CN114794402A - Production formula of bowl-packed braised meat with purple yam prepackaged at normal temperature - Google Patents
Production formula of bowl-packed braised meat with purple yam prepackaged at normal temperature Download PDFInfo
- Publication number
- CN114794402A CN114794402A CN202210377999.6A CN202210377999A CN114794402A CN 114794402 A CN114794402 A CN 114794402A CN 202210377999 A CN202210377999 A CN 202210377999A CN 114794402 A CN114794402 A CN 114794402A
- Authority
- CN
- China
- Prior art keywords
- meat
- temperature
- frying
- bowl
- braised
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 235000015277 pork Nutrition 0.000 claims abstract description 44
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 244000205754 Colocasia esculenta Species 0.000 claims description 33
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 33
- 238000001816 cooling Methods 0.000 claims description 18
- 238000010025 steaming Methods 0.000 claims description 18
- 239000003921 oil Substances 0.000 claims description 16
- 235000019198 oils Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000015067 sauces Nutrition 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- 210000004209 hair Anatomy 0.000 claims description 9
- 238000010257 thawing Methods 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 9
- 238000005303 weighing Methods 0.000 claims description 9
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical group C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 241000237502 Ostreidae Species 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 235000013527 bean curd Nutrition 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 210000002751 lymph Anatomy 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000020636 oyster Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 210000000988 bone and bone Anatomy 0.000 claims 1
- 235000021400 peanut butter Nutrition 0.000 claims 1
- 210000002435 tendon Anatomy 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 15
- 230000008569 process Effects 0.000 abstract description 9
- 238000003860 storage Methods 0.000 abstract description 8
- 241000282887 Suidae Species 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000009833 condensation Methods 0.000 abstract description 2
- 230000005494 condensation Effects 0.000 abstract description 2
- 238000010276 construction Methods 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000009471 action Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 description 2
- 235000018262 Arachis monticola Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 238000009966 trimming Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
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
- A23L13/70—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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production formula of bowl-packed braised pork with purple yam prepackaged at normal temperature. The invention solves the problem of low-temperature storage of the bowl-packed braised meat of the purple yam. The quality guarantee period of the prepackaged bowl-packed braised meat of the purple yam produced by the technical scheme is 180 days at the normal temperature of 25 ℃. The product is more favorably transported by being stored at normal temperature, the flowability of the product is further improved, favorable conditions are provided for sale and brand construction, and the deep processing capability of the live pigs is further improved. Through promoting deep-processing ability, effectively deal with market impact, make the braised pork taste fuller through technology improvement simultaneously to promote the look fragrant smell of finished product braised pork comprehensively. The pre-packaged meat-buckling product with original taste and flavor, no obvious cooking peculiar smell and less white oil condensation can be obtained by the technical scheme. By implementing the new process, the large-scale and standardized production of the product is realized, the production capacity is further improved, and the product quality is guaranteed. Meanwhile, the added value of the product is improved by deep processing of the live pigs.
Description
Technical Field
The invention belongs to the technical field of deep processing of food, and particularly relates to a production formula of bowl-packed braised purple yam meat prepackaged at normal temperature.
Background
The braised pork is a common delicious dish on a dining table of Chinese nationality families, and the braised pork in one bowl fully contains strong regional diet culture. By pre-packaging the finished pork cutlets, consumers can taste hometown flavors in different regions. The prepackaged bowl-packed braised meat of purple yam sold in the market at present mainly has two modes of low-temperature storage and normal-temperature storage. Among the two storage methods, the method of storing at a low temperature is relatively more.
However, the traditional production process has the following disadvantages: firstly, the requirements of the storage and transportation conditions of the braised pork produced by the traditional process are high, and low-temperature storage is needed. The storage and transportation cost is high, a cold storage and cold chain transportation are needed, a large amount of electric energy is consumed, the quality guarantee period is short, and the quality deterioration is easy. Secondly, the process is mainly used for traditional household manufacturing and manual workshop production, and the consistency of mass production and product quality is difficult to meet.
Disclosure of Invention
The invention aims to: in order to solve the problems, a production formula of bowl-packed braised taro meat prepackaged at normal temperature is provided.
