Making method of quantitatively marinating sauced pork elbows

Abstract

The invention relates to a making method of quantitatively marinating sauced pork elbows. The invention aims to solve the problems of lack of a more accurate quantitative marinating method for pork elbows in the prior art And lack of research on the relationship between the amount of additives in seasonings and the meat quality and the yield, and the defects of a cooking process in the prior art;the method comprises the following steps: pretreating raw meat, cooking a seasoning liquid, injecting the seasoning liquid, performing rolling and kneading, performing baking, performing steaming, obtaining finished products and the like. The sauced pork elbow product is obtained by quantitatively marinating and processing; the sauced pork elbow is more compact in meat quality, finer and smootherin taste and higher in sensory evaluation, the protein content is higher than that of a traditional soup stock marinated product through an improved cooking process, particularly the content of soluble proteins is 2-3 times that of a traditional marinating method, and the sauced pork elbow is high in nutrient component preservation rate, richer in nutrient value and higher in yield.

Description

technical field [0001] The invention relates to a method for preparing sauced pork knuckle, in particular to a method for preparing quantitatively stewed sauced pork knuckle. Background technique [0002] As a traditional meat product in my country, stewed meat products in sauce are crispy, rich in flavor and moderate in taste, but some have marinade, which is difficult to package and preserve, and is generally produced and supplied on the spot. Compared with the general Western-style processed meat products, there are still many problems in the development of traditional sauce-braised meat products, mainly in the following aspects: (1) The utilization rate of raw and auxiliary materials is low, because it uses multiple times of stewed meat, resulting in large The cooking loss, usually around 20%-40%, loses a lot of water and soluble protein, and the nutritional value of the obtained product is also reduced, and the utilization rate of spices is also lower than 50%; (2) the ...

AI Technical Summary

Problems solved by technology

[0002] As a traditional meat product in my country, stewed meat products in sauce are crispy, rich in flavor and moderate in taste, but some have marinade, which is difficult to package and preserve, and is generally produced and supplied locally.

Compared with the general Western-style processed meat products, there are still many problems in the development of traditional sauce-braised meat products, mainly in the following aspects: (1) The utilization rate of raw and auxiliary materials is low, because it uses multiple times of stewed meat, resulting in large The cooking loss, usually around 20%-40%, loses a lot of water and soluble protein, and the nutritional value of the obtained product is also reduced, and the utilization rate of spices is also lower than 50%; (2) the yield is low, and the flavor and product The quality is not stable enough and the cost is high. Due to the non-proportional adsorption effect of the meat on the spices during the repeated stewing of the old soup, the cooking and oxidation of the stewed soup itself, and high temperature and long-term cooking, a large amount of bitter components in the plant-derived spices are precipitated, which affects the flavor of the product. (3) The shelf life and storage period of the product are short; (4) The product is not green and safe enough, and repeated stewing of the old soup will cause poisonous heterocyclic amines, nitrosamines, nitrites, heavy metals, fat oxides, etc. in the stewed soup A large amount of harmful substances are enriched, causing hidden dangers to the quality and safety of meat products

[0003] As a traditional food, pork knuckle is rich in nutrition and contains more protein, especially a large amount of collagen. It is a good food therapy product, but the rich gelatin contained in the skin of pork knuckle is easy to lose during the marinating process, and the muscle tissue is exposed too much It will be easily broken, which will affect the quality and taste of the meat. In the prior art, there is research on stewed pork knuckles in sauce, but there is a lack of more accurate quantitative marinating methods for pork knuckles, and there is a lack of information on the amount of additives in seasonings, meat quality and yield. The research on the relationship, and there are defects in the cooking process in the prior art. Therefore, it is necessary to further study how to improve the marinating process on the premise of ensuring the taste of pork knuckle meat, improve the yield and prevent the loss of nutrients.

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