Production technology of nutritive pork crisps for children

A technology of nutritional pork and production technology, applied in food ingredients as taste improvers, food science, food drying, etc., can solve the problems of complex low-fat pork food processing technology and inconvenient industrial production

Pending Publication Date: 2020-08-28
德清唯信食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] my country's pork consumption accounts for 60% of meat consumption, and it is an indispensable food in people's life. With the development of the market economy and the demand for nutritional and health food, people stay away from high-fat pork food, but due to low-fat pork food processing The process is complex and inconvenient for industrial production, and the market needs to be developed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A production process of children's nutritional pork crisps, comprising the following steps:

[0022] A. Take the needle board to pierce the front and back of the pork, and then cut it into pork strips;

[0023] B. Take pepper, cinnamon, grass fruit, tangerine peel, fennel, and star anise as spices, wrap them in gauze, add pork strips, lotus leaf powder, and cooking wine, put them in a pot, add water and boil for 22 minutes, control the cooking power until the pot is cooked There is at least 1 / 3 of the water in the pot, and skim off the oil cooked from the pork strips during this process;

[0024] C. Add soy sauce, sugar, light soy sauce, coriander powder and salt, and continue to cook until the soup in the pot is finished. During this process, the pork strips need to be turned continuously;

[0025] D. Finally, add mint juice and super high gelatin protein powder, stir evenly and put it on the compartment of the steamer to steam. After the pot is steamed, steam it in a...

Embodiment 2

[0033] A production process of children's nutritional pork crisps, comprising the following steps:

[0034] A. Take the needle board to pierce the front and back of the pork, and then cut it into pork strips;

[0035] B. Take pepper, cinnamon, grass fruit, tangerine peel, fennel, and star anise as spices, wrap them in gauze, put them in a pot with pork strips, lotus leaf powder, and cooking wine, add water and boil for 30 minutes, and control the cooking power until the cooking is complete. There is at least 1 / 3 of the water in the pot, and skim off the oil cooked from the pork strips during this process;

[0036] C. Add soy sauce, sugar, light soy sauce, coriander powder and salt, and continue to cook until the soup in the pot is finished. During this process, the pork strips need to be turned continuously;

[0037] D. Finally, add mint juice and super high gelatin protein powder, stir well and put it on the compartment of the steamer to steam. After the pot is opened and st...

Embodiment 3

[0045] A production process of children's nutritional pork crisps, comprising the following steps:

[0046] A. Take the needle board to pierce the front and back of the pork, and then cut it into pork strips;

[0047] B. Take pepper, cinnamon, grass fruit, tangerine peel, fennel, and star anise as spices, wrap them in gauze, put them in a pot with pork strips, lotus leaf powder, and cooking wine, add water and boil for 20 minutes, and control the cooking power until the cooking is complete. There is at least 1 / 3 of the water in the pot, and skim off the oil cooked from the pork strips during this process;

[0048] C. Add soy sauce, sugar, light soy sauce, coriander powder and salt, and continue to cook until the soup in the pot is finished. During this process, the pork strips need to be turned continuously;

[0049] D. Finally, add mint juice and super high gelatin protein powder, stir evenly and put it on the compartment of the steamer for steaming. Steam in a normal pot fo...

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PUM

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Abstract

The invention discloses a production technology of nutritive pork crisps for children. The production technology comprises the following steps of taking a needle plate to drill holes in the front surface and the rear surface of pork, and then performing cutting into pork strips, so that spices can enable the pork strips to be tasty; taking the spices, packing the spices with a gauze, adding the packed spices, the pork strips, lotus leaf powder and cooking wine in a pot, adding water, and performing boiling over; adding a soy sauce, sugar, a light soy sauce, coriander powder and table salt, andcontinuing performing cooking to thicken soup; finally adding mint juice and extra-high gel content protein powder, cooking the pot for steaming foods, stopping firing, and performing boiling in thecovered pot over a slow fire; and taking out the pork strips from the pot, performing dispersing, performing drying, and performing vacuum packing. The production technology has the main advantages that the lotus leaf powder, the mint juice and the extra-high gel content protein powder are added, so that the greasy degree of the pork can be effectively reduced; and manners of drilling, jointed cooking of the pork strips and the spices, steaming, and drying are adopted, so that the obtained pork crisps are chewy, tasty, and rich in nutrients. The entire processing course is free from any chemical additives, healthy and environmental-friendly.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of children's nutritional pork crisps. Background technique [0002] Existing cooked meat food is difficult to process, complex in technology, generally difficult to produce in large quantities, inconvenient for storage and transportation, unsuitable for keeping fresh, inconvenient for travel, and not thoughtful about energy saving, environmental protection and food safety issues, single variety, too much form and taste Traditional, it is difficult to meet the different needs of the general public for food taste, which is not conducive to the prosperity of the food market. With the improvement of living and consumption levels and the renewal of the concept of nutritional needs, people pay more attention to the development of cooked meat products with nutrition and health care and unique flavor. [0003] my country's pork consumption accounts for 60% ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/10
CPCA23L13/10A23L13/428A23L13/42A23L13/424A23L13/72A23L5/13A23V2002/00A23V2300/24A23V2300/10A23V2200/16
Inventor 汪进英赵从永
Owner 德清唯信食品有限公司
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