CN1094910A - A kind of canned pork and production method - Google Patents

Abstract

The invention discloses a kind of canned pork and production method thereof, this can comprise tank body and through smoke belt leather pork or the lean meat that forms and smoke after former soup juice: the production method of this can is that raw meat mowing, metering are organized into piece, clean the back pile in pot and add condiment such as sugar, salt, monosodium glutamate, Chinese prickly ash, anise, kaempferia galamga and the mixing perfume (or spice) of being made up of plurality of Chinese, hot material, water etc. in proportion, together smokes the back and adorns tin, seals and sterilization, constant temperature processing form.This can is compared with traditional pork braised in brown sauce can, and unique flavor had both kept and promptly cooked the instant characteristic of smoking the class meat, has advantages such as blending north and south taste again.

Description

A kind of canned pork and production method

The invention belongs to a kind of canned pork and production method thereof, particularly a kind of belt leather pork or lean meat of adopting is that can and the production method thereof that forms smoked in the raw material employing.

Close with the present invention in the canned pork of Chu Shouing in the market is that the Shen number is: 92108195.2, and application is artificial: state-run rich and smooth food factory, denomination of invention is the can of commodity " ox Buddhist baking elbow " by name for " a kind of canned upper part leg of pork and production method "; The 2nd, canned stewed pork, light industry publishing house nineteen eighty-three publish " batching of " braised pork with soy sauce " can of record is in packing industry handbook the third volume of a work (canning technology comprehensive utilization and packing) P34～35: adopt 3～5cm wide stick belt leather and lean meat pork to make raw material, adopt soy sauce, ginger, green onion, yellow rice wine, refined salt, monosodium glutamate, granulated sugar to make auxiliary material; Its technological process is for being: after belt leather and thin pork stripping and slicing, adding water precooked 45～60 minutes, to remove watery blood, belt leather cutlet after boiling is wiped away dried epidermis moisture content while hot, evenly coat colouring liquid immediately, treat that look liquid dries up in the oil that is placed on 180～190 ℃ of oil temperature fried 45～60 seconds, the cutlet that will explode is cut into the fritter about 3cm then, and the oil cauldrons of putting into 160～170 ℃ of oil temperature again played pot again in fried 20～25 seconds; Lean meat then directly is cut into 3～4cm fritter after precooking, put into 180 °～190 ℃ oil fried 30～40 seconds, the cube meat mixing tinning after will exploding then; The soup juice that above-mentioned auxiliary material is made with soup adds in the jar again, exhaust, sealing, handle through conventional sterilization, cooling and constant temperature again.Though it is simpler that this kind can has technology, the characteristics that raw material sources are wide become in defectives such as mouthfeel and weak flavors.And " ox Buddhist baking elbow " is though that can has mouthfeel is good, the unique flavor good integrity, characteristics such as be particularly suitable for using in the feast, but because pig elbow raw material sources are restricted, and because deal is heavy, exist again and just listen can and for the people reaches general family less, must eat repeatedly, defective such as also be not easy to carry.

Main purpose of the present invention is to adopt belt leather pork or lean meat, by smoking method, keeping Sichuan cuisine and smoking on the basis of local flavor, improves the nutrition of can, blending south, north taste, and what suitable nuclear family and tourism such as carried at purpose smokes the class canned pork; Its another purpose is supporting with " baking elbow " can, makes full use of the pork resource, reduces cost of material.

Solution of the present invention is to adopt whole shape belt leather pork or lean meat to make raw material, with conventional flavouring and add spice mix as auxiliary material, adds airtight smoking behind a certain amount of water, and handles and form through tinning, sealing and sterilization, constant temperature.This can comprises the closed type tank body, be loaded in the tank body through smoke whole shape belt leather pork or the lean meat that forms and smoke after the former soup juice of the thick auxiliary material of filtering.The production method of this can is:

A, with high-quality belt leather pork or lean meat by the standard weights mowing become block (preferably monoblock) after cleaning, draining pile in pot, add again a certain proportion of auxiliary material white sugar, rock sugar, monosodium glutamate, salt, ginger, Chinese prickly ash, three how, anise, cooking wine, spice mix and be equivalent to meat and weigh 50% water, airtight then heating was smoked about 1 hour; When smoking, first intense fire, back slow fire, in smoking process, and in 1～3 an amount of painted dip of adding of boiling back branch;

B, the cube meat and the soup juice behind the thick auxiliary material of filtering that will rise behind the pot successively measure tinning respectively to standard weights, exhaust, seal; The jar central temperature must not be lower than 95 ℃ when sealing;

C, the can after will sealing are made sterilization, cooling and constant temperature and are handled, and select out its useless, substandard products;

Promptly make the alleged canned pork of the present invention.

