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A kind of preparation method of canned braised meat and seasoning sauce thereof

The technology of seasoning juice and canned food is applied to the preparation method of canned meat and the field of seasoning juice, which can solve the problems of greasy taste and indigestion, and achieve the effects of long aftertaste, easy absorption and tender meat.

Active Publication Date: 2016-02-10
广西远邻集团食品有限责任公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The canned meat prepared according to the prior art has a greasy mouthfeel and is difficult to digest

Method used

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  • A kind of preparation method of canned braised meat and seasoning sauce thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Raw material: 100kg of pork belly with skin

[0021] In the professional production plant, select fresh or frozen pork belly with skin, and use the fresh meat directly. The frozen meat needs to be thawed by tap water, the water temperature is 15 ℃, and the time is 10 hours. Trim to remove blood stasis, soft fat and broken bones, and weigh , record, refrigerate at 0~4°C for later use; cook the pork at 100°C for 40 minutes, remove the oil foam at any time, replenish water, turn it once every 7 minutes, cook evenly, and drain the water; cook the oil to 140°C After that, put the meat in the pot, keep the temperature and fry for 30 minutes, then heat up to 200 ℃ and fry for 8 minutes. Drain the oil; cut the fried meat into 8 mm thick and 80 mm long pieces, add Seasoning sauce, canned pork according to 300~305 grams.

[0022] Described seasoning juice is prepared like this: take fragrant leaves, grass fruit, cloves, sannai, spirit grass, white nutmeg, fennel, smash, add wate...

Embodiment 2

[0025] Raw material: 100kg of pork belly with skin

[0026] In the professional production plant, select fresh or frozen pork belly with skin, and use the fresh meat directly. The frozen meat needs to be frozen with tap water, the water temperature is 17.5 ℃, and the time is 9 hours. Trim to remove blood stasis, soft fat and broken bones, record, Weigh, refrigerate at 0~4℃ for later use; cook pork at 100℃ for 45 minutes, remove oil foam at any time, add water, turn once every 11 minutes, cook evenly, drain water; cook oil to 145℃ After that, put the meat in the pot, keep the temperature and fry for 27.5 minutes, then raise the temperature to 215°C and fry for 6 minutes. Drain the oil; cut the fried meat into 8 mm thick and 80 mm long pieces, press 300~305 grams of pork canned.

[0027] Described seasoning juice is prepared like this: take fragrant leaves, grass fruit, cloves, sannai, lingcao, white nutmeg, fennel, smash, add water to extract twice, add water equivalent to 7 t...

Embodiment 3

[0030] Raw material: 100kg of pork belly with skin

[0031] In the professional production plant, select fresh or frozen pork belly with skin, and use the fresh meat directly. The frozen meat needs to be frozen with tap water, the water temperature is 20°C, and the time is 8 hours. After trimming to remove blood stasis, soft fat and broken bones, record, Weigh, refrigerate at 0~4°C for later use; cook pork at 100°C for 50 minutes, remove oil foam at any time, replenish water, turn once every 15 minutes, cook evenly, and drain water; cook oil to 170°C After that, put the meat in the pot, keep the temperature and fry for 30 minutes, then raise the temperature to 230°C and fry for 4 minutes. Drain the oil; cut the fried meat into 8 mm thick and 80 mm long pieces, press 300~305 grams of pork canned.

[0032] Described seasoning juice is prepared like this: take fragrant leaves, grass fruit, cloves, sannai, spirit grass, white nutmeg, fennel, smash, add water to extract twice, and...

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Abstract

The invention discloses a preparation method of canned pork belly and its seasoning juice. The preparation method comprises the following steps: removing blood stasis and broken bones from pork belly with skin, removing oil foam with water at 100°C for 5 minutes, and replacing it in Boil in a boiling water pot for 40-50 minutes, remove and drain the water, fry in oil at 140-170°C for 25-30 minutes, raise the oil temperature to 200-230°C, and continue frying for 4-8 minutes Take it out of the pan, drain the oil, cut into pieces, put it into a tank together with the adjusted seasoning juice, seal the tank under vacuum, sterilize at 115~130°C for 40~50 minutes, and the back pressure is 0.2~0.4 MPa , cooling for 40-50 minutes, packing and boxing, quality inspection and storage, you can get canned meat that is delicious, fat but not greasy, and rich in flavor. The canned braised meat of the present invention can be opened and eaten immediately, has rich nutrition, is easy to absorb, has the effect of beautifying, and is a good accompaniment for home and travel.

Description

technical field [0001] The invention relates to a food of canned meat, in particular to a preparation method of canned meat and seasoning juice thereof. Background technique [0002] Pork is a traditional Chinese delicacy. It has a fat and soft taste, a mellow taste, and is fat but not greasy. It is very popular all over the country. Pork is made from pork, and canned pork is also a common canned food. The "button" of buckle meat refers to the process of pouring the meat into a bowl after it is steamed or stewed until it is fully cooked. There are mainly the following types of braised pork: taro braised pork, pickled vegetable braised pork, gold medal braised pork, winter vegetable braised pork, bad braised pork, etc. [0003] Braised pork is rich in nutrition, high in fat content, and provides essential fatty acids for the human body, heme (organic iron) and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia, is easy to absorb, and has the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L27/00A23L33/00A23B4/00
CPCA23L13/10A23L13/428A23V2002/00A23V2200/318A23V2200/32
Inventor 戚茂伟
Owner 广西远邻集团食品有限责任公司
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