CN1211401A - Meat lipid residue and its making method - Google Patents
Meat lipid residue and its making method Download PDFInfo
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- CN1211401A CN1211401A CN97106086A CN97106086A CN1211401A CN 1211401 A CN1211401 A CN 1211401A CN 97106086 A CN97106086 A CN 97106086A CN 97106086 A CN97106086 A CN 97106086A CN 1211401 A CN1211401 A CN 1211401A
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Abstract
A fried pork is made up of striated pork, gourmet powder, edible salt, essence with pork taste, sodium nitrite and sodium D-erythorbate through such steps as dicing striated pork, preserving with sodium nitrite and sodium D-erythorbate, frying in oil, addition of gourmet powder, edible salt and essence, and press moulding, and features easy absorb by human body, jujube red colour, strong fragrance and unique taste.
Description
The present invention relates to a kind of edible pork meat lipid residue and manufacture method thereof.
Meat lipid residue is to refine the byproduct of producing in the process of the big oil of pig with pork.The adipose tissue of pork is through the high temperature heating, and behind the big oil of the pig of squeezing out, remaining solid portion just forms meat lipid residue.In the past, people's living standard is lower, and in order to solve the basic living problems, meat lipid residue is generally as food consumption.This grease cinder notch sense delicious and crisp, but because its main component is a fat, it is lower to contain protein, is of low nutritive value, and feels greasy especially when edible.In addition, this meat lipid residue is faint yellow, does not have the texture of meat products, influences appetite of people.In today that living standard generally improves, people not merely are to allay one's hunger in order to have enough to the requirement of food, and require abundant, the special taste of food nutrition, and color and luster can cause people's appetite.Therefore, few people are edible in today for this meat lipid residue.At present, the people is arranged, select the muscle of pig for use in order to develop a kind of nutritious meat lipid residue food, fried ripe with the edible oil of boiling, add the grease that squeezes out in the cold cuts again, solid portion is as meat lipid residue.This meat lipid residue is not a kind of byproduct, but a kind of food of specially selecting for use smart pork to make.Because there is defective in the manufacturing process of this meat lipid residue, make its taste delicious inadequately, too hard when edible, there is not tender and crisp mouthfeel.In addition, it exists color and luster not good too, influences the shortcoming of appetite.
The objective of the invention is, a kind of delicious flavour, nutritious, mouthfeel is tender and crisp, color and luster has meat products texture meat lipid residue are provided, and the manufacture method of this meat lipid residue.
The object of the present invention is achieved like this, and by the meat lipid residue that the band muscle of pig is made, its special going out is to contain monosodium glutamate, salt, essence with pork taste, natrium nitrosum and D-sodium isoascorbate.
The present invention can also contain high bright smart powder, plant protein hydrolysate powder and true mushroom essence
#2.
The manufacture method of meat lipid residue of the present invention in turn includes the following steps:
A. will cut into the meat cubelets of suitable size through selected fresh pig band muscle;
B. in the raw meat fourth, add natrium nitrosum and D-sodium isoascorbate, stir, the system of flooding 8-24 hour, every kilogram of raw meat cubelets, the addition of natrium nitrosum and D-sodium isoascorbate is: natrium nitrosum 0.1-0.15 gram, D-sodium isoascorbate 0.25-0.5 gram;
C. will flood in the peanut oil that raw meat fourth after the system is placed on 100-140 ℃ fried ripe;
D. will explode ripe meat cubelets and pull out, and take advantage of heat to add monosodium glutamate, salt and essence with pork taste, stir, every kilogram of system of not flooding raw meat fourth in the past, the addition of monosodium glutamate, salt and essence with pork taste is: monosodium glutamate 7-10 gram, salt 30-120 gram, essence with pork taste 30-80 gram;
E. take advantage of hot charging to go in the pressing mold cooked meat cubelets that stirs, under the pressure of 2.675-4.458MPa, pressurizeed 40-90 minute, extrude the partially liq in the cooked meat cubelets.
Solid after the depanning is exactly a meat lipid residue.
In the manufacture method of above-mentioned meat lipid residue, every kilogram of raw meat cubelets, the addition of natrium nitrosum and D-sodium isoascorbate is preferably: natrium nitrosum 0.125-0.15 gram, D-sodium isoascorbate 0.4-0.5 gram;
Every kilogram of system of not flooding raw meat fourth in the past, the addition of monosodium glutamate, salt and essence with pork taste is preferably: monosodium glutamate 9-10 gram, salt 50-100 gram, essence with pork taste 50-70 gram.
