CN104489719A - Rapid processing method of convenient steamed pork with preserved vegetables - Google Patents
Rapid processing method of convenient steamed pork with preserved vegetables Download PDFInfo
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- CN104489719A CN104489719A CN201410727331.5A CN201410727331A CN104489719A CN 104489719 A CN104489719 A CN 104489719A CN 201410727331 A CN201410727331 A CN 201410727331A CN 104489719 A CN104489719 A CN 104489719A
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Classifications
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- 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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Abstract
The invention provides a rapid processing method of convenient steamed pork with preserved vegetables. The method comprises the following steps: respectively cleaning sliced pork and preserved vegetables, bagging the pork and the preserved vegetables according to certain proportions, then adding a certain amount of sauce and finally steaming so as to obtain the steamed pork with the preserved vegetables. According to the processing method disclosed by the invention, by virtue of a one-time steaming process, the pork raw material is directly sliced and the preserved vegetable is cleaned, the pork and the preserved vegetables are bagged according to the proportions, the sauce is added according to a certain proportion, and the pork and the preserved vegetables are directly steamed for a certain duration, so that the loss of nutrient substances in the raw material pork in the steaming process is reduced; the nutrient compositions of the raw materials are reserved to the greatest extent; a process is simplified, the production efficiency is improved, the energy consumption of labor and equipment is saved, the microorganism risk of the convenient steamed pork with the preserved vegetables in a processing course is greatly reduced and the product quality is guaranteed; and meanwhile, the establishment of a standard and industrial system of a product safe processing technology is promoted.
Description
Technical field
The invention belongs to food technology field, relate to a kind of quick processing method of steamed pork belly with preserved greens convenient dish.
Background technology
Convenient dish, has another name called preprocessing dish, namely with the raw material bought, through arranging the process operation such as (can not use part, cutting etc. as removed), washing, sterilization, seasoning, a kind of product of vacuum packaging or quick-frozen.Carrying out science collocation from the angle of nutrition to vegetable, add condiment and indicate cooking methods, buying back home and just can directly cook, is can not cook or the optimal selection of fast pace life personage.But the kind of current convenient dish is less, and mainly with fresh be main, result in shelf life of products short.How to enrich the kind of convenient dish, extending the shelf life becomes the industrialization of restriction convenient dish, standardization processing key technical problem.
The kind facilitating dish has been enriched in the exploitation of steamed pork belly with preserved greens convenient dish, and through ripening process, shelf life of products can reach 12 months, solves the key issue that impact facilitates food market.
But, the preparation method of existing steamed pork belly with preserved greens is comparatively complicated, raw meat, salted dried mustard cabbage, dip is needed to process separately laggard luggage bag, the method, step is complicated on the one hand, and human and material resources consumption is comparatively large, on the other hand, handle raw material well to pack, process shortening process will certainly produce loss; If the sanitary conditions of workshop condition and operating personnel are dealt with improperly in addition, be easy to cause product microorganism to exceed standard, affect shelf life of products, even cause product depositing quality deterioration in process, harm consumer is healthy.
Such as, new formula and processing technology thereof of wishing a kind of steamed pork belly with preserved greens conditioning bag disclosed in six and group, its technique as shown in Figure 1.As seen from the figure, existing technique relates to the section of raw material, blanching, halogen boil, the quick-fried perfume (or spice) of green onion ginger, the making of soup juice A, B, C, the cleaning of salted dried mustard cabbage and the technique such as to fire, and operation is more, and technique is comparatively complicated.Produce for adapting to large-scale industrialization, must when not affecting local flavor, Simplified flowsheet, could improve production capacity, realizes steamed pork belly with preserved greens convenient dish processing criterion, scale, industrialization.
Summary of the invention
For the problem in prior art, the object of the present invention is to provide a kind of quick processing method of steamed pork belly with preserved greens convenient dish, described method simplifies the processing technology of steamed pork belly with preserved greens, decrease processing link, reach the workshop processing technology object that speed is fast and efficiency is high, produce industrialized genuine steamed pork belly with preserved greens convenient dish, what meet the quick food and drink in metropolis goes out meal demand fast.
In order to achieve the above object, present invention employs following technical scheme:
A quick processing method for steamed pork belly with preserved greens convenient dish, described method by pork section and salted dried mustard cabbage cleaning, in necessarily ratio pork and salted dried mustard cabbage being loaded in bag, then adding a certain amount of dip, finally carrying out boiling, obtain steamed pork belly with preserved greens respectively.
