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Pot pork rib fan and its processing method

A processing method and technology of pork ribs, applied in application, food preparation, food science, etc., can solve the problem that meat with bones is difficult to serve as a banquet, and achieve the effect of beautiful dish shape and generous dish surface

Inactive Publication Date: 2005-01-12
郑万疆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many cooking methods for pork ribs, including conventional cooking techniques such as braised in soy sauce, dry frying, stewing, and braising. It is in the shape of strips. According to the food tradition of our country, it is difficult for meat with bones to become the whole ingredient and complete "big dish" in the banquet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Choose a 3kg piece of ribs from the whole fan, cut the adjacent ribs in a dislocation manner into 5cm joint meat segments, cut the joint meat in the middle of the ribs along the direction of the ribs to make a 3 / 4 deep gap, and process it into a rib fan with mutual tension The whole is complete, and the meat film is connected without being broken or scattered.

[0010] Add 3 times the amount of clean water to the processed pork ribs fan and soak for 40 minutes, remove and drain the blood, put it in a container, boil it to remove the blood foam on the soup surface, and add 50g of green onion, 50g of ginger, salt 20g, 50g of cooking wine and other seasonings are put into the container, sealed and covered with stew for 50 minutes. , garlic, and cooking wine, you can choose seasoning and dosage according to different tastes, remove the solid matter from the remaining soup of the stewed meat, then boil it, add salt, monosodium glutamate and other seasonings after boiling, an...

Embodiment 2

[0012] Select a whole fan of pork ribs, cut the adjacent ribs into 8cm meat joints in a dislocation manner, cut a 1 / 2 deep gap in the joint meat in the middle of the ribs along the direction of the ribs, and process it into a complete rib fan with mutual tension , and the meat film is connected until it is not broken or scattered.

[0013] Submerge the processed pork ribs fan in clean water for 90 minutes, remove and drain the blood, put it in a container, boil it to remove the blood foam on the soup surface, and put the regular amount of green onion, ginger, salt, cooking wine and other seasonings into it according to the traditional method of stewing meat. Put it into a container, seal and cover it and stew for 35 minutes. After stopping the heating, let it stand for 20 minutes, take it out and make a complete pork rib fan for later use; use the traditional soup making method, put the oil to boil, and fry the onion, ginger, garlic and cooking wine. Boil the remaining soup of...

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PUM

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Abstract

A Chinese dish 'Braised pork spareribs fan' is cooked from the pork spareribs through pretreating, immersing in clean water, dripdrying, boiling, conventional braising for 5-35 min, laying aside for 10-20 min, preparing flavouring soup, and adding hot soup to it.

Description

Technical field: [0001] The invention designs a rib cooking method, in particular provides a pot rib fan and a processing method thereof, belonging to the technical field of dish cooking. Background technique: [0002] At present, there are many cooking methods for pork ribs, including conventional cooking techniques such as braised in soy sauce, dry frying, stewing, and braising. It is in the shape of strips. According to the food tradition of our country, it is difficult for meat with bones to become the whole ingredient and complete "big dish" in the banquet. Invention content: [0003] The invention provides a pot ribs fan, which has a complete fan-like vegetable shape. [0004] The invention also provides a processing method for the above dishes. [0005] The technical solution of the present invention includes the following steps: first, select a whole fan of ribs, chop the adjacent ribs of the ribs into 4-10 cm joint meat sections in a dislocation manner, and cut ...

Claims

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Application Information

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IPC IPC(8): A23L13/00A23L27/10
Inventor 郑万疆
Owner 郑万疆