CN115956657A - Large-scale production method of Mao's braised pork - Google Patents

Abstract

The invention provides a method for making Mao's braised pork in soy sauce in large scale production, which comprises the following steps: a vacuum frying process for frying pork under vacuum conditions until the fat content in the pork is reduced by 8-30%; and a cooking process, wherein the cooking process is used for cooking the vacuum fried pork to achieve the effect of seasoning and coloring. The invention adopts the vacuum frying technology to reduce the fat content of 8-30 percent of Mao's braised pork, prevents the fat from deteriorating and deteriorating due to high temperature, and is beneficial to the health of consumers.

Description

A large-scale production method of Mao's braised pork

technical field

The invention relates to the technical field of deep processing of cooked meat products, and more particularly relates to large-scale production of Mao's braised pork and a preparation method thereof.

Background technique

As a kind of braised pork, Mao's braised pork appears in many Hunan restaurants. The taste is mainly fat but not greasy, and it melts in the mouth. Chili, so there is a hint of spiciness in the taste, sweet and salty, salty and spicy, very delicious. Mao’s Braised Pork, also known as Mao’s Braised Pork, is mainly made of pork belly from local pig breeds such as Shaziling pig, Luodai black pig, and Ningxiang pig, and is colored with sweet wine juice, brewed soy sauce or fried sugar. Hunan-flavored cooked meat products made by firing.

The traditional method of making Mao’s braised pork is: choose Shaziling pig with a weight of about 80 kg, Luodai black pig with a weight of about 70 kg and Ningxiang pig and other local pigs. Roast the pig hair in a red-hot iron pan, scrape and wash it in warm water, cook it and break it raw, and then cut it into pork mounds that are not less than 3cm×3cm×3cm; wash the pan and heat oil, add 1Kg White granulated sugar, boil until the small bubbles in the pot change to big bubbles, add 1.5kg of water along the side of the pot, boil it over medium heat to make a liquid, take 30g~50g to make a portion, heat the oil in the braised pot until it is 60% hot, put the pork mound Stir-fry in the pan until the color changes and the oil comes out; add sweet wine juice (or sugar color), soy sauce, whole dried peppers, star anise, scallion knots, ginger pieces and water, until the meat is submerged; bring to a boil over high heat, skim off the foam, Cook on a low heat until it is seven times mature, add salt and monosodium glutamate, continue to cook until the meat is crispy, remove the condiments, and collect the juice on high heat.

Mao's braised pork is rarely welcomed by consumers, but it takes a long time to make. It takes time and effort to make a portion of Mao's braised pork at home. It is eaten in general restaurants, and its flavor is different and the price is also expensive.

Contents of the invention

The invention provides a large-scale production method of Mao's braised pork so as to realize the production of high-quality prefabricated dishes of Mao's braised pork.

The invention provides a method for making Mao's braised pork in large-scale production, comprising:

Vacuum frying process, the vacuum frying process is used to fry the pork under vacuum conditions, until the fat content in the pork is reduced by 8-30%;

A cooking process, the cooking process is used to cook the vacuum-fried pork to achieve the effect of seasoning and coloring.

Further, the vacuum frying process specifically includes:

S101. Put the meat mound in vegetable oil, and carry out vacuum frying under the condition of 110-120°C;

S102. Perform centrifugal deoiling on the fried meat mound until the weight of the meat mound is less than 80% of that before frying, and obtain vacuum-fried pork.

Furthermore, said S101. Putting meat mounds in vegetable oil and performing vacuum frying under the condition of 110-120°C specifically includes:

Put the meat mound into the vacuum frying tank, heat the vegetable oil in the heating tank to 110-115°C at the same time, close the tank door, check the airtightness, turn on the vacuum pump, draw the inside of the tank into a negative pressure, and then turn on the oil pump to supply the oil Pump an appropriate amount of vegetable oil at 110-115°C into the frying tank for frying. The time for pumping the oil does not exceed 2 minutes, then turn on the circulation pump to circulate the vegetable oil between the frying tank and the heating tank, and keep the oil temperature at 115-120 ℃ ℃ or so, after 3-8 minutes of circulation, the whole process of frying can be completed.

