Fragrant jar meat making process

A production method and the technology of incense altar, applied in food preparation, application, food science, etc., can solve the problems of not being suitable for the taste of consumers who like to eat fried food, and achieve the effect of complete meat shape, long freshness and shelf life, and bright color

Inactive Publication Date: 2004-07-14
李全华
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

However, the above products are not suitable for the tastes of consumers who like to eat fried foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0007] Embodiment: the fragrant altar meat preparation method of the present embodiment is carried out according to the following steps:

[0008] ①. Debone and wash the fresh pork, and select meat with skin and alternate fat and thin as raw meat. The amount of raw meat is 100 kg.

[0009] ②. Add salt to the raw meat, stir evenly, and place it at 10°C for 15 hours. The amount of added salt is 3 kg.

[0010] ③. Heat the pot to 90°C, rub the skin part of the raw meat processed in the previous step in the pot until the skin turns yellow, then clean and dry the raw meat.

[0011] ④. First cut the raw meat prepared in the previous step into pieces, then put 30 kg of melted lard in the pot, and fry the cut into pieces of meat in the melted lard; during the frying process , first heat the lard and the raw meat submerged in it to 120°C, keep at this temperature for 50 minutes, then cool down to 90°C, keep for 25 minutes, then heat to 120°C, keep for 5 minutes, so that the raw material...

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PUM

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Abstract

The making method of fragrant pot meat is as follows: (1) fresh pork is deboned, cleaned then the meat with skin on and alternately lean and fat as raw material; (2) 2.8-3.2 kg edible salt per 100 kg. raw material meat is added and mixed uniformly and set under 0-15 deg.C for 12-24 hrs.; (3) heating pot to 80-100 deg.C, rubbing the skin part of above mentioned meat with heated pot to yellowish in colour, clean then, the said raw material meat is cleaned and air dried; (4) fry the meat of step (3) in melted lard to golden yellow in colour; (5) put the fried meat in container, fill in melted lard to cover the raw meat; (6) seal the container, set under -10 to 10 deg.C for more than 12 hrs to obtain the product.

Description

technical field [0001] The invention relates to a processing method of pork food. Background technique [0002] Chinese Invention Patent No. 94111615.8 discloses a method for making grilled meat. In this method, the pig’s front elbow is manually depilated and cleaned, then put into boiling water to remove the blood, and then put into cold water, wait for the water to boil, and then simmer over low heat. The meat is colored with boiled rock sugar, and then put into different ingredients and simmered over low heat. It is said that the prepared meat is soft but not rotten, and has a strong fragrance, so it has certain characteristics. But above-mentioned product is not suitable for the consumer's taste that likes to eat deep-fried food. Contents of the invention [0003] The purpose of this invention is to provide a kind of preparation method of fragrant altar meat. [0004] The preparation method of Xiangtan meat of the present invention is carried out according to the fol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/10A23L13/10
Inventor 李全华
Owner 李全华
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