CN101675807A - Freeze-dry roast pork fillet and production method thereof - Google Patents
Freeze-dry roast pork fillet and production method thereof Download PDFInfo
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- CN101675807A CN101675807A CN200810156380A CN200810156380A CN101675807A CN 101675807 A CN101675807 A CN 101675807A CN 200810156380 A CN200810156380 A CN 200810156380A CN 200810156380 A CN200810156380 A CN 200810156380A CN 101675807 A CN101675807 A CN 101675807A
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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
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN200810156380A CN101675807A (en) | 2008-09-19 | 2008-09-19 | Freeze-dry roast pork fillet and production method thereof |
Applications Claiming Priority (1)
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CN200810156380A CN101675807A (en) | 2008-09-19 | 2008-09-19 | Freeze-dry roast pork fillet and production method thereof |
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CN101675807A true CN101675807A (en) | 2010-03-24 |
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Family Applications (1)
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CN200810156380A Pending CN101675807A (en) | 2008-09-19 | 2008-09-19 | Freeze-dry roast pork fillet and production method thereof |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101940328A (en) * | 2010-05-24 | 2011-01-12 | 张影 | Proportion and making technology of barbecued pork |
CN103504351A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Barbecued pork and preparation method thereof |
CN104905279A (en) * | 2014-03-14 | 2015-09-16 | 日清食品控股株式会社 | Instant dry meat with seasoning and manufacturing method thereof |
-
2008
- 2008-09-19 CN CN200810156380A patent/CN101675807A/en active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101940328A (en) * | 2010-05-24 | 2011-01-12 | 张影 | Proportion and making technology of barbecued pork |
CN103504351A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Barbecued pork and preparation method thereof |
CN104905279A (en) * | 2014-03-14 | 2015-09-16 | 日清食品控股株式会社 | Instant dry meat with seasoning and manufacturing method thereof |
CN104905279B (en) * | 2014-03-14 | 2019-11-29 | 日清食品控股株式会社 | Instant dry zone condiment taste meat and its manufacturing method |
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Open date: 20100324 |