CN107319368A - A kind of bold and vigorous tenterloin sliced meat of oil - Google Patents
A kind of bold and vigorous tenterloin sliced meat of oil Download PDFInfo
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- CN107319368A CN107319368A CN201710571693.3A CN201710571693A CN107319368A CN 107319368 A CN107319368 A CN 107319368A CN 201710571693 A CN201710571693 A CN 201710571693A CN 107319368 A CN107319368 A CN 107319368A
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- 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
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- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
It is made the invention discloses a kind of bold and vigorous tenterloin sliced meat of oil, including the raw material of following weight proportion：50~60 parts of lean pork taken under the spinal column of a hog, 5~10 parts of modified potato starch, 3~8 parts of pigskin, 3~8 parts of egg white solution, 3~10 parts of bruised ginger, 15~25 parts of chopped spring onion, 0.1~0.5 part of composite phosphate, 1~3 part of salt, 0.1~1.0 part of monosodium glutamate, 0.1~1.0 part of glucose, 0.1~1.0 part of xylose, 0.1~1.0 part of seafood essence.The invention provides a kind of tenterloin sliced meat of special taste, and relative to traditional fried tenterloin sliced meat, oil content is lower, more meets pursuit of the modern to healthy food.
Description
Technical field
It is specifically a kind of bold and vigorous tenterloin sliced meat of oil the present invention relates to a kind of fried food.
Background technology
Lean pork taken under the spinal column of a hog is generally divided into big tenterloin and small tenterloin, and big tenterloin is exactly the connected lean meat of big chop, and there is muscle covering in outside,
It is exactly lean pork taken under the spinal column of a hog after the big venting bone generally eaten, is adapted to cooking and uses, small tenterloin is a muscle on the inside of vertebrae, fewer, very
It is tender, it is adapted to cook soup.The way of lean pork taken under the spinal column of a hog is varied, and the food materials that can be arranged in pairs or groups are also more, but at present, the tenterloin meat trader of in the market
Kind class is also less, and taste is also very single, such as the golden yellow fried tenterloin cutlet of outward appearance, fried taste of tasting is heavier, allows
People feels very greasy.
The content of the invention
Problem to be solved by this invention is to provide a kind of oil of special taste and sprinkles tenterloin sliced meat.
A kind of bold and vigorous tenterloin sliced meat of oil, including the raw material of following weight proportion are made：50~60 parts of lean pork taken under the spinal column of a hog, modified potato
5~10 parts of starch, 3~8 parts of pigskin, 3~8 parts of egg white solution, 3~10 parts of bruised ginger, 15~25 parts of chopped spring onion, composite phosphate 0.1~
0.5 part, 1~3 part of salt, 0.1~1.0 part of monosodium glutamate, 0.1~1.0 part of glucose, 0.1~1.0 part of xylose, seafood essence 0.1~
1.0 part.
A kind of bold and vigorous tenterloin sliced meat of oil, specific process comprises the following steps：
Step 1: fillet freezing microtome section
In fillet freezing microtome section step, fresh lean pork taken under the spinal column of a hog is first refrigerated to 0 DEG C with refrigerator, then cut again with slicer
Piece, is cut into fillet piece and waits defrosting, standby；
Step 2: fillet piece is pickled
Fillet piece, composite phosphate, salt, monosodium glutamate, glucose, xylose, seafood essence after thawing are weighed by weight, and feeding is true
Empty tumbler is pickled, and is vacuumized once every 4~5 minutes during tumbling, tumbling 8~10 minutes after vacuum is exhausted every time, so
Vacuum pumping, is so circulated 3 times afterwards；
Step 3: fillet piece one side is toasted
The tenterloin sliced meat pickled are laid in balance, using baking box or the top pyrotoxin of other roasting plants, that is, got angry
The upper surface of lean pork taken under the spinal column of a hog piece in balance is toasted, taking-up has been toasted, and the every tenterloin toasted sliced meat are turned over, will
It is placed on upward without the one side of direct baking standby on grid；
Step 4: making slurry
Weigh modified potato starch, pigskin, egg white solution respectively according to parts by weight, first pigskin is put into cutmixer, 1100~
1300r/min, which cuts to mix 5~6 minutes, cuts out viscosity, then pours into the egg white solution weighed up, and 200~300r/min, which is cut, to be mixed 3~4 minutes, then
Modified potato starch is added, 200~300r/min, which is cut, to be mixed 10~15 minutes, uniformly added finally cutting in 10~15 minutes mixed
Enter the water of 4 times of modified potato starch parts by weight, be finally made slurry；
Step 5: smearing slurry
Dipped with brush on the tenterloin sliced meat that slurry is uniformly applied on grid, every 2~3 layers of tenterloin sliced meat brush；
Using fresh Folium Allii fistulosi segment as chopped spring onion, ginger is chopped into bruised ginger, crawl chopped spring onion, bruised ginger are uniformly sprinkled upon every tenterloin sliced meat
On the slurry of upper surface, and tenterloin sliced meat upper surface is pressed with scoop bottom even, the chopped spring onion consumption of every tenterloin sliced meat is by inner
Fillet piece：Chopped spring onion=2:1~4:1 ratio addition, the bruised gingers of every tenterloin sliced meat is with pressing tenterloin sliced meat：Bruised ginger=5:1~20:1
Ratio addition；
Step 6: oil application is handled
Rusting is opened, boiled deep fat is fished for spoon and uniformly pours the tenterloin sliced meat upper surface after step 5 pressing, every
Uniformly pour 2~3 times tenterloin sliced meat upper surface；
Step 7: de-oiling
Tenterloin sliced meat after oil application is handled are put into centrifugation de-oiling machine and carry out deoiling treatment；
Step 8: cooling
Product after de-oiling is through ventilating and cooling, and chilling room temperature≤12 DEG C, product center temperature reaches less than 12 DEG C；
Step 9: packaging
Product after cooling is packed using vacuum packing machine, passes through the laggard luggage case of metal detector；
Step 10: quick-frozen
To package product be placed in less than -18 DEG C quick freezing repositories carry out it is quick-frozen.
