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Process for processing braised meat

A processing technology and technology of stewed meat, which is applied in the field of meat processing and stewed meat processing technology, can solve the problems of insufficient meat taste, unhealthy health, short processing time, etc., and achieve the effect of sufficient meat taste and good taste

Inactive Publication Date: 2013-04-03
郑树林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing stewed meat processing technology is: cut the meat into pieces, flakes or minced meat, add shiitake mushrooms to boil, the main material is lean pork, and the auxiliary materials are salt, monosodium glutamate, dark soy sauce, star anise, cinnamon, fennel and other big ingredients. The processing time is about 60 minutes, or it is directly steamed in the container. The shape of the stewed meat made by the existing method is not good, the color is earthy yellow, the processing time is short, the meat is not tasty enough, and the taste is not good. The ingredients are not good for health, and the color is not good-looking

Method used

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Embodiment Construction

[0018] The present invention is described in further detail below:

[0019] Braised pork processing technology:

[0020] 1. Cut the big meat into pieces, 5cm in size, soak in water for 6-8 hours.

[0021] 2. Wash the soaked meat with clean water, then put it in the pot, add water, boil for 20-30 minutes, stir up and down to make it even. Then take out the blanched meat and put it in a basin to wash.

[0022] 3. Put the washed meat into the container, add water, add seasonings, star anise, pepper, cumin, grass fruit, soy sauce, cloves, meat buckle, bay leaves, boil for 10-15 minutes on high heat, turn off the heat Turn on the small hot pot, 20-30 minutes, the meat is mature.

[0023] 4. Take the meat out of the pot, take out the bones, let it cool, put it on a plate, refrigerate it, and save the broth for later use.

[0024] 5. Put the refrigerated meat into a casserole, add water and old soup, and simmer until cooked. Take it out, chop it into fine pieces, pour it into th...

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PUM

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Abstract

The invention discloses a process for processing braised meat. The process comprises the following steps: (1) cutting big meat into blocks at first and soaking in clear water for 6-8 h; (2) washing the soaked big meat with clear water, placing into a pan, adding water, boiling for 20-30 min, and uniformly stirring up and down; and fishing out the blanched big meat and placing into a basin for washing; (3) placing the washed big meat into a container, adding water, adding seasonings, boiling for 10-15 min with big fire, and boiling for 20-30 min with small fire until the meat is medium-well; (4) fishing out the meat from the pan, removing bones, cooling by air, dishing up, refrigerating, and leaving meat soup for later use; and (5), placing the refrigerated meat into an earthen pot, adding water and old soup bases, and stewing with slow fire; and taking out, mincing the meat, adding earthen pot soup, and uniformly stirring. The braised meat processed by the process is gold yellow and beautiful in color, and is enough in taste, good in mouth feel and low in fat content.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a meat processing method, in particular to a stewed meat processing technology. Background technique [0002] The existing stewed meat processing technology is: cut the meat into pieces, flakes or minced meat, add shiitake mushrooms to boil, the main material is lean pork, and the auxiliary materials are salt, monosodium glutamate, dark soy sauce, star anise, cinnamon, fennel and other big ingredients. The processing time is about 60 minutes, or it is directly steamed in the container. The shape of the stewed meat made by the existing method is not good, the color is earthy yellow, the processing time is short, the meat is not tasty enough, and the taste is not good. The ingredients are also unhealthy, and the color is not good-looking. Contents of the invention [0003] The object of the present invention is to overcome the above-mentioned shortcomings of the prior art, and provi...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 郑树林
Owner 郑树林
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