CN117397774A - Prepackaged potato braised pork and preparation method thereof - Google Patents
Prepackaged potato braised pork and preparation method thereof Download PDFInfo
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Classifications
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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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
-
- 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
- A23L19/105—Sweet potatoes
-
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/14—Original non-roasted or non-fried potato pieces
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
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- Biochemistry (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention discloses a preparation method of pre-packaged potato braised pork, and belongs to the technical field of food processing. The preparation method of the potato steamed pork is to prepare the fresh potato matched with the pork streaky pork, so that the flavor and taste of the streaky pork are maintained, the effect of non-greasy eating is achieved, the potato steamed pork is beneficial to health, and meanwhile, the potato steamed pork meets the requirements of eating at any time and any place, and is convenient and quick.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to pre-packaged potato braised pork and a preparation method thereof.
Background
The steamed pork is a traditional Chinese dish of China, the streaky pork is generally selected as a raw material, and the common cooking process comprises meat selection, precooking, frying or non-frying, slicing, seasoning and cooking. The finished product of the braised pork has bright color, fat but not greasy taste and is popular with people. However, with the rapid development of society and processing technology, traditional food is more and more difficult to adapt to the social requirement of high-speed development. The industrial production of the traditional braised pork is a main trend of the industrial development of the current braised pork, and how to keep the color, the fragrance and the taste of the traditional braised pork, and can realize the mechanized, standardized and large-scale production, and the prolonging of the shelf life of the product is a difficult problem to be solved by the industrialization of the traditional braised pork.
Patent document CN107529414a discloses a method for preparing preserved vegetable pork with streaky pork of Suhuai, which takes streaky pork of Suhuai and Shaoxing preserved vegetable as raw materials, and the method comprises the steps of cutting, coloring, slicing, cleaning and stir-frying preserved vegetable, and then mixing juice, steaming, packaging, precooling, quick-freezing and the like.
Patent document CN104026601a discloses a preparation method of traditional Hakka cabbage braised pork, comprising the following steps: A. the preparation of the vegetable is to take fresh vegetables as raw materials, pretreat, dry and remove 30-50% of water, chop into segments, manually roll-rub, then put into a container with a drain pipe at the bottom for compaction, the drain pipe is always opened for draining water, the vegetables are scraped out after 5-7 days, 1-4% of salt is added for uniform mixing, the container is filled for compaction, the drain pipe is always opened for draining water, and the vegetable is stored for 70-120 days, and finally the vegetable is obtained after inspection. B. Preparing steamed pork, selecting pork, cleaning, filtering, frying, cutting into slices, mixing with above vegetables, vacuum bagging, and sterilizing. The method is scientific and reasonable, is convenient for large-scale production, has good preparation process stability and rich nutrition, is used for promoting appetite and promoting the production of body fluid, and is a green food suitable for people of all ages.
Patent document CN103960678A discloses a preparation method of steamed pork, which comprises the steps of cutting streaky pork into 8-10 jin, frying each block in a vacuum frying machine, soaking in cold clean water, adding red date, longan, medlar, salt and monosodium glutamate, boiling for 5-6 hours, cutting into 1-2cm thick meat slices, adding prepared sauce, pickling for 6-10 minutes, sandwiching fried potato slices between the meat slices at intervals, and steaming at 100 ℃ for 8-10 minutes under 1.5-2 standard atmospheric pressure to obtain the steamed pork with good color, smell and taste, wherein the steamed pork is excellent in taste, fresh and tender, is not greasy, has high nutritive value, can meet the requirements of the masses, and can realize large-scale production and processing.
The invention provides pre-packaged potato braised meat and a preparation method thereof, which are used for meeting the instant consumption characteristics of traditional food, meeting the instant experience consumption requirements of tourists and meeting the 'taking away' requirement of the tourists on braised meat.
The potatoes comprise potatoes,Purple sweet potato and sweet potato. Potatoes are one of the main food crops in the world, and have extremely wide application, and can be used as staple food as well as vegetables. Sweet potato is a nutritious starch material, and contains abundant starch, and its nutritional components mainly include soluble sugar, protein, fat, and vitamins such as VA and VB 1 、VB 2 VC, VE, various amino acids, dietary fibers, zn, fe, ca and other various minerals. The purple sweet potato has low heat, almost does not contain fat or cholesterol, prevents sugar from being converted into fat for storage in vivo, can also enhance the immunity of the body, and can improve the immunity of the body by mucin in the purple sweet potato. The potato braised pork is prepared by selecting the fresh potatoes and matching with the pork streaky pork, and has the characteristics of smooth taste and non-greasy eating.