The technical scheme adopted by the invention is as follows: a production formula of bowl-packed braised meat of purple yam prepackaged at normal temperature comprises the following steps:
s1, discharging pork from a freezer at the temperature of-18-20 ℃ to a thawing time of 0-5 ℃, removing the outer packaging bag of the food, neatly placing meat on a thawing rack, and thawing for 24 hours;
s2, washing the pretreatment room with clean water without bloodstain and other foreign matters attached to the surface; a cutting table in the pretreatment room is used for picking up sundries such as ribs, hair and lymph by a cutter and trimming the edge; the whole operation is carried out at the temperature of less than or equal to 20 ℃;
s3, screening streaky pork with proper fat and thin meat according with the requirement of braised pork;
s4, washing off free grease on the surface by using hot water with the water temperature of 45-60 ℃;
s5, steaming the cut meat in a steaming cabinet for 40min until the skin of the meat is soft;
s6, checking the pre-cooked pork piece by a special person, removing residual pig hair, hair roots and sundries, and then soaking in saline (1:10) for 10 min;
s7, frying: 1) frying at low temperature: firstly, raising the temperature of the oil to 150-160 ℃; completely immersing the meat blocks into an oil pan for frying for about 15-18 min, and fishing out when the skin of the meat is crisp and the lean meat turns yellow; slightly turning over after the frying reaches the middle stage to ensure that the frying is uniform; the frying time is not suitable to be overlong so as to avoid the phenomenon that the meat is dark in color and luster due to over-frying; 2) and (3) high-temperature frying: after low-temperature frying, raising the temperature of the oil to 210-220 ℃, frying for 5-8 min, only frying the skin surface until the skin surface is downwards fried to be golden yellow and the surface is evenly foamed;
s8, soaking the fried braised pork in warm water at 40-45 ℃ for 15-20 min until the skin is soft;
s9, cutting the soaked streaky pork into meat blocks of about 8cm multiplied by 1 cm;
s10, washing the taros clean with clean water in the pretreatment room, wherein no foreign matters are attached to the surfaces of the taros; cutting the cleaned taro into squares of 8cm multiplied by 1 cm; heating the oil to 200-210 ℃, putting the taro into the oil, frying the taro for 5-8 min, and frying the taro to be golden yellow; sending the fried taros into a cooling chamber for cooling, wherein the central temperature is less than or equal to 25 ℃, and cooling for 20-30 minutes at 20 ℃;
s11, weighing the production raw materials: 42% of streaky pork, 41% of taro, 0.5% of mashed ginger, 0.5% of garlic, 0.5% of onion, 0.8% of oyster sauce, 0.8% of hoisin sauce, 0.5% of margarine sauce, 0.2% of peanut sauce, 0.2% of sesame oil, 0.2% of salt, 0.4% of fermented bean curd, 0.4% of fermented south china, 0.8% of cooking wine, 0.2% of dark soy sauce, 0.2% of monosodium glutamate, 0.2% of chicken essence, 1% of bornyl sugar, 1% of peanut oil, 0.2% of five spice powder, 0.2% of white pepper powder, 0.1% of aniseed powder and 0.1% of bay leaf powder; mixing the flavoring agents uniformly;
s12, weighing the cut braised pork and the taro respectively to meet the specification requirement, and stacking the braised pork and the taro in a sterilized bowl; adding the prepared sauce, and weighing according to the specification;
s13, placing the bowl filled with meat and ingredients into a steaming cabinet, steaming for 15min after steaming;
s14, sending the steamed braised pork into a cooling chamber for cooling, wherein the cooling is carried out for 20-30 min at the temperature of 20 ℃, and the central temperature is less than or equal to 25 ℃;
s15, putting the cooled braised pork into a bowl sealing machine for bowl sealing;
s16, placing the packaged finished product in a sterilizer for high-temperature sterilization and disinfection, controlling the temperature at 121-125 ℃ and the time at 15-25 min according to the product type;
s17, conveying the sterilized, disinfected and cooled product to a cleaning line for cleaning and air drying;
and S18, filling the packaged product into a paper box according to the specification requirement of the product packaging box, and finishing the whole preparation process.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. in the invention, the cooking is to put the cut meat into the steaming cabinet for steaming after steaming, thereby reducing the nutrition loss to the maximum extent. The technical scheme adopts a salt soaking method, and fully ensures the uniformity of the color after frying. The technical scheme adopts low-temperature frying and high-temperature frying to finely control the frying. The technical scheme of bowl filling is in place once, secondary bowl filling is not needed, and sensory indexes of finished products are further improved. The quality guarantee period of the prepackaged bowl-packed braised meat of the purple yam produced by the technical scheme is 180 days at the normal temperature of 25 ℃. The technical scheme is applied to mass production of production lines and has the characteristics of standardization, normalization, high efficiency and the like. And the product quality is controllable under the production of a standardized mode.
2. According to the invention, by implementing a new process, the taro is added in the production process of the braised meat, so that the braised meat obtained has more special taste and fragrance, and meanwhile, people can obtain more abundant taste when eating, so that the product characteristics are improved, and more economic benefits are brought.
