CN112704195B - Sichuan pepper-lepidium-flavor pre-fried meat product and preparation method thereof - Google Patents
Sichuan pepper-lepidium-flavor pre-fried meat product and preparation method thereof Download PDFInfo
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- CN112704195B CN112704195B CN201911018421.6A CN201911018421A CN112704195B CN 112704195 B CN112704195 B CN 112704195B CN 201911018421 A CN201911018421 A CN 201911018421A CN 112704195 B CN112704195 B CN 112704195B
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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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a pericarpium zanthoxyli and lepidium flavor pre-fried meat product and a preparation method thereof. The invention aims to solve the technical problem of providing a pre-fried meat product with pure and crisp pepper and lepidium and a preparation method thereof. The method comprises the following steps: A. cutting pork: cutting pork into meat pieces, and cutting into meat strips; B. rolling and kneading: adding water with the temperature of 0-4 ℃ into the rolling auxiliary material, rolling, adding meat strips with the temperature of below 10 ℃ until the water is completely absorbed by the meat strips, and curing; C. sizing: whole egg liquid at 0-4℃: and (3) compounding starch: the pepper is prepared into slurry according to the weight ratio of 15-18:20-23:0.2-0.22; hanging the cured meat strips and the slurry according to the weight ratio of 50-65:35-40; D. frying: heating vegetable oil to 170-175 ℃, adding the meat strips subjected to the slurry coating in the step C, and frying to obtain the finished product. The product of the invention has crisp taste, juiciness and pure Sichuan style pepper and hemp flavor.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a pericarpium zanthoxyli and lepidium flavor pre-fried meat product and a preparation method thereof.
Background
The people take food as the day, and the food culture is particularly profound in the Chinese culture of origin and profound, and the characteristics of flexibility and wonderness are not presented from selecting materials to seasoning to making. The pre-fried meat product is a typical representative of Chinese dishes, and is deeply favored by people in all places of the country due to the characteristics of crisp appearance, tender interior and various eating modes. Along with the development of Western style Chinese industry and industrialization of traditional industry, the production of pre-fried meat products is gradually developed to the direction of automatic, standardized, batch and industrialized production.
The existing coating pre-fried meat products adopt more compound materials, the appearance of the products is not uniform, the slurry coating amount is unstable, the re-fried coating is dried to form slag, the coating powder is not crisp, and the meat quality is dry, hard and fragrant. The pepper and hemp taste of the finally prepared product is low and difficult to last, and the pepper and hemp taste is not pure.
Disclosure of Invention
The invention aims to solve the technical problem of providing a pre-fried meat product with pure and rich flavor of Sichuan pepper and capable of being kept for a long time and being re-fried to be crisp and a preparation method thereof.
The technical scheme adopted to solve the technical problems is to provide the preparation method of the Sichuan pepper leptoside pre-fried meat product. The method comprises the following steps:
A. cutting pork: cutting pork into meat pieces, and cutting into meat strips;
B. rolling and kneading: adding water with the temperature of 0-4 ℃ into the rolling auxiliary material, rolling, adding meat strips with the temperature of below 10 ℃ until the water is completely absorbed by the meat strips, and curing;
C. sizing: whole egg liquid at 0-4℃: and (3) compounding starch: the pepper is prepared into slurry according to the weight ratio of 15-18:20-23:0.2-0.22; hanging the cured meat strips and the slurry according to the weight ratio of 50-65:35-40;
D. frying: heating vegetable oil to 170-175 ℃, adding the meat strips subjected to the slurry coating in the step C, and frying to obtain the finished product.
In the preparation method of the Sichuan pepper lepidopterous pre-fried meat product, the center temperature of pork in the step A is-1-4 ℃. The width of the meat blocks is 60-90 mm; the thickness is below 25 mm; the specification of the meat strip is 60-90 mm multiplied by 9-12 mm multiplied by 7-10 mm.
In the preparation method of the Sichuan pepper-lepidopterous pre-fried meat product, in the step B, water at the temperature of 0-4 ℃ is added into the rolling auxiliary material and then the rolling auxiliary material is rolled for 4-6 min; the rolling and kneading speed is 8-12 r/min.
