Preparation method of braised meat with pickled vegetable

Abstract

The invention relates to the food processing field and discloses a preparation method of braised meat with delicious taste and rich nutrition. In the invention, the western meat product production technology is combined under a condition that the traditional braised meat production and processing principle is used, the injection seasoning technology, the vacuum massage technology, the vacuum frying technology and the microwave sterilization technology are integrated to form a production process of cooked braised meat foods; pork, long pepper oil, medlar oil, pachymaran, spice and pickled vegetable are adopted as raw materials, and the braised meat has a health-care function to a certain extent. The method in the invention solves the problems that the traditional braised meat can not be stored for a long time at normal temperature, has poor taste stability and can not be produced in a large-scale industrial manner, and the method for producing a microwaveable functionality braised meatwith delicious taste industrially is provided and can effectively maintain the nutrient contents, and the braised meat has the health-care function to a certain extent, the shelf life of the braised meat can be prolonged to be more than one year, the raw materials are quantified to be convenient for product quality control, and the preparation method has an application prospect of large-scale industrial production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing sauerkraut pork. Background technique [0002] The traditional production process of pickled meat with pickled vegetables is mainly processed by boiling water, coloring, frying, boiling and steaming. For example, Hunan-style pickled meat with plum vegetables is to scrape and wash the skin of pork belly, put it in a pot of cold water, cook it on high heat until it is half-ripe, remove and drain the water from the skin, smear soy sauce while it is hot, and then heat the pot. Pour in clear oil, heat to 80% heat (temperature is 170~220°C), put the pork belly skin down into the pot and deep-fry until it turns dark red, take it out and let it cool, put it on the cutting board with the skin down, cut into 7 cm long, For 2 cm thick slices, put the meat skin down neatly in a bowl, put dried plums on top of the meat, pour in soy sauce evenly, steam in a steamer for ab...

AI Technical Summary

Problems solved by technology

[0003] This traditional processing method is prepared and eaten in the kitchen. It cannot be stored for a long time under normal temperature conditions. High-temperature frying is used, and the temperature reaches above 170°C. When continuous high-temperature frying often produces volatile carbonyl compounds and hydroxy acids, etc., resulting in adverse At the same time, high-temperature frying causes a large loss of vitamins, easily produces harmful polycyclic aromatic hydrocarbons, and seriously damages the nutritional content of meat products

And due to the different operation methods of chefs in the kitchen production process, the taste of this dish is different, and it is impossible to carry out industrialized large-scale production