CN1188617A - Special flavour pork elbow and manufacturing method thereof - Google Patents
Special flavour pork elbow and manufacturing method thereof Download PDFInfo
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- CN1188617A CN1188617A CN97101738A CN97101738A CN1188617A CN 1188617 A CN1188617 A CN 1188617A CN 97101738 A CN97101738 A CN 97101738A CN 97101738 A CN97101738 A CN 97101738A CN 1188617 A CN1188617 A CN 1188617A
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- pork
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Abstract
A done pork food with unique taste is made up of the upper part of a leg of pork and pickling liquid through treating raw upper part of a leg of pork, injecting the pickling liquid into the pork, rolling and cooking, and features consistent unique taste from inside of pork to its surface, retaining original nutrients, and fine and elastic pork mass. Said pickling liquid is prepared from 16 raw materials such as tripolyphosphate, pyrophosphate, gourmet powder, white sugar, glueose, etc.
Description
The invention belongs to meat product processing technology field, particularly a kind of special flavour pork elbow and preparation method thereof.
Pork leg claims the pork leg again.Conventional pork leg processing method is exactly that pork leg and various flavouring after cleaning are put into the pot boiling together, its shortcoming be boiling for up to several hrs, the horseshoe piece shredded meat after boiling is thick, should not chew, section is loose soft, profile is plain, yield rate is low etc.A kind of side's leg processing technology has been introduced in " meat products processing " (printing and publishing in August, 1989 of Chinese food publishing house), and its process comprises the raw material trimming, and inject and pickle, massage, the dress mould is hotted plate.Injection wherein and pickling process are: 1. solution is pickled in preparation: go out thunder jar (unit of capacitance) mixed powder M387-A (main component is Prague powder salt, natrium nitrosum, phosphate and ascorbate etc.), salt, white sugar and water and be mixed with, temperature is 5 ℃, concentration is 16 Baume degrees, and pH value is 7～8.Pickled 3～4 days, the meat temperature keeps 2～5 ℃.The time of hotting plate needs 3 hours approximately.This method is used to the side's of making leg.
The purpose of this invention is to provide a kind of special flavour pork elbow and preparation method thereof, this pork leg is used by tripolyphosphate, pyrophosphate, white sugar, glucose, refined salt, soybean protein isolate, carragheen and other condiment and is added the pickling liquid that water is mixed with, and injects, pickles tumbling and hot plate to form.Its processing method comprises the following steps: raw material trimming preparation; The injection pickling liquid; Pickle tumbling; The boiling finished product.
According to special flavour pork elbow of the present invention, made by pig pork leg and pickling liquid.The general preceding elbow of pig of uniform size that adopts of pig pork leg, the weight ratio of giving birth to horseshoe piece and pickling liquid is:
The live pig horseshoe piece: pickling liquid=100: 41.68～46.82,
Wherein the shared ratio of the various components of pickling liquid is:
Tripolyphosphate 0.1～0.3 carragheen 0.4～0.8
Pyrophosphate 0.1～0.2 spices 0.1～0.3
Monosodium glutamate 0.4～0.6 Chinese prickly ash 0.4～0.6
White sugar 1.3～1.6 aniseed 0.4～0.6
Glucose 0.9～1.1 meat button 0.2～0.4
Vitamin C sodium salt 0.03～0.06 cassia bark 0.1～0.3
Refined salt 2.8～3.2 white young 0.05～0.15
Soybean protein isolate 1.3～1.7 running water 34～36
According to special flavour pork elbow of the present invention, because effects such as the infiltration of process pickling liquid, emulsification, chelating, water holding, disassociation make the inside and outside taste unanimity of elbow meat, have fully kept the original nutritional labeling of elbow meat, the meat exquisiteness, good mouthfeel, meat is flexible, the lean meat protuberance, section is not loose not soft, good looking appearance, unique flavor, yield rate height.
According to special flavour pork elbow of the present invention is no nitre elbow meat, do not use nitrate and nitrite in the manufacturing process, avoided under certain condition with stretch amine combine generate can be carcinogenic nitrosamine, protected that the eater's is healthy.
According to special flavour pork elbow of the present invention, the shared part by weight (is 100 to give birth to horseshoe piece) of various components is in its pickling liquid optimum proportion:
Tripolyphosphate 0.2 carragheen 0.5～0.6
Pyrophosphate 0.15 spices 0.1～0.3
Monosodium glutamate 0.5 Chinese prickly ash 0.5
White sugar 1.5 aniseed 0.5
Glucose 1.0 meat buttons 0.2～0.4
Vitamin C sodium salt 0.03～0.06 cassia bark 0.2
Refined salt 2.9～3.1 white young 0.1
Soybean protein isolate 1.5～1.6 running water 35
Method according to making special flavour pork elbow of the present invention is:
1) the raw material refine is prepared.Select live pig pork leg of uniform size for use, for example select elbow before the pig of 0.8kg for use, bone is shaved in, decontamination roasting through spray then, and endepidermis does not allow knife wound when shaving bone, makes crust inwardly after shaving bone, and endepidermis outwardly.
