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Preparation method of braised pork by using electric pressure cooker

The technology of an electric pressure cooker and a production method, which is applied in the field of food processing, can solve the problems of long production time, increased production difficulty, difficulty in controlling the heat of braised pork, etc., and achieve the effects of short time, easy popularization and application, and simple operation

Inactive Publication Date: 2018-11-13
GUANGDONG FOOD & DRUG VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The production process of traditional braised pork is complicated. It needs to go through the operation steps of selecting pork belly, boiling to remove odor, adding sugar color, adding spices and boiling. The production time is long. This increases the difficulty of making

Method used

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  • Preparation method of braised pork by using electric pressure cooker

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] S1. Take 1000g of fresh whole pork belly, with a fat-to-thin ratio of 4:6, put it under a flamethrower to burn off the excess hair on the skin, and clean it;

[0023] S2. Evenly cut the cleaned whole piece of pork belly into long strips of pork belly with a width of 5 cm and a length of 30 cm;

[0024] S3. Put the obtained long strips of pork belly in a pot filled with water, then add 15g of cooking wine, 15g of ginger slices, and 40g of scallion segments into the pot, heat to boiling, and take out the long strips of pork belly after 5 minutes;

[0025] S4. Cut the cooked long strips of pork belly into 5cm square meat pieces, put them in a frying pan with sugar color, and stir-fry until the meat pieces are colored;

[0026] S5. Put the colored meat pieces in an electric pressure cooker, pour in hot water, seasonings and stir-fried spices, and put them out of the pot after pressing SAIC for 5 minutes.

Embodiment 2

[0028] S1. Take 1000g of fresh whole pork belly, with a fat-to-thin ratio of 4:6, put it under a flamethrower to burn off the excess hair on the skin, and clean it;

[0029] S2. Evenly cut the cleaned whole piece of pork belly into long strips of pork belly with a width of 5 cm and a length of 30 cm;

[0030] S3. Put the obtained long strips of pork belly in a pot filled with water, then add 15g of cooking wine, 15g of ginger slices, and 40g of scallion segments into the pot, heat to boiling, and take out the long strips of pork belly after 5 minutes;

[0031] S4. Cut the cooked long strips of pork belly into 5cm square meat pieces, put them in a frying pan with sugar color, and stir-fry until the meat pieces are colored;

[0032] S5. Put the colored meat pieces in an electric pressure cooker, pour in hot water, seasonings and stir-fried spices, and put them out of the pot after 10 minutes of pressing SAIC.

Embodiment 3

[0034] S1. Take 1000g of fresh whole pork belly, with a fat-to-thin ratio of 4:6, put it under a flamethrower to burn off the excess hair on the skin, and clean it;

[0035] S2. Evenly cut the cleaned whole piece of pork belly into long strips of pork belly with a width of 5 cm and a length of 30 cm;

[0036] S3. Put the obtained long strips of pork belly in a pot filled with water, then add 15g of cooking wine, 15g of ginger slices, and 40g of scallion segments into the pot, heat to boiling, and take out the long strips of pork belly after 5 minutes;

[0037] S4. Cut the cooked long strips of pork belly into 5cm square meat pieces, put them in a frying pan with sugar color, and stir-fry until the meat pieces are colored;

[0038] S5. Put the colored meat pieces in an electric pressure cooker, pour in hot water, seasonings and stir-fried spices, and put them out of the pot 15 minutes after pressing SAIC.

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PUM

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Abstract

The invention discloses a preparation method of braised pork by using an electric pressure cooker. The preparation method comprises the following steps: S1, putting a whole piece of fresh streaky porkunder a flame gun to burn off residual fine hair on the outer skin and performing thorough cleaning; S2, uniformly cutting the thoroughly cleaned whole piece of streaky pork into long strips of streaky pork 5cm in width and 30cm in length; S3, putting the long strips of streaky pork into a pot filled with water, then adding a proper amount of cooking wine, ginger slices and scallion sections intothe pot, performing heating to boil, and taking out the long strips of streaky pork after 5 minutes; S4, cutting the ready-cooked long strips of streaky pork into 5cm square meat blocks, putting themeat blocks into a pot in which sugar is fried to become red, and performing stir-frying until the meat blocks are colored; and S5, putting the colored meat blocks into the electric pressure cooker, pouring hot boiled water, seasoning and stir-fried spices into the electric pressure cooker, and taking the meat blocks out of the electric pressure cooker 15 minutes after the electric pressure cookeris pressurized and steam appears. The preparation method has simple and convenient operation, short time consumption and no need of long-time attendance and control of timing in cooking, and is easyto popularize and apply at home. The prepared braised pork is fat but not greasy, melts in the mouth and is suitable for people of all ages.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing braised pork in an electric pressure cooker. Background technique [0002] The production process of traditional braised pork is complicated. It needs to go through the operation steps such as selection of pork belly, boiling to remove odor, adding sugar color, adding spices and boiling. The production time is relatively long. This increases the difficulty of production. [0003] At present, most kitchen chefs in restaurants use clay pots to cook braised pork over a slow fire. Clay pots have the characteristics of fast heat absorption and good heat preservation effect, but the pork belly knife and cooking methods determine that the braised pork is fat but not greasy. flavor characteristics. Contents of the invention [0004] In order to solve the above problems, the present invention provides a method for making braised pork in an electric pressure cooker...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00
CPCA23L13/00
Inventor 梁瑞进黄国平李银花梁敏华杨昭
Owner GUANGDONG FOOD & DRUG VOCATIONAL COLLEGE