阅读说明：本技术 一种红烧肉加工工艺 (Processing technology of braised pork in brown sauce ) 是由 杨忠信 于 2018-06-26 设计创作，主要内容包括：红烧肉加工工艺,其步骤为：选猪五花肉将厚度未达到1.5cm的部分以及没有五花层的肥肉部分切掉；3-5倍的茶水中煮20-40分钟,捞出控水；配制调味料,然后在锅中边搅动边煮,开锅后盛出待用；装盒,每盒肉重量为4kg-5kg,同时,加姜片2-3片和4.5kg-5.5kg调味料；入蒸柜蒸60-80分钟,然后出蒸柜常温散热,再放入冷库预冷一夜；将盒表面的脂肪去掉,取出姜片和五花肉,盒中剩余的汁过滤,汁的糖度42±1度、盐度40±1度；将葱切成段在锅中煎出葱香味后待用；真空包装,二次杀菌,过金属探测检测机,装箱。本发明采用独特的无菌加工工艺,所用的原料选自长白山地区,加工出的产品含有丰富的蛋白质和人体所需的氨基酸,色鲜泽润,口感适中,是旅游和餐桌的美味食品。(The processing technology of the braised pork comprises the following steps: selecting pork streaky pork, and cutting off a part with thickness not reaching 1.5cm and a fat meat part without streaky layer; boiling 3-5 times of tea water for 20-40 min, taking out and controlling water; preparing seasonings, then stirring and boiling in a pot, and taking out after boiling for later use; boxing, wherein the weight of each box of meat is 4kg-5kg, and simultaneously adding 2-3 ginger slices and 4.5kg-5.5kg of seasoning; steaming in a steaming cabinet for 60-80 minutes, then taking out of the steaming cabinet for heat dissipation at normal temperature, and then placing in a refrigeration house for precooling overnight; removing fat on the surface of the box, taking out ginger slices and streaky pork, and filtering the residual juice in the box to obtain juice with sugar degree of 42 +/-1 ℃ and salinity of 40 +/-1 ℃; cutting scallion into segments, and frying the scallion into scallion flavor for later use; vacuum packaging, secondary sterilization, passing through a metal detection and detection machine, and boxing. The invention adopts a unique aseptic processing technology, the used raw materials are selected from Changbai mountain areas, the processed product contains rich protein and amino acid required by human body, has fresh and moist color and moderate mouthfeel, and is a delicious food for traveling and dining tables.)

1. The processing technology of the braised pork in brown sauce is characterized by comprising the following processing steps:

a. selecting pork streaky pork as raw material meat, wherein the raw material meat contains fat meat more than 50%, part with thickness less than 1.5cm and fat meat part without streaky layer are cut off;

b. boiling raw meat in 3-5 times of tea water for 20-40 min, and taking out to control water;

c. then stirring and boiling the mixture in a pot, and taking the mixture out for later use after boiling the pot;

d. packing the meat into boxes, wherein the weight of the meat in each box is 4kg-5kg, 2-3 ginger slices and 4.5kg-5.5kg of seasonings are added, and the seasonings are prepared from white sugar, soy sauce, water, mirin, starch, white spirit, white vinegar, monosodium glutamate, salt and ginger, and the weight percentage is as follows: 30-40% of white sugar, 20-30% of soy sauce, 10-20% of water, 12-16% of mirin, 2-5% of starch, 2-3% of white spirit, 0.5-1% of white vinegar, 0.2-0.5% of monosodium glutamate, 0.3-0.8% of salt and 2-5% of ginger;

e. steaming in a steaming cabinet for 60-80 minutes, then taking out of the steaming cabinet for heat dissipation at normal temperature, and then placing in a refrigeration house for precooling overnight;

f. removing fat on the surface of the box, taking out ginger slices and streaky pork, cutting the pork into blocks with uniform size, cutting off fat meat, and blending the fat and lean meat.

g. Filtering the residual juice in the box, and removing impurities, wherein the sugar degree of the juice is 42 +/-1 degrees, and the salinity of the juice is 40 +/-1 degrees;

h. cleaning scallion with water, cutting into segments, and frying in a pan until the fragrance of scallion is obtained for later use;

i. vacuum packaging, adding meat, rhizoma Zingiberis recens, decocted herba Alii Fistulosi segments and flavoring agent into each bag, keeping the vacuum bag opening not beyond 1cm, and vacuumizing to make the bag have no steam bubble;

j. performing secondary sterilization, and steaming or boiling in water in a steaming cabinet for sterilization for 8-12 minutes;

k. cooling the flowing water to the central temperature which is the same as the water temperature, wiping the surface water, shaping, placing in a plate and quickly freezing;

l, passing a metal detection detector and boxing.

2. The process for processing braised pork in brown sauce according to claim 1, wherein the seasonings comprise the following components in percentage by weight: sugar: 35.0%, soy sauce: 24.8%, water: 15.6%, mirin: 14.0%, starch: 3.0% and white spirit: 2.5% and white vinegar: 0.8%, monosodium glutamate: 0.3%, salt: 0.5%, ginger: 3.5 percent.

Technical Field

The invention belongs to the field of food processing, and particularly relates to a processing technology of braised pork in brown sauce.

