CN105685833A - Frozenly-stored and transported microwave ready-to-eat stewed pork with brown sauce and preparation method thereof - Google Patents
Frozenly-stored and transported microwave ready-to-eat stewed pork with brown sauce and preparation method thereof Download PDFInfo
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- CN105685833A CN105685833A CN201610045374.4A CN201610045374A CN105685833A CN 105685833 A CN105685833 A CN 105685833A CN 201610045374 A CN201610045374 A CN 201610045374A CN 105685833 A CN105685833 A CN 105685833A
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- freezing
- pork
- brown sauce
- pork braised
- preparation
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Classifications
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
Abstract
The invention discloses frozenly-stored and transported microwave ready-to-eat stewed pork with brown sauce and a preparation method thereof. The technological process of the stewed pork with brown sauce comprises the steps of tidying, finishing and cutting raw material pork, blanching the pork by hot water in a pot, frying by base oil, adding auxiliary materials, cooking by boiling water, stewing by slow fire until the soup is thickened, taking the stewed pork out of a pan, cooling, quickly cooling, carrying out skin packaging, quick-freezing and storing in a freezing way. The preparation method follows an industrial processing and making method of the ancient technology, elaborately blends the corresponding product formula, and changes the packaging form and the storage way of the stewed pork with brown sauce at the same time; the shelf life of the product is prolonged by two or more years while the color, aroma, taste and shape of the traditional classic dishes in China are guaranteed.
Description
Technical field
The present invention relates to a kind of instant pork braised in brown sauce goods and preparation technology thereof。
Background technology
Existing pork braised in brown sauce mostly is the product of kitchen or big industrial food plant produced behind family manufacture, restaurant。The instant pork braised in brown sauce method for making of industrialization re-uses high temperature sterilization tank high temperature sterilization form for using family's enamelware pot and frying pan to make or using jacketed pan steam to make。And industrialized pork braised in brown sauce has distinctive " high temperature is smelly " after high temperature, taste, outward appearance, shape are all very poor, have lacked the local flavor of the pork braised in brown sauce that traditional-family makes, and are not liked by people。And if do not adopt high temperature sterilization, then it is difficult to ensure that the shelf life of goods, the shelf-life is too short, even just rotten in transit from point of sale of dispatching from the factory, it is easy to food accident occur。Therefore, present industrialization pork braised in brown sauce goods long-term disposal depression state always, it is impossible to open up markets, be badly in need of a kind of not only can without high temperature sterilization to have ensured pork braised in brown sauce traditional properties but also to have can guarantee that the preparation technology of instant pork braised in brown sauce goods of shelf life。
Summary of the invention
The present invention proposes a kind of instant pork braised in brown sauce goods of quick-freezing keeping traditional properties, is edible after the heating of this pork braised in brown sauce, and meat is aromatic, delicious, and long shelf-life；
The preparation technology of the above-mentioned instant pork braised in brown sauce goods of quick-freezing keeping traditional properties of another order of the present invention, present invention process is without high temperature sterilization, simple to operate, and cost is low。
The purpose of the present invention implements by the following technical programs:
A kind of can the pork braised in brown sauce of freezing accumulating microwave instant, its raw-material formula is made up of major ingredient and auxiliary material, and described major ingredient adopts belt leather pig streaky pork or belt leather das Beinfleisch, and with major ingredient gross mass for radix, by mass percentage, described adjuvant includes following component:
Water purification 58%-70%, Sal 1.0%-2.5%, yellow wine 52%-70%, fresh ginger 3.0%-6.0%, fresh Herba Alii fistulosi 5.0%-7.5%, white sugar 9.0%-13.0%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.20%-0.40%, soy sauce 12%-23%, edible oil 7%-15%, chicken essence 0.2%-1.5%。
