Making process of braised pork with preserved vegetables

Abstract

The invention provides a making process of braised pork with preserved vegetables, which comprises the following steps: S1, pretreating streaky pork, then putting the streaky pork into an oven with the surface temperature of 130 DEG C and the bottom temperature of 150 DEG C, performing primary frying for 3 minutes, raising the surface temperature of the oven to 220 DEG C and the bottom temperature of 230 DEG C, performing secondary frying for 3 minutes, and after secondary frying, putting the meat blocks into cold water, performing slicing and performing seasoning; s2, pre-treating the preserved vegetables, then adding yellow wine into the preserved vegetables in proportion, then steaming the preserved vegetables in a steamer at 38 DEG C for 20 minutes, draining the steamed preserved vegetables, cutting the steamed preserved vegetables into granules, and seasoning the granules; and S3, putting the streaky pork prepared in the step S1 and the preserved vegetable prepared in the step S2 into a bowl, then putting the bowl into a steamer, steaming at 100 DEG C for 45 minutes, and then steaming at 90 DEG C for 60 minutes. The invention provides a making technology of braised pork with preserved vegetables, and aims to solve the problems of unstable tiger skin frying effect, non-uniform flavoring and high standardization difficulty in existing making of the braised pork with preserved vegetables.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a production process of pork with preserved vegetables. Background Art

[0002] As a classic traditional dish, pork with preserved vegetables is deeply loved by consumers. Currently, its production methods are mainly divided into two methods: traditional handmade production and industrial production:

[0003] 1. The main steps of the traditional handmade method are as follows:

[0004] 1. Prepare the pork belly: Place the pork belly in cold water and add sliced ginger, chopped scallions, and cooking wine. Bring to a boil over high heat, skim off any foam, and simmer over medium-low heat for about 30 minutes. While still hot, poke small holes in the pork skin with a toothpick or fork and rub the skin with dark soy sauce to color it. Next, heat the oil to 50-70% (approximately 150-170°C). Place the pork belly skin-side down and deep-fry for 1-2 minutes. Once the skin is golden brown, flip it over and spoon hot oil over the skin. Continue deep-frying for about 1 minute. Remove and soak in cold water for 10-15 minutes. Finally, cut the meat into 2-3 mm slices.

[0005] 2. Preparation of preserved vegetables: Leave some oil in the pot, add the soaked and dried preserved vegetables, stir-fry over low heat until the moisture is dried up, add a little light soy sauce and sugar to enhance the flavor, stir-fry until the aroma comes out and set aside.

[0006] 3. Steaming: Place the sliced pork in a bowl and add garlic, ginger, star anise, a piece of fermented tofu, 10g sweet bean paste or seafood sauce, 10g oyster sauce, 10g light soy sauce, a little cooking wine and dark soy sauce for coloring, chicken powder, sugar, and pepper to taste. Mix well and marinate for 15 minutes. Lay the marinated pork slices flat, skin side down, in a bowl. Pour in the remaining sauce and top with the sautéed preserved vegetables. Place in a boiling steamer over medium-low heat for 1-1.5 hours.

[0007] 4. Serve.

[0008] Because traditional handmade production techniques rely entirely on manual operations, dishes made by different chefs have great differences in color, texture, and taste, making it difficult to ensure the consistency of the products.

[0009] 2. The main steps of industrial production process are as follows:

[0010] 1. Ingredient Preparation: Select high-quality pork belly, clean it thoroughly, remove the fascia, and cut it into approximately 10 x 10 cm pieces. Remove any foreign matter from the salted preserved vegetables using a vibrating washer. Then, soak them in a soaking tank in 20°C water for 40 minutes, changing the water once. Finally, use a dehydrator to remove any surface moisture and cut them into approximately 2 cm pieces.

[0011] 2. Prepare the sauce: Add white wine, dark soy sauce, MSG, ground ginger, salt, sucrose, cooking oil, and a little starch into a mixing bowl in a certain proportion, and mix well to form a sauce with appropriate viscosity. The ratio of preserved vegetables to juice is 1:1.5.

[0012] 3. Stir-frying: After the pickled mustard greens are seasoned, they are added to the rotary stir-frying machine through a feeder. The rotation speed is adjusted to 14 rpm and the temperature is controlled between 87-93°C for stir-frying. Stir-frying is completed when the color of the mustard greens turns bright yellow and the moisture content is about 75%-80%.

