Technique for processing frozen flour-dipped pork steaks

A processing technology, the technology of pork cutlets, which is applied in the field of processing technology of frozen dipped pork cutlets, can solve the problems of bad taste, too long soaking time, insufficient soaking, etc. Simple and reasonable process

Inactive Publication Date: 2011-02-16
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a processing technology for frozen dipped pork chops, so as to overcome the technical problems of insufficient soaking, too long soaking time and bad taste in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of concrete steps of the processing technology of frozen dipped pork cutlet are as follows:

[0015] 1) The purchased frozen pork cuts are thawed by using a thawing tank to thaw the raw pork

[0016] 2) Rinse the foreign matter attached to the pork surface with clean water;

[0017] 3) Check the pork one by one to check whether there are bones, remove pig hairs, foreign objects, etc., to ensure the quality of the meat entering the next process;

[0018] 4) Seasoning liquid configuration: take 500g of monosodium glutamate, 4000g of sorbitol, 1500g of soybean protein, 1500g of starch, 150g of pepper, 750g of salt, and 41.6Kg of water and mix well to obtain 50Kg of seasoning liquid;

[0019] 5) The seasoning liquid is added into the saline injection machine, and 125Kg of pork is put into the saline injection machine for injection;

[0020] 6) Put the pork after the seasoning injection into a vacuum tumbler and knead for 30-40 minutes, then take it out;

[0021] 7...

Embodiment 2

[0029] In the present embodiment, the percentages by weight of each component in the seasoning liquid are: monosodium glutamate 1.5%, sorbitol 5%, soybean protein 5%, starch 2%, pepper 0.5%, salt 1%, and the remainder is water.

[0030] The percentage by weight of each component in the batter is: flour 13%, starch 10%, salt 2%, monosodium glutamate 1%, thickener 0.5%, emulsifier 0.5%, and the rest is water.

[0031] All the other steps are the same as those in Example 1.

Embodiment 3

[0033] In the present embodiment, the percentages by weight of each component in the seasoning liquid are: monosodium glutamate 0.5%, sorbitol 10%, soybean protein 2%, starch 5%, pepper 0.1%, salt 2%, and the remainder is water.

[0034] The percentage by weight of each component in the batter is: flour 16%, starch 5%, salt 3%, monosodium glutamate 0.5%, thickener 1%, emulsifier 0.1%, and the rest is water.

[0035] All the other steps are the same as those in Example 1.

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PUM

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Abstract

The invention belongs to the field of food processing, and particularly relates to a technique for processing frozen flour-dipped pork steaks. The invention aims to solve the technical problems of insufficient flavor, overlong soaking time and unfavorable mouthfeel in the product in the prior art. The technique comprises the following steps: flavoring pork, dicing the pork, dipping the pork in bottom powder, attaching flour slurry on the pork, attaching bread flour on the pork, and freezing, wherein in the pork flavoring steps, a flavoring liquid is injected to the port by using a saline injection machine, and the pork is rolled by a rolling machine. By using the production technique, the flavoring liquid can be quickly and uniformly distributed in the port tissues, thereby solving the technical problems of long pork flavoring time and nonuniform distribution of flavoring liquid in the traditional technique; and after injecting the flavoring liquid to the pork, the pork is mutually rolled and extruded in the rolling machine, so that the pork proteins are resolved into water-soluble proteins which can be easily absorbed by human bodies, and the flavoring liquid and the pork proteins are mutually blended, thereby achieving the goals of tender texture, favorable mouthfeel and high yield.

Description

technical field [0001] The invention belongs to the category of food processing, and in particular relates to a processing technology for frozen dipped pork chops. Background technique [0002] Pork is the most important meat food in China and one of the most important animal foods on people's tables. Because the pork fiber is relatively soft, the connective tissue is less, and the muscle tissue contains more intermuscular fat. Therefore, the meat tastes delicious after cooking. Pork provides high-quality protein and essential fatty acids for humans, and can provide heme (organic iron) and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia. Pork is flat and sweet in nature, has the effects of moistening the intestines and stomach, nourishing body fluid, nourishing kidney qi, and detoxifying heat. Yin, moistens dryness, nourishes liver yin, moistens skin, facilitates urination and quenches thirst. Boiled pork soup can be used as a quick toni...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/311A23L13/10A23L13/70
CPCY02A40/90
Inventor 于建洋许德强张红梅王彬
Owner TAIXIANG GRP TECH DEV
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