Honey-stewed BBQ pork and making method thereof

A production method, the technology of char siu, which is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food science, etc., can solve the problems of time-consuming, heavy taste on the surface of char siu, and lack of taste, so as to shorten the processing time Effect

Inactive Publication Date: 2016-09-28
PUTIAN CHENGXIANG DISTRICT CHENGWEI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the char siew made by applying the char siu sauce and directly grilling it tends to have a strong surface taste, and the middle part is not tasty.
And above-mentioned method can only carry out on-site processing, on-site roasting to pork, needs to spend a large amount of time for catering industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The preparation method of honey sauce barbecued pork comprises the following steps:

[0032] Step 1. Thaw the pork belly and cut into pieces, and control the center temperature to 1 degree Celsius;

[0033] Step 2. Mix the following ingredients by weight, and vacuum tumble for 15 minutes: 80 parts of cut pork belly, 0.8 parts of salt, 4.5 parts of sugar, 1 part of monosodium glutamate, 0.5 parts of Erqu wine, 0.5 parts of sesame paste, and 0.5 parts of peanut butter , 0.05 parts of five-spice powder, 0.05 parts of pepper powder, 0.5 parts of southern milk, 0.5 parts of soy sauce, 3 parts of onion, 0.5 parts of ginger, 0.25 parts of caramel color, 0.014 parts of red yeast rice and 0.5 parts of garlic. The conditions for vacuum tumbling are : -0.02MPa, 5°C, speed 20r / min, at the end of vacuum tumbling, the central temperature of the pork belly is controlled at 6°C;

[0034] Step 3. Brush maltose on the surface of the pork belly after vacuum tumbling, place it in an envir...

Embodiment 2

[0038] The preparation method of honey sauce barbecued pork comprises the following steps:

[0039] Step 1. Thaw the pork belly and cut it into pieces, and control its center temperature to 5 degrees Celsius;

[0040] Step 2. Mix the following ingredients by weight, and vacuum tumble for 20 minutes: 120 parts of cut pork belly, 1.2 parts of salt, 6.5 parts of sugar, 2.5 parts of monosodium glutamate, 1 part of Erqu wine, 1 part of sesame paste, 1 part of peanut butter , 0.1 part of five-spice powder, 0.1 part of pepper powder, 1 part of southern milk, 1 part of soy sauce, 4 parts of onion, 1 part of ginger, 0.35 part of caramel color, 0.016 part of red yeast rice and 1 part of garlic. The conditions for vacuum tumbling are : 0.05MPa, 10°C, speed 30r / min, at the end of vacuum tumbling, the center temperature of the pork belly is controlled at 10°C;

[0041] Step 3. Brush maltose on the surface of the pork belly after vacuum tumbling and bake at 220 degrees Celsius for 20 minut...

Embodiment 3

[0045] The preparation method of honey sauce barbecued pork comprises the following steps:

[0046] Step 1. Thaw the pork belly and cut it into pieces, and control its center temperature to 3 degrees Celsius;

[0047] Step 2. Mix the following ingredients by weight, and vacuum tumble for 17 minutes: 100 parts of cut pork belly, 1 part of salt, 5.5 parts of sugar, 1.7 parts of monosodium glutamate, 0.8 parts of Erqu wine, 0.75 parts of sesame paste, 0.75 parts of peanut butter , 0.08 parts of five-spice powder, 0.08 parts of pepper powder, 0.8 parts of southern milk, 0.8 parts of light soy sauce, 3.5 parts of onion, 0.8 parts of ginger, 0.3 parts of caramel color, 0.015 parts of red yeast rice and 0.8 parts of garlic. The conditions for vacuum tumbling are : 0MPa, 8°C, speed 25r / min, at the end of vacuum tumbling, the center temperature of the pork belly is controlled at 8°C;

[0048] Step 3. Brush maltose on the surface of the pork belly after vacuum tumbling and bake at 200 ...

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PUM

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Abstract

The invention provides honey-stewed BBQ pork which is sufficiently tasteful and short in processing time. The honey-stewed BBQ pork is prepared from the following raw materials in parts by weight: 80-120 parts of streaky pork, 0.8-1.2 parts of salt, 4.5-6.5 parts of sugar, 1-2.5 parts of gourmet powder, 0.5-1 part of wine preserved for half a year, 0.5-1 part of sesame paste, 0.5-1 part of peanut paste, 0.05-0.1 part of five spice powder, 0.05-0.1 part of pepper powder, 0.5-1 part of preserved red curd sauce, 0.5-1 part of light soy sauce, 3-4 parts of onions, 0.5-1 part of fresh ginger and 0.5-1 part of garlic. The invention further provides a making method of the honey-stewed BBQ pork. The honey-stewed BBQ pork and the making method thereof disclosed by the invention have the beneficial effects that the streaky pork and seasonings are mixed according to a certain proportion and then are rolled and kneaded under vacuum conditions, so that pork blocks can be sufficiently tasteful, and besides, the processing time can be greatly shortened.

Description

technical field [0001] The invention relates to the technical field of processed meat, in particular to barbecued pork with honey sauce and a preparation method thereof. Background technique [0002] Char siu is a kind of Cantonese siu mei. The traditional char siu is made by roasting pork on a fire with a fork, hence the name. When barbecued char siew, red char siu sauce is coated on the surface, so the char siew is red. "Baked pork" is developed from "barbecued pork". Barbecue is made by inserting the pork tenderloin into the belly of the roasted whole pork and grilling it. Because the most delicious part of a roasted whole pig is the tenderloin. But a pig has only two loins, which is difficult to meet the needs of gourmets. So people came up with the method of inserting fire. But this can only insert a few, more will not burn. Later, it was changed to skewering several tenderloins and roasting on a fork. Over time, the name of roasted pork was replaced by barbecued ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00A23L13/40
CPCA23V2002/00A23V2200/14A23V2200/15
Inventor 徐智勇苏清雄郭德雄
Owner PUTIAN CHENGXIANG DISTRICT CHENGWEI FOOD CO LTD
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