Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Rapid processing method of convenient steamed pork with preserved vegetables

A technology of pickling pork with preserved vegetables and processing methods, which is applied in the food field, can solve the problems of multiple processes and complex processes, and achieve the effects of simplifying processes, improving production efficiency, and reducing microbial risks

Inactive Publication Date: 2015-04-08
北京华都肉鸡公司
View PDF0 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As can be seen from the figure, the existing process involves slicing raw materials, blanching, stewing, sautéing onion and ginger, making soups A, B, and C, cleaning and firing dried plums, etc. There are many processes and the process is relatively complicated.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Rapid processing method of convenient steamed pork with preserved vegetables
  • Rapid processing method of convenient steamed pork with preserved vegetables
  • Rapid processing method of convenient steamed pork with preserved vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Raw meat selection and slicing: Pork belly, three fat and two thin; the thickness is not less than 4cm, thawed to -4-0°C, cut into 0.2cm thick and 12cm long meat slices with a slicer;

example 1

[0059] Cleaning of dried plum vegetables: Soak dried plum vegetables for 1 hour in advance, and wash them with the ratio of dried plum vegetables: water = 1:10 until there are no impurities and sandstones; at the same time, measure the salinity, the salinity should be 0.05, and the rehydration ratio of dried plum vegetables 1:1;

[0060] Sauce production: 13 parts of water, 15 parts of light soy sauce, 15 parts of sugar, 2 parts of maltose, 8 parts of thick soy sauce, 0.1 part of chicken minced powder, 0.8 parts of sake, 0.8 parts of starch, 5 parts of dark soy sauce, 8 parts of soybean oil and 0.1 part of food additive monosodium glutamate;

[0061] The production method is as follows: add the ingredients except starch and sugar, mix until the granules are fully dissolved, heat the jacketed pot, stir constantly, until the temperature reaches 75°C, slowly add sugar, until it boils, add the dissolved starch, until it boils, and get sauce;

[0062] Packing: Packing ratio: 50 s...

Embodiment 2

[0068] Raw meat selection and slicing: Pork belly, three fat and two thin; the thickness is not less than 4cm, thawed to -4-0°C, and cut into 0.6cm thick and 15cm long meat slices with a slicer;

[0069] Dried plum vegetables cleaning: dried plum vegetables need to be soaked for 10 hours in advance, and cleaned with the ratio of dried plum vegetables: water = 1:20, until there are no impurities and sandstones; at the same time, the salinity should be measured, the salinity should be 0.2, and the ratio of dried plum vegetables to rehydration 1:3;

[0070] Sauce production: 18 parts of water, 25 parts of light soy sauce, 25 parts of sugar, 7 parts of maltose, 18 parts of thick soy sauce, 1 part of chicken minced powder, 1.5 parts of sake, 1.5 parts of starch, 10 parts of dark soy sauce, 15 parts of soybean oil and 0.5 part of food additive monosodium glutamate;

[0071] The production method is as follows: add the ingredients except starch and sugar, mix until the granules are ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a rapid processing method of convenient steamed pork with preserved vegetables. The method comprises the following steps: respectively cleaning sliced pork and preserved vegetables, bagging the pork and the preserved vegetables according to certain proportions, then adding a certain amount of sauce and finally steaming so as to obtain the steamed pork with the preserved vegetables. According to the processing method disclosed by the invention, by virtue of a one-time steaming process, the pork raw material is directly sliced and the preserved vegetable is cleaned, the pork and the preserved vegetables are bagged according to the proportions, the sauce is added according to a certain proportion, and the pork and the preserved vegetables are directly steamed for a certain duration, so that the loss of nutrient substances in the raw material pork in the steaming process is reduced; the nutrient compositions of the raw materials are reserved to the greatest extent; a process is simplified, the production efficiency is improved, the energy consumption of labor and equipment is saved, the microorganism risk of the convenient steamed pork with the preserved vegetables in a processing course is greatly reduced and the product quality is guaranteed; and meanwhile, the establishment of a standard and industrial system of a product safe processing technology is promoted.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a quick processing method for a convenient dish with pickled vegetables and pork. Background technique [0002] Convenience dishes, also known as pre-processed dishes, are products that are vacuum-packed or quick-frozen using purchased raw materials, after sorting (such as removing unusable parts, cutting, etc.), washing, disinfection, seasoning, and other processing operations. From the perspective of nutrition, the dishes are scientifically matched, seasonings are added and cooking methods are indicated, and you can cook directly when you buy it home. It is the most ideal choice for those who do not know how to cook or live a fast-paced life. However, there are fewer types of convenience dishes at present, and most of them are fresh, which leads to a short shelf life of products. How to enrich the types of convenience dishes and extend the shelf life has become a key technical issu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/212A23L13/40A23L19/00
CPCA23V2002/00A23V2200/08
Inventor 李楠张艳芳黄讯文潘娜董艳红解静韩磊
Owner 北京华都肉鸡公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com