Reheating method of refrigerated braised pork in brown sauce

Abstract

The invention relates to the technical field of cooked food processing, in particular to a reheating method of refrigerated braised pork, which comprises the following steps: (1) a pretreatment step: firstly soaking streaky pork in ice water containing papain and table salt, then putting the soaked streaky pork in cold water into a pot, and adding a fishy smell removing material and table salt for blanching to obtain pretreated streaky pork; (2) stir-frying and stewing: stir-frying the pretreated streaky pork and sauce, adding water and spices, and stewing to obtain fresh braised pork in brown sauce; (3) a cold storage step: performing vacuum packaging on the fresh braised pork, and performing cold storage so as to obtain cold-stored braised pork; and (4) a reheating step: adding ginger juice into the refrigerated braised pork in brown sauce, and then performing microwave heating to obtain the reheated braised pork in brown sauce. According to the reheating method of the refrigerated braised pork, provided by the invention, the taste, flavor, color and nutrition of fresh braised pork can be reserved to the maximum extent by the reheated braised pork, and the quality of the reheated braised pork can be effectively improved.

Description

Technical Field

[0001] The invention relates to the technical field of cooked food processing, in particular to a method for reheating refrigerated braised pork. Background Art

[0002] Pre-made braised pork needs to be refrigerated for storage. After being refrigerated, braised pork has the following main problems when reheated: 1) The meat of the braised pork tends to become hard and fibrous, and it tends to have a "woody" taste when chewed and lose its elasticity; 2) The fat layer softens or even melts after heating, becoming greasy and losing its original color; 3) Nutrients are lost and unpleasant flavor substances increase, resulting in a worse taste.

[0003] Therefore, it is urgent to provide a method for reheating refrigerated braised pork that solves the above problems. Summary of the Invention

[0004] The present invention addresses the existing issues in the art of reheating refrigerated braised pork, which often become woody and greasy, suffer from a loss of color, flavor, and nutrient content. The present invention provides a method for reheating refrigerated braised pork. By optimizing the preparation and reheating processes of fresh braised pork, the reheated braised pork can maximize the taste, flavor, color, and nutrients of fresh braised pork, thereby effectively improving the quality of the reheated braised pork.

[0005] In order to solve the above problems, the present invention provides a method for reheating refrigerated braised pork, wherein the method comprises the following steps:

[0006] (1) Pretreatment step: first, soak the pork belly in ice water containing papain and salt, then put it in cold water, add deodorizing agent and salt for blanching, and obtain pretreated pork belly;

[0007] (2) stir-frying and stewing step: first stir-frying the pretreated pork belly with the sauce, then adding water and spices and stewing to obtain fresh braised pork;

[0008] (3) refrigerated storage step: vacuum-packing the fresh braised pork and refrigerating it to obtain refrigerated braised pork;

[0009] (4) Reheating step: adding ginger juice to the refrigerated braised pork and then heating it in a microwave to obtain reheated braised pork.

[0010] Compared with the prior art, the present invention has the following beneficial technical effects:

[0011] 1) The method for reheating refrigerated braised pork provided by the present invention optimizes the preparation and reheating processes of fresh braised pork, so that the reheated braised pork can retain the taste, flavor, gloss and nutrition of fresh braised pork to the greatest extent, thereby effectively improving the quality of the reheated braised pork;

[0012] 2) The method for reheating refrigerated braised pork provided by the present invention, during pretreatment, papain and salt work together to make the fresh braised pork more tender and juicy, and can effectively prevent the fresh braised pork from becoming hard and tough during the reheating process after refrigeration;

[0013] 3) The present invention provides a method for reheating refrigerated braised pork. Salt is added during blanching. The low-concentration salt water can slightly coagulate the surface protein of the muscle, forming a protective film, reducing the loss of internal flavor substances (such as glutamate and inosinic acid) and nutrients. It can also improve the color of the pork belly, making the meat firmer, more elastic, and more delicious.

