CN102551076A - Braised pork and making method thereof - Google Patents
Braised pork and making method thereof Download PDFInfo
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- CN102551076A CN102551076A CN2011100004954A CN201110000495A CN102551076A CN 102551076 A CN102551076 A CN 102551076A CN 2011100004954 A CN2011100004954 A CN 2011100004954A CN 201110000495 A CN201110000495 A CN 201110000495A CN 102551076 A CN102551076 A CN 102551076A
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000002347 injection Methods 0.000 claims abstract description 16
- 239000007924 injection Substances 0.000 claims abstract description 16
- 239000010630 cinnamon oil Substances 0.000 claims abstract description 15
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 8
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 8
- 239000003921 oil Substances 0.000 claims description 42
- 235000019198 oils Nutrition 0.000 claims description 42
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 21
- 235000008397 ginger Nutrition 0.000 claims description 21
- 235000015067 sauces Nutrition 0.000 claims description 20
- 235000013882 gravy Nutrition 0.000 claims description 19
- 239000012467 final product Substances 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 15
- 239000010647 garlic oil Substances 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 238000005554 pickling Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 240000008574 Capsicum frutescens Species 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 7
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 7
- 240000006394 Sorghum bicolor Species 0.000 claims description 7
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 7
- 240000006677 Vicia faba Species 0.000 claims description 7
- 235000010749 Vicia faba Nutrition 0.000 claims description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 7
- 229940041514 candida albicans extract Drugs 0.000 claims description 7
- 238000004040 coloring Methods 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
- 229940099112 cornstarch Drugs 0.000 claims description 7
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 229940093503 ethyl maltol Drugs 0.000 claims description 7
- 239000010648 geranium oil Substances 0.000 claims description 7
- 235000019717 geranium oil Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000012138 yeast extract Substances 0.000 claims description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 6
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000009928 pasteurization Methods 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 239000010634 clove oil Substances 0.000 abstract 1
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- 239000010649 ginger oil Substances 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 235000015090 marinades Nutrition 0.000 abstract 1
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- 239000003755 preservative agent Substances 0.000 abstract 1
- 238000011112 process operation Methods 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
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- 241000234314 Zingiber Species 0.000 description 15
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- 231100000315 carcinogenic Toxicity 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the field of food processing, and discloses a method for making braised pork and guaranteeing quality at normal temperature. The braised pork is prepared from pig pork, a salting solution and marinade, the method comprises injection seasoning, vacuum rolling and rubbing, a steaming technique and the like and is totally different from the traditional method for making the braised pork, defects of complicated process operation and large quality change in the traditional braised pork processing process are avoided, and plant-source ginger oil, garlic essential oil, tea polyphenol, cinnamon oil and clove oil are taken as preservatives and combined with pasteurization to ensure that the quality guarantee period of the product at normal temperature is longer than six months; the product has unique flavor, is aromatic, sweet, palatable and rich in nutrients, and can be directly eaten by consumers, which is convenient and quick; and the method has application prospect for industrial large-scale production.
Description
Technical field
The present invention relates to food processing field and food antiseptic fresh-keeping field, particularly a kind of pork braised in brown sauce and preparation method thereof.
Background technology
Pork braised in brown sauce is a kind of dish that extensively receives China consumer favor; Process is that cooking wine soaks, big fire is boiled, little fire is stewed, iron pan is received processes such as juice, though materials are fairly simple, and the entire making process more complicated; And be particular about that slow work yields fine products, product quality changes greatly.And duration and degree of heating grasp is more delicate in the process, need in process, adjust at any time according to Product Status, can't carry out large-scale industrial production.
Cooked meat product normal temperature is preserved main interpolation anti-oxidant and the anticorrisive agent of adopting and is carried out the HTHP re-pasteurization then; But chemical synthesis class anti-oxidant and anticorrisive agent exist and lure carcinous, carcinogenic, teratogenesis and be prone to cause problem such as food poisoning; And chemical synthesis anti-oxidant and anticorrisive agent are if improper use has certain side effect, and long-term excessive absorption meeting produces certain infringement to health.
Cooked meat product is little through HTHP re-pasteurization microorganism residual quantity, but causes cooked meat product to produce the boiling flavor easily, makes taste and mouthfeel variation, and causes that fat overflows in the product, very easily oxidative rancidity.
Summary of the invention
To the problems referred to above, the purpose of this invention is to provide a kind of can effectively avoiding and with anticorrisive agent consumer's health is caused pork braised in brown sauce of potential damage and preparation method thereof because of interpolation chemical synthesis class is anti-oxidant.
