Method for preparing green banana braised meat prefabricated vegetable

Abstract

The invention discloses a method for preparing a green banana braised meat premade vegetable, and belongs to the technical field of premade vegetable preparation. The invention provides the preparation method of the green banana and braised meat prefabricated vegetable, which can improve the taste and flavor and prolong the shelf life, and solves the problems of the existing green banana and braised meat prefabricated vegetable. The method comprises the following steps: pickling: selecting pork streaky pork with alternate fat and lean, cutting the pork streaky pork into blocks, and pickling the pork streaky pork blocks with cooking wine, light soy sauce, oyster sauce, scallion and ginger water, aniseed juice, lemon juice, edible salt and shrimp and crab shell powder; soaking: peeling green bananas, cutting the peeled green bananas into segments, and soaking the segments in lemon water; blanching and frying: blanching the pickled streaky pork with water and frying; steaming: uniformly spreading the soaked green banana sections on the periphery of the fried pork, pouring seasoning sauce into the fried pork for steaming, and placing lemon slices at the bottoms of the green banana sections; and packaging and storing: performing vacuum packaging and sterilization on the finished product of the braised pork with the green bananas, and storing at 0-4 DEG C.

Description

Technical Field

[0001] The invention belongs to the technical field of pre-prepared dish preparation, and more specifically relates to a method for preparing a pre-prepared dish of green banana braised pork. Background Art

[0002] As people's pace of life accelerates and their living standards improve, consumers' demand for convenient, delicious and nutritious food is growing. As a product form that can meet these needs, the market size of pre-prepared meals continues to expand. In the catering industry, the emergence of pre-prepared meals helps to improve meal delivery efficiency, reduce costs, and ensure the stability of dish quality. The Green Banana Braised Pork Pre-prepared Dish innovates and facilitates traditional delicacies, retaining the flavor of traditional braised pork and adding the characteristics of green bananas, meeting consumers' needs for novel tastes and convenient cooking.

[0003] The braised pork with green bananas is an innovation in traditional braised pork cooking. Traditional braised pork is usually served with vegetables or pickled food, but the addition of green bananas brings a new taste and flavor to braised pork, which is a breakthrough in the traditional cooking ingredient pairing. This innovation not only enriches the taste of braised pork, but also provides chefs with more creative inspiration and promotes the development of cooking technology.

[0004] However, the existing green banana braised pork has the following shortcomings: 1. Nutrition loss problem: (1) Loss in the processing link: In the process of making green banana braised pork pre-cooked dishes, the ingredients usually go through multiple processing steps such as slicing, blanching, frying, and braising. High temperature treatment will destroy some nutrients in pork and green bananas, such as vitamins and minerals. (2) Influence of storage conditions: In order to extend the shelf life, pre-cooked dishes generally need to be frozen or refrigerated. Long-term low-temperature storage may cause some nutrients to gradually lose. 2. Taste and mouthfeel problems: (1) Single taste: Pre-cooked dishes often pursue standardized production. In order to meet the basic taste needs of the public, there will be a problem of single taste. (2) Taste difference: Compared with freshly made green banana braised pork, pre-cooked dishes may have different tastes after reheating. For example, pork may become dry and tough, and green bananas may lose their original crisp and tender taste and become too soft.

[0005] Therefore, it is of great significance to develop a method for preparing a green banana braised pork dish that can improve taste and flavor and extend shelf life. Summary of the invention

[0006] The purpose of the present invention is to provide a method for preparing a green banana braised pork pre-cooked dish, so as to solve the problems existing in the above-mentioned prior art, improve the taste of the green banana braised pork pre-cooked dish, and extend the shelf life of the banana braised pork pre-cooked dish without affecting the taste and flavor.

[0007] To achieve the above object, the present invention provides the following solutions:

[0008] One of the technical solutions of the present invention is to provide a method for preparing a green banana braised pork dish, comprising the following steps:

[0009] Marinating: Cut the pork belly into pieces and marinate with cooking wine, soy sauce, oyster sauce, onion and ginger water, anise juice, lemon juice, edible salt and shrimp and crab shell powder;

[0010] Soak: Peel the green bananas, cut them into sections, and soak them in lemon water;

[0011] Blanching and frying: blanch the marinated pork belly and then fry it;

[0012] Steaming: Place the soaked green banana segments evenly around the fried pork, pour the seasoning sauce into them and steam them, and place lemon slices at the bottom of the green banana segments;

[0013] Packaging and storage: The green banana braised pork product is vacuum packed and sterilized and then stored at 0-4°C.

