Large-scale preparation method of braised pork in brown sauce

Abstract

The invention discloses a large-scale preparation method of braised pork in brown sauce. The large-scale preparation method comprises a vacuum frying process and a cooking process. In the vacuum frying process, the pork is fried under the vacuum condition, so that the fat content in the pork is reduced by 8-30%, the existence of oxygen is reduced due to the vacuum environment, degradation reactions such as fat oxidation are inhibited, fat degradation is avoided while the fat content is reduced, and the health of consumers is facilitated. The cooking process is used for seasoning and coloring the vacuum fried pork. The technology of heating after packaging is adopted, the quality guarantee period of the braised pork is prolonged, the flavor of the braised pork is kept, the meat is crisp and rotten through the multi-stage high-temperature curing technology, the braised pork can be preserved for 6 months at the normal temperature without preservatives, the whole technology is simplified, large-scale production is facilitated, and the healthy and convenient braised pork prefabricated dish is provided for consumers.

Description

Technical Field

[0001] The invention relates to the technical field of deep processing of cooked meat products, and more particularly to a large-scale production method of braised pork in brown sauce. Background Art

[0002] Braised pork, as a classic delicacy of Hunan cuisine, is highly praised for its delicate texture, fat but not greasy, melt-in-the-mouth flavor, and sweet aftertaste. During the cooking process, chili peppers are cleverly incorporated, which adds a subtle spicy flavor to the sweetness of the dish, achieving a harmonious fusion of sweet, salty, and spicy, which is endlessly memorable.

[0003] Although braised pork is popular among consumers, its traditional cooking method is time-consuming and labor-intensive, and home cooking often requires a lot of time and effort. In restaurants, there are large differences in the flavor and price of braised pork, which makes it difficult to meet consumers' expectations for consistency and cost-effectiveness. The cooking process of braised pork is delicate and complicated, and it is difficult to adapt to the requirements of industrial assembly line production, resulting in difficulty in standardization in color, taste and flavor, which makes it difficult to perfectly replicate the traditional flavor of braised pork in large-scale production. In addition, the sugar color frying process in braised pork requires extremely high skills, and requires precise control of the heat and time. The slightest carelessness will lead to deviations in color and taste, which is particularly difficult in industrial production, limiting the large-scale production and promotion of braised pork. The re-cultivation process of Xiangxiang pigs cultivated by Tangrenshen Group integrates key technologies such as genetic improvement, nutritional metabolism regulation, and technical control of the breeding process, so that the intramuscular fat in its muscles is evenly distributed, the meat presents an attractive snowflake texture, bright color, tender and smooth meat after cooking, neither watery nor woody, and exudes a rich aroma when fried.

[0004] The above contents are only used to assist in understanding the technical solution of the present invention and do not constitute an admission that the above contents are prior art. Summary of the invention

[0005] The purpose of the present invention is to solve the difficulties faced in the industrial production process of braised pork in brown sauce, and therefore provide a large-scale production method of braised pork in brown sauce, thereby realizing the production of high-quality braised pork pre-prepared dishes.

[0006] The present invention provides a large-scale production method of braised pork in brown sauce, the method comprising:

[0007] A vacuum frying process, wherein the vacuum frying process is used to fry pork under vacuum conditions until the fat content in the pork is reduced by 8-30%;

[0008] The cooking process is used to cook the vacuum fried pork to achieve the effect of seasoning and coloring.

[0009] Specifically, the pork is made from the Xiangxiang pork belly carefully cultivated by Tangrenshen Group as the main raw material.

[0010] Furthermore, the vacuum frying process specifically includes:

[0011] The meat pieces are placed in vegetable oil and vacuum fried at 110-120°C;

[0012] The fried meat pieces are centrifugally deoiled until the weight of the meat pieces is less than 80% of the weight before frying, thereby obtaining vacuum fried pork.