A kind of pork braised in brown sauce of the present invention is processed by following materials of weight proportions: streaky pork 12000, pickling liquid 1116-1152, thick gravy 602-653; It is characterized in that pickling liquid is processed by following materials of weight proportions: water 1000, salt 80-100, garlic oil 4-6, five-spice powder 8-10, geranium oil 4-6, ginger juice 4-6, oil of ginger 2-3, Tea Polyphenols 2-4, caryophyllus oil 2-3, cinnamon oil 4-6, chilli oil 6-8; Thick gravy is processed by following materials of weight proportions: white granulated sugar 100, edible oil 10, water 200,50 degree liquor made from sorghum 200-220, salt 10, I+G 1-2, yeast extract 1-2, chilli pepper 3-4, thick broad-bean sauce 30-40, ground sesameseed oil 30-40, ethyl maltol 0.5-0.6, Hongqu powder (red colouring agent) 1-2, cornstarch 8-10, garlic oil 2-3, oil of ginger 2-3, cinnamon oil 3-4, caryophyllus oil 1-2.
The preparation method of a kind of pork braised in brown sauce according to the invention comprises the steps:
(1), totally, remove the fat of manadesma and remained on surface, and cut into bulk the streaky pork repairing;
(2), preparation pickling liquid: jacketed pan is cleaned up; Add an amount of water; Fast that water is boiled; Add salt, garlic oil, oil of ginger, Tea Polyphenols, caryophyllus oil, cinnamon oil, five-spice powder, geranium oil, ginger juice, chilli oil then, raw material to be added dissolves fully and gets final product, and it is subsequent use to be cooled to room temperature then;
(3), preparation thick gravy: frying pan is cleaned up and burns heat, add edible oil, white granulated sugar, fry and change into golden yellow; Add water; Boiled 3-4 minute at temperature 85-90 ℃, become syrup, keep 80 ℃; Add 50 degree liquor made from sorghums, salt, yeast extract, chilli pepper, thick broad-bean sauce, ground sesameseed oil, ethyl maltol, Hongqu powder (red colouring agent), cornstarch, garlic oil, oil of ginger, caryophyllus oil, cinnamon oil again, mix and get final product;
(4), to being divided into the streaky pork injection pickling liquid of bulk, injection pressure is 0.2-0.3MPa, ID is the 8-10% of meat weight;
(5), the cube meat after using the vacuum tumbler to injection carries out the vacuum massage, vacuum is 0.03-0.04MPa, temperature is 0-4 ℃, and cube meat is carried out vacuum massage 30-40 minute;
(6), the bulk streaky pork after the vacuum massage is divided into the square fritter of 4 * 4 * 4 ㎝, then it is immersed in thick gravy, under 80 ℃ of temperature, soaked 2-3 minute;
(7), the streaky pork that will cross thick gravy puts into steamer, steam 50-60 minute and get final product;
(8), will steam good pork braised in brown sauce cooling final vacuum packing, carry out conventional pasteurize then.
The present invention has following advantage: temperature is no more than 100 ℃ in the whole machining process process, can effectively keep the nutritional labeling of meat products, combines pasteurize assurance product to guarantee the quality at normal temperatures more than six months through using natural anti-corrosive fresh-keeping and anti-oxidant; Both avoided of the influence of conventional high-temperature high pressure sterilization to product taste and mouthfeel; The genuineness that has kept product replaces the traditional chemical anticorrisive agent through anti-corrosive fresh-keeping and the oxidation-resistant material that uses natural and safe again, has improved security of products greatly; The unique local flavor of product through this anticorrosion making; Fragrant and sweet good to eat, nutritious, edible safety; Consumer directly heating using microwave is an edible, and is convenient and swift.
The specific embodiment
Following embodiment can illustrate in greater detail the present invention, but does not limit the present invention in any form.
