Processing method of quick-freezing stewed pork with brown sauce

A processing method and technology of braised pork, applied in the fields of application, food preparation, food science, etc., can solve the problems of Dongpo pork dependence, complicated operation process, conservativeness, etc., and achieve no free oil, sweet and not greasy taste, and bright color Effect

Active Publication Date: 2015-07-08
河南链多多供应链管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the complexity of its operation process, and the practice based on traditional cuisine varies from person to person, conservative and lack of market awareness, the practice of Dongpo pork relies too much on the chef's skills, and cannot be repeated and is not suitable for industrial application.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The processing method of quick-frozen braised pork, its steps are as follows:

[0020] (1) Blanch 80 kg of pork belly with skin in boiling water for 3-5 minutes, then put it in a cooking furnace, and steam it at 90-100°C for 50 minutes. The temperature of the center of the product is ≥75°C. Skinned pork belly cut into strips, 2-3cm wide on the skin side;

[0021] (2) Mix 30 kg of water, 5 kg of soy sauce, 8 kg of white sugar, 1 kg of Huadiao wine, and 0.5 kg of food flavors and fragrances, boil slightly for 3-5 minutes, and then put them into step (1). For the stripped pork belly, heat it on high heat first, then boil it slightly and then stew it on low heat for 50-60 minutes. After stewing, take out the strips, cool at 0-5°C and cut into pieces. The skin surface is 2-3 cm Square, 4-6 cm in length;

[0022] (3) Filter the soup in step (2) to remove impurities, cool, and remove fat, then add 8 kg of soy sauce, 2 kg of Huadiao wine, and 2 kg of starch, mix well and heat...

Embodiment 2

[0025] The processing method of quick-frozen braised pork, its steps are as follows:

[0026] (1) Blanch 90 kg of pork belly with skin in boiling water for 3-5 minutes, then put it in a cooking furnace, and steam it at 90-100°C for 70 minutes. The central temperature of the product is ≥75°C. Cut the pork belly with skin into strips, the width of the skin is 2-3 cm;

[0027] (2) Mix 30 kg of water, 10 kg of soy sauce, 10 kg of white sugar, 2 kg of Huadiao wine, and 1 kg of food flavors and fragrances, boil slightly for 3-5 minutes, and then put them into step (1). For the stripped pork belly, heat it on high heat first, then boil it slightly and then stew it on low heat for 70-80 minutes. After stewing, take out the strips, cool at 0-5°C and cut into pieces. The skin surface is 2-3 cm Square, 4-6 cm in length;

[0028] (3) Filter the soup in step (2) to remove impurities, cool, and remove fat, then add 12 kg of soy sauce, 5 kg of Huadiao wine, and 5 kg of starch, mix well and...

Embodiment 3

[0031] The processing method of quick-frozen braised pork, its steps are as follows:

[0032] (1) Blanch 85 kg of pork belly with skin in boiling water for 3-5 minutes, then put it in a cooking furnace, and steam it at 90-100°C for 60 minutes. The temperature of the center of the product is ≥75°C. Skinned pork belly cut into strips, 2-3cm wide on the skin side;

[0033] (2) Mix 25 kg of water, 8 kg of soy sauce, 9 kg of white sugar, 1 kg of Huadiao wine, and 0.8 kg of food flavors and fragrances, boil for 3-5 minutes, and then put them into step (1). For the stripped pork belly, heat it on high heat first, then simmer for 70 minutes on low heat after boiling slightly, remove the meat strips after stewing, cool at 0-5°C and cut into pieces, the skin surface is 2-3 cm square, 4-6 cm in length;

[0034] (3) Filter the soup in step (2) to remove impurities, cool, and remove fat, then add 10 kg of soy sauce, 4 kg of Huadiao wine, and 4 kg of starch, mix evenly and heat while stir...

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PUM

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Abstract

The invention relates to an industrial processing method for quick-freezing stewed pork with brown sauce. The method is characterized in that the quick-freezing stewed pork with brown sauce is prepared by performing pre-cooking, stewing, dicing, stewing in soy sauce, sauce making, packaging, freeze-drying and the like. The stewed pork with brown sauce processed by using the method can be directly cooked and stewed with a bag by using water, is heated in a microwave form until the pork is heated completely, and the pork can be eaten; the pork is simple and convenient to operate, dense in fragrant smell, soft in taste and free of greasy. According to the processing steps of dicing, the stewing in soy sauce and the like, the soy sauce is separately cooked, so that the operation process is simple, and the large scale and the industrialization production of traditional food can be conveniently realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of quick-frozen braised pork. Background technique [0002] Braised pork is a very popular dish on the Chinese table. In the process of making braised pork, every process directly affects the final taste and color of braised pork. How to make fat but not greasy, delicious braised pork It is a question that many food lovers have been exploring. Dongpo Pork, also known as Su's Braised Pork, is a famous traditional dish of the Han nationality in the Jiangnan area. It uses pork belly with skin as the main ingredient. The dishes are thin-skinned and tender meat, bright red in color, rich in juice, crispy but not broken, sweet and soft but not greasy. There are many ways to make Dongpo pork in the market. The raw material is generally thin-skinned pork belly with fat and thin. Due to the complicated operation process and the different practice...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L13/40
Inventor 杜桂红杜文君
Owner 河南链多多供应链管理有限公司
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