Making method of braised spare ribs In tomato sauce
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A production method, rib technology, applied in food preparation, application, food science, etc., can solve problems such as long processing time
Inactive Publication Date: 2009-04-29
山西百世特食品有限公司
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But the processing of traditional pork ribs can only be the method of instant cooking, and the processing time is longer, and it is only suitable for eating in fixed places such
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[0014] Example 1
[0015] Weigh 20 kilograms of ribs, cut them into 7-10 cm pieces, rinse them with water, blanch them, drain them, and marinate them with 2.5 kilograms of dry red wine for 20 minutes, then fry them in hot oil for 2 minutes, and cool them naturally. Packed, sealed and sterilized according to 300g per sachet filled with nitrogen.
[0016] After heating 2 kg of edible oil, add 2 kg of tomato paste, 0.5 kg of white sugar, 0.5 kg of salt, 130 g of monosodium glutamate, 50 g of minced garlic, 50 g of minced ginger, 50 g of chopped green onion and 0.5 kg of water, fry it into a soup, and cool it naturally , Packed, sealed and sterilized according to 120g per pouch filled with nitrogen.
[0017] Put 1 part of pork ribs packaging bag and 1 part of soup packaging bag into a large packaging bag and seal to make the product.
Example Embodiment
[0018] Example 2
[0019] Weigh 20 kilograms of ribs, cut them into 7-10 cm pieces, wash them with water, blanch them, drain them, marinate them with 2.8 kilograms of dry red wine for 20 minutes, then fry them in hot oil for 2 minutes, and cool them naturally. Packed, sealed and sterilized according to 400g per pouch filled with nitrogen.
[0020] After heating 1.8 kg of edible oil, put in 2.7 kg of tomato paste, 0.8 kg of white sugar, 0.3 kg of salt, 250 g of MSG, 120 g of minced garlic, 120 g of minced ginger, 120 g of chopped green onion and 0.9 kg of water, fry it into a soup, and cool it naturally , Packed, sealed and sterilized according to 150g per pouch filled with nitrogen.
[0021] Put 1 part of pork ribs packaging bag and 1 part of soup packaging bag into a large packaging bag and seal to make the product.
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Abstract
The invention relates to stewed spareribs and a preparing method thereof, comprising cutting, pickling and oiling main raw materials, spareribs, preparing cooking liquor by frying; after naturally cooling the main materials and the cooking liquor, packing the spareribs and cooking liquor with proportion when charging nitrogen, sealing, sterilizing, and filling in big bags, thus forming finished products. Based on stewed spareribs, the invention combines the traditional repast technology with the modern food without adding any chemical additive and preservative, thus guaranteeing the nutrition and taste of the traditional dish and having certain advantages in aspects of food sanitation and eating convenience.
Description
technical field [0001] The invention relates to the technical field of food production, in particular to a preparation method of instant, fresh-keeping, delicious, nutritious and convenient to eat red braised pork ribs. Background technique [0002] Meat products have a wide range of consumer groups in my country. Among them, pork series foods have high nutritional value and a variety of product types. They are very popular whether they are living at home or eating out. They are traditional products that people like to eat. Main types of meat. Among them, pork ribs is a well-known traditional dish, which is favored by consumers for its low fat, high protein and delicious taste. But the processing of traditional pork ribs can only be the method of instant cooking, and the processing time is longer, and it is only suitable for eating in fixed places such as restaurants and families, and it is difficult to meet the needs of people who are not enough in the journey and time, whi...
Claims
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Application Information
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