CN105533461A - Processing method of quick-frozen recuperating double cooked pork slices - Google Patents

Abstract

The invention discloses a processing method for quick-frozen prepared twice-cooked pork, which belongs to the technical field of food processing. In the production process of the quick-frozen cooked twice-cooked pork, the meat and side dishes are processed separately. The processing process of meat mainly includes precooking, slicing, and returning to the pot; the processing process of side dishes mainly includes blanching, then quick freezing, packaging, and frozen storage. After the quick-frozen prepared dishes are quick-frozen, frozen, and thawed, the sensory quality of the product is reduced when eaten, so the present invention adopts the seasoning sauce package to improve the quality of the product. When eating, put the vegetables on the bottom and the meat on the top, add seasoning sauce packets according to personal taste, microwave heating, so that the soup and aroma of the meat can fully penetrate into the dishes, and it is a delicious twice-cooked pork. The quick-frozen conditioned twice-cooked meat prepared by the invention has the characteristics of fast eating, convenient carrying and circulation, etc., and has a unique taste, strong fragrance and delicious taste, and rich nutrition. The processing method of the quick-frozen prepared twice-cooked pork provides the possibility for the scale and industrialization of quick-frozen prepared dishes.

Description

A kind of processing method of quick-frozen conditioning twice-cooked pork

technical field

The invention relates to a processing method for quick-frozen conditioned twice-cooked pork, belonging to the technical field of food processing.

Background technique

Prepared food refers to the prefabricated food (preprocessed food) that can be eaten directly or cooked after washing, cutting, ingredients, cooking processing or other pretreatment. This type of food can be further sold in the form of retort packaging, frozen, modified atmosphere packaging or cold distribution. It can be eaten directly after reheating, and can also be used as a raw material for reprocessed food. Prepared food will be the main direction of the food consumption market in the future because of its convenience, nutrition, delicacy, hygiene, safety and diversification.

In recent years, with the transformation of the national economy in our country, the pace of people's life is getting faster and faster, but the corresponding convenience dish industry has just started. Compared with the entire Chinese food industry, there are relatively few varieties of convenience dishes and prefabricated food. The level of industrialization is low, and the production technology of standardization and quantification is relatively backward, so there is great demand and broad prospects.

At present, the share of the whole domestic prepared food industry is about 150 billion, accounting for less than 6% of the entire catering industry, which is far from meeting the needs of consumers and still has great development prospects.

On the basis of ensuring food safety, consumers have increasingly higher requirements for food quality such as nutrition, color, flavor, texture, etc., while traditional Chinese dishes can only be enjoyed at home and restaurants, which are more random and inconvenient to eat. Meet the consumption habits of modern people. The large-scale production of Chinese dishes and prepared foods and the familyization of the market have become important development goals and directions of my country's catering modernization. The development of a new method for making Chinese dishes has broad prospects for development, so that it can be scaled and industrialized.

In recent years, my country's quick-frozen food industry has developed rapidly, and consumers' demand for quick-frozen prepared foods has continued to increase. However, most of the varieties of quick-frozen prepared foods in my country remain on rice and flour products, such as dumplings, glutinous rice balls, wontons, etc. The product variety is single. Far less than the United States, Japan and other countries, the technical development of quick-frozen prepared dishes is relatively weak, and the development of quick-frozen prepared products of traditional Chinese dishes has great development prospects.

Twice-cooked pork is a traditional Chinese dish, which is deeply loved by the people. The auxiliary materials of twice-cooked pork can be green garlic, green pepper, garlic moss and so on. Green pepper, with thick and crisp flesh, good color, fragrance, high nutritional value, rich Vc content (more than ten times higher than lemon), and low calorie, is a rare health-care and nutritious vegetable with excellent diet. Green peppers in traditional Chinese food are mostly stir-fried over high heat. This kind of dish is very popular, but the quality declines very quickly, mainly because the green peppers are heated at too high a temperature for too long, resulting in a decline in the color, aroma and nutritional value of green peppers. However, after blanching and other treatments and then quick-freezing, the color of green peppers can be well maintained. At present, in terms of quick-frozen prepared dishes, the labor force required for the production process is large, which cannot meet the large demand of the market. At the same time, due to the constraints of related quick-freezing equipment, cold chain systems, industry standards and other factors, the scale and industrialization of quick-frozen prepared dishes is a must. an important topic.

