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Making process for preserved spare ribs

A production process, a technology of waxed pork ribs, applied in the field of meat processing, can solve the problem of rare waxed pork ribs

Inactive Publication Date: 2018-06-15
贵州王苗丫民族风味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of cured pork ribs is still relatively rare and needs to be studied.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A production process of cured pork ribs, the steps include the following steps: (1) cut the ribs into pieces, remove the fat on the ribs, and then cut them into 3.5cm wide ribs; (2) remove the fishy smell, rub the cooking wine on the ribs (3) Make auxiliary materials, grind salt, sugar, ginger, fennel, pepper, cinnamon, cumin, star anise and mix them, add rice wine and camellia oil to prepare auxiliary materials; (4 ) marinating, spread the auxiliary materials on the ribs after deodorization and then stack them together in a well shape, and place them at a temperature of 13°C for 4 hours; (5) Fermentation, put the marinated ribs in a closed environment at 11°C Carry out fermentation for 2 days; (6) drying, put the fermented pork ribs in the drying equipment and bake to obtain the waxed pork ribs.

[0011] The drying temperature in the step (6) is 47° C. and the drying time is 1.5 days.

Embodiment 2

[0013] A production process of cured pork ribs, the steps include the following steps: (1) cut the ribs into pieces, remove the fat on the ribs, and then cut them into 2.5cm wide ribs; (2) remove the fishy smell, rub the cooking wine on the ribs (3) Make auxiliary materials, grind salt, sugar, ginger, fennel, pepper, cinnamon, cumin, star anise and mix them, add rice wine and tea oil to prepare auxiliary materials; (4 ) marinating, spread the auxiliary materials on the ribs strips after deodorization, and then stack them together in a well shape, and place them at a temperature of 11°C for 5 hours; (5) Fermentation, put the marinated ribs in a closed environment at 9°C Carry out fermentation for 3 days; (6) drying, put the fermented pork ribs in the drying equipment and bake to obtain the waxed pork ribs.

[0014] The drying temperature in the step (6) is 42° C., and the drying time is 2 days.

Embodiment 3

[0016] A process for making cured pork ribs. The steps include the following steps: (1) cut the ribs into pieces, remove the fat from the ribs, and then cut them into 4.5cm wide ribs; (3) Make auxiliary materials, grind salt, sugar, ginger, fennel, pepper, cinnamon, cumin, star anise and mix them, add rice wine and tea oil to prepare auxiliary materials; (4 ) marinating, spread the auxiliary materials on the ribs strips after deodorization, and then stack them together in a well shape, and place them at 15°C for 3 hours; (5) Fermentation, put the marinated ribs in a closed environment at 13°C Carry out fermentation for 1 day; (6) drying, put the fermented pork ribs in the drying equipment and bake to obtain the waxed pork ribs.

[0017] The drying temperature in the step (6) is 52° C., and the drying time is 1 day.

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PUM

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Abstract

The invention discloses a making process for preserved spare ribs. The making process comprises the following steps: (1) chopping of spare ribs into blocks: removing fat meat on the spare ribs and then chopping the spare ribs into rib strips with sizes of 2.5 to 4.5 cm; (2) deodorization: smearing the rib strips with cooking wine and storing the rib strips at 8 to 12 DEG C for 2 to 4 h; (3) preparation of an accessory material: crushing and mixing salt, white sugar, ginger, aniseed, Chinese prickly ash, cassia bark, cumin and anise and adding a rice wine and tea oil to prepare the accessory material; (4) preservation: smearing the deodorized rib strips with the accessory material, then staking the rib strips together to form a # shape and storing the rib strips at 11 to 15 DEG C for 3 to 5h; (5) fermentation: subjecting the preserved rib strips to fermentation in an enclosed environment with a temperature of 9 to 13 DEG D for 1 to 3 d; and (6) drying: baking the fermented rib strips in drying equipment so as to obtain the preserved spare ribs. With the making process for the preserved spare ribs, the prepared preserved spare ribs have the taste of both preserved meat and a bone soup, and are highly unique; and the preserved spare ribs are low in benzopyrene content and safer to people eating the preserved spare ribs.

Description

technical field [0001] The invention relates to the field of meat processing, in particular to a process for making cured pork. Background technique [0002] Bacon refers to processed products made from cured meat and then baked or exposed to sunlight. It is a kind of Chinese cured meat. Due to its low water content and high salt content, it has strong anti-corrosion ability, long storage time and characteristic flavor. [0003] At present, in addition to using meat as a material, bacon has gradually developed into using other edible parts of livestock to make bacon. The types of bacon are becoming more and more diverse. However, the production of cured pork ribs is still relatively rare and needs to be studied. Contents of the invention [0004] The purpose of the present invention is to provide a process for making cured pork ribs. The prepared cured ribs have the taste of cured meat and the taste of bone broth, which is very distinctive, and the prepared cured ribs h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70
CPCA23V2002/00A23V2300/10
Inventor 王华
Owner 贵州王苗丫民族风味食品有限公司
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