Production method of pork braised in brown sauce by performing vacuum low-temperature processing

Abstract

The invention discloses a production method of pork braised in brown sauce by performing vacuum low-temperature processing. The production method of the pork braised in the brown sauce by performing the vacuum low-temperature processing comprises the following steps: 1, preparing a mixing material; 2, preparing sauce; 3, uniformly mixing streaky pork chunks with the mixing material, or mixing the streaky pork chunks with the sauce and the mixing material together; 4, performing vacuum packaging on the treated streaky pork chunks; 5, carrying out water-bath cooking on the vacuum-packaged streaky pork chunks; and 6, pouring the sauce on the fully steamed streaky pork chunks and eating the streaky pork chunks after heating, or directly eating the streaky pork chunks. The pork braised in the brown sauce disclosed by the invention is cooked in the way of vacuum low-temperature steaming, so that moisture in the pork does not loss while nutrients and flavor components are entirety retained in products of the pork braised in the brown sauce; thus, unique tenderness and freshness are maintained for the products of the pork braised in the brown sauce. The pork braised in the brown sauce is processed under the conditions of measured temperature at 85-90 DEG C, so that low-temperature products which are rich in nutrition and little in toxic and harmful substances are prepared. The streaky pork chunks are braised at low temperature for a long time, so that the braised streaky pork chunks are well flavored, good in flavor presence as well as red and gorgeous in color and luster; moreover, stir-frying processes in traditional processing methods of the pork braised in brown sauce, which hinder industrial production, are saved; thus, the production method of the pork braised in the brown sauce is suitable for large-scale mass production.

Description

technical field [0001] The invention relates to the food processing industry, in particular to a production method of vacuum low-temperature processing braised pork. Background technique [0002] Braised pork in brown sauce is a dish that is widely favored by Chinese consumers. The processing process includes soaking in cooking wine, boiling on high heat, stewing on low heat, and collecting juice in an iron pot. Although the ingredients are relatively simple, the entire production process is complicated and slow. The work is meticulous, and the product quality changes greatly. Moreover, the control of the heat in the processing process is relatively delicate, and it needs to be adjusted at any time according to the product status in the processing process, so it is impossible to carry out large-scale industrial production. [0003] The storage of cooked meat products at room temperature mainly adopts the addition of antioxidants and preservatives, followed by high-temperatu...

AI Technical Summary

Problems solved by technology

[0004] Cooked meat products are sterilized by high temperature and high pressure for a second time, and the residual amount of microorganisms is small, but it is easy to cause cooked meat products to produce a cooking smell, which makes the taste and texture worse, and causes the fat in the product to overflow, which is very easy to oxidize and become rancid.