Acid radish high soup frozen pork bun stuffing and preparation method thereof

Abstract

The application discloses a kind of sour radish high soup frozen pork steamed stuffed buns and preparation method thereof, belong to food processing technical field.The steamed stuffed bun is with pig foreleg meat, no addition natural fermentation sour radish and 5 hours above slow fire decocting high soup frozen as main raw material, only with edible salt and sugar seasoning, no other food additive is contained.The application realizes the effect of resolving greasy by the decomposition of pork fat of natural lactic acid of sour radish;Utilize high soup frozen to provide mellow bottom flavor, highlight the pork original flavor;Through stirring and low-temperature standing process to ensure the compactness of meat stuffing, solve the problem of traditional pork steamed stuffed bun greasy, rely on additive, meat flavor is covered, loose mouthfeel, preparation method is simple and easy to operate, suitable for large-scale production, with higher market promotion value.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a frozen pork bun filling made with pickled radish broth and its preparation method. Background Technology

[0002] Steamed buns, a traditional Chinese staple food, are beloved by consumers. However, pork fillings commonly found on the market often suffer from the following problems: Excessive greasiness: Pure pork fillings, due to their high fat content, tend to feel greasy when eaten, leading to a poor long-term consumption experience; Reliance on additives for flavor: To enhance flavor and mask the gamey smell, most fillings add MSG, chicken essence, and flavor enhancers, masking the natural aroma of pork; Loose texture: Traditional pork fillings often suffer from an improper fat-to-lean ratio and poor moisture control, resulting in a loose filling and loss of juice after steaming, leading to a poor texture; Insufficient umami flavor: Some fillings rely solely on the meat filling for seasoning, lacking a rich base flavor and a thin meaty aroma.

[0003] In existing technologies, some steamed bun fillings attempt to use vegetables to cut through the richness, but the high water content of vegetables easily causes the bun skin to collapse; some products use industrially pickled radishes or artificial seasonings, which still do not solve the pain point of "no added technology". Therefore, developing a natural, additive-free pork bun filling that highlights the original flavor of pork and has a firm texture has significant market value. Summary of the Invention

[0004] Purpose of the invention To address the shortcomings of existing technologies, this invention provides a pickled radish broth frozen pork bun filling and its preparation method, aiming to solve the problems of traditional pork bun fillings being greasy, relying on additives, having their meat flavor masked, and having a loose texture, achieving the effects of being naturally degreasing, additive-free, having a pure meat flavor, and a firm texture. Technical solution

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A pork bun filling with pickled radish broth, characterized in that the raw materials include pork foreleg meat, homemade pickled radish, and broth jelly; the broth jelly is a pork bone broth jelly obtained by simmering over low heat for more than 5 hours and then cooling and solidifying; the homemade pickled radish is a naturally fermented radish without any additives; the bun filling uses only edible salt and white sugar as seasonings and does not contain any other food additives, flavorings, or artificial flavor enhancers.

[0006] Furthermore, the pork foreleg meat is pork with a fat-to-lean ratio of 3:7, which is soaked in water to remove the fishy smell and then minced into granular meat filling.

[0007] Furthermore, the method for preparing the homemade pickled radish is as follows: wash and cut fresh white radish into strips, add salt and mix well, seal and place in a cool and ventilated place to ferment naturally for 7 to 15 days, without adding preservatives, artificial acidulants or flavorings during the fermentation process.

[0008] Furthermore, the preparation method of the broth jelly is as follows: after blanching pork bones or pork skin, add water and ginger slices and simmer over low heat for 5 to 12 hours, filter to obtain clear broth, cool to 0 to 4°C to solidify, and obtain broth jelly.

[0009] Furthermore, the mass ratio of the pork foreleg meat, homemade pickled radish, and broth jelly is (5~7):(1~3):(1~2).

[0010] A method for preparing the above-mentioned pickled radish broth frozen pork bun filling, characterized by comprising the following steps: S1. Raw material processing: Mince pork foreleg meat into granular minced meat, squeeze the water out of homemade pickled radish and cut it into small pieces, and cut chicken broth jelly into small pieces for later use; S2. Mix and season: Mix the minced pork foreleg meat, diced pickled radish, and diced chicken broth in proportion, add salt and sugar, and stir clockwise until the meat mixture becomes firm; S3. Let it sit and let it marinate: Place the mixed filling in an environment of 0~4℃ and let it sit for 30~60 minutes to obtain the finished bun filling. Beneficial effects

[0011] Compared with the prior art, the present invention has the following significant advantages: 1. Naturally refreshing and balanced flavor: The naturally fermented pickled radish breaks down the pork fat, neutralizing the greasiness. At the same time, its fermented aroma complements the rich flavor of the broth jelly, achieving a refreshing taste without the need for artificial acidulants. 2. No additives, healthy and safe: The pickled radish, broth jelly and filling seasoning do not use preservatives, flavorings, MSG and other food additives. They are only seasoned with salt and sugar, which completely preserves the original flavor of the ingredients and is in line with the trend of healthy eating. 3. Pure meat flavor and outstanding freshness: The broth, simmered for more than 5 hours, provides a rich base flavor for the meat filling, highlighting the natural freshness of the pork. No additives are used to mask the meat flavor, achieving the effect of "being able to taste the pork". 4. Firm texture and full taste: Through the control of the lean-to-fat ratio, the use of broth to make water, the stirring to make the meat strong and the low-temperature resting process, the meat filling is firm and not loose after steaming, and the juice is not easily lost, resulting in a tender and juicy taste. 5. Simple process and controllable cost: The preparation method does not require special equipment, the steps are simple and easy to operate, it is suitable for large-scale production, the raw material cost is low, and it has strong market competitiveness. Detailed Implementation

[0012] The present invention will be further described in detail below with reference to specific embodiments. These embodiments are merely illustrative and are not intended to limit the scope of protection of the invention.

