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Small crispy pork slices and preparation method thereof

A technology for crispy meat and meat strips is applied in the field of small crispy meat and its preparation, and can solve the problems that the quality of the small crispy meat cannot meet the needs of consumers, the flavor, color, and taste are uneven, and the appearance of the small crispy meat is not beautiful. To achieve the effect of fluffy and tender taste, soft and tender taste, no chewing burden

Inactive Publication Date: 2017-04-26
HENAN ZHONGPIN FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the small crispy meat on the market is produced by hand workshops, resulting in the processed small crispy meat with unsightly appearance and uneven flavor, color and taste.
and low labor efficiency
With the improvement of people's living standards and the increasing demand for traditional crispy meat, the quality of small crispy meat produced in handcrafted workshops cannot meet the needs of consumers. It is necessary to optimize the formula of traditional small crispy meat to adapt to industrial production. Inheritance of traditional food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A small crispy meat, which is prepared by wrapping the surface of cured meat strips with slurry and then frying; wherein the cured meat strips are prepared from the following raw materials: 6kg of pork, 0.3kg of eggs, 0.05kg of edible salt, three Sodium polyphosphate 0.035kg, sodium bicarbonate 0.03kg, citric acid 0.005kg, pepper powder 0.015kg, cumin powder 0.03kg, grass fruit powder 0.015kg, nutmeg powder 0.025kg, laurel powder 0.006kg, white pepper powder 0.025kg, Ice water 1.7kg;

[0034] The slurry was prepared from the following raw materials by weight: 1.0kg of water, 1.2kg of sweet potato starch, 0.5kg of flour, 0.06kg of soybean oil, 0.01kg of polyglycerol ricinoleate, 0.01kg of sucrose fatty acid ester, D-isoascorbic acid Sodium 0.004kg, capsicum red 0.0005kg, egg 0.35kg.

[0035] The preparation method of the above-mentioned crispy meat comprises the following steps:

[0036] 1) Prepare marinated meat strips: Take part of ice water and add edible salt, sodi...

Embodiment 2

[0041] A small crispy meat, which is prepared by wrapping the surface of cured meat strips with slurry and then frying; wherein the cured meat strips are prepared from the following raw materials: 6.2kg of pork, 0.35kg of eggs, 0.04kg of edible salt, Sodium tripolyphosphate 0.03kg, sodium bicarbonate 0.025kg, citric acid 0.007kg, pepper powder 0.01kg, cumin powder 0.02kg, grass fruit powder 0.01kg, nutmeg powder 0.02kg, laurel powder 0.005kg, white pepper powder 0.02kg 1.5kg of ice water;

[0042]The slurry is prepared from the following raw materials by weight: 1.1kg of water, 1.3kg of sweet potato starch, 0.2kg of flour, 0.05kg of soybean oil, 0.008kg of polyglycerol ricinoleate, 0.0006kg of sucrose fatty acid ester, and D-isoascorbic acid Sodium 0.003kg, capsicum red 0.0004kg, egg 0.3kg.

[0043] The preparation method of the above-mentioned crispy meat comprises the following steps:

[0044] 1) Prepare marinated meat strips: Take part of ice water and add edible salt, so...

Embodiment 3

[0049] A kind of small crispy meat, which is prepared by wrapping the surface of cured meat strips with slurry and then frying; wherein the cured meat strips are prepared from the following raw materials: 6.5kg of pork, 0.4kg of eggs, 0.045kg of edible salt, Sodium tripolyphosphate 0.04kg, sodium bicarbonate 0.035kg, citric acid 0.01kg, pepper powder 0.02kg, cumin powder 0.04kg, grass fruit powder 0.02kg, nutmeg powder 0.03kg, laurel powder 0.01kg, white pepper powder 0.04kg , ice water 2.0kg;

[0050] The slurry is prepared from the following raw materials by weight: 1.2kg of water, 1.5kg of sweet potato starch, 0.4kg of flour, 0.1kg of soybean oil, 0.005kg of polyglycerol ricinoleate, 0.005kg of sucrose fatty acid ester, D-isoascorbic acid Sodium 0.005kg, capsicum red 0.0006kg, egg 0.4kg.

[0051] The preparation method of the above-mentioned crispy meat comprises the following steps:

[0052] 1) Prepare marinated meat strips: Take part of ice water and add edible salt, so...

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Abstract

The invention relates to the technical field of food processing, and in particular relates to small crispy pork slices and a preparation method thereof. The small crispy pork slices are prepared by coating the surfaces of pickled pork bars with a sizing agent and frying the pickled pork bars with oil, wherein the pickled pork bars are prepared from the following raw materials: edible livestock pork, eggs, edible salt, sodium tripolyphosphate, sodium bicarbonate, citric acid, seed powder of Chinese prickly ash, fennel powder, tsaoko cardamon powder, nutmeg powder, cassia powder, white pepper powder and water; the sizing agent is prepared from the following raw materials: water, sweet potato starch, wheat flour, plant oil, polyglycerin ricinoleate, sucrose fatty acid ester, D-sodium ascorbate, dyestuff and eggs. Compared with conventional small crispy pork slices, the small crispy pork slices provided by the invention are golden and attractive in color, loosened and soft and smooth and tender in taste and applicable to industrial large-scale production, so that traditional delicious food of China can be inherited.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a small crispy meat and a preparation method thereof. Background technique [0002] Small crispy pork is a dish with local characteristics and has a long history. The traditional crispy pork is made from fresh pork (or chicken), fried and steamed. It tastes delicious, fragrant but not greasy. [0003] At present, most of the small crispy meat on the market is produced by hand workshops, resulting in the processed small crispy meat with unattractive appearance and uneven flavor, color and taste. And the labor efficiency is low. With the improvement of people's living standards and the increasing demand for traditional crispy meat, the quality of small crispy meat produced in handcrafted workshops cannot meet the needs of consumers. It is necessary to optimize the formula of traditional small crispy meat to adapt to industrial production. Traditional cuisine is passed on...

Claims

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Application Information

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IPC IPC(8): A23L13/00A23L13/40A23L13/70
Inventor 陈晓娟李俊霞马玉洁刘瑞芳
Owner HENAN ZHONGPIN FOOD IND
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