Braised pork and making method thereof

A technology of braised pork and pork belly, which is applied in food preparation, application, food science, etc., can solve the problems of fat overflow, oxidative rancidity, taste and taste deterioration, etc., and achieve the effect of eating safety, improving safety, and rich nutrition

Inactive Publication Date: 2012-07-11
CHANGDE HUIMEI AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Cooked meat products are sterilized by high temperature and high pressure for a second time, and the residual amount of microorganisms is small, but it is easy to cause cooked meat products to produce a cooking smell, which makes the taste and texture worse, and causes the fat in the product to overflow, which is very easy to oxidize and become rancid.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: (1), clean 12000g pork belly, remove fascia and residual fat on the surface, and cut into large pieces;

[0019] (2) Preparation of marinade: Clean the sandwich pot, add 1000g of water, quickly boil the water, then add 80g of salt, 4g of garlic oil, 3g of ginger oil, 4g of tea polyphenols, 2g of clove oil, and 4g of cinnamon oil , five-spice powder 8g, geranium oil 4g, ginger juice 4g, chili oil 6g, wait until the raw materials are completely dissolved, then cool to room temperature for later use;

[0020] (3) Preparation of marinade: Clean the wok and heat it up, add 10g of edible oil and 100g of white sugar, stir-fry until golden yellow, add 200g of water, cook at 85°C for 3 minutes, then keep the temperature at 80°C, Add 200g of 50% sorghum wine, 10g of salt, 1g of I+G, 1g of yeast extract, 3g of dried chili powder, 30g of bean paste, 30g of small ground sesame oil, 0.5g of ethyl maltol, 1g of red yeast rice powder, and 8g of corn starch , garlic oil 2...

Embodiment 2

[0026] Embodiment 2: (1), trim 12000g pork belly, remove fascia and residual fat on the surface, and cut into large pieces;

[0027] (2) Preparation of marinade: Clean the sandwich pot, add 1000g of water, quickly boil the water, then add 90g of salt, 5g of garlic oil, 2.5g of ginger oil, 3g of tea polyphenols, 2.5g of clove oil, and cinnamon Oil 5g, five-spice powder 9g, geranium oil 4g, ginger juice 5g, chili oil 7g, wait until the raw materials are completely dissolved, then cool to room temperature for later use;

[0028] (3) Preparation of marinade: Clean the wok and heat it up, add 10g of edible oil and 100g of white sugar, stir-fry until golden yellow, add 200g of water, cook at 90°C for 3 minutes, then keep the temperature at 80°C, Add 210g of 50% sorghum wine, 10g of salt, 1.5g of I+G, 1.5g of yeast extract, 3.5g of dried chili powder, 35g of bean paste, 35g of small ground sesame oil, 0.5g of ethyl maltol, and 1.5g of red yeast rice powder , corn starch 9g, garlic o...

Embodiment 3

[0034] Embodiment 3: (1), clean 12000g pork belly, remove fascia and residual fat on the surface, and cut into large pieces;

[0035] (2) Preparation of marinade: Clean the sandwich pot, add 1000g of water, quickly boil the water, then add 100g of salt, 6g of garlic oil, 2g of ginger oil, 3g of tea polyphenols, 4g of clove oil, and 6g of cinnamon oil , five-spice powder 10g, geranium oil 6g, ginger juice 6g, chili oil 8g, wait until the raw materials are completely dissolved, then cool to room temperature for later use;

[0036] (3) Preparation of marinade: Clean the wok and heat it up, add 10g of edible oil and 100g of white sugar, stir-fry until golden yellow, add 200g of water, cook at 90°C for 3 minutes, then keep the temperature at 80°C, Add 220g of 50% sorghum wine, 10g of salt, 2g of I+G, 2g of yeast extract, 4g of dried chili powder, 40g of bean paste, 40g of small ground sesame oil, 0.6g of ethyl maltol, 2g of red yeast rice powder, and 10g of corn starch , garlic oi...

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PUM

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Abstract

The invention relates to the field of food processing, and discloses a method for making braised pork and guaranteeing quality at normal temperature. The braised pork is prepared from pig pork, a salting solution and marinade, the method comprises injection seasoning, vacuum rolling and rubbing, a steaming technique and the like and is totally different from the traditional method for making the braised pork, defects of complicated process operation and large quality change in the traditional braised pork processing process are avoided, and plant-source ginger oil, garlic essential oil, tea polyphenol, cinnamon oil and clove oil are taken as preservatives and combined with pasteurization to ensure that the quality guarantee period of the product at normal temperature is longer than six months; the product has unique flavor, is aromatic, sweet, palatable and rich in nutrients, and can be directly eaten by consumers, which is convenient and quick; and the method has application prospectfor industrial large-scale production.

Description

technical field [0001] The invention relates to the fields of food processing and food antisepsis and preservation, in particular to braised pork in brown sauce and a preparation method thereof. Background technique [0002] Braised pork in brown sauce is a dish that is widely favored by Chinese consumers. The processing process includes soaking in cooking wine, boiling on high heat, stewing on low heat, and collecting juice in an iron pot. Although the ingredients are relatively simple, the entire production process is complicated and slow. The work is meticulous, and the product quality changes greatly. Moreover, the control of the heat in the processing process is relatively delicate, and it needs to be adjusted at any time according to the product status in the processing process, so it is impossible to carry out large-scale industrial production. [0003] The storage of cooked meat products at room temperature mainly adopts the addition of antioxidants and preservative...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
Inventor 肖立安沈洛夫任杰
Owner CHANGDE HUIMEI AGRI TECH
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