Drawings
FIG. 1 is a flow chart of the production process of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
With reference to figure 1 of the drawings,
example (b):
a production formula of bowl-packed braised meat with purple yam prepackaged at normal temperature comprises the following steps:
s1, discharging pork from a freezer at the temperature of-18-20 ℃ to a thawing time of 0-5 ℃, removing the outer packaging bag of the food, neatly placing meat on a thawing rack, and thawing for 24 hours;
s2, washing the pretreatment room with clean water without bloodstain and other foreign matters attached to the surface; a cutting table in the pretreatment room is used for picking up sundries such as ribs, hair and lymph by a cutter and trimming the edge; the whole operation is carried out at the temperature of less than or equal to 20 ℃;
s3, screening streaky pork with proper fat and thin meat according with the requirement of braised pork;
s4, washing off free grease on the surface by using hot water with the water temperature of 45-60 ℃;
s5, steaming the cut meat in a steaming cabinet for 40min until the skin of the meat is soft;
s6, checking the pre-cooked pork piece by a special person, removing residual pig hair, hair roots and sundries, and then soaking in saline (1:10) for 10 min;
s7, frying: 1) frying at low temperature: firstly, raising the temperature of the oil to 150-160 ℃; completely immersing the meat blocks into an oil pan for frying for about 15-18 min, and fishing out when the skin of the meat is crisp and the lean meat turns yellow; slightly turning over after the frying reaches the middle stage to ensure that the frying is uniform; the frying time is not suitable to be overlong so as to avoid the phenomenon that the meat is dark in color and luster due to over-frying; 2) and (3) high-temperature frying: after low-temperature frying, raising the temperature of the oil to 210-220 ℃, frying for 5-8 min, only frying the skin surface until the skin surface is downwards fried to be golden yellow and the surface is evenly foamed;
s8, soaking the fried braised pork in warm water at 40-45 ℃ for 15-20 min until the skin is soft;
s9, cutting the soaked streaky pork into meat blocks of about 8cm multiplied by 1 cm;
s10, washing the taros clean with clean water in the pretreatment room, wherein no foreign matters are attached to the surfaces of the taros; cutting the cleaned taro into squares of 8cm multiplied by 1 cm; heating the oil to 200-210 ℃, putting the taro into the oil, frying the taro for 5-8 min, and frying the taro to be golden yellow; sending the fried taros into a cooling chamber for cooling, wherein the central temperature is less than or equal to 25 ℃, and cooling for 20-30 minutes at 20 ℃;
s11, weighing the production raw materials: 42% of streaky pork, 41% of taro, 0.5% of mashed ginger, 0.5% of garlic, 0.5% of onion, 0.8% of oyster sauce, 0.8% of hoisin sauce, 0.5% of margarine sauce, 0.2% of peanut sauce, 0.2% of sesame oil, 0.2% of salt, 0.4% of fermented bean curd, 0.4% of fermented south china, 0.8% of cooking wine, 0.2% of dark soy sauce, 0.2% of monosodium glutamate, 0.2% of chicken essence, 1% of bornyl sugar, 1% of peanut oil, 0.2% of five spice powder, 0.2% of white pepper powder, 0.1% of aniseed powder and 0.1% of bay leaf powder; mixing the flavoring agents uniformly;
s12, weighing the cut braised pork and the taro respectively to meet the specification requirement, and stacking the braised pork and the taro in a sterilized bowl; adding the prepared sauce, and weighing according to the specification;
s13, placing the bowl filled with meat and ingredients into a steaming cabinet, steaming for 15min after steaming;
s14, sending the steamed braised pork into a cooling chamber for cooling, wherein the cooling is carried out for 20-30 min at the temperature of 20 ℃, and the central temperature is less than or equal to 25 ℃;
s15, putting the cooled braised pork into a bowl sealing machine for bowl sealing;
s16, placing the packaged finished product in a sterilizer for high-temperature sterilization and disinfection, controlling the temperature at 121-125 ℃ and the time at 15-25 min according to the product type;
s17, conveying the sterilized, disinfected and cooled product to a cleaning line for cleaning and air drying;
