CN104026603A - Double cooked pork slices and preparation method thereof - Google Patents
Double cooked pork slices and preparation method thereof Download PDFInfo
- Publication number
- CN104026603A CN104026603A CN201410269013.9A CN201410269013A CN104026603A CN 104026603 A CN104026603 A CN 104026603A CN 201410269013 A CN201410269013 A CN 201410269013A CN 104026603 A CN104026603 A CN 104026603A
- Authority
- CN
- China
- Prior art keywords
- parts
- major ingredient
- meat
- white granulated
- monosodium glutamate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 6
- 239000010452 phosphate Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 239000004615 ingredient Substances 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 9
- 210000000481 breast Anatomy 0.000 claims description 5
- 235000020997 lean meat Nutrition 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000009955 starching Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- -1 6 parts Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
Classifications
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses double cooked pork slices and a preparation method thereof. The double cooked pork slices are characterized in that the main materials include 20-30 parts of chicken breast or lean pork, 3-5 parts of starch, 5-6 parts of water, 4-6 parts of soybean protein isolate and 3-4 parts of concentrated pulp powder in parts by weight; the auxiliary materials include 0.5-2 parts of salt, 1-2.5 parts of white granulated sugar, 0.2-0.6 part of monosodium glutamate, 0.3 part of phosphate and 0.05-0.1 part of spices in parts by weight. By adopting the technical scheme, products have tender tastes, the content of proteins in the products is increased, and the product tastes are improved. As the early pickling and pulp coating procedures are omitted, the double cooked pork slices are more convenient to further process in kitchens.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, is a kind of pot bag meat and preparation method thereof specifically.
Background technology
Pot bag meat product does not also have on market at present, and these product are also only confined to a small amount of processing in kitchen at present, and mouthfeel is poor.In the Northeast of China, higher for the degree of recognition of this product, be more common a kind of dish, there is market widely, there are wide market prospects so develop this product.
Summary of the invention
Object of the present invention is that a kind of pot bag meat is provided.
Major ingredient of the present invention is added to Fresh Grade Breast or pig lean meat 20-30 part, starch 3-5 part, water 5-6 part, soybean protein isolate 4-6 part, underflow powder 3-4 part with weight portion.Auxiliary material is added to salt 0.5-2 part, white granulated sugar 1-2.5 part, monosodium glutamate 0.2-0.6 part, phosphate 0.3-0.5 part, spice 0.05-0.1 part by weight.
Processing and fabricating method is:
Step 1: after the chicken described in major ingredient or pork are thawed naturally,, being cut into thickness with slicer is that the wide sheet for 15*30mm of 3-5mm, long * is for subsequent use;
Step 2: pour major ingredient into vacuum tumbler after cleaning and sterilizing, add salt, white granulated sugar, monosodium glutamate, spice, frozen water to stir, the tumbling time is 20-30 minute, is evacuated to 0.83 atmospheric pressure.Completely tasty to cube meat;
Step 3: underflow machine starching;
Step 4: fried 30 seconds of Fryer, oil temperature is controlled at 175 DEG C;
Step 5: the central temperature of product is down to-18 DEG C in 30 minutes with screw fast refreezer.
Owing to having adopted above-mentioned technical scheme, make this product work it out mouthfeel delicacy, improve protein content in product, improve products taste, pickle, wrap up in slurry process due to what saved early stage, be more convenient to the deep processing in kitchen.
Detailed description of the invention
Embodiment 1: major ingredient of the present invention is added to Fresh Grade Breast or 30 parts of pig lean meats, 5 parts of starch, 6 parts, water, 6 parts of soybean protein isolates, 4 parts, underflow powder with weight portion.Auxiliary material is added to 2 parts of salt, 2.5 parts of white granulated sugars, 0.6 part of monosodium glutamate, 0.5 part of phosphate, 0.1 part of spice by weight.
Processing and fabricating method is:
Step 1: after the chicken described in major ingredient or pork are thawed naturally,, being cut into thickness with slicer is that the wide sheet for 15*30mm of 3-5mm, long * is for subsequent use.Step 2: pour major ingredient into vacuum tumbler after cleaning and sterilizing, add salt, white granulated sugar, monosodium glutamate, spice, frozen water to stir, the tumbling time is 20-30 minute, is evacuated to 0.83 atmospheric pressure.Completely tasty to cube meat.Step 3: underflow machine starching.Step 4: fried 30 seconds of Fryer, oil temperature is controlled at 175 DEG C.Step 5: the central temperature of product is down to-18 DEG C in 30 minutes with screw fast refreezer.Packaging refrigeration is finished product.
