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Method for making pork-egg cake

A production method and technology of egg pancakes, which are applied in the field of food processing, can solve the problems of uniformity, raw meat, and insufficient frying of meat slices, and achieve the effects of delicious taste, reasonable production process, and low cost

Inactive Publication Date: 2010-02-17
RONGCHENG BODELONG FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when roasting pork cakes according to this patented method, on the one hand, the requirements for pork raw materials are stricter. The raw meat must be in pieces and can be cut into slices. On the other hand, when the pork is cut into slices, it is difficult to cut the shape consistent with the shape of the scone shaper described above.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Preparation of sliced ​​meat: Chop 73.4g of pork and 8.2g of lard into minced meat, stir the two evenly, add 0.8g of salt, 0.4g of sugar, 0.2g of monosodium glutamate, 12.2g of water, 0.08g of black pepper, and 2.4g of potato starch g and 0.8g of bread flour, mix and stir evenly, then put it into a plastic bag with a diameter of 6cm, freeze it until the center temperature is 2°C, cut it into 0.8cm thick slices with a slicer, and then send it into Heat it in a steamer, the heating temperature is 100°C, the center temperature reaches 80°C, keep it for 1 minute, after cooling to room temperature, evenly coat both sides of the meat slices with 3g of wheat flour;

[0019] 2. Preparation of egg liquid Mix the mixture of xanthan gum and soybean oil together with the mixture of wheat flour, salt, water and egg liquid to make egg liquid. The weight of each component is: xanthan gum 0.3g, soybean oil 2.4g g, wheat flour 7.35g, salt 1.05g, water 36.9g, egg liquid 98.55g;

[00...

Embodiment 2

[0023] 1. Preparation of meat slices: Chop 60g of pork and 5g of lard into minced meat, stir the two evenly, add 0.5g of salt, 0.8g of sugar, 0.1g of monosodium glutamate, 1g of water, 0.12g of black pepper, 4g of potato starch and bread flour 1.2g, mix and stir evenly, then put it into a plastic bag with a diameter of 4cm, freeze it until the center temperature is 0°C, cut it into 0.5cm thick slices with a slicer, and then send it to the steamer It is heated, the heating temperature is 90°C, the central temperature reaches 70°C, and it is maintained for 3 minutes. After cooling to room temperature, evenly coat both sides of the meat slices with 2g of wheat flour;

[0024] 2. Preparation of egg liquid Mix the mixture of xanthan gum and soybean oil together with the mixture of wheat flour, salt, water and egg liquid to make egg liquid. The weight of each component is: egg liquid 46g, xanthan gum 0.08g , soybean oil 0.8g, wheat flour 4.6g, salt 0.8g, water 21.5g.

[0025] 3. Pr...

example 3

[0028] 1. Preparation of meat slices: Chop 80g of pork and 12g of lard into minced meat, stir the two evenly, add 1.2g of salt, 0.1g of sugar, 0.4g of monosodium glutamate, 18g of water, 0.02g of black pepper, 1g of potato starch and bread flour 0.2g, mix and stir evenly, then put it into a plastic bag with a diameter of 10cm, freeze it until the center temperature is 5°C, cut it into 1cm thick slices with a slicer, and then put it in a steamer Heating, the heating temperature is 120°C, the center temperature reaches 90°C, maintain for 2 minutes, after cooling to room temperature, evenly coat both sides of the meat slices with 3.5g of wheat flour;

[0029] 2. Preparation of egg liquid Mix the mixture of xanthan gum and soybean oil together with the mixture of wheat flour, salt, water and egg liquid to make egg liquid. The weight of each component is: egg liquid 168g, xanthan gum 0.72g , soybean oil 4.8g, wheat flour 7.2g, salt 0.96g, water 48g.

[0030] 3. Production of Pork ...

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PUM

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Abstract

The invention relates to a method for making a pork-egg pancake. The method is characterized by comprising the following steps: after quick-freezing a mixture of pig leg meat, lard, salt, granulated sugar, monosodium glutamate, black pepper, potato starch, bread powder and water, slicing, braising and making meat slices; mixing egg liquid, xanthan gum, soybean oil, wheat flour, the salt and the water evenly and making egg liquid; and baking the pork slices and the egg liquid and making the pork-egg pancake. The prepared pork-egg pancake has high protein content, delicious taste and beautiful appearance. The invention has low requirement condition on raw material meat and also can carry out production even with minced meat, the sliced meat slices have regular shape and uniform size, the thickness of the meat slices can be obviously thickened in comparison with the prior art, and the invention has reasonable preparation technique, low cost, strong operability and easy realization of large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a pork egg cake and a preparation method thereof. technical background [0002] Pork and eggs are foods that often appear in people's lives and are important sources of human protein intake. People have also studied the combination and collocation of pork and eggs, such as Chinese patent CN1235486C "Method for making pork scones". In the "method for making pork scones" disclosed in this patent, the pork is sliced ​​into thin slices and placed in a setter for pre-baking, then the cake juice is poured on the meat slices and continued to be baked. The final product is a meat slice with a Layer a covering mixed with vegetables, flour and egg liquid. The patented method organically combines pork and egg liquid, achieving the technical effects of reasonable nutrition and good taste. However, when roasting pork cakes according to this patented method, on the one hand, the requirements ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/48A23L1/01A23L1/22A23L1/317A23L1/32A23L35/00
Inventor 唐文波
Owner RONGCHENG BODELONG FOODSTUFF