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Pork chop hamburger and preparation method thereof

A technology of pork chops and pork fat, which is applied in the food field, can solve the problems of easy stagnation, short shelf life, extended shelf life, etc., and achieve the effect of uniform taste, simple method and long aftertaste

Inactive Publication Date: 2014-12-03
安徽靖童科技农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to preserve freshness, all kinds of processed pork are mostly vacuum-packed or frozen. Otherwise, it is inevitable to add some preservatives; but vacuum-packed and frozen food has a short shelf life. In this situation, prolonging the shelf life is a technical problem that cannot be solved by the existing technology
[0006] In addition, pork is greasy in nature, and it is easy to stagnate when eaten too much, which is what we often call getting angry. How to produce a instant pork chop that is not greasy, nutritious and healthy is a technical problem that cannot be solved in the prior art. Not greasy, nutritious, but also to ensure the taste of instant pork is an even more difficult technical problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A pork chop burger, which is composed of the following components in parts by weight: 140 parts of 2:8 pork mince, 20 parts of frozen pork fat, 12 parts of soybean protein isolate, 20 parts of self-made ice water, 8 parts of soybean silk protein, soaked 14 parts of ice water, 10 parts of corn starch, 18 parts of mashed potatoes, 6 parts of bread crumbs, 12 parts of ice water, 6 parts of egg white, 4 parts of refined table salt, 1.5 parts of ginger powder, 23 parts of onion puree, 3 parts of first-grade white sugar, 0.6 parts of white pepper powder, 4 parts of frozen chicken skin, 0.4 parts of baking soda powder, 1.2 parts of compound phosphate, 1.28 parts of 99% monosodium glutamate, and 0.1 part of ethyl maltol.

[0030] The self-made ice water is composed of the following components by weight: 100 parts of mountain spring water, 1 part of Atractylodes polysaccharides, 5 parts of milk powder, 2 parts of honey, 1 part of ginger juice, 3 parts of peanut butter, 0.5 parts ...

Embodiment 2

[0044] A pork chop burger, which is composed of the following components in parts by weight: 135 parts of 2:8 pork mince, 15 parts of frozen pork fat, 10 parts of soybean protein isolate, 15 parts of self-made ice water, 6 parts of soybean silk protein, soaked 12 parts of ice water, 8 parts of corn starch, 15 parts of mashed potatoes, 5 parts of bread crumbs, 10 parts of ice water, 5 parts of egg white, 3 parts of refined table salt, 1 part of ginger powder, 20 parts of onion puree, 2 parts of first-grade white sugar, 0.3 part of white pepper powder, 0.2 part of baking soda powder, 1 part of compound phosphate, 1 part of 99% monosodium glutamate, 0.05 part of ethyl maltol.

[0045] The self-made ice water is composed of the following components by weight: 100 parts of mountain spring water, 1 part of Atractylodes polysaccharides, 5 parts of milk powder, 2 parts of honey, 1 part of ginger juice, 3 parts of peanut butter, 0.5 parts of sesame oil, 3 parts of watermelon juice, Con...

Embodiment 3

[0059] A pork chop burger consisting of the following components by weight (kg): 2:8 minced pork 140.00, frozen pork fat, 20, soy protein isolate 12, self-made ice water 20, soybean silk protein 8, soaked ice water 14 , corn starch 10, mashed potatoes 18, bread crumbs 6, ice water 12, egg white 6, refined salt 4.2, ginger powder 1.5, onion puree 23, first-grade white sugar 3, white pepper powder 0.6, baking soda powder 0.4, compound phosphate 1.2, 99% monosodium glutamate 1.28, ethyl maltol 0.1.

[0060] A method for preparing the above-mentioned mini chicken skewers, comprising the steps:

[0061] Stir in vacuum for 30 minutes, add all other materials together, and continue to stir for ten minutes until uniform, then put in liquid nitrogen to cool and then shape, then quick-freeze and wrap, and then pack.

[0062] Introduction to the process of emulsification: that is, first chop the self-made ice water and shared protein in the chopper for 3 minutes, then add the ground fro...

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PUM

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Abstract

The invention relates to a pork chop hamburger, and belongs to the technical field of foods. The pork chop hamburger comprises the following components in parts by weight: 2:8 pork mince 135-145, frozen pig fat 15-25, soybean protein isolate 10-15, homemade ice water 15-25, textured soy protein 6-10, soaking ice water 12-16, corn starch 8-12, mashed potato 15-20, bread bran 5-7, ice water 10-14, egg white 5-7, refined salt 3-5, mashed ginger 1-2, mashed onion 20-25, first-level white sugar 2-4, white pepper powder 0.3-1, baking soda powder 0.2-0.8, composite phosphate 1-1.5, 99% sodium glutamate 1-1.5, and ethyl maltol 0.05-0.5. The pork chop hamburger has features of simple and convenient method, easily available raw materials, no seasoning, and direct cooking. Moreover, the pork chop hamburger is attractive in surface color; fresh, tender, uniform, comfortable, delicious and strongly aromatic in taste; and long in aftertaste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a pork chop burger and a preparation method thereof. Background technique [0002] Pork, also known as porridge, is the meat of one of the main domestic animals, the pig family pig. It is rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other ingredients. Pork is the main non-staple food in daily life. It has the functions of tonifying deficiency and strengthening the body, nourishing yin and moistening dryness, and plumping the skin [0003] According to statistics, the annual total consumption of pork is the largest in China. In addition, China is also the place that produces the most pork, accounting for more than 46% of the world's pork products [0004] 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, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
CPCA23L13/426A23L13/428A23L13/432A23L13/60
Inventor 童友敏袁乃林包世怀祁书桂
Owner 安徽靖童科技农业发展有限公司
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