Bouilli production method

Abstract

The present invention provides a bouilli processing method, which comprises: 1) preparing a stirring material, 2) steaming, 3) sousing, 4) low temperature steaming, 5) decocting, 6) freezing, 7) smoking, and 8) frying. According to the present invention, the water of the prepared bouilli is not lost, the nutrition and the flavoring components are completely left in the product, the special tenderness and the special freshness of the bouilli product are maintained, the material is are directly added to the raw materials of the streaky pork by using the high and fine seasoning processing technology, the sousing process is added, the obtained meat block has characteristics of good flavoring, excellent taste and red color, the frying process hindering the industrial production in the traditional bouilli processing is eliminated, and the production method is suitable for the large-scale mass production; and the prepared bouilli product uses the vacuum packaging and is soused at the low temperature, and the stirring material, the seasoning and the fried meat semi-finished product completely contact under the water-oil phase condition, such that the permeation effect and the uniform flavoring are easily achieved, and the quality of the meat block is not easily damaged under the conditions of the low oxygen and the low temperature.

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.