[0013] Furthermore, placing the meat chunks in vegetable oil and vacuum frying them at 110-120° C. specifically comprises:

[0014] Place the meat pieces in a vacuum frying tank, heat the vegetable oil in the heating tank to 110-115°C, close the tank door, check the airtightness, turn on the vacuum pump, pump the tank into negative pressure, then turn on the oil pump to pump an appropriate amount of 110-115°C vegetable oil into the frying tank for frying. The oil pumping time should not exceed 2 minutes, then turn on the circulation pump to circulate the vegetable oil between the frying tank and the heating tank, maintain the oil temperature at around 115-120°C, and the frying process can be completed after 3-8 minutes of circulation.

[0015] Furthermore, the fried meat pieces are centrifugally deoiled until the weight of the meat pieces is less than 80% of that before frying, and the vacuum fried pork is obtained, specifically comprising:

[0016] The oil is drained from the frying tank, and the meat pieces are centrifuged for deoiling at a speed of 10-30 r / min for 20-45 seconds, at which time the weight of the meat pieces is less than 80% of that before frying.

[0017] Furthermore, the cooking process includes:

[0018] The vacuum fried pork is placed in water, heated to boiling, and the stirring speed is controlled to 20-45 r / min for 15-45 minutes to obtain cooked pork.

[0019] Furthermore, when the fried meat pieces account for 60-70 parts by weight, the water includes the following raw materials in parts by weight:

[0020] 20-30 parts of water, 5-10 parts of salad oil, 0.01-0.1 parts of red yeast rice, 0.5-2 parts of dried chili peppers, 0.5-5 parts of salt, 0.5-8 parts of sugar, 0.5-2 parts of sweet wine, 0.05-2 parts of dark soy sauce, 0.1-3 parts of MSG, and 0.05-0.8 parts of cinnamon powder.

[0021] Furthermore, after the cooking process, the method further comprises:

[0022] Packaging and sealing: Put the cooked pork and cooking juice in a weight ratio of 8:1 or 10:1 into a high temperature resistant aluminum film bag and vacuum seal it;

[0023] High temperature aging: Place the sealed package in a high temperature aging device for high temperature aging to obtain the aging product.

[0024] Furthermore, the parameter setting of the high temperature aging equipment is divided into four stages, including:

[0025] The first stage: control the temperature in the high temperature aging equipment to 100-110℃, the pressure to 0.24±0.02Mpa, and the aging time to 10-20 minutes;

[0026] The second stage: control the temperature in the high temperature aging equipment to 115-125℃, the pressure to 0.24±0.02Mpa, and the aging time to 20-40 minutes;

[0027] The third stage: control the temperature in the high temperature aging equipment to 110-120℃, the pressure to 0.24±0.02Mpa, and the aging time to 10-30 minutes;

[0028] The fourth stage: cooling down to below 55°C to complete the high temperature aging process.

[0029] Furthermore, after obtaining the ripened product, the method further comprises:

[0030] Cool the product below 15°C for 2-6 hours.

[0031] Furthermore, before the vacuum frying process, the method further comprises:

[0032] In the pre-treatment process, the pork pieces are placed in the spice water and boiled for 10-30 minutes, then taken out, drained and vacuum fried.

[0033] The raw material of the braised pork in brown sauce is preferably Xiangxiang pig bred by Tangrenshen.

[0034] The present invention has significant advantages over the prior art. By adopting vacuum frying technology, the fat content in pork can be effectively reduced by 8-30% in a specific temperature range and vacuum environment. At the same time, the vacuum environment greatly reduces the presence of oxygen, effectively inhibiting the oxidation, polymerization and hydrolysis reactions that are very easy to occur in fat under high temperature conditions, thereby preventing the fat from deteriorating due to high temperature. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0036] Figure 1 The present invention is a schematic diagram of the production process of an embodiment of the method for producing braised pork in brown sauce. DETAILED DESCRIPTION

[0037] In order to better understand the above technical solution, exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. Although exemplary embodiments of the present disclosure are shown in the accompanying drawings, it should be understood that the present disclosure can be implemented in various forms and should not be limited by the embodiments described herein. On the contrary, these embodiments are provided to enable a more thorough understanding of the present disclosure and to fully convey the scope of the present disclosure to those skilled in the art.

