Method for producing quick-frozen crisp fried tenderloin steaks

A production method and tenderloin technology are applied in the food field to achieve the effects of fresh and tender meat, convenient eating and long shelf life

Inactive Publication Date: 2013-07-17
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

And there are no steaks with pork tenderloin as raw material on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of quick-frozen crispy tenderloin of the present invention is as follows:

[0020] (1) Trim the raw meat, trim the fat, fascia and congestion on the surface of the tenderloin, and ensure that the temperature of the meat is 0-7°C during the trimming process.

[0021] (2) Slicing, the trimmed tenderloin is sliced ​​manually or by machine, and the thickness is required to be 4mm. During the slicing process, attention must be paid to the shape of the product to maintain the uniformity of size and thickness.

[0022] (3) Ingredients, 100kg tenderloin slices, 1kg salt, 0.1kg monosodium glutamate, 0.1kg garlic powder, 0.1kg ginger powder, 0.15kg white pepper powder, 0.2kg five-spice powder, 0.2kg phosphate, 0.8kg sugar, meat balm 0.2kg, 1kg light soy sauce, 0.8kg cooking wine and 15kg ice water, mix well.

[0023] (4) pickle, pickle under the condition of 0~4 ℃ for 6 hours, guarantee the cleanliness of pickling condition.

[0024] (5) Slurry

[0025] ...

Embodiment 2

[0030] The preparation method of quick-frozen crispy tenderloin of the present invention is as follows:

[0031] (1) Trim the raw meat, trim the fat, fascia and congestion on the surface of the tenderloin, and ensure that the temperature of the meat is 0-7°C during the trimming process.

[0032] (2) Slicing, the trimmed tenderloin is sliced ​​manually or by machine, and the thickness is required to be about 6mm. During the slicing process, attention must be paid to the shape of the product to keep the uniform size and thickness.

[0033] (3) Ingredients, 100kg tenderloin slices, 1.5kg salt, 0.2kg monosodium glutamate, 0.2kg garlic powder, 0.2kg ginger powder, 0.15kg white pepper powder, 0.2kg five-spice powder, 0.3kg phosphate, 1kg sugar, meat balm 0.3kg, 1kg light soy sauce, 1.2kg cooking wine and 17kg ice water, mix well.

[0034] (4) pickle, pickle under the condition of 0~4 ℃ for 8 hours, guarantee the cleanliness of pickling condition.

[0035] (5) Slurry

[0036] ①Slu...

Embodiment 3

[0041] The preparation method of quick-frozen crispy tenderloin of the present invention is as follows:

[0042] (1) Trim the raw meat, trim the fat, fascia and congestion on the surface of the tenderloin, and ensure that the temperature of the meat is 0-7°C during the trimming process.

[0043] (2) Slicing, the trimmed tenderloin is sliced ​​manually or by machine, and the thickness is required to be about 8mm. During the slicing process, attention must be paid to the shape of the product to maintain uniformity in size and thickness.

[0044] (3) Ingredients, 100kg tenderloin slices, 1.8kg salt, 0.3kg monosodium glutamate, 0.3kg garlic powder, 0.3kg ginger powder, 0.2kg white pepper powder, 0.4kg five-spice powder, 0.4kg phosphate, 1.5kg sugar, meat flavor Cream 0.4kg, light soy sauce 1.5kg, cooking wine 1.5kg and ice water 20kg mix well.

[0045] (4) Pickle, pickle under the condition of 0~4 ℃ for 10 hours, ensure the cleanliness of pickling condition.

[0046] (5) Slurry ...

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PUM

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Abstract

The invention discloses a method for producing quick-frozen crisp fried tenderloin steaks, which is proceeded according to the steps of: (1) trimming raw pork and removing fat, fascias and extravasated blood on the surface of the pork tenderloin; (2) cutting the trimmed pork tenderloin manually or mechanically into pork tenderloin slices; (3) curing the pork tenderloin slices at a temperature of 0-4 DEG C for 6-15 hours; (4) uniformly coating a layer of starch liquid on each cured pork tenderloin slice; (5) wrapping with bran by putting each pork tenderloin slice on which the starch liquid iscoated in the bread crumbs to adhere to a thin layer of bread crumbs; and (6) quickly freezing until a required central temperature drops to -18 DEG C or less. The method has the advantages that: thecooking way is simple as suitable frying is performed directly; the produced product has a longer quality guarantee period under a frozen condition, is golden in appearance, fresh and tender in texture, crisp in taste and lasting in fragrance; and the product has advantages of safety, health and eating convenience.

Description

(1) Technical field [0001] The invention relates to a food, in particular to a method for preparing quick-frozen crispy tenderloin steak. (2) Background technology [0002] Now in life, meat steak has become more and more popular with consumers. There is no lack of this product in many fast food restaurants and street snacks. At present, the raw meat is mainly beef, pork and chicken, which are divided into fried and fried. Fried two ways. The food produced by this method is under the high temperature of baking and frying, and the protein of the meat is easily denatured to generate carcinogenic chemicals, and the taste is hard. [0003] Pork tenderloin is located on the back and runs through the entire back, so it is also called Tongji. It is also called 3# meat in butcher shops. It is long and round. It is very tender meat and is rich in protein, fat, carbohydrates, Calcium, phosphorus, iron and other ingredients have the functions of nourishing deficiency and strengthenin...

Claims

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Application Information

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