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Staged oil-frying and steaming technology of Cantonese braised pork

A segmented deep-frying and pork chopping technology, which is applied in the direction of food science, etc., to achieve the effects of benefiting human health, improving product quality, and extending shelf life

Inactive Publication Date: 2017-05-31
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Aiming at the technical problems existing in the existing frying process, the object of the present invention is to provide a Cantonese-style braised pork segmented frying and cooking process that is simple in process, easy to operate and low in cost investment, and conforms to the actual domestic production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Main ingredient: pork belly 500g

[0036] Accessories: ginger, refined salt, white wine, star anise, sesame oil, sugar, honey, etc.

[0037] Steps:

[0038] 1) Hair removal: use a flame spray gun to scald and remove the hair of the raw pork belly skin, and clean it;

[0039] 2), cut into pieces: cut the raw pork belly into meat pieces with a size of 9cmx9cmx9cm;

[0040] 3) Prepare pre-cooked soup: take 1000g of broth, heat it to 90°C, then add 8g of refined salt, 20g of chopped ginger, and 20g of star anise;

[0041] 4) Cooking: Arrange the meat pieces neatly, put the skin side down into the broth and pre-cook for 32 minutes;

[0042] 5) Preparation of salt solution: Take 1000g of water, boil it, add 8g of refined salt, 20g of white wine, 20g of chopped ginger, 20g of star anise, 40g of sugar, and 20g of sesame oil;

[0043] 6) Check hair removal, puncture and salt injection: check and remove residual hair and hair roots after precooking, use a puncture injection m...

Embodiment 2

[0054] Main ingredient: boneless pork belly with skin

[0055] Accessories: broth, ginger, refined salt, white wine, star anise, sesame oil, sugar, guava juice, etc.

[0056] Steps:

[0057] 1) Hair removal: use a flame spray gun to scald and remove the hair of the raw pork belly skin, and clean it;

[0058] 2), cut into pieces: cut the raw pork belly into meat pieces with a size of 9cmx9cmx9cm;

[0059] 3) Prepare pre-cooked soup: take 1000g of broth, heat it to 93°C, then add 8g of refined salt, 30g of chopped ginger, and 40g of star anise;

[0060] 4) Cooking: Arrange the meat pieces neatly, put the skin side down into the broth and pre-cook for 33 minutes;

[0061] 5) Prepare salt solution: take 1000g of water, boil it, add 8g of refined salt, 30g of white wine, 30g of chopped ginger, 40g of star anise, 40g of sugar, and 30g of sesame oil;

[0062] 6) Check hair removal, puncture and salt injection: check and remove residual hair and hair roots after precooking, use a ...

Embodiment 3

[0071] Main ingredient: boneless pork belly with skin

[0072] Accessories: broth, ginger, refined salt, rice wine, star anise, sesame oil, sugar, honey, etc.

[0073] Steps:

[0074] 1) Hair removal: use a flame spray gun to scald and remove the hair of the raw pork belly skin, and clean it;

[0075] 2), cut into pieces: cut the raw pork belly into meat pieces with a size of 9cmx9cmx9cm;

[0076] 3) Prepare pre-cooked soup: take 1000g of broth, heat it to 93°C, then add 8g of refined salt, 30g of chopped ginger, and 30g of star anise;

[0077] 4) Cooking: Arrange the meat pieces neatly, put the skin side down into the broth and pre-cook for 32 minutes;

[0078] 5) Preparation of salt solution: take 1000g of water, boil it, add 8g of refined salt, 40g of rice wine, 30g of chopped ginger, 30g of star anise, 40g of granulated sugar, and 25g of sesame oil;

[0079] 6) Check hair removal, puncture and salt injection: check and remove residual hair and hair roots after precooki...

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Abstract

The invention discloses a staged oil-frying and steaming technology of Cantonese braised pork. The staged oil-frying and steaming technology of the Cantonese braised pork comprises the following steps: removing hair, carrying out dicing, preparing pre-cooking soup, carrying out curing, injecting salt by puncturing, carrying out mixed oil-frying by using water and oil, carrying out mixed re-frying by using water and oil, carrying out steaming, and so on. The staged oil-frying and steaming technology of the Cantonese braised pork integrates cooking methods of traditional Chinese dishes and processing technologies of western meat products; during the oil-frying stage, the oil-frying is successively carried out at different temperature by adopting a water-oil mixed method, so that production of harmful materials can be effectively controlled during the oil-frying process so as to preserve good senses and flavors of the meat products to the maximum extent; moreover, vegetable fat, namely corn oil, is used as the oil for oil-frying in the staged oil-frying and steaming technology of the Cantonese braised pork, so that the oil-fried meat products are healthier, and better in edible properties.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a Cantonese-style braised pork segmented frying and cooking process. Background technique [0002] Pork is a traditional Chinese dish. The raw material is usually pork belly. Due to different frying techniques, seasoning formulas, and cooking techniques, various types of pork belly products are formed. The finished product is bright red in color, fat but not greasy, and delicious. , deeply loved by the people. Cantonese-style braised pork is the main variety of braised pork. It is famous for its golden color after frying, blistered skin, crispy and hard texture, soft and mellow after cooking, and fat but not greasy. feast" statement. According to statistics, the annual consumption of pork in Guangdong and Guangxi alone can reach 393 million kg. It can be seen that the market for pork consumption is very large. Braised pork is mainly consumed at home and restaurants, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70
Inventor 吴书建卿明义张政毛瑞丰
Owner GUANGXI UNIV
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