Disclosure of Invention
The invention aims to provide the pre-packaged potato braised pork, which can retain the flavor and taste of streaky pork, is beneficial to health, and can be eaten anytime and anywhere, and is convenient and quick.
The invention comprises the following technical scheme:
in a first aspect, the invention provides a method for preparing pre-packaged potato braised pork, comprising the following steps:
(1) Cleaning pork streaky pork, removing hair, and pickling with parched salt and fructus Anisi Stellati;
(2) Scalding the salted streaky pork;
(3) Scalding, draining, cooling, coating soy sauce and honey on the surface, pickling, frying, and draining;
(4) Immersing the fried meat blocks in cold water until the skin becomes soft;
(5) Cutting the meat into meat slices with thickness of 0.85-1.0 cm, each with skin;
(6) Cleaning potato, peeling, and cutting into pieces;
(7) Stacking 8-10 slices of the meat slices in the step (5), then placing the potato assembly components in the step (6), and quick-freezing and forming;
(8) Quick-freezing, vacuum packaging, sterilizing and curing under high temperature and high pressure to obtain the pre-packaged potato braised pork.
Preferably, the potatoes in the step (6) are selected from one or a combination of more than two of sweet potatoes, purple sweet potatoes and potatoes.
More preferably, the potatoes in step (6) are one or a combination of two of sweet potatoes or potatoes.
In a most preferred embodiment of the invention, the potatoes in step (6) are sweet potatoes.
Preferably, the sterilization curing condition in the step (8) is 105-108 ℃ and 0.15-0.16 megapascals.
In the specific embodiment of the invention, the pre-packaged potato braised pork is prepared by the following method:
(1) Selecting pork streaky pork, cleaning, removing hair, smearing the fried salt and star anise, and pickling for 10-20 hours by using a dry pickling method;
(2) Scalding the salted streaky pork in boiled water for 10-30 min;
(3) Taking out, draining, cooling, coating soy sauce and honey, pickling for 10-30 minutes, frying by rolling oil, and draining after frying;
(4) Immersing the fried meat blocks in cold water until the skin is soft, and taking out;
(5) Cutting the meat into meat slices with thickness of 0.85-1.0 cm, each with skin;
(6) Cleaning potato, peeling, and cutting into blocks with similar sizes;
(7) Assembling the meat slices in the step (5) and the potatoes in the step (6), placing potatoes after stacking the meat slices, and quick-freezing and forming 8-10 meat slices in each part;
(8) Quick-freezing, vacuum packaging, sterilizing at 108deg.C under 0.15 megaPa, and aging for 20-30 min to obtain pre-packaged potato steamed pork.
In a second aspect, the invention provides pre-packaged potato type braised pork prepared by the method.
In the method for preparing the pre-packaged potato braised pork, the dosage of each raw material can be adjusted according to the amounts of the main materials of the pork streaky pork and the potatoes, and various known food seasonings can be adopted as the seasoning.
The pre-packaged potato braised pork and the processing method thereof provided by the invention have the following advantages:
the potato braised pork prepared by the method provided by the invention is free of any preservative, safe and healthy, and the finished product has the characteristics of smooth mouthfeel, non-greasy eating and the like. When the food is eaten, the product is poured into a dish and heated by a microwave oven, so that the food can be eaten, is applicable to restaurants and families, is particularly suitable for office workers, and can be eaten without spending a great deal of time for cooking.
The potato braised pork is prepared by matching fresh potatoes with pork streaky pork, wherein sweet potatoes contain rich dietary fibers, and can well stimulate intestinal peristalsis. Has effects of loosening bowel to relieve constipation, and can be used for invigorating spleen and replenishing blood, invigorating qi, and promoting fluid production. The purple sweet potato has low heat, almost does not contain fat or cholesterol, prevents sugar from being converted into fat for storage in vivo, can also enhance the immunity of the body, and can improve the immunity of the body by mucin in the purple sweet potato.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Preparation method of potato braised pork
Preparation example 1
The preparation method of the potato braised pork comprises the following steps:
(1) Selecting pork streaky pork, cleaning, peeling, smearing the fried salt and star anise, and pickling for 20 hours by using a dry pickling method;
(2) Scalding the salted streaky pork in boiled water for 10 minutes;
(3) Taking out, draining, cooling, coating soy sauce and honey, pickling for 30 minutes, frying by rolling oil, and draining after frying;
(4) Immersing the fried meat blocks in cold water until the skin is soft, and taking out;
(5) Cutting the meat pieces into meat slices with the thickness of 0.85 cm, wherein each slice is required to be provided with a skin;
(6) Cleaning purple sweet potato, peeling, and cutting into blocks with similar size;
(7) Placing potatoes after stacking the meat slices in the step (5) and the purple sweet potato assembly components in the step (6), and quickly freezing and forming 8-10 meat slices in each part;
(8) Quick-freezing, vacuum packaging, aging at high temperature of 108 deg.C under high pressure of 0.15 MPa for 20 min, and sterilizing to obtain potato steamed pork.