[0014] Preferably, the pork belly is fat and lean pork belly.

[0015] Furthermore, choose green bananas with green and yellow skin, slightly hard feel, and no spots.

[0016] Preferably, the amount of the pork belly, cooking wine, soy sauce, oyster sauce, onion and ginger water, anise juice, lemon juice, edible salt and shrimp and crab shell powder is as follows:

[0017] 500 portions of pork belly, 5-10 portions of cooking wine, 2-4 portions of soy sauce, 2-3 portions of oyster sauce, 10-20 portions of scallion and ginger water, 10-20 portions of spice juice, 1-2 portions of lemon juice, 4-6 portions of edible salt and 0.5-1.5 portions of shrimp and crab shell powder;

[0018] The onion and ginger water comprises onion, ginger and water, wherein the ratio of onion, ginger and water is 2-4g:1g:100-150mL;

[0019] The spice juice comprises star anise, Chinese prickly ash, bay leaf, cinnamon and water, wherein the usage ratio of star anise, Chinese prickly ash, bay leaf, cinnamon and water is 0.5-1g: 0.5-1g: 0.2-0.4g: 1-2g: 50-100mL.

[0020] Preferably, the preparation steps of the shrimp and crab shell powder include: drying, grinding, and passing shrimp and crab shells through a 200-mesh sieve, and taking the sieve-through material as the shrimp and crab shell powder.

[0021] Preferably, the marinating further comprises: adding cooking wine, soy sauce, oyster sauce, onion and ginger water, anise juice, lemon juice, edible salt and shrimp and crab shell powder to the diced pork belly and mixing well, and then adding 4 to 8 portions of edible oil and mixing well to seal the surface with oil.

[0022] Preferably, the pickling time is 2 to 3 hours.

[0023] Preferably, the lemonade is prepared by mixing lemon juice and water, wherein the volume ratio of lemon juice to water is 1:20-30.

[0024] Preferably, the blanching comprises: blanching the marinated pork belly in cold water, boiling for 3 to 5 minutes after the water boils, skimming off the foam, and removing and draining the water; during the frying, the oil temperature is controlled at 160 to 180° C. for 5 to 8 minutes.

[0025] Preferably, the steaming time is 50 to 70 minutes; the steaming includes: first steaming on high heat for 30 to 40 minutes, and then steaming on low heat for 20 to 30 minutes.

[0026] Preferably, the mass ratio of the seasoning sauce to pork belly is 1.5 to 2:10.

[0027] Preferably, the seasoning sauce comprises, by weight:

[0028] 5-8 parts of fermented bean curd, 1-2 parts of soy sauce, 1-2 parts of oyster sauce, 4-6 parts of sugar, 1-2 parts of rice vinegar, 0.5-0.8 parts of five-spice powder, 1-1.5 parts of MSG, 0.5-0.8 parts of chicken powder, 2-3 parts of sour plum sauce and 120-140 parts of water.

[0029] The present invention solves the following problems existing in the green banana braised pork pre-cooked dish prepared by the prior art by adjusting the preparation process of the green banana braised pork pre-cooked dish:

[0030] 1. Adding lemon juice and shrimp and crab shell powder when marinating pork belly not only enriches the layering and deliciousness of the pork after cooking, improves the flavor of the green banana braised pork pre-cooked dish, but also effectively prolongs the shelf life of the green banana braised pork pre-cooked dish. In addition, marinating pork belly with lemon juice and shrimp and crab shell powder can increase the crispness of the pork surface after cooking, soften the internal meat, make the taste more tender and easy to chew, as follows:

[0031] (1) Flavor: Add unique freshness: Shrimp and crab shell powder has a strong shrimp and crab flavor, which can introduce a unique seafood flavor to pork belly, making its taste more layered. Lemon juice can provide a refreshing fruity and sour flavor, which can enhance the flavor, making the flavor of the braised pork more diverse and three-dimensional, and stimulating the diners' sense of smell and taste. Remove fishy smell and relieve greasiness: Pork belly itself has a certain fishy smell and greasiness. The ingredients in shrimp and crab shell powder can cover up the fishy smell to a certain extent. The acidic components of lemon juice can not only remove the fishy smell, but also neutralize the greasy feeling of grease, making the taste of braised pork more refreshing.