Embodiment 2: major ingredient of the present invention is added to Fresh Grade Breast or 20 parts of pig lean meats, 3 parts of starch, 5 parts, water, 4 parts of soybean protein isolates, 3 parts, underflow powder with weight portion.Auxiliary material is added to 0.5 part of salt, 1 part of white granulated sugar, 0.2 part of monosodium glutamate, 0.3 part of phosphate, 0.05 part of spice by weight.
Processing and fabricating method is with embodiment 1.
Embodiment 3: major ingredient of the present invention is added to Fresh Grade Breast or 10 parts of pig lean meats, 4 parts of starch, 5.5 parts, water, 5 parts of soybean protein isolates, 3.5 parts, underflow powder with weight portion.Auxiliary material is added to 1.6 parts of salt, 1.8 parts of white granulated sugars, 0.4 part of monosodium glutamate, 0.4 part of phosphate, 0.07 part of spice by weight.
Processing and fabricating method is with embodiment 1.
The foregoing is only the schematic detailed description of the invention of the present invention, not in order to limit scope of the present invention.Any those skilled in the art, not departing from equivalent variations and the amendment done under the prerequisite of design of the present invention and principle, all should belong to the scope of protection of the invention.
Claims (3)
1. a pot bag meat, is characterized in that: major ingredient is added to Fresh Grade Breast or pig lean meat 20-30 part, starch 3-5 part, water 5-6 part, soybean protein isolate 4-6 part, underflow powder 3-4 part with weight portion.
2. a kind of pot bag meat according to claim 1, is characterized in that: auxiliary material is added to salt 0.5-2 part, white granulated sugar 1-2.5 part, monosodium glutamate 0.2-0.6 part, phosphate 0.3-0.5 part, spice 0.05-0.1 part by weight.
3. a kind of pot bag meat according to claim 1 and 2, is characterized in that processing and fabricating method is:
Step 1: after the chicken described in major ingredient or pork are thawed naturally,, being cut into thickness with slicer is that the wide sheet for 15*30mm of 3-5mm, long * is for subsequent use;
Step 2: pour major ingredient into vacuum tumbler after cleaning and sterilizing, add salt, white granulated sugar, monosodium glutamate, spice, frozen water to stir, the tumbling time is 20-30 minute, is evacuated to 0.83 atmospheric pressure, completely tasty to cube meat;
Step 3: underflow machine starching;
Step 4: fried 30 seconds of Fryer, oil temperature is controlled at 175 DEG C;
Step 5: the central temperature of product is down to-18 DEG C in 30 minutes with screw fast refreezer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410269013.9A CN104026603A (en) | 2014-06-17 | 2014-06-17 | Double cooked pork slices and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410269013.9A CN104026603A (en) | 2014-06-17 | 2014-06-17 | Double cooked pork slices and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104026603A true CN104026603A (en) | 2014-09-10 |
Family
ID=51457771
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410269013.9A Pending CN104026603A (en) | 2014-06-17 | 2014-06-17 | Double cooked pork slices and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104026603A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304523A (en) * | 2021-12-27 | 2022-04-12 | 濮阳市德信食品有限公司 | Pan-wrapped meat and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999688A (en) * | 2010-11-23 | 2011-04-06 | 河南工业大学 | Preparation method for enhancing taste of fried chicken breast product |
| CN103844276A (en) * | 2014-03-26 | 2014-06-11 | 南京农业大学 | Preparing method of Chinese style fried pork steak and product |
-
2014
- 2014-06-17 CN CN201410269013.9A patent/CN104026603A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999688A (en) * | 2010-11-23 | 2011-04-06 | 河南工业大学 | Preparation method for enhancing taste of fried chicken breast product |
| CN103844276A (en) * | 2014-03-26 | 2014-06-11 | 南京农业大学 | Preparing method of Chinese style fried pork steak and product |
Non-Patent Citations (2)
| Title |
|---|
| 宋万杰等: "预制肉类菜肴加工与管理", 《肉类工业》, no. 3, 31 March 2014 (2014-03-31), pages 16 - 19 * |
| 杨建峰主编: "《新编家常菜大全集》", 31 October 2012, article "锅包肉", pages: 6 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304523A (en) * | 2021-12-27 | 2022-04-12 | 濮阳市德信食品有限公司 | Pan-wrapped meat and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140910 |