Preparation technology of diced pork in pot
By using ceramic jars and specific seasoning packs in the preparation process of jar meat, combined with the steps of rinsing hot water, stir-frying hot oil and boiling soup base, the problems of greasy and nutritional loss of traditional jar meat are solved, and the effect of delicate and greasy taste is achieved.
Patent Information
- Application Number
- CN202510423919.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-07
- Publication Date
- 2025-06-03
AI Technical Summary
The addition of a lot of salt during the marinating process of traditional jar meat leads to loss of nutrition and original taste of pork. At the same time, the oil content is high, the taste is greasy, and the food quality is reduced.
Using ceramic jars and specific seasoning packages, the process of rinsing the blood in hot water, stir-frying the aroma of hot oil and boiling the soup base, put the raw meat pieces into the soup base and cook it, then seal the jar and steam it to remove excess oil.
It maintains the original flavor of the jar of meat, removes excess oil, enhances the delicateness of the taste, and ensures that there is no greasiness when eaten.
Smart Images
Figure CN120078125A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to a preparation process of jar meat. Background Art
[0002] Jar meat is a distinctive traditional Chinese delicacy that originated from southern China. The production process of jar meat is quite particular. It requires the use of high-quality pork, which is carefully marinated and cooked to present its unique taste and flavor. During the marinating process, a variety of seasonings and spices are added, such as soy sauce, cooking wine, ginger and garlic, so that the pork can fully absorb the aroma of the seasoning. Then, the marinated pork is placed in a special jar and slowly stewed over low heat to make the meat more tender and juicy.
[0003] At present, freshly slaughtered raw pork is very easy to spoil and cannot be preserved at room temperature. After being marinated, seasoned and fried, it is placed in a jar and made into jar meat. Traditional jar meat is usually marinated with marinade before frying. In order to avoid the growth and reproduction of harmful microorganisms during the marinating process and the deterioration of pork quality, a large amount of salt is added to the marinade. Therefore, after the marinating is completed, the nutrition and original taste of the pork are also lost to a certain extent, and at the same time, its oil content is high. When it is taken out, a large amount of lard will adhere to the surface of the jar meat, further increasing the oil content of the jar meat, which makes the jar meat taste greasy and the edible quality is reduced. Summary of the invention
[0004] In order to solve the problem in the prior art that traditional jar meat is usually marinated with a marinade before frying, a large amount of salt is added to the marinade, so after the marinating is completed, the nutrition and original taste of the pork are lost to a certain extent, and at the same time the oil content is high. When the jar meat is taken out, a large amount of lard will adhere to the surface of the jar meat, further increasing the oil content of the jar meat, thereby causing the jar meat to have a greasy taste and reduced edible quality, the present application provides a preparation process of jar meat that can solve the above problems.
[0005] In order to achieve the above purpose, the technical solution adopted in this application is:
[0006] A jar meat comprises a jar of 60L-80L, raw meat of 13000g-18000g and a seasoning package, wherein the seasoning comprises 200g-300g of edible oil, 800g-1200g of tomato sauce, 800g-1200g of soy sauce, 50g-100g of salt, 10g-30g of star anise, 5g-10g of pepper, 3g-10g of tsaoko, 5g-20g of tsaoko, 5g-20g of angelica dahurica, 5g-20g of cinnamon, 3g-10g of nutmeg, 5g-20g of bibu, 5g-20g of ginger, 5g-20g of garlic, 10g-30g of scallion, 30g-80g of monosodium glutamate and 4000g-8000g of water, and the preparation process comprises the following steps:
[0007] S1: Select dehaired raw meat and cut it into pieces to obtain raw meat pieces.
[0008] S2: Put the raw meat pieces into a hot water pot to rinse off the blood, take them out after removing dirt, drain the water and set aside for use.
[0009] S3: Heat oil in a wok, then pour tomato ketchup into the wok and stir-fry until fragrant. Subsequently, pour in soy sauce, seasoning packet and water and boil to obtain the soup base.
[0010] S4: Put the drained raw meat pieces into the soup base. After cooking, put the meat pieces into a jar and seal the jar.
[0011] S5: Put the sealed jar into a steamer and steam for 4h - 6h to obtain the prepared jarred meat.
