Method for making crispy pork strips

Abstract

This invention proposes a method for producing crispy pork strips, comprising the following steps: raw meat processing, baking, steaming, strip-making, seasoning, stir-frying, drying, loosening, roasting, and cooling. This invention removes moisture from the processed meat in stages, avoiding the hardening of the meat through a series of high-temperature grilling processes. Furthermore, the stir-frying and roasting steps enhance the texture and color of the processed meat, resulting in a final product with a glossy surface, a roasted meat aroma, rich flavor, and a crisp texture.

Claims

1. A method for making crispy pork strips, comprising the following steps: Raw meat processing step: Take skinless and boneless pork hind leg meat, remove cartilage, fascia and blood clots, and obtain processed meat material in a working environment not exceeding 15°C; Baking step: Place the processed meat material in an oven and bake at 230±5°C for 5 minutes, spraying water on the processed meat material for 5 seconds every minute during the baking process; Steaming step: Place the baked processed meat material in a double boiler and steam for 90 minutes, maintaining the steam temperature at 95~100°C; Stripping step: After the steamed processed meat material cools to between 40-50°C, tear it into strips in a working environment not exceeding 15°C; Seasoning step: Mix the strips of processed meat material evenly with seasonings and marinate for at least 16 hours; Stir-frying step: Place the marinated processed meat material in a roasting machine and stir-fry at a temperature not lower than 70°C for 60±10 minutes; Drying step: Initial drying at 73±2℃ for 7 hours in a dryer, followed by secondary drying at 80±2℃ for 1 hour; Loosening step: The dried meat is struck against a hard object to break up the clumps caused by the seasonings, restoring the meat to its fibrous form; Roasting step: The fibrous meat is placed in a drum roasting machine and roasted at a temperature not lower than 70℃ for 90±10 minutes, during which it is sprayed with high-temperature lard not lower than 180℃ to change the surface color of the meat; Cooling step: The colored meat is cooled to below 40℃ in an environment not higher than 15℃ to produce crispy pork strips.

2. The method for making crispy pork strips as described in claim 1, wherein the seasoning comprises white sugar, maltose powder, fish sauce, brown sugar, rice vinegar, soy sauce, salt, paprika powder, licorice powder, antioxidant, ginger powder, five-spice powder, black pepper powder, concentrated tocopherol, soybean oil, ethyl malt powder, braised meat flavoring, preservative and chili powder.

3. The method for making crispy pork strips as described in claim 2, wherein the antioxidant is sodium isoascorbate.

4. The method for making crispy pork strips as described in claim 2, wherein the braised meat flavoring further comprises amino acids, lactose, D-sorbitol liquid, L-gluten sodium, propylene glycol, caramel color, onion powder, disodium succinate, disodium 5'-guanine nucleoside phosphate, disodium 5'-hypoxanthine nucleoside phosphate, DL-aminopropionic acid, and fatty acid glycerides.

5. The method for making crispy pork strips as described in claim 2, wherein the preservative is potassium adipate.

6. The method for making crispy pork strips as described in claim 1, wherein the water spraying in the baking step is to form mist-like water droplets that coat the surface of the processed meat, and the amount of water is not less than the amount of water droplets that would drip from below the processed meat.

7. The method for making crispy pork strips as described in claim 1, wherein lard is sprayed simultaneously onto the surface of the marinated meat during the stir-frying step to maintain the moist and glossy appearance of the meat surface.

8. The method for making crispy pork strips as described in claim 7, wherein the temperature of the lard is above its melting point but below 70°C.

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