CN107048221A - A kind of Opsonizing method for nursing one's health gristle - Google Patents
A kind of Opsonizing method for nursing one's health gristle Download PDFInfo
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- CN107048221A CN107048221A CN201710404037.4A CN201710404037A CN107048221A CN 107048221 A CN107048221 A CN 107048221A CN 201710404037 A CN201710404037 A CN 201710404037A CN 107048221 A CN107048221 A CN 107048221A
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Abstract
The invention discloses a kind of Opsonizing method for nursing one's health gristle, belong to gristle conditioning technology field, this method by the pretreatment of raw material to larynx bone, quick-frozen, saw blade, rinsing, prepare auxiliary material, knead-salting, vacuum packaging, quick-frozen and fried etc. process and obtain conditioning gristle finished product；Auxiliary material is mixed by tenderizer, sodium bicarbonate, cumin, white pepper powder, sodium pyrophosphate, monosodium glutamate, edible salt, ginger powder, glucose, sodium tripolyphosphate, five-spice powder, ethylmaltol, Self- raising flour, edible corn starch, capsanthin and frozen water.The present invention can make fully tasty gristle, holding fragility, mouthfeel uniqueness, and attractive color can make gristle fully tasty, have the advantages that high retentiveness, crisp taste, attractive color, improve product yield ratio, improve product special flavour.
Description
Technical field
The present invention relates to a kind of Opsonizing method, more particularly to a kind of Opsonizing method for nursing one's health gristle belongs to gristle conditioning
Technical field.
Background technology
At present, the meat products and deep processed product of developed country account for the 40%~70% of total meat, and China's meat product
Total amount with deep processed product is less than the 5% of meat total amount, research and hair of the China in terms of the deep processing production of pork product
Exhibition is relatively backward, with the improvement of living standards with the quickening of rhythm of life, especially the young consumer group, to high-quality and
Conveniently food demand is increasing, and the processing method of gristle is a variety of, and local flavor is had nothing in common with each other, it is mostly traditional family plus
Work method, and it is using larynx bone as raw material, after modernizing processing mode processing, with packaging or situation in bulk in cold to nurse one's health gristle
Freeze the lower storage of goods refrigeration, sale, through simply processing, handling ready-to-serve product, conditioning gristle is high because of its added value, and nutrition is fast
Victory, safety and sanitation are delicately packed, the advantages of instant, and its output and consumption figure are growing.
The content of the invention
The main object of the present invention is to provide for a kind of Opsonizing method for nursing one's health gristle, makes the abundant tasty, holding of gristle
Fragility, mouthfeel are unique, attractive color.
The purpose of the present invention can reach by using following technical scheme：
A kind of Opsonizing method for nursing one's health gristle, from healthy domestic animal larynx bone as raw material, passes through the original to larynx bone
Expect that finishing, flaking, cleaning, auxiliaries, tumbling and packaging realize the conditioning of conditioning gristle, comprise the following steps：
Step 1：Pretreatment of raw material, selects cold fresh or freezes larynx bone, clear up larynx bone surface impurity；
Step 2：Larynx bone is placed into quick freezing repository, gristle is sawn into thin slice；
Step 3：Rinsing, is rinsed to sawed gristle thin slice；
Step 4：Prepare auxiliary material；
Step 5：Knead-salting；
Step 6：Vacuum packaging；
Step 7：It is quick-frozen；
Step 8：It is fried；
Step 9：Obtain conditioning gristle finished product.
Further, in the step 1, select cold fresh or freeze larynx bone, it is -4 DEG C~4 that frozen product, which need to thaw to central temperature,
DEG C, cleaning larynx bone surface extravasated blood, grease and lymph.
Further, in the step 1, the environment temperature of the larynx bone after defrosting is maintained at 6~10 DEG C.
Further, in the step 2, larynx bone is placed into quick freezing repository, after behind larynx bone central temperature≤- 10 DEG C, used
Bone sawing machine will be cut in the middle of larynx bone, then gristle is sawn into from vertical direction 1.5~2cm*1.5~2cm thin slice.
Further, in the step 4, the auxiliary material is mixed by the raw material of following percentage by weight：Tenderizer
0.2%~0.5%, sodium bicarbonate 0.2%~0.5%, cumin 0.1%~0.4%, white pepper powder 0.1%~0.4%, pyrophosphoric acid
Sodium 0.2%~0.5%, monosodium glutamate 0.4%~0.7%, edible salt 0.4%~0.8%, ginger powder 0.1%~0.4%, glucose
0.4%~0.8%, sodium tripolyphosphate 0.2%~0.5%, five-spice powder 0.01%~0.1%, ethylmaltol 0~0.03%,
Self- raising flour 2%~7%, edible corn starch 1%~5%, capsanthin 0.01%~0.03%, surplus frozen water.
