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Freeze-dry roast pork fillet and production method thereof

A technology of barbecued pork and freeze-drying is applied in the field of canned mussels with original juice and its production. Flavorful effect

Inactive Publication Date: 2010-03-24
朱长满
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Barbecued pork is a kind of meat food made from pork forelegs. Because of its special flavor, it is deeply loved by people. Because of its special cooking method, it is not easy to preserve for a long time. Therefore, the existing barbecued pork Most of them are ready-to-eat, without further processing, not easy to store and carry, can not better meet people's needs, which restricts its market development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] Prepare raw materials (jin) according to the following weight ratio:

[0019] Fresh Pork: 100, White Sugar: 7.5, Soy Sauce: 4,

[0020] White wine: 1, refined salt: 2, pepper: 0.1

[0021] Aniseed: 0.1, cinnamon: 0.1, red yeast rice: 0.1.

[0022] The production steps of freeze-dried char siu pork:

[0023] ①Material selection: Choose fresh pork that is healthy, with an appropriate fat-to-thin ratio, and in good hygienic condition.

[0024] ②Cooking: Add various seasonings to the meat strips cut into 150 mm long and 30 mm wide and cook them with coal.

[0025] ③Freeze-drying: Freeze the cooked char siu pork at minus 25 degrees for 2 hours, and then dry it at a temperature below 45 degrees for 7 hours.

[0026] ④ Packaging: The freeze-dried barbecued pork is weighed and sealed for storage.

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PUM

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Abstract

The invention relates to a freeze-dry roast pork fillet and a production method thereof. The freeze-dry roast pork fillet comprises the following components in parts by weight: fresh pork 90-105, white sugar 6-10, soy sauce 3-5, spirit 0.5-1.5, refined salt 1-3, wild pepper 0.05-0.15, aniseed 0.05-0.15, cassia bark 0.05-0.15, and red yeast rice 0.05-0.15. The production method thereof comprises four steps of sorting, cooking, freeze-drying and packaging. The freeze-dry roast pork fillet produced by the method features natural dark reddish brown color, distinct shredded meat, complete chip-form, uniform thickness, savory and tender mouth feel, and distinctive meat flavor.

Description

technical field [0001] The invention relates to a canned mussel in raw juice and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Barbecued pork is a kind of meat food made from pork forelegs. Because of its special flavor, it is deeply loved by people. Because of its special cooking method, it is not easy to preserve for a long time. Therefore, the existing barbecued pork Most of them are ready-to-eat, without further processing, are not easy to store and carry, can not better meet people's needs, and restrict their market development. Contents of the invention [0003] The object of the present invention is to solve the above problems, and provide a kind of freeze-dried barbecued pork which is easy to store and carry and a production method thereof. [0004] Freeze-dried barbecued pork of the present invention comprises the following components (in parts by weight): [0005] Fresh pork: 90-105, white sugar: 6-10, so...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/317A23L1/01A23B4/03A23B4/037A23L13/10A23L5/10A23L13/60
Inventor 朱长满
Owner 朱长满
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