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Cereal baked pork product and preparation method thereof

A grain and pork technology, applied in the field of food processing, can solve the problems affecting consumers' desire to choose products, grain regeneration, rough taste, etc., and achieve the effect of improving product stability and anti-aging ability, and slowing down aging and coagulation.

Inactive Publication Date: 2021-07-23
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional grain-roasted pork products have the defect of grain retrogradation even when the grain content is low, resulting in poor chewiness and rough taste of the product, and there is an inconsistency between the grain particles and the meat in the finished product. Coordination problems directly affect consumers' desire to choose the product

Method used

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  • Cereal baked pork product and preparation method thereof
  • Cereal baked pork product and preparation method thereof
  • Cereal baked pork product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Weigh the raw materials: 500 pork (fat and lean meat mass ratio 2: 8), 300 copies of mixed cereals (brown rice, black glutinous rice, millet, wheat, buckwheat, truth, oatmeal, lotus seed, cornflakes and red halbarn Isometric mixed), 20 copies of green powder, 5 karappi, 30 potato starch, 8 corn oil, 10 oyster sauce, 40 yolk, 25 white sugar, 8 white pepper 8 5 parts of the tender meat powder, 10 mulberry leaves, 3 parts of the baked meat products.

[0038] (2) Pork is mixed with oyster sauce, yellow wine, salt (1 / 3 of total), white sugar, white pepper, five fragrant powder, and tender meat powder mixed 4 ° C for 10 hours to pick up pork;

[0039] (3) Mixed grain extrusion 2.5 min after 45 ° C for 45 ° C for 60 min after 45 ° C for 60 min after 45 ° C, dissociated in the mulberry leaves;

[0040] (4) Use the green powder, kara gelatin, vegetable oil, and baking meat. Silkworm peptide, and 65 parts of the remaining salt, the high pressure is absorbed.

[0041] (5) After mi...

Embodiment 2

[0045] (1) Weigh ingredients: 300 pork (fat and lean meat mass ratio 0: 8), mixed cereals (brown rice, black glutinous rice, millet, wheat, buckwheat, truth, oatmeal, lotus seed, cornflakes and red glutinous rice isometric Mixed) 200 copies, 10 servants, 2 karamels, 10 potato starch, 5 corn oil, 20 oyster oil, 20 yellow wine, 10 salt, 20 white sugar, 5 pieces of white pepper 5 10 parts of the tender meat powder, 5 mulberry leaves, 1 part of the baked meat products, 1 parts;

[0046] (2) Pork is mixed with oyster sauce, yellow wine, salt (1 / 3 of total), white sugar, white pepper, five-fragrant powder, and tender meat powder mixed at 2 ° C for 4 hours to marinate pork;

[0047] (3) Mixed grain extrusion is 30 min after 30 min 50 ° C for 50 ° C for 50 ° C for 50 min after 50 min, 50 ° C, to give a pretreated mixed cereal;

[0048] (4) Use the green powder, kara gelatin, vegetable oil, and baking meat. Silkworm peptide, and 65 parts of the remaining salt, the high pressure is absorbed...

Embodiment 3

[0053] In the same embodiment, the difference is that the green powder is a green powder produced after the germination treatment.

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PUM

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Abstract

The invention discloses a cereal baked pork product. The cereal baked pork product comprises the following raw materials: pork, mixed cereals, highland barley powder, carrageenan, potato starch, vegetable oil, oyster sauce, yellow wine, table salt, white sugar, white pepper powder, five spice powder, meat tenderizer, mulberry leaf polysaccharide and special silkworm chrysalis flavor peptide for baked meat products. According to the invention, the highland barley powder, the carrageenan, the vegetable oil and the like are subjected to high-pressure homogenization to prepare an emulsion, the emulsion is uniformly mixed with the pretreated mixed cereals, and then the mixture is wrapped with the potato starch, then the wrapped mixture is uniformly stirred with the pickled pork, and then the mixture is set, dried and cooked to prepare the cereal baked pork product. While the taste and nutrition of the product are guaranteed, the stability and aging resistance of the product are improved, and the technical problem that the taste of the product is influenced by grain retrogradation is avoided; and the mixed cereals can neutralize greasiness of the pork, so that the meat product is oily but not greasy, cereal nutrition that the pork lacks is supplemented, and the problem that most consumers dare not to eat too much due to the high calorie of a meat product is solved.

Description

Technical field [0001] The present invention relates to the field of food processing, and more particularly to a cereal baked pork product and a preparation method thereof. Background technique [0002] Cereals include brown rice, black glutinous rice, millet, wheat, buckwheat, truth, oatmeal, lotus seed, cornflakes and red halves, according to scientific analysis of more than 100 kinds of beneficial human health, such as vitamin B (B1, B2) , B6, B9, B12), C, A, E, K, D, mineral (calcium, iron, magnesium, potassium), trace elements (zinc, molybdenum, manganese, germanium), enzymes, antioxidants, cellulose , Amino acids, biotin, etc., have lower blood pressure, lowering cholesterol, remove thrombosis, soothing nerve, constipation, hypertension, skin disease, appendicitis, insomnia, ossive inflammation effect is not ashamed, the most important thing is no side effects. [0003] Roasting pork products are traditional Chinese food, have a beautiful shape, unique flavor, delicate tast...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L7/10A23L25/00A23L29/30A23L7/20
CPCA23L13/60A23L13/422A23L13/426A23L13/428A23L13/43A23L7/10A23L25/00A23L29/30A23L7/20A23V2002/00
Inventor 穆利霞邹宇晓廖森泰王卫飞王思远肖阳杨琼刘凡
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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