Further, in the step 4, the auxiliary material is mixed by the raw material of following percentage by weight：Tenderizer
0.2%, sodium bicarbonate 0.2%, cumin 0.1%, white pepper powder 0.1%, sodium pyrophosphate 0.2%, monosodium glutamate 0.6%, edible salt
0.8%, ginger powder 0.1%, glucose 0.6%, sodium tripolyphosphate 0.3%, five-spice powder 0.06%, Self- raising flour 3%, edible corn
Starch 2%, capsanthin 0.03%, surplus frozen water.
Further, in the step 5, auxiliary material and larynx bone are put into tumbler knead-salting, tumbler is evacuated to
0.1MPa, rotating speed 20r/min, tumbling time 3h, per tumbling 20min, interval 10min, after tumbling terminates, vacuum is quiet in tumbler
12h is only pickled, rear product out-of-machine temperature≤10 DEG C are pickled.
Further, in the step 5, the environment temperature of the tumbler tumbling is controlled at 0~4 DEG C.
Further, in the step 7, packaged conditioning gristle is placed in quick refrigeration storage in -18 DEG C of environment.
Further, in the step 8, frying temperature is 160 DEG C, and deep-fat frying time is 2min.
The advantageous effects of the present invention：According to the Opsonizing method of the conditioning gristle of the present invention, the conditioning that the present invention is provided
The Opsonizing method of gristle, according to a certain percentage by tenderizer, sodium bicarbonate, cumin, white pepper powder, sodium pyrophosphate, monosodium glutamate, edible
Salt, ginger powder, glucose, sodium tripolyphosphate, five-spice powder, ethylmaltol, Self- raising flour, edible corn starch, capsanthin, water are matched somebody with somebody
Conjunction is fabricated to conditioning gristle flavoring, can make to obtain nursing one's health the unique mouth of gristle after fully tasty gristle, holding fragility and processing
Sense, attractive color, in the production method of present invention conditioning gristle, after above-mentioned gristle flavoring and the pretreatment of defrosting flaking
Gristle mix by a certain percentage progress vacuum tumbling, gristle can be made fully tasty, high retentiveness, crisp taste, attractive color；
Product yield ratio is improved, improves product special flavour.
In the present invention, tenderizer is one kind using edible salt, powdered glucose, starch, papain, calcium silicates as raw material
By the flavouring mixed, sodium bicarbonate is a kind of dietary alkali, and with certain bulk effect, being mixed together with tenderizer can
With tenderization gristle so that the crude fibre in gristle is dissolved by lipase, the fragility of gristle, sodium pyrophosphate, sodium tripolyphosphate are improved
It is the water retention agent in food additives, is used in mixed way with Self- raising flour and edible corn starch, holding for meat can be improved
It is aqueous, increase yield rate, capsanthin is a kind of orange red pigment being present in ripe paprika fruit, capsanthin as from into
The main component of the natural red colouring matter extracted in ripe pepper fruit, is best haematochrome generally acknowledged at present, uses capsicum red pigment
To make conditioning pig gristle, not only strong coloring force, lovely luster, it is good to protect color effect, while the shelf life of gristle can also be improved,
Cumin powder, white pepper powder, ginger powder, five-spice powder be added to conditioning gristle in, can effectively dispelling abnormal flavor, assign gristle uniqueness wind
Taste.Ethylmaltol also dispels raw material peculiar smell, can keep delicate fragrance local flavor, because the raw meat after freezing is from meat
Matter, voluptuousness and local flavor are all not as good as fresh feed meat, and addition ethylmaltol and spice can reduce the otherness of local flavor, and
Also there is certain correcting action to peculiar smell so that conditioning gristle better tasting soft, fresh perfume (or spice) after fried.
