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Making method of handmade braised pork seasoned with soy sauce

A technology for handmade sauce and sauce meat, applied in the field of food processing, can solve problems such as inability to meet production requirements, and achieve the effects of shortening production cycle, inhibiting growth and reproduction, and retaining flavor and nutritional value

Inactive Publication Date: 2018-02-27
ZHEJIANG QINGLIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this preparation method can not meet the production requirement of family workshop

Method used

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  • Making method of handmade braised pork seasoned with soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation method of manual sauce meat includes material selection, pickling, sauce, and air-drying. The specific steps are:

[0018] 1) Material selection: select pork belly with a fat-to-lean weight ratio of 1:1, remove broken bones, blood stains, tendons and other foreign objects, divide it into 30×4×4cm meat pieces, clean them, hang them up to dry in water, and keep them at 8°C store, spare

[0019] 2) Marinating: Mix the meat with a weight ratio of 100:4 and the marinade evenly, marinate at 8°C for 3 days, turn it 6 times in the middle, and take out the marinated meat;

[0020] 3) Sauce: Hang the marinated meat pieces at 8°C, wait until the surface is slightly dry, and apply the sauce with a brush. When the sauce is half dry, continue for the second time, and the third time, you can get the sauced meat pieces;

[0021] 4) Air-drying: Hang the sauced meat pieces in a ventilated place to ferment naturally for 20 days to get the handmade sauced meat.

[0022] T...

Embodiment 2

[0026] The preparation method of manual sauce meat includes material selection, pickling, sauce, and air-drying. The specific steps are:

[0027] 1) Material selection: select pork belly with a weight ratio of fat to lean of 1:2, remove foreign objects such as broken bones, blood stains and tendons, divide it into 30×4×4cm meat pieces, clean them, hang them up to dry in water, and keep them at 2°C store, spare

[0028] 2) Marinating: Mix the meat with a weight ratio of 100:6 and the marinade evenly, marinate at 2°C for 5 days, turn it 4 times in the middle, and take out the marinated meat;

[0029] 3) Sauce: Hang the marinated meat pieces at 2°C, wait until the surface is slightly dry, and then apply the sauce with a brush. When the sauce is half dry, continue for the second time, and the third time, you can get the sauced meat pieces;

[0030] 4) Air-drying: Hang the sauced meat pieces in a ventilated place to ferment naturally for 22 days to get the handmade sauced meat.

...

Embodiment 3

[0035] The preparation method of manual sauce meat includes material selection, pickling, sauce, and air-drying. The specific steps are:

[0036] 1) Material selection: select pork belly with a fat-to-lean weight ratio of 1:1.5, remove broken bones, blood stains, tendons and other foreign objects, divide it into meat pieces of 30×4×4cm, clean them, hang them up to dry in water, and keep them at 5°C store, spare

[0037] 2) Pickling: Mix the meat with a weight ratio of 100:5 and the marinade evenly, marinate at 5°C for 4 days, turn it 5 times in the middle, and take out the marinated meat;

[0038] 3) Sauce: Hang the marinated meat at 5°C, wait until the surface is slightly dry, and then apply the sauce with a brush. When the sauce is half dry, continue for the second time, and then the third time, you can put the sauce on the meat;

[0039] 4) Air-drying: Hang the sauced meat pieces in a ventilated place to ferment naturally for 21 days to obtain handmade sauced meat.

[0040]...

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PUM

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Abstract

The invention discloses a making method of handmade braised pork seasoned with a soy sauce. The making method comprises the specific steps of selecting pig streaky pork, removing foreign matters of broken bones, bloodstains, tendons and the like, separating the pig streaky pork without the foreign matters into pork blocks, thoroughly cleaning the pork blocks, hanging the cleaned pork blocks, and performing airing; uniformly mixing the aired pork blocks with a pickling material, and performing pickling so as to obtain pickled pork blocks; when the surfaces of the pickled pork blocks are slightly dried, applying a sauce material with a brush, and when the sauce is half-dried, continuing applying the sauce material for the second time and for the third time; and hanging the pork blocks applied with the sauce material at a ventilated place, and performing natural fermentation so as to obtain the handmade braised pork seasoned with a soy sauce. The making method has the beneficial effects that the making method disclosed by the invention is simple and feasible, special instrument and equipment are not needed, and production requirements can be met in a domestic workship; a fumigation technology is not used, the making method is hygienic and safe, the content of table salt is low, and the handmade braised pork seasoned with a soy sauce conforms to the main trend of contemporary consumption; through the making method, the handmade braised pork seasoned with a soy sauce integrates meat fragrance, sauce fragrance and palatable taste, is unique in flavor, fresh, fragrant and delicious and endless in aftertaste, and has good smooth feeling, tenderness, water retention properties, elasticity, color stability and storage, and the quality of the handmade braised pork seasoned with asoy sauce is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of handmade sauced meat. Background technique [0002] Sauce meat is a type of marinated raw meat product made by marinating pork with sweet noodle sauce and spicy seasoning and then air-dried naturally. It has the characteristics of beautiful color and strong flavor. Sauce meat has a long history of processing and eating in my country. Compared with other raw meat products, traditional sauced meat has the following characteristics: first, it is easy to process. Traditional sauced meat processing does not require special equipment, and the family workshop can meet the production requirements; It is a meat product with strong flavor and good taste, and different flavors can be prepared according to consumers' own preferences; third, it is more hygienic and safe without smoking process, and the salt content is lower Bacon and other meat products are low-cost, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L13/10A23L5/10
CPCA23L13/72A23L5/10A23L13/10A23L13/428
Inventor 王秀芝洪霞林豪
Owner ZHEJIANG QINGLIAN FOOD
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