The present invention adopts once boiling method, directly pork source is cut into slices, salted dried mustard cabbage cleans, in necessarily ratio pork and salted dried mustard cabbage being loaded in bag, and add a certain proportion of dip, directly carry out boiling certain hour, decrease the loss of raw material pork at digestion process Middle nutrition material, simplify technique, improve production efficiency, save artificial and equipment energy consumption, significantly reduce the microbiological hazards in product cost and product processing, ensure that product quality, meanwhile, facilitate the foundation of the standardization of product safety processing technology, industrialization system.
Preferably, described method comprises the steps:
(1) pork is selected and is cut into slices: select the pig streaky pork of three fertile two thin and thickness lower than 4cm, then 0.2 ~ 0.6cm is cut into thick, the live pig sliced meat that 8 ~ 15cm is long, the mouthfeel that after being convenient to the heating of once boiling technique, the mouthfeel of meat product reaches or makes closer to traditional handicraft;
(2) salted dried mustard cabbage cleaning: salted dried mustard cabbage is soaked 1 ~ 10h, then the mass ratio of salted dried mustard cabbage and clear water is adopted to be that the ratio of 1:10 ~ 20 (such as 2:20,3:20,4:20,5:20,6:20,7:20,8:20 or 9:20) is cleaned, to free from admixture and sandstone, obtain rehydration salted dried mustard cabbage; Wherein, in cleaning process, Simultaneously test salinity, and controlling salinity in 0.05 ~ 0.2 (such as 0.07,0.09,0.11,0.13,0.15,0.17 or 0.19), salted dried mustard cabbage rehydration ratio is 1:1 ~ 3 (such as 1:1.2,1:1.4,1:1.6,1:1.8,1:2,1:2.2,1:2.4,1:2.6 or 1:2.8); Strengthen salted dried mustard cabbage cleaning link rehydration ratio and salinity control, the salinity of final products can be ensured.
(3) dip makes: described dip prepares primarily of following raw material by weight:
13 ~ 18 parts, water, light soy sauce 15 ~ 25 parts, granulated sugar 15 ~ 25 parts, maltose 2 ~ 7 parts, 8 ~ 18 parts, dense mouth soy sauce, chicken flour 0.1 ~ 1 part, pure mellow wine 0.8 ~ 1.5 part, starch 0.8 ~ 1.5 part, dark soy sauce 5 ~ 10 parts, soybean oil 8 ~ 15 parts and food additives monosodium glutamate 0.1 ~ 0.5 part;
The content of described water is such as 13.5 parts, 14 parts, 14.5 parts, 15 parts, 15.5 parts, 16 parts, 16.5 parts, 17 parts or 17.5 parts.
The content of described light soy sauce is such as 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts or 24 parts.
The content of described granulated sugar is such as 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts or 24 parts.
The content of described maltose is such as 2.3 parts, 2.6 parts, 2.9 parts, 3.2 parts, 3.5 parts, 3.8 parts, 4.1 parts, 4.5 parts, 4.9 parts, 5.2 parts, 5.6 parts, 6 parts, 6.4 parts or 6.8 parts.
The content of described dense mouth soy sauce is such as 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts or 17 parts.
The content of described chicken flour is such as 0.2 part, 0.3 part, 0.4 part, 0.5 part, 0.6 part, 0.7 part, 0.8 part or 0.9 part.
The content of described pure mellow wine is such as 0.85 part, 0.9 part, 0.95 part, 1.0 parts, 1.05 parts, 1.1 parts, 1.15 parts, 1.2 parts, 1.25 parts, 1.3 parts, 1.35 parts, 1.4 parts or 1.45 parts.
The content of described starch is such as 0.85 part, 0.9 part, 0.95 part, 1.0 parts, 1.05 parts, 1.1 parts, 1.15 parts, 1.2 parts, 1.25 parts, 1.3 parts, 1.35 parts, 1.4 parts or 1.45 parts.
The content of described dark soy sauce is such as 5.4 parts, 5.8 parts, 6.2 parts, 6.6 parts, 7 parts, 7.4,7.8 parts, 8.2 parts, 8.6 parts, 9 parts, 9.4 parts or 9.8 parts.
The content that described soybean is taken out is such as 9 parts, 10 parts, 11 parts, 12 parts, 13 parts or 14 parts.
The content of described monosodium glutamate is such as 0.15 part, 0.2 part, 0.25 part, 0.3 part, 0.35 part, 0.4 part or 0.45 part.