[0032] (2) Taste: Increase crispness: Some ingredients in shrimp and crab shell powder may promote the formation of a crispier outer skin on the surface of pork belly during the marinating and cooking process, making the braised pork taste crispy on the outside and tender on the inside. Tenderize the meat: The citric acid in lemon juice can react with the protein in the pork belly, softening the meat fibers, making the pork belly taste more tender and easier to chew after cooking.

[0033] (3) Nutrition: Improve nutritional richness: Shrimp and crab shell powder is rich in nutrients such as protein, chitin, calcium, phosphorus, etc. Lemon juice is rich in vitamin C, flavonoids, etc. They complement the nutrients of pork belly itself, increase the nutritional value of braised pork, and enable consumers to obtain more comprehensive nutrition. Promote nutrient absorption: Vitamin C in lemon juice can promote the absorption of minerals such as iron in pork belly, thereby improving the nutritional utilization rate of the entire dish.

[0034] (4) Storage: Antibacterial and fresh-keeping: The chitosan in shrimp and crab shell powder has antibacterial effects and can inhibit the growth of some microorganisms that cause food spoilage. The acidic environment of lemon juice is also not conducive to the survival and reproduction of microorganisms. The two work together to help extend the shelf life of braised pork and keep the braised pork of good quality for a certain period of time. Antioxidant and color protection: Both shrimp and crab shell powder and lemon juice have certain antioxidant properties, which can slow down the oxidation reaction of pork belly during the pickling and cooking process, prevent the meat color from getting darker, maintain the color of braised pork, and improve its appearance quality. At the same time, it can also reduce the loss of nutrients and flavor changes caused by oxidation.

[0035] 2. Soaking green bananas in lemon water can enhance the crisp taste of green bananas. At the same time, the technical solution of "laying lemon slices on the bottom of green bananas during steaming" is combined to effectively solve the problem that the green bananas in the existing green banana braised pork pre-cooked dishes are too soft and rotten, affecting the taste and flavor. Laying lemon slices on the bottom of green bananas during steaming can avoid direct contact between hot air and green bananas, and avoid the problem that the green bananas are too soft and rotten and lack a crisp taste due to the long time required to steam pork to ensure that the pork is cooked.

[0036] In addition, the present invention does not add any additives in the process of preparing the green banana braised pork pre-cooked dish, thereby avoiding the health problems caused by adding additives to extend the shelf life and the influence on nutritional components, taste and flavor.

[0037] The present invention discloses the following technical effects:

[0038] 1. The present invention solves the problems of single taste, poor flavor and short shelf life of the green banana braised pork pre-prepared dish prepared by the prior art by adjusting the preparation process of the green banana braised pork pre-prepared dish.

[0039] 2. The green banana braised pork prepared dish produced by the present invention does not need to add any additives, thereby avoiding the influence of additives on human health and the nutritional components, taste and flavor of the prepared dish.

[0040] 3. The raw materials used in the present invention are simple and easy to obtain, the preparation process is simple, and it is suitable for large-scale promotion and application. DETAILED DESCRIPTION

[0041] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0042] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0043] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0044] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0045] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0046] Green banana braised pork with pork pre-prepared dish is a special dish produced under the background of food culture integration and innovation and the rapid development of the pre-prepared dish industry. Green bananas are rich in nutrients such as dietary fiber, vitamin C, potassium, etc., and have a green and slightly sour taste. Different from the soft, glutinous and sweet taste of ripe bananas, they have a unique flavor and taste. In cooking, after the green bananas are processed, their green and astringent taste will be reduced, and at the same time, they can add a fresh fruity aroma and unique taste to the dishes, making the dishes more refreshing and greasy. Pork is the main ingredient of braised pork with pork. Its fat and lean characteristics make the fat part of the braised pork ooze out during the cooking process, making the dish fragrant, and the lean part absorbs the taste of other ingredients, becoming fresh, juicy and rich in taste. Pork is also rich in nutrients such as protein, fat, and minerals, which provide the human body with necessary energy and nutrition. However, after the existing green banana braised pork pre-prepared dish is placed for a certain period of time, the meat of the pork will become more woody and not soft enough, and the green banana is too soft and rotten, and the taste is poor. Moreover, the existing green banana braised pork pre-cooked dish has a relatively single flavor and needs to be added with additives during the production process to extend the shelf life.