Based on the above analysis, combining the concept of quick-frozen conditioned food with the traditional Chinese dish twice-cooked pork, the production process of quick-frozen conditioned twice-cooked pork was conceived. The present invention breaks the conventional production method of twice-cooked pork, but processes the meat and menu separately, instead of pan-frying the vegetables, instead of blanching them, and finally quick-freezing and freezing storage, and using seasoning sauce packs to improve the quality of the products when eating . The twice-cooked pork that needs to be prepared through complex processes is turned into a convenient fast-food twice-cooked pork, which provides the possibility for the realization of the scale and industrialization of quick-frozen prepared dishes, and has broad development prospects.

Contents of the invention

The object of the present invention is to provide a novel processing method of twice-cooked pork, which combines the concept of quick-frozen prepared food to produce quick-frozen cooked twice-cooked pork. It is quick and convenient to eat, unique in taste, delicious and fragrant, and rich in nutrition.

The technical scheme of the present invention: a processing method for quick-frozen conditioning twice-cooked pork, the steps are:

(1) Preparation of raw and auxiliary materials: In terms of parts by weight, select 250 parts of meat that meet the standards; 50 parts of green peppers and 25 parts of red peppers as side dishes; prepare seasonings: 13 parts of bean paste, 13 parts of tempeh, 25 parts of vegetable oil, and 6 parts of white sugar 3 parts of soy sauce, 7 parts of refined salt, 4 parts of monosodium glutamate, 6 parts of cooking wine, 6 parts of green onion, 6 parts of ginger, 6 parts of garlic, and 2 parts of peppercorns;

(2) The meat processing process:

① Pre-cooking: Preliminary cooking of the meat, pour water into the pot and boil, then put in 3 parts of ginger, 3 parts of garlic, 3 parts of green onion, 2 parts of Chinese prickly ash, 2 parts of cooking wine, and 2 parts of refined salt to cook out the taste; Put in 250 parts of pork, cook the meat until it is 6-8 mature, then remove it, and put it in the refrigerator, freezer or low-temperature cooling equipment to cool for 3 minutes;

② Slicing: Cut the meat into thin slices with a length of 6.5cm, a width of 4.5cm, and a thickness of 0.3cm; when slicing, the temperature of the meat is kept at 30~40°C;

③ Return to the pot: Put 15 parts of vegetable oil in the pot, heat at 1200W~1500W for 1min, add the meat, stir-fry until the fat meat becomes curly, remove it; put the remaining oil in the pot for later use; put the remaining oil in the pot, 1200W~ Heat at 1500W for 1min, add 2 parts of green onion, 2 parts of ginger, 2 parts of garlic, then add 10 parts of bean paste and 10 parts of tempeh, saute until fragrant, then add meat and stir fry to make it tasty, then add various seasonings : 1 part of refined salt, 3 parts of sugar, 2 parts of soy sauce, 2 parts of cooking wine, 2 parts of monosodium glutamate, stir fry to taste and serve as twice-cooked pork;

④Post-processing: pre-cool the twice-cooked meat made in step ③, and then freeze it until the center temperature reaches -18°C, pack it, and store it in a freezer at -18°C;

(3) Processing of side dishes: clean green peppers and red peppers in turn, remove pedicles, cut in half and dig out cores, cut into triangles, blanching to protect color, cooling, draining, pre-cooling, shaping, quick-freezing, packaging and freezing;

(4) Processing of seasoning sauce package: Mix 3 parts of sugar, 1 part of soy sauce, 4 parts of refined salt, 2 parts of monosodium glutamate, 2 parts of cooking wine and 5 parts of water to get the seasoning; put 10 parts of vegetable oil in the pot, 1200W~1500W Heat for 1 minute, add 1 part of green onion, 1 part of ginger, and 1 part of garlic and fry until fragrant. When the color of onion, ginger, and garlic is golden, add 3 parts of bean paste and 3 parts of tempeh, stir fry, and then add the above seasonings. Boil on high heat at 1800W~2100W, then boil on low heat at 600W~900W to collect the juice. When the soup thickens, you can close the pot and stir evenly to get the seasoning sauce package; pack, then quick-freeze and store at -18°C;

(5) Packaging: the twice-cooked pork obtained in step (2), the side dishes obtained in step (3) and the seasoning sauce bag obtained in step (4) are packaged together to obtain quick-frozen cooked twice-cooked pork.

In the processing method of quick-frozen conditioned twice-cooked pork, the meat standards selected in step (1) are as follows: two-cut hind leg meat, pork belly or hip tip meat; the second-cut hind leg meat is fat, four thin, six wide and three fingers; National standard "Fresh and Frozen Livestock Meat Hygienic Standard GB2702-2005" requirements.

