阅读说明：本技术 一种儿童营养猪肉酥的生产工艺 (Production process of children nutritional pork crisps ) 是由 汪进英 赵从永 于 2020-06-03 设计创作，主要内容包括：本发明公开了一种儿童营养猪肉酥的生产工艺,包括以下步骤：取针板对猪肉进行正反面扎孔,然后将其切成猪肉条,这样有利于辛香料入味；取辛香料用纱布包好,与猪肉条、荷叶粉和料酒,放入锅中加入水煮沸；加入酱油、糖、生抽、香菜末和食盐,继续烹煮收汤；最后加入薄荷汁和超高凝胶度蛋白粉,蒸锅上蒸,停火后焖；出锅后分散并烘干后,真空包装,即可。本发明的的生产工艺主要优点在于：加入荷叶粉、薄荷汁和超高凝胶度蛋白粉,可以有效降低猪肉的油腻程度；采用先扎孔、然后与辛香料共煮、然后蒸、最后干燥的方式,得到的猪肉酥不但有嚼劲,而且入味,且营养丰富；整个加工过程中不加入任何的化学添加剂,健康环保。(The invention discloses a production process of children nutritional pork crisps, which comprises the following steps: pricking holes on the front side and the back side of the pork by using a needle plate, and then cutting the pork into pork strips, so that the spice is favorably flavored; wrapping spice with gauze, mixing with pork strips, lotus leaf powder and cooking wine, putting into a pot, adding water, and boiling; adding soy sauce, sugar, light soy sauce, coriander powder and salt, and continuously cooking to obtain soup; finally adding the mint juice and the ultrahigh-gel-degree protein powder, steaming on a steamer, stopping heating and stewing; taking out of the pot, dispersing, drying, and vacuum packaging. The production process of the invention has the main advantages that: the lotus leaf powder, the mint juice and the ultrahigh-gel-degree protein powder are added, so that the greasiness degree of the pork can be effectively reduced; the obtained pork crisps are chewy, tasty and rich in nutrition by adopting the modes of pricking holes, boiling with spices, steaming and drying; no chemical additive is added in the whole processing process, so that the processing method is healthy and environment-friendly.)

1. A production process of children nutritional pork crisps is characterized by comprising the following steps:

A. pricking holes on the front and back sides of pork by using a needle plate, and then cutting the pork into pork strips;

B. wrapping fructus Zanthoxyli, cortex Cinnamomi, fructus Tsaoko, pericarpium Citri Tangerinae, fructus Foeniculi, and fructus Anisi Stellati as spice with gauze, adding pork strips, folium Nelumbinis powder and cooking wine into a pot, boiling for 20-30min, controlling the boiling firepower until at least 1/3 remains in the water after the boiling, and removing oil boiled from pork strips;

C. adding soy sauce, sugar, light soy sauce, coriander powder and salt, continuously cooking to collect soup until the soup in the pot is cooked, and continuously turning the pork strips in the process;

D. finally adding the mint juice and the protein powder with ultrahigh gel degree, uniformly stirring, putting into an interlayer of a steamer for steaming, steaming for 1.5-2 hours in a common pot after steaming, and stewing for 20-30min after stopping heating;

E. taking out the cooked meat, dispersing, baking at 50-60 deg.C for 18-24 hr, and vacuum packaging.

2. The production process of the children nutritional pork crisp according to claim 1, wherein in the step B, the mass ratio of the pork strips, the lotus leaf powder and the cooking wine is 100: (5-12): (0.5-1).

3. The process for producing the children nutritional pork crisp according to claim 1, wherein in the step C, the amount of the coriander powder added is 0.2 to 0.5 percent of the pork strips.

4. The process for producing the children nutritional pork crisp according to claim 1, wherein in the step D, the mint juice and the ultrahigh-gel protein powder are added in an amount of 0.1-0.2% and 0.3-0.8% of the pork strips.

5. The production process of the children nutritional pork crisp according to claim 1, wherein the mint juice is a liquid obtained by soaking fresh mint leaves in boiled water at 100 ℃ for 3-6 hours.

6. The production process of the children nutritional pork crisp according to claim 5, wherein the mass ratio of the fresh mint leaves to the boiled water is 1: (300-500).

7. The process for producing nutritious pork crisps for children as claimed in claim 4, wherein the main raw material of the ultra-high gel protein powder is egg.

