CN116406763A - Method for preparing braised pork in batches - Google Patents

Method for preparing braised pork in batches Download PDF

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CN116406763A
CN116406763A CN202111630432.7A CN202111630432A CN116406763A CN 116406763 A CN116406763 A CN 116406763A CN 202111630432 A CN202111630432 A CN 202111630432A CN 116406763 A CN116406763 A CN 116406763A
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pork
oven
streaky pork
meat
braised
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项兆伦
程姬
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    • 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
    • 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
    • A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking

Abstract

The invention relates to a method for preparing braised pork in batches, which changes the traditional method for preparing braised pork in batches. The method takes the oven as heat source equipment for making the braised pork, takes the cast iron pot as a container for making the braised pork, and makes the braised pork by utilizing the surrounding heating effect of the oven on the object and the uniform heat transfer principle of the cast iron pot. In the manufacturing process, the closed air-keeping and uniform heating of the meat blocks are realized by setting and adjusting the temperature, time and parameters of the oven, and the covered cast iron pan is used for avoiding the partial drying and even coking of the meat blocks, enhancing the elasticity of the meat blocks and keeping the meat blocks from falling off. The preparation method of the invention can better excite the fragrance of meat, promote the fragrance to be more fully communicated with the interior of meat blocks, and realize flavor improvement and aroma enhancement. The finished product formed by the method is characterized in that: the fat meat part is melted after being eaten, the fat meat part is not greasy, the lean meat part is soft and glutinous, the pork skin is elastic, the shape of the meat block is better, and the meat is more fragrant after being heated.

Description

Method for preparing braised pork in batches
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for preparing braised pork in batches.
Background
The braised pork is a representative dish of traditional Chinese food, and dishes of various big dishes comprise braised pork and are popular.
The traditional braised pork making process at present mainly comprises the following steps: the streaky pork after being cut into pieces is put into a pot to be fried or fried lightly, and then the seasoning soup is added, stewed or steamed. The manufacturing method has the following problems:
firstly, the braised pork is prepared by stewing or steaming the pork blocks in a pot, and the preparation amount is limited by a container. In the actual manufacturing process, more meat blocks cannot be put into the pot according to the volume of the container, the food materials are accumulated due to the fact that the meat blocks are more in the pot, the upper portion, the lower portion and the inner portion are heated unevenly, and the problem that the meat blocks are boiled, scattered and separated easily occurs easily, so that the traditional manufacturing method is not easy to realize standardized mass production of the braised meat, and few cooked food stores supply the braised meat in the market. In addition, the traditional braised pork production quality depends on the skill of a producer, and if the braised pork is produced in a large scale, the consistency and stability of the taste and quality of the braised pork are difficult to ensure.
Secondly, most of the methods for producing the braised pork have the traditional method of 'boiling and frying', however, the lean meat part of the streaky pork is easy to have the problems of dry and hard after frying or frying, and the taste is affected. There are also some methods in which the streaky pork is not fried, but the meat pieces are directly put into a pot to be stewed or steamed and then the juice is obtained. The preparation method can avoid the problems of the lean meat and firewood, but can cause the problems of insufficient fragrance of the braised pork and inelastic skin parts, and influence the richness of the taste of the braised pork.
In addition, the processing process of light frying or frying in the prior art can generate larger oil smoke, so that the production of the braised pork is limited in many places.
The preparation method of the braised pork in the prior art depends on personal skills, generally has the problem of insufficient mouthfeel, is only suitable for small-sized cooking, and cannot be used for large-scale batch production. Therefore, it is desirable to provide a method that can be mass produced while ensuring the mouthfeel and appearance of the braised pork product.
Disclosure of Invention
First, the technical problem to be solved
Therefore, in order to solve the problems that the braised pork is not suitable for mass production and the braised pork produced by the prior production method has poor taste in the prior art, the invention provides a method for producing braised pork in batches.
(II) technical scheme
In order to achieve the above purpose, the main technical scheme adopted by the invention comprises the following steps:
a method for batch production of braised pork, comprising the following steps:
s1, preparing: pretreating raw streaky pork, cutting into pieces, and preparing soup base; it should be noted that the preparation of the soup stock may be completed before step S3, and may not be performed only in step S1.
