CN115568559A - Pork spiced roll manufacturing process - Google Patents
Pork spiced roll manufacturing process Download PDFInfo
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- CN115568559A CN115568559A CN202110687486.0A CN202110687486A CN115568559A CN 115568559 A CN115568559 A CN 115568559A CN 202110687486 A CN202110687486 A CN 202110687486A CN 115568559 A CN115568559 A CN 115568559A
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- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a pork spiced roll manufacturing process, which comprises the following specific steps: 1) Cutting pork into blocks or shreds, putting 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spices, 1 egg, 0.001 jin of super-strong food additive, 0.0003 jin of meat extract powder and 0.06 jin of salt into 1 jin of pork according to the proportion, and then uniformly stirring for later use; 2) Cooking water chestnut, washing fresh onion, and dicing fresh onion and water chestnut for later use; 3) Mixing pork of 1 jin in proportion with water chestnut of 0.5 jin, fresh onion of 0.3 jin and cassava powder or sweet potato powder or potato powder of 0.7 jin in proportion, and uniformly stirring to obtain a stuffing; 4) Cutting the bean curd skin according to the required size, wrapping the stuffing obtained in the step 3 with the bean curd skin, putting the wrapped spiced rolls into a 125-degree oil pan, frying the spiced rolls to be golden yellow, and fishing out. The novel pork making process developed by the invention has more unique taste compared with the traditional method, and the made pork spiced roll is convenient to eat, suitable for industrial production and high in making efficiency.
Description
Technical Field
The invention relates to the field of food processing, in particular to a pork spiced roll manufacturing process.
Background
Pork is one of the meat products which are eaten most on dining tables, contains rich protein and vitamins, can provide organic iron and cysteine for promoting iron absorption, and can improve iron-deficiency anemia. Pork has less muscle and more meat, and has the functions of tonifying deficiency, strengthening body, nourishing yin, moistening dryness and enlarging skin. Pork belongs to acidic food and is eaten by a plurality of methods, and the most common method comprises stir-frying, stewing, frying or making into minced meat and the like. The methods are all traditional, have single taste and are easy to lose the interest of people in eating.
Disclosure of Invention
The invention aims to provide a process for making pork spiced rolls, which is convenient to eat, suitable for industrial production and high in making efficiency, and the made spiced rolls have unique taste compared with the traditional method.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a pork spiced roll manufacturing process which is characterized by comprising the following specific steps:
1) Cutting pork into blocks or shredding, adding 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spices, 1 egg, 0.001 jin of super-delicious food additive, 0.0003 jin of meat extract paste, 0.0003 jin of meat extract powder and 0.06 jin of salt into 1 jin of pork according to the proportion, and then uniformly stirring for later use;
2) Cooking water chestnut, washing fresh onion, and dicing fresh onion and water chestnut for later use;
3) Pork of 1 jin is matched with water chestnut of 0.5 jin, fresh onion of 0.3 jin and cassava flour or sweet potato flour or potato flour of 0.7 jin according to the proportion, and the materials are put together according to the proportion and stirred uniformly to obtain a stuffing material;
4) Cutting the bean curd skin according to the required size, wrapping the stuffing obtained in the step 3 with the bean curd skin, putting the wrapped spiced rolls into a 125-degree oil pan, frying the spiced rolls to be golden yellow, and fishing out.
The invention also relates to a pork spiced roll manufacturing process, which is characterized by comprising the following specific steps:
1) Cutting pork into blocks or shredding, adding 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spices, 1 egg, 0.001 jin of super-delicious food additive, 0.0003 jin of meat extract paste, 0.0003 jin of meat extract powder and 0.06 jin of salt into 1 jin of pork according to the proportion, and then uniformly stirring for later use;
2) Cooking water chestnut, washing fresh scallion and onion, and dicing the fresh scallion, onion and water chestnut for later use;
3) Mixing pork with fresh scallion 0.4 jin, onion 0.3 jin, water chestnut 0.5 jin, and tapioca flour or sweet potato flour or starch 0.4 jin according to a ratio of 1 jin, and stirring uniformly to obtain stuffing for later use;
4) Cutting bean curd skin according to the required size, wrapping the stuffing obtained in the step 3 with the bean curd skin, frying the wrapped five-spice roll in a 120-DEG oil pot, and taking out the fried five-spice roll.
