Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Making and processing technology of pork belly

A processing technology, pork technology, applied in the field of food processing, can solve problems such as inability to guarantee product quality, inability to guarantee temperature, different parts of pork, etc., to achieve the effect of ensuring reliability, no fat and moisture, and improving processing efficiency

Inactive Publication Date: 2022-02-11
灌云县金瑞肉类制品有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide pork tripe production and processing technology to solve the problem that the pork parts used in the traditional pork belly processing technology proposed in the above background technology are different, and it is limited to winter production and processing. It is aired in the open during the day and taken back at night, so the temperature cannot be guaranteed. , and cannot guarantee product quality

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The processing technology for making pork sausage tripe comprises the following steps:

[0020] S1. Divide the front leg boneless pork into pieces of about 500g, put them into the Jianchen food purifier for purification, put purified purified water into the purifier, and start purifying after the weight of the meat and water are equal;

[0021] S2. Take out the purified front leg boneless pork and place it on a special drying rack for dehydration;

[0022] S3. Put the dehydrated front leg boneless pork into the pre-cooling room for pre-cooling, and suck out the moisture absorbed on the surface of the front leg boneless pork with cold air;

[0023] S4. Cut the pre-cooled front leg boneless pork into meat pieces of about 150g, puncture the meat pieces with a stainless steel skewer, put the seasoning ingredients and the meat pieces into the container and stir;

[0024] S5. After the stirring is completed, the meat pieces are taken out and stored in a special quantitative ...

Embodiment 2

[0031] The processing technology for making pork sausage tripe comprises the following steps:

[0032] S1. Divide about 1000g of front leg boneless pork into pieces, put them into the Jianchen food purifier for purification, put purified purified water into the purifier, and start purifying after the weight of the meat and water are equal;

[0033] S2. Take out the purified front leg boneless pork and place it on a special drying rack for dehydration;

[0034] S3. Put the dehydrated front leg boneless pork into the pre-cooling room for pre-cooling, and suck out the moisture absorbed on the surface of the front leg boneless pork with cold air;

[0035] S4. Cut the pre-cooled front leg boneless pork into meat pieces of about 150g, puncture the meat pieces with a stainless steel skewer, put the seasoning ingredients and the meat pieces into the container and stir;

[0036] S5. After the stirring is completed, the meat pieces are taken out and stored in a special quantitative con...

Embodiment 3

[0043] The processing technology for making pork sausage tripe comprises the following steps:

[0044] S1. Divide the front leg boneless pork into pieces of about 750g, put them into the Jianchen food purifier for purification, put purified purified water into the purifier, and start purifying after the weight of the meat and water are equal;

[0045] S2. Take out the purified front leg boneless pork and place it on a special drying rack for dehydration;

[0046] S3. Put the dehydrated front leg boneless pork into the pre-cooling room for pre-cooling, and suck out the moisture absorbed on the surface of the front leg boneless pork with cold air;

[0047] S4. Cut the pre-cooled front leg boneless pork into meat pieces of about 150g, puncture the meat pieces with a stainless steel skewer, put the seasoning ingredients and the meat pieces into the container and stir;

[0048] S5. After the stirring is completed, the meat pieces are taken out and stored in a special quantitative ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention provides a making and processing technology of pork belly, which comprises the following steps: S1, dividing front-leg boneless pork into about 500g of pork blocks, putting the pork blocks into a health and minister food purifier for purification, putting purified water into the purifier, and starting purification after the weight of the pork blocks is equal to that of the water; s2, taking out the purified boneless pork from the front legs, and placing the pork on a special airing rack for dehydration; s3, putting the dehydrated front-leg boneless pork into a pre-cooling room to be pre-cooled, and sucking the moisture absorbed by the surface of the front-leg boneless pork out with cold air; S4, cutting the pre-cooled front-leg boneless pork into meat blocks of about 150 g, and puncturing the meat blocks with stainless steel sticks. According to the making and processing technology of the pork tasty tripe, the reliability of food safety of the tasty tripe product is ensured by utilizing a modern science and technology, the processing technology of airing the product with cold air can be completed only in 6-7 days, and the processing efficiency is greatly improved compared with traditional processing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to the production and processing technology of pork sausage tripe. Background technique [0002] Food processing refers to grain grinding, feed processing, vegetable oil and sugar processing, slaughtering and meat processing, aquatic product processing, and food such as vegetables, fruits, and nuts that are directly used as raw materials of agricultural, forestry, animal husbandry, and fishery products Processing activities, as well as potato, dehydrated vegetable processing, and canned vegetable processing, are a type of agricultural product processing industry in the broad sense. Pork tripe is made of pork No. 2 meat, that is, the front leg of the pig, which is composed of lean muscle mass. The front leg of the pig bears three-quarters of the weight of the pig, and the muscle of the front leg pork has no strength. Fat and low in water content, it is most suitable for maki...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70
CPCA23L13/72
Inventor 李卫行李颜江
Owner 灌云县金瑞肉类制品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com