[0038] It should be understood that the specific embodiments described herein are only used to explain the present invention, and are not used to limit the present invention.

[0039] The embodiment of the present invention discloses a large-scale production method of braised pork in brown sauce, which specifically comprises the following preparation steps:

[0040] S10 Vacuum frying: put the meat into the vacuum frying tank, heat the vegetable oil in the heating tank to 112℃, close the tank door, check the airtightness, turn on the vacuum pump, pump the tank into negative pressure, then turn on the oil pump to pump an appropriate amount of 112℃ vegetable oil into the frying tank for frying. The oil pumping time should not exceed 2 minutes, then turn on the circulation pump to circulate the vegetable oil between the frying tank and the heating tank, keep the oil temperature at about 118℃, and complete the frying process after 5 minutes of circulation. Then drain the oil from the frying tank and centrifuge the meat to de-oil for 30 seconds at a speed of 20r / min. At this time, the weight of the meat is 75% of that before frying.

[0041] Among them, the meat is fried in a vacuum fryer, which effectively reduces the fat content of the meat by 10-13%, and prevents the fat in the meat from deteriorating and deteriorating during high-temperature frying in a non-vacuum fryer;

[0042] S20 is a cooking process, which is used to cook the vacuum fried pork to achieve a seasoning and coloring effect.

[0043] In another embodiment, in order to make the meat more tender, juicy and mellow in flavor as required for braised pork, and to avoid problems such as poor taste, dull color and bland aroma caused by low quality purchased meat, the pre-processing process needs to be strictly controlled. Before vacuum frying, the purchased meat needs to be pre-processed, including:

[0044] Raw material selection: Select Xiangxiang pigs weighing about 80 kg that have passed the inspection, slaughter and cut them into pieces to obtain the three layers of meat with skin;

[0045] High-temperature singeing: Use a liquefied gas torch to singe away the hair on the surface of the three layers of streaky meat with skin, and use a knife to scrape off the black spots formed by the singeing, and rinse with clean tap water for later use;

[0046] The liquefied gas flame spray gun is composed of a spray gun, an electronic ignition device, a hose, a liquefied gas tank, etc.

[0047] Cutting: Use a fresh meat slicer to cut the hairless pork belly into 3 cm strips, and then cut it horizontally into 3 cm × 3 cm cubes of pork, set aside;

[0048] The body and blade of the fresh meat slicer are made of stainless steel, easy to disassemble and clean, and equipped with a safety protection device;

[0049] In another embodiment, in order to remove the fishy smell of pork and preliminarily ripen it, and improve the subsequent cooking efficiency and the quality of the finished dish, a pre-cooking process is introduced before vacuum frying. The pre-cooking process can effectively force out the blood and impurities in the pork, reduce the residual fishy smell substances, and allow the meat fibers to shrink and denature under moderate heating, providing a basis for the subsequent preparation of braised pork dishes to better absorb the sauce and form a unique taste, specifically including:

[0050] Pre-cooking: Put 150kg of processed pork into a stainless steel double-layer pot, add 200kg of water, 50g of star anise and 50g of cinnamon, a total of 200.1kg, and cook for 15 minutes (start timing after the water boils), remove and drain, and set aside.

[0051] In another embodiment, in order to make the vacuum fried meat pieces more attractive in color and rich in flavor, a cooking process is added after frying, specifically:

[0052] S10 vacuum frying process, wherein the vacuum frying process is used to fry the pork under vacuum conditions until the fat content in the pork is reduced by 8-30%;

[0053] S20 cooking process: put the vacuum fried meat into a sandwich pot with stirring, add seasoning, heat to 100℃, maintain slight boiling for 20 minutes, and stir at a speed of 30r / min.

