Method for processing Dongpo pork with tea aroma
A Dongpo meat and tea-flavored technology, which is applied in the field of rapid processing of tea-flavored Dongpo meat, can solve the problems of product flavor and nutrition loss, loss of Pu-erh tea flavor substances, lack of sales, etc., to avoid potential risks of microorganisms and shorten tumbling The effects of curing time and batch index stability
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Embodiment 1
[0041] The preparation method of tea-flavored Dongpo meat in this example includes in sequence: raw material processing process, low-concentration black tea soup boiling process, high-concentration black tea tea soup boiling process, injection process, rolling and kneading process, blanching process, frying sugar color process, marinating process, black tea soup boiling process, juice collection process, vacuum packaging process, secondary sterilization process.
[0042] (1) Raw material processing process: use fresh pork belly as raw material, requiring the pattern of pork belly to be ≥ 4 layers, refine and remove minced meat, blood congestion, minced fat, hair on the surface of the skin and foreign matter in the raw material, cut into length 48-60cm, width 24 -32cm pork belly cubes, washed with water, put into perforated plastic baskets and drained.
[0043] (2) Preparation process of low-concentration black tea soup: Weigh 200kg of water into the sandwich pot, add 4kg of Di...
Embodiment 2
[0057] The preparation method of tea-flavored Dongpo meat in this example includes in sequence: raw material processing process, low-concentration black tea soup boiling process, high-concentration black tea tea soup boiling process, injection process, rolling and kneading process, blanching process, frying sugar color process, marinating process, black tea soup boiling process, juice collection process, vacuum packaging process, secondary sterilization process.
[0058] (1) Raw material processing process: use fresh pork belly as raw material, requiring the pattern of pork belly to be ≥ 4 layers, refine and remove minced meat, blood congestion, minced fat, hair on the surface of the skin and foreign matter in the raw material, cut into length 48-60cm, width 24 -32cm pork belly cubes, washed with water, put into perforated plastic baskets and drained.
[0059] (2) Preparation process of low-concentration black tea soup: Weigh 200kg of water into the sandwich pot, add 2kg of Di...
Embodiment 3
[0069]The preparation method of tea-flavored Dongpo meat in this example includes in sequence: raw material processing process, low-concentration black tea soup boiling process, high-concentration black tea tea soup boiling process, injection process, rolling and kneading process, blanching process, frying sugar color process, marinating process, black tea soup boiling process, juice collection process, vacuum packaging process, secondary sterilization process.
[0070] (1) Raw material processing process: use fresh pork belly as raw material, requiring the pattern of pork belly to be ≥ 4 layers, refine and remove minced meat, blood congestion, minced fat, hair on the surface of the skin and foreign matter in the raw material, cut into length 48-60cm, width 24 -32cm pork belly cubes, washed with water, put into perforated plastic baskets and drained.
[0071] (2) Preparation process of low-concentration black tea soup: Weigh 200kg of water into the sandwich pot, add 6kg of Dia...
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