CN105192048A - Sterilization and preservation method of braised pork - Google Patents
Sterilization and preservation method of braised pork Download PDFInfo
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- CN105192048A CN105192048A CN201510635893.1A CN201510635893A CN105192048A CN 105192048 A CN105192048 A CN 105192048A CN 201510635893 A CN201510635893 A CN 201510635893A CN 105192048 A CN105192048 A CN 105192048A
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Abstract
The invention discloses a sterilization and preservation method of braised pork, comprising the steps: loading fried braised pork in a plastic bowl, performing packaging in vacuum with an aluminum foil, boiling a packaged product in a high pressure pot for sterilization at 116-118 DEG C, holding a constant temperature for 20-30 min, performing cooling after sterilization, and storing the product in a cold store at low temperature. The prepared braised pork is agreeably fat, delicious in taste and golden yellow in color, has original flavor and nutrition, has long shelf life and is good in color, aroma and taste.
Description
Technical field
The present invention relates to food processing and make field, be specially a kind of sterilization and preservation method of braised pork.
Background technology
Braised pork is Chinese tradition cuisines, the soft rotten sweet-smelling of food, fertile and oiliness, have the saying of " not becoming to fete without button " in Guangdong and Guangxi Provinces.But braised pork complex manufacturing technology, culinary art braised pork often needs the time of more than half a day; Even if under cooked braised pork is kept at the condition of about 4 DEG C, also only can guarantee the quality 2 ~ 3 day time.Can processing technology realizes the major industrialized process technology that braised pork preserves for a long time now, its technical process comprise precook, fried, cutting, tinning, fluid injection, vacuum seal, high temperature high pressure sterilizing, cooling etc., the braised pork can processed can preserve more than 6 months by normal temperature, is convenient for carrying and eats.In recent years also there are the braised pork goods of some flexible packages, flexible package product can because of vacuum braised pork in squeeze bag, make it be out of shape unsightly.But no matter which kind of packaging above-mentioned, all has the boiling peculiar smell (can claim can taste again) that canned pack is total, loses the feeling of freshness of product.When especially using flexible package, also often hand or other apparatus are made dirty because condensed when more grease makes out bag get braised pork in bag, be inconvenient to operate.
Industry generally believes: the impact being subject to boiling temperature, time, oxygen, light, packaging, holding conditions etc., in meat products, the autoxidation of polybasic unsaturated fatty acid is the main source of packed meat prod boiling peculiar smell.Long-time high temperature high pressure sterilizing braised pork can is lost typical braised pork dish flavor, feeling of freshness that traditional braised pork dish has and organize mouthfeel, create outstanding overheated taste or boiling peculiar smell, meat is too soft rotten, a large amount of white oils is produced, greasy feeling weight in packaging.
For having adapted to the needs of social development and work rhythm quickening, the main trend of development of food industry since " kitchen revolution " is nearly half a century." fast food ", " instant food " are all the results of " kitchen revolution " again and again, and braised pork can is also a member in instant food.But this based food all has common open defect, namely taste is dull, nutrition is single.Under allegro life stress and the demand to nutrition delicious food, people need kitchen revolution again, need to alleviate kitchen labour intensity and the time is cooked in shortening, obtain fresh, nutrition, many tastes, delicious food, reprocessing time short, the simple prefabricated meal of method simultaneously.Braised pork can cannot meet these requirements simultaneously, also cannot provide the product of personalized requirements to people.
Summary of the invention
The invention provides a kind of sterilization and preservation method of braised pork, the braised pork of preparation fertile and oiliness, delicious flavour, golden yellow color, keep original flavor and nutrition, long shelf-life, excellent in color.
Technical scheme of the present invention is as follows:
The sterilization and preservation method of braised pork of the present invention, comprises the following steps:
The braised pork that frying is good is contained in plastic bowl, encapsulates under vacuo with aluminium foil, pack complete product and put into pressure cooker and carry out poach sterilization, sterilization temperature is 116 ~ 118 DEG C, constant temperature 20 ~ 30 minutes, carries out cooling process, and send freezer low-temperature preservation after sterilization terminates.
The method of described cooling process, for forward in cooling water tank by product, is cooled to less than 37 DEG C with running water, then product is forwarded to the air-dry cooling of chilling room that environment temperature is not less than 25 DEG C.
The temperature of described low-temperature preservation is 0 ~ 4 DEG C.
Beneficial effect of the present invention is:
Sterilization and preservation technique of the present invention, ensure excellent product quality, through high-pressure water boiling sterilization, then refrigerate, can extend the shelf life, than the braised pork long shelf-life more than 10 times of prior art, ensure product quality safety and sanitation more, maintain typical braised pork dish flavor, feeling of freshness that traditional braised pork dish has and organize mouthfeel, the overheated taste do not produced or boiling peculiar smell, the sliding non-greasy of meat bullet, produce without white oil in packaging.
The braised pork that the present invention makes fertile and oiliness, delicious flavour, golden yellow color, keep original flavor and nutrition, long shelf-life, excellent in color.
Detailed description of the invention
Below by specific embodiment, the present invention is described in detail.
Embodiment 1
The sterilization and preservation method of braised pork of the present invention, comprises the following steps:
Be contained in plastic bowl by the braised pork that frying is good, encapsulate under vacuo with aluminium foil, pack complete product and put into pressure cooker and carry out poach sterilization, sterilization temperature is 116 DEG C, constant temperature 20 minutes, carries out cooling process, and send freezer low-temperature preservation after sterilization terminates.
The method of described cooling process, for forward in cooling water tank by product, is cooled to 37 DEG C with running water, then product is forwarded to the air-dry cooling of chilling room of environment temperature 25 DEG C.
