CN105231290A - Industrial production method of sauce braised pork shoulders - Google Patents
Industrial production method of sauce braised pork shoulders Download PDFInfo
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- CN105231290A CN105231290A CN201510507007.7A CN201510507007A CN105231290A CN 105231290 A CN105231290 A CN 105231290A CN 201510507007 A CN201510507007 A CN 201510507007A CN 105231290 A CN105231290 A CN 105231290A
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Abstract
The invention discloses an industrial production method of sauce braised pork shoulders, comprising the following steps: preprocessing, rolling, kneading and marinading in vacuum, bundling, blanching, braising, bagging and sealing, and sterilizing at high temperature to obtain the finished product. With the adoption of the method provided in the invention, the tenderness of the meat can be effectively improved, permeation and distribution of marinading liquid are promoted, the marinading time is shorted, the production efficiency is improved, and the industrial production of the sauce braised pork shoulders is realized.
Description
Technical field
The present invention relates to a kind of industrialized preparing process of braised pork shoulder with soy sauce.
Background technology
Braised pork shoulder with soy sauce is one common Han nationality's tradition famous dish, and this dish is nutritious, and look dense is rich.Current braised pork shoulder with soy sauce is all now do now to eat, and can not normal temperature storage, cannot meet the need of market.Along with the raising of quality of life, the problems such as after salting period length, pickling liquid skewness, finished product that conventional machining process condition exists are cooled to normal temperature meat is stiff govern the development of braised pork shoulder with soy sauce.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, provide a kind of industrialized preparing process of braised pork shoulder with soy sauce, pickle evenly, the storage time is long, and mouthfeel is good.
The technical solution adopted for the present invention to solve the technical problems is:
An industrialized preparing process for braised pork shoulder with soy sauce, comprising:
1) pretreatment: pork shoulder scrapes off the dirty mud of fine, soft fur, cleans, picks a bone, stripping and slicing;
2) vacuum knead-salting: the pork shoulder after stripping and slicing carries out vacuum knead-salting under vacuum 58 ~ 62kPa, knead-salting 30min, interval 30min is a cycle, and repeat 3 ~ 5 cycles totally 3 ~ 5h, pickling liquid is the saline solution of 1.8 ~ 2.2%;
3) tie up: the meat in pork shoulder is rolled in intracutaneous, ties with rope;
4) blanching: the pork shoulder after tying up is put into boiling water blanching 14 ~ 16min;
5) halogen boils: the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 30 ~ 35 parts, white granulated sugar 18 ~ 20 parts, monosodium glutamate 20 ~ 22 parts, 40 ~ 50 parts, soy sauce, cooking wine 10 ~ 12 parts, I+G1 ~ 1.5 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 30 ~ 35min;
6) pack sealing: boiled by halogen rear and be cooled in the pork shoulder loading high-temperature retort bag of room temperature, in every bag, the weight of braised pork shoulder with soy sauce is 240 ~ 260g;
7) high-temperature sterilization: by installing the high-temperature retort bag of braised pork shoulder with soy sauce at 15 '-30 '-15 '/121 DEG C, carrying out high-temperature sterilization under counter-pressure 0.1MPa, after sterilizing completes, fully cooling, obtaining braised pork shoulder with soy sauce finished product;
Wherein, above-mentioned each component all according to the mass fraction.
In one embodiment: described step 5) in, the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 32 ~ 34 parts, white granulated sugar 18.5 ~ 19.5 parts, monosodium glutamate 20.5 ~ 21.5 parts, 42 ~ 48 parts, soy sauce, cooking wine 10.5 ~ 11.5 parts, I+G1.2 ~ 1.4 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 30 ~ 32min.
In one embodiment: described step 5) in, the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 31 ~ 33 parts, white granulated sugar 18 ~ 19 parts, monosodium glutamate 20 ~ 21 parts, 41 ~ 44 parts, soy sauce, cooking wine 10 ~ 11 parts, I+G1.1 ~ 1.3 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 32 ~ 35min.
In one embodiment: described step 5) in, the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 32 ~ 34 parts, white granulated sugar 19 ~ 20 parts, monosodium glutamate 21 ~ 22 parts, 46 ~ 49 parts, soy sauce, cooking wine 11 ~ 12 parts, I+G1.3 ~ 1.4 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 31 ~ 33min.
In one embodiment: described step 5) in, the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 30 ~ 33 parts, white granulated sugar 18 ~ 19.5 parts, monosodium glutamate 20 ~ 21.5 parts, 43 ~ 45 parts, soy sauce, cooking wine 10 ~ 10.5 parts, I+G1 ~ 1.3 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 31 ~ 34min.
In one embodiment: described step 5) in, the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 32 ~ 35 parts, white granulated sugar 18.5 ~ 20 parts, monosodium glutamate 20.5 ~ 22 parts, 44 ~ 47 parts, soy sauce, cooking wine 10.5 ~ 12 parts, I+G1.1 ~ 1.5 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 31 ~ 33min.