Background

Along with the continuous improvement of the living standard of people and the acceleration of the pace of life, the quick-frozen food provides great convenience for people due to the advantages of convenient carrying, sanitation, economy and the like.

Disclosure of Invention

The invention aims to provide a method for cooking braised pork with rich nourishing function and good taste and mouthfeel.

The technical scheme is as follows:

the processing technology of the braised pork in brown sauce comprises the following processing steps:

1. selecting pork streaky pork as raw material meat, wherein the raw material meat contains fat meat more than 50%, part with thickness less than 1.5cm and fat meat part without streaky layer are cut off;

2. boiling raw meat in 3-5 times of tea water for 20-40 min, and taking out to control water;

3. preparing seasonings, then stirring and boiling in a pot, and taking out after boiling for later use;

4. boxing, wherein the weight of each box of meat is 4kg-5kg, and simultaneously adding 2-3 ginger slices and 4.5kg-5.5kg of seasoning;

5. steaming in a steaming cabinet for 60-80 minutes, then taking out of the steaming cabinet for heat dissipation at normal temperature, and then placing in a refrigeration house for precooling overnight;

6. removing fat on the surface of the box, taking out ginger slices and streaky pork, cutting the pork into blocks with uniform size, cutting off fat meat, and blending the fat and lean meat.

7. Filtering the residual juice in the box, and removing impurities, wherein the sugar degree of the juice is 42 +/-1 degrees, and the salinity of the juice is 40 +/-1 degrees;

8. cleaning scallion with water, cutting into segments, and frying in a pan until the fragrance of scallion is obtained for later use;

9. vacuum packaging, adding meat, rhizoma Zingiberis recens, decocted herba Alii Fistulosi segments and flavoring agent into each bag, keeping the vacuum bag opening not beyond 1cm, and vacuumizing to make the bag have no steam bubble;

10. performing secondary sterilization, and steaming or boiling in water in a steaming cabinet for sterilization for 8-12 minutes;

11. cooling the flowing water to the central temperature which is the same as the water temperature, wiping the surface water, shaping, placing in a plate and quickly freezing;

12. passing a metal detection detector and boxing.

The seasoning is prepared from white sugar, soy sauce, water, mirin, starch, white spirit, white vinegar, monosodium glutamate, salt and ginger in percentage by weight: 30-40% of white sugar, 20-30% of soy sauce, 10-20% of water, 12-16% of mirin, 2-5% of starch, 2-3% of white spirit, 0.5-1% of white vinegar, 0.2-0.5% of monosodium glutamate, 0.3-0.8% of salt and 2-5% of ginger.

The invention adopts a unique aseptic processing technology, the used raw materials are selected from Changbai mountain areas, the processed product contains rich protein and amino acid required by human body, has fresh and moist color and moderate mouthfeel, and is a delicious food for traveling and dining tables.

Detailed Description

The processing technology of the braised pork in brown sauce comprises the following processing steps:

1. selecting pork streaky pork, wherein the ratio of fat to lean pork is 40% to 60%, the part of the raw material with the thickness less than 15cm and the part of the pork without streaky layers are cut off;

2. boiling the raw meat in 4 times of tea water for 30 minutes, and then fishing out for water control;

3. preparing the seasoning, wherein the seasoning comprises the following components in parts by weight: sugar: 35.0%, soy sauce: 24.8%, water: 15.6%, mirin: 14.0%, starch: 3.0% and white spirit: 2.5% and white vinegar: 0.8%, monosodium glutamate: 0.3%, salt: 0.5%, ginger: 3.5 percent of the raw materials are extracted according to the proportion, and the mixture is put into a pot and boiled while stirring, and is taken out for standby after the pot is opened;

4. boxing, wherein the weight of each box of meat is 4-5kg, and simultaneously adding 2-3 ginger slices and 4.5kg-5.5kg of seasonings;

5. steaming in a steaming cabinet for 70 minutes, taking out, radiating at normal temperature, and precooling in a refrigeration house for one night;

6. removing fat on the surface of the box, taking out ginger slices and streaky pork, cutting the pork into pieces of more than 5-6 cm multiplied by 3-4 cm multiplied by 2.8cm, wherein one piece of pork is about 38g-40g in weight, and the fatness and lean rate of two pieces of pork is well matched, and the size of the pieces is uniform.

7. Filtering the residual juice in the box, and removing impurities, wherein the sugar degree is 43 +/-1 degrees, and the salinity is 41 +/-1 degrees;

8. washing herba Alii Fistulosi with water, cutting into 6cm sections, and decocting in a pan, wherein each herba Alii Fistulosi section has two yellowish lines;

9. vacuum packaging, adding 80g + -2 g meat, 2-3 g ginger slices, 7.5g × 2 pieces of decocted onion and 37g-38g juice into each bag, keeping 1cm edge at the vacuum bag, vacuumizing until no bubbles in the bag, checking whether foreign matter and gas leak exist one by one, and checking the weight of each bag.

10. Sterilizing for the second time, and steaming in a steaming cabinet for 10 minutes;

11. cooling the flowing water to the central temperature which is the same as the water temperature, wiping the surface water, shaping, placing in a plate and quickly freezing;

12. passing a metal detection detector and boxing.