CN1069502C

CN1069502C - Meat lipid residue and its making method

Info

Publication number: CN1069502C
Application number: CN97106086A
Authority: CN
Inventors: 薛连钦
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-09-12
Filing date: 1997-09-12
Publication date: 2001-08-15
Anticipated expiration: 2017-09-12
Also published as: CN1211401A

Abstract

The present invention relates to meat greaves and a manufacturing method thereof. In order to overcome the defects of poor color and greasiness of the existing meat greaves, the meat greaves of the present invention is made of muscle with cross striations, and contains monosodium glutamate, salt, essence with pork taste, sodium nitrite and sodium D-erythorbate. The manufacturing method of the meat greaves mainly comprises the steps that raw diced meat is pickled by the sodium nitrite and the D-isoascorbate for frying; then, the monosodium glutamate, the salt and the essence pork taste are sprinkled on the diced meat; the spiced diced meat is put in a mold for pressurization, etc. The meat greaves produced by the method of the present invention is favorably absorbed by a human body, and is russet; the meat greaves has intense aromatic odor, a special salting flavor and thick special freshness, and is a delicious food.

Description

Meat lipid residue and manufacture method thereof

The present invention relates to a kind of edible pork meat lipid residue and manufacture method thereof.

Meat lipid residue is to refine the byproduct of producing in the process of the big oil of pig with pork.The adipose tissue of pork is through the high temperature heating, and behind the big oil of the pig of squeezing out, remaining solid portion just forms meat lipid residue.In the past, people's living standard is lower, and in order to solve the basic living problems, meat lipid residue is generally as food consumption.This meat lipid residue mouthfeel delicious and crisp, but its main component is a fat, and it is lower to contain protein, is of low nutritive value, and feels greasy especially when edible.In addition, this meat lipid residue is faint yellow, does not have the texture of meat products, influences appetite of people.In today that living standard generally improves, people not merely are to allay one's hunger in order to have enough to the requirement of food, and require abundant, the special taste of food nutrition, and color and luster can cause people's appetite.Therefore, few people are edible in today for this meat lipid residue.At present, the people is arranged, select the muscle of pig for use in order to develop a kind of nutritious meat lipid residue food, fried ripe with the edible oil of boiling, add the grease that squeezes out in the cold cuts again, solid portion is as meat lipid residue.This meat lipid residue is not a kind of byproduct, but a kind of food of selecting for use smart pork to make.Because there is defective in the manufacturing process of this meat lipid residue, make its taste delicious inadequately, too hard when edible, there is not tender and crisp mouthfeel.In addition, it exists color and luster not good too, influences the shortcoming of appetite.

The objective of the invention is, a kind of delicious flavour, nutritious, mouthfeel is tender and crisp, color and luster has meat products texture meat lipid residue are provided, and the manufacture method of this meat lipid residue.

The object of the present invention is achieved like this, and by the meat lipid residue that the band muscle of pig is made, its special character is to contain monosodium glutamate, salt, essence with pork taste, natrium nitrosum and D-sodium isoascorbate.

The manufacture method of meat lipid residue of the present invention in turn includes the following steps:

A. will cut into the meat cubelets of suitable size through selected fresh pig band muscle;

B. in the raw meat fourth, add natrium nitrosum and D-sodium isoascorbate, stir, pickled 8-24 hour, every kilogram of raw meat cubelets, the addition of natrium nitrosum and D-sodium isoascorbate is: natrium nitrosum 0.1-0.15 gram, D-sodium isoascorbate 0.25-0.5 gram;

C. the raw meat fourth after will pickling is placed in 100-140 ℃ the peanut oil fried ripe;

D. will explode ripe meat cubelets and pull out, and take advantage of heat to add monosodium glutamate, salt and essence with pork taste, stir, do not pickle former raw meat fourth for every kilogram, the addition of monosodium glutamate, salt and essence with pork taste is: monosodium glutamate 7-10 gram, salt 30-120 gram, essence with pork taste 30-80 gram;

E. take advantage of hot charging to go in the pressing mold cooked meat cubelets that stirs, under the pressure of 2.675-4.458Mpa, pressurizeed 40-90 minute, extrude the partially liq in the cooked meat cubelets.

Solid after the depanning is exactly a meat lipid residue.

