CN104687081A - Pretreatment method of sandwich pork loin before frying and roasting - Google Patents
Pretreatment method of sandwich pork loin before frying and roasting Download PDFInfo
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- CN104687081A CN104687081A CN201510107138.6A CN201510107138A CN104687081A CN 104687081 A CN104687081 A CN 104687081A CN 201510107138 A CN201510107138 A CN 201510107138A CN 104687081 A CN104687081 A CN 104687081A
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- sandwich
- pork loin
- pig
- slurry
- pretreatment method
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention provides a pretreatment method of sandwich pork loin before frying and roasting, relates to the technical field of catering treatment, and in particular relates to an industrial pretreatment technology of fried and roasted pork loin. The pretreatment method comprises the steps of soaking the cleaned and finished block-shaped pork loin into saline water, and curing; sandwiching the cured pork loin with mixed stuffing, and then soaking into wrapped slurry; and finally, dipping the pork loin in breadcrumbs, packaging and freezing. The sandwich pork loin can be eaten after being fried in oil and has the characteristics of being crispy on the outside and soft on the inside, having golden color, being juicy in mouth feel and having fresh and rich vegetable taste. The pretreatment method is convenient for industrial batch production and is beneficial to later cooking in a restaurant or at family.
Description
Technical field
The present invention relates to food and drink processing technology field, particularly decoct the industrialization pretreating process of the large row of roasting class pig.
Background technology
Along with the quickening of people's rhythm of life and the change of life idea, for decoct the requirement of the large row of roasting class pig therefrom, the demand being extended to family of Western-style eating and drinking establishment.In the past when the large row of roasting class pig is decocted in needs making, in being no matter, Western-style eating and drinking establishment or family, from buying the fresh large row's raw material of pig, to make features good taste serve food not only Production Time long, also waste raw material, that makes is also unsatisfactory.Also have the semi-products purchased from supermarket and deeply freeze, also need suitable thawing, just cooking, it is roasting to carry out decocting, and the mouthfeel pole that the semi-products through deeply freezing are made can not approve by people.
The object of the invention is that providing a kind of facilitates the large row of sandwich pig that later stage system is ripe, features good taste, mouthfeel are good to decoct the preprocess method before baking.
The present invention includes following steps:
1) pickle: will to clean and block pig after repairing comes greatly environment temperature 5 ~ 10 DEG C, concentration is soak in the salt solution of 3% to pickle;
2) fillings preparation: by butter with mince after onion, carrot, medicine celery, garlic and catsup mix and fry to medium well, for subsequent use after being cooled to normal temperature;
3) slurry preparation is wrapped up in: formed after the mediation of starch, flour, egg, sodium bicarbonate and water will be wrapped up in and wrap up in slurry;
4) starching: sandwich the fillings mixed in the large row of the pig of pickling, then soak in wrapping up in slurry, finally clap bread-crumb loading;
5) pack, freezing: after splitting vacuum packaging, being placed in temperature is that the freezer of-30 ~-15 DEG C is freezing.
When needing edible, product is connected after thawing 1 hour under bag is placed in the temperature environment conditions being not more than 20 DEG C, can serve through fried system is ripe, time edible, also according to the hobby of people, the flavorings such as black pepper can be watered.Products characteristics: crisp outside tender inside, golden yellow color, mouthfeel succulence, fresh aromatic dense vegetables taste and black pepper taste make us enjoying endless aftertastes.
The inventive method is convenient to industrialized mass production, and the later stage system being beneficial to eating and drinking establishment or family is ripe.
In addition, block pig comes greatly in salt solution that to soak the time of pickling be 1 ~ 2 hour, and large row can be made tasty better.
In order to make product have better strong fragrance and Geng Jia mouthfeel, the mixing quality ratio of described onion, carrot, medicine celery, garlic and catsup is 2 ︰ 1 ︰ 1 ︰ 1 ︰ 2.
When wrapping up in slurry described in preparing, the mixed mass ratio that feeds intake wrapping up in starch, flour, egg, sodium bicarbonate and water is 2: 4: 2: 1: 5:.Moisture can be pinned better, more easily wrap breadcrumbs.The large row's crisp outside tender inside blasted.
Detailed description of the invention
One, manufacture craft:
1. raw material preparation in early stage: large for pig row's meat is thawed; By onion, carrot, medicine celery, garlic is first-class clean, cool to half-dried, minces.
