CN111920013A - Instant spicy pork slices and preparation method thereof - Google Patents
Instant spicy pork slices and preparation method thereof Download PDFInfo
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- CN111920013A CN111920013A CN202010843092.5A CN202010843092A CN111920013A CN 111920013 A CN111920013 A CN 111920013A CN 202010843092 A CN202010843092 A CN 202010843092A CN 111920013 A CN111920013 A CN 111920013A
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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
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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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- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- 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 discloses instant spicy pork slices and a preparation method thereof, and the instant spicy pork slices are prepared by taking pork hind legs as a raw material and adding auxiliary materials such as white granulated sugar, eggs, starch, fish sauce, monosodium glutamate, hot pepper, edible salt, chicken essence, pepper oil, five spice powder, sesame and the like and repeatedly seasoning and processing. The product has the characteristics of traditional pork slice flavor, convenience and fastness in instant eating after opening the bag, unique flavor, flexible meat quality, long aftertaste, fragrant flavor of teeth, mellowness and delicious taste, conforms to the requirement of modern urban people on pursuing high-quality and unique consumption on diet, is instant in opening the bag, has a simple and convenient eating method, and is a leisure pork product which is suitable for being eaten at home and presented to relatives and friends and has unique characteristics.
Description
Technical Field
The invention relates to instant spicy pork slices and a preparation method thereof, belonging to the technical field of meat food processing.
Background
Pork is one of common animal foods on dining tables of people, is moderate in price and is a main source for people to take animal fat. At present, most of pork is cooked by fresh meat, but the fresh meat has short shelf life, and the pork needs to be cooked before being eaten, so that the eating of the pork is limited by time and place, and the eating of people is limited. Pork has higher fat and cholesterol contents than other meats, and if the pork is eaten excessively for a long time, the pork inevitably causes a large intake of fat, saturated fatty acids and cholesterol. Therefore, while pork is made into products which are convenient to eat and carry, nutrition collocation and intake balance of various foods are also considered, and along with improvement of living standard of people, people increasingly need various pork foods which are good in taste and convenient to eat.
Disclosure of Invention
The invention aims to solve the technical problem of providing instant spicy pork slices and a preparation method thereof, the method uses pork matched with proper seasonings to be reasonably matched, achieves the purposes of rich nutrition and unique taste, adopts sectional baking and sauce processing technology to ensure that the cooked pork has strong meat flavor, and simultaneously the product is instant, has simple and convenient eating method, mellow meat flavor and delicious taste, and is also traditional special leisure food with unique flavor.
In order to solve the technical problems, the invention adopts the following technical scheme: the spicy pork slices which are ready to eat after opening a bag comprise the following main materials in parts by weight: 90-110 parts of pork hind leg meat, and 1 part of auxiliary materials: 20-30 parts of white granulated sugar, 5-10 parts of eggs, 3-7 parts of starch, 4-9 parts of fish sauce, 0.5-1 part of monosodium glutamate and 0.05-0.25 part of pepper, and the auxiliary materials are 2: 5-10 parts of soybean oil, 1-2 parts of hot pepper, 3-7 parts of white granulated sugar, 0.05-0.15 part of edible salt, 0.5-1 part of monosodium glutamate, 0.5-1 part of chicken essence, 1-3 parts of pepper oil, 0.2-0.7 part of five spice powder and 8-14 parts of sesame.
Preferably, the instant spicy pork slices comprise the following main materials in parts by weight: 100 parts of pork hind leg meat, and 1 part of auxiliary materials: 25 parts of white granulated sugar, 8 parts of eggs, 5 parts of starch, 5 parts of fish sauce, 0.8 part of monosodium glutamate and 0.15 part of pepper, and the auxiliary materials are as follows: 8 parts of soybean oil, 1.5 parts of hot pepper, 5 parts of white granulated sugar, 0.1 part of edible salt, 0.7 part of monosodium glutamate, 0.8 part of chicken essence, 2 parts of zanthoxylum oil, 0.4 part of five spice powder and 11 parts of sesame.
