CN109645349A - A kind of production method of Wuxi sauced spare rib - Google Patents
A kind of production method of Wuxi sauced spare rib Download PDFInfo
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- CN109645349A CN109645349A CN201811607458.8A CN201811607458A CN109645349A CN 109645349 A CN109645349 A CN 109645349A CN 201811607458 A CN201811607458 A CN 201811607458A CN 109645349 A CN109645349 A CN 109645349A
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- spare rib
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 230000001954 sterilising effect Effects 0.000 claims abstract description 29
- 235000013599 spices Nutrition 0.000 claims abstract description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 20
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000010257 thawing Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 24
- 235000015067 sauces Nutrition 0.000 claims description 24
- 239000006071 cream Substances 0.000 claims description 21
- 235000015277 pork Nutrition 0.000 claims description 21
- 239000000341 volatile oil Substances 0.000 claims description 14
- 235000013372 meat Nutrition 0.000 claims description 13
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 12
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 238000005554 pickling Methods 0.000 claims description 10
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 241000237502 Ostreidae Species 0.000 claims description 8
- 235000013330 chicken meat Nutrition 0.000 claims description 8
- 239000002773 nucleotide Substances 0.000 claims description 8
- 125000003729 nucleotide group Chemical group 0.000 claims description 8
- 235000020636 oyster Nutrition 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000005338 heat storage Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 4
- 235000013547 stew Nutrition 0.000 abstract description 3
- 235000020992 canned meat Nutrition 0.000 description 5
- 238000009461 vacuum packaging Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 241000254173 Coleoptera Species 0.000 description 1
- 241000825107 Hierochloe Species 0.000 description 1
- 235000015466 Hierochloe odorata Nutrition 0.000 description 1
- 240000000571 Nopalea cochenillifera Species 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Abstract
The invention discloses a kind of production methods of Wuxi sauced spare rib, including thawing, boiling spice water, cut block, marinated, blanching, the process for preparing seasoning, hotting plate and sterilizing, the present invention optimizes the temperature of sauced spare rib production process, time and auxiliary material kind, and sterilization process is optimized, the shelf-life that can either guarantee sauced spare rib, having can guarantee vacuum-packed sauced spare rib taste, voluptuousness closer to fresh stew in soy sauce chop.
Description
Technical field:
The present invention relates to meat product processing technology field, the production method for being specifically related to a kind of Wuxi sauced spare rib.
Background technique:
Wuxi sauced spare rib is commonly called as " Wuxi meat bone ", is risen in the Qing Dynasty during the time ruled by Emperor Guang Xu (1872-1909), is Wuxi three
One of big flavor specialty.Wuxi sauced spare rib is far traced back to famous " "Ching and Han" Royal Dynasty Feast " feast of the Qing Dynasty, and sugar shortcake chop is helped on feting
Wine delicacies, one-hundred-year history are well-known everywhere.Selected more than the ten kinds of rare condiments of the traditional secret recipe of Wuxi sauced spare rib, are equipped with old old juice
It processes, the rotten bone of meat is crisp, and color, smell and taste are complete, and it is exhausted to can be rated as Jiangnan one.
In the 1980s, also from Wuxi, local specialties develop into carrying side to Wuxi sauced spare rib with the development of tourist industry
Just there is vacuum packaging in flavor travel food, and taste and cooking method also accordingly adjust.It is common on existing market
Vacuum-packed gift box dress Wuxi sauced spare rib by manufacture craft because being limited, and taste is poor, and main cause is as follows: (1) existing system
Make to boil spice water in technique, cut the techniques such as block, marinated and operated in normal temperature environment, bacterium easy to breed reduces sauced spare rib
Freshness；(2) existing vacuum-packed Wuxi sauced spare rib execution is canned meat production standard, and sterilized environment temperature is
121 DEG C, sterilization time is 40 minutes, in this way after high temperature high pressure sterilizing, causes sauced spare rib meat shortcake rotten, mouthfeel is poor；(3)
Existing gift box dress Wuxi sauced spare rib is usually to cut into the bulk of 5*6cm, tasty uneven inside chop.
The information disclosed in the background technology section is intended only to increase the understanding to general background of the invention, without answering
When being considered as recognizing or imply that the information constitutes the prior art already known to those of ordinary skill in the art in any form.
