CN107647298A - A kind of processing method for improving lean pork silk and going out into and improve mouthfeel - Google Patents
A kind of processing method for improving lean pork silk and going out into and improve mouthfeel Download PDFInfo
- Publication number
- CN107647298A CN107647298A CN201710813239.4A CN201710813239A CN107647298A CN 107647298 A CN107647298 A CN 107647298A CN 201710813239 A CN201710813239 A CN 201710813239A CN 107647298 A CN107647298 A CN 107647298A
- Authority
- CN
- China
- Prior art keywords
- silk
- lean pork
- pork
- processing method
- goes out
- 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
- A23L13/40—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
- A23L13/70—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Abstract
A kind of processing method for improving lean pork silk and going out into and improve mouthfeel, can solve traditional shredded meat and process into technical problem low, that mouthfeel is old.Comprise the following steps：1) lean pork is chosen and pre-treatment, 2) dispensing, 3) lean pork silk pickles, 4) lean pork silk is fired.The present invention significantly improves lean pork silk and gone out into, carries out the processing technology processing of knead-salting to lean pork silk using compound preserved materials and can effectively improve going out into for beef, by original 70% or so, improves to 130%, for industrialized production considerable benefit.
Description
Technical field
The present invention relates to cooking techniques technical field, and in particular to a kind of lean pork silk that improves goes out into and improved adding for mouthfeel
Work method.
Background technology
Pork is the first big meat product of Chinese, containing abundant protein, fat, carbohydrate, calcium, iron,
The compositions such as phosphorus.With qi-restoratives salubrity, nourishing Yin and moistening dryness, the effect of riching and moisturizing skim.Because pork fiber is more soft, connective tissue compared with
It is few, more intramuscular fat is contained in musculature, therefore, meat flavour is especially delicious after cooking and processing.
The content of the invention
A kind of processing method for improving lean pork silk and going out into and improve mouthfeel proposed by the present invention, can solve traditional shredded meat and add
Work goes out into technical problem low, that mouthfeel is old.
To achieve the above object, present invention employs following technical scheme：
The processing method that a kind of raising lean pork silk goes out into and improved mouthfeel is characterized in that：Comprise the following steps：
Step 1: lean pork chooses and pre-treatment, pork is chosen as raw material, pork is weighed, is first cut into big bulk, then cut
Into thread；
Step 2: dispensing：Weigh water, salt, dark soy sauce, cornstarch；
Step 3: lean pork silk is pickled：Lean pork silk naturally to thaw is added in tumbler, salt, dark soy sauce, uses pickling water
Added after fully mixing well in tumbler, several minutes of vacuum tumbling, take out lean pork silk；
Step 4: lean pork silk is fired, frying pan heats, and adds soybean oil, burns the pig added during to 120 DEG C of oil temperature after pickling
After lean meat silk oil excessively, take out shredded meat and drain rear natural cooling weighing.
Further, it is muscle cerise or peony pork standard to be chosen in the step 1, glossy, no mildew,
There are the smell that cold pork is intrinsic, free from extraneous odour, meat closely has strong sense.
Further, surface and section moistening, tack-free, the meat after boiling after selected pork thaws in the step 1
Soup, transparent clarification, condensed without obvious hemalbumin, fat is reunited in surface, has the due delicate flavour of pork and fragrance.
Further, in the step 1 also include weigh pork after, under freezing state using bone sawing machine cutting twice into
It is big block, thaw to -4 DEG C or so of central temperature, reuse frozen meat filament cutter and cut one time into thread.
Further, composite phosphate is also included in the step 2.
Further, the step 3 is also added in tumbler including lean pork silk naturally to thaw at 0 DEG C or so, food
Salt, dark soy sauce, composite phosphate are added in tumbler after fully being mixed well using pickling water, vacuum tumbling 30 minutes, stand 30 minutes,
Tumbler is opened again, is added cornstarch juice tumbling 10 minutes again, is taken out lean pork silk.