2) injection.With single needle or spininess injector, will be injected into repeatedly in the living horseshoe piece through the pickling liquid after filtering, injection volume is no less than 35% of living horseshoe piece weight.Operational injector has r
2The M00 type, perhaps pressure is the single needle injection machine of 3.5～10MPa.
3) pickle tumbling.To pickle with the tumbling operation and unite two into one, the living horseshoe piece injected and residue pickling liquid are put into together the vacuum tumbling tube (tumbler can be selected CMJ-I type vacuum tumbler for use) of tumbler, pickled tumbling 12～14 hours, when pickling tumbling, temperature is controlled between-1～2 ℃, to prevent growing of sex change of elbow meat protein and bacterium.The rotating speed of tumbling is 7～8 rev/mins, and revolution is 5 minutes intermittences after 10 minutes, reverse rotation then.
4) boiling.Good living horseshoe piece turns with pickling tumbling, crust outwardly, endepidermis is piled up and is hotted plate in the pot inwardly, adds full five tastes spices (aniseed, Chinese prickly ash, ginger, meat are buckled, spices etc.) soup, hots plate temperature to be controlled in 85～90 ℃ of scopes, does not allow above 90 ℃.The boiling time is no more than 35 minutes, pulls out after having boiled and is finished product.
According to processing method of the present invention, can make the finished product pork leg have unique local flavor, this is because a series of physics chemical action have taken place in process elbow meat, comprises emulsification, chelation, dissociation, the taste of raising meat has improved yield rate.Below these effects are elaborated.
One, emulsification.According to containing phosphate in the pickling liquid of the present invention, after pickling tumbling, generate salting-in-protein, as emulsifying agent.Hydrophobic group and hydrophilic group are wherein arranged, form closed network structure, kept the moisture content in the muscle effectively, improved retentiveness, also make the meat exquisiteness simultaneously through tumbling and water.
Two, chelation.Tripolyphosphate sodium salt in the pickling liquid is in conjunction with the Ca in the muscle protein
2+, Ma
2+, make the carbonyl of protein be dissociated out, because the repulsive interaction of the negative electrical charge between the carbonyl makes protein structure lax, improved the retentiveness of meat.
Three, colloidal sol effect.Sodium phosphate trimer is the multivalent anions compound in the pickling liquid, just has higher ionic strength under lower concentration, makes the remarkable increase of solubility of the globular protein that is in gel state and reaches collosol state, has improved the retentiveness of meat.
Four, dissociation.Sodium pyrophosphate in the pickling liquid and sodium phosphate trimer have the function of the actomyosin in the muscle protein that dissociates, actomyosin can be dissociated into myosin and actin.Sodium phosphate trimer has certain inhibitory action to the thermal denaturation of myosin, and the increase of myosin has improved the retentiveness of pork leg.
Carragheen also helps to improve the retentiveness of horseshoe piece.
Have following characteristics according to special flavour pork elbow of the present invention and processing method thereof.
1) because pickling liquid uniformly penetrating in horseshoe piece makes the inside and outside taste unanimity of horseshoe piece, overcome the outer salty interior light shortcoming of conventional horseshoe piece, make horseshoe piece of the present invention have unique flavor, characteristics such as lovely luster.
2) horseshoe piece of the present invention can improve yield rate (reaching 100～105%) again when fully keeping the original nutritional labeling of horseshoe piece, has overcome conventional horseshoe piece nutritional labeling forfeiture and the low shortcoming of yield rate.
3) special flavour pork elbow meat of the present invention has the meat exquisiteness, and good mouthfeel is aesthetic in appearance, lean meat protuberance, and meat is flexible, the section characteristics such as not soft of not loosing, it is thick to have overcome traditional elbow meat shredded meat, soft, the shortcoming such as profile is plain of loosing of should not chewing, cut into slices.
4, special flavour pork elbow meat of the present invention is no nitre horseshoe piece.As everyone knows, nitrate, nitrite are used as colouring agent in food processing, but can combine with secondary amine under certain condition and generate the carcinogen nitrosamine.The present invention adopts glucose to be used as colouring agent, has both kept quality normal, and is delicious good to eat, eliminated the worn-out end that uses the nitrous acid hydrochlorate to be brought again.
5, according to processing method of the present invention, the whole process-cycle significantly shortens, and pickles and tumbling (massage) process unites two into one, improved the effect of two kinds of effects, the time of hotting plate also significantly shortens, and will hot plate temperature and be controlled at below 90 ℃, kept Fresh ﹠ Tender in Texture, saved fuel again.
