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Preparation method of stewed pork

A technology of braised meat and fresh meat, which is applied in food preparation, application, food science, etc., can solve the problems of serious human injury and achieve good effect, high electric heating efficiency, and uniform heating

Inactive Publication Date: 2014-09-10
巫溪县红池腊鲜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, preservatives, pigments, etc. are extremely harmful to the human body and are strictly prohibited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method for stewed meat, comprising the following steps:

[0020] a, the fresh pork is cut into strips, the length of the strips is 15cm, the width is 5cm, and the thickness is 3cm; then the fresh meat is marinated with salt equivalent to 15% of the fresh meat weight, and soaked for 28 hours to obtain cured meat; The meat strips should not be too large or too small. If the meat strips are too large, the salt will be impregnated unevenly during the curing process, the inside of the meat strips will be weak, and the surface will be too salty; In the process of microwave sterilization, heating and dehydration, it is easy to "burn" and become dried meat, which affects the taste, especially its color cannot be controlled;

[0021] b. Preparation of marinade: Take the following condiments by weight: 100g kaempferen, 200g cinnamon, 200g star anise, 400g fennel; put the above condiments into 8000g water, boil for 35 minutes, filter, then pour into the filtrate Add...

Embodiment 2

[0026] A preparation method for stewed meat, comprising the following steps:

[0027] a, fresh meat is cut into strips, the length of the meat strips is 20cm, the width is 10cm, and the thickness is 5cm; then the fresh meat is marinated with salt equivalent to 20% of the fresh meat weight, and soaked for 30 hours to obtain cured meat;

[0028] b. Preparation of marinade: Take the following seasonings by weight: 200g kaempferia, 100g cinnamon, 400g star anise, 200g cumin; put the above-mentioned seasonings into water with a weight of 9000g, boil for 30 minutes, filter, and then pour into the filtrate Add 150g of soy sauce, 50g of monosodium glutamate, and 400g of white granulated sugar in parts by weight, stir and dissolve fully to obtain marinade. Finally, the cured meat obtained in step a is placed in marinade at a temperature of 60° C. for 30 minutes at a constant temperature to obtain marinated meat;

[0029] c. Drain the stewed meat and put it into a microwave environment...

Embodiment 3

[0033] A preparation method for stewed meat, comprising the following steps:

[0034] a, the fresh meat is cut into strips, the length of the meat strips is 18cm, the width is 8cm, and the thickness is 4cm; then the fresh meat is marinated with salt equivalent to 18% of the fresh meat weight, and soaked for 29 hours to obtain cured meat;

[0035] b. Preparation of marinade: Take the following seasonings by weight: 180g kaempferia, 150g cinnamon, 300g star anise, 280g fennel; put the above seasonings into water with a weight of 8500g, boil for 38 minutes, filter, and then pour into the filtrate Add 120g of soy sauce, 55g of monosodium glutamate, and 360g of white granulated sugar in parts by weight, and stir well to dissolve to obtain a marinade; finally, put the marinated meat obtained in step a in a marinade at a temperature of 80°C for 25 minutes at a constant temperature to obtain marinated meat ;

[0036] c. Drain the stewed meat and put it into a microwave environment wi...

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PUM

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Abstract

The invention discloses a preparation method of stewed pork, which comprises the following steps: a, cutting fresh meat into strips, then salting the fresh meat by using common salt with the weight of 15 to 20 percent of that of the fresh meat, and dipping for 28 to 30 hours; b, marinating for 15 to 30 minutes in marinade with a temperature of 60 to 90 DEG C, so as to obtain the stewed pork; c, draining off the stewed pork after being placed into a microwave environment with the wave length of 319 mm to 337 mm, carrying out microwave treatment for 15 minutes, sterilizing and dewatering, and controlling the water content of the stewed pork within 30 to 35 percent; d, taking out the stewed pork for airing and cooling, and using a vacuum package machine for packing; e, putting the stewed pork well packed into a microwave environment with the wave length of 120 mm to 125 mm for microwave treatment for 15 minutes, carrying out secondary sterilization and putting into storage. The special formula and process for marinating, and the stewed pork is fresh and tasty and has tasty color. No preservative agent is added, the quality of stewed pork can be guaranteed for about 12 months, and the tincture and taste are kept to be excellent always.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing fresh stewed meat with a long shelf life. Background technique [0002] Braised pork is a dish made by boiling the fresh meat after initial processing and blanching in the prepared marinade. It tastes tender and delicious, and is highly praised by diners. The fatal shortcoming that existing stewed meat exists is that shelf life is short, and color and luster and mouthfeel are difficult to keep fresh. For this reason, some stewed meat producers also add preservatives, pigments, etc. to delay the shelf life of stewed meat and keep the fresh color and fresh taste of stewed meat. However, preservatives, pigments, etc. are extremely harmful to the human body and are strictly prohibited. Therefore, how to prolong the shelf-life of stewed meat, keep the fresh color and luster and mouthfeel of stewed meat is a big technical problem of popularizing stewed meat. [...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/318A23L13/70
Inventor 黎翥
Owner 巫溪县红池腊鲜食品有限公司
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