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Tenderloin slice with boiling oil

A technology of pouring tenderloin and tenderloin, which is applied in the field of oil-splashing tenderloin slices, which can solve the problems of heavy fried taste, single taste, and few types, and achieve the effect of low oil content and unique taste

Inactive Publication Date: 2017-11-07
诸城市和生食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to prepare tenderloin, and there are many ingredients that can be matched. However, at present, there are few types of tenderloin products on the market, and the taste is also very single. For example, fried tenderloin strips with a golden appearance taste fried. The smell is heavy and makes people feel very greasy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of oily tenderloin slices, which comprises the following raw materials in weight ratio: 55 parts of tenderloin, 8 parts of denatured potato starch, 6 parts of pigskin, 6 parts of egg white liquid, 8 parts of minced ginger, 20 parts of chopped green onion, 0.3 parts of compound phosphate 0.6 parts, 2 parts of salt, 0.6 parts of monosodium glutamate, 0.6 parts of glucose, 0.6 parts of xylose, and 0.6 parts of seafood essence.

[0032] The above-mentioned oily tenderloin slices, the concrete processing process comprises the following steps:

[0033] Step 1. Frozen tenderloin slices

[0034] In the step of freezing and slicing the tenderloin, first freeze the fresh tenderloin to 0°C with a freezer, then slice it with a slicer, cut into tenderloin slices and wait for thawing, and set aside. The length of the slice is controlled at about 9cm, and the width is controlled at About 5cm, the thickness is controlled at about 0.5cm;

[0035] Step 2. Marinate the tenderloin...

Embodiment 2

[0055] A kind of oily tenderloin slices, which comprises the following raw materials in weight ratio: 55 parts of tenderloin, 8 parts of denatured potato starch, 6 parts of pigskin, 6 parts of egg white liquid, 8 parts of minced ginger, 20 parts of chopped green onion, 0.3 parts of compound phosphate 0.6 parts, 2 parts of salt, 0.6 parts of monosodium glutamate, 0.6 parts of glucose, 0.6 parts of xylose, and 0.6 parts of seafood essence.

[0056] The above-mentioned oily tenderloin slices, the concrete processing process comprises the following steps:

[0057]Step 1. Frozen tenderloin slices

[0058] In the step of freezing and slicing the tenderloin, first freeze the fresh tenderloin to 0°C with a freezer, then slice it with a slicer, cut into tenderloin slices and wait for thawing, and set aside. The length of the slice is controlled at about 9cm, and the width is controlled at About 5cm, the thickness is controlled at about 0.5cm;

[0059] Step 2. Marinate the tenderloin ...

Embodiment 3

[0079] A kind of oily tenderloin slices, which comprises the following raw materials in weight ratio: 55 parts of tenderloin, 8 parts of denatured potato starch, 6 parts of pigskin, 6 parts of egg white liquid, 8 parts of minced ginger, 20 parts of chopped green onion, 0.3 parts of compound phosphate 0.6 parts, 2 parts of salt, 0.6 parts of monosodium glutamate, 0.6 parts of glucose, 0.6 parts of xylose, and 0.6 parts of seafood essence.

[0080] The above-mentioned oily tenderloin slices, the concrete processing process comprises the following steps:

[0081] Step 1. Frozen tenderloin slices

[0082] In the step of freezing and slicing the tenderloin, first freeze the fresh tenderloin to 0°C with a freezer, then slice it with a slicer, cut into tenderloin slices and wait for thawing, and set aside. The length of the slice is controlled at about 9cm, and the width is controlled at About 5cm, the thickness is controlled at about 0.5cm;

[0083] Step 2. Marinate the tenderloin...

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Abstract

The invention discloses a tenderloin slice with boiling oil. The tenderloin slice is made of the following raw materials in parts by weight: 50-60 parts of tenderloin, 5-10 parts of modified potato starch, 3-8 parts of pigskin, 3-8 parts of egg white, 3-10 parts of bruised ginger, 15-25 parts of chopped green onion, 0.1-0.5 part of composite phosphate, 1-3 parts of salt, 0.1-1.0 part of aginomoto, 0.1-1.0 part of glucose, 0.1-1.0 part of xylose and 0.1-1.0 part of sea food essence. The invention provides the tenderloin slice with unique taste, and compared with conventional oil-fried tenderloin slices, the tenderloin slice with boiling oil is relatively low in oil content and can relatively well meet requirements of modern people on healthy foods.

Description

technical field [0001] The invention relates to a fried food, in particular to a kind of oil-splashed tenderloin slices. Background technique [0002] Tenderloin is usually divided into large tenderloin and small tenderloin. The large tenderloin is the lean meat connected to the large ribs, and the outside is covered with tendons. The large ribs that are usually eaten are tenderloin after being removed, which is suitable for cooking. The small tenderloin is a muscle on the inside of the spine. Relatively small, very tender, suitable for soup. There are many ways to prepare tenderloin, and there are many ingredients that can be matched. However, at present, there are few types of tenderloin products on the market, and the taste is also very single. For example, fried tenderloin strips with a golden appearance taste fried. The taste is heavy and makes people feel very greasy. Contents of the invention [0003] The problem to be solved by the present invention is to provide...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70
CPCA23L13/70A23L13/428
Inventor 赵金鹏徐岩闫朝霞
Owner 诸城市和生食品有限公司
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