Making technology of lastingly crispy-outside and tender-inside type pork-wrapped-in-pot
By soaking ginger water and starch with precisely controlled oil and mild fried time, the existing pot bun meat is not crisp enough on the outside and the dry and hard inside meat, achieving a long-lasting crispy texture on the outside and tender texture on the inside and a natural meat aroma.
Patent Information
- Application Number
- CN202311268790.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-09-28
- Publication Date
- 2025-03-28
AI Technical Summary
The existing pot bun meat is not crispy enough on the outside, the meat is dry and hard on the inside, and the thick starch paste leads to a sticky texture, reducing the effect of crispy on the outside and tender on the inside.
By soaking ginger water and starch with fresh pork tenderloin, combined with precisely controlled oil and gentle frying time, it creates a crispy outside and tender inside. The specific steps include soaking the meat slices and starch in ginger water and clean water, preparing the starch paste, and double-frying in high-temperature oil.
It achieves a long-lasting crispy and tender texture on the outside, with a golden and crispy surface, soft and sweet and sour inside, with a natural meaty aroma and starchy burnt aroma, and can maintain a crispy texture for a long time.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food formula and preparation, and in particular to a preparation technology of long-lasting sweet and sour pork with crispy outer surface and tender inner part. Background Art
[0002] At present, the sweet and sour pork sold in the catering industry and the market generally has the problem of not being crispy enough on the outside, and the meat inside is dry and hard with a woody taste, without the meaty aroma after being cooked. The surface is sunken and the skin is soft after being left for about 10 minutes. Most of them also have a thick starch paste on the outside of the meat slices, which feels sticky when eaten, greatly reducing the taste of being crispy on the outside and tender on the inside, which is somewhat unworthy of the name.
[0003] The main reasons for these problems are: first, the meat is not kept fresh enough; second, the meat is not softened enough; third, the amount of starch, temperature and paste mixing technology are not accurate enough; fourth, the frying temperature and duration are not accurate enough.
[0004] With the development of social economy and the improvement of people's living standards, people have higher and higher requirements on food and food culture, and people have higher and higher expectations on the taste of sweet and sour pork. Therefore, the invention discloses a technology for making sweet and sour pork with a durable crispy outside and tender inside, aiming to refine and improve the making skills of sweet and sour pork, so as to further improve the making level of this household product and continuously meet the needs of the masses. Summary of the invention
[0005] The invention provides a technology for making long-lasting sweet and sour pork with crispy outer surface and tender inner surface, and aims to make sweet and sour pork with crispy outer surface and tender inner surface for a longer time.
[0006] In order to achieve the above object, the technical solution adopted by the present invention is: a long-lasting technology for making sweet and sour pork with crispy outside and tender inside, and the steps of making the long-lasting sweet and sour pork with crispy outside and tender inside are as follows:
[0007] 1. Required Ingredients
[0008] 1. 350g fresh pork tenderloin
[0009] 2.5% ginger water 500g
[0010] 3. Potato starch 90g (40g + 50g)
[0011] 4. 200g water (25g + 175g)
[0012] 5. 30g shredded carrots
[0013] 6. 20g shredded ginger
[0014] 7. 60g white sugar
[0015] 8.9℃ rice vinegar 50g
[0016] 9. Salt 2g
[0017] 10.Soybean salad oil 745g (15g+30g+700g)
[0018] 11. Honey 15g
[0019] 2. Preparation before production
[0020] 1. Choose fresh pork tenderloin and keep it in a refrigerated environment at 0-5℃. The operating environment should be no higher than 28℃ room temperature, and the preparation work before frying should be completed within 10 minutes. If it cannot be fried immediately after preparation, it should be put back into the refrigerator immediately. The tenderloin should not be exposed to the natural environment for more than 10 minutes.
[0021] 2. Cut 350g of tenderloin into slices 8cm long, 5cm wide and 0.5cm thick, wash with clean water, soak in 500g of 5% ginger water, and store in a 5℃ refrigerator for 8-12 hours.
[0022] 3. Soak 40g of potato starch in 200g of water and store in a 5℃ refrigerator for 8-12 hours.
[0023] 4. Before frying, add the prepared sugar, vinegar, honey and salt together, mix well and set aside.
[0024] 3. Production
[0025] 1. Remove the water from the surface of the starch that has been soaked in water, add 50g dry starch, 15g salad oil, and 25g water, mix well, and adjust into a sticky paste for later use.
[0026] 2. Drain the soaked meat slices, add 1g of salt and mix well, then add the prepared starch paste and mix well.
