Crisp and refreshing pig ladder and preparation method thereof

Abstract

The invention relates to a crisp and refreshing pig ladder and a preparation method thereof, and relates to the technical field of food processing, the preparation method comprises the following steps: obtaining a pig ladder raw material; the pig ladder raw material is placed in a solution containing an acidity regulator and protease to be subjected to first soaking treatment, and a first pig ladder is obtained; and adding the first pig ladder into ice water, and carrying out second soaking treatment to obtain the crisp and refreshing pig ladder. The method has the remarkable advantages in the aspects of improving the quality of the pig ladder, reducing the processing difficulty, shortening the processing time and improving the production efficiency, an efficient and economical solution is provided for processing the pig ladder, and the defects in the prior art are overcome.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a crispy pork ladder and a preparation method thereof. Background Art

[0002] In the field of food processing, there have always been technical challenges, especially in the handling and processing of the unique ingredient of pig tooth plate (commonly known as pig ladder). Pig tooth plate, as a specific part of the pig's oral palate, is covered with oral mucosa, which not only increases the difficulty of processing, but also directly affects the taste and quality of the final product. Traditional processing methods, such as direct manual processing or the use of mechanical equipment to wash and remove the membrane, often fail to achieve the desired effect. These methods are not only inefficient, but also easily cause mechanical damage to the pig tooth plate during the processing process, thereby affecting its integrity and subsequent processing quality.

[0003] More importantly, the processing methods of the pig tooth plate products currently circulating in the market mostly remain at the level of simple soaking and cleaning in salt water. Although this extensive processing method can remove impurities to a certain extent, it has limited effect on improving the overall quality of the product. Pig tooth plate products treated in this way often show the characteristics of dull color and insufficient crispness, which is difficult to meet the pursuit of modern consumers for high quality and good taste of food. This not only limits the competitiveness of pig tooth plate products in the market, but also affects consumers' eating experience and satisfaction to a certain extent.

[0004] In summary, the existing pig tooth plate processing technology has obvious limitations and cannot meet the market demand for high-quality, crispy and refreshing pig Tianti products. Therefore, it is particularly urgent and necessary to develop a new method for preparing pig Tianti that can effectively remove oral mucosa, maintain product integrity and improve taste. Summary of the invention

[0005] In order to solve the above problems, the present invention provides a crispy pig ladder and a preparation method thereof.

[0006] In a first aspect, the present invention provides a method for preparing a crispy pork ladder, the preparation method comprising the following steps:

[0007] Get the raw materials for the Pig Ladder;

[0008] The pig ladder raw material is placed in a solution containing an acidity regulator and a protease for a first soaking treatment to obtain a first pig ladder;

[0009] The first pig tilapia is added into ice water for a second soaking treatment to obtain the crispy pig tilapia.

[0010] Further, the step of obtaining the raw material of the pig ladder includes the following process:

[0011] The frozen pork shank is thawed by water bath thawing method until the center temperature of the raw material reaches -2℃ to 10℃.

[0012] Further, the acidity regulator comprises the following components in weight percentage:

[0013] Sodium bicarbonate 30%-50%, sodium carbonate 20%-30% and sodium citrate 20%-30%.

[0014] Furthermore, the acidity regulator is added in an amount of 0.1 wt % to 2 wt % of the weight of water.

[0015] Furthermore, the protease comprises papain.

[0016] Furthermore, the added weight ratio of the protease is 0.01wt% to 0.03wt% of the weight of water.

[0017] Furthermore, the mass ratio of the solution containing the acidity regulator and the protease to the pig ladder raw material is 3:1.

[0018] Furthermore, the working condition parameters of the first immersion treatment include: immersion temperature of 0-4°C and immersion time of 6-8h.

[0019] Furthermore, the working condition parameters of the second immersion treatment include: the immersion temperature is 0-4°C, the immersion time is 12-16h, and the mass ratio of the ice water to the first pig ladder is (2-3):1.

[0020] In a second aspect, the present invention provides a crispy and refreshing pork ladder, which is prepared by the preparation method of the crispy and refreshing pork ladder described in any one of the first aspects.