In the present invention, in tumbling procedure, often fritter gristle, which is understood, understands phase mutual friction between itself upset, meat and meat and touches
Hit, can make original stiff cube meat softening, Chicken Tissues relaxation, the interphase interaction of each flavoring, interpenetrate so that be crisp
It is sufficiently mixed and stirs between bone and flavoring.By constantly beating and mutually extruding during tumbling simultaneously, make phosphatic
Under, the protein and unabsorbed gristle flavoring formation colloidal substance, after fried, Partial Protein in muscle can be made
It is of fine quality first to solidify, the juice outflow inside gristle is prevented, so as to improve the water-retaining property of conditioning gristle, keep the fragility of gristle and tender
Degree, while improving the yield rate of gristle, improves product quality and local flavor.After tumbling, promote liquid salt solution in feed water
Distribution, improves the tenderness and mouthfeel of gristle, in the production method of present invention conditioning gristle, by above-mentioned gristle flavoring and solution
Freeze the pretreated gristle of flaking and mix progress vacuum tumbling by a certain percentage, gristle can be made fully tasty, high retentiveness, mouthfeel
Delicious and crisp, attractive color；Product yield ratio is improved, improves product special flavour.
In the present invention, the gristle environment temperature after defrosting should be maintained at 6~10 DEG C, and tumbling environment temperature should be controlled 0
~4 DEG C, the Reproduction of microorganism can be effectively controlled, product stability is improved, it is ensured that the security of product, is rolled by vacuum
Rub, can effectively exclude the air between gristle and flavoring, will not be made so in follow-up frying course because of thermal expansion phenomenon
Into the destruction of product structure.Vacuum tumbling can also be effectively improved the change for the appearance color that oxidation reaction is caused, while vacuum is rolled
Seepage velocity of the feed liquid to gristle can be effectively improved by rubbing.After preferably, tumbling vacuum is to be evacuated to 0.1MPa.
Embodiment
To make those skilled in the art's more clear and clear and definite technical scheme, with reference to embodiment to this hair
It is bright to be described in further detail, but the implementation of the present invention is not limited to this.
Embodiment 1：
A kind of Opsonizing method for conditioning gristle that this implementation 1 is provided, from healthy domestic animal larynx bone as raw material, passes through
The conditioning of conditioning gristle, including following step are realized to the raw material finishing of larynx bone, flaking, cleaning, auxiliaries, tumbling and packaging
Suddenly：
Step 1：Pretreatment of raw material, selects cold fresh or freezes larynx bone, clear up larynx bone surface impurity；
Step 2：Larynx bone is placed into quick freezing repository, gristle is sawn into thin slice；
Step 3：Rinsing, is rinsed to sawed gristle thin slice；
Step 4：Prepare auxiliary material；
Step 5：Knead-salting；
Step 6：Vacuum packaging；
Step 7：It is quick-frozen；
Step 8：It is fried；
Step 9：Obtain conditioning gristle finished product.
Further, in the step 1, select cold fresh or freeze larynx bone, it is -4 DEG C~4 that frozen product, which need to thaw to central temperature,
DEG C, clear up in larynx bone surface extravasated blood, grease and lymph, the step 1, the environment temperature of the larynx bone after defrosting is maintained at 6
~10 DEG C.
Further, in the step 2, larynx bone is placed into quick freezing repository, after behind larynx bone central temperature≤- 10 DEG C, used
Bone sawing machine will be cut in the middle of larynx bone, then gristle is sawn into from vertical direction 1.5cm*1.5cm thin slice.
Further, in the step 4, the auxiliary material is mixed by the raw material of following percentage by weight：Tenderizer
0.2%, sodium bicarbonate 0.2%, cumin 0.1%, white pepper powder 0.1%, sodium pyrophosphate 0.2%, monosodium glutamate 0.6%, edible salt
0.8%, ginger powder 0.1%, glucose 0.6%, sodium tripolyphosphate 0.3%, five-spice powder 0.06%, Self- raising flour 3%, edible corn
Starch 2%, capsanthin 0.03%, surplus frozen water.
Further, in the step 5, auxiliary material and larynx bone are put into tumbler knead-salting, tumbler is evacuated to
0.1MPa, rotating speed 20r/min, tumbling time 3h, per tumbling 20min, interval 10min, after tumbling terminates, vacuum is quiet in tumbler
12h is only pickled, rear product out-of-machine temperature≤10 DEG C are pickled, the environment temperature of the tumbler tumbling is controlled at 0~4 DEG C.
Further, in the step 7, packaged conditioning gristle is placed in quick refrigeration storage in -18 DEG C of environment, it is described
In step 8, frying temperature is 160 DEG C, and deep-fat frying time is 2min.
