Preparation method of Aussie burned ribs

A production method and Chinese technology, applied in application, food preparation, food science, etc., can solve the problems of greasy taste, high fat content, and difficulty in buying, and achieve the effect of rich meat flavor, extended shelf life, and easy purchase

Inactive Publication Date: 2013-04-03
ANHUI BAODI MEAT FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the Australian-style roast steaks on the market are processed from pork belly, with more fat and greasy taste, and most of the products are hotel products, which are generally difficult for ordinary consumers to buy in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A kind of production method of Australian-style grilled steak comprises the following steps:

[0012] 1. Raw material processing: Use a bone sawing machine to saw the long section of 18cm in length and 1cm in thickness, and thaw it for later use.

[0013] 2. Tumbling: 150kg of Chinese squares, 0.5kg of monosodium glutamate, 0.6kg of sugar, 0.6kg of garlic powder, 0.5kg of ginger powder, 3kg of corn starch, 3kg of flour, 3kg of custard powder, 10kg of rose fermented bean curd, 0.5kg of compound phosphate, Put 2kg of Nanrui milk, 7kg of peanut butter, 3kg of sesame paste and 20kg of ice water into the tumbler, and vacuumize and tumble for 20 minutes.

[0014] 3. Quick-freezing and finalizing: After rolling and kneading, place on a plate and quick-freeze until the center temperature is ≤ -4°C.

[0015] 4. Packaging and refrigerated: refrigerated in a cold storage after being vacuum-packed as required.

Embodiment 2

[0017] A kind of production method of Australian-style grilled steak comprises the following steps:

[0018] 1. Raw material processing: Use a bone sawing machine to saw the long section of 18cm in length and 1cm in thickness, and thaw it for later use.

[0019] 2. Tumbling: Mix 100kg of Chinese square, 0.3kg of monosodium glutamate, 0.4kg of sugar, 0.4kg of garlic powder, 0.3kg of ginger powder,

[0020] Put 2kg of cornstarch, 2kg of flour, 2kg of custard powder, 7kg of rose fermented bean curd, 0.4kg of compound phosphate, 3kg of southern milk, 6kg of peanut butter, 2kg of sesame paste and 15kg of ice water into the tumbler, and vacuum tumble for 20 minutes.

[0021] 3. Quick-freezing and finalizing: After rolling and kneading, place on a plate and quick-freeze until the center temperature is ≤ -4°C.

[0022] 4. Packaging and refrigerated: refrigerated in a cold storage after being vacuum-packed as required.

Embodiment 3

[0024] A kind of production method of Australian-style grilled steak comprises the following steps:

[0025] 1. Raw material processing: Use pigs to remove the belt bones and use a bone sawing machine to saw a long section with a length of 18cm and a thickness of 1cm, and thaw it for later use.

[0026] 2. Rolling and kneading: 125kg of Chinese squares, 0.4kg of monosodium glutamate, 0.5kg of sugar, 0.4kg of garlic powder, 0.4kg of ginger powder, 2kg of corn starch, 2kg of flour, 2kg of custard powder, 9kg of rose fermented bean curd, 0.4kg of compound phosphate, Put 3kg of Nanrui milk, 6kg of peanut butter, 2kg of sesame paste and 18kg of ice water into the tumbler, and vacuumize and tumble for 20 minutes.

[0027] 3. Quick-freezing and finalizing: After rolling and kneading, place on a plate and quick-freeze until the center temperature is ≤ -4°C.

[0028] 4. Packaging and refrigerated: refrigerated in a cold storage after being vacuum-packed as required.

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PUM

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Abstract

The invention relates to a preparation method of Aussie burned ribs. The method comprises the steps of rolling and rubbing skinned square pork segments with bones together with an auxiliary ingredient for 15-30 min; then putting the mixture to a disk to carry out quick-freezing immediately as soon as rubbing and rolling are finished; and at last carrying out vacuumizing and packaging. The auxiliary ingredient is prepared by the following raw materials according to weight proportion: 100-150 parts of skinned square pork segments with bones, 0.3-0.5 part of monosodium glutamate, 0.4-0.6 part of white sugar, 0.4-0.6 part of garlic powder, 0.3-0.5 part of ginger powder, 2-3 parts of corn starch, 2-3 parts of flour, 2-3 parts of custard powder, 6-10 parts of rose fermented bean curd, 0.4-0.5 part of compound composite phosphate, 1-2 parts of fermented bean curd, 6-7 parts of peanut butter, 2-3 parts of sesame seed butter and 15-20 parts of iced water. The Aussie burned ribs have the advantages of being simple in production technology, satisfying the requirement of industrial production and promoting the development of food industry; and the Aussie burned ribs are oily but not greasy due to less fat, rich in meat aroma and convenient to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of Australian-style roast steak. Background technique [0002] Australian-style roast steak is favored by consumers for its tender taste and strong fragrance. Most of the Australian-style roast pork on the market is processed from pork belly, which has a lot of fat and a greasy taste, and most of the products are hotel products, which are generally difficult for ordinary consumers to buy in the market. Contents of the invention [0003] The object of the present invention is to provide a production method of Australian-style roasted pork ribs. The production process is simple, can meet the needs of industrial production, and promote the development of the food industry, and the produced Australian-style roasted ribs have less fat, oily but not greasy, The meat is rich in flavor and convenient to eat. [0004] As conceived above, the technical solut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L13/00
Inventor 谢亮生李煜李超陈俊胡中凯杨长青李年中
Owner ANHUI BAODI MEAT FOODS
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