In the manufacture method of above-mentioned meat lipid residue, take advantage of hot charging to go in the pressing mold cooked meat cubelets that stirs, be preferably under the pressure of 3-4MPa, pressurizeed 50-70 minute.
The manufacture method of meat lipid residue of the present invention can also in turn include the following steps:
A. will cut into the meat cubelets of suitable size through selected fresh pig band muscle;
B. in the raw meat fourth, add natrium nitrosum and D-sodium isoascorbate, stir, the system of flooding 8-24 hour, every kilogram of raw meat cubelets, the addition of natrium nitrosum and D-sodium isoascorbate is: natrium nitrosum 0.1-0.15 gram, D-sodium isoascorbate 0.25-0.5 gram;
C. will flood in the peanut oil that raw meat fourth after the system is placed on 100-140 ℃ fried ripe;
D. will explode ripe meat cubelets and pull out, and take advantage of heat to add monosodium glutamate, salt, essence with pork taste, high bright smart powder, plant protein hydrolysate powder and true mushroom essence
#2, stir every kilogram of system of not flooding raw meat fourth in the past, monosodium glutamate, salt, essence with pork taste, high bright smart powder, plant protein hydrolysate powder and true mushroom essence
#2 addition is: monosodium glutamate 7-10 gram, salt 30-120 gram, essence with pork taste 30-80 gram, high bright smart powder 2-5 gram, plant protein hydrolysate powder 50-150 gram, true mushroom essence
#2 0.06-1 gram;
E. take advantage of hot charging to go in the pressing mold cooked meat cubelets that stirs, under the pressure of 2.675-4.458MPa, pressurizeed 40-90 minute, extrude the partially liq in the cooked meat cubelets.
Solid after the depanning is exactly a meat lipid residue.
In the manufacture method of above-mentioned meat lipid residue, every kilogram of raw meat cubelets, the addition of natrium nitrosum and D-arabo-ascorbic acid is preferably: natrium nitrosum 0.125-0.15 gram, D-sodium isoascorbate 0.4-0.5 gram;
Every kilogram of system of not flooding raw meat fourth in the past, monosodium glutamate, salt, essence with pork taste, high bright smart powder, plant protein hydrolysate powder and true mushroom essence
#2 addition is preferably: monosodium glutamate 9-10 gram, salt 50-100 gram, essence with pork taste 50-70 gram, high bright smart powder 2.5-3.5 gram, plant protein hydrolysate powder 80-120 gram, true mushroom essence
#20.1-0.5 gram.
The manufacture method of above-mentioned meat lipid residue takes advantage of hot charging to go in the pressing mold cooked meat cubelets that stirs, and is preferably under the pressure of 3-4MPa, pressurizes 50-70 minute.
The meat lipid residue that adopts the present invention to produce owing to select for use the band muscle of pig to make, is rich in protein, and is nutritious, and is beneficial to absorption of human body.Measure with biochemical digestion method and total nitrogen, the 80-90% of the protein in the meat lipid residue can be absorbed by the body, and meat lipid residue of the present invention does not contain harmful nitroso-amines.The present invention is cut into meat cubelets with fresh pork, and has carried out fried system and squeezing, and when eating meat lipid residue, it is edible to break into fritter (because being cut into meat cubelets) off with the fingers and thumb with hand, instant.The hardness of meat lipid residue is moderate, and a kind of tender and crisp sensation is arranged.Meat lipid residue of the present invention has the texture of meat products, and color is a purplish red, and can protect look, has kept the sort of intrinsic color of fresh pig lean meat, and it has a kind of strong aromatic odor, can cause a kind of strong appetite of people by vision and sense of smell.Meat lipid residue of the present invention inlet is chewed, and a kind of special salt marsh local flavor and abundant special freshness are arranged, and eats oilinessly for a long time, enjoys endless aftertastes.
Below be embodiments of the invention.
Embodiment 1:
Adopt No. 2 fresh porks selected, remove tendon, blood vessel, fat etc., remaining band muscle is made meat lipid residue as raw material.Manufacturing process in turn includes the following steps:
A. will cut into the meat cubelets of 2 * 2 * 2cm through selected fresh pig band muscle;
B. in the raw meat fourth, add natrium nitrosum and D-sodium isoascorbate, stir.The system of flooding summer (28-32 ℃) 8-12 hour, the system of flooding winter (0-8 ℃) 12-24 hour.Every kilogram of raw meat cubelets, the addition of natrium nitrosum and D-sodium isoascorbate is: natrium nitrosum 0.15 gram, D-sodium isoascorbate 0.5 gram;
C. will flood in the peanut oil that raw meat fourth after the system is placed on 120 ℃ fried ripe;
D. will explode ripe meat cubelets and pull out, and take advantage of heat to add monosodium glutamate, salt and essence with pork taste, stir.Every kilogram of system of not flooding raw meat fourth in the past, the addition of monosodium glutamate, salt and essence with pork taste is: monosodium glutamate 8 grams, salt 40 grams, essence with pork taste 40 grams;
E. the diameter of the cooked meat cubelets that stirs being packed into is in the pressing mold of 100mm, 0.25 kilogram of the cooked meat cubelets of packing in every pressing mold.Under the pressure of 3.567MPa, pressurizeed 60 minutes, extrude the partially liq in the cooked meat cubelets;