[0012] As a further improvement of the present invention, the raw meat is raw pork or raw beef.
[0013] As a further improvement of the present invention, the jar for holding the raw meat and the seasoning packet is made of ceramic.
[0014] As a further improvement of the present invention, the raw meat pieces cut in S1 are 500g.
[0015] As a further improvement of the present invention, after pouring in soy sauce, seasoning packet and water in S3, boil for 40min - 50min until the juice in the wok is concentrated to obtain the soup base.
[0016] As a further improvement of the present invention, in S4, first bring to a boil over high heat, then change to low heat and cook for 25min - 40min.
[0017] As a further improvement of the present invention, in S4, after cooking the raw meat until cooked, put it into the jar, then fill the jar with the soup base and then seal the jar.
[0018] Compared with the prior art, the technical solution provided by the present invention has the following advantages and effects:
[0019] 1. In the present application, through the jar made of ceramic, the fresh taste of freshly cooked meat is basically maintained, with a good taste. Especially when using a rough and porous ceramic jar to hold the meat after steaming, the meat taste is more delicious, and the meat has good formability and bright color. The lid of the jar can prevent the distilled water in the steamer from entering the jar. During the steaming process, the floating fat oil in the jar overflows from the gap of the lid after steaming, making the jarred meat not only maintain its original flavor but also remove the excess grease. The selection of the ceramic jar is not only because it can maintain the original flavor of the food, but also because the ceramic material itself has a certain heat preservation performance, enabling the jarred meat to be evenly heated during the cooking process, further improving the fineness of the taste, and thus making it delicious without any greasy feeling when eaten. Brief Description of the Drawings
[0020] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present application. For those skilled in the art, without creative efforts, other drawings can be obtained based on these drawings.
[0021] Figure 1 It is a process flow chart of a preparation process for jarred meat. Detailed Embodiments
[0022] To make the objectives, technical solutions, and advantages of the embodiments of the present application clearer, the following will clearly and completely describe the technical solutions in the embodiments of the present application with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are some, but not all, of the embodiments of the present application. Usually, the components of the embodiments of the present application described and illustrated in the drawings here can be arranged and designed in various different configurations.
[0023] Therefore, the following detailed description of the embodiments of the present application provided in the drawings is not intended to limit the scope of the present application to be protected, but merely represents the selected embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present application.
[0024] It should be noted that similar reference numerals and letters denote similar items in the following drawings. Therefore, once an item is defined in one drawing, it does not need to be further defined and explained in subsequent drawings.
[0025] Embodiment 1 - Combined with the Drawings in the Specification Figure 1 Preparation of Jarred Beef I:
[0026] Selection of the jar: Select a ceramic jar with a capacity of 65L.
[0027] Raw material preparation: Prepare 15000g of raw beef, 240g of cooking oil, 900g of tomato paste, 900g of soy sauce, 60g of salt, 15g of star anise, 8g of Chinese prickly ash, 8g of tsaoko fruit, 10g of tsaoko amomum, 10g of dahurian angelica root, 10g of cinnamon, 8g of nutmeg, 10g of piper longum, 10g of galangal, 10g of garlic, 15g of scallions, 35g of monosodium glutamate, and 5000g of water.
[0028] Manufacturing method:
[0029] S1: First, select dehaired raw meat and cut the raw beef into pieces according to the specification of 500g to obtain raw meat pieces;
[0030] S2: Put each 500 - gram raw beef block into a hot - water pot to rinse away the blood color, take it out after decontamination, drain the water and set aside for later use;
[0031] Explanation: Putting the raw beef blocks into a hot - water pot to rinse away the blood color and decontaminate can significantly improve the cleanliness of the beef. During the cutting and processing of raw beef, it may be contaminated by some external factors such as dust and bacteria. By rinsing it in hot water, these pollutants can be effectively removed, making the beef more hygienic. Secondly, rinsing away the blood color helps to remove the excess blood in the beef. The blood in beef not only affects its taste and color but may also contain some components that are not beneficial to health. By rinsing in hot water, most of this blood can be removed, making the beef purer.