[0021] The above technical solution provided by the embodiment of the present invention has at least the following advantages compared with the prior art:

[0022] The embodiment of the present invention provides a crispy pork belly and a preparation method thereof, which shows significant advantages in improving the quality of pork belly, reducing processing difficulty, shortening processing time and improving production efficiency, and provides an efficient and economical solution for the processing of pork belly, making up for the shortcomings of the prior art. Specifically:

[0023] 1. Gentle and effective film removal technology:

[0024] The present invention uses a specific acidity regulator and a natural protease solution for treatment, wherein the protease solution can partially hydrolyze the elastin and collagen in the pig tooth plate, thereby achieving gentle and effective removal of the oral mucosa on the surface of the pig tooth plate. This method avoids the mechanical damage to the ladder that may be caused during the traditional mechanical film removal process, thereby improving the integrity and quality of the product.

[0025] 2. Comprehensively improve product quality:

[0026] The invention improves the organizational structure and enhances the water holding capacity, so that the color of the finished product is whiter and brighter, and the crispness is enhanced, thereby solving the problems of dark color and insufficient crispness of common products on the market and comprehensively improving the quality of the product.

[0027] 3. Reduce processing time and improve efficiency:

[0028] Since the present invention simplifies the pre-treatment process and greatly reduces the difficulty of membrane removal, it reduces labor costs and improves production efficiency. The present invention shortens the cooking time from the traditional 10 to 15 minutes to 3 to 4 minutes, significantly improves processing efficiency, reduces processing costs, and maintains the white and crisp texture of the product. DETAILED DESCRIPTION

[0029] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0031] In a first aspect, the present invention provides a method for preparing a crispy pork ladder, the preparation method comprising the following steps:

[0032] Get the raw materials for the Pig Ladder;

[0033] The pig ladder raw material is placed in a solution containing an acidity regulator and a protease for a first soaking treatment to obtain a first pig ladder;

[0034] The first pig tilapia is added into ice water for a second soaking treatment to obtain the crispy pig tilapia.

[0035] The present invention has shown significant advantages in improving the quality of pig ladders, reducing processing difficulty, shortening processing time and improving production efficiency, providing an efficient and economical solution for the processing of pig ladders, and making up for the shortcomings of the existing technology. Specifically:

[0036] 1. The difficulty of pre-treatment film removal is reduced:

[0037] The use of specific acidity regulators and natural protease solutions significantly reduces the difficulty of demeshing during the pre-treatment of pig shavings. This method avoids the mechanical damage to the shavings that may occur during traditional mechanical demeshing, and the integrity of the finished product can reach 100%, thereby significantly improving the overall quality of the product. At the same time, this method effectively shortens processing time, reduces labor costs, and improves production efficiency.

[0038] 2. Improved water holding capacity of the ladder:

[0039] This treatment method effectively improves the water holding capacity of pig Tianti, making its color whiter and brighter. In addition, this method also shortens the cooking time from 10-15 minutes to 3-4 minutes, significantly improving the cooking efficiency. After cooking, the product can still maintain a white and crisp texture, further enhancing the market competitiveness of the product.

[0040] In summary, this processing method shows significant advantages in improving product quality, reducing processing difficulty, shortening processing time and improving production efficiency, providing an efficient and economical solution for the processing of pig ladders.

[0041] In some specific embodiments, the step of obtaining the pig ladder raw material includes the following process:

[0042] The frozen pork shank is thawed by water bath thawing method until the center temperature of the raw material reaches -2℃ to 10℃.

[0043] In some specific embodiments, the acidity regulator includes the following components by weight:

[0044] Sodium bicarbonate 30%-50%, sodium carbonate 20%-30% and sodium citrate 20%-30%.

[0045] In some specific embodiments, the acidity regulator is added in an amount of 0.1 wt % to 2 wt % based on the weight of water.

[0046] In some embodiments, the protease comprises papain.

[0047] In some specific embodiments, the added weight ratio of the protease is 0.01 wt % to 0.03 wt % of the weight of water.

[0048] In some specific embodiments, the mass ratio of the solution containing the acidity regulator and the protease to the pig ladder raw material is 3:1.

[0049] In some specific embodiments, the working condition parameters of the first immersion treatment include: immersion temperature of 0-4°C, immersion time of 6-8h.

