Two-end black pig minced pork cutlet and preparing method thereof

A two-headed, pork-based technology, applied in chemical preservation of meat/fish, food ingredients as taste modifiers, food science, etc., can solve problems such as product elasticity, poor cohesion, insufficient protein binding ability, and impact on product taste, etc. Achieve the effect of short time-consuming, high degree of mechanized operation, good application value and market potential

Inactive Publication Date: 2019-08-23
浙江金华熊猫猪猪两头乌产业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when the gel mixed with soybean protein isolate and inulin is added to the minced meat, the binding ability to the protein in the minced meat is not enough, and the oil retention is not enough, which makes the product less elastic and cohesive, and affects the taste of the product.

Method used

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  • Two-end black pig minced pork cutlet and preparing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The two-end black pork cake has the following ingredients and parts by weight: 70 parts of ground two-end black pork, 12 parts of soybean protein isolate, 3 parts of peach gum, 1.5 parts of sodium alginate, 2.0 parts of vegetable oil, and 3.5 parts of pickling agent. The ratio of each component in the two-end black pork cake is reasonable, so that the two-end black pork cake has good flavor, smoothness, tenderness, water and oil retention, elasticity, color stability and storage performance, low fat content, cooking loss and thawing Low loss and low cost.

[0021] The weight ratio of pig fat and pig lean meat in the above-mentioned two-end black pork mince is 1:10. On the one hand, the two-end black pork mince can make the two-end black pork cake have good local flavor, smoothness, tenderness, water retention, elasticity and Cohesion improves the quality of black pork patties at both ends; on the other hand, it reduces the fat content in the patties to meet the needs of...

Embodiment 2

[0031] The two-end black pork cake has the following ingredients and parts by weight: 60 parts of ground two-end black pork, 20 parts of soybean protein isolate, 2 parts of peach gum, 2.5 parts of sodium alginate, 1.5 parts of vegetable oil, and 5.8 parts of pickling agent. The weight ratio of pig fat and pig lean meat in the above-mentioned two black pork minces is 1:8; Vegetable oil is the mixture of sunflower oil, olive oil and rapeseed oil, and its weight ratio is 1:0.9:0.2; Its parts by weight are: 25 parts of starch, 1.5 parts of table salt, 0.4 part of compound phosphate, 2 parts of cooking wine, 0.5 part of monosodium glutamate, 1.4 parts of five-spice powder, 0.7 part of soy sauce, 2 parts of white sugar, 1.6 parts of sucrose, 1.3 parts of xylose, 0.04 part of TG enzyme, 12 parts of ice water; the weight ratio of D-xylose and L-xylose in xylose is 100:0.4.

[0032] The preparation method of the black pork pie with two ends, its specific steps are:

[0033] Soybean pr...

Embodiment 3

[0038] The two-end black pork cake has the following ingredients and parts by weight: 65 parts of two-end black pork mince, 15 parts of soybean protein isolate, 2.5 parts of peach gum, 2 parts of sodium alginate, 1.7 parts of vegetable oil, and 4.5 parts of pickling agent. The weight ratio of pig fat fat and pig lean meat in the above-mentioned two black pork minces is 1:9; Vegetable oil is the mixture of sunflower oil, olive oil and rapeseed oil, and its weight ratio is 1:0.8:0.3; And its parts by weight are: 22 parts of starch, 1.8 parts of table salt, 0.3 parts of compound phosphate, 3 parts of cooking wine, 0.4 parts of monosodium glutamate, 1.5 parts of five-spice powder, 0.6 parts of soy sauce, 2.5 parts of white sugar, 1.4 parts of sucrose, 1.4 parts of xylose, 0.035 parts of TG enzyme, 14 parts of ice water; the weight ratio of D-xylose and L-xylose in xylose is 100:0.3.

[0039] The preparation method of the black pork pie with two ends, its specific steps are:

[00...

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Abstract

The invention discloses a two-end black pig minced pork cutlet and a preparing method thereof. The two-end black pig minced pork cutlet is prepared from, by weight, 60-70 parts of two-end black pig minced pork, 10-20 parts of soybean protein isolate, 2-3 parts of peach gum, 1.5-2.5 parts of sodium alginate, 1.5-2.0 parts of vegetable oil and 3.5-5.8 parts of a pickling agent. The preparing methodof the minced pork cutlet includes the steps of evenly mixing the soybean protein isolate with water, adding the vegetable oil to be evenly mixed, adding the pickling agent to the minced pork for ultrasonic pickling to prepare the pickled minced pork, adding the pickled minced pork to a chopper mixer to be chopped and mixed, adding the soybean protein isolate, peach gum and sodium alginate to continue being chopped and mixed to obtain a mixture, conducting molding on the mixture, and conducting cooking to obtain the two-end black pig minced pork cutlet. The two-end black pig minced pork cutlet has the advantages of being good in flavor, smoothness, tenderness, water retaining property, oil retaining property and elasticity, low in fat content, high in yield, low in cost, low in productioncost and easy to produce industrially on a large scale; the preparing method is simple and feasible.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a two-headed black pork cake and a preparation method thereof. Background technique [0002] Pigs are the second domesticated animal domesticated by humans after dogs. In the early Neolithic Age about 10,000 years ago, humans domesticated wild boars, and captive breeding made them a food reserve for humans. At present, in the domestic pork market, it seems that the more "foreign" the better, the price of pure foreign blood pork is higher than that of local breed pork, the reason is that the carcass has a high lean meat percentage. In fact, this is only a product of a certain development stage, which may be misleading. Now the Japanese "Yang Sanyuan" pork has been integrated into the blood of the two black pigs in Jinhua. The two black pigs have the excellent characteristics of good meat quality. Their muscle dry matter is 1.6 percentage points higher than that of Landrace pork, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23B4/20
CPCA23L13/67A23L13/428A23L13/43A23L13/426A23L13/422A23L13/48A23L13/42A23B4/20A23V2002/00A23V2200/16A23V2200/14
Inventor 沈建军姜亮陈立平胡旭嵘陈小政李振山
Owner 浙江金华熊猫猪猪两头乌产业发展有限公司
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