Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Crystal pork aspic and production process thereof

A production process and technology for cooking meat, which is applied in the field of crystal meat and its production technology to achieve the effects of high melting temperature, overcoming rough taste and high nutritional value

Active Publication Date: 2012-04-18
NANJING AGRICULTURAL UNIVERSITY
View PDF0 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a production process for crystal meat in view of the problems existing in the existing production process of crystal meat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Raw material screening: 1500g of fresh pork tendon meat and 500g of pig skin are used as raw materials;

[0028] (2) Curing: After trimming the fine tendons, dry-cure them for 48 hours with a compound salt composed of KCl 5g and NaCl 30g;

[0029] (3) Cooking: Add 1500g marinated tendon meat, 15g pepper, 15g star anise, 15g cinnamon, 80g ginger, 75g green onion, 10g monosodium glutamate, 10g pepper to 1500g water, cook for 55min;

[0030] (4) Stew stewing: after cooking, the soup is filtered through gauze, put in 500g of pigskin, and boil for 60 minutes. During the boiling process, add 1.5g of gellan gum and 40g of gelatin;

[0031] (5) Cooling and forming: Pour the pig skin and fine tendon into the mold, spread a layer of pig skin on the top and bottom, and the fine tendon is in the middle and evenly distributed in the stewed soup, press molding, and cool at -18°C for 30 minutes;

[0032] (6) Cutting and packaging: cut into square pieces with a length and width of...

Embodiment 2

[0036] (1) Raw material screening: 1500g of fresh pork tendon meat and 500g of pig skin are used as raw materials;

[0037] (2) Pickling: After trimming the fine tendons, dry-cure them for 55 hours with a compound salt composed of KCl 2g and NaCl 35g;

[0038] (3) Cooking: Add 1500g marinated pork tendon, 15g Chinese prickly ash, 15g star anise, 10g cinnamon, 80g ginger, 75g green onion, 10g monosodium glutamate, 10g soy sauce to 1500g water, cook for 50 minutes;

[0039] (4) Stew stewing: after cooking, the soup is filtered through gauze, put in 500g of pigskin, and boil for 60 minutes. During the boil, add 2g of gellan gum and 35g of gelatin;

[0040] (5) Cooling and forming: Pour the pigskin and fine tendon into the mold, spread a layer of pigskin on the top and bottom, the fine tendon is in the middle and evenly distributed in the stewed soup, press molding, and cool at -14°C for 40 minutes;

[0041] (6) Cutting and packaging: cut into square pieces with a length and widt...

Embodiment 3

[0045] (1) Raw material screening: 1500g of fresh pork tendon meat and 700g of pig skin are used as raw materials;

[0046] (2) Pickling: After trimming the fine tendons, use compound salt composed of KCl 5g and NaCl 30g to dry-cure for 64 hours;

[0047] (3) Cooking: Add 1500g marinated tendon meat, 15g pepper, 15g star anise, 10g cinnamon, 80g ginger, 60g green onion, 10g monosodium glutamate, 8g cumin, 10g pork bone into 1400g water, and cook for 50 minutes;

[0048] (4) Stew stewing: after cooking, filter the soup through gauze, put 700g of pigskin into it, and boil for 65 minutes. During the boiling process, add 2g of gellan gum and 35g of gelatin;

[0049](5) Cooling and forming: Pour the pigskin and fine tendon into the mold, spread a layer of pigskin on the top and bottom, the fine tendon is in the middle and evenly distributed in the stewed soup, press molding, and cool at -16°C for 35 minutes;

[0050] (6) Cutting and packaging: cut into square pieces with a length ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of meat product deep processing, and relates to crystal pork aspic and a production process thereof. The crystal pork aspic is mainly prepared by the following steps of: performing salting, cooking, stewing and forming procedures and the like on fine pork shoulders and pigskin serving as main raw materials to obtain an instant pot-stewed meat product. The product prepared by the method is low in production cost and suitable for industrial production. The crystal pork aspic produced by the process overcomes the defect that the traditional crystal pork aspic has low melting temperature and cannot be secondarily sterilized, potassium chloride replaces partial sodium chloride, the content of table salt is reduced, dietary nutrition is balanced, andthe crystal pork aspic has good flavor and mouthfeel and is an ideal leisure food.

Description

technical field [0001] The invention belongs to the technical field of deep processing of meat products, and relates to a crystal meat dish and a production process thereof. Background technique [0002] my country's total meat production accounts for 1 / 4 of the world's total, ranking first in the world. The per capita annual output exceeds the world's average level. It has become the world's largest meat producer and meat consumer. It not only meets the needs of domestic consumption, but also contributes to the world's meat industry. important contribution. With the improvement of people's living standards in our country, the consumption of meat and meat products is also increasing year by year. However, people are not only paying attention to the eating quality of food, but also paying more and more attention to the relationship between diet and health. Consumers also pay more attention to health factors when purchasing meat products, including low-salt, low-fat, low-chol...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/311A23L1/312A23L1/314A23L1/318A23L13/10A23L13/20A23L13/40A23L13/70
Inventor 黄明王锴黄继超杨静
Owner NANJING AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com