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Production method of quick-frozen and processed pork spare ribs

A production method and inch bone technology, applied in the direction of freezing/cooling to preserve meat/fish, etc., can solve the problems of extending the shelf life of pork inch bones, and achieve the effects of industrial production, extended shelf life, and rich nutrition

Inactive Publication Date: 2013-10-16
南京宝迪农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there is generally no quick-frozen food with pig-inch bones. For consumers who like to travel and travel frequently, if pig-inch bones can be made into quick-frozen packaging, is it very convenient? It not only meets the needs of consumers, but also Greatly extend the shelf life of pork inch bones, allowing consumers to have more choices in quick-frozen food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: A method for producing quick-frozen prepared pork inch bones, said method comprising the following steps: 1) raw material processing, selecting high-quality pork leg inch bones, trimming them into chicken leg shapes with a knife, with meat on the upper third; 2) rolling and kneading : According to the mass percentage, the raw materials are 100~150kg pork leg cungu, 0.3~0.5kg monosodium glutamate, 0.4~0.6kg white sugar, 0.4~0.6kg garlic powder, 0.3~0.5kg ginger powder, 2~3kg cornstarch, flour 2~3kg, put it into the tumbling machine, heat the temperature to 10°, after tumbling for 5 minutes, the temperature drops to 0°, then add 2~3kg of custard powder, 7~10kg of rose fermented bean curd, 0.4~0.5 of compound phosphate kg, Nanrui 3-4kg, peanut butter 6-7kg, sesame paste 2-3kg, ice water 15-20kg put into the tumbler, vacuum tumble for 20min; Temperature ≤ -4°C; 4) Packaging and refrigeration: refrigerate in a refrigerator after sterilization and vacuum packaging...

Embodiment 2

[0011] Example 2: As a further improvement of the present invention, the method includes the following steps: 1) Raw material processing, select high-quality pork leg and inch bone, trim and cut into chicken leg shape with a knife, with meat on the upper third, and control the weight of each portion at 45~ 50g; 2) Rolling and kneading: according to the mass percentage of the raw materials, 150kg of pork leg cungu, 00.5kg of monosodium glutamate, 00.6kg of sugar, 0.6kg of garlic powder, 0.5kg of ginger powder, 3kg of cornstarch, and 3kg of flour are put into the rolling and kneading machine, heat the temperature to 10°, roll and knead for 5 minutes, then lower the temperature to 0°, then add 3kg of custard powder, 10kg of rose fermented bean curd, 0.5kg of compound phosphate, 4kg of southern milk, 7kg of peanut butter, 3kg of sesame paste, and ice water Put 20kg into the tumbler, vacuum tumble for 20 minutes; 3) Quick-freezing and shaping: after tumbling, place on a plate and ...

Embodiment 3

[0012] Example 3: As a further improvement of the present invention, the method includes the following steps: 1) Raw material processing, select high-quality pork leg and inch bone, trim and cut into chicken leg shape with a knife, with meat on the upper third, and control the weight of each portion at 45~ 50g; 2) Rolling and kneading: according to the mass percentage of the raw materials, 100kg of pork leg cungu, 0.3kg of monosodium glutamate, 0.4kg of sugar, 0.4kg of garlic powder, 0.3kg of ginger powder, 2kg of cornstarch, and 2kg of flour are put into the rolling and kneading machine, the temperature is heated to 10°, after rolling for 5 minutes, the temperature drops to 0°, then 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, ice water Put 15kg into the tumbler, vacuum tumble for 20 minutes; 3) Quick-freezing and finalization: After tumbling, place on a plate and quick-f...

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PUM

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Abstract

The invention relates to a production method of quick-frozen and processed pork spare ribs. The production method is characterized by comprising the following steps of: 1) processing raw materials: selecting high-quality spare ribs from pork legs; cutting into forms of drumsticks through a knife, wherein meat is kept at 1 / 3 part of the upper end of each spare rib; 2) rolling and kneading: adding the following raw materials in percentage by weight: 100-150kg of spare ribs from pork legs, 0.3-0.5kg of monosodium glutamate, 0.4-0.6kg of white sugar, 0.4-0.6k of garlic powder, 0.3-0.5kg of ginger powder, 2-3kg of maize starch, and 2-3kg of flour to a rolling-kneading machine; heating to 10 DEG C; rolling and kneading for 5 minutes; cooling to 0 DEG C; adding 2-3kg of custard powder, 7-10kg of preserved rose beancurd, 0.4-0.5kg of composite phosphate, 3-4kg of braised pork with pickled bean curd sauce, 6-7kg of peanut butter, 2-3kg of sesame paste, and 15-20kg of ice water to the rolling-kneading machine in sequence; and vacuuming and rolling and kneading for 20 minutes; 3) quickly freezing: distributing the processed spare ribs onto dishes after rolling and kneading; and quickly freezing until the center temperature is not higher than 4 DEG C below zero; and 4) packaging and refrigerating: sterilizing; vacuuming; packaging; and refrigerating in a refrigeration storage.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of quick-frozen prepared pork inch bone. Background technique [0002] The pork leg inch bone is taken from the fibula part of the hind leg connected to the tube bone. It contains less fat, the meat is delicate, and the meat is rich in aroma. In addition, there are only two pieces per pig, so the number is scarce, so it is often used as raw material for high-end barbecue meat products . In the prior art, there is generally no quick-frozen food with pig-inch bones. For consumers who like to travel and travel frequently, if pig-inch bones can be made into quick-frozen packaging, is it very convenient? It not only meets the needs of consumers, but also The shelf life of pork inch bones is greatly extended, allowing consumers to have more choices in quick-frozen foods. Contents of the invention [0003] The present invention aims at the technical probl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06
Inventor 李煜谢亮生陈俊胡中凯杨长青李年中
Owner 南京宝迪农业科技有限公司
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