In the preparation method of the Sichuan pepper lepidopterous pre-fried meat product, in the step B, the meat strips with the addition temperature below 10 ℃ are rolled and kneaded under the condition that the vacuum degree is below 20 kPa; the rolling time is 30-40 minutes. The rolling and kneading speed is 8-12 r/min.
In the preparation method of the Sichuan pepper lepidopterous pre-fried meat product, the pickling condition in the step B is that the pickling is carried out for 6-18 hours at the temperature of 0-4 ℃.
In the preparation method of the Sichuan pepper and lepidium pre-fried meat product, in the step B, the rolling auxiliary material consists of a compound water component holding agent, a compound acidity regulator, salt, ginger paste, green onion paste, chilli powder and monosodium glutamate.
In the step B, the rolling auxiliary materials comprise the following components in parts by weight with meat strips and water at 0-4℃:40 to 50 parts of meat strips, 0.18 to 0.20 part of compound water retention agent, 0.32 to 0.35 part of compound acidity regulator, 0.45 to 0.50 part of salt, 0.12 to 0.16 part of ginger paste, 0.12 to 0.16 part of green Chinese onion paste, 0.14 to 0.18 part of chilli powder, 14 to 16 parts of water with the temperature of 0 to 4 ℃ and 0.21 to 0.25 part of monosodium glutamate.
Further, the compound water retention agent is at least one of sodium tripolyphosphate, sodium pyrophosphate or sodium hexametaphosphate.
Further, the compound acidity regulator is at least one of sodium carbonate, sodium bicarbonate, citric acid or sodium citrate.
Further, in the step B, the type of the chilli powder is Sichuan pepper hemp powder TG69117H-A.
In the preparation method of the Sichuan pepper lepidopterous pre-fried meat product, in the step C, the compound starch is a mixture of sweet potato starch, potato starch and baking soda.
Further, sweet potato starch: potato starch: the weight ratio of the baking soda is 16-18:3.9-4.1:0.08-0.1.
In the preparation method of the Sichuan pepper and lepidoptera pre-fried meat product, in the step C, the pepper is a mixture of Han source Dahongpao pepper and Mao Wen Dahongpao pepper.
Further, the weight ratio of the Han source Dahongpao zanthoxylum bungeanum to the Maoshen Dahongpao zanthoxylum is 0.9-1.2:0.9-1.2.
Preferably, the weight ratio of the Han source Dahongpao zanthoxylum bungeanum to the Mao Wenshengpao zanthoxylum is 1:1.
Preferably, the whole particles of the Han source Dahongpao zanthoxylum bungeanum are mixed with the powder of the Munshen Dahongpao zanthoxylum bungeanum.
In the preparation method of the Sichuan pepper lepidopterous pre-fried meat product, the frying time in the step D is 2-2 min for 30s.
Further, in the step D, the acid value (KOH)/(mg/g) value of the frying process control oil is less than or equal to 5; the peroxide value (calculated by fat)/(g/100 g) is less than or equal to 0.25.
The center temperature of the fried meat strips is controlled below-18 ℃ for freezing preservation.
The invention also provides a pericarpium zanthoxyli and lepidium flavor pre-fried meat product prepared by the method.
The beneficial effects of the invention are as follows:
according to the method, meat is cut into uniform-shape meat strips, and then the specific rolling auxiliary materials are adopted to enable the meat strips to fully absorb rolling liquid, so that the meat strips are juicy and tender, and the prepared finished product has the characteristics of tender taste and rich flavor. The slurry prepared by taking the compound starch, the mixed pepper and the egg liquid as raw materials enables the meat strips to be uniformly slurry-coated, the primary fried product is flexible, the primary fried product is not easy to break in the transportation process, and the primary fried product is crispy and just after being re-fried within the shelf life. The pepper spicy flavor of the product prepared by the method is purer and durable, so that the industrialized and large-scale production line production of the small crispy meat with the traditional flavor is realized, the quality stability of the product is ensured, and the inheritance of the traditional flavor is realized. The product of the invention has various eating modes, and can be fried for 2-3 minutes to obtain delicious food with crisp outside and tender inside and spicy and refreshing peppers; the instant-boiling soup can be boiled for a long time, the instant-boiling soup is not mixed, and the instant-boiling soup is delicious, nutritional and healthy, and provides convenience, traditional and delicious taste for various large dining channels and the Chongqing people who like to "lazy" and love to eat, thereby greatly promoting the popularization and propagation of the special snack culture in Sichuan places.