Embodiment 2：
A kind of Opsonizing method for conditioning gristle that this implementation 2 is provided, from healthy domestic animal larynx bone as raw material, passes through
The conditioning of conditioning gristle, including following step are realized to the raw material finishing of larynx bone, flaking, cleaning, auxiliaries, tumbling and packaging
Suddenly：
Step 1：Pretreatment of raw material, selects cold fresh or freezes larynx bone, clear up larynx bone surface impurity；
Step 2：Larynx bone is placed into quick freezing repository, gristle is sawn into thin slice；
Step 3：Rinsing, is rinsed to sawed gristle thin slice；
Step 4：Prepare auxiliary material；
Step 5：Knead-salting；
Step 6：Vacuum packaging；
Step 7：It is quick-frozen；
Step 8：It is fried；
Step 9：Obtain conditioning gristle finished product.
Further, in the step 1, select cold fresh or freeze larynx bone, it is -4 DEG C~4 that frozen product, which need to thaw to central temperature,
DEG C, clear up in larynx bone surface extravasated blood, grease and lymph, the step 1, the environment temperature of the larynx bone after defrosting is maintained at 6
~10 DEG C.
Further, in the step 2, larynx bone is placed into quick freezing repository, after behind larynx bone central temperature≤- 10 DEG C, used
Bone sawing machine will be cut in the middle of larynx bone, then gristle is sawn into from vertical direction 2cm*2cm thin slice.
Further, in the step 4, the auxiliary material is mixed by the raw material of following percentage by weight：Tenderizer
0.2%, sodium bicarbonate 0.2%, cumin 0.1%, white pepper powder 0.1%, sodium pyrophosphate 0.2%, monosodium glutamate 0.6%, edible salt
0.8%, ginger powder 0.1%, glucose 0.6%, sodium tripolyphosphate 0.3%, five-spice powder 0.06%, Self- raising flour 3%, edible corn
Starch 2%, capsanthin 0.03%, surplus frozen water.
Further, in the step 5, auxiliary material and larynx bone are put into tumbler knead-salting, tumbler is evacuated to
0.1MPa, rotating speed 20r/min, tumbling time 3h, per tumbling 20min, interval 10min, after tumbling terminates, vacuum is quiet in tumbler
12h is only pickled, rear product out-of-machine temperature≤10 DEG C are pickled, the environment temperature of the tumbler tumbling is controlled at 0~4 DEG C.
Further, in the step 7, packaged conditioning gristle is placed in quick refrigeration storage in -18 DEG C of environment, it is described
In step 8, frying temperature is 160 DEG C, and deep-fat frying time is 2min.
Embodiment 3：
A kind of Opsonizing method for conditioning gristle that this implementation 3 is provided, from healthy domestic animal larynx bone as raw material, passes through
The conditioning of conditioning gristle, including following step are realized to the raw material finishing of larynx bone, flaking, cleaning, auxiliaries, tumbling and packaging
Suddenly：
Step 1：Pretreatment of raw material, selects cold fresh or freezes larynx bone, clear up larynx bone surface impurity；
Step 2：Larynx bone is placed into quick freezing repository, gristle is sawn into thin slice；
Step 3：Rinsing, is rinsed to sawed gristle thin slice；
Step 4：Prepare auxiliary material；
Step 5：Knead-salting；
Step 6：Vacuum packaging；
Step 7：It is quick-frozen；
Step 8：It is fried；
Step 9：Obtain conditioning gristle finished product.
Further, in the step 1, select cold fresh or freeze larynx bone, it is -4 DEG C~4 that frozen product, which need to thaw to central temperature,
DEG C, clear up in larynx bone surface extravasated blood, grease and lymph, the step 1, the environment temperature of the larynx bone after defrosting is maintained at 6
~10 DEG C.
Further, in the step 2, larynx bone is placed into quick freezing repository, after behind larynx bone central temperature≤- 10 DEG C, used
Bone sawing machine will be cut in the middle of larynx bone, then gristle is sawn into from vertical direction 2cm*2cm thin slice.
Further, in the step 4, the auxiliary material is mixed by the raw material of following percentage by weight：Tenderizer
0.3%, sodium bicarbonate 0.2%, cumin 0.1%, white pepper powder 0.1%, sodium pyrophosphate 0.2%, monosodium glutamate 0.6%, edible salt
0.8%, ginger powder 0.1%, glucose 0.6%, sodium tripolyphosphate 0.3%, five-spice powder 0.06%, ethylmaltol 0.01% is low
Gluten flour 3%, edible corn starch 2%, capsanthin 0.03%, surplus frozen water.
Further, in the step 5, auxiliary material and larynx bone are put into tumbler knead-salting, tumbler is evacuated to
0.1MPa, rotating speed 20r/min, tumbling time 3h, per tumbling 20min, interval 10min, after tumbling terminates, vacuum is quiet in tumbler
12h is only pickled, rear product out-of-machine temperature≤10 DEG C are pickled, the environment temperature of the tumbler tumbling is controlled at 0~4 DEG C.
