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Potherb mustard shredded pork and making process thereof

A technology of potherb mustard and shredded pork, which is applied in the field of potherb mustard and shredded pork and its production technology, can solve the problems of sticking together potherb mustard and shredded pork, reducing nutrient content, and reducing moisture, so as to increase fresh and tender taste and aroma, unique taste, and fragrance coordination effect

Inactive Publication Date: 2013-02-20
JIANGSU QIAKANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, in the food processing industry, the production process of potherb mustard shreds is made at high temperature. Due to the high temperature, the water content and the nutritional content are reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Prepare the described shredded potherb mustard pork 100kg, comprising the following components in parts by weight:

[0023] 25% soybean oil, 2% white sugar, 1% monosodium glutamate, 0.05% star anise, 0.3% pepper, 0.05 cumin, 0.07% licorice, 0.03% green onion, 6% salted pepper, 0.5% sodium isovitamin, 55% potherb mustard , pork lean meat 9%, soy sauce 1%;

[0024] The specific manufacturing process steps are as follows:

[0025] (1) Material selection: choose potherb mustard with a salt content of 6-8%, use pig front leg or hind leg meat for lean pig meat, and short shredded meat;

[0026] (2) Cleaning: the potherb mustard is sorted by running water to remove impurities and put into the pool, add water equivalent to 3 times the weight of potherb mustard for washing, pick up after washing, put it in a sieve to drain the water; cut the mustard mustard into 0.3cm in length ;

[0027] (3) Cut into sections: use a meat cutter to cut lean pig meat into wires with a diameter...

Embodiment 2

[0037] Prepare the described shredded potherb mustard pork 100kg, comprising the following components in parts by weight:

[0038] 30.5% soybean oil, 3% white sugar, 1.5% monosodium glutamate, 0.1% star anise, 0.2% pepper, 0.1% cumin, 0.05% licorice, 0.05% green onion, 4% salted pepper, 0.5% sodium isovitamin C, 50% potherb mustard, Pork lean meat 8%, soy sauce 2%.

[0039] The specific manufacturing process steps are as follows:

[0040] (1) Material selection: select potherb mustard with a salt content of 6-8%, use pig front leg or hind leg meat for lean pig meat, and the shredded meat is in short strips;

[0041] (2) Cleaning: the potherb mustard is sorted by running water and removed from impurities, then put into the pool, add water equivalent to 3.5 times the weight of potherb mustard for washing, pick up after washing, put it in a sieve to drain the water; cut the mustard mustard into 0.5cm length ;

[0042] (3) Cut into sections: use a meat cutter to cut lean pig me...

Embodiment 3

[0052] Prepare the described shredded potherb mustard pork 100kg, comprising the following components in parts by weight:

[0053] 35% soybean oil, 4% white sugar, 2% monosodium glutamate, 0.15% star anise, 0.3% pepper, 0.15% cumin, 0.03% licorice, 0.07% green onion, 4% salted pepper, 0.3% sodium isovitamin, 45% mustard %, pork lean meat 6%, soy sauce 3%.

[0054] The specific manufacturing process steps are as follows:

[0055] (1) Material selection: select potherb mustard with a salt content of 6-8%, use pig front leg or hind leg meat for lean pig meat, and the shredded meat is in short strips;

[0056] (2) Cleaning: the potherb mustard is sorted by running water to remove impurities and then put into the pool, add water equivalent to 4 times the weight of potherb mustard for washing, pick up after washing, put it in a sieve to drain the water; cut the mustard mustard into sections with a length of 0.7cm ;

[0057] (3) Cut into sections: use a meat cutter to cut lean pig...

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PUM

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Abstract

The invention discloses potherb mustard shredded pork and a making process thereof, and belongs to the technical field of food processing. The potherb mustard shredded pork comprises the following components by weight percent: 25-35% of soybean oil, 2-4% of white granulated sugar, 1-2% of monosidum glutamate, 0.05 0.15% of anise, 0.1-0.3% of pepper, 0.03 0.15% of fennel,0.03-0.07% of licorice, 0.03-0.07% of shallot, 2-6% of salted hot pepper, 0.3-0.7% of sodium erythorbate, 45-55% of potherb mustard, 6-10% of lean pork and 1-3% of sauce. The making process comprises the following steps of; material selecting, cleaning, segment cutting, enzymolysis, stirring, stir frying, departure from a pot, filling, sterilizing and casing. According to the invention, pork is subjected to a proper level of enzymolysis, and is made at a low temperature, so that the fresh and tender mouthfeel and fragrance of pork are greatly enhanced, and the potherb mustard shredded pork is cooperative in salty taste, fresh taste, biting taste and fragrant taste, thereby having unique taste.

Description

Technical field [0001] The present invention involves a kind of shredded pork and its manufacturing process, which belongs to the field of food processing technology. Background technique [0002] At present, in the food processing industry, the production process of shredded pork in the snow is made through high temperature. Due to the high temperature, the water is reduced, the nutritional component is reduced, and it is easy to cause the snow and shredded pork to stick together, thereby decrease the taste. Invention content [0003] In response to the existing problems, the present invention provides a kind of shredded pork and its production process in the snow. It has a lot of water, delicious taste, good taste, and rich nutrition. [0004] In order to achieve the above goals, the technical solution of the present invention is realized: [0005] A kind of shredded pork in the snow, which is made of components with the following weight ratio: soybean oil 25-35%, white sugar ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 郭玉星
Owner JIANGSU QIAKANG FOOD CO LTD
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