[0013] 4. Pre-cooking: Place the cut pork belly into a double-layer pot, remove the foam on the top layer in time after boiling, pre-cook at room temperature and pressure for 10-15 minutes, remove from the pot, drain and cool.

[0014] 5. Frying and coloring: Apply the prepared brown sugar water solution and brown sugar and white wine solution evenly on the skin of the pre-cooked meat. Put it into a pan with oil temperature of 140-160℃ and fry it for 5-10 minutes until the skin of the meat turns golden yellow. Then put it into the original soup and cook for 5-10 minutes.

[0015] 6. Slicing: Use a slicer to cut the softened and cooled meat into thin slices about 3 cm wide and 5 mm thick.

[0016] 7. Steaming: Arrange the pork belly slices in a fan-shaped pattern along one side of the bowl, exposing the lean meat. Add two more slices of pork belly to complete the braised pork belly. Use a solid-volume canning machine to fill the bowl with preserved vegetables, slightly exceeding the bowl surface by 1cm. Use a heat-sealing machine to seal the bowl with heat-resistant film. Steam in a steaming pot for 25 minutes. Cool to 25°C before removing from the pot.

[0017] 8. After removing the pork with preserved vegetables from the bowl, place it in a transparent nylon bag, wipe off the oil stains on the bag mouth, vacuum pack it, and sterilize it in a horizontal sterilizer.

[0018] Although the industrial production process can maintain good flavor consistency, the tiger skin qualification rate is not good and the flavor is quite bland. Summary of the Invention

[0019] In order to make up for the deficiencies in the prior art, the present invention provides a production process for preserved vegetable pork with preserved vegetables, aiming to solve the problems of unstable fried tiger skin effect, uneven flavoring and difficulty in standardization in the prior art production of preserved vegetable pork with preserved vegetables.

[0020] In order to achieve the above object, the technical solution adopted by the present invention is as follows:

[0021] A production process for pork with preserved vegetables, comprising the following steps:

[0022] S1. Pre-treat the pork belly and fry it in an oven at 130°C (130°C) and 150°C (150°C) for 3 minutes. Then, increase the oven temperature to 220°C (220°C) and 230°C (230°C) for a second frying time of 3 minutes. After the second frying, rinse the pork belly with cold water, slice, and season.

[0023] S2. Pre-process the preserved vegetables, then add rice wine to the preserved vegetables in proportion, and then place in a steamer at 38°C for 20 minutes. After steaming, control the water, dice, and season the preserved vegetables.

[0024] S3. Put the pork belly prepared in step S1 and the preserved vegetables prepared in step S2 into a bowl, and then place it in a steamer, first steaming it at 100°C for 45 minutes, and then steaming it at 90°C for 60 minutes.

[0025] Furthermore, in step S2, the alcohol content of the rice wine is 15% vol, and the weight ratio of preserved vegetables to rice wine is 1:1.

[0026] Furthermore, in step S1, the pork belly pretreatment step is: select black-skinned native pig pork belly with a fat layer thickness of 2-3 cm, singe it with a spray gun flame temperature of 500°C for 10 seconds, then scrape it with a knife, and soak it in cold water for 10 minutes to remove blood stains.

[0027] Furthermore, in step S1, the seasoning for the pork belly includes: 200g lard, 8mL light soy sauce, 5mL fish sauce, syrup made from 30g yellow sugar and 50g hot water, 5g red rice flour, and 10mL pearl red rice wine.

[0028] Furthermore, in step S2, the pretreatment of preserved vegetables is as follows: selecting preserved vegetables that have been steamed and dried nine times, screening out impurities, and washing.

[0029] Furthermore, in step S2, the seasoning of the preserved vegetables includes: 100g lard, 5mL light soy sauce, 3mL fish sauce, 10g syrup, 2g red rice flour, and 10mL pearl red rice wine.

[0030] Compared with the prior art, the present invention has the following beneficial technical effects:

[0031] 1. The present invention adopts a dual-temperature frying process, changing the traditional oil bath frying to oven dual-temperature frying, reducing energy consumption by 35%, avoiding the safety hazard of grease splashing, and solving the problem of difficult precise temperature control of frying equipment in industrial production, thereby increasing the qualified rate of tiger skin from 65% to 92%.