[0054] Among them, the ratio of meat chunks and seasonings is: 60-70 parts of meat chunks, 20-30 parts of water, 5-10 parts of salad oil, 0.01-0.1 parts of red yeast rice, 0.5-2 parts of dried chili peppers, 0.5-5 parts of salt, 0.5-8 parts of white sugar, 0.5-2 parts of sweet wine, 0.05-2 parts of dark soy sauce, 0.1-3 parts of monosodium glutamate, and 0.05-0.8 parts of cinnamon powder; the ratio of meat chunks and seasonings in the embodiment of the present invention is: 60 parts of meat chunks, 20 parts of water, 5 parts of salad oil, 0.01 parts of red yeast rice, 0.5 parts of dried chili peppers, 0.5 parts of salt, 0.5 parts of white sugar, 0.5 parts of sweet wine, 0.05 parts of dark soy sauce, 0.1 parts of monosodium glutamate, and 0.05 parts of cinnamon powder.

[0055] In another embodiment, in order to facilitate the transportation of the prepared braised pork cubes and prevent them from spoiling, the steps include subpackaging and sealing, multi-stage high-temperature aging, cooling, and packaging for storage. The specific operations are as follows:

[0056] S10 vacuum frying process, wherein the vacuum frying process is used to fry the pork under vacuum conditions until the fat content in the pork is reduced by 8-30%;

[0057] S20 cooking process: put the vacuum fried meat into a sandwich pot with stirring, add seasoning, heat to 100℃, maintain slight boiling for 20 minutes, and stir at a speed of 30r / min;

[0058] Packaging and sealing: Take the cooked and seasoned meat, weigh 450 grams of meat and 50 grams of liquid soup, put them into a high-temperature resistant aluminum film bag, and vacuum seal it with a vacuum packaging machine;

[0059] Multi-stage high-temperature aging: Use steam high-temperature aging to neatly place the vacuum-sealed products in a stainless steel screen, and push the screen into the high-temperature aging equipment; the high-temperature aging equipment can use a horizontal high-temperature sterilizer, which can mature 800 kg of products each time; the aging process is: temperature 105°C, pressure 0.24±0.02Mpa, time 15 minutes; temperature 121°C, pressure 0.24±0.02Mpa, time 30 minutes; temperature 115°C, pressure 0.24±0.02Mpa, time 15 minutes, and use running tap water to quickly cool to below 55°C before pushing out of the high-temperature sterilizer. Among them, the high-temperature aging process is suitable for industrial mass production. Compared with the traditional catering industry or home-made braised pork, it can greatly reduce energy consumption, achieve the effect of tender meat in a short time, and greatly improve production efficiency;

[0060] Cooling: Put the high temperature matured product into the cooling room (temperature below 15°C) and cool it for 4 hours;

[0061] Packing and warehousing: The cooled products are packed into boxes according to sales specifications and stored in normal temperature warehouse.

[0062] The product of the last embodiment was sent for inspection to test its color, state, peroxide value, taste and smell. The results are shown in Table 1.

[0063] Table 1 Test results of the products of the embodiments of the present invention

[0064]

[0065] As shown in Table 1, it can be seen that the product of the present invention not only meets the national standard, but also has a peroxide value of 0.022g / 100g, which shows that the present invention can significantly reduce fat oxidation through vacuum frying technology, and the peroxide value is far lower than the national standard, which is beneficial to the health of consumers.

[0066] The embodiments of the present invention have the following advantages:

[0067] 1. The embodiment of the present invention adopts the technology of reheating after packaging, which effectively removes bacteria and has the advantages of long shelf life and stable flavor;

[0068] 2. The vacuum frying technology reduces the fat content of braised pork by 15-20%, preventing the fat from deteriorating due to high temperature, which is beneficial to the health of consumers;

[0069] 3. The multi-stage high-temperature aging technology makes the braised pork tender and tender, fat but not greasy. In addition, the bacteria and spores in the braised pork are killed. Without adding preservatives, the shelf life can reach 6 months at room temperature, which is conducive to the storage and sales of braised pork.

