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Production method of canned ribs with integrated sterilization and aging

A ribs and ripening technology, applied in food science, food preservation, application, etc., can solve the problems of increased energy consumption, seriousness, and environmental pollution of canned ribs, and achieve the effects of improving taste and texture, reducing damage, and reducing production costs

Active Publication Date: 2021-02-26
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The long-time heating process greatly increases the energy consumption in the process of making canned pork ribs, and the pollution to the environment is serious

Method used

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  • Production method of canned ribs with integrated sterilization and aging
  • Production method of canned ribs with integrated sterilization and aging
  • Production method of canned ribs with integrated sterilization and aging

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1, a method for making canned pork ribs integrated with sterilization and aging, the following steps are carried out successively:

[0029] Take the ribs that have passed the quarantine inspection and are attached to a certain amount of pork, cut them into strips, cut them into small pieces of 4-6cm, wash them, drain the water, and put them into the tank evenly. Ribs) 200±20g, add soup (rib seasoning 8g, soy sauce 2g, cooking wine 4g, sugar 2g, water 80ml), and finally the net weight of the whole can of ribs is about 300±20g; choose a suitable size tank to ensure that the soup The sauce did not cover the prime rib cubes.

[0030] The tank body is preheated to a central temperature of 88-92°C to achieve exhaust, then sealed, heated to 118°C for 15 minutes, kept at 118°C for 65 minutes, and then cooled back under pressure.

Embodiment 2

[0031] Embodiment 2, the heat preservation time among the embodiment 1 is extended to 85min, all the other are equal to embodiment 1.

Embodiment 3

[0032] Embodiment 3, shorten the heat preservation time in embodiment 1 to 45min, all the other are equal to embodiment 1.

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PUM

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Abstract

The invention discloses a method for making canned pork ribs integrated with sterilization and aging, which comprises the following steps: 1) Raw material processing: scribing, cutting and cleaning pork ribs attached to pork ribs; 2) Soup preparation: seasoning the pork ribs Mix ingredients, soy sauce, cooking wine, sugar and water to get soup; 3), tidy up and pack: put the washed ribs into the tank, and add soup; 4), seal: heat with soup and the tank body of the rib block, so as to realize the elimination of the air in the tank body; when the temperature in the tank is 88°C-92°C, the mouth of the tank is sealed; 5), sterilization and curing: the sealed tank body is heated up to Insulate at 118±5°C for 65 minutes; then cool under back pressure.

Description

technical field [0001] The invention relates to a method for preparing canned meat products, in particular to a method for preparing canned pork ribs. Background technique [0002] In recent years, the pig breeding industry has flourished, and meat production has continued to increase. In 2015, my country's total meat production was 86.25 million tons, of which pork production accounted for 63.6%. Although pork has the lowest protein content and the highest fat content in poultry meat, after a long time of stewing, the fat will be reduced by 30-50%, the unsaturated fatty acids will increase, and the cholesterol content will be greatly reduced. Under the same weight, the vitamin B1 content of pork is more than 4 times that of beef, and more than 5 times that of mutton and chicken. Vitamin B1 is closely related to the function of the nervous system, can improve postpartum depression symptoms, and eliminate human fatigue. External pork can also provide essential fatty acids, h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/40A23L5/10A23L3/02
Inventor 刘东红吕瑞玲王雷丁甜周建伟叶兴乾
Owner ZHEJIANG UNIV