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Instant bamboo shoot cube-flavored pork and making method thereof

A pork and instant food technology, which is applied in the field of food processing, can solve problems such as labor-intensive, manual operation, and complicated process, and achieve the effect of easy industrial operation, strong taste, and smooth taste

Inactive Publication Date: 2017-01-11
CHENGDU XIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the complex, time-consuming and labor-intensive techniques in the cooking process of Sichuan cuisine, it is difficult for ordinary people to master, and most of them stay in manual operation.
Its operation tends to be empirical, and it is difficult to form standardized, serialized and large-scale production
This seriously restricts the production capacity of traditional Sichuan-style dishes, so it lags far behind Western fast food in terms of modern industrial development. At present, there is no simple, convenient, safe and nutritious fast-food Sichuan cuisine preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] The invention provides a kind of preparation method of instant pork with bamboo shoots, comprising the following steps:

[0032] a. Raw material preparation

[0033] Thaw pork foreleg meat to 0-2°C, cut into 5-6cm pieces, cook in boiling water for 30-60 minutes, take out of the pan, cut into 2-3cm cubes, and save the boiled beef broth for later use;

[0034] Dried bamboo shoots and water are soaked for 18-30 hours according to the weight ratio of 1-3:4-7, and then cut into 0.5-1.0cm diced bamboo shoots;

[0035] The watercress is chopped and stirred in a chopping pot at 1500-2000 rpm / min for 1.0-2 minutes;

[0036] Heat the salad oil to 220-240°C and then cool it to 160-180°C, add chili powder and chili powder and mix well to obtain red oil; the weight ratio of the salad oil, chili powder, and chili powder is 10-28: 1~3: 1~3;

[0037] b. Soup cooking

[0038] After the salad oil and rapeseed oil are heated to 200-220°C, and when the temperature is lowered to 150-180...

Embodiment 1

[0049] Embodiment 1 uses the technical scheme of the present invention to prepare instant diced bamboo shoot pork

[0050] The specific operation steps are as follows:

[0051] a. Raw material preparation

[0052] Take qualified pork foreleg meat, thaw to 0-2°C, cut into 5-6cm pieces, cook in boiling water for 30 minutes, cut into 2-3cm cubes, and refrigerate at 0-5°C for later use;

[0053] Soak dried bamboo shoots and water at a ratio of 1:4 for 18 hours, wash and cut into 0.5-1.0cm diced bamboo shoots;

[0054] The watercress is chopped and stirred in a chopping pot at 1500 rpm / min for 1.0min;

[0055] The ratio of the red oil formula is salad oil, chili powder, sharp pepper powder weight ratio is 10:1:1, the cooking method is to control the firepower, heat the salad oil to 220-240°C and then cool it to 160-180°C and add paprika and chili powder;

[0056] b. Soup cooking

[0057] Heat 4kg of salad oil and 3kg of rapeseed oil to 200°C and transfer them to a jacketed pot. ...

Embodiment 2

[0062] Embodiment 2 uses the technical scheme of the present invention to prepare instant diced bamboo shoot pork

[0063] The specific operation steps are as follows:

[0064] a. Raw material preparation

[0065] Take qualified pork foreleg meat, thaw it to 0-2°C, cut it into 5-6cm pieces, cook in boiling water for 40 minutes, cut into 2-3cm cubes, and refrigerate at 0-5°C for later use;

[0066] Soak dried bamboo shoots and water at a ratio of 2︰5 for 24 hours, wash and cut into 0.5-1.0cm diced bamboo shoots;

[0067] The watercress is chopped and stirred in a chopping pot at 1800 rpm for 1.5 minutes;

[0068] The ratio of red oil formula is salad oil, chili powder, sharp pepper powder weight ratio is 19:2:2, the cooking method is to control the firepower, heat the oil temperature of salad oil to 220-240°C and then cool it to 160-180°C and add paprika and chili powder;

[0069] b. Soup cooking

[0070] Heat 4.5kg of salad oil and 3.5kg of rapeseed oil to 210°C and trans...

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Abstract

The invention belongs to the field of food processing, particularly relates to instant bamboo shoot cube-flavored pork and a making method thereof, and provides a making method of instant bamboo shoot cube-flavored pork for the problem that in the prior art, no convenient, safe and nutritional making method of the instant bamboo shoot cube-flavored pork exists. The making method comprises the steps of raw material preparing, soup base decocting, filling, sterilizing and the like, wherein pork is diced and cooked thoroughly, a soup base is decocted according to a certain formula, after decoction is completed, the pork, the bamboo shoot cubes and the soup base are mixed, filled and sterilized, and then the instant bamboo shoot cube-flavored pork ready to be served can be made. According to the method, by setting various parameters in the processing process and adopting the formula of the secret soup base, the industrially-produced bamboo shoot cube-flavored pork keeps the pure Sichuan flavor and is cool and smooth in mouthfeel and fragrant in taste, and a brand new method is provided for industrialized production of Sichuan dishes.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to instant pork with bamboo shoots and a preparation method thereof. Background technique [0002] In recent years, with the increasing degree of urbanization in our country, the improvement of people's living standards and the acceleration of the pace of life, people spend less and less time on cooking; the improvement of people's living standards and the change of consumer concepts have also People's pursuit of food tends to be more nutritious, convenient and safe, and the socialization of home kitchens based on the automation and standardized processing of Chinese dishes has become an inevitable trend. [0003] Sichuan cuisine is one of the eight major cuisines. Because of its special flavor of Sichuan spicy and spicy, it meets the taste of the public. Sichuan-style products have a high market recognition rate and are widely spread. However, due to the complex, time-co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40
Inventor 唐春周再勇李琴向丹林伟吴雨周鑫
Owner CHENGDU XIWANG FOOD
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