Meanwhile, the invention also provides a preparation method of the instant spicy pork slices, which comprises the following steps:
(1) treating raw meat: selecting high-quality pork, removing fat meat and fascia, cutting the pork into long meat blocks with the width of 6-8 cm along muscle fibers, placing the meat blocks into a slicer for inscribing twice along the direction of the muscle fibers, pouring the cut meat blocks and the auxiliary material 1 into a stirrer, stirring and mixing uniformly until the meat materials are grabbed up, the meat materials can automatically flow down when the hand is inclined, and the degree that the meat is connected can be sensed;
(2) laying and screening meat slices and baking: uniformly spreading the stirred sliced meat on a sieve, keeping the sliced meat flat and uniform in thickness, and keeping no gap in the middle, putting the spread sliced meat into an oven for baking, raising the temperature of the oven to 50-55 ℃, baking for 2 hours, raising the temperature to 58-65 ℃, baking for 1-2 hours, turning over the sieve, raising the temperature to 65-78 ℃, baking for 0.5-1 hour, and finally taking out and cooling to room temperature;
(3) baking and slicing sliced meat: placing the cooled sliced meat into a crawler-type baking oven at the temperature of 215-235 ℃ to bake for 3-5 minutes until the sliced meat is mature, and cutting the roasted sliced meat into sliced meat with the length of 5cm multiplied by 3cm by a slicer;
(4) meat slice sauce preparation: pouring soybean oil into a pot, heating, pouring the auxiliary material 2, frying, pouring the sliced meat into the pot, frying, continuously stirring the sliced meat in the frying process to fully and uniformly mix the auxiliary material 2 and the sliced meat until juice is collected, finally pouring sesame into the pot, uniformly stirring, taking out the sesame from the pot, and cooling;
(5) meat slice packaging and heat treatment: and carrying out vacuum packaging and heat treatment on the cooled sliced meat to obtain a finished product.
In the method, the pork in the step (1) is pork ham.
Compared with the prior art, the invention has the advantages that: the method comprises the steps of slicing lean pork on the hind legs of the pigs, uniformly stirring the sliced lean pork with white granulated sugar, eggs, starch, fish sauce and the like, adding auxiliary materials, baking the sliced lean pork to be mature, adding the auxiliary materials such as hot pepper, sesame and the like, and repeatedly seasoning and saucing the cooked pork to obtain the product, so that the cooked pork has strong meat flavor, and meanwhile, the product is ready-to-eat after opening a bag, and is simple and convenient to eat, mellow in meat flavor and delicious in taste. The product has unique spicy flavor of sliced meat and the characteristic of being ready to eat after opening the bag.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following examples.
Example 1:
preparing raw materials: the composite material is prepared from the following main materials in parts by weight: 90 parts of pork hind leg meat, and auxiliary materials 1: 20 parts of white granulated sugar, 5 parts of eggs, 3 parts of starch, 4 parts of fish sauce, 0.5 part of monosodium glutamate and 0.05 part of pepper, and 2 parts of auxiliary materials: 5 parts of soybean oil, 1 part of hot pepper, 3 parts of white granulated sugar, 0.05 part of edible salt, 0.5 part of monosodium glutamate, 0.5 part of chicken essence, 1 part of zanthoxylum oil, 0.2 part of five spice powder and 8 parts of sesame.
The preparation method of the instant spicy pork slices comprises the following steps:
(1) treating raw meat: selecting high-quality lean pork on the back leg, removing fat meat and fascia, cutting the pork into long meat blocks with the width of 6cm along muscle fibers, placing the meat blocks into a slicer for inscribing twice along the muscle fibers, pouring the cut meat blocks and the auxiliary material 1 into a stirrer, stirring and mixing uniformly until the meat blocks are grabbed up, the meat blocks can automatically flow down when the hands tilt, and the degree that the meat is connected can be sensed;
(2) laying and screening meat slices and baking: uniformly spreading the stirred sliced meat on a sieve, keeping the sliced meat flat and uniform in thickness, and keeping no gap in the middle, putting the spread sliced meat into an oven for baking, raising the temperature of the oven to 50 ℃, baking for 2 hours, raising the temperature to 58 ℃, baking for 1 hour, turning over the sieve, raising the temperature to 65 ℃, baking for 0.5-1 hour, and finally taking out and cooling to room temperature;
(3) baking and slicing sliced meat: placing the cooled sliced meat into a crawler-type baking oven with the temperature of 215 ℃ to bake for 3 minutes until the sliced meat is mature, and cutting the roasted sliced meat into sliced meat with the length of 5cm multiplied by 3cm by a slicer;
(4) meat slice sauce preparation: pouring soybean oil into a pot, heating, pouring the auxiliary material 2, frying, pouring the sliced meat into the pot, frying, continuously stirring the sliced meat in the frying process to fully and uniformly mix the auxiliary material 2 and the sliced meat until juice is collected, finally pouring sesame into the pot, uniformly stirring, taking out the sesame from the pot, and cooling;
(5) meat slice packaging and heat treatment: and carrying out vacuum packaging and heat treatment on the cooled sliced meat to obtain a finished product.
