Quick-frozen crispy streaky pork prefabricated vegetable and preparation method thereof
Through automatic slicing, vacuum tumbling, dipping, frying and baking processes, combined with special crispy batter and marinade, the problem of traditional crispy pork belly production being complicated and time-consuming has been solved, and the industrial production of quick-frozen crispy pork belly pre-prepared dishes with crispy outside, tender inside, rich flavor and low fat content has been achieved to meet market demand.
Patent Information
- Application Number
- CN202510899605.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-01
- Publication Date
- 2025-09-19
AI Technical Summary
The traditional crispy pork belly production process is complex and time-consuming, and relies on specific equipment, resulting in unstable product quality. It cannot meet the market demand for standardized, high-quality pre-prepared dishes, and the fat content is high, making it difficult to balance flavor and nutritional health needs.
By adopting the processes of automatic slicing, vacuum tumbling, batter dipping, two-stage frying and baking, combined with special crispy batter and marinade, and through industrialized standardized production, we can prepare a quick-frozen crispy pork belly pre-cooked dish that is crispy on the outside, tender on the inside, rich in flavor and low in fat.
It achieves the stability and standardization of product quality, reduces fat content, improves flavor diversity and taste, simplifies the production process, and is suitable for industrial production and market promotion.
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Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food processing, and more particularly to a quick-frozen crispy pork belly pre-cooked dish and a preparation method thereof. Background Art
[0002] In recent years, with the accelerated pace of life and the upgrading of consumer demand, pre-prepared meals have rapidly risen with their convenience and standardization advantages, becoming an important growth point in the food industry.
[0003] Crispy pork belly has a long history and is highly sought after by consumers for its crispy exterior, tender interior, and non-greasy texture. It enjoys widespread market demand and a strong consumer base. However, the production process for traditional crispy pork belly, such as Cantonese-style mildly roasted pork, is complex, involving multiple steps such as steaming, curing, air-drying, frying, or baking. This process is time-consuming and requires specialized equipment. Furthermore, the crispy skin easily softens and the flavor is relatively monotonous. Furthermore, with rising consumer health awareness and the growing popularity of nutritional and health concepts, the high fat content of crispy pork belly has become a concern for consumers. Reducing fat content and enhancing nutritional value while maintaining flavor and texture are also factors that need to be considered during the production of crispy pork belly. Due to the complexity, time-consuming nature, and reliance on specialized equipment, the traditional crispy pork belly production process is currently limited to home cooking or on-site restaurant preparation. This production model leads to differences in process control and equipment usage among different production entities, resulting in uneven product taste and flavor. This makes it difficult to ensure consistent product quality and meet market demand for standardized, high-quality pre-prepared meals. This severely restricts the industrialized production and market promotion of crispy pork belly in the pre-prepared meal sector. Therefore, developing an industrialized method for producing crispy pork belly that is highly operational, time-efficient, and able to ensure consistent product quality while also addressing both flavor and nutritional health needs is of great practical significance and holds broad market potential. This is the reason for this case. Summary of the Invention
[0004] The invention aims to provide a quick-frozen crispy pork belly pre-cooked dish which is crispy on the outside and tender on the inside, has rich and varied flavors, retains crispy skin for a long time, has a low fat content, and can be continuously industrially produced, and a preparation method thereof.
[0005] In order to achieve the above object, the solution of the present invention is: A quick-frozen crispy pork belly pre-cooked dish and a preparation method thereof, comprising the following steps: Step 1: Select pork belly with skin and moderate fat content, pre-process it and cut it into thin slices of uniform size using an automatic slicer; Step 2: Put the cut meat slices and marinade into the vacuum tumbler for tumbling. After tumbling, vacuum marinate in the tumbler. Step 3: Use a battering machine to evenly coat the marinated meat slices with crispy batter; Step 4: Deep-fry the battered pork belly slices in two stages: the first fry to set the shape, and the second fry to increase the crispness. Step 5: The fried pork belly slices are placed in a tunnel oven for baking; Step 6: After cooling, the product is packed in trays and quickly frozen to obtain the finished product.
[0006] Furthermore, in step 1, the pork belly is required to have a moderate fat-to-lean ratio, the number of lean meat layers is greater than the number of fat meat layers, the thickness of a single lean meat layer is ≥1 cm, and the thickness of a single fat meat layer is ≤0.8 cm.