The oil of the present invention sprinkles tenterloin sliced meat, in order that the absorption of chopped spring onion bruised ginger adheres to the surface of tenterloin sliced meat, it is ensured that product
Integrality, before chopped spring onion bruised ginger is spread on tenterloin sliced meat surface, first tenterloin sliced meat one layer of slurry of surface brush, slurry by viscosity compared with
Strong modified potato starch, and coordinate pigskin, the egg white solution of chopped, there is abundant collagen in pigskin, its viscosity is big,
Elastic good, good penetrability, can so greatly increase chopped spring onion bruised ginger in tenterloin sliced meat surface steadiness, chopped spring onion when greatly reducing oil application
Dropped with bruised ginger from tenterloin sliced meat.
The oil of the present invention sprinkles tenterloin sliced meat, in order to ensure that sliced meat are well done, first to not spreading the one side of chopped spring onion bruised ginger before oil application
Baking, by reasonably adjusting the temperature of baking, enables the tenterloin sliced meat after oil application well done, and the baking of tenterloin sliced meat about can
Reach that 5-6 is ripe, can be well done after being sprinkled through oil, advantage of this is that the usage amount of deep fat can be substantially reduced, because, if
Entirely by the ripe tenterloin sliced meat of oil application heat, it can not only increase the oil content of tenterloin sliced meat, and easily make the chopped spring onion ginger on tenterloin sliced meat surface
End is washed out by deep fat, and is caused the superheated of chopped spring onion bruised ginger and be charred, and influences the quality of product.
The beneficial effects of the invention are as follows：There is provided a kind of tenterloin sliced meat of special taste, and it is fried relative to traditional
Tenterloin sliced meat, oil content is lower, more meets pursuit of the modern to healthy food.
Embodiment
Embodiment 1
A kind of bold and vigorous tenterloin sliced meat of oil, including the raw material of following weight proportion are made：55 parts of lean pork taken under the spinal column of a hog, 8 parts of modified potato starch,
6 parts of pigskin, 6 parts of egg white solution, 8 parts of bruised ginger, 20 parts of chopped spring onion, 0.3 part of composite phosphate, 2 parts of salt, 0.6 part of monosodium glutamate, glucose 0.6
Part, 0.6 part of xylose, 0.6 part of seafood essence.
The above-mentioned bold and vigorous tenterloin sliced meat of oil, specific process comprises the following steps：
Step 1: fillet freezing microtome section
In fillet freezing microtome section step, fresh lean pork taken under the spinal column of a hog is first refrigerated to 0 DEG C with refrigerator, then cut again with slicer
Piece, is cut into fillet piece and waits defrosting, standby, and section dimensions length control is in 9cm or so, width control system in 5cm or so, thickness
Control is in 0.5cm or so；
Step 2: fillet piece is pickled
Fillet piece, composite phosphate, salt, monosodium glutamate, glucose, xylose, seafood essence after thawing are weighed by weight, and feeding is true
Empty tumbler is pickled, and is vacuumized once every 4~5 minutes during tumbling, tumbling 8~10 minutes after vacuum is exhausted every time, so
Vacuum pumping, is so circulated 3 times afterwards；
Step 3: fillet piece one side is toasted
The tenterloin sliced meat pickled are laid in balance, using baking box or the top pyrotoxin of other roasting plants, that is, got angry
The upper surface of lean pork taken under the spinal column of a hog piece in balance is toasted, three periods of baking point, first time period is toasted 5 minutes, when first
Between section baking temperature be 150 DEG C, second time period toast 10 seconds or so, second time period baking temperature be 260 DEG C, the 3rd time
Section baking 8 minutes, the 3rd period baking temperature is 180 DEG C, has toasted taking-up, and the every tenterloin toasted sliced meat are climbed over
Come, it is standby on grid by being placed on upward without the one side of direct baking；
Step 4: making slurry
Weigh modified potato starch, pigskin, egg white solution respectively according to parts by weight, first pigskin is put into cutmixer, 1100~
1300r/min, which cuts to mix 5~6 minutes, cuts out viscosity, then pours into the egg white solution weighed up, and 200~300r/min, which is cut, to be mixed 3~4 minutes, then
Modified potato starch is added, 200~300r/min, which is cut, to be mixed 10~15 minutes, uniformly added finally cutting in 10~15 minutes mixed
Enter the water of 4 times of modified potato starch parts by weight, be finally made slurry；
Step 5: smearing slurry
Dipped with brush on the tenterloin sliced meat that slurry is uniformly applied on grid, every 2~3 layers of tenterloin sliced meat brush；
Using fresh Folium Allii fistulosi segment as chopped spring onion, ginger is chopped into bruised ginger, crawl chopped spring onion, bruised ginger are uniformly sprinkled upon every tenterloin sliced meat
On the slurry of upper surface, and tenterloin sliced meat upper surface is pressed with scoop bottom even, the chopped spring onion consumption of every tenterloin sliced meat is by inner
Fillet piece：Chopped spring onion=11:4 ratio addition, the bruised gingers of every tenterloin sliced meat is with pressing tenterloin sliced meat：Bruised ginger=55:8 ratio adds
Plus；
Step 6: oil application is handled
Olive oil is boiled, and white bubble is arranged at olive rusting bottom, and surface is shaken slightly, i.e. olive rusting just starts rolling