Detailed Description
The materials and equipment used in the embodiments of the present invention are all known products and are obtained by purchasing commercially available products.
Specifically, the invention provides a preparation method of a Sichuan pepper and hemp flavored pre-fried meat product, which comprises the following steps:
A. cutting pork: cutting pork with the center temperature of-1-4 ℃ into meat blocks and then cutting into meat strips;
B. rolling and kneading: adding water with the temperature of 0-4 ℃ into the rolling auxiliary material, rolling, adding meat strips with the temperature of below 10 ℃ until the water is completely absorbed by the meat strips, and curing;
C. sizing: whole egg liquid at 0-4℃: and (3) compounding starch: the pepper is prepared into slurry according to the weight ratio of 15-18:20-23:0.2-0.22; hanging the cured meat strips and the slurry according to the weight ratio of 50-65:35-40;
D. frying: heating vegetable oil to 170-175 ℃, adding the meat strips subjected to the slurry coating in the step C, and frying to obtain the finished product.
In the step A of the invention, pork is selected from pork hind legs, and no lesions, no blood stasis, no foreign matters and no peculiar smell are required. In order to keep the meat fresh, the temperature of the center of the meat is controlled to be between-1 and 4 ℃. If frozen pork is selected, the pork with the center temperature below-18 ℃ is required to be frozen, and the frozen pork is thawed and then placed at 0-4 ℃ for standby. Cutting pork into pieces with the width of 60-90 mm; cutting meat into meat pieces with thickness below 25mm, and making meat strips with length x width x thickness of 60-90 mm x 9-12 mm x 7-10 mm, wherein the cut meat strips can be directly placed at 0-4deg.C for use, and the placing time can not exceed 24 hours. The step A of the invention ensures the uniform appearance of the product and lays a foundation for the subsequent improvement of the slurry hanging stability.
In the step B, 0.18 to 0.20 part of compound water retention agent, 0.32 to 0.35 part of compound acidity regulator, 0.45 to 0.5 part of salt, 0.12 to 0.16 part of ginger paste, 0.12 to 0.16 part of green Chinese onion paste, 0.14 to 0.18 part of chilli powder and 0.21 to 0.25 part of monosodium glutamate are taken as rolling auxiliary materials, 14 to 16 parts of water with the temperature of 0 to 4 ℃ is added, rolling is carried out for 4 to 6 minutes, 40 to 50 parts of meat strips with the temperature of below 10 ℃ are added, rolling is carried out under the condition that the vacuum degree is below 20kPa, and pickling is carried out for 6 to 18 hours at the temperature of 0 to 4 ℃ after the water is completely absorbed by the meat strips.
The invention adopts the rolling auxiliary materials which are prepared by the proportion of the dosage, so that the meat strip can keep water, enhance flavor, improve the sense of the product and increase the crisp and crisp degree of the product in the rolling process. Further, the compound water retention agent is at least one of sodium tripolyphosphate, sodium pyrophosphate or sodium hexametaphosphate; the compound acidity regulator is at least one of sodium carbonate, sodium bicarbonate, citric acid or sodium citrate, and is matched with other components to roll and knead the meat strips, so that the full absorption of the meat strips on the rolling and kneading liquid is promoted, the succulent tenderness of the meat strips is realized, and the prepared finished product has the characteristics of tender taste and rich flavor.
In the step C, firstly, preparing whole egg liquid, ensuring that no eggshells fall into the egg liquid during egg breaking, stirring until a large amount of foam is present on the surface of the egg liquid to be optimal, sun-drying and filtering the prepared egg liquid by using a net, ensuring that no foreign matters are mixed into the egg liquid, ensuring that the prepared egg liquid is uniform, ensuring that egg yolk and egg white are fully opened, storing the prepared egg liquid at 0-4 ℃ for later use, wherein the temperature of the egg liquid before use cannot be higher than 10 ℃, and the optimal use temperature of the egg liquid is 0-4 ℃.
