Preparation method of mushroom sesame oil-base meat

Abstract

The invention discloses a preparation method of mushroom sesame oil-base pork, which comprises the following steps: step 1, pretreating pork with skin, and burning the skin of the pork under high-temperature flame; step 2, preparing a marinade: matching 5-6g of well salt, 2-3g of white spirit, 10-12g of natural mushroom and spice powder, 20-25g of dried bolete slices, 40-60g of artificially cultivated fresh mushroom slices and 2-3g of spices with 1 jin of pork, and uniformly smearing the marinade on the surface of the pork; step 3, washing and drying the pickled pork, raising the temperature of the lard oil to 120 DEG C, adding the pork, and frying until the pork is golden yellow; according to the preparation method of the mushroom-flavored oil-base meat disclosed by the invention, the unique flavor which is fat but not greasy and has unique mushroom fragrance is formed by combining unique low-temperature pickling and an accurate temperature-control soaking and frying process. Experiments show that after the oil-base meat prepared by the method is stored for 12 months in an environment of 30 DEG C or below, excellent sensory quality and food safety can still be kept, and the flavor characteristic is stronger.

Description

Technical Field

[0001] This invention belongs to the field of food processing, and relates to meat processing technology, specifically to a method for preparing mushroom-flavored oil-based meat. Background Technology

[0002] Curing pork utilizes physical, chemical, and microbial processes to allow the curing ingredients to penetrate the meat, thereby improving flavor, extending shelf life, and enhancing texture. Depending on the curing ingredients and processes, common methods include salt curing and soy sauce curing. Salt, added during curing, is the core preservative component. After dissolving, salt creates a high osmotic pressure environment on the surface of the meat, causing water to seep out of the meat cells. Simultaneously, water is also drawn from the cells of microorganisms, leading to their inability to reproduce or even death due to dehydration, thus delaying spoilage. During curing, salt binds with water molecules, reducing the free water content in the meat and lowering the water activity to a level where microorganisms cannot survive, achieving long-term preservation. The components in the curing ingredients diffuse and osmotically into the interstitial spaces of the meat, combining with the meat's protein and fat decomposition products to create a unique flavor. Current technologies using refrigeration to extend the shelf life of pork require storing the cured pork in a low-temperature environment, which is unsuitable for areas with high temperatures where refrigeration is not available. Summary of the Invention

[0003] The purpose of this invention is to provide a method for processing fresh pork, which extends the shelf life of pork in areas with higher temperatures while obtaining different flavors.

[0004] The method for preparing mushroom-flavored oil-based meat according to the present invention includes the following steps: Step 1. Pre-treatment of pork with skin: singe the skin of the pork under a high-temperature flame; Step 2. Prepare the marinade. For every 1 pound of pork, use 5-6 grams of well salt, 2-3 grams of white wine, 10-12 grams of natural mushroom flavoring powder, 20-25 grams of dried porcini mushroom slices, 40-60 grams of artificially cultivated fresh shiitake mushroom slices, and 2-3 grams of spices. Spread the marinade evenly on the surface of the pork and marinate at 5-10 degrees Celsius for 36-60 hours. Turn the pork over every 10-12 hours, spreading the marinade evenly each time you turn it over. Step 3. Heat the lard to 145-150 degrees Celsius, add the marinated pork, and fry for 90 minutes, until the meat turns golden brown. Remove and store.

[0005] Preferably, in step 1, the pork used is pork belly from black-haired native pigs with a growth cycle of more than 300 days, fed with grains, and whose feed contains no antibiotics or hormones.

[0006] Preferably, when singeing the pork, place the pork skin-side down and slowly rotate it close to the flame until the pork skin turns charred black, small bubbles appear, and the fine pig hairs completely disappear. Immediately after singeing, soak the pork in hot water for 5-10 minutes. After the pork skin softens, scrape off the charred layer on the surface and rinse the clean pork with clean water.

[0007] Preferably, in step 2, the spices used per pound of pork are 0.5 grams of star anise, 0.5 grams of thirteen-spice powder, 0.5 grams of Sichuan peppercorns, 0.6 grams of dried chili peppers, and 3 grams of mushroom flavoring powder.

[0008] The method for preparing mushroom-flavored pork belly described in this invention combines a unique low-temperature marinating process with a precisely controlled temperature frying process. This not only achieves preservation and freshness for several years under high-temperature conditions but also creates a unique flavor characterized by tender meat, a soft and chewy skin, and a rich yet not greasy texture, along with a distinctive mushroom aroma. Experiments show that the pork belly prepared by this method can maintain excellent sensory quality and food safety even after being stored at temperatures below 30°C for 12 months. Detailed Implementation

[0009] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention.

