CN105231296A - Making method of braised pork - Google Patents
Making method of braised pork Download PDFInfo
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- CN105231296A CN105231296A CN201510616905.6A CN201510616905A CN105231296A CN 105231296 A CN105231296 A CN 105231296A CN 201510616905 A CN201510616905 A CN 201510616905A CN 105231296 A CN105231296 A CN 105231296A
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- dices
- streaky pork
- pork
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
Abstract
The invention discloses a making method of braised pork. The making method comprises the following steps: A, trimming raw materials: selecting fresh streaky pork with skin, removing extravasated blood, soft fat and soft crushed bones, and refrigerating the streaky pork without extravasated blood, the soft fat or the soft crushed bones for subsequent use; B, precooking the refrigerated streaky pork for killing bacteria: cutting the refrigerated streaky pork into streaky pork dices, cooking the streaky pork dices with mild fire of 100 DEG C, turning over the streaky pork dices up and down once every 10 minutes, cooking the streaky pork dices for 30-40 minutes when the temperature is maintained at 100 DEG C, fishing out the cooked streaky pork dices, and draining the streaky pork dices which are fished out; C, deep-frying the drained streaky pork dices: after the oil temperature rises to 140-160 DEG C, putting the drained streaky pork dices in a pot, turning over the drained streaky pork dices up and down once every 5 minutes, deep-frying the drained streaky pork dices for 20-30 minutes when the temperature is maintained at 140-160 DEG C, heating the oil to the temperature of 210-220 DEG C, deep-frying the streaky pork dices which are deep-fried for the first time for 3-7 minutes, fishing out the streaky pork dices which are deep-fried for the second time from the pot, and draining oil; and D, performing packaging, and killing bacteria for the second time: performing vacuum packaging on the deep-fried streaky pork dices of which the oil is drained, killing bacteria for packaged products, wherein the bacterium-killing temperature is 80-100 DEG C, holding the constant temperature for 1-3 minutes, and air-drying and cooling the streaky pork dices which are sterilized so as to obtain the braised pork. The braised pork prepared by the making method disclosed by the invention is fat but not greasy, is delicious in taste, golden in color, high in nutrient value, and good in color, fragrance and taste.
Description
Technical field
The present invention relates to food processing and make field, be specially a kind of preparation 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 preparation method of braised pork, the braised pork of preparation fertile and oiliness, delicious flavour, golden yellow color, to be of high nutritive value, excellent in color.
Technical scheme of the present invention is as follows:
The preparation method of braised pork of the present invention, comprises the following steps:
A, raw material are repaired: the streaky pork selecting fresh band pigskin, remove extravasated blood, soft fat and soft broken bone, send 0 ~ 4 DEG C of storehouse refrigeration for subsequent use;
B, sterilization of precooking: square meat being cut into every block 860 ~ 960g, with slow fire 100 DEG C of boilings, every 10min stirs once up and down, keeps temperature boiling 30 ~ 40min, pulls draining out;
C, fried: meat is cooked after rising to 140 ~ 160 DEG C by oil temperature, and every 5min stirs once up and down, keep temperature frying 20 ~ 30min, be then warming up to 210 DEG C ~ 220 DEG C frying 3 ~ 7min, take the dish out of the pot and drain;
D, packaging, re-pasteurization: carry out vacuum packaging, pack complete product and carry out re-pasteurization, and sterilization temperature is 80-100 DEG C, constant temperature 1-3 minute, air-dry cooling and get final product.
Need in boiling process in described step B constantly to remove oily foam and moisturizing.
In described step B, pork to be pulled out after draining while hot in bundle hole, pigskin place, then spreads upon on pigskin by the proportional arrangement dissolution homogeneity of 1 ~ 1.5:1 with light-coloured vinegar and salt.
After sterilization terminates, product is forwarded in cooling water tank, be 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.
Beneficial effect of the present invention is:
The present invention adopts precook sterilization, twice fried and re-pasteurization technique, ensures excellent product quality; Through the strict sterilization of secondary, without the need to refrigeration, shelf-life can reach two months, than the braised pork long shelf-life more than 10 times of prior art, ensure product quality safety and sanitation more, cortex mouthfeel is good simultaneously, in bundle hole, pigskin place, make flavoring light-coloured vinegar and salt by more easily tasty, the local flavor of braised pork is better, and keeps more lasting.The braised pork that the present invention makes fertile and oiliness, delicious flavour, golden yellow color, to be of high nutritive value, excellent in color.
