Pork rib seasoning and method for producing seasoned pork ribs

Abstract

The invention provides a pork rib seasoning which enables frozen pork ribs to be sufficiently tasty and tasted delicious and crispy. The seasoning is mixed by the following raw materials in parts by weight: 0.5-0.7 part of edible salt, 7-9 parts of white granulated sugar, 0.4-0.6 part of chicken powder, 0.05-0.15 part of ethyl maltol, 0.05-0.15 part of baking soda, 0.4-0.6 part of beta- erythorbic acid, 0.3-0.5 part of sodium diacetate, 8-10 parts of shrimp paste, 8-10 parts of sodium glutamate, 7-8 parts of soybean protein, 0.01-0.03 part of capsanthin, 80-120 parts of water at zero DEG C and 20-40 parts of corn starch. The invention further provides a method for producing seasoned pork ribs. The pork rib seasoning has the beneficial effects that multiple raw materials selected in the pork rib seasoning are scientifically combined for processing frozen pork ribs into seasoned pork ribs, and the seasoned pork ribs obtained by tumbling can be sufficiently tasty and tasted delicious and crispy, and has an attractive color.

Description

technical field [0001] The invention relates to the processing technology of conditioned meat products, in particular to a rib seasoning and a production method of conditioned pork ribs. Background technique [0002] Conditioned meat products are made of livestock and poultry meat as the main raw material, which are processed by adding seasonings or vegetables and other auxiliary materials after grinding or cutting, and processed by rolling, stirring, seasoning or preheating. Non-instant-to-eat meat products that require secondary processing before consumption, stored, transported and sold under certain conditions. The invention patent with the publication number CN101133818 discloses a processing method for pre-conditioning cold-packed stuffed meat products. The flavoring used in the pre-conditioning step of the method is microcapsule spice powder. After the microcapsule spice powder is mixed with the meat material Packed in packaging, the packaged product is quick-frozen ...

AI Technical Summary

Problems solved by technology

This method can only use boneless fresh meat as a raw material. If fresh meat with bones or frozen meat is used for processing, even if it is marinated, the taste effect is not good.

[0003] The patent of invention with the publication number CN1003230022A discloses a method for producing fermented pork ribs using a compound starter, through the steps of raw material pretreatment, pickling, pre-drying, frying, fermentation, baking, packaging and sterilization, in which bacteria are used for fermentation The species is a compound starter of microorganisms such as Lactobacillus plantarum, Lactobacillus rhamnosus, Pediococcus pentosacea, Saccharomyces cerevisiae, etc., through microbial fermentation, the ribs are given a basic fermented flavor, and the pH value of ribs products is reduced, combined with frying and baking processes The product does not need to be sterilized by high temperature and high pressure. Although the ribs can be fully flavored, the protein in the ribs is fried and deteriorated by frying and baking, which reduces the nutritional value of the ribs. At the same time, after frying and baking, the ribs lose their original crispy taste