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Red-cooked pork soft can and preparation method thereof

A production method and technology for braised pork, which are applied in climate change adaptation, food science and other directions, can solve the problems of unsuitability for mass production, unstable taste of braised pork, and difficulty in ensuring consistent taste, etc., and achieve rich meat aroma, aroma and The taste is mellow and delicious, and the effect of increasing the mellow taste

Inactive Publication Date: 2018-12-07
北京港龙华佳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many popular dishes in Chinese food, such as crispy duck (chicken), Dongpo pork, braised pork with preserved vegetables, rice noodle meat, Dongpo elbow, etc. It is time-consuming, resulting in a relatively high price, and the addition of condiments is usually based on experience during production. It is difficult to ensure that the taste is consistent every time, resulting in unstable taste of braised pork, which is not suitable for mass production and restricts Chinese food. mass production

Method used

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  • Red-cooked pork soft can and preparation method thereof
  • Red-cooked pork soft can and preparation method thereof
  • Red-cooked pork soft can and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment 1: The braised pork soft can is produced by the following method:

[0055] (1) Wash and remove 1000kg of pork belly, cut hair into 12cm wide strips, and then pierce small eyes into the pork belly;

[0056] (2) Put the pork belly into 900kg pickling solution, marinate for 10 hours, then take out the pork belly, rinse the pork belly with clean water for 5 minutes, remove the pickling solution on its surface; then put the pork belly in water and boil for 25 minutes, then put Cut the pork belly into small pieces of 4cm×4cm×4cm;

[0057] (3) Stir-fry the pork belly pieces in 10kg of salad oil at 175°C for 25 seconds;

[0058] (4) Remove the heel and old leaves of the scallions, wash them, and cut them into 10cm sections; slice the ginger for later use;

[0059] (5) Heat the pot to 60°C, pour in 6kg of salad oil, add 190kg of chopped green onions and 90kg of ginger slices and stir-fry to turn yellow after heating up to 150°C;

[0060] (6) Add marinated pork bell...

Embodiment 2

[0065] Embodiment 2: The soft canned braised pork is produced by the following method:

[0066] (1) Wash and remove 1000kg of pork belly, cut hair into 12cm wide strips, and then pierce small eyes into the pork belly;

[0067] (2) Put the pork belly into 900kg of pickling solution, marinate for 10-10.5 hours, then take out the pork belly, rinse the pork belly with clean water for 6 minutes to remove the pickling solution on its surface; then put the pork belly in water and boil for 27 minutes , and then cut the pork belly into small pieces of 4cm×4cm×4cm;

[0068] (3) Stir-fry pork belly pieces in 11kg of salad oil at 177°C for 27s;

[0069] (4) Remove the heel and old leaves of the scallions, wash them, and cut them into 10cm sections; slice the ginger for later use;

[0070] (5) Heat the pot to 60°C, pour 7kg of salad oil into it, add 194kg of chopped scallions and 94kg of ginger slices and stir-fry until it turns yellow when the temperature rises to 152°C;

[0071] (6) A...

Embodiment 3

[0076] Embodiment 3: The soft canned braised pork is produced by the following method:

[0077] (1) Wash and remove 1000kg of pork belly, cut hair into 12cm wide strips, and then pierce small eyes into the pork belly;

[0078] (2) Put the pork belly into 900kg pickling solution, marinate for 11 hours, then take out the pork belly, rinse the pork belly with clean water for 7 minutes, remove the pickling solution on its surface; then put the pork belly in water and boil for 29 minutes, and then Cut the pork belly into small pieces of 4cm×4cm×4cm;

[0079] (3) Stir-fry the pork belly pieces in 12kg of 179°C salad oil for 29 seconds;

[0080] (4) Remove the heel and old leaves of the scallions, wash them, and cut them into 10cm sections; slice the ginger for later use;

[0081] (5) Heat the pot to 60°C, pour 8kg of salad oil into it, add 198kg of chopped scallions and 98kg of ginger slices and stir-fry until it turns yellow after heating up to 154°C;

[0082] (6) Add marinated ...

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Abstract

The present invention discloses a red-cooked pork soft can and a preparation method thereof, and belongs to the technical field of soft can processing technology. The technical scheme is as follows: the red-cooked pork soft can comprises the following raw materials: streaky pork, welsh onions, raw ginger, a marinade, spices, thickening juice and salad oil. The marinade is prepared by uniformly mixing water, dietary alkali and phosphate. The spices include star anise, cassia bark, Chinese prickly ash, dahurian angelica roots, clove, a seafood sauce, Huadiao wine, monosodium glutamate, crystal sugar, light soy sauce, dark soy sauce, monascus red and water. In the invention, a modern processing technology is utilized to form large-scale mass production, the processing time is shortened, the energy consumption is reduced, the fragrance and the mellow and delicious mouth feel of the red-cooked pork are kept, and the storage time is prolonged.

Description

technical field [0001] The invention relates to the technical field of soft canned food, more specifically, it relates to a soft canned braised pork and a preparation method thereof. Background technique [0002] There are many popular dishes in Chinese food, such as crispy duck (chicken), Dongpo pork, braised pork with preserved vegetables, rice noodle meat, Dongpo elbow, etc. It is time-consuming, resulting in a relatively high price, and the addition of condiments is usually based on experience during production. It is difficult to ensure that the taste is consistent every time, resulting in unstable taste of braised pork, which is not suitable for mass production and restricts Chinese food. Mass production. Contents of the invention [0003] One of the objectives of the present invention is to provide a soft can of braised pork, which utilizes modern processing technology to form large-scale mass production, shorten processing time, reduce energy consumption, maintain...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70
CPCA23L13/428A23L13/72Y02A40/90
Inventor 谢柏世马录序古启良刘铮
Owner 北京港龙华佳食品有限公司
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