[0050] In some specific embodiments, the working condition parameters of the second immersion treatment include: the immersion temperature is 0-4°C, the immersion time is 12-16h, and the mass ratio of the ice water to the first pig ladder is (2-3):1.

[0051] In some specific embodiments, the preparation of the crispy pork ladder comprises the following process:

[0052] 1. Steps for thawing raw materials:

[0053] The frozen pork shank is thawed by water bath thawing until the core temperature of the raw material reaches -2°C to 10°C. This temperature range is designed to ensure that the raw material maintains its original quality and safety during the thawing process.

[0054] 2. Tissue structure improvement and mucosal peeling steps:

[0055] The raw materials of pig Tianti are soaked in a solution containing acidity regulator and natural protease to improve its tissue structure and peel off the surface mucosa. The ratio of acidity regulator is 30%-50% sodium bicarbonate, 20%-30% sodium carbonate, and 20%-30% sodium citrate. The addition ratio of natural protease (papain) is 0.01% to 0.03% of the water, and the addition ratio of acidity regulator is 0.1% to 2% of the water. The mass ratio of soaking liquid to pig Tianti should be controlled at 3:1 to ensure sufficient contact and treatment effect. The soaking time needs to be maintained at 6-8 hours, and the temperature of the soaking liquid should be controlled at 0-4℃ to maintain the activity of the enzyme and the freshness of the raw materials.

[0056] 3. Ice water soaking steps:

[0057] After the mucosal peeling, the pig calf needs to be further soaked in ice water. The mass ratio of ice water to pig calf should be controlled at 2-3:1, the soaking time should be 12-16 hours, and the temperature should also be maintained at 0-4℃ to ensure the cleanliness and texture of the raw materials.

[0058] In a second aspect, the present invention provides a crispy and refreshing pork ladder, which is prepared by the preparation method of the crispy and refreshing pork ladder described in any one of the first aspects.

[0059] It should be noted that the components and raw materials involved in the crispy pork ladder and the preparation method thereof provided in the embodiments of the present invention, unless otherwise specified or explained, can be directly commercially available products or can be homemade according to the methods disclosed in the prior art; the operating steps involved, unless otherwise specified or explained, can be carried out according to the preparation process disclosed in the prior art or using existing equipment, and will not be described one by one here.

[0060] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are intended only to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples that do not specify specific conditions are usually measured according to national standards. If there is no corresponding national standard, then the conditions recommended by the manufacturer are followed.

[0061] Example 1

[0062] This example provides a crispy pork ladder, and the preparation of the crispy pork ladder includes the following process:

[0063] Step (1): thawing the frozen pig Tianti raw material by water bath thawing method until the center temperature of the raw material reaches -2°C to 10°C, thereby obtaining the pig Tianti raw material;

[0064] Step (2): placing the pig ladder raw material of step (1) in a solution containing an acidity regulator and a protease for a first soaking treatment to obtain a first pig ladder; wherein, in terms of weight percentage, the acidity regulator comprises the following components: 40% sodium bicarbonate, 30% sodium carbonate and 30% sodium citrate; the added weight ratio of the acidity regulator is 1.5wt% of the weight of water; the protease is papain, and the added weight ratio of the protease is 0.01wt% of the weight of water; the mass ratio of the solution containing the acidity regulator and the protease to the pig ladder raw material is 3:1; the working condition parameters of the first soaking treatment include: the soaking temperature is 0°C, and the soaking time is 7h;

[0065] Step (3): adding the first pig lard into ice water for a second soaking treatment to obtain the crispy pig lard; wherein the working condition parameters of the second soaking treatment include: soaking temperature of 0°C, soaking time of 14h, and a mass ratio of the ice water to the first pig lard of 2.5:1.

[0066] The finished product of the crispy pork belly obtained in this example had a membrane removal rate of 58%, and its sensory test evaluation was as follows: the color of the processed belly was yellow-white, which means that the blood residue was removed while the nutritional components and taste of the belly were maintained.

[0067] Example 2

[0068] On the basis of Example 1, this example only adjusted the amount of protease added to investigate the effect of the amount of protease added on the preparation of crispy pork belly.

[0069] The amount of protease added in this example and the demembraning rate of the resulting crispy pork belly are shown in Table 1.