S2, primary baking: placing the sliced raw streaky pork into a baking tray of a baking oven, setting the temperature of the baking oven to bake the raw streaky pork, and baking the raw streaky pork until the skin of the raw streaky pork is foamed, the surface of the raw streaky pork is slightly yellow, and the meat is fragrant, so as to obtain the primary baked streaky pork;
s3, deep baking: placing the primary roasted streaky pork obtained in the step S2 and the soup base prepared in the step S1 into a cast iron pot, covering a pot cover, placing into an oven, setting the temperature of the oven, and roasting the primary roasted streaky pork to obtain deep roasted streaky pork with soup;
s4, coloring and baking: and (3) taking out the deeply-roasted streaky pork obtained in the step (S3), placing the deeply-roasted streaky pork in a baking tray of a baking oven, spraying soup on the deeply-roasted streaky pork, setting the temperature of the baking oven, and roasting the deeply-roasted streaky pork to be in a red sauce color to obtain a braised pork finished product.
In the method for producing braised pork in batches as described above, preferably, in step S1, the preparation work of the raw streaky pork includes: removing fascia and surface fat of raw streaky pork, blanching water, and removing blood foam; the prepared raw streaky pork is then cut into small pieces having a skin surface of 3-4cm by 3-4 cm.
In the method for preparing the braised pork in batches, in the step S1, preferably, 50-70 parts by weight of soup base is prepared for each 100 parts by weight of raw streaky pork, wherein the 50-70 parts by weight of soup base comprises 4-6 parts by weight of yellow wine, 1-3 parts by weight of ginger, 1-3 parts by weight of white sugar, 4-6 parts by weight of light soy sauce, 2-3 parts by weight of dark soy sauce and the balance of water.
In the method for preparing the braised pork in batches, preferably, in the step S1, each 100 parts by weight of raw streaky pork is prepared, and 60 parts by weight of soup base is prepared, wherein the 60 parts by weight of soup base comprises 5 parts by weight of yellow wine, 1 part by weight of ginger, 1.5 parts by weight of white sugar, 5 parts by weight of light soy sauce, 2.5 parts by weight of dark soy sauce and the balance of water.
In the method for mass-producing braised pork as described above, preferably, in the step S2, the skin of the sliced raw streaky pork is placed on a baking pan upward.
In the method for preparing the braised pork in batches, in the step S2, the temperature of the oven is preferably set to be 200-230 ℃ and the braised pork is roasted for 10-15min.
In the method for mass-producing braised pork as described above, preferably, in step S3, the soup stock is not over-roasted streaky pork in the cast iron pan.
In the method for preparing the braised pork in batches as described above, in the step S3, the temperature of the oven is preferably set to 170-180 ℃ and the braised pork is roasted for 80-90min.
In the method for mass-producing braised pork as described above, preferably, in the step S4, the colored roasted streaky pork skin is placed on a baking pan of an oven.
In the method for preparing the braised pork in batches as described above, in the step S4, the temperature of the oven is preferably set to be 130-150 ℃ and the braised pork is roasted for 10-15min.
(III) beneficial effects
The beneficial effects of the invention are as follows:
firstly, the invention takes the oven as the equipment for producing the braised pork heat source, takes the cast iron pot as the container for producing the braised pork, utilizes the surrounding heating effect of the oven on objects and the uniform heat transfer principle of the cast iron pot to produce the braised pork, changes the heating mode of the pork blocks compared with the traditional braised pork heating method, and at the temperature set in the oven, the cast iron pot realizes the uniform heating of the pork blocks, thereby avoiding the local drying and even the scorching of the pork blocks, enhancing the elasticity of the pork blocks and being beneficial to keeping the shape of the pork blocks without falling.
Secondly, the invention utilizes the functions of sealing, preserving gas and uniformly transferring heat of the covered cast iron pan to promote the fragrance generated in the process of making the braised pork to be more fully communicated with the pork in the sealed space, thereby improving the flavor and enhancing the aroma.
Thirdly, the invention can utilize the multi-layer roasting function of the oven, fully utilize the equipment space, place multi-layer cast iron pot in the oven, realize the free change of the processing amount of food materials under the condition of not forming meat mass accumulation, and is especially suitable for commercial and large-scale production in large-scale ovens in factories. The product can be sold by vacuum packaging with a sterilizing packaging bag.
Fourth, through setting and adjusting the temperature, time and parameters of the oven, each link in the process of making the braised pork is controllable and adjustable, the influence of artificial experience factors is avoided, the consistency and stability of product quality indexes are realized, and the control and standardization of the making process are realized.