[0047] The invention solves the problems existing in the prior art by optimizing the production process, and provides a method for producing a green banana braised pork pre-dish which can improve the taste and flavor and prolong the shelf life.

[0048] The shrimp and crab shell powder used in the following examples and comparative examples of the present invention is prepared by the following method: shrimp shells and crab shells are placed in an oven for drying, then mixed and put into a grinder for grinding, and finally passed through a 200-mesh sieve, and the shrimp and crab shell powder is obtained by taking the sieve-free material.

[0049] The onion and ginger water used in the following examples and comparative examples of the present invention is prepared by the following method: chopping onion and ginger and soaking them in pure water, wherein the ratio of onion, ginger and pure water is 2g:1g:100mL, to obtain the onion and ginger water; and filtering out the onion and ginger when using.

[0050] The aniseed juice used in the following embodiments and comparative examples of the present invention is prepared by the following method: star anise, Chinese prickly ash, bay leaves and cinnamon are soaked in pure water, wherein the amount ratio of star anise, Chinese prickly ash, bay leaves, cinnamon and pure water is 1g:0.5g:0.3g:1g:80mL, to obtain the aniseed juice; when using, the star anise, Chinese prickly ash, bay leaves and cinnamon also need to be filtered out.

[0051] Unless otherwise specified, other raw materials used in the following examples and comparative examples of the present invention are commercially available products, and the sources of the commercially available products have no effect on the technical effects achieved by the present invention.

[0052] Example 1

[0053] This embodiment provides a method for preparing a green banana braised pork dish that can improve taste and flavor and extend shelf life, and the specific steps are as follows:

[0054] (1) Preparation of seasoning sauce:

[0055] Ingredients: 6 parts fermented bean curd, 1 part soy sauce, 2 parts oyster sauce, 6 parts sugar, 1 part rice vinegar, 0.6 parts five-spice powder, 1 part MSG, 0.5 parts chicken powder, 2 parts sour plum sauce and 120 parts water;

[0056] Mix the above-mentioned seasonings evenly according to the prescribed amounts to obtain seasoning sauce and set aside.

[0057] (2) Raw material processing:

[0058] Pork selection and processing:

[0059] Meat selection: Choose pork belly with a good balance of fat and lean meat. This type of meat can retain moisture better during cooking, and tastes fresh and juicy, not too greasy or dry.

[0060] Ingredients: 500 portions of pork belly, 8 portions of cooking wine, 2 portions of soy sauce, 2 portions of oyster sauce, 15 portions of scallion and ginger water, 15 portions of spice juice, 2 portions of lemon juice, 4 portions of edible salt, 1.5 portions of shrimp and crab shell powder, and 8 portions of cooking oil;

[0061] Mix cooking wine, soy sauce, oyster sauce, onion and ginger water, star anise juice, lemon juice, salt and shrimp and crab shell powder and set aside as marinade;

[0062] Marinating: Cut the prepared pork belly into pieces of appropriate size, add the marinade, mix well, add cooking oil to seal the surface, and then marinate for 2 hours to allow the seasoning to fully penetrate and increase the flavor and water retention of the meat.

[0063] Green banana processing:

[0064] Selection: Choose green bananas with green and yellow skin, slightly hard feel, and no spots. Such bananas are moderately ripe and have a crisp and tender taste.

[0065] Soaking: Peel the green banana and cut it into small pieces. Immediately put it into lemon water with a volume ratio of lemon juice to water of 1:20 and soak it for 1 hour. This can prevent oxidation and blackening while maintaining its crisp and tender taste.

[0066] (3) Cooking:

[0067] Blanching: Put the marinated pork belly into cold water and blanch it for 4 minutes after the water boils. Skim off the foam and drain the water. This can remove blood and impurities, reduce greasiness, and lay the foundation for subsequent cooking.

[0068] Frying: Put the blanched pork belly into hot oil and fry until the surface is golden brown. The oil temperature should be controlled at 180℃ for 5 to 8 minutes to form a crispy shell on the surface of the pork belly to lock in the moisture inside.