[0032] S3: Pour 240 grams of cooking oil into a cold pot, then heat the cold pot to heat the oil. After the oil - heating is completed, pour 900 grams of tomato ketchup into the pot and stir - fry until fragrant. Then pour in 900 grams of soy sauce, 60 grams of salt, 15 grams of star anise, 8 grams of Chinese prickly ash, 8 grams of tsaoko fruit, 10 grams of amomum tsao - ko, 10 grams of dahurian angelica root, 10 grams of cinnamon, 8 grams of nutmeg, 10 grams of piper longum, 10 grams of galangal, 10 grams of garlic, 15 grams of scallion sections and 35 grams of monosodium glutamate and stir - fry them together. Finally, pour in 5000 grams of water and boil for 40 minutes until the juice in the pot is concentrated to obtain the soup base.
[0033] S4: Put the drained raw beef blocks into the prepared soup base. First, bring the soup base to a boil over high heat, then switch to low heat and simmer for 30 minutes, then take it out and drain the juice. Put the cooked beef blocks into a ceramic jar. Before sealing the jar, first fill the ceramic jar with the soup base, and then seal the jar.
[0034] Explanation: Each 500 - gram raw beef block, after the cooking process, the remaining weight is between 330 grams and 380 grams. The main reason for the inconsistent remaining weight is that the proportion of lean meat and fat in each 500 - gram raw beef block is different, so the weight after cooking is inconsistent.
[0035] S5: Put the jar filled with cooked beef and sealed into a steamer and steam for 4.5 hours to obtain the prepared jar - cooked beef.
[0036] It is worth noting that the jar - cooked beef obtained by the above method has the characteristics of complete meat shape, bright red color, tender and non - tooth - sticking meat, and no greasy feeling when eaten.
[0037] Example 2 - Combined with the attached drawings of the specification Figure 1 Preparation of jar - cooked beef II:
[0038] Jar selection: Select a 75 - L ceramic jar.
[0039] Raw material preparation: Prepare 17000 g of raw beef, 280 g of cooking oil, 1100 g of tomato ketchup, 1100 g of soy sauce, 80 g of salt, 25 g of star anise, 8 g of Chinese prickly ash, 8 g of tsaoko fruit, 10 g of tsaoko amomum, 10 g of dahurian angelica root, 10 g of cassia bark, 8 g of nutmeg, 10 g of bupleurum falcatum, 10 g of galangal, 10 g of garlic, 15 g of scallions, 35 g of monosodium glutamate, and 7000 g of water.
[0040] Production method:
[0041] S1: First, select de-haired raw meat and cut the raw beef into pieces according to the specification of 700 g to obtain raw meat pieces.
[0042] S2: Put each 700-g piece of raw beef into a hot water pot to rinse off the blood color, remove the dirt, then take it out and drain the water for later use.
[0043] S3: Pour 280 g of cooking oil into a cold pot, then heat the cold pot to heat the oil. After the oil heating is completed, pour 1100 g of tomato ketchup into the pot and stir-fry until fragrant. Then pour in 1100 g of soy sauce, 80 g of salt, 15 g of star anise, 8 g of Chinese prickly ash, 8 g of tsaoko fruit, 10 g of tsaoko amomum, 10 g of dahurian angelica root, 10 g of cassia bark, 8 g of nutmeg, 10 g of bupleurum falcatum, 10 g of galangal, 10 g of garlic, 15 g of scallions, and 35 g of monosodium glutamate and stir-fry them together. Finally, pour in 7000 g of water and boil for 50 minutes until the juice in the pot is concentrated to obtain the soup base.
[0044] S4: Put the drained raw beef pieces into the prepared soup base. First, bring the soup base to a boil over high heat, then turn to low heat and simmer for 35 minutes, then take it out and strain the juice. Put the cooked beef pieces into a ceramic jar. Before sealing the jar, first fill the ceramic jar with the soup base, and then seal the jar.
[0045] It should be noted that for each 700-g piece of raw beef, after the cooking process, the remaining weight is between 460 g and 530 g. The main reason for the inconsistent remaining weight is that the proportion of lean meat and fat in each 700-g piece of raw beef is different, so the weight after cooking is inconsistent.
[0046] S5: Put the jar filled with cooked beef and sealed into a steamer and steam for 5.5 hours to obtain the prepared jarred meat.