[0007] Furthermore, in step 1, the pretreatment method for the pork belly is: Cleaning and hair removal: Use a hair removal tool to remove the epidermal pig hair, and then use a high-pressure water jet to scrape off the black residue from burning and the grease and impurities on the pig skin surface to ensure that the pig skin is clean, hair-free and oil-free; Thawing: Place the processed pork belly strips in a thawing room with a temperature of 0-4°C, a humidity of 85%-90%, and a wind speed of 1m / s to thaw until the core temperature of the pork belly reaches -5-0°C. Soaking and cleaning: Poke holes in the skin of the thawed pork belly, then soak it in a solution containing 1% sodium bicarbonate for 30-60 minutes. Rinse after soaking and use pH test paper to check the pH value between 7-8. If it is too high, continue cleaning. Pre-freezing: Place the soaked and cleaned pork belly strips in a -18℃ cold storage and pre-freeze them to a core temperature of -5~0℃ to ensure uniform specifications for subsequent slicing and reduce the problem of irregular shapes caused by pulling the fat layer when cutting the meat slices.
[0008] Furthermore, in step 1, the pre-treated pork belly needs to be neatly placed on a conveyor belt and cut into uniform slices of 8-12 cm in length, 4-6 cm in width, and 3-4 mm in thickness using an automatic slicer. The sliced meat slices are then placed in a fresh-keeping warehouse for later use.
[0009] Furthermore, in step 2, the marinade is prepared by preparing the marinade according to the prepared crispy pork belly flavor, including but not limited to garlic flavor, honey flavor, and lemon flavor, and 500-550 parts by mass of the pork belly slices are prepared with the marinade according to the following parts by mass: (1) Garlic flavor pickling liquid: 70-80 parts of ice water, 20-25 parts of minced garlic, 8-10 parts of cooking wine, 5-8 parts of fermented bean curd, 3-5 parts of oyster sauce, 2-5 parts of white sugar, 2-3 parts of table salt, 0.5-1 part of white pepper powder, 0.5-1 part of five-spice powder, 0.3-0.5 part of sodium D-isoascorbate, 0.05-0.1 part of phosphate. Mix the above ingredients evenly with a blender and set aside. (2) Honey flavor pickling liquid: 70-80 parts of ice water, 15-20 parts of honey, 8-10 parts of soy sauce, 5-8 parts of maltose syrup, 3-5 parts of white vinegar, 2-3 parts of table salt, 0.5-1 part of white pepper powder, 0.5-1 part of five-spice powder, 0.5-1 part of chili powder, 0.3-0.5 part of sodium D-isoascorbate, 0.05-0.1 part of phosphate. Mix the above ingredients evenly with a blender and set aside. (3) Lemon-flavored pickling liquid: 60-70 parts of ice water, 15-20 parts of lemon juice, 10-12 parts of white sugar, 5-8 parts of brewed white vinegar, 3-5 parts of table salt, 2-3 parts of minced garlic, 1-1.5 parts of white pepper, 0.5-0.8 parts of rosemary extract, 0.3-0.5 parts of sodium D-isoascorbate, and 0.05-0.1 parts of phosphate. Mix the above ingredients evenly with a blender and set aside.
[0010] Furthermore, in step 2, the vacuum tumbling method is: add the processed meat slices and the prepared marinade into a vacuum tumbling machine, tumble and marinate, set the mode to vacuum intermittent tumbling, the vacuum degree is -0.08~-0.09 MPa, the tumbling speed is 8-12r / min, tumble for 10-15min, intermittent for 10min, and then tumble for 10-15min. After tumbling, vacuum marinate for 60min-80min.
[0011] Furthermore, in step 3, the crispy slurry is prepared as follows: 5-7 parts of corn starch, 2-3 parts of sweet potato starch, 2-3 parts of glutinous rice flour, 1-1.5 parts of soy protein isolate, 1-2 parts of white sugar, 0.5-1 part of table salt, 0.2-0.3 parts of xanthan gum, 0.2-0.3 parts of hydroxypropyl methylcellulose, 0.3-0.5 parts of sodium bicarbonate, 0.2-0.3 parts of monoglyceride, and 25-30 parts of ice water. The above-mentioned raw materials in parts by mass are evenly mixed and added into a soaking machine. The marinated pork belly slices are evenly sprinkled on the vibrating conveyor belt of the soaking machine. The soaking time is about 5-10s. The excess slurry is blown away with an air knife to achieve a thin and uniform crispy slurry attached to the surface of the pork belly slices.
[0012] Furthermore, the frying method in step 4 adopts two-stage frying, the first stage is frying at 160°C for 1min-1.5min to set the shape, and the second stage is frying at 180°C for 30s-40s to increase the crispness.
