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Method for preparing instant cured dishes

A production method and a technology for preserved meat, applied in the field of food processing, can solve the problems of uneven desalination and softening of bacon, loss of bacon flavor, limited nutritional value, etc., and achieve the effects of good market value, strong taste, and convenient eating and portability.

Pending Publication Date: 2020-01-21
湖南俏小楚科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, bacon products are mostly cleaned and boiled for desalination and softening treatment. If the cooking time is short, the desalination and softening of the inside and outside of the bacon will be uneven. If the cooking time is long, the original flavor of bacon will be lost.
[0003] In terms of production technology, the existing bacon dishes are made of bacon as the main material through frying or steaming processes, with a single taste and limited nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The dish formula is as follows, by weight:

[0025] 100 parts of bacon, 20 parts of dried radish, 30 parts of dried plum, 20 parts of dried beans, 80 parts of cooking oil, 10 parts of white pepper, 30 parts of red pepper, 5 parts of salt, 2 parts of soy sauce, 5 parts of garlic, and 3 parts of shallot , 2 parts of spice powder, 8 parts of sodium glutamate, 0.8 part of disodium 5'-taste nucleotide, 0.05 part of potassium sorbate, wherein, the spice powder consists of fennel powder, pepper powder, pepper powder, cinnamon powder according to the quality The ratio is 3:2:1:2, and the edible oil is blended oil.

[0026] The dishes are prepared as follows:

[0027] Wash the bacon and cut into pieces with a width of 5-8cm, boil in water for 2 minutes to make the surface soft, remove and drain, slice and set aside;

[0028] Wash the dried radish, dried plum vegetables, and dried beans, drain, cut the dried beans into 1-2cm sections, cut the dried radish into 0.5-1cm sections,...

Embodiment 2

[0032] Based on Example 1, the difference is that there are 30 parts of dried radish, 10 parts of dried prunes, and 25 parts of dried beans; the sterilization method is: keep at 125°C and 0.13 MPa for 15 minutes, release the pressure and cool.

Embodiment 3

[0034] Based on Example 1, the difference is that there are 40 parts of dried radish, 20 parts of dried prunes, and 10 parts of dried beans; the sterilization method is microwave sterilization, the frequency is 2.5GHz, the power is 12kW, and the time is 150s.

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Abstract

The invention discloses a method for preparing instant cured dishes. The method for preparing the instant cured dishes comprises the steps that preserved meat is washed and stripped and sliced, and the preserved meat is boiled in water for 1-5 minutes, removed and drained and sliced or diced or cut into strips for standby application; dried turnips, preserved vegetables and dried long beans are cleaned and drained, the dried long beans and the dried turnips are cut into segments, and the preserved vegetables are chopped; the treated dried long beans, preserved vegetables, dried turnips and preserved meat are mixed evenly, and the mixture is cooked with steam until raw materials are soft to obtain main materials; and white peppers are cut into segments, red peppers, garlic and chives are chopped, cooking oil is poured into a pan and heated, the white pepper segments, the red peppers and minced garlic are added and fried, the main materials are added and fried in a stirring mode for certain time, soy sauce, salt, spices powder, the chives, food additives are added in sequence, the mixture is fried evenly in a stirring mode, cooled, canned and sterilized to obtain the finished product. The preserved meat is mixed with the dried turnips, the preserved vegetables and the dried long beans, so that the flavors of the raw materials are fused, and the resulting dishes are has lipidol and is delicious, rich in taste, reasonable in nutrition and non-greasy in using.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing instant cured meat dishes. Background technique [0002] Bacon is processed by smoking and roasting raw meat after marinating. It has a unique flavor, beautiful color and strong fragrance, and is very popular among people. At present, bacon products are mostly cleaned and boiled for desalination and softening treatment. If the cooking time is short, the desalination and softening of the inside and outside of the bacon will be uneven, and the original flavor of bacon will be lost if the cooking time is long. [0003] In terms of production technology, the existing bacon dishes are made of bacon as the main material through a frying or steaming process, which has a single taste and limited nutritional value. Contents of the invention [0004] The present invention aims to solve at least one of the technical problems existing in the prior art, and p...

Claims

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Application Information

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IPC IPC(8): A23L13/00A23L19/00
CPCA23L13/00A23L19/00
Inventor 钟如意
Owner 湖南俏小楚科技有限公司
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