CN110613094A - Processing method of low-fat steamed pork with rice stuffing - Google Patents

Processing method of low-fat steamed pork with rice stuffing Download PDF

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Publication number
CN110613094A
CN110613094A CN201911098033.3A CN201911098033A CN110613094A CN 110613094 A CN110613094 A CN 110613094A CN 201911098033 A CN201911098033 A CN 201911098033A CN 110613094 A CN110613094 A CN 110613094A
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China
Prior art keywords
meat
pork
degreasing
fat
water
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CN201911098033.3A
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Chinese (zh)
Inventor
崔波
陶海腾
于滨
邹飞雪
董宇晴
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Qilu University of Technology
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Qilu University of Technology
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Priority to CN201911098033.3A priority Critical patent/CN110613094A/en
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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
    • A23L13/10—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
    • 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
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention provides a processing method of low-fat preserved ham, relates to the field of meat processing, and particularly relates to a method for defatting meat by ultrasonic cavitation of composite salt (sodium acetate and salt), wherein the defatting rate can reach 15%. The invention has the following advantages: 1. the consumption of salt is reduced, and the final finished product has less salt and less oil; 2. carrying out degreasing treatment at high temperature; the meat can be cured for the second time in the subsequent process, so that the meat is healthier; 3. the addition of ethanol ensures that the meat is not greasy and loose after being cured for many times.