Claims (6)
1, a kind of special flavour pork elbow is characterized in that by pig pork leg and pickling liquid madely, and the percentage by weight of giving birth to horseshoe piece and pickling liquid is:
The live pig horseshoe piece: pickling liquid=100: 41.68～46.82,
Wherein the shared ratio of the various components of pickling liquid is:
Tripolyphosphate 0.1～0.3 carragheen 0.4～0.8
Pyrophosphate 0.1～0.2 spices 0.1～0.3
Monosodium glutamate 0.4～0.6 Chinese prickly ash 0.4～0.6
White sugar 1.3～1.6 aniseed 0.4～0.6
Glucose 0.9～1.1 meat button 0.2～0.4
Vitamin C sodium salt 0.03～0.06 cassia bark 0.1～0.3
Refined salt 2.8～3.2 white young 0.05～0.15
Soybean protein isolate 1.3～1.7 running water 34～36
2, special flavour pork elbow according to claim 1 is characterized in that the shared ratio of the various components of described pickling liquid is:
Tripolyphosphate 0.2 carragheen 0.5～0.6
Pyrophosphate 0.15 spices 0.1～0.3
Monosodium glutamate 0.5 Chinese prickly ash 0.5
White sugar 1.5 aniseed 0.5
Glucose 1.0 meat buttons 0.2～0.4
Vitamin C sodium salt 0.03～0.06 cassia bark 0.2
Refined salt 2.9～3.1 white young 0.1
Soybean protein isolate 1.5～1.6 running water 35
3, a kind of method of making the described special flavour pork elbow of claim 1 comprises feedstock production, injects, pickles, tumbling, it is characterized in that:
1) the raw material refine is prepared, and selects live pig pork leg of uniform size for use,, decontamination roasting through spray, shaves bone, and endepidermis does not allow knife wound when shaving bone, shave behind the bone inwardly crust, endepidermis outwardly,
2) injection will be injected in the living horseshoe piece through the pickling liquid after filtering repeatedly with single needle or spininess injector, and injection volume is no less than 35% of living horseshoe piece weight,
3) pickle tumbling, to pickle with the tumbling operation and unite two into one, the living horseshoe piece injected and residue pickling liquid are put into together the vacuum tumbling tube of tumbler, pickled tumbling 12～14 hours, when pickling tumbling, temperature is controlled at-1～2 ℃, drum rotation speed is 7～8 rev/mins, revolution is 5 minutes intermittences after 10 minutes, reverse rotation then
4) boiling, good living horseshoe piece turns with pickling tumbling, crust outwardly, endepidermis inwardly, pile up and hot plate in the pot, add full five tastes spices (aniseed, Chinese prickly ash, ginger, meat are buckled, spices) soup, will hot plate temperature and be controlled at 85～90 ℃, the time of hotting plate is no more than 35 minutes, pulls out after having boiled and is finished product.
4, the method for the described special flavour pork elbow of making claim 1 according to claim 3 is characterized in that described living horseshoe piece can select elbow before the pig of 0.8kg for use.
5, the method for the described special flavour pork elbow of making claim 1 according to claim 3 is characterized in that described injector can select r for use
2M00 type injector, perhaps pressure is the single needle injection machine of 3.5～10MPa.
6, the method for the described special flavour pork elbow of making claim 1 according to claim 3 is characterized in that described tumbler can select CMJ-I type vacuum tumbler for use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97101738A CN1065419C (en) | 1997-01-24 | 1997-01-24 | Special flavour pork elbow and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97101738A CN1065419C (en) | 1997-01-24 | 1997-01-24 | Special flavour pork elbow and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1188617A true CN1188617A (en) | 1998-07-29 |
| CN1065419C CN1065419C (en) | 2001-05-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97101738A Expired - Fee Related CN1065419C (en) | 1997-01-24 | 1997-01-24 | Special flavour pork elbow and manufacturing method thereof |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079211C (en) * | 1999-04-29 | 2002-02-20 | 王忠祖 | Method for preparing imitating braised upper and of pig leg seasoned with soy sauce using pressed pork as raw material |
| CN103907945A (en) * | 2014-04-10 | 2014-07-09 | 江西上味世家食品有限公司 | Simmered pig feet production method |
| CN103989193A (en) * | 2014-06-12 | 2014-08-20 | 浙江青莲食品股份有限公司 | Preparation method of upper part of leg of pork |