Step (1) The selection requirements for green peppers and red peppers as side dishes are: normal color, thick flesh, complete fruit shape, no deformity, no rot, deterioration, no disease, no insect damage, no mechanical damage, and the safety indicators should comply with GB2762 and GB2763 related requirements.

In the processing method of quick-frozen conditioned twice-cooked pork, the specific points of processing the side dishes in step (3) are as follows:

①Blanching: add a color-protecting agent with a mass concentration of 0.6% in hot water: copper sulfate pentahydrate or sodium bicarbonate, and add a mass concentration of 0.3% hardener: calcium chloride, the temperature is 90~100°C, and the time is 2 ~4min, take out immediately after blanching, cool, and quickly cool down to below 25°C within 20min;

② Drain: Drain the cooled side dishes to prevent the products from sticking to piles when frozen;

③ Pre-cooling: Pre-cool the drained side dishes to 0°C;

④Quick freezing: the freezing temperature is -30~-35°C, and the center temperature of the side dishes drops to -18°C within 20~30 minutes;

⑤ Frozen storage: The storage temperature is below -18°C, keep the temperature stable.

The eating method of the quick-frozen prepared twice-cooked pork is to use microwave heating when eating; put the side dishes on the bottom, put the meat on the top, add seasoning sauce packets according to personal taste, heat for 5 minutes on medium-high heat or 7 minutes on medium-fire, and you can get a quick-frozen dish. Prepare twice-cooked pork.

Combine the concept of quick-frozen prepared food with traditional Chinese dishes to make quick-frozen cooked twice-cooked pork, which makes the twice-cooked pork that needs to go through complicated processes into a convenient fast food twice-cooked pork. It is safe, meets the needs of the modern market and consumers, and provides the possibility for the scale and industrialization of Chinese dishes.

There are certain requirements for the raw and auxiliary materials used. For pork, it is best to use two-cut pork hind legs, four fat and six thin, which meet the requirements of the national standard "Fresh and Frozen Livestock Meat Hygienic Standard GB2702-2005"; green peppers and red peppers should be selected: The color is normal, the flesh is thick, the shape of the fruit is complete, there is no deformity, no rot, no deterioration, no disease, insect damage, no mechanical damage, the safety indicators should meet the relevant requirements of GB2762 and GB2763, and choose excellent or special grade.

Meat, green peppers, and red peppers are processed separately for quick-freezing and frozen storage, and then mixed when eating. Green peppers and red peppers do not need to be stir-fried, but are blanched before quick-freezing and frozen storage, so as to maintain good sensory quality and Nutritional value, its color, aroma, taste, crispness, and hardness are all good, avoiding the adverse effects of stir-frying on green peppers and red peppers, and the made twice-cooked pork is delicious, refreshing and delicious.

In the process of meat processing, the initial ripening treatment must be controlled for 6~8 mature; the temperature must be kept at a certain level when slicing, not too high or too low; the control of the heat in the cooking process is also very important. Stir-fry all kinds of seasonings until fragrant, then add meat and stir-fry over high heat. During the processing of green peppers and red peppers, it is very important to protect the color and harden and increase the brittleness. At the same time, the blanching temperature (90~100°C), blanching time (2~4min) and other conditions must be controlled.

The amount of meat and the amount of green peppers, red peppers and various seasonings must be within a certain proportion range, and the balance of nutrients in the product must be kept reasonable.

In order to improve the sensory quality of quick-frozen cooked twice-cooked pork, the seasoning sauce package was used to improve its quality. The addition of various seasonings in the seasoning sauce package must be within a certain proportion. At the same time, the processing technology of the seasoning sauce package is also very important. The control of the heat in different time periods is very important.

The meat and vegetables are quick-frozen and frozen respectively. The quick-freezing process is controlled to reduce the central temperature of the material to -18°C within 20-30 minutes. During the freezing process, the temperature is kept at -18°C to avoid temperature fluctuations.

The microwave technology of quick-frozen conditioning twice-cooked pork has a crucial influence on the quality of the product when it is eaten. Should choose lower microwave power and lower microwave frequency, microwave time 5~7min.

Beneficial effects of the present invention: the present invention combines the concept of quick-frozen prepared food with the traditional Chinese dish—twice-cooked pork to make quick-frozen prepared twice-cooked pork. The meat and menu are processed separately, and then quick-frozen and frozen. The quality of the product. The twice-cooked pork that needs to be prepared through a complicated process is changed into a convenient fast food twice-cooked pork. It can be heated by microwave when eating, which is convenient and quick, and has a unique taste, strong fragrance and delicious taste, rich nutrition, hygiene and safety, which meets the needs of the modern market and consumers, and provides the possibility for the scale and industrialization of Chinese dishes.

detailed description

The present invention will be further described below in conjunction with example, and the proportioning of various components in example is all parts by weight unless otherwise specified.

