Formula and processing technology of seasoning packet for pork with preserved vegetable

A technology of pickled meat with preserved vegetables and processing technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problem of product shape distortion, etc., and achieve the effect of thick and delicious soup, mellow aroma, soft and mellow flavor

Active Publication Date: 2012-07-25
SHANDONG NEW HOPE LIUHE GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, the products obtained by the traditional processing technology are not fully cooked when the terminal is reheated, and the shape of the product is out of shape due to external forces such as

Method used

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  • Formula and processing technology of seasoning packet for pork with preserved vegetable
  • Formula and processing technology of seasoning packet for pork with preserved vegetable
  • Formula and processing technology of seasoning packet for pork with preserved vegetable

Examples

Experimental program
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Effect test

Example Embodiment

[0052] Example 1

[0053] This embodiment provides a formula of a Mei Cai Kou Pork conditioning package, which is made of the following parts by weight of raw materials: 12 parts of pork belly, 1 part of soybean oil, 0.2 parts of ginger slices, 0.5 parts of green onions, 0.5 parts of rice wine , 2.7 portions of soy sauce, 0.3 portions of light soy sauce, 4.1 portions of white sugar, 42 portions of dried plums, 1 portion of MSG, 1 portion of chicken essence, 0.5 portions of salt, 0.7 portions of starch, and 2 portions of water.

[0054] According to the above formula, the Mei Cai Kou Pork conditioning package is processed. The processing technology includes the following steps:

[0055] (1) Meat processing technology:

[0056] ①Raw meat trimming and blanching:

[0057] Choose pig bones or belly meat as raw materials, clean and remove hair, cut the muscle membrane along the ribs with a knife, and blanch the whole piece for 3 minutes;

[0058] ②Boiled and sliced:

[0059] Add water to the s...

Example Embodiment

[0071] Example 2

[0072] This embodiment provides a formula of a Mei Cai Kou Pork conditioning package, which is made of the following parts by weight of raw materials: 13 parts of pork belly, 1 part of soybean oil, 0.2 parts of ginger slices, 0.5 parts of green onions, and 0.65 parts of rice wine , 2.8 servings of soy sauce, 0.3 servings of light soy sauce, 4.1 servings of white sugar, 43 servings of dried plums, 1 serving of MSG, 1 serving of chicken essence, 0.5 servings of salt, 0.7 servings of starch, and 2 servings of water.

[0073] According to the above formula, the Mei Cai Kou Pork conditioning pack is prepared, and the preparation method includes the following steps:

[0074] (1) Meat processing technology:

[0075] ①Raw meat trimming and blanching:

[0076] Choose pig bones or belly meat as raw materials, clean and remove hair, cut the muscle membrane along the ribs with a knife, and blanch the whole piece for 3 minutes;

[0077] ②Boiled and sliced:

[0078] Add water to the...

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Abstract

The invention discloses a formula and processing technology of a seasoning packet for pork with preserved vegetable. The formula comprises the following raw materials in parts by weight: 8-15 parts of pig streaky pork, 0.5-1.5 parts of soybean oil, 0.1-0.3 part of ginger, 0.2-0.8 part of green onion, 0.2-0.9 part of yellow wine, 2-3 parts of dark soy sauce, 0.1-0.5 part of light soy sauce, 3.5-4.5 parts of white granulated sugar, 40-45 parts of preserved vegetable, 0.5-1.5 parts of monosodium glutamate, 0.6-1.5 parts of chicken essence, 0.2-0.8 part of edible salt, 0.5-1 part of starch and 1-3 parts of water. The processing technology comprises the following steps of: carrying out a steamed pork processing technology; carrying out a preserved vegetable processing technology; packaging; and precooling and carrying out quick freezing. The processing technology has the beneficial effects that steamed pork and preserved vegetable are separately processed, are completely cooked and then are packaged, and salinity is controlled, so as to achieve the aim of industrialization is achieved, thus industrialization of kitchen dish is realized.

Description

technical field [0001] The invention relates to a formula and a production method of Chinese-style microwave quick-frozen dish preserved vegetables and meat, in particular to a formula and a processing technology of preserved vegetables and pork. Background technique [0002] Since the 1980s, a new type of microwave dish food has developed rapidly in developed countries. The so-called microwave dish food refers to the application of modern quick-freezing processing technology (below -30°C, within 15-30min, quickly pass through the ice crystal living area, and the product is in the form of The form of small package is stored and circulated under the condition of -18 ℃), the ingredients of the dishes are scientifically proportioned and combined, and they are pre-processed into foods suitable for microwave ovens or modulation, which are easy to use. [0003] There are many kinds of microwave food in the food market of the United States and Japan. The United States is the count...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/311A23L1/318A23L1/314A23L19/00A23L13/10A23L13/40A23L13/70
Inventor 戚军黄河李鑫
Owner SHANDONG NEW HOPE LIUHE GROUP
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