboo shoot, black fungus 150 parts, 220 parts, carrot, hoisin sauce 44 parts, chickens' extract 28 parts, salt 50 parts, green onion 20 parts, ginger 26 parts, garlic 16 parts, chilli 40 parts, 30 parts, pepper, 40 parts, Chinese prickly ash, edible oil 50 parts, cooking wine 40 parts, light-coloured vinegar 40 parts, 650 parts, tenderization slurry;
Described tenderization slurry has the raw material of following weight portion to obtain: pawpaw 450 parts, 350 parts, pineapple, sodium acid carbonate 20 parts, green starch 150 parts, guar gum 8 parts, Tea Polyphenols 10 parts, sodium lactate 5 parts, natrium citricum 10 parts, 180 parts, water.
A production technology for fish-flavoured shredded pork foods packed in carton containers, comprises the following steps:
(1) by the lean pork in raw material, winter bamboo shoot, black fungus, carrot, green onion, ginger and the cleaning of garlic use water, with disinfection by ultraviolet light process 20 minutes after cleaning;
(2) by lean pork chopping, gained shredded meat length is 30mm, by winter bamboo shoot and carrot chopping respectively, the length of gained winter bamboo shoot silk and sliced carrot is 30mm, cut shredded meat, winter bamboo shoot silk and sliced carrot wide and thick be all 5mm, by green onion, ginger and garlic section, its thickness is 8mm, chilli, pepper and Chinese prickly ash is smashed to pieces;
(3) add water pawpaw and pineapple also elimination pomace of squeezing the juice, and obtains blended fruit juice, add sodium acid carbonate, starch, guar gum, Tea Polyphenols, sodium lactate and natrium citricum successively afterwards in blended fruit juice, stir 30 minutes, obtained tenderization slurry;
(4) shredded meat will cut, puts into tenderization slurry, and ultrasonic process 40 minutes, obtains the shredded meat after Tenderization;
(5) in pot, edible oil is poured into, and heat, after being raised to 140 DEG C etc. oil temperature, add the chilli after process, pepper, Chinese prickly ash, green onion, ginger, garlic, winter bamboo shoot silk and sliced carrot successively, finally add the shredded meat after changing process, frying 8 minutes, finally adds hoisin sauce, chickens' extract, salt, cooking wine and light-coloured vinegar, boiling 15 minutes;
(6) fish-flavoured shredded pork completed packed by every bag of 500g and vacuumize;
(7) by packaged fish-flavoured shredded pork foods packed in carton containers microwave sterilization process 3 minutes;
(8) after the fish-flavoured shredded pork foods packed in carton containers after subject to sterilization is cooled to room temperature, stored refrigerated at 4 DEG C of temperature.
Technical indicator of the present invention is:
Organoleptic indicator: outward appearance is clean and tidy, free from admixture, salty comfortable in, fresh perfume (or spice) is good to eat, has peculiar local flavor with sweet and sour flavor, and packaging pore-free is without swollen bag;
Physical and chemical index: protein >=16%, fat≤9%, moisture≤20%, natrium nitrosum≤8mg/kg;
Microbiological indicator: total plate count (cfu/g)≤10, coliform (MPN/g)≤3, pathogenic bacteria do not detect.
Claims (4)
1. a fish-flavoured shredded pork foods packed in carton containers, is characterized in that being obtained by the raw material of following weight portion: lean pork 930 ~ 1060 parts, 150 ~ 200 parts, winter bamboo shoot, black fungus 100 ~ 150 parts, 160 ~ 220 parts, carrot, hoisin sauce 28 ~ 44 parts, chickens' extract 22 ~ 28 parts, salt 30 ~ 50 parts, green onion 10 ~ 20 parts, ginger 20 ~ 26 parts, garlic 8 ~ 16 parts, chilli 30 ~ 40 parts, 20 ~ 30 parts, pepper, 30 ~ 40 parts, Chinese prickly ash, edible oil 20 ~ 50 parts, cooking wine 35 ~ 40 parts, light-coloured vinegar 30 ~ 40 parts, 600 ~ 650 parts, tenderization slurry;
Described tenderization slurry has the raw material of following weight portion to obtain: pawpaw 350 ~ 450 parts, 300 ~ 350 parts, pineapple, sodium acid carbonate 10 ~ 20 parts, starch 120 ~ 150 parts, guar gum 5 ~ 8 parts, Tea Polyphenols 5 ~ 10 parts, sodium lactate 3 ~ 5 parts, natrium citricum 6 ~ 10 parts, 100 ~ 180 parts, water.
