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Method for manufacturing tomato spareribs

A production method and technology for pork ribs, which are applied in food preparation, application, food science and other directions, can solve the problems of large edible limitations, long processing time, inconvenience to consumers, etc., and achieve the effect of convenience and hygiene

Inactive Publication Date: 2009-12-30
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 spareribs can only be the method of instant eating, and the processing time is longer, and it is only suitable to be eaten in fixed places such as restaurants and families. Large, causing great inconvenience to some consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take 10 kg of ribs, cut into 7-10 cm pieces, wash with water, blanch, drain, marinate with 1.4 kg of dry red wine for 20 minutes, then fry in hot oil for 2 minutes, cool naturally, press Each small bag of 300g is vacuum packed and sterilized.

[0014] Mince the garlic and green onions, and use a small amount of water to make a paste with the modified starch. Put a small amount of edible oil in a hot pan, when the oil temperature reaches about 120°C, add 0.05 kg minced garlic, 0.3 kg minced green onion, 1 kg tomato sauce, 0.7 kg white sugar, 0.1 kg salt, 0.4 kg water, 0.02 kg Citric acid, 0.1 kg of modified starch, cooked for two minutes, cooled naturally, packed with 80g of nitrogen in each small bag, and sterilized.

[0015] Put 1 portion of pork rib packaging bag and 1 portion of seasoning sauce packaging bag into a large packaging bag and seal it to make a product.

Embodiment 2

[0017] Take 10 kg of spare ribs, cut into 7-10 cm pieces, wash with water, blanch, drain, marinate with 1.25 kg of dry red wine for 20 minutes, then fry in hot oil for 2 minutes, cool naturally, press Each small bag of 400g is vacuum packed and sterilized.

[0018] Mince the garlic and green onions, and use a small amount of water to make a paste with the modified starch. Put a small amount of cooking oil in a hot pan, and when the oil temperature reaches about 120°C, add 0.1 kg of garlic, 0.2 kg of shallots, 1.4 kg of tomato sauce, 0.5 kg of white sugar, 0.5 kg of water, 0.15 kg of salt, and 0.01 kg of citric acid , 0.15 kg of modified starch, after cooking for two minutes, after cooling naturally, pack and sterilize with 90g of nitrogen per sachet.

[0019] Put 1 portion of pork rib packaging bag and 1 portion of seasoning sauce packaging bag into a large packaging bag and seal it to make a product.

Embodiment 3

[0021] Take 10 kg of ribs, cut into 7-10 cm pieces, wash with water, blanch, drain, marinate with 1.3 kg of dry red wine for 20 minutes, then fry in hot oil for 2 minutes, cool naturally, press Each small bag of 350g is vacuum packed and sterilized.

[0022] Cut the garlic and green onion into slices, and make a paste with a small amount of water. Put a small amount of cooking oil in a hot pan, and when the oil temperature reaches about 120°C, add 0.1 kg of garlic, 0.2 kg of green onion, 1.2 kg of tomato sauce, 0.6 kg of white sugar, 0.1 kg of table salt, 0.4 kg of water, and 0.02 kg of citric acid , 0.1 kg of modified starch, after cooking and frying for two minutes, after cooling naturally, pack 100g of nitrogen in each small bag, and sterilize.

[0023] Put 1 portion of pork rib packaging bag and 1 portion of seasoning sauce packaging bag into a large packaging bag and seal it to make a product.

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PUM

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Abstract

The invention relates to a method for manufacturing tomato spareribs. The method comprises the following steps: spareribs are split, pickled and fried, then tomato sauce is manufactured, and afterwards, the spareribs and the sauce are proportionally packaged, sterilized and loaded into a big packaging bag to obtain a finished product. The invention takes diet tomato spareribs as a basis and organically combines the traditional diet technique and a modern food engineering technique, a product does not contain any chemical additive and any preservative, the invention not only ensures that the self nutrition and taste of the tomato spareribs is not lost, but also the tomato spareribs is instant, fresh and sanitary, and the tomato spareribs can be preserved at normal temperature for one year. The invention has a certain advantage in the aspects of food sanitation and edible convenience.

Description

technical field [0001] The invention relates to the technical field of fast food production, in particular to a method for preparing instant, fresh-keeping, delicious, nutritious and convenient-to-eat tomato ribs. Background technique [0002] Meat products have a wide range of consumer groups in my country. Ribs are a well-known traditional dish. Ribs are favored by consumers for their high protein content, low fat content, high nutritional value, and delicious taste. But the processing of traditional spareribs can only be the method of instant eating, and the processing time is longer, and it is only suitable to be eaten in fixed places such as restaurants and families. Large, causing great inconvenience to some consumers. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing tomato ribs, which has the advantages of instant, fresh, delicious, nutritious and convenient to eat. [0004] The technical solution of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L1/22A23L1/01A23L1/318A23L13/00
Inventor 崔保国陈联平
Owner 山西百世特食品有限公司
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