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Preparation method for roast pork

A technology for roasting pork and pork, which is applied in the directions of food preparation, function of food ingredients, and food ingredients as taste modifiers, etc., can solve the problems of environmental pollution, incomplete combustion, and high local temperature, so as to overcome volatile and reduce barbecue fumes. and PM2.5 emissions, the effect of reducing environmental pollution

Inactive Publication Date: 2014-05-28
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of traditional roast pork processing, due to the incomplete combustion of coal, gas, wood, cigarettes and various other organic substances, the local temperature is too high (hydrocarbon pyrolysis), resulting in a large amount of heterocyclic amines and benzopyrene. Cause tumors or cancers in the human body (such as breast cancer, gastric cancer), and cause pollution to the environment (such as PM2.5)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing roast pork, comprising the following steps:

[0025] (1) Preparation of barbecue liquid: mix lysine, threonine, D-glucose, thiamine hydrochloride, L-cysteine ​​hydrochloride, and redistilled water in a mass ratio of 1:1:4:1 : Mix at a ratio of 1:20, fully dissolve and adjust the pH value of the solution to 7.3 with hydrochloric acid or sodium hydroxide to obtain a barbecue liquid;

[0026] (2) Preparation of marinating ingredients: Weigh the ingredients, and the mass of each component in the ingredients are: refined salt 15.0g, star anise 2.0g, star anise 1.2g, cumin 1.0g, cloves 2.0g, pepper 1.0g, cumin 1.0g natural powder, 0.5g pepper powder, 1.5g monosodium glutamate, 2.0g lysine, 1.0g thiamine hydrochloride, 2.0g D-glucose, grind the above ingredients into powder, and mix well;

[0027] (3) Pork marinating: take 1000g of fresh pork with a small amount of fat, remove tendons, tendons, membranes, and fat, and use a blade to cut a 1.5cm deep ope...

Embodiment 2

[0035] A method for preparing roast pork, comprising the following steps:

[0036] (1) Preparation of barbecue liquid: mix lysine, threonine, D-glucose, thiamine hydrochloride, L-cysteine ​​hydrochloride, and redistilled water in a mass ratio of 3:3:10:2 : Mix in a ratio of 2:25, and after fully dissolving, adjust the pH value of the solution to 7.4 with hydrochloric acid or sodium hydroxide to obtain a barbecue liquid;

[0037] (2) Preparation of marinade ingredients: Weigh the ingredients, and the mass of each component in the ingredients are: refined salt 18.0g, star anise 2.3g, anise 1.4g, cumin 1.2g, cloves 2.5g, pepper 1.2g, cumin Natural powder 1.2g, pepper powder 0.6g, monosodium glutamate 1.7g, lysine 2.2g, thiamine hydrochloride 1.2g, D-glucose 2.5g, grind the above ingredients into powder and mix well;

[0038] (3) Pork marinating: take 1000g of fresh pork with a small amount of fat, remove the tendon, tendon, membrane, and fat, and use a blade to cut a 1.8cm deep ...

Embodiment 3

[0046] A method for preparing roast pork, comprising the following steps:

[0047] (1) Preparation of barbecue liquid: mix lysine, threonine, D-glucose, thiamine hydrochloride, L-cysteine ​​hydrochloride, and redistilled water in a mass ratio of 5:3:12:4 : Mix at a ratio of 3:30, fully dissolve and adjust the pH value of the solution to 7.5 with hydrochloric acid or sodium hydroxide to obtain a barbecue liquid;

[0048] (2) Preparation of marinade ingredients: Weigh the ingredients, and the mass of each component in the ingredients are: refined salt 2.0g, star anise 2.5g, star anise 1.6g, cumin 1.3g, cloves 2.5g, pepper 1.3g, cumin 1.3g natural powder, 0.7g pepper powder, 2.0g monosodium glutamate, 2.5g lysine, 1.3g thiamine hydrochloride, 3.0g D-glucose, grind the above ingredients into powder, and mix well;

[0049] (3) Pork marinating: Take 1000g of fresh pork with a small amount of fat, remove tendons, tendons, membranes, and fat, and use a blade to cut a 2.3cm deep hole ...

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PUM

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Abstract

The invention relates to a preparation method for roast pork, and belongs to the field of animal product processing. The preparation method comprises the following steps: a roasting liquid and ingredients for pickling are prepared firstly; pork is pickled; the roast pork is prepared; the roast pork is packaged finally. According to the invention, compared with the conventional products, the preparation method greatly reduce the content of harmful substances such as benzopyrene and heterocyclic amine, the emission of roasting fumes and PM 2.5, and pollution to environment.

Description

technical field [0001] The invention relates to a method for preparing pork, in particular to a green processing technology for roast pork, and belongs to the field of animal product processing. Background technique [0002] Pork is rich in protein, fat, carbohydrates, calcium, phosphorus, iron and other ingredients. It has the characteristics of thin bones, less tendons, and more meat. It is the most common edible meat in daily life. Roast pork refers to cooked meat products made from fresh and frozen pork as raw materials, after material selection, trimming, and pickling, and then heated with smoke, high-temperature air, open fire or high-temperature solids. It has the advantages of tender, fat but not greasy, and long-term preservation. However, in the process of traditional roast pork processing, due to the incomplete combustion of coal, gas, wood, cigarettes and various other organic substances, the local temperature is too high (hydrocarbon pyrolysis), resulting in a...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
CPCA23L13/428A23L5/15A23L13/10A23L13/70A23V2002/00A23V2200/044A23V2200/14A23V2200/16A23V2250/063A23V2250/0648A23V2250/30A23V2250/61
Inventor 彭增起吕慧超
Owner NANJING AGRICULTURAL UNIVERSITY
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