[0069] Steaming: Put the fried pork, soaked green bananas and seasoning sauce into the steamer, where the mass ratio of seasoning sauce to fried pork is 1.5:10. When steaming, evenly spread the green banana segments around the pork and put lemon slices at the bottom of the green bananas, so that the green bananas can absorb the aroma of the gravy while avoiding direct contact with high-temperature steam and becoming too soft; steam over high heat for 40 minutes, then turn to low heat and steam for another 30 minutes. This will not only make the pork thoroughly cooked and tasty, but also avoid the meat becoming dry and tough due to steaming for too long.

[0070] (4) Packaging and storage:

[0071] After steaming, take out the green banana braised pork and let it cool, then vacuum pack and sterilize it and store it at 0-4°C.

[0072] Before eating, reheat it according to the correct reheating method, such as steaming in a steamer or heating in a microwave. The heating time should not be too long, 10 to 15 minutes in a steamer is appropriate, and 3 to 4 minutes in a microwave on high heat is appropriate, so as not to affect the taste.

[0073] Example 2

[0074] This embodiment provides a method for preparing a green banana braised pork dish that can improve taste and flavor and extend shelf life, and the specific steps are as follows:

[0075] (1) Preparation of seasoning sauce:

[0076] Ingredients: 8 parts fermented bean curd, 1.5 parts soy sauce, 2 parts oyster sauce, 5 parts sugar, 1 part rice vinegar, 0.7 parts five-spice powder, 1 part MSG, 0.5 parts chicken powder, 2.5 parts sour plum sauce and 130 parts water;

[0077] Mix the above-mentioned seasonings evenly according to the prescribed amounts to obtain seasoning sauce and set aside.

[0078] (2) Raw material processing:

[0079] Pork selection and processing:

[0080] Meat selection: Choose pork belly with a good balance of fat and lean meat. This type of meat can retain moisture better during cooking, and tastes fresh and juicy, not too greasy or dry.

[0081] Ingredients: 500 portions of pork belly, 6 portions of cooking wine, 3 portions of soy sauce, 3 portions of oyster sauce, 10 portions of scallion and ginger water, 15 portions of spice juice, 2 portions of lemon juice, 5 portions of edible salt, 1.5 portions of shrimp and crab shell powder, and 8 portions of cooking oil;

[0082] Mix cooking wine, soy sauce, oyster sauce, onion and ginger water, star anise juice, lemon juice, salt and shrimp and crab shell powder and set aside as marinade;

[0083] Marinating: Cut the prepared pork belly into pieces of appropriate size, add the marinade, mix well, add cooking oil to seal the surface, and then marinate for 2 hours to allow the seasoning to fully penetrate and increase the flavor and water retention of the meat.

[0084] Green banana processing:

[0085] Selection: Choose green bananas with green and yellow skin, slightly hard feel, and no spots. Such bananas are moderately ripe and have a crisp and tender taste.

[0086] Soaking: Peel the green banana and cut it into small pieces. Immediately put it into lemon water with a volume ratio of lemon juice to water of 1:20 and soak it for 1 hour. This can prevent oxidation and blackening while maintaining its crisp and tender taste.

[0087] (3) Cooking:

[0088] Blanching: Put the marinated pork belly into cold water and blanch it for 4 minutes after the water boils. Skim off the foam and drain the water. This can remove blood and impurities, reduce greasiness, and lay the foundation for subsequent cooking.

[0089] Frying: Put the blanched pork belly into hot oil and fry until the surface is golden brown. The oil temperature should be controlled at 160℃ for 5 to 8 minutes to form a crispy shell on the surface of the pork belly and lock in the internal moisture.

[0090] Steaming: Put the fried pork, soaked green bananas and seasoning sauce into the steamer, where the mass ratio of seasoning sauce to fried pork is 1.5:10. When steaming, evenly spread the green banana segments around the pork and put lemon slices at the bottom of the green bananas, so that the green bananas can absorb the aroma of the gravy while avoiding direct contact with high-temperature steam and becoming too soft; steam over high heat for 40 minutes, then turn to low heat and steam for another 30 minutes. This will not only make the pork thoroughly cooked and tasty, but also avoid the meat becoming dry and tough due to steaming for too long.

[0091] (4) Packaging and storage:

[0092] After steaming, take out the green banana braised pork and let it cool, then vacuum pack and sterilize it and store it at 0-4°C.