Furthermore, said S102. Centrifugal deoiling the fried meat mound until the weight of the meat mound is less than 80% of that before frying, and the pork after vacuum frying specifically includes:

The oil is discharged from the frying tank, and the meat mound is centrifugally deoiled for 20-45 seconds at a speed of 10-30r/min. At this time, the weight of the meat mound is less than 80% of that before frying.

Further, the cooking process includes:

The vacuum-fried pork is heated to boiling in the feed water, and the stirring speed is controlled to be 20-45r/min, and kept for 15-45 minutes to obtain cooked pork.

Furthermore, when the fried meat mound is 60-70 parts by weight, the feed water includes the following raw materials by weight:

20-30 parts of water, 5-10 parts of salad oil, 0.01-0.1 parts of red yeast rice, 0.5-2 parts of dried chili, 0.5-5 parts of table salt, 0.5-8 parts of white sugar, 0.5-2 parts of sweet wine, 0.05 parts of dark soy sauce -2 parts, 0.1-3 parts of monosodium glutamate, 0.05-0.8 parts of cinnamon powder.

Further, the preparation method of Mao's braised pork also includes:

Packing and sealing: Take the cooked pork and cooking juice with a weight ratio of (8-10):1 in a high-temperature-resistant aluminum film bag, and vacuum seal;

High-temperature curing: The sealed package is placed in a high-temperature curing device for high-temperature curing to obtain cured products.

Further, the specific conditions for the high temperature curing are:

S201. Control the temperature in the high-temperature curing equipment to 100-110°C, the pressure to 0.24±0.02Mpa, and cure for 10-20 minutes;

S202. Control the temperature in the high-temperature curing equipment to 115-125°C, the pressure to 0.24±0.02Mpa, and cure for 20-40 minutes;

S203. Control the temperature inside the high-temperature curing equipment to 110-120°C, the pressure to 0.24±0.02Mpa, and cure for 10-30 minutes;

S204. Lower the temperature to below 55°C to complete the high-temperature curing process.

Further, the preparation method of Mao's braised pork also includes:

Cooling: Cool the product below 15°C for 2-6 hours.

Further, the preprocessing process is also included:

Take the pork dumpling in water containing spices, cook for 10-30 minutes, remove and drain and then carry out vacuum frying.

Compared with the prior art, the invention adopts the vacuum frying technology to reduce the fat content of 8-30% Mao's braised pork, prevents the fat from deteriorating due to high temperature, and is beneficial to the health of consumers.

Detailed ways

In order to enable those skilled in the art to better understand the present invention, the following will clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only a part of the present invention, rather than Full examples.

The embodiment of the present invention discloses a large-scale production method of Mao's braised pork, which specifically includes the following preparation steps:

S1. Raw material selection: select Shaziling pigs with a body weight of about 80 kg, Luodai black pigs and Ningxiang pigs with a body weight of about 70 kg that have passed the inspection and are slaughtered.

S2. High-temperature singeing: Use a liquefied gas torch to singe off the hair on the surface of the raw material obtained in step S1, and use a knife to scrape off the singeing to form black spots, rinse with clean tap water, and set aside;

The liquefied gas spray gun is composed of a spray gun, an electronic ignition device, a hose, a liquefied gas tank, etc.;

S3. Slicing: first cut into 3cm meat strips with a fresh meat slicer, and then horizontally cut once into pork mounds with a size of 3cm×3cm cubes, and set aside;

The body and blades of the fresh meat slicer are made of stainless steel, easy to disassemble and clean, and have safety protection devices;

S4. Precooking: 200kg of water, 50g of star anise, 50g of osmanthus, 150kg of pork belly, 350.1kg in total;

Add tap water to the stainless steel jacketed pot, heat to boil, add the pork mound obtained in step S3 into the stainless steel jacketed pot, cook for 15 minutes (start timing after the water boils), remove and drain, and set aside;

S5. Vacuum frying: put the meat mound obtained in step S4 into a vacuum frying tank, heat the vegetable oil in the heating tank to 112°C at the same time, close the tank door, check the airtight condition, turn on the vacuum pump, and pump the inside of the tank into Negative pressure, and then turn on the oil pump to pump an appropriate amount of vegetable oil at 112°C into the frying tank for frying. The time for pumping the oil does not exceed 2 minutes, and then turn on the circulation pump to circulate the vegetable oil between the frying tank and the heating tank. Keep the oil temperature at about 118°C, and the whole process of frying can be completed after 5 minutes of circulation, then the oil is discharged from the frying tank, and the meat mound is centrifugally deoiled at a speed of 20r/min for 30 seconds; , the weight of the meat mound is 75% of that before frying;

