Sichuan-style thick broad-bean sauce flavored pre-fried meat product and preparation method thereof

A meat product and flavor technology, which is applied in the field of Sichuan-style douban flavor pre-fried meat products and its preparation, can solve the problems of unstable pulping amount, impure douban flavor, weak douban flavor, etc., so as to ensure product quality stability. , The effect of various eating methods and pure watercress flavor

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 taste of Douban in the final product is weak and difficult to last, and the flavor of Douban is not pure

Method used

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  • Sichuan-style thick broad-bean sauce flavored pre-fried meat product and preparation method thereof
  • Sichuan-style thick broad-bean sauce flavored pre-fried meat product and preparation method thereof
  • Sichuan-style thick broad-bean sauce flavored pre-fried meat product and preparation method thereof

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preparation example Construction

[0034] Specifically, the present invention provides a preparation method of Sichuan-style watercress flavored pre-fried meat products, comprising the following steps:

[0035] A. Pork cutting: Cut the pork with a central temperature of -1 to 4 °C into pieces, and then cut into strips;

[0036] B. Rolling and kneading: add water at 0 to 4 °C to the rolling and kneading accessories, add the meat strips with a temperature below 10 °C, roll and knead until the water is completely absorbed by the meat strips, and marinate;

[0037] C, sizing: the whole egg liquid at 0~4 ℃: compound starch: red oil bean curd is 15~18:25~28:3~4 by weight to prepare the slurry; the marinated meat strips and the slurry are prepared by weight Ratio of 50~65:35~40 to hang pulp;

[0038] D. Frying: heating the vegetable oil to 170-175°C, adding the meat strips slurried in step C, and frying.

[0039] In step A of the present invention, pork hind leg meat is selected, and it is required to have no lesion...

Embodiment 1

[0052] 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.

[0053] 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.

[0054] Sizing: Prepare compound starch: mix 16kg sweet potato starch, 3.9kg potato starch and 0.08kg baking soda. Preparation of red oil watercress: mix 1.5kg of untreated red oil watercress with 1.5kg chopped red oil watercress. Mix ...

Embodiment 2

[0057] 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.

[0058] 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.

[0059] Sizing: Prepare compound starch: mix 18kg sweet potato starch, 4.1kg potato starch and 0.1kg baking soda. Preparation of red oil watercress: mix 2kg of untreated red oil watercress with 2kg chopped red oil watercress. Mix 18kg of whole egg liquid an...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a Sichuan-style thick broad-bean sauce flavored 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 rich in thick broad-bean sauce 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 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 red oil thick broad-bean sauce according to a weight ratio of (15-18): (25-28): (3-4), 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 disclosed by the invention is crisp in taste, juicy and pure in Sichuan-style thick broad-bean sauce flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and particularly relates to a Sichuan-style bean-flavored pre-fried meat product and a preparation method thereof. Background technique [0002] People take food as their heaven. In the long-standing Chinese culture, food culture is particularly broad and profound. From the selection of ingredients to seasoning, to production, it presents 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 and diverse eating methods. With the development of "Westernization of Chinese industries and industrialization of traditional industries", the production of pre-fried meat products is also gradually developing towards automation, standardization, batch production and industrialization. [0003] The existing coated pre-fried meat products use many ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L13/10
CPCA23L13/72A23L13/10A23L13/428Y02A40/90
Inventor 刘金星刘怀伟李洪涛田思盈蒋川贵李琴向丹连军强
Owner CHENGDU XIWANG FOOD
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