CN106858379A - The preparation method that a kind of steamed pork belly with preserved greens facilitates dish - Google Patents
The preparation method that a kind of steamed pork belly with preserved greens facilitates dish Download PDFInfo
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- CN106858379A CN106858379A CN201611261354.7A CN201611261354A CN106858379A CN 106858379 A CN106858379 A CN 106858379A CN 201611261354 A CN201611261354 A CN 201611261354A CN 106858379 A CN106858379 A CN 106858379A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 31
- 210000001015 abdomen Anatomy 0.000 title claims abstract description 27
- 235000021384 green leafy vegetables Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013311 vegetables Nutrition 0.000 claims abstract description 11
- 235000014347 soups Nutrition 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 235000013372 meat Nutrition 0.000 claims description 18
- 239000000284 extract Substances 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 235000013882 gravy Nutrition 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 241001149422 Ganoderma applanatum Species 0.000 claims description 6
- 240000003394 Malpighia glabra Species 0.000 claims description 6
- 235000014837 Malpighia glabra Nutrition 0.000 claims description 6
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 claims description 6
- 241000322029 Senna nomame Species 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 150000004676 glycans Chemical class 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 229920001282 polysaccharide Polymers 0.000 claims description 6
- 239000005017 polysaccharide Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 241000522254 Cassia Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 244000089742 Citrus aurantifolia Species 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 3
- 241000208688 Eucommia Species 0.000 claims description 3
- 244000062241 Kaempferia galanga Species 0.000 claims description 3
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 230000008676 import Effects 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- QOLIPNRNLBQTAU-UHFFFAOYSA-N flavan Chemical compound C1CC2=CC=CC=C2OC1C1=CC=CC=C1 QOLIPNRNLBQTAU-UHFFFAOYSA-N 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 229910052736 halogen Inorganic materials 0.000 claims 1
- 150000002367 halogens Chemical class 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000004519 grease Substances 0.000 abstract description 2
- 239000000419 plant extract Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000006872 improvement Effects 0.000 description 4
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000002206 flavan-3-ols Chemical class 0.000 description 2
- 235000011987 flavanols Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to prepared food processing technique field, and in particular to the preparation method that a kind of steamed pork belly with preserved greens facilitates dish, including streaky pork is pre-processed, prepared, and prepared by soup, prepared by preserved vegetable and several steps are processed in sealing.The present invention has advantages below compared to existing technology：What in the present invention prepared by method facilitates dish to coordinate with processing method using plant extracts, dish is facilitated to be aoxidized during storage, become sour, maintain the nutrition arrangement and mouthfeel of traditional steamed pork belly with preserved greens, production process is easily controlled, and is suitable to expanding production, the fine and tender taste compared with traditional handicraft, it is in good taste, grease taste is low, healthy and safe without chemical preservative addition.
Description
Technical field
The invention belongs to prepared food processing technique field, and in particular to the preparation method that a kind of steamed pork belly with preserved greens facilitates dish.
Background technology
Steamed pork belly with preserved greens is delicious delicacies common on China's Domestic dining table, because convenient material drawing, cooking process are convenient,
Liked by consumers in general, included that stripping and slicing, water are boiled, fried, stew in soy sauce, cut into slices, steam etc. some in conventional preparation method
Row operation, with people's rhythm of life quickening and to health attention, how simple and fast obtain prepared food, while
The nutrition of steamed pork belly with preserved greens and the delicious key technical problem solved into needs are can guarantee that again.
The content of the invention
The purpose of the present invention is directed to existing problem, there is provided the preparation method that a kind of steamed pork belly with preserved greens facilitates dish.