The slurry adopted by the invention is prepared from whole egg liquid at 0-4 ℃: and (3) compounding starch: the pepper is prepared according to the weight ratio of 15-18:20-23:0.2-0.22. The inventor creatively adopts compound starch, the compound starch is prepared from sweet potato starch, potato starch and baking soda according to the weight ratio of 16-18:3.9-4.1:0.08-0.1, and the pulp prepared by adopting the components and the dosage proportion thereof ensures that the product is virgin and flexible, is fried and crisp again, and ensures that the meat strips are uniformly coated with the pulp.
In order to realize stronger and lasting spicy flavor of the product, the inventor creatively adopts the Chinese source Dahongpao zanthoxylum bungeanum and the Maoshen Dahongpao zanthoxylum bungeanum, and the Chinese source Dahongpao zanthoxylum and the Maoshen Dahongpao zanthoxylum are mixed according to the weight ratio of 0.9-1.2:0.9-1.2, preferably the Chinese source Dahongpao zanthoxylum and the Maoshen Dahongpao zanthoxylum are mixed according to the weight ratio of 1:1, and the whole Chinese source Dahongpao zanthoxylum bungeanum and the Maoshen Dahongpao are subjected to powdering treatment for mixed use, so that the pure and lasting flavor of the zanthoxylum is realized.
The invention mixes the whole Chinese source Dahongpao zanthoxylum bungeanum and the ground Zaowengpao zanthoxylum according to the weight ratio to prepare the slurry, so that the flavor of the product is pure and durable, the sense of the whole Chinese source Dahongpao zanthoxylum is presented, and the mouthfeel of the product is layered by matching with the ground zanthoxylum bungeanum.
In the process of preparing the slurry, firstly, the prepared egg liquid and the prepared pepper are mixed, and then the compound starch is added, and the slurry is stirred until the slurry has no obvious fluidity, namely, the slurry can not drop when the slurry is picked up by hands. And (3) hanging the rolled meat strips and the slurry according to the weight ratio of 50-65:35-40, so that each meat strip is uniformly hung with the slurry. The invention creatively adopts the compound starch, the pepper and the egg liquid to prepare the slurry, so that the primary fried product is flexible, is not easy to be broken in the transportation process, and is crisp after being fried again. The product has the authentic pepper and hemp flavor and can be kept for a long time through the combined use of the two peppers.
In the step D, vegetable oil is heated to 170-175 ℃, the meat strips subjected to slurry hanging in the step C are added, the meat strips are fried for 2-2 min for 30s, and the acid value (KOH)/(mg/g) of the oil is controlled to be less than or equal to 5 in the frying process; the peroxide value (calculated by fat)/(g/100 g) is less than or equal to 0.25. Freezing the meat strips to a central temperature below-18deg.C.
The invention also provides a pericarpium zanthoxyli and lepidium flavor pre-fried meat product prepared by the method.
The invention will be further illustrated by the following examples.
Example 1
Cutting pork: selecting pig hind leg meat without lesions, blood stasis, foreign matters and peculiar smell, controlling the central temperature to be-1-4 ℃, and firstly cutting the pig hind leg meat into meat blocks with the width of 60-90 mm; the thickness is below 25mm, and the length multiplied by the width multiplied by the thickness of the cut meat strips is 60-90 mm multiplied by 9-12 mm multiplied by 7-10 mm.
Rolling and kneading: mixing 0.18kg of sodium tripolyphosphate, 0.32kg of sodium carbonate, 0.45kg of salt, 0.12kg of ginger paste, 0.12kg of green Chinese onion paste, 0.14kg of chilli powder and 0.21kg of monosodium glutamate to obtain a rolling auxiliary material, adding 14kg of water at 0-4 ℃, rolling for 4min at a rolling speed of 8 r/min, adding 40kg of meat strips at a temperature of below 10 ℃, rolling under the condition of a vacuum degree of below 20kPa until the moisture is completely absorbed by the meat strips, and pickling for 6 hours at 0-4 ℃.