8. The process for producing children nutritional pork crisps as claimed in claim 7, wherein the gel strength of the ultra-high gel protein powder is 1600-^-2。

Technical Field

The invention relates to the technical field of food processing, in particular to a production process of children nutritional pork crisps.

Background

The existing cooked meat food has the disadvantages of high processing difficulty, complex process, difficult mass production, inconvenient storage and transportation, difficult fresh keeping, inconvenient travel and carrying, difficult consideration to the problems of energy conservation, environmental protection and food safety, single variety, and over-traditional form and taste, difficult satisfaction of different requirements of the general public on the food taste, and difficult food market prosperity. With the improvement of living and consumption level and the concept of the demand of nutrition, people pay more attention to the development of cooked meat food with nutrition, health care and unique flavor.

Pork consumption accounts for 60% of meat consumption in China, the pork is an indispensable food in human life, people are far away from high-fat pork food along with development of market economy and requirements on nutritional health-care food, but the market is yet to be developed due to the complex processing technology of low-fat pork food, which is inconvenient for industrial production. The invention provides a production process of nutritious pork crisps for children, aiming at eliminating greasy feeling of pork food.

Disclosure of Invention

Based on the technical problems in the background art, the invention provides a production process of a children nutritional pork crisp.

The technical scheme of the invention is as follows:

a production process of children nutritional pork crisps comprises the following steps:

A. pricking holes on the front and back sides of pork by using a needle plate, and then cutting the pork into pork strips;

B. wrapping fructus Zanthoxyli, cortex Cinnamomi, fructus Tsaoko, pericarpium Citri Tangerinae, fructus Foeniculi, and fructus Anisi Stellati as spice with gauze, adding pork strips, folium Nelumbinis powder and cooking wine into a pot, boiling for 20-30min, controlling the boiling firepower until at least 1/3 remains in the pot after the boiling, and removing oil boiled from pork strips;

C. adding soy sauce, sugar, light soy sauce, coriander powder and salt, continuously cooking to collect soup until the soup in the pot is cooked, and continuously turning the pork strips in the process;

D. finally adding the mint juice and the protein powder with ultrahigh gel degree, uniformly stirring, putting into an interlayer of a steamer for steaming, steaming for 1.5-2 hours in a common pot after steaming, and stewing for 20-30min after stopping heating;

E. taking out the cooked meat, dispersing, baking at 50-60 deg.C for 18-24 hr, and vacuum packaging.

Preferably, in the step B, the mass ratio of the pork strips, the lotus leaf powder and the cooking wine is 100: (5-12): (0.5-1).

Preferably, in the step C, the adding amount of the coriander powder is 0.2-0.5% of the pork strips.

Preferably, in the step D, the adding amount of the mint juice and the ultrahigh-gelatinization-degree protein powder is 0.1-0.2% and 0.3-0.8% of the pork strips.

Preferably, the mint juice is a liquid obtained by soaking fresh mint leaves in boiled water at 100 ℃ for 3-6 hours.

Further preferably, the mass ratio of the fresh mint leaves to the boiled water is 1: (300-500).

Further preferably, the main raw material of the ultrahigh-gelation-degree protein powder is eggs.

More preferably, the gel strength of the protein powder with ultrahigh gel degree is 1600-1800g cm^-2。

The invention has the advantages that: the production process of the children nutritional pork crisp comprises the following steps: pricking holes on the front side and the back side of the pork by using a needle plate, and then cutting the pork into pork strips, so that the spice is favorably flavored; wrapping spice with gauze, mixing with pork strips, lotus leaf powder and cooking wine, putting into a pot, adding water, and boiling; adding soy sauce, sugar, light soy sauce, coriander powder and salt, continuously cooking to collect soup until the soup in the pot is cooked, and continuously turning the pork strips in the process; finally adding the mint juice and the protein powder with ultrahigh gel degree, uniformly stirring, putting the mixture on an interlayer of a steamer for steaming, and stewing after stopping heating; taking out, dispersing, baking at 50-60 deg.C for 18-24 hr, and vacuum packaging. The production process of the children nutritional pork crisp of the invention is mainly different from the traditional pork crisp in that: firstly, lotus leaf powder, mint juice and ultrahigh-gel-degree protein powder are added, so that the greasiness degree of pork can be effectively reduced; secondly, the obtained pork crisps are chewy, tasty and rich in nutrition by adopting a mode of pricking holes, then boiling with spices, steaming and finally drying; thirdly, no chemical additive is added in the whole processing process, so that the processing method is healthy and environment-friendly.

Detailed Description