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Pork soaked with oil

A technology of pork and oil immersion, which is applied in the preservation of meat/fish with chemicals, food ingredients as antioxidants, and food ingredients as antimicrobial preservation, etc. Unstable product quality and other problems, to achieve the effect of promoting sales, reducing the degree of pork spoilage, maintaining flavor and quality

Inactive Publication Date: 2019-01-18
云南撒坝农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current common practice is to use only three raw materials: pork, lard, and salt. The processing process is relatively random. Only relying on the experience of the processor, the product quality is unstable and the taste varies greatly.
In addition, the single ingredients and lack of control over the processing process also make the product prone to mildew and deterioration, which is not conducive to preservation, and the shelf life of the product is short, which cannot meet the needs of the market and consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: Preparation of oil-immersed lard, prepared by the following method:

[0016] In the first step, cut 6kg of fresh pork and 3.6kg of fresh lard into 5-6cm chunks.

[0017] The fresh pork and fresh lard are fresh meat and oil that meet the requirements of national standards, are bred and slaughtered, and have a fresh sense, no peculiar smell, and no corruption.

[0018] In the second step, first put the fresh lard in a large pot, and fry it over high heat until the oil residue is slightly yellow and the water is slightly dry, then remove the oil residue.

[0019] In the third step, add fresh pork cubes and cook over medium heat until the pork is mature and the water is slightly less.

[0020] In the fourth step, add 0.3kg of salt, 0.05kg of pepper and 0.05kg of papain, and cook until the pepper is yellow.

[0021] During the cooking process of meat, stir frequently to prevent the pork from sticking to the pot, and mix the salt, pepper, papaya enzyme and por...

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PUM

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Abstract

The invention discloses pork soaked with oil, and belongs to the technical field of processing of pork products. The pork is prepared from the following raw materials in parts by weight: 60 parts to 65 parts of fresh pork, 32 parts to 37 parts of fresh lard oil, 3 parts to 4 parts of edible salt, 0.4 part to 0.6 part of sichuanese peppercorn and 0.4 part to 0.6 part of papain. The raw materials are weighed, and meat and oil are sliced, boiled and uniformly stirred with salt; canning and cooling are carried out. The lard oil soaked with the oil prepared by the method disclosed by the inventionhas the advantages that the guarantee period of the product is greatly prolonged while the flavor and quality of the product are maintained at the same time.

Description

technical field [0001] The invention belongs to the technical field of pork product processing. Background technique [0002] In our country, there is a tradition of making oil-soaked pork in many places. The main purpose is to be able to preserve pork for a longer period of time while maintaining its flavor. For a long time, various localities have formed unique local practices, with different processing methods and different ingredients. [0003] The existing common practice only uses three raw materials: pork, lard, and salt. The processing process is relatively random, and the quality of the product is unstable and the taste varies greatly based on the experience of the processor. In addition, the single ingredients and lack of control over the processing process also make the product prone to mildew and deterioration, which is not conducive to preservation, and the shelf life of the product is short, which cannot meet the needs of the market and consumers. Contents ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/22A23B4/18A23B4/24A23B4/20
CPCA23B4/18A23B4/20A23B4/22A23B4/24A23V2002/00A23V2200/02A23V2200/10
Inventor 朱春贤俞英王志祥李锡萍王正友李廷聪曹如葵吴素坚孔祥杰朱芳贤朱芸
Owner 云南撒坝农业开发有限公司
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