Method for preparing braised meat delicious in taste and convenient to eat for long-term storage

A delicious, long-term preservation technology, applied in the direction of heating and preserving meat/fish, etc., can solve the problem of not being able to provide people with products that meet individual requirements, and achieve the effect of reducing labor intensity

Inactive Publication Date: 2011-06-29
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Canned meat cannot meet these requirements at the same time, nor ca

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) After cleaning the pork belly, precook, fry, re-soften, slice, and re-fry;

[0024] (2) Take a stainless steel bowl of the same size as the packaging bowl, put 10 pieces of pork belly skin down into the bowl, put it in a cooking pot and cook at 100°C for 45 minutes, then take it out;

[0025] (3) Cool the pork belly slightly in a Class 10,000 clean room, put the pork belly upside down into an opaque polypropylene plastic bowl that is resistant to cooking, and vacuum seal the mouth of the bowl with a composite plastic film that is resistant to cooking. The whole operation takes 30 minutes completed within.

[0026] (4) Carry out secondary sterilization at 100°C for 30 minutes, and cool down to obtain a semi-finished product of buckwheat in a bowl without seasoning;

[0027] The bowl of braised pork is directly re-cooked for 30 minutes before consumption to obtain braised pork dishes that keep the original taste of braised pork, are fresh, salt-free, and oil-free.

Embodiment 2

[0029] (1) Pork belly is pre-cooked, deep-fried, re-softened, sliced ​​and re-fried;

[0030] (2) Packed in a stainless steel bowl of the same size as the packaging bowl, steamed at 100°C for 60 minutes to achieve the purpose of conditioning and reducing bacteria;

[0031] (3) Cool in a clean room and put it upside down into a retort-resistant opaque polypropylene plastic bowl, vacuum-seal the bowl mouth with a retort-resistant composite plastic film, and the whole operation is completed within 30 minutes;

[0032] (4) Carry out secondary sterilization at 110°C for 15 minutes, and cool down to obtain a bowl-packed pork semi-finished product without seasoning;

[0033] Season the pork in a bowl and cook for 10 minutes before consumption to obtain a traditional dish that keeps the original taste of the pork, is fresh, and is free from oil.

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PUM

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Abstract

The invention discloses a method for preparing braised meat delicious in taste for long-term storage. The method is characterized by comprising the following steps: in a special manufacturing plant, pre-boiling, frying, softening, slicing and frying streaky pork again; then steam-cooking the fried slices for 45-60 minutes for sterilizing; putting the obtained slices in a bowl and vacuum sealing, sterilizing again at the temperature of 100-110 DEG C for 15-30 minutes and cooling to obtain the unseasoned semi-finished product of braised meat in bowl; and before consumption, directly steam-cooking the braised meat in bowl again or seasoning and steam-cooking for 10-30 minutes to obtain fresh traditional braised meat dish which maintains the original taste of the braised meat and does not contain grease contamination. The unseasoned semi-finished product of braised meat in bowl prepared by the method disclosed by the invention can be stored for more than 60 days at the temperature of 0-4 DEG C. By directly steam-cooking the braised meat in bowl again or seasoning the braised meat in bowl and then steam-cooking again before consumption, the fresh traditional braised meat dish which maintains the original taste and does not contain grease contamination can be obtained, thus being convenient for consumers and favorable to preparation of different flavors; and the labor intensity in kitchen is reduced.

Description

technical field [0001] The invention relates to a preparation method of buckwheat which can be preserved for a long time, tastes delicious and is convenient to eat. Background technique [0002] Knuckle meat is a traditional Chinese delicacy. It is soft, rotten and mellow, fat but not greasy. There is a saying in Guangdong and Guangxi that "no buckle can't be a feast". However, the production process of braised pork is complicated, and it often takes more than half a day to cook braised pork; even if the cooked braised pork is stored at about 4°C, it can only last for 2 to 3 days. Canned food processing technology is the main industrial processing technology for long-term preservation of buckle meat. Its main technological process includes precooking, frying, cutting, canning, liquid injection, vacuum sealing, high temperature and high pressure sterilization, cooling, etc. The processed buckle Canned meat can be stored at room temperature for more than 6 months, which is co...

Claims

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Application Information

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IPC IPC(8): A23B4/005
Inventor 滕建文王勤志黄俊荣王海军韦保耀
Owner GUANGXI UNIV
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