and S18, filling the packaged product into a paper box according to the specification requirement of the product packaging box, and finishing the whole preparation process. The product is more favorably transported by being stored at normal temperature, the flowability of the product is further improved, favorable conditions are provided for sale and brand construction, and the deep processing capability of the live pigs is further improved. Through promoting deep-processing ability, effectively deal with market impact, make the braised pork taste fuller through technology improvement simultaneously to promote the look fragrant smell of finished product braised pork comprehensively. The pre-packaged meat-buckling product with original taste and flavor, no obvious cooking peculiar smell and less white oil condensation can be obtained by the technical scheme. By implementing the new process, the large-scale and standardized production of the product is realized, the production capacity is further improved, and the product quality is guaranteed. Meanwhile, by deep processing of live pigs, the added value of products is improved, and simultaneously, taros are added in the production process of braised pork through the implementation of a new process, so that the braised pork obtained has more special taste and fragrance, and meanwhile, people can obtain richer taste when eating, the product characteristics are improved, and more economic benefits are brought.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it should be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (1)
1. A production formula of bowl-packed braised meat with purple yam prepackaged at normal temperature is characterized in that: the production formula of the bowl-packed braised meat with purple yam prepackaged at the normal temperature comprises the following steps:
s1, discharging pork from a freezer at the temperature of-18-20 ℃ to a thawing time of 0-5 ℃, removing the outer packaging bag of the food, neatly placing meat on a thawing rack, and thawing for 24 hours;
s2, washing the pretreatment room with clean water without bloodstain and other foreign matters attached to the surface; selecting sundries such as tendons and bones, hair shaving, lymph and the like by a cutter on a division table in a pretreatment room, and finishing the edge; the whole operation is carried out at the temperature of less than or equal to 20 ℃;
s3, screening streaky pork with proper fat and thin meat according with the requirement of braised pork;
s4, washing off free grease on the surface by using hot water with the water temperature of 45-60 ℃;
s5, steaming the cut meat in a steaming cabinet for 40min until the skin becomes soft;
s6, checking the pre-cooked pork piece by a special person, removing residual pig hair, hair roots and sundries, and then soaking in saline (1:10) for 10 min;
s7, frying: 1) frying at low temperature: firstly, raising the temperature of the oil to 150-160 ℃; completely immersing the meat blocks into an oil pan for frying for about 15-18 min, and fishing out when the skin of the meat is crisp and the lean meat turns yellow; slightly turning over after the frying reaches the middle stage to ensure that the frying is uniform; the frying time is not suitable to be overlong so as to avoid the phenomenon that the meat is dark in color and luster due to over-frying; 2) and (3) high-temperature frying: after low-temperature frying, raising the temperature of the oil to 210-220 ℃, frying for 5-8 min, frying the skin surface until the skin surface is turned into golden yellow and the surface is uniformly foamed;
s8, soaking the fried braised pork in warm water at 40-45 ℃ for 15-20 min until the skin is soft;
s9, cutting the soaked streaky pork into meat blocks of about 8cm multiplied by 1 cm;
s10, washing the taros clean with clean water in the pretreatment room, wherein no foreign matters are attached to the surfaces of the taros; cutting the cleaned taro into squares of 8cm multiplied by 1 cm; heating the oil to 200-210 ℃, putting the taro into the oil, frying the taro for 5-8 min, and frying the taro to be golden yellow; sending the fried taros into a cooling chamber for cooling, wherein the central temperature is less than or equal to 25 ℃, and cooling for 20-30 minutes at 20 ℃;
s11, weighing the following raw materials: 42% of streaky pork, 41% of taro, 0.5% of mashed ginger, 0.5% of garlic, 0.5% of onion, 0.8% of oyster sauce, 0.8% of hoisin sauce, 0.5% of zhangqi sauce, 1% of light soy sauce, 0.2% of peanut butter, 0.2% of sesame oil, 0.2% of salt, 0.4% of fermented bean curd, 0.4% of fermented south china, 0.8% of cooking wine, 0.2% of dark soy sauce, 0.2% of monosodium glutamate, 0.2% of chicken essence, 1% of bornyl sugar, 1% of peanut oil, 0.2% of five spice powder, 0.2% of white pepper powder, 0.1% of aniseed powder, 0.1% of bay leaf powder and 8% of water; mixing the flavoring agents uniformly;
s12, weighing the cut braised pork and the taro respectively to meet the specification requirement, and stacking the braised pork and the taro in a sterilized bowl; adding the prepared sauce, and weighing according to the specification;
s13, placing the bowl filled with meat and ingredients into a steaming cabinet, steaming for 15min after steaming;
s14, sending the steamed braised pork into a cooling chamber for cooling, wherein the cooling is carried out for 20-30 min at the temperature of 20 ℃, and the central temperature is less than or equal to 25 ℃;
s15, placing the cooled braised pork into a bowl sealing machine for bowl sealing;