[0013] Furthermore, in step 5, the fried crispy pork belly is baked in a tunnel oven with a multi-layer circulating mesh belt, and the baking process is baking at 150-160° C. for 10 min to 15 min, thereby further forming a crispy skin and forcing out excess fat from the meat slices.
[0014] Furthermore, the packaging and quick-freezing method in step 6 is as follows: the baked crispy pork belly is transferred to a cooling room for cooling, weighed and placed in a tray for packaging using an automatic sealing machine, and after checking that the packaging is airtight and has no problems, it is passed through a metal inspection for quick freezing. The quick-freezing temperature is required to be below -30 degrees Celsius, the quick-freezing time is 50-60 minutes, and the center temperature of the frozen product is below -18 degrees Celsius.
[0015] A quick-frozen crispy pork belly pre-prepared dish is prepared by the above method.
[0016] The crispy pork belly pre-cooked dish prepared by the method is crispy on the outside and tender on the inside, has diverse flavors and is less greasy. The vacuum marinating method can shorten the processing time, and coating with a special crispy paste before frying can make the taste crispy while reducing oil absorption; the composite process of frying + baking can further enhance the crispiness of the surface, force out excess oil from the meat slices, and stimulate the flavor of the product; the quality of the crispy pork belly is guaranteed to be stable through industrialized standardized production, and the prepared crispy pork belly is easy to eat, which is conducive to the industrialized production and market promotion of crispy pork belly in the field of pre-cooked dishes, and provides consumers with crispy pork belly products with more flavor and higher quality. DETAILED DESCRIPTION
[0017] The present invention discloses a quick-frozen crispy pork belly pre-cooked dish and a preparation method thereof. In order to further explain the technical solution of the present invention, the present invention is described in detail below through specific embodiments.
[0018] Example 1 1. Pork Belly Processing: Use a singeing tool and a high-pressure water jet to clean the skin of the pork belly, removing any hair and grease. Thaw the pork belly in a thawing room to a core temperature of -5°C to 0°C. Puncture the skin of the thawed pork belly and soak it in a solution containing 1% sodium bicarbonate for 30-60 minutes. Rinse the pork belly strips after soaking, maintaining a pH between 7-8. Transfer the cleaned pork belly strips to a cold storage facility and prefreeze them to a core temperature of approximately -5°C to 0°C. The pre-treated strips are neatly arranged on a conveyor belt and cut into uniform slices 8-12cm in length, 4-6cm in width, and 3-4mm in thickness using an automatic slicer. Slices that are too thick, too thin, irregular in shape, or have obvious cuts are manually sorted out. The sliced strips are then promptly transferred to a fresh-keeping warehouse for storage.
[0019] 2. Prepare garlic flavor marinade: The invention comprises the following raw materials in parts by weight: 85 parts of ice water, 18 parts of minced garlic, 8 parts of cooking wine, 5 parts of red fermented bean curd, 3 parts of oyster sauce, 3 parts of white sugar, 2 parts of edible salt, 0.5 parts of white pepper powder, 0.5 parts of five-spice powder, 0.3 parts of sodium D-isoascorbate, and 0.05 parts of phosphate. The minced garlic is made of processed fresh garlic cloves without garlic stalks, garlic membranes, rot or sprouts, and has a pungent smell of garlic. Before preparing the pickling liquid, the garlic needs to be chopped into a paste in a chopping pot at high speed before use.
[0020] 3. Vacuum tumbling: Add 500 portions of processed meat slices and 100 portions of prepared garlic flavored marinade into a vacuum tumbling machine and tumble them. Set the vacuum degree to -0.08~-0.09 MPa and the tumbling speed to 8-12r / min. Tumble for 10-15 minutes, rest for 10 minutes, and then tumble for another 10-15 minutes. After tumbling, marinate in a vacuum for 70 minutes.
[0021] 4. Prepare the crispy paste: The method comprises the following raw materials in parts by weight: 5 parts of corn starch, 2 parts of sweet potato starch, 2 parts of glutinous rice flour, 1.5 parts of soy protein isolate, 1 part of white granulated sugar, 0.5 parts of edible salt, 0.2 parts of xanthan gum, 0.2 parts of hydroxypropyl methylcellulose, 0.3 parts of sodium bicarbonate, 0.2 parts of monoglyceride, and 25 parts of ice water. The above powdered materials are weighed and sieved to mix the materials evenly. Then, a beater is used to beat the materials at high speed for 5 to 7 minutes. The crispy slurry is required to be uniform, fine and free of powdery particles. After preparation, the crispy slurry is added to the slurry soaking machine tank and replenished regularly according to the use of the material slurry. The remaining slurry is temporarily stored in the fresh-keeping warehouse.
