Processing technology of frozen powder-dipped pork-onion string

Abstract

The invention relates to a processing technology of frozen powder-dipped pork-onion string, belonging to the technical field of food processing. The processing technology comprises the following steps of: flavouring pork; slicing the pork; slicing onions; stringing the pork and the onions for forming; dipping a pork string with base powder, starch slurry and bread making powder; and quickly freezing. The processingtechnology is characterized in that the pork flavouring step is as follows: injecting flavouring liquid into the pork by adopting a saline water injector, and rolling for flavouring by adopting a rolling machine. The production process can fast uniformly distribute the flavouring liquid into meat tissues, thereby solving the technical problems of long flavouring time and nonuniform flavouring liquid distribution of the traditional pork; after the flavouring liquid is injected into the pork, the pork is automatically beaten in the rolling machine and mutually extruded so that meat proteins are decomposed into water-soluble proteins which can be assimilated by human bodies easily, and the flavouring liquid and the meat proteins are mutually fused to achieve the purposes of meat quality tenderization, good taste and high finished product yield.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of frozen dipped pork onion skewers. 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 a...

AI Technical Summary

Problems solved by technology

But there are following technical defects in the above-mentioned production method: 1, in the making process of pork skewer, all is to pulverize it to the processing of pork, the pork that pulverizes is mixed with seasoning and made into meat stuffing, then skewered into meat skewers

The meat skewers made by the above method, people do not realize the existence of "meat" when eating, and lose the meaning of pork skewers in the traditional sense; 2. The pork in the above production method is tasty, if the pork exists in the form of lump , the seasoning is difficult to get into the meat, it usually takes a long time to dip the seasoning into the pork, and the distribution of the seasoning in the meat is uneven, which affects the taste of the final product pork skewers