CN102669719A - Making method of bagged small-piece roasted pork - Google Patents

Making method of bagged small-piece roasted pork Download PDF

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Publication number
CN102669719A
CN102669719A CN2012101781080A CN201210178108A CN102669719A CN 102669719 A CN102669719 A CN 102669719A CN 2012101781080 A CN2012101781080 A CN 2012101781080A CN 201210178108 A CN201210178108 A CN 201210178108A CN 102669719 A CN102669719 A CN 102669719A
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CN
China
Prior art keywords
pot
minutes
cutlet
making
placing
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.)
Pending
Application number
CN2012101781080A
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Chinese (zh)
Inventor
蒋月武
蒋月斌
王素平
李清英
鲍建华
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SHANXI TIANPENG AGRICULTURE AND ANIMAL HUSBANDRY CO Ltd
Original Assignee
SHANXI TIANPENG AGRICULTURE AND ANIMAL HUSBANDRY CO Ltd
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Publication date
Application filed by SHANXI TIANPENG AGRICULTURE AND ANIMAL HUSBANDRY CO Ltd filed Critical SHANXI TIANPENG AGRICULTURE AND ANIMAL HUSBANDRY CO Ltd
Priority to CN2012101781080A priority Critical patent/CN102669719A/en
Publication of CN102669719A publication Critical patent/CN102669719A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a making method of bagged small-piece roasted pork. Ingredients comprise pork belly with skin, rice wine, honey, pepper, star anise, hot pepper, common fennel, common salt, refined white sugar, monosodium glutamate, fresh ginger, medlar, onion and garlic. The making method comprises the following steps of: naturally thawing raw material meat, trimming, removing pig hair, bloodiness and impurities, cutting into 11cm multiplied by 11cm pieces, placing into a pot containing water, boiling for 30 minutes after the water in the pot is boiled, fishing out, cutting into meat slices with the thickness of 1cm, adding seasonings into the pot containing the water, placing the meat slices into the pot for boiling for 30 minutes, fishing out, then placing into an oil pan for frying till the surface is of light brown, placing the meat slices which are well fried into long-used soup for boiling for 30 minutes, taking the meat slices out of the pot, quantitatively loading into a vacuum packaging bag, performing vacuum pumping, pushing into a sterilization tank for sterilization, cooling and then loading into an external packaging bag. By utilizing a modern technology, the traditional way of selling immediately after making is changed into the convenient ready-to-eat way, so that the making method is more suitable for consumer groups needing convenient and fast foods.

Description

A kind of preparation method of packed little Canton style roast pork
Technical field
The present invention relates to a kind of preparation method of packed little Canton style roast pork, belong to food processing technology field.
Background technology
Little Canton style roast pork is the characteristic dish in the China north, mainly uses fresh streaky pork and various seasoning matter to be made, whenever the Spring Festival holidays, and celebrating dinner party, people like the little Canton style roast pork of food, and are fertile and oiliness, soft good to eat, are one traditional cuisines.The manufacturing process of little Canton style roast pork such as boils, explodes at multiple tracks technology, and does long a period of time of ripe needs to pork, and the cash sale method is done in traditional showing needs client to wait for for a long time, and the market space is limited.
Summary of the invention
The present invention provides a kind of preparation method of packed little Canton style roast pork, utilizes modern technologies, half high temperature sterilization, and soft vacuum package realizes that home cooking need not wait as long for, becomes and promptly tears instant instant food open.
The present invention has adopted following technical scheme:
A kind of batching of packed little Canton style roast pork is: belt leather pig streaky pork, yellow rice wine, honey, Chinese prickly ash, anise, capsicum, fennel seeds, salt, white sugar, monosodium glutamate, fresh ginger, matrimony vine, green onion, garlic.
The manufacturing process of said packed little Canton style roast pork:
1, thaws, repairs, removes pig hair, blood stains and impurity to raw meat naturally;
2, be cut into the square piece of 11cm * 11cm to the raw meat that cleans up;
3, cube meat is put into the pot that is filled with water, boiled 30 minutes after waiting to boil, pull out again and be cut into the thick cutlet of 1cm;
4, yellow rice wine, honey, Chinese prickly ash, anise, capsicum, fennel seeds, salt, white sugar, monosodium glutamate, fresh ginger, matrimony vine, green onion, garlic are added in the pot that is filled with water, put into pot to cutlet and boiled 30 minutes;
5, well-done cutlet is pulled out, put into oil cauldron and be little coke yellow to epidermis so that 180-200 degree centigrade temperature is fried;
6, will explode good cutlet puts into the long-used soup of process 4 and boiled 30 minutes;
7, the cutlet after taking the dish out of the pot is quantitatively packed into and is vacuumized in the vacuum packaging bag;
8, push sterilization and irritate sterilization: 105 ℃ of temperature, 20 minutes time, pressure 0.1MPa;
9, after product is cooled to room temperature, the outer packaging bag of packing into.
The present invention compares with existing common process method, has following beneficial effect: utilize modern technologies, half high temperature sterilization; Soft vacuum package; Easy to carry, edible safety, make traditional showing do cash sale become promptly tear open easily instant; Be more suitable for the outing of going out, camping etc. needs the consumer group of convenient and swift food.
The specific embodiment
Clean up behind streaky pork double centner removal pig hair, blood stains and the impurity with belt leather, pork is cut into the square bulk of 11cm * 11cm, put into boiling water and boiled 30 minutes, it is for use to be cut into the thick cutlet of 1cm after pulling out again; Just yellow rice wine 50 grams, honey 200 grams, Chinese prickly ash 150 grams, anistree 150 grams, capsicum 100 grams, fennel seeds 100 grams, 4 kilograms of salt, 1.5 kilograms of white sugar, monosodium glutamate 500 grams, fresh ginger 50 grams, matrimony vine 150 grams, green onion 50 grams, garlic 50 grams add in the long-used soup pot, put into pot to fried good cutlet and boil 30 minutes; After cutlet pulled out, long-used soup was continued to employ, and cutlet puts into that oil cauldron is fried to be little coke yellow to epidermis, and oily temperature control is at 180-200 degree centigrade, about 2-3 of time minute; Fried good cutlet is put into long-used soup to be continued to boil 30 minutes; Cutlet after taking the dish out of the pot is quantitatively packed into and is vacuumized in the vacuum packaging bag, and sterilization was 20 minutes during the sterilization that pushes temperature then and be 105 ℃, pressure and be 0.1MPa was irritated, the outer packaging bag of packing into after the cooling finished product.

