Method for processing pork braised in brown sauce

A processing technology, braised meat technology, applied in the confectionery industry, plant raw materials, food preparation and other directions, can solve the problems of unreasonable processing technology, it is difficult to achieve the perfect unity of meat nourishment and taste, and achieve moderate taste. Effect

Inactive Publication Date: 2007-11-07
王英贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's living standards and the acceleration of the pace of life, quick-frozen food provides people with great convenience because of its advantages of convenience, hygiene, and economy. At present, there are many methods for firing meat quick-frozen food, especially It is braised pork, which is deeply loved by people because of its fragrance, good taste and non-greasy taste. However, due to unreasonable processing technology, it is difficult to achieve the perfect unity of meat nourishment and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] The braised pork processing technology comprises the following process steps:

[0021] 1. Select pork belly, the ratio of fat to lean meat is 40%:60%, and the part with a thickness of less than 15cm and the meat without streaky layer are cut off;

[0022] 2. Boil the raw meat in 4 times the tea water for 30 minutes, then remove and control the water;

[0023] 3. Prepare the seasoning, the weight ratio of the seasoning is: sugar: 35.0%, soy sauce: 24.8%, water: 15.6%, mirin: 14.0%, starch: 3.0%, liquor: 2.5%, white vinegar: 0.8%, Monosodium glutamate: 0.3%, salt: 0.5%, ginger: 3.5%, extract the seasoning raw materials according to the ratio, put them into the pot and cook while stirring, boil the pot and put it out for use;

[0024] 4. Packing in boxes, the weight of each box of meat is 4-5kg, at the same time, add 2-3 slices of ginger and 4.5kg-5.5kg of seasoning;

[0025] 5. Steam in a steamer for 70 minutes, then take it out at room temperature to dissipate heat, an...

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Abstract

The preparation process of stewed meat includes the following steps: selecting and using marbled meat; boiling said selected marbled meat in tea water for 20-40 min, taking out and draining; preparing flavouring material; boxing, meat weight of every box is 4kg-5kg, at the same time adding 2-3 ginger slices and 4.5kg-5.5kg of flavouring material, steaming for 60-80 min in steamer, taking out and colling, taking out ginger slices and marbled meat, vacuum packaging, secondary sterilization, detection and boxing so as to obtain the invented product.

Description

(1) Technical field [0001] The invention belongs to the field of food processing, in particular to a processing technology of braised pork. (2) Background technology [0002] With the continuous improvement of people's living standards and the acceleration of the pace of life, quick-frozen food provides people with great convenience because of its advantages of convenience, hygiene, and economy. At present, there are many methods for firing meat quick-frozen food, especially It is braised pork, which is deeply loved by people because of its fragrance, good taste and non-greasy taste. However, due to unreasonable processing technology, it is difficult to achieve the perfect unity of meat nourishment and taste. (3) Contents of the invention [0003] The object of the present invention is to provide a cooking method of braised pork with rich nourishing function and good taste and mouthfeel. [0004] The technical solutions adopted are: [0005] Braised pork processing techn...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23F3/16A23L1/221A23G3/34A23L1/238A23L1/0522C12G3/00C12J1/00A23L1/228A23L1/237A61K36/906A23L13/40
Inventor 王英贤
Owner 王英贤
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