Preferably, above-mentioned can the pork braised in brown sauce of freezing accumulating microwave instant, with major ingredient gross mass for radix, by mass percentage, described adjuvant includes following component:
Water purification 60%-65%, Sal 1.0%-1.5%, yellow wine 62%-65%, fresh ginger 4.0%-6.0%, fresh Herba Alii fistulosi 5.5%-7.0%, white sugar 10.0%-12.0%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.25%-0.32%, soy sauce 12%-18%, edible oil 8%-12%, chicken essence 1.1%-1.3%。
As preferred plan, above-mentioned can the pork braised in brown sauce of freezing accumulating microwave instant, with major ingredient gross mass for radix, by mass percentage, described adjuvant includes following component:
Water purification 64.3%, Sal 1.2%, yellow wine 64.3%, fresh ginger 5.0%, fresh Herba Alii fistulosi 6.0%, white sugar 11.0%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.30%, soy sauce 16%, edible oil 11.0%, chicken essence 1.2%。
Preferably, described edible oil adopts Oleum Arachidis hypogaeae semen or soybean oil。Can also replace with other vegetable oil or plant tempered oil。
Preferably, belt leather streaky pork or the belt leather das Beinfleisch of the pig raising August more than chosen by described major ingredient。
Above-mentioned can the preparation method of pork braised in brown sauce of freezing accumulating microwave instant, its technological process is: raw material Carnis Sus domestica → arrangements mowing → hot water is scalded, and pot → base oil parch → addition adjuvant → boiling water boiling → juice → take the dish out of the pot slow fire receipts cooling → quickly cooling → skin packaging → quick-freezing。
Preferably, following processing step is specifically included:
1) major ingredient processes
Superabundant fats on Carnis Sus domestica, body of gland are removed, is cut into cube meat；Cube meat is put into scald in boiling water and boils, pull dewatering out；
2) cook
Pot adds edible oil as base oil burn-out, add the Carnis Sus domestica scalded and stir-fry, add fresh Herba Alii fistulosi, fresh ginger, Cortex cinnamomi japonici (Ramulus Cinnamomi), add water purification, yellow wine, soy sauce, Sal, white sugar, chicken essence, boiled pan boiling 30-45 minute；Simmer in water again 3.5-5.0 processed hour, then unnecessary decoction is received to strong；
3) post processing
Pork braised in brown sauce takes the dish out of the pot after being cooled to room temperature, proceeds in quick cooler and cools down；Carrying out stretching fit vacuum packaging again, packaged product carries out quick-freezing again,。
Preferably, in described step 1), described Carnis Sus domestica chooses belt leather streaky pork or belt leather das Beinfleisch, it is further preferred that choose belt leather streaky pork or the belt leather das Beinfleisch of the pig raising August more than。
Preferably, in described step 1), the cube meat being cut into is sized to 4.5 × 4.5cm。
Preferably, in described step 1), described in time boiled of scalding be 3-5min。
Preferably, in described step 3), in quick cooler during cooling, cool down and reach 8-10 DEG C to product center temperature in 30 minutes；
Preferably, in described step 3), during quick-freezing, quick-freezing reaches-35 ~-30 DEG C to product center temperature in 40-60 minute；
Preferably, in described step 3), the fit vacuum packaging of described stretching adopts UMLA company to stretch fit vacuum packing machine and completes。
The product that quick-freezing is good is stored under subzero 18 DEG C of conditions, is preserved；Refrigeration transportation mode is adopted during sale。
Pork braised in brown sauce goods preparation technology of the present invention has been in compliance with the industrialization processing and fabricating method of ancient method cooking methods, by the meticulous allotment of corresponding formula for a product, changing packaged form and the storing mode of pork braised in brown sauce, the extended shelf-life 2 years also making product while ensureing the traditional color of classical dish of China, shape is even longer simultaneously。Present invention process has broken away from the operation of high temperature sterilization, makes the local flavor of dish not by industrialized Influence of production, without " high temperature is smelly ", is conducive to the taste keeping the meat after cooking constant。Further, the pork braised in brown sauce cooked is adopted two leg speeds cold by the present invention, fast cooling in first quick cooler, quick-freezing again after fit vacuum packaging, the local flavor making meat is retained at short notice, and do not stay living environment to antibacterial, make the shelf-life obtain effective prolongation compared with the shelf-life of the product of conventional high-temperature process for sterilizing。