Sizing: preparing compound starch: 16kg of sweet potato starch, 3.9kg of potato starch and 0.08kg of baking soda were mixed. Preparing pepper: mixing whole Chinese pricklyash powder of 0.1kg of Han source with pulverized powder of 0.1kg of radix et rhizoma Rhei. 15kg of whole egg liquid and 0.2kg of pepper are mixed, and then 20kg of compound starch is added to prepare slurry, and the slurry is stirred until the slurry has no obvious fluidity, and the meat strips and the slurry are suspended according to the weight ratio of 55.54:36.98.
Frying: heating vegetable oil to 170-175 ℃, adding the meat strips subjected to slurry coating, frying for 2min, and then freezing until the center temperature of the meat strips is below-18 ℃.
Example 2
Cutting pork: selecting pig hind leg meat without lesions, blood stasis, foreign matters and peculiar smell, controlling the central temperature to be-1-4 ℃, and firstly cutting the pig hind leg meat into meat blocks with the width of 60-90 mm; the thickness is below 25mm, and the length multiplied by the width multiplied by the thickness of the cut meat strips is 60-90 mm multiplied by 9-12 mm multiplied by 7-10 mm.
Rolling and kneading: mixing 0.2kg of sodium pyrophosphate, 0.35kg of sodium bicarbonate, 0.5kg of salt, 0.16kg of ginger paste, 0.16kg of green Chinese onion paste, 0.18kg of chilli powder and 0.25kg of monosodium glutamate to obtain a rolling auxiliary material, adding 16kg of water at 0-4 ℃, rolling for 6min at a rolling speed of 12 r/min, adding 50kg of meat strips at a temperature of below 10 ℃, rolling under the condition of a vacuum degree of below 20kPa, and pickling for 18 hours at 0-4 ℃.
Sizing: preparing compound starch: 18kg of sweet potato starch, 4.1kg of potato starch and 0.1kg of baking soda were mixed. Preparing pepper: mixing whole Chinese pricklyash powder of 0.11kg of Han source with pulverized powder of 0.11kg of radix et rhizoma Rhei. Mixing 18kg of whole egg liquid and 0.22kg of pepper, adding 23kg of compound starch to prepare slurry, stirring until the slurry has no obvious fluidity, and hanging meat strips and the slurry according to the weight ratio of 65:40.
Frying: heating vegetable oil to 170-175 ℃, adding the meat strips subjected to slurry coating, frying for 2min for 30s, and then freezing until the center temperature of the meat strips is below-18 ℃.
Example 3
Cutting pork: selecting pig hind leg meat without lesions, blood stasis, foreign matters and peculiar smell, controlling the central temperature to be-1-4 ℃, and firstly cutting the pig hind leg meat into meat blocks with the width of 60-90 mm; the thickness is below 25mm, and the length multiplied by the width multiplied by the thickness of the cut meat strips is 60-90 mm multiplied by 9-12 mm multiplied by 7-10 mm.
Rolling and kneading: mixing 0.19kg of sodium hexametaphosphate, 0.33kg of sodium citrate, 0.47kg of salt, 0.15kg of ginger paste, 0.15kg of green Chinese onion paste, 0.16kg of chilli powder and 0.23kg of monosodium glutamate to obtain a rolling auxiliary material, adding 15kg of water at 0-4 ℃, rolling for 5min at a rolling speed of 10 r/min, adding 45kg of meat strips at a temperature of below 10 ℃, rolling under the condition of a vacuum degree of below 20kPa until the water is completely absorbed by the meat strips, and pickling for 12 hours at 0-4 ℃.
Sizing: preparing compound starch: 17kg of sweet potato starch, 4kg of potato starch and 0.09kg of baking soda were mixed. Preparing pepper: mixing whole Chinese pricklyash powder of 0.105kg of Han source with pulverized powder of 0.105kg of radix et rhizoma Rhei. 16.5kg of whole egg liquid and 0.21kg of pepper are mixed, 21.09kg of compound starch is added to prepare slurry, and the slurry is stirred until the slurry has no obvious fluidity, and the meat strips and the slurry are hung into a slurry according to the weight ratio of 61.68:37.99.
Frying: heating vegetable oil to 170-175 ℃, adding the meat strips subjected to slurry coating, frying for 2min and 10s, and then freezing until the center temperature of the meat strips is below-18 ℃.