[0010] Step 1. Pre-treatment of pork with skin: singe the skin of the pork under a high-temperature flame; The pork belly is selected from black-haired native pigs that have been raised for over 300 days, fed grains, and whose feed is free of antibiotics and hormones. These pigs have ample exercise, resulting in firm meat. The appearance and marbling are distinct, with clear layers of fat and lean meat resembling marble. It has a high intramuscular fat content and abundant snowflake-like marbling.

[0011] The lean meat of the black-haired native pig is tender and juicy, neither dry nor tough; the fat is soft and melts in your mouth, rich yet not greasy. It has a rich, natural meaty aroma, reminiscent of the "pork smell of childhood." Black-haired native pigs are rich in high-quality protein and essential amino acids. They are also high in unsaturated fatty acids and contain various vitamins, such as B vitamins, and minerals like iron.

[0012] When singeing the pork skin, place it skin-side down, close to the flame of the gas stove, and slowly rotate the pork to ensure even heating of the skin surface until it turns charred black, small blisters appear, and fine pig hairs disappear completely. Alternatively, use a blowtorch to singe the skin surface piece by piece, focusing on areas with dense pig hair and folds. After singeing, immediately soak the pork in hot water for 5-10 minutes until the skin softens. Then, gently scrape off the charred layer with the back of a knife or a steel wool pad. Rinse the clean pork with water before proceeding to the next steps.

[0013] Because fine pig hairs and hair follicle roots often remain on the surface of pig skin, they are difficult to scrape off completely with a knife. High-temperature burning can directly carbonize the pig hairs and destroy the hair follicle structure. The sebaceous glands and sweat glands of pig skin retain oil and secretions, which are one of the sources of the pork's gamey odor. High-temperature burning can decompose these odorous substances and simultaneously caramelize some of the oil on the surface of the pig skin, reducing greasiness. At the same time, the surface tissue of the burned pig skin will undergo slight charring, making it easier to achieve a soft, chewy, or crispy, bubbly texture after subsequent scraping, washing, stewing, or frying, thus enhancing the flavor of the finished product.

[0014] Step 2. Prepare the marinade. For every 1 pound of pork, use 5-6 grams of well salt, 2-3 grams of white wine, 10-12 grams of natural mushroom flavoring powder, 20-25 grams of dried porcini mushroom slices, 40-60 grams of artificially cultivated fresh shiitake mushroom slices, and 2-3 grams of spices. Spread the marinade evenly on the surface of the pork and marinate at 5-10 degrees Celsius for 36-60 hours. Turn the pork over every 10-12 hours, spreading the marinade evenly each time you turn it over. Adding oyster mushrooms to marinated pork primarily enhances aroma and flavor, optimizes texture, and provides complementary nutrition. It also reduces the greasiness and heavy seasoning of the marinated pork. Oyster mushrooms are rich in natural flavor compounds such as glutamic acid and guanylic acid, which are core sources of umami. These components can replace some MSG and chicken bouillon, resulting in a more natural and mellow flavor in the marinated pork, avoiding the cloying taste of artificial seasoning. The mushroom's fresh aroma neutralizes the pork's gamey smell and blends with spices in the marinade, such as star anise, Sichuan peppercorns, and cooking wine, creating a complex flavor that alleviates the monotony of purely marinated pork. Oyster mushrooms have a high water content (approximately 85%-90%), and during marinating, the water within their cells slowly releases, soaking the surface of the pork and replenishing the moisture lost due to salting, preventing the pork from becoming dry and tough after cooking.

[0015] After dehydration and drying, dried deer antler mushrooms have highly concentrated natural umami substances such as glutamic acid and guanylic acid, resulting in a umami intensity far exceeding that of fresh oyster mushrooms. This significantly enhances the umami flavor of cured pork and can replace or reduce the amount of artificial flavor enhancers such as MSG and chicken essence. Using oyster mushrooms and dried deer antler mushrooms as curing ingredients results in pork with a unique mushroom aroma.

[0016] Turning the pork over is mainly to prevent excessive salt content in certain areas from making the meat tough, and to ensure that both sides of the meat absorb the flavor evenly. However, it should not be turned over too frequently to avoid moisture loss. The turning motion should be gentle, especially in areas with tendons or a lot of lean meat. Repeated rubbing and turning will damage the muscle fibers, causing the meat to become tough after frying.

[0017] Spices can be selected according to personal taste. One specific implementation method is to use 0.5 grams of star anise, 0.5 grams of thirteen-spice powder, 0.5 grams of red Sichuan peppercorns, 0.6 grams of dried chili peppers, and 3 grams of mushroom flavoring powder per pound of pork.

