Spiced pork preparing method

A production method and technology of pork, applied in the field of preparation or processing of meat products, can solve problems such as unsatisfactory tenderization effect, achieve the effects of reducing body accumulation, easy digestion and absorption, and helping digestion

Inactive Publication Date: 2014-12-03
安徽刘郎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tenderizer for goose meat products obtained by the method described in the above-mentioned patent application "can make goose meat have high water retention, strong water holding capacity, no additives, pure natural product, safe to eat, tender and juicy, and tender taste", but its The tenderizing effect is still not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation method of sauced pork described in the present embodiment, this method comprises the following steps:

[0029] 1. Cleaning and segmentation: decontamination and impurity removal of freshly slaughtered pork that has passed the quarantine inspection, rinsed, drained and divided into 3cm×3cm×3cm blocks; according to "GB / T 9695.5-2008 / ISO 2917:1999 meat According to the provisions of "Meat pH Measuring", the pH value of pork raw material was measured to be 5.93 by using German Meters PH-STAR ordinary carcass meat pH value direct measuring instrument.

[0030] 2. Rolling and marinating: Add the tenderized pork with 3% meat weight tenderizer, roll and knead for 30 minutes at 35 rpm in the tumbler, then add 8% pork weight marinade and roll again After kneading for 30 minutes, let it stand for 60 minutes; then measure the pH value of the tenderized pork in the same way as in step 1 to be 6.95; wherein,

[0031] The tenderizer is composed of the following raw ma...

Embodiment 2

[0037] The preparation method of the sauce pork described in the present embodiment, this method is made up of the following steps:

[0038] 1. Cleaning and segmentation: decontamination and impurity removal of thawed pork that has passed the quarantine inspection, rinsed, drained and divided into 3cm×3cm×3cm blocks; according to "GB / T 9695.5-2008 / ISO 2917:1999 Meat and According to the provisions of "Meat Products pH Measurement", the pH value of pork raw materials was measured to be 5.64 by using the German Meters PH-STAR ordinary carcass meat pH value direct tester.

[0039] 2. Tumbling and marinating: Add the tenderized pork with 5% meat weight tenderizer, roll and knead for 30 minutes at 30 rpm in the tumbler, then add 6% pork weight marinade and roll again After kneading for 30 minutes, let it stand for 40 minutes; then measure the pH value of the tenderized pork in the same way as in step 1 to be 7.11; wherein,

[0040] The raw material, composition and preparation met...

Embodiment 3

[0046] The preparation method of the sauce pork described in the present embodiment, this method is made up of the following steps:

[0047] 1. Cleaning and segmentation: the same as in Example 2; the measured pH value of the pork raw material is 5.60.

[0048] 2. Rolling and marinating: Add the tenderized pork with 5% meat weight tenderizer, roll and knead in the tumbler at 30 rpm for 30 minutes, then add 7% pork weight marinade and roll again After kneading for 30 minutes, let it stand for 30 minutes; the pH value of the tenderized pork was measured to be 7.04; wherein,

[0049]The tenderizer is composed of the following raw materials in parts by weight: 10 papaya puree, 4 pineapple puree, 3 glucose, and 3 sodium bicarbonate; the preparation method of the tenderizer is as follows: , take by weighing the pulp, glucose powder and sodium bicarbonate powder of papaya and pineapple that have been processed respectively, beat the pulp of papaya and pineapple into pulp respectivel...

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PUM

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Abstract

The invention relates to preparation or processing of meat products, and particularly relates to a spiced pork preparing method. The spiced pork preparing method comprises the following steps: (1) cleaning and segmenting; (2) rolling and salting, namely adding a tenderizer till the pH value of pork is 6.9-7.2, rolling the pork in a rolling machine at the speed of 30-35 rpm for 30 minutes, adding a curing agent with the weight accounting for 6%-8% of that of the pork, rolling for 30 minutes, and standing for 30-60 minutes, wherein the tenderizer comprises the following components in parts by weight: 8-12 parts of pawpaw pulp, 3-5 parts of pineapple pulp, 2-4 parts of glucose powder and 2-4 parts of sodium bicarbonate powder, and the curing agent comprises the following components in parts by weight: 9-11 parts of edible salt, 4-6 parts of monosodium glutamate, 6-8 parts of soybean sauce, 6-8 parts of five spice powder, 3-5 parts of ginger powder and 6-8 parts of egg white; (3) drying; (4) packaging in vacuum; and (5) quickly freezing and refrigerating. The spiced pork prepared by the method tastes tender and juicy, has a unique flavor, is rich in nutrients and easy to digest and absorb, and has multiple health effects.

Description

technical field [0001] The invention relates to the preparation or treatment of meat products, in particular to a method for making sauced pork. Background technique [0002] In my country, pork is the most important meat food that people eat most every day. Pork is flat in nature and sweet in taste; enters the spleen, stomach, and kidney meridians; it has the effects of nourishing kidney and blood, nourishing yin and moistening dryness; Deficiency of qi and blood, emaciation and infirmity have a better therapeutic effect. [0003] Pork is rich in protein, fat, multivitamins, mineral elements and other nutrients needed to maintain normal life activities of the human body, and pork fibers are relatively soft, with less connective tissue and more intermuscular fat in muscle tissue. Therefore, After cooking and processing, the meat tastes delicious and is widely loved by people. However, among livestock meat, pork has the lowest protein content and the highest fat and choles...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
CPCA23L3/364A23L13/40A23L13/424A23L13/428A23L13/70A23V2002/00A23V2200/24A23V2250/2126A23V2250/61A23V2250/15A23V2200/16A23V2250/5428A23V2300/31
Inventor 刘培志
Owner 安徽刘郎食品有限公司
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