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Method for industrially preparing braised pork

A technology for braised pork and pork belly, which is applied in the field of food processing, can solve the problems that the taste and taste cannot be unified, depend on the craftsmanship of chefs, easily cause food poisoning, etc., and achieve the effects of enhancing heat-clearing and detoxifying, improving nutrients, and improving taste and taste.

Inactive Publication Date: 2016-11-16
GUIZHOU FANJINGSHAN AGRI HIGH TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Braised pork in brown sauce is a traditional Chinese delicacy, which is very popular among people. However, based on the existing preparation method of braised pork in brown sauce, the steps are soaking in cooking wine, boiling on high heat, stewing on low heat, and collecting juice in an iron pan. It is very important. The quality of the product is adjusted in time with the product status, and the practice based on traditional cuisine varies from person to person, resulting in the practice of braised pork overly relying on the chef's craftsmanship, making the taste and taste inconsistent, and thus unable to carry out large-scale and industrial production
[0003] In addition, the preservation of cooked meat products mainly relies on the addition of antioxidants and preservatives, followed by secondary sterilization under high temperature and pressure, but chemically synthesized antioxidants and preservatives have carcinogenicity, carcinogenicity, teratogenicity and It is easy to cause food poisoning and other problems; while using cold storage, on the one hand, it will increase the cost of storage, and on the other hand, it will easily cause the loss of nutrients

Method used

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  • Method for industrially preparing braised pork

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Preparation of rice wine: Mix 0.2kg of licorice and 0.4kg of winter melon, add 5L of water, extract at a temperature of 75°C, and obtain the extract for later use; steam 1.2kg of glutinous rice, mix it with 0.3kg of banana and the extract, add 12g of yeast and 60g of beer were sealed and fermented at a temperature of 20°C for 7 days, wherein during the sealed fermentation time, deflation was performed every 1d to obtain rice wine;

[0046] Preparation of marinade: Heat 1.35kg of soy sauce to 100°C, add 1.35kg of denatured starch and mix for 3 minutes, cool until there is no obvious steam, add 1.35kg of salt and stir evenly, cool to room temperature, add it to 4.05kg of rice wine, seal and let stand After 18 hours, add 20.25 kg of water and stir evenly to obtain the pickle preparation;

[0047] Preparation of braised sauce: mix 280 g of bagasse, 100 g of actinolite, and 140 g of dodder seed, and then extract with water. The amount of water added is 300 mL. The extraction...

Embodiment 2

[0050]Preparation of rice wine: Mix 0.15kg of licorice and 0.2kg of winter melon, add 3L of water, extract at a temperature of 90°C, and obtain the extract for later use; steam 1kg of glutinous rice, mix it with 0.4kg of banana and the extract, and add yeast 8g of bacteria and 90g of beer were sealed and fermented at a temperature of 25°C for 7 days, wherein during the sealed fermentation time, deflation was performed every 1d to obtain rice wine;

[0051] Preparation of pickling preparation: Heat 1.29kg of soy sauce to 85°C, add 1.29kg of denatured starch and mix for 2 minutes, cool until there is no obvious steam, add 1.29kg of salt and stir evenly, cool to room temperature, add it to 3.87kg of rice wine, seal and let stand After 12 hours, add 19.35 kg of water and stir evenly to obtain the pickle preparation;

[0052] Preparation of braised sauce: mix 350 g of bagasse, 70 g of actinolite, and 120 g of dodder seed, and then extract with water. The amount of water added is 25...

Embodiment 3

[0055] Preparation of rice wine: mix 0.3kg of licorice and 0.5kg of winter melon, add 3.5L of water, extract at a temperature of 70°C, and obtain the extract for later use; steam 1.5kg of glutinous rice, and mix it with 0.35kg of banana and the extract evenly. Add 18g of yeast and 70g of beer, and seal and ferment for 7 days at a temperature of 23°C. During the sealed fermentation, deflate once every 1d to obtain rice wine;

[0056] Preparation of pickling preparation: Heat 1.35kg of soy sauce to 90°C, add 1.35kg of denatured starch and mix for 5 minutes, cool until there is no obvious steam, add 1.35kg of salt and stir evenly, cool to room temperature, add it to 4.05kg of rice wine, seal and let stand After 15 hours, add 20.25 kg of water and stir evenly to obtain the pickling preparation;

[0057] Preparation of braised sauce: mix 320g of bagasse, 150g of actinolite, and 100g of dodder seed, then extract with water, add 320mL of water, the extraction temperature is 40°C, and...

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Abstract

The invention relates to the technical field of food processing and particularly relates to a method for industrially preparing braised pork. The method comprises the following steps: choosing streaky pork, cleaning the streaky pork, slicing the cleaned streaky pork into slices, adding a curing agent, and uniformly stirring the streaky pork slices for curing the streaky pork slices at 0-4 DEG C; frying the cured streaky pork slices until the surfaces of the cured streaky pork slices are golden yellow, and then taking out the streaky pork slices; boiling the streaky pork with cassia bark, aniseeds, bay leaves, ginger, dry red pepper, oyster sauce, soy sauce, white sugar and chicken essence, and then, cooling, draining and quenching the streaky pork slices; adding modified starch and braised sauce into the rest of broth, uniformly stirring the broth, boiling the broth, and then quenching the broth to obtain braised pork broth; and uniformly mixing the drained streaky pork slices and the braised pork broth, and packaging the streaky pork slices with a food-grade plastic bag, so as to obtain the braised pork. The product prepared by the method provided by the invention has delicious taste and tender meat and has the effects of clearing away heat and toxic materials, promoting appetite and strengthening the spleen as well as nourishing the liver and kidneys.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an industrial preparation method of braised pork. Background technique [0002] Braised pork in brown sauce is a traditional Chinese delicacy, which is very popular among people. However, based on the existing preparation method of braised pork in brown sauce, the steps are soaking in cooking wine, boiling on high heat, stewing on low heat, and collecting juice in an iron pan. It is very important that the quality of the product is adjusted according to the status of the product, and the practice based on traditional cuisine varies from person to person, resulting in the practice of braised pork overly relying on the chef's craftsmanship, making the taste and taste inconsistent, and thus unable to carry out large-scale and industrial production. [0003] In addition, the preservation of cooked meat products mainly depends on the addition of antioxidants and preservatives,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/30
Inventor 王小清宁凯林彭鹏程蒋宇陈娇
Owner GUIZHOU FANJINGSHAN AGRI HIGH TECH CO LTD
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