Among them, the meat dumpling is fried by a vacuum frying machine, which effectively reduces the fat content of the meat dumpling by 10-13%, and at the same time prevents the fat in the meat from deteriorating and deteriorating during high-temperature frying in a non-vacuum frying machine;

S6. Seasoning and coloring: put the product filled in step S5 into the jacketed pot with stirring, add seasoning, heat to 100°C, keep boiling slightly for 20 minutes, and the stirring speed is 30r/min;

Among them, the ratio of meat lumps and seasonings is: 60-70 parts of meat lumps, 20-30 parts of water, 5-10 parts of salad oil, 0.01-0.1 parts of red yeast rice, 0.5-2 parts of dried chili, and 0.5 parts of salt. ～5 parts, white sugar 0.5～8 parts, sweet wine 0.5～2 parts, dark soy sauce 0.05～2 parts, monosodium glutamate 0.1～3 parts, cinnamon powder 0.05～0.8 parts; the ratio of meat lumps and seasonings in the embodiment of the present invention It is: 60 parts of meat lumps, 20 parts of water, 5 parts of salad oil, 0.01 parts of red yeast rice, 0.5 parts of dried chili, 0.5 parts of table salt, 0.5 parts of white sugar, 0.5 parts of sweet wine, 0.05 parts of dark soy sauce, 0.1 parts of monosodium glutamate, 0.05 parts of cinnamon powder;

S7. Packing and sealing: Take the obtained product from S6, weigh 450 grams of meat dumpling and 50 grams of liquid soup, put it into a high-temperature-resistant aluminum film bag, and vacuum seal it with a vacuum packaging machine;

S8. Multi-stage high-temperature curing: using steam for high-temperature curing, the products are neatly placed in stainless steel screens, and the screens are pushed into high-temperature curing equipment.

The high-temperature curing equipment can use a horizontal high-temperature sterilization kettle, which can cure 800 kg of products each time.

The curing process is as follows: temperature 105°C, pressure 0.24±0.02Mpa, time 15 minutes; temperature 121°C, pressure 0.24±0.02Mpa, time 30 minutes; temperature 115°C, pressure 0.24±0.02Mpa, time 15 minutes, quickly with flowing tap water The high-temperature sterilizer can only be launched after cooling to below 55°C.

Among them, the high-temperature curing process is suitable for industrial mass production. Compared with the traditional catering industry or home-made Mao’s braised pork, it can greatly reduce energy consumption, achieve the effect of crispy meat in a short time, and greatly improve production efficiency.

S9 Cooling: The product enters the cooling room (below 15°C) to cool for 4 hours.

S10 Packing into storage: Pack the products obtained in S9 into storage at room temperature according to sales specifications.

Embodiments of the present invention have the following advantages:

1. The embodiment of the present invention adopts the reheating technology after encapsulation to effectively eliminate bacteria, and has the advantages of long shelf life and stable flavor;

2. The fat content of Mao’s Braised Pork is reduced by 15-20% by vacuum frying technology, which prevents the deterioration of fat due to high temperature and is beneficial to the health of consumers;

3. The use of multi-stage high-temperature curing technology endows Mao’s braised pork with the characteristics of crispy meat, fat but not greasy. In addition, it also kills bacteria and spores in the braised pork. It can be cooked at room temperature without adding preservatives. The shelf life in the environment reaches 6 months, which is conducive to the storage and sales of braised pork;

4. The process is simple and easy to produce.

Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to the above embodiments, those of ordinary skill in the art should understand that after reading this After the description of the application, the specific implementation mode of the present invention can still be modified or equivalently replaced, but none of these modifications or changes departs from the protection scope of the pending claims of the present application.

