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Preparation method of braised pork

A production method and a technology of buckling meat, which are applied in the field of food processing, can solve problems such as inconvenient operation, unsightly deformation, and loss of product freshness, and achieve the effects of simplifying the production process, prolonging the freshness period, and prolonging the shelf life

Inactive Publication Date: 2016-10-12
LUCHUAN NEW HOUSE BREEDING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Braised pork is made of pork belly, and its main process includes precooking, frying, cutting, canning, liquid injection, vacuum sealing, high temperature and high pressure sterilization, cooling, etc. Most of the steaming and frying in this process are for convenience. Simple to use natural gas, but ignore the benefits of cooking with firewood; the processed canned meat can be stored at room temperature for more than 6 months, easy to carry and eat, some ordinary soft-packed meat products, soft-packed products will be damaged due to vacuum Squeeze the buckle in the bag to make it deformed and unsightly
But no matter which kind of packaging is mentioned above, it all has the common cooking odor (also called canned smell) of canned products, which loses the freshness of the product.
Especially when ordinary flexible packaging is used, because there is a lot of grease condensed in the bag, the hand or other utensils are often dirty when opening the bag to take the buckle meat, which is inconvenient to operate

Method used

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  • Preparation method of braised pork

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for making buckwheat, which is made according to the following steps:

[0035] a. Pretreatment: Remove the fine hair from the pork belly with skin, cut it into 0.5 kg pieces, wash it in hot boiling water at 10°C, take it out, drill holes in the pork belly, put it in a pot with hot water for boiling , After the pork belly is cooked, hook it up with a big hook to dry;

[0036]b. Prepare pickling solution: mix salt, rice wine, garlic, black pepper, cloves, fragrant leaves and konjac gum and stir evenly to obtain a pickling solution; wherein, the salt, rice wine, garlic, black pepper, cloves The mass percentages of the pork belly that the fragrant leaves and konjac gum account for are respectively: 0.2%, 0.2%, 0.16%, 0.05%, 0.04%, 0.05%, 0.0012%;

[0037] c, marinating: apply the marinating solution prepared in step b repeatedly and evenly on the pork belly with skin obtained in step a, and marinate for 15 minutes;

[0038] d. Frying: put the pork belly with skin...

Embodiment 2

[0041] a. Pretreatment: Remove the fine hair from the pork belly with skin, cut it into 0.8 kg pieces, wash it in hot boiling water at 13°C, take it out, drill holes in the pork belly, put it in a pot with hot water for boiling , After the pork belly is cooked, hook it up with a big hook to dry;

[0042] b. Prepare pickling solution: mix salt, rice wine, garlic, black pepper, cloves, fragrant leaves and konjac gum and stir evenly to obtain a pickling solution; wherein, the salt, rice wine, garlic, black pepper, cloves The mass percentages of the pork belly that the fragrant leaves and konjac gum account for are respectively: 0.23%, 0.3%, 0.18%, 0.053%, 0.05%, 0.06%, 0.0013%;

[0043] c. Pickling: Apply the pickling solution prepared in step b repeatedly and evenly on the pork belly with skin obtained in step a, and marinate for 18 minutes;

[0044] d. Frying: put the pork belly with skin facing down into boiling edible oil and fry until the skin of the pork belly is golden ye...

Embodiment 3

[0047] a. Pretreatment: Remove the fine hair from the pork belly with skin, cut it into 1 kg pieces, wash it in hot boiling water at 15°C, take it out, drill holes in the pork belly, put it in a pot with hot water for boiling , After the pork belly is cooked, hook it up with a big hook to dry;

[0048] b. Prepare pickling solution: mix salt, rice wine, garlic, black pepper, cloves, fragrant leaves and konjac gum and stir evenly to obtain a pickling solution; wherein, the salt, rice wine, garlic, black pepper, cloves The mass percentages of the pork belly that the fragrant leaves and konjac gum account for are respectively: 0.25%, 0.3%, 0.2%, 0.056%, 0.06%, 0.07%, 0.0014%;

[0049] c, marinating: apply the marinating solution prepared in step b repeatedly and evenly on the pork belly with skin obtained in step a, and marinate for 20 minutes;

[0050] d. Frying: put the pork belly with skin facing down into boiling edible oil and fry until the skin of the pork belly is golden y...

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Abstract

The invention discloses a preparation method of braised pork, which comprises the following steps: removing bristles on streaky pork with pigskin, cutting the streaky pork into pieces of pork, each of which is 0.5-1kg, putting the pork in water with the temperature of 10-15 DEG C for cleaning the pork, taking out the pork, then putting the pork in a pan with hot water for boiling, and after the pork is completely cooked, taking out the pork and airing the pork; blending and uniformly stirring salt, rice wine, garlic, black pepper, cloves, bay leaves and konjac gum in a pot; putting the aired streaky pork with upward pigskin in the prepared seasoning for pickling; putting the pickled streaky pork with downward pigskin in boiled peanut oil for frying until the pigskin is golden yellow; airing the streaky pork, firstly coating the streaky pork with a preservative film under a vacuum condition, and then packaging the streaky pork with a vacuum food packaging bag capable of being heated in a microwave oven; and sterilizing the streaky pork subjected to vacuum packaging by adopting microwave sterilization, and then putting the sterilized streaky pork in a refrigerating chamber with the temperature of -5 to -20 DEG C, so as to quickly refrigerate the streaky pork. The braised pork prepared by the preparation method disclosed by the invention is simplified, is fresh and tender, has good taste, and is rich in nutrient, good in degerming effect and free of any chemical preservative.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a method for preparing braised pork. 【technical background】 [0002] As a traditional delicacy in my country, braised pork is nutritious and delicious, and it is a delicacy suitable for all ages on the table. With the development of society, people are increasingly pursuing a convenient life, so vacuum-packed buckwheat appeared. Braised pork is made of pork belly, and its main process includes precooking, frying, cutting, canning, liquid injection, vacuum sealing, high temperature and high pressure sterilization, cooling, etc. Most of the steaming and frying in this process are for convenience. Simple to use natural gas, but ignore the benefits of cooking with firewood; the processed canned meat can be stored at room temperature for more than 6 months, easy to carry and eat, some ordinary soft-packed meat products, soft-packed products will be damaged due to vacuum Squeeze the ...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L29/244A23L5/10A23L3/3535A23L3/36
CPCA23L3/3535A23L3/36A23V2002/00A23V2200/30A23V2200/32A23V2200/326
Inventor 林诗海
Owner LUCHUAN NEW HOUSE BREEDING CO LTD
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