CN107279666A - One kind is anti-to melt cured pork and preparation method thereof - Google Patents
One kind is anti-to melt cured pork and preparation method thereof Download PDFInfo
- Publication number
- CN107279666A CN107279666A CN201710409206.3A CN201710409206A CN107279666A CN 107279666 A CN107279666 A CN 107279666A CN 201710409206 A CN201710409206 A CN 201710409206A CN 107279666 A CN107279666 A CN 107279666A
- Authority
- CN
- China
- Prior art keywords
- parts
- weight
- pork
- extract
- cured pork
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Dispersion Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Melt cured pork and preparation method thereof the invention provides one kind is anti-, this is anti-to melt cured pork and be made by following raw material：It is made by following raw material：The selected pork of 70~80 parts by weight, the selected goose of 20~30 parts by weight, 80~120 parts by weight water, 30~50 parts by weight pigskins, 1~2 parts by weight salt, 5~11 parts by weight cook material, 1~2 parts by weight natural bacteriostatic agent, 3~5 parts by weight gelatin, 0.5~1.0 parts by weight glutamine transaminage.It is described anti-to melt cured pork and prepared by following steps：(1) raw material prepares, (2) are pickled, (3) are cooked, (4) halogen soup is boiled, prepared by (5) shaping and (6) finished product.It is produced by the present invention anti-to melt cured pork there is advantages below for compared with prior art：(1) injected using brine injector, reduce the consumption of salt, reduce salting period；(2) addition glutamine transaminage and gelatin, improve melting point, while quality structure is more stablized.
Description
Technical field
The invention belongs to Cooked in Soy Sauce halogen field of meat product processing, and in particular to one kind is anti-to melt cured pork and preparation method thereof.
Background technology
Cured pork is the distinct Chinese characteristics Traditional Cooked Meat Products having won fame both at home and abroad, so that skin plain boiled pork is red, halogen deep colling spar is lustrous and transparent, local flavor is only
It is special and well-known.The product is the selected smart tendon meat of cold fresh pig and pigskin, adheres to Chinese style traditional handicraft, and introduce modern low-temperature meat product
Process technology, then add that special old halogen is refined to be formed, with unique flavor, fresh meat, pure taste, it is not oily it is oiliness, can be most
The features such as big degree preserves nutritional ingredient.Skin elasticity can be promoted, wrinkle is reduced and produce, play the beautification function of anti-aging.
But sterilization temperature (meat products central temperature is 80~90 DEG C) is not enough to thoroughly sterilizing in cured pork boiling process, and
And easily occur secondary pollution in subsequent technique, cause microbial growth to cause product putrid and deteriorated；Jelly salted pork halogen freezes simultaneously
Fusing point it is low, generally only 20 DEG C~25 DEG C, can only at a lower temperature eat, be unfavorable for the transport and consumption of product, Pasteur
Sterilization then deforms cured pork, has a strong impact on the outward appearance and mouthfeel of cured pork；On the other hand, it can not be killed to make up jelly salted pork product
The deficiency of bacterium, generally requires to add more salt to increase fungistatic effect, although less than 3% in national standard, but be up to
2.6% salt content, causes product saline taste to lay particular stress on, is unfavorable for the health of eater.How jelly salted pork low temperature thawing is solved
Problem is put in face of enterprise, industry the problem of one of urgent need to resolve.
The content of the invention
In order to solve the above mentioned problem present in prior art, it is an object of the invention to provide one kind it is anti-melt cured pork and its
Preparation method.The anti-cured pork salt content of melting obtained by the preparation method is low, and melting point is high.
Scheme one：
One kind is anti-to melt cured pork, is made by following raw material：The selected pork of 70~80 parts by weight, the selected goose of 20~30 parts by weight
Meat, 80~120 parts by weight water, 30~50 parts by weight pigskins, 1~2 parts by weight salt, 5~11 parts by weight cook material, 1~2 weight
Part natural bacteriostatic agent, 3~5 parts by weight gelatin, 0.5~1.0 parts by weight glutamine transaminage；
Preferably, the cooking material is：2~5 parts by weight soy sauce, 1~3 parts by weight tealeaves, 0.8~1 parts by weight rock sugar,
0.6~1 parts by weight pepper, 0.6~1 parts by weight Chinese prickly ash.
Preferably, the natural bacteriostatic agent is：0.4~0.8 parts by weight cinnamomum cassia extract, 0.4~0.8 parts by weight nutmeg
Extract, 0.2~0.4 parts by weight garlic P.E.
