Tibetan-flavor Tibet pork pill and production method thereof

A technology of pork balls and flavor, which is applied in the field of food processing, can solve the problems of pathogenic microorganism contamination, etc., and achieve the effects of improving the development level, improving the quality of life, and unique flavor and taste

Pending Publication Date: 2019-07-30
TIBET AGRI & ANIMAL HUSBANDRY COLLEGE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in most places in Tibet, the phenomenon of raw food such as non-thermally processed air-dried meat and non-thermally processed meat sauce is still preserved. These Tibetan pork consumption methods are contaminated by pathogenic microorganisms and zoonotic parasitic diseases risk of infection

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A Tibetan-style Tibetan pork ball made from the following raw materials: 1000g Tibetan pork, 70g starch, 2.5g compound phosphate, 2g TG enzyme, 18g protein powder, 3.5g table salt, 1.5g five-spice powder, 16g summer fruit Tangjie , Kuo Nie 3.5g, Goba Riguo 10g, Ginger 18g, Garlic 15g, Water 70g.

[0031] The protein powder is egg white powder.

[0032] The production method is as follows:

[0033] (1) Processing of Tibetan pork: Remove broken bones and tendons from Tibetan pork, wash it with tap water, and process it into minced meat with a meat grinder.

[0034] (2) Mixing: Chop Xiaguo Tangjie, Kuo Nie, Guoba Riguo, Ginger, Garlic and mix it with salt, compound phosphate, starch, TG enzyme, protein powder, five-spice powder, water and mix it with minced meat uniform.

[0035] (3) Pickling: The mixed material is marinated by ultrasonic-pulsation pressure coupling, the pickling temperature is 2°C, the ultrasonic power is 80W, the high pressure value of the pulse press...

Embodiment 2

[0040] A Tibetan-style Tibetan pork ball, made from the following raw materials: 1000g of Tibetan pork, 90g of starch, 4g of compound phosphate, 4g of TG enzyme, 25g of protein powder, 5.5g of table salt, 2.5g of five-spice powder, 20g of summer fruit Tangjie, Kuo Nie 5g, Goba Riguo 12g, Ginger 25g, Garlic 18g, Water 90g.

[0041] The protein powder is whey protein.

[0042] The production method is as follows:

[0043] (1) Processing of Tibetan pork: Remove broken bones and tendons from Tibetan pork, wash it with tap water, and process it into minced meat with a meat grinder.

[0044] (2) Mixing: Chop Xiaguo Tangjie, Kuo Nie, Guoba Riguo, Ginger, Garlic and mix it with salt, compound phosphate, starch, TG enzyme, protein powder, five-spice powder, water and mix it with minced meat uniform.

[0045] (3) Pickling: The mixed material is pickled by ultrasonic-pulsation pressure coupling, the pickling temperature is 8°C, the ultrasonic power is 200W, the high pressure value of ...

Embodiment 3

[0050] A Tibetan-style Tibetan pork ball, made from the following raw materials: 1000g of Tibetan pork, 80g of starch, 3g of compound phosphate, 2g of TG enzyme, 18g of protein powder, 5g of salt, 2g of five-spice powder, 18g of Xiaguo Tangjie, Kuo Nie 4g, 13g of fruit, 20g of ginger, 12g of garlic, 80g of water.

[0051] The protein powder is soybean protein isolate.

[0052] The production method is as follows:

[0053] (1) Processing of Tibetan pork: Remove broken bones and tendons from Tibetan pork, wash it with tap water, and process it into minced meat with a meat grinder.

[0054] (2) Mixing: Chop Xiaguo Tangjie, Kuo Nie, Guoba Riguo, Ginger, Garlic and mix it with salt, compound phosphate, starch, TG enzyme, protein powder, five-spice powder, water and mix it with minced meat uniform.

[0055] (3) Pickling: The mixed material is marinated by ultrasonic-pulsation pressure coupling, the pickling temperature is 4°C, the ultrasonic power is 150W, the high pressure value o...

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PUM

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Abstract

The invention discloses a Tibetan-flavor Tibet pork pill. The produced pork pill by utilizing the advantages of Tibet pork itself is better in taste and quality, higher in nutritive value and more easily favored by consumers than a common pork pill. The produced pork pill by fully utilizing local spice resources in Tibet according to the Tibetan eating habits is spicy and delicious, has unique flavor and taste, and has a broader market prospect. The invention further discloses a production method of the pork pill. The method has the advantages that by adopting ultrasound-pulsating pressure coupling pickling, not only is the pickling time shortened, but also the hardness and elasticity of the pork pill are enhanced, and the texture and taste of the pork pill are improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a Tibetan flavor Tibetan pork meatball and a preparation method thereof. Background technique [0002] As a unique breed of pig on the Qinghai-Tibet Plateau and its adjacent areas, Tibetan pigs provide Tibetan farmers and herdsmen with Tibetan pork products, and are one of the main supports for the economic development of animal husbandry in Tibetan areas. Tibetan pigs live in high-altitude areas with no pollution and good ecological environment, so the meat quality of Tibetan pork is more tender, the taste is better, the content of protein and mineral elements is higher, and the proportion of amino acids is more reasonable. With the development of the domestic economy and society, people have higher requirements for food, and Tibetan pork products that are pure natural, pollution-free, and tender have a very broad market potential. [0003] At present, in most places ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/60A23L13/40A23L5/30
CPCA23L13/10A23L13/67A23L13/428A23L5/30A23L5/32A23V2002/00
Inventor 辜雪冬耿放杨林池福敏罗章马长中祝亚辉
Owner TIBET AGRI & ANIMAL HUSBANDRY COLLEGE
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