In addition, the invention uses the oven to manufacture the braised pork, so that the operation site is free of oil smoke, the environment is better, the labor intensity of manufacturing personnel is greatly reduced, the working condition is improved, and the situation of being smoked and wound by oil, smoke and steam can be greatly improved. The preparation method provided by the invention comprises special processes and technical points of primary baking, deep baking, coloring baking and the like which influence the richness of the taste of the braised pork, is easy to learn and master, and can change the preparation process of the braised pork from the skill of a chef to the standardized operation rules of technicians.
The braised pork prepared by the preparation method disclosed by the invention better maintains and excites the fragrance of the pork, the fat meat part is melted when being eaten, the fat meat part is not greasy, the lean meat part is soft and glutinous and not firewood, the pork skin is elastic, and the shape of the pork block is better maintained.
Drawings
FIG. 1 is a schematic flow chart of the process for batch production of braised pork in soy sauce according to the invention.
Detailed Description
The invention will be better explained by the following detailed description of the embodiments with reference to the drawings.
The invention provides a method for preparing braised pork in batches, which comprises the following steps:
s1, preparing: cleaning raw streaky pork, removing fascia and surface fat of raw streaky pork, scalding, removing blood foam, and taking out. After the temperature of the raw streaky pork is reduced to a proper range, the raw streaky pork after preparation work is cut into small pieces with the skin surface of 3-4cm multiplied by 3-4 cm.
Every 100 weight parts of raw streaky pork is prepared, 50-70 weight parts of soup stock needs to be prepared, wherein the 50-70 weight parts of soup stock comprises the following components in parts by weight: 4-6 parts of yellow wine, 1-3 parts of ginger, 1-3 parts of white sugar, 4-6 parts of light soy sauce, 2-3 parts of dark soy sauce and the balance of water. In this embodiment, the preferred proportion of the soup base is: 500g of yellow wine, 100g of ginger, 150g of white sugar, 500g of light soy sauce and 250g of dark soy sauce, and the total amount of soup bases after water is added is about 6000g.
The soup stock comprises the following components:
the yellow wine has the function of removing fishy smell of streaky pork, and can make the braised pork more fragrant and glutinous, but if too much yellow wine is put, the yellow wine can lose the optimal proportion with other seasonings, and the taste is affected.
The ginger can be used for seasoning, removing fishy smell in meat and improving the smell.
The white sugar can promote the coloring of the meat blocks, so that the color of the meat blocks is brighter, and the meat blocks also have the effects of seasoning, fresh extraction and greasiness removal.
Light soy sauce and dark soy sauce: the light soy sauce has delicious taste and light color, and is suitable for flavoring. Dark soy sauce is darker and thicker in color and suitable for coloring, but is less delicious than dark soy sauce in taste, so that the dark soy sauce and the dark soy sauce are added simultaneously into the soup base in the process of preparing the braised pork.
It should be noted that the preparation of the soup stock may be completed before step S3, and may not be performed only in step S1.
S2, primary baking: and stacking the sliced raw streaky pork with the skin upwards in a baking tray, placing the baking tray in an oven after stacking, setting the temperature of the oven to be 200-230 ℃, baking the raw streaky pork for 10-15min, and taking out the baking tray after observing that the raw streaky pork is baked until the skin is foamed, the surface is yellowish and the meat is fragrant, thus obtaining the primary baked streaky pork.
S3, deep baking: and (3) adding the primarily roasted streaky pork obtained in the step (S2) and the soup base prepared in the step (S1) into a cast iron pan to enable the soup base to be free of meat blocks. And then placing the cast iron pot covered with the pot cover into an oven, setting the temperature of the oven to 170-180 ℃, and deep-baking the primary baked streaky pork for 80-90min to obtain the deep-baked streaky pork with soup.
According to the invention, the multi-layer roasting function of the oven can be utilized, the space of equipment is fully utilized, and the multi-layer cast iron pot is placed in the oven according to actual requirements, so that the free change of the processing amount of food materials is realized under the condition that meat blocks are not stacked, and the commercialization and large-scale production are realized.