Scheme two：
A kind of anti-preparation method for melting cured pork, comprises the following steps：
(1) raw material prepares；Weigh following raw material：The selected pork of 70~80 parts by weight, the selected goose of 20~30 parts by weight, 80
~120 parts by weight water, 30~50 parts by weight pigskins, 1~2 parts by weight salt, 5~11 parts by weight cook material, 1~2 parts by weight day
Right bacteriostatic agent, 3~5 parts by weight gelatin, 0.5~1.0 parts by weight glutamine transaminage；
(2) pickle：Salt is dissolved in 10~20 parts by weight water, the selected pork is injected at brine injector and selected
In goose, 24~48h is pickled in 0~5 DEG C of environment, cured meat is obtained；Injected using brine injector, reduce the use of salt
Amount, reduces salting period.
(3) cook：Remaining water is added in cured meat, addition cooks material and cooks 50~60min.
(4) halogen soup is boiled：After cooking is finished, soup is put into pigskin, 50~60min of stewed gelatin, pulled out through filtered through gauze
Pigskin is standby, obtains halogen soup；Gelatin is added, the melting point of cured pork is improved, and halogen soup color and luster is more transparent vivid；
(5) it is molded：Respectively spread a pigskin up and down in a mold, pour into halogen soup, add natural bacteriostatic agent and mix, after cooking
Meat uniformly dispersing between two layers of pigskin, add glutamine transaminage, at 40~50 DEG C react 20~30min, then
Pressing mold is molded, and 40~60min is cooled down in -20~-18 DEG C；Natural bacteriostatic agent is added, the growth of main germ can be suppressed；Addition
Glutamine transaminage, improves melting point, while quality structure is more stablized.
(6) prepared by finished product：Corresponding size is cut into according to specification, is vacuum-packed, then in 70~75 DEG C of water dip sterilizations 20
~30min, obtains resisting and melts cured pork finished product.
Preferably, in the step (5), the natural bacteriostatic agent is prepared by following steps：
(1) preparation of material：Weigh Chinese cassia tree, nutmeg or garlic after 200 parts by weight are crushed；
(2) extract：45~55% (volume fraction) ethanol for adding raw materials into 500~700 parts by volume are passed through at room temperature
200W, 40kHz ultrasonic assistant extract 30~40min；
(3) extract：After extract solution is filtered, cinnamomum cassia extract, Semen Myristicae extract after rotated evaporating, concentrating and drying
Or garlic P.E.
For compared with prior art, the present invention has advantages below：
(1) injected using brine injector, reduce the consumption of salt, reduce salting period；
(2) addition glutamine transaminage and gelatin, improve melting point, while quality structure is more stablized.
Embodiment
With reference to specific embodiment, the invention will be further described.
It is more according to the anti-optional factor of cured pork and preparation method thereof of melting proposed by the present invention, it can be designed that a variety of implementations
Example, therefore specific embodiment is only as the exemplary illustration of specific implementation of the invention, without constituting to model of the present invention
The limitation enclosed.In order to specifically describe the present invention, those skilled in the art is contributed to further understand the present invention, selection is following
Embodiment is illustrative.It should be pointed out that to those skilled in the art, not departing from structure of the present invention
On the premise of think of, various modifications and improvements can be made.These belong to protection scope of the present invention.
Embodiment 1
It is prepared by a kind of anti-preparation method for melting cured pork, following steps：
(1) raw material prepares；Weigh following raw material：The selected pork of 70 parts by weight, the selected goose of 30 parts by weight, 80 parts by weight
Water, 30 parts by weight pigskins, 1 parts by weight salt, 5 parts by weight cook material (2 parts by weight soy sauce, 1 parts by weight tealeaves, 0.8 parts by weight ice
Sugar, 0.6 parts by weight pepper, 0.6 parts by weight Chinese prickly ash), 1 parts by weight natural bacteriostatic agent (0.4 parts by weight cinnamomum cassia extract, 0.4 weight
Part Semen Myristicae extract, 0.2 parts by weight garlic P.E), 5 parts by weight gelatin, 0.5 parts by weight glutamine transaminage；
The natural bacteriostatic agent is prepared by following steps：
A. the preparation of material：Weigh Chinese cassia tree, nutmeg or garlic after 200 parts by weight are crushed；
B. extract：45% (volume fraction) ethanol for adding raw materials into 700 parts by volume is super through 200W, 40kHz at room temperature
Sound wave assisted extraction 40min；
C. extract：After extract solution is filtered, cinnamomum cassia extract, Semen Myristicae extract after rotated evaporating, concentrating and drying or
Garlic P.E.
