CN101791129B - Process for making cured pork - Google Patents
Process for making cured pork Download PDFInfo
- Publication number
- CN101791129B CN101791129B CN2009102502209A CN200910250220A CN101791129B CN 101791129 B CN101791129 B CN 101791129B CN 2009102502209 A CN2009102502209 A CN 2009102502209A CN 200910250220 A CN200910250220 A CN 200910250220A CN 101791129 B CN101791129 B CN 101791129B
- Authority
- CN
- China
- Prior art keywords
- pork
- corn flour
- cook
- rice meal
- pickler
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a process for making cured pork, which relates to the field of food, and comprises the following steps: cutting pork into pieces; adding salt to be uniformly stirred; putting in a curing device (sealed); adding water into corn flour to be stirred; putting the corn flour into a steamer to be steamed at high temperature; adding the cured pork into the corn flour to be stirred; curing again; fermenting the corn flour and pork; putting in the steamer and adding flavors; steaming at high temperature; taking the pork out; removing shallot roots; and vacuum packaging. The cured pork is of a leisure food or a dinner food, has simple making process and convenient eating, and is clean and sanitary.
Description
Technical field:
The present invention relates to field of food, be specifically related to a kind of manufacturing process of pickling pork.
Background technology:
Fresh pork not only can be protected in the long time unlikely rotten after rationally pickling. but also unique, the long times of aftertaste of bacon local flavor that burns till, can be cooked into multiple dish.Especially in the time in the Spring Festival holidays, all can there be the fresh meat that is unable to finish for the moment in many families, select appropriate ones to pickle. need not special preservation condition. can have the beginning of spring, so pork is the first-selected cure foods of each family.
Summary of the invention:
The purpose of this invention is to provide a kind of manufacturing process of pickling pork, it is a kind of leisure food, and meal is used food, and manufacturing process is simple, instant, clean hygiene.
In order to solve the existing problem of background technology; The present invention adopts following technical scheme: 1, clean pork is cut into pieces with edible salt and stirred, pork and edible salt stir, and put into pickler; Close the pickling 12-24 hour of pickler envelope, let saline taste infiltrate pork; 2, corn flour or rice meal add the water stirring, put into food steamer, cook with high temperature; 3, cook corn flour or rice meal temperature and be to add the pork of pickling between 80 degree-100 degree, stir; In the whipping process, remove to touch pork with hand, feeling has temperature; To put into pickler envelope close together with cooking corn flour or rice meal pork once more; Carry out pickling the second time, pickled 60 days for the second time, let corn flour and pork ferment; 4, get rid of the part corn flour to the pork of fermentation, put into food steamer and add peanut oil and green onion root, cook pork with high temperature.Cook pork and can smell salty tart flavour, taste fresh; Taste with a kind of uniqueness; 5, the pork that cooks is contained out, removes the green onion root elapsed time and removes temperature, gets into vacuum packaging and dispatches from the factory.
Manufacturing process: pork is cut into pieces--be added on salt and stir--put into pickler (sealing)--corn flour or rice meal add water and stir--put into food steamer, high temperature cooks--add and pickled pork and stir--pickle for the second time--corn flour ferments with pork--food steamer of packing into adding seasoning--high temperature cooks--and Sheng goes out pork--remove the green onion root--vacuum packaging---.
The present invention is a kind of leisure food, and meal is used food, and manufacturing process is simple, instant, clean hygiene
The specific embodiment:
This specific embodiment adopts following technical scheme: 1, clean pork is cut into pieces with edible salt and stirred, pork and edible salt stir, and put into pickler, close the pickling 12-24 hour of pickler envelope, let saline taste infiltrate pork; 2, corn flour or rice meal add the water stirring, put into food steamer, cook with high temperature; 3, cook corn flour or rice meal temperature and be to add the pork of pickling between 80 degree-100 degree, stir; In the whipping process, remove to touch pork with hand, feeling has temperature; To put into pickler envelope close together with cooking corn flour or rice meal pork once more; Carry out pickling the second time, pickled 60 days for the second time, let corn flour and pork ferment; 4, get rid of the part corn flour to the pork of fermentation, put into food steamer and add peanut oil and green onion root, cook pork with high temperature.Cook pork and can smell salty tart flavour, taste fresh; Taste with a kind of uniqueness; 5, the pork that cooks is contained out, removes the green onion root elapsed time and removes temperature, gets into vacuum packaging and dispatches from the factory.
Manufacturing process: pork is cut into pieces--be added on salt and stir--put into pickler (sealing)--corn flour or rice meal add water and stir--put into food steamer, high temperature cooks--add and pickled pork and stir--pickle for the second time--corn flour and pork fermentation--food steamer of packing into adding seasoning--high temperature cooks--and Sheng goes out pork--removing the green onion root---vacuum packaging-.
This specific embodiment is a kind of leisure food, and meal is used food, and manufacturing process is simple, instant, clean hygiene.