[0022] 5. Frying: The batter dipping machine is connected to the fryer oil tank through a mesh belt. The pork belly slices after being dipped in batter are fried in two stages. The first stage is fried at 160℃ for 1min-1.5min to set the shape, and the second stage is fried at 180℃ for 30s~40s to increase the crispness.
[0023] 6. Baking: The fried pork belly slices are placed in a tunnel oven with a multi-layer circulating mesh belt and baked at 150-160°C for 15 minutes.
[0024] 7. Cooling and packaging: After baking, the crispy pork belly is transferred to the cooling room for cooling. After weighing, it is placed in a tray and packaged using an automatic sealing machine. After checking that the packaging is airtight and there is no problem, it passes the gold inspection and is quickly frozen. The quick freezing temperature is required to be below -30 degrees Celsius, the quick freezing time is 50-60 minutes, and the center temperature of the frozen product is below -18 degrees Celsius.
[0025] 8. How to eat: Use an air fryer to heat at 175-185℃ for 8-10 minutes and it is ready to eat. You can also add chili, coriander and other ingredients and stir-fry over high heat to make it into a dish. It is convenient and simple and there are many ways to eat it.
[0026] Example 2 1. Pork Belly Processing: Use a singeing tool and a high-pressure water jet to clean the skin of the pork belly, removing any hair and grease. Thaw the pork belly in a thawing room to a core temperature of -5°C to 0°C. Puncture the skin of the thawed pork belly and soak it in a solution containing 1% sodium bicarbonate for 30-60 minutes. Rinse the pork belly strips after soaking, maintaining a pH between 7-8. Transfer the cleaned pork belly strips to a cold storage facility and prefreeze them to a core temperature of approximately -5°C to 0°C. The pre-treated strips are neatly arranged on a conveyor belt and cut into uniform slices 8-12cm in length, 4-6cm in width, and 3-4mm in thickness using an automatic slicer. Slices that are too thick, too thin, irregular in shape, or have obvious cuts are manually sorted out. The sliced strips are then promptly transferred to a fresh-keeping warehouse for storage.
[0027] 2. Prepare lemon flavor pickling liquid: 65 parts of ice water, 15 parts of lemon juice, 10 parts of white sugar, 5 parts of brewed white vinegar, 3 parts of table salt, 2 parts of minced garlic, 1 part of white pepper, 0.5 part of rosemary extract, 0.3 part of D-isoascorbic acid, and 0.05 part of phosphate are mixed evenly in a blender and set aside.
[0028] 3. Vacuum tumbling: Add 500 portions of processed meat slices and 100 portions of prepared lemon-flavored marinade into a vacuum tumbling machine and tumble them. Set the vacuum degree to -0.08~-0.09 MPa, the tumbling speed to 8-12r / min, tumble for 10-15 minutes, rest for 10 minutes, and then tumble for another 10-15 minutes. After tumbling, marinate in a vacuum for 70 minutes.
[0029] 4. Prepare the crispy paste: 5 parts of corn starch, 2 parts of sweet potato starch, 2 parts of glutinous rice flour, 1.5 parts of soy protein isolate, 1 part of white sugar, 0.5 parts of table salt, 0.2 parts of xanthan gum, 0.2 parts of hydroxypropyl methylcellulose, 0.3 parts of sodium bicarbonate, 0.2 parts of monoglyceride, 25 parts of ice water. Weigh the above powdered materials and sieve them to mix the materials evenly; then use a beater to beat at high speed for 5-7 minutes. The crispy slurry is required to be uniform, fine and free of powdery particles. After preparation, add it to the slurry soaking machine tank and replenish it regularly according to the use of the material slurry. The remaining slurry is temporarily stored in the fresh-keeping warehouse.
[0030] 5. Frying: The batter dipping machine is connected to the fryer oil tank through a mesh belt. The pork belly slices after being dipped in batter are fried in two stages. The first stage is fried at 160℃ for 1min-1.5min to set the shape, and the second stage is fried at 180℃ for 30s~40s to increase the crispness.
[0031] 6. Baking: The fried pork belly slices are placed in a tunnel oven with a multi-layer circulating mesh belt and baked at 150-160°C for 10-15 minutes.
