Production method of microwaveable convenient shredded pork with sweet bean paste

A production method and technology of convenient Beijing sauce, applied in the fields of application, food preparation, food science, etc., can solve the problems of color, aroma, taste, shape difference, etc., and achieve the effect of complete color, fragrance and taste

Active Publication Date: 2014-05-07
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a production method of microwaveable instant pork shreds with Beijing sauce, which solves the disadvantages of traditional dishes made only based on chefs' personal experience, and the disadvantages of "color, aroma, taste, and shape" of dish-like instant foods on the market. problems, making it more conducive to industrial production and has a certain degree of convenience, sanitation and preservation

Method used

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Embodiment Construction

[0023] The technical solution of the present invention will be further described below, but it is not limited to this. Any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention should be covered by the protection scope of the present invention .

[0024] A kind of microwavable instant Beijing sauce shredded pork, which is processed according to the following steps:

[0025] (1) Processing of the main ingredient package: pretreatment of shredded pork → sizing of shredded meat → pre-fried in a fryer → shredded pork → packaging → sterilization → cooling → finished shredded pork, the specific steps are as follows:

[0026] Pork tenderloin is washed and cut into shredded meat (100g) of 0.4×0.6×8cm, and the recipe is optimized for sizing after the sizing process (the sizing formula shredded meat mass ratio is 6% starch, 10% water, 1.5% salt and 0.3% comp...

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Abstract

The invention discloses a production method of microwaveable convenient shredded pork with sweet bean paste, and belongs to the technical field of foods. In order to overcome the disadvantage that conventional dishes are prepared by kitcheners according to personal experience and to solve the problem of relatively poor colors, aromas, tastes and shapes of dishes type convenient foods on the market, a processing process of the conventional dishes is improved, and raw materials and auxiliary materials are packaged and produced in forms of a main material bag and an auxiliary material bag, namely the main material bag and the auxiliary material bag are separately subjected to vacuum packaging and then are put into an outer-layer package. A consumer can obtain a complete Chinese dish by mixing the main material bag with the auxiliary material bag before eating and then heating (such as microwave heating) the shredded pork with the sweet bean paste for the second time. According to the production method, theoretical and technical supports can be provided for industrialization and convenience of fried dish type Chinese meat dishes in China, considerable economic and social benefits can be created for the convenient food market of the fried dish type Chinese meat dishes, and the development of the convenient foods is promoted.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a method for producing instant Beijing-style pork shreds that can be microwaved. Background technique [0002] With the improvement of people's living standards in our country, the change of dietary structure and the acceleration of people's life rhythm, people's demand for convenient, fast and nutritious food is increasing, and higher requirements are put forward for the convenience and nutrition of food. But the kind of convenience food on the market is still very few in my country at present, and my country's convenience microwave food only has snacks and non-staple food convenience foods such as quick-frozen buns, siu mai and a small amount of meat skewers and meat pre-products of meat pieces. Existing dishes that can meet people's traditional eating habits are few in number, and only in this category of stewed dishes. Based on this, people are in urgent need of this stir-frying c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L1/311A23L13/40A23L13/10A23L13/70
CPCA23L13/06A23L13/428
Inventor 孔保华赵钜阳刘骞耿蕊夏秀芳
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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