The invention takes the oven as the equipment for manufacturing the braised pork heat source, takes the cast iron pot as the container for manufacturing the braised pork, changes the mode of heating the pork blocks by utilizing the encircling heating effect of the oven on objects and the uniform heat transfer principle of the cast iron pot, and realizes uniform heating of the pork blocks at the temperature set in the oven, thereby avoiding the local drying and even coking of the pork blocks, enhancing the elasticity of the pork blocks and being beneficial to keeping the shape of the pork blocks without falling. The cover-added cast iron pot can realize the functions of sealing, preserving air and uniformly transferring heat, and promote the fragrance generated in the process of making the braised pork to be more fully communicated with the pork block in a sealed space, so that the flavor is improved and the fragrance is enhanced.
S4, coloring and baking: taking out the cast iron pan from the oven, opening the pan cover, taking out the deep-fried streaky pork obtained in the step S3, placing in a baking tray of the oven, enabling the skin of the meat block to face upwards, then spraying soup on the deep-fried streaky pork, setting the temperature of the oven to 140-150 ℃, baking for 10-15min, and baking the deep-fried streaky pork to be red in sauce, thus obtaining a braised pork finished product.
According to the invention, through setting and adjusting the temperature, time and parameters of the oven in the primary baking, deep baking and coloring baking processes, each link in the braised pork manufacturing process is controllable and adjustable, the consistency and stability of product quality indexes are realized, and the manufacturing process is controllable and standardized.
In addition, the invention uses the oven to manufacture the braised pork, so that the operation site is free of oil smoke, the environment is better, the labor intensity of manufacturing personnel is greatly reduced, the working condition is improved, and the situation of being smoked and wound by oil, smoke and steam can be greatly improved. The preparation method provided by the invention comprises special processes and technical points of primary baking, deep baking, coloring baking and the like which influence the richness of the taste of the braised pork, is easy to learn and master, and can change the preparation process of the braised pork from the skill of a chef to the operation rules of technicians.
The braised pork prepared by the method well maintains and excites the fragrance of the pork, the fat meat part is melted when being eaten, the fat meat part is not greasy, the lean meat part is soft and glutinous and not firewood, the pork skin is elastic, and the shape of the pork block is better maintained.
Example 1
As shown in fig. 1, the embodiment provides a method for preparing braised pork in batches, which comprises the following steps:
s1, preparing: 10kg of raw streaky pork is washed, fascia and surface fat of the raw streaky pork are removed, blanched, and blood foam is removed, and then the raw streaky pork is fished out. After the temperature of the raw streaky pork is reduced to a proper range, the raw streaky pork after preparation work is cut into small pieces with the skin surface of 3.5cm multiplied by 3.5 cm.
The soup base is prepared according to the following proportion in the embodiment: 500g of yellow wine, 100g of ginger, 150g of white sugar, 500g of light soy sauce and 250g of dark soy sauce, and the total amount of soup bases after water is added is about 6000g.
S2, primary baking: and (3) stacking the sliced raw streaky pork with the skin upwards in a baking tray, putting the baking tray into a baking oven after stacking, setting the temperature of the baking oven to 220 ℃, baking the raw streaky pork for 12 minutes, and taking out the baking tray after observing that the raw streaky pork is baked until the skin is foamed, the surface is slightly yellow and the meat is fragrant, so as to obtain the primary baked streaky pork.
S3, deep baking: and (3) adding the primarily roasted streaky pork obtained in the step (S2) and the soup base prepared in the step (S1) into a cast iron pan to enable the soup base to be free of meat blocks. And then placing the cast iron pot covered with the pot cover into an oven, setting the temperature of the oven to 175 ℃, and deep-baking the primary baked streaky pork for 85min to obtain the deep-baked streaky pork with soup.
S4, coloring and baking: taking out the cast iron, opening a pot cover, taking out the deeply roasted streaky pork obtained in the step S3, placing in a baking tray of the oven, enabling the skin of the meat block to face upwards, then spraying soup on the deeply roasted streaky pork, setting the temperature of the oven to 145 ℃, roasting for 13min, and roasting the deeply roasted streaky pork to be in a red sauce color, thus obtaining a braised pork finished product.
Example 2
The present embodiment provides a method for preparing braised pork in batches, which is different from embodiment 1 in that in step S2, the oven temperature is set to 200 ℃, and the braised pork is roasted for 10min. In step S3, the oven temperature is set to 175 ℃ and baked for 85min. In step S4, the oven temperature is set to 145 ℃ and baked for 13min.
