CN115624140A - Spicy vegetable pork slices and preparation method thereof - Google Patents
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- CN115624140A CN115624140A CN202211399606.8A CN202211399606A CN115624140A CN 115624140 A CN115624140 A CN 115624140A CN 202211399606 A CN202211399606 A CN 202211399606A CN 115624140 A CN115624140 A CN 115624140A
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Classifications
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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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the field of pork food preparation, and discloses spicy vegetable pork slices and a preparation method thereof. Meanwhile, the product taste is further improved through the sauce preparation process, the problem of full fusion of the pork and the soybean fiber protein is solved, and the product taste diversification, thick spicy flavor and flavor retention in the mouth and teeth are realized.
Description
Technical Field
The invention relates to spicy vegetable pork slices and a preparation method thereof, and belongs to the technical field of sauced marinated meat product processing.
Background
Pork is an indispensable food in daily life, and has thin and soft fibers, less connective tissues and more muscle tissues, and the tissues contain more fat. The protein contained in pork is mainly high molecular myosin and myoglobin, is relatively stable soluble high-price protein, is easy to digest and absorb, and has high nutritional ingredients and edible value. However, because pork has high fat content, the preparation method and the eating method are both limited to a certain extent. Meanwhile, the soybean drawing protein belongs to vegetable protein, and the vegetable protein does not contain cholesterol and saturated fat, and can also provide more healthy components such as dietary fiber, vitamin E, unsaturated fat and the like. Carrots are rich in vitamin a and vitamin C, so that the combination of animal protein and vegetable protein is also considered while the intake of rich protein is considered, and the increasing demand of people on meat products is met.
Disclosure of Invention
The invention aims to solve the technical problem of providing spicy vegetable pork slices and a preparation method thereof, the method reasonably matches pork, soybean fiber-drawing protein and carrot granules to achieve the purposes of rich nutrition and unique taste, and the product has the characteristic of matching meat and vegetables by adopting a baking technology, high-temperature baking and a sauce preparation process.
In order to solve the technical problems, the invention adopts the following technical scheme: the spicy vegetable pork slices are prepared from the following main materials in parts by weight: 90-110 parts of pork hind leg meat, and 1 part of auxiliary materials: 30 to 40 parts of white granulated sugar, 7 to 10 parts of eggs, 5 to 10 parts of starch, 5 to 10 parts of fish sauce, 5 to 10 parts of soybean wiredrawing protein, 3 to 5 parts of dehydrated carrot granules, 1 to 2 parts of monosodium glutamate and 0.1 to 0.3 part of five spice powder; and (2) auxiliary materials: 10 to 15 parts of soybean oil, 3 to 5 parts of hot pepper, 5 to 10 parts of white granulated sugar, 1 to 2 parts of chicken essence, 0.5 to 1 part of pepper powder and 10 to 20 parts of sesame.
Preferably, the spicy vegetable pork slices are prepared from the following main materials in parts by weight: 100 parts of pork hind leg meat, and 1 part of auxiliary materials: 35 parts of white granulated sugar, 8 parts of eggs, 7 parts of starch, 7 parts of fish sauce, 8 parts of soybean wire-drawing protein, 4 parts of dehydrated carrot granules, 1.5 parts of monosodium glutamate and 0.2 part of five spice powder; and (2) auxiliary materials: 12 parts of soybean oil, 4 parts of hot pepper, 8 parts of white granulated sugar, 1.5 parts of chicken essence, 0.8 part of pepper powder and 15 parts of sesame.
