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Braised bone-in pork capable of being stored and transported in refrigeration and ready to eat by microwaving and preparation method of braised bone-in pork

A bone-roasted meat and microwave technology, which is applied in the field of industrially produced bone-in-roasted meat products and its industrial preparation process, can solve problems such as short shelf life, food accidents, bad taste, appearance, and shape, and achieve convenient and simple eating, Ease of export and extended shelf life

Inactive Publication Date: 2016-06-15
王溢炯 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, industrialized roasted pork with bone has a unique "high temperature smell" after high temperature, and its taste, appearance, and shape are very poor. It lacks the flavor of roasted pork with bone produced by traditional families, and is not liked by people.
However, if high-temperature sterilization is not used, it is difficult to ensure the shelf life of the product, and the shelf life is too short, and even deteriorates during transportation from the factory to the point of sale, and food accidents are prone to occur.
Therefore, now the industrialized bone-in roasted meat product has been dealing with the downturn for a long time, and the market cannot be opened, and there is an urgent need for a preparation process for the instant bone-in roasted meat product that can ensure the traditional flavor of the bone-in roasted meat without high-temperature sterilization and can guarantee shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A microwave ready-to-eat bone-in roasted meat that can be frozen, stored and transported. The formula of its raw materials is composed of main ingredients and auxiliary ingredients. Described adjuvant comprises following component:

[0037] Purified water 86.3%, rice wine 80.0%, fresh ginger 3.5%, fresh onion 6.0%, sugar 8.8%, star anise 0.25%, tomato sauce 1.5%, soy sauce 20%, oyster sauce 1.0%, cooking oil 5.5%, chicken essence 1.5%.

[0038] The edible oil is preferably peanut oil or soybean oil, which may also be replaced by other vegetable oils or vegetable blended oils. The pork is preferably pork belly with belt and bone from pigs that have been raised for more than 8 months.

[0039] The above-mentioned preparation method of frozen, stored and transported microwave ready-to-eat bone-in pork belly, its technological process is as follows: raw material pork belly with bone → finishing and trimming → scalding in hot water → frying with base oil → adding auxiliary ...

Embodiment 2

[0048] A microwave ready-to-eat bone-in roasted meat that can be frozen, stored and transported. The formula of its raw materials is composed of main ingredients and auxiliary ingredients. Described adjuvant comprises following component:

[0049] Purified water 85%, rice wine 82%, fresh ginger 3.0%, fresh onion 6.3%, sugar 8.5%, star anise 0.30%, tomato sauce 1.2%, soy sauce 16%-22%, oyster sauce 1.1%, cooking oil 5.0%, Chicken essence 1.9%.

[0050] Its preparation method is with embodiment 1.

Embodiment 3

[0052] A microwave ready-to-eat bone-in roasted meat that can be frozen, stored and transported. The formula of its raw materials is composed of main ingredients and auxiliary ingredients. Described adjuvant comprises following component:

[0053] Purified water 88%, rice wine 77%, fresh ginger 4.0%, fresh onion 5.5%, sugar 9.0%, star anise 0.21%, tomato sauce 1.7%, soy sauce 16%, oyster sauce 1.1%, cooking oil 5.0%, chicken essence 1.9%.

[0054] Its preparation method is with embodiment 1.

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PUM

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Abstract

The invention discloses braised bone-in pork capable of being stored and transported in refrigeration and ready to eat by microwaving and a preparation technology of the braised bone-in pork.The braised bone-in pork is prepared from a main ingredient and minor ingredients, wherein bone-in streaky pork with the skin is used as the main ingredient.The braised bone-in pork is characterized in that taking the total mass of the main ingredient as a base, the minor ingredients include, by mass, 80%-90% of pure water, 73%-85% of yellow rice, 2.5%-5.0% of fresh ginger, 4.0%-8.0% of fresh shallot, 7.5%-9.0% of white sugar, 0.20%-0.5% of star anise, 1.0%-2.0% of tomato sauce, 12%-25% of soybean sauce, 0.2%-1.5% of oyster sauce, 3.5-7.0% of edible oil and 0.2%-2.2% of chicken essence.The braised bone-in pork has the advantages that through lean mixing of the formula, color, aroma, taste and shape of the Chinese traditional classical dish are guaranteed; through a set of innovative technological process and method, flavor of the braised bone-in pork is not destroyed, and shelf life of the braised bone-in pork can be prolonged to two years and even longer.

Description

technical field [0001] The invention relates to an industrially produced bone-in roast meat product and its industrial preparation process. Background technique [0002] Existing roasted pork with bone mostly is the product that family makes, restaurant back kitchen or big industry food factory produce. The industrialized instant roasted meat with bone is made by using a household cooking pot and frying pan, or using a sandwich pot to make it with steam and then using a high-temperature sterilizer to sterilize it at a high temperature. However, industrialized roasted pork with bone has a unique "high temperature smell" after high temperature, and its taste, appearance and shape are very poor. It lacks the flavor of roasted pork with bone produced by traditional families, and is not liked by people. However, if high-temperature sterilization is not used, it is difficult to guarantee the shelf life of the product, and the shelf life is too short, and it may even deteriorate d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00A23L13/40
Inventor 王溢炯段慧强
Owner 王溢炯
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