Embodiment one: (1), the 12000g streaky pork is repaired clean, and remove the fat of manadesma and remained on surface, and cut into bulk;
(2), preparation pickling liquid: jacketed pan is cleaned up; Add entry 1000g; Fast that water is boiled; Add salt 80g, garlic oil 4g, oil of ginger 3g, Tea Polyphenols 4g, caryophyllus oil 2g, cinnamon oil 4g, five-spice powder 8g, geranium oil 4g, ginger juice 4g, chilli oil 6g then, raw material to be added dissolves fully and gets final product, and it is subsequent use to be cooled to room temperature then;
(3), preparation thick gravy: frying pan is cleaned up and burns heat; Add edible oil 10g, white granulated sugar 100g; Stir-fry changes into golden yellow; Add entry 200g; 85 ℃ of boilings of temperature 3 minutes, keep 80 ℃ of temperature then, adding 50 degree liquor made from sorghum 200g, salt 10g, I+G 1g, yeast extract 1g, chilli pepper 3g, thick broad-bean sauce 30g, ground sesameseed oil 30g, ethyl maltol 0.5g, Hongqu powder (red colouring agent) 1g, cornstarch 8g, garlic oil 2g, oil of ginger 3g, caryophyllus oil 2g, cinnamon oil 4g mix and get final product;
(4), to being divided into the streaky pork injection pickling liquid of bulk, injection pressure is 0.3MPa, ID is 10% of a meat weight;
(5), the cube meat after using the vacuum tumbler to injection carries out the vacuum massage, vacuum is 0.03MPa, temperature is 4 ℃, and cube meat is carried out vacuum massage 30 minutes;
(6), the bulk streaky pork after the vacuum massage is divided into the square fritter of 4 * 4 * 4 ㎝, then it is immersed in thick gravy, under 80 ℃ of temperature, soaked 2 minutes;
(7), the streaky pork that will cross thick gravy puts into steamer, steam 60 minutes and get final product;
(8), will steam good pork braised in brown sauce cooling final vacuum packing, carry out conventional pasteurize then.
Embodiment two: (1), the 12000g streaky pork is repaired clean, and remove the fat of manadesma and remained on surface, and cut into bulk;
(2), preparation pickling liquid: jacketed pan is cleaned up; Add entry 1000g; Fast that water is boiled; Add salt 90g, garlic oil 5g, oil of ginger 2.5g, Tea Polyphenols 3g, caryophyllus oil 2.5g, cinnamon oil 5g, five-spice powder 9g, geranium oil 4g, ginger juice 5g, chilli oil 7g then, raw material to be added dissolves fully and gets final product, and it is subsequent use to be cooled to room temperature then;
(3), preparation thick gravy: frying pan is cleaned up and burns heat; Add edible oil 10g, white granulated sugar 100g; Stir-fry changes into golden yellow; Add entry 200g; 90 ℃ of boilings of temperature 3 minutes, keep 80 ℃ of temperature then, adding 50 degree liquor made from sorghum 210g, salt 10g, I+G 1.5g, yeast extract 1.5g, chilli pepper 3.5g, thick broad-bean sauce 35g, ground sesameseed oil 35g, ethyl maltol 0.5g, Hongqu powder (red colouring agent) 1.5g, cornstarch 9g, garlic oil 2.5g, oil of ginger 2.5g, caryophyllus oil 1.5g, cinnamon oil 3.5g mix and get final product;
(4), to being divided into the streaky pork injection pickling liquid of bulk, injection pressure is 0.2MPa, ID is 9% of a meat weight;
(5), the cube meat after using the vacuum tumbler to injection carries out the vacuum massage, vacuum is 0.04MPa, temperature is 2 ℃, and cube meat is carried out vacuum massage 35 minutes;
(6), the bulk streaky pork after the vacuum massage is divided into the square fritter of 4 * 4 * 4 ㎝, then it is immersed in thick gravy, under 80 ℃ of temperature, soaked 3 minutes;
(7), the streaky pork that will cross thick gravy puts into steamer, steam 55 minutes and get final product;
(8), will steam good pork braised in brown sauce cooling final vacuum packing, carry out conventional pasteurize then.
Embodiment three: (1), the 12000g streaky pork is repaired clean, and remove the fat of manadesma and remained on surface, and cut into bulk;
(2), preparation pickling liquid: jacketed pan is cleaned up; Add entry 1000g; Fast that water is boiled; Add salt 100g, garlic oil 6g, oil of ginger 2g, Tea Polyphenols 3g, caryophyllus oil 4g, cinnamon oil 6g, five-spice powder 10g, geranium oil 6g, ginger juice 6g, chilli oil 8g then, raw material to be added dissolves fully and gets final product, and it is subsequent use to be cooled to room temperature then;
(3), preparation thick gravy: frying pan is cleaned up and burns heat; Add edible oil 10g, white granulated sugar 100g; Stir-fry changes into golden yellow; Add entry 200g; 90 ℃ of boilings of temperature 3 minutes, keep 80 ℃ of temperature then, adding 50 degree liquor made from sorghum 220g, salt 10g, I+G 2g, yeast extract 2g, chilli pepper 4g, thick broad-bean sauce 40g, ground sesameseed oil 40g, ethyl maltol 0.6g, Hongqu powder (red colouring agent) 2g, cornstarch 10g, garlic oil 3g, oil of ginger 2g, caryophyllus oil 1g, cinnamon oil 3g mix and get final product;
(4), to being divided into the streaky pork injection pickling liquid of bulk, injection pressure is 0.2MPa, ID is 8% of a meat weight;
(5), the cube meat after using the vacuum tumbler to injection carries out the vacuum massage, vacuum is 0.03MPa, temperature is 0 ℃, and cube meat is carried out vacuum massage 40 minutes;
(6), the bulk streaky pork after the vacuum massage is divided into the square fritter of 4 * 4 * 4 ㎝, then it is immersed in thick gravy, under 80 ℃ of temperature, soaked 3 minutes;
(7), the streaky pork that will cross thick gravy puts into steamer, steam 50 minutes and get final product;
(8), will steam good pork braised in brown sauce cooling final vacuum packing, carry out conventional pasteurize then.