s16, placing the packaged finished product in a sterilizer for high-temperature sterilization and disinfection, controlling the temperature at 121-125 ℃ and the time at 15-25 min according to the product type;
s17, conveying the sterilized, disinfected and cooled product to a cleaning line for cleaning and air drying;
and S18, filling the packaged product into a paper box according to the specification requirement of the product packaging box, and finishing the whole preparation process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210377999.6A CN114794402A (en) | 2022-04-12 | 2022-04-12 | Production formula of bowl-packed braised meat with purple yam prepackaged at normal temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210377999.6A CN114794402A (en) | 2022-04-12 | 2022-04-12 | Production formula of bowl-packed braised meat with purple yam prepackaged at normal temperature |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114794402A true CN114794402A (en) | 2022-07-29 |
Family
ID=82533996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210377999.6A Pending CN114794402A (en) | 2022-04-12 | 2022-04-12 | Production formula of bowl-packed braised meat with purple yam prepackaged at normal temperature |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114794402A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054080A (en) * | 2015-09-25 | 2015-11-18 | 黄琪淋 | Ready-to-eat stewed pork with taro and making method thereof |
| CN107223881A (en) * | 2017-07-21 | 2017-10-03 | 陈伟玲 | A kind of vacuum-packed yellow field braised pork preparation method of instant edible |
| CN109221956A (en) * | 2018-10-30 | 2019-01-18 | 湖南湘典食品有限公司 | The manufacture craft of the one prefabricated convenient instant dish of ganoid konjaku taro perfume (or spice) braised pork |
-
2022
- 2022-04-12 CN CN202210377999.6A patent/CN114794402A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054080A (en) * | 2015-09-25 | 2015-11-18 | 黄琪淋 | Ready-to-eat stewed pork with taro and making method thereof |
| CN107223881A (en) * | 2017-07-21 | 2017-10-03 | 陈伟玲 | A kind of vacuum-packed yellow field braised pork preparation method of instant edible |
| CN109221956A (en) * | 2018-10-30 | 2019-01-18 | 湖南湘典食品有限公司 | The manufacture craft of the one prefabricated convenient instant dish of ganoid konjaku taro perfume (or spice) braised pork |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102132833B (en) | A kind of preparation method of meal cake | |
| CN104026510B (en) | A kind of production technology of shredded pork and hot pickled mustard greens | |
| CN111671052A (en) | Making process of vacuum-packed, low-temperature slow-boiling for long time, quick-freezing and refrigerating and prefabricated cooked steak | |
| CN104000218A (en) | Preparation method of dried pork of spotted pig and the dried pork of spotted pig | |
| CN103598630A (en) | Production method of instant frozen abalone sauce | |
| CN103689661A (en) | Instant double-pepper fish head and production method thereof | |
| CN113303448A (en) | Preparation method of normal-temperature braised pork with preserved vegetable | |
| CN101999679A (en) | Method for preparing canned spicy hot beef stomach, lung and liver | |
| KR100883048B1 (en) | Method for producing processed beef for meat stock added to soup of food | |
| CN102894314A (en) | Method for preparing Hmong's delicate fragrance-type pickled soup | |
| CN114514995A (en) | Method for producing hotpot condiment by using secondary fermentation of dried peppers | |
| KR101981986B1 (en) | processing method of pork entrails and roasted pork entrails using the same | |
| KR102010033B1 (en) | Manufacturing method of ox soup and ox soup using the same | |
| KR102035418B1 (en) | Manufacturing method of beef or pork chop for roasting | |
| CN114794402A (en) | Production formula of bowl-packed braised meat with purple yam prepackaged at normal temperature | |
| KR101846435B1 (en) | Manufacturing method of ready to heat steamed galbi, ready to heat steamed galbi using the same and ready to cook steamed galbi | |
| CN107439966A (en) | A kind of processing method of quick-freezing cooked dish glutinous rice steamed meat | |
| CN108175030A (en) | A kind of preparation method of fried crisp chicken | |
| CN102894315A (en) | Method for preparing Hmong's waxy fragrant pickled soup | |
| CN114601124A (en) | Production formula of bowl-packed sweet and sour braised meat prepackaged at normal temperature | |
| CN114617233A (en) | Production process of bowl-packed braised meat prepackaged at normal temperature | |
| CN102885341A (en) | Method for preparing Miao wheat-tasted type salting soup | |
| JP2012100634A (en) | Method for processing sea cucumber, and sweets using the processed material | |
| CN112352936A (en) | Quick-frozen dried bamboo shoots and preparation method thereof | |
| CN116918946A (en) | Formula for producing bowl-packaged preserved vegetable braised pork pre-packaged at normal temperature |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |