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 por

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[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.

[0077]

[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.

[0081]

[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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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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