2. a kind of fish-flavoured shredded pork foods packed in carton containers according to claim 1, is characterized in that: described starch is green starch.
3. a production technology for fish-flavoured shredded pork foods packed in carton containers described in claim 1, is characterized in that comprising the following steps:
(1) by the lean pork in raw material, winter bamboo shoot, black fungus, carrot, green onion, ginger and the cleaning of garlic use water, with disinfection by ultraviolet light process 10 ~ 20 minutes after cleaning;
(2) by lean pork chopping, gained shredded meat length is 20 ~ 30mm, by winter bamboo shoot and carrot chopping respectively, the length of gained winter bamboo shoot silk and sliced carrot is 20 ~ 30mm, by green onion, ginger and garlic section, thickness is 3 ~ 8mm, chilli, pepper and Chinese prickly ash is smashed to pieces;
(3) add water pawpaw and pineapple also elimination pomace of squeezing the juice, and obtains blended fruit juice, add sodium acid carbonate, starch, guar gum, Tea Polyphenols, sodium lactate and natrium citricum successively afterwards in blended fruit juice, stir 10 ~ 30 minutes, obtained tenderization slurry;
(4) shredded meat will cut, puts into tenderization slurry, and ultrasonic process 30 ~ 40 minutes, obtains the shredded meat after Tenderization;
(5) in pot, edible oil is poured into, and heat, after being raised to 120 ~ 140 DEG C etc. oil temperature, add the chilli after process, pepper, Chinese prickly ash, green onion, ginger, garlic, winter bamboo shoot silk and sliced carrot successively, finally add the shredded meat after Tenderization, frying 3 ~ 8 minutes, finally adds hoisin sauce, chickens' extract, salt, cooking wine and light-coloured vinegar, boiling 10 ~ 15 minutes;
(6) vacuum packaging;
(7) sterilizing refrigerating.
4. a kind of fish-flavoured shredded pork foods packed in carton containers production technology according to claim 3, is characterized in that: described shredded meat, winter bamboo shoot silk and sliced carrot wide and thick be all 2 ~ 5mm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510512900.9A CN105146550A (en) | 2015-08-20 | 2015-08-20 | Soft canned fish-flavored shredded pork and production technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510512900.9A CN105146550A (en) | 2015-08-20 | 2015-08-20 | Soft canned fish-flavored shredded pork and production technology thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815714A (en) * | 2016-04-19 | 2016-08-03 | 范保军 | Seafood flavored shredded pork with salted cabbage and preparation method thereof |
Citations (3)
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|---|---|---|---|---|
| CN102188010A (en) * | 2010-03-06 | 2011-09-21 | 四川高金食品股份有限公司 | Non-phosphate meat tenderizer, preparation thereof and application thereof |
| CN102669695A (en) * | 2012-05-26 | 2012-09-19 | 山西天鹏农牧有限公司 | Preparation method for bagged shredded pork with garlic sauce |
| CN103798833A (en) * | 2014-02-27 | 2014-05-21 | 江苏荣泽食品有限公司 | Production method of frozen shredded pork with garlic sauce |
-
2015
- 2015-08-20 CN CN201510512900.9A patent/CN105146550A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188010A (en) * | 2010-03-06 | 2011-09-21 | 四川高金食品股份有限公司 | Non-phosphate meat tenderizer, preparation thereof and application thereof |
| CN102669695A (en) * | 2012-05-26 | 2012-09-19 | 山西天鹏农牧有限公司 | Preparation method for bagged shredded pork with garlic sauce |
| CN103798833A (en) * | 2014-02-27 | 2014-05-21 | 江苏荣泽食品有限公司 | Production method of frozen shredded pork with garlic sauce |
Non-Patent Citations (1)
| Title |
|---|
| 杨铭铎: "应用嫩化剂提高牛肉嫩度的研究", 《黑龙江商学院学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815714A (en) * | 2016-04-19 | 2016-08-03 | 范保军 | Seafood flavored shredded pork with salted cabbage and preparation method thereof |
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Application publication date: 20151216 |