Claims (1)
1. a manufacturing process of pickling pork is characterized in that (1), clean pork is cut into pieces with edible salt stirred, and pork and edible salt stir, and put into pickler, pickle the pickler sealing 12-24 hour, let saline taste infiltrate pork; (2), corn flour or rice meal add water and stir, and puts into food steamer, cook with high temperature; (3), cook corn flour or rice meal temperature and be that the pork that adding is pickled stirs between 80 degree-100 degree; In the whipping process, remove to touch pork with hand, feeling has temperature; Put into the pickler sealing to pork together with cooking corn flour or rice meal once more; Carry out pickling the second time, pickled 60 days for the second time, let corn flour or rice meal and pork ferment; (4), get rid of part corn flour or rice meal to the pork of fermentation, put into food steamer and add peanut oil and green onion root, cook pork, cook pork and can smell salty tart flavour, taste fresh with high temperature; (5), the pork that cooks contains out, removes the green onion root elapsed time and removes temperature, get into vacuum packaging and dispatch from the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102502209A CN101791129B (en) | 2009-12-08 | 2009-12-08 | Process for making cured pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102502209A CN101791129B (en) | 2009-12-08 | 2009-12-08 | Process for making cured pork |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101791129A CN101791129A (en) | 2010-08-04 |
| CN101791129B true CN101791129B (en) | 2012-07-25 |
Family
ID=42584228
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102502209A Expired - Fee Related CN101791129B (en) | 2009-12-08 | 2009-12-08 | Process for making cured pork |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101791129B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103622067A (en) * | 2012-08-24 | 2014-03-12 | 黄振忠 | Preparation process of sour meat |
| CN103584165B (en) * | 2013-11-12 | 2015-07-08 | 安岳县普州坛子肉食品有限公司 | Production process for diced pork in pot |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236576A (en) * | 1998-05-21 | 1999-12-01 | 张焰 | Soft canned packaged sour meat food |
| CN1242953A (en) * | 1999-07-06 | 2000-02-02 | 贵州丰瑞食品有限公司 | Millet and processing method thereof |
| CN1318321A (en) * | 2001-05-17 | 2001-10-24 | 陈祥波 | Preparation method of pouch meat |
-
2009
- 2009-12-08 CN CN2009102502209A patent/CN101791129B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236576A (en) * | 1998-05-21 | 1999-12-01 | 张焰 | Soft canned packaged sour meat food |
| CN1242953A (en) * | 1999-07-06 | 2000-02-02 | 贵州丰瑞食品有限公司 | Millet and processing method thereof |
| CN1318321A (en) * | 2001-05-17 | 2001-10-24 | 陈祥波 | Preparation method of pouch meat |
Non-Patent Citations (2)
| Title |
|---|
| 代小容 等.传统酸腌肉风味形成的研究进展.《肉类研究》.2008,(第9期),58-61. * |
| 黄群 等.传统湘西酸肉发酵动态与Nisin保鲜试验.《肉类研究》.2008,第34卷(第4期),167-170. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101791129A (en) | 2010-08-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101536749B (en) | Production method of canned salted porridge | |
| CN102669734B (en) | Processing method of instant salt baked weever | |
| CN101518317B (en) | Fresh crisp vegetable production technique | |
| CN101999705A (en) | Fish food and making method thereof | |
| CN111671052A (en) | Making process of vacuum-packed, low-temperature slow-boiling for long time, quick-freezing and refrigerating and prefabricated cooked steak | |
| CN104544306A (en) | Chopped chilli-flavored small dried fish | |
| CN101791129B (en) | Process for making cured pork | |
| CN103622067A (en) | Preparation process of sour meat | |
| CN102100359A (en) | Making method of steamed bun with root mustard stuffing | |
| CN103652699A (en) | Canned water bamboo meat | |
| CN109645349A (en) | A kind of production method of Wuxi sauced spare rib | |
| CN102440402A (en) | Instant spicy field snail meat | |
| CN101690567A (en) | Method for processing cooked food of hand-peeled bamboo shoots | |
| CN102429243A (en) | Process for processing bonbon chicken | |
| CN112401138A (en) | New Orleans flavor beefsteak and preparation method thereof | |
| CN106036597A (en) | Instant Penaeus vannamei manufacturing method | |
| CN112841557A (en) | Preparation method of spiced cabbage | |
| CN102302183B (en) | Method for preparing Sanbao steamed chicken | |
| CN101564139B (en) | Scalded dishes flavoring and preparation method thereof | |
| CN104146228A (en) | Sauced common cattail and processing method thereof | |
| CN102524807A (en) | Canned crispy fried steak and preparation method thereof | |
| CN101869253B (en) | Peeled capsicum and preparation method thereof | |
| KR100854912B1 (en) | A dish of dried slices of abalone with hot pepper paste and preparation method thereof | |
| CN106551275A (en) | A kind of method and its technology of the package of thick bamboo tube steamed mutton | |
| CN105410791A (en) | Flavored pickled vegetable and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120725 Termination date: 20191208 |