Processing method for fen-flavor stewed pork with brown sauce

Abstract

The invention relates to the field of stewed pork with brown sauce processing, in particular to a processing method for fen-flavor stewed pork with brown sauce. The processing method sequentially comprises the following steps of material preparing, rolling and kneading, pickling, cooking, secondary unhairing, pre-cooling, dicing, vegetable puree preparing, marinating, cooling, bagging, sterilizingand freezing. According to the processing method of the fen-flavor stewed pork with brown sauce, the traditional problem of dried lean meat is solved through rolling and kneading treatment, the unique fen-flavor overflowing and fat but not greasy taste is formed through vegetable puree flavoring marinating, and the problem of low raw material utilization caused by uneven thickness of raw materials is avoided through the process of mold entry for cooking, the effect of the ruddy color of a product is achieved through batching and a process, and a related direction is provided for industrial processing of the stewed pork with brown sauce; and the product is stored in a frozen mode, has the long shelf life and can be stored for one year, and the quality recovery rate of the unfrozen and reheated product is 95% or above.

Description

technical field [0001] The invention relates to the field of braised pork processing, in particular to a processing method for fragrant type braised pork. Background technique [0002] Braised pork in brown sauce is widely spread throughout our country and is a classic Chinese dish. [0003] There are many ways to make it, usually using sugar color, soy sauce or even pigment, etc., and adding spices such as pepper, star anise and bay leaves to give the taste. Dishes made with this method often have a sweet and greasy feeling of spices, and the desire to eat again is weak; Traditionally industrialized red-cooked pork is mostly colored with red yeast rice, dark soy sauce, etc., and the color loss is serious during storage, and pigments such as red yeast rice are not allowed to be added to cooked cooked meat products, which limits the transformation of products. Contents of the invention [0004] The purpose of the present invention is to provide a processing method for frag...

AI Technical Summary

Problems solved by technology

[0003] There are many ways to make it, usually using sugar color, soy sauce or even pigment, etc., and adding spices such as pepper, star anise and bay leaves to give the taste. Dishes made with this method often have a sweet and greasy feeling of spices, and the desire to eat again is weak; Traditionally industrialized red-cooked pork is mostly colored with red yeast rice, dark soy sauce, etc., and the color loss is serious during storage, and pigments such as red yeast rice are not allowed to be added to cooked cooked meat products, which limits the transformation of products

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