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Crisp-fried meat

A technology of crispy meat and pork, which is applied in the fields of application, food preparation, food science, etc., can solve the problems that the characteristics of fragrance, crispness, sweetness, and crispness are not obvious enough, the taste of fried food is single, and the color of the finished product is not bright yellow, etc. Achieve the effect of rich taste, easy material extraction and convenient operation

Inactive Publication Date: 2015-06-17
余玉炎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, among the known crispy foods, fried foods are in the majority, but the taste of fried foods is relatively simple, and the color of the finished product is not yellow and bright, it is difficult to arouse the appetite of consumers, and the shelf life is short, especially fragrant and crispy. , sweet and crisp features are not obvious enough

Method used

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  • Crisp-fried meat

Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0017] In an example operation with a weight of 50 grams of crispy pork, (1) 50 grams of frozen pork is thawed, washed, and dried before being drained; (2) The dried pork is placed in a meat grinder and used as a ground meat It ends when it reaches 5mm large particles; (3) Put the minced pork mass into the deep fryer and fry for 10-20 seconds. When the fat meat is dried and the lean meat is tight, it is yellow and can smell the aroma. Drain the oil, after the oil is drained, put it in a clean container and wait for cold; (4) 10g melon seeds, 0.0062g chicken essence, 0.047g sugar, 0.128g monosodium glutamate, 0.06g flavor, 0.06g ethyl maltol, 0.16g old wine G, mixed and sprinkled into the fried meat; (5) Put the fried meat with the ingredients into the mixer and stir for 5-10 seconds, if there is no obvious auxiliary material particles, stop; (6) Stir evenly Put the meat into the mold of the pressing machine for compression; (7) Put the pressed crispy meat pieces into the vacuum...

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Abstract

Crisp-fried meat comprises the following ingredients: 40 g of pork, 10 g of melon seeds, 0.0062 g of a chicken essence, 0.047 g of white sugar, 0.128 g of monosodium glutamate, 0.06 g of an essence, 0.06 g of ethyl maltol, and 0.16 g of old wine; the structure is simple, the taste of the crisp-fried meat is enriched, the crisp-fried meat is made more fragrant, softer, more crisp and sweeter, nutrients are richer, the food shelf life is extended, and the crisp-fried meat is suitable for people of all ages to eat.

Description

Technical field [0001] The invention belongs to the field of food technology, and particularly relates to food ingredients and preparation methods. Background technique [0002] At present, among the well-known crispy foods, fried foods are mostly fried foods, but the taste of fried foods is relatively simple, and the color of the finished product is not yellow, it is difficult to arouse the appetite of consumers, and the shelf life is relatively short, especially for fragrant and crispy. The characteristics of sweetness and crispness are not obvious enough. Summary of the invention [0003] In order to overcome the above shortcomings, the present invention provides a crispy pork with simple operation, lower price, richer nutrition, balanced, delicious taste, bright color and longer storage time, and a preparation method thereof. [0004] The technical solution adopted by the present invention to solve its technical problems is: a kind of crispy meat, its ingredients are as follows...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
Inventor 余玉炎
Owner 余玉炎