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Method for making crispy pork sticks

A production method and pork technology, applied in application, food preparation, food science, etc., can solve the problems of high starch content and low product quality, and achieve high product quality, extended shelf life, and simple eating methods

Inactive Publication Date: 2012-10-03
HUBEI BAODI AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the pork sticks sold in the market are basically processed in the form of ham sausage. The raw materials used in production are cheap, the starch content is relatively large, and the product quality is not high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: a kind of production method of crispy pork stick, comprises the steps:

[0013] 1. Raw material processing: Choose chilled or frozen No. 4 meat and fat. If you use frozen No. 4 meat and fat, you need to thaw it first. Grind separately with a meat grinder.

[0014] 2. Stirring: Mix 150kg of minced No. 4 meat and 45kg of fat with 2kg of auxiliary materials salt, 1kg of monosodium glutamate, 2kg of sugar, 1.5kg of pepper, 0.8kg of green onion powder, 0.2kg of hydrolyzed vegetable protein, 0.6kg of soybean protein isolate, karaage Add 0.4kg of glue, 10kg of cornstarch, 0.4kg of compound phosphate, 0.4kg of pork powder essence, 0.03kg of I+G, 1kg of soy sauce and 30kg of ice water into the mixer, and stir for 15 minutes.

[0015] 3. Static marinating: push the stirred minced meat into the marinating warehouse (0~4°C) for 12 hours.

[0016] 4. Forming: Use a mold to make the meat stuffing into pork sticks with a diameter of 2 cm, evenly sprinkle a layer of gol...

Embodiment 2

[0019] A production method of crispy pork sticks, comprising the steps of:

[0020] 1. Raw material processing: Choose chilled or frozen No. 4 meat and fat. If you use frozen No. 4 meat and fat, you need to thaw it first. Grind separately with a meat grinder.

[0021] 2. Stirring: Mix 100kg of minced No. 4 meat, 30kg of fat, 1kg of auxiliary materials, salt, 0.5kg of monosodium glutamate, 1kg of sugar, 1kg of pepper, 0.5kg of green onion powder, 0.15kg of hydrolyzed vegetable protein, 0.3kg of soybean protein isolate, karaage Put glue 0.2kg, cornstarch 8kg, compound phosphate 0.3kg, pork powder flavor 0.3kg, I+G 0.02kg, soy sauce 0.8kg and ice water 20kg into the blender and stir for 15 minutes.

[0022] 3. Static marinating: push the stirred minced meat into the marinating warehouse (0~4°C) and marinate for 7 hours.

[0023] 4. Forming: Use a mold to make the meat stuffing into pork sticks with a diameter of 2 cm, evenly sprinkle a layer of white bread crumbs on the surface...

Embodiment 3

[0025] Embodiment 3: a kind of production method of crispy pork stick, comprises the steps:

[0026] 1. Raw material processing: Choose chilled or frozen No. 4 meat and fat. If you use frozen No. 4 meat and fat, you need to thaw it first. Grind separately with a meat grinder.

[0027] 2. Stirring: Mix 120kg of minced No. 4 meat, 40kg of fat, 1.5kg of auxiliary materials, salt, 0.8kg of monosodium glutamate, 1.5kg of sugar, 1.2kg of pepper, 0.6kg of green onion powder, 0.2kg of hydrolyzed vegetable protein, and 0.5kg of soybean protein isolate. kg, 0.3kg of carrageenan, 10kg of corn starch, 0.4kg of compound phosphate, 0.4kg of pork powder flavor, 0.04kg of I+G, 1kg of soy sauce and 25kg of ice water were put into the blender and stirred for 15 minutes.

[0028] 3. Static marinating: push the stirred minced meat into the marinating warehouse (0~4°C) for 10 hours.

[0029] 4. Forming: Use a mold to make the meat stuffing into pork sticks with a diameter of 2cm, evenly sprinkle...

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Abstract

The invention relates to a method for making crispy pork sticks, which comprises the following steps: mincing pork and fat, stirring accessories into the pork and the fat with by a stirrer, pickling for 7-12 hours, making stuffing into pork sticks, uniformly scattering a layer of bread crumbs on the surfaces of the pork sticks, inserting bamboo sticks, quick-freezing the pork sticks for shaping, packaging, and putting in storage for refrigeration. The accessories comprise salt, monosodium glutamate, whiter sugar, pepper powder, onion powder, hydrolyzed vegetable protein, soy protein isolate, carrageenan, corn starch, composite phosphate, pork powder flavor, I+G (imp(disodiuminosine5'-monophosphate)-gmp(disodiumguanosine5'-monophosphate)), soy sauce and ice water. The process for making the crispy pork sticks is simple and can well meet the requirements of industrial production. The product has high quality and delicious taste, can be eaten by a consumer after being heated by a microwave or fried and is crispy and delicious. The crispy pork sticks are frozen for storage so that the shelf life of the crispy pork sticks is prolonged greatly.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for producing crispy pork sticks. Background technique [0002] Pork is an indispensable food in my country's traditional food culture. There are many types of pork products sold in the market, and there are also various eating methods. The quality of the products varies. In recent years, food safety problems have become common. The pork sticks sold in the market are basically processed and made in the form of ham sausage. The raw materials used for production are cheap, the starch content is relatively large, and the product quality is not high. Contents of the invention [0003] The purpose of the present invention is to provide a method for producing crispy pork sticks, which has a simple production process and can meet the needs of industrial production, and the produced pork sticks are convenient to eat, delicious, crispy and delicious. [0004] As concei...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L13/60A23L13/40A23L13/70
Inventor 谢亮生李煜王小乔王雅静程渝茗姜无边
Owner HUBEI BAODI AGRI TECH
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