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Production technology of stewed pig hearts

A production process and pig heart technology, applied in climate change adaptation, food science, etc., can solve the problems of poor taste and lack of flavor of stewed pig heart in sauce, and achieve the effect of large-scale production, strong and long-lasting fragrance, and full flavor

Inactive Publication Date: 2018-01-26
绵阳市云阳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a production process of stewed pork heart in sauce to solve the problem of poor taste and lack of flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A production process for braised pork heart in sauce, comprising the following steps:

[0020] (1) Preparation of brine: in parts by weight, take 70 parts of broth, add 8 parts of pepper, 3 parts of shrimp, 5 parts of Chinese prickly ash, 5 parts of ginger, 10 parts of ginger, 7 parts of garlic, 5 parts of green onion, and 3 parts of star anise , 2 parts Kaempfer, 2 parts fennel, 2 parts cinnamon, 2 parts amomum, 2 parts white cardamom, 2 parts clove, 1 part patchouli, 1 part fragrant fruit, 1 part grass fruit, 1 part Qilixiang, 2 perilla leaves 1 part of tangerine peel, 1 part of mint leaf, boil for 4 hours, filter, take the filtrate, and set aside;

[0021] (2) Preparation of thick marinade: add old rock sugar in the bittern obtained in step (1), the weight ratio of bittern and old rock sugar is 10:1, boil to 20% of the original volume, and set aside;

[0022] (3) Pretreatment of raw materials: thaw the frozen defatted pork heart, wash away the blood stains, remove t...

Embodiment 2

[0031] A production process for braised pork heart in sauce, comprising the following steps:

[0032] (1) Preparation of brine: in parts by weight, take 80 parts of broth, add 12 parts of pepper, 6 parts of shrimp, 8 parts of Chinese prickly ash, 8 parts of ginger, 15 parts of ginger, 9 parts of garlic, 8 parts of green onion, and 4 parts of star anise , 3 parts of Kaempfer, 3 parts of fennel, 3 parts of cinnamon, 3 parts of amomum, 3 parts of white cardamom, 3 parts of clove, 2 parts of Huoxiang, 2 parts of fragrant fruit, 2 parts of grass fruit, 2 parts of Qilixiang, 3 parts of perilla leaf 2 parts of tangerine peel, 2 parts of mint leaves, boil for 6 hours, filter, take the filtrate, and set aside;

[0033] (2) Preparation of thick marinade: add old rock sugar in the bittern obtained in step (1), the weight ratio of bittern and old rock sugar is 10:1, boil to 20% of the original volume, and set aside;

[0034] (3) Pretreatment of raw materials: thaw the frozen defatted por...

Embodiment 3

[0043] A production process for braised pork heart in sauce, comprising the following steps:

[0044] (1) Preparation of brine: in parts by weight, take 75 parts of broth, add 10 parts of pepper, 5 parts of shrimp, 7 parts of Chinese prickly ash, 7 parts of ginger, 13 parts of ginger, 8 parts of garlic, 6 parts of green onion, and 3 parts of star anise , 2 parts of Kaempfer, 3 parts of fennel, 3 parts of cinnamon, 2 parts of amomum, 2 parts of white cardamom, 3 parts of clove, 1 part of patchouli, 1 part of fragrant fruit, 2 parts of grass fruit, 1 part of Qilixiang, 3 parts of perilla leaf 1 part of tangerine peel, 2 parts of mint leaves, boil for 5 hours, filter, take the filtrate, and set aside;

[0045] (2) Preparation of thick marinade: add old rock sugar in the bittern obtained in step (1), the weight ratio of bittern and old rock sugar is 10:1, boil to 20% of the original volume, and set aside;

[0046] (3) Pretreatment of raw materials: thaw the frozen defatted pig he...

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Abstract

The invention provides a production technology of stewed pig hearts, and relates to the field of food processing. The production technology comprises the following steps of (1) preparing brine: addingspicy materials to a soup stock, performing decoction for 4-6 hours, performing filtration, and taking the obtained filtrate; (2) preparing thick marinade: adding polycrystalline crystal sugar to thebrine, and performing concentration; (3) pretreating raw materials: unfreezing frozen defatted pig hearts, washing away bloodstains, removing oil sinews, putting treated pig hearts into cold water, performing cooking, and fishing out the cooked pig hearts; (4) performing cooking: putting the pig hearts into the brine, performing cooking, and adding seasoning; (5) performing cooling: cooling the seasoned pig hearts to room temperature; (6) performing coating: uniformly coating the pig hearts with the thick marinade; and (7) performing packaging: sterilizing the pig hearts, adding a food preservative and a fresh keeping agent, performing vacuum packaging, and enabling finished products to be dispatched from the factory. According to the production technology disclosed by the invention, rawmaterials are carefully selected, produced finished products are uniform and golden in color, rich and long in fragrance, fresh and fragrant in taste, soft in mouth feel, pure in taste, unique in taste, rich in flavor, simple in technology, short in production cycle and high in production efficiency, and mass production is facilitated.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of stewed pork heart in sauce. Background technique [0002] Pig heart, that is, the heart of a pig, is flat in nature, sweet and salty in taste, and contains protein, fat, thiamine, riboflavin, niacin and other nutrients. Braised pork heart in sauce is a traditional Chinese dish and is widely loved by people. The existing commercially available stewed pork heart in sauce is generally added according to experience during production. The taste is sometimes bland and tasteless, and there is no fresh aroma when eaten. Contents of the invention [0003] The invention provides a production process of stewed pork heart in sauce to solve the problem of poor taste and lack of flavor. [0004] In order to solve the above problems, the technical scheme adopted in the present invention is as follows: [0005] A production process for braised pork heart in sauce, comp...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/70
CPCY02A40/90
Inventor 赵文贵
Owner 绵阳市云阳食品有限公司
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