Meanwhile, the invention also provides a preparation method of the spicy vegetable pork slices, which comprises the following steps:
(1) Main material treatment: removing fat meat and fascia from the selected lean pork on hind legs, and beating into meat paste;
(2) Auxiliary material treatment: soaking the soybean wire-drawing protein for 1 hour, dehydrating, and beating the soybean wire-drawing protein into meat paste without obvious particles; soaking the dehydrated carrot granules for half an hour, and draining;
(3) Stirring raw materials and auxiliary materials: pouring the processed main material and the auxiliary material 1 into a stirrer, stirring and mixing uniformly until the meat materials are mixed uniformly and have a sticky feeling;
(4) Paving a screen and baking: uniformly spreading the stirred meat material on a sieve, putting the spread meat material into an oven for baking, raising the temperature of the oven to 60-70 ℃, baking for 4 hours, turning over the sieve, raising the temperature to 65-78 ℃, baking for 2 hours, and finally taking out and cooling to room temperature;
(5) Baking and slicing sliced meat: placing the cooled sliced meat into a crawler-type baking oven at 225-235 ℃ for baking once, and cutting the baked sliced meat into sliced meat with the size of 4.5cm multiplied by 4.5cm by a slicer;
(6) Meat slice sauce preparation: pouring soybean oil into a pot, heating, pouring the auxiliary materials 2, uniformly mixing, pouring the meat slices, and performing sauce preparation, wherein the auxiliary materials and the meat slices are required to be fully and uniformly mixed in the sauce preparation process and then cooled;
(7) Meat slice packaging and heat treatment: and (5) carrying out stretched film vacuum packaging and heat treatment on the cooled sliced meat to obtain a finished product.
In the method, the meat materials need to be uniform in thickness and consistent in size when being laid and sieved, and the meat materials need to be tightly connected when being laid and sieved.
Compared with the prior art, the invention has the advantages that: according to the invention, the lean pork of the hind leg of the pig is combined with the soybean fiber-drawing protein and the carrot granules, so that the animal protein is combined with the vegetable protein, and the carrot rich in vitamin is matched, and the added soybean fiber-drawing protein can be used for forming a meat-vegetable matched sauced meat product with rich nutrition while the toughness and the taste of the product are improved. In addition, the saucing process plays a crucial role in the whole process, solves the problem of separation of tastes of the mixed products, enables the tastes of the products to be fully fused, and enables the meat to be fragrant and chewy.
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: 30 parts of white granulated sugar, 7 parts of eggs, 5 parts of starch, 5 parts of fish sauce, 5 parts of soybean fiber-drawing protein, 3 parts of dehydrated carrot granules, 1 part of monosodium glutamate and 0.1 part of five spice powder, and the auxiliary materials are as follows: 10 parts of soybean oil, 3 parts of hot pepper, 5 parts of white granulated sugar, 1 part of chicken essence, 0.5 part of pepper powder and 10 parts of sesame.
The preparation method of the spicy vegetable pork slices comprises the following steps:
(1) Main material treatment: removing fat meat and fascia from the selected lean pork on hind legs, and beating into meat paste;
(2) Auxiliary material treatment: soaking the soybean wire-drawing protein for 1 hour, dehydrating, and beating the soybean wire-drawing protein into meat paste without obvious particles; soaking the dehydrated carrot granules for half an hour, and draining;
(3) Stirring raw materials and auxiliary materials: pouring the processed main material and the auxiliary material 1 into a stirrer, stirring and mixing uniformly until the meat materials are mixed uniformly and have a sticky feeling;
(4) Paving a screen and baking: uniformly spreading the stirred meat material on a sieve, wherein the meat material needs to be uniform in thickness and uniform in size when being spread and sieved, the meat material needs to be tightly connected when being spread and sieved, putting the spread meat material into an oven for baking, raising the temperature of the oven to 50-60 ℃, baking for 6 hours, turning over the sieve, raising the temperature to 65-78 ℃, baking for 2 hours, and finally taking out and cooling to room temperature;
(5) Baking and slicing sliced meat: placing the cooled sliced meat into a crawler-type baking oven at 225-235 ℃ for baking once, and cutting the baked sliced meat into sliced meat with the size of 4.5cm multiplied by 4.5cm by a slicer;
(6) Meat slice sauce preparation: pouring soybean oil into a pot, heating, pouring the auxiliary materials 2, uniformly mixing, pouring the meat slices, and performing sauce preparation, wherein the auxiliary materials and the meat slices are required to be fully and uniformly mixed in the sauce preparation process and then cooled;
(7) Meat slice packaging and heat treatment: and (5) carrying out stretched film 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: 40 parts of white granulated sugar, 10 parts of eggs, 10 parts of starch, 10 parts of fish sauce, 10 parts of soybean fiber-drawing protein, 5 parts of dehydrated carrot granules, 2 parts of monosodium glutamate and 0.3 part of five spice powder, and the auxiliary materials are as follows: 15 parts of soybean oil, 5 parts of hot pepper, 10 parts of white granulated sugar, 2 parts of chicken essence, 1 part of pepper powder and 20 parts of sesame.