Summary of the invention:
The purpose of the present invention is to provide a kind of production methods of Wuxi sauced spare rib, to overcome above-mentioned in the prior art
Defect.
To achieve the above object, the present invention provides a kind of production methods of Wuxi sauced spare rib, it is characterised in that: including with
Lower step:
1) it thaws, chop will be frozen and thawed 24 hours under 0-15 DEG C of constant heat storage；
2) spice water is boiled, by the raw material of following weight percent: fennel 3.0%~6.0%, cassia bark 1.5%~
3.0%, cloves 0.8%~1.5%, Radix Glycyrrhizae 1.5%~3.0%, dried orange peel 1.5%~3.0%, soy sauce 5.0%~10.0%, maltosemalt sugar
Sugar 30.0%~40.0% and sugar 40.0%~45.0% are uniformly mixed, and 5~7 times of clear water are added and are put into pot after mixing evenly
Tanning obtains spice water in 25~35 minutes, spare by spice water cooling preservation 12 hours or more；
3) block is cut, the chop after defrosting is cut into the size of (2~4) cm* (5 ± 1) cm at 0-15 DEG C, and is washed with clear water
Only；
4) it pickles, clean chop is immersed in pickling liquid and is pickled 18~24 hours under the conditions of 0-4 DEG C, it is described to salt down
Liquid processed comprises the following raw materials by weight percent: salt 30.0%~40.0%, spiced liquid 3.0%~8.0%, chop cream
8.0%~15.0%, sugared 25.0%~35.0%, dark soy sauce 8.0%~15.0%, shallot-ginger water 5.0%~10.0%, the chop
Weight be 30 times~40 times of pickling liquid weight；
5) chop pickled is put into blanching in boiling water by blanching, removes extra fat, watery blood, fishy smell, and put again
It is spare to enter rinsed clean in clear water；
6) prepare seasoning, get out seasoning by following weight percent: the spice water 72.0% of step 1) preparation~
78.0%, soy sauce 4.2%~4.8%, sugar 7.2%~7.8%, maltose 3.5%~4.0%, oyster sauce 4.0%~6.0%, spices
Liquid 0.5%~1.0%, pork fine powder 0.5%~1.0%, chickens' extract 0.1%~0.3%, is braised in soy sauce chop cream 0.5%~1.0%
Meat essence cream 0.5%~1.0%, fumet 0.05%~0.08%, the sapidity nucleotide disodium 0.05%~0.08%, pork braised in brown sauce essence
Oily 0.01%~0.05%, pot-stewed fowl meat essential oil 0.05%~0.08%；
7) it hots plate, the chop of rinsed clean is put into pot, place into spice water, the sauce in the seasoning of step 6) preparation
Oil, sugar, maltose, oyster sauce, spiced liquid, chop cream, pork fine powder, chickens' extract and pork braised in brown sauce essence cream hots plate 35~after forty minutes, then plus
Fumet, the sapidity nucleotide disodium, pork braised in brown sauce essential oil and the pot-stewed fowl meat essential oil entered in the seasoning of step 6) preparation continues to hot plate 5
~take the dish out of the pot after ten minutes, the weight of the chop being put into pot is 2~2.5 times of the seasoning total weight that step 6) prepares；
8) it sterilizes, step 7) is vacuum-packed after burning well-done chop cooling, and packaged chop is packed into autoclave
Middle progress water-bath sterilization processing, the temperature of water-bath sterilization are 110~120 DEG C, and the time of sterilizing is 12~18 minutes, clear after sterilizing
It washes arrangement and obtains packaged sauced spare rib finished product；
The spice water of the step 2) contains the raw material of following weight percent: fennel 5.1%, cassia bark 2.6%, cloves
1.0%, Radix Glycyrrhizae 2.6%, dried orange peel 2.6%, soy sauce 6.2%, maltose 36.9% and sugar 43.0%.
Step 4) the pickling liquid contains the raw material of following weight percent: salt 34.3%, spiced liquid 5.7%, chop
Cream 11.4%, sugared 28.6%, dark soy sauce 11.4%, shallot-ginger water 8.6%.
