Retort pouch of fried pork and processing technology of retort pouch

Abstract

The invention discloses a retort pouch of fried pork and a processing technology of the retort pouch, and belongs to the field of food processing. The retort pouch comprises the following raw materials in parts by weight: 100-120 parts of streaky pork, 2-3 parts of salt, 3-4 parts of sugar, 0.2-0.4 part of gourmet powder, 0.5-0.8 part of sodium tripolyphosphate, 90-130 parts of water, 100-120 parts of salad oil, 10-15 parts of a soybean sauce and the like. The retort pouch is processed through the following steps of slicing the streaky pork; rolling and kneading the sliced streaky pork, pickling the kneaded sliced streaky pork, and frying the pickled sliced streaky pork for ageing so as to prevent oil generated by boiling the streaky pork with water for ageing from influencing finished products; cutting Hang peppers and hot red peppers into segments, frying the segments, and adding colloid and modified starch for emulsifying the sauce, so that the sauce is bright and colored, and the favorable adsorbing power of the sauce on the surface of the pork is improved; and finally, packing the fried streaky pork, the oiled green peppers, the oiled Hang peppers, the sauce, and additionally, controlling salinity so as to achieve the purpose of industrialized production. The powerful combination of the nutrient value and the flavored value of the streaky pork is realized, and the industrialized production of kitchen dishes is realized.

Description

technical field [0001] The invention relates to a stir-fried meat conditioning bag and a processing technology thereof, belonging to the field of food processing, in particular to a formula of microwave quick-frozen dish pork belly and pepper and a production method thereof. Background technique [0002] Since the 1980s, a new type of microwave dish food has developed rapidly in developed countries. The so-called microwave dish food refers to the application of modern quick-freezing processing technology (below -30 ° C, within 15 to 30 minutes, quickly pass through the ice crystal living area, the product is in the form of The form of small package is stored and circulated under the condition of -18 ℃), the ingredients of the dishes are scientifically proportioned and combined, and they are pre-processed into foods suitable for microwave ovens or modulation, which are easy to use. [0003] There are many kinds of microwave food in the food market of the United States and Jap...

AI Technical Summary

Problems solved by technology

In industrialized production, the pork belly in some small fried pork is boiled and matured, because the pork belly will produce fat when boiled in water, which will reduce the thickening consistency of the product; while the water content in the soup of some small fried meat is high. When eating, the soup will settle at the bottom of the plate, affecting the appearance

Therefore, in the industrial production of stir-fried pork, the degree of thickening of the seasoning package will be different, sometimes thinner and sometimes thicker, which will cause the product to feel like it is boiled.

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