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Preparation method of braised pork in brown sauce

A braised pork, square-shaped technology, applied in food preparation, food science, application and other directions, can solve the problems of large changes in product quality, complex production process, inability to carry out large-scale industrial production, etc., and achieve edible safety, rich nutrition, and moderate taste. Effect

Inactive Publication Date: 2015-11-25
马美军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Braised pork in brown sauce is a dish that is widely favored by Chinese consumers. The processing process includes soaking in cooking wine, boiling on high heat, stewing on low heat, and collecting juice in an iron pot. Although the ingredients are relatively simple, the entire production process is complicated and slow. Careful work, product quality changes greatly
Moreover, the control of the heat in the processing process is relatively delicate, and it needs to be adjusted at any time according to the product status during the processing process, and large-scale industrial production cannot be carried out.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of braised pork in brown sauce, comprising the following process steps:

[0020] 1) Select pork belly as the raw meat, and cut off the part of the raw meat with more than 40% fat, less than 1.0cm in thickness and no streaky layer;

[0021] 2) Remove the fascia and residual fat from the pork belly selected above, and cut into large pieces of 15×15×15CM square;

[0022] 3) Preparation of marinade: clean the pot, add 20-30% of water, quickly boil the water, and then add the following seasonings in weight percentage: 0.9% of salt, 5% of garlic oil, 6% of peanut oil, white sugar 7%, starch 9%, white wine 0.5%, white vinegar 0.4%, monosodium glutamate 1.2%, ginger oil 1.5%, tea polyphenols 2%, clove oil 6%, cinnamon oil 9%, allspice powder 5%, geranium oil 2.0% , chili oil 6%, wait until the raw materials are completely dissolved, then cool to room temperature for later use;

[0023] 4), the raw meat is placed in the above-mentioned marinade that is 3-5...

Embodiment 2

[0030] A preparation method of braised pork in brown sauce, comprising the following process steps:

[0031] 1) Select pork belly as the raw meat, and cut off the part of the raw meat with more than 40% fat, less than 1.0cm in thickness and no streaky layer;

[0032] 2) Remove the fascia and residual fat from the pork belly selected above, and cut into large pieces of 15×15×15CM square;

[0033] 3) Prepare the marinade: clean the pot, add 30% water, quickly boil the water, and then add the following seasonings by weight: 1.0% salt, 8% garlic oil, 9% peanut oil, and 10% sugar , starch 12%, white wine 0.9%, white vinegar 0.8%, monosodium glutamate 2.0%, ginger oil 2.8%, tea polyphenols 8%, clove oil 10%, cinnamon oil 12%, allspice powder 8%, geranium oil 2.5%, pepper Oil 9%, wait until the raw materials are completely dissolved, then cool to room temperature for later use;

[0034] 4), the raw meat is placed in the above-mentioned marinade that is 3-5 times the volume of the r...

Embodiment 3

[0041] A preparation method of braised pork in brown sauce, comprising the following process steps:

[0042] 1) Select pork belly as the raw meat, and cut off the part of the raw meat with more than 40% fat, less than 1.0cm in thickness and no streaky layer;

[0043] 2) Remove the fascia and residual fat from the pork belly selected above, and cut into large pieces of 15×15×15CM square;

[0044] 3) Preparation of pickling solution: clean the pot, add 25% water, quickly boil the water, and then add the following seasonings in weight percentage: 1.0% salt, 6% garlic oil, 7% peanut oil, and 9% sugar , starch 10%, white wine 0.7%, white vinegar 0.6%, monosodium glutamate 1.8%, ginger oil 2.0%, tea polyphenols 6%, clove oil 8%, cinnamon oil 10%, allspice powder 7%, geranium oil 2.3%, pepper Oil 8%, wait until the raw materials are completely dissolved, then cool to room temperature for later use;

[0045] 4), the raw meat is placed in the above-mentioned marinade that is 3-5 time...

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Abstract

The present invention relates to the field of food processing, and discloses a preparation method of braised pork in brown sauce. The braised pork in brown sauce is prepared from streaky pork and a salting solution. The method is by cooking streaky pork in the salting solution for 30-35 min, and is completely different from the traditional preparation method of braised pork in brown sauce. The method avoids the disadvantages of process operation complexity and large quality change in a traditional process; ginger oil, garlic oil, tea polyphenols, cinnamon oil and clove oil, which are vegetable sourced, are used as fresh-keeping antiseptics to ensure shelf life of six months or more at room temperature. The product has unique flavor, is sweet, delicious and nutritious, can be eaten conveniently and directly by consumers. The method has application prospect in large scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of braised pork. Background technique [0002] Braised pork in brown sauce is a dish that is widely favored by Chinese consumers. The processing process includes soaking in cooking wine, boiling on high heat, stewing on low heat, and collecting juice in an iron pot. Although the ingredients are relatively simple, the entire production process is complicated and slow. The work is meticulous, and the product quality changes greatly. Moreover, the control of the heat in the processing process is relatively delicate, and it needs to be adjusted at any time according to the product status in the processing process, so it is impossible to carry out large-scale industrial production. Contents of the invention [0003] The purpose of the present invention is to provide a preparation method of braised pork with rich nourishing function and good taste and mouthfeel. ...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23V2002/00A23V2250/2132A23V2250/5118
Inventor 马美军
Owner 马美军
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