The technical program is compared with background technology, and its tool has the following advantages:
1. the industrialized preparing process of braised pork shoulder with soy sauce of the present invention, can effectively improve cube meat tenderness, promote infiltration and the distribution of pickling liquid, shorten salting period, enhance productivity, problems such as solving the salting period length of traditional diamond-making technique existence, pickle inequality, meat is stiff, significant to the popularization of braised pork shoulder with soy sauce.
2. the product energy normal temperature storage more than 6 months adopting the industrialized preparing process of braised pork shoulder with soy sauce of the present invention to produce, can realize large-scale industrial production.
Detailed description of the invention
Content of the present invention is illustrated below by embodiment:
Embodiment 1
1) pretreatment: the dirty mud of fine, soft fur scraping off pork shoulder with pocket knife, cleans, picks a bone, stripping and slicing;
2) vacuum knead-salting: the pork shoulder after stripping and slicing adopts vacuum tumbler to carry out vacuum knead-salting under vacuum 60kPa, promote the infiltration of pickling liquid in pork shoulder and distribution, shorten salting period, enhance productivity, knead-salting 30min, interval 30min is a cycle, and repeat 4 cycles 4h altogether, pickling liquid is the saline solution of 2%;
3) tie up: the meat in pork shoulder is rolled in intracutaneous, ties with rope, skin takes off the broken phenomenon of meat to avoid finished product to occur;
4) blanching: the pork shoulder after tying up is put into boiling water blanching 15min, removes impurity, the peculiar smell of pork shoulder;
5) halogen boils: the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 30 ~ 35 parts, white granulated sugar 18 ~ 20 parts, monosodium glutamate 20 ~ 22 parts, 40 ~ 50 parts, soy sauce, cooking wine 10 ~ 12 parts, I+G (flavour nucleotide disodium) 1 ~ 1.5 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 30 ~ 35min, give pork shoulder color;
6) pack sealing: boiled by halogen rear and be cooled in the pork shoulder loading high-temperature retort bag of room temperature, in every bag, the weight of braised pork shoulder with soy sauce is 250g;
7) high-temperature sterilization: the high-temperature retort bag installing braised pork shoulder with soy sauce is sent into autoclave sterilization still, 15 '-30 '-15 ' (heating-up time-constant temperature sterilization time-temperature fall time)/121 DEG C, high-temperature sterilization is carried out under counter-pressure 0.1MPa, after sterilizing completes, abundant cooling, obtains braised pork shoulder with soy sauce finished product;
Wherein, above-mentioned each component all according to the mass fraction.
Embodiment 2
The present embodiment and embodiment 1 difference are:
Described step 5) in, the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 32 ~ 34 parts, white granulated sugar 18.5 ~ 19.5 parts, monosodium glutamate 20.5 ~ 21.5 parts, 42 ~ 48 parts, soy sauce, cooking wine 10.5 ~ 11.5 parts, I+G1.2 ~ 1.4 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 30 ~ 32min.
All the other are with embodiment 1.
Embodiment 3
The present embodiment and embodiment 1 difference are:
Described step 5) in, the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 31 ~ 33 parts, white granulated sugar 18 ~ 19 parts, monosodium glutamate 20 ~ 21 parts, 41 ~ 44 parts, soy sauce, cooking wine 10 ~ 11 parts, I+G1.1 ~ 1.3 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 32 ~ 35min.
All the other are with embodiment 1.
Embodiment 4
The present embodiment and embodiment 1 difference are:
Described step 5) in, the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 32 ~ 34 parts, white granulated sugar 19 ~ 20 parts, monosodium glutamate 21 ~ 22 parts, 46 ~ 49 parts, soy sauce, cooking wine 11 ~ 12 parts, I+G1.3 ~ 1.4 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 31 ~ 33min.
All the other are with embodiment 1.
Embodiment 5
The present embodiment and embodiment 1 difference are:
Described step 5) in, the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 30 ~ 33 parts, white granulated sugar 18 ~ 19.5 parts, monosodium glutamate 20 ~ 21.5 parts, 43 ~ 45 parts, soy sauce, cooking wine 10 ~ 10.5 parts, I+G1 ~ 1.3 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 31 ~ 34min.
All the other are with embodiment 1.
Embodiment 6
The present embodiment and embodiment 1 difference are:
Described step 5) in, the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 32 ~ 35 parts, white granulated sugar 18.5 ~ 20 parts, monosodium glutamate 20.5 ~ 22 parts, 44 ~ 47 parts, soy sauce, cooking wine 10.5 ~ 12 parts, I+G1.1 ~ 1.5 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 31 ~ 33min.
All the other are with embodiment 1.
The above, be only present pre-ferred embodiments, therefore can not limit scope of the invention process according to this, the equivalence change namely done according to the scope of the claims of the present invention and description with modify, all should still belong in scope that the present invention contains.
