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Sparerib lotus root soup product and production method thereof

A production method and technology for pork ribs, which are applied in food preparation, application, food science and other directions, can solve the problems of loss of lotus root texture in pork ribs and lotus root soup, low total soluble sugar content, etc., and achieve the effect of improving life rhythm, stable quality and good taste.

Inactive Publication Date: 2012-06-06
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because this method treats lotus root and meat products with different textures together, although the process can be simplified to a certain extent, it loses the unique flavor of ribs and lotus root soup and the texture of lotus root, and the content of amino acids, flavor nucleotides and total soluble sugars is relatively high. Low

Method used

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  • Sparerib lotus root soup product and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Wash the pork ribs and tube bones with cold water, chop the ribs into 5-6cm long, 3-4cm wide pieces, cut the lotus root into 5-6cm, 3-4cm wide lotus root pieces, pre-treat the ribs, and put them in the Pre-fry in a hot oil pan with lard, and fry quickly until the surface of the ribs is golden brown. Each pot uses a total of 300 parts of pork ribs and tube bones, 20 parts of deodorizing agent, and 1200 parts of water, and stirs evenly. Cook at 100°C for 45 minutes in a 900w electric furnace at high temperature and high power. Then add the cleaned lotus root to the container, and cook it for 75 minutes at 100°C with a power of 500w electric furnace at high temperature and low power. Add 5.7 parts of umami flavoring agent to the above mixed raw materials, and pack into cans. Under the condition of keeping the pressure inside and outside the tank consistent, place the tank at 60°C for 30 minutes to obtain the traditional ribs and lotus root soup. The above-mentioned prod...

Embodiment 2

[0025] Wash the pork ribs and tube bones with cold water, chop the ribs into 5-6cm long and 3-4cm wide pieces, cut the lotus root into 5-6cm, 3-4cm wide lotus root pieces, pre-treat the ribs, and place them in boiling water Medium, heat for 2 to 3 minutes, remove and set aside. Each pot uses a total of 300 parts of pork ribs and tube bones, 20 parts of deodorizing agent, and 1200 parts of water, and stirs evenly. Cook at 100°C for 45 minutes in a 900w electric furnace at high temperature and high power. Then add the cleaned lotus root to the container, and cook it for 75 minutes at 100°C with a power of 500w electric furnace at high temperature and low power. Add 5.7 parts of umami flavoring agent to the above mixed raw materials, and pack into cans. Under the condition of keeping the pressure inside and outside the tank consistent, place the tank at 60°C for 30 minutes to obtain the traditional ribs and lotus root soup. The above-mentioned products are packaged and put int...

Embodiment 3

[0027] Wash the pork ribs and tube bones with cold water, chop the ribs into 5-6cm long, 3-4cm wide pieces, cut the lotus root into 5-6cm, 3-4cm wide lotus root pieces, pre-treat the ribs, and put them in the Pre-fry in a hot oil pan with lard, and fry quickly until the surface of the ribs is golden brown. Each pot uses a total of 300 parts of pork ribs and tube bones, 20 parts of deodorizing agent, and 900 parts of water, and stirs evenly. Cook at 100°C for 45 minutes under high temperature and high power of a 900w electric furnace. Then add the cleaned lotus root to the container, and cook it for 75 minutes at 100°C with a power of 500w electric furnace at high temperature and low power. Add 5.7 parts of umami flavoring agent to the above mixed raw materials, and pack into cans. Under the condition of keeping the pressure inside and outside the tank consistent, place the tank at 60°C for 30 minutes to obtain the traditional ribs and lotus root soup. The above-mentioned pr...

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Abstract

The invention belongs to the technical field of foodstuff processing, and specifically relates to a sparerib lotus root soup product and a production method thereof. The method is characterize in that: raw materials of spareribs, pig leg bones, gingers, an odor removing agent, water, and a flavor enhancing agent are blended according to a certain ratio, wherein the odor removing agent comprises gingers, cooking wine and white vinegar, and the flavor enhancing agent comprises monosodium glutamate, pepper and salt. The method comprises steps that: (1) the spareribs, pig leg bones and lotus roots are cleaned by using cold water; the spareribs and the lotus roots are respectively chopped into different sizes; (2) the washed spareribs and pig leg bones are placed in a vessel; water and the odor removing agent are added into the vessel; (3) the spareribs and pig leg bones are boiled for 45min under a temperature of 100 DEG C with a high-fire condition with a power of 900W in an electric furnace, such that an original bone soup is obtained; (4) the clean lotus roots are added into the original bone soup; the mixture is boiled for 45min under a temperature of 100 DEG C with a low-fire condition with a power of 500W in the electric furnace, such that a lotus root half-finished product is obtained; (5) the flavor enhancing agent is added into the lotus root half-finished product; the soup is filled into cans; the vessel is sterilized with a maintained temperature of 60 DEG C for 30min, such that finished products are obtained.

Description

technical field [0001] The invention relates to a food product and a production method thereof, in particular to a traditional ribs and lotus root soup product and a production method thereof. Background technique [0002] Pork ribs and lotus root soup is a local specialty food with a long history and culture. The traditional ribs and lotus root soup uses lotus roots produced in Caidian, Honghu and other places in Hubei. In winter and spring, a certain amount of ribs is added according to the amount of lotus roots used. The lotus root melts in the mouth, the soup is mellow and rich, the umami taste is long-lasting, and the unique flavor food is rich in nutrition. Since ancient times, pork ribs and lotus root soup has been a must-have dish for Hubei people, and drinking pork ribs and lotus root soup is said to be "the taste of Hubei". That is to say, you can go to the grand banquet of the state seat and receive distinguished guests without being vulgar, and you can also ent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/29A23L1/214A23L1/312A23L1/31A23L23/00A23L13/00A23L13/20A23L19/10A23L33/00
Inventor 黄文冯希张克田王益程钢赵双娟沙莎段昌圣
Owner HUAZHONG AGRI UNIV
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