CN102715521A - Orleans roasted steak and preparation method thereof - Google Patents
Orleans roasted steak and preparation method thereof Download PDFInfo
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- CN102715521A CN102715521A CN2012101738381A CN201210173838A CN102715521A CN 102715521 A CN102715521 A CN 102715521A CN 2012101738381 A CN2012101738381 A CN 2012101738381A CN 201210173838 A CN201210173838 A CN 201210173838A CN 102715521 A CN102715521 A CN 102715521A
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Abstract
The invention relates to Orleans roasted steak and a preparation method thereof. The Orleans roasted steak is mainly prepared from the following components in part by weight: 950 to 1,050 parts of main material pork steak, 20 to 25 parts of starch, 50 to 60 parts of spice, 20 to 25 parts of flour, 8 to 10 parts of spicy wrapped pulp powder, 4 to 6 parts of soybean protein, 4 to 6 parts of monosodium glutamate and 5 to 8 parts of auxiliary material sodium bicarbonate. According to the invention, raw material standardization, product standardization and process standardization of the Orleans roasted steak can be realized.
Description
Technical field
The present invention relates to roasting row of a kind of Orleans and preparation method thereof, belong to food processing technology field.
Background technology
The famous scientist's Qian Xuesen that calls modern fast food " great revolution on the human history " proposes: should set up the fast food center in some big cities of China; High efficiency and low cost with scale management; Satisfy broad masses' diet needs; Accelerate the paces of the socialization of housework, promote Chinese economic development.Yet, even to this day, every aspect such as from the production to the management style, the present situation of fast food still exists huge gap with social requirement, and many insiders propose: fast food should be walked the road of standardization, industrialization.At present, fast food need develop from the empirical direction to standardization, industrialization of individual skill, finally accomplishes the standardization of the process of being not only, the corporate image standardization, and more to realize raw material standardization, the standardization of products and process standardization.
The effect that nourshing Yin and drynsessmoistening prescription, beneficial essence that Pig spareribs has is enriched blood; Be suitable for insufficiency of vital energy and blood, the deficiency of Yin is received poor person.Pig spareribs provides the essential good protein of human physiological activity, fat, the especially abundant calcareous bone health of safeguarding.But existing pork chop product is not realized standardization, so its individual skill because of the cook causes product to vary.
Summary of the invention
The present invention provides roasting row of a kind of Orleans and preparation method thereof, and purpose is to solve existing big row's product not realize standardized problem.
For achieving the above object, first kind of technical scheme that the present invention adopts is: the roasting row of a kind of Orleans, and said Orleans roasting row mainly processed by the big row of major ingredient pig of 950 ~ 1050 weight portions and the auxiliary material of following weight portion:
20 ~ 25 parts of starch;
50 ~ 60 parts of spices;
20 ~ 25 parts in flour;
Fragrant peppery 8 ~ 10 parts of the starches of wrapping up in;
4 ~ 6 parts of soybean proteins;
4 ~ 6 parts of monosodium glutamates;
5 ~ 8 parts of sodium acid carbonates.
For achieving the above object, second kind of technical scheme that the present invention adopts is: a kind of method of making the roasting row of Orleans comprises that said auxiliary material and the big row of major ingredient pig are dropped into tumbler to carry out tumbling and operate, under 0 ~ 5 ℃ of condition pickled 2 ~ 3 hours then.
Related content in the technique scheme is explained as follows:
1, in the such scheme, the big row of said pig is the position that lean pork taken under the spinal column of a hog is connected with ridge meat, is called steak again, is main with sliced meat, but is being with chop.
2, in the such scheme, the time of said tumbling operation is 7 ~ 15 minutes.
3, in the such scheme, tumbler is a principle of utilizing physical impact, lets meat in cylinder, stir up and down, clashes into, beats, reaches massage, pickled effect each other.It is pickled that tumbler can make meat absorb uniformly, can improve the power that is knotted of meat and the elasticity of product; Can improve the mouthfeel and the section effect of product; Can strengthen water-retaining property, increase yield rate; Can improve the internal structure of product, efficient energy-saving.
4, in the such scheme; Said spice is the Orleans cure, and it mainly is selected from edible salt, white granulated sugar, monosodium glutamate, onion powder, chilli powder, ginger powder, white pepper powder, black pepper, medium strength flour, yeast extract, maltodextrin, chicken essence, food additives.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
The present invention can realize raw material standardization, the standardization of products and the process standardization of the roasting row of Orleans product.
Description of drawings
Accompanying drawing 1 is a flow chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is further described:
Embodiment one: roasting row of a kind of Orleans and preparation method thereof
The roasting row of a kind of Orleans, said Orleans roasting row mainly processed by the big row of major ingredient pig of 950 ~ 1050 weight portions and the auxiliary material of following weight portion:
20 ~ 25 parts of starch;
50 ~ 60 parts of spices;
20 ~ 25 parts in flour;
Fragrant peppery 8 ~ 10 parts of the starches of wrapping up in;
4 ~ 6 parts of soybean proteins;
4 ~ 6 parts of monosodium glutamates;
5 ~ 8 parts of sodium acid carbonates.