The preparation method of the spicy vegetable pork slices comprises the following steps:
(1) Main material treatment: removing fat meat and fascia from the selected lean pork on hind legs, and beating into meat paste;
(2) Auxiliary material treatment: soaking the soybean drawing protein for 1 hour, dehydrating, and beating the soybean drawing protein into a meat paste without obvious particles; soaking the dehydrated carrot granules for half an hour, and draining;
(3) Stirring raw materials and auxiliary materials: pouring the processed main material and the auxiliary material 1 into a stirrer, stirring and mixing uniformly until the meat materials are mixed uniformly and have a sticky feeling;
(4) Paving a screen and baking: uniformly spreading the stirred meat material on a sieve, wherein the meat material needs to be uniform in thickness and uniform in size when the sieve is spread, the meat material needs to be tightly connected when the sieve is spread, putting the spread meat material into an oven for baking, raising the temperature of the oven to 60-70 ℃, baking for 6 hours, turning over the sieve, raising the temperature to 65-78 ℃, baking for 2 hours, and finally taking out and cooling to room temperature;
(5) Baking and slicing sliced meat: placing the cooled sliced meat into a crawler-type baking oven at 225-235 ℃ for baking once, and cutting the baked sliced meat into sliced meat with the size of 4.5cm multiplied by 4.5cm by a slicer;
(6) Preparing meat slice sauce: pouring soybean oil into a pot, heating, pouring the auxiliary materials 2, uniformly mixing, pouring the meat slices, and performing sauce preparation, wherein the auxiliary materials and the meat slices are required to be fully and uniformly mixed in the sauce preparation process and then cooled;
(7) Meat slice packaging and heat treatment: and (5) carrying out stretched film 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: 35 parts of white granulated sugar, 8 parts of eggs, 7 parts of starch, 7 parts of fish sauce, 8 parts of soybean fiber-drawing protein, 4 parts of dehydrated carrot granules, 1.5 parts of monosodium glutamate and 0.2 part of five spice powder, and the auxiliary materials are as follows: 12 parts of soybean oil, 4 parts of hot pepper, 8 parts of white granulated sugar, 1.5 parts of chicken essence, 0.8 part of pepper powder and 15 parts of sesame.
The preparation method of the spicy vegetable pork slices comprises the following steps:
(1) Main material treatment: removing fat meat and fascia from the selected lean pork on hind legs, and beating into meat paste;
(2) Auxiliary material treatment: soaking the soybean drawing protein for 1 hour, dehydrating, and beating the soybean drawing protein into a meat paste without obvious particles; soaking the dehydrated carrot granules for half an hour, and draining;
(3) Stirring raw materials and auxiliary materials: pouring the processed main material and the auxiliary material 1 into a stirrer, stirring and mixing uniformly until the meat materials are mixed uniformly and have a sticky feeling;
(4) Paving a screen and baking: uniformly spreading the stirred meat material on a sieve, wherein the meat material needs to be uniform in thickness and uniform in size when the sieve is spread, the meat material needs to be tightly connected when the sieve is spread, putting the spread meat material into an oven for baking, raising the temperature of the oven to 60-70 ℃, baking for 4 hours, turning over the sieve, raising the temperature to 65-78 ℃, baking for 2 hours, and finally taking out and cooling to room temperature;
(5) Baking and slicing sliced meat: placing the cooled sliced meat into a crawler-type baking oven at 225-235 ℃ for baking once, and cutting the baked sliced meat into sliced meat with the size of 4.5cm multiplied by 4.5cm by a slicer;
(6) Meat slice sauce preparation: pouring soybean oil into a pot, heating, pouring the auxiliary materials 2, uniformly mixing, pouring the meat slices, and performing sauce preparation, wherein the auxiliary materials and the meat slices are required to be fully and uniformly mixed in the sauce preparation process and then cooled;
(7) Meat slice packaging and heat treatment: and (5) carrying out stretched film vacuum packaging and heat treatment on the cooled sliced meat to obtain a finished product.
In conclusion, the invention keeps the flavor of pork, simultaneously increases the skillful combination of meat and vegetable matching of vegetable and vegetable, and simultaneously makes the product become a leisure pork snack product with rich nutrition, strong fragrance and unique characteristics after the product is subjected to the sauce processing.