[0014] 4) The method for reheating refrigerated braised pork provided by the present invention can further prevent the meat from becoming tough and having a poor color through the combined action of ginger juice and microwaves during the reheating process, reduce the loss of nutrients and the generation of unpleasant flavor substances, and effectively reduce the greasy feeling. DETAILED DESCRIPTION

[0015] The endpoints of the ranges and any values ​​disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoints of each range, the endpoints of each range and individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered to be specifically disclosed herein.

[0016] The present invention provides a method for reheating refrigerated braised pork, wherein the method comprises the following steps:

[0017] (1) Pretreatment step: first, soak the pork belly in ice water containing papain and salt, then put it in cold water, add deodorizing agent and salt for blanching, and obtain pretreated pork belly;

[0018] (2) stir-frying and stewing step: first stir-frying the pretreated pork belly with the sauce, then adding water and spices and stewing to obtain fresh braised pork;

[0019] (3) refrigerated storage step: vacuum-packing the fresh braised pork and refrigerating it to obtain refrigerated braised pork;

[0020] (4) Reheating step: adding ginger juice to the refrigerated braised pork and then heating it in a microwave to obtain reheated braised pork.

[0021] Among them, in the present invention, the inventors have found through research that during pretreatment, papain and salt work together to make the meat of fresh braised pork more tender and juicy, and can effectively prevent the meat of fresh braised pork from becoming hard and woody during the reheating process after refrigeration. When adding salt during blanching, the low concentration of salt water can, on the one hand, slightly coagulate the protein on the surface of the muscle, forming a protective film, reducing the loss of umami substances (such as glutamic acid, inosinic acid) and nutrients inside the braised pork, and on the other hand, improve the color of the pork belly, making the meat firmer, more elastic, and better in taste. During the reheating process, the combined action of ginger juice and microwaves can further prevent the meat from becoming woody and the color from deteriorating, reduce the loss of nutrients and the generation of bad flavor substances, and effectively reduce the greasy feeling. Therefore, the reheating method of refrigerated braised pork provided in the present invention can maximize the taste, flavor, color and nutrition of fresh braised pork by optimizing the preparation process and reheating process of fresh braised pork, thereby effectively improving the quality of reheated braised pork.

[0022] In step (1):

[0023] In a preferred embodiment of the present invention, the pork belly has a layered structure with alternating fat and lean meat, wherein the number of layers is 3-7, preferably 4-5; and the fat content of the layered structure is 40-60%, preferably 45-55%. In the present invention, the fat mass can be calculated by cutting a small piece of meat, separating the fat and lean meat, and weighing them separately.

[0024] In a preferred embodiment of the present invention, the pork belly is in a block structure, for example, a block of 3-5 cm × 3-5 cm × 4-6 cm. In the present invention, by controlling the size of the pork belly block, it is not only easier to flavor, but also can achieve uniform heating during the reheating process, thereby improving the taste.

[0025] In a preferred embodiment of the present invention, based on 100g of the pork belly, the amount of papain used is 0.2-0.8g, preferably 0.4-0.6g; the amount of salt used is 1-2g, preferably 1.2-1.6g; and the soaking time is 20-40min, preferably 25-35min. In the present invention, ice water refers to cold water with a temperature below 10°C, preferably an ice-water mixture.

[0026] Among them, in the present invention, the pork belly is soaked in cold water, and the amount of papain and salt added during soaking, as well as the soaking time, are within the above-defined ranges. The pretreated pork belly is more tender and less likely to become hard and tough.

[0027] In a preferred embodiment of the present invention, the amount of cold water used in the blanching process is not particularly limited. For example, the mass of the cold water can be 1.5-2.5 times the mass of the pork belly. The blanching process of the present invention is performed over low heat.

[0028] In a preferred embodiment of the present invention, during the blanching process, based on 100g of the pork belly, the amount of the deodorizing agent is 5-20g, preferably 10-15g; the amount of the salt is 1-3g, preferably 1.5-2.5g.

[0029] Among them, in the present invention, the amount of deodorizing agent and salt added during blanching is within the above-defined range, and the meat of the pretreated pork belly is firmer and more elastic.

