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
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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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