Description

Processing method of low-fat steamed pork with rice stuffing
Technical Field
The invention relates to a method for making a braised pork flavor, and particularly discloses a method for making a braised pork slice.
Background
The meat of the fruit is originated from the sui dynasty, belongs to the Lu vegetable system and is a unique famous food in Jinan. The meat is called meat because the meat is bound by hemp ropes during the preparation process, and a piece of meat is held. The pork slices are generally large-sized streaky pork with skin, and are prepared by pickling and stewing, and the pork slices are fat and not greasy in taste, thin and not stubborn, bright in color and mellow in taste. The meat is boiled by thick oil red sauce, but is not salty, and is just used for cooking. The rice is poured on the white rice with the meat and the juice when the white rice is hot, the rice fragrance and the meat fragrance are brought out by matching the meat with one another, local people enjoy the meat with no ethical features, and the unique charm of the rice represents the food culture of old Jinan.
The high-fat diet refers to a diet including high-fat foods, such as walnut, sesame and peanut in plants, fried food, fat meat, animal viscera, cream products, etc. all belong to the high-fat foods. Eating high-fat garbage food for a long time can induce various chronic diseases. A large number of studies have shown that if eaten for a long time, it is too greasy, not only causing obesity and cardiovascular and cerebrovascular diseases, but also thinning and embrittling the bones. Researchers have found that continuous high-fat diet for 7 months can cause a great loss of minerals in the bones of the body, thereby causing osteoporosis. The traditional meat of the young chicken belongs to high-fat food, although the meat of the young chicken is delicious in taste, many people do not eat the meat of the young chicken frequently due to health considerations, and the meat of the young chicken is particularly suitable for old people, so that the consumption market is difficult to expand.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a simple preparation method of low-fat steamed pork with rice.
A method for preparing low-fat pork fillet comprises the following steps:
(1) blanching and degreasing: selecting and cutting the skin-covered streaky pork into rectangular blocks with the length of 15cm, the width of 5cm and the thickness of 1cm, cleaning, and scalding in boiled water for 2-3 times and 3-5 min/time;
(2) extruding and degreasing: washing the blanched streaky pork to remove oil foam, draining, slowly pressing until the thickness of the pork is 1/3, washing the extruded oil, rebounding the pork for 10-15min, and pressing again for 3-5 times;
(3) degreasing by using high-temperature ultrasonic composite salt: the components of the soaking solution are as follows: the solute is sodium acetate (mass fraction is 1.25-1.5%) and sodium chloride (mass fraction is 0.5-0.75%), 5% ethanol by volume is added, the temperature is 80 ℃, the material-liquid ratio is 1:2-1:3, the ultrasonic power is 150 and 160W, degreasing treatment is carried out for 1.5h, the treated solution is fished out and washed with boiled water for 3-4 times;
(4) preparing sauce: and (3) dark soy sauce: preparing sauce with white sugar as main material, slowly adding white sugar into dark soy sauce, controlling the concentration of white sugar at 20% -30%, heating while stirring, and boiling for 10-15 min;
(5) meat pickling: after the sauce is completely cooled, slowly pouring the sauce into the cut meat pieces, turning over the meat pieces to ensure that the meat pieces are uniformly distributed, blanching with boiled water in a pickling tank, and sealing and pickling for 15-20 h;
(6) preparing marinade: heating a pot, pouring a small amount of vegetable oil, putting 3-5 parts of cut ginger slices, 6-8 parts of 3-5cm green Chinese onion sections, 2-4 parts of pepper and 2-3 parts of star anise into the oil, frying the oil with hot oil, pouring 80-90 parts of sauce for pickling meat, adding 20-40 parts of water, 4-6 parts of cassia bark and 3-5 parts of galangal into the oil after boiling, and boiling the sauce again;
(7) stewing: and quickly putting the fried meat into the boiling marinade for stewing, wherein the meat is cooked with strong fire for 10-15min and with small fire for 80-90min, and the meat blocks are soft, glutinous and delicious.
According to the invention, sodium acetate and sodium chloride composite salt is degreased at high temperature with the help of ultrasound, more ethanol is used as a protective agent, so that the meat quality is not damaged after high-temperature degreasing, and the taste of the pork is greatly ensured. The use of salt is reduced, the meat of the rice is primarily cooked at high temperature, the processing time is reduced in the subsequent processing process, and the meat of the rice is not greasy after secondary heating.
Advantageous effects
1. The consumption of salt is reduced, and the final finished product has less salt and less oil;
2. carrying out degreasing treatment at high temperature; the meat can be cured for the second time in the subsequent process, so that the meat is healthier;
3. the addition of ethanol ensures that the meat is not greasy and loose after being cured for many times.
Examples
Example 1
(1) Blanching and degreasing: selecting and cutting the skin-covered streaky pork into rectangular blocks with the length of 15cm, the width of 5cm and the thickness of 1cm, cleaning, and scalding in boiled water for 2-3 times and 3-5 min/time;
(2) extruding and degreasing: washing the blanched streaky pork to remove oil foam, draining, slowly pressing until the thickness of the pork is 1/3, washing the extruded oil, rebounding the pork for 10-15min, and pressing again for 3-5 times;
(3) degreasing by using high-temperature ultrasonic composite salt: the components of the soaking solution are as follows: the method comprises the following steps of (1) preparing a solvent, wherein the solute comprises sodium acetate (mass fraction is 1.25%) and sodium chloride (mass fraction is 0.5%), the solvent comprises water, 5% of ethanol is added, the temperature is 80 ℃, the material-liquid ratio is 1:2, the ultrasonic power is 150, degreasing treatment is carried out for 1.5h, the treated solution is fished out, and the solution is washed for 3 times by boiled water;
(4) preparing sauce: and (3) dark soy sauce: preparing sauce with white sugar as main material, slowly adding white sugar into dark soy sauce, controlling the concentration of white sugar at 20% -30%, heating while stirring, and boiling for 10-15 min;
(5) meat pickling: after the sauce is completely cooled, slowly pouring the sauce into the cut meat pieces, turning over the meat pieces to ensure that the meat pieces are uniformly distributed, blanching with boiled water in a pickling tank, and sealing and pickling for 15-20 h;
(6) preparing marinade: heating a pot, pouring a small amount of vegetable oil, putting 3-5 parts of cut ginger slices, 6-8 parts of 3-5cm green Chinese onion sections, 2-4 parts of pepper and 2-3 parts of star anise into the oil, frying the oil with hot oil, pouring 80-90 parts of sauce for pickling meat, adding 20-40 parts of water, 4-6 parts of cassia bark and 3-5 parts of galangal into the oil after boiling, and boiling the sauce again;
(7) stewing: and quickly putting the fried meat into the boiling marinade for stewing, wherein the meat is cooked with strong fire for 10-15min and with small fire for 80-90min, and the meat blocks are soft, glutinous and delicious.
Example 2
(1) Blanching and degreasing: selecting and cutting the skin-covered streaky pork into rectangular blocks with the length of 15cm, the width of 5cm and the thickness of 1cm, cleaning, and scalding in boiled water for 2-3 times and 3-5 min/time;
(2) extruding and degreasing: washing the blanched streaky pork to remove oil foam, draining, slowly pressing until the thickness of the pork is 1/3, washing the extruded oil, rebounding the pork for 10-15min, and pressing again for 3-5 times;
(3) degreasing by using high-temperature ultrasonic composite salt: the components of the soaking solution are as follows: the solute is sodium acetate (mass fraction is 1.5%) and sodium chloride (mass fraction is 0.5%), 5% ethanol by volume is added, the temperature is 80 ℃, the material-liquid ratio is 1:3, the ultrasonic power is 160W, degreasing treatment is carried out for 1.5h, and the degreased material is taken out and washed with boiled water for 4 times after treatment;
(4) preparing sauce: and (3) dark soy sauce: preparing sauce with white sugar as main material, slowly adding white sugar into dark soy sauce, controlling the concentration of white sugar at 20% -30%, heating while stirring, and boiling for 10-15 min;
(5) meat pickling: after the sauce is completely cooled, slowly pouring the sauce into the cut meat pieces, turning over the meat pieces to ensure that the meat pieces are uniformly distributed, blanching with boiled water in a pickling tank, and sealing and pickling for 15-20 h;
(6) preparing marinade: heating a pot, pouring a small amount of vegetable oil, putting 3-5 parts of cut ginger slices, 6-8 parts of 3-5cm green Chinese onion sections, 2-4 parts of pepper and 2-3 parts of star anise into the oil, frying the oil with hot oil, pouring 80-90 parts of sauce for pickling meat, adding 20-40 parts of water, 4-6 parts of cassia bark and 3-5 parts of galangal into the oil after boiling, and boiling the sauce again;
(7) stewing: and quickly putting the fried meat into the boiling marinade for stewing, wherein the meat is cooked with strong fire for 10-15min and with small fire for 80-90min, and the meat blocks are soft, glutinous and delicious.
Comparative example 1
The sodium acetate in example 1 was replaced by sodium bicarbonate and the other process parameters were the same as in example 1.
Comparative example 2
No 5% ethanol was added, and the other process parameters were the same as in example 2.
Data statistics were performed for examples 1-2 and comparative examples 1-2. (calculation of fat content adopts Soxhlet extraction method; taste is used as subjective factor, evaluation is mainly carried out aiming at whether greasy or not, 10 persons are selected for data acquisition and scoring, and the score is 5)
。