The temperature of described low-temperature preservation is 0 DEG C.
Embodiment 2
The sterilization and preservation method of braised pork of the present invention, comprises the following steps:
Be contained in plastic bowl by the braised pork that frying is good, encapsulate under vacuo with aluminium foil, pack complete product and put into pressure cooker and carry out poach sterilization, sterilization temperature is 117 DEG C, constant temperature 25 minutes, carries out cooling process, and send freezer low-temperature preservation after sterilization terminates.
The method of described cooling process, for forward in cooling water tank by product, is cooled to 35 DEG C with running water, then product is forwarded to the air-dry cooling of chilling room of environment temperature 28 DEG C.
The temperature of described low-temperature preservation is 2 DEG C.
Embodiment 3
The sterilization and preservation method of braised pork of the present invention, comprises the following steps:
Be contained in plastic bowl by the braised pork that frying is good, encapsulate under vacuo with aluminium foil, pack complete product and put into pressure cooker and carry out poach sterilization, sterilization temperature is 118 DEG C, constant temperature 30 minutes, carries out cooling process, and send freezer low-temperature preservation after sterilization terminates.
The method of described cooling process, for forward in cooling water tank by product, is cooled to 33 DEG C with running water, then product is forwarded to the air-dry cooling of chilling room of environment temperature 30 DEG C.
The temperature of described low-temperature preservation is 4 DEG C.
Embodiment 4
The sterilization and preservation method of braised pork of the present invention, comprises the following steps:
Be contained in plastic bowl by the braised pork that frying is good, encapsulate under vacuo with aluminium foil, pack complete product and put into pressure cooker and carry out poach sterilization, sterilization temperature is 118 DEG C, constant temperature 20 minutes, carries out cooling process, and send freezer low-temperature preservation after sterilization terminates.
The method of described cooling process, for forward in cooling water tank by product, is cooled to 30 DEG C with running water, then product is forwarded to the air-dry cooling of chilling room of environment temperature 25 DEG C.
The temperature of described low-temperature preservation is 3 DEG C.
Embodiment 5
The sterilization and preservation method of braised pork of the present invention, comprises the following steps:
Be contained in plastic bowl by the braised pork that frying is good, encapsulate under vacuo with aluminium foil, pack complete product and put into pressure cooker and carry out poach sterilization, sterilization temperature is 116 DEG C, constant temperature 30 minutes, carries out cooling process, and send freezer low-temperature preservation after sterilization terminates.
The method of described cooling process, for forward in cooling water tank by product, is cooled to 34 DEG C with running water, then product is forwarded to the air-dry cooling of chilling room of environment temperature 26 DEG C.
The temperature of described low-temperature preservation is 1 DEG C.
Claims (3)
1. a sterilization and preservation method for braised pork, is characterized in that, comprise the following steps:
The braised pork that frying is good is contained in plastic bowl, encapsulates under vacuo with aluminium foil, pack complete product and put into pressure cooker and carry out poach sterilization, sterilization temperature is 116 ~ 118 DEG C, constant temperature 20 ~ 30 minutes, carries out cooling process, and send freezer low-temperature preservation after sterilization terminates.
2. the sterilization and preservation method of braised pork according to claim 1, it is characterized in that: the method for described cooling process is for forward in cooling water tank by product, be cooled to less than 37 DEG C with running water, then product forwarded to the air-dry cooling of chilling room that environment temperature is not less than 25 DEG C.
3. the sterilization and preservation method of braised pork according to claim 1, is characterized in that: the temperature of described low-temperature preservation is 0 ~ 4 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510635893.1A CN105192048A (en) | 2015-09-30 | 2015-09-30 | Sterilization and preservation method of braised pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510635893.1A CN105192048A (en) | 2015-09-30 | 2015-09-30 | Sterilization and preservation method of braised pork |
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| Publication Number | Publication Date |
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| CN105192048A true CN105192048A (en) | 2015-12-30 |
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| CN201510635893.1A Pending CN105192048A (en) | 2015-09-30 | 2015-09-30 | Sterilization and preservation method of braised pork |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106367A (en) * | 2011-01-30 | 2011-06-29 | 广西大学 | Method for preparing braised meat delicious in taste and convenient to eat for long-term storage |
| CN102524825A (en) * | 2011-01-04 | 2012-07-04 | 汇一食品有限公司 | Preparation method of braised meat with pickled vegetable |
| CN103584136A (en) * | 2013-11-22 | 2014-02-19 | 昆明理工大学 | Processing method of dry pickle braised meat soft cans |
| CN103610089A (en) * | 2013-11-25 | 2014-03-05 | 广西远邻集团食品有限责任公司 | Preparation method of steamed pork can and seasoning juice of steamed pork |
-
2015
- 2015-09-30 CN CN201510635893.1A patent/CN105192048A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524825A (en) * | 2011-01-04 | 2012-07-04 | 汇一食品有限公司 | Preparation method of braised meat with pickled vegetable |
| CN102106367A (en) * | 2011-01-30 | 2011-06-29 | 广西大学 | Method for preparing braised meat delicious in taste and convenient to eat for long-term storage |
| CN103584136A (en) * | 2013-11-22 | 2014-02-19 | 昆明理工大学 | Processing method of dry pickle braised meat soft cans |
| CN103610089A (en) * | 2013-11-25 | 2014-03-05 | 广西远邻集团食品有限责任公司 | Preparation method of steamed pork can and seasoning juice of steamed pork |
Non-Patent Citations (1)
| Title |
|---|
| 周雁等主编: "《食品工程综合实验》", 31 May 2009, 浙江工商大学出版社 * |
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Application publication date: 20151230 |