Claims (10)

1. a kind of Mao Shi braised pork preparation method of large-scale production, it is characterized in that, comprising: Vacuum frying process, the vacuum frying process is used to fry the pork under vacuum conditions, until the fat content in the pork is reduced by 8-30%; A cooking process, the cooking process is used to cook the vacuum-fried pork to achieve the effect of seasoning and coloring. 2. according to the described a kind of large-scale production of Mao Shi's braised pork preparation method of claim 1, it is characterized in that, described vacuum frying process specifically comprises: S101. Put the meat mound in vegetable oil, and carry out vacuum frying under the condition of 110-120°C; S102. Perform centrifugal deoiling on the fried meat mound until the weight of the meat mound is less than 80% of that before frying, and obtain vacuum-fried pork. 3. According to claim 2, a large-scale production method of Mao’s braised pork, characterized in that, said S101. Put the meat mound in vegetable oil, and vacuum fry it under the condition of 110-120°C Specifically include: Put the meat mound into the vacuum frying tank, heat the vegetable oil in the heating tank to 110-115°C at the same time, close the tank door, check the airtight condition, turn on the vacuum pump, draw the tank into negative pressure, and then turn on the oil pump to supply the oil Pump an appropriate amount of vegetable oil at 110-115°C into the frying tank for frying. The time for pumping the oil does not exceed 2 minutes, then turn on the circulation pump to circulate the vegetable oil between the frying tank and the heating tank, and keep the oil temperature at 115-120 ℃ ℃ or so, after 3-8 minutes of circulation, the whole process of frying can be completed. 4. According to claim 3, a large-scale production method of Mao's braised pork, characterized in that, said S102. Centrifugal deoiling the fried meat mound until the weight of the meat mound is equal to that before frying. Below 80%, the pork obtained after vacuum frying specifically includes: The oil is discharged from the frying tank, and the meat mound is centrifugally deoiled for 20-45 seconds at a speed of 10-30r/min. At this time, the weight of the meat mound is less than 80% of that before frying. 5. according to claim 1, a kind of large-scale production of Mao Shi's braised pork preparation method, is characterized in that, described cooking process comprises: The vacuum-fried pork is heated to boiling in the feed water, and the stirring speed is controlled to be 20-45r/min, and kept for 15-45 minutes to obtain cooked pork. 6. according to claim 5, a kind of large-scale production of Mao's braised pork production method is characterized in that, when the fried meat mound is 60-70 parts by weight, the feed water includes the raw materials of the following parts by weight: 20-30 parts of water, 5-10 parts of salad oil, 0.01-0.1 parts of red yeast rice, 0.5-2 parts of dried chili, 0.5-5 parts of table salt, 0.5-8 parts of white sugar, 0.5-2 parts of sweet wine, 0.05 parts of dark soy sauce -2 parts, 0.1-3 parts of monosodium glutamate, 0.05-0.8 parts of cinnamon powder. 7. according to the described a kind of large-scale production of Mao Shi's braised pork preparation method of claim 1, it is characterized in that, described Mao's braised pork preparation method also comprises: Packing and sealing: Take the cooked pork and cooking juice with a weight ratio of (8-10):1 in a high-temperature-resistant aluminum film bag, and vacuum seal; High-temperature curing: The sealed package is placed in a high-temperature curing device for high-temperature curing to obtain cured products. 8. according to claim 1, a kind of large-scale production of Mao Shi's braised pork preparation method, is characterized in that, described high-temperature ripening concrete condition is: S201. Control the temperature in the high-temperature curing equipment to 100-110°C, the pressure to 0.24±0.02Mpa, and cure for 10-20 minutes; S202. Control the temperature in the high-temperature curing equipment to 115-125°C, the pressure to 0.24±0.02Mpa, and cure for 20-40 minutes; S203. Control the temperature inside the high-temperature curing equipment to 110-120°C, the pressure to 0.24±0.02Mpa, and cure for 10-30 minutes; S204. Lower the temperature to below 55°C to complete the high-temperature curing process. 9. according to the described a kind of large-scale production of Mao Shi's braised pork preparation method of claim 7, it is characterized in that, described Mao's braised pork preparation method also comprises: Cooling: Cool the product below 15°C for 2-6 hours. 10. according to claim 1, a kind of large-scale production of Mao's braised pork preparation method, is characterized in that, also comprises pretreatment process: Take the pork dumpling in water containing spices, cook for 10-30 minutes, remove and drain and then carry out vacuum frying.