[0032] 7. Cooling and packaging: After baking, the crispy pork belly is transferred to the cooling room for cooling. After weighing, it is placed in a tray and packaged using an automatic sealing machine. After checking that the packaging is airtight and there is no problem, it passes the gold inspection and is quickly frozen. The quick freezing temperature is required to be below -30 degrees Celsius, the quick freezing time is 50-60 minutes, and the center temperature of the frozen product is below -18 degrees Celsius.
[0033] 8. How to eat: Use an air fryer to heat at 175-185℃ for 8-10 minutes and it is ready to eat. You can also add chili, coriander and other ingredients and stir-fry over high heat to make it into a dish. It is convenient and simple and there are many ways to eat it.
[0034] Table 1 below shows the flavor and taste comparison results of the quick-frozen crispy pork belly obtained according to the above two examples.
[0035] Table 1
[0036] Example 3 (Comparative Example) 1. Pork Belly Processing: Use a singeing tool and a high-pressure water jet to clean the skin of the pork belly, removing any hair and grease. Thaw the pork belly in a thawing room to a core temperature of -5°C to 0°C. Puncture the skin of the thawed pork belly and soak it in a solution containing 1% sodium bicarbonate for 30-60 minutes. Rinse the pork belly strips after soaking, maintaining a pH between 7-8. Transfer the cleaned pork belly strips to a cold storage facility and prefreeze them to a core temperature of approximately -5°C to 0°C. The pre-treated strips are neatly arranged on a conveyor belt and cut into uniform slices 8-12cm in length, 4-6cm in width, and 3-4mm in thickness using an automatic slicer. Slices that are too thick, too thin, irregular in shape, or have obvious cuts are manually sorted out. The sliced strips are then promptly transferred to a fresh-keeping warehouse for storage.
[0037] 2. Prepare garlic flavor marinade: 85 parts of ice water, 18 parts of mashed garlic, 8 parts of cooking wine, 5 parts of red fermented bean curd, 3 parts of oyster sauce, 3 parts of white granulated sugar, 2 parts of table salt, 0.5 part of white pepper powder, 0.5 part of five-spice powder, 0.3 part of sodium D-isoascorbate, and 0.05 part of phosphate. The mashed garlic is made of fresh, clean garlic cloves that have been processed without garlic stalks, garlic membranes, rot and sprouts, and have a pungent smell of garlic. Before configuring the marinade, it is necessary to use a chopping pot to high-speed mud before use.
[0038] 3. Vacuum tumbling: Add 500 portions of processed meat slices and 100 portions of prepared garlic flavored marinade into a vacuum tumbling machine and tumble them. Set the vacuum degree to -0.08~-0.09 MPa and the tumbling speed to 8-12r / min. Tumble for 10-15 minutes, rest for 10 minutes, and then tumble for another 10-15 minutes. After tumbling, marinate in a vacuum for 70 minutes.
[0039] 4. Frying: Fry the marinated pork belly slices directly, frying them at 160℃ for 1min-1.5min in the first stage to set them, and frying them again at 180℃ for 30s-40s in the second stage to increase the crispness.
[0040] 5. Baking: The fried pork belly slices are placed in a tunnel oven with a multi-layer circulating mesh belt and baked at 150-160°C for 10-15 minutes.
[0041] 6. Cooling and packaging: After baking, the crispy pork belly is transferred to the cooling room for cooling. After weighing, it is placed in a tray and packaged using an automatic sealing machine. After checking that the packaging is airtight and there is no problem, it passes the gold inspection and is quickly frozen. The quick freezing temperature is required to be below -30 degrees Celsius, the quick freezing time is 50-60 minutes, and the center temperature of the frozen product is below -18 degrees Celsius.
[0042] 7. How to eat: Use an air fryer to heat at 175-185℃ for 8-10 minutes and it is ready to eat. You can also add chili, coriander and other ingredients and stir-fry over high heat to make it into a dish. It is convenient and simple and there are many ways to eat it.
[0043] Example 4 (Comparative Example) 1. Pork Belly Processing: Use a singeing tool and a high-pressure water jet to clean the skin of the pork belly, removing any hair and grease. Thaw the pork belly in a thawing room to a core temperature of -5°C to 0°C. Puncture the skin of the thawed pork belly and soak it in a solution containing 1% sodium bicarbonate for 30-60 minutes. Rinse the pork belly strips after soaking, maintaining a pH between 7-8. Transfer the cleaned pork belly strips to a cold storage facility and prefreeze them to a core temperature of approximately -5°C to 0°C. The pre-treated strips are neatly arranged on a conveyor belt and cut into uniform slices 8-12cm in length, 4-6cm in width, and 3-4mm in thickness using an automatic slicer. Slices that are too thick, too thin, irregular in shape, or have obvious cuts are manually sorted out. The sliced strips are then promptly transferred to a fresh-keeping warehouse for storage.