[0093] Before eating, reheat it according to the correct reheating method, such as steaming in a steamer or heating in a microwave. The heating time should not be too long, 10 to 15 minutes in a steamer is appropriate, and 3 to 4 minutes in a microwave on high heat is appropriate, so as not to affect the taste.

[0094] Example 3

[0095] This embodiment provides a method for preparing a green banana braised pork dish that can improve taste and flavor and extend shelf life, and the specific steps are as follows:

[0096] (1) Preparation of seasoning sauce:

[0097] Ingredients: 7 parts fermented bean curd, 1 part soy sauce, 1.5 parts oyster sauce, 5 parts sugar, 1 part rice vinegar, 0.6 parts five-spice powder, 1 part MSG, 0.8 parts chicken powder, 2 parts sour plum sauce and 140 parts water;

[0098] Mix the above-mentioned seasonings evenly according to the prescribed amounts to obtain seasoning sauce and set aside.

[0099] (2) Raw material processing:

[0100] Pork selection and processing:

[0101] Meat selection: Choose pork belly with a good balance of fat and lean meat. This type of meat can retain moisture better during cooking, and tastes fresh and juicy, not too greasy or dry.

[0102] Ingredients: 500 portions of pork belly, 9 portions of cooking wine, 2 portions of soy sauce, 2 portions of oyster sauce, 15 portions of scallion and ginger water, 20 portions of spice juice, 2 portions of lemon juice, 5 portions of edible salt, 1.5 portions of shrimp and crab shell powder, and 7 portions of cooking oil;

[0103] Mix cooking wine, soy sauce, oyster sauce, onion and ginger water, star anise juice, lemon juice, salt and shrimp and crab shell powder and set aside as marinade;

[0104] Marinating: Cut the prepared pork belly into pieces of appropriate size, add the marinade, mix well, add cooking oil to seal the surface, and then marinate for 2 hours to allow the seasoning to fully penetrate and increase the flavor and water retention of the meat.

[0105] Green banana processing:

[0106] Selection: Choose green bananas with green and yellow skin, slightly hard feel, and no spots. Such bananas are moderately ripe and have a crisp and tender taste.

[0107] Soaking: Peel the green banana and cut it into small pieces. Immediately put it into lemon water with a volume ratio of lemon juice to water of 1:20 and soak it for 1 hour. This can prevent oxidation and blackening while maintaining its crisp and tender taste.

[0108] (3) Cooking:

[0109] Blanching: Put the marinated pork belly into cold water and blanch it for 4 minutes after the water boils. Skim off the foam and drain the water. This can remove blood and impurities, reduce greasiness, and lay the foundation for subsequent cooking.

[0110] Frying: Put the blanched pork belly into hot oil and fry until the surface is golden brown. The oil temperature should be controlled at 180℃ for 5 to 8 minutes to form a crispy shell on the surface of the pork belly and lock in the internal moisture.

[0111] Steaming: Put the fried pork, soaked green bananas and seasoning sauce into the steamer, where the mass ratio of seasoning sauce to fried pork is 1.5:10. When steaming, evenly spread the green banana segments around the pork and put lemon slices at the bottom of the green bananas, so that the green bananas can absorb the aroma of the gravy while avoiding direct contact with high-temperature steam and becoming too soft; steam over high heat for 35 minutes, then turn to low heat and steam for another 25 minutes. This will not only make the pork thoroughly cooked and tasty, but also avoid the meat becoming dry and tough due to steaming for too long.

[0112] (4) Packaging and storage:

[0113] After steaming, take out the green banana braised pork and let it cool, then vacuum pack and sterilize it and store it at 0-4°C.

[0114] Before eating, reheat it according to the correct method, such as steaming in a steamer or heating in a microwave. The heating time should not be too long, 10 to 15 minutes in a steamer or 3 to 4 minutes in a microwave on high heat, so as not to affect the taste.

[0115] Comparative Example 1

[0116] The difference from Example 1 is that the shrimp and crab shell powder is omitted from the pickle, and potassium sorbate is added, and the amount of potassium sorbate added is 0.05% of the total weight of the pork belly and green banana.

[0117] Comparative Example 2

[0118] The difference from Example 1 is that lemon juice is omitted from the pickle, and citric acid is added, and the amount of citric acid added is 0.1% of the total weight of pork belly and green banana. Others are the same as Example 1.

