Twice-cooked pork with bamboo shoots and production process thereof

A technology for twice-cooked meat and bamboo shoots, which is applied in the field of food processing, can solve the problems of inconvenient eating and long-term preservation of the twice-cooked meat, and achieve the effects of good water retention function, long shelf life and suitable for long-term preservation.

Active Publication Date: 2018-04-17
浙江舟富食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is mainly to overcome the problems that the existing twice-cooked meat is inconvenient to eat and cannot be preserved for a long time, and to provide a kind of twice-cooked bamboo shoot meat with a long shelf life and easy to eat quickly and its production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Twice-cooked pork with bamboo shoots, which is made by firing the following components by weight: 180 parts of pork belly, 20 parts of bamboo shoots, 8 parts of garlic, 4 parts of ginger, 4 parts of Chinese prickly ash, 3 parts of light soy sauce, 3 parts of cooking oil, and 2 parts of table salt 2 to 4 parts of sugar, 2 parts of monosodium glutamate, and 4 parts of preservative.

[0028] The production technology of the bamboo shoot twice-cooked pork of above-mentioned composition comprises the following steps:

[0029] (1) Add water with a mass ratio of 1:2 to the pork belly, mix and boil in water for 10 minutes. After the water is boiled, take out the pork belly and drain, and then freeze in the refrigerator for 14 minutes;

[0030] (2) Take out the frozen pork belly and slice, wash and slice the bamboo shoots at the same time, and dice the garlic and ginger;

[0031] (3) Add cooking oil to the pot, heat it, then pour in the sliced ​​pork belly in step (2), and stir...

Embodiment 2

[0039] Twice-cooked pork with bamboo shoots, which is made by firing the following components by weight: 190 parts of pork belly, 25 parts of bamboo shoots, 10 parts of garlic, 5 parts of ginger, 5 parts of Chinese prickly ash, 4 parts of light soy sauce, 4 parts of cooking oil, and 3 parts of table salt 3 parts of sugar, 3 parts of monosodium glutamate, 5 parts of preservative.

[0040] The production technology of the bamboo shoot twice-cooked pork of above-mentioned composition comprises the following steps:

[0041] (1) Add water with a mass ratio of 1:2.5 to the pork belly, mix and boil in water for 11 minutes. After the water is boiled, take out the pork belly and drain, and then freeze in the refrigerator for 15 minutes;

[0042] (2) Take out the frozen pork belly and slice, wash and slice the bamboo shoots at the same time, and dice the garlic and ginger;

[0043] (3) Add cooking oil to the pot, heat it, then pour in the sliced ​​pork belly in step (2), and stir-fry f...

Embodiment 3

[0051] Twice-cooked pork with bamboo shoots, which is made by firing the following components by weight: 200 parts of pork belly, 30 parts of bamboo shoots, 12 parts of garlic, 6 parts of ginger, 6 parts of Chinese prickly ash, 5 parts of light soy sauce, 6 parts of edible oil, and 4 parts of table salt 4 parts of sugar, 4 parts of monosodium glutamate, 6 parts of preservative.

[0052] The production technology of the bamboo shoot twice-cooked pork of above-mentioned composition comprises the following steps:

[0053] (1) Add water with a mass ratio of 1:3 to the pork belly, mix and boil in water for 12 minutes. After the water is boiled, take out the pork belly and drain, and then freeze in the refrigerator for 16 minutes;

[0054] (2) Take out the frozen pork belly and slice, wash and slice the bamboo shoots at the same time, and dice the garlic and ginger;

[0055] (3) Add cooking oil to the pot, heat it, then pour in the sliced ​​pork belly in step (2), and stir-fry for ...

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PUM

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Abstract

The invention discloses bamboo shoot twice cooked pork and a production technology thereof. The bamboo shoot twice cooked pork is cooked from, by weight, 180-200 parts of streaky pork, 20-30 parts of bamboo shoots, 8-12 parts of garlic, 4-6 parts of ginger, 4-6 parts of pepper, 3-5 parts of light soy sauce, 3-6 parts of edible oil, 2-4 parts of salt, 2-4 parts of white sugar, 2-4 parts of monosidum glutamate and 4-6 parts of fresh keeping agents. According to the bamboo shoot twice cooked pork and the production technology thereof, the added fresh keeping agents are prepared by taking tea polyphenol and antibacterial peptides as active components and taking active bentonite as adsorption carriers, the fresh keeping agents are used for cooking the bamboo shoot twice cooked pork, therefore, loss of the active components of the fresh keeping agents in the processing process of the bamboo shoot twice cooked pork is reduced, and the preservation period of the bamboo shoot twice cooked pork is prolonged; due to the good water retaining property of the active bentonite, the bamboo shoot twice cooked pork is prevented from becoming dried and hard; in addition, no chemical component is added, the nutrition is comprehensive, and the requirements of modern people for healthy and fast food are met.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a kind of twice-cooked pork with bamboo shoots and a production process thereof. Background technique [0002] Twice-cooked pork is a traditional folk dish, also known as boiled pork. Because of its long history and many people eat it, it has become a famous Sichuan dish with unique flavor. Now there are many types of twice-cooked pork, such as Lianshan twice-cooked pork, red pepper twice-cooked pork, bracken twice-cooked pork, etc. The taste is oily but not greasy, which is deeply loved by consumers. With the acceleration of the pace of life, there is an increasing demand for nutritious, quick-to-eat, and good-tasting foods. Since the production of twice-cooked pork requires a lot of raw materials and takes a long time, it is not suitable for the fast-paced life needs, and quick-frozen food is widely accepted because it can better maintain the color, aroma, taste and nutrients of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L19/10A23L3/358
CPCA23L3/358
Inventor 俞明富
Owner 浙江舟富食品有限公司
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