Claims (3)

1. A method for preparing low-fat pork fillet, which is characterized by comprising the following steps:
(1) blanching and degreasing: selecting and cutting the skin-covered streaky pork into rectangular blocks with the length of 15cm, the width of 5cm and the thickness of 1cm, cleaning, and scalding in boiled water for 2-3 times and 3-5 min/time;
(2) extruding and degreasing: washing the blanched streaky pork to remove oil foam, draining, slowly pressing until the thickness of the pork is 1/3, washing the extruded oil, rebounding the pork for 10-15min, and pressing again for 3-5 times;
(3) degreasing by using high-temperature ultrasonic composite salt: the components of the soaking solution are sodium acetate and NaCl, the solvent is water, the temperature is 80 ℃, the material-liquid ratio is 1:2-1:3, the ultrasonic power is 150-;
(4) preparing sauce; pickling meat; preparing marinade, and stewing to obtain defatted pettitoes meat.
2. The method according to claim 1, wherein ethanol is added to the water in the step (3), wherein the ethanol is 5% by volume of the water.
3. The method according to claim 1, wherein the sodium acetate is present in an amount of 1.25 to 1.5% by mass and the sodium chloride is present in an amount of 0.5 to 0.75% by volume.
CN201911098033.3A 2019-11-12 2019-11-12 Processing method of low-fat steamed pork with rice stuffing Pending CN110613094A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1735697A (en) * 2003-01-09 2006-02-15 巴斯福股份公司 Method for degreasing animal skins at ultralow interfacial surface tension
CN108707637A (en) * 2018-04-19 2018-10-26 金华市铁骑士生物科技有限公司 A kind of preparation method of pigskin antibacterial polypeptide

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1735697A (en) * 2003-01-09 2006-02-15 巴斯福股份公司 Method for degreasing animal skins at ultralow interfacial surface tension
CN108707637A (en) * 2018-04-19 2018-10-26 金华市铁骑士生物科技有限公司 A kind of preparation method of pigskin antibacterial polypeptide

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
作者未知: "把子肉秘制做法", 《百度经验》 *
王光: "《烹饪问答》", 31 May 1982, 广东科技出版社 *

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Application publication date: 20191227