F. will pack by the cake depanning that cooked meat cubelets is pressed into.
The depanning packaged products is exactly a meat lipid residue of the present invention.
Embodiment 2:
Adopt No. 4 fresh porks selected, remove tendon, blood vessel, fat etc., remaining band muscle is made meat lipid residue as raw material.Manufacturing process in turn includes the following steps:
A. will cut into the meat cubelets of 2 * 2 * 2cm through selected fresh pig band muscle;
B. in the raw meat fourth, add natrium nitrosum and D-sodium isoascorbate, stir.The system of flooding summer (28-32 ℃) 8-12 hour, the system of flooding winter (0-8 ℃) 12-24 hour.Every kilogram of raw meat cubelets, the addition of natrium nitrosum and D-sodium isoascorbate is: natrium nitrosum 0.15 gram, D-sodium isoascorbate 0.5 gram;
C. will flood in the peanut oil that raw meat fourth after the system is placed on 120 ℃ fried ripe;
D. will explode ripe meat cubelets and pull out, and take advantage of heat to add monosodium glutamate, salt, essence with pork taste, high bright smart powder, plant protein hydrolysate powder and true mushroom essence
#2, stir.Every kilogram of system of not flooding raw meat fourth in the past, monosodium glutamate, salt, essence with pork taste, high bright smart powder, plant protein hydrolysate powder and true mushroom essence
#2 addition is: monosodium glutamate 8 grams, salt 40 grams, essence with pork taste 40 grams, high bright smart powder 3 grams, plant protein hydrolysate powder 100 grams, true mushroom essence
#2 0.1 grams.
E. the diameter of the cooked meat cubelets that stirs being packed into is in the pressing mold of 100mm, 0.25 kilogram of the cooked meat cubelets of packing in every pressing mold.Under the pressure of 3.567MPa, pressurizeed 60 minutes, extrude the partially liq in the cooked meat cubelets;
F. will pack by the cake depanning that cooked meat cubelets is pressed into.
The depanning packaged products is exactly a meat lipid residue of the present invention.
Natrium nitrosum among the present invention can be sold sour potassio with the Asia and replace, and the D-sodium isoascorbate can replace with other erythorbate or ascorbate.
Claims (8)
1, the meat lipid residue of being made by the band muscle of pig is characterized in that, contains monosodium glutamate, salt, essence with pork taste, natrium nitrosum and D-sodium isoascorbate.
2, meat lipid residue according to claim 1 is characterized in that, also contains high bright smart powder, plant protein hydrolysate powder and true mushroom essence
#2.
3, make the method for the described meat lipid residue of claim 1, it is characterized in that, in turn include the following steps:
A. will cut into the meat cubelets of suitable size through selected fresh pig band muscle;
B. in the raw meat fourth, add natrium nitrosum and D-sodium isoascorbate, stir, the system of flooding 8-24 hour, every kilogram of raw meat cubelets, the addition of natrium nitrosum and D-sodium isoascorbate is: natrium nitrosum 0.1-0.15 gram, D-sodium isoascorbate 0.25-0.5 gram;
C. will flood in the peanut oil that raw meat fourth after the system is placed on 100-140 ℃ fried ripe;
D. will explode ripe meat cubelets and pull out, and take advantage of heat to add monosodium glutamate, salt and essence with pork taste, stir, every kilogram of system of not flooding raw meat fourth in the past, the addition of monosodium glutamate, salt and essence with pork taste is: monosodium glutamate 7-10 gram, salt 30-120 gram, essence with pork taste 30-80 gram;
E. take advantage of hot charging to go in the pressing mold cooked meat cubelets that stirs, under the pressure of 2.675-4.458MPa, pressurizeed 40-90 minute, extrude the partially liq in the cooked meat cubelets.