Shown in accompanying drawing 1, make the roasting row's of Orleans method, comprise that said auxiliary material, water and the big row of major ingredient pig are dropped into tumbler carries out the tumbling operation, under 0 ~ 5 ℃ of condition pickled 2 ~ 3 hours then.
The further optimized technical scheme of the specific embodiment of the invention; Said spice is the Orleans cure, and it mainly is selected from edible salt, white granulated sugar, monosodium glutamate, onion powder, chilli powder, ginger powder, white pepper powder, black pepper, medium strength flour, yeast extract, maltodextrin, chicken essence, food additives.
The further optimized technical scheme of the specific embodiment of the invention, the time of said tumbling operation is 7 ~ 15 minutes.
When edible, at first on baking tray, complete tinfoil, then pickle big row arrange on tinfoil uniformly, and build big row fully with tinfoil.Send into baking box then, roasting 10 minutes earlier, promptly ripe roasting 10 minutes of turn-over.
Embodiment two: roasting row of a kind of Orleans and preparation method thereof
The roasting row of a kind of Orleans, the roasting row's of said Orleans batching is following
Big row's 1000 grams of pig:
Starch 25 grams;
Spice 55 grams;
Flour 23 grams;
Fragrant peppery starch 9 grams of wrapping up in;
Soybean protein 5 grams;
Monosodium glutamate 5 grams;
Sodium acid carbonate 6 grams.
Shown in accompanying drawing 1, make the roasting row's of Orleans method, step is following:
1, neck material: raw material: the big row of pig.Confirm whether pork chop goes bad, has peculiar smell.
2, weigh: before weighing electronic scale weight is made zero.To arrange every unit greatly weighs for 50 jin.
3, soak, wash: will steep material and stir by standard (every basin adds 15 jin of water and bubble material), infusion is 40 minutes then.Again its water is rinsed well no watery blood.
4, control water: will wash good big row and pour into and control water 5 minutes in the basket.
5, stir: carry out tumbling by the tumbling processing compound at tumbler, 11 minutes tumbling time.Annotate: little tumbler inventory is 7 times of standard, and big tumbler is 14 times of above standard.The tumbling standard: pork chop and batching stir, the no caking phenomenon of preparing burden.
6, weigh: pour into after the stirring in the storing basin, the storing basin is moved in the go-cart, and the good name of an article of mark, stir date, mixing time, weight.
7, pickle: go-cart is pulled to pickle the storehouse pickled naturally; Pickled temperature controlled 0 ℃-5 ℃; Naturally the pickled time: 2-3 hour.
8, packing, quick-frozen: operate by packing and quick-freeze craft, after go into freezer.Quick-frozen: product is smooth, adfreezing.
The foregoing description only is explanation technical conceive of the present invention and characteristics, and its purpose is to let the personage who is familiar with this technology can understand content of the present invention and enforcement according to this, can not limit protection scope of the present invention with this.All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (4)
1. an Orleans is baked row, it is characterized in that: said Orleans roasting row mainly processed by the big row of major ingredient pig of 950 ~ 1050 weight portions and the auxiliary material of following weight portion:
20 ~ 25 parts of starch;
50 ~ 60 parts of spices;
20 ~ 25 parts in flour;
Fragrant peppery 8 ~ 10 parts of the starches of wrapping up in;
4 ~ 6 parts of soybean proteins;
4 ~ 6 parts of monosodium glutamates;
5 ~ 8 parts of sodium acid carbonates.
2. the roasting row of Orleans according to claim 1; It is characterized in that: said spice is the Orleans cure, and it mainly is selected from edible salt, white granulated sugar, monosodium glutamate, onion powder, chilli powder, ginger powder, white pepper powder, black pepper, medium strength flour, yeast extract, maltodextrin, chicken essence, food additives.
3. method that adopts major ingredient and auxiliary material in claim 1 or 2 to make the roasting row of Orleans comprises that said auxiliary material and the big row of major ingredient pig are dropped into tumbler to carry out tumbling and operate, under 0 ~ 5 ℃ of condition pickled 2 ~ 3 hours then.
4. the roasting row's of making Orleans according to claim 3 method is characterized in that: the time of said tumbling operation is 7 ~ 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101738381A CN102715521A (en) | 2012-05-31 | 2012-05-31 | Orleans roasted steak and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101738381A CN102715521A (en) | 2012-05-31 | 2012-05-31 | Orleans roasted steak and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102715521A true CN102715521A (en) | 2012-10-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012101738381A Pending CN102715521A (en) | 2012-05-31 | 2012-05-31 | Orleans roasted steak and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707820A (en) * | 2016-03-31 | 2016-06-29 | 福建省亚明食品有限公司 | Beef seasoning and production method of seasoned beef |
-
2012
- 2012-05-31 CN CN2012101738381A patent/CN102715521A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707820A (en) * | 2016-03-31 | 2016-06-29 | 福建省亚明食品有限公司 | Beef seasoning and production method of seasoned beef |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121010 |