Production process for diced pork in pot

A production process and technology of pot meat, applied in food preparation, function of food ingredients, food science, etc., to achieve the effect of enriching eating methods, brownish red color, and strong taste

Active Publication Date: 2014-02-19
ANYUE COUNTY PUZHOU JAR MEAT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the popularization of refrigerator cold storage technology, the unfinished pork is stored in the refrigerator to ensure that it will not rot. Few people will make jar meat again, and the loss of a famous Sichuan dish is not worth the loss.

Method used

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  • Production process for diced pork in pot

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Experimental program
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Effect test

Embodiment

[0027] like figure 1 Shown, a kind of manufacturing process of jar meat is characterized in that, comprises the following steps:

[0028] A. Material selection;

[0029] B. Cutting;

[0030] C. Pickled in the altar;

[0031] D. Cleaning;

[0032] E, dehydrated oil;

[0033] F. Enter the altar for the second time;

[0034] G. Inspection and packaging.

[0035] In the above step A, pork belly, dried radish and rice noodles are selected, wherein the weight ratio of pork belly: dried radish: rice noodles is 2:1:1.

[0036] Preferably, the cutting in the step B is to cut the pork belly into meat pieces with a length of 40-50 cm and a width of 10-15 cm.

[0037] In the above step C, add 0.05 parts of sodium nitrite, 1.5 parts of white sugar, 0.5 parts of Chinese prickly ash, 0.4 parts of ginger, 0.5 parts of green onions, and 20 parts of drinking water into the altar while putting the meat pieces into the altar. , 5 parts of salt and 1 part of pickling ingredients, keep the ...

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PUM

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Abstract

The invention discloses a production process for diced pork in pot. The production process comprises the following steps: A, selecting materials; B, cutting; C, preserving in a pot; D, cleaning; E, dewatering and heat-treating in a frying pan; F, entering the pot for the second time; and G, inspecting package. According to the production process provided by the invention, a traditional production mode for the diced pork in pot is improved, so that batch production processing can be performed on the diced pork in pot, a traditional famous Szechwan dish is preserved while the diced pork in pot has functions of appetizing, strengthening spleen and promoting digestion.

Description

technical field [0001] The invention relates to a food manufacturing process, in particular to a food manufacturing process called jar meat. Background technique [0002] "Tanzi Meat" was originally a traditional dish in Sichuan, full of local flavor. According to legend, this dish originated in the countryside of Sichuan. Because the pigs slaughtered by farmers have too much meat and food at the moment, they can’t finish eating, so they put large pieces of pork into the jar, then add salt and onion and ginger seasoning to the jar, and then seal the mouth of the jar, mainly to prolong the eating time. However, with the popularization of refrigerator cold storage technology, unfinished pork is stored in the refrigerator to ensure that it will not rot. Few people will make jar meat again, and the loss of a famous Sichuan dish is not worth the loss. Contents of the invention [0003] In view of this, the present invention provides a production process of jarred meat, which ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L13/70
CPCA23L13/428A23L13/70A23V2002/00A23V2200/08
Inventor 何琼利肖述明付清华
Owner ANYUE COUNTY PUZHOU JAR MEAT FOOD
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