[0013] Example 1: Filling for frozen pork buns made with pickled radish broth Ingredient ratio (for 1000g of filling): Pork foreleg (lean to fat ratio 3:7): 600g Pickled radish: 200g Pork bone broth jelly (simmered for 8 hours): 200g Salt: 8g Sugar: 3g Preparation steps: 1. Preparation of pickled radish: Take 1000g of fresh white radish, wash, peel and cut into strips, add 20g of salt and mix well, put into a sealed jar, place in a cool and ventilated place (temperature 15~25℃) and ferment naturally for 10 days to obtain a sour and slightly sour pickled radish; 2. Preparation of broth jelly: Take 500g of pork bones, blanch them, then add water and ginger slices, simmer over low heat for 8 hours, filter to obtain clear broth, cool to 4℃ and solidify in a refrigerator to obtain broth jelly; 3. Pork processing: Soak pork foreleg meat in clean water for 2 hours to remove the fishy smell, changing the water twice during the process. After draining the water, mince the meat into granules with a diameter of about 0.5cm. 4. Pickled radish preparation: Take 200g of pickled radish, squeeze out the water, and cut it into small pieces that match the size of the minced meat; 5. Mixing and stirring: Combine the ground pork, diced pickled radish, diced chicken broth, salt, and sugar. Stir clockwise for 15 minutes until the meat filling becomes firm and clumps together. 6. Let it sit and let the flavors meld: Place the mixed filling in a refrigerator at 4°C for 40 minutes to allow the flavors to fully blend, and you will have the finished bun filling.

[0014] Results Verification: There is no obvious greasiness when eating; the sourness of the pickled radish and the umami of the pork are well balanced; the pork itself is noticeably fresh and fragrant, paired with the rich base flavor of the broth jelly, without any additives or off-flavors; after steaming, the filling of the buns is firm, without any looseness or loss of juice, and is tender and juicy; it has the fragrance of naturally fermented pickled radish and the rich aroma of the broth jelly, with a fresh and natural flavor.

[0015] Example 2: Frozen Pork Bun Filling with Pickled Radish Broth in Different Proportions Ingredient ratio (for 1000g of filling): Pork foreleg (lean to fat ratio 3:7): 700g Pickled radish: 150g Pork skin broth jelly (simmered for 5 hours): 150g Salt: 7g Sugar: 2g The preparation steps are basically the same as in Example 1, except that the broth jelly is simmered for 5 hours and left to stand for 30 minutes to absorb the flavor.

[0016] Effect verification: The sour taste is mild and mainly helps to cut through the greasiness. The umami flavor of pork and the aroma of broth jelly are more prominent. The meat filling is as firm as in Example 1, with no looseness.

[0017] Comparative Example 1: Traditional Pork Bun Filling Ingredient ratio (for 1000g of filling): Pork foreleg (lean to fat ratio 3:7): 1000g Minced ginger: 15g Chopped green onions: 20g Salt: 8g MSG: 3g Chicken bouillon: 3g Sesame oil: 5g Results: The meat is quite greasy when eaten and needs to be paired with other drinks to alleviate the greasiness; the meat flavor is masked by MSG and chicken essence, making it difficult to taste the original flavor of pork; the meat filling is easy to fall apart after steaming, and a lot of juice is lost.

[0018] Comparative examples and comparative examples show that the pickled radish broth frozen pork bun filling of the present invention is significantly superior to traditional pork bun filling in terms of its degreasing effect, pure meat flavor, firm texture, and additive-free characteristics, thus achieving the purpose of the invention.

Claims

1. A filling for steamed buns, characterized in that, The ingredients include pork foreleg meat, homemade pickled radish, and broth jelly; the broth jelly is pork bone broth jelly obtained by simmering over low heat for more than 5 hours and then cooling and solidifying; the homemade pickled radish is naturally fermented radish without any additives; the filling of the buns is seasoned only with edible salt and white sugar, and does not contain any other food additives, flavorings or artificial flavor enhancers.

2. The filling for steamed buns according to claim 1, characterized in that, The pork foreleg meat is made from pork with a fat-to-lean ratio of 3:

7. After being soaked in water to remove any unpleasant odor, it is ground into granular minced meat.

3. The filling for steamed buns according to claim 1, characterized in that, The method for preparing homemade pickled radishes is as follows: wash and cut white radishes into strips, add salt and mix well, seal and place in a cool and ventilated place to ferment naturally for 7 to 15 days. No preservatives, artificial acidulants or flavorings are added during the fermentation process.

4. The filling for steamed buns according to claim 1, characterized in that, The method for preparing the broth jelly is as follows: after blanching pork bones or pork skin, add water and ginger slices and simmer over low heat for 5 to 12 hours. Filter to obtain clear broth, cool to 0 to 4°C to solidify, and obtain broth jelly.

5. The filling for steamed buns according to claim 1, characterized in that, The mass ratio of the pork foreleg meat, homemade pickled radish, and broth jelly is (5~7):(1~3):(1~2).

6. A method for preparing the filling for steamed buns according to any one of claims 1 to 5, characterized in that, Includes the following steps: S1. Raw material processing: Mince pork foreleg meat into granular minced meat, squeeze the water out of homemade pickled radish and cut it into small pieces, and cut chicken broth jelly into small pieces for later use; S2. Mix and season: Mix the minced pork foreleg meat, diced pickled radish, and diced chicken broth in proportion, add salt and sugar, and stir clockwise until the meat mixture becomes firm; S3. Let it sit and let it marinate: Place the mixed filling in an environment of 0~4℃ and let it sit for 30~60 minutes to obtain the finished bun filling.