CN104187774A - Corn-flavor pork steak - Google Patents
Corn-flavor pork steak Download PDFInfo
- Publication number
- CN104187774A CN104187774A CN201410435177.4A CN201410435177A CN104187774A CN 104187774 A CN104187774 A CN 104187774A CN 201410435177 A CN201410435177 A CN 201410435177A CN 104187774 A CN104187774 A CN 104187774A
- Authority
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- Prior art keywords
- pork
- parts
- powder
- corn
- raw material
- 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
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- 235000015277 pork Nutrition 0.000 title claims abstract description 35
- 239000000796 flavoring agent Substances 0.000 title abstract 2
- 235000013351 cheese Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 12
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 11
- 235000005822 corn Nutrition 0.000 claims abstract description 11
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 7
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 7
- 235000020224 almond Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 241000482268 Zea mays subsp. mays Species 0.000 claims abstract description 4
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 235000019503 curry powder Nutrition 0.000 claims abstract description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 240000004713 Pisum sativum Species 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 12
- 241000233866 Fungi Species 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 241000238366 Cephalopoda Species 0.000 claims description 7
- 241000238557 Decapoda Species 0.000 claims description 7
- 241001233983 Orychophragmus violaceus Species 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 6
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 6
- 235000010582 Pisum sativum Nutrition 0.000 claims description 6
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims description 6
- 240000001341 Reynoutria japonica Species 0.000 claims description 6
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 238000009955 starching Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241001506047 Tremella Species 0.000 abstract 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 241000143060 Americamysis bahia Species 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 235000012813 breadcrumbs Nutrition 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 235000020778 linoleic acid Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 101100279438 Caenorhabditis elegans egg-3 gene Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a corn-flavor pork steak which is prepared from the following raw materials in parts by weight: 100-120 parts of pork, 3-6 parts of pig skin, 10-20 parts of sweet corn kernels, 5-8 parts of honey, 0.3-0.8 part of edible salt, 1-2 parts of almond meal, 2-6 parts of starch, 0.2-0.4 part of curry powder, 0.1-0.2 part of white pepper powder, 2-4 parts of bread crumbs, 0.3-0.5 part of tremella, 0.1-0.2 part of lotus seeds, 3-5 parts of egg white and 10-20-parts of compound cheese filling. The pork steak provided by the invention contains the pig skin and the tremella, so that the colloid component in the pork steak is increased, the pork steak has high resilience in the aspect of mouth feel, and the mouth feel of the pork steak is prevented from becoming hard; the filling containing the lotus seeds, the corn, shelled shrimps and sleeve-fish is fed into the pork steak, so that the nutrition of the pork steak is enriched, and the pork steak is palatable in freshness and sweetness.
Description
Technical field
The invention belongs to pork manufacture field, relate in particular to a kind of corn pork chop.
Background technology
Large stretch of thin pork that pork chop exploded or decocted, nicier, news gets on very fragrant.The many heats of existing pork chop are higher, there is no dietary fiber, there is no health care function.
Orychophragmus violaceus is Common Wild Vegetables in early spring, and its young stem and leaf increment is larger, nutritious.According to surveying and determination, in every 100 grams of fresh goods, contain 3.32 milligrams of carrotene, 0.16 milligram of vitamin B2,59 milligrams of vitamin Cs.Seed oil content, up to more than 50%, is again good oilseed plant.Particularly its linoleic acid ratio is higher, very favourable to human body.Because linoleic acid has the function that reduces blood in human body in clearing gallbladder sterol and triglycerides, and can softening blood vessel and stop thrombosis, be the good medicine of cardiovascular patient.
Summary of the invention
The object of this invention is to provide a kind of corn pork chop.