[0119] Comparative Example 3

[0120] The difference from Example 1 is that the processing step of "laying lemon slices on the bottom of the green banana" is omitted. The rest is the same as Example 1.

[0121] Comparative Example 4

[0122] The difference from Example 1 is that the soaking step in the green banana treatment process is adjusted, specifically: the green banana is peeled and cut into small pieces, and immediately put into a white vinegar aqueous solution with a volume ratio of white vinegar to water of 1:20 and soaked for 1 hour. Other steps are the same as Example 1.

[0123] Effect verification:

[0124] 1. Determination of total colony count:

[0125] The same batch of pork belly and green bananas were selected, and the methods described in Examples 1 to 3 and Comparative Examples 1 to 4 were used to prepare green banana braised pork pre-cooked dishes, with a total of 7 groups, 40 samples were prepared in each group, 5 samples were randomly selected from each group and placed at constant temperatures of 25°C and 4°C, respectively. After 45 days, the total colony count was tested according to the method specified in the national standard GB / T4789.2-2010 on the determination of the total colony count of food microbiological examination of national food safety standard, and the average value was calculated. The results are shown in Table 1.

[0126] Table 1 Test results of total colony count

[0127] sample Total colony count at 25℃ (cfu / g) Total colony count at 4°C (cfu / g) Example 1 <![CDATA[0.08×10 3 ]]> <![CDATA[0.21×10 2 ]]> Example 2 <![CDATA[0.1×10 3 ]]> <![CDATA[0.22×10 2 ]]> Example 3 <![CDATA[0.09×10 3 ]]> <![CDATA[0.24×10 2 ]]> Comparative Example 1 <![CDATA[0.14×10 3 ]]> <![CDATA[0.32×10 2 ]]> Comparative Example 2 <![CDATA[0.12×10 3 ]]> <![CDATA[0.30×10 2 ]]> Comparative Example 3 <![CDATA[0.11×10 3 ]]> <![CDATA[0.28×10 2 ]]> Comparative Example 4 <![CDATA[0.1×10 3 ]]> <![CDATA[0.28×10 2 ]]>

[0128] The results show that after 45 days of storage at room temperature (25°C) and refrigeration (4°C), the total number of colonies in the samples of Examples 1 to 3 corresponding to the groups is significantly lower than that in the samples of Comparative Examples 1 to 4, and the total number of colonies in the samples of Comparative Example 1 is the highest. The above results fully demonstrate that both shrimp and crab shell powder and lemon juice have a certain antibacterial effect, and the synergistic antibacterial effect of the two is significantly better than the synergistic antibacterial effect of shrimp and crab shell powder or lemon juice and common food additives. This shows that the method of the present invention can extend the shelf life (25°C) and shelf life (4°C) of the green banana braised pork pre-cooked dish.

[0129] 2. Food safety determination:

[0130] 70 clean-grade SD rats, 35 males and 35 females, weighing 180±20 g, were taken and raised in single cages. They were first adaptively raised for 5 days before the experiment, and then randomly divided into 3 groups, each with 10 rats (including 5 males and 5 females). Each group was fed with the green banana braised pork prepared dish prepared in Examples 1 to 3 on a daily basis on a free diet, at a feeding amount of 120 mg / kg·bw, for 24 consecutive weeks. The condition of the rats was observed.

[0131] The results showed that no death or adverse reactions occurred in the rats during the experiment, indicating that the green banana braised pork pre-cooked dish prepared by the method of the present invention has no toxic side effects and high food safety.

[0132] 3. Sensory evaluation:

[0133] The green banana braised pork prepared dishes prepared in Examples 1 to 3 and Comparative Examples 1 to 4, which were refrigerated at 0 to 4°C for 45 days, were placed in a microwave oven and heated at high temperature for 4 minutes, and then a sensory evaluation test was conducted. Five samples were randomly selected from each group, wherein the evaluation team consisted of 20 assessors who met the screening criteria and conditions for assessors in sensory analysis, and scored from four aspects: taste (30 points), flavor (30 points), smell (20 points), and appearance (20 points). The score was scored using a 100-point scoring standard, and the sensory score was averaged. The scoring criteria are shown in Table 2, and the scoring results are shown in Table 3.