Step 6) the seasoning contains the raw material of following weight percent: spice water 76.0%, soy sauce 4.5%, sugar
7.6%, maltose 3.8%, oyster sauce 5.0%, spiced liquid 0.8%, chop cream 0.8%, pork fine powder 0.8%, chickens' extract 0.2%, red
Canton style roast pork essence cream 0.3%, fumet 0.06%, the sapidity nucleotide disodium 0.06%, pork braised in brown sauce essential oil 0.02%, pot-stewed fowl meat essential oil
0.06%.
The temperature of the step 8) sterilizing is 115 DEG C, and sterilization time is 15 minutes.
The temperature of the step 8) sterilizing is 113 DEG C, and sterilization time is 13 minutes.
Inner wrapping (leisure snacks packaging), each inner wrapping are all made of using the sauced spare rib vacuum packaging of above step production
One piece of sauced spare rib of middle loading；
In with a batch of sauced spare rib production process, to last one bag of sauced spare rib after first bag of sauced spare rib vacuum packaging
Completing within 90 minutes total time for high-temperature sterilization pot is packed into after vacuum packaging.
All of above operating procedure is completed in 0-15 DEG C of low temperature environment.
Inner wrapping (leisure snacks) Wuxi sauced spare rib made of process above, compared to the gift box dress of prior art production
It has the advantages that
(1) it thaws in entire manufacture craft, boils spice water, cut block, marinated, blanching, prepare seasoning, hot plate and sterilize
It carries out in low temperature environment, and is packed into after being vacuum-packed after being vacuum-packed from first bag of sauced spare rib to last one bag of sauced spare rib
The total time of high-temperature sterilization pot completes within 90 minutes, it is possible to reduce standing time of the sauced spare rib in normal temperature environment is reduced
Bacteria breed keeps sauced spare rib freshness, extends the shelf life；
(2) hotting plate the sauced spare rib after vacuumizing does not use the box-packed canned meat sauced spare rib high temperature and pressure of tradition to sterilize for a long time
Mode and use the water-bath sterilization processing between low-temperature short-time, execution standard changes into national dry fruit beetle system by canned meat standard
Product standard (GB/T 23586), voluptuousness are in good taste closer to fresh stew in soy sauce chop；
(3) spice water boils in advance, and storage 12 hours or more reuse, and release that the fragrance fragrance in spice water completely
Put, can be more tasty when hotting plate chop；
(4) chop is changed to the packaging of the fritter leisure snacks of (2~4) cm* (5 ± 1) cm by original 5cm*6cm bulk,
So that sauced spare rib halogen boil during be easier to uniformly it is tasty.
Specific embodiment:
Specific embodiments of the present invention will be described in detail below, it is to be understood that protection scope of the present invention is not
It is restricted by specific implementation.
Unless otherwise explicitly stated, otherwise in entire disclosure and claims, term " includes " or its change
Changing such as "comprising" or " including " etc. will be understood to comprise stated element or component, and not exclude other members
Part or other component parts.
Embodiment
A kind of production method of Wuxi sauced spare rib, comprising the following steps:
1) it thaws, chop will be frozen and thawed 24 hours under 0-15 DEG C of constant heat storage；
6) spice water is boiled, by the raw material of following weight percent: fennel 5.1%, cassia bark 2.6%, cloves 1.0%, sweet
Grass 2.6%, dried orange peel 2.6%, soy sauce 6.2%, maltose 36.9% and sugar 43.0% are uniformly mixed, and it is equal that 5 times of clear water stirrings are added
It is put into boil 30 minutes in pot after even and obtains spice water, it is spare by spice water cooling preservation 12 hours or more；
2) block is cut, the chop after defrosting is cut into the size of 2*5cm at 0-15 DEG C, and cleaned with clear water；
3) it pickles, clean chop is immersed in pickling liquid and is pickled 24 hours under the conditions of 0-4 DEG C, the pickling liquid
It comprises the following raw materials by weight percent: salt 34.3%, spiced liquid 5.7%, chop cream 11.4%, sugared 28.6%, dark soy sauce