[0030] In a preferred embodiment of the present invention, the deodorizing agent includes green onions, cooking wine and lemon juice; wherein the mass ratio of green onions, cooking wine and lemon juice is 3-6:5-8:1, preferably 4.5-5.5:6-7:1.

[0031] In the present invention, green onions can be green onion segments. The green onions, cooking wine and lemon juice work together to better remove the fishy smell, and the prepared fresh braised pork and reheated braised pork have better flavors.

[0032] In a preferred embodiment of the present invention, the blanching time is 6-12 minutes, preferably 8-10 minutes. In the present invention, by controlling the blanching time, the greasy feeling can be further reduced.

[0033] In step (2):

[0034] In a preferred embodiment of the present invention, the sauces and spices, and their amounts, are not particularly limited. Sauces and spices can be added according to existing recipes for braised pork. For example, in the present invention, the sauce can be a commercially available product, such as a commercially available braised pork seasoning package. Spices can include green onions, minced garlic, tsaoko, peppercorns, and dried tangerine peel.

[0035] In a preferred embodiment of the present invention, the stewing comprises first boiling over high heat for 15-30 minutes, then simmering over low heat for 30-50 minutes, and finally heating over high heat for 5-10 minutes to collect the juice and set the shape.

[0036] The present invention does not impose any particular limitations on low heat, high heat, or fierce heat; the heat level can be adjusted using known methods. For example, based on the total energy provided by different heat levels, as measured by a heat meter, high heat provides more energy per unit time than low heat, while fierce heat provides more energy per unit time than high heat. For example, when using an induction cooker, the power levels for low heat, high heat, and fierce heat are 800W, 2000W, and 2500W, respectively.

[0037] In step (3):

[0038] In a preferred embodiment of the present invention, the fresh braised pork includes pork belly and broth, and the vacuum packaging process includes: first cooling the fresh braised pork to room temperature, then bagging the pork at a solid-liquid ratio of 4-6:1, preferably 4.5-5.5:1, and then vacuum sealing the bag. In the present invention, retaining the broth prevents the braised pork from drying out and becoming tough during reheating.

[0039] In a preferred embodiment of the present invention, the refrigeration temperature is 1°C-6°C, preferably 2°C-4°C.

[0040] In step (4):

[0041] In a preferred embodiment of the present invention, based on 100 g of the refrigerated braised pork (total solid-liquid mass), the amount of the ginger juice is 5-15 g, preferably 8-12 g.

[0042] Among them, in the present invention, the inventors found through research that, compared with adding ginger juice during the stir-frying and stewing steps, adding a small amount of ginger juice during the reheating process not only has a better effect of removing fishy smell and enhancing freshness, but also can inhibit the formation of bad flavor substances, prevent the color of meat from deteriorating, help maintain the color and taste of reheated braised pork, reduce the greasy feeling, and restore the color and taste of fresh braised pork as much as possible, which is more conducive to improving the flavor and quality of braised pork.

[0043] In a preferred embodiment of the present invention, the ginger juice is selected from one or more of commercially available ginger juice, freshly squeezed ginger juice, and boiled ginger juice, preferably boiled ginger juice.

[0044] The present invention provides a method for making freshly squeezed ginger juice comprising: mixing ginger and water in a mass ratio of 1:1-1.5 and blending the mixture with a blender. The method for making boiled ginger juice comprises: mixing ginger slices and water in a mass ratio of 1:2-3 and simmering the mixture over low heat for 10-15 minutes.

[0045] In a preferred embodiment of the present invention, the microwave heating is performed in a microwave oven, wherein the output power of the microwave oven is above 400 W, preferably 500-800 W; and the microwave heating time is 2-10 min, preferably 3-5 min.

[0046] In the present invention, the electromagnetic waves emitted by the microwave oven can promote the effect of ginger juice, further improving the quality of reheated braised pork. Compared with reheating over an open flame, the reheated braised pork obtained using the method of the present invention is closer to fresh braised pork in terms of taste, color, and nutritional value. The microwave oven in the present invention preferably has an output power of 700W or higher, and can be used at medium-low heat or above during reheating.

