CN106901211A - A kind of preparation method of roast pork chops - Google Patents
A kind of preparation method of roast pork chops Download PDFInfo
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- CN106901211A CN106901211A CN201611266433.7A CN201611266433A CN106901211A CN 106901211 A CN106901211 A CN 106901211A CN 201611266433 A CN201611266433 A CN 201611266433A CN 106901211 A CN106901211 A CN 106901211A
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- pork chop
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- pork
- baking
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000000571 Nopalea cochenillifera Species 0.000 title claims abstract description 10
- 235000015277 pork Nutrition 0.000 claims abstract description 40
- 238000012545 processing Methods 0.000 claims abstract description 7
- 238000010257 thawing Methods 0.000 claims abstract description 7
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 10
- 240000004760 Pimpinella anisum Species 0.000 claims description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000002525 ultrasonication Methods 0.000 claims description 8
- 239000011812 mixed powder Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 241000522254 Cassia Species 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 241001631271 Prunus fasciculata Species 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 235000021168 barbecue Nutrition 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims 1
- 235000017491 Bambusa tulda Nutrition 0.000 claims 1
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims 1
- 239000011425 bamboo Substances 0.000 claims 1
- 239000012141 concentrate Substances 0.000 claims 1
- 239000010977 jade Substances 0.000 claims 1
- 238000002604 ultrasonography Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 9
- 239000002932 luster Substances 0.000 abstract description 4
- 238000010923 batch production Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000010008 shearing Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000014509 gene expression Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation method of roast pork chops, belong to food processing technology field, specifically include following steps：（1）Defrosting treatment,（2）Slicing treatment,（3）Soak preparation,（4）Immersion treatment,（5）Pork chop baking.Preparation method of the present invention can be effectively improved the condition such as color and luster, tenderness of meat before pork chop baking, effectively improve the freezing inferior problem of pork chop baking in existing method, and overall processing process time is shorter, improve efficiency very well, pork chop unique flavor that final baking goes out, mouthfeel are fresh and tender, condition is higher, are adapted to batch production batch production.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of roast pork chops.
Background technology
In recent years, with the improvement of people ' s living standards, pork chop is more and more into the dining table of people.The mouthfeel of pork chop
Quality etc. is influenceed by raw meat, method for baking, and the quality of wherein raw meat has been largely fixed the quality of pork chop after baking,
And existing pork chop is more by refrigeration transportation operation, meat loses original quality, causes the pork chop mouthfeel of baking dry, hair
Soft problem, greatly affected the mouthfeel of pork chop.
The content of the invention
The present invention is intended to provide a kind of preparation method of roast pork chops.
The present invention is achieved through the following technical solutions：
A kind of preparation method of roast pork chops, comprises the following steps：
（1）Defrosting is processed：
To realize that the good pork chop of freezing processing takes out, be first put into 20 ~ 30min of defrosting at room temperature, then moved again and be put into temperature
It is to thaw take out after 1 ~ 2h for the treatment of in 16 ~ 18 DEG C of clear water, drains standby after surface moisture；
（2）Slicing treatment：
To step（1）Pork chop after treatment carries out sectioning, and the thickness of section is 0.8-1.2cm；
（3）Soak is prepared：
Material composition is weighed by corresponding weight demands be configured to that soak is standby, the weight of each material composition in described soak
Measuring percentage is：3 ~ 5% salt, 0.01 ~ 0.02% sodium citrate, 0.5 ~ 1% white sugar, 0.1 ~ 0.2% B B-complex, 1 ~ 1.5% are mixed
Close powder extract solution, balance of water；The mixed powder extract solution is made up of the material of following weight portion：15 portions of anises, 22 part eight
Angle, 30 parts of black peppers, 9 portions of capsicums, 11 portions of Chinese prickly ashes, 7 portions of cloves, 12 portions of Chinese cassia trees, 5 parts of dried orange peels, 6 portions of nutmegs, 3 portions of radix polygonati officinalis, 4 parts
Rhizoma nardostachyos, 4 parts of wild peach, 3 parts of Radix Angelicae Sinensis, 5 parts of cortex acanthopanacis；
（4）Immersion treatment：
By step（2）Pork chop after slicing treatment is put into vapor tight tank, while adding step（3）Obtained soak, then
Pressurized treatment is carried out to vapor tight tank, it is 45-48MPa to keep the pressure in tank, and to applying ultrasonication operation in vapor tight tank,
Pork chop is taken out standby after being jointly processed by 20 ~ 25min；
（5）Pork chop baking：
By step（4）Pork chop after treatment is put into baking machine, the temperature of barbecue is controlled for 145 ~ 155 DEG C, after the completion of baking
Get product.