11.4%, shallot-ginger water 8.6%, the weight of the chop are 34 times of pickling liquid weight；
4) chop pickled is put into blanching in boiling water by blanching, removes extra fat, watery blood, fishy smell, and put again
It is spare to enter rinsed clean in clear water；
5) prepare seasoning, get out seasoning: spice water 76.0%, the sauce of step 1) preparation by following weight percent
Oil 4.5%, sugared 7.6%, maltose 3.8%, oyster sauce 5.0%, spiced liquid 0.8%, chop cream 0.8%, pork fine powder 0.8%, chicken
Smart 0.2%, pork braised in brown sauce essence cream 0.3%, fumet 0.06%, the sapidity nucleotide disodium 0.06%, pork braised in brown sauce essential oil 0.02%, halogen
Taste meat essential oil 0.06%；
6) it hots plate, the chop of rinsed clean is put into pot, place into spice water, the sauce in the seasoning of step 6) preparation
After oil, sugar, maltose, oyster sauce, spiced liquid, chop cream, pork fine powder, chickens' extract and pork braised in brown sauce essence cream hot plate 35 minutes, step is added
Fumet, the sapidity nucleotide disodium, pork braised in brown sauce essential oil and pot-stewed fowl meat essential oil in the rapid seasoning 6) prepared continue to hot plate 5 minutes
After take the dish out of the pot, the weight of the chop being put into pot is 2 times of the seasoning total weight that step 6) prepares；
8) it sterilizes, step 7) is vacuum-packed after burning well-done chop cooling, and packaged chop is packed into autoclave
Middle progress water-bath sterilization processing, the temperature of water-bath sterilization are 115 DEG C, and the time of sterilizing is 15 minutes, and cleaning arranges after sterilizing
To packaged sauced spare rib finished product；
One aspect of the present invention carries out strict control to the temperature of sauced spare rib production process, whole production process under cryogenic,
Chop is pickled in advance after configuring pickled materials using a variety of rare food materials, and a variety of rare food materials is selected to boil fragrance in advance
Water is equipped with essence and is hotted plate with seasoning, on the other hand sauced spare rib is uniformly entered the fritter that sauced spare rib cuts into 2*5cm
Taste；Sauced spare rib after hotting plate is thrown by the way of the canned meat high temperature and pressure sterilizing for a long time used except traditional sauced spare rib and is used
Water-bath sterilization processing between low-temperature short-time, execution standard change into national stewed meat products standard (GB/T by canned meat standard
23586) shelf-life that, can either guarantee sauced spare rib, having can guarantee vacuum-packed sauced spare rib taste, voluptuousness closer to new
Fresh stew in soy sauce chop.
The aforementioned description to specific exemplary embodiment of the invention is in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to the above instruction, can much be changed
And variation.The purpose of selecting and describing the exemplary embodiment is that explaining specific principle of the invention and its actually answering
With so that those skilled in the art can be realized and utilize a variety of different exemplary implementation schemes of the invention and
Various chooses and changes.
Claims (6)
1. a kind of production method of Wuxi sauced spare rib, it is characterised in that: the following steps are included:
1) it thaws, chop will be frozen and thawed 24 hours under 0-15 DEG C of constant heat storage；
2) spice water is boiled, by the raw material of following weight percent: fennel 3.0%~6.0%, cassia bark 1.5%~3.0%, fourth
Fragrant 0.8%~1.5%, Radix Glycyrrhizae 1.5%~3.0%, dried orange peel 1.5%~3.0%, soy sauce 5.0%~10.0%, maltose 30.0%
~40.0% and sugar 40.0%~45.0% be uniformly mixed, and be added 5~7 times of clear water be put into pot after mixing evenly tanning 25~
Obtain spice water within 35 minutes, it is spare by spice water cooling preservation 12 hours or more；
3) block is cut, the chop after defrosting is cut into the size of (2~4) cm* (5 ± 1) cm at 0-15 DEG C, and cleaned with clear water；
4) it pickles, clean chop is immersed in pickling liquid and is pickled 18~24 hours under the conditions of 0-4 DEG C, the pickling liquid