Example 3
The present embodiment provides a method for preparing braised pork in batches, which is different from embodiment 1 in that in step S2, the oven temperature is set to 230 ℃ and the braised pork is roasted for 15min. In step S3, the oven temperature is set to 175 ℃ and baked for 85min. In step S4, the oven temperature is set to 145 ℃ and baked for 13min.
Example 4
The embodiment provides a method for preparing braised pork in batches, which comprises the following steps:
s1, preparing: 10kg of raw streaky pork is washed, fascia and surface fat of the raw streaky pork are removed, blanched, and blood foam is removed, and then the raw streaky pork is fished out. After the temperature of the raw streaky pork is reduced to a proper range, the raw streaky pork after preparation is cut into small pieces with the skin surface of 3cm multiplied by 3cm < -4 > cm, preferably into small pieces with the skin surface of 3.5cm multiplied by 3.5 cm.
In the embodiment, the soup blend comprises the following components: 400g of yellow wine, 100g of ginger, 100g of white sugar, 400g of light soy sauce and 200g of dark soy sauce, and the total amount of soup bases after water is added is about 5000g.
S2, primary baking: and (3) placing the sliced raw streaky pork in a baking tray with upward pork skin, placing the baking tray in an oven after stacking, setting the temperature of the oven to 220 ℃, and baking the raw streaky pork for 12min to obtain the primary baked streaky pork.
S3, deep baking: and (3) adding the primarily roasted streaky pork obtained in the step (S2) and the soup base prepared in the step (S1) into a cast iron pan to enable the soup base to be free of meat blocks. And then placing the cast iron pot covered with the pot cover into an oven, setting the temperature of the oven to 175 ℃, and deep-baking the primary baked streaky pork for 85min to obtain the deep-baked streaky pork with soup.
S4, coloring and baking: taking out the cast iron, opening a pot cover, taking out the deeply roasted streaky pork obtained in the step S3, placing in a baking tray of the oven, enabling the skin of the meat block to face upwards, then spraying soup on the deeply roasted streaky pork, setting the temperature of the oven to 145 ℃, roasting for 13min, and roasting the deeply roasted streaky pork to be in a red sauce color, thus obtaining a braised pork finished product.
Example 5
The embodiment provides a method for preparing braised pork in batches, which is different from embodiment 4 in that in step S2, the oven temperature is set to 220 ℃ and the braised pork is roasted for 12min. In step S3, the oven temperature is set to 170 ℃ and the oven is baked for 80min. In step S4, the oven temperature is set to 145 ℃ and baked for 13min.
Example 6
The embodiment provides a method for preparing braised pork in batches, which is different from embodiment 4 in that in step S2, the oven temperature is set to 220 ℃ and the braised pork is roasted for 12min. In step S3, the temperature of the oven is set to 180 ℃ and the oven is baked for 90min. In step S4, the oven temperature is set to 145 ℃ and baked for 13min.
Example 7
The embodiment provides a method for preparing braised pork in batches, which is different from embodiment 1 in that the proportion of soup bases is as follows: 600g of yellow wine, 100g of ginger, 250g of white sugar, 600g of light soy sauce and 300g of dark soy sauce, and the total amount of soup bases after water is added is about 7000g. The oven temperature was set to 220℃and baked for 12min. In step S3, the oven temperature is set to 175 ℃ and baked for 85min. In step S4, the oven temperature is set to 145 ℃ and baked for 13min.
Example 8
The present embodiment provides a method for preparing braised pork in batches, which is different from embodiment 7 in that in step S2, the oven temperature is set to 220 ℃, and the braised pork is roasted for 12min. In step S3, the oven temperature is set to 175 ℃ and baked for 85min. In step S4, the oven temperature is set to 140 ℃, and the oven is baked for 10min.
Example 9
The present embodiment provides a method for preparing braised pork in batches, which is different from embodiment 7 in that in step S2, the oven temperature is set to 220 ℃, and the braised pork is roasted for 12min. In step S3, the oven temperature is set to 175 ℃ and baked for 85min. In step S4, the temperature of the oven is set to 150 ℃ and the oven is baked for 15min.
The intermediate products obtained after the completion of the initial baking and the deep baking in examples 1 to 9 were evaluated for appearance and odor, and the evaluation results are shown in tables 1 to 2.