Advantages of the present invention be embodied in following some:
1, the instant pork braised in brown sauce of the present invention solves the shortcoming of loaded down with trivial details, the Production Time length of work of family manufacture, and keeps the traditional method that original pork braised in brown sauce makes。
2, this pork braised in brown sauce of the present invention can keep the feature of the color of conventional red Canton style roast pork, shape completely；
3, the pork braised in brown sauce of the present invention can reach even longer storage in 2 years, and product can reach the restoration of 99% when edible；
4, pork braised in brown sauce instant of the present invention is simple, it is only necessary to steaming and decocting 10-15 minute just edible in strong fire heating 2 minutes or band drawer steamer in microwave oven；
5, pork braised in brown sauce of the present invention can accomplish the transport of distance, convenient outlet, and cuisines traditional for China are exported to abroad in the way of freezing, and product fully achieves the unification of color, shape, favorably quintessence of Chinese culture cuisines is spread to the whole world。
Detailed description of the invention
Firstly the need of pointing out, embodiments of the invention only disclose and several preferred embodiment should not be understood paired restriction of the invention process, and protection scope of the present invention is still as the criterion with claims disclosure of that。
Embodiment 1:
A kind of can the pork braised in brown sauce of freezing accumulating microwave instant, its raw-material formula is made up of major ingredient and auxiliary material, and described major ingredient adopts belt leather pig streaky pork or belt leather das Beinfleisch, and with major ingredient gross mass for radix, by mass percentage, described adjuvant includes following component:
Water purification 64.3%, Sal 1.2%, yellow wine 64.3%, fresh ginger 5.0%, fresh Herba Alii fistulosi 6.0%, white sugar 11.0%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.30%, soy sauce 16%, edible oil 11.0%, chicken essence 1.2%
Described edible oil adopts Oleum Arachidis hypogaeae semen。
Above-mentioned can the preparation method of pork braised in brown sauce of freezing accumulating microwave instant, its technological process is: raw material Carnis Sus domestica → arrangements mowing → hot water is scalded, and pot → base oil parch → addition adjuvant → boiling water boiling → juice → take the dish out of the pot slow fire receipts cooling → quickly cooling → skin packaging → quick-freezing。Specifically include following processing step:
1) major ingredient processes
Superabundant fats on Carnis Sus domestica (belt leather streaky pork or the belt leather das Beinfleisch of choosing the pig raising August more than are preferred), body of gland being removed, be cut into cube meat, cube meat is preferred with 4.5 × 4.5cm, it is possible to cut correspondingly sized cube meat as required；Cube meat is put into scald in boiling water and boils, pull dewatering out；
2) cook
Pot adds edible oil as base oil burn-out, add the Carnis Sus domestica scalded and stir-fry, add fresh Herba Alii fistulosi, fresh ginger, Cortex cinnamomi japonici (Ramulus Cinnamomi), add water purification, yellow wine, soy sauce, Sal, white sugar, chicken essence, boiled pan boiling 30-45 minute；Simmer in water again 3.5-5.0 processed hour, then unnecessary decoction is received to strong；
3) post processing
Pork braised in brown sauce takes the dish out of the pot after being cooled to room temperature, proceeds in quick cooler and cools down；Adopting UMLA company to stretch fit vacuum packing machine again and carry out stretching fit vacuum packaging, packaged product carries out-35 ~-32 DEG C of quick-freezings again,。
Embodiment 2:
A kind of can the pork braised in brown sauce of freezing accumulating microwave instant, its raw-material formula is made up of major ingredient and auxiliary material, and described major ingredient adopts belt leather pig streaky pork or belt leather das Beinfleisch, and with major ingredient gross mass for radix, by mass percentage, described adjuvant includes following component:
Water purification 60%, Sal 1.5%, yellow wine 62%, fresh ginger 6.0%, fresh Herba Alii fistulosi 5.5%, white sugar 12.0%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.25%, soy sauce 18%, edible oil 8%, chicken essence 1.3%。
Its preparation method is with embodiment 1。
Embodiment 3:
A kind of can the pork braised in brown sauce of freezing accumulating microwave instant, its raw-material formula is made up of major ingredient and auxiliary material, and described major ingredient adopts belt leather pig streaky pork or belt leather das Beinfleisch, and with major ingredient gross mass for radix, by mass percentage, described adjuvant includes following component:
Water purification 65%, Sal 1.0%, yellow wine 65%, fresh ginger 4.0%, fresh Herba Alii fistulosi 7.0%, white sugar 10.0%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.32%, soy sauce 12%, edible oil 12%, chicken essence 1.1%。
Its preparation method is with embodiment 1。
Embodiment 4:
A kind of can the pork braised in brown sauce of freezing accumulating microwave instant, its raw-material formula is made up of major ingredient and auxiliary material, and described major ingredient adopts belt leather pig streaky pork or belt leather das Beinfleisch, and with major ingredient gross mass for radix, by mass percentage, described adjuvant includes following component:
Water purification 58%, Sal 2.5%, yellow wine 52%, fresh ginger 6.0%, fresh Herba Alii fistulosi 5.0%, white sugar 13.0%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.20%, soy sauce 23%, edible oil 7%, chicken essence 1.5%。
Its preparation method is with embodiment 1。
Embodiment 5:
A kind of can the pork braised in brown sauce of freezing accumulating microwave instant, its raw-material formula is made up of major ingredient and auxiliary material, and described major ingredient adopts belt leather pig streaky pork or belt leather das Beinfleisch, and with major ingredient gross mass for radix, by mass percentage, described adjuvant includes following component:
Water purification 70%, Sal 1.0%, yellow wine 70%, fresh ginger 3.0%, fresh Herba Alii fistulosi 7.5%, white sugar 9.0%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.40%, soy sauce 12%, edible oil 15%, chicken essence 0.2%。
Its preparation method is with embodiment 1。
Finally being also pointed out that any entity or individual use or implement technical scheme is all the infringement to the present invention, and any entity or individual, without the permission of the applicant, can not individually implement this patent。And any entity or individual are subject to the inspiration of the present invention or implement through simple adjustment, also being regarded as is the protection domain of this patent。
Claims (10)
1. one kind can the pork braised in brown sauce of freezing accumulating microwave instant, its raw-material formula is made up of major ingredient and auxiliary material, and described major ingredient adopts belt leather pig streaky pork or belt leather das Beinfleisch, it is characterised in that: with major ingredient gross mass for radix, by mass percentage, described adjuvant includes following component:
Water purification 58%-70%, Sal 1.0%-2.5%, yellow wine 52%-70%, fresh ginger 3.0%-6.0%, fresh Herba Alii fistulosi 5.0%-7.5%, white sugar 9.0%-13.0%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.20%-0.40%, soy sauce 12%-23%, edible oil 7%-15%, chicken essence 0.2%-1.5%。
2. according to claim 1 can the pork braised in brown sauce of freezing accumulating microwave instant, it is characterised in that: with major ingredient gross mass for radix, by mass percentage, described adjuvant includes following component:
Water purification 60%-65%, Sal 1.0%-1.5%, yellow wine 62%-65%, fresh ginger 4.0%-6.0%, fresh Herba Alii fistulosi 5.5%-7.0%, white sugar 10.0%-12.0%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.25%-0.32%, soy sauce 12%-18%, edible oil 8%-12%, chicken essence 1.1%-1.3%。
3. according to claim 1 can the pork braised in brown sauce of freezing accumulating microwave instant, it is characterised in that: with major ingredient gross mass for radix, by mass percentage, described adjuvant includes following component:
Water purification 64.3%, Sal 1.2%, yellow wine 64.3%, fresh ginger 5.0%, fresh Herba Alii fistulosi 6.0%, white sugar 11.0%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.30%, soy sauce 16%, edible oil 11.0%, chicken essence 1.2%。
4. according to any one of claim 1-3 can the pork braised in brown sauce of freezing accumulating microwave instant, it is characterised in that: described edible oil adopts Oleum Arachidis hypogaeae semen or soybean oil。
5. according to any one of claim 1-3 can the pork braised in brown sauce of freezing accumulating microwave instant, it is characterised in that: belt leather streaky pork or the belt leather das Beinfleisch of the pig raising August more than chosen by described major ingredient。
