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Preparation method of Yanshi pot-wrapped meat

A technology of extending pot and meat slices, which is applied in the direction of food science, etc., can solve the problems of shortening the edible cycle, restricting the circulation of pot-wrapped meat, and reducing the tenderness of products, so as to reduce bad smell, reduce the decline of sensory level, and improve crispness. degree of effect

Active Publication Date: 2018-05-25
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The reason is due to the changes in protein content, water loss, fat migration and odor changes of the finished pot-packed meat during storage, resulting in reduced product tenderness, fatty acid oxidation, aroma disappearance, and poor taste. The quality of Baorou during storage shortens its edible cycle and limits the circulation of Baorou

Method used

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  • Preparation method of Yanshi pot-wrapped meat
  • Preparation method of Yanshi pot-wrapped meat
  • Preparation method of Yanshi pot-wrapped meat

Examples

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Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of the extended-food pot-wrapped meat of the present invention, its operating steps are as follows:

[0020] a. Coating: After freezing the pork for 12 hours, cut it into meat slices of 3mm×10cm×10cm, evenly wrap the surface of the pork slices with the water-retaining and oil-controlling film liquid, and then cool to room temperature to obtain the coated meat slices;

[0021] b. Frying: the surface of the coated meat slices obtained in step a is evenly wrapped with cornstarch slurry with a weight ratio of feed to liquid of 1:1, and then fried in oil at 180°C for 100 seconds to obtain fried meat slices;

[0022] c. Cooking sauce: Fry appropriate amount of shredded ginger and green onion with corn germ oil, put in the fried meat slices prepared in step b, cook in the sauce, the weight ratio of the sauce to pork is 1:10, mix well Sprinkle evenly with coriander to get the finished product.

[0023] Among them, the water-retaining and oil-controlling ...

Embodiment 2

[0025] The preparation method of the extended-food pot-wrapped meat of the present invention, its operating steps are as follows:

[0026] a. Coating: After freezing the pork for 18 hours, cut it into meat slices of 3mm×10cm×10cm, evenly wrap the surface of the pork slices with the water-retaining and oil-controlling film liquid, and then cool to room temperature to obtain the coated meat slices;

[0027] b. Frying: the surface of the coated meat slices obtained in step a is evenly wrapped with cornstarch slurry with a weight ratio of material to liquid of 3:1, and then fried in oil at 200°C for 200s to obtain fried meat slices;

[0028] c. Cooking sauce: Fry appropriate amount of shredded ginger and green onion with corn germ oil, put in the fried meat slices prepared in step b, cook in the sauce, the weight ratio of the sauce to pork is 1:15, mix well Sprinkle evenly with coriander to get the finished product.

[0029] Among them, the water-retaining and oil-controlling fil...

Embodiment 3

[0031] The preparation method of the extended-food pot-wrapped meat of the present invention, its operating steps are as follows:

[0032] a. Coating: After freezing the pork for 16 hours, cut it into meat slices of 3mm×10cm×10cm, evenly wrap the surface of the pork slices with the water-retaining and oil-controlling film liquid, and then cool to room temperature to obtain the coated meat slices;

[0033] b. Frying: the surface of the coated meat slices prepared in step a is evenly wrapped with cornstarch slurry with a weight ratio of material to liquid of 12:1, and then fried in oil at 190°C for 150s to obtain fried meat slices;

[0034] c. Cooking sauce: Fry appropriate amount of shredded ginger and green onion with corn germ oil, put in the fried meat slices prepared in step b, cook in the sauce, the weight ratio of the sauce to pork is 1:12, mix well Sprinkle evenly with coriander to get the finished product.

[0035] Among them, the water-retaining and oil-controlling fi...

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Abstract

The method for preparing meat wrapped in an extended food pot according to the present invention relates to a method for making meat food. The preparation method includes three steps of coating, frying and cooking, wherein the water-retaining and oil-controlling film liquid used for the coating is made of Mix 30-50 parts of water, 10-40 parts of pigskin gel, 2-6 parts of rice protein isolate, 2-6 parts of soybean protein isolate, 0.1-0.5 part of carboxymethyl cellulose and 0.1-0.5 part of compound antioxidant, Then it is prepared by incubating at 50° C. for 3 to 5 minutes, and all the above are parts by weight. The invention adopts the coating treatment method, which has the advantages of improving the tenderness of the pot-packed meat slices and the brittleness of the paste, prolonging the edibility cycle of the pot-packed meat, reducing the bad smell produced by oxidation, and prolonging the pot-packed meat. The shelf life is longer, and the loss of nutrients is also reduced.

Description

technical field [0001] The invention relates to a method for preparing meat food, in particular to a method for preparing extended-eat pot-wrapped meat. Background technique [0002] Guobaorou is a famous traditional dish in Northeast China. However, due to its processing characteristics, only freshly prepared Guobaorou can obtain the tender, crispy and delicious taste. After half an hour, Guobaorou will gradually lose its original taste. Not only does the brittleness of the outer paste disappear, but the meat inside also becomes dry and hard. [0003] The reason is due to the changes in protein content, water loss, fat migration and odor changes of the finished pot-packed meat during storage, resulting in reduced product tenderness, fatty acid oxidation, aroma disappearance, and poor taste. The quality change of Baorou during storage shortens its edible cycle and limits the circulation of Baorou. Contents of the invention [0004] The present invention provides a method...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/40A23L13/60A23L13/00
Inventor 郭希娟王瑞琦杨铭铎
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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