The present invention adopts following technical scheme to achieve these goals:
A kind of corn pork chop, it is characterized in that, it is to be made by the raw material of following weight parts: pork 100-120, pigskin 3-6, sweet corn kernel 10-20, honey 5-8, edible salt 0.3-0.8, almond powder 1-2, starch 2-6, curry powder 0.2-0.4, white pepper powder 0.1-0.2, crumbs 2-4, white fungus 0.3-0.5, lotus seeds 0.1-0.2, egg 3-5, composite cheese's filling 10-20;
Described composite cheese's filling is to be made by the raw material of following weight parts: cooking wine 0.1-0.2, fresh tuber fleeceflower leaf 0.1-0.2, Orychophragmus violaceus 0.1-0.3, cheese's powder 8-15, fresh Radix Angelicae Sinensis leaf 1-2. peanut powder 2-3, pimento 0.1-0.2, garden pea 1-2, peeled shrimp 1-2, squid 1-2, sponge gourd 0.1-0.2, pea 0.1-0.2;
The preparation method of described composite cheese's fillings is
(1) after fresh tuber fleeceflower leaf, Orychophragmus violaceus, fresh Radix Angelicae Sinensis leaf, pimento, garden pea, sponge gourd, pea mix, rub, obtain vegetable puree, for subsequent use;
(2) after peeled shrimp, squid fry cooked, rub, with vegetable puree and all the other raw material blendings, to obtain final product.
Described a kind of corn pork chop, is characterized in that: preparation method comprises the following steps:
(1) white fungus is sent out with bubble, taking-up drains, then after mixing with lotus seeds, adds honey, leaves standstill 10-20 hour, obtains candied white fungus lotus seeds for subsequent use;
(2) pork, pigskin, edible salt, almond powder, composite cheese's filling are placed on and are rolled in meat machine, the pickled 30-40 minute of vacuum tumbling;
(3) after the pork fillings and all the other raw material blendings of vacuum tumbling after pickled, at the static placement of the refrigerator 12-15 hour of 0 DEG C-4 DEG C;
(4) again through starching, wrap up in bits, fried, quick-frozen, packaging, warehouse-in, to obtain final product.
Beneficial effect of the present invention: pork chop provided by the invention contains pigskin, and white fungus, increases colloid composition wherein, make mouthfeel high resilience, avoid pork chop mouthfeel to become bavin, add lotus seeds, corn, peeled shrimp, squid fillings, when enriching the nutrition of pork chop, make the present invention fresh and sweet good to eat.
Detailed description of the invention
A kind of corn pork chop, it is to be made by the raw material of following weight (kg): pork 100, pigskin 6, sweet corn kernel 15, honey 5, edible salt 0.5, almond powder 2, starch 3, curry powder 0.4, white pepper powder 0.2, crumbs 2, white fungus 0.5, lotus seeds 0.2, egg 3, composite cheese's filling 15;
Described composite cheese's filling is to be made by the raw material of following weight (kg): cooking wine 0.2, fresh tuber fleeceflower leaf 0.2, Orychophragmus violaceus 0.3, cheese's powder 8, fresh Radix Angelicae Sinensis leaf 2, peanut powder 3, pimento 0.2, garden pea 1, peeled shrimp 2, squid 1, sponge gourd 0.1, pea 0.1;
The preparation method of described composite cheese's fillings is
(1) after fresh tuber fleeceflower leaf, Orychophragmus violaceus, fresh Radix Angelicae Sinensis leaf, pimento, garden pea, sponge gourd, pea mix, rub, obtain vegetable puree, for subsequent use;
(2) after peeled shrimp, squid fry cooked, rub, with vegetable puree and all the other raw material blendings, to obtain final product.
Described a kind of corn pork chop, is characterized in that: preparation method comprises the following steps:
(1) white fungus is sent out with bubble, taking-up drains, then after mixing with lotus seeds, adds honey, leaves standstill 12 hours, obtains candied white fungus lotus seeds for subsequent use;
(2) pork, pigskin, edible salt, almond powder, composite cheese's filling are placed on and are rolled in meat machine, pickled 30 minutes of vacuum tumbling;
(3) after the pork fillings and all the other raw material blendings of vacuum tumbling after pickled, the static placement of the refrigerators of 2 DEG C 12 hours;
(4) again through starching, wrap up in bits, fried, quick-frozen, packaging, warehouse-in, to obtain final product.
