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Method for conveniently, industrially and continuously producing crispy meat

A convenient, meat block technology, applied in the direction of food ingredients as taste modifiers, food ingredients as smell modifiers, food ingredients as taste modifiers, etc. 1. Problems such as poor forming degree of crispy meat, to achieve the effect of retaining flavor and nutrition, quality, safety, hygiene and reliability, and low oil content

Pending Publication Date: 2020-05-12
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For family consumption, manual frying is generally used; but for large restaurants or food production companies, if manual frying is used based on experience, the quality of crispy meat products will inevitably be uneven, and the labor intensity is high. There may also be a shortage of
[0004] Now there is a crispy meat frying machine on the market, which saves manpower by simulating manual feeding and cooking. First, the shape of the crispy meat is not good; the crispy meat is easy to stick into pieces, and it needs to be separated manually; the size of the crispy meat is inconsistent or the frying time is not uniform, which causes some burnt parts to be undercooked

Method used

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  • Method for conveniently, industrially and continuously producing crispy meat
  • Method for conveniently, industrially and continuously producing crispy meat
  • Method for conveniently, industrially and continuously producing crispy meat

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Experimental program
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Effect test

Embodiment 1

[0031] A method for making convenient industrialized continuous production of crispy meat, comprising the following steps:

[0032] 1) Selection of raw meat: choose healthy, boneless hind legs with no foreign matter, no congestion, and no peculiar smell. Fresh and frozen pork meet the relevant provisions of the GB / T9959.3-2019 "Fresh and Frozen Pork and Pig By-products Part III: Cutting Pork by Part". Fresh pork was stored at -18°C after acquisition.

[0033] 2) Thawing and trimming: thawing adopts the air low sodium salt thawing process, the thawing humidity is 70-85%, the amount of sodium chloride added is 0.85g / 100g, the temperature is controlled at 6±2°C, and the excess fascia on the lean meat is removed after thawing , Divide the meat into 8mm thick meat pieces for later use.

[0034] 3) Pretreatment: Add papain with a meat mass ratio of 25u / g to the meat, and after standing for 25 minutes, use ultrasonic tenderization treatment, the ultrasonic power is 130-160W, the ul...

Embodiment 2

[0040] A method for making convenient industrialized continuous production of crispy meat, comprising the following steps:

[0041] 1) Selection of raw meat: choose healthy, boneless hind legs with no foreign matter, no congestion, and no peculiar smell. Fresh and frozen pork meet the relevant provisions of the GB / T9959.3-2019 "Fresh and Frozen Pork and Pig By-products Part III: Cutting Pork by Part". Fresh pork was stored at -18°C after acquisition.

[0042] 2) Thawing and trimming: thawing adopts the air low sodium salt thawing process, the thawing humidity is 70-85%, the amount of sodium chloride added is 0.75g / 100g, the temperature is controlled at 6±2°C, and the excess fascia on the lean meat is removed after thawing , Divide the meat into 8mm thick meat pieces for later use.

[0043] 3) Pretreatment: Add papain with a meat mass ratio of 20u / g to the meat, and after standing for 30 minutes, use ultrasonic tenderization treatment, the ultrasonic power is 130-160W, the ul...

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Abstract

The invention belongs to the technical field of preparation of quick-frozen pre-conditioned meat products, and specifically relates to a method for conveniently, industrially and continuously producing crispy meat. The method takes lean pork, starch and whole egg liquid as main raw materials, and obtains crispy meat after ingredients are added. The industrial preparation method includes as follows: raw meat selection-low sodium salt thawing and trimming-preprocessing (ultrasonic tenderization+rolling and rubbing+curing)-precuring-strip cutting-pasting-vacuum frying-quick-freezing-packaging. Through the adopting of scientific and reasonable process technologies, the technologies of traditional crispy meat making can be combined with modern food processing technologies, so that industrialization and standardized production of traditional crispy meat can be realized, the consistency of products and specifications can be guaranteed, and safe, healthy and reliable quality can be achieved; the problems, that requirements of people for the taste, nutrition, health and safety of existing crispy meat are hard to meet, can be solved; and through modern food fresh-keeping and packaging technologies, preservation periods can be prolonged, and the economic benefits of enterprises can be enhanced.

Description

technical field [0001] The invention belongs to the technical field of preparation of quick-frozen pre-conditioned meat products, in particular to a method for convenient industrialized continuous production of crispy meat. Background technique [0002] Crispy meat is a food that Chinese people like very much, and it is also a traditional food in China. But, along with the development of society, people also are more and more higher to the requirement of crispy meat, not only require crispy meat to be nutritious, and require crispy meat mouthfeel unique, color, fragrance and taste are all good. [0003] The production process of traditional crispy meat is roughly divided into kneading noodles, cutting and cooking. For family consumption, manual frying is generally used; but for large restaurants or food production companies, if manual frying is used based on experience, the quality of crispy meat products will inevitably be uneven, and the labor intensity is high. There ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L5/10
CPCA23L13/10A23L13/03A23L13/428A23L13/48A23L13/426A23L13/424A23L13/432A23L5/11A23V2002/00A23V2200/14A23V2200/15A23V2200/16
Inventor 黄静罗丹游敬刚邓楷龙锦鹏
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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