[0047] It is worth noting that the jarred beef obtained by the above method has the characteristics of complete meat shape, bright red color, crispy and non-gummy meat, and no greasy feeling when eaten.
[0048] Example 3 - Combined with the accompanying drawings of the specification Figure 1 Preparation of jarred pork one:
[0049] Jar selection: Select a ceramic jar with a capacity of 65 L.
[0050] Raw material preparation: Prepare 15000 g of raw pork, 240 g of cooking oil, 900 g of tomato ketchup, 900 g of soy sauce, 60 g of salt, 15 g of star anise, 8 g of Chinese prickly ash, 8 g of tsaoko fruit, 10 g of tsaoko amomum, 10 g of dahurian angelica root, 10 g of cinnamon, 8 g of nutmeg, 10 g of piper longum, 10 g of galangal, 10 g of garlic, 15 g of scallions, 35 g of monosodium glutamate, and 5000 g of water.
[0051] Production method:
[0052] S1: First, select dehaired raw meat and cut the raw pork into pieces according to the specification of 500 g to obtain raw meat pieces.
[0053] S2: Put each 500-g raw pork piece into a hot water pot to rinse off the blood color, and after removing dirt, take it out and drain the water for later use.
[0054] Explanation: Putting the raw pork pieces into a hot water pot to rinse off the blood color and remove dirt can significantly improve the cleanliness of the pork. During the cutting and processing of raw pork, it may be contaminated by some external factors such as dust and bacteria. By rinsing it in hot water, these contaminants can be effectively removed, making the pork more hygienic. Secondly, rinsing off the blood color helps to remove the excess blood in the pork. The blood in the pork not only affects its taste and color but may also contain some components that are not conducive to health. Through hot water rinsing, most of this blood can be removed, making the pork purer.
[0055] S3: Pour 240 g of cooking oil into a cold pot, then heat the cold pot to heat the oil. After the oil heating is completed, pour 900 g of tomato ketchup into the pot and stir-fry until fragrant. Then pour in 900 g of soy sauce, 60 g of salt, 15 g of star anise, 8 g of Chinese prickly ash, 8 g of tsaoko fruit, 10 g of tsaoko amomum, 10 g of dahurian angelica root, 10 g of cinnamon, 8 g of nutmeg, 10 g of piper longum, 10 g of galangal, 10 g of garlic, 15 g of scallions, and 35 g of monosodium glutamate and stir-fry them together. Finally, pour in 5000 g of water and boil for 40 minutes until the juice in the pot is concentrated to obtain the soup base.
[0056] S4: Put the drained raw pork pieces into the prepared soup base. First, bring the soup base to a boil over high heat, then reduce the heat to low heat and simmer for 30 minutes, then take it out and strain the juice. Put the cooked pork pieces into a ceramic jar. Before sealing the jar, first fill the ceramic jar with the soup base, and then seal the jar.
[0057] Explanation: After the cooking process, the remaining weight of each 500-g raw pork piece is between 330 g and 380 g. The main reason for the inconsistent remaining weight is that the proportion of lean meat and fat in each 500-g raw pork piece is different, so the weight after cooking is inconsistent.
[0058] S5: Place the sealed earthenware jar filled with cooked pork into a steamer and steam it for 4.5 hours to obtain the prepared jarred pork.
[0059] It should be noted that the jarred pork obtained through the above method has the characteristics of complete meat shape, bright red color, crispy and non-gummy meat, and no greasy feeling when eaten.
[0060] Example 4 - Combined with the accompanying drawings of the specification Figure 1 Preparation of Jarred Pork II:
[0061] Selection of earthenware jar: Select an earthenware jar with a capacity of 75L.
[0062] Raw material preparation: Prepare 17000g of raw pork, 280g of cooking oil, 1100g of tomato sauce, 1100g of soy sauce, 80g of salt, 25g of star anise, 8g of Chinese prickly ash, 8g of tsaoko fruit, 10g of tsaoko amomum, 10g of dahurian angelica root, 10g of cinnamon, 8g of nutmeg, 10g of piper longum, 10g of galangal, 10g of garlic, 15g of scallions, 35g of monosodium glutamate, and 7000g of water.