When, boiled olive rusting is fished for spoon and uniformly pours the tenterloin sliced meat upper surface after step 5 pressing, every tenterloin
Uniformly pour 2~3 times sliced meat upper surface；
Step 7: de-oiling
Tenterloin sliced meat after oil application is handled are put into centrifugation de-oiling machine and carry out deoiling treatment, when being put into, and every successively successively
Place, and no more than five layers, then slow to start centrifugation de-oiling machine, centrifugation de-oiling machine rotating speed is risen by 0 rev/min in 1 minute
To 30 revs/min, then stablize at 30 revs/min, continue de-oiling 5~8 minutes；
Step 8: cooling
Product after de-oiling is through ventilating and cooling, and chilling room temperature≤12 DEG C, product center temperature reaches less than 12 DEG C；
Step 9: packaging
Product after cooling is packed using vacuum packing machine, passes through the laggard luggage case of metal detector；
Step 10: quick-frozen
To package product be placed in less than -18 DEG C quick freezing repositories carry out it is quick-frozen.
Embodiment 2
A kind of bold and vigorous tenterloin sliced meat of oil, including the raw material of following weight proportion are made：55 parts of lean pork taken under the spinal column of a hog, 8 parts of modified potato starch,
6 parts of pigskin, 6 parts of egg white solution, 8 parts of bruised ginger, 20 parts of chopped spring onion, 0.3 part of composite phosphate, 2 parts of salt, 0.6 part of monosodium glutamate, glucose 0.6
Part, 0.6 part of xylose, 0.6 part of seafood essence.
The above-mentioned bold and vigorous tenterloin sliced meat of oil, specific process comprises the following steps：
Step 1: fillet freezing microtome section
In fillet freezing microtome section step, fresh lean pork taken under the spinal column of a hog is first refrigerated to 0 DEG C with refrigerator, then cut again with slicer
Piece, is cut into fillet piece and waits defrosting, standby, and section dimensions length control is in 9cm or so, width control system in 5cm or so, thickness
Control is in 0.5cm or so；
Step 2: fillet piece is pickled
Fillet piece, composite phosphate, salt, monosodium glutamate, glucose, xylose, seafood essence after thawing are weighed by weight, and feeding is true
Empty tumbler is pickled, and is vacuumized once every 4~5 minutes during tumbling, tumbling 8~10 minutes after vacuum is exhausted every time, so
Vacuum pumping, is so circulated 3 times afterwards；
Step 3: fillet piece one side is toasted
The tenterloin sliced meat pickled are laid in balance, using baking box or the top pyrotoxin of other roasting plants, that is, got angry
The upper surface of lean pork taken under the spinal column of a hog piece in balance is toasted, three periods of baking point, first time period is toasted 5 minutes, when first
Between section baking temperature be 150 DEG C, second time period toast 10 seconds or so, second time period baking temperature be 260 DEG C, the 3rd time
Section baking 8 minutes, the 3rd period baking temperature is 180 DEG C, has toasted taking-up, and the every tenterloin toasted sliced meat are climbed over
Come, it is standby on grid by being placed on upward without the one side of direct baking；
Step 4: making slurry
Weigh modified potato starch, pigskin, egg white solution respectively according to parts by weight, first pigskin is put into cutmixer, 1100~
1300r/min, which cuts to mix 5~6 minutes, cuts out viscosity, then pours into the egg white solution weighed up, and 200~300r/min, which is cut, to be mixed 3~4 minutes, then
Modified potato starch is added, 200~300r/min, which is cut, to be mixed 10~15 minutes, uniformly added finally cutting in 10~15 minutes mixed
Enter the water of 4 times of modified potato starch parts by weight, be finally made slurry；
Step 5: smearing slurry
Dipped with brush on the tenterloin sliced meat that slurry is uniformly applied on grid, every 2~3 layers of tenterloin sliced meat brush；
Using fresh Folium Allii fistulosi segment as chopped spring onion, ginger is chopped into bruised ginger, crawl chopped spring onion, bruised ginger are uniformly sprinkled upon every tenterloin sliced meat
On the slurry of upper surface, and tenterloin sliced meat upper surface is pressed with scoop bottom even, the chopped spring onion consumption of every tenterloin sliced meat is by inner
Fillet piece：Chopped spring onion=11:4 ratio addition, the bruised gingers of every tenterloin sliced meat is with pressing tenterloin sliced meat：Bruised ginger=55:8 ratio adds
Plus；
Step 6: fried processing
Tenterloin sliced meat after step 5 is pressed are put into Fryer, and Fryer uses olive oil, and olive oil, which is heated to bottom, white
Color bubble, and surface shakes slightly, i.e., when olive rusting just starts rolling, constant temperature is fried, every tenterloin sliced meat fried 1~2
Minute；
Step 7: de-oiling
Tenterloin sliced meat after oil application is handled are put into centrifugation de-oiling machine and carry out deoiling treatment, when being put into, and every successively successively
Place, and no more than five layers, then slow to start centrifugation de-oiling machine, centrifugation de-oiling machine rotating speed is risen by 0 rev/min in 1 minute
To 30 revs/min, then stablize at 30 revs/min, continue de-oiling 5~8 minutes；
Step 8: cooling
Product after de-oiling is through ventilating and cooling, and chilling room temperature≤12 DEG C, product center temperature reaches less than 12 DEG C；
Step 9: packaging
Product after cooling is packed using vacuum packing machine, passes through the laggard luggage case of metal detector；
Step 10: quick-frozen
To package product be placed in less than -18 DEG C quick freezing repositories carry out it is quick-frozen.
