Processing method of instant salted pork kidney

A processing method and pork loin technology, applied in food preparation, food science, application, etc., can solve the problems of single flavor and single processing method, and achieve good flavor, long storage time, and good quality

Inactive Publication Date: 2015-12-23
刘富来
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the shortcomings of the existing single processing method, single flavor, and must be consumed in a fixed place, the purpose of the present invention is to provide a processing method for instant salt-baked pork loin that is safe to eat, has a long shelf life, and is excellent in color, aroma, and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A processing method for ready-to-eat salt-baked pork loin, which is characterized in that the preparation process includes raw pork loin preparation, pickling, rapid air-cooled drying, micro-frying to remove the smell, marinating to taste, salt-baking, vacuum packaging, and high-pressure sterilization And the outer packaging, the color of the ready-to-eat salt-baked pork loin produced is light brown, rich in flavor, crisp but not rotten. It can be eaten directly by tearing it apart by hand or cutting it into suitable small pieces with a knife. The specific steps are:

[0044] (1) Raw pork loin preparation

[0045] Select fresh pork loin as raw material, cut the pork loin into two pieces from the abdomen, remove the fascia inside the pork loin, wash, and process the whole pork loin for later use;

[0046] (2) Pickled

[0047] Weigh the pork loin and put it in a suitable container, add the prepared salt solution with a concentration of 1.5%, the liquid surface submerges ...

Embodiment 2

[0069] A processing method for ready-to-eat salt-baked pork loin, which is characterized in that the preparation process includes raw pork loin preparation, pickling, rapid air-cooled drying, micro-frying to remove the smell, marinating to taste, salt-baking, vacuum packaging, and high-pressure sterilization And the outer packaging, the color of the ready-to-eat salt-baked pork loin produced is light brown, rich in flavor, crisp but not rotten. It can be eaten directly by tearing it apart by hand or cutting it into suitable small pieces with a knife. The specific steps are:

[0070] (1) Raw pork loin preparation

[0071] Select fresh pork loin as raw material, cut the pork loin into two pieces from the abdomen, remove the fascia inside the pork loin, wash, and process the whole pork loin for later use;

[0072] (2) Pickled

[0073] Weigh the pork loin and put it in a suitable container, add the prepared 5% salt solution, the liquid level will submerge the pork loin, stir even...

Embodiment 3

[0095] A processing method for ready-to-eat salt-baked pork loin, which is characterized in that the preparation process includes raw pork loin preparation, pickling, rapid air-cooled drying, micro-frying to remove the smell, marinating to taste, salt-baking, vacuum packaging, and high-pressure sterilization And the outer packaging, the produced ready-to-eat salt-baked pork loin is light brown in color, rich in flavor, crisp but not rotten, can be torn by hand or cut into suitable small pieces with a knife to eat directly. The specific steps are:

[0096] (1) Raw pork loin preparation

[0097] Select fresh pork loin as raw material, cut the pork loin into two pieces from the abdomen, remove the fascia inside the pork loin, wash, cut into small pieces of any size and thickness for later use;

[0098] (2) Pickled

[0099] Weigh the pork loin and put it in a suitable container, add the prepared salt solution with a concentration of 3.5%, the liquid surface submerges the pork lo...

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PUM

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Abstract

The invention discloses an instant salted pork kidney and a processing method thereof. A preparation process comprises the following nine steps of preparing a raw material pork kidney, pickling the pork kidney, rapidly cooling by air and drying, slightly frying to remove the odor, pickling the pork kidney to be tasty, salting, packaging in vacuum, sterilizing at high pressure and externally packaging. The produced instant salted pork kidney has light brown color and luster and rich aroma, is crispy and is not broken, and can be torn into suitable small blocks by hands or a cutter to be directly eaten.

Description

technical field [0001] The invention relates to a processing method of pork loin, in particular to a processing method of instant salt-baked pork loin which is safe to eat, has a long shelf life and is delicious in meat quality. Background technique [0002] Pork loin, that is, pig kidney, contains protein, fat, carbohydrates, calcium, phosphorus, iron and vitamins, etc. It has the effects of strengthening the kidney and waist, strengthening the kidney and regulating qi. Traditional Chinese medicine believes that pork loin tastes sweet and salty, and has a mild nature. It enters the kidney meridian and has the effects of nourishing the kidney, diuresis, strengthening the waist, and replenishing qi. It has the effects of clearing the bladder, eliminating stagnation, and quenching thirst. The so-called "prescriptions are used only by their guidance." It shows that pork loin can be used as a dietary supplement. Such as treating kidney deficiency and low back pain, "Materia Med...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/314A23L1/318A23L1/01
Inventor 刘富来李颖诗
Owner 刘富来
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