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Making method of bagged small-piece roasted pork

A production method, the technology of small roasted pork, which is applied in the field of food processing, can solve the problems of customers waiting for a long time, the market space is limited, and the pork is cooked for a long time, and achieve the effect of portability

Inactive Publication Date: 2012-09-19
SHANXI TIANPENG AGRI & ANIMAL HUSBANDRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of small roast pork involves multiple processes such as boiling and frying, and it takes a long time to cook the pork. The traditional method of cooking and selling requires customers to wait for a long time, and the market space is limited.

Method used

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Experimental program
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Effect test

Embodiment Construction

[0017] Clean 100 kg of pork belly with skin after removing hair, blood and impurities, cut the pork into 11cm×11cm cubes, boil in boiling water for 30 minutes, remove and cut into 1cm thick meat 50 grams of rice wine, 200 grams of honey, 150 grams of Chinese prickly ash, 150 grams of star anise, 100 grams of pepper, 100 grams of fennel, 4 kilograms of salt, 1.5 kilograms of sugar, 500 grams of monosodium glutamate, 50 grams of fresh ginger, 150 grams of wolfberry gram, 50 grams of shallots, and 50 grams of garlic are added to the old soup pot, and the fried meat strips are put into the pot and boiled for 30 minutes; Burnt yellow, the oil temperature is controlled at 180-200 degrees Celsius, and the time is about 2-3 minutes; put the fried meat strips into the old soup and continue to cook for 30 minutes; Then push it into a sterilization tank with a temperature of 105°C and a pressure of 0.1 MPa for sterilization for 20 minutes, and put it into an outer packaging bag after coo...

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PUM

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Abstract

The invention discloses a making method of bagged small-piece roasted pork. Ingredients comprise pork belly with skin, rice wine, honey, pepper, star anise, hot pepper, common fennel, common salt, refined white sugar, monosodium glutamate, fresh ginger, medlar, onion and garlic. The making method comprises the following steps of: naturally thawing raw material meat, trimming, removing pig hair, bloodiness and impurities, cutting into 11cm multiplied by 11cm pieces, placing into a pot containing water, boiling for 30 minutes after the water in the pot is boiled, fishing out, cutting into meat slices with the thickness of 1cm, adding seasonings into the pot containing the water, placing the meat slices into the pot for boiling for 30 minutes, fishing out, then placing into an oil pan for frying till the surface is of light brown, placing the meat slices which are well fried into long-used soup for boiling for 30 minutes, taking the meat slices out of the pot, quantitatively loading into a vacuum packaging bag, performing vacuum pumping, pushing into a sterilization tank for sterilization, cooling and then loading into an external packaging bag. By utilizing a modern technology, the traditional way of selling immediately after making is changed into the convenient ready-to-eat way, so that the making method is more suitable for consumer groups needing convenient and fast foods.

Description

technical field [0001] The invention relates to a method for preparing bagged roast pork, belonging to the technical field of food processing. Background technique [0002] Roasted pork is a special dish in northern China. It is mainly made of fresh pork belly and various condiments. During festivals and festive banquets, people like to eat roasted pork. It is fat but not greasy, soft and delicious. A traditional dish. The production process of small roast pork involves multiple processes such as boiling and frying, and it takes a long time to cook the pork. The traditional method of cooking and selling requires customers to wait for a long time, and the market space is limited. Contents of the invention [0003] The invention provides a method for making small roasted pork in bags. Using modern technology, semi-high temperature sterilization and vacuum soft packaging, the home-cooked dishes can be dismantled and eaten immediately without waiting for a long time. [0004...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 蒋月武蒋月斌王素平李清英鲍建华
Owner SHANXI TIANPENG AGRI & ANIMAL HUSBANDRY
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