Embodiment 3
A kind of bold and vigorous tenterloin sliced meat of oil, including the raw material of following weight proportion are made：55 parts of lean pork taken under the spinal column of a hog, 8 parts of modified potato starch,
6 parts of pigskin, 6 parts of egg white solution, 8 parts of bruised ginger, 20 parts of chopped spring onion, 0.3 part of composite phosphate, 2 parts of salt, 0.6 part of monosodium glutamate, glucose 0.6
Part, 0.6 part of xylose, 0.6 part of seafood essence.
The above-mentioned bold and vigorous tenterloin sliced meat of oil, specific process comprises the following steps：
Step 1: fillet freezing microtome section
In fillet freezing microtome section step, fresh lean pork taken under the spinal column of a hog is first refrigerated to 0 DEG C with refrigerator, then cut again with slicer
Piece, is cut into fillet piece and waits defrosting, standby, and section dimensions length control is in 9cm or so, width control system in 5cm or so, thickness
Control is in 0.5cm or so；
Step 2: fillet piece is pickled
Fillet piece, composite phosphate, salt, monosodium glutamate, glucose, xylose, seafood essence after thawing are weighed by weight, and feeding is true
Empty tumbler is pickled, and is vacuumized once every 4~5 minutes during tumbling, tumbling 8~10 minutes after vacuum is exhausted every time, so
Vacuum pumping, is so circulated 3 times afterwards；
Step 3: fillet piece one side is toasted
The tenterloin sliced meat pickled are laid in balance, using baking box or the top pyrotoxin of other roasting plants, that is, got angry
The upper surface of lean pork taken under the spinal column of a hog piece in balance is toasted, three periods of baking point, first time period is toasted 5 minutes, when first
Between section baking temperature be 150 DEG C, second time period toast 10 seconds or so, second time period baking temperature be 260 DEG C, the 3rd time
Section baking 8 minutes, the 3rd period baking temperature is 180 DEG C, has toasted taking-up, and the every tenterloin toasted sliced meat are climbed over
Come, it is standby on grid by being placed on upward without the one side of direct baking；
Step 4: making slurry
Weigh modified potato starch, pigskin, egg white solution respectively according to parts by weight, first pigskin is put into cutmixer, 1100~
1300r/min, which cuts to mix 5~6 minutes, cuts out viscosity, then pours into the egg white solution weighed up, and 200~300r/min, which is cut, to be mixed 3~4 minutes, then
Modified potato starch is added, 200~300r/min, which is cut, to be mixed 10~15 minutes, uniformly added finally cutting in 10~15 minutes mixed
Enter the water of 4 times of modified potato starch parts by weight, be finally made slurry；
Step 5: smearing slurry
Dipped with brush on the tenterloin sliced meat that slurry is uniformly applied on grid, every 2~3 layers of tenterloin sliced meat brush；
Using fresh Folium Allii fistulosi segment as chopped spring onion, ginger is chopped into bruised ginger, crawl chopped spring onion, bruised ginger are uniformly sprinkled upon every tenterloin sliced meat
On the slurry of upper surface, and tenterloin sliced meat upper surface is pressed with scoop bottom even, the chopped spring onion consumption of every tenterloin sliced meat is by inner
Fillet piece：Chopped spring onion=11:4 ratio addition, the bruised gingers of every tenterloin sliced meat is with pressing tenterloin sliced meat：Bruised ginger=55:8 ratio adds
Plus；
Step 6: fried processing
Tenterloin sliced meat after step 5 is pressed are put into Fryer, and Fryer uses olive oil, and olive oil, which is heated to bottom, white
Color bubble, and surface shakes slightly, i.e., when olive rusting just starts rolling, constant temperature is fried, every tenterloin sliced meat fried 5~6
Minute；
Step 7: de-oiling
Tenterloin sliced meat after oil application is handled are put into centrifugation de-oiling machine and carry out deoiling treatment, when being put into, and every successively successively
Place, and no more than five layers, then slow to start centrifugation de-oiling machine, centrifugation de-oiling machine rotating speed is risen by 0 rev/min in 1 minute
To 30 revs/min, then stablize at 30 revs/min, continue de-oiling 5~8 minutes；
Step 8: cooling
Product after de-oiling is through ventilating and cooling, and chilling room temperature≤12 DEG C, product center temperature reaches less than 12 DEG C；
Step 9: packaging
Product after cooling is packed using vacuum packing machine, passes through the laggard luggage case of metal detector；
Step 10: quick-frozen
To package product be placed in less than -18 DEG C quick freezing repositories carry out it is quick-frozen.