Detailed description of the invention
Below by specific embodiment, the present invention is described in detail.
Embodiment 1
The preparation method of braised pork of the present invention, comprises the following steps:
A, raw material are repaired: the streaky pork selecting fresh band pigskin, remove extravasated blood, soft fat and soft broken bone, send 0 DEG C of storehouse refrigeration for subsequent use;
B, sterilization of precooking: square meat being cut into every block 860g, with slow fire 100 DEG C of boilings, every 10min stirs once up and down, keeps temperature boiling 30 ~ 40min, pulls draining out;
C, fried: meat is cooked after rising to 140 ~ 160 DEG C by oil temperature, and every 5min stirs once up and down, keep temperature frying 20min, be then warming up to 210 DEG C of frying 3min, take the dish out of the pot and drain;
D, packaging, re-pasteurization: carry out vacuum packaging, pack complete product and carry out re-pasteurization, and sterilization temperature is 80 DEG C, constant temperature 1 minute, air-dry cooling and get final product.
Need in boiling process in described step B constantly to remove oily foam and moisturizing.
In described step B, pork to be pulled out after draining while hot in bundle hole, pigskin place, then spreads upon on pigskin by the proportional arrangement dissolution homogeneity of 1:1 with light-coloured vinegar and salt.
After sterilization terminates, product is forwarded in cooling water tank, be 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 25 DEG C.
Embodiment 2
The preparation method of braised pork of the present invention, comprises the following steps:
A, raw material are repaired: the streaky pork selecting fresh band pigskin, remove extravasated blood, soft fat and soft broken bone, send 2 DEG C of storehouse refrigerations for subsequent use;
B, sterilization of precooking: square meat being cut into every block 910g, with slow fire 100 DEG C of boilings, every 10min stirs once up and down, keeps temperature boiling 35min, pulls draining out;
C, fried: meat is cooked after rising to 150 DEG C by oil temperature, and every 5min stirs once up and down, keep temperature frying 25min, be then warming up to 215 DEG C of frying 5min, take the dish out of the pot and drain;
D, packaging, re-pasteurization: carry out vacuum packaging, pack complete product and carry out re-pasteurization, and sterilization temperature is 90 DEG C, constant temperature 2 minutes, air-dry cooling and get final product.
Need in boiling process in described step B constantly to remove oily foam and moisturizing.
In described step B, pork to be pulled out after draining while hot in bundle hole, pigskin place, then spreads upon on pigskin by the proportional arrangement dissolution homogeneity of 1.2:1 with light-coloured vinegar and salt.
After sterilization terminates, product is forwarded in cooling water tank, be 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 28 DEG C.
Embodiment 3
The preparation method of braised pork of the present invention, comprises the following steps:
A, raw material are repaired: the streaky pork selecting fresh band pigskin, remove extravasated blood, soft fat and soft broken bone, send 4 DEG C of storehouse refrigerations for subsequent use;
B, sterilization of precooking: square meat being cut into every block 960g, with slow fire 100 DEG C of boilings, every 10min stirs once up and down, keeps temperature boiling 40min, pulls draining out;
C, fried: meat is cooked after rising to 160 DEG C by oil temperature, and every 5min stirs once up and down, keep temperature frying 30min, be then warming up to 220 DEG C of frying 7min, take the dish out of the pot and drain;
D, packaging, re-pasteurization: carry out vacuum packaging, pack complete product and carry out re-pasteurization, and sterilization temperature is 100 DEG C, constant temperature 3 minutes, air-dry cooling and get final product.
Need in boiling process in described step B constantly to remove oily foam and moisturizing.
In described step B, pork to be pulled out after draining while hot in bundle hole, pigskin place, then spreads upon on pigskin by the proportional arrangement dissolution homogeneity of 1.5:1 with light-coloured vinegar and salt.
After sterilization terminates, product is forwarded in cooling water tank, be 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 30 DEG C.