(4) pack: according to the following formulation each component is mixed, then vacuum seal;
Live pig sliced meat 50 ~ 100 weight portion, rehydration salted dried mustard cabbage 30 ~ 80 weight portion, dip 80 ~ 180 weight portion;
The content of described live pig sliced meat is such as 55 weight portions, 60 weight portions, 65 weight portions, 70 weight portions, 75 weight portions, 80 weight portions, 85 weight portions, 90 weight portions or 95 weight portions.
The content of described rehydration salted dried mustard cabbage is such as 35 weight portions, 40 weight portions, 45 weight portions, 50 weight portions, 55 weight portions, 60 weight portions, 65 weight portions, 70 weight portions or 75 weight portions.
The content of described dip is such as 85 weight portions, 90 weight portions, 95 weight portions, 100 weight portions, 105 weight portions, 110 weight portions, 115 weight portions, 120 weight portions, 125 weight portions, 130 weight portions, 135 weight portions, 140 weight portions, 145 weight portions, 150 weight portions, 155 weight portions, 160 weight portions, 165 weight portions, 170 weight portions or 175 weight portions.
(5) the product boiling 40 ~ 80 minutes (such as 45 minutes, 50 minutes, 55 minutes, 60 minutes, 65 minutes, 70 minutes or 75 minutes) under 75 ~ 120 DEG C (such as 80 DEG C, 85 DEG C, 90 DEG C, 95 DEG C, 100 DEG C, 105 DEG C, 110 DEG C or 115 DEG C) after step (4) being sealed, cooling, obtains steamed pork belly with preserved greens.
Preferably, the preparation method of step (3) described dip is: add the raw material except starch and granulated sugar, mixing to particle fully dissolves, heating interlayer pot, and constantly stir, after temperature reaches 75-90 DEG C, slowly add granulated sugar, to boiling, then add the starch dissolved, stir, obtain dip.Adopt the dip that this technical method makes, the starch after the later stage of heating process adds dissolving, after dissolving, starch is along with temperature continuation raising, and starch granules is still in continuation imbibition.When after its volumetric expansion to certain limit, just there is fracture phenomena in particle, and intragranular starch molecule stretches diffusion to all directions, outside stripping granule, to expand between the starch molecule that comes can connection mutually, be wound around, forms one and netted contains hydrocolloid.Reach the paste showed after starch completes gelatinization.The dip stability formed is stronger, avoids freezing rear dip wash rice water phenomenon to occur, is convenient to freezen protective; The dip wall built-up simultaneously using this technology to produce is better, and the brightness of dip becomes clear, more penetrating.
Preferably, digestion time is 50 ~ 80 minutes, preferably 60 minutes.
Preferably, step (5) is carried out freezing, controls product freezing rear center temperature and is less than-18 DEG C.
Preferably, freezing laggard row metal detection, detection sensitivity is: iron 1.2mm φ, stainless steel 2.0mm φ.
Preferably, carry out warehouse-in after metal detection to preserve: less than-18 DEG C conditions, 12 months shelf-lifves.
Compared with the prior art, the present invention has following beneficial effect:
The present invention is directed to prior art problem, adopt once boiling method, directly pork source is cut into slices, salted dried mustard cabbage cleans, add a certain proportion of dip, directly carry out boiling certain hour, decrease the loss of raw material pork in digestion process, simplify technique, improve production efficiency, save artificial and equipment energy consumption, significantly reduce the microbiological hazards in product cost and product processing, ensure that product quality, meanwhile, promote the foundation of the standardization of product safety processing technology, industrialization system.
Accompanying drawing explanation
Fig. 1 is formula and the processing process figure thereof of a kind of steamed pork belly with preserved greens conditioning bag.
Fig. 2 is preparation technology's flow chart of steamed pork belly with preserved greens of the present invention.
Detailed description of the invention
Technical scheme of the present invention is further illustrated by detailed description of the invention below in conjunction with accompanying drawing.
The present invention is by sensory evaluation determination technique optimal parameter scope, and sensory evaluation standard comprises four indices, i.e. color and luster, local flavor, mouthfeel, taste, judges rank and is divided into third-class, and namely outstanding, good, general, specific standards is as shown in table 1:
Table 1 sensory evaluation standard
Sliced meat mouthfeel in steamed pork belly with preserved greens requires fertile and oiliness, and just melt in the mouth, plum dish delicate mouthfeel is not coarse, slightly chews strength, and steaming time is the key link affecting sliced meat and plum dish mouthfeel.Steaming time is too short, and lean meat is partially hard, and fat meat is felt sick of, and it is fineless and smooth that bavin sent out by plum dish, the long sliced meat of steaming time and plum dish excessive soft rotten, product soup juice increases, and affect product appearance, and steaming time is long, and energy consumption increase, corresponding product cost certainly will increase.By contrasting 4 groups of steaming times, draw the best steaming time in the present invention, experimental result is in table 2.
