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Making method of braised pork with preserved vegetable

A technology of seasoning meat with preserved vegetables, which is applied in the field of food processing, can solve the problems of different effects, and achieve the effect of retaining color, flavor and shape, enriching the table, and making the soup thick and delicious

Inactive Publication Date: 2016-06-15
湖南新聪厨食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the effects of different ingredients and cooking methods are quite different. How to make this dish more delicate and delicious has become a research problem for housewives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of preparation method of braised pork with pickled vegetables, comprises the steps:

[0032] (1) Preparation method of buckwheat:

[0033] Selection of raw materials: Choose pork belly with skin, the thickness of the meat is 2.0 cm, the subcutaneous fat is 0.8 cm, no separate belly meat, no nipples, no hair and blood stains, fresh meat;

[0034] Thawing: Frozen products are naturally thawed, and fresh products can be used directly;

[0035] Singeing: Use a gas blowtorch to burn off the remaining hair on the epidermis, and then scrape and wash it;

[0036] Plate: Put the scraped and washed streaky pork on the plate with the skin facing up, and then put it on the steamer;

[0037] Pre-steaming: the cooking temperature is 95°C, the time is 45 minutes, pour out the original soup, and reserve the original soup;

[0038] Sugar coloring: Melt maltose into maltose syrup in the steaming cabinet, mix maltose syrup, home-brewed liqueur, and cola at a ratio of 1:3:6 to ma...

Embodiment 2

[0054] A kind of preparation method of braised pork with pickled vegetables, comprises the steps:

[0055] (1) Preparation method of buckwheat:

[0056] Selection of raw materials: Choose pork belly with skin, the thickness of the meat is 3.0 cm, the subcutaneous fat is 1.0 cm, no separate belly meat, no nipples, no hair and blood stains, fresh meat;

[0057] Thawing: Frozen products are naturally thawed, and fresh products can be used directly;

[0058] Singeing: Use a gas blowtorch to burn off the remaining hair on the epidermis, and then scrape and wash it;

[0059] Plate: Put the scraped and washed streaky pork on the plate with the skin facing up, and then put it on the steamer;

[0060] Pre-steaming: the cooking temperature is 96°C, the time is 45 minutes, pour out the original soup, and reserve the original soup;

[0061] Sugar coloring: Melt maltose into maltose syrup in the steaming cabinet, mix maltose syrup, home-brewed liqueur, and cola at a ratio of 1:3:6 to ma...

Embodiment 3

[0077] A kind of preparation method of braised pork with pickled vegetables, comprises the steps:

[0078] (1) Preparation method of buckwheat:

[0079] Selection of raw materials: Choose pork belly with skin, the thickness of the meat is 3.5 cm, the subcutaneous fat is 1.2 cm, no separate belly meat, no nipples, no hair and blood stains, fresh meat;

[0080] Thawing: Frozen products are naturally thawed, and fresh products can be used directly;

[0081] Singeing: Use a gas blowtorch to burn off the remaining hair on the epidermis, and then scrape and wash it;

[0082] Plate: Put the scraped and washed streaky pork on the plate with the skin facing up, and then put it on the steamer;

[0083] Pre-steaming: the cooking temperature is 98°C, the time is 45 minutes, pour out the original soup, and reserve the original soup;

[0084] Sugar coloring: Melt maltose into maltose syrup in the steaming cabinet, mix maltose syrup, home-brewed liqueur, and cola at a ratio of 1:3:6 to ma...

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Abstract

The invention discloses a making method of braised pork with preserved vegetable.A making method of braised pork includes: selecting raw materials, unfreezing, loading into a plate, pre-braising, allowing the raw material to have sugar color, slitting, frying, and slicing.A making method of preserved vegetable includes: selecting preserved vegetable, washing, squeezing, drying through sauteing, and stir-frying.The making method of the braised pork with preserved vegetable includes: braising, to be more specific, loading the processed braised pork into a box, allowing the fried faces of the processed braised pork to face the bottom of the box, and adding marinade, adding the processed preserved vegetable for braising for 90 minutes at 95-98 DEG C; packaging and storing, to be more specific, properly cooling the obtained braised pork with preserved vegetable, sealing with a film, cooling to room temperature, quick freezing, encasing and storing.The making method has the advantages that the braised pork and the preserved vegetable are processed separately, the braised pork and the preserved vegetable are packaged after completely cooked, the braised pork with preserved vegetable is red and glossy, thick and delicious in soup, silky and mellow in meat, fat and free of greasiness, delicate in appearance and tasty and refreshing, the color, fragrance and shape of the braised pork with preserved vegetable are kept to the maximum extent, and great convenience is provided for complex dish making of families.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of pickled pork with pickled vegetables. Background technique [0002] Braised pork is a common delicacy on the tables of Chinese families. It is favored by many housewives in China because of its convenient material and convenient cooking process. It is made by a series of processes such as marinating, slicing, and steaming. It is also called Shaobai. There are many names due to different regions. It is a famous dish among the three major cuisines of Guangdong, Dongjiang cuisine. Because of its color The sauce is red and oily, the soup is thick and delicious, the meat is smooth and mellow, greasy but not fat, and the food is soft and mellow, which is very popular among consumers. However, the effects of different ingredients and cooking methods are quite different. How to make this dish more delicate and delicious has become a research p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L19/00
Inventor 张鹏飞
Owner 湖南新聪厨食品有限公司
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