In this production method, the amount of auxiliary materials such as each flavouring that is added and spice mix, be respectively by raw meat weight: white sugar, rock sugar each 1.5～5.0%, monosodium glutamate 0.35～0.8%, salt 3～5%, ginger 1～2.5%, Chinese prickly ash 0.35～0.7%, three how 0.5～0.9%, anistree 0.35～0.7%, cooking wine 0.15～0.45% mixes fragrant, hot material (pulvis) 0.15～0.5% and painted dip 4～6%.Spice mix wherein is natural perfume (or spice), hot class Chinese medicine, comprise: Aplotaxis auriculata (or wide fragrant), the root of Dahurain angelica, fructus amomi, cassia bark, cloves, purple is kowtowed, fennel seeds, rhizoma nardostachyos, in the tsaoko partly or entirely, but be preferably whole: when adopting above-mentioned whole composition, weight ratio between its each composition is with: Aplotaxis auriculata (or wide fragrant): the root of Dahurain angelica: fructus amomi: cassia bark: cloves: purple is kowtowed: fennel seeds: rhizoma nardostachyos: careless Fruit=1.2: 1: 1: 1.1: 1.2: 1.2: be at 1.2: 1.2: 1.2: this spice mix can be the powder mixture after the pulverizing, also can be former medicine mixture, but be preferably the former; Its consumption is 2～3 times of pulvis when adopting former medicine mixture.Alleged painted dip is to adopt rock sugar to add water, lard and soy sauce to boil and form among the present invention.

The present invention compares with conventional red Canton style roast pork can, owing to adopt raw meat and flavouring and plurality of Chinese class perfume (or spice), hotly together smoke after expecting to mix, both tasty, and unique flavor, both kept and promptly cooked the river flavor characteristic that instant tradition is smoked the class meat, increased the local flavor of southern Huaiyang, northern Shandong cuisine again, contained much trace element and effective ingredients in all kinds of in addition Chinese medicine perfume (or spice), the hot material the human body beneficial, from and improved the nutrition of can; Compare with baking elbow can, owing to adopt belt leather pork and lean meat to make raw material respectively, jar type is less, and raw material sources are wide, both have been suitable for the consumer of different demands, eating at home and carrying; And it is little to have overcome canned upper part leg of pork raw material range of choice, the disadvantage that utilization rate is low, and the present invention is supporting with it also to have and can make full use of the pork resource, forms system product, reduces advantages such as cost of material.

Embodiment one

Present embodiment adopts lean meat to make raw material, and be example to produce 200 tins of No. 962 jar type cans, it mixes fragrant, hot material and adopts with former medicinal powder mixing powder after broken, and composition is: Aplotaxis auriculata 24g, root of Dahurain angelica 20g, fructus amomi 20g, cassia bark adopts high mountain osmanthus 22g, cloves 24g, purple is kowtowed 24g, fennel seeds 24g, rhizoma nardostachyos 24g, it is standby that careless Fruit 24g mixes pulverizing back (about altogether 0.26kg); The technology of present embodiment is:

1, will be up to the standards and after the high-quality lean meat that freezing acid discharge is handled is cleaned dice, every heavy 330～350g, and then clean up drains;

2,200 (about the about 68kg) piles of lean meat after will draining are in iron pan, add rock sugar, each 2kg of white sugar, monosodium glutamate 0.34kg table salt 3.0kg, ginger 1.3kg, Chinese prickly ash 0.34kg, three 0.5kg how, anistree 0.34kg, cooking wine 0.2kg, and the mixed spice pulvis 0.26kg for preparing in advance add about water 34kg the airtight heating in back again and smoke about 1 hour and play pot; In smoking process, waiting to seethe with excitement added the dip 2kg that endures in advance in back 20 minutes, added this dip 2kg after 20 minutes again until playing pot;