The invention also relates to a pork spiced roll manufacturing process, which is characterized by comprising the following specific steps:
1) Cutting pork into blocks or shreds, putting 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spices, 1 egg, 0.001 jin of super-strong food additive, 0.0003 jin of meat extract powder and 0.06 jin of salt into 1 jin of pork according to the proportion, and then uniformly stirring for later use;
2) Putting 0.5 jin of pork paste into 1 jin of pork in proportion, and uniformly stirring to obtain a stuffing for later use;
3) And (3) cutting the bean curd skin according to the required size, forming the spiced meat paste filling bag obtained in the step (2) by using the bean curd skin, and steaming the wrapped spiced rolls in a steamer.
The invention also relates to a pork spiced roll manufacturing process, which is characterized by comprising the following specific steps:
1) Cutting pork into blocks or shreds, putting 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spices, 1 egg, 0.001 jin of super-strong food additive, 0.0003 jin of meat extract powder and 0.06 jin of salt into 1 jin of pork according to the proportion, and then uniformly stirring for later use;
2) Cooking water chestnut, washing fresh scallion, and dicing fresh scallion and water chestnut for later use;
3) Mixing pork of 1 jin with fresh scallion of 0.2 jin and water chestnut of 0.4 jin in proportion, and stirring uniformly to obtain stuffing materials for later use;
4) Cutting the bean curd skin according to the required size, and molding the stuffing obtained in the step 3 by using the bean curd skin for later use; the oil temperature is 130 ℃ for standby;
5) Adding clear water into flour, adjusting humidity to stick the wrapped five-spice roll, frying the flour wrapped by the five-spice roll in an oil pan to be golden yellow, and taking out.
The invention also relates to a pork spiced roll manufacturing process, which is characterized by comprising the following specific steps:
1) Cutting pork into blocks or shredding, adding 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spices, 1 egg, 0.001 jin of super-delicious food additive, 0.0003 jin of meat extract paste, 0.0003 jin of meat extract powder and 0.06 jin of salt into 1 jin of pork according to the proportion, and then uniformly stirring for later use;
2) Putting 0.5 jin of pork paste into 1 jin of pork in proportion, and uniformly stirring to obtain a stuffing for later use;
4) Cutting the bean curd skin according to the required size, and molding the stuffing obtained in the step 3 by using the bean curd skin for later use; the oil temperature is 130 ℃ for standby;
5) Adding clear water into flour, adjusting humidity to stick the wrapped five-spice roll, frying the flour wrapped by the five-spice roll in an oil pan to be golden yellow, and taking out.
The invention has the beneficial effects that: the novel pork making process is developed, the taste is more unique compared with the traditional method, the made pork five-spice roll is convenient to eat, the method is suitable for industrial production, and the making efficiency is high.
Detailed Description
The technical solutions of the present invention will be described clearly and completely in the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A pork spiced roll manufacturing process comprises the following specific steps:
1) Cutting pork into blocks, putting 1 jin of pork into 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spice, 1 egg, 0.001 jin of super-strong food additive, 0.0003 jin of meat extract paste, 0.0003 jin of meat extract powder and 0.06 jin of salt, and uniformly stirring for later use;
2) Cooking water chestnut, washing fresh onion, and dicing fresh onion and water chestnut for later use;
3) Uniformly stirring 0.5 jin of water chestnut, 0.3 jin of fresh onion, 0.7 jin of cassava powder and the pork blocks stirred in the step (1) together to obtain a stuffing;
4) Cutting bean curd skin according to the required size, wrapping the stuffing obtained in the step 3 with the bean curd skin, frying the wrapped five-spice roll in a 125-degree oil pan to be golden yellow, and fishing out.
Example 2
A pork spiced roll manufacturing process is characterized by comprising the following specific steps:
1) Shredding pork, putting 1 jin of pork into 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spices, 1 egg, 0.001 jin of super-strong flavor of food additive, 0.0003 jin of meat extract paste, 0.0003 jin of meat extract powder and 0.06 jin of salt, and then uniformly stirring for later use;
2) Cooking water chestnut, washing fresh scallion and onion, and dicing the fresh scallion, onion and water chestnut for later use;
3) Mixing fresh herba Alii Fistulosi 0.4 jin, bulbus Allii Cepae 0.3 jin, corm Eleocharitis 0.5 jin, radix Pachyrhizi Erosi powder 0.4 jin and the pork shreds stirred in step 1, and stirring to obtain stuffing;
4) Cutting the bean curd skin according to the required size, wrapping the stuffing obtained in the step 3 with the bean curd skin, and frying the wrapped spiced rolls in a 120-DEG oil pan to be golden yellow and fishing out.