[0032] 2. This invention pioneers a process for activating preserved vegetables with rice wine. Through the synergistic effect of biocatalysis and Maillard reaction, the amount of umami substances dissolved in preserved vegetables exceeds the optimal level of manual production by 12%, solving the problem of bland flavor in industrial production.

[0033] 3. This invention has established a standardized system, transforming the traditional experience of "looking, smelling, and tasting" into 11 quantifiable parameters, and has developed a supporting intelligent cooking equipment control system to achieve standardization of the entire process from raw materials to finished products, increasing production efficiency by 8 times compared to traditional manual methods. DETAILED DESCRIPTION

[0034] The following description sets forth numerous specific details to facilitate a thorough understanding of the present invention. However, the present invention can be implemented in many other ways than those described herein, and those skilled in the art can make similar generalizations without departing from the scope of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0035] Example 1

[0036] A production process for pork with preserved vegetables, comprising the following steps:

[0037] S1. Pork Belly Pretreatment: Select 500g of black-skinned native pork belly with a fat layer 2-3cm thick. Singe it with a blowtorch at 500°C for 10 seconds, then scrape and clean it with a knife. Soak it in cold water for 10 minutes to remove any blood stains. Double-Temperature Frying: First, fry the pork belly in an oven at 130°C for 3 minutes at the top and 150°C for 3 minutes. Then, increase the oven temperature to 220°C for 10 minutes at the bottom and 230°C for 3 minutes. After frying, soak the pork belly in cold water for 10 minutes, then slice it into 2-3mm thick slices and season it. The seasoning includes 200g lard, 8mL light soy sauce, 5mL fish sauce, 30g yellow sugar, and 50g hot water to make a syrup, 5g red rice flour, and 10mL pearl red rice wine.

[0038] During this step, the initial frying denatures and solidifies the proteins in the cortex. The re-frying process then evaporates 45% of the cortex's moisture, shrinking the collagen and forming a uniform tiger-skin pattern. The oil removal rate after frying reaches 37% (compared to only 15% in industrial processes). The oven's hot air circulation system allows for contactless frying, preventing the generation of harmful substances from repeated use of oil.

[0039] During the initial frying process, low temperature (130°C) causes the pigskin collagen (85% of the skin's dry weight) to undergo a conformational transition from α-helices to β-sheets, forming a stable network structure. During the secondary frying process, high temperature (220°C) promotes rapid evaporation of moisture from the skin (at an evaporation rate of 0.8g / min), shrinking the network structure and creating a uniform tiger skin texture. This process avoids the excessive protein denaturation associated with traditional frying (above 200°C), resulting in a tiger skin color L value of 32.5 (golden with a reddish tint), which is more visually appealing than the traditional L value of 28.3 (deep yellow).

[0040] S2. Pretreatment of preserved vegetables: Select 100g of steamed and dried preserved vegetables, sieve out impurities, and wash. Add 15% alcohol by volume rice wine (Pearl Red Rice Wine) to the preserved vegetables at a 1:1 weight ratio. Steam the preserved vegetables in a steamer at 38°C for 20 minutes. After steaming, drain the preserved vegetables, cut them into 0.5cm pieces, and season with 100g lard, 5mL light soy sauce, 3mL fish sauce, 10g syrup, 2g red rice flour, and 10mL Pearl Red Rice Wine.

[0041] In this step, when the rice wine is steamed, ethanol acts as a solvent to dissolve the terpene aroma components in the preserved vegetables. At the same time, the glucose in the rice wine undergoes a Maillard reaction with the glutamic acid in the preserved vegetables to produce flavor substances such as 2-acetylfuran. After steaming, the amount of umami amino acids dissolved in the preserved vegetables reaches 3.2g / 100mL (an increase of 41% compared to the traditional soaking process), laying the foundation for subsequent flavor fusion.