Table 1 evaluation of the freshly roasted streaky pork obtained by the preliminary roasting in examples 1 to 9
Figure BDA0003440867190000091
Figure BDA0003440867190000101
As is clear from Table 1, the raw streaky pork of examples 1 to 9 was initially roasted, the skin surface was foamed, the whole surface of the meat piece was slightly yellowish, and after the meat piece was cut, the thin meat portion was observed to be slightly pink, and the soft and waxy meat was maintained. Therefore, the oven is used for baking the raw streaky pork at the set temperature and time, the surface of the skin of the obtained primary baked streaky pork is foamed, the whole surface of the meat block is slightly yellow, the external shape is maintained better, the whole elasticity of the meat block can be maintained, the falling-off of the meat block is avoided, and meanwhile, the drying of the lean meat part inside the meat block can be avoided.
Table 2 evaluation of deep-roasted streaky pork obtained by deep-roasting in examples 1 to 9
Figure BDA0003440867190000102
As is clear from Table 2, the deeply roasted streaky pork prepared by the preparation method of examples 1 to 9 has a certain color and luster, but the color is light, only a part of soup remains after deep roasting, and the whole aroma is relatively strong. The color, elasticity, tastiness and appearance of the pork skin are better after being colored and roasted.
Comparative example 1
The comparative example provides a method for producing braised pork in soy sauce in the prior art, which specifically comprises the following steps: the raw streaky pork is prepared, cut into pieces and fried, and then added with soup stock with the same proportion as that of the embodiment 1 and stewed, so as to obtain the finished product of the braised pork.
Comparative example 2
The comparison example provides a preparation method of braised pork, which is different from the comparison example 1 in that the braised pork is steamed by adding soup materials after frying, and the braised pork finished product is obtained.
Comparative example 3
The comparative example provides a method for manufacturing braised pork in brown sauce, which is different from the example 1 in that the temperature of primary baking is set to 160 ℃ and the meat is baked for 10min.
Comparative example 4
The comparative example provides a method for manufacturing braised pork in brown sauce, which is different from the embodiment 1 in that the temperature of deep baking is set to 130 ℃ and the baking is carried out for 90 minutes.
Comparative example 5
The comparative example provides a method for producing braised pork in brown sauce, which is different from example 1 in that the temperature of the coloring and baking is set to 120 ℃ and the baking is carried out for 5 minutes.
Comparative example 6
The comparative example provides a method for producing braised pork in brown sauce, which is different from example 1 in that the temperature of the coloring and baking is set to 170 ℃ and the baking is carried out for 15min.
Each of the braised pork obtained by the preparation methods of examples 1 to 9 and comparative examples 1 to 6 was taken as a test food, 100 test eating staff were randomly selected, each test eating staff tried 3 parts of braised pork prepared by different preparation methods, and the test eating products were evaluated, each index of braised pork was divided into 100 parts, and table 3 was a sensory evaluation standard of each index. The evaluation results of each of the examples and comparative examples are shown in Table 4.
TABLE 3 sensory evaluation criteria
Figure BDA0003440867190000121
As shown in table 3, the sensory evaluation included the color, aroma, and taste of the braised pork. In the first color, the red-cooked pork has dark red and glossy appearance, and the score of the test food with uniform color in the pork after the pork pieces are bitten is 90-100; the appearance is dark red, and the grade of the general test food with dark red and luster is 81-85; the rating of the test food with light or deep color and luster is 76-80; the test food with dark red color and poor luster has a score of 70-75.
In the first aroma, the score of the test food with strong aroma is 86-100; the rating of the test food with stronger fragrance is 80-85; the aroma generally scores 70-75 for the test foods.
In one taste, the salty taste is moderate, and the score of a test food with fat meat but not greasy is 86-100; the taste is salty or light, and the score of the test food with fat meat but not greasy meat is 80-85; the salty taste is moderate, but the skin elasticity is insufficient, or the meat quality is hard, and the score is 75-79; the score of the test food with moderate salty taste and dry meat is 70-74.
