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Preparation method of pork chop

A technology for pork chops and pork chops, which is applied in the functions of food ingredients, food preservation, egg preservation, etc., can solve problems such as time-consuming, human health hazards, and aging of meat quality, so as to prevent changes in meat quality, reduce blood pressure, and reduce blood pressure. The effect of tenderizing pork

Inactive Publication Date: 2017-11-24
PUTIAN CHENGXIANG DISTRICT CHENGWEI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it is not clear what harm the "meat acid" produced by pigs will do to the human body, a series of studies have proved that this kind of meat acid is indeed harmful to human health
However, when the frozen pork is processed again, it takes a lot of time to thaw naturally, and it will inevitably make the meat stale and affect the taste

Method used

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  • Preparation method of pork chop

Examples

Experimental program
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Effect test

Embodiment 1

[0025] 1) Raw material trimming: Trim the unpacked frozen pork steak with a bone sawing machine, the thickness of the trimmed bone is 12-14 mm, and try to control each pork steak to be complete and uniform in thickness;

[0026] 2) Low temperature thawing: put the trimmed pork chops in the thawing solution, thaw until the meat center temperature is 1-5°C, take out and drain; the composition of the thawing solution is: 0.5wt% NaCl, 15wt% ginger juice , the balance is water;

[0027] 3) Vacuum tumbling: Add the drained pork ribs and compound seasonings into the tumbler for tumbling; the tumbling time is 1 hour, the temperature of the tumbling chamber is below 10°C, and the temperature of the product is 15°C. Below ℃; add the following compound seasonings for every 100kg pork steak: 60g green tea juice, 150g fungus juice, 50g Chinese toon juice, 200g water chestnut extract, 300g edible salt, 1000g monosodium glutamate, 500g shrimp paste, 1100g shrimp juice, 1kg soybean protein, ...

Embodiment 2

[0031] 1) Raw material trimming: Trim the unpacked frozen pork steak with a bone sawing machine, the thickness of the trimmed bone is 12-14 mm, and try to control each pork steak to be complete and uniform in thickness;

[0032] 2) Low-temperature thawing: put the trimmed pork chops in the thawing solution, thaw until the meat center temperature is 1-5°C, take out and drain; the composition of the thawing solution is: 0.8wt% NaCl, 13wt% ginger juice , the balance is water;

[0033] 3) Vacuum tumbling: Add the drained pork ribs and compound seasonings into the tumbler for tumbling; the tumbling time is 1 hour, the temperature of the tumbling chamber is below 10°C, and the temperature of the product is 15°C. Below ℃; add the following compound seasonings for every 100kg pork steak: 70g green tea juice, 110g fungus juice, 65g Chinese toon juice, 150g water chestnut extract, 350g edible salt, 700g monosodium glutamate, 550g shrimp paste, 950g shrimp juice, 2kg soybean protein, Mo...

Embodiment 3

[0037] 1) Raw material trimming: Trim the unpacked frozen pork steak with a bone sawing machine, the thickness of the trimmed bone is 12-14 mm, and try to control each pork steak to be complete and uniform in thickness;

[0038] 2) Low-temperature thawing: put the trimmed pork chops in the thawing solution, thaw until the meat center temperature is 1-5°C, take out and drain; the composition of the thawing solution is: 1.0wt% NaCl, 10wt% ginger juice , the balance is water;

[0039] 3) Vacuum tumbling: Add the drained pork ribs and compound seasonings into the tumbler for tumbling; the tumbling time is 1 hour, the temperature of the tumbling chamber is below 10°C, and the temperature of the product is 15°C. Below ℃; add the following compound seasonings for every 100kg pork steak: 80g green tea juice, 80g fungus juice, 80g Chinese toon juice, 100g water chestnut extract, 400g edible salt, 450g monosodium glutamate, 600g shrimp paste, 800g shrimp juice, 3kg soybean protein, Mod...

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Abstract

The invention belongs to the field of preparation of pork chops and particularly relates to a preparation method of a pork chop. The pork chop is prepared through the steps of carrying out accelerated thawing, deodorizing, tenderization and antiseptic treatment through a thawing solution prepared from 0.5-1.0wt% of NaCl, 10-15wt% of ginger juice and water; and carrying out vacuum rolling treatment through a compound condiment containing green tea juice, a water chestnut extracting solution, edible salt and the like for easily marinating. The prepared pork chop is delicious, fragrant, delicious, free of fishy smell, not greasy and easy to digest after being eaten; an additional preservative does not need to be added; and the refreshing time is long.

Description

technical field [0001] The invention belongs to the field of pork chop preparation, and in particular relates to a pork chop preparation method. Background technique [0002] Pork, also known as porridge, is the meat of one of the main domestic animals, the pig family pig. Its nature and taste are sweet and flat, rich in protein and fat, carbohydrates, calcium, iron, phosphorus 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. Anyone who is weak after illness, postpartum blood deficiency, yellow and thin, can be used as a nourishing product. [0003] Pork is one of the important animal foods on people's table. However, it is best to freeze fresh pork in the refrigerator for four to five hours before taking it out to thaw and cook it. According to regulations, when a slaughterhouse slaughters a pig, it should rest fo...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/105A23B5/045A23B5/14
CPCA23L13/10A23B5/045A23B5/14A23L13/428A23L13/72A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2200/326A23V2200/3262A23V2200/328
Inventor 徐智勇苏清雄郭德雄
Owner PUTIAN CHENGXIANG DISTRICT CHENGWEI FOOD CO LTD
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