[0047] The present invention will be described in detail below in conjunction with specific embodiments of the present invention, but it should be understood that the scope of protection of the present invention is not limited by the embodiments. The microwave oven model is P70D20TL-D4, with an output power of 700W and a total of 6 settings, namely low heat, defrost, medium-low heat, medium heat, medium-high heat, and high heat.

[0048] Example 1

[0049] (1) Pretreatment step: first, 100 g of pork belly (five layers of fat and lean pork belly, with a fat content of about 50%) was placed in ice water containing 0.5 g of papain, 1.5 g of salt and ice cubes and soaked for 30 min, then put into a pot with cold water, added with deodorizing ingredients (5 g of scallion segments, 6.5 g of cooking wine and 1 g of lemon juice) and 2 g of salt, and blanched on a low heat (800 W) on an induction cooker for 10 min to obtain pretreated pork belly;

[0050] (2) Stir-frying and stewing steps: first stir-fry the pre-treated pork belly and the sauce on a low heat (800W) on an induction cooker, then add 120g of water and spices (2.5g of scallion segments and 2.5g of minced garlic) and stew, first cook on high heat (2000W) for 20min, then simmer on low heat (800W) for 40min, and finally heat on high heat (2500W) for 10min to collect the sauce and set the shape, thereby obtaining fresh braised pork;

[0051] (3) Refrigerated storage step: the fresh braised pork is naturally cooled to room temperature, and then bagged in a ratio of 5:1 of pork belly to soup, and then vacuum-sealed and transferred to a cold storage for refrigeration at 4°C to obtain refrigerated braised pork;

[0052] (4) Reheating step: After refrigeration for 3 days, the refrigerated braised pork was taken out, ginger juice was added (ginger and water were mixed in a mass ratio of 1:1.5 and then blended with a blender), and the mixture was placed in a microwave oven. The mixture was heated in a microwave oven at a medium-low heat setting for 5 minutes to obtain the reheated braised pork; wherein, based on 100 g of the refrigerated braised pork (total mass of solid and liquid), the amount of ginger juice used was 10 g.

[0053] Example 2

[0054] (1) Pretreatment step: first, 100 g of pork belly (five layers of fat and lean pork belly, with a fat content of about 45%) was placed in ice water containing 0.4 g of papain, 1.2 g of salt and ice cubes and soaked for 25 min. Then, the pork belly was put into a pot with cold water, and deodorizing ingredients (5 g of scallion segments, 6.5 g of cooking wine and 1 g of lemon juice) and 1.5 g of salt were added. The pork belly was blanched on a low heat (800 W) on an induction cooker for 8 min to obtain pretreated pork belly.

[0055] (2) Stir-frying and stewing steps: first stir-fry the pre-treated pork belly and the sauce on a low heat (800W) on an induction cooker, then add 120g of water and spices (2.5g of scallion segments and 2.5g of minced garlic) and stew, first cook on high heat (2000W) for 20min, then simmer on low heat (800W) for 40min, and finally heat on high heat (2500W) for 10min to collect the sauce and set the shape, thereby obtaining fresh braised pork;

[0056] (3) Refrigerated storage step: the fresh braised pork is naturally cooled to room temperature, and then bagged at a mass ratio of pork belly to soup of 5.5:1, and then vacuum-sealed and transferred to a cold storage for refrigeration at 4°C to obtain refrigerated braised pork;

[0057] (4) Reheating step: After refrigeration for 3 days, the refrigerated braised pork was taken out, ginger juice (commercially available ginger juice) was added, and the braised pork was placed in a microwave oven and heated in the microwave at medium heat for 3 minutes to obtain the reheated braised pork; wherein, based on 100 g of the refrigerated braised pork (total solid and liquid mass), the amount of ginger juice used was 8 g.