Table 2 steaming time is on the impact of sliced meat and plum dish mouthfeel
As shown in Table 2, steaming time is short, and meat is partially hard, and fat meat is felt sick of, and bavin sent out by plum dish, and steaming time is long, and meat is soft rotten, and Mei Caiwu chews strength, and in conjunction with mouthfeel and the cost consideration of sliced meat and plum dish, the steaming time of the best is 50 ~ 80min, with 60min for best steaming time.
In steamed pork belly with preserved greens, the color of sliced meat, taste mainly come from dip, and soy sauce content and white sugar content are the principal elements determining dip taste and color and luster, therefore the present invention compared for the experiment different with granulated sugar content of 4 groups of soy sauce, finally determines the optimal components scale parameter of dip.Experimental result is in table 3.
The formula of table 3 dip is determined
As shown in Table 3, in dip, the optimal proportion of soy sauce and white granulated sugar is dark soy sauce 5 ~ 10 parts, light soy sauce 15 ~ 25 parts, 8 ~ 18 parts, dense mouth soy sauce, white granulated sugar 15 ~ 25 parts.
Pack ratio is also the key factor affecting sliced meat and Mei Caiseze in finished product, taste, the ratio of dip, plum dish, sliced meat determines color, the taste of final products, therefore, invention has been 4 groups of experiments, contrast Different Package ratio is on the impact of finished product organoleptic quality.Experimental result is in table 4.
Table 4 packs the impact of ratio on finished product organoleptic quality
As shown in Table 4, the optimal proportion of finished product pack is pork slices 50 ~ 100 parts, rehydration plum dish 30 ~ 80 parts, dip 80 ~ 180 parts.
Embodiment 1
Raw meat is selected, cut into slices: pig streaky pork, and three is fertile two thin; Thickness is not less than 4cm, thaws to-4-0 DEG C, is cut into thickness 0.2cm thickness, the sliced meat of 12cm length with slicer;
Salted dried mustard cabbage cleans: salted dried mustard cabbage need soak 1h in advance, and with salted dried mustard cabbage: the ratio of clear water=1:10 is cleaned, to free from admixture and sandstone; Simultaneously test salinity, salinity need 0.05, salted dried mustard cabbage rehydration ratio 1:1;
Dip makes: 13 parts, water, light soy sauce 15 parts, granulated sugar 15 parts, maltose 2 parts, 8 parts, dense mouth soy sauce, chicken flour 0.1 part, pure mellow wine 0.8 part, starch 0.8 part, dark soy sauce 5 parts, soybean oil 8 parts and food additives monosodium glutamate 0.1 part;
Preparation method is: add the batching except starch and granulated sugar, mixing, and fully dissolve to particle, heating interlayer pot, constantly stirs, and reaches 75 DEG C slowly add granulated sugar to temperature, to boiling, adding the starch dissolved, to boiling, obtaining dip;
Packaging: packaging ratio: live pig sliced meat 50 parts, rehydration salted dried mustard cabbage 30 parts, dip 80 parts, vacuum seal, treats boiling;
Boiling: by the boiling 80 minutes at 75 DEG C of the product after sealing, cooling;
Quick-frozen: product freezing rear center temperature less than-18 DEG C;
Metal detection: detection sensitivity is: iron 1.2mm φ, stainless steel 2.0mm φ;
Warehouse-in is preserved: less than-18 DEG C conditions, 12 months shelf-lifves.