Table 4 sensory evaluation of the braised meat products in examples 1-9 and comparative examples 1-6
Figure BDA0003440867190000122
Figure BDA0003440867190000131
As is clear from Table 4, the method for producing braised pork in examples 1-9 not only enables commercial mass production, but also provides braised pork in color, aroma and taste which are significantly superior to those of braised pork produced by frying and stewing/steaming in the prior art of comparative examples 1-2. The initial baking temperature was set too low in comparative example 3, resulting in insufficient aroma of the product and poor elasticity of the skin. The temperature setting for deep-baking in comparative example 4 was lower, resulting in insufficient aroma and harder flesh of the product, which was inferior to examples 1-3, but superior to comparative examples 1-2. The temperature setting for the color-imparting bake in comparative example 5 was low, and the baking time was short, resulting in a slightly insufficient color of the finished product, but still superior to comparative examples 1-2. The color of the finished product is heavy and easy to get burnt due to the higher temperature of the coloring and baking in the comparative example 6 and the overlong baking time, but the fragrance and the comprehensive taste of the meat block are still better than those of the comparative examples 1-2.
The above embodiments are only for explaining the present invention and do not limit the scope of protection of the present invention, and those skilled in the art make various variations or modifications within the scope of the claims, which fall within the essential content of the present invention.

Claims (10)

1. A method for producing braised pork in batches, which is characterized by comprising the following steps:
s1, preparing: pretreating raw streaky pork, cutting into pieces, and preparing soup base;
s2, primary baking: placing the sliced raw streaky pork into a baking tray of a baking oven, setting the temperature of the baking oven to bake the raw streaky pork, and baking the raw streaky pork until the skin of the raw streaky pork is foamed, the surface of the raw streaky pork is slightly yellow, and the meat is fragrant, so as to obtain the primary baked streaky pork;
s3, deep baking: placing the primary roasted streaky pork obtained in the step S2 and the soup base prepared in the step S1 into a cast iron pot, covering a pot cover, placing into an oven, setting the temperature of the oven, and roasting the primary roasted streaky pork to obtain deep roasted streaky pork with soup;
s4, coloring and baking: and (3) taking out the deeply-roasted streaky pork obtained in the step (S3), placing the deeply-roasted streaky pork in a baking tray of a baking oven, spraying soup on the deeply-roasted streaky pork, setting the temperature of the baking oven, and roasting the deeply-roasted streaky pork to be in a red sauce color to obtain a braised pork finished product.
2. The method for mass production of braised pork in soy according to claim 1, wherein in the step S1, the preparation of raw streaky pork comprises: removing fascia and surface fat of raw streaky pork, blanching water, and removing blood foam; the prepared raw streaky pork is then cut into small pieces having a skin surface of 3-4cm by 3-4 cm.
3. The method for batch production of braised pork in soy sauce according to claim 1, wherein in the step S1, 50-70 parts by weight of soup base is prepared per 100 parts by weight of raw streaky pork, wherein the 50-70 parts by weight of soup base comprises 4-6 parts by weight of yellow wine, 1-3 parts by weight of ginger, 1-3 parts by weight of white sugar, 4-6 parts by weight of light soy sauce, 2-3 parts by weight of dark soy sauce and the balance of water.
4. The method for mass production of braised pork according to claim 3, wherein in the step S1, 60 parts by weight of soup base is prepared for each 100 parts by weight of raw streaky pork, wherein the 60 parts by weight of soup base comprises 5 parts by weight of yellow wine, 1 part by weight of ginger, 1.5 parts by weight of white sugar, 5 parts by weight of light soy sauce, 2.5 parts by weight of dark soy sauce and the balance of water.
5. The method for mass production of braised pork in soy sauce according to claim 1, wherein in the step S2, the skin of the sliced raw streaky pork is placed on a baking pan upward.
6. The method for mass production of braised pork in soy sauce according to claim 1, wherein in the step S2, the oven temperature is set to 200-230 ℃ and the meat is roasted for 10-15min.
7. The method for mass production of braised pork in soy sauce according to claim 1, wherein in step S3, the soup stock is not over-roasted streaky pork in the cast iron pan.
8. The method for mass production of braised pork in soy sauce according to claim 1, wherein in the step S3, the oven temperature is set to 170-180 ℃ and the meat is roasted for 80-90min.
9. The method for mass production of braised pork in soy sauce according to claim 1, wherein in step S4, the colored roasted streaky pork skin is placed on a baking pan of an oven.
10. The method for mass production of braised pork in soy sauce according to claim 1, wherein in the step S4, the oven temperature is set to 130-150 ℃ and the meat is roasted for 10-15min.
CN202111630432.7A 2021-12-28 2021-12-28 Method for preparing braised pork in batches Pending CN116406763A (en)

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