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Dry-rotten fresh-keeping preparation process of cooked pork

A preparation process, pork technology, applied in the preservation of meat/fish with chemicals, food ingredients as taste improvers, food science, etc., can solve the problems of many additives, poor taste, short fresh-keeping time, etc., to achieve no additives, prolong The effect of freshness preservation time and long shelf life

Inactive Publication Date: 2020-08-07
山西省平遥亲圪垯餐饮文化传播有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the deficiencies of the prior art and solve technical problems such as many additives, poor taste, and short preservation time in the existing fresh-keeping process of cooked pork, the present invention provides a preparation process for dried and rotten cooked pork

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation process for dried and rotten cooked pork, comprising the following process steps:

[0017] 1) Initial treatment of pork: Take 30 parts by weight of lean pork, wash it and put it in a low temperature environment of -15°C to -10°C and freeze it for 30-60 minutes to shape the pork for easy cutting; then cut it into lengths Long strips of 2-4cm in length, 2-2.5cm in width, and 0.5-0.8cm in thickness;

[0018] 2) Prepare spiced oil: put 0.3 parts by weight of Chinese prickly ash and 0.7 parts by weight of aniseed into boiling soybean oil with 20 parts by weight, and take out the Chinese prickly ash after the color change of Chinese prickly ash and the escaping of green smoke are completed and aniseed;

[0019] 3) Preparing the fresh-keeping extract: then wash and slice 25 parts by weight of scallions, 8 parts by weight of garlic and 5 parts by weight of ginger, then put them into the five-spice oil prepared in step 2) successively, fry Cook for 6 minutes, rem...

Embodiment 2

[0025] A preparation process for dried and rotten cooked pork, comprising the following process steps:

[0026] 1) Initial treatment of pork: Take 30 parts by weight of lean pork, wash it and put it in a low temperature environment of -15°C to -10°C and freeze it for 30-60 minutes to shape the pork for easy cutting; then cut it into lengths Long strips of 2-4cm in length, 2-2.5cm in width, and 0.5-0.8cm in thickness;

[0027] 2) Prepare spiced oil: put 0.6 parts by weight of Chinese prickly ash and 1 part by weight of aniseed into boiling soybean oil with a weight of 25 parts, and take out the Chinese prickly ash after it changes color and green smoke escapes and aniseed;

[0028] 3) Preparing the fresh-keeping extract: then wash and slice 30 parts by weight of scallions, 10 parts by weight of garlic and 6 parts by weight of ginger, then put them into the five-spice oil prepared in step 2) successively, fry Cook for 7 minutes, remove the onion skin after it turns golden yell...

Embodiment 3

[0034] A preparation process for dried and rotten cooked pork, comprising the following process steps:

[0035] 1) Initial treatment of pork: Take 30 parts by weight of lean pork, wash it and put it in a low temperature environment of -15°C to -10°C and freeze it for 30-60 minutes to shape the pork for easy cutting; then cut it into lengths Long strips of 2-4cm in length, 2-2.5cm in width, and 0.5-0.8cm in thickness;

[0036] 2) Preparation of five-spice oil: put 0.5 parts by weight of Chinese prickly ash and 0.8 parts of aniseed into boiling soybean oil with a weight of 30 parts, and take out the Chinese prickly ash after it changes color and green smoke escapes and aniseed;

[0037] 3) Preparing the fresh-keeping extract: then wash and slice 35 parts by weight of scallions, 12 parts by weight of garlic, and 8 parts by weight of ginger, then put them into the five-spice oil prepared in step 2) successively, fry Cook for 8 minutes, remove the onion skin after it turns golden...

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PUM

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Abstract

The invention belongs to the technical field of cooked pork fresh-keeping processes, relates to a dry-rotten fresh-keeping preparation process of cooked pork, and solves the technical problems of manyadditives, poor taste, short fresh-keeping time and the like in the existing cooked pork fresh-keeping process. According to the technical scheme, the dry-rotten fresh-keeping preparation process ofcooked pork comprises the following process steps of: 1) preliminary treatment of pork; 2) preparation of five-spice oil; 3) preparation of a fresh-keeping extract; 4) preparation of fresh-keeping oil; 5) dry-rotten stir-frying; and 6) canning and sterilization. Compared with the prior art, the preparation process has the advantages of no additive, good taste, safety and health, long fresh-keepingtime and the like.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping technology for cooked pork, and in particular relates to a preparation technology for fresh-keeping oil of cooked pork. Background technique [0002] Pork is rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other ingredients. Pork is the main non-staple food in daily life. According to statistics, China's total pork consumption in 2018 was about 55.9 million tons, and the annual per capita consumption was about 80 jin (40kg). [0003] Today's social life is fast-paced, and most people don't have time to do tedious and meticulous cooking. Consumers' demand for instant food products, especially instant meat products, is increasing day by day. At present, pork is generally processed into various canned meat, ham, and bacon. In order to preserve freshness, cooked meat products are mostly vacuum-packed or frozen, or preservatives are added to keep fresh. How to prolong th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23L13/10A23L13/40
CPCA23B4/20A23L13/10A23L13/428A23L13/43A23L13/42A23V2002/00A23V2200/14
Inventor 李玲琴雷栋雷彬
Owner 山西省平遥亲圪垯餐饮文化传播有限公司
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