Method for preparing diced pork in pot by use of microwave heating sterilization

A technology of microwave heating and jar meat, which is applied in the field of food processing, can solve the problems of short shelf life, easily contaminated meat, inconvenient to carry, etc., and achieves the effects of not easy to store, good sterilization effect, and easy portability.

Active Publication Date: 2017-03-22
雅安职业技术学院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to provide a method for preparing jar meat by microwave heating and sterilization, which can solve the problem of short shelf life when adopting one-time sterilization process steps in the prior art, and can also solve the problem of directly frying meat pieces after frying. Putting it in jars or jars for storage without packaging makes the meat easily polluted, not easy to carry and improves the taste of marinating

Method used

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  • Method for preparing diced pork in pot by use of microwave heating sterilization
  • Method for preparing diced pork in pot by use of microwave heating sterilization
  • Method for preparing diced pork in pot by use of microwave heating sterilization

Examples

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Embodiment 1

[0048] A method for preparing jar meat by microwave heating and sterilization, comprising the following steps:

[0049] (1) Pretreatment: Select fresh hind legs, wash with hot water to remove blood stains and stains, remove and drain until there is no residual moisture on the surface; after draining, cut the pork into square blocks with a size of 15cm×15cm, The thickness is 6cm, and the weight of each piece of meat is about 1000g; get selected meat;

[0050] (2) Marinate: Scribe strips on the selected meat to form fine seams. The number of strips on each piece of meat is 2, one horizontally and one vertically. The depth of each strip is 1cm. Scribing strips on the selected meat can increase the marinade Delicious, but too much will affect the appearance and overall quality, so it is appropriate to choose 2. Then evenly smear the marinade on the selected meat and put it into an altar to marinate, using 120g of marinade per kilogram of selected meat. After the cured meat altar...

Embodiment 2

[0056] A method for preparing jar meat by microwave heating and sterilization, comprising the following steps:

[0057] (1) Pretreatment: Select fresh hind legs, wash with hot water to remove blood stains and stains, remove and drain until there is no residual moisture on the surface; after draining, cut the pork into square blocks with a size of 15cm×15cm, The thickness is 6cm, and the weight of each piece of meat is about 1000g; get selected meat;

[0058] (2) Marinate: Scribe strips on the selected meat to form fine seams. The number of strips on each piece of meat is 2, one horizontally and one vertically. The depth of each strip is 1cm. Scribing strips on the selected meat can increase the marinade Delicious, but too much will affect the appearance and overall quality, so it is appropriate to choose 2. Then evenly smear the marinade on the selected meat and put it into an altar to marinate, using 120g of marinade per kilogram of selected meat. After the cured meat altar...

Embodiment 3

[0064] A method for preparing jar meat by microwave heating and sterilization, comprising the following steps:

[0065] (1) Pretreatment: Select fresh hind legs, wash with hot water to remove blood stains and stains, remove and drain until there is no residual moisture on the surface; after draining, cut the pork into square blocks with a size of 15cm×15cm, The thickness is 6cm, and the weight of each piece of meat is about 1000g; get selected meat;

[0066] (2) Marinate: Scribe strips on the selected meat to form fine seams. The number of strips on each piece of meat is 2, one horizontally and one vertically. The depth of each strip is 1cm. Scribing strips on the selected meat can increase the marinade Delicious, but too much will affect the appearance and overall quality, so it is appropriate to choose 2. Then evenly smear the marinade on the selected meat and put it into an altar to marinate, using 120g of marinade per kilogram of selected meat. After the cured meat altar...

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Abstract

The invention discloses a method for preparing diced pork in pot by use of microwave heating sterilization. The method comprises the following steps of: performing pretreatment to obtain primal cut; performing pickling to obtain pickled pork; and performing deep frying to obtain deep-fried port, performing microwave sterilization, and optimizing process conditions of microwave high-temperature sterilization, wherein the microwave power is 10-15KW, the frequency is 3000-4000MHz, the temperature is 70-90 DEG C, and the processing time is 2-5min. The diced pork in pot is complete in strip shape, golden and bright in skin color, unique in pickling flavor, and fragrant but not oily in oil, and is fresh, fragrant and delicious. A traditional preparation method of the diced pork in pot is improved; after semi-finished products are packaged, microwave heating sterilization is used, and the sterilization effect of microwave heating sterilization is good, so that the amount of bacteria in pork is greatly reduced, and furthermore, the pork quality, taste and appearance of the diced pork in pot are preserved. A transparent high-temperature retort pouch is adopted for package, the traditional diced pork in pot is easily polluted during a taking process; compared with a traditional package preservation method, the diced pork in pot, which is prepared by the method, is beautiful in package appearance, convenient to carry, good in preservation effect and beneficial to storage.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing jar meat by microwave heating and sterilization. Background technique [0002] Low-temperature meat products refer to meat products that are pasteurized at a lower sterilization temperature. Theoretically speaking, such a degree of sterilization can completely kill pathogenic microorganisms, ensure the safety and reliability of the product, and retain the nutritional value of meat products to the greatest extent. However, due to the low sterilization temperature, qualified low-temperature meat products can only be produced by using high-quality, non-polluting raw and auxiliary materials and strictly controlling microorganisms in each link of the production process. At the same time, low-temperature sterilization cannot kill bacteria that form spores, which also requires low-temperature refrigeration to ensure the shelf life of products in the later...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L5/10A23B4/01
CPCA23B4/012A23V2002/00A23V2200/32A23V2200/30A23V2200/14
Inventor 何靖柳彭裕红张恒韦婷刘翔李成忠罗小莉董赟
Owner 雅安职业技术学院
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