Further, in the step 7, packaged conditioning gristle is placed in quick refrigeration storage in -18 DEG C of environment, it is described
In step 8, frying temperature is 160 DEG C, and deep-fat frying time is 2min.
Embodiment 4：
A kind of Opsonizing method for conditioning gristle that this implementation 4 is provided, from healthy domestic animal larynx bone as raw material, passes through
The conditioning of conditioning gristle, including following step are realized to the raw material finishing of larynx bone, flaking, cleaning, auxiliaries, tumbling and packaging
Suddenly：
Step 1：Pretreatment of raw material, selects cold fresh or freezes larynx bone, clear up larynx bone surface impurity；
Step 2：Larynx bone is placed into quick freezing repository, gristle is sawn into thin slice；
Step 3：Rinsing, is rinsed to sawed gristle thin slice；
Step 4：Prepare auxiliary material；
Step 5：Knead-salting；
Step 6：Vacuum packaging；
Step 7：It is quick-frozen；
Step 8：It is fried；
Step 9：Obtain conditioning gristle finished product.
Further, in the step 1, select cold fresh or freeze larynx bone, it is -4 DEG C~4 that frozen product, which need to thaw to central temperature,
DEG C, clear up in larynx bone surface extravasated blood, grease and lymph, the step 1, the environment temperature of the larynx bone after defrosting is maintained at 6
~10 DEG C.
Further, in the step 2, larynx bone is placed into quick freezing repository, after behind larynx bone central temperature≤- 10 DEG C, used
Bone sawing machine will be cut in the middle of larynx bone, then gristle is sawn into from vertical direction 1.5cm*1.5cm thin slice.
Further, in the step 4, the auxiliary material is mixed by the raw material of following percentage by weight：Tenderizer
0.3%, sodium bicarbonate 0.2%, cumin 0.1%, white pepper powder 0.1%, sodium pyrophosphate 0.2%, monosodium glutamate 0.6%, edible salt
0.8%, ginger powder 0.1%, glucose 0.6%, sodium tripolyphosphate 0.3%, five-spice powder 0.06%, ethylmaltol 0.01% is low
Gluten flour 3%, edible corn starch 2%, capsanthin 0.03%, surplus frozen water.
Further, in the step 5, auxiliary material and larynx bone are put into tumbler knead-salting, tumbler is evacuated to
0.1MPa, rotating speed 20r/min, tumbling time 3h, per tumbling 20min, interval 10min, after tumbling terminates, vacuum is quiet in tumbler
12h is only pickled, rear product out-of-machine temperature≤10 DEG C are pickled, the environment temperature of the tumbler tumbling is controlled at 0~4 DEG C.
Further, in the step 7, packaged conditioning gristle is placed in quick refrigeration storage in -18 DEG C of environment, it is described
In step 8, frying temperature is 160 DEG C, and deep-fat frying time is 2min.
Embodiment 5：
A kind of Opsonizing method for conditioning gristle that this implementation 5 is provided, from healthy domestic animal larynx bone as raw material, passes through
The conditioning of conditioning gristle, including following step are realized to the raw material finishing of larynx bone, flaking, cleaning, auxiliaries, tumbling and packaging
Suddenly：
Step 1：Pretreatment of raw material, selects cold fresh or freezes larynx bone, clear up larynx bone surface impurity；
Step 2：Larynx bone is placed into quick freezing repository, gristle is sawn into thin slice；
Step 3：Rinsing, is rinsed to sawed gristle thin slice；
Step 4：Prepare auxiliary material；
Step 5：Knead-salting；
Step 6：Vacuum packaging；
Step 7：It is quick-frozen；
Step 8：It is fried；
Step 9：Obtain conditioning gristle finished product.
Further, in the step 1, select cold fresh or freeze larynx bone, it is -4 DEG C~4 that frozen product, which need to thaw to central temperature,
DEG C, clear up in larynx bone surface extravasated blood, grease and lymph, the step 1, the environment temperature of the larynx bone after defrosting is maintained at 6
~10 DEG C.
Further, in the step 2, larynx bone is placed into quick freezing repository, after behind larynx bone central temperature≤- 10 DEG C, used
Bone sawing machine will be cut in the middle of larynx bone, then gristle is sawn into from vertical direction 1.5cm*1.5cm thin slice.