[0018] Step 3. Heat the lard to 145-150 degrees Celsius, add the marinated pork, and fry for 90-100 minutes, until the meat is golden brown. 150 degrees Celsius is a medium-low temperature frying temperature. The lard has a rich aroma, and slow frying at a low temperature for a long time allows the meat to cook through and lock in moisture, preventing it from being burnt on the outside and raw on the inside.

[0019] Fried pork can be stored in earthenware jars at a ventilated room temperature not exceeding 28 degrees Celsius.

[0020] The method for preparing mushroom-flavored pork belly described in this invention combines a unique low-temperature marinating process with a precisely controlled temperature frying process. This not only achieves preservation and freshness for several years under high-temperature conditions but also creates a unique flavor characterized by tender meat, a soft and chewy skin, and a rich yet not greasy texture, along with a distinctive mushroom aroma. Experiments show that the pork belly prepared by this method can maintain excellent sensory quality and food safety even after being stored at temperatures below 30°C for 12 months. Specific Implementation

[0021] Step 1. Select pork belly from black-haired native pigs that have been raised for more than 300 days, are grain-fed, and whose feed is free of antibiotics and hormones. When singeing the skin, place the pork belly skin-side down, close to the flame of the gas stove, and slowly rotate the pork to ensure that the skin surface is heated evenly until the skin turns charred black, small bubbles appear, and the fine pig hairs completely disappear. Immediately after singeing, soak the pork belly in hot water for 10 minutes. After the skin softens, gently scrape off the charred layer with the back of a knife or a steel wool pad. Rinse the clean pork belly with clean water.

[0022] Step 2. Prepare the marinade. For every 1 pound of pork, use 10 grams of salt, 3 grams of white wine, 50 grams of fresh oyster mushroom granules, and 10 grams of dried deer antler mushrooms. Spread the marinade evenly on the surface of the pork and marinate at 5-10 degrees Celsius for 48 hours. Turn the pork over every 12 hours, spreading the marinade evenly each time you turn it over. For the spices, use 0.5 grams of star anise, 0.5 grams of thirteen-spice powder, 0.5 grams of red Sichuan peppercorns, 0.6 grams of dried chili peppers, and 3 grams of mushroom flavoring powder per pound of pork.

[0023] Step 3. Heat the lard to 145-150 degrees Celsius, add the marinated pork, and fry for 90 minutes until the meat is golden brown. The fried pork can be stored in an earthenware jar at a ventilated room temperature not exceeding 28 degrees Celsius.

[0024] The foregoing descriptions are preferred embodiments of the present invention. Unless there is a clear contradiction between the preferred embodiments or a premise based on a particular preferred embodiment, the preferred embodiments can be arbitrarily combined and used. The embodiments and specific parameters described are only for clearly illustrating the inventor's invention verification process and are not intended to limit the scope of patent protection of the present invention. The scope of patent protection of the present invention shall still be determined by its claims. Similarly, any equivalent structural changes made based on the content of the specification of the present invention shall also be included within the scope of protection of the present invention.

Claims

1. A method for preparing mushroom-flavored oil-based meat, characterized in that, Includes the following steps: Step 1. Pre-treatment of pork with skin: singe the skin of the pork under a high-temperature flame; Step 2. Prepare the marinade. For every 1 pound of pork, use 5-6 grams of well salt, 2-3 grams of white wine, 10-12 grams of natural mushroom flavoring powder, 20-25 grams of dried porcini mushroom slices, 40-60 grams of artificially cultivated fresh shiitake mushroom slices, and 2-3 grams of spices. Spread the marinade evenly on the surface of the pork and marinate at 5-10 degrees Celsius for 36-60 hours. Turn the pork over every 10-12 hours, spreading the marinade evenly each time you turn it over. Step 3. Heat the lard to 145-150 degrees Celsius, add the marinated pork, and fry for 90 minutes, until the meat turns golden brown. Remove and store.

2. The method for preparing mushroom-flavored oil-based meat according to claim 1, characterized in that, In step 1, the pork used is pork belly from black-haired native pigs that have a growth cycle of more than 300 days, are fed with grains, and whose feed contains no antibiotics or hormones.

3. The method for preparing mushroom-flavored oil-based meat according to claim 1, characterized in that, When singeing, place the pork skin-side down and slowly rotate it close to the flame until the skin turns charred black, small bubbles appear, and the fine pig hairs disappear completely. Immediately after singeing, soak the pork in hot water for 5-10 minutes. Once the skin has softened, scrape off the charred layer and rinse the pork thoroughly with clean water.

4. The method for preparing mushroom-flavored oil-based meat according to claim 1, characterized in that, In step 2, the spices used per pound of pork are 0.5 grams of star anise, 0.5 grams of thirteen-spice powder, 0.5 grams of Sichuan peppercorns, 0.6 grams of dried chili peppers, and 3 grams of mushroom flavoring powder.