Further, the step 3 also includes entering to stand a few hours in 0~Cool Room 4 DEG C after taking out lean meat silk.
Further, lean pork silk goes out as 154% in the step 3.
Further, lean pork silk is excessively oily 1 minute in the step 4, is excessively sufficiently stirred shredded meat during oil and scatters.
Further, pork shredded meat goes out as 130% in the step 4.
As shown from the above technical solution, the present invention is modulated into multiple using water, dark soy sauce, salt, composite phosphate, cornstarch
Material is closed, the processing technology of knead-salting is carried out to lean pork silk, the lean pork silk after system is ripe goes out as 130%, and pork is fragrant
Taste is strong, and mouthfeel is fresh and tender, better than directly making ripe lean pork silk.
The processing method that the raising lean pork silk of the present invention goes out into and improved mouthfeel has the advantages that：
1. significantly improving lean pork silk to go out into, the processing technology of knead-salting is carried out to lean pork silk using compound preserved materials
Processing can effectively improve going out into for beef, by original 70% or so, improve to 130%, for industrialized production considerable benefit.
2. improving shredded meat mouthfeel, the processing technology processing for being carried out knead-salting to shredded meat using compound preserved materials can effectively be changed
The mouthfeel of kind lean pork silk.Solve the problems, such as that shredded meat poor taste, fiber are thick, be easy to absorption of human body, old man and child food preferably
With.
3. improving shredded meat color and luster and taste, addition salt, dark soy sauce can increase the taste of pork in shredded meat, improve the color of shredded meat
Pool.Pork is directly made ripe rear color and luster and turned white, and dark reddish brown is presented in the shredded meat after being processed using dark soy sauce, allows people more to have appetite.
4. reducing enterprise's production cost, product category is enriched.The ripe shredded meat of this technique system can be used for processing fish-flavoured shredded pork, snow
Dish shredded meat, asparagus lettuce shredded meat etc., the production cost of enterprise's shredded meat product can be effectively reduced, enrich the species of product.
Embodiment
With reference to embodiment, the present invention will be further described：
The processing method that a kind of raising lean pork silk described in the present embodiment goes out into and improved mouthfeel comprises the following steps：
1. lean pork chooses and pre-treatment.Choose No. four meat of pig is as raw material, standard：Muscle cerise or peony,
It is glossy, no mildew.There are the smell that cold pork is intrinsic, free from extraneous odour, meat closely has strong sense, and surface and section are wet after defrosting
Profit, it is tack-free.Meat soup after boiling, transparent clarification, condensed without obvious hemalbumin, fat is reunited in surface, and there is pork should have
Delicate flavour and fragrance.Defrosting percentage of water loss is less than 8%.
Pork injected volume is 100kg, is cut twice into 15cm × 15cm big bulk, solution using bone sawing machine under freezing state
Freeze to -4 DEG C or so of central temperature, reuse frozen meat filament cutter and cut one time into the thread of 0.5cm × 0.5cm × 5~15cm length.
2. dispensing：Weigh water 50kg, salt 1kg, dark soy sauce 1kg, composite phosphate 0.5kg, cornstarch 2kg.
3. lean pork silk is pickled：Lean pork silk naturally to thaw is added in tumbler at 0 DEG C or so, salt, dark soy sauce, compound
Phosphate is added in tumbler after fully being mixed well using pickling water, vacuum tumbling 30 minutes, stands 30 minutes, opens tumbler,
Cornstarch juice (cornstarch is stirred using the water of starch equivalent weight) is added, again tumbling 10 minutes.Take out pig
Lean meat silk, go out as 154% (going out into=pickle rear shredded meat weight/shredded meat injected volume).Enter in 0~Cool Room 4 DEG C and stand 6 hours.