(2) pickle：Salt is dissolved in 10 parts by weight water, the selected pork and selected goose are injected at brine injector
In, 24h is pickled in 0~5 DEG C of environment, cured meat is obtained；
(3) cook：Remaining water is added in cured meat, addition cooks material and cooks 50min.
(4) halogen soup is boiled：After cooking is finished, soup is put into pigskin, stewed gelatin 50min, pulls pigskin out through filtered through gauze
It is standby, obtain halogen soup；
(5) it is molded：Respectively spread a pigskin up and down in a mold, pour into halogen soup, add natural bacteriostatic agent and mix, after cooking
Meat uniformly dispersing between two layers of pigskin, add glutamine transaminage, 230min is reacted at 40 DEG C, is then compression molded into
Type, 40min is cooled down in -20~-18 DEG C；
(6) prepared by finished product：Corresponding size is cut into according to specification, is vacuum-packed, then in 70 DEG C of water dip sterilization 20min,
Obtain resisting and melt cured pork finished product.
Embodiment 2
It is prepared by a kind of anti-preparation method for melting cured pork, following steps：
(1) raw material prepares；Weigh following raw material：The selected pork of 70 parts by weight, the selected goose of 30 parts by weight, 100 parts by weight
Water, 40 parts by weight pigskins, 1.5 parts by weight salt, 9 parts by weight cook material (3.5 parts by weight soy sauce, 2 parts by weight tealeaves, 0.9 weight
Portion rock sugar, 0.8 parts by weight pepper, 0.8 parts by weight Chinese prickly ash), 1.5 parts by weight natural bacteriostatic agents (0.6 parts by weight cinnamomum cassia extract,
0.6 parts by weight Semen Myristicae extract, 0.3 parts by weight garlic P.E), 4 parts by weight gelatin, 0.8 parts by weight glutamine turn amine
Enzyme；
The natural bacteriostatic agent is prepared by following steps：
A. the preparation of material：Weigh Chinese cassia tree, nutmeg or garlic after 200 parts by weight are crushed；
B. extract：45% (volume fraction) ethanol for adding raw materials into 600 parts by volume is super through 200W, 40kHz at room temperature
Sound wave assisted extraction 35min；
C. extract：After extract solution is filtered, cinnamomum cassia extract, Semen Myristicae extract after rotated evaporating, concentrating and drying or
Garlic P.E.
(2) pickle：Salt is dissolved in 15 parts by weight water, the selected pork and selected goose are injected at brine injector
In, 36h is pickled in 0~5 DEG C of environment, cured meat is obtained；
(3) cook：Remaining water is added in cured meat, addition cooks material and cooks 55min.
(4) halogen soup is boiled：After cooking is finished, soup is put into pigskin, stewed gelatin 55min, pulls pigskin out through filtered through gauze
It is standby, obtain halogen soup；
(5) it is molded：Respectively spread a pigskin up and down in a mold, pour into halogen soup, add natural bacteriostatic agent and mix, after cooking
Meat uniformly dispersing between two layers of pigskin, add glutamine transaminage, 25min is reacted at 45 DEG C, then pressing mold be molded,
50min is cooled down in -20~-18 DEG C；
(6) prepared by finished product：Corresponding size is cut into according to specification, is vacuum-packed, then in 72 DEG C of water dip sterilization 25min,
Obtain resisting and melt cured pork finished product.
Embodiment 3
It is prepared by a kind of anti-preparation method for melting cured pork, following steps：
(1) raw material prepares；Weigh following raw material：The selected pork of 70 parts by weight, the selected goose of 30 parts by weight, 120 parts by weight
Water, 50 parts by weight pigskins, 2 parts by weight salt, 11 parts by weight cook material (5 parts by weight soy sauce, 3 parts by weight tealeaves, 1 parts by weight ice
Sugar, 1 parts by weight pepper, 1 parts by weight Chinese prickly ash), 2 parts by weight natural bacteriostatic agents (0.8 parts by weight cinnamomum cassia extract, 0.8 parts by weight meat
Fructus Amomi Rotundus extract, 0.4 parts by weight garlic P.E), 3 parts by weight gelatin, 1.0 parts by weight glutamine transaminages；
The natural bacteriostatic agent is prepared by following steps：
A. the preparation of material：Weigh Chinese cassia tree, nutmeg or garlic after 200 parts by weight are crushed；
B. extract：55% (volume fraction) ethanol for adding raw materials into 500 parts by volume is super through 200W, 40kHz at room temperature
Sound wave assisted extraction 40min；
C. extract：After extract solution is filtered, cinnamomum cassia extract, Semen Myristicae extract after rotated evaporating, concentrating and drying or
Garlic P.E.