[0044] 2. Prepare garlic flavor marinade: 85 parts of ice water, 18 parts of mashed garlic, 8 parts of cooking wine, 5 parts of red fermented bean curd, 3 parts of oyster sauce, 3 parts of white granulated sugar, 2 parts of table salt, 0.5 part of white pepper powder, 0.5 part of five-spice powder, 0.3 part of sodium D-isoascorbate, and 0.05 part of phosphate. The mashed garlic is made of fresh, clean garlic cloves that have been processed without garlic stalks, garlic membranes, rot and sprouts, and have a pungent smell of garlic. Before configuring the marinade, it is necessary to use a chopping pot to high-speed mud before use.
[0045] 3. Vacuum tumbling: Add 500-550 parts of processed meat slices and 100-125 parts of prepared flavor marinade into a vacuum tumbling machine and tumble them. Set the vacuum degree to -0.08-0.09 MPa and the tumbling speed to 8-12r / min. Tumble for 10-15 minutes, rest for 10 minutes, and then tumble for another 10-15 minutes. After tumbling, marinate in a vacuum for 70 minutes.
[0046] 4. Prepare the crispy paste: 5 parts of corn starch, 2 parts of sweet potato starch, 2 parts of glutinous rice flour, 1.5 parts of soy protein isolate, 1 part of white sugar, 0.5 parts of table salt, 0.2 parts of xanthan gum, 0.2 parts of hydroxypropyl methylcellulose, 0.3 parts of sodium bicarbonate, 0.2 parts of monoglyceride, 25 parts of ice water. Weigh the above powdered materials and sieve them to mix the materials evenly; then use a beater to beat at high speed for 5-7 minutes. The crispy slurry is required to be uniform, fine and free of powdery particles. After preparation, add it to the slurry soaking machine tank and replenish it regularly according to the use of the material slurry. The remaining slurry is temporarily stored in the fresh-keeping warehouse.
[0047] 5. Frying: The batter dipping machine is connected to the fryer oil tank through a mesh belt. The pork belly slices after being dipped in batter are fried in two stages. The first stage is frying at 160℃ for 2.5min-3.5min to set the shape, and the second stage is frying at 180℃ for 60s-90s to increase the crispness.
[0048] 6. Cooling and packaging: The fried crispy pork belly is cooled, weighed, and placed in a tray for packaging using an automatic sealing machine. After checking that the packaging is airtight and there is no problem, it is passed through a gold inspection and quick-frozen. The quick-freezing temperature is required to be below -30 degrees Celsius, the quick-freezing time is 50-60 minutes, and the center temperature of the frozen product is below -18 degrees Celsius.
[0049] 7. How to eat: Use an air fryer to heat at 175-185℃ for 8-10 minutes and it is ready to eat. You can also add chili, coriander and other ingredients and stir-fry over high heat to make it into a dish. It is convenient and simple and there are many ways to eat it.
[0050] Table 2 below shows the flavor and taste comparison results of the quick-frozen crispy pork belly obtained according to the above two examples.
[0051] Table 2
[0052] From the comparison of Example 3, it can be seen that if the special crispy paste is not coated before frying, and the meat slices are fried directly after marinating, the lean part of the pork belly will be severely charred and dehydrated after frying and baking, and the taste will become woody and dry, the overall oil absorption will increase, and the crispness will be poor; from the comparison of Example 4, it can be seen that the crispy pork belly slices prepared only by the frying process have more oil attached to the surface, the crispy surface maintenance time is short, and it is easy to soften; and the extended frying time will greatly damage the flavor of the product, and the overall taste is greasy.