Embodiment 2
Raw meat is selected, cut into slices: pig streaky pork, and three is fertile two thin; Thickness is not less than 4cm, thaws to-4-0 DEG C, is cut into thickness 0.6cm thickness, the sliced meat of 15cm length with slicer;
Salted dried mustard cabbage cleans: salted dried mustard cabbage need soak 10h in advance, and with salted dried mustard cabbage: the ratio of clear water=1:20 is cleaned, to free from admixture and sandstone; Simultaneously test salinity, salinity need 0.2, salted dried mustard cabbage rehydration ratio 1:3;
Dip makes: 18 parts, water, light soy sauce 25 parts, granulated sugar 25 parts, maltose 7 parts, 18 parts, dense mouth soy sauce, chicken flour 1 part, pure mellow wine 1.5 parts, starch 1.5 parts, dark soy sauce 10 parts, soybean oil 15 parts and food additives monosodium glutamate 0.5 part;
Preparation method is: add the batching except starch and granulated sugar, mixing, and fully dissolve to particle, heating interlayer pot, constantly stirs, and reaches 90 DEG C slowly add granulated sugar to temperature, to boiling, adding the starch dissolved, to boiling, obtaining dip;
Packaging: packaging ratio: live pig sliced meat 100 parts, rehydration salted dried mustard cabbage 80 parts, dip 150 parts, vacuum seal, treats boiling;
Boiling: by the boiling 40 minutes at 120 DEG C of the product after sealing, cooling;
Quick-frozen: product freezing rear center temperature less than-18 DEG C;
Metal detection: detection sensitivity is: iron 1.2mm φ, stainless steel 2.0mm φ;
Warehouse-in is preserved: less than-18 DEG C conditions, 12 months shelf-lifves.
Embodiment 3
Raw meat is selected, cut into slices: pig streaky pork, and three is fertile two thin; Thickness is not less than 4cm, thaws to-4-0 DEG C, is cut into thickness 0.4cm thickness, the sliced meat of 8cm length with slicer;
Salted dried mustard cabbage cleans: salted dried mustard cabbage need soak 5h in advance, and with salted dried mustard cabbage: the ratio of clear water=1:15 is cleaned, to free from admixture and sandstone; Simultaneously test salinity, salinity need in 0.1, salted dried mustard cabbage rehydration ratio 1:2;
Dip makes: 15 parts, water, light soy sauce 20 parts, granulated sugar 20 parts, maltose 4 parts, 14 parts, dense mouth soy sauce, chicken flour 0.5 part, pure mellow wine 1.2 parts, starch 1.2 parts, dark soy sauce 6 parts, soybean oil 10 parts and food additives monosodium glutamate 0.3 part;
Preparation method is: add the batching except starch and granulated sugar, mixing, and fully dissolve to particle, heating interlayer pot, constantly stirs, and reaches 85 DEG C slowly add granulated sugar to temperature, to boiling, adding the starch dissolved, to boiling, obtaining dip;
Packaging: packaging ratio: live pig sliced meat 80 parts, rehydration salted dried mustard cabbage 55 parts, dip 120 parts, vacuum seal, treats boiling;
Boiling: by the boiling 50 minutes at 100 DEG C of the product after sealing, cooling;
Quick-frozen: product freezing rear center temperature less than-18 DEG C;
Metal detection: detection sensitivity is: iron 1.2mm φ, stainless steel 2.0mm φ;
Warehouse-in is preserved: less than-18 DEG C conditions, 12 months shelf-lifves.
Above-described content can combine enforcement individually or in every way, and these variant are all within protection scope of the present invention.
It should be noted that, in this article, term " comprises ", " comprising " or its any other variant are intended to contain comprising of nonexcludability, thus make to comprise the composition of a series of key element or method not only comprises those key elements, but also comprise other key elements clearly do not listed, or also comprise by this composition or the intrinsic key element of method.When not more restrictions, the key element limited by statement " comprising ... ", and be not precluded within the composition or method comprising described key element and also there is other identical element.
The present invention illustrates method detailed of the present invention by above-described embodiment, but the present invention is not limited to above-mentioned method detailed, does not namely mean that the present invention must rely on above-mentioned method detailed and could implement.Person of ordinary skill in the field should understand, any improvement in the present invention, to equivalence replacement and the interpolation of auxiliary element, the concrete way choice etc. of each raw material of product of the present invention, all drops within protection scope of the present invention and open scope.
Claims (8)
1. a quick processing method for steamed pork belly with preserved greens convenient dish, is characterized in that, described method is respectively by pork section and salted dried mustard cabbage cleaning, in necessarily ratio pork and salted dried mustard cabbage being loaded in bag, then add a certain amount of dip, finally carry out boiling, obtain steamed pork belly with preserved greens.
