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Black pepper flavored skewered pork and preparation method thereof

A production method and technology of pork skewers, which are applied in food preparation, application, food science, etc., can solve problems such as unsuitable for batch production and poor hygiene quality guarantee, and achieve uniform taste, unique flavor, The effect of tender meat

Inactive Publication Date: 2012-01-04
天津宝迪农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The meat skewers sold on the market are generally operated on-site, the hygienic quality cannot be well guaranteed, and it is not suitable for mass production. The flavor of the meat skewers is mainly spicy, spicy and cumin, which is not suitable For those who are not tolerant to spicy food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A black pepper flavored pork skewer, the raw materials and parts by weight are as follows:

[0022] According to the meat weight of 100kg, according to 1kg of white sugar, 0.2kg of glucose white sugar, 1kg of salt, 0.1kg of monosodium glutamate, 0.1kg of ethyl maltol, 0.1kg of soy sauce powder, 0.5kg of chili powder, 0.6kg of sweet pepper powder, 0.1kg of garlic powder, Maltodextrin 0.3kg, chicken essence powder 0.05kg, pork essence paste 0.3kg, black pepper powder 0.4kg, black pepper resin 0.06kg, cumin powder 0.08kg, meat buckle powder 0.08kg, paprika red pigment 0.03kg, starch 1kg , phosphate 0.3kg, water 15kg.

[0023] A kind of preparation method of black pepper flavor pork string, the steps are as follows:

[0024] (1) Raw meat: select hygienic and safe 100kg pork foreleg meat, remove surface fascia, fat, blood stasis, etc., and rinse thoroughly;

[0025] (2) Segmentation: Cut the large piece of meat into meat pieces of the same size;

[0026] (3) Ingredients: ...

Embodiment 2

[0033] A black pepper flavored pork skewer, the raw materials and parts by weight are as follows:

[0034] According to the meat weight of 100kg, white sugar 2kg, grape sugar 0.2kg, salt 1.2kg, monosodium glutamate 0.25kg, ethyl maltol 0.1kg, soy sauce powder 0.2kg, chili powder 0.5kg, sweet pepper powder 0.6kg, garlic powder 0.1kg, 0.3kg of maltodextrin, 0.05kg of chicken essence powder, 0.3kg of pork essence paste, 0.4kg of crushed black pepper, 0.06kg of black pepper resin, 0.05kg of cumin powder, 0.08kg of meat buckle powder, 0.03kg of capsicum red pigment, 1.5 of starch kg, phosphate 0.4kg, water 12kg

[0035] A kind of preparation method of black pepper flavor pork string, the steps are as follows:

[0036] (1) Raw meat: select hygienic and safe 100kg pork hind legs, remove surface fascia, fat, blood stasis, etc., and rinse;

[0037] (2) Segmentation: Cut the large piece of meat into meat pieces of the same size;

[0038] (3) Ingredients: According to the meat weight ...

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PUM

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Abstract

The invention relates to black pepper flavored skewered pork and a preparation method thereof. The black pepper flavored skewered pork comprises the following raw materials in parts by weight: 80-120 parts of raw pork meat, 0.5-1 part of sweet chilli powder, 0.1-0.3 part of garlic powder, 0.2-0.6 part of maltodextrin, 0-0.4 part of chicken flavor powder, 0.1-1 part of pork paste, 0.3-1 part of cracked black pepper and other seasonings. The preparation method provided by the invention comprises the steps of: firstly, cutting the selected raw pork meat into pork pieces with uniform size; secondly, preparing black pepper flavored curing ingredients according to the weight of the raw pork meat, and conducting operating sequences of kneading the raw pork meat with the black pepper flavored curing ingredients, curing and the like; and finally, skewering, quick-freezing and refrigerating products. According to the black pepper flavored skewered pork and the preparation method provided by theinvention, the black pepper flavored skewered pork is developed, the purpose of guaranteeing the product quality is reached through control of the raw pork meat, and the production environment and other links, the requirements of industrialized production are met. The skewered pork made and provided by the invention has the characteristics of unique flavor, fresh and tender meat, sanitation and safety, thereby being suitable for large batch production.

Description

technical field [0001] The invention relates to a meat food processing method, in particular to a black pepper-flavored pork skewer and a preparation method thereof. Background technique [0002] Pork is one of the most commonly eaten meat products on people's tables. It has less tendons and more meat, and has the functions of nourishing yin and moistening dryness, enriching muscles and skin. The meat skewers sold on the market are generally operated on-site, the hygienic quality cannot be well guaranteed, and it is not suitable for mass production. The flavor of the meat skewers is mainly spicy, spicy and cumin, which is not suitable People who are not tolerant to spicy food can eat it. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a method for preparing black pepper flavored pork skewers with unique taste using fresh pork foreleg or hind leg as the main raw material. [0004] The te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L13/10A23L13/40A23L13/70
Inventor 张小弓卢进峰王雅静蔡克周
Owner 天津宝迪农业科技股份有限公司
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