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Cellaring and flavoring production technology for seasoned pork rib product

The technology of seasoning food and production process is applied in the field of seasoning food storage and flavor-enhancing production process of pork ribs, which can solve the problems of inability to connect bones, inconvenient to carry, and increase the trouble of cleaning garbage, so as to accelerate the softening effect, ensure relative stability and Superiority and hygienic effect

Inactive Publication Date: 2016-01-06
TONGDAO YOUJIAOTOU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The common eating methods of pork ribs are: making soup, braised in soy sauce, stir-fried, deep-fried, marinated, cured, etc. Except for marinated and cured products, they are basically cooked and eaten now, and they cannot be eaten together with bones , it is neither easy to carry, but also increases the trouble of cleaning garbage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A production process for flavoring pork sparerib seasoning food in cellar, which comprises the following steps:

[0031] ①. Select the ingredients, remove the impurities contained in the pork ribs through the impurity removal equipment, and clean them;

[0032] ②. Chop the sauce; chop the pork ribs selected in step ① into sauce, add salt during the chopping process, and the amount of salt added to 1000g pork ribs is 60g;

[0033] ③, seasoning, add rice wine, steamed glutinous rice and chili powder to the pork rib sauce obtained in step ②, and stir evenly, and add 180g rice wine, 550g cooked glutinous rice and 45g chili powder to 1000g pork rib sauce;

[0034] ④, install the altar, put the mixture in the step ③ into the altar, cover the altar cover, and fill the altar with water;

[0035] ⑤, into the cellar, put the jar with the mixture in step ④ into the temperature-controlled cellar for 95 days, and control the temperature in the cellar to 26°C;

[0036] 6. Ripening,...

Embodiment 2

[0039] A production process for flavoring pork sparerib seasoning food in cellar, which comprises the following steps:

[0040] ①. Select the ingredients, remove the impurities contained in the pork ribs through the impurity removal equipment, and clean them;

[0041] ②. Chop the sauce; chop the pork ribs selected in step ① into sauce, add salt during the chopping process, and the amount of salt added to 1000g pork ribs is 80g;

[0042] ③, seasoning, add rice wine, steamed glutinous rice and chili powder to the pork rib sauce obtained in step ②, and stir evenly, and add 200g rice wine, 500g cooked glutinous rice and 50g chili powder to 1000g pork rib sauce;

[0043] ④, install the altar, put the mixture in the step ③ into the altar, cover the altar cover, and fill the altar with water;

[0044] ⑤, into the cellar, put the jar with the mixture in step ④ into the temperature-controlled cellar for 100 days, and control the temperature in the cellar to 18°C;

[0045] 6. Ripening...

Embodiment 3

[0048] A production process for flavoring pork sparerib seasoning food in cellar, which comprises the following steps:

[0049] ①. Select the ingredients, remove the impurities contained in the pork ribs through the impurity removal equipment, and clean them;

[0050] ②. Chop the sauce; chop the pork ribs selected in step ① into sauce, add salt during the chopping process, and the amount of salt added to 1000g pork ribs is 100g;

[0051] ③, seasoning, add rice wine, steamed glutinous rice and chili powder to the pork rib sauce obtained in step ②, and stir evenly, and add 220g rice wine, 450g cooked glutinous rice and 55g chili powder to 1000g pork rib sauce;

[0052] ④, install the altar, put the mixture in the step ③ into the altar, cover the altar cover, and fill the altar with water;

[0053] ⑤, into the cellar, put the jar with the mixture in step ④ into the temperature-controlled cellar for 105 days, and control the temperature in the cellar to 10°C;

[0054] 6. Ripenin...

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PUM

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Abstract

The invention relates to the field of food processing and especially rates to cellaring and flavoring production technology for seasoned pork rib product. The production technology comprises the following steps: selecting materials, chopping sauce, mixing materials, containing in a jar, cellaring, aging, sub-packaging and so on. The invention aims to provide the cellaring and flavoring production technology for seasoned pork rib product by which the common and traditional cooking method is changed, so that the bones on pork ribs are softened; thus, the bones can be eaten together with the meat. Accordingly, the pork ribs are processed into seasoning with unique flavor as well as chewy appetizing and digestion-promoting food products. The food products are easy to carry and capable of saving the labor burden in waste cleaning.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process for seasoning pork ribs seasoning food for cellar storage and flavor enhancement. Background technique [0002] Pork is one of the main meat products in China. It has high nutritional value and is widely loved by Chinese people. There is a special edible part of pork, which is pork ribs. It has various uses and delicious taste. It has high nutritional value and is a unique delicacy in Chinese food. [0003] The common eating methods of pork ribs are: making soup, braised in soy sauce, stir-fried, deep-fried, marinated, cured, etc. Except for marinated and cured products, they are basically cooked and eaten now, and they cannot be eaten together with bones , it is neither easy to carry, but also increases the trouble of cleaning up garbage. Contents of the invention [0004] The purpose of the present invention is to provide a method for making pork rib seas...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L1/314
CPCA23V2002/00
Inventor 杨良顺杨伍权
Owner TONGDAO YOUJIAOTOU FOOD CO LTD
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