Method for preparing non-fried crisp pot-roasting used in Guilin rice noodles

A production method, non-fried technology, applied in food science and other directions, can solve the problems of sticky teeth, loss of crispy pan-fired taste and flavor, health risks, etc., to achieve the effect of crispy surface, fresh and tender interior, and easy storage and transportation.

Inactive Publication Date: 2019-04-19
无锡新禾创工食品科技有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is a great health hazard for people who eat crispy pan for a long time
[0005] During the high-temperature frying process, the crispy skin becomes crispy, but the inside does not lose too much moisture, and remains fresh and te

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing non-fried crisp pot-roasting used in Guilin rice noodles

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0055] Example 1

[0056] A method for preparing Guilin rice noodles with non-fried crispy skin, the method steps are as follows:

[0057] 1) Raw material pretreatment

[0058] Take 2kg of pork trough with skin, cut into regular 500g pieces, and prepare a spice packet; the spice packet includes 15g licorice, 15g star anise, 10g cumin, 20g clove, 25g mangosteen, 25g cinnamon, 15g tangerine peel, and 25g pepper , Shajiang 30g, ginger 35g.

[0059] 2) Fragrance

[0060] Add the spice packet to 10 kg of boiling water, cook for 10-15 minutes, take out the spice packet, and obtain the soup;

[0061] 3) Injection

[0062] Take 1 / 100 of the soup and add the water-holding agent. The water-holding agent includes adding 1g of Tg enzyme, 0.1g of mannitol and 0.1g of sodium dihydrogen phosphate and mixing to obtain a mixture. One side of the skin is evenly injected into the meat, the injection volume is about 5% of the weight of the meat, after the injection is completed, the meat is placed in the t...

Example Embodiment

[0069] Example 2

[0070] A method for preparing Guilin rice noodles with non-fried crispy skin, the method steps are as follows:

[0071] 1) Raw material pretreatment

[0072] Take 2kg of pork trough with skin, cut into regular 500g pieces, and prepare a spice bag. The spice bag includes 20g licorice, 17g star anise, 12g cumin, 23g clove, 30g mangosteen, 30g cinnamon, 20g tangerine peel, and 30g Chinese pepper , Sand ginger 36g, ginger 40g;

[0073] 2) Fragrance

[0074] Add the spice packet to 10kg of boiling water, boil for 12 minutes, take out the spice packet to obtain the soup;

[0075] 3) Injection

[0076] Take 1 / 100 of the soup and add the water-holding agent. The water-holding agent includes adding 1.2g of Tg enzyme, 0.2g of mannitol and 0.2g of sodium dihydrogen phosphate, and mixing to obtain a mixture, and the mixture is never One side of the pigskin is evenly injected into the meat, the injection volume is about 8% of the weight of the meat, after the injection is complete...

Example Embodiment

[0083] Example 3

[0084] A method for preparing Guilin rice noodles with non-fried crispy skin, the method steps are as follows:

[0085] 1) Raw material pretreatment

[0086] Take 2kg of pig trough meat with skin, cut into regular 500g pieces, and prepare a spice bag. The spice bag includes 25g licorice, 20g star anise, 20g cumin, 25g clove, 40g mangosteen, 35g cinnamon, 25g tangerine peel, and 40g pepper. , Sand ginger 45g, ginger 50g;

[0087] 2) Fragrance

[0088] Add the spice packet to 10 kg of boiling water, cook for 15 minutes, take out the spice packet, and obtain the soup;

[0089] 3) Injection

[0090] Take 1 / 100 of the soup and add the water-holding agent. The water-holding agent includes adding 1.5g of Tg enzyme, 0.3g of mannitol and 0.3g of sodium dihydrogen phosphate, and mixing to obtain a mixture, and the mixture is never One side of the pigskin is evenly injected into the meat, the injection volume is about 10% of the weight of the meat, after the injection is complet...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for preparing non-fried crisp pot-roasting used in Guilin rice noodles, which comprises the following steps of: 1) pretreating raw materials, cutting piglet head meatwith skin into pieces, and preparing a spice bag; 2) flavoring, adding the spice bag into boiling water, boiling for 10-15min, and taking out the spice bag to obtain soup stock; 3) injecting: taking out 1/100 of the soup stock, adding a water-holding agent, evenly mixing to obtain a mixture, injecting the mixture into meat pieces, and rolling and kneading the meat pieces; 4) boiling, putting the meat pieces into the rest soup stock, adding the spice bag, and boiling for 20-30 minutes; 5) seasoning, adding the seasoning into the soup stock, and boiling for 40-60 minutes; 6) microwave-heating. According to the preparation method, the balance expansion speed of the water in the pot-roasting is reduced by adding the water-holding agent, so that the crisp pot-roasting can be prolonged in crispydegree by 2-3 days compared with a frying process, and the storage and transportation of the products are facilitated.

Description

technical field [0001] The invention relates to the technical field of crispy skin pot burning, in particular to a method for preparing Guilin rice noodles with non-fried crispy skin pot burning. Background technique [0002] Guilin has enjoyed the reputation of "Mountains and Rivers are the best in the world" since ancient times, and is a famous tourist city in China and even in the world. Due to the unique fermentation process of Guilin rice noodles, these rice noodles are endowed with the characteristics of whiteness, tenderness, softness, and refreshing taste. During the fermentation process, a variety of probiotics that are beneficial to the human intestinal tract will be produced, so they are more popular among consumers. As a representative of Guilin's food culture, Guilin rice noodles are an indispensable part of Guilin's history, Guilin culture, and Guilin people's life, and have become Guilin's business card. [0003] Crispy-skinned pot-seared pig meat with skin (...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L13/40A23L13/70
CPCA23L13/428A23L13/72
Inventor 袁凯王华川李子廷
Owner 无锡新禾创工食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap