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Preparation method for edibility-prolonging fried pork in scoop

A technology for extending food pots and meat slices, applied in food preparation, food science, application and other directions, can solve the problems of shortening the edible cycle, restricting the circulation of pot-wrapped meat, and reducing the tenderness of products, so as to reduce bad odor and reduce sensory perception. The effect of reducing the degree of brittleness and improving the brittleness

Active Publication Date: 2015-10-21
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The reason is due to the changes in protein content, water loss, fat migration and odor changes of the finished pot-packed meat during storage, resulting in reduced product tenderness, fatty acid oxidation, aroma disappearance, and poor taste. The quality of Baorou during storage shortens its edible cycle and limits the circulation of Baorou

Method used

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  • Preparation method for edibility-prolonging fried pork in scoop
  • Preparation method for edibility-prolonging fried pork in scoop
  • Preparation method for edibility-prolonging fried pork in scoop

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] In the preparation method of the delayed food pot-wrapped meat of the present invention, the operation steps are as follows:

[0020] a. Coating: The pork is frozen for 12 hours and then cut into slices of 3mm×10cm×10cm. The surface of the pork slices is evenly wrapped with a water-retaining and oil-controlling film liquid, and then cooled to room temperature to obtain a coated meat slice;

[0021] b. Frying: the surface of the coated meat slice prepared in step a is evenly coated with corn starch slurry with a material-to-liquid weight ratio of 1:1, and then fried in oil at 180°C for 100s to prepare fried meat slices;

[0022] c. Cooking juice: Use corn germ oil to fry appropriate amount of shredded ginger and green onion, add the fried meat slices prepared in step b, cook in the juice, the weight ratio of the juice to the pork is 1:10, and stir. Sprinkle with coriander to get the finished product.

[0023] Among them, the water-retaining and oil-controlling film liquid is to ...

Embodiment 2

[0025] In the preparation method of the delayed food pot-wrapped meat of the present invention, the operation steps are as follows:

[0026] a. Coating: After freezing the pork for 18 hours, cut it into slices of 3mm×10cm×10cm, and evenly wrap the surface of the pork slices with a water-retaining and oil-controlling film liquid, and then cool to room temperature to obtain coated meat slices;

[0027] b. Frying: the surface of the coated meat slice prepared in step a is evenly coated with corn starch slurry with a material-to-liquid weight ratio of 3:1, and then fried in oil at 200°C for 200s to obtain fried meat slices;

[0028] c. Cooking juice: Use corn germ oil to fry appropriate amount of shredded ginger and green onion, add the fried meat slices prepared in step b, cook in the juice, the weight ratio of the juice to the pork is 1:15, stir Sprinkle with coriander to get the finished product.

[0029] Among them, the water-retaining and oil-controlling film liquid is to mix 50 part...

Embodiment 3

[0031] In the preparation method of the delayed food pot-wrapped meat of the present invention, the operation steps are as follows:

[0032] a. Coating: The pork is frozen for 16 hours and then cut into 3mm×10cm×10cm meat slices, the surface of the pork slices is evenly wrapped with a water-retaining and oil-controlling film liquid, and then cooled to room temperature to obtain a coated meat slice;

[0033] b. Frying: the surface of the coated meat slice prepared in step a is evenly coated with corn starch slurry with a material-to-liquid weight ratio of 12:1, and then fried in oil at 190°C for 150s to prepare fried meat slices;

[0034] c. Cooking juice: Use corn germ oil to fry appropriate amount of shredded ginger and green onion, add the fried meat slices prepared in step b, cook it with juice, the weight ratio of juice to pork is 1:12, and stir. Sprinkle with coriander to get the finished product.

[0035] Among them, the water-retaining and oil-controlling film liquid is to mix ...

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Abstract

The invention discloses a preparation method for edibility-prolonging fried pork in scoop, and relates to a making method for meat products. The preparation method for the edibility-prolonging fried pork in scoop comprises three steps of membrane covering, frying and juice boiling, wherein a water-retention oil-control membrane solution used in membrane covering is obtained by mixing, by weight, 30-50 parts of water, 10-40 parts of pig skin gel, 2-6 parts of rice protein isolate, 2-6 parts of soybean protein isolate, 0.1-0.5 part of carboxymethylcellulose and 0.1-0.5 part of compound antioxidants and preserving heat under the condition of 50 DEG C for 3-5 min. According to the preparation method for the edibility-prolonging fried pork in scoop, a method of membrane covering processing is adopted, and therefore the advantages of being capable of improving the tenderness of meat slices of the fried pork in scoop and the crispness of paste, prolonging the edibility period of the fried pork in scoop, reducing the bad flavor generated by oxidization, prolonging the quality guarantee period of the fried pork in scoop, and meanwhile reducing the nutritional ingredient loss are achieved.

Description

Technical field [0001] The invention relates to a preparation method of meat food, in particular to a preparation method of delayed-fried pot-wrapped meat. Background technique [0002] Baobao is a traditional dish in Northeast China, but due to its processing characteristics, only freshly prepared Baobao can obtain a tender, crispy and delicious taste on the outside, while the Baobao will slowly lose its original taste after being placed for half an hour. Not only the crispness of the paste on the outside disappears, but the meat inside becomes dry and hard. [0003] The reason is that the protein content, water loss, fat migration, and odor changes of the finished pot-bag meat during storage have caused the product's tenderness to decrease, fatty acid oxidation, aroma disappearance, and taste deterioration. Therefore, the pot The quality of wrapped meat during storage shortens its edible cycle and restricts the circulation of wrapped meat. Summary of the invention [0004] The p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L1/314A23L13/00A23L13/40
Inventor 郭希娟王瑞琦杨铭铎
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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