The present invention is achieved by the following technical solutions：The preparation method that a kind of steamed pork belly with preserved greens facilitates dish, including it is following
Step：
（1）The alternate streaky pork section of the selection girth of a garment, soaks 45-50 minutes in thick gravy, then drains away the water standby；Thick gravy by
Boiled 1-1.5 hours in the water that the raw material of following weight portion adds equivalent to 30-50 times of its gross weight and obtained：Anistree 100-150,
It is Chinese prickly ash 100-150, pepper 40-60, rhizoma nardostachyos 40-60, cassia bark 100-120, Chinese cassia tree 40-60, Bi roots of grass 40-60, mountain naphthalene 40-60, old
Skin 20-40, galangal 20-40, cardamom 20-40, import spiceleaf 10-20, Xin Geng 10-20, bark of eucommia 20-40, fresh green onion 500-800,
Ginger 500-800；
（2）After sliced meat after above-mentioned treatment are baked 3-5 minutes in 60 DEG C of baking oven, starch slurry is uniformly coated with its surface,
The starch slurry compares 10 by starch, limette oil, acerola concentrate extract, Thallus Laminariae (Thallus Eckloniae) extract and water with weight:1:0.6:0.2:
80 are mixed to prepare；
（3）It is put into fried 1 minute in the pot that oil temperature is 160-180 DEG C, in temperature in 5-15 DEG C of cold water after then taking out
Cooling, drains away the water, standby；
（4）Take step（1）The thick gravy of middle preparation, add salt equivalent to its weight 0.4-0.5%, the soy sauce of 0.2-0.3%,
The continuous granulated sugar of 0.2-0.4%, the Cassia Nomame P.E of 0.1-0.2%, the Ganoderma applanatum (Pers. Ex Wallr) Pat. extract of 0.04-0.06% are cooked 5-10 minutes, are obtained
To soup stock；
（5）Preserved vegetable is soaked 45-50 minutes in the salt solution that temperature is 35-40 DEG C, mass concentration is 6-8%, with flowing after taking-up
Water rinse, be cut into it is correspondingly sized, then dried in dewaterer to water content be 4-6%；
（6）Packed with seal box, by preserved vegetable pad in seal box bottom, step（3）In obtained sliced meat be laid in above, then will
Soup is uniformly poured on sliced meat, after vacuum packaging, is put into sterilizing chamber, is 130-140 DEG C, pressure position 0.2- in temperature
Under conditions of 0.24MPa, sterilization is carried out in the way of back-pressure is cooled down, checks sterilization whether qualified after the completion of sterilization, it is unqualified then
Again sterilize, the product after sterilization is qualified is obtained final product in being fitted into packaging bag.
Used as further improvement of these options, height is neat with packaging height during the steamed pork belly with preserved greens facilitates dish seal box
It is flat.
Used as further improvement of these options, the weight of the preserved vegetable, meat and thick gravy is 2:1:1.5.
Used as further improvement of these options, the thickness of the sliced meat is 3-4mm.
Used as further improvement of these options, it is 1-6 DEG C, shelf-life that the steamed pork belly with preserved greens facilitates the storage condition of dish
It is 6 months.
Wherein, containing 98% vitamin C in the acerola concentrate extract；Containing 30% polysaccharide in the Thallus Laminariae (Thallus Eckloniae) extract；
Containing 8% flavanols in the Cassia Nomame P.E；The Ganoderma applanatum (Pers. Ex Wallr) Pat. extract is containing 65% polysaccharide.
Steamed pork belly with preserved greens in the present invention facilitates dish before consumption, steams heating.
The present invention has advantages below compared to existing technology：The dish that facilitates that in the present invention prepared by method utilizes plant extracts
Coordinate with processing method, facilitate dish to be aoxidized during storage, become sour, maintain the nutrition arrangement and mouth of traditional steamed pork belly with preserved greens
Sense, production process is easily controlled, and is suitable to expanding production, and the fine and tender taste compared with traditional handicraft is in good taste, and grease taste is low, without change
Preservative addition is learned, it is healthy and safe.
