Quick-frozen fried rib product and preparation method thereof
A technology of deep-fried pork ribs and products, applied in food ingredients, functions of food ingredients, food ingredients as colors, etc., can solve the problems of inedibility, toxicity, etc., achieve good color and taste, enhance tenderness, and enhance anti-oxidation effect of effect
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Embodiment 1
[0036] Cut into sections: Cut 1.80kg of ribs into small cubes of about 5×5cm;
[0037]Cleaning: Rinse the cut ribs with clean water for 2 minutes, then blanch them in hot water at 85°C for 4 minutes, remove them, and wash them with clean water to remove surface impurities;
[0038] Soaking: Put 1.30kg of drinking water, 0.30kg of white vinegar, 0.10kg of white wine, 0.10kg of lemon juice and 0.05kg of honey into a container and stir evenly to obtain a soaking solution. Soak the cleaned ribs in the soaking solution for 45 minutes to remove the fishy smell of the ribs;
[0039] Pickling: Put 1.30kg of drinking water, 0.22kg of edible salt, 0.11kg of white sugar, 0.10kg of compound phosphate, 0.10kg of monosodium glutamate, 0.02kg of leghemoglobin and 0.02kg of tea polyphenol into a container, stir it, and let it stand for 10 minutes , to fully dissolve the raw materials to obtain a marinade; marinate the soaked pork ribs with this marinade for 2 hours;
[0040] Wrapping: Take ...
Embodiment 2
[0070] Cut into sections: Cut 1.80kg of ribs into small cubes of about 5×5cm;
[0071] Cleaning: Rinse the cut ribs with clean water for 2 minutes, then blanch them in hot water at 85°C for 4 minutes, remove them, and wash them with clean water to remove surface impurities;
[0072] Soaking: Put 1.30kg of drinking water, 0.30kg of white vinegar, 0.10kg of white wine, 0.10kg of lemon juice and 0.05kg of honey into a container and stir evenly to obtain a soaking solution. Soak the cleaned ribs in the soaking solution for 45 minutes to remove the fishy smell of the ribs;
[0073] Pickling: Put 1.30kg of drinking water, 0.22kg of edible salt, 0.11kg of white sugar, 0.10kg of compound phosphate, 0.10kg of monosodium glutamate, 0.02kg of leghemoglobin and 0.03kg of tea polyphenol into a container, stir it, and let it stand for 10 minutes , to fully dissolve the raw materials to obtain a marinade; marinate the soaked pork ribs with this marinade for 2 hours;
[0074] Wrapping: Take...
Embodiment 3
[0097] Cut into sections: Cut 1.80kg of ribs into small cubes of about 5×5cm;
[0098] Cleaning: Rinse the cut ribs with clean water for 2 minutes, then blanch them in hot water at 85°C for 4 minutes, remove them, and wash them with clean water to remove surface impurities;
[0099] Soaking: Put 1.30kg of drinking water, 0.30kg of white vinegar, 0.10kg of white wine, 0.10kg of lemon juice and 0.05kg of honey into a container and stir evenly to obtain a soaking solution. Soak the cleaned ribs in the soaking solution for 45 minutes to remove the fishy smell of the ribs;
[0100] Pickling: Put 1.30kg of drinking water, 0.22kg of edible salt, 0.11kg of white sugar, 0.10kg of compound phosphate, 0.10kg of monosodium glutamate, 0.04kg of leghemoglobin and 0.02kg of tea polyphenol into a container, stir it, and let it stand for 10 minutes , to fully dissolve the raw materials to obtain a marinade; marinate the soaked pork ribs with this marinade for 2 hours;
[0101] Wrapping: Take...
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