Claims (2)
1. pork braised in brown sauce; Process by following materials of weight proportions: streaky pork 12000, pickling liquid 1116-1152, thick gravy 602-653; It is characterized in that pickling liquid is processed by following materials of weight proportions: water 1000, salt 80-100, garlic oil 4-6, five-spice powder 8-10, geranium oil 4-6, ginger juice 4-6, oil of ginger 2-3, Tea Polyphenols 2-4, caryophyllus oil 2-3, cinnamon oil 4-6, chilli oil 6-8; Thick gravy is processed by following materials of weight proportions: white granulated sugar 100, edible oil 10, water 200,50 degree liquor made from sorghum 200-220, salt 10, I+G 1-2, yeast extract 1-2, chilli pepper 3-4, thick broad-bean sauce 30-40, ground sesameseed oil 30-40, ethyl maltol 0.5-0.6, Hongqu powder (red colouring agent) 1-2, cornstarch 8-10, garlic oil 2-3, oil of ginger 2-3, cinnamon oil 3-4, caryophyllus oil 1-2.
2. prepare the method for the said pork braised in brown sauce of claim 1, it is characterized in that, comprise the steps:
(1), totally, remove the fat of manadesma and remained on surface, and cut into bulk the streaky pork repairing;
(2), preparation pickling liquid: jacketed pan is cleaned up; Add an amount of water; Fast that water is boiled; Add salt, garlic oil, oil of ginger, Tea Polyphenols, caryophyllus oil, cinnamon oil, five-spice powder, geranium oil, ginger juice, chilli oil then, raw material to be added dissolves fully and gets final product, and it is subsequent use to be cooled to room temperature then;
(3), preparation thick gravy: frying pan is cleaned up and burns heat, add edible oil, white granulated sugar, fry and change into golden yellow; Add water; Boiled 3-4 minute at temperature 85-90 ℃, become syrup, keep 80 ℃; Add 50 degree liquor made from sorghums, salt, yeast extract, chilli pepper, thick broad-bean sauce, ground sesameseed oil, ethyl maltol, Hongqu powder (red colouring agent), cornstarch, garlic oil, oil of ginger, caryophyllus oil, cinnamon oil again, mix and get final product;
(4), to being divided into the streaky pork injection pickling liquid of bulk, injection pressure is 0.2-0.3MPa, ID is the 8-10% of meat weight;
(5), the cube meat after using the vacuum tumbler to injection carries out the vacuum massage, vacuum is 0.03-0.04MPa, temperature is 0-4 ℃, and cube meat is carried out vacuum massage 30-40 minute;
(6), the bulk streaky pork after the vacuum massage is divided into the square fritter of 4 * 4 * 4 ㎝, then it is immersed in thick gravy, under 80 ℃ of temperature, soaked 2-3 minute;
(7), the streaky pork that will cross thick gravy puts into steamer, steam 50-60 minute and get final product;
(8), will steam good pork braised in brown sauce cooling final vacuum packing, carry out conventional pasteurize then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011100004954A CN102551076B (en) | 2011-01-04 | 2011-01-04 | Braised pork and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011100004954A CN102551076B (en) | 2011-01-04 | 2011-01-04 | Braised pork and making method thereof |
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| CN102551076A true CN102551076A (en) | 2012-07-11 |
| CN102551076B CN102551076B (en) | 2013-05-29 |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271372A (en) * | 2013-05-31 | 2013-09-04 | 句容市天贵农副产品有限公司 | Fast manufacturing method of cured old goose |
| CN103734765A (en) * | 2014-01-02 | 2014-04-23 | 许伟 | Method for making special braised pork in brown sauce |