Step（3）Described in the preparation method of mixed powder extract solution be by anise, anise, black pepper, capsicum, flower
Green pepper, cloves, Chinese cassia tree, dried orange peel, nutmeg, radix polygonati officinalis, rhizoma nardostachyos, wild peach, Radix Angelicae Sinensis, cortex acanthopanacis are common with the clear water of 8 ~ 9 times of its gross mass
Mixing, heating boiling is filtered after boiling 1h, and the half of original volume is finally concentrated the filtrate to again.
Step（4）Described in ultrasonication when the frequency that applies be 35-36kHz.
The present invention has the advantages that：
The present invention in the processing method before pork chop baking for targetedly being improved, and suitable treatment operation of thawing is favourable
In the institutional framework for ensureing meat, the further destruction to its quality is reduced, mixed powder is with the addition of in the soak that uniqueness is prepared
Extract solution, it is formed with several Chinese medicine water extractions of arranging in pairs or groups of existing common spice, can be effectively improved the local flavor of pork chop, and can be with
B B-complex coordinates reduces destruction of the subsequent operation for qualities such as meat colors, and the pressure energy high applied in immersion treatment has
Effect is destroyed to the non-covalent bond in pork chop meat, beneficial to its Meat Tenderness is lifted, while the ultrasonication collaboration for carrying out
This effect is enhanced, additionally, ultrasonication can also effectively reduce the degree that high pressure inevitably destroys meat color, while
Two kinds of processing modes can quickly realize impregnation process of the soak to pork chop.Preparation method of the present invention can be effectively improved pork chop baking
The conditions such as color and luster, the tenderness of preceding meat, effectively improve the freezing inferior problem of pork chop baking in existing method, and entirety adds
Work process time is shorter, and efficiency is improved very well, and pork chop unique flavor that final baking goes out, mouthfeel are fresh and tender, condition is higher, are adapted to
Batch production is produced in batches.
Specific embodiment
A kind of preparation method of roast pork chops, comprises the following steps：
（1）Defrosting is processed：
To realize that the good pork chop of freezing processing takes out, be first put into the 25min that thaws at room temperature, is then moved that to be put into temperature be 16 again
Thawed in ~ 18 DEG C of clear water and take out after treatment 1.2h, drained standby after surface moisture；
（2）Slicing treatment：
To step（1）Pork chop after treatment carries out sectioning, and the thickness of section is 1cm；
（3）Soak is prepared：
Material composition is weighed by corresponding weight demands be configured to that soak is standby, the weight of each material composition in described soak
Measuring percentage is：4% salt, 0.015% sodium citrate, 0.8% white sugar, 0.12% B B-complex, 1.5% mixed powder extract solution, it is remaining
It is water to measure；The mixed powder extract solution is made up of the material of following weight portion：15 portions of anises, 22 parts of anises, 30 parts of black peppers,
9 parts of capsicums, 11 parts of Chinese prickly ashes, 7 parts of cloves, 12 parts of Chinese cassia trees, 5 parts of dried orange peels, 6 parts of nutmegs, 3 parts of radix polygonati officinalis, 4 parts of rhizoma nardostachyos, 4 parts of wild peach, 3
Part Radix Angelicae Sinensis, 5 parts of cortex acanthopanacis；
（4）Immersion treatment：
By step（2）Pork chop after slicing treatment is put into vapor tight tank, while adding step（3）Obtained soak, then
Pressurized treatment is carried out to vapor tight tank, it is 46MPa to keep the pressure in tank, and to applying ultrasonication operation in vapor tight tank, altogether
Pork chop is taken out standby after 20 ~ 25min of same treatment；
（5）Pork chop baking：
By step（4）Pork chop after treatment is put into baking machine, controls the temperature of barbecue for 150 DEG C, is obtained final product after the completion of baking
Finished product.