[0027] 3. Add 700g soybean salad oil to the wok, heat to 200℃, put the battered meat slices in one by one, keep the oil temperature and fry for 2.5 minutes until the surface turns slightly yellow, remove and drain the oil. Control the oil temperature at 180℃, add the meat slices again and fry for 40 seconds until the surface turns golden brown, remove and set aside.
[0028] 4. In another pot, add 30g salad oil, heat it, add the prepared sauce, then add shredded ginger and carrots, heat over high heat and stir for about 1 minute, add the fried meat slices, stir fry 6-7 times to evenly coat the meat slices with the sauce, then serve.
[0029] 4. Principles of the production plan
[0030] 1. Fresh meat should be kept at 0-5℃ and the operation should be completed within 10 minutes. This can effectively prevent the protein in the muscle fiber cells from coagulating prematurely and prevent the meat from becoming woody and hard after frying. It can also allow the protein, sugar (carbohydrate) and fat to fully complete the Maillard reaction when heated, making the finished product more fragrant. (Special note: When the protein is not coagulated, mixing it with sugar and fat for heating can produce a full Maillard reaction)
[0031] 2. Soak the meat slices in 5% ginger water for 8-12 hours, which can effectively soften the meat and remove blood foam. If the blood foam cannot be removed well, many brown spots will form on the surface of the meat slices during frying, which is not only unsightly, but also has a burnt taste. Although ginger water has the best tenderizing effect at a concentration of 5%, a pH value of 7.0, and a temperature of 40°C, it is still best to soak it at 0-5°C to prevent the protein from coagulating prematurely. The temperature of the meat slices will gradually increase to 40°C and above during frying, which will also achieve the best effect. The pH value of tap water is generally 6.5-8.0, with an average of 7.0, so there is no need to treat the soaking water. (Special note: 5% ginger water has the effect of softening meat)
[0032] 3. Soaking potato starch for 8-12 hours can soften the starch and make it absorb more water. Adding unsoaked dry starch and water can produce different expansion and gelatinization times during the heating process, and the time to form dextrin is also different, so that a layer of dense small bubbles is formed on the surface. After high-temperature frying, it will be very crispy, firm but not dry and hard, and will not soften for a long time. (Special note: The principle of different starch water absorption and gelatinization reaction time)
[0033] 4. Fry at 200℃ for 2.5 minutes and 180℃ for 40 seconds, which is determined based on the principle of effective starch gelatinization. After 200 experiments, the time for starch paste to fully complete the process of shaping, maturation, expansion, gelatinization and dextrin formation was set, and finally the surface was golden yellow and kept crispy and not hard for a long time. (Special note: principle of effective starch gelatinization)
[0034] 5. Features of finished products
[0035] 1. The appearance is golden yellow, with a layer of small bubbles on the surface, which is uneven. The juice fully wraps the meat slices, giving it a crispy texture that increases appetite.
[0036] 2. Crispy on the outside and tender on the inside, sweet and sour, with a natural meaty flavor and a caramelized aroma from fully gelatinized starch.
[0037] 3. It can maintain a crispy texture for a long time, is not easy to become soft, and is neither dry nor hard.
[0038] 4. The meat is very soft, and soaking in ginger water helps digestion and absorption of nutrients, suitable for both young and old.
[0039] 5. The nutrients are fully retained and reasonably matched, making it a healthy food that is beneficial to the human body. DETAILED DESCRIPTION
[0040] The specific implementation methods of the present invention are further explained in detail below through the description of embodiments, with the aim of helping those skilled in the art to have a more complete, accurate and in-depth understanding of the concept and technical solution of the present invention and facilitating its implementation.
[0041] The invention provides a technology for making long-lasting sweet and sour pork with crispy outer surface and tender inner surface, and aims to make sweet and sour pork with crispy outer surface and tender inner surface for a longer time.
[0042] In order to achieve the above object, the technical solution adopted by the present invention is: a long-lasting technology for making sweet and sour pork with crispy outside and tender inside, and the steps of making the long-lasting sweet and sour pork with crispy outside and tender inside are as follows:
[0043] 1. Carefully select the ingredients you need
[0044] 1. 350g fresh pork tenderloin
[0045] 2.5% ginger water 500g
[0046] 3. Potato starch 90g (40g + 50g)
[0047] 4. 200g water (25g + 175g)
[0048] 5. 30g shredded carrots
[0049] 6. 20g shredded ginger
[0050] 7. 60g white sugar
[0051] 8.9℃ rice vinegar 50g
[0052] 9. Salt 2g
[0053] 10.Soybean salad oil 745g (15g+30g+700g)
[0054] 11. Honey 15g
[0055] 2. Use temperature and weighing instruments during production to strictly control the following implementation process
[0056] 1. Choose fresh pork tenderloin and keep it in a refrigerated environment at 0-5℃. The operating environment should be no higher than 28℃ room temperature, and the preparation work before frying should be completed within 10 minutes. If it cannot be fried immediately after preparation, it should be put back into the refrigerator immediately. The tenderloin should not be exposed to the natural environment for more than 10 minutes.