Further, in the step 4, the auxiliary material is mixed by the raw material of following percentage by weight：Tenderizer
0.3%, sodium bicarbonate 0.3%, cumin 0.2%, white pepper powder 0.1%, sodium pyrophosphate 0.2%, monosodium glutamate 0.6%, edible salt
0.8%, ginger powder 0.1%, glucose 0.6%, sodium tripolyphosphate 0.3%, five-spice powder 0.06%, ethylmaltol 0.02% is low
Gluten flour 4%, edible corn starch 2%, capsanthin 0.01%, surplus frozen water.
Further, in the step 5, auxiliary material and larynx bone are put into tumbler knead-salting, tumbler is evacuated to
0.1MPa, rotating speed 20r/min, tumbling time 3h, per tumbling 20min, interval 10min, after tumbling terminates, vacuum is quiet in tumbler
12h is only pickled, rear product out-of-machine temperature≤10 DEG C are pickled, the environment temperature of the tumbler tumbling is controlled at 0~4 DEG C.
Further, in the step 7, packaged conditioning gristle is placed in quick refrigeration storage in -18 DEG C of environment, it is described
In step 8, frying temperature is 160 DEG C, and deep-fat frying time is 2min.
Embodiment 6：
A kind of Opsonizing method for conditioning gristle that this implementation 6 is provided, from healthy domestic animal larynx bone as raw material, passes through
The conditioning of conditioning gristle, including following step are realized to the raw material finishing of larynx bone, flaking, cleaning, auxiliaries, tumbling and packaging
Suddenly：
Step 1：Pretreatment of raw material, selects cold fresh or freezes larynx bone, clear up larynx bone surface impurity；
Step 2：Larynx bone is placed into quick freezing repository, gristle is sawn into thin slice；
Step 3：Rinsing, is rinsed to sawed gristle thin slice；
Step 4：Prepare auxiliary material；
Step 5：Knead-salting；
Step 6：Vacuum packaging；
Step 7：It is quick-frozen；
Step 8：It is fried；
Step 9：Obtain conditioning gristle finished product.
Further, in the step 1, select cold fresh or freeze larynx bone, it is -4 DEG C~4 that frozen product, which need to thaw to central temperature,
DEG C, clear up in larynx bone surface extravasated blood, grease and lymph, the step 1, the environment temperature of the larynx bone after defrosting is maintained at 6
~10 DEG C.
Further, in the step 2, larynx bone is placed into quick freezing repository, after behind larynx bone central temperature≤- 10 DEG C, used
Bone sawing machine will be cut in the middle of larynx bone, then gristle is sawn into from vertical direction 2cm*2cm thin slice.
Further, in the step 4, the auxiliary material is mixed by the raw material of following percentage by weight：Tenderizer
0.3%, sodium bicarbonate 0.3%, cumin 0.2%, white pepper powder 0.1%, sodium pyrophosphate 0.2%, monosodium glutamate 0.6%, edible salt
0.8%, ginger powder 0.1%, glucose 0.6%, sodium tripolyphosphate 0.3%, five-spice powder 0.06%, ethylmaltol 0.02% is low
Gluten flour 4%, edible corn starch 2%, capsanthin 0.01%, surplus frozen water.
Further, in the step 5, auxiliary material and larynx bone are put into tumbler knead-salting, tumbler is evacuated to
0.1MPa, rotating speed 20r/min, tumbling time 3h, per tumbling 20min, interval 10min, after tumbling terminates, vacuum is quiet in tumbler
12h is only pickled, rear product out-of-machine temperature≤10 DEG C are pickled, the environment temperature of the tumbler tumbling is controlled at 0~4 DEG C.
Further, in the step 7, packaged conditioning gristle is placed in quick refrigeration storage in -18 DEG C of environment, it is described
In step 8, frying temperature is 160 DEG C, and deep-fat frying time is 2min.
In summary, in the present embodiment 1-6, according to the Opsonizing method of the present embodiment 1-6 conditioning gristle, the present embodiment
The Opsonizing method for the conditioning gristle that 1-6 is provided, according to a certain percentage by tenderizer, sodium bicarbonate, cumin, white pepper powder, pyrophosphoric acid
Sodium, monosodium glutamate, edible salt, ginger powder, glucose, sodium tripolyphosphate, five-spice powder, ethylmaltol, Self- raising flour, edible corn form sediment
Powder, capsanthin, water, which coordinate, is fabricated to conditioning gristle flavoring, is adjusted after can making fully tasty gristle, holding fragility and processing
Manage the unique mouthfeel of gristle, attractive color, in the production method of present invention conditioning gristle, by above-mentioned gristle flavoring and solution
Freeze the pretreated gristle of flaking and mix progress vacuum tumbling by a certain percentage, gristle can be made fully tasty, high retentiveness, mouthfeel
Delicious and crisp, attractive color；Product yield ratio is improved, improves product special flavour.