Example 2:
preparing raw materials: the composite material is prepared from the following main materials in parts by weight: 110 parts of pork hind leg meat, and 1 part of auxiliary materials: 30 parts of white granulated sugar, 10 parts of eggs, 7 parts of starch, 9 parts of fish sauce, 1 part of monosodium glutamate and 0.25 part of pepper, and 2 parts of auxiliary materials: 10 parts of soybean oil, 2 parts of hot pepper, 7 parts of white granulated sugar, 0.15 part of edible salt, 1 part of monosodium glutamate, 1 part of chicken essence, 3 parts of zanthoxylum oil, 0.7 part of five spice powder and 14 parts of sesame.
The preparation method of the instant spicy pork slices comprises the following steps:
(1) treating raw meat: selecting high-quality lean pork on the back legs of the pigs, removing fat meat and fascia, cutting the pork into long meat blocks with the width of 8cm along muscle fibers, placing the meat blocks into a slicer for inscribing twice along the muscle fibers, pouring the cut meat blocks and the auxiliary material 1 into a stirrer, stirring and mixing uniformly until the meat blocks are grabbed up, the meat blocks with inclined hands can automatically flow down, and the degree that the meat is connected can be sensed;
(2) laying and screening meat slices and baking: uniformly spreading the stirred sliced meat on a sieve, keeping the sliced meat flat and uniform in thickness, and keeping no gap in the middle, putting the spread sliced meat into an oven for baking, raising the temperature of the oven to 55 ℃, baking for 2 hours, raising the temperature to 65 ℃, baking for 2 hours, turning over the sieve, raising the temperature to 78 ℃, baking for 0.5-1 hour, and finally taking out and cooling to room temperature;
(3) baking and slicing sliced meat: placing the cooled sliced meat into a crawler-type baking oven with the temperature of 235 ℃ to bake for 5 minutes until the sliced meat is mature, and cutting the roasted sliced meat into sliced meat with the length of 5cm multiplied by 3cm by a slicer;
(4) meat slice sauce preparation: pouring soybean oil into a pot, heating, pouring the auxiliary material 2, frying, pouring the sliced meat into the pot, frying, continuously stirring the sliced meat in the frying process to fully and uniformly mix the auxiliary material 2 and the sliced meat until juice is collected, finally pouring sesame into the pot, uniformly stirring, taking out the sesame from the pot, and cooling;
(5) meat slice packaging and heat treatment: and carrying out vacuum packaging and heat treatment on the cooled sliced meat to obtain a finished product.
Example 3:
preparing raw materials: the composite material is prepared from the following main materials in parts by weight: 100 parts of pork hind leg meat, and 1 part of auxiliary materials: 25 parts of white granulated sugar, 8 parts of eggs, 5 parts of starch, 5 parts of fish sauce, 0.8 part of monosodium glutamate and 0.15 part of pepper, and the auxiliary materials are as follows: 8 parts of soybean oil, 1.5 parts of hot pepper, 5 parts of white granulated sugar, 0.1 part of edible salt, 0.7 part of monosodium glutamate, 0.8 part of chicken essence, 2 parts of zanthoxylum oil, 0.4 part of five spice powder and 11 parts of sesame.