[0057] 2. Cut 350g of tenderloin into slices 8cm long, 5cm wide and 0.5cm thick, wash with clean water, soak in 500g of 5% ginger water, and store in a 5℃ refrigerator for 8-12 hours.
[0058] 3. Soak 40g of potato starch in 200g of water and store in a 5℃ refrigerator for 8-12 hours.
[0059] 4. Before frying, add the prepared sugar, vinegar, honey and salt together, mix well and set aside.
[0060] Production
[0061] 1. Remove the water from the surface of the starch that has been soaked in water, add 50g dry starch, 15g salad oil, and 25g water, mix well, and adjust into a sticky paste for later use.
[0062] 2. Drain the soaked meat slices, add 1g of salt and mix well, then add the prepared starch paste and mix well.
[0063] 3. Add 700g soybean salad oil to the wok, heat to 200℃, put the battered meat slices in one by one, keep the oil temperature and fry for 2.5 minutes until the surface turns slightly yellow, remove and drain the oil. Control the oil temperature at 180℃, add the meat slices again and fry for 40 seconds until the surface turns golden brown, remove and set aside.
[0064] 4. In another pot, add 30g salad oil, heat it, add the prepared sauce, then add shredded ginger and carrots, heat over high heat and stir for about 1 minute, add the fried meat slices, stir fry 6-7 times to evenly coat the meat slices with the sauce, then serve.
[0065] 3. Check the appearance and crispness of the finished product
[0066] 1. The appearance is golden yellow, with a layer of small bubbles on the surface, which is uneven. The juice fully wraps the meat slices, giving it a crispy texture that increases appetite.
[0067] 2. Crispy on the outside and tender on the inside, sweet and sour, with a natural meaty flavor and a caramelized aroma from fully gelatinized starch.
[0068] 3. It can maintain a crispy texture for a long time, is not easy to become soft, and is neither dry nor hard.
[0069] 4. The meat is very soft, and soaking in ginger water helps digestion and absorption of nutrients, suitable for both young and old.
[0070] 5. The nutrients are fully retained and reasonably matched, making it a healthy food that is beneficial to the human body.
Claims
1. A long-lasting technology for making sweet and sour pork with crispy outside and tender inside, characterized in that the steps of making the long-lasting sweet and sour pork with crispy outside and tender inside are as follows:
1. Required Ingredients 1. 350g fresh pork tenderloin 2.5% ginger water 500g 3. Potato starch 90g (40g + 50g) 4. 200g water (25g + 175g) 5. 30g shredded carrots 6. 20g shredded ginger 7. 60g white sugar 8.9℃ rice vinegar 50g 9. Salt 2g 10.Soybean salad oil 745g (15g+30g+700g) 11. Honey 15g 2. Preparation before production 1. Choose fresh pork tenderloin and keep it in a refrigerated environment at 0-5℃. The operating environment should be no higher than 28℃ room temperature, and the preparation work before frying should be completed within 10 minutes. If it cannot be fried immediately after preparation, it should be put back into the refrigerator immediately. In natural environment, tenderloin should not be exposed for more than 10 minutes.
2. Cut 350g of tenderloin into slices 8cm long, 5cm wide and 0.5cm thick, wash with clean water, soak in 500g of 5% ginger water, and store in a 5℃ refrigerator for 8-12 hours.
3. Soak 40g of potato starch in 200g of water and store in a 5℃ refrigerator for 8-12 hours.
4. Before frying, add the prepared sugar, vinegar, honey and salt together, mix well and set aside.
3. Production 1. Remove the water from the surface of the starch that has been soaked in water, add 50g dry starch, 15g salad oil, and 25g water, mix well, and adjust into a sticky paste for later use.
2. Drain the soaked meat slices, add 1g of salt and mix well, then add the prepared starch paste and mix well.
3. Add 700g soybean salad oil to the wok, heat to 200℃, put the battered meat slices in one by one, keep the oil temperature and fry for 2.5 minutes until the surface turns slightly yellow, remove and drain the oil. Control the oil temperature at 180℃, add the meat slices again and fry for 40 seconds until the surface turns golden brown, remove and set aside.
4. In another pot, add 30g salad oil, heat it, add the prepared sauce, then add shredded ginger and carrots, heat over high heat and stir for about 1 minute, add the fried meat slices, stir fry 6-7 times to evenly coat the meat slices with the sauce, then serve.