Crystal pork aspic and production process thereof

A production process and technology for cooking meat, which is applied in the field of crystal meat and its production technology to achieve the effects of high melting temperature, overcoming rough taste and high nutritional value

Active Publication Date: 2012-04-18
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a production process for crysta

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Example 1

[0027] (1) Selection of raw materials: 1500g of fresh pork tendon and 500g of pork skin are used as raw materials;

[0028] (2) Marinating: After trimming the refined tendon, use a compound salt consisting of 5g of KCl and 30g of NaCl to dry marinate for 48h;

[0029] (3) Cooking: Add 1500g of marinated fine tendon, 15g of pepper, 15g of star anise, 15g of cinnamon, 80g of ginger, 75g of onion, 10g of monosodium glutamate, 10g of pepper to 1500g of water, cooking for 55min;

[0030] (4) Boiled soup: After cooking, the soup is filtered through gauze, put in 500g pig skin, and boiled for 60 minutes. During the boiling process, 1.5g gellan gum and 40g gelatin are added;

[0031] (5) Cooling and molding: Pour pig skin and fine tendon into a mold, and spread a layer of pig skin on top and bottom, with fine tendon in the middle and evenly distributed in the brine, press molding, and cool at -18°C for 30 minutes;

[0032] (6) Slitting and packaging: Slitting into small square...

Example Embodiment

[0035] Example 2

[0036] (1) Selection of raw materials: 1500g of fresh pork tendon and 500g of pork skin are used as raw materials;

[0037] (2) Marinating: After trimming the refined tendon, use a compound salt consisting of KCl 2g and NaCl 35g for 55h;

[0038] (3) Cooking: Add marinated 1500g refined tendon, 15g pepper, 15g star anise, 10g cinnamon, 80g ginger, 75g green onion, 10g monosodium glutamate, 10g soy sauce to 1500g water and cook for 50min;

[0039] (4) Boiled soup: After boiling, the soup is filtered through gauze, put in 500g pig skin, boiled for 60 minutes, and 2g gellan gum and 35g gelatin are added during the boiling process;

[0040] (5) Cooling and molding: Pour pig skin and fine tendon into a mold, and spread a layer of pig skin on top and bottom, with fine tendon in the middle and evenly distributed in the brine, press molding, and cool at -14°C for 40 minutes;

[0041] (6) Slitting and packaging: Slitting into small square pieces about 10cm in length and width, ...

Example Embodiment

[0044] Example 3

[0045] (1) Selection of raw materials: 1500g of fresh pork tendon and 700g of pig skin are used as raw materials;

[0046] (2) Pickling: After trimming the refined tendon, use a compound salt consisting of 5g KCl and 30g NaCl to dry marinate for 64h;

[0047] (3) Cooking: Add 1500g of marinated fine tendon, 15g of pepper, 15g of star anise, 10g of cinnamon, 80g of ginger, 60g of onion, 10g of monosodium glutamate, 8g of fennel, 10g of pork bone, and cooking for 50min into 1400g of water;

[0048] (4) Boiled soup: After the cooking is finished, the soup is filtered through gauze, put in 700g pig skin, and boiled for 65 minutes, and 2g gellan gum and 35g gelatin are added during the boiling process;

[0049] (5) Cooling and molding: Pour pig skin and fine tendon into a mold, and spread a layer of pig skin on top and bottom, with fine tendon in the middle and evenly distributed in the brine, press molding, and cool at -16°C for 35 minutes;

[0050] (6) Slitting and packag...

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PUM

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Abstract

The invention belongs to the technical field of meat product deep processing, and relates to crystal pork aspic and a production process thereof. The crystal pork aspic is mainly prepared by the following steps of: performing salting, cooking, stewing and forming procedures and the like on fine pork shoulders and pigskin serving as main raw materials to obtain an instant pot-stewed meat product. The product prepared by the method is low in production cost and suitable for industrial production. The crystal pork aspic produced by the process overcomes the defect that the traditional crystal pork aspic has low melting temperature and cannot be secondarily sterilized, potassium chloride replaces partial sodium chloride, the content of table salt is reduced, dietary nutrition is balanced, andthe crystal pork aspic has good flavor and mouthfeel and is an ideal leisure food.

Description

technical field [0001] The invention belongs to the technical field of deep processing of meat products, and relates to a crystal meat dish and a production process thereof. Background technique [0002] my country's total meat production accounts for 1 / 4 of the world's total, ranking first in the world. The per capita annual output exceeds the world's average level. It has become the world's largest meat producer and meat consumer. It not only meets the needs of domestic consumption, but also contributes to the world's meat industry. important contribution. With the improvement of people's living standards in our country, the consumption of meat and meat products is also increasing year by year. However, people are not only paying attention to the eating quality of food, but also paying more and more attention to the relationship between diet and health. Consumers also pay more attention to health factors when purchasing meat products, including low-salt, low-fat, low-chol...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/312A23L1/314A23L1/318A23L13/10A23L13/20A23L13/40A23L13/70
Inventor 黄明王锴黄继超杨静
Owner NANJING AGRICULTURAL UNIVERSITY
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