(2) pickle：Salt is dissolved in 20 parts by weight water, the selected pork and selected goose are injected at brine injector
In, 48h is pickled in 0~5 DEG C of environment, cured meat is obtained；
(3) cook：Remaining water is added in cured meat, addition cooks material and cooks 60min.
(4) halogen soup is boiled：After cooking is finished, soup is put into pigskin, stewed gelatin 60min, pulls pigskin out through filtered through gauze
It is standby, obtain halogen soup；
(5) it is molded：Respectively spread a pigskin up and down in a mold, pour into halogen soup, add natural bacteriostatic agent and mix, after cooking
Meat uniformly dispersing between two layers of pigskin, add glutamine transaminage, 20min is reacted at 50 DEG C, then pressing mold be molded,
60min is cooled down in -20~-18 DEG C；
(6) prepared by finished product：Corresponding size is cut into according to specification, is vacuum-packed, then in 75 DEG C of water dip sterilization 20min,
Obtain resisting and melt cured pork finished product.
Embodiment 4
This example and the difference of embodiment 2 are to replace 70 weights with the selected pork of 75 parts by weight, the selected goose of 25 parts by weight
Measure the selected pork of part, the selected goose of 30 parts by weight.
Embodiment 5
This example and the difference of embodiment 2 are to replace 70 weights with the selected pork of 80 parts by weight, the selected goose of 20 parts by weight
Measure the selected pork of part, the selected goose of 30 parts by weight.
For compared with prior art, the present invention has advantages below：
(1) pass through autoclaving, make the remaining grease clearance of fowl bone up to 95%, the main pathogenic fungi is not detected, is improved
The security of calcium source；
(2) fishy smell of calcium source is removed by ozone, is tasted through 20 subjects, does not taste fishy smell, taste is kept away than more preferably
The oxidative phenomena in the shelf-life is exempted from.
For compared with prior art, the present invention has advantages below：
(1) injected using brine injector, reduce the consumption (1~2%) of salt, reducing salting period (only needs 24
~48h)；
(2) addition glutamine transaminage and gelatin, improve melting point (78~86 DEG C), while quality structure is more steady
It is fixed.
(3) natural bacteriostatic agent is added, can effectively suppress the growth of main germ in 1 month, can be extended shelf-life
To one and a half months, considerably longer than general like product.
Claims (5)
1. one kind is anti-to melt cured pork, it is made by following raw material：The selected pork of 70~80 parts by weight, the selected goose of 20~30 parts by weight,
80~120 parts by weight water, 30~50 parts by weight pigskins, 1~2 parts by weight salt, 5~11 parts by weight cook material, 1~2 parts by weight
Natural bacteriostatic agent, 3~5 parts by weight gelatin, 0.5~1.0 parts by weight glutamine transaminage.
Anti- melt cured pork 2. according to claim 1, it is characterised in that the cooking material is：2~5 parts by weight soy sauce, 1~3
Parts by weight tealeaves, 0.8~1 parts by weight rock sugar, 0.6~1 parts by weight pepper, 0.6~1 parts by weight Chinese prickly ash.
Anti- melt cured pork 3. according to claim 1, it is characterised in that the natural bacteriostatic agent is：0.4~0.8 parts by weight
Cinnamomum cassia extract, 0.4~0.8 parts by weight Semen Myristicae extract, 0.2~0.4 parts by weight garlic P.E.
According to claim 1 anti-melt cured pork preparation method 4. a kind of, it is characterised in that described anti-to melt cured pork by walking as follows
It is rapid to prepare：
(1) raw material prepares；Weigh following raw material：The selected pork of 70~80 parts by weight, the selected goose of 20~30 parts by weight, 80~
It is natural that 120 parts by weight water, 30~50 parts by weight pigskins, 1~2 parts by weight salt, 5~11 parts by weight cook material, 1~2 parts by weight
Bacteriostatic agent, 3~5 parts by weight gelatin, 0.5~1.0 parts by weight glutamine transaminage；
(2) pickle：Salt is dissolved in 10~20 parts by weight water, the selected pork and selected goose are injected at brine injector
In, 24~48h is pickled in 0~5 DEG C of environment, cured meat is obtained；
(3) cook：Remaining water is added in cured meat, addition cooks material and cooks 50~60min.
