Processing method of sauce-flavor cured pork ribs

A processing method and technology of cured pork ribs, applied in the fields of application, food preparation, food science, etc., can solve the problems of oil affecting sensory quality, product quality deterioration, lack of sauce flavor, etc., to improve sensory quality, reduce oil content, shorten pickling time-limiting effect

Active Publication Date: 2013-07-24
TENGQIAO FOOD CO LTD
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the above situation, the purpose of the present invention is to solve the problem of product quality deterioration caused by long time of low-temperature air-drying or high-temperature baking after the cured pork ribs are marinated. The problem is that the cured pork ribs lack the flavor of the sauce an...

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0023] (1) Segmentation: Cut the ribs into 2-5 cm pieces and wash them with water.

[0024] (2) Marinate: Put the cleaned pork ribs into a tumbler, then add pickling solution and vacuum-tumble for 0.5 to 4 hours, then statically marinate for 2 to 6 hours to make the flavor sauce fully tasty.

[0025] The mass ratio of the pickling solution to the spare rib raw materials is 1:2 to 1:6, and the pickling solution is composed of the following raw materials in mass percent: 30 to 50 percent water, 5 to 15 percent flavor sauce, salty agent 5~15, sweetener 5~15, umami agent 2~6, spice 3~9, water retaining agent 1~3, preservative 1~3.

[0026] The flavor sauce in the pickling liquid raw material is one or more of bean paste, peanut butter and sesame paste; the salty agent is one or both of salt and soy sauce; the sweetener is white One or more of granulated sugar, glucose and soft white sugar; the umami taste agent is one or more of monosodium glutamate, chicken essence, 5'-guanylate...

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PUM

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Abstract

The invention relates to the technical field of meat products processing and particularly relates to a processing method of sauce-flavor cured pork ribs. The processing method provided by the invention comprises the following steps of: preparing the pork ribs to the sauce-flavor cured pork ribs by using pork ribs as raw materials, and through such steps as cutting, salting, air drying, roasting, frying, packaging and high temperature sterilizing. The processing method is used for solving the problems of long low temperature air drying time or product quality degradation caused by high temperature roasting of the cured short ribs, solving the problems of flaccid tissues and lacking of chewiness of the sauce spiced pork ribs after being sterilized at high temperature and solving the problems that the cured short ribs lack sauce flavor and the grease is liable to separate out to affect sensory quality after being sterilized. The products processed by the processing method is rich in sauce flavor, fragrant in cured meat flavor and tough and tensile in meat quality, thereby being flavor rib snack food both having the characteristics of rich sauce flavor of the sauce spiced pork ribs and having the advantages of fragrant cured meat flavor of the cured pork ribs.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a processing method for sauce-flavored cured pork ribs. Background technique [0002] Ribs are a nutritious and well-known traditional food. Ribs contain a variety of nutrients needed by the human body, such as protein and minerals. Ribs can be processed in many ways, such as braised in soy sauce, marinated, steamed, etc. The processing method of wax products carries out the making of wax pork ribs. The processing method of bacon products using soy sauce and marinated products such as braised and stewed will cause the pork ribs to be soft and rotten after high-temperature sterilization, and lack chewiness, while the traditional processing method of cured and cured products will cause the cured pork ribs to lack sauce flavor and high-temperature sterilization Finally, the fat in the ribs is easy to precipitate and solidify, which affects the sensory quality. The ...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L13/10A23L13/40A23L13/70
Inventor 张海猛李俊华
Owner TENGQIAO FOOD CO LTD
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