Processing method of sauce-flavor cured pork ribs

Abstract

The invention relates to the technical field of meat products processing and particularly relates to a processing method of sauce-flavor cured pork ribs. The processing method provided by the invention comprises the following steps of: preparing the pork ribs to the sauce-flavor cured pork ribs by using pork ribs as raw materials, and through such steps as cutting, salting, air drying, roasting, frying, packaging and high temperature sterilizing. The processing method is used for solving the problems of long low temperature air drying time or product quality degradation caused by high temperature roasting of the cured short ribs, solving the problems of flaccid tissues and lacking of chewiness of the sauce spiced pork ribs after being sterilized at high temperature and solving the problems that the cured short ribs lack sauce flavor and the grease is liable to separate out to affect sensory quality after being sterilized. The products processed by the processing method is rich in sauce flavor, fragrant in cured meat flavor and tough and tensile in meat quality, thereby being flavor rib snack food both having the characteristics of rich sauce flavor of the sauce spiced pork ribs and having the advantages of fragrant cured meat flavor of the cured pork ribs.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a processing method for sauce-flavored cured pork ribs. Background technique [0002] Ribs are a nutritious and well-known traditional food. Ribs contain a variety of nutrients needed by the human body, such as protein and minerals. Ribs can be processed in many ways, such as braised in soy sauce, marinated, steamed, etc. The processing method of wax products carries out the making of wax pork ribs. The processing method of bacon products using soy sauce and marinated products such as braised and stewed will cause the pork ribs to be soft and rotten after high-temperature sterilization, and lack chewiness, while the traditional processing method of cured and cured products will cause the cured pork ribs to lack sauce flavor and high-temperature sterilization Finally, the fat in the ribs is easy to precipitate and solidify, which affects the sensory quality. The ...

AI Technical Summary

Problems solved by technology

[0003] In view of the above situation, the purpose of the present invention is to solve the problem of product quality deterioration caused by long time of low-temperature air-drying or high-temperature baking after the cured pork ribs are marinated. The problem is that the cured pork ribs lack the flavor of the sauce and the oil is easy to separate out after sterilization, which affects the sensory quality. A processing method for the pork ribs with the flavor of the sauce is provided, so that it can produce tough meat, low oil content, safe and healthy, and good preservation performance. , a snack food with rich flavor of cured and soy sauce