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Roast pork processing technology

A processing technology and technology of roasting pork, which is applied in application, food preparation, food science, etc., can solve the problems of destroying product characteristics, short storage time, and high moisture content of products, so as to reduce the time of grilling, increase specific surface area, and increase preservation The effect of the function

Inactive Publication Date: 2015-06-10
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, traditional pork has the following deficiencies: after high-temperature roasting, it is easy to cause polycyclic aromatic hydrocarbons, heterocyclic amine carcinogens and peroxide values ​​to seriously exceed the standard; High moisture content, short storage time, not suitable for industrial production
Although there are some industrialized productions of roasted leg of lamb and pork products, most of them pursue high yield, high moisture content, lack of characteristic flavor of pork, and high-temperature thermal sterilization seriously destroys the characteristics of the product, and its flavor is similar to canned pork. Compared with traditional pork, its flavor is poor, the smell is heavy, and the consumer market is very limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The roasted pork processing technology provided by the invention comprises the steps of:

[0023] (1) Acceptance of raw materials: select clean pork leg meat, pre-cool the processed pork leg meat to discharge acid, and then freeze it at -18°C for later use;

[0024] (2) Rinse and deodorize: thaw the frozen pork in a thawing chamber. The humidity in the thawing chamber is controlled at 850%. After thawing, it is divided into small pieces with a mass of 800g, and then rinsed, stirring from time to time during the rinsing process;

[0025] (3) Precooking and deodorization: Precook the rinsed pork. The ratio of precooked water to pork is 2:1. Add a certain amount of spices. The precooking time is controlled at 30 minutes. water poured out;

[0026] (4) Braised: Wrap the spices with two layers of gauze, put the dried red pepper, ginger and scallions in a bag separately, wait until the water boils, add salt, monosodium glutamate, rice wine, soy sauce, Laoganma sauce, spice p...

Embodiment 2

[0034] Roasted pork processing technology provided by the invention, its concrete steps are as follows:

[0035] (1) Acceptance of raw materials: select clean pork leg meat, pre-cool the processed pork leg meat to discharge acid, and then freeze it at -18°C for later use;

[0036] (2) Rinse and deodorize: thaw the frozen pork in the thawing room, control the humidity in the thawing room at 85-900%, divide it into small pieces with a mass of 900g after thawing, and then rinse it, stirring from time to time during the rinsing process ;

[0037] (3) Precooking and deodorization: Precook the rinsed pork. The ratio of precooked water to pork is 2:1. Add a certain amount of spices. The precooking time is controlled at 35 minutes. water poured out;

[0038] (4) Braised: Wrap the spices with two layers of gauze, put the dried red pepper, ginger and scallions in a bag separately, wait until the water boils, add salt, monosodium glutamate, rice wine, soy sauce, Laoganma sauce, spice p...

Embodiment 3

[0046] A kind of roast pork processing technology, its concrete steps are as follows:

[0047] (1) Acceptance of raw materials: select clean pork leg meat, pre-cool the processed pork leg meat to discharge acid, and then freeze it at -18°C for later use;

[0048] (2) Rinse and deodorize: thaw the frozen pork in a thawing chamber. The humidity in the thawing chamber is controlled at 900%. After thawing, it is divided into small pieces with a mass of 1000g, and then rinsed, stirring from time to time during the rinsing process;

[0049] (3) Precooking and deodorization: Precook the rinsed pork. The ratio of precooked water to pork is 2:1. Add a certain amount of spices. The precooking time is controlled at 30 minutes. water poured out;

[0050] (4) Braised: Wrap the spices with two layers of gauze, put the dried red pepper, ginger and scallions in a bag separately, wait until the water boils, add salt, monosodium glutamate, rice wine, soy sauce, Laoganma sauce, spice packets, e...

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PUM

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Abstract

The invention provides roast pork processing technology comprising the steps of checking and receiving raw materials, rinsing to remove off-flavor, pre-cooking to remove off-flavor, marinating, drawing, drying and conditioning, and carrying out microwave combined roasting and vacuum packaging. According to the technology, the off-flavor removal procedure is added, and thus the off-flavor of pork can be obviously improved; the off-flavor removal method of firstly rinsing and then pre-cooking adopted in the roast pork processing technology provided by the invention is simple and feasible, can be used for removing a large amount of off-flavor substance in blood and fat, the off-flavor of the pork can be greatly reduced, and thus no excessive spicy sauce is needed for shielding the off-flavor and the consumption is beneficially increased; the drawing and drying procedures are added to effectively shorten the hot air drying time, and the water content of the product is quickly reduced within 35% for the convenience of product storage. According to the roast pork processing technology provided by the invention, steps are scientific and the industrialization can be achieved easily.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a roast pork processing technology. Background technique [0002] Roast pork is a traditional food with a long history. Its unique barbecue flavor is deeply loved by the public. It is crispy and charred on the outside, delicious and fragrant, not greasy or smelly. It can be said that it is a traditional snack that is popular all over the country and is loved by the masses. favor. With the deepening of agricultural industrialization, raising sheep has become a project for the majority of farmers to get rich with low investment risk, quick results and good benefits. For example, the pig industry in Jianyang, Sichuan has become a characteristic industry for farmers to increase their income. - Plus the rapid development of the industrial chain. [0003] CN103371375 discloses that the invention discloses a method for making pit pork, which belongs to the processing of meat dishes. Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/015A23L13/10A23L5/20A23L13/40A23L13/70
Inventor 张新吕权峰李辉张其蒙
Owner GUANGXI UNIV
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