The preparation method of the instant spicy pork slices comprises the following steps:
(1) treating raw meat: selecting high-quality lean pork on the back legs of the pigs, removing fat meat and fascia, cutting the pork into long-shaped meat blocks with the width of 7cm along muscle fibers, placing the meat blocks into a slicer for inscribing twice along the direction of the muscle fibers, pouring the cut meat blocks and the auxiliary material 1 into a stirrer, stirring and mixing uniformly until the meat blocks are grabbed, the meat blocks can automatically flow down when the hands tilt, and the degree that the meat is connected can be sensed;
(2) laying and screening meat slices and baking: uniformly spreading the stirred sliced meat on a sieve, keeping the sliced meat flat and uniform in thickness, and keeping no gap in the middle, putting the spread sliced meat into an oven for baking, raising the temperature of the oven to 52 ℃, baking for 2 hours, raising the temperature to 60 ℃, baking for 1.5 hours, turning over the sieve, raising the temperature to 70 ℃, baking for 0.8 hour, and finally taking out and cooling to room temperature;
(3) baking and slicing sliced meat: placing the cooled sliced meat into a crawler-type baking oven at 220 ℃ to bake for 4 minutes until the sliced meat is mature, and cutting the roasted sliced meat into sliced meat with the length of 5cm multiplied by 3cm by a slicer;
(4) meat slice sauce preparation: pouring soybean oil into a pot, heating, pouring the auxiliary material 2, frying, pouring the sliced meat into the pot, frying, continuously stirring the sliced meat in the frying process to fully and uniformly mix the auxiliary material 2 and the sliced meat until juice is collected, finally pouring sesame into the pot, uniformly stirring, taking out the sesame from the pot, and cooling;
(5) meat slice packaging and heat treatment: and carrying out vacuum packaging and heat treatment on the cooled sliced meat to obtain a finished product.
In conclusion, the pork back leg lean meat is sliced and then uniformly stirred with white granulated sugar, eggs, starch, fish sauce and the like, then auxiliary materials are added, the pork is baked to be mature, and then the auxiliary materials such as hot pepper, sesame and the like are added, and the pork is repeatedly seasoned and sauced, so that the cooked pork has strong meat flavor. Meanwhile, the product has the characteristics of traditional pork slice flavor, convenience and fastness in instant eating after opening the bag, unique flavor, flexible meat quality, long aftertaste, fragrant mouthfeel, mellowness and delicious taste, conforms to the requirement of modern urban people on pursuing high-quality and unique consumption on diet, is ready to eat after opening the bag, has a simple and convenient eating method, and is a leisure pork product which is suitable for being eaten at home and presented to relatives and friends and has unique characteristics.
Claims (4)
1. The instant spicy pork slices are characterized in that: the composite material is prepared from the following main materials in parts by weight: 90-110 parts of pork hind leg meat, and 1 part of auxiliary materials: 20-30 parts of white granulated sugar, 5-10 parts of eggs, 3-7 parts of starch, 4-9 parts of fish sauce, 0.5-1 part of monosodium glutamate and 0.05-0.25 part of pepper, and the auxiliary materials are 2: 5-10 parts of soybean oil, 1-2 parts of hot pepper, 3-7 parts of white granulated sugar, 0.05-0.15 part of edible salt, 0.5-1 part of monosodium glutamate, 0.5-1 part of chicken essence, 1-3 parts of pepper oil, 0.2-0.7 part of five spice powder and 8-14 parts of sesame.
2. The instant spicy pork slices of claim 1, wherein: the composite material is prepared from the following main materials in parts by weight: 100 parts of pork hind leg meat, and 1 part of auxiliary materials: 25 parts of white granulated sugar, 8 parts of eggs, 5 parts of starch, 5 parts of fish sauce, 0.8 part of monosodium glutamate and 0.15 part of pepper, and the auxiliary materials are as follows: 8 parts of soybean oil, 1.5 parts of hot pepper, 5 parts of white granulated sugar, 0.1 part of edible salt, 0.7 part of monosodium glutamate, 0.8 part of chicken essence, 2 parts of zanthoxylum oil, 0.4 part of five spice powder and 11 parts of sesame.
