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Process for making Dongpo pork

A production process, the technology of Dongpo meat, is applied in the field of meat product production process, which can solve the problems of fat and fat not suitable for healthy diet concept, high oil content, long production time, etc., so as to save stewing time and increase the original taste , the effect of shortening working hours

Inactive Publication Date: 2013-05-01
ZHENGZHOU SYNEAR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Not only does it take a long time to make, but it also has high fat content and is not suitable for modern healthy eating concepts

Method used

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Embodiment Construction

[0014] A kind of manufacturing process of Dongpo meat provided by the invention is described in detail below by the making process of Dongpo meat;

[0015] 1. Material selection: choose clean and hygienic pork belly;

[0016] 2. Making diced meat: cut into length, width and thickness of 1.5--2 cm;

[0017] 3. Marinated diced meat: add seasoning and starch, then marinate for 15--25 minutes;

[0018] 4. Roast diced meat: put it in a baking tray and bake for 15--20 minutes, remove the overflowing grease,

[0019] 5. Stew to form Dongpo pork: Add seasoned soup and stew for 35--40 minutes to form non-greasy Dongpo pork.

[0020] The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements and improvements made within the spirit and principles of the present invention should be included in the scope of the present invention. within the scope of protection.

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PUM

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Abstract

The invention particularly relates to a process for making Dongpo pork. The process comprises the steps of pickling, roasting and stewing. In the invention, the pickled streaky pork has certain basic taste and color and does not need to absorb the soup to be tasty and colored during stewing, thereby saving the stewing time; pickling is favorable for tenderizing the streaky pork, thus shortening the stewing time while preserving the nutrients; and roasting ensures that redundant fat is removed, so that the finished product has unique flavor. Through the invention, the processing process is simplified, the original flavor is enhanced, the taste is widely accepted, the product is clean and healthy without pollution and tastes good without causing oily feel, and the work time is shortened.

Description

technical field [0001] The invention relates to a production process of meat products, in particular to a production process of Dongpo meat. Background technique [0002] The traditional Dongpo Pork is pork belly with skin, add rice wine, soy sauce, sugar, water, and spices and stew in a casserole for about 2 hours until crispy. Not only does it take a long time to make, but it also has a high fat content and is not suitable for modern healthy eating concepts. Contents of the invention [0003] The purpose of the present invention is to overcome above-mentioned technical deficiency, reduce production time, save cost, not greasy, and provide a kind of production process of Dongpo meat. [0004] The technical scheme of the present invention is: a kind of Dongpo meat production process, its production step is, [0005] (1) marinating, kneading and marinating the meat with starch and seasoning; [0006] (2) roasting, put the marinated meat into the tray and roast; [0007]...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/29A23L13/10A23L33/00
Inventor 张力争苏智勇马圣青庄岩岩张震辛晓霞冯福建戎新庄
Owner ZHENGZHOU SYNEAR FOOD
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