[0053] In summary, the crispy pork belly pre-cooked dish prepared by the above method is crispy on the outside and tender on the inside, has diverse flavors and is non-greasy. Compared with the prior art, the present invention has the following advantages: (1) Soaking the pork belly in a solution containing 1% sodium bicarbonate before slicing can remove impurities, oil stains, and fishy odors on the surface of the thawed pork belly. It can also soften the meat and improve its water retention, which is beneficial for subsequent processing and improves the product's crispy and tender taste. 1% sodium bicarbonate is easy to rinse, has low residue, and is safer. Compared with other water-retaining agents, it is easy to clean and has a lower cost, making it suitable for industrial production. (2) The vacuum tumbling pickling method can greatly shorten the processing time and improve the pickling efficiency; (3) Before frying, the product is coated with a special crispy batter to make it crispy and reduce oil absorption. Corn starch is used as the main raw material in the crispy batter to provide a crispy shell after frying, and sweet potato starch is used to provide a crispy texture. Glutinous rice flour is added to adjust the batter viscosity to make it evenly coated. In particular, the addition of soy protein isolate and colloid combination is the key to inhibiting oil absorption during frying - soy protein isolate forms a three-dimensional network structure after thermal denaturation as a barrier to inhibit oil absorption, and hydroxypropyl methylcellulose and xanthan gum form a thermally irreversible gel film, which blocks oil through intermolecular forces, and synergistically reduces the oil content of the product; (4) The composite process of frying (two-stage frying) + baking can further enhance the crispness of the surface, force out excess fat from the meat slices (reduce greasiness), and stimulate the flavor of the product. The taste is crispy but not greasy, nutritious and healthy. The use of the above composite process in conjunction with the special crispy skin paste can further reduce the fat content of the crispy skin pork belly and improve the durability of the crispy skin. The two-stage frying method and baking process can achieve the best effect under specific process parameters; (5) Crispy pork belly with various flavors can be obtained by using different marinade solutions, providing consumers with a unique and delicious dish with various flavors that is easy to process and eat; (6) Industrialized and standardized production is carried out by clarifying the parameters of raw material pretreatment, marinating, frying, baking, and the formula of crispy paste and marinade to ensure the stable quality of crispy pork belly.
[0054] The above embodiments do not limit the product form and style of the present invention. Any appropriate changes or modifications made by ordinary technicians in the relevant technical field should be deemed to be within the patent scope of the present invention.
Claims
1. A quick-frozen crispy pork belly pre-cooked dish and a preparation method thereof, characterized in that: The following steps are involved: Step 1: Select pork belly with skin and moderate fat content, pre-process it and cut it into thin slices of uniform size using an automatic slicer; Step 2: Put the cut meat slices and marinade into the vacuum tumbler for tumbling. After tumbling, vacuum marinate in the tumbler. Step 3: Use a battering machine to evenly coat the marinated meat slices with crispy batter; Step 4: Deep-fry the battered pork belly slices in two stages: the first fry to set the shape, and the second fry to increase the crispness. Step 5: The fried pork belly slices are placed in a tunnel oven for baking; Step 6: After cooling, the product is packed in trays and quickly frozen to obtain the finished product.
2. The quick-frozen crispy pork belly pre-cooked dish and preparation method thereof according to claim 1, characterized in that: In step 1, the pork belly is required to have a moderate fat-to-lean ratio, with more lean meat layers than fat layers, a single layer thickness of the lean meat layer ≥ 1 cm, and a single layer thickness of the fat meat layer ≤ 0.8 cm; the pre-treated pork belly needs to be neatly placed on a conveyor belt and cut into uniform slices of 8-12 cm in length, 4-6 cm in width, and 3-4 mm in thickness using an automatic slicer. The sliced meat slices are then placed in a fresh-keeping warehouse for later use.
3. The quick-frozen crispy pork belly pre-cooked dish and preparation method thereof according to claim 1, characterized in that: In step 1, the pretreatment method for the pork belly is: Cleaning and hair removal: Use a hair removal tool to remove the epidermal pig hair, and then use a high-pressure water jet to scrape off the black residue from burning and the grease and impurities on the pig skin surface to ensure that the pig skin is clean, hair-free and oil-free; Thawing: Place the processed pork belly strips in a thawing room with a temperature of 0-4°C, a humidity of 85%-90%, and a wind speed of 1m / s to thaw until the core temperature of the pork belly reaches -5-0°C. Soaking and cleaning: Poke holes in the skin of the thawed pork belly, then soak it in a solution containing 1% sodium bicarbonate for 30-60 minutes. Rinse after soaking and use pH test paper to check the pH value between 7-8. If it is too high, continue cleaning. Pre-freezing: Place the soaked and cleaned pork belly strips in a -18℃ cold storage and pre-freeze them to a core temperature of -5~0℃ to ensure uniform specifications for subsequent slicing.
