Method for making deep-fried spare ribs with curry

A production method and technology of ribs, applied in food preparation, application, food science, etc., can solve problems such as long processing time, inconvenience for consumers, and large eating limitations

Inactive Publication Date: 2010-02-24
山西百世特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing of traditional ribs can only be done immediately, and the processing time is longer. It is only suitable for eating in fixed places such as restaurants and families. Curry ribs dishes are only sold in some western restaurants and large restaurants, and there are limitations in eating. Very large, causing great inconvenience to some consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take 10 kg of ribs, cut into 7-10 cm pieces, wash with water, blanch, drain, marinate with 1.4 kg of dry red wine for 20 minutes, then fry in hot oil for 2 minutes, cool naturally, press Each small bag of 300g is vacuum packed and sterilized.

[0014] Put 0.1 kg of edible oil in a hot pot, and when the oil temperature reaches about 120°C, add 0.8 kg of coconut milk, 0.6 kg of curry powder, 0.1 kg of shredded coconut, 0.3 kg of white sugar, 0.05 kg of whole milk powder, 0.1 kg Salt and 0.5 kg of water, after frying for two minutes, after natural cooling, 80g per small bag filled with nitrogen, packaged and sterilized. Put 1 portion of pork rib packaging bag and 1 portion of seasoning sauce packaging bag into a large packaging bag and seal it to make a product.

Embodiment 2

[0016] Take 10 kg of spare ribs, cut into 7-10 cm pieces, wash with water, blanch, drain, marinate with 1.25 kg of dry red wine for 20 minutes, then fry in hot oil for 2 minutes, cool naturally, press Each small bag of 400g is vacuum packed and sterilized.

[0017] Put 0.15 kg of edible oil in a hot pot, and when the oil temperature reaches about 120°C, add 1 kg of coconut milk, 0.8 kg of curry powder, 0.15 kg of shredded coconut, 0.2 kg of white sugar, 0.1 kg of whole milk powder, 0.15 kg Salt and 0.6 kg of water, after cooking and frying for two minutes, after natural cooling, 100g of each small bag is filled with nitrogen, packed and sterilized. Put 1 portion of pork rib packaging bag and 1 portion of seasoning sauce packaging bag into a large packaging bag and seal it to make a product.

Embodiment 3

[0019] Take 10 kg of ribs, cut into 7-10 cm pieces, wash with water, blanch, drain, marinate with 1.3 kg of dry red wine for 20 minutes, then fry in hot oil for 2 minutes, cool naturally, press Each small bag of 350g is vacuum packed and sterilized.

[0020] Put 0.1 kg of edible oil in a hot pan, and when the oil temperature reaches about 120°C, add 1 kg of coconut milk, 0.6 kg of curry powder, 0.1 kg of shredded coconut, 0.2 kg of white sugar, 0.1 kg of whole milk powder, 0.1 kg Salt and 0.5 kg of water, after cooking and frying for two minutes, after natural cooling, 100g per small bag filled with nitrogen, packaged and sterilized. Put 1 portion of pork rib packaging bag and 1 portion of seasoning sauce packaging bag into a large packaging bag and seal it to make a product.

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PUM

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Abstract

The invention relates to a method for making deep-fried spare ribs with curry, which comprises the steps of ribbing, pickling and frying the ribs, then making curry sauce, packaging the ribs and the sauce according to the proportion, carrying out sterilization and then being packaged in a big packaging bag for preparing a finished product. The method is based on a food of the deep-fried spare ribswith the curry and organically combines the traditional food technology with the modern food engineering technology, and the product does not contain any chemical additive or preservative, thereby not only ensuring no loss of the nutrition and the delicious taste of the deep-fried spare ribs with the curry, but also showing certain advantages on the aspects of food sanitation and convenient administration.

Description

technical field [0001] The invention relates to the technical field of fast food production, in particular to a method for preparing instant, fresh-keeping, delicious, nutritious and conveniently edible curry pork ribs. Background technique [0002] Meat products have a wide range of consumer groups in my country. Ribs are a well-known traditional dish. Ribs are favored by consumers for their high protein content, low fat content, high nutritional value, and delicious taste. However, the processing of traditional ribs can only be done immediately, and the processing time is longer. It is only suitable for eating in fixed places such as restaurants and families. Curry ribs dishes are only sold in some western restaurants and large restaurants, and there are limitations in eating. It is very large and causes great inconvenience to some consumers. Contents of the invention [0003] The object of the present invention is to provide a method for preparing curry pork ribs, whic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L1/318A23L1/314A23L1/22A23L1/01A23L13/00
Inventor 崔保国陈联平
Owner 山西百世特食品有限公司
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