Claims (1)

1. the preparation method of a packed little Canton style roast pork: its batching is belt leather pig streaky pork, yellow rice wine, honey, Chinese prickly ash, anise, capsicum, fennel seeds, salt, white sugar, monosodium glutamate, fresh ginger, matrimony vine, green onion, garlic, it is characterized in that manufacturing process is divided into following steps:
(1) thaws, repairs, removes pig hair, blood stains and impurity to raw meat naturally;
(2) be cut into the square piece of 11cm * 11cm to the raw meat that cleans up;
(3) cube meat is put into the pot that is filled with water, boiled 30 minutes after waiting to boil, pull out again and be cut into the thick cutlet of 1cm;
(4) yellow rice wine, honey, Chinese prickly ash, anise, capsicum, fennel seeds, salt, white sugar, monosodium glutamate, fresh ginger, matrimony vine, green onion, garlic are added in the pot that is filled with water, put into pot to cutlet and boiled 30 minutes;
(5) well-done cutlet is pulled out, put into oil cauldron and be little coke yellow to epidermis so that 180-200 degree centigrade temperature is fried;
(6) will explode good cutlet puts into the long-used soup of process 4 and boiled 30 minutes;
(7) cutlet after taking the dish out of the pot is quantitatively packed into and is vacuumized in the vacuum packaging bag;
(8) push sterilization and irritate sterilization: 105 ℃ of temperature, 20 minutes time, pressure 0.1MPa;
(9) after product is cooled to room temperature, the outer packaging bag of packing into.
CN2012101781080A 2012-05-26 2012-05-26 Making method of bagged small-piece roasted pork Pending CN102669719A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012101781080A CN102669719A (en) 2012-05-26 2012-05-26 Making method of bagged small-piece roasted pork

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012101781080A CN102669719A (en) 2012-05-26 2012-05-26 Making method of bagged small-piece roasted pork

Publications (1)

Publication Number Publication Date
CN102669719A true CN102669719A (en) 2012-09-19

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN2012101781080A Pending CN102669719A (en) 2012-05-26 2012-05-26 Making method of bagged small-piece roasted pork

Country Status (1)

Country Link
CN (1) CN102669719A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104872691A (en) * 2014-02-28 2015-09-02 曾正 Instant fresh streaky pork
CN105077311A (en) * 2015-09-08 2015-11-25 马美军 Preparation method of braised pork in brown sauce

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1471854A (en) * 2003-06-30 2004-02-04 耿毓德 Fowls food producing method
CN1775100A (en) * 2005-11-29 2006-05-24 王英贤 Method for processing pork braised in brown sauce
CN1961750A (en) * 2005-11-08 2007-05-16 徐雷 Vacuum flexible packaged sliced stewed pork
CN102362675A (en) * 2011-10-15 2012-02-29 镇巴县长兴实业有限责任公司 Processing method of Chinese bacon

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1471854A (en) * 2003-06-30 2004-02-04 耿毓德 Fowls food producing method
CN1961750A (en) * 2005-11-08 2007-05-16 徐雷 Vacuum flexible packaged sliced stewed pork
CN1775100A (en) * 2005-11-29 2006-05-24 王英贤 Method for processing pork braised in brown sauce
CN102362675A (en) * 2011-10-15 2012-02-29 镇巴县长兴实业有限责任公司 Processing method of Chinese bacon

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
郭起云等: "《菜肴》", 31 October 2001, 山西科学技术出版社 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104872691A (en) * 2014-02-28 2015-09-02 曾正 Instant fresh streaky pork
CN105077311A (en) * 2015-09-08 2015-11-25 马美军 Preparation method of braised pork in brown sauce

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Application publication date: 20120919