Example 3
A pork spiced roll manufacturing process comprises the following specific steps:
1) Cutting pork into blocks, putting 1 jin of pork into 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spice, 1 egg, 0.001 jin of super-strong food additive, 0.0003 jin of meat extract paste, 0.0003 jin of meat extract powder and 0.06 jin of salt, and uniformly stirring for later use;
2) Uniformly stirring 0.5 jin of pork paste and the pork pieces stirred in the step (1) together to obtain a filling material for later use;
3) And (3) cutting the bean curd skin according to the required size, forming the spiced meat paste filling bag obtained in the step (2) by using the bean curd skin, and steaming the wrapped spiced rolls in a steamer.
Example 4
A pork spiced roll manufacturing process comprises the following specific steps:
1) Cutting pork into blocks, putting 1 jin of pork into 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spice, 1 egg, 0.001 jin of super-strong food additive, 0.0003 jin of meat extract paste, 0.0003 jin of meat extract powder and 0.06 jin of salt, and uniformly stirring for later use;
2) Cooking water chestnut, washing fresh scallion, and dicing fresh scallion and water chestnut for later use;
3) 1 jin of pork is mixed with 0.2 jin of fresh scallion and 0.4 jin of water chestnut, and the mixture is put together and stirred evenly to obtain a stuffing material for later use;
4) Cutting the bean curd skin according to the required size, and molding the stuffing obtained in the step 3 by using the bean curd skin for later use; the oil temperature is 130 ℃ for standby;
5) Adding clear water into flour, adjusting humidity to stick the packaged five-spice roll, frying the flour wrapped by the five-spice roll in an oil pan to be golden yellow, and taking out.
Example 5
A pork spiced roll manufacturing process comprises the following specific steps:
1) Cutting pork into blocks or shreds, putting 1 jin of pork into 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spices, 1 egg, 0.001 jin of super-strong food additive, 0.0003 jin of meat extract powder and 0.06 jin of salt, and then uniformly stirring for later use;
2) 1 jin of pork is put into 0.5 jin of pork paste and then is evenly stirred to obtain a stuffing for later use;
4) Cutting the bean curd skin according to the required size, and molding the stuffing obtained in the step 3 by using the bean curd skin for later use; the oil temperature is 130 degrees for standby;
5) Adding clear water into flour, adjusting humidity to stick the wrapped five-spice roll, frying the flour wrapped by the five-spice roll in an oil pan to be golden yellow, and taking out.
The novel pork making process developed by the invention has more unique taste compared with the traditional method, and the made pork spiced roll is convenient to eat, suitable for industrial production and high in making efficiency.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (5)
1. A pork spiced roll manufacturing process is characterized by comprising the following specific steps:
1) Cutting pork into blocks or shreds, putting 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spices, 1 egg, 0.001 jin of super-strong food additive, 0.0003 jin of meat extract powder and 0.06 jin of salt into 1 jin of pork according to the proportion, and then uniformly stirring for later use;
2) Cooking water chestnut, washing fresh onion, and dicing fresh onion and water chestnut for later use;
3) Mixing pork of 1 jin in proportion with water chestnut of 0.5 jin, fresh onion of 0.3 jin and cassava powder or sweet potato powder or potato powder of 0.7 jin in proportion, and uniformly stirring to obtain a stuffing;
4) Cutting the bean curd skin according to the required size, wrapping the stuffing obtained in the step 3 with the bean curd skin, putting the wrapped spiced rolls into a 125-degree oil pan, frying the spiced rolls to be golden yellow, and fishing out.
2. A pork spiced roll manufacturing process is characterized by comprising the following specific steps:
1) Cutting pork into blocks or shreds, putting 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spices, 1 egg, 0.001 jin of super-strong food additive, 0.0003 jin of meat extract powder and 0.06 jin of salt into 1 jin of pork according to the proportion, and then uniformly stirring for later use;
2) Cooking water chestnut, washing fresh scallion and onion, and dicing fresh scallion, onion and water chestnut for later use;
3) Mixing pork with fresh scallion 0.4 jin, onion 0.3 jin, water chestnut 0.5 jin and cassava powder or sweet potato powder or raw meal 0.4 jin in a ratio of 1 jin, and stirring uniformly to obtain stuffing materials for later use;
4) Cutting the bean curd skin according to the required size, wrapping the stuffing obtained in the step 3 with the bean curd skin, and frying the wrapped spiced rolls in a 120-DEG oil pan to be golden yellow and fishing out.