[0058] Example 3

[0059] (1) Pretreatment step: first, 100 g of pork belly (five layers of fat and lean pork belly, with a fat content of about 55%) was placed in ice water containing 0.6 g of papain, 1.6 g of salt and ice cubes and soaked for 35 min. Then, the pork belly was put into a pot with cold water, and deodorizing ingredients (5 g of scallion segments, 6.5 g of cooking wine and 1 g of lemon juice) and 2.5 g of salt were added. The pork belly was blanched on a low heat (800 W) on an induction cooker for 9 min to obtain pretreated pork belly.

[0060] (2) Stir-frying and stewing steps: first stir-fry the pre-treated pork belly and the sauce on a low heat (800W) on an induction cooker, then add 120g of water and spices (2.5g of scallion segments and 2.5g of minced garlic) and stew, first cook on high heat (2000W) for 20min, then simmer on low heat (800W) for 40min, and finally heat on high heat (2500W) for 10min to collect the sauce and set the shape, thereby obtaining fresh braised pork;

[0061] (3) Refrigerated storage step: the fresh braised pork is naturally cooled to room temperature, and then bagged at a mass ratio of pork belly to soup of 4.5:1, and then vacuum-sealed and transferred to a cold storage for refrigeration at 4°C to obtain refrigerated braised pork;

[0062] (4) Reheating step: After refrigeration for 4 days, the refrigerated braised pork was taken out, and ginger juice was added (ginger slices and water were mixed in a mass ratio of 1:2.5 and then cooked on low heat (800W) for 10 minutes) and placed in a microwave oven. The medium-high heat setting was used for microwave heating for 2 minutes to obtain the reheated braised pork; wherein, based on 100g of the refrigerated braised pork (total mass of solid and liquid), the amount of ginger juice used was 12g.

[0063] Comparative Example 1:

[0064] The same as Example 1, except that the soaking step is omitted in the pretreatment step.

[0065] Pretreatment step: put 100g of pork belly (five layers of fat and lean pork belly, with a fat content of about 55%) into a pot with cold water, add deodorizing ingredients (5g of scallion segments, 6.5g of cooking wine and 1g of lemon juice) and 2.5g of salt, blanch on a low heat (800W) on an induction cooker for 9 minutes to obtain pretreated pork belly.

[0066] Comparative Example 2:

[0067] The same as Example 1, except that the salt in the blanching water is omitted in the pretreatment step.

[0068] Pretreatment steps: first, soak 100g of pork belly (five layers of fat and lean pork belly, with a fat content of about 55%) in ice water containing 0.6g of papain, 1.6g of salt and ice cubes for 35 minutes, then put it into a pot with cold water, add deodorizing ingredients (5g of scallion segments, 6.5g of cooking wine and 1g of lemon juice), and blanch it on a low heat (800W) on an induction cooker for 9 minutes to obtain pretreated pork belly.

[0069] Comparative Example 3:

[0070] The same as Example 1, except that ginger juice is omitted in the reheating step.

[0071] Reheating step: After refrigeration for 3 days, take out the refrigerated braised pork, put it into a microwave oven, and microwave it on medium-low heat for 5 minutes to obtain reheated braised pork.

[0072] Test Example 1

[0073] Sensory evaluations were performed on the fresh and reheated braised pork in brown sauce in Examples 1-3 and Comparative Examples 1-3. The sensory evaluation panel consisted of 10 professionally trained sensory evaluators (5 men and 5 women, aged 20-35 years). The samples were evaluated for color, aroma, umami, mouthfeel, and acceptability. The evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.

[0074] Table 1

[0075]

[0076] Table 2

[0077]

[0078]

[0079] As shown in Table 2, the evaluation scores of fresh and reheated braised pork are essentially the same, or the difference is 0.5, for the reheated braised pork according to the method provided by the present invention. This indicates that by optimizing the preparation and reheating processes of fresh braised pork, the reheated braised pork can maximize the color, taste, aroma, and flavor of fresh braised pork, thereby effectively improving the quality of reheated braised pork.