[0042] Pearl Red Yellow Wine's unique fire-roasting process results in a rich concentration of ferulic acid (12.3 mg / L). Acting as a catalyst for the Maillard reaction, it reduces the activation energy by 15.7 kJ / mol and increases the rate of flavor production by 2.3 times. The steaming temperature of 38°C coincides with the peak activity of lipoxygenase (optimal temperature 35-40°C) in preserved vegetables, promoting the decomposition of unsaturated fatty acids into volatile aldehydes such as hexanal (at levels up to 18.7 μg / kg), contributing to the distinctive aroma of preserved vegetables.

[0043] S3. Place the pork belly prepared in step S1 and the preserved vegetables prepared in step S2 into a bowl and place in a steamer. Steam at 100°C for 45 minutes (high heat to break down fat), then at 90°C for 60 minutes (low heat to penetrate).

[0044] This step utilizes a gradient steaming process. During the high-heat fat-breaking stage, the melting point of the pork belly fat (40-50°C) is lowered, and triglycerides are broken down into free fatty acids, which react with the organic acids in the preserved vegetables to form flavor esters. During the low-heat permeation stage, the temperature field at the meat-vegetable interface is uniform, allowing preserved vegetable polyphenols to covalently crosslink with the myoglobin in the meat, forming a stable flavor system. After steaming, the content of preserved vegetable aroma compounds in the meat reaches 23.7μg / kg (compared to only 11.2μg / kg using traditional steaming methods), achieving a unique flavor interpenetration: "the meat penetrates the vegetables, and the vegetables absorb the meat's flavor."

[0045] S4. Turn the dish upside down and serve.

[0046] Effect verification

[0047] 1. Purpose of the Test

[0048] Verify the effectiveness of this patented "fried tiger skin + flavor enhancement" standardized production method in improving the quality of preserved pork with preserved vegetables (tiger skin effect, flavor, and nutrient retention), optimizing production efficiency, and ensuring food safety. By comparing it with traditional processes and conventional industrial processes, clarify the technical advantages.

[0049] 2. Test Materials and Equipment

[0050] (1) Raw materials

[0051] Pork belly: Select the same batch of black-skinned native pork belly, with a fat layer thickness of 2-3cm, a total of 6 portions, each 500g.

[0052] Preserved mustard greens: Use 6 portions of steamed and dried preserved mustard greens from the same batch, 100g each.

[0053] Seasoning: Pearl red rice wine (alcohol content 15%vol), yellow sugar, light soy sauce, fish sauce, red rice noodles, etc.

[0054] (2) Equipment

[0055] Precision temperature-controlled oven (with hot air circulation, temperature accuracy ±1°C), intelligent steamer (pressure accuracy ±0.5kPa), deep fryer (for traditional processes, temperature accuracy ±5°C), electronic balance (accuracy 0.01g), food safety tester (for detecting acrylamide, total colony count, etc.), amino acid analyzer, gas chromatography-mass spectrometry (GC-MS, for analyzing aroma substances).

[0056] 3. Experimental Grouping and Procedures

[0057] Table 1 Experimental group table

[0058] experimental group Process Type Process steps 1 Process of the present invention See Example 1 for details 2 Traditional handcrafts See the first part of the background technology for details 3 Industrial production process See the second part of the background technology for details

[0059] Three parallel experiments were conducted in each of the above groups to ensure the reliability of the results.

[0060] 4. Testing and Recording

[0061] After steaming, the amount of umami amino acids released from the preserved vegetables was measured using an amino acid analyzer; the types of aroma compounds were analyzed using GC-MS; acrylamide and total bacterial count were measured using a food safety detector; and sensory evaluation was conducted (a professional panel of five people scored the uniformity of the skin, taste, and flavor).

[0062] 5. Comparison of test results and data

[0063] Table 2 Comparison of tiger skin effect and oil discharge rate

[0064] index Experimental group 1 Experimental Group 2 Experimental Group 3 Tiger skin uniformity score (10 points) 9.2±0.3 6.5±0.5 7.1±0.4 Grease discharge rate (%) 37.2±1.2 21.5±2.1 14.8±1.8 Acrylamide content (mg / kg) ＜0.1 0.3±0.05 0.2±0.03

[0065] It can be seen from the above table that the tiger skin produced by the process of the present invention has significantly improved uniformity, high oil discharge rate, effectively reduced acrylamide production, and is healthier.

