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Production method of instant pork chops

A production method and technology of pork chops, which are applied in the field of food manufacturing, can solve problems such as insufficient nutrition and health, greasy and easy to get angry, short shelf life, etc., and achieve the effect of improving volatile characteristics, removing fishy smell, and improving taste

Inactive Publication Date: 2014-01-22
宁波市嘉食满食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] An object of the present invention is to provide a long shelf-life, nutritious and other problems to solve the above-mentioned existing instant pork chops with short shelf life, greasy and easy to get angry, and insufficient nutrition and health. How to make healthy and non-greasy instant pork chops

Method used

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  • Production method of instant pork chops
  • Production method of instant pork chops
  • Production method of instant pork chops

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Based on 5kg pork ribs

[0042] 1) Select the best pork chops, remove the corners and bones, and check the meat quality after cleaning;

[0043] 2) Pre-boil in the water with material A for 8 minutes after flying water; the material A is made of cooking wine,

[0044] 3) After the pre-cooked pork chops are cut into pieces, add material B and stir for 10-15 minutes, then add material C and stir for 10-25 minutes;

[0045] For material B, sieve hawthorn kernel powder and soak it in cooking wine. After 40 minutes, filter off the powder residue, add perilla powder and comfrey powder into the filtrate, soak for 2 hours, and set aside; add honeysuckle before use Stir the dry powder and honey evenly, and the weight ratio of the raw materials in material B is: cooking wine: hawthorn kernel powder: perilla powder: comfrey powder: honeysuckle dry powder: honey is 100:0.6:2:0.6:0.2:12;

[0046] The ratio of material B to pork chops is: 1:0.05 according to the mass ratio;

[004...

Embodiment 2-8

[0076] Described C material comprises the batching in following table, all the other are with embodiment 1.

[0077]

[0078]

Embodiment 9

[0080] Described C material comprises the batching in following table, all the other are with embodiment 1.

[0081]

[0082]

[0083] The shelf life evaluation of stewed meat products in sauce generally uses microbial indicators. The total number of colonies ≤ 80000cfu / g is qualified, and if ≥ 80000cfu / g is unqualified. Generally, the phenomenon that the microbial index exceeds the standard will begin to appear after 3 hours of storage at room temperature (20-25 degrees Celsius). After a day or so, the meat becomes sour and rancid. If no preservatives are added, although only vacuum packaging can inhibit the growth and reproduction of aerobic microorganisms, it cannot inhibit the growth and reproduction of anaerobic microorganisms at room temperature. Therefore, only vacuum packaging has a longer shelf life than non-packaging. In about 2 days.

[0084] The experiments shown in the following table were carried out at a constant temperature of 25°C. The total number of ...

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Abstract

The invention relates to the field of food production, particularly to a production method of instant pork chops and solves the problem that preservatives are added to the instant pork chops to prolong expiration dates and the instant pork chops do not taste fresh, tender or delicious. The instant pork chops are long in shelf time and taste delicious. The production method of the instant pork chops comprises the steps as follows: ingredient selection, precooking, adding and stirring, frying, and roasting. The production method is simple, and the instant pork chops contain little fat, taste fresh, tender and delicious and are good in elasticity.

Description

technical field [0001] The invention relates to the field of food production, and relates to a method for preparing instant pork ribs. Background technique [0002] Pork, also known as porridge, is the meat of one of the main domestic animals, the pig family pig. Its nature and taste are sweet and flat, rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other ingredients. Pork is the main non-staple food in daily life. It has the functions of tonifying deficiency and strengthening the body, nourishing yin and moistening dryness, and plumping the skin [0003] According to statistics, the annual total consumption of pork is the largest in China. In addition, China is also the place that produces the most pork, accounting for more than 46% of the world's pork products [0004] Pork is flat and sweet in nature, has the effects of moistening the intestines and stomach, nourishing body fluid, nourishing kidney qi, and detoxifying heat. Yin, moistens dryness...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L1/30A23L33/10
CPCA23L13/428A23L13/48A23L13/70A23L27/00A23L33/10A23V2002/00A23V2200/20A23V2200/30
Inventor 俞狄
Owner 宁波市嘉食满食品有限公司
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