3. A pork spiced roll manufacturing process is characterized by comprising the following specific steps:
1) Cutting pork into blocks or shreds, putting 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spices, 1 egg, 0.001 jin of super-strong food additive, 0.0003 jin of meat extract powder and 0.06 jin of salt into 1 jin of pork according to the proportion, and then uniformly stirring for later use;
2) Putting 0.5 jin of pork paste into 1 jin of pork in proportion, and uniformly stirring to obtain a filling material for later use;
3) And (3) cutting the bean curd skin according to the required size, wrapping the spiced meat paste filling obtained in the step (2) with the bean curd skin, and steaming the wrapped spiced rolls in a steamer.
4. A pork spiced roll manufacturing process is characterized by comprising the following specific steps:
1) Cutting pork into blocks or shreds, putting 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spices, 1 egg, 0.001 jin of super-strong food additive, 0.0003 jin of meat extract powder and 0.06 jin of salt into 1 jin of pork according to the proportion, and then uniformly stirring for later use;
2) Cooking water chestnut, washing fresh scallion, and dicing the fresh scallion and the water chestnut for later use;
3) Mixing pork with fresh scallion 0.2 jin and water chestnut 0.4 jin in a ratio of 1 jin, and stirring uniformly to obtain stuffing;
4) Cutting the bean curd skin according to the required size, and molding the stuffing obtained in the step 3 by using the bean curd skin for later use; the oil temperature is 130 degrees for standby;
5) Adding clear water into flour, adjusting humidity to stick the wrapped five-spice roll, frying the flour wrapped by the five-spice roll in an oil pan to be golden yellow, and taking out.
5. A pork spiced roll manufacturing process is characterized by comprising the following specific steps:
1) Cutting pork into blocks or shredding, adding 0.33 jin of white sugar, 0.08 jin of monosodium glutamate, 0.02 jin of five-spice powder, 0.018 jin of thirteen-spices, 1 egg, 0.001 jin of super-delicious food additive, 0.0003 jin of meat extract paste, 0.0003 jin of meat extract powder and 0.06 jin of salt into 1 jin of pork according to the proportion, and then uniformly stirring for later use;
2) Putting 0.5 jin of pork paste into 1 jin of pork in proportion, and uniformly stirring to obtain a filling material for later use;
4) Cutting the bean curd skin according to the required size, and molding the stuffing obtained in the step 3 by using the bean curd skin for later use; the oil temperature is 130 degrees for standby;
5) Adding clear water into flour, adjusting humidity to stick the wrapped five-spice roll, frying the flour wrapped by the five-spice roll in an oil pan to be golden yellow, and taking out.
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|---|---|---|---|
| CN202110687486.0A CN115568559A (en) | 2021-06-21 | 2021-06-21 | Pork spiced roll manufacturing process |
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| CN202110687486.0A CN115568559A (en) | 2021-06-21 | 2021-06-21 | Pork spiced roll manufacturing process |
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| CN115568559A true CN115568559A (en) | 2023-01-06 |
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Citations (7)
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| CN102150871A (en) * | 2011-03-22 | 2011-08-17 | 湖北宝迪农业科技有限公司 | Method for preparing delicious pork rolls |
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2021
- 2021-06-21 CN CN202110687486.0A patent/CN115568559A/en active Pending
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| CN102150871A (en) * | 2011-03-22 | 2011-08-17 | 湖北宝迪农业科技有限公司 | Method for preparing delicious pork rolls |
| CN103416772A (en) * | 2013-07-31 | 2013-12-04 | 厦门银祥集团有限公司 | Industrialized production method and filling device for spiced bar |
| CN104000217A (en) * | 2014-05-08 | 2014-08-27 | 房县天森食品有限公司 | Manufacturing method of Huangjinjuan food |
| CN104489745A (en) * | 2014-12-15 | 2015-04-08 | 辽宁嘻道食品有限公司 | Processing method of bean curd skin rolls with vegetables and meat |
| CN106306612A (en) * | 2015-06-17 | 2017-01-11 | 桂林味鑫食品有限责任公司 | Fish flesh bean curd skin rolls and manufacture method thereof |
| CN106819892A (en) * | 2016-12-31 | 2017-06-13 | 阜阳市春天食品有限公司 | A kind of quick-freezing pork volume |
| CN106666457A (en) * | 2017-01-09 | 2017-05-17 | 北京资源亚太食品有限公司 | Black pork and seaweed rolls and processing method thereof |
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