Claims (4)
1. a preparation method for braised pork, is characterized in that, comprises the following steps:
A, raw material are repaired: the streaky pork selecting fresh band pigskin, remove extravasated blood, soft fat and soft broken bone, send 0 ~ 4 DEG C of storehouse refrigeration for subsequent use;
B, sterilization of precooking: square meat being cut into every block 860 ~ 960g, with slow fire 100 DEG C of boilings, every 10min stirs once up and down, keeps temperature boiling 30 ~ 40min, pulls draining out;
C, fried: meat is cooked after rising to 140 ~ 160 DEG C by oil temperature, and every 5min stirs once up and down, keep temperature frying 20 ~ 30min, be then warming up to 210 DEG C ~ 220 DEG C frying 3 ~ 7min, take the dish out of the pot and drain;
D, packaging, re-pasteurization: carry out vacuum packaging, pack complete product and carry out re-pasteurization, and sterilization temperature is 80-100 DEG C, constant temperature 1-3 minute, air-dry cooling and get final product.
2. the preparation method of braised pork according to claim 1, is characterized in that: need in boiling process in described step B constantly to remove oily foam and moisturizing.
3. the preparation method of braised pork according to claim 1, is characterized in that: in described step B, pork to be pulled out after draining while hot in bundle hole, pigskin place, then spreads upon on pigskin by the proportional arrangement dissolution homogeneity of 1 ~ 1.5:1 with light-coloured vinegar and salt.
4. the preparation method of braised pork according to claim 1, is characterized in that: after sterilization terminates, and is forwarded to by product in cooling water tank, 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510616905.6A CN105231296A (en) | 2015-09-25 | 2015-09-25 | Making method of braised pork |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510616905.6A CN105231296A (en) | 2015-09-25 | 2015-09-25 | Making method of braised pork |
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| CN105231296A true CN105231296A (en) | 2016-01-13 |
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| CN201510616905.6A Pending CN105231296A (en) | 2015-09-25 | 2015-09-25 | Making method of braised pork |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962097A (en) * | 2016-06-21 | 2016-09-28 | 陆川县龙祥食品有限公司 | Braised pork and preparation method thereof |
| CN105995578A (en) * | 2016-05-31 | 2016-10-12 | 陆川县新屋养殖有限公司 | Preparation method of braised pork |
| CN106071935A (en) * | 2016-06-12 | 2016-11-09 | 罗朝吉 | A kind of manufacture method of Luchuan pig braised pork |
| CN106174051A (en) * | 2016-06-30 | 2016-12-07 | 杨寿 | A kind of qibuliang local flavor braised pork |
| CN107259402A (en) * | 2017-08-04 | 2017-10-20 | 韦孺聪 | A kind of preparation method of steamed pork belly with preserved greens |
| CN107821914A (en) * | 2017-11-17 | 2018-03-23 | 广西博白县春福林家庭农场 | A kind of preparation method of mutton braised pork |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891863A (en) * | 2014-04-03 | 2014-07-02 | 江南大学 | Method for improving quality of steamed pork product by low-intensity sterilization |
| CN104351815A (en) * | 2014-10-23 | 2015-02-18 | 广西神龙王农牧食品集团有限公司 | Making method of Luchuan pig health braised meat |
-
2015
- 2015-09-25 CN CN201510616905.6A patent/CN105231296A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891863A (en) * | 2014-04-03 | 2014-07-02 | 江南大学 | Method for improving quality of steamed pork product by low-intensity sterilization |
| CN104351815A (en) * | 2014-10-23 | 2015-02-18 | 广西神龙王农牧食品集团有限公司 | Making method of Luchuan pig health braised meat |
Non-Patent Citations (1)
| Title |
|---|
| 王勤志等: "扣肉油炸加工工艺的优化", 《食品科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995578A (en) * | 2016-05-31 | 2016-10-12 | 陆川县新屋养殖有限公司 | Preparation method of braised pork |
| CN106071935A (en) * | 2016-06-12 | 2016-11-09 | 罗朝吉 | A kind of manufacture method of Luchuan pig braised pork |
| CN105962097A (en) * | 2016-06-21 | 2016-09-28 | 陆川县龙祥食品有限公司 | Braised pork and preparation method thereof |
| CN106174051A (en) * | 2016-06-30 | 2016-12-07 | 杨寿 | A kind of qibuliang local flavor braised pork |
| CN107259402A (en) * | 2017-08-04 | 2017-10-20 | 韦孺聪 | A kind of preparation method of steamed pork belly with preserved greens |
| CN107821914A (en) * | 2017-11-17 | 2018-03-23 | 广西博白县春福林家庭农场 | A kind of preparation method of mutton braised pork |
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Application publication date: 20160113 |
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