Comparative example 1 method for preparing Pre-fried meat products without the tumbling adjuvant of the invention
Cutting pork: selecting pig hind leg meat without lesions, blood stasis, foreign matters and peculiar smell, controlling the central temperature to be-1-4 ℃, and firstly cutting the pig hind leg meat into meat blocks with the width of 60-90 mm; the thickness is below 25mm, and the length multiplied by the width multiplied by the thickness of the cut meat strips is 60-90 mm multiplied by 9-12 mm multiplied by 7-10 mm.
Rolling and kneading: mixing 0.47kg of salt, 0.15kg of ginger paste, 0.15kg of green Chinese onion paste, 0.16kg of chilli powder and 0.23kg of monosodium glutamate to obtain a rolling auxiliary material, adding 15kg of water at 0-4 ℃, rolling at 10 r/min for 5min, adding 45kg of meat strips at the temperature of below 10 ℃, rolling under the condition of vacuum degree of below 20kPa, curing for 12 hours at the temperature of 0-4 ℃ after the moisture is completely absorbed by the meat strips.
Sizing: preparing compound starch: 17kg of sweet potato starch, 4kg of potato starch and 0.09kg of baking soda were mixed. Preparing pepper: mixing whole Chinese pricklyash powder of 0.1kg of Han source with pulverized powder of 0.1kg of radix et rhizoma Rhei. 16.5kg of whole egg liquid and 0.2kg of pepper are mixed, 21.09kg of compound starch is added to prepare slurry, and the slurry is stirred until the slurry has no obvious fluidity, and the meat strips and the slurry are hung into a slurry according to the weight ratio of 61.68:37.99.
Frying: heating vegetable oil to 170-175 ℃, adding the meat strips subjected to slurry coating, frying for 2min and 10s, and then freezing until the center temperature of the meat strips is below-18 ℃.
Comparative example 2 method for preparing Pre-fried meat products without the slurry of the present invention
Cutting pork: selecting pig hind leg meat without lesions, blood stasis, foreign matters and peculiar smell, controlling the central temperature to be-1-4 ℃, and firstly cutting the pig hind leg meat into meat blocks with the width of 60-90 mm; the thickness is below 25mm, and the length multiplied by the width multiplied by the thickness of the cut meat strips is 60-90 mm multiplied by 9-12 mm multiplied by 7-10 mm.
Rolling and kneading: mixing 0.19kg of sodium hexametaphosphate, 0.33kg of sodium citrate, 0.47kg of salt, 0.15kg of ginger paste, 0.15kg of green Chinese onion paste, 0.16kg of chilli powder and 0.23kg of monosodium glutamate to obtain a rolling auxiliary material, adding 15kg of water at 0-4 ℃, rolling for 5min at a rolling speed of 10 r/min, adding 45kg of meat strips at a temperature of below 10 ℃, rolling under the condition of a vacuum degree of below 20kPa until the water is completely absorbed by the meat strips, and pickling for 12 hours at 0-4 ℃.
Sizing: 21kg of potato starch, and preparing pepper: mixing 0.1kg of whole particle of Guangan green pricklyash with 0.1kg of pulverized Guangan green pricklyash. 16.5kg of whole egg liquid and 0.2kg of pepper are mixed, 21.09kg of potato starch is added to prepare slurry, and the slurry is stirred until the slurry has no obvious fluidity, and the meat strips and the slurry are suspended according to the weight ratio of 61.68:37.99.
Frying: heating vegetable oil to 170-175 ℃, adding the meat strips subjected to slurry coating, frying for 2min and 10s, and then freezing until the center temperature of the meat strips is below-18 ℃.
The beneficial effects of the present invention are verified by the test examples below.
