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Preserved pork ribs

A technology for waxing ribs and ribs, which is applied to the food field made of pork ribs, can solve the problems of human body harm and can not be mass-produced in industrialization, and achieves the effects of increasing flavor, shortening the marinating period and improving the marinating quality.

Inactive Publication Date: 2012-07-11
芮茂能
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] What the present invention aims to solve is the problem that the traditional method of making waxed pork ribs contains harmful substances to the human body and cannot be mass-produced industrially. It provides a waxed pork ribs made by a new process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: a kind of cured pork ribs is made by following preparation process:

[0014] First, put the fresh pork chops into the workshop to cool for more than 10 hours, so that the pork chops are completely cooled.

[0015] Second, put the selected 50° grain white wine into a large basin, put the pork chops into the basin, wash and knead them with wine, and if the cooled pork chops have 100kg, add 2 kg of white wine to knead.

[0016] Third, put the pork chops rubbed with white wine on the bacon table, sprinkle with 6 kg of iodized edible salt and rub them.

[0017] Fourth, put the pork ribs rubbed with salt into the marinated meat pool, stack them layer by layer, and marinate them for 5 days to allow them to ferment naturally.

[0018] The 5th, pork chop is taken out and cleans with clear water, hangs in hanging workshop with rope for 5 days, allows it to air-dry naturally, both got the cured pork ribs of the present invention.

Embodiment 2

[0019] Embodiment 2: a kind of cured pork ribs, made by the following preparation process:

[0020] First, put the fresh pork chops into the workshop to cool for more than 10 hours, so that the pork chops are completely cooled.

[0021] Second, put the selected 50° grain white wine into a large basin, put the pork chops into the basin, wash and knead them with wine, and if the cooled pork chops have 200 kg, add 6 kg of white wine to knead.

[0022] Third, put the pork chops rubbed with white wine on the bacon table, sprinkle with 7 kg of iodized edible salt and rub them.

[0023] Fourth, put the pork ribs rubbed with salt into the marinated meat pool, stack them layer by layer, and marinate them for 7 days to allow them to ferment naturally.

[0024] The 5th, pork chop is taken out and cleans with clear water, is hanged in hanging workshop 7 days with rope, allows it to air-dry naturally, both got the cured pork ribs of the present invention.

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PUM

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Abstract

The invention discloses preserved pork ribs, and relates to food, in particular to food made of pork ribs. The preserved pork ribs are prepared by the following steps of: preparing raw materials, pickling, and air-drying. According to the preserved pork ribs prepared by the process, nitrate for the traditional pickling is replaced by iodized table salt, and relatively low salt consumption is adopted; the preserved pork ribs prepared by the process are low in salt content, and the content of nitrite of the preserved pork ribs is far lower than the national related standard; and the pickling period of the preserved pork ribs is shortened, the pickling quality is improved, and the preserved pork ribs can be massively produced to meet daily increasing eating requirements.

Description

technical field [0001] The invention relates to a food, especially the food made from pork ribs. Background technique [0002] Lijiang is a place where ethnic minorities are mixed, and the biggest feature of food is richness. Lijiang cured pork ribs have a relatively long history and are widely produced in Hunan, Sichuan and other places. Historically, Lijiang has been migrated by the Han people many times, and in the process of national fusion, the fusion of food culture has occurred. Lijiang pork ribs was produced at this time. Lijiang's climate is relatively dry, with a large temperature difference on the plateau and a long and cold environment in winter. According to local conditions, Lijiang cured pork ribs gradually developed. The taste is not inferior to other places. Also due to climate reasons, compared with other places, Lijiang cured pork ribs has reduced the step of smoking, and its taste is more pure, the meat color is transparent and white, the bone is sof...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
Inventor 芮茂能
Owner 芮茂能
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