Sichuan-style pepper spicy flavor pre-fried meat product and preparation method thereof

A technology of meat products and flavor, which is applied in the field of Sichuan-style pepper-and-pepper-flavored pre-fried meat products and its preparation, which can solve the problems of not being crispy in flour coating, unstable amount of batter, and weak pepper and hemp flavor, so as to ensure stable quality Sexuality, variety of eating methods, and pure peppery taste

Active Publication Date: 2021-04-27
CHENGDU XIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing coating-coated pre-fried meat products use many compound ingredients, the appearance of the product is not uniform, the amount of batter is unstable, the fried dough is dry and slag, the coating is not crispy, the meat is dry and hard, and has no fragrance
The final product has a bland peppery and hemp flavor that is difficult to last, and the peppery and hemp flavor is not pure

Method used

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  • Sichuan-style pepper spicy flavor pre-fried meat product and preparation method thereof
  • Sichuan-style pepper spicy flavor pre-fried meat product and preparation method thereof
  • Sichuan-style pepper spicy flavor pre-fried meat product and preparation method thereof

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preparation example Construction

[0032] Specifically, the present invention provides a method for preparing Sichuan-style pepper and hemp flavor pre-fried meat products, comprising the following steps:

[0033] A. Pork cutting: Cut the pork with a center temperature of -1 to 4°C into pieces, and then into strips;

[0034] B. Tumbling: Add water at 0-4°C to the tumbling auxiliary material and knead, add meat strips with a temperature below 10°C, knead until the water is completely absorbed by the meat strips, and marinate;

[0035] C. Sizing: prepare the slurry by preparing whole egg liquid at 0-4°C: compound starch: prickly ash with a weight ratio of 15-18:20-23:0.2-0.22; the cured meat strips and the slurry are prepared in a weight ratio of 50 ~65:35~40 paste;

[0036] D. Frying: Heat the vegetable oil to 170-175°C, add the meat strips coated in step C, and fry.

[0037] In the step A of the present invention, pork is selected from pig hind legs, which require no pathological changes, no congestion, no for...

Embodiment 1

[0049] Cutting of pork: Choose pork hind legs without lesions, no blood, no foreign matter, and no peculiar smell. Below 25mm, the length × width × thickness of cut into meat strips is 60-90mm × 9-12mm × 7-10mm.

[0050] Tumbling: Take 0.18kg sodium tripolyphosphate, 0.32kg sodium carbonate, 0.45kg salt, 0.12kg ginger paste, 0.12kg scallion paste, 0.14kg chili powder, 0.21kg monosodium glutamate and mix to obtain rolling auxiliary materials, add 14kg 0~4℃ After adding water, the tumbling speed is 8 rpm, tumbling for 4 minutes, add 40kg of meat strips with a temperature below 10°C, and tumbling under the condition of vacuum degree below 20kPa, until the water is completely absorbed by the meat strips Afterwards, marinate for 6 hours at 0-4°C.

[0051] Sizing: Prepare compound starch: mix 16kg sweet potato starch, 3.9kg potato starch and 0.08kg baking soda. Preparation of Zanthoxylum bungeanum: Mix 0.1kg of whole Hanyuan Dahongpao Zanthoxylum bungeanum with 0.1kg of powdered M...

Embodiment 2

[0054] Cutting of pork: Choose pork hind legs without lesions, no blood, no foreign matter, and no peculiar smell. Below 25mm, the length × width × thickness of cut into meat strips is 60-90mm × 9-12mm × 7-10mm.

[0055] Tumbling: Take 0.2kg of sodium pyrophosphate, 0.35kg of sodium bicarbonate, 0.5kg of salt, 0.16kg of ginger paste, 0.16kg of green onion paste, 0.18kg of chili powder, and 0.25kg of monosodium glutamate. After adding water, the tumbling speed is 12 rpm, tumbling for 6 minutes, adding 50kg of meat strips with a temperature below 10°C, and tumbling under the condition that the vacuum degree is below 20kPa until the water is completely absorbed by the meat strips Afterwards, marinate at 0-4°C for 18 hours.

[0056] Sizing: Prepare compound starch: mix 18kg sweet potato starch, 4.1kg potato starch and 0.1kg baking soda. Preparation of Zanthoxylum bungeanum: Mix 0.11kg of whole Hanyuan Dahongpao Zanthoxylum bungeanum with 0.11kg of powdered Maowen Dahongpao Zanth...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a Sichuan-style pepper spicy flavor pre-fried meat product and a preparation method thereof. The technical problem to be solved by the invention is to provide a pre-fried meat product being pure in pepper spicy flavor and crisp and a preparation method of the pre-fried meat product. The method comprises the following steps: A, cutting pork: cutting the pork into pork pieces and then cutting the pork pieces into pork strips; B, performing rolling: adding water of 0-4 DEG C into rolling auxiliary materials, performing rolling, adding the meat strips of which the temperature is 10 DEG C or below, performing rolling until moisture is completely absorbed by the meat strips, and performing pickling; C, performing sizing: preparing slurry from whole egg liquid of 0-4 DEG C, compound starch and Chinese prickly ash in a weight ratio of (15-18): (20-23): (0.2-0.22), and coating the pickled meat strips with the slurry according to a weight ratio of (50-65): (35-40); and D, performing frying: heating vegetable oil to 170-175 DEG C, adding the meat strips coated with the slurry in the step C, and performing frying to obtain the product. The product provided by the invention is crisp in taste, juicy and pure in Sichuan pepper spicy flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pre-fried meat product with Sichuan-style pepper and hemp flavor and a preparation method thereof. Background technique [0002] Food is the most important thing for the people. In the long-standing Chinese culture, the food culture is particularly extensive and profound. From material selection to seasoning to production, it shows flexible and wonderful characteristics. As a typical representative of Chinese dishes, pre-fried meat products are deeply loved by people all over the country because of their crispy outside and tender inside, as well as diverse eating methods. With the development of "Westernization of Chinese-style industry and industrialization of traditional industry", the production of pre-fried meat products is gradually developing towards automation, standardization, batch production and industrial production. [0003] Existing coating-coa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70
CPCA23L13/428A23L13/72Y02A40/90
Inventor 刘怀伟刘金星李洪涛章书杭刘孝沾李琴向丹连军强
Owner CHENGDU XIWANG FOOD
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