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, and achieve the effect of thick and delicious soup, mellow fragrance, and rich table

Active Publication Date: 2013-06-12
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 extrusion during the processing and cooking process, resulting in differences in flavor, quality, packaging and microwave food in household use. There are problems in "post-production" and other aspects

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
Comparison scheme
Effect test

Embodiment 1

[0052] This example provides a recipe for seasoning package with pickled pork with pickled vegetables. The recipe is made of the following raw materials in parts by weight: 12 parts of pork belly, 1 part of soybean oil, 0.2 part of sliced ​​ginger, 0.5 part of scallion, and 0.5 part of yellow rice wine , 2.7 parts of dark soy sauce, 0.3 parts of light soy sauce, 4.1 parts of white sugar, 42 parts of dried plums, 1 part of monosodium glutamate, 1 part of chicken essence, 0.5 parts of salt, 0.7 parts of starch, and 2 parts of water.

[0053] According to the above formula, the preserved pork meat conditioning package is processed, and the processing technology includes the following steps:

[0054] (1) Pork processing technology:

[0055] ① Trimming and blanching of raw meat:

[0056] Select pork bone or belly pork as raw material, clean and remove the hair, use a knife to cut the sarcolemma along the ribs, and blanch the whole piece for 3 minutes;

[0057] ② Boiling and slici...

Embodiment 2

[0071] This example provides a recipe for seasoning package of pickled meat with pickled vegetables. The recipe is made of the following raw materials in parts by weight: 13 parts of pork belly, 1 part of soybean oil, 0.2 part of sliced ​​ginger, 0.5 part of scallion, and 0.65 part of yellow rice wine , 2.8 parts of dark soy sauce, 0.3 parts of light soy sauce, 4.1 parts of white sugar, 43 parts of dried plums, 1 part of monosodium glutamate, 1 part of chicken essence, 0.5 parts of table salt, 0.7 parts of starch, and 2 parts of water.

[0072] According to the above-mentioned formula, prepare the seasoning bag of preserved vegetables and buckwheat. The preparation method includes the following steps:

[0073] (1) Pork processing technology:

[0074] ① Trimming and blanching of raw meat:

[0075] Select pork bone or belly pork as raw material, clean and remove the hair, use a knife to cut the sarcolemma along the ribs, and blanch the whole piece for 3 minutes;

[0076] ② Boi...

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PUM

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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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Patent Type & Authority Patents(China)
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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