Preparation example 2
The preparation method is the same as that of preparation example 1, except that the purple sweet potato in the step (6) is replaced by sweet potato.
Preparation example 3
The preparation method is the same as in preparation example 1, except that the purple sweet potato in the step (6) is replaced by potato.
Sensory evaluation of potato type braised pork
The potato type braised meats prepared in examples 1-3 were evaluated by the sensory evaluation criteria shown in the following table, with each evaluation item being at most 10 points and at least 1 point, with the evaluation criteria being a 10 point criterion, and the food was scored according to the experience of the volunteers.
TABLE 1 sensory evaluation criteria for potato type braised meat
The evaluation results are shown in the following table:
TABLE 2 sensory evaluation score of potato type braised pork
| Mouthfeel of the product | Color | Fragrance of Chinese medicine | Total score | |
| Preparation example 1 | 8 | 5 | 8 | 21 |
| Preparation example 2 | 8 | 9 | 9 | 26 |
| Preparation example 3 | 7 | 9 | 8 | 24 |
According to the data in the table above, since purple sweet potatoes have darker purple, the braised meat made from the purple sweet potatoes has darker color and lower color fraction, and the effect of making the braised meat by selecting sweet potatoes or potatoes is better than that of the purple sweet potatoes, wherein sweet potatoes are most preferred, and the taste and the aroma of the braised meat are better than those of the potatoes.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.
Claims (7)
1. A method for preparing pre-packaged potato steamed pork, comprising the following steps:
(1) Cleaning pork streaky pork, removing hair, and pickling with parched salt and fructus Anisi Stellati;
(2) Scalding the salted streaky pork;
(3) Scalding, draining, cooling, coating soy sauce and honey on the surface, pickling, frying, and draining;
(4) Immersing the fried meat blocks in cold water until the skin becomes soft;
(5) Cutting the meat into meat slices with thickness of 0.85-1.0 cm, each with skin;
(6) Cleaning potato, peeling, and cutting into pieces;
(7) Stacking 8-10 slices of the meat slices in the step (5), then placing the potato assembly components in the step (6), and quick-freezing and forming;
(8) Quick-freezing, vacuum packaging, sterilizing and curing under high temperature and high pressure to obtain the pre-packaged potato braised pork.
2. The method according to claim 1, wherein the potatoes in step (6) are selected from one or a combination of two or more of sweet potato, purple potato and potato.
3. The method of claim 2, wherein the potatoes in step (6) are one or a combination of sweet potatoes or potatoes.
4. The method of claim 3, wherein the potatoes in step (6) are sweet potatoes.
5. The method according to claim 1, wherein the sterilization and aging conditions in the step (8) are 105-108 ℃ and 0.15-0.16 mpa.
6. The method of any one of claims 1-5, wherein the prepackaged potato puree is prepared by:
(1) Selecting pork streaky pork, cleaning, removing hair, smearing the fried salt and star anise, and pickling for 10-20 hours by using a dry pickling method;
(2) Scalding the salted streaky pork in boiled water for 10-30 min;
(3) Taking out, draining, cooling, coating soy sauce and honey, pickling for 10-30 minutes, frying by rolling oil, and draining after frying;
(4) Immersing the fried meat blocks in cold water until the skin is soft, and taking out;
(5) Cutting the meat into meat slices with thickness of 0.85-1.0 cm, each with skin;
(6) Cleaning potato, peeling, and cutting into blocks with similar sizes;
(7) Assembling the meat slices in the step (5) and the potatoes in the step (6), placing potatoes after stacking the meat slices, and quick-freezing and forming 8-10 meat slices in each part;
(8) Quick-freezing, vacuum packaging, sterilizing at 108deg.C under 0.15 megaPa, and aging for 20-30 min to obtain pre-packaged potato steamed pork.
7. A pre-packaged potato pulp prepared according to the method of claim 1.
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