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Making method of braised spare ribs In tomato sauce

A production method, rib technology, applied in food preparation, application, food science, etc., can solve problems such as long processing time

Inactive Publication Date: 2009-04-29
山西百世特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the processing of traditional pork ribs can only be the method of instant cooking, and the processing time is longer, and it is only suitable for eating in fixed places such as restaurants and families, and it is difficult to meet the needs of people who are not enough in the journey and time, which brings great harm to the eaters. the inconvenience

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Weigh 20 kg of ribs, cut into 7-10 cm pieces, wash with water, blanch, drain, marinate with 2.5 kg of dry red wine for 20 minutes, then fry in hot oil for 2 minutes, cool naturally, Pack and seal with 300g nitrogen gas per pouch and sterilize.

[0016] After heating 2 kg of cooking oil, put in 2 kg of tomato sauce, 0.5 kg of white sugar, 0.5 kg of salt, 130 g of monosodium glutamate, 50 g of minced garlic, 50 g of minced ginger, 50 g of minced green onion and 0.5 kg of water, stir-fry to make a soup, after natural cooling , 120g per pouch filled with nitrogen, sealed and sterilized.

[0017] Put 1 portion of pork rib packaging bag and 1 portion of soup juice packaging bag into a large packaging bag and seal it to make the product.

Embodiment 2

[0019] Weigh 20 kg of spare ribs, cut into 7-10 cm pieces, wash with water, blanch, drain, marinate with 2.8 kg of dry red wine for 20 minutes, then deep-fry in hot oil for 2 minutes, after natural cooling, Pack and seal with 400g nitrogen gas per pouch and sterilize.

[0020] After heating 1.8 kg of cooking oil, add 2.7 kg of tomato paste, 0.8 kg of white sugar, 0.3 kg of salt, 250 g of monosodium glutamate, 120 g of minced garlic, 120 g of minced ginger, 120 g of minced green onion and 0.9 kg of water. , according to each small bag of 150g, packed with nitrogen gas, sealed and sterilized.

[0021] Put 1 portion of pork rib packaging bag and 1 portion of soup juice packaging bag into a large packaging bag and seal it to make the product.

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PUM

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Abstract

The invention relates to stewed spareribs and a preparing method thereof, comprising cutting, pickling and oiling main raw materials, spareribs, preparing cooking liquor by frying; after naturally cooling the main materials and the cooking liquor, packing the spareribs and cooking liquor with proportion when charging nitrogen, sealing, sterilizing, and filling in big bags, thus forming finished products. Based on stewed spareribs, the invention combines the traditional repast technology with the modern food without adding any chemical additive and preservative, thus guaranteeing the nutrition and taste of the traditional dish and having certain advantages in aspects of food sanitation and eating convenience.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a preparation method of instant, fresh-keeping, delicious, nutritious and convenient to eat red braised pork ribs. Background technique [0002] Meat products have a wide range of consumer groups in my country. Among them, pork series foods have high nutritional value and a variety of product types. They are very popular whether they are living at home or eating out. They are traditional products that people like to eat. Main types of meat. Among them, pork ribs is a well-known traditional dish, which is favored by consumers for its low fat, high protein and delicious taste. But the processing of traditional pork ribs can only be the method of instant cooking, and the processing time is longer, and it is only suitable for eating in fixed places such as restaurants and families, and it is difficult to meet the needs of people who are not enough in the journey and time, whi...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/01A23L1/22A23L13/20A23L5/10A23L27/00
Inventor 崔保国陈联平
Owner 山西百世特食品有限公司
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