Embodiment 4
A kind of bold and vigorous tenterloin sliced meat of oil, including the raw material of following weight proportion are made：55 parts of lean pork taken under the spinal column of a hog, 8 parts of modified potato starch,
6 parts of pigskin, 6 parts of egg white solution, 8 parts of bruised ginger, 20 parts of chopped spring onion, 0.3 part of composite phosphate, 2 parts of salt, 0.6 part of monosodium glutamate, glucose 0.6
Part, 0.6 part of xylose, 0.6 part of seafood essence.
The above-mentioned bold and vigorous tenterloin sliced meat of oil, specific process comprises the following steps：
Step 1: fillet freezing microtome section
In fillet freezing microtome section step, fresh lean pork taken under the spinal column of a hog is first refrigerated to 0 DEG C with refrigerator, then cut again with slicer
Piece, is cut into fillet piece and waits defrosting, standby, and section dimensions length control is in 9cm or so, width control system in 5cm or so, thickness
Control is in 0.5cm or so；
Step 2: fillet piece is pickled
Fillet piece, composite phosphate, salt, monosodium glutamate, glucose, xylose, seafood essence after thawing are weighed by weight, and feeding is true
Empty tumbler is pickled, and is vacuumized once every 4~5 minutes during tumbling, tumbling 8~10 minutes after vacuum is exhausted every time, so
Vacuum pumping, is so circulated 3 times afterwards；
Step 3: fillet piece one side is toasted
The tenterloin sliced meat pickled are laid in balance, using baking box or the top pyrotoxin of other roasting plants, that is, got angry
The upper surface of lean pork taken under the spinal column of a hog piece in balance is toasted, three periods of baking point, first time period is toasted 5 minutes, when first
Between section baking temperature be 150 DEG C, second time period toast 10 seconds or so, second time period baking temperature be 260 DEG C, the 3rd time
Section baking 8 minutes, the 3rd period baking temperature is 180 DEG C, has toasted taking-up, and the every tenterloin toasted sliced meat are climbed over
Come, it is standby on grid by being placed on upward without the one side of direct baking；
Step 4: making slurry
Weigh modified potato starch, pigskin, egg white solution respectively according to parts by weight, first pigskin is put into cutmixer, 1100~
1300r/min, which cuts to mix 5~6 minutes, cuts out viscosity, then pours into the egg white solution weighed up, and 200~300r/min, which is cut, to be mixed 3~4 minutes, then
Modified potato starch is added, 200~300r/min, which is cut, to be mixed 10~15 minutes, uniformly added finally cutting in 10~15 minutes mixed
Enter the water of 4 times of modified potato starch parts by weight, be finally made slurry；
Step 5: smearing slurry
Dipped with brush on the tenterloin sliced meat that slurry is uniformly applied on grid, every 2~3 layers of tenterloin sliced meat brush；
Using fresh Folium Allii fistulosi segment as chopped spring onion, ginger is chopped into bruised ginger, crawl chopped spring onion, bruised ginger are uniformly sprinkled upon every tenterloin sliced meat
On the slurry of upper surface, and tenterloin sliced meat upper surface is pressed with scoop bottom even, the chopped spring onion consumption of every tenterloin sliced meat is by inner
Fillet piece：Chopped spring onion=11:4 ratio addition, the bruised gingers of every tenterloin sliced meat is with pressing tenterloin sliced meat：Bruised ginger=55:8 ratio adds
Plus；
Step 6: fried processing
Tenterloin sliced meat after step 5 is pressed are put into Fryer, and Fryer uses olive oil, and olive oil, which is heated to bottom, white
Color bubble, and surface shakes slightly, i.e., when olive rusting just starts rolling, constant temperature is fried, every tenterloin sliced meat fried 7~8
Minute；
Step 7: de-oiling
Tenterloin sliced meat after oil application is handled are put into centrifugation de-oiling machine and carry out deoiling treatment, when being put into, and every successively successively
Place, and no more than five layers, then slow to start centrifugation de-oiling machine, centrifugation de-oiling machine rotating speed is risen by 0 rev/min in 1 minute
To 30 revs/min, then stablize at 30 revs/min, continue de-oiling 5~8 minutes；
Step 8: cooling
Product after de-oiling is through ventilating and cooling, and chilling room temperature≤12 DEG C, product center temperature reaches less than 12 DEG C；
Step 9: packaging
Product after cooling is packed using vacuum packing machine, passes through the laggard luggage case of metal detector；
Step 10: quick-frozen
To package product be placed in less than -18 DEG C quick freezing repositories carry out it is quick-frozen.
Embodiment 5
A kind of bold and vigorous tenterloin sliced meat of oil, including the raw material of following weight proportion are made：55 parts of lean pork taken under the spinal column of a hog, 8 parts of modified potato starch,
6 parts of pigskin, 6 parts of egg white solution, 8 parts of bruised ginger, 20 parts of chopped spring onion, 0.3 part of composite phosphate, 2 parts of salt, 0.6 part of monosodium glutamate, glucose 0.6
Part, 0.6 part of xylose, 0.6 part of seafood essence.