| CN103947995A (en) * | 2014-04-22 | 2014-07-30 | 福建久安水产有限公司 | Sinonovacula constricta sauce and preparation method thereof |
| CN104172225A (en) * | 2014-08-07 | 2014-12-03 | 渤海大学 | Braised beef conditioning package and processing technology thereof |
| CN104824692A (en) * | 2015-05-18 | 2015-08-12 | 中国农业科学院农产品加工研究所 | Maoist stewed pork with brown sauce and preparation method thereof |
| CN104905296A (en) * | 2015-05-18 | 2015-09-16 | 中国农业科学院农产品加工研究所 | Mao's braised pork and preparation method thereof |
| CN105077311A (en) * | 2015-09-08 | 2015-11-25 | 马美军 | Preparation method of braised pork in brown sauce |
| CN106107577A (en) * | 2016-06-24 | 2016-11-16 | 贵州梵净山农业高科技股份有限公司 | A kind of industrialization manufacture method of pork braised in brown sauce |
| CN106107576A (en) * | 2016-06-24 | 2016-11-16 | 贵州梵净山农业高科技股份有限公司 | A kind of industrialized process for preparing of pork braised in brown sauce |
| CN106107556A (en) * | 2016-06-26 | 2016-11-16 | 贵州梵净山农业高科技股份有限公司 | A kind of processing technology of instant class pork braised in brown sauce |
| CN106235043A (en) * | 2016-08-29 | 2016-12-21 | 黎志春 | A kind of manufacture method of pork braised in brown sauce |
| CN106889171A (en) * | 2017-01-05 | 2017-06-27 | 四川膳缘食品有限公司 | A kind of food preservative and its fresh-keeping foodstuff |
| CN108378303A (en) * | 2018-01-10 | 2018-08-10 | 涿州众汇农业科技有限公司 | A kind of pork braised in brown sauce and preparation method thereof |
| CN111184188A (en) * | 2020-01-16 | 2020-05-22 | 安徽金寨黑毛猪食品开发有限公司 | Method for making instant braised pork |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271372A (en) * | 2013-05-31 | 2013-09-04 | 句容市天贵农副产品有限公司 | Fast manufacturing method of cured old goose |
| CN103734765A (en) * | 2014-01-02 | 2014-04-23 | 许伟 | Method for making special braised pork in brown sauce |
| CN103947995B (en) * | 2014-04-22 | 2015-09-30 | 福建久安水产有限公司 | One is hung razor clam baste and preparation method thereof |
| CN103947995A (en) * | 2014-04-22 | 2014-07-30 | 福建久安水产有限公司 | Sinonovacula constricta sauce and preparation method thereof |
| CN104172225A (en) * | 2014-08-07 | 2014-12-03 | 渤海大学 | Braised beef conditioning package and processing technology thereof |
| CN104905296A (en) * | 2015-05-18 | 2015-09-16 | 中国农业科学院农产品加工研究所 | Mao's braised pork and preparation method thereof |
| CN104824692A (en) * | 2015-05-18 | 2015-08-12 | 中国农业科学院农产品加工研究所 | Maoist stewed pork with brown sauce and preparation method thereof |
| CN105077311A (en) * | 2015-09-08 | 2015-11-25 | 马美军 | Preparation method of braised pork in brown sauce |
| CN106107577A (en) * | 2016-06-24 | 2016-11-16 | 贵州梵净山农业高科技股份有限公司 | A kind of industrialization manufacture method of pork braised in brown sauce |
| CN106107576A (en) * | 2016-06-24 | 2016-11-16 | 贵州梵净山农业高科技股份有限公司 | A kind of industrialized process for preparing of pork braised in brown sauce |
| CN106107556A (en) * | 2016-06-26 | 2016-11-16 | 贵州梵净山农业高科技股份有限公司 | A kind of processing technology of instant class pork braised in brown sauce |
| CN106235043A (en) * | 2016-08-29 | 2016-12-21 | 黎志春 | A kind of manufacture method of pork braised in brown sauce |
| CN106889171A (en) * | 2017-01-05 | 2017-06-27 | 四川膳缘食品有限公司 | A kind of food preservative and its fresh-keeping foodstuff |
| CN108378303A (en) * | 2018-01-10 | 2018-08-10 | 涿州众汇农业科技有限公司 | A kind of pork braised in brown sauce and preparation method thereof |
| CN111184188A (en) * | 2020-01-16 | 2020-05-22 | 安徽金寨黑毛猪食品开发有限公司 | Method for making instant braised pork |
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