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Preparation method of braised pork cubes

A technology of formulating and raw materials, applied in the field of traditional food, can solve the problems of complex crispy meat production, small production volume, labor and time-consuming, etc., and achieve the effects of quality, safety, sanitation, convenience for consumption, and reduction of production costs

Inactive Publication Date: 2010-03-10
HENAN DAYONG INDUSTRIAL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many types of crispy meat, and their production methods are also different, but the production of these crispy meat is complicated, labor-intensive, time-consuming, small in production, and short in shelf life, which limits the use of traditional Chinese cuisine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0004] Example 1: The recipe based on 100g of raw meat is: 100g of raw meat, 1g of cooking wine, 1g of dark soy sauce, 8g of flour, 20g of starch, 5g of salad oil, 25g of water, 2g of table salt, 5g of whole egg liquid, pepper flake powder 0.5g, 0.5g of chili powder, 0.8g of chicken paste essence, and 0.4g of white pepper powder; the industrial preparation method is as follows: acceptance of raw and auxiliary materials → raw material processing and mixing → pre-frying → quick freezing, packaging and storage.

Embodiment 2

[0005] Embodiment 2: The acceptance process of raw and auxiliary materials is as follows: check and accept minced chicken breast meat, minced leg meat or pork without foreign matter, congestion, and auxiliary materials without peculiar smell and deterioration.

[0006] The process of raw material processing and pulp mixing is as follows: thaw the raw meat to 0-5°C, cut the raw meat twice with a slicer with a knife distance of 5mm, so that the length of the meat strip is about 3cm, the width is about 0.5cm, and the thickness is about 0.5cm, and then Mix the processed raw materials; the mixing formula is: raw meat 60%, cooking wine 0.6%, dark soy sauce 0.6%, flour 4.7%, starch 11.8%, salad oil 3%, water 14.8%, salt 1.2%, 3% whole egg liquid, 0.3% pepper flake powder, 0.3% chili powder, 0.5% chicken paste essence, 0.2% white pepper powder; 25min, the speed is 6-8 rpm.

[0007] The pre-frying process is as follows: After the slurry is mixed, the frying machine is used for pre-fry...

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Abstract

The invention discloses a traditional food, in particular to a preparation method of braised pork cubes using chicken and pork as main materials. The braised pork cubes have the following formula: using 100g of raw material pork as the reference: 100g of raw material pork, 1g of cooking wine, 1g of dark soy sauce, 8g of flour, 20g of starch, 5g of salad oil, 25g of water, 2g of salt, 5g of whole egg liquid, 0.5g of peppery powder, 0.5g of little pepper powder, 0.8g of chicken crease flavor and 0.4g of white pepper powder. The industrial preparation method comprises the steps of checking and accepting the raw materials, processing the raw materials and stirring syrup, pre-frying, quickly freezing, packaging and storing. The invention realizes the industrial and standard production of the traditional food by adopting a scientific and reasonable process, prolongs the refreshing time by adopting a modern refreshing and packaging technology, ensures the specification consistency of the product, is reliable, safe and reliable in quality, lowers the production cost by comprehensively utilizing the raw materials and is convenient for customers.

Description

Technical field: [0001] The invention relates to a traditional food, in particular to a method for preparing crispy meat with chicken and pork as main ingredients. Background technique: [0002] Crispy pork is a traditional Chinese food. It is the crystallization of experience and wisdom of several generations. It has a unique flavor and is very popular among the masses. At present, there are many types of crispy meat, and their production methods are also different, but the production of these crispy meat is complicated, labor-intensive, time-consuming, small in production volume, and short in shelf life, which limits the use of traditional Chinese delicacies. Invention content: [0003] The invention overcomes the deficiency of the existing crispy meat production technology, and provides a kind of industrialized production, a kind of preparation method of crispy meat which is more convenient than traditional food. The formula based on 100g of raw meat is: 100g of raw me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L1/315A23L1/311A23L1/22A23B4/06A23L1/01A23L13/00
Inventor 薛海中石亮
Owner HENAN DAYONG INDUSTRIAL CO LTD
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