2. the method for claim 1, is characterized in that, described method comprises the steps:
(1) pork is selected and is cut into slices: select three fertile two thin and thickness lower than the pig streaky pork of 4cm, be then cut into 0.2 ~ 0.6cm thick, the live pig sliced meat that 8 ~ 15cm is long;
(2) salted dried mustard cabbage cleaning: salted dried mustard cabbage is soaked 1 ~ 10h, then adopts the mass ratio of salted dried mustard cabbage and clear water to be that the ratio of 1:10 ~ 20 is cleaned, to free from admixture and sandstone, obtains rehydration salted dried mustard cabbage; Wherein, in cleaning process, Simultaneously test salinity, and control salinity in 0.05 ~ 0.2, salted dried mustard cabbage rehydration ratio is 1:1 ~ 3;
(3) dip makes: described dip prepares primarily of following raw material by weight:
13 ~ 18 parts, water, light soy sauce 15 ~ 25 parts, granulated sugar 15 ~ 25 parts, maltose 2 ~ 7 parts, 8 ~ 18 parts, dense mouth soy sauce, chicken flour 0.1 ~ 1 part, pure mellow wine 0.8 ~ 1.5 part, starch 0.8 ~ 1.5 part, dark soy sauce 5 ~ 10 parts, soybean oil 8 ~ 15 parts and food additives monosodium glutamate 0.1 ~ 0.5 part;
(4) pack: according to the following formulation each component is mixed, then vacuum seal;
Live pig sliced meat 50 ~ 100 weight portion, rehydration salted dried mustard cabbage 30 ~ 80 weight portion, dip 80 ~ 180 weight portion;
(5) the product boiling 40 ~ 80 minutes at 75 ~ 120 DEG C after step (4) being sealed, cooling, obtains steamed pork belly with preserved greens.
3. method as claimed in claim 2, it is characterized in that, the preparation method of step (3) described dip is: add the raw material except starch and granulated sugar, mixes to particle and fully dissolves, heating interlayer pot, and constantly stir, after temperature reaches 75-90 DEG C, slowly add granulated sugar, to boiling, then add the starch dissolved, after abundant stirring, obtain dip.
4. method as claimed in claim 2 or claim 3, it is characterized in that, digestion time is 50 ~ 80 minutes.
5. method as claimed in claim 4, it is characterized in that, digestion time is 60 minutes.
6. method as claimed in claim 2 or claim 3, is characterized in that, carry out freezing after step (5), controls product freezing rear center temperature and is less than-18 DEG C.
7. method as claimed in claim 6, is characterized in that, freezing laggard row metal detection, detection sensitivity is: iron 1.2mm φ, stainless steel 2.0mm φ.
8. method as claimed in claim 7, is characterized in that, carries out warehouse-in and preserves: less than-18 DEG C conditions, 12 months shelf-lifves after metal detection.
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| CN107529414B (en) * | 2017-09-11 | 2020-12-01 | 南京农业大学 | Preparation method of braised pork with preserved vegetable by taking Suhuai pig streaky pork as raw material |
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| CN105639465A (en) * | 2016-01-04 | 2016-06-08 | 武汉新辰食品有限公司 | Quick-frozen braised meat with dried long beans and production method of quick-frozen braised meat with dried long beans |
| CN106213228A (en) * | 2016-07-21 | 2016-12-14 | 马鞍山中安食品科技有限公司 | A kind of steamed pork belly with preserved greens and processing method thereof |
| CN106690225A (en) * | 2016-12-19 | 2017-05-24 | 山东天博食品配料有限公司 | Seasoning sauce for braised pork with preserved vegetables in soy sauce and making method of seasoning sauce |
| CN106858363A (en) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | A kind of vacuum-packed fast food steamed pork belly with preserved greens of instant edible |
| CN106858362A (en) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | A kind of potherb mustard braised pork |
| CN106858379A (en) * | 2016-12-30 | 2017-06-20 | 安徽省家乡食品集团有限公司 | The preparation method that a kind of steamed pork belly with preserved greens facilitates dish |
| CN107529414B (en) * | 2017-09-11 | 2020-12-01 | 南京农业大学 | Preparation method of braised pork with preserved vegetable by taking Suhuai pig streaky pork as raw material |
| CN107927722A (en) * | 2017-12-05 | 2018-04-20 | 四川农业大学 | A kind of steamed pork with salted dried mustard cabbage sauce and preparation method thereof |
| CN107927722B (en) * | 2017-12-05 | 2021-05-28 | 四川农业大学 | Preserved vegetable and braised meat sauce and preparation method thereof |
| CN109329760A (en) * | 2018-10-31 | 2019-02-15 | 肥西老母鸡食品有限公司 | A kind of braised pork process equipment and processing method |
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