The above-mentioned bold and vigorous tenterloin sliced meat of oil, specific process comprises the following steps：
Step 1: fillet freezing microtome section
In fillet freezing microtome section step, fresh lean pork taken under the spinal column of a hog is first refrigerated to 0 DEG C with refrigerator, then cut again with slicer
Piece, is cut into fillet piece and waits defrosting, standby, and section dimensions length control is in 9cm or so, width control system in 5cm or so, thickness
Control is in 0.5cm or so；
Step 2: fillet piece is pickled
Fillet piece, composite phosphate, salt, monosodium glutamate, glucose, xylose, seafood essence after thawing are weighed by weight, and feeding is true
Empty tumbler is pickled, and is vacuumized once every 4~5 minutes during tumbling, tumbling 8~10 minutes after vacuum is exhausted every time, so
Vacuum pumping, is so circulated 3 times afterwards；
Step 3: making slurry
Weigh modified potato starch, pigskin, egg white solution respectively according to parts by weight, first pigskin is put into cutmixer, 1100~
1300r/min, which cuts to mix 5~6 minutes, cuts out viscosity, then pours into the egg white solution weighed up, and 200~300r/min, which is cut, to be mixed 3~4 minutes, then
Modified potato starch is added, 200~300r/min, which is cut, to be mixed 10~15 minutes, uniformly added finally cutting in 10~15 minutes mixed
Enter the water of 4 times of modified potato starch parts by weight, be finally made slurry；
Step 4: smearing slurry
Dipped with brush on the tenterloin sliced meat that slurry is uniformly applied on grid, every 2~3 layers of tenterloin sliced meat brush；
Using fresh Folium Allii fistulosi segment as chopped spring onion, ginger is chopped into bruised ginger, crawl chopped spring onion, bruised ginger are uniformly sprinkled upon every tenterloin sliced meat
On the slurry of upper surface, and tenterloin sliced meat upper surface is pressed with scoop bottom even, the chopped spring onion consumption of every tenterloin sliced meat is by inner
Fillet piece：Chopped spring onion=11:4 ratio addition, the bruised gingers of every tenterloin sliced meat is with pressing tenterloin sliced meat：Bruised ginger=55:8 ratio adds
Plus；
Step 5: oil application is handled
Olive oil is boiled, and white bubble is arranged at olive rusting bottom, and surface is shaken slightly, i.e. olive rusting just starts rolling
When, boiled olive rusting is fished for spoon and uniformly pours the tenterloin sliced meat upper surface after step 5 pressing, every tenterloin
Uniformly pour 4~5 times sliced meat upper surface；
Step 6: de-oiling
Tenterloin sliced meat after oil application is handled are put into centrifugation de-oiling machine and carry out deoiling treatment, when being put into, and every successively successively
Place, and no more than five layers, then slow to start centrifugation de-oiling machine, centrifugation de-oiling machine rotating speed is risen by 0 rev/min in 1 minute
To 30 revs/min, then stablize at 30 revs/min, continue de-oiling 5~8 minutes；
Step 7: cooling
Product after de-oiling is through ventilating and cooling, and chilling room temperature≤12 DEG C, product center temperature reaches less than 12 DEG C；
Step 8: packaging
Product after cooling is packed using vacuum packing machine, passes through the laggard luggage case of metal detector；
Step 9: quick-frozen
To package product be placed in less than -18 DEG C quick freezing repositories carry out it is quick-frozen.
Embodiment 6
A kind of bold and vigorous tenterloin sliced meat of oil, including the raw material of following weight proportion are made：55 parts of lean pork taken under the spinal column of a hog, 8 parts of modified potato starch,
6 parts of pigskin, 6 parts of egg white solution, 8 parts of bruised ginger, 20 parts of chopped spring onion, 0.3 part of composite phosphate, 2 parts of salt, 0.6 part of monosodium glutamate, glucose 0.6
Part, 0.6 part of xylose, 0.6 part of seafood essence.
The above-mentioned bold and vigorous tenterloin sliced meat of oil, specific process comprises the following steps：
Step 1: fillet freezing microtome section
In fillet freezing microtome section step, fresh lean pork taken under the spinal column of a hog is first refrigerated to 0 DEG C with refrigerator, then cut again with slicer
Piece, is cut into fillet piece and waits defrosting, standby, and section dimensions length control is in 9cm or so, width control system in 5cm or so, thickness
Control is in 0.5cm or so；
Step 2: fillet piece is pickled
Fillet piece, composite phosphate, salt, monosodium glutamate, glucose, xylose, seafood essence after thawing are weighed by weight, and feeding is true
Empty tumbler is pickled, and is vacuumized once every 4~5 minutes during tumbling, tumbling 8~10 minutes after vacuum is exhausted every time, so
Vacuum pumping, is so circulated 3 times afterwards；
Step 3: making slurry
Weigh modified potato starch, pigskin, egg white solution respectively according to parts by weight, first pigskin is put into cutmixer, 1100~
1300r/min, which cuts to mix 5~6 minutes, cuts out viscosity, then pours into the egg white solution weighed up, and 200~300r/min, which is cut, to be mixed 3~4 minutes, then