[0066] Table 3 Comparison of flavor enhancement effect data

[0067] index Experimental group 1 Experimental Group 2 Experimental Group 3 Umami amino acid dissolution amount (g / 100mL) 3.2±0.1 2.2±0.2 1.9±0.15 Types of aroma substances 25±2 17±3 19±2 Migration rate of flavor substances (%) 58.3±2.5 32.1±3.2 35.6±2.8

[0068] As can be seen from the above table, after rice wine activation and gradient steaming, the umami, aroma and flavor fusion of the process of the present invention are far superior to those of traditional and industrial processes.

[0069] Table 4 Comparison of production efficiency and cost

[0070] index Experimental group 1 Experimental Group 2 Experimental Group 3 Single serving production time (minutes) 105 120 45 Single raw material loss rate (%) 4.8±0.5 17.5±2.3 12.2±1.6 Energy consumption per serving (kWh) 0.6±0.05 1.2±0.1 0.9±0.08

[0071] As can be seen from the above table, the process of the present invention shortens the effective production time (the steaming gradient design is more reasonable) while ensuring quality, reduces raw material loss and energy consumption, and is conducive to large-scale cost reduction.

[0072] Table 5 Comparison of food safety and environmental protection effects

[0073] index Experimental group 1 Experimental Group 2 Experimental Group 3 Total colony count (CFU / g) <![CDATA[<10 3 ]]> <![CDATA[3.2×10 3 ±500]]> <![CDATA[2.1×10 3 ±300]]> Reduction rate of oil fume emissions compared to traditional processes (%) 43±3 / 20±2 Carbon footprint reduction rate compared to traditional processes (%) 29±2 / 15±2

[0074] VI. Test Conclusion

[0075] This invention utilizes a standardized production method of "dual-temperature frying + rice wine activation + gradient steaming," significantly outperforming traditional manual and conventional industrial processes in terms of tiger skin effect, flavor enhancement, production efficiency, and environmental health. Through precise temperature control, time, and material ratios, this method achieves standardization, quality improvement, and cost optimization in the production of preserved vegetable braised pork belly. This method provides an effective technical solution for the industrialized and healthy development of traditional dishes, and holds great potential for widespread application.

[0076] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein with equivalents. However, any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A production process for pork with preserved vegetables, characterized in that: The following steps are involved: S1. Pre-treat the pork belly and fry it in an oven at 130°C (130°C) and 150°C (150°C) for 3 minutes. Then, increase the oven temperature to 220°C (220°C) and 230°C (230°C) for a second frying time of 3 minutes. After the second frying, rinse the pork belly with cold water, slice, and season. S2. Pre-process the preserved vegetables, then add rice wine to the preserved vegetables in proportion, and then place in a steamer at 38°C for 20 minutes. After steaming, control the water, dice, and season the preserved vegetables. S3. Put the pork belly prepared in step S1 and the preserved vegetables prepared in step S2 into a bowl, and then place it in a steamer, first steaming it at 100°C for 45 minutes, and then steaming it at 90°C for 60 minutes.

2. The production process of pork with preserved vegetables according to claim 1, characterized in that: In step S2, the alcohol content of the rice wine is 15% vol, and the weight ratio of preserved vegetables to rice wine is 1:

1.

3. The production process of pork with preserved vegetables according to claim 2, characterized in that: In step S1, the pork belly pretreatment step is as follows: select black-skinned native pig pork belly with a fat layer thickness of 2-3 cm, singe it with a spray gun flame temperature of 500°C for 10 seconds, then scrape it with a knife to clean it, and soak it in cold water for 10 minutes to remove blood stains.

4. The production process of pork with preserved vegetables according to claim 3, characterized in that: In step S1, the seasoning for the pork belly includes: 200g lard, 8mL light soy sauce, 5mL fish sauce, syrup made from 30g yellow sugar and 50g hot water, 5g red rice flour, and 10mL pearl red rice wine.

5. The production process of pork with preserved vegetables according to claim 4, characterized in that: In step S2, the pretreatment of preserved vegetables is as follows: selecting preserved vegetables that have been steamed and dried nine times, screening out impurities, and washing.

6. The production process of pork with preserved vegetables according to claim 5, characterized in that: In step S2, the seasoning for preserved vegetables includes: 100g lard, 5mL light soy sauce, 3mL fish sauce, 10g syrup, 2g red rice flour, and 10mL pearl red rice wine.