| CN104082755A (en) * | 2014-06-03 | 2014-10-08 | 石家庄市金口食品有限公司 | Preparation method for marinated pig knuckle |
| CN104106815A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Clove salty pork joint and manufacturing method thereof |
| CN104106809A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Sauced pork joint and manufacturing method thereof |
| ES2542579A1 (en) * | 2014-02-06 | 2015-08-06 | Pedro CARRÉ BASSAS | Process of manufacturing a cooked ham pork product with sausage flavor, and product thus obtained (Machine-translation by Google Translate, not legally binding) |
| CN105410733A (en) * | 2015-12-18 | 2016-03-23 | 广西壮族自治区农业科学院农产品加工研究所 | Meat salting method |
| CN105614736A (en) * | 2016-01-20 | 2016-06-01 | 山东禹王生态食业有限公司 | Novel high-protein and low-temperature barbecued meat and production method thereof |
| CN106418375A (en) * | 2016-11-30 | 2017-02-22 | 贵州旭阳食品（集团）有限公司 | Spraying device for salted pepper |
| CN107668540A (en) * | 2017-10-10 | 2018-02-09 | 尚伦艳 | A kind of preparation method of special flavour pork elbow meat |
| CN107684047A (en) * | 2017-09-20 | 2018-02-13 | 安徽省农业科学院农产品加工研究所 | A kind of method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling |
| CN107751941A (en) * | 2017-10-31 | 2018-03-06 | 遵义礼奇食品有限责任公司 | A kind of Jiang Ti Bang pickling liquid |
| CN108783248A (en) * | 2018-06-27 | 2018-11-13 | 广西寿乡海平食品有限公司 | A kind of processing method of round hoof |
| CN110613095A (en) * | 2019-06-05 | 2019-12-27 | 山东恒宝食品集团有限公司 | Making process of flavored smoked duck meat |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079624A (en) * | 1992-06-12 | 1993-12-22 | 吴光安 | Industriallization production technology for soft-tinned " dongpo " pork |
| CN1033066C (en) * | 1992-07-05 | 1996-10-23 | 国营富顺县食品厂 | Canned upper part leg of pork and its producing process |
-
1997
- 1997-01-24 CN CN97101738A patent/CN1065419C/en not_active Expired - Fee Related
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079211C (en) * | 1999-04-29 | 2002-02-20 | 王忠祖 | Method for preparing imitating braised upper and of pig leg seasoned with soy sauce using pressed pork as raw material |
| ES2542579A1 (en) * | 2014-02-06 | 2015-08-06 | Pedro CARRÉ BASSAS | Process of manufacturing a cooked ham pork product with sausage flavor, and product thus obtained (Machine-translation by Google Translate, not legally binding) |
| CN103907945A (en) * | 2014-04-10 | 2014-07-09 | 江西上味世家食品有限公司 | Simmered pig feet production method |
| CN103907945B (en) * | 2014-04-10 | 2015-09-02 | 江西上味世家食品有限公司 | A kind of preparation method of simmered pig feet |
| CN104082755A (en) * | 2014-06-03 | 2014-10-08 | 石家庄市金口食品有限公司 | Preparation method for marinated pig knuckle |
| CN103989193B (en) * | 2014-06-12 | 2016-06-15 | 浙江青莲食品股份有限公司 | A kind of preparation method of the pork leg |
| CN103989193A (en) * | 2014-06-12 | 2014-08-20 | 浙江青莲食品股份有限公司 | Preparation method of upper part of leg of pork |
| CN104106815A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Clove salty pork joint and manufacturing method thereof |
| CN104106809A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Sauced pork joint and manufacturing method thereof |
| CN105410733A (en) * | 2015-12-18 | 2016-03-23 | 广西壮族自治区农业科学院农产品加工研究所 | Meat salting method |
| CN105410733B (en) * | 2015-12-18 | 2019-04-16 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of method for salting of meat |
| CN105614736A (en) * | 2016-01-20 | 2016-06-01 | 山东禹王生态食业有限公司 | Novel high-protein and low-temperature barbecued meat and production method thereof |
| CN106418375A (en) * | 2016-11-30 | 2017-02-22 | 贵州旭阳食品（集团）有限公司 | Spraying device for salted pepper |
| CN107684047A (en) * | 2017-09-20 | 2018-02-13 | 安徽省农业科学院农产品加工研究所 | A kind of method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling |
| CN107668540A (en) * | 2017-10-10 | 2018-02-09 | 尚伦艳 | A kind of preparation method of special flavour pork elbow meat |
| CN107751941A (en) * | 2017-10-31 | 2018-03-06 | 遵义礼奇食品有限责任公司 | A kind of Jiang Ti Bang pickling liquid |
| CN108783248A (en) * | 2018-06-27 | 2018-11-13 | 广西寿乡海平食品有限公司 | A kind of processing method of round hoof |
| CN110613095A (en) * | 2019-06-05 | 2019-12-27 | 山东恒宝食品集团有限公司 | Making process of flavored smoked duck meat |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1065419C (en) | 2001-05-09 |
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