[0070] Table 1

[0071]

[0072] It can be seen from Table 1 that in the present invention, when no protease is added (i.e., the amount of protease added is 0) and when too much protease is added (i.e., when the amount of protease added is 0.05wt%), the demembraning rate of the finished crispy pork ladder is significantly reduced; and when the amount of protease added is 0.03wt%, the demembraning rate of the finished crispy pork ladder is the highest.

[0073] Example 3

[0074] On the basis of Example 1, this example only adjusted the amount of acidity regulator added to investigate the effect of the amount of acidity regulator enzyme added on the preparation of crispy pork belly.

[0075] The amount of acidity regulator added in this example and the sensory evaluation of the resulting crispy pork ladder are shown in Table 2.

[0076] Table 2

[0077]

[0078] It can be seen from Table 2 that in the present invention, when no acidity regulator is added (i.e., the amount of acidity regulator added is 0) and the amount of acidity regulator added is too much (i.e., the amount of acidity regulator added is 4wt%), the overall color of the finished crispy pig ladder is poor.

[0079] Example 4

[0080] On the basis of Example 1, this example only adjusts the mass ratio of the solution containing the acidity regulator and the protease to the pork shank raw material to investigate the effect of the added amount of the solution containing the acidity regulator and the protease on the preparation of the crispy pork shank.

[0081] The addition amount of the solution containing the acidity regulator and the protease in this example and the demembraning rate of the resulting crispy pork ladder are shown in Table 3.

[0082] Table 3

[0083]

[0084] It can be seen from Table 3 that in the present invention, when the amount of the solution containing the acidity regulator and the protease added is too small (that is, the mass ratio of the solution containing the acidity regulator and the protease to the pig Tianti raw material is 1:1) and the amount of the solution containing the acidity regulator and the protease added is too much (that is, the mass ratio of the solution containing the acidity regulator and the protease to the pig Tianti raw material is 5:1), the demembraning rate of the finished crispy pig Tianti obtained will be significantly reduced.

[0085] The foregoing is merely a specific embodiment of the present invention, which enables those skilled in the art to understand or implement the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A method for preparing crispy pork ladder, characterized in that: The preparation method comprises the following steps: Get the raw materials for the Pig Ladder; The pig ladder raw material is placed in a solution containing an acidity regulator and a protease for a first soaking treatment to obtain a first pig ladder; The first pig tilapia is added into ice water for a second soaking treatment to obtain the crispy pig tilapia.

2. The method for preparing the crispy pork ladder according to claim 1, characterized in that: The steps to obtain the raw materials for the pig ladder include the following processes: The frozen pork shank is thawed by water bath thawing method until the center temperature of the raw material reaches -2℃ to 10℃.

3. The method for preparing the crispy pork ladder according to claim 1, characterized in that: In terms of weight percentage, the acidity regulator comprises the following components: Sodium bicarbonate 30%-50%, sodium carbonate 20%-30% and sodium citrate 20%-30%.

4. The method for preparing the crispy pork ladder according to claim 1, characterized in that: The acidity regulator is added in an amount of 0.1 wt % to 2 wt % of the weight of water.

5. The method for preparing the crispy pork ladder according to claim 1, characterized in that: The proteases include papain.

6. The method for preparing the crispy pork ladder according to claim 1, characterized in that: The added weight ratio of the protease is 0.01 wt % to 0.03 wt % of the weight of water.

7. The method for preparing the crispy pork ladder according to claim 1, characterized in that: The mass ratio of the solution containing the acidity regulator and the protease to the pig ladder raw material is 3:

1.

8. The method for preparing the crispy pork ladder according to claim 1, characterized in that: The working condition parameters of the first immersion treatment include: immersion temperature of 0-4°C and immersion time of 6-8h.

9. The method for preparing the crispy pork ladder according to claim 1, characterized in that: The working condition parameters of the second immersion treatment include: the immersion temperature is 0-4°C, the immersion time is 12-16h, and the mass ratio of the ice water to the first pig ladder is (2-3):

1.

10. A crispy pig ladder, characterized in that: The crispy pork ladder is prepared by the preparation method described in any one of claims 1 to 8.

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