Claims (4)
1. A spicy vegetable pork slice is 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: 30-40 parts of white granulated sugar, 7-10 parts of eggs, 5-10 parts of starch, 5-10 parts of fish sauce, 5-10 parts of soybean wire-drawing protein, 3-5 parts of dehydrated carrot granules, 1-2 parts of monosodium glutamate and 0.1-0.3 part of five spice powder; and (2) auxiliary materials: 10 to 15 parts of soybean oil, 3 to 5 parts of hot pepper, 5 to 10 parts of white granulated sugar, 1 to 2 parts of chicken essence, 0.5 to 1 part of pepper powder and 10 to 20 parts of sesame.
2. The spicy vegetable pork slice 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: 35 parts of white granulated sugar, 8 parts of eggs, 7 parts of starch, 7 parts of fish sauce, 8 parts of soybean wire-drawing protein, 4 parts of dehydrated carrot granules, 1.5 parts of monosodium glutamate and 0.2 part of five spice powder; and (2) auxiliary materials: 12 parts of soybean oil, 4 parts of hot pepper, 8 parts of white granulated sugar, 1.5 parts of chicken essence, 0.8 part of pepper powder and 15 parts of sesame.
3. A method of preparing the spicy vegetable pork slices of claim 1 or 2, comprising the steps of:
(1) Main material treatment: removing fat meat and fascia from the selected lean pork on hind legs, and beating into meat paste;
(2) Auxiliary material treatment: soaking the soybean wire-drawing protein for 1 hour, dehydrating, and beating the soybean wire-drawing protein into meat paste without obvious particles; soaking the dehydrated carrot granules for half an hour, and draining;
(3) Stirring raw materials and auxiliary materials: pouring the processed main material and the auxiliary material 1 into a stirrer, stirring and mixing uniformly until the meat materials are mixed uniformly and have a sticky feeling;
(4) Paving a screen and baking: uniformly spreading the stirred meat material on a sieve, putting the spread meat material into an oven for baking, raising the temperature of the oven to 60-70 ℃, baking for 4 hours, turning over the sieve, raising the temperature to 65-78 ℃, baking for 2 hours, and finally taking out and cooling to room temperature;
(5) Baking and slicing sliced meat: placing the cooled sliced meat into a crawler-type baking oven at 225-235 ℃ for baking once, and cutting the baked sliced meat into sliced meat with the size of 4.5cm multiplied by 4.5cm by a slicer;
(6) Meat slice sauce preparation: pouring soybean oil into a pot, heating, pouring the auxiliary materials 2, uniformly mixing, pouring the meat slices, and performing sauce preparation, wherein the auxiliary materials and the meat slices are required to be fully and uniformly mixed in the sauce preparation process and then cooled;
(7) Meat slice packaging and heat treatment: and (5) carrying out stretched film vacuum packaging and heat treatment on the cooled sliced meat to obtain a finished product.
4. The method for preparing the spicy vegetable pork slices according to claim 3, wherein the method comprises the following steps: in the step (4), the meat materials need to be uniform in thickness and consistent in size when being laid and sieved, and the meat materials need to be tightly connected when being laid and sieved.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211399606.8A CN115624140A (en) | 2022-11-09 | 2022-11-09 | Spicy vegetable pork slices and preparation method thereof |
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| CN202211399606.8A CN115624140A (en) | 2022-11-09 | 2022-11-09 | Spicy vegetable pork slices and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403058A (en) * | 2019-08-19 | 2019-11-05 | 厦门一三九生物科技有限公司 | A kind of soybean protein steak and preparation method thereof |
| CN111920013A (en) * | 2020-08-20 | 2020-11-13 | 贵州五福坊食品股份有限公司 | Instant spicy pork slices and preparation method thereof |
-
2022
- 2022-11-09 CN CN202211399606.8A patent/CN115624140A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403058A (en) * | 2019-08-19 | 2019-11-05 | 厦门一三九生物科技有限公司 | A kind of soybean protein steak and preparation method thereof |
| CN111920013A (en) * | 2020-08-20 | 2020-11-13 | 贵州五福坊食品股份有限公司 | Instant spicy pork slices and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 王艳: "果蔬复合重组肉脯的加工工艺研究", 食品工业, vol. 36, no. 9, pages 92 - 95 * |
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