[0080] In Comparative Example 1, no soaking was performed during pretreatment, and the taste of the fresh braised pork was poor, and the taste of the reheated braised pork after reheating was even worse. In Comparative Example 2, no salt was added during blanching, and the fresh taste of the fresh braised pork was significantly deteriorated, and the color and taste also decreased. The sensory evaluation of the reheated braised pork after reheating deteriorated. In Comparative Example 3, no ginger juice was added during reheating. Compared with the fresh braised pork, the overall performance of the reheated braised pork deteriorated. Combining Comparative Examples 1-3, it can be seen that the preparation method and reheating method of the fresh braised pork in the present invention, working together, can enable the reheated braised pork to retain the color, taste, aroma and fresh taste of the fresh braised pork to the maximum extent, thereby effectively improving the quality of the reheated braised pork.

[0081] Test Example 2

[0082] The TBARs and WHC of the fresh braised pork and the reheated braised pork in brown sauce in Examples 1-3 and Comparative Examples 1-3 were tested, and the results are shown in Table 3.

[0083] The TBARs test method involves mixing 2.5g of sample, 12.5mL of distilled water, and 12.5mL of 0.01mol / L trichloroacetic acid. The mixture is then centrifuged at 5000r / min for 5 minutes. 4mL of the filtrate is then mixed with 1mL of 0.06M thiobarbituric acid aqueous solution and incubated in an 80°C water bath for 90 minutes. The absorbance of the solution is then measured at 532nm using a UV-1800 spectrophotometer to quantitatively analyze the TBARs content. Lower levels of TBARs indicate less oxidative damage to the fat in the reheated braised pork, resulting in a less greasy sensation.

[0084] Water Holding Capacity (WHC) testing method: Weigh 2.0g of sample, wrap it with double-layer filter paper, place it in a centrifuge tube with absorbent cotton at the bottom, and centrifuge it at 5000rpm for 15 minutes. The change in weight before and after centrifugation is calculated as WHC [(post-centrifugation weight / pre-centrifugation weight) x 100%). A higher WHC indicates more tender and juicy braised pork.

[0085] Table 3

[0086]

[0087]

[0088] As shown in Table 3, the braised pork prepared by the method of the present invention has a strong water-holding capacity and a good antioxidant effect, and can make the braised pork more tender and juicy and effectively reduce the greasy feeling.

[0089] By comparing the fresh braised pork in Example 1 with that in Comparative Example 1, it can be seen that the soaking method of the present invention can make the fresh braised pork more tender and juicy. By comparing the reheated braised pork in Example 1 with that in Comparative Example 3, it can be seen that adding ginger juice during the reheating process can effectively reduce the greasiness and improve the taste.

[0090] Test Example 3

[0091] The cohesive forces of the fresh braised pork and the reheated braised pork in brown sauce in Examples 1-3 and Comparative Examples 1-3 were tested, and the results are shown in Table 4.

[0092] Texture Analysis (TPA): TPA of each sample was measured using a texture analyzer equipped with a P / 36R flat cylindrical probe. Samples were cut into 1 cm × 1 cm × 1 cm cubes along the muscle fiber direction. The pre-test speed, test speed, and post-test speed were set at 2.0 mm / s, 2.0 mm / s, and 4.0 mm / s, respectively. A trigger force of 5 g was used, and two consecutive 60% compression cycles were performed, with a 5-second interval between cycles.

[0093] Table 4

[0094]

[0095]

[0096] Cohesion is the relative resistance to deformation after the first compression and after the second compression. It corresponds to the stability of the braised pork's internal structure, which is related to the loss of nutrients. The greater the cohesion, the less nutrient loss.

[0097] As shown in Table 5, the cohesive force of the reheated braised pork obtained by the method of the present invention is slightly lower than that of the fresh braised pork, indicating that the method of the present invention can effectively reduce the loss of nutrients.

[0098] By comparing Example 1 and Comparative Example 2, it can be seen that adding salt during blanching can reduce the loss of nutrients in fresh braised pork. By comparing Example 1 and Comparative Example 3, it can be seen that during the reheating process, the combined effect of ginger juice and microwaves can significantly reduce the loss of nutrients.

[0099] Test Example 4

[0100] The volatile flavor substances of the fresh braised pork and the reheated braised pork in brown sauce in Examples 1-3 and Comparative Example 3 were analyzed. The results are shown in Table 5.

