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Preparation method for preserved pork ribs

A production method and technology of cured pork ribs, which are applied in the field of pickled food, can solve problems such as incapable of industrialized batch production and harm to human body, and achieve the effects of improving pickling quality, extending shelf life, and improving safety

Inactive Publication Date: 2014-03-26
LIJIANG SANCHUAN IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] What the present invention aims to solve is the problem that the traditional method of making waxed pork ribs contains harmful substances to the human body and cannot be mass-produced industrially. It provides a waxed pork ribs made by a new process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of cured pork ribs is prepared by the following preparation process:

[0017] First, put the fresh pork chops into the workshop to cool for more than 10 hours, and let the pork chops cool down completely.

[0018] Second, divide the completely cooled pork chops into strips of about 3 cm, and put them into a large stainless steel basin. The cooled pork chops weigh 100 kg, add 2 kg of white wine and mix well.

[0019] Third, add 6 kg of iodized edible salt and mix well. Put it in the marinated meat pool for five days, take it out, wash and drain the surface water.

[0020] Fourth, add 1 kg of rapeseed oil and mix well.

[0021] Fifth, add 1 kg of chili noodles and 1 kg of pepper noodles and mix well.

[0022] The 6th, the pork chop that mixes well is packed into earthen altar and seals, and it is fermented naturally for 3 days, both got the cured pork ribs of the present invention.

Embodiment 2

[0024] A kind of cured pork ribs is prepared by the following preparation process:

[0025] First, put the fresh pork chops into the workshop to cool for more than 10 hours, and let the pork chops cool down completely.

[0026] Second, divide the completely cooled pork chops into strips of about 5 cm, and put them into a large stainless steel basin. The cooled pork chops weigh 100 kg, add 4 kg of white wine and mix well.

[0027] Third, add 8 kg of iodized edible salt and mix well. Put it in the marinated meat pool for five days, take it out, wash and drain the surface water.

[0028] Fourth, add 2 kg of rapeseed oil and mix well.

[0029] Fifth, add 2 kg of chili noodles and 2 kg of pepper noodles and mix well.

[0030] The 6th, the pork chop that mixes well is packed into earthen altar and is sealed, allows its natural fermentation 5 days, both got the cured pork ribs of the present invention.

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Abstract

The invention discloses a preparation method for preserved pork ribs, and relates to a preserved food, in particular to a preserved food using pork ribs as raw materials. The preserved pork ribs are prepared from fresh pork chop, chili powder, wild pepper powder, rapeseed oil, white spirit and edible salt. According to the preserved pork ribs prepared through the method, the edible iodized salt is used to replace nitrate used in a conventional curing process; less salt is adopted, so that the salt content of the preserved pork ribs prepared through the method is low; the nitrite content of the preserved pork ribs is much lower than the relevant national standard, so that the food safety is improved; the preserved pork ribs are subjected to secondary fermentation, so that the curing quality is improved, and the quality guarantee period is prolonged and reaches more than 12 months through a test; the batch production of the preserved pork ribs can achieved so as to meet the increasing consumption demands.

Description

technical field [0001] The invention relates to a pickled food, in particular to a pickled food made of pork ribs as raw materials. Background technique [0002] Lijiang is a place where ethnic minorities are mixed, and the biggest feature of food is richness. Lijiang cured pork ribs have a relatively long history and are widely produced in Hunan, Sichuan and other places. Historically, Lijiang has been migrated by the Han people many times, and in the process of national fusion, the fusion of food culture has occurred. Lijiang cured pork ribs were produced at this time. Lijiang's climate is relatively dry, with a large temperature difference on the plateau and a long and cold environment in winter. According to local conditions, Lijiang cured pork ribs gradually developed. The taste is not inferior to other places. Also due to climate reasons, compared with other places, Lijiang cured pork ribs has reduced the step of smoking, and its taste is more pure, the meat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L13/10A23L13/40A23L13/70
CPCA23L13/428A23L13/70A23L27/00
Inventor 芮茂能
Owner LIJIANG SANCHUAN IND GRP
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