[0063] Production method:
[0064] S1: First, select hairless raw meat and cut the raw pork into pieces according to the specification of 700g to obtain raw meat pieces.
[0065] S2: Put each 700g raw pork piece into a hot water pot to rinse off the blood, remove the dirt, and then take it out and drain the water for later use.
[0066] S3: Pour 280g of cooking oil into a cold pot, then heat the cold pot to heat the oil. After the oil heating is completed, pour 1100g of tomato sauce into the pot and stir-fry until fragrant. Then pour in 1100g of soy sauce, 80g of salt, 15g of star anise, 8g of Chinese prickly ash, 8g of tsaoko fruit, 10g of tsaoko amomum, 10g of dahurian angelica root, 10g of cinnamon, 8g of nutmeg, 10g of piper longum, 10g of galangal, 10g of garlic, 15g of scallions, and 35g of monosodium glutamate and stir-fry together. Finally, pour in 7000g of water and boil for 50 minutes until the juice in the pot is concentrated to obtain the soup base.
[0067] S4: Put the drained raw pork pieces into the prepared soup base, first bring the soup base to a boil over high heat, then turn to low heat and simmer for 35 minutes, then take it out and strain the juice. Put the cooked pork pieces into the earthenware jar. Before sealing the jar, first fill the earthenware jar with the soup base, and then seal the jar.
[0068] It should be noted that each 700g raw pork piece has a remaining weight between 460g and 530g after the cooking process. The main reason for the inconsistent remaining weight is that the proportion of lean meat and fat in each 700g raw pork piece is different, so the weight after cooking is inconsistent.
[0069] S5: Put the sealed earthenware pot filled with cooked pork into a steamer and steam it for 5.5 hours to obtain the well-made pot-stewed pork.
[0070] It should be noted that the pot-stewed pork obtained by the above method has the characteristics of complete meat shape, bright red color, crispy and non-gummy meat, and no greasy feeling when eaten.
[0071] The above are only the preferred embodiments of the present application and are not intended to limit the present application. For those skilled in the art, various changes and modifications can be made to the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims
1. A preparation process of pot meat, characterized by: The invention comprises a jar of 60L-80L, 13000g-18000g of raw meat and a seasoning package, wherein the seasoning comprises 200g-300g of edible oil, 800g-1200g of tomato sauce, 800g-1200g of soy sauce, 50g-100g of salt, 10g-30g of star anise, 5g-10g of pepper, 3g-10g of tsaoko, 5g-20g of tsaoko, 5g-20g of angelica, 5g-20g of cinnamon, 3g-10g of nutmeg, 5g-20g of bibu, 5g-20g of ginger, 5g-20g of garlic, 10g-30g of scallion, 30g-80g of monosodium glutamate and 4000g-8000g of water, and the preparation process comprises the following steps: S1: selecting hair-removed raw meat and cutting it into pieces to obtain raw meat pieces; S2: Put the raw meat into a pot of hot water to rinse off the blood, remove it from the pot and drain the water for later use; S3: Heat oil in a pan, then pour tomato sauce into the pan and fry until fragrant, then pour in soy sauce, seasoning packet and water to make the soup base. S4: Put the drained raw meat into the soup base, and after cooking, put the meat into a jar and seal it; S5: Put the packaged jar into a steamer and steam for 4h-6h to obtain the prepared jar meat.
2. The meat in a jar according to claim 1, characterized in that: Raw meat is raw pork or raw beef.
3. The meat in a jar according to claim 1, characterized in that: The jars for raw meat and seasoning packets are made of ceramic.
4. The process for preparing the meat in a jar according to claim 1, characterized in that: The raw meat pieces cut in S1 are 500 g.
5. The process for preparing the meat in a jar according to claim 4, characterized in that: Pour soy sauce, seasoning packet and water into S3 and simmer for 40-50 minutes until the juice in the pot is concentrated to obtain the soup base.
6. The process for preparing the meat in a jar according to claim 5, characterized in that: In S4, first boil it over high heat, then simmer over low heat for 25-40 minutes.
7. The process for preparing the meat in a jar according to claim 6, characterized in that: In S4, after the raw meat is cooked, it is placed in the jar, and then the jar is filled with soup base and sealed.