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
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[0040] Example 1:
[0041] Based on 5kg pork chops
[0042] 1) Select the best pork chops, remove the corners and bones, and check the meat quality after washing;
[0043] 2) After flying water, pre-cook for 8 minutes in the water added with ingredient A; the ingredient A is cooking wine,
[0044] 3) After the pre-cooked pork chop is cut into pieces, add ingredient B and stir for 10-15 minutes, then add ingredient C and stir for 10-25 minutes;
[0045] For material B, the hawthorn kernel powder is sieved and soaked in the cooking wine. After 40 minutes, the powder residue is filtered off, and the perilla powder and comfrey powder are added to the filtrate. After soaking for 2 hours, stand aside; add honeysuckle before use Stir dry powder and honey evenly. The weight ratio of each raw material in material B is: cooking wine: hawthorn seed powder: perilla powder: comfrey powder: honeysuckle powder: honey 100:0.6:2:0.6:0.2:12;
[0046] The ratio of feed B to pork chops according to the mas...
Example Embodiment
[0075] Example 2-8:
[0076] The C material includes the ingredients in the following table, and the rest are the same as in Example 1.
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[0078]
Example Embodiment
[0079] Example 9:
[0080] The C material includes the ingredients in the following table, and the rest are the same as in Example 1.
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[0082]
[0083] The shelf life evaluation of stewed meat products generally uses microbiological indicators. The total number of colonies ≤ 80000cfu / g is qualified, and if ≥ 80000cfu / g is unqualified. Generally, after 3 hours of storage at room temperature (20-25 degrees Celsius), the microbiological indicators begin to exceed the standard. The meat is sour and rotten in about a day. If no preservatives are added, vacuum packaging alone can inhibit the growth and reproduction of aerobic microorganisms, but it cannot inhibit the growth and reproduction of anaerobic microorganisms at room temperature. Therefore, only vacuum packaging has a longer shelf life than non-packaged ones. In about 2 days.
[0084] The experiment shown in the following table was carried out at a constant temperature of 25°C, with the total number of colonies = 80000...
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