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Manufacturing method of sauce braised pork product

A technology of stewed pork products and manufacturing methods, which is applied in food preparation, application, food science, etc., can solve problems affecting product safety and sanitation, shelf life, slow natural cooling, and easy deterioration of products, so as to shorten the cooling time of food , Inhibit growth, prevent microbial infection

Inactive Publication Date: 2012-11-28
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When the temperature of meat products is in the range of 60°C to 20°C, they are very susceptible to microbial infection, which brings hidden dangers to the slow natural cooling, and the products are easy to deteriorate, affecting the safety, hygiene and shelf life of the products.

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment

[0022] Raw materials for stewed chicken in this example: 1000 grams of chicken breast, 20 grams of green onion, 10 grams of ginger, 15 grams of salt, 15 grams of sugar, 15 grams of cooking wine, 40 grams of soy sauce, 10 grams of spices, 5 grams of cinnamon, and appropriate amount of drinking water .

[0023] The specific process is as follows:

[0024] (1) Trim the qualified fresh chicken breast to remove visible fat, cut the chicken breast into the shape of 2cm×2cm with the original thickness, add pickling agent (salt, soy sauce, cooking wine) and marinate at 4~6℃ for 2 hours; add the marinated chicken breasts with auxiliary ingredients (onion, ginger, sugar, spices, cinnamon, etc.)

[0025] (2) Quickly transfer the above-mentioned high-temperature stewed chicken with sauce to a vacuum cooling device, and rapidly cool it from a high temperature of 85-95°C to -2-3°C (without freezing) under vacuum conditions (vacuum degree 0.1MPa). ), the cooling time is only about 30 minut...

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PUM

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Abstract

The invention discloses a manufacturing method of a sauce braised pork product, in particular a manufacturing method of the sauce braised pork product which can shorten food cooling time, rapidly cross a temperature interval in which microorganisms are easy to propagate, inhibit growth of the microorganisms to the utmost extent and maintain the original flavour of the product. The manufacturing method disclosed by the invention comprises the following steps of: cooking raw meat; rapidly cooling high-temperature cooked meat product and juice to a temperature close to a freezing point temperature, at which the cooked meat product is not frozen, under vacuum conditions from high temperature of 85-95 DEG C, draining the cooked meat product, and carrying out vacuum packaging. A vacuum packaged sauce spiced chicken product is stored in a refrigerator at the temperature of being from minus 2 DEG C to minus 3 DEG C, and the shelf life can be prolonged for 1.6-1.8 times compared with that of the conventionally processed sauce spiced meat product. The sauce braised pork product disclosed by the invention is only required to be heated in a microwave oven when the sauce braised pork product disclosed by the invention is eaten. The manufacturing method disclosed by the invention can combine vacuum cooling, vacuum packaging and ice-temperature storage, the original flavour of the product can be maintained, safety is high, and a soysauce-cooked pork product being more beneficial to health is provided for people. The technology disclosed by the invention has great benefit to food safety.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for manufacturing sauced and stewed meat products. Background technique [0002] Stewed meat products in sauce are a large category of Chinese meat products, and they are also the fastest-growing type of Chinese meat products. Stewed meat products in sauce are generally low-temperature meat products, which maintain the nutritional content of meat products to the greatest extent, and are moderately tender, with excellent flavor and taste, and are very popular among consumers. [0003] At present, most stewed meat products are cooled naturally or by air cooling. When the temperature of meat products is in the range of 60°C to 20°C, they are very susceptible to microbial infection, which brings hidden dangers to slow natural cooling, and the products are easy to deteriorate, affecting the safety, sanitation and shelf life of the products. Contents of the inventio...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/315A23L13/70A23L13/50
Inventor 张坤生邱春强任云霞
Owner TIANJIN UNIV OF COMMERCE
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