Step（3）Described in the preparation method of mixed powder extract solution be by anise, anise, black pepper, capsicum, flower
Green pepper, cloves, Chinese cassia tree, dried orange peel, nutmeg, radix polygonati officinalis, rhizoma nardostachyos, wild peach, Radix Angelicae Sinensis, cortex acanthopanacis are common with the clear water of 8 ~ 9 times of its gross mass
Mixing, heating boiling is filtered after boiling 1h, and the half of original volume is finally concentrated the filtrate to again.
Step（4）Described in ultrasonication when the frequency that applies be 35kHz.
Comparative example 1
This comparative example 1 compared with Example 1, in step（4）Do not apply ultrasonication during immersion treatment, side in addition
Method step all same.
Control group
Existing pork chop processes baking processing method（HIGH PRESSURE TREATMENT was carried out to meat）.
In order to contrast effect of the present invention, shearing force testing and outward appearance color are carried out to the pork before baking in above-mentioned several method
Pool is evaluated, and carries out chewiness sensory evaluation to the pork chop after baking treatment, and specific correction data is as shown in table 1 below：
Table 1
| Shearing force（kg） | Color and luster is evaluated（Scoring） | Chewiness is evaluated（Scoring） | |
| Embodiment 1 | 0.555 | 4 | 8.5 |
| Comparative example 1 | 0.413 | 2 | 7.5 |
| Control group | 0.488 | 2 | 7.0 |
Note：Shearing force testing described in upper table 1 is the strip that pork chop is first cut into 10mm × 10mm × 20mm, uses physical property measurement
The shearing force that instrument is measured along meat fiber direction shearing cube meat；The standards of grading of described color and luster evaluation are：4 points represent yellowish pink pool
Scarlet, glossy, condition is good；3 points represent that yellowish pink pool is dark red, have certain gloss, and condition is preferable；2 points represent that yellowish pink pool is dull, product
It is mutually general；1 point represents yellowish pink serious change, and condition is poor；The standards of grading of described chewiness evaluation are：9 points of expression chewiness
It is good, without obvious harsh feeling, without Hard link；7 points represent chewiness preferably, without obvious harsh feeling, without Hard link；5 points represent chewing
Property general, slightly harsh feeling, slightly Hard link；3 points of expressions are difficult to chew, and have harsh feeling, there is Hard link.
By upper table 1 as can be seen that preparation method of the present invention can be effectively improved the quality of meat and finished product pork chop, carry well
Edibility and economic benefit are risen.
Claims (3)
1. a kind of preparation method of roast pork chops, it is characterised in that comprise the following steps：
（1）Defrosting is processed：
To realize that the good pork chop of freezing processing takes out, be first put into 20 ~ 30min of defrosting at room temperature, then moved again and be put into temperature
It is to thaw take out after 1 ~ 2h for the treatment of in 16 ~ 18 DEG C of clear water, drains standby after surface moisture；
（2）Slicing treatment：
To step（1）Pork chop after treatment carries out sectioning, and the thickness of section is 0.8-1.2cm；
（3）Soak is prepared：
Material composition is weighed by corresponding weight demands be configured to that soak is standby, the weight of each material composition in described soak
Measuring percentage is：3 ~ 5% salt, 0.01 ~ 0.02% sodium citrate, 0.5 ~ 1% white sugar, 0.1 ~ 0.2% B B-complex, 1 ~ 1.5% are mixed
Close powder extract solution, balance of water；The mixed powder extract solution is made up of the material of following weight portion：15 portions of anises, 22 part eight
Angle, 30 parts of black peppers, 9 portions of capsicums, 11 portions of Chinese prickly ashes, 7 portions of cloves, 12 portions of Chinese cassia trees, 5 parts of dried orange peels, 6 portions of nutmegs, 3 portions of radix polygonati officinalis, 4 parts
Rhizoma nardostachyos, 4 parts of wild peach, 3 parts of Radix Angelicae Sinensis, 5 parts of cortex acanthopanacis；
（4）Immersion treatment：
By step（2）Pork chop after slicing treatment is put into vapor tight tank, while adding step（3）Obtained soak, then
Pressurized treatment is carried out to vapor tight tank, it is 45-48MPa to keep the pressure in tank, and to applying ultrasonication operation in vapor tight tank,
Pork chop is taken out standby after being jointly processed by 20 ~ 25min；
（5）Pork chop baking：
By step（4）Pork chop after treatment is put into baking machine, the temperature of barbecue is controlled for 145 ~ 155 DEG C, after the completion of baking
Get product.
