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Preparation method of braised pork with soy sauce

A production method and technology of sauced meat, applied in the food field, can solve the problems of long production cycle and low production efficiency of sauced meat, and achieve the effects of shortening the production cycle, increasing nutritional components, and high nutritional value

Active Publication Date: 2011-05-18
SICHUAN JINZHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind method makes sauce meat production cycle is longer, and production efficiency is lower

Method used

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  • Preparation method of braised pork with soy sauce
  • Preparation method of braised pork with soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Add 0.75kg of sugar, 0.075kg of ginger powder, 0.075kg of cinnamon powder, 0.075kg of star anise powder, 0.04kg of pepper powder, 0.06kg of pepper powder, 0.015kg of monosodium glutamate and 0.35kg of sea pepper powder into 1kg of boiling water and stir-fry on low heat, then add 10kg of Sweet noodle sauce, 0.1kg linseed glue, 0.005kg nisin streptococcus, 0.0005kg natamycin, 0.1kg sesame oil essence and 0.5kg water continue to fry until the fragrance is released and a thick sauce is obtained.

Embodiment 2

[0061] Trim the cold fresh meat at 0°C into 2cm-3cm strips of raw meat, and make the thickness of the fat on the strips of raw meat not exceed 1.5cm; fry 3kg of salt, 0.02kg of pepper and 0.02kg of five-spice powder Make salt and pepper, sprinkle the salt and pepper evenly on 100kg strips of meat, and spread evenly; put the meat coated with marinade into the bucket, and marinate at 4°C for 24 hours, and turn the meat for 2 hours during the marinating process. times; the cured meat obtained was cleaned in 40°C clear water, and after the blood stains and the marinade were cleaned, it was washed once in ice water and dried in the air until no moisture dripped out, then the meat was baked, Bake at a constant temperature of 60° C. for 4 hours to obtain marinated meat.

[0062] Spread the sauce prepared in Example 1 evenly and comprehensively on the cured meat, marinate at 4°C for 12 hours, then transfer to a drying room, and bake at a constant temperature of 60°C for 5 hours; Appl...

Embodiment 3

[0065] Trim the cold fresh meat at 0°C into 2cm-3cm strips of raw meat, and make the thickness of the fat on the strips of raw meat not exceed 1.5cm; fry 3kg of salt, 0.02kg of pepper and 0.02kg of five-spice powder Make salt and pepper, sprinkle the salt and pepper on 100kg strips of meat evenly, and spread evenly; put the meat coated with marinade into the bucket, marinate at 5°C for 20 hours, and turn the meat for 2 hours during the marinating process. times; the cured meat obtained was cleaned in 40°C clear water, and after the blood stains and the marinade were cleaned, it was washed once in ice water and dried in the air until no moisture dripped out, then the meat was baked, Bake at a constant temperature of 60° C. for 5 hours to obtain marinated meat.

[0066] Spread the sauce prepared in Example 1 evenly and comprehensively on the cured meat, marinate at 4°C for 10 hours, then transfer to a drying room, and bake at a constant temperature of 60°C for 4 hours; The sauc...

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Abstract

The invention provides a preparation method of braised pork with soy sauce, which comprises the following steps of: cutting cold fresh pork at 0-4 DEG C to be stripped to obtain stripped raw material pork, wherein the fat thickness of the stripped raw material pork cannot exceed 1.5cm; salting the stripped raw material pork by using salting ingredients for the first time to obtain salting pork, wherein the salting ingredients include salt, pepper and five spice powder; cleaning and airing the salting pork and salting the pork by using sauces for the second time, and the sauces include sweet borwn sauce, sugar, aginomoto and water; oil-brushing and baking the salting pork salted for the second time to obtain the braised pork with soy sauce. By using the cold fresh pork with the temperatureof 0-4 DEG C and the fat thickness of less than 1.5cm, the thin / fat degree of the braised pork with soy sauce is equivalent without greasiness, and the braised pork with soy sauce is memorable. Meanwhile, when the cold fresh pork with the temperature of 0-4 DEG C and the fat thickness of less than 1.5cm is salted, the pork is easier to be tasty, and the salting time is effectively shortened, therefore, the production period of the braised pork with soy sauce is shortened.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a method for making sauced meat. Background technique [0002] Sauce meat refers to meat products obtained by marinating fresh meat or frozen meat in sauce. It has the characteristics of delicious flavor and long aftertaste, and is a relatively popular meat product. [0003] The making of sauced meat is comparatively simple, and general family can make delicious sauced meat, discloses a kind of preparation method of five-spice sauced meat as the Chinese patent document that application number is 200610045157.1, comprises the following steps: fresh pork rib meat is cut into 16cm, For rectangular pieces of meat with a width of 10cm, use a knife to poke 8 to 10 holes between the ribs of each piece of meat to absorb the salt and flavor; Rub the salt with your hands, put it in a wooden barrel to marinate for 5-6 hours, then transfer it to a brine tank to marinate for 12 hours; drain the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/22A23L13/10A23L13/70A23L27/00
Inventor 陈乃忠陈德君刘俊岭陈霞
Owner SICHUAN JINZHONG FOOD
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