In the present embodiment, tenderizer is a kind of using edible salt, powdered glucose, starch, papain, calcium silicates as original
Material is by the flavouring mixed, and sodium bicarbonate is a kind of dietary alkali, with certain bulk effect, is mixed together with tenderizer
Can be with tenderization gristle so that the crude fibre in gristle is dissolved by lipase, improve the fragility of gristle, sodium pyrophosphate, tripolyphosphate
Sodium is the water retention agent in food additives, is used in mixed way with Self- raising flour and edible corn starch, can improve meat
Retentiveness, increases yield rate, and capsanthin is a kind of orange red pigment being present in ripe paprika fruit, capsanthin as from
The main component of the natural red colouring matter extracted in ripe pepper fruit, is best haematochrome generally acknowledged at present, red with capsicum
Conditioning pig gristle is usually made, not only strong coloring force, lovely luster, guarantor's color effect is good, while the shelf of gristle can also be improved
Phase, cumin powder, white pepper powder, ginger powder, five-spice powder be added to conditioning gristle in, can effectively dispelling abnormal flavor, assign gristle uniqueness
Local flavor.Ethylmaltol also dispels raw material peculiar smell, can keep delicate fragrance local flavor because freezing after raw meat from
Meat, voluptuousness and local flavor are all not as good as fresh feed meat, and addition ethylmaltol and spice can reduce the otherness of local flavor, and
And also have certain correcting action to peculiar smell so that conditioning gristle better tasting soft, fresh perfume (or spice) after fried.
In the present embodiment, in tumbling procedure, often fritter gristle, which is understood, understands phase mutual friction between itself upset, meat and meat and touches
Hit, can make original stiff cube meat softening, Chicken Tissues relaxation, the interphase interaction of each flavoring, interpenetrate so that be crisp
It is sufficiently mixed and stirs between bone and flavoring.By constantly beating and mutually extruding during tumbling simultaneously, make phosphatic
Under, the protein and unabsorbed gristle flavoring formation colloidal substance, after fried, Partial Protein in muscle can be made
It is of fine quality first to solidify, the juice outflow inside gristle is prevented, so as to improve the water-retaining property of conditioning gristle, keep the fragility of gristle and tender
Degree, while improving the yield rate of gristle, improves product quality and local flavor.After tumbling, promote liquid salt solution in feed water
Distribution, improves the tenderness and mouthfeel of gristle, in the production method of present invention conditioning gristle, by above-mentioned gristle flavoring and solution
Freeze the pretreated gristle of flaking and mix progress vacuum tumbling by a certain percentage, gristle can be made fully tasty, high retentiveness, mouthfeel
Delicious and crisp, attractive color；Product yield ratio is improved, improves product special flavour.
In the present embodiment, the gristle environment temperature after defrosting should be maintained at 6~10 DEG C, and tumbling environment temperature should be controlled
0~4 DEG C, the Reproduction of microorganism can be effectively controlled, product stability is improved, it is ensured that the security of product, is rolled by vacuum
Rub, can effectively exclude the air between gristle and flavoring, will not be made so in follow-up frying course because of thermal expansion phenomenon
Into the destruction of product structure.Vacuum tumbling can also be effectively improved the change for the appearance color that oxidation reaction is caused, while vacuum is rolled
Seepage velocity of the feed liquid to gristle can be effectively improved by rubbing.After preferably, tumbling vacuum is to be evacuated to 0.1MPa.
It is described above, it is only further embodiment of the present invention, but protection scope of the present invention is not limited thereto, and it is any
Those familiar with the art is in scope disclosed in this invention, and technique according to the invention scheme and its design add
With equivalent substitution or change, protection scope of the present invention is belonged to.
Claims (10)
1. a kind of Opsonizing method for nursing one's health gristle, from healthy domestic animal larynx bone as raw material, passes through the raw material to larynx bone
Finishing, flaking, cleaning, auxiliaries, tumbling and packaging realize the conditioning of conditioning gristle, it is characterised in that comprise the following steps：
Step 1：Pretreatment of raw material, selects cold fresh or freezes larynx bone, clear up larynx bone surface impurity；
Step 2：Larynx bone is placed into quick freezing repository, gristle is sawn into thin slice；
Step 3：Rinsing, is rinsed to sawed gristle thin slice；
Step 4：Prepare auxiliary material；
Step 5：Knead-salting；
Step 6：Vacuum packaging；
Step 7：It is quick-frozen；
Step 8：It is fried；
Step 9：Obtain conditioning gristle finished product.