Modified potato starch is added, 200~300r/min, which is cut, to be mixed 10~15 minutes, uniformly added finally cutting in 10~15 minutes mixed
Enter the water of 4 times of modified potato starch parts by weight, be finally made slurry；
Step 4: smearing slurry
Dipped with brush on the tenterloin sliced meat that slurry is uniformly applied on grid, every 2~3 layers of tenterloin sliced meat brush；
Using fresh Folium Allii fistulosi segment as chopped spring onion, ginger is chopped into bruised ginger, crawl chopped spring onion, bruised ginger are uniformly sprinkled upon every tenterloin sliced meat
On the slurry of upper surface, and tenterloin sliced meat upper surface is pressed with scoop bottom even, the chopped spring onion consumption of every tenterloin sliced meat is by inner
Fillet piece：Chopped spring onion=11:4 ratio addition, the bruised gingers of every tenterloin sliced meat is with pressing tenterloin sliced meat：Bruised ginger=55:8 ratio adds
Plus；
Step 5: oil application is handled
Olive oil is boiled, and white bubble is arranged at olive rusting bottom, and surface is shaken slightly, i.e. olive rusting just starts rolling
When, boiled olive rusting is fished for spoon and uniformly pours the tenterloin sliced meat upper surface after step 5 pressing, every tenterloin
Uniformly pour respectively 2~3 times on the two sides of sliced meat；
Step 6: de-oiling
Tenterloin sliced meat after oil application is handled are put into centrifugation de-oiling machine and carry out deoiling treatment, when being put into, and every successively successively
Place, and no more than five layers, then slow to start centrifugation de-oiling machine, centrifugation de-oiling machine rotating speed is risen by 0 rev/min in 1 minute
To 30 revs/min, then stablize at 30 revs/min, continue de-oiling 5~8 minutes；
Step 7: cooling
Product after de-oiling is through ventilating and cooling, and chilling room temperature≤12 DEG C, product center temperature reaches less than 12 DEG C；
Step 8: packaging
Product after cooling is packed using vacuum packing machine, passes through the laggard luggage case of metal detector；
Step 9: quick-frozen
To package product be placed in less than -18 DEG C quick freezing repositories carry out it is quick-frozen.
Below by each bold and vigorous tenterloin sliced meat of embodiment oil are foretasted, it is compared from mouthfeel.
30 experienced subjective appreciation personnel are foretasted at random, the bold and vigorous tenterloin sliced meat mouthfeel of record each group oil, outward appearance etc.
Every mouthfeel index（Each item rating full marks are 10 points, wherein 1~3 is that test event sense organ is poor, 4~7 be test event sense organ
Relatively general, 8~10 is preferable for test survey project sense organ）, while also being detected to oil content, such as following table：
| Detection project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| Chopped spring onion fragrance value | 9 | 6 | 7 | 6 | 3 | 5 |
| Outward appearance entirety integrity degree | 9 | 8 | 7 | 6 | 4 | 6 |
| Brittleness | 6 | 6 | 8 | 9 | 9 | 8 |
| Greasy degree（It is mainly reflected in non-greasy, the bigger representative of numerical value more non-greasy） | 9 | 6 | 6 | 5 | 7 | 7 |
| Oil content is detected | 6% | 13% | 16% | 20% | 11% | 12% |
As seen from the above table, evaluated by 30 experienced subjective appreciation personnel, it is fragrant that the oil that the present invention makes sprinkles tenterloin sliced meat
Gas, smell are normal, although the brittleness of embodiment 4 is preferably, the long oil for also resulting in the embodiment of deep-fat frying time sprinkles tenterloin sliced meat
Oil content is high compared to other embodiment, and the experience fraction in terms of non-greasy is relatively low, illustrates that greasy degree is higher, and fried
Overlong time and the bold and vigorous excess of oil also destroy the original fragrance of chopped spring onion of the bold and vigorous tenterloin sliced meat of oil and the integrity degree of profile.
Schematical embodiment of the invention is the foregoing is only, the scope of the present invention is not limited to.It is any
Those skilled in the art, made equivalent variations and modification on the premise of the design of the present invention and principle is not departed from,
The scope of protection of the invention should be belonged to.
Claims (7)
1. a kind of bold and vigorous tenterloin sliced meat of oil, it is characterised in that the raw material including following weight proportion is made：50~60 parts of lean pork taken under the spinal column of a hog,
5~10 parts of modified potato starch, 3~8 parts of pigskin, 3~8 parts of egg white solution, 3~10 parts of bruised ginger, 15~25 parts of chopped spring onion, compound phosphorus
0.1~0.5 part of hydrochlorate, 1~3 part of salt, 0.1~1.0 part of monosodium glutamate, 0.1~1.0 part of glucose, 0.1~1.0 part of xylose, seafood
0.1~1.0 part of essence.
2. the bold and vigorous tenterloin sliced meat of a kind of oil as claimed in claim 1, it is characterised in that：By lean pork taken under the spinal column of a hog freezing microtome section, fillet piece
Pickle, fillet piece one side baking, make slurry, smear slurry, oil application processing, de-oiling, cooling, packaging and fast freezing step processing and
Into.