Example 1: Twice-cooked Pork with Green Peppers

The raw materials are 250 parts of pork hind legs, 50 parts of high-quality green peppers and 25 parts of red peppers are used as side dishes; seasoning: 13 parts of bean paste, 13 parts of tempeh, 25 parts of vegetable oil, 6 parts of white sugar, 3 parts of soy sauce, refined salt 7 parts, 4 parts of monosodium glutamate, 6 parts of cooking wine, 6 parts of green onion, 6 parts of ginger, 6 parts of garlic, and 2 parts of pepper. According to the aforementioned processing process, the meat, green pepper and red pepper are processed respectively.

Specific steps are as follows:

Meat processing technology: the meat is first pre-cooked, boiled in boiling water until 6~8 mature, and a certain amount of seasoning should be added when cooking (3 parts each of green onion, ginger, and garlic, 2 parts each of pepper, cooking wine, and refined salt) Then remove and put in refrigerator, freezer or low-temperature cooling equipment to cool for 3 minutes; slice into thin slices with a length of 6.5cm, a width of 4.5cm, and a thickness of about 0.3cm, and set aside; put 15 parts of vegetable oil in a pot, heat at 1200W~1500W for 1min, put Add the meat, stir-fry, remove the meat when the fat becomes curly, and take out the remaining oil in the pot for later use; add the above-mentioned remaining oil in the pot, heat at 1200W~1500W for 1min, add and cut 2 parts of green onion, ginger and garlic, sauté until fragrant, then add 10 parts of bean paste, 10 parts of fermented soybeans, saute until fragrant, then add meat and stir fry to make it tasty, then add 1 part of refined salt, 3 parts of sugar, and 2 parts of soy sauce , 2 parts of cooking wine, and 2 parts of monosodium glutamate, stir fry to make it tasty, and serve as twice-cooked pork. Then quick-frozen, packaged, and finally stored at -18°C.

Processing technology of side dishes: select 50 parts of high-quality green peppers and 25 parts of red peppers, wash, cut in half, remove fruit stems, remove seeds, cut into triangles, blanching at 95°C for 2.5 minutes, and can add 0.6% Color protection agent (copper sulfate pentahydrate (food grade), sodium bicarbonate, etc.) color protection, and add 0.3% calcium chloride in mass concentration to harden and increase embrittlement; then cool, so that the blanched vegetables can reach the temperature within 20 minutes Rapidly lower to below 25°C, drain, pre-cool, shape, quick-freeze, and finally pack and freeze at -18°C.

Processing technology of seasoning sauce package: mix 3 parts of sugar, 1 part of soy sauce, 4 parts of refined salt, 2 parts of monosodium glutamate, 2 parts of cooking wine and 5 parts of water. Put 10 parts of vegetable oil in the pot, heat at 1200W~1500W for 1min, add 1 part each of green onion, ginger and garlic and sauté until fragrant. Add the above-mentioned seasonings, bring to a boil on high heat (1800W~2100W), then boil on low heat (600W~900W) to collect the sauce. When the soup becomes concentrated, put it in the pot, and stir well to get the seasoning sauce packet. Packaged, then quick-frozen and stored at -18°C.

Microwave technology: When eating, take the meat and side dishes and place them in a microwave heating container, place the side dishes at the bottom, and put the meat at the top. You can add seasoning sauce packets according to your personal taste, and microwave for 5-7 minutes to form a dish. Twice-cooked pork with unique taste, delicious and rich aroma, good color and fragrance, and rich nutrition.

Claims (5)

