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Processing technology for manufacturing crispy pork strips

A processing technology, a technology for crispy meat, applied in the application, food forming, solid separation and other directions, can solve the problems of long melting time, thick starch, uneven mixing of crispy meat raw materials, etc., to ensure uniform stirring and speed up the melting speed , the effect of improving taste

Active Publication Date: 2018-05-01
汪茂元
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When starch is added to the stirring process, when the starch granules are large, a part of the starch granules are easily wrapped in the pork during the stirring process, and this part of the granules is not easy to stir, and the melting time will be longer; The starch is thicker, and the raw materials of the crispy meat will be stirred unevenly; it will affect the taste of the crispy meat

Method used

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  • Processing technology for manufacturing crispy pork strips

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Experimental program
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Effect test

Embodiment 1

[0033] In order to achieve the above object, the basic scheme of the present invention is as follows:

[0034] The processing technology for making crispy meat comprises the following steps:

[0035] (1), take 8000g of fat and thin pork, wash the pork, cut into pork strips with a length of 7cm, a width of 2cm, and a thickness of 2cm;

[0036] (2), take starch (this scheme takes sweet potato starch), eggs, salt, Chinese prickly ash and pepper powder; Add 3 eggs, 300g starch, 5g pepper, 2g pepper, and 5g salt; take an appropriate amount of water for later use, and add water as needed.

[0037] (3), adopt food stirring device to stir the pork in step (1); figure 1As shown, the food mixing device includes a mixing tank, a fixed part and a stirring rod driven by a motor 4; the top surface of the mixing tank is provided with a feeding part 11 for feeding into the mixing tank; the stirring rod extends into the mixing tank through the feeding part 11 Inside, and connected with the ...

Embodiment 2

[0052] The difference between this embodiment and embodiment 1 is:

[0053] (1) Wash the pork and cut it into pork strips with a length of 8cm, a width of 1cm and a thickness of 0.5cm;

[0054] (4), after stirring the pork in step (3) for 3 minutes, put the salt in step (2) from the feeding port into the lower bucket to mix with the pork, and continue stirring for 3 minutes; turn off the motor, and marinate the pork for 40 minutes minute.

[0055] (6), the production staff observes from the observation port, after the starch on the upper surface of the arch filter part 6 has all fallen into the lower barrel; put the seasoning in the step (2) into the lower barrel from the feeding port, and then Stir for 5 minutes to form the final puff pastry stock.

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Abstract

The present invention relates to the technical field of food processing and particularly discloses a processing technology for manufacturing crispy pork strips. The processing technology comprises thefollowing steps: (1) pork is washed clean; (2) starch, eggs, salt, Chinese prickly ash and pepper are taken; (3) a food stirring device is used to conduct stirring of the pork in the step (1); (4) the pork in the step (3) is stirred, and the salt in the step (2) is added into a lower bucket to be mixed with the pork; and a motor is turned off and the pork is pickled for 30-40 minutes; (5) the eggs in the step (2) are put into the pork in the step (4); the motor is turned on again; (6) the starch in the step (2) and the seasoning materials in the step (2) are put into the lower bucket to be stirred to form crispy pork strip raw materials; and (7) a material discharge pipe is opened and the crispy pork strip raw materials are taken from a pipe mouth place of the material discharge pipe to be oil-fried; and after the crispy pork strip raw materials in the lower bucket are taken completely, the motor is turned off. A scheme can prevent falling of starch particles in the stirring process and ensure the crispy pork strip raw materials to be stirred evenly.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology for making crispy meat. Background technique [0002] Crispy pork is a kind of traditional food in China, which is deeply loved by the people. With the development of society, people's requirements for food are getting higher and higher, and crispy meat is no exception. People not only require crispy meat to be safe, nutritious, and low in fat, but also require crispy meat to have a refreshing, unique taste, and a full range of colors, flavors, and flavors. Therefore, providing a new kind of crisp meat with good nutrition and taste, delicious and crisp, and safe to eat has become the goal pursued by many meat manufacturers. When making crispy meat, first cut the pork into thick strips or slices, then put the pork into the pork, add eggs, soy sauce, and starch, and then stir to form crispy meat raw materials. Finally, the crispy meat raw materials...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23P30/40B07B1/00
CPCA23V2002/00A23L13/426A23L13/72A23P30/40B07B1/00A23V2250/5118
Inventor 费弟芳
Owner 汪茂元