Method for making deep-fried spare ribs with curry
A production method and technology of ribs, applied in food preparation, application, food science, etc., can solve problems such as long processing time, inconvenience for consumers, and large eating limitations
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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] Put 0.1 kg of edible oil in a hot pot, and when the oil temperature reaches about 120°C, add 0.8 kg of coconut milk, 0.6 kg of curry powder, 0.1 kg of shredded coconut, 0.3 kg of white sugar, 0.05 kg of whole milk powder, 0.1 kg Salt and 0.5 kg of water, after frying for two minutes, after natural cooling, 80g per small bag filled with nitrogen, packaged and sterilized. 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
[0016] 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.
[0017] Put 0.15 kg of edible oil in a hot pot, and when the oil temperature reaches about 120°C, add 1 kg of coconut milk, 0.8 kg of curry powder, 0.15 kg of shredded coconut, 0.2 kg of white sugar, 0.1 kg of whole milk powder, 0.15 kg Salt and 0.6 kg of water, after cooking and frying for two minutes, after natural cooling, 100g of each small bag is filled with nitrogen, packed and sterilized. 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
[0019] 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.
[0020] Put 0.1 kg of edible oil in a hot pan, and when the oil temperature reaches about 120°C, add 1 kg of coconut milk, 0.6 kg of curry powder, 0.1 kg of shredded coconut, 0.2 kg of white sugar, 0.1 kg of whole milk powder, 0.1 kg Salt and 0.5 kg of water, after cooking and frying for two minutes, after natural cooling, 100g per small bag filled with nitrogen, packaged and sterilized. 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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