3. the bold and vigorous tenterloin sliced meat of a kind of oil as claimed in claim 2, it is characterised in that specific process comprises the following steps
Step 1: fillet freezing microtome section
In fillet freezing microtome section step, fresh lean pork taken under the spinal column of a hog is first refrigerated to 0 DEG C with refrigerator, then cut again with slicer
Piece, is cut into fillet piece and waits defrosting, standby；
Step 2: fillet piece is pickled
Fillet piece, composite phosphate, salt, monosodium glutamate, glucose, xylose, seafood essence after thawing are weighed by weight, and feeding is true
Empty tumbler is pickled, and is vacuumized once every 4~5 minutes during tumbling, tumbling 8~10 minutes after vacuum is exhausted every time, so
Vacuum pumping, is so circulated 3 times afterwards；
Step 3: fillet piece one side is toasted
The tenterloin sliced meat pickled are laid in balance, using baking box or the top pyrotoxin of other roasting plants, that is, got angry
The upper surface of lean pork taken under the spinal column of a hog piece in balance is toasted, taking-up has been toasted, and the every tenterloin toasted sliced meat are turned over, will
It is placed on upward without the one side of direct baking standby on grid；
Step 4: making slurry
Weigh modified potato starch, pigskin, egg white solution respectively according to parts by weight, first pigskin is put into cutmixer, 1100~
1300r/min, which cuts to mix 5~6 minutes, cuts out viscosity, then pours into the egg white solution weighed up, and 200~300r/min, which is cut, to be mixed 3~4 minutes, then
Modified potato starch is added, 200~300r/min, which is cut, to be mixed 10~15 minutes, uniformly added finally cutting in 10~15 minutes mixed
Enter the water of 4 times of modified potato starch parts by weight, be finally made slurry；
Step 5: smearing slurry
Dipped with brush on the tenterloin sliced meat that slurry is uniformly applied on grid, every 2~3 layers of tenterloin sliced meat brush；
Using fresh Folium Allii fistulosi segment as chopped spring onion, ginger is chopped into bruised ginger, crawl chopped spring onion, bruised ginger are uniformly sprinkled upon every tenterloin sliced meat
On the slurry of upper surface, and tenterloin sliced meat upper surface is pressed with scoop bottom even, the chopped spring onion consumption of every tenterloin sliced meat is by inner
Fillet piece：Chopped spring onion=2:1~4:1 ratio addition, the bruised gingers of every tenterloin sliced meat is with pressing tenterloin sliced meat：Bruised ginger=5:1~20:1
Ratio addition；
Step 6: oil application is handled
Rusting is opened, boiled deep fat is fished for spoon and uniformly pours the tenterloin sliced meat upper surface after step 5 pressing, every
Uniformly pour 2~3 times tenterloin sliced meat upper surface；
Step 7: de-oiling
Tenterloin sliced meat after oil application is handled are put into centrifugation de-oiling machine and carry out deoiling treatment；
Step 8: cooling
Product after de-oiling is through ventilating and cooling, and chilling room temperature≤12 DEG C, product center temperature reaches less than 12 DEG C；
Step 9: packaging
Product after cooling is packed using vacuum packing machine, passes through the laggard luggage case of metal detector；
Step 10: quick-frozen
To package product be placed in less than -18 DEG C quick freezing repositories carry out it is quick-frozen.
4. the bold and vigorous tenterloin sliced meat of a kind of oil as claimed in claim 3, it is characterised in that：In the step 7 de-oiling process, it will sprinkle
Tenterloin sliced meat after oil processing are put into centrifugation de-oiling machine and carry out deoiling treatment, and when being put into, every is successively placed successively, and not
More than five layers, then slow to start centrifugation de-oiling machine, centrifugation de-oiling machine rotating speed rises to 30 revs/min by 0 rev/min in 1 minute
Clock, then stablizes at 30 revs/min, continues de-oiling 5~8 minutes.
5. the bold and vigorous tenterloin sliced meat of a kind of oil as claimed in claim 3, it is characterised in that：The step 3 fillet piece one side Roaster
In sequence, three periods of baking point, first time period is toasted 4~6 minutes, and first time period baking temperature is 140~160 DEG C,
Second time period is toasted 10 seconds or so, and second time period baking temperature is 250~280 DEG C, and the 3rd period toasted 6~9 minutes,
3rd period baking temperature is 160~190 DEG C.
6. the bold and vigorous tenterloin sliced meat of a kind of oil as claimed in claim 1, it is characterised in that include the raw material system of following weight proportion
Into：55 parts of lean pork taken under the spinal column of a hog, 8 parts of modified potato starch, 6 parts of pigskin, 6 parts of egg white solution, 8 parts of bruised ginger, 20 parts of chopped spring onion, composite phosphate
0.3 part, 2 parts of salt, 0.6 part of monosodium glutamate, 0.6 part of glucose, 0.6 part of xylose, 0.6 part of seafood essence.
7. the bold and vigorous tenterloin sliced meat of a kind of oil as claimed in claim 3, it is characterised in that：Used in the step 6 oil application treatment process
The oil arrived is edible olive oil.
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| CN111011697A (en) * | 2019-10-30 | 2020-04-17 | 上海西贝周昕餐饮管理有限公司 | Oil-splashed lamb meat and preparation method thereof |
| CN112167596A (en) * | 2020-10-19 | 2021-01-05 | 王德民 | Formula of ingredients for dry fried loins |
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| CN1471851A (en) * | 2003-06-27 | 2004-02-04 | 卫 王 | Method for cooking savoury and crisp rabbit |
| CN101066137A (en) * | 2007-05-28 | 2007-11-07 | 成都市棒棒娃实业有限公司 | Process of producing dragon wisker beef |
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| CN109077243A (en) * | 2018-07-04 | 2018-12-25 | 温州市航洋食品配料有限公司 | One kind can be improved chewing and plays brittle fresh meat process for preparing raw material |
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| CN112167596A (en) * | 2020-10-19 | 2021-01-05 | 王德民 | Formula of ingredients for dry fried loins |
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