Processing method of pot-stewed meat

A technology for stewed meat and meat products, which is applied in the field of preparation of stewed meat, can solve the problems of bad taste of stewed meat, and achieve the effect of bright red color, neat appearance and tight texture

Inactive Publication Date: 2017-05-10
重庆百味佳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing stewed meat tastes bad

Method used

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  • Processing method of pot-stewed meat
  • Processing method of pot-stewed meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of stewed pig ears comprises the following steps:

[0020] A. Preparation of brine: Put 5g of peppercorns, 0.9g of star anise, 1.5g of cumin, 4g of nutmeg, 10g of fragrant leaves, 5g of cloves, 5g of tangerine peel, 0.4g of nard pine, 6g of bay leaves and 1g of cinnamon in pork bone broth (dosage 1600 times the total mass of Chinese prickly ash, star anise, cumin, nutmeg, bay leaf, clove, tangerine peel, nard pine, bay leaf and cinnamon bark) over medium heat until boiling, add 15g of salt, 5g of ginger slices, 16g of cooking wine, and 11g of sugar 1. Soybean soy sauce 50g, simmer for 45 minutes, filter and remove the filter residue to obtain brine;

[0021] B. Pickling pig ears: 20000g pig ears, add 250g salt, 0.025g sodium nitrate, 0.01g capsicum red and marinate for 10h;

[0022] C. Marinating: Put the marinated pig ears into the brine prepared in step A, boil for 45 minutes, add pyrophosphate 4g, vitamin C 0.015g, nicotinamide 0.015g, yeast e...

Embodiment 2

[0024] The preparation method of stewed pig ears comprises the following steps:

[0025] A. Preparation of brine: Put 5g of peppercorns, 0.7g of star anise, 1.1g of cumin, 6g of nutmeg, 7g of fragrant leaves, 8g of cloves, 3g of tangerine peel, 0.2g of nard pine, 9g of bay leaves and 3g of cinnamon in pork bone broth (dosage 1300 times the total mass of Chinese prickly ash, star anise, cumin, nutmeg, bay leaf, clove, tangerine peel, nard pine, bay leaf and cinnamon bark) over medium heat until boiling, add 20g of salt, 8g of ginger slices, 12g of cooking wine, and 8g of sugar 1. Soybean soy sauce 40g, simmer for 30min, filter and remove the filter residue to get brine;

[0026] B. Pickle pig ears: 18000g pig ears, add 230g salt, 0.02g sodium nitrate, 0.012g capsicum red and marinate for 12 hours;

[0027] C. Marinating: Put the marinated pig ears into the brine prepared in step A, boil for 60 minutes, add pyrophosphate 7g, vitamin C 0.015-0.018g, nicotinamide 0.01g, yeast ext...

Embodiment 3

[0029] The preparation method of stewed pig ears comprises the following steps:

[0030] A. Preparation of brine: Put 4g of peppercorns, 0.8g of star anise, 1.2g of cumin, 5g of nutmeg, 8g of fragrant leaves, 6g of cloves, 4g of tangerine peel, 0.3g of nard pine, 7g of bay leaves and 2g of cinnamon in pork bone broth (dosage 1500 times the total mass of Chinese prickly ash, star anise, cumin, nutmeg, bay leaf, clove, tangerine peel, nard pine, bay leaf and cinnamon bark) over medium heat until boiling, add 18g of salt, 6g of ginger slices, 15g of cooking wine, and 9g of sugar 1. Soybean soy sauce 45g, simmer for 37 minutes, filter and remove the filter residue to obtain brine;

[0031] B. Pickle pig ears: 19000g pig ears, add 240g salt, 0.024g sodium nitrate, 0.011g capsicum red and marinate for 11 hours;

[0032] C. Marinate: put the marinated pig ears into the brine prepared in step A, boil for 50 minutes, add pyrophosphate 5g, vitamin C 0.017g, nicotinamide 0.014g, yeast e...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of pot-stewed meat. The processing method of the pot-stewed meat comprises the following steps: A, preparation of marinating water; B, pickling of meat products; and C, marinating. The marinated pig ears are red and bright in color and neat in appearance, do not have mildew or white films, do not have external foreign matters which can be seen by persons with normal eyesight, are tight in tissue, are suitable in degree of saltiness, have specific flavor of marinated products, and do not have astringency or odor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of stewed meat. Background technique [0002] Braised meat, also known as stewed vegetables, is a dish made by boiling the raw materials after initial processing and blanching in the prepared marinade. Braised pork is mainly processed with spices and meat as the main raw materials. Most of the stewed condiments have the effects of appetizing, strengthening the skin, and promoting digestion and stagnation. [0003] The existing stewed meat has a bad taste. Contents of the invention [0004] In view of this, the object of the present invention is to provide a kind of preparation method of braised pork. [0005] For realizing above object, technical scheme of the present invention is: [0006] The preparation method of stewed meat comprises the following steps: [0007] A. Preparation of brine: 3-5 parts of Zanthoxylum bungeanum, 0.7-0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCY02A40/90
Inventor 郭双龙
Owner 重庆百味佳食品有限公司
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