It comprises the following raw materials by weight percent: salt 30.0%~40.0%, spiced liquid 3.0%~8.0%, chop cream 8.0%
~15.0%, sugared 25.0%~35.0%, dark soy sauce 8.0%~15.0%, shallot-ginger water 5.0%~10.0%, the weight of the chop
Amount is 30 times~40 times of pickling liquid weight；
5) chop pickled is put into blanching in boiling water, removes extra fat, watery blood, fishy smell by blanching, and is placed again into clear
Rinsed clean is spare in water；
6) prepare seasoning, get out seasoning by following weight percent: the spice water 72.0% of step 1) preparation~
78.0%, soy sauce 4.2%~4.8%, sugar 7.2%~7.8%, maltose 3.5%~4.0%, oyster sauce 4.0%~6.0%, spices
Liquid 0.5%~1.0%, pork fine powder 0.5%~1.0%, chickens' extract 0.1%~0.3%, is braised in soy sauce chop cream 0.5%~1.0%
Meat essence cream 0.5%~1.0%, fumet 0.05%~0.08%, the sapidity nucleotide disodium 0.05%~0.08%, pork braised in brown sauce essence
Oily 0.01%~0.05%, pot-stewed fowl meat essential oil 0.05%~0.08%；
7) hot plate, the chop of rinsed clean be put into pot, place into step 6) preparation seasoning in spice water, soy sauce,
Sugar, maltose, oyster sauce, spiced liquid, chop cream, pork fine powder, chickens' extract and pork braised in brown sauce essence cream hots plate 35~after forty minutes, it adds
Fumet, the sapidity nucleotide disodium, pork braised in brown sauce essential oil and the pot-stewed fowl meat essential oil in seasoning that step 6) prepares continue to hot plate 5~
It takes the dish out of the pot after ten minutes, the weight of the chop being put into pot is 2~2.5 times of the seasoning total weight that step 6) prepares；
8) sterilize, step 7) burn well-done chop it is cooling after is vacuum-packed, by packaged chop be fitted into autoclave into
The processing of row water-bath sterilization, the temperature of water-bath sterilization are 110~120 DEG C, and the time of sterilizing is 12~18 minutes, are cleaned after sterilizing whole
Reason obtains packaged sauced spare rib finished product.
2. a kind of production method of Wuxi sauced spare rib according to claim 1, it is characterised in that: the fragrance of the step 2)
Water contains the raw material of following weight percent: fennel 5.1%, cassia bark 2.6%, cloves 1.0%, Radix Glycyrrhizae 2.6%, dried orange peel 2.6%,
Soy sauce 6.2%, maltose 36.9% and sugar 43.0%.
3. a kind of production method of Wuxi sauced spare rib according to claim 1, it is characterised in that: the step 4) pickling liquid
Raw material containing following weight percent: salt 34.3%, spiced liquid 5.7%, chop cream 11.4%, sugared 28.6%, dark soy sauce
11.4%, shallot-ginger water 8.6%.
4. a kind of production method of Wuxi sauced spare rib according to claim 1, it is characterised in that: the step 6) seasoning
Raw material containing following weight percent: spice water 76.0%, soy sauce 4.5%, sugar 7.6%, maltose 3.8%, oyster sauce 5.0%,
Spiced liquid 0.8%, chop cream 0.8%, pork fine powder 0.8%, chickens' extract 0.2%, pork braised in brown sauce essence cream 0.3%, fumet 0.06%,
The sapidity nucleotide disodium 0.06%, pork braised in brown sauce essential oil 0.02%, pot-stewed fowl meat essential oil 0.06%.
5. a kind of production method of Wuxi sauced spare rib according to claim 1, it is characterised in that: the step 8) sterilizing
Temperature is 115 DEG C, and sterilization time is 15 minutes.
6. a kind of production method of Wuxi sauced spare rib according to claim 1, it is characterised in that: the step 8) sterilizing
Temperature is 113 DEG C, and sterilization time is 13 minutes.
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| CN201811607458.8A CN109645349A (en) | 2018-12-27 | 2018-12-27 | A kind of production method of Wuxi sauced spare rib |
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| CN201811607458.8A CN109645349A (en) | 2018-12-27 | 2018-12-27 | A kind of production method of Wuxi sauced spare rib |
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| CN109645349A true CN109645349A (en) | 2019-04-19 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN112971050A (en) * | 2021-03-17 | 2021-06-18 | 张居福 | Marinating method for sauced bone biting |
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Application publication date: 20190419 |