4. The quick-frozen crispy pork belly pre-cooked dish and preparation method thereof according to claim 1, characterized in that: In step 2, the marinade is prepared according to the prepared crispy pork belly flavor, wherein the marinade is a garlic flavor, honey flavor, or lemon flavor, and 500 to 550 parts by mass of the pork belly slices are prepared with the marinade in the following parts by mass: (1) Garlic flavor pickling liquid: 70-80 parts of ice water, 20-25 parts of minced garlic, 8-10 parts of cooking wine, 5-8 parts of fermented bean curd, 3-5 parts of oyster sauce, 2-5 parts of white sugar, 2-3 parts of table salt, 0.5-1 part of white pepper powder, 0.5-1 part of five-spice powder, 0.3-0.5 part of sodium D-isoascorbate, 0.05-0.1 part of phosphate. Mix the above ingredients evenly with a blender and set aside. (2) Honey flavor pickling liquid: 70-80 parts of ice water, 15-20 parts of honey, 8-10 parts of soy sauce, 5-8 parts of maltose syrup, 3-5 parts of white vinegar, 2-3 parts of table salt, 0.5-1 part of white pepper powder, 0.5-1 part of five-spice powder, 0.5-1 part of chili powder, 0.3-0.5 part of sodium D-isoascorbate, 0.05-0.1 part of phosphate. Mix the above ingredients evenly with a blender and set aside. (3) Lemon-flavored pickling liquid: 60-70 parts of ice water, 15-20 parts of lemon juice, 10-12 parts of white sugar, 5-8 parts of brewed white vinegar, 3-5 parts of table salt, 2-3 parts of minced garlic, 1-1.5 parts of white pepper, 0.5-0.8 parts of rosemary extract, 0.3-0.5 parts of sodium D-isoascorbate, and 0.05-0.1 parts of phosphate. Mix the above ingredients evenly with a blender and set aside.
5. The quick-frozen crispy pork belly pre-cooked dish and preparation method thereof according to claim 1, characterized in that: In step 2, the vacuum tumbling method is: add the processed meat slices and the prepared marinade into the vacuum tumbling machine, tumble and marinate, set the mode to vacuum intermittent tumbling, the vacuum degree is -0.08~-0.09 MPa, the tumbling speed is 8-12r / min, tumble for 10-15 minutes, intermittent for 10 minutes, and then tumble for 10-15 minutes. After tumbling, vacuum marinate for 60 minutes to 80 minutes.
6. The quick-frozen crispy pork belly pre-cooked dish and preparation method thereof according to claim 1, characterized in that: In step 3, the crispy slurry is prepared as follows: 5-7 parts of corn starch, 2-3 parts of sweet potato starch, 2-3 parts of glutinous rice flour, 1-1.5 parts of soy protein isolate, 1-2 parts of white sugar, 0.5-1 part of table salt, 0.2-0.3 parts of xanthan gum, 0.2-0.3 parts of hydroxypropyl methylcellulose, 0.3-0.5 parts of sodium bicarbonate, 0.2-0.3 parts of monoglyceride, and 25-30 parts of ice water. The above-mentioned raw materials in parts by mass are evenly mixed and added into a soaking machine. The marinated pork belly slices are evenly sprinkled on the vibrating conveyor belt of the soaking machine. The soaking time is about 5-10s. The excess slurry is blown away with an air knife to achieve a thin and uniform crispy slurry attached to the surface of the pork belly slices.
7. The quick-frozen crispy pork belly pre-cooked dish and preparation method thereof according to claim 1, characterized in that: The frying method in step 4 adopts two-stage frying, the first stage is frying at 160℃ for 1min-1.5min to set the shape, and the second stage is frying at 180℃ for 30s~40s to increase the crispness.
8. The quick-frozen crispy pork belly pre-cooked dish and preparation method thereof according to claim 1, characterized in that: In step 5, the fried crispy pork belly is baked in a tunnel oven with a multi-layer circulating mesh belt. The baking process is 150-160° C. for 10-15 minutes. The baking further forms a crispy skin and forces out excess fat from the meat slices.
9. The quick-frozen crispy pork belly pre-cooked dish and preparation method thereof according to claim 1, characterized in that: The packaging and quick-freezing method in step 6 is as follows: the baked crispy pork belly is transferred to a cooling room for cooling, weighed and placed in a tray for packaging using an automatic sealing machine, and after checking that the packaging is airtight and has no problems, it is passed through a metal inspection for quick freezing. The quick-freezing temperature is required to be below -30 degrees Celsius, the quick-freezing time is 50-60 minutes, and the center temperature of the frozen product is below -18 degrees Celsius.
10. A quick-frozen crispy pork belly pre-cooked dish prepared by the method according to any one of claims 1 to 10.