3, the cube meat that will rise behind the pot measures tinning (this moment, every meat heavily should can add fritter lean meat when not enough between 238～248g) again, adds former soup juice behind the thick auxiliary material of filtering then to 397g, through exhaust, seal; The jar central temperature should be not less than 95 ℃ when sealing;

4, the can after will sealing send into Sterilization Kettle 15 '-80 '-carry out sterilization treatment under/121 ℃ of (back-pressure pressure 1.5kpa) conditions of back-pressure cooling, be cooled to then below 36 ℃;

5, after sterilization treatment, send into constant heat storage again under 37 ℃ ± 1 ℃ temperature, constant temperature was handled 7 days, selected out waster through check again and was the alleged canned pork of the present invention.

Embodiment two

It is raw material that present embodiment adopts leg of pork top belt leather boneless meat (being commonly called as compass meat), through remove on the pork skin mao, after the cleaning treatment, it is organized into the square of every heavy 340～380g, again after cleaning up, draining pile in pot; Following technology is with embodiment one, but the sterilization cooling condition is: 15 '-45 '-/121 ℃ of back-pressure coolings, the temperature retention time after promptly heating up is 45 minutes.

Claims (5)

1, a kind of canned pork and production method comprise the closed type tank body and are loaded on tank body interior pork and juice, it is characterized in that the pork in the tank body is belt leather pork or the lean meat that forms through smoking; Its juice is the former soup juice of smoking the thick auxiliary material of back filtering.

2, by described canned pork of claim 1 and production method, it is characterized in that the production method of this jar is:

A, high-quality belt leather pork or lean meat are become block by the standard weights mowing, pile is in pot after cleaning, draining, add a certain proportion of auxiliary material again: white sugar, monosodium glutamate, salt, ginger, Chinese prickly ash, three how, anise, cooking wine, spice mix and be equivalent to meat and weigh water about 50%, airtight then heating is smoked; Elder generation's intense fire, back slow fire, and in 1～3 an amount of painted dip of adding of boiling back branch, continue to smoke to about 1 hour and play pot.

B, will rise cube meat behind the pot and the soup juice behind the thick auxiliary material of filtering successively measure respectively tinning to standard weights, exhaust, seal; The jar central temperature must not be lower than 95 ℃ when sealing;

Sterilization done by c, the can after will sealing and constant temperature is handled, and selects out its useless, substandard products;

Promptly make the alleged canned pork of the present invention.

3, by described a kind of canned pork of claim 2 and production method, the amount that it is characterized in that described adding auxiliary material by raw meat weight, is respectively: white sugar, rock sugar each 1.5～5.0%, monosodium glutamate 0.35～0.8%, salt 3～5%, ginger 1～2.5%, Chinese prickly ash 0.35～0.7%, three how 0.5～0.9%, anise 0.35～0.7%, cooking wine 0.15～0.45%, spice mix (pulvis) 0.15～0.5% and painted dip 4～6%.

4, by claim 2 and 3 described canned pork and production methods, it is characterized in that described spice mix is natural perfume (or spice), hot class Chinese medicine, comprise: Aplotaxis auriculata (or wide fragrant), the root of Dahurain angelica, fructus amomi, cassia bark, cloves, purple is kowtowed, fennel seeds, rhizoma nardostachyos, grass among the Fruit partly or entirely, but be preferably whole: when adopting above-mentioned whole composition, weight ratio between its each composition is with: Aplotaxis auriculata (or wide fragrant): the root of Dahurain angelica: fructus amomi: cassia bark: cloves: purple is kowtowed: fennel seeds: rhizoma nardostachyos: careless Fruit=1.2: 1: 1: 1.1: 1.2: 1.2: be at 1.2: 1.2: 1.2: this spice mix can be the powder mixture after the pulverizing, also can be former medicine mixture, but be preferably the former: its consumption be 2～3 times of pulvis when adopting former medicine mixture.

5, by claim 2 and 3 described canned pork and production methods, it is characterized in that described painted dip is to adopt rock sugar to add water, lard and soy sauce boil and form.