The invention discloses a
retort pouch of fried pork and a
processing technology of the
retort pouch, and belongs to the field of
food processing. The
retort pouch comprises the following raw materials in parts by weight: 100-120 parts of streaky pork, 2-3 parts of salt, 3-4 parts of
sugar, 0.2-0.4 part of gourmet
powder, 0.5-0.8 part of
sodium tripolyphosphate, 90-130 parts of water, 100-120 parts of salad oil, 10-15 parts of a soybean sauce and the like. The
retort pouch is processed through the following steps of
slicing the streaky pork; rolling and kneading the sliced streaky pork,
pickling the kneaded sliced streaky pork, and frying the pickled sliced streaky pork for
ageing so as to prevent oil generated by boiling the streaky pork with water for
ageing from influencing finished products;
cutting Hang peppers and hot
red peppers into segments, frying the segments, and adding
colloid and
modified starch for emulsifying the sauce, so that the sauce is bright and
colored, and the favorable adsorbing power of the sauce on the surface of the pork is improved; and finally, packing the fried streaky pork, the oiled green peppers, the oiled Hang peppers, the sauce, and additionally, controlling
salinity so as to achieve the purpose of industrialized production. The powerful combination of the
nutrient value and the flavored value of the streaky pork is realized, and the industrialized production of kitchen dishes is realized.