2. a kind of Opsonizing method for nursing one's health gristle according to claim 1, it is characterised in that in the step 1, select cold
Fresh or jelly larynx bone, it is -4 DEG C~4 DEG C that frozen product, which need to thaw to central temperature, cleaning larynx bone surface extravasated blood, grease and lymph.
3. a kind of Opsonizing method for nursing one's health gristle according to claim 2, it is characterised in that in the step 1, after defrosting
The environment temperature of larynx bone be maintained at 6~10 DEG C.
4. a kind of Opsonizing method for nursing one's health gristle according to claim 1, it is characterised in that in the step 2, by larynx
Bone places quick freezing repository, after behind larynx bone central temperature≤- 10 DEG C, will be cut with bone sawing machine in the middle of larynx bone, then from vertical direction
Gristle is sawn into 1.5~2cm*1.5~2cm thin slice.
5. a kind of Opsonizing method for nursing one's health gristle according to claim 1, it is characterised in that described auxiliary in the step 4
Material is mixed by the raw material of following percentage by weight：Tenderizer 0.2%~0.5%, sodium bicarbonate 0.2%~0.5%, cumin
0.1%~0.4%, white pepper powder 0.1%~0.4%, sodium pyrophosphate 0.2%~0.5%, monosodium glutamate 0.4%~0.7% is eaten
Salt 0.4%~0.8%, ginger powder 0.1%~0.4%, glucose 0.4%~0.8%, sodium tripolyphosphate 0.2%~0.5%, five
Face powder 0.01%~0.1%, ethylmaltol 0~0.03%, Self- raising flour 2%~7%, edible corn starch 1%~5%,
Capsanthin 0.01%~0.03%, surplus frozen water.
6. a kind of Opsonizing method for nursing one's health gristle according to claim 5, it is characterised in that described auxiliary in the step 4
Material is mixed by the raw material of following percentage by weight：Tenderizer 0.2%, sodium bicarbonate 0.2%, cumin 0.1%, white pepper powder
0.1%, sodium pyrophosphate 0.2%, monosodium glutamate 0.6%, edible salt 0.8%, ginger powder 0.1%, glucose 0.6%, sodium tripolyphosphate
0.3%, five-spice powder 0.06%, Self- raising flour 3%, edible corn starch 2%, capsanthin 0.03%, surplus frozen water.
7. a kind of Opsonizing method for nursing one's health gristle according to claim 1, it is characterised in that in the step 5, by auxiliary material
Tumbler knead-salting is put into larynx bone, tumbler is evacuated to 0.1MPa, rotating speed 20r/min, tumbling time 3h, per tumbling
20min, interval 10min, vacuum is static after tumbling terminates, in tumbler pickles 12h, pickles rear product out-of-machine temperature≤10 DEG C.
8. a kind of Opsonizing method for nursing one's health gristle according to claim 7, it is characterised in that in the step 5, the rolling
The environment temperature for rubbing machine tumbling is controlled at 0~4 DEG C.
9. a kind of Opsonizing method for nursing one's health gristle according to claim 1, it is characterised in that in the step 7, will pack
Good conditioning gristle is placed in quick refrigeration storage in -18 DEG C of environment.
10. a kind of Opsonizing method for nursing one's health gristle according to claim 1, it is characterised in that fried in the step 8
Temperature is 160 DEG C, and deep-fat frying time is 2min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115918865A (en) * | 2022-11-17 | 2023-04-07 | 湖北省兴发磷化工研究院有限公司 | Method for increasing meal serving rate of frozen prepared fillets |
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| CN103815421A (en) * | 2013-07-24 | 2014-05-28 | 安徽宝迪肉类食品有限公司 | Gristle and preparation method thereof |
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2017
- 2017-06-01 CN CN201710404037.4A patent/CN107048221A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815421A (en) * | 2013-07-24 | 2014-05-28 | 安徽宝迪肉类食品有限公司 | Gristle and preparation method thereof |
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| 董仁威等: "《畜禽脏器深度加工》", 31 December 1985, 四川科学技术出版社 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115918865A (en) * | 2022-11-17 | 2023-04-07 | 湖北省兴发磷化工研究院有限公司 | Method for increasing meal serving rate of frozen prepared fillets |
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