[0134] Table 2 Sensory evaluation scoring criteria

[0135]

[0136]

[0137] Table 3 Sensory evaluation results

[0138]

[0139] As can be seen from Table 3, the green banana braised pork pre-prepared dish prepared by the method of the present invention has a soft and chewy pork surface, soft meat inside, tender and smooth taste, crisp green bananas, rich taste and rich layers, and the mellow aroma of pork, the unique fruity aroma of green bananas and the aroma of seasonings are perfectly integrated, with moderate saltiness and sweetness, rich meat aroma, fresh fragrance of green bananas and aroma of spices, pure, natural and rich aroma without any peculiar smell, pork presents an attractive caramel color, the green banana has a natural and fresh color, and the surface is shiny, the overall visual effect is very good, and it can greatly stimulate appetite.

[0140] The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referenced to each other.

[0141] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a green banana braised pork dish, characterized in that: The steps include: Marinating: Cut the pork belly into pieces and marinate with cooking wine, soy sauce, oyster sauce, onion and ginger water, anise juice, lemon juice, edible salt and shrimp and crab shell powder; Soak: Peel the green bananas, cut them into sections, and soak them in lemon water; Blanching and frying: blanch the marinated pork belly and then fry it; Steaming: Place the soaked green banana segments evenly around the fried pork, pour the seasoning sauce into them and steam them, and place lemon slices at the bottom of the green banana segments; Packaging and storage: The green banana braised pork product is vacuum packed and sterilized and then stored at 0-4°C.

2. The method according to claim 1, characterized in that: The pork belly is fat and lean.

3. The method according to claim 1, characterized in that The amount of pork belly, cooking wine, soy sauce, oyster sauce, onion and ginger water, anise juice, lemon juice, edible salt and shrimp and crab shell powder is as follows: 500 portions of pork belly, 5-10 portions of cooking wine, 2-4 portions of soy sauce, 2-3 portions of oyster sauce, 10-20 portions of scallion and ginger water, 10-20 portions of spice juice, 1-2 portions of lemon juice, 4-6 portions of edible salt and 0.5-1.5 portions of shrimp and crab shell powder; The onion and ginger water comprises onion, ginger and water, wherein the ratio of onion, ginger and water is 2-4g:1g:100-150mL; The spice juice comprises star anise, Chinese prickly ash, bay leaf, cinnamon and water, wherein the usage ratio of star anise, Chinese prickly ash, bay leaf, cinnamon and water is 0.5-1g: 0.5-1g: 0.2-0.4g: 1-2g: 50-100mL.

4. The method according to claim 1, characterized in that The preparation steps of the shrimp and crab shell powder include: drying and grinding shrimp shells and crab shells, passing through a 200-mesh sieve, and taking the sieved material as the shrimp and crab shell powder.

5. The method according to claim 1, characterized in that The marinating process further comprises: adding cooking wine, soy sauce, oyster sauce, onion and ginger water, anise juice, lemon juice, edible salt and shrimp and crab shell powder into the diced pork belly and mixing well, and then adding 4 to 8 portions of edible oil and mixing well to seal the surface with oil.

6. The method according to claim 1, characterized in that The pickling time is 2 to 3 hours.

7. The method according to claim 1, characterized in that The lemonade is prepared by mixing lemon juice and water, wherein the volume ratio of the lemon juice to the water is 1:20-30.

8. The method according to claim 1, characterized in that The blanching comprises: blanching the marinated pork belly in cold water, boiling for 3 to 5 minutes after the water boils, skimming off the floating foam, taking out and draining the water; and / or, during frying, the oil temperature is controlled at 160 to 180° C. for 5 to 8 minutes.

9. The method according to claim 1, characterized in that: The steaming time is 50 to 70 minutes; and / or the mass ratio of the seasoning sauce to the pork belly is 1.5 to 2:

10.

10. The method according to claim 1, characterized in that The seasoning sauce comprises, by weight: 5-8 parts of fermented bean curd, 1-2 parts of soy sauce, 1-2 parts of oyster sauce, 4-6 parts of sugar, 1-2 parts of rice vinegar, 0.5-0.8 parts of five-spice powder, 1-1.5 parts of MSG, 0.5-0.8 parts of chicken powder, 2-3 parts of sour plum sauce and 120-140 parts of water.

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