6. according to any one of claim 1-5 can the preparation method of pork braised in brown sauce of freezing accumulating microwave instant, it is characterised in that: its technological process is: raw material Carnis Sus domestica → arrangements mowing → hot water is scalded, and pot → base oil parch → addition adjuvant → boiling water boiling → juice → take the dish out of the pot slow fire receipts cooling → quickly cooling → skin packaging → quick-freezing → stored frozen。
7. according to claim 6 can the preparation method of pork braised in brown sauce of freezing accumulating microwave instant, it is characterised in that: specifically include following processing step:
1) major ingredient processes
Superabundant fats on Carnis Sus domestica, body of gland are removed, is cut into cube meat；Cube meat is put into scald in boiling water and boils, pull dewatering out；
2) cook
Pot adds edible oil as base oil burn-out, add the Carnis Sus domestica scalded and stir-fry, add the Carnis Sus domestica scalded and stir-fry, add fresh Herba Alii fistulosi, fresh ginger, Cortex cinnamomi japonici (Ramulus Cinnamomi), add water purification, yellow wine, soy sauce, Sal, white sugar, chicken essence, boiled pan boiling 30-45 minute；Simmer in water again 3.5-5.0 processed hour, then unnecessary decoction is received to strong；
3) post processing
Pork braised in brown sauce takes the dish out of the pot after being cooled to room temperature, proceeds in quick cooler and cools down；Carrying out stretching fit vacuum packaging again, packaged product carries out quick-freezing again,。
8. according to claim 7 can the preparation method of pork braised in brown sauce of freezing accumulating microwave instant, it is characterised in that: in described step 1), the cube meat being cut into is sized to 4.5 × 4.5cm。
9. according to claim 7 can the preparation method of pork braised in brown sauce of freezing accumulating microwave instant, it is characterised in that: in described step 1), described in time boiled of scalding be 3-5min。
10. according to claim 7 can the preparation method of pork braised in brown sauce of freezing accumulating microwave instant, it is characterised in that: in described step 3), in quick cooler during cooling, cool down and reach 8-10 DEG C to product center temperature in 30 minutes；
And/or, during quick-freezing, quick-freezing reaches-35 ~-30 DEG C to product center temperature in 40-60 minute；
And/or, the fit vacuum packaging of described stretching adopts UMLA company to stretch fit vacuum packing machine and completes。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610045374.4A CN105685833A (en) | 2016-01-25 | 2016-01-25 | Frozenly-stored and transported microwave ready-to-eat stewed pork with brown sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610045374.4A CN105685833A (en) | 2016-01-25 | 2016-01-25 | Frozenly-stored and transported microwave ready-to-eat stewed pork with brown sauce and preparation method thereof |
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| CN105685833A true CN105685833A (en) | 2016-06-22 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106797996A (en) * | 2017-01-16 | 2017-06-06 | 江南大学 | A kind of method that low-frequency ultrasonic waves assisted with high-temperature high pressure combined sterilizing extends the pork braised in brown sauce shelf-life |
| CN114052206A (en) * | 2020-08-06 | 2022-02-18 | 中国农业大学 | Self-heating instant braised pork product and preparation method thereof |
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| CN102630959A (en) * | 2012-05-14 | 2012-08-15 | 山东新希望六和集团有限公司 | Formula and processing technology of red-cooked pork flavoring bag |
| CN104757572A (en) * | 2015-04-03 | 2015-07-08 | 鹤壁赛德食品有限公司 | Processing method of quick-freezing stewed pork with brown sauce |
| CN105249281A (en) * | 2015-09-25 | 2016-01-20 | 黄琪淋 | Instant large meatball, and preparation method thereof |
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2016
- 2016-01-25 CN CN201610045374.4A patent/CN105685833A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630959A (en) * | 2012-05-14 | 2012-08-15 | 山东新希望六和集团有限公司 | Formula and processing technology of red-cooked pork flavoring bag |
| CN104757572A (en) * | 2015-04-03 | 2015-07-08 | 鹤壁赛德食品有限公司 | Processing method of quick-freezing stewed pork with brown sauce |
| CN105249281A (en) * | 2015-09-25 | 2016-01-20 | 黄琪淋 | Instant large meatball, and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106797996A (en) * | 2017-01-16 | 2017-06-06 | 江南大学 | A kind of method that low-frequency ultrasonic waves assisted with high-temperature high pressure combined sterilizing extends the pork braised in brown sauce shelf-life |
| CN114052206A (en) * | 2020-08-06 | 2022-02-18 | 中国农业大学 | Self-heating instant braised pork product and preparation method thereof |
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Application publication date: 20160622 |