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A kind of preparation method and product of Western-style fried boneless pork chop

A production method and technology for pork chops, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of difficulty in meeting the quality requirements of fried pork chops, difficulty in meeting hygiene and health standards, and low discharge rate of fried pork chops. Acidification phenomenon, the effect of promoting osmotic pickling and ensuring product phase stability

Active Publication Date: 2015-08-26
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, limited by the production process, the fried pork chops in the market have a low product rate, and the meat is stiff and easy to deteriorate. It is difficult to meet people's requirements for the quality of fried pork chops, and it is also difficult to meet the hygienic standards of modern enterprises to obtain high returns.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Raw material preparation: select 100kg of longissimus dorsi muscle, remove bone fragments, fat, and congestion, trim and arrange it along the vertical muscle fiber direction to form a 1.5cm-thick round cake-shaped semi-finished pork chop, and store it in a refrigerator at a temperature of 4°C for later use; ( 2) Preparation of pickling solution: 35kg of ice-water mixture was prepared with a mass ratio of ice-water of 1:1; Western-style ingredients were taken: 1.7kg of salt, 0.3kg of compound phosphate, 0.04kg of liquid white pepper juice, 0.03kg of liquid pepper juice, Onion and ginger cooking wine 3kg, sodium nitrite 0.011kg, June fresh soy sauce 1.5kg, sugar 1kg, monosodium glutamate 1kg, pure chicken essence 0.4kg, red yeast rice 0.04kg, tender meat powder 0.15kg; add Western-style ingredients to the ice-water mixture Stir, and homogenize in a homogenizer for 8 minutes to prepare uniform western-style ingredients. It is required that the ingredient temperature is ...

Embodiment 2

[0026](1) Raw material preparation: Select 100kg of longissimus dorsi muscle, remove bone fragments, fat, and congestion, trim and arrange it along the vertical muscle fiber direction to form a 1.5cm-thick round cake-shaped semi-finished pork chop, and store it in a refrigerator at a temperature of 3°C for later use; ( 2) Preparation of pickling solution: 30kg of ice-water mixture was prepared with a mass ratio of ice-water of 1:1; 1.5kg of table salt, 0.2kg of compound phosphate, 0.02kg of liquid white pepper juice, 0.02kg of liquid pepper juice, and onion and ginger cooking wine 2kg, sodium nitrite 0.009kg, June fresh soy sauce 1kg, sugar 0.5kg, monosodium glutamate 0.5kg, pure chicken essence 0.3kg, red yeast rice 0.03kg, meat tenderizer powder 0.1kg; add Western-style ingredients to the ice-water mixture while stirring, Homogenize in a homogenizer for 5 minutes to prepare uniform Western-style ingredients. The ingredient temperature is required to be 10°C and the ingredient...

Embodiment 3

[0028] (1) Raw material preparation: select 100kg of longissimus dorsi muscle, remove bone fragments, fat, and congestion, trim and arrange it along the vertical muscle fiber direction to form a 2cm-thick round cake-shaped semi-finished pork chop, and store it in a refrigerator at a temperature of 3°C for later use; (2 ) Preparation of marinade: mix ice and water to make 40kg of ice-water mixture; take 2kg of table salt, 0.4kg of compound phosphate, 0.06kg of liquid white pepper juice, 0.06kg of liquid pepper juice, 5kg of onion and ginger cooking wine, and 0.012kg of sodium nitrite kg, June Fresh Soy Sauce 3kg, White Sugar 1.5kg, MSG 2kg, Pure Chicken Essence 0.5kg, Monascus Red 0.05kg, Tender Meat Powder 0.2kg; add Western-style ingredients to the ice-water mixture while stirring, and homogenize in a homogenizer It takes 10 minutes to prepare uniform western-style ingredients, and the ingredient temperature is required to be 8°C and the ingredients are fully dissolved; among ...

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Abstract

The invention relates to the technical field of meat food processing and production and provides a production method for a Western style fried boneless pork chop and the Western style fried boneless pork chop produced by using the method. A production process for the Western style fried boneless pork chop comprises the following steps: (1) preparing raw materials; (2) preparing a pickling solution; (3) rolling and pickling; (5) statically pickling; (6) frying by oil; and (7) molding and packaging. According to the production method, the production method is modified so that the production time is shortened, the yield of the pork chop is improved and the production cost is greatly reduced. The pork chop is cooked at a low temperature so that the pork chop is delicious and tender and less nutrition is damaged; the healthy and delicious requirements on fast foods by the public are met. Therefore, the Western style fried boneless pork chop provided by the invention has a bright market prospect and the production method is suitable for large-scale popularization and application.

Description

technical field [0001] The invention relates to the technical field of meat food processing and production, in particular to a western-style fried boneless pork chop and a method for making the pork chop. Background technique [0002] Pork is an indispensable meat product in my country's traditional food culture. The nutritional value of pork is very comprehensive. In addition to the main nutrients such as protein and fat, it also contains calcium, phosphorus, iron, thiamine, riboflavin and niacin. Pork can provide heme and cysteine ​​that promotes the body to absorb iron, which can effectively prevent anemia. Pork is flat and sweet, and has many functions such as moistening the stomach, nourishing liver yin, producing body fluid, moisturizing the skin, tonifying kidney qi, detoxifying heat, promoting urination, and quenching thirst. Weakness, postpartum blood deficiency, dry cough, constipation, etc. [0003] In recent years, with the improvement of people's living stand...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L13/10A23L13/40A23L13/70
CPCA23L5/12A23L13/428
Inventor 高峰高天江芸张林周光宏
Owner NANJING AGRICULTURAL UNIVERSITY
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