1. A processing method for quick-frozen conditioning twice-cooked pork, characterized in that the steps are: (1) Preparation of raw and auxiliary materials: In terms of parts by weight, select 250 parts of meat that meet the standards; 50 parts of green peppers and 25 parts of red peppers as side dishes; prepare seasonings: 13 parts of bean paste, 13 parts of tempeh, 25 parts of vegetable oil, and 6 parts of white sugar 3 parts of soy sauce, 7 parts of refined salt, 4 parts of monosodium glutamate, 6 parts of cooking wine, 6 parts of green onion, 6 parts of ginger, 6 parts of garlic, and 2 parts of peppercorns; (2) The meat processing process: ① Pre-cooking: Preliminary cooking of the meat, pour water into the pot and boil, then put in 3 parts of ginger, 3 parts of garlic, 3 parts of green onion, 2 parts of Chinese prickly ash, 2 parts of cooking wine, and 2 parts of refined salt to cook out the taste; Put in 250 parts of pork, cook the meat until it is 6-8 mature, then remove it, and put it in the refrigerator, freezer or low-temperature cooling equipment to cool for 3 minutes; ② Slicing: Cut the meat into thin slices with a length of 6.5cm, a width of 4.5cm, and a thickness of 0.3cm; when slicing, the temperature of the meat is kept at 30~40°C; ③ Return to the pot: Put 15 parts of vegetable oil in the pot, heat at 1200W~1500W for 1min, add the meat, stir-fry until the fat meat becomes curly, remove it; put the remaining oil in the pot for later use; put the remaining oil in the pot, 1200W~ Heat at 1500W for 1min, add 2 parts of green onion, 2 parts of ginger, 2 parts of garlic, then add 10 parts of bean paste and 10 parts of tempeh, saute until fragrant, then add meat and stir fry to make it tasty, then add various seasonings : 1 part of refined salt, 3 parts of sugar, 2 parts of soy sauce, 2 parts of cooking wine, 2 parts of monosodium glutamate, stir fry to taste and serve as twice-cooked pork; ④Post-processing: Pre-cool the double-cooked meat made in step ③, and then freeze it until the center temperature reaches -18°C, pack and freeze at -18°C; (3) Processing of side dishes: clean green peppers and red peppers in turn, remove pedicles, cut in half and dig out cores, cut into triangles, blanching to protect color, cooling, draining, pre-cooling, shaping, quick-freezing, packaging and freezing; (4) Processing of seasoning sauce package: Mix 3 parts of sugar, 1 part of soy sauce, 4 parts of refined salt, 2 parts of monosodium glutamate, 2 parts of cooking wine and 5 parts of water to get seasoning; put 10 parts of vegetable oil in the pot, 1200W~1500W Heat for 1 minute, add 1 part of green onion, 1 part of ginger, and 1 part of garlic and fry until fragrant. When the color of onion, ginger, and garlic is golden, add 3 parts of bean paste and 3 parts of tempeh, stir fry, and then add the above seasonings. Boil on high heat at 1800W~2100W, then boil on low heat at 600W~900W to collect the juice. When the soup thickens, you can close the pot and stir evenly to get the seasoning sauce package; pack, then quick-freeze and store at -18°C; (5) Packaging: the twice-cooked pork obtained in step (2), the side dishes obtained in step (3) and the seasoning sauce bag obtained in step (4) are packaged together to obtain quick-frozen cooked twice-cooked pork. 2. The processing method of quick-frozen cooked twice-cooked meat according to claim 1, characterized in that: the standard of the meat selected in step (1) is as follows: two-cut pork belly, pork belly or butt tip meat; two-cut pork fat Four thin, six wide and three fingers; all must meet the requirements of the national standard "Fresh and Frozen Livestock Meat Hygienic Standard GB2702-2005". 3. The processing method of quick-frozen conditioned twice-cooked pork according to claim 1, characterized in that: step (1) the selection requirements of green peppers and red peppers as side dishes are: normal color, thick pulp, complete fruit shape, no deformity, and no rot , deterioration, no disease, insect damage, no mechanical damage, safety indicators should meet the relevant requirements of GB2762 and GB2763. 4. The processing method of quick-frozen conditioned twice-cooked pork according to claim 1, characterized in that: step (3) the specific points of processing the side dishes are as follows: ①Blanching: add a color-protecting agent with a mass concentration of 0.6% in hot water: copper sulfate pentahydrate or sodium bicarbonate, and add a mass concentration of 0.3% hardener: calcium chloride, the temperature is 90~100°C, and the time is 2 ~4min, take out immediately after blanching, cool, and quickly cool down to below 25°C within 20min; ② Drain: Drain the cooled side dishes to prevent the products from sticking to piles when frozen; ③ Pre-cooling: Pre-cool the drained side dishes to 0°C; ④Quick freezing: the freezing temperature is -30~-35°C, and the center temperature of the side dishes drops to -18°C within 20~30 minutes; ⑤ Frozen storage: The storage temperature is below -18°C, keep the temperature stable. 5. The eating method of quick-frozen conditioned twice-cooked pork according to claim 1, characterized in that: when eating, use microwave heating; side dishes are placed at the bottom, meat is placed at the top, and seasoning sauce packets are added according to personal taste, and heated for 5 minutes at medium-high heat or Heat it on medium heat for 7 minutes, and you will get a quick-frozen cooked twice-cooked pork.