CN101675807A - Freeze-dry roast pork fillet and production method thereof - Google Patents

Abstract

The invention relates to a freeze-dry roast pork fillet and a production method thereof. The freeze-dry roast pork fillet comprises the following components in parts by weight: fresh pork 90-105, white sugar 6-10, soy sauce 3-5, spirit 0.5-1.5, refined salt 1-3, wild pepper 0.05-0.15, aniseed 0.05-0.15, cassia bark 0.05-0.15, and red yeast rice 0.05-0.15. The production method thereof comprises four steps of sorting, cooking, freeze-drying and packaging. The freeze-dry roast pork fillet produced by the method features natural dark reddish brown color, distinct shredded meat, complete chip-form, uniform thickness, savory and tender mouth feel, and distinctive meat flavor.

Description

Freeze-dry roast pork fillet and preparation method thereof

Technical field

The present invention relates to a kind of normal juice freshwater mussel can and preparation method thereof, belong to food processing field.

Background technology

Skewer-roasted pork is a kind of meat product that is made with shouledr meat, because its special local flavor, very popular, because its special cooking method makes it be difficult for long preservation, therefore, existing skewer-roasted pork based on instant, is further processed mostly, is not easy to preserve and carry, can not better meet people's demand, restrict its market development.

Summary of the invention

The objective of the invention is to address the above problem, a kind of freeze-dry roast pork fillet and production method thereof of preserving and carrying be convenient to is provided.

Freeze-dry roast pork fillet of the present invention comprises following component (in parts by weight):

Fresh pork: 90-105, white granulated sugar: 6-10, soy sauce: 3-5,

Liquor: 0.5-1.5, refined salt: 1-3, Chinese prickly ash: 0.05-0.15

Aniseed: 0.05-0.15, cassia bark: 0.05-0.15, red colouring agent for food, also used as a Chinese medicine: 0.05-0.15

Preferably, freeze-dry roast pork fillet of the present invention comprises following component (in parts by weight):

Fresh pork: 100, white granulated sugar: 7.5, soy sauce: 4,

Liquor: 1, refined salt: 2, Chinese prickly ash: 0.1

Aniseed: 0.1, cassia bark: 0.1, red colouring agent for food, also used as a Chinese medicine: 0.1.

A kind of preparation method of freeze-dry roast pork fillet comprises the following steps: successively

1. select materials: selecting fresh pork healthy, that the thin ratio of fat is suitable, health is given birth in order is raw material, requires the good springiness of raw material own, and retention ability is big, no what, the broken bone of blood and other pernicious impurity;

2. hot plate: the cutlet that will be cut into 30 millimeters of long 150 mm wides adds various flavorings to carry out coal and hots plate;

3. freeze-drying: will burn well-done skewer-roasted pork and freeze 2 hours below subzero 25 degree, then carrying out baking temperature, to be controlled at 45 degree be 7 hours the following times;

4. pack: the skewer-roasted pork that freeze drying is good is weighed and is packed storage.

Product color of the present invention is the nature dark reddish brown, and shredded meat is obvious, and sheet shape is complete, and thickness is even, and mouthfeel perfume (or spice) is tender, has the meat peculiar taste.

The specific embodiment

Prepare raw material (jin) according to following weight ratio:

Fresh pork: 100, white granulated sugar: 7.5, soy sauce: 4,

Liquor: 1, refined salt: 2, Chinese prickly ash: 0.1

Aniseed: 0.1, cassia bark: 0.1, red colouring agent for food, also used as a Chinese medicine: 0.1.

The making step of freeze-dry roast pork fillet:

1. select materials: selecting fresh pork healthy, that the thin ratio of fat is suitable, health is given birth in order is raw material, requires the good springiness of raw material own, and retention ability is big, no what, the broken bone of blood and other pernicious impurity.

2. hot plate: the cutlet that will be cut into 30 millimeters of long 150 mm wides adds various flavorings to carry out coal and hots plate.

3. freeze-drying: will burn well-done skewer-roasted pork and freeze 2 hours below subzero 25 degree, then carrying out baking temperature, to be controlled at 45 degree be 7 hours the following times.

4. pack: the skewer-roasted pork that freeze drying is good is weighed and is packed storage.

Claims (3)

1, freeze-dry roast pork fillet is characterized in that, comprises following component (in parts by weight):

Fresh pork: 90-105, white granulated sugar: 6-10, soy sauce: 3-5,

Liquor: 0.5-1.5, refined salt: 1-3, Chinese prickly ash: 0.05-0.15

Aniseed: 0.05-0.15, cassia bark: 0.05-0.15, red colouring agent for food, also used as a Chinese medicine: 0.05-0.15.

2, freeze-dry roast pork fillet according to claim 1 is characterized in that, comprises following component (in parts by weight):

Fresh pork: 100, white granulated sugar: 7.5, soy sauce: 4,

Liquor: 1, refined salt: 2, Chinese prickly ash: 0.1

Aniseed: 0.1, cassia bark: 0.1, red colouring agent for food, also used as a Chinese medicine: 0.1.

3, a kind of preparation method of freeze-dry roast pork fillet is characterized in that, comprises the following steps:

1. select materials: selecting fresh pork healthy, that the thin ratio of fat is suitable, health is given birth in order is raw material, requires the good springiness of raw material own, and retention ability is big, no what, the broken bone of blood and other pernicious impurity;

2. hot plate: the cutlet that will be cut into 30 millimeters of long 150 mm wides adds various flavorings to carry out coal and hots plate;

3. freeze-drying: will burn well-done skewer-roasted pork and freeze 2 hours below subzero 25 degree, then carrying out baking temperature, to be controlled at 45 degree be 7 hours the following times;

4. pack: the skewer-roasted pork that freeze drying is good is weighed and is packed storage.