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Making method of braised pork

A production method and technology of buckling meat, applied in the direction of heating and preserving meat/fish, food science, etc., can solve the problem of not being able to provide people with products that meet individual requirements, and achieve good leather taste, product quality, safety and sanitation, and golden color Effect

Inactive Publication Date: 2016-01-13
GUANGXI YINNONG ANIMAL HUSBANDRY GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Canned meat cannot meet these requirements at the same time, nor can it provide people with products that meet individual requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of buckwheat of the present invention comprises the following steps:

[0020] A. Raw material trimming: choose fresh pork belly with pork skin, remove congestion, soft fat and soft broken bones, and send it to the 0°C warehouse for later use;

[0021] B. Precooking and sterilization: Cut the meat into cubes of 860g each, cook with a slow fire at 100°C, turn it up and down every 10min, keep the temperature and cook for 30~40min, remove and drain;

[0022] C. Frying: After the oil temperature rises to 140~160°C, put the meat in the pot, turn it up and down every 5 minutes, keep the temperature and fry for 20 minutes, then raise the temperature to 210°C and fry for 3 minutes, and drain the oil;

[0023] D. Packaging and secondary sterilization: vacuum packaging is carried out, and the packaged product is subjected to secondary sterilization. The sterilization temperature is 80°C, kept at constant temperature for 1 minute, air-dried and cooled.

[00...

Embodiment 2

[0028] The preparation method of buckwheat of the present invention comprises the following steps:

[0029] A. Raw material trimming: choose fresh pork belly with pork skin, remove congestion, soft fat and soft broken bones, and send it to a 2°C warehouse for later use;

[0030] B. Precooking and sterilization: cut the meat into cubes of 910g each, cook with a slow fire at 100°C, turn it up and down every 10 minutes, keep the temperature and cook for 35 minutes, remove and drain;

[0031] C. Frying: After the oil temperature rises to 150°C, put the meat in the pot, turn it up and down every 5 minutes, keep the temperature and fry for 25 minutes, then raise the temperature to 215°C and fry for 5 minutes, and drain the oil;

[0032] D. Packaging and secondary sterilization: vacuum packaging is carried out, and the packaged product is subjected to secondary sterilization at a sterilization temperature of 90°C, kept at a constant temperature for 2 minutes, air-dried and cooled.

...

Embodiment 3

[0037] The preparation method of buckwheat of the present invention comprises the following steps:

[0038] A. Raw material trimming: choose fresh pork belly with pork skin, remove congestion, soft fat and soft broken bones, and send it to a 4°C warehouse for later use;

[0039] B. Precooking and sterilization: cut the meat into cubes of 960g each, cook with a slow fire at 100°C, turn it up and down every 10 minutes, keep the temperature and cook for 40 minutes, remove and drain;

[0040] C. Frying: After the oil temperature rises to 160°C, put the meat in the pot, turn it up and down every 5 minutes, keep the temperature and fry for 30 minutes, then raise the temperature to 220°C and fry for 7 minutes, and drain the oil;

[0041] D. Packaging and secondary sterilization: vacuum packaging is carried out, and the packaged product is subjected to secondary sterilization at a sterilization temperature of 100°C, kept at a constant temperature for 3 minutes, air-dried and cooled. ...

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PUM

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Abstract

The invention discloses a making method of braised pork. The making method comprises the following steps: A, trimming raw materials: selecting fresh streaky pork with skin, removing extravasated blood, soft fat and soft crushed bones, and refrigerating the streaky pork without extravasated blood, the soft fat or the soft crushed bones for subsequent use; B, precooking the refrigerated streaky pork for killing bacteria: cutting the refrigerated streaky pork into streaky pork dices, cooking the streaky pork dices with mild fire of 100 DEG C, turning over the streaky pork dices up and down once every 10 minutes, cooking the streaky pork dices for 30-40 minutes when the temperature is maintained at 100 DEG C, fishing out the cooked streaky pork dices, and draining the streaky pork dices which are fished out; C, deep-frying the drained streaky pork dices: after the oil temperature rises to 140-160 DEG C, putting the drained streaky pork dices in a pot, turning over the drained streaky pork dices up and down once every 5 minutes, deep-frying the drained streaky pork dices for 20-30 minutes when the temperature is maintained at 140-160 DEG C, heating the oil to the temperature of 210-220 DEG C, deep-frying the streaky pork dices which are deep-fried for the first time for 3-7 minutes, fishing out the streaky pork dices which are deep-fried for the second time from the pot, and draining oil; and D, performing packaging, and killing bacteria for the second time: performing vacuum packaging on the deep-fried streaky pork dices of which the oil is drained, killing bacteria for packaged products, wherein the bacterium-killing temperature is 80-100 DEG C, holding the constant temperature for 1-3 minutes, and air-drying and cooling the streaky pork dices which are sterilized so as to obtain the braised pork. The braised pork prepared by the making method disclosed by the invention is fat but not greasy, is delicious in taste, golden in color, high in nutrient value, and good in color, fragrance and taste.

Description

technical field [0001] The invention relates to the field of food processing and production, in particular to a production method of braised pork. Background technique [0002] Knuckle meat is a traditional Chinese delicacy. It is soft, rotten and mellow, fat but not greasy. There is a saying in Guangdong and Guangxi that "no buckle can't be a feast". However, the production process of braised pork is complicated, and it often takes more than half a day to cook braised pork; even if the cooked braised pork is stored at about 4°C, it can only last for 2 to 3 days. Canned food processing technology is the main industrial processing technology for long-term preservation of buckle meat. Its main technological process includes precooking, frying, cutting, canning, liquid injection, vacuum sealing, high temperature and high pressure sterilization, cooling, etc. The processed buckle Canned meat can be stored at room temperature for more than 6 months, which is convenient to carry ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23B4/005
CPCA23B4/005
Inventor 李志聪李志林
Owner GUANGXI YINNONG ANIMAL HUSBANDRY GRP
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