2. a kind of preparation method of roast pork chops according to claim 1, it is characterised in that step（3）Described in mixing
The preparation method of powder extract solution is by anise, anise, black pepper, capsicum, Chinese prickly ash, cloves, Chinese cassia tree, dried orange peel, nutmeg, jade
Bamboo, rhizoma nardostachyos, wild peach, Radix Angelicae Sinensis, cortex acanthopanacis mix jointly with the clear water of 8 ~ 9 times of its gross mass, and heating boiling is filtered after boiling 1h, again finally
Concentrate the filtrate to the half of original volume.
3. a kind of preparation method of roast pork chops according to claim 1, it is characterised in that step（4）Described in ultrasound
The frequency applied during ripple treatment is 35-36kHz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611266433.7A CN106901211A (en) | 2016-12-31 | 2016-12-31 | A kind of preparation method of roast pork chops |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611266433.7A CN106901211A (en) | 2016-12-31 | 2016-12-31 | A kind of preparation method of roast pork chops |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106901211A true CN106901211A (en) | 2017-06-30 |
Family
ID=59206425
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611266433.7A Pending CN106901211A (en) | 2016-12-31 | 2016-12-31 | A kind of preparation method of roast pork chops |
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| Country | Link |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513365A (en) * | 2004-02-24 | 2004-07-21 | 才 吕 | Method for roasting sheep leg, sheep steak of pig steak |
| CN101889690A (en) * | 2010-07-06 | 2010-11-24 | 内蒙古草原兴发食品有限公司 | Method for processing roasted mutton legs and roast mutton chops |
| CN102389122A (en) * | 2011-11-15 | 2012-03-28 | 天津宝迪农业科技股份有限公司 | Manufacturing method of charcoal broiling pork chop |
| CN102813217A (en) * | 2012-07-24 | 2012-12-12 | 天津宝迪农业科技股份有限公司 | Production method for rural pork steak |
| CN103519209A (en) * | 2013-09-19 | 2014-01-22 | 宁波市禽丰食品有限公司 | Production method of instant pork chops |
-
2016
- 2016-12-31 CN CN201611266433.7A patent/CN106901211A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513365A (en) * | 2004-02-24 | 2004-07-21 | 才 吕 | Method for roasting sheep leg, sheep steak of pig steak |
| CN101889690A (en) * | 2010-07-06 | 2010-11-24 | 内蒙古草原兴发食品有限公司 | Method for processing roasted mutton legs and roast mutton chops |
| CN102389122A (en) * | 2011-11-15 | 2012-03-28 | 天津宝迪农业科技股份有限公司 | Manufacturing method of charcoal broiling pork chop |
| CN102813217A (en) * | 2012-07-24 | 2012-12-12 | 天津宝迪农业科技股份有限公司 | Production method for rural pork steak |
| CN103519209A (en) * | 2013-09-19 | 2014-01-22 | 宁波市禽丰食品有限公司 | Production method of instant pork chops |
Non-Patent Citations (1)
| Title |
|---|
| 管俊峰等: "超声波技术在肉品加工中的研究进展", 《肉类研究》 * |
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Application publication date: 20170630 |
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