[0070] 4. Simple process and easy to produce.

[0071] The above are only preferred embodiments of the present invention, and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A large-scale production method of braised pork in brown sauce, characterized in that: The method comprises: A vacuum frying process, wherein the vacuum frying process is used to fry pork under vacuum conditions until the fat content in the pork is reduced by 8-30%; The cooking process is used to cook the vacuum fried pork to achieve the effect of seasoning and coloring.

2. The method according to claim 1, characterized in that: The vacuum frying process specifically comprises: The meat pieces are placed in vegetable oil and vacuum fried at 110-120°C; The fried meat pieces are centrifugally deoiled until the weight of the meat pieces is less than 80% of the weight before frying, thereby obtaining vacuum fried pork.

3. The method according to claim 2, characterized in that: The step of placing the meat in vegetable oil and vacuum frying at 110-120° C. specifically comprises: Place the meat pieces in a vacuum frying tank, heat the vegetable oil in the heating tank to 110-115°C, close the tank door, check the airtightness, turn on the vacuum pump, pump the tank into negative pressure, then turn on the oil pump to pump an appropriate amount of 110-115°C vegetable oil into the frying tank for frying. The oil pumping time should not exceed 2 minutes, then turn on the circulation pump to circulate the vegetable oil between the frying tank and the heating tank, maintain the oil temperature at around 115-120°C, and the frying process can be completed after 3-8 minutes of circulation.

4. The method according to claim 3, characterized in that: The method of centrifugally deoiling the fried meat until the weight of the meat is less than 80% of that before frying to obtain vacuum fried pork specifically comprises: The oil is drained from the frying tank, and the meat pieces are centrifuged for deoiling at a speed of 10-30 r / min for 20-45 seconds, at which time the weight of the meat pieces is less than 80% of that before frying.

5. The method according to claim 1, characterized in that: The cooking process comprises: The vacuum fried pork is placed in water, heated to boiling, and the stirring speed is controlled to 20-45 r / min for 15-45 minutes to obtain cooked pork.

6. The method according to claim 5, characterized in that: When the fried meat pieces are 60-70 parts by weight, the water includes the following raw materials in parts by weight: 20-30 parts of water, 5-10 parts of salad oil, 0.01-0.1 parts of red yeast rice, 0.5-2 parts of dried chili peppers, 0.5-5 parts of salt, 0.5-8 parts of sugar, 0.5-2 parts of sweet wine, 0.05-2 parts of dark soy sauce, 0.1-3 parts of MSG, and 0.05-0.8 parts of cinnamon powder.

7. The manufacturing method according to claim 1, characterized in that: After the cooking process, the method further comprises: Packaging and sealing: Put the cooked pork and cooking juice in a weight ratio of 8:1 or 10:1 into a high temperature resistant aluminum film bag and vacuum seal it; High temperature aging: Place the sealed package in a high temperature aging device for high temperature aging to obtain the aging product.

8. The method according to claim 7, characterized in that: The parameter setting of the high temperature aging equipment is divided into four stages, including: The first stage: control the temperature in the high temperature aging equipment to 100-110℃, the pressure to 0.24±0.02Mpa, and the aging time to 10-20 minutes; The second stage: control the temperature in the high temperature aging equipment to 115-125℃, the pressure to 0.24±0.02Mpa, and the aging time to 20-40 minutes; The third stage: control the temperature in the high temperature aging equipment to 110-120℃, the pressure to 0.24±0.02Mpa, and the aging time to 10-30 minutes; The fourth stage: cooling down to below 55°C to complete the high temperature aging process.

9. The manufacturing method according to claim 7, characterized in that: After obtaining the ripened product, the method further comprises: Cool the product below 15°C for 2-6 hours.

10. The manufacturing method according to claim 1, characterized in that: Before the vacuum frying process, the method further comprises: In the pre-treatment process, the pork pieces are placed in the spice water and boiled for 10-30 minutes, then taken out, drained and vacuum fried.

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