Test example 1 sensory evaluation experiment
The products prepared in the examples and comparative examples were subjected to sensory evaluation. Sensory evaluation included evaluation of hardness, crispness, and juiciness. Hardness means that the whole crispy meat is put into the oral cavity, and the food has certain resistance under the action of teeth. The hardness is based on the fact that the resistance to occlusion is small, the resistance to occlusion is general, and the resistance to occlusion is large. Crispness refers to the continuous breaking of food products after interaction with teeth, the obvious crispness, and the generation of distinct pieces of debris. The standard of crunchiness is that the crunchiness is little or no, only slight crunchiness after the teeth are acted, little slag is produced, only obvious crunchiness after the teeth are acted, and obvious slag is produced. Brittleness refers to the slight rattle associated with the oral cavity during light chewing after interaction with the teeth. The brittleness criteria are that the product is not easily broken or is hard to break during chewing, after forceful chewing, during breaking and chewing, the product is gently chewed, and the product breaks with slight rattle. Juiciness refers to the penetration of a distinct gravy into the mouth after interaction with the teeth, producing a pleasant meat flavor. The succulent standard is dry firewood, which is not easy to chew and is easy to chew, but after no obvious or little juice permeates into the oral cavity and teeth, more obvious gravy permeates into the oral cavity to generate pleasant meat flavor.
Sensory testing used a scoring test using a 10 point scale, the samples tasted were scored and the scoring criteria are shown in table 1. Products with complete shapes and uniform sizes are selected from the examples and the comparative examples, and are randomly numbered. The panelists select 20 sensitive sensory organs, trained specially, and trained to meet the sensory analysis requirements, and the panelists respectively carry out evaluation on the freshly fried products of the examples and the comparative examples after the products are placed for 30 seconds and are hot, taste each group of samples at intervals of 1-2 minutes, and rinse the samples with clean water for scoring. The results of the evaluations are shown in Table 2.
TABLE 1 sensory test scoring criteria
Table 2 sensory evaluation results of the small crisp meat prepared by different methods
Test example 2 evaluation test of spicy flavor
This experiment was performed on the products prepared in examples and comparative examples for a pepper lepidopteran taste evaluation test. The mature and dry pepper peel is a food flavoring in daily life of people, and the unique spicy flavor of pepper is one of the essential flavors in Sichuan fritillary bulb. The tingling taste is not basic taste, and chain unsaturated fatty acid amide substances (amide groups) represented by sanshool produce stimulation to the tongue mucosa, oral cavity and nasal cavity of a person so as to cause the person to feel tingling, and the tingling taste has the effects of promoting secretion of digestive juice and stimulating appetite. According to researches, the type and the content of the amide directly determine the Xin Ma degree of the pepper, and certain differences exist in the type and the content of the amide according to different types, places and positions of the pepper, and the types and the content of the amide can be changed according to different maturity.
The tingling test uses a scoring test method, using a 10 point scale, to score the tasted samples, with the scoring criteria shown in table 3. The person who is evaluated is a person who does not eat or is sensitive to peppers in common. The person who evaluates does not smoke or eat things within 1h before evaluating, but can drink water, is not affected by other pepper foods within 90min before testing, has normal physiological state during evaluating, and does not use cosmetics or other products with obvious smell during evaluating. 8-10 panelists were initially identified, 5 panelists were randomly selected to form a panel, and the panelists were not replaced for sensory evaluation of the same batch. The evaluation time should be 1h after meal. The evaluation interval time of each evaluation sample was 5min. Before and after the evaluation, the panelist should rinse the mouth with 35-40deg.C water. The assessment room should be fully ventilated to avoid the interference of peculiar smell or residual gas. The results of the evaluations are shown in Table 4.
TABLE 3 tingling test scoring criteria
Table 4 results of the tingling assessment of the small crispy meats prepared by different methods
| Average score of tingling | Overall result evaluation | |
| Example 1 | 9 | The spicy flavor is sufficient and has great fragrance, and the spicy flavor can not be dissipated for a long time |
| Example 2 | 9.1 | The spicy flavor is sufficient and has great fragrance, and the spicy flavor can not be dissipated for a long time |
| Example 3 | 9.2 | The spicy flavor is sufficient and has great fragrance, and the spicy flavor can not be dissipated for a long time |
| Comparative example 1 | 9 | The spicy flavor is sufficient and has great fragrance, and the spicy flavor can not be dissipated for a long time |
| Comparative example 2 | 2.5 | The spicy flavor is light and the fragrance is light and almost no, and the whole pricklyash peel is slightly cryed after being chewed |
As shown by the evaluation results of the test examples, the pre-fried meat product prepared by the method has moderate hardness, good crispness and brittleness, juicy mouthfeel and pure pepper and hemp flavor compared with the comparative example.