Every kind of composition effect in compound material：Salt, increase beef saline taste, while in terms of pork water retention property is improved and phosphorus
Hydrochlorate has synergy；Dark soy sauce mainly improves beef color and luster；Composite phosphate, the ionic strength of meat is improved, changes the pH value of meat,
The metal ion in meat is chelated, dissociates the actomyosin in meat, improves the water retention property of meat；Cornstarch, it is tender to improve meat
Degree and glossiness.
4. lean pork silk is fired, frying pan heats, and adds 10kg soybean oils, is added when burning to 120 DEG C of oil temperature after 5kg pickles
Lean pork silk.Oil 1 minute is crossed, shredded meat is sufficiently stirred during oil excessively and scattered.Take out shredded meat and drain rear natural cooling weighing.Meat
Silk goes out as 130% (going out into=make ripe rear shredded meat weight/lean pork injected volume).
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
Enclose and be defined, on the premise of design spirit of the present invention is not departed from, technical side of the those of ordinary skill in the art to the present invention
The various modifications and improvement that case is made, all should fall within the scope of protection of the present invention.
Claims (10)
1. the processing method that a kind of raising lean pork silk goes out into and improved mouthfeel is characterized in that：Comprise the following steps：
Step 1: lean pork chooses and pre-treatment, pork is chosen as raw material, pork is weighed, is first cut into big bulk, then be cut into silk
Shape；
Step 2: dispensing：Weigh water, salt, dark soy sauce, cornstarch；
Step 3: lean pork silk is pickled：Lean pork silk naturally to thaw is added in tumbler, salt, dark soy sauce, abundant using pickling water
Added after mixing well in tumbler, several minutes of vacuum tumbling, take out lean pork silk；
Step 4: lean pork silk is fired, frying pan heats, and adds soybean oil, burns the lean pork added during to 120 DEG C of oil temperature after pickling
After silk oil excessively, take out shredded meat and drain rear natural cooling weighing.
2. the processing method that raising lean pork silk according to claim 1 goes out into and improved mouthfeel is characterized in that：It is described
It is muscle cerise or peony that pork standard is chosen in step 1, glossy, no mildew, there is the smell that cold pork is intrinsic, nothing
Peculiar smell, meat closely have strong sense.
3. the processing method that raising lean pork silk according to claim 2 goes out into and improved mouthfeel is characterized in that：It is described
Surface and section moistening, tack-free, the meat soup after boiling, transparent clarification, without obvious blood egg after selected pork thaws in step 1
White cohesion, fat are reunited in surface, have the due delicate flavour of pork and fragrance.
4. the processing method that raising lean pork silk according to claim 3 goes out into and improved mouthfeel is characterized in that：It is described
Also include in step 1 after weighing pork, using bone sawing machine cutting twice into big bulk under freezing state, thaw to central temperature-
4 DEG C or so, reuse frozen meat filament cutter and cut one time into thread.
5. the processing method that raising lean pork silk according to claim 4 goes out into and improved mouthfeel is characterized in that：It is described
Also include composite phosphate in step 2.
6. the processing method that raising lean pork silk according to claim 5 goes out into and improved mouthfeel is characterized in that：It is described
Step 3 also includes lean pork silk naturally to thaw and added at 0 DEG C or so in tumbler, and salt, dark soy sauce, composite phosphate use
Pickling water is added in tumbler after fully mixing well, and vacuum tumbling 30 minutes, stands 30 minutes, then opens tumbler, adds corn
Starch juice tumbling 10 minutes again, take out lean pork silk.
7. the processing method that raising lean pork silk according to claim 6 goes out into and improved mouthfeel is characterized in that：It is described
Step 3 also includes entering to stand a few hours in 0~Cool Room 4 DEG C after taking out lean meat silk.
8. the processing method that raising lean pork silk according to claim 7 goes out into and improved mouthfeel is characterized in that：It is described
Lean pork silk goes out as 154% in step 3.
9. the processing method that raising lean pork silk according to claim 8 goes out into and improved mouthfeel is characterized in that：It is described
Lean pork silk is excessively oily 1 minute in step 4, is excessively sufficiently stirred shredded meat during oil and scatters.