4, the method for manufacturing meat lipid residue according to claim 3 is characterized in that, every kilogram of raw meat cubelets, and the addition of natrium nitrosum and D-sodium isoascorbate is: natrium nitrosum 0.125-0.15 gram, D-sodium isoascorbate 0.4-0.5 gram;
Every kilogram of system of not flooding raw meat fourth in the past, the addition of monosodium glutamate, salt and essence with pork taste is: monosodium glutamate 9-10 gram, salt 50-100 gram, essence with pork taste 50-70 gram.
5, according to the method for claim 3 or 4 described manufacturing meat lipid residues, it is characterized in that, take advantage of hot charging to go in the pressing mold cooked meat cubelets that stirs, under the pressure of 3-4MPa, pressurizeed 50-70 minute.
6, make the method for the described meat lipid residue of claim 2, it is characterized in that, in turn include the following steps:
A. will cut into the meat cubelets of suitable size through selected fresh pig band muscle;
B. in the raw meat fourth, add natrium nitrosum and D-sodium isoascorbate, stir, the system of flooding 8-24 hour, every kilogram of raw meat cubelets, the addition of natrium nitrosum and D-sodium isoascorbate is: natrium nitrosum 0.1-0.15 gram, D-sodium isoascorbate 0.25-0.5 gram;
C. will flood in the peanut oil that raw meat fourth after the system is placed on 100-140 ℃ fried ripe;
D. will explode ripe meat cubelets and pull out, and take advantage of heat to add monosodium glutamate, salt, essence with pork taste, high bright smart powder, plant protein hydrolysate powder and true mushroom essence
#2, stir every kilogram of system of not flooding raw meat fourth in the past, monosodium glutamate, salt, essence with pork taste, high bright smart powder, plant protein hydrolysate powder and true mushroom essence
#2 addition is: monosodium glutamate 7-10 gram, salt 30-120 gram, essence with pork taste 30-80 gram, high bright smart powder 2-5 gram, plant protein hydrolysate powder 50-150 gram, true mushroom essence
#2 0.06-1 gram;
E. take advantage of hot charging to go in the pressing mold cooked meat cubelets that stirs, under the pressure of 2.675-4.458MPa, pressurizeed 40-90 minute, extrude the partially liq in the cooked meat cubelets.
7, the method for manufacturing meat lipid residue according to claim 6 is characterized in that, every kilogram of raw meat cubelets, and the addition of natrium nitrosum and D-sodium isoascorbate is: natrium nitrosum 0.125-0.15 gram, D-sodium isoascorbate 0.4-0.5 gram;
Every kilogram of system of not flooding raw meat fourth in the past, monosodium glutamate, salt, essence with pork taste, high bright smart powder, plant protein hydrolysate powder and true mushroom essence
#2 addition is: monosodium glutamate 9-10 gram, salt 50-100 gram, essence with pork taste 50-70 gram, high bright smart powder 2.5-3.5 gram, plant protein hydrolysate powder 80-120, true mushroom essence
#2 0.1-0.5 gram.
8, according to the method for claim 6 or 7 described manufacturing meat lipid residues, it is characterized in that, take advantage of hot charging to go in the pressing mold cooked meat cubelets that stirs, under the pressure of 3-4MPa, pressurizeed 50-70 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97106086A CN1069502C (en) | 1997-09-12 | 1997-09-12 | Meat lipid residue and its making method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97106086A CN1069502C (en) | 1997-09-12 | 1997-09-12 | Meat lipid residue and its making method |
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| Publication Number | Publication Date |
|---|---|
| CN1211401A true CN1211401A (en) | 1999-03-24 |
| CN1069502C CN1069502C (en) | 2001-08-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN97106086A Expired - Fee Related CN1069502C (en) | 1997-09-12 | 1997-09-12 | Meat lipid residue and its making method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110121A (en) * | 2013-01-18 | 2013-05-22 | 陈笑敏 | Manufacture method of meat-fat residues |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488222A (en) * | 2011-11-14 | 2012-06-13 | 吕俊忠 | Meat greaves and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060016A (en) * | 1991-08-15 | 1992-04-08 | 童世英 | Method for making hollow puffed protein fiber dried meat |
| CN1086965A (en) * | 1992-03-24 | 1994-05-25 | 武汉知识分子联谊会 | Process for hydrolyzing protein |
| CN1128109A (en) * | 1995-11-10 | 1996-08-07 | 山东省兖州肉类联合加工厂 | Nutritious health meat product containing multiple trace elements |
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1997
- 1997-09-12 CN CN97106086A patent/CN1069502C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110121A (en) * | 2013-01-18 | 2013-05-22 | 陈笑敏 | Manufacture method of meat-fat residues |
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| CN1069502C (en) | 2001-08-15 |
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