(4) halogen soup is boiled：After cooking is finished, soup is put into pigskin, 50~60min of stewed gelatin, pulls pigskin out through filtered through gauze
It is standby, obtain halogen soup；
(5) it is molded：Respectively spread a pigskin up and down in a mold, pour into halogen soup, add natural bacteriostatic agent and mix, by the meat after cooking
Uniformly dispersing adds glutamine transaminage between two layers of pigskin, 20~30min is reacted at 40~50 DEG C, then pressing mold
Shaping, 40~60min is cooled down in -20~-18 DEG C；
(6) prepared by finished product：Cut into corresponding size according to specification, be vacuum-packed, then in 70~75 DEG C of water dip sterilizations 20~
30min, obtains resisting and melts cured pork finished product.
Anti- melt cured pork preparation method 5. according to claim 4, it is characterised in that in the step (5), the natural suppression
Microbial inoculum is prepared by following steps：
(1) preparation of material：Weigh Chinese cassia tree, nutmeg or garlic after 200 parts by weight are crushed；
(2) extract：Add raw materials into 45~55% (volume fraction) ethanol of 500~700 parts by volume at room temperature through 200W,
40kHz ultrasonic assistants extract 30~40min；
(3) extract：After extract solution is filtered, cinnamomum cassia extract, Semen Myristicae extract or big after rotated evaporating, concentrating and drying
Garlic extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710409206.3A CN107279666A (en) | 2017-06-02 | 2017-06-02 | One kind is anti-to melt cured pork and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710409206.3A CN107279666A (en) | 2017-06-02 | 2017-06-02 | One kind is anti-to melt cured pork and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279666A true CN107279666A (en) | 2017-10-24 |
Family
ID=60095347
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710409206.3A Pending CN107279666A (en) | 2017-06-02 | 2017-06-02 | One kind is anti-to melt cured pork and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279666A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699732A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | A kind of complex method improving the high-quality shelf life extension of cured pork |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806569A (en) * | 2006-01-26 | 2006-07-26 | 南京雨润食品有限公司 | Method for conserving jelly salted pork |
| CN106360379A (en) * | 2016-09-27 | 2017-02-01 | 江苏三源生物科技有限公司 | Method for processing crystal Bama minipig pork |
-
2017
- 2017-06-02 CN CN201710409206.3A patent/CN107279666A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806569A (en) * | 2006-01-26 | 2006-07-26 | 南京雨润食品有限公司 | Method for conserving jelly salted pork |
| CN106360379A (en) * | 2016-09-27 | 2017-02-01 | 江苏三源生物科技有限公司 | Method for processing crystal Bama minipig pork |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699732A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | A kind of complex method improving the high-quality shelf life extension of cured pork |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103504322B (en) | The preparation method that Saute beef with cayenne pepper is dry | |
| CN102125268A (en) | Sauced beef producing method | |
| CN103704738A (en) | Beef enzyme tenderization treatment method and cooked food processing technology of stewed beef | |
| CN104814447A (en) | Preparation method of non-smoked low-salt flavored preserved meat | |
| CN103610100A (en) | Chinese wine vinasse dried flavored salted goose meat and making method thereof | |
| CN105266045A (en) | Fish skin and pig skin compounded nutrition crystal jelly and preparing method thereof | |
| CN107811190A (en) | A kind of beef spiced and stewed food preparation method | |
| CN104489740A (en) | Preparation method of recombinant jerky | |
| CN102578622B (en) | Making method for salted eggs | |
| CN105054104A (en) | Processing method of soy sauce stewed chicken meat | |
| CN104172293A (en) | Sturgeon meat stick and preparation method thereof | |
| CN102940210B (en) | Processing method of boiling health black soybeans and prepared boiling health black soybeans thereof | |
| CN102389120A (en) | Manufacturing method of sauced duck | |
| CN106942630A (en) | The spiced yak meat and its processing method of a kind of simple stew in soy sauce | |
| CN106071912A (en) | A kind of manufacture the method that fragrant citrus local flavor beef is dry | |
| CN103340428B (en) | Preparation method for convenient agrocybe cylindracea and duck soup | |
| CN104055105A (en) | Production method of athlete leisure and instant seasoned tussah pupa food | |
| CN105192733A (en) | Spicy and hot beef food and making method thereof | |
| CN103222516B (en) | Semen-trichosanthis tea-milk-taste dry meat and preparation method thereof | |
| CN108420003A (en) | A kind of production and processing technology of canned beef | |
| CN104544182A (en) | Ingredient for preparing beef jerky and preparation process | |
| CN104757580A (en) | Preparation method of enzyme digested pigeon meat paste | |
| CN107279666A (en) | One kind is anti-to melt cured pork and preparation method thereof | |
| CN103829278B (en) | A kind of production method of spicy silverfish peanut | |
| CN106261942A (en) | A kind of Andrias davidianus Blanchard canned food and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171024 |