2. arrange meat trimming greatly: the large row's meat of pig after thawing is cleaned rear piecemeal, and repairs impurity elimination.
3. saline sook is pickled: pickle making, is dissolved in by salt in water purification, and making containing brine concentration mass percent is the salt solution of 3%, and salt solution is warming up to 5 ~ 10 DEG C, insulation.Then put into and clean and the large row of block pig after repairing, soak to pickle after 1 ~ 2 hour and take out, for subsequent use.
4. fillings preparation: by after butter with mince after onion, carrot, medicine celery, garlic and catsup mix and fry to medium well, for subsequent use after being cooled to normal temperature.
Wherein, the mixing quality ratio of onion, carrot, medicine celery, garlic and catsup is 2 ︰ 1 ︰ 1 ︰ 1 ︰ 2.
5. wrap up in slurry preparation: will wrap up in starch and flour, ratio mixing that egg, sodium bicarbonate, water are 2: 4: 2: 1: 5 with the mixed mass ratio that feeds intake is in harmonious proportion, slurry is wrapped up in formation, for subsequent use.
6. starching: sandwich the fillings mixed in the large row of the pig of pickling, then soak in wrapping up in slurry, finally clap bread-crumb loading, formed and decoct the large row of sandwich pig before baking.
7. pack, freezing: by respectively decoct roasting before the vacuum packaging of sandwich pig large row's splitting after, being placed in temperature is that the freezer of-30 ~-15 DEG C is freezing.
Two, cooking skill:
From household freezer, take out said products, thaw under being not more than the temperature environment conditions of 20 DEG C 1 hour.Then open bag, take out the large row of sandwich pig and carry out fried.
Fried detailed process: put into the large row of sandwich pig after oil temperature rises to 180 DEG C, golden yellow to surface through fried 2 ~ 3 minutes, pull out, can serve.
Products characteristics: crisp outside tender inside, golden yellow color, mouthfeel succulence, also has fresh aromatic dense vegetables taste.
Claims (4)
1. the large row of sandwich pig decocts the preprocess method before baking, and it is characterized in that comprising the following steps:
1) pickle: will to clean and block pig after repairing comes greatly environment temperature 5 ~ 10 DEG C, concentration is soak in the salt solution of 3% to pickle;
2) fillings preparation: by butter with mince after onion, carrot, medicine celery, garlic and catsup mix and fry to medium well, for subsequent use after being cooled to normal temperature;
3) slurry preparation is wrapped up in: formed after the mediation of starch, flour, egg, sodium bicarbonate and water will be wrapped up in and wrap up in slurry;
4) starching: sandwich the fillings mixed in the large row of the pig of pickling, then soak in wrapping up in slurry, finally clap bread-crumb loading;
5) pack, freezing: after splitting vacuum packaging, being placed in temperature is that the freezer of-30 ~-15 DEG C is freezing.
2. preprocess method according to claim 1, is characterized in that block pig comes greatly in salt solution that to soak the time of pickling be 1 ~ 2 hour.
3. preprocess method according to claim 1, it is characterized in that described onion, carrot, medicine celery, garlic and catsup mixing quality ratio be 2 ︰ 1 ︰ 1 ︰ 1 ︰ 2.
4. preprocess method according to claim 1, the mixed mass ratio that feeds intake wrapping up in starch, flour, egg, sodium bicarbonate and water described in it is characterized in that is 2: 4: 2: 1: 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510107138.6A CN104687081A (en) | 2015-03-12 | 2015-03-12 | Pretreatment method of sandwich pork loin before frying and roasting |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510107138.6A CN104687081A (en) | 2015-03-12 | 2015-03-12 | Pretreatment method of sandwich pork loin before frying and roasting |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104687081A true CN104687081A (en) | 2015-06-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510107138.6A Pending CN104687081A (en) | 2015-03-12 | 2015-03-12 | Pretreatment method of sandwich pork loin before frying and roasting |
Country Status (1)
| Country | Link |
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| CN (1) | CN104687081A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319321A (en) * | 2017-07-13 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of strawberry pudding and preparation method thereof |
-
2015
- 2015-03-12 CN CN201510107138.6A patent/CN104687081A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319321A (en) * | 2017-07-13 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of strawberry pudding and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150610 |
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| WD01 | Invention patent application deemed withdrawn after publication |