Quick-frozen fried rib product and preparation method thereof

A technology of deep-fried pork ribs and products, applied in food ingredients, functions of food ingredients, food ingredients as colors, etc., can solve the problems of inedibility, toxicity, etc., achieve good color and taste, enhance tenderness, and enhance anti-oxidation effect of effect

Pending Publication Date: 2022-01-14
FUJIAN YAMING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nitrite is often used as a color-preserving agent for meat products, which can react with myoglobin in meat to form rose-colored nitrosomyoglobin, which improves the color of meat, but nitrite is toxic and should not be eaten in large quantities

Method used

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  • Quick-frozen fried rib product and preparation method thereof
  • Quick-frozen fried rib product and preparation method thereof
  • Quick-frozen fried rib product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Cut into sections: Cut 1.80kg of ribs into small cubes of about 5×5cm;

[0037]Cleaning: Rinse the cut ribs with clean water for 2 minutes, then blanch them in hot water at 85°C for 4 minutes, remove them, and wash them with clean water to remove surface impurities;

[0038] Soaking: Put 1.30kg of drinking water, 0.30kg of white vinegar, 0.10kg of white wine, 0.10kg of lemon juice and 0.05kg of honey into a container and stir evenly to obtain a soaking solution. Soak the cleaned ribs in the soaking solution for 45 minutes to remove the fishy smell of the ribs;

[0039] Pickling: Put 1.30kg of drinking water, 0.22kg of edible salt, 0.11kg of white sugar, 0.10kg of compound phosphate, 0.10kg of monosodium glutamate, 0.02kg of leghemoglobin and 0.02kg of tea polyphenol into a container, stir it, and let it stand for 10 minutes , to fully dissolve the raw materials to obtain a marinade; marinate the soaked pork ribs with this marinade for 2 hours;

[0040] Wrapping: Take ...

Embodiment 2

[0070] Cut into sections: Cut 1.80kg of ribs into small cubes of about 5×5cm;

[0071] Cleaning: Rinse the cut ribs with clean water for 2 minutes, then blanch them in hot water at 85°C for 4 minutes, remove them, and wash them with clean water to remove surface impurities;

[0072] Soaking: Put 1.30kg of drinking water, 0.30kg of white vinegar, 0.10kg of white wine, 0.10kg of lemon juice and 0.05kg of honey into a container and stir evenly to obtain a soaking solution. Soak the cleaned ribs in the soaking solution for 45 minutes to remove the fishy smell of the ribs;

[0073] Pickling: Put 1.30kg of drinking water, 0.22kg of edible salt, 0.11kg of white sugar, 0.10kg of compound phosphate, 0.10kg of monosodium glutamate, 0.02kg of leghemoglobin and 0.03kg of tea polyphenol into a container, stir it, and let it stand for 10 minutes , to fully dissolve the raw materials to obtain a marinade; marinate the soaked pork ribs with this marinade for 2 hours;

[0074] Wrapping: Take...

Embodiment 3

[0097] Cut into sections: Cut 1.80kg of ribs into small cubes of about 5×5cm;

[0098] Cleaning: Rinse the cut ribs with clean water for 2 minutes, then blanch them in hot water at 85°C for 4 minutes, remove them, and wash them with clean water to remove surface impurities;

[0099] Soaking: Put 1.30kg of drinking water, 0.30kg of white vinegar, 0.10kg of white wine, 0.10kg of lemon juice and 0.05kg of honey into a container and stir evenly to obtain a soaking solution. Soak the cleaned ribs in the soaking solution for 45 minutes to remove the fishy smell of the ribs;

[0100] Pickling: Put 1.30kg of drinking water, 0.22kg of edible salt, 0.11kg of white sugar, 0.10kg of compound phosphate, 0.10kg of monosodium glutamate, 0.04kg of leghemoglobin and 0.02kg of tea polyphenol into a container, stir it, and let it stand for 10 minutes , to fully dissolve the raw materials to obtain a marinade; marinate the soaked pork ribs with this marinade for 2 hours;

[0101] Wrapping: Take...

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Abstract

The invention relates to a quick-frozen fried rib product and a preparation method thereof. The fried ribs are pickled and / or wrapped by a mixture containing tea polyphenols and bean hemoglobin before being fried. Wherein the bean hemoglobin is a natural pigment, so that the color and luster of the ribs can be effectively improved, and the color and taste of the ribs are good. The tea polyphenol serving as an antioxidant not only can enhance the antioxidant effect of the pork ribs, but also can be combined with food-borne carbon nanoparticles (CNPs) generated in the making process of the fried pork ribs to form a compound for protecting human hepatocytes, so that the edible safety of the fried pork ribs is enhanced. The bean hemoglobin, the tea polyphenol and muscle protein in the ribs can also generate a compound through a cross-linking effect, so that the aggregation of the muscle protein is reduced, and the tenderness of the fried ribs is enhanced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a quick-frozen fried pork rib product and a preparation method thereof. Background technique [0002] Ribs refer to the ribs and vertebrae left after the meat of pigs, cattle, sheep and other animals are removed, with a small amount of meat attached to them, which are a kind of processed ingredients for cooking dishes. There are many ways to cook pork ribs, including deep-fried pork ribs, sweet and sour pork ribs, and stewed pork ribs. Usually, there are also problems such as fat oxidation and corruption, and discoloration of myoglobin during the processing of pork ribs. Therefore, it is particularly important to prevent the oxidation of fat in the ribs and to maintain the color of the ribs. [0003] There are many materials currently used to prevent fat oxidation during rib processing, including D-sodium erythorbate, 2,6-di-tert-butylcresol (BHT), butylhydr...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70A23B4/20A23L33/105
CPCA23L13/42A23L13/426A23L13/428A23L13/72A23B4/20A23L33/105A23V2002/00A23V2200/30A23V2200/04A23V2200/02A23V2250/1618A23V2250/548A23V2250/2132A23V2250/214
Inventor 吴其明吴加明陈奕钊
Owner FUJIAN YAMING FOOD
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