Claims (2)
1. a corn pork chop, it is characterized in that, it is to be made by the raw material of following weight parts: pork 100-120, pigskin 3-6, sweet corn kernel 10-20, honey 5-8, edible salt 0.3-0.8, almond powder 1-2, starch 2-6, curry powder 0.2-0.4, white pepper powder 0.1-0.2, crumbs 2-4, white fungus 0.3-0.5, lotus seeds 0.1-0.2, egg 3-5, composite cheese's filling 10-20;
Described composite cheese's filling is to be made by the raw material of following weight parts: cooking wine 0.1-0.2, fresh tuber fleeceflower leaf 0.1-0.2, Orychophragmus violaceus 0.1-0.3, cheese's powder 8-15, fresh Radix Angelicae Sinensis leaf 1-2. peanut powder 2-3, pimento 0.1-0.2, garden pea 1-2, peeled shrimp 1-2, squid 1-2, sponge gourd 0.1-0.2, pea 0.1-0.2;
The preparation method of described composite cheese's fillings is
After fresh tuber fleeceflower leaf, Orychophragmus violaceus, fresh Radix Angelicae Sinensis leaf, pimento, garden pea, sponge gourd, pea mix, rub, obtain vegetable puree, for subsequent use;
After peeled shrimp, squid fry cooked, rub, with vegetable puree and all the other raw material blendings, to obtain final product.
2. a kind of corn pork chop according to claim 1, is characterized in that: preparation method comprises the following steps:
(1) white fungus is sent out with bubble, taking-up drains, then after mixing with lotus seeds, adds honey, leaves standstill 10-20 hour, obtains candied white fungus lotus seeds for subsequent use;
(2) pork, pigskin, edible salt, almond powder, composite cheese's filling are placed on and are rolled in meat machine, the pickled 30-40 minute of vacuum tumbling;
(3) after the pork fillings and all the other raw material blendings of vacuum tumbling after pickled, at the static placement of the refrigerator 12-15 hour of 0 DEG C-4 DEG C;
(4) again through starching, wrap up in bits, fried, quick-frozen, packaging, warehouse-in, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410435177.4A CN104187774A (en) | 2014-08-30 | 2014-08-30 | Corn-flavor pork steak |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410435177.4A CN104187774A (en) | 2014-08-30 | 2014-08-30 | Corn-flavor pork steak |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187774A true CN104187774A (en) | 2014-12-10 |
Family
ID=52073289
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410435177.4A Pending CN104187774A (en) | 2014-08-30 | 2014-08-30 | Corn-flavor pork steak |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187774A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962817A (en) * | 2017-04-28 | 2017-07-21 | 合肥绿益食品有限公司 | Corn cheese's beef and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133870A (en) * | 2007-10-09 | 2008-03-05 | 蓬莱京鲁渔业有限公司 | Assorted steak and method of processing the same |
| CN101317675A (en) * | 2008-07-05 | 2008-12-10 | 荣成波德隆食品有限公司 | Quick freezing sleeve-fish vegetable steak food and preparation thereof |
| CN102204684A (en) * | 2010-03-30 | 2011-10-05 | 河南众品食业股份有限公司 | Steak with low fat |
| CN103504341A (en) * | 2013-09-30 | 2014-01-15 | 河南省淇县永达食业有限公司 | Making method of bread flour breast cut |
-
2014
- 2014-08-30 CN CN201410435177.4A patent/CN104187774A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133870A (en) * | 2007-10-09 | 2008-03-05 | 蓬莱京鲁渔业有限公司 | Assorted steak and method of processing the same |
| CN101317675A (en) * | 2008-07-05 | 2008-12-10 | 荣成波德隆食品有限公司 | Quick freezing sleeve-fish vegetable steak food and preparation thereof |
| CN102204684A (en) * | 2010-03-30 | 2011-10-05 | 河南众品食业股份有限公司 | Steak with low fat |
| CN103504341A (en) * | 2013-09-30 | 2014-01-15 | 河南省淇县永达食业有限公司 | Making method of bread flour breast cut |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962817A (en) * | 2017-04-28 | 2017-07-21 | 合肥绿益食品有限公司 | Corn cheese's beef and preparation method thereof |
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Application publication date: 20141210 |