In the manufacture method of above-mentioned meat lipid residue, every kilogram of raw meat cubelets, the addition of natrium nitrosum and D-sodium isoascorbate is preferably: natrium nitrosum 0.125-0.15 gram, D-sodium isoascorbate 0.4-0.5 gram;

Do not pickle former raw meat fourth for every kilogram, the addition of monosodium glutamate, salt and essence with pork taste is preferably: monosodium glutamate 9-10 gram, salt 50-100 gram, essence with pork taste 50-70 gram.

In the manufacture method of above-mentioned meat lipid residue, take advantage of hot charging to go in the pressing mold cooked meat cubelets that stirs, be preferably under the pressure of 3-4Mpa, pressurizeed 50-70 minute.

The meat lipid residue that adopts the present invention to produce owing to select for use the band muscle of pig to make, is rich in protein, and is nutritious, and is beneficial to absorption of human body.Measure with biochemical digestion method and total nitrogen, the 80-90% of the protein in the meat lipid residue can be absorbed by the body, and meat lipid residue of the present invention does not contain harmful nitroso-amines.The present invention is cut into meat cubelets with fresh pork, and has carried out fried system and squeezing, and when eating meat lipid residue, it is edible to break into fritter (because being cut into meat cubelets) off with the fingers and thumb with hand, instant.The hardness of meat lipid residue is moderate, and a kind of tender and crisp sensation is arranged.Meat lipid residue of the present invention has the texture of meat products, and color is a purplish red, and can protect look, has kept the sort of intrinsic color of fresh pig lean meat, and it has a kind of strong aromatic odor, can cause a kind of strong appetite of people by vision and sense of smell.Meat lipid residue of the present invention inlet is chewed, and a kind of special salt marsh local flavor and abundant special freshness are arranged, and eats oilinessly for a long time, enjoys endless aftertastes.

Below be embodiments of the invention:

Adopt No. 2 fresh porks selected, remove tendon, blood vessel, fat etc., remaining band muscle is made meat lipid residue as raw material.Manufacturing process in turn includes the following steps:

A. will cut into the meat cubelets of 2 * 2 * 2cm through selected fresh pig band muscle;

B. in the raw meat fourth, add natrium nitrosum and D-sodium isoascorbate, stir.Summer, (28-32 ℃) pickled 8-12 hour, and winter, (0-8 ℃) pickled 12-24 hour.Every kilogram of raw meat cubelets, the addition of natrium nitrosum and D-sodium isoascorbate is: natrium nitrosum 0.15 gram, D-sodium isoascorbate 0.5 gram;

C. the raw meat fourth after will pickling is placed in 120 ℃ the peanut oil fried ripe;

D. will explode ripe meat cubelets and pull out, and take advantage of heat to add monosodium glutamate, salt and essence with pork taste, stir.Do not pickle former raw meat fourth for every kilogram, the addition of monosodium glutamate, salt and essence with pork taste is: monosodium glutamate 8 grams, salt 40 grams, essence with pork taste 40 grams;

E. the cooked meat cubelets that stirs is taken advantage of hot charging to go in the pressing mold that diameter is 100mm, 0.25 kilogram of the cooked meat cubelets of packing in every pressing mold.Under the pressure of 3.567Mpa, pressurizeed 60 minutes, extrude the partially liq in the cooked meat cubelets;

F. will pack by the cake depanning that cooked meat cubelets is pressed into.

The depanning packaged products is exactly a meat lipid residue of the present invention.

Natrium nitrosum among the present invention can replace with potassium nitrite, and the D-sodium isoascorbate can replace with other erythorbate or ascorbate.

Claims

1. the meat lipid residue of being made by the band muscle of pig is characterized in that, contains monosodium glutamate, salt, essence with pork taste, natrium nitrosum and D-sodium isoascorbate.

2. make the method for the described meat lipid residue of claim 1, it is characterized in that, in turn include the following steps:

3. the method for manufacturing meat lipid residue according to claim 2 is characterized in that, every kilogram of raw meat cubelets, and the addition of natrium nitrosum and D-sodium isoascorbate is: natrium nitrosum 0.125-0.15 gram, D-sodium isoascorbate 0.4-0.5 gram;

Do not pickle former raw meat fourth for every kilogram, the addition of monosodium glutamate, salt and essence with pork taste is: monosodium glutamate 9-10 gram, salt 50-100 gram, essence with pork taste 50-70 gram.

4. according to the method for claim 2 or 3 described manufacturing meat lipid residues, it is characterized in that, take advantage of hot charging to go in the pressing mold cooked meat cubelets that stirs, under the pressure of 3-4Mpa, pressurizeed 50-70 minute.