3. A method for preparing the instant spicy pork slices of claim 1 or 2, comprising the steps of:
(1) treating raw meat: selecting high-quality pork, removing fat meat and fascia, cutting the pork into long meat blocks with the width of 6-8 cm along muscle fibers, placing the meat blocks into a slicer for inscribing twice along the direction of the muscle fibers, pouring the cut meat blocks and the auxiliary material 1 into a stirrer, stirring and mixing uniformly until the meat materials are grabbed up, the meat materials can automatically flow down when the hand is inclined, and the degree that the meat is connected can be sensed;
(2) laying and screening meat slices and baking: uniformly spreading the stirred sliced meat on a sieve, keeping the sliced meat flat and uniform in thickness, and keeping no gap in the middle, putting the spread sliced meat into an oven for baking, raising the temperature of the oven to 50-55 ℃, baking for 2 hours, raising the temperature to 58-65 ℃, baking for 1-2 hours, turning over the sieve, raising the temperature to 65-78 ℃, baking for 0.5-1 hour, and finally taking out and cooling to room temperature;
(3) baking and slicing sliced meat: placing the cooled sliced meat into a crawler-type baking oven at the temperature of 215-235 ℃ to bake for 3-5 minutes until the sliced meat is mature, and cutting the roasted sliced meat into sliced meat with the length of 5cm multiplied by 3cm by a slicer;
(4) meat slice sauce preparation: pouring soybean oil into a pot, heating, pouring the auxiliary material 2, frying, pouring the sliced meat into the pot, frying, continuously stirring the sliced meat in the frying process to fully and uniformly mix the auxiliary material 2 and the sliced meat until juice is collected, finally pouring sesame into the pot, uniformly stirring, taking out the sesame from the pot, and cooling;
(5) meat slice packaging and heat treatment: and carrying out vacuum packaging and heat treatment on the cooled sliced meat to obtain a finished product.
4. The method for preparing instant spicy pork slices according to claim 3, wherein the method comprises the following steps: the pork in the step (1) is pork back leg lean meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010843092.5A CN111920013A (en) | 2020-08-20 | 2020-08-20 | Instant spicy pork slices and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010843092.5A CN111920013A (en) | 2020-08-20 | 2020-08-20 | Instant spicy pork slices and preparation method thereof |
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| CN111920013A true CN111920013A (en) | 2020-11-13 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115624140A (en) * | 2022-11-09 | 2023-01-20 | 贵州五福坊食品(集团)股份有限公司 | Spicy vegetable pork slices and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101143012A (en) * | 2007-09-05 | 2008-03-19 | 贵州五福坊食品有限公司 | Wild mushroom shredded pork and preparation method thereof |
| CN105767914A (en) * | 2016-03-20 | 2016-07-20 | 贵州五福坊食品股份有限公司 | Ready-to-eat honey stewed pork and preparation method thereof |
| CN106418250A (en) * | 2016-08-23 | 2017-02-22 | 贵州五福坊食品股份有限公司 | Ready-to-eat leisure spicy chicken and making method thereof |
| CN107751808A (en) * | 2017-10-16 | 2018-03-06 | 贵州五福坊食品股份有限公司 | A kind of mushroom deep fried chicken cube with chili of instant bagged and preparation method thereof |
-
2020
- 2020-08-20 CN CN202010843092.5A patent/CN111920013A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101143012A (en) * | 2007-09-05 | 2008-03-19 | 贵州五福坊食品有限公司 | Wild mushroom shredded pork and preparation method thereof |
| CN105767914A (en) * | 2016-03-20 | 2016-07-20 | 贵州五福坊食品股份有限公司 | Ready-to-eat honey stewed pork and preparation method thereof |
| CN106418250A (en) * | 2016-08-23 | 2017-02-22 | 贵州五福坊食品股份有限公司 | Ready-to-eat leisure spicy chicken and making method thereof |
| CN107751808A (en) * | 2017-10-16 | 2018-03-06 | 贵州五福坊食品股份有限公司 | A kind of mushroom deep fried chicken cube with chili of instant bagged and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115624140A (en) * | 2022-11-09 | 2023-01-20 | 贵州五福坊食品(集团)股份有限公司 | Spicy vegetable pork slices and preparation method thereof |
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Application publication date: 20201113 |