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Processing technology of crock pork rib soup

A processing technology and rib soup technology, which is applied in food science, food preservation, food ingredients as taste improvers, etc., can solve the problems of not being suitable for large-scale industrial production, extensive production technology, and short shelf life, so as to improve soup juice Effects of texture and nutritional value, increase of umami and mellowness, and mellow aftertaste

Inactive Publication Date: 2018-09-04
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing earthen pot sparerib soup still has the disadvantages of extensive production process, unsuitable for large-scale industrial production, poor taste, and short shelf life.

Method used

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  • Processing technology of crock pork rib soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) raw material preparation: by weight, prepare the following raw materials, 300 parts of pork ribs, 500 parts of pork ribs, 300 parts of shrimp shells, 300 parts of chicken skeletons, 10 parts of ginger, 8 parts of salt, and the ginger is cut into shreds;

[0020] (2) Boil soup: Cut the pork ribs into 5-10cm sections, soak them in clean water, wash them with clean water and drain them after soaking the blood; add the drained pork ribs to boil Boil in clear water for 3 minutes, pour off the water, and wash the pork ribs again; add the cleaned pork ribs to clean water and simmer for 1 hour on high heat, then add shrimp shells and chicken skeletons, mix and simmer over low heat Stew for 2 hours, filter out the bone and meat, and keep the soup for later use;

[0021] (3) Treatment of pork ribs: Cut the pork ribs into small pieces and soak them in clean water for half an hour. When the blood is soaked out, wash them with clean water and drain them; , pour in the shredded ...

Embodiment 2

[0026] (1) raw material preparation: by weight, prepare the following raw materials, 500 parts of pork ribs, 500 parts of pork ribs, 200 parts of shrimp shells, 200 parts of chicken skeletons, 8 parts of ginger, 10 parts of salt, and the ginger is cut into shreds;

[0027] (2) Boil soup: Cut the pork ribs into 5-10cm sections, soak them in clean water, wash them with clean water and drain them after soaking the blood; add the drained pork ribs to boil Boil in clean water for 4 minutes, pour off the water, and wash the pork ribs again; add the cleaned pork ribs to clean water and simmer for 0.5 hours on high heat, then add shrimp shells and chicken skeletons, mix and simmer over low heat Stew for 3 hours, filter out the bone and meat, and keep the soup for later use;

[0028] (3) Treatment of pork ribs: Cut the pork ribs into small pieces and soak them in clean water for half an hour. When the blood is soaked out, wash them with clean water and drain them; , pour in the shredd...

Embodiment 3

[0033] (1) raw material preparation: by weight, prepare the following raw materials, 800 parts of pork ribs, 400 parts of pork ribs, 100 parts of shrimp shells, 100 parts of chicken skeletons, 5 parts of ginger, 11 parts of salt, and the ginger is cut into shreds;

[0034] (2) Boil soup: Cut the pork ribs into 5-10cm sections, soak them in clean water, wash them with clean water and drain them after soaking the blood; add the drained pork ribs to boil After boiling in clean water for 5 minutes, pour off the water, and wash the pork ribs again; add the cleaned pork ribs to clean water and simmer for 0.5 hours on high heat, then add shrimp shells and chicken skeletons, mix and simmer over low heat Stew for 3 hours, filter out the bone and meat, and keep the soup for later use;

[0035] (3) Treatment of pork ribs: Cut the pork ribs into small pieces and soak them in clean water for half an hour. When the blood is soaked out, wash them with clean water and drain them; , pour in t...

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PUM

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Abstract

The invention discloses a processing technology of a crock pork rib soup. The technology comprises the following six steps: raw material preparation, soup stock stewing, pork rib treatment, mixing andfierce boiling, heating with multi-gradient temperature sections, and canning sterilization. The crock pork rib soup prepared by the invention is compact in meat texture, delicate in mouth feel, fullin meat flavor, salty, fresh and thick in soup taste and mellow in aftertaste, and the shelf life can reach six months, and both the flavor and the nutritional value of the soup are superior to thatof common market crock pork rib soups.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of earthen pot pork rib soup. Background technique [0002] Meat stewing soup is rich in nutrition, which can supplement nutrition for the human body and promote digestion. Among them, stewing soup in earthen pots is the best. High performance, uniform heat transfer, fast heat dissipation and so on. [0003] The production process of traditional earthen pot pork rib soup is different from place to place, and the soup made by different methods has its own characteristics and is deeply loved by people. But the existing earthen pot pork rib soup still has extensive production technology, is not suitable for large-scale industrialized production, poor taste, short shelf life and other shortcomings. Contents of the invention [0004] The purpose of the present invention is to aim at the above-mentioned defects, and provide a kind of crock ribs soup processing te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L13/20A23L17/50A23L5/10A23L3/10
CPCA23L3/10A23V2002/00A23L5/15A23L13/20A23L17/50A23L23/00A23V2200/16A23V2200/14
Inventor 谢定源张俊杰田梦云王刚
Owner HUAZHONG AGRI UNIV
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