Test example 3 stability verification of the Sichuan pepper lepidopterous pre-fried meat product of the invention
The stability of the products prepared in examples 1 to 3 of the present invention was determined, and the products were left for 12 months at-18℃after being prepared, and were subjected to sensory evaluation and pepper-leprosy evaluation after re-frying. In the sensory evaluation of the product, the measurement of hardness, crispness, crunchiness and juiciness was performed in accordance with the method of test example 1, and the panelist was the same batch of panelists of test example 1; the tingling evaluation was performed in the same manner as in test example 2, and the panelists were the same panelists as in test example 2. The results of the evaluations are shown in Table 5.
Table 5 sensory and tingling evaluation results after 12 months of the example product was left to re-fry
Test example 3 shows that the product prepared by the method provided by the invention is crisp after being re-fried within the shelf life, and the spicy flavor of the pepper is pure and durable, so that the quality stability of the product is ensured, and the traditional flavor inheritance is realized.
Claims (4)
1. The preparation method of the Sichuan pepper and lepidium pre-fried meat product is characterized by comprising the following steps of: the method comprises the following steps:
A. cutting pork: cutting pork into meat pieces, and cutting into meat strips;
B. rolling and kneading: adding water with the temperature of 0-4 ℃ into the rolling auxiliary material, rolling, adding meat strips with the temperature of below 10 ℃ until the water is completely absorbed by the meat strips, and curing;
C. sizing: whole egg liquid at 0-4℃: and (3) compounding starch: the pepper is prepared into slurry according to the weight ratio of 15-18:20-23:0.2-0.22; hanging the cured meat strips and the slurry according to the weight ratio of 50-65:35-40;
D. frying: heating vegetable oil to 170-175 ℃, adding the meat strips subjected to slurry coating in the step C, and frying to obtain the meat strips;
in the step B, the rolling auxiliary materials consist of a compound water retention agent, a compound acidity regulator, salt, ginger paste, green Chinese onion paste, chilli powder and monosodium glutamate;
the rolling auxiliary materials comprise the following components in parts by weight with water at 0-4 ℃:40 to 50 parts of meat strips, 0.18 to 0.20 part of compound water retention agent, 0.32 to 0.35 part of compound acidity regulator, 0.45 to 0.50 part of salt, 0.12 to 0.16 part of ginger paste, 0.12 to 0.16 part of green Chinese onion paste, 0.14 to 0.18 part of chilli powder, 14 to 16 parts of water with the temperature of 0 to 4 ℃ and 0.21 to 0.25 part of monosodium glutamate;
the compound water distribution retention agent is sodium hexametaphosphate;
the compound acidity regulator is sodium citrate;
in the step C, the compound starch is a mixture of sweet potato starch, potato starch and baking soda; further, sweet potato starch: potato starch: the weight ratio of the baking soda is 16-18:3.9-4.1:0.08-0.1;
in the step C, the pepper is a mixture of Han source Dahongpao pepper and Munshen Dahongpao pepper; further, the weight ratio of the Han source Dahongpao zanthoxylum bungeanum to the Maoshen Dahongpao zanthoxylum is 0.9-1.2:0.9-1.2; the whole Chinese source Dahongpao zanthoxylum bungeanum is used and mixed with the powdering treatment of the Dahongpao with the pattern.
2. The method for preparing the pricklyash peel and leprosy pre-fried meat product according to claim 1, wherein the method comprises the following steps: in step B, at least one of the following is satisfied:
adding water at 0-4 ℃ into the rolling auxiliary material, and then rolling for 4-6 min; the rolling and kneading speed is 8-12 r/min;
the meat strips with the addition temperature below 10 ℃ are rolled and kneaded under the condition that the vacuum degree is below 20 kPa; the rolling time is 30-40 minutes; the rolling and kneading speed is 8-12 r/min;
the curing condition is that curing is carried out for 6-18 hours at the temperature of 0-4 ℃.
3. The method for preparing the pricklyash peel and leprosy pre-fried meat product according to claim 1, wherein the method comprises the following steps: in the step D, the frying time is 2 min-2 min30s.
4. The Sichuan pepper and lepidium pre-fried meat product is characterized in that: a process according to any one of claims 1 to 3.
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