[0101] Weigh 2 g of sample into a 20 mL empty vial. Add 10 μL of an 8.0 mg / L 2-methyl-3-heptanone aqueous solution as an internal standard. Incubate at 80°C for 15 min before injection. Each sample was measured in triplicate. Incubation temperature: 80°C; incubation time: 15 min; injection volume: 500 μL; splitless injection; incubation speed: 500 rpm; injection needle temperature: 85°C.

[0102] Matching compounds were searched based on the NIST 2005 and Willey 7 standard libraries. The concentration of each volatile compound in the sample was quantified by the peak area ratio of each compound to the internal standard compound, in μg / kg.

[0103] Table 5

[0104]

[0105] In Table 5, a high content of undesirable flavors indicates poor flavor, while a high content of beneficial flavors indicates good flavor. By comparing Example 1 and Comparative Example 3, it can be seen that during the reheating process, the combined effect of ginger juice and microwaves can reduce the generation of undesirable flavor substances, thereby helping to improve the flavor of the reheated braised pork.

[0106] The above description is merely a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included in the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be based on the scope of protection of the claims.

Claims

1. A method for reheating refrigerated braised pork, characterized in that: The method comprises the following steps: (1) Pretreatment step: first, soak the pork belly in ice water containing papain and salt, then put it in cold water, add deodorizing agent and salt for blanching, and obtain pretreated pork belly; (2) stir-frying and stewing step: first stir-frying the pretreated pork belly with the sauce, then adding water and spices and stewing to obtain fresh braised pork; (3) refrigerated storage step: vacuum-packing the fresh braised pork and refrigerating it to obtain refrigerated braised pork; (4) Reheating step: adding ginger juice to the refrigerated braised pork and then heating it in a microwave to obtain reheated braised pork.

2. The reheating method according to claim 1, wherein The pork belly has a layered structure with alternating fat and lean parts; the number of layers in the layered structure is 3-7, preferably 4-5; the mass content of fat in the layered structure is 40-60%, preferably 45-55%.

3. The reheating method according to claim 1, wherein In the soaking, based on 100g of the pork belly, the amount of papain used is 0.2-0.8g, preferably 0.4-0.6g; Preferably, based on 100g of the pork belly, the amount of salt is 1-2g, preferably 1.2-1.6g; Preferably, the soaking time is 20-40 min, preferably 25-35 min.

4. The reheating method according to claim 1, wherein During the blanching process, based on 100g of the pork belly, the amount of the deodorizing agent is 5-20g, preferably 10-15g; Preferably, during the blanching process, based on 100g of the pork belly, the amount of salt used is 1-3g, preferably 1.5-2.5g; Preferably, the blanching time is 6-12 min, preferably 8-10 min.

5. The reheating method according to claim 4, wherein: The deodorizing material includes green onions, cooking wine and lemon juice; Preferably, the mass ratio of the green onion, cooking wine and lemon juice is 3-6:5-8:1, and more preferably 4.5-5.5:6-7:

1.

6. The reheating method according to claim 1, wherein: The fresh braised pork includes pork belly and soup. The vacuum packaging operation includes: first naturally cooling the fresh braised pork to room temperature, then bagging the pork belly and soup in a mass ratio of 4-6:1, preferably 4.5-5.5:1, and then vacuum sealing.

7. The reheating method according to claim 1, wherein: The refrigeration temperature is 1°C-6°C, preferably 2°C-4°C.

8. The reheating method according to claim 1, wherein: Based on 100 g of the refrigerated braised pork, the amount of the ginger juice is 5-15 g, preferably 8-12 g.

9. The reheating method according to claim 1, wherein: The ginger juice is selected from one or more of commercially available ginger juice, freshly squeezed ginger juice, and boiled ginger juice.

10. The reheating method according to claim 1, wherein: The microwave heating is carried out in a microwave oven; wherein the output power of the microwave oven is above 400W, preferably 500-7800W; and the microwave heating time is 2-10min, preferably 3-5min.

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