Method for making steamed pork belly with preserved greens by taking streaky pork of Suhuai pigs as raw material

A production method, the technology of braised meat with preserved vegetables, is applied in the direction of food science, which can solve the problems of unstable product quality and backward technology, and achieve the effect of ensuring the consistency of product sensory characteristics and quality, delicious taste, and bright red color

Active Publication Date: 2018-01-02
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the processing of pickled meat with pickled vegetables, in addition to raw materials, there are problems such as coloring, brine production, and soaking clear pickled vegetables, such as backward technology and unstable product quality.

Method used

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  • Method for making steamed pork belly with preserved greens by taking streaky pork of Suhuai pigs as raw material
  • Method for making steamed pork belly with preserved greens by taking streaky pork of Suhuai pigs as raw material
  • Method for making steamed pork belly with preserved greens by taking streaky pork of Suhuai pigs as raw material

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Experimental program
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Embodiment 1

[0041] a) Pork belly processing

[0042] (1) Raw material selection: choose healthy and fresh Suhuai pig pork belly with skin, the best raw pork pork belly has three red (lean meat) and three white (fat) skins, that is, pig skin-fascia-subcutaneous fat-abdominal oblique Muscle-intermuscular fat-internal oblique muscle-intermuscular fat-rectus abdominis, or select abdominal meat cuts near the transverse process of the lumbar spine without the rectus abdominis and only five layers, and transport and store at -20°C. Thaw at 4°C to -1°C for later use.

[0043] (2) Trimming and cutting: check the pork belly, remove the broken bones, congestion and excess fat, and cut the pork belly into 10-12cm long, 8-10cm wide, 5-7cm thick pork belly pieces for later use;

[0044] (3) Pretreatment: Add water according to the weight of the pork belly at a ratio of 1:1, and heat it with an induction cooker (2100W). After the water boils, add the pork belly to boiling water and cook for 20 minutes,...

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Abstract

The invention relates to the technical field of meat product processing, in particular to a method for preparing pickled meat with pickled vegetables using Suhuai pig pork belly as a raw material. The processing method of the present invention uses Suhuai pig pork belly and Shaoxing preserved vegetables as raw materials. The pork belly is cut, colored and sliced, and the preserved vegetables are washed and fried, followed by steps such as sauce adjustment, steaming, packaging, pre-cooling, and quick-freezing. Pork with preserved vegetables. The in vitro digestion model is used to simulate the digestion of food in the gastrointestinal tract in vivo, and the bioavailability of food is reflected by the degree of food digestion. Flavor is an important indicator of food sensory quality, which directly affects consumers' choices. The selection of raw materials is the basis of meat processing. The invention combines in vitro digestion, headspace solid-phase microextraction-gas chromatography and sensory evaluation to optimize the process of raw material varieties. The purpose of the present invention is to produce standardized pickled meat with pickled vegetables with excellent sensory quality and nutritional quality, so as to meet consumers' requirements for food safety, health, convenience and speed.

Description

technical field [0001] The invention relates to the technical field of meat food processing and production, in particular to a standardized production formula and process of pickled meat with pickled vegetables using Suhuai pig pork belly as raw material. Background technique [0002] Pork with pickled vegetables is a traditional Chinese stewed pork product, which enjoys a high reputation both at home and abroad. Its main raw materials are pork belly with skin and preserved vegetables. Strew-flower pork has a high fat content. After being made into braised pork, it is fat and thin. The flavor is mellow and attractive. The taste is fat but not greasy. As a traditional Chinese dried pickled vegetable, pickled vegetables have the characteristics of unique fragrance and delicious taste. The two raw materials have undergone a series of processing to form the unique flavor of Mei Cai Kousai, which is deeply loved by consumers. [0003] With the improvement of people's living st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L19/00
Inventor 李春保周轶亭周光宏杨万君徐幸莲
Owner NANJING AGRICULTURAL UNIVERSITY
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