10. the processing method that raising lean pork silk according to claim 9 goes out into and improved mouthfeel is characterized in that：It is described
Pork shredded meat goes out as 130% in step 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710813239.4A CN107647298A (en) | 2017-09-11 | 2017-09-11 | A kind of processing method for improving lean pork silk and going out into and improve mouthfeel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710813239.4A CN107647298A (en) | 2017-09-11 | 2017-09-11 | A kind of processing method for improving lean pork silk and going out into and improve mouthfeel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107647298A true CN107647298A (en) | 2018-02-02 |
Family
ID=61129435
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710813239.4A Pending CN107647298A (en) | 2017-09-11 | 2017-09-11 | A kind of processing method for improving lean pork silk and going out into and improve mouthfeel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107647298A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960769A (en) * | 2012-12-08 | 2013-03-13 | 云南香格里拉藏龙生物资源开发有限公司 | Preparation process of spicy shredded yak meat |
| CN104982945A (en) * | 2015-06-24 | 2015-10-21 | 甘泉洛河川食品有限责任公司 | Making method of dried pork |
-
2017
- 2017-09-11 CN CN201710813239.4A patent/CN107647298A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960769A (en) * | 2012-12-08 | 2013-03-13 | 云南香格里拉藏龙生物资源开发有限公司 | Preparation process of spicy shredded yak meat |
| CN104982945A (en) * | 2015-06-24 | 2015-10-21 | 甘泉洛河川食品有限责任公司 | Making method of dried pork |
Non-Patent Citations (1)
| Title |
|---|
| 秦卫东: "《食品添加剂学》", 28 February 2014, 中国纺织出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103504321B (en) | The preparation method of spicy beef jerky | |
| CN103504322B (en) | The preparation method that Saute beef with cayenne pepper is dry | |
| CN104605384A (en) | Preparation method for instant peptone food | |
| CN103989193A (en) | Preparation method of upper part of leg of pork | |
| CN104305155A (en) | White boletus minced chicken and preparation method thereof | |
| CN104905295B (en) | Instant dried meat with seasoning and its preparation method | |
| CA2771671A1 (en) | Cured chunky meat product, in particular boiled ham | |
| KR101104415B1 (en) | Method for manufacturing steamed pig-backborn with cow kneecap cartilage and sea-food contained | |
| CN104323317A (en) | A shredded yak meat production method | |
| CN104856089A (en) | Ready-to-eat and recombined roasted chicken meat with shredded meat and production method therefor | |
| CN106805131A (en) | A kind of processing method of tea perfume Tung-Po meat | |
| CN108095017B (en) | Composite multipurpose salting seasoning bag and preparation method and application thereof | |
| CN104432149A (en) | Man-made preserved egg prepared by pork jelly and meat balls, as well as preparation method thereof | |
| CN102987436B (en) | Processing technology of steamed lamb | |
| AU2014373629A1 (en) | Marinade for tumbling a meat product | |
| CN108208599A (en) | A kind of processing technology of tasty dried beef slices | |
| CN107495149A (en) | A kind of processing method for improving dried beef slices and going out into and improve mouthfeel | |
| CN104172223B (en) | A kind of pure natural prosthetic additive agate coffee Yak Meat and preparation method thereof | |
| CN103478758A (en) | Method for manufacturing high-calcium meat balls | |
| CN110214895A (en) | A kind of beefsteak curing agent, the method and beefsteak for making beefsteak | |
| CN103750383B (en) | A kind of blue or green wheat intestines and preparation method thereof | |
| CN107647298A (en) | A kind of processing method for improving lean pork silk and going out into and improve mouthfeel | |
| KR101448680B1 (en) | Method of manufacturing boiled pork using wild grape ferment and hawthorn ferment | |
| CN108323702A (en) | A kind of processing technology of tasty and refreshing diced beef | |
| CN108185309A (en) | A kind of processing technology of shortening shredded meat |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180202 |