Claims (6)
1. an industrialized preparing process for braised pork shoulder with soy sauce, is characterized in that: comprising:
1) pretreatment: pork shoulder scrapes off the dirty mud of fine, soft fur, cleans, picks a bone, stripping and slicing;
2) vacuum knead-salting: the pork shoulder after stripping and slicing carries out vacuum knead-salting under vacuum 58 ~ 62kPa, knead-salting 30min, interval 30min is a cycle, and repeat 3 ~ 5 cycles totally 3 ~ 5h, pickling liquid is the saline solution of 1.8 ~ 2.2%;
3) tie up: the meat in pork shoulder is rolled in intracutaneous, ties with rope;
4) blanching: the pork shoulder after tying up is put into boiling water blanching 14 ~ 16min;
5) halogen boils: the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 30 ~ 35 parts, white granulated sugar 18 ~ 20 parts, monosodium glutamate 20 ~ 22 parts, 40 ~ 50 parts, soy sauce, cooking wine 10 ~ 12 parts, I+G1 ~ 1.5 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 30 ~ 35min;
6) pack sealing: boiled by halogen rear and be cooled in the pork shoulder loading high-temperature retort bag of room temperature, in every bag, the weight of braised pork shoulder with soy sauce is 240 ~ 260g;
7) high-temperature sterilization: by installing the high-temperature retort bag of braised pork shoulder with soy sauce at 15 '-30 '-15 '/121 DEG C, carrying out high-temperature sterilization under counter-pressure 0.1MPa, after sterilizing completes, fully cooling, obtaining braised pork shoulder with soy sauce finished product;
Wherein, above-mentioned each component all according to the mass fraction.
2. the industrialized preparing process of a kind of braised pork shoulder with soy sauce according to claim 1, it is characterized in that: described step 5) in, the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 32 ~ 34 parts, white granulated sugar 18.5 ~ 19.5 parts, monosodium glutamate 20.5 ~ 21.5 parts, 42 ~ 48 parts, soy sauce, cooking wine 10.5 ~ 11.5 parts, I+G1.2 ~ 1.4 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 30 ~ 32min.
3. the industrialized preparing process of a kind of braised pork shoulder with soy sauce according to claim 1, it is characterized in that: described step 5) in, the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 31 ~ 33 parts, white granulated sugar 18 ~ 19 parts, monosodium glutamate 20 ~ 21 parts, 41 ~ 44 parts, soy sauce, cooking wine 10 ~ 11 parts, I+G1.1 ~ 1.3 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 32 ~ 35min.
4. the industrialized preparing process of a kind of braised pork shoulder with soy sauce according to claim 1, it is characterized in that: described step 5) in, the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 32 ~ 34 parts, white granulated sugar 19 ~ 20 parts, monosodium glutamate 21 ~ 22 parts, 46 ~ 49 parts, soy sauce, cooking wine 11 ~ 12 parts, I+G1.3 ~ 1.4 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 31 ~ 33min.
5. the industrialized preparing process of a kind of braised pork shoulder with soy sauce according to claim 1, it is characterized in that: described step 5) in, the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 30 ~ 33 parts, white granulated sugar 18 ~ 19.5 parts, monosodium glutamate 20 ~ 21.5 parts, 43 ~ 45 parts, soy sauce, cooking wine 10 ~ 10.5 parts, I+G1 ~ 1.3 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 31 ~ 34min.
6. the industrialized preparing process of a kind of braised pork shoulder with soy sauce according to claim 1, it is characterized in that: described step 5) in, the halogen steamed dumping boiled for halogen contains: pig bone made soup 1000 parts, salt 32 ~ 35 parts, white granulated sugar 18.5 ~ 20 parts, monosodium glutamate 20.5 ~ 22 parts, 44 ~ 47 parts, soy sauce, cooking wine 10.5 ~ 12 parts, I+G1.1 ~ 1.5 part; Pork shoulder after blanching is put into above-mentioned halogen soup halogen at temperature 95 ~ 100 DEG C and boil 31 ~ 33min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520069A (en) * | 2016-02-17 | 2016-04-27 | 崔福森 | Marinated pork joint |
| CN107751941A (en) * | 2017-10-31 | 2018-03-06 | 遵义礼奇食品有限责任公司 | A kind of Jiang Ti Bang pickling liquid |
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| CN104187828A (en) * | 2014-08-01 | 2014-12-10 | 衢州市昊洋食品有限公司 | Production method of boneless pig feet |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102068001A (en) * | 2010-11-20 | 2011-05-25 | 曹征贵 | Production method for instant sauced beef |
| CN102871145A (en) * | 2012-10-17 | 2013-01-16 | 南充市过江龙食品有限公司 | Manufacturing method for spiced beef |
| CN103734761A (en) * | 2013-12-26 | 2014-04-23 | 安徽宝迪肉类食品有限公司 | Delicious carotene-rich Chinese pork knuckle and making method for same |
| CN104082755A (en) * | 2014-06-03 | 2014-10-08 | 石家庄市金口食品有限公司 | Preparation method for marinated pig knuckle |
| CN104187828A (en) * | 2014-08-01 | 2014-12-10 | 衢州市昊洋食品有限公司 | Production method of boneless pig feet |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520069A (en) * | 2016-02-17 | 2016-04-27 | 崔福森 | Marinated pork joint |
| CN107751941A (en) * | 2017-10-31 | 2018-03-06 | 遵义礼奇食品有限责任公司 | A kind of Jiang Ti Bang pickling liquid |
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Application publication date: 20160113 |