Specific embodiment
Embodiment 1
The preparation method that a kind of steamed pork belly with preserved greens facilitates dish, comprises the following steps：
（1）The alternate streaky pork section of the selection girth of a garment, soaks 50 minutes in thick gravy, then drains away the water standby；Thick gravy by with
Boiled 1 hour in the water that the raw material of lower weight portion adds equivalent to 40 times of its gross weight and obtained：Anistree 150, Chinese prickly ash 120, pepper
50th, rhizoma nardostachyos 50, cassia bark 100, Chinese cassia tree 50, the Bi roots of grass 50, mountain naphthalene 50, dried orange peel 30, galangal 30, cardamom 30, import spiceleaf 20, Xin Geng
20th, the bark of eucommia 30, fresh green onion 600, ginger 700；
（2）After sliced meat after above-mentioned treatment are baked 3-5 minutes in 60 DEG C of baking oven, starch slurry is uniformly coated with its surface,
The starch slurry compares 10 by starch, limette oil, acerola concentrate extract, Thallus Laminariae (Thallus Eckloniae) extract and water with weight:1:0.6:0.2:
80 are mixed to prepare；
（3）It is put into fried 1 minute in the pot that oil temperature is 160-180 DEG C, in temperature in 5-15 DEG C of cold water after then taking out
Cooling, drains away the water, standby；
（4）Take step（1）The thick gravy of middle preparation, adds salt, 0.2% soy sauce, the 0.4% continuous sand equivalent to its weight 0.5%
Sugar, 0.2% Cassia Nomame P.E, 0.04% Ganoderma applanatum (Pers. Ex Wallr) Pat. extract are cooked 10 minutes, obtain soup stock；
（5）Preserved vegetable is soaked 45 minutes in the salt solution that temperature is 40 DEG C, mass concentration is 8%, is rinsed with circulating water after taking-up,
Be cut into it is correspondingly sized, then dried in dewaterer to water content be 5%；
（6）Packed with seal box, by preserved vegetable pad in seal box bottom, step（3）In obtained sliced meat be laid in above, then will
Soup is uniformly poured on sliced meat, after vacuum packaging, is put into sterilizing chamber, temperature be 135 DEG C, the bar of pressure position 0.24MPa
Under part, sterilization is carried out in the way of back-pressure is cooled down, check sterilization whether qualified after the completion of sterilization, it is unqualified, sterilize again, disappear
Product after poison is qualified is obtained final product in being fitted into packaging bag.
Wherein, height is flushed with packaging height during the steamed pork belly with preserved greens facilitates dish seal box；The preserved vegetable, meat and thick gravy
Weight is 2:1:1.5；The thickness of the sliced meat is 3-4mm；It is 1-6 DEG C that the steamed pork belly with preserved greens facilitates the storage condition of dish, is guaranteed the quality
Phase is 6 months, can effectively be packed, and keeps preferable mouthfeel.
Wherein, containing 98% vitamin C in the acerola concentrate extract；Containing 30% polysaccharide in the Thallus Laminariae (Thallus Eckloniae) extract；
Containing 8% flavanols in the Cassia Nomame P.E；The Ganoderma applanatum (Pers. Ex Wallr) Pat. extract is containing 65% polysaccharide.
Steamed pork belly with preserved greens in the present invention facilitates dish before consumption, steams heating.
It is easy to use closer to the mouthfeel of made fresh compared with the steamed pork belly with preserved greens prepared in existing method facilitates dish,
Detect that acid value is maintained at less than 0.6% after 6 months, color and luster is good, and meat is soft, pure in mouth feel, the preserved vegetable button for preparing in the prior art
After meat facilitates dish to heat, meat can send oil rancidity, the steamed pork belly with preserved greens cholesterol level reduction prepared in the detection present invention
50% effect, it is more healthy.
Claims (6)
1. the preparation method that a kind of steamed pork belly with preserved greens facilitates dish, it is characterised in that comprise the following steps：
（1）The alternate streaky pork section of the selection girth of a garment, soaks 45-50 minutes in thick gravy, then drains away the water standby；Thick gravy by
Boiled 1-1.5 hours in the water that the raw material of following weight portion adds equivalent to 30-50 times of its gross weight and obtained：Anistree 100-150,
It is Chinese prickly ash 100-150, pepper 40-60, rhizoma nardostachyos 40-60, cassia bark 100-120, Chinese cassia tree 40-60, Bi roots of grass 40-60, mountain naphthalene 40-60, old
Skin 20-40, galangal 20-40, cardamom 20-40, import spiceleaf 10-20, Xin Geng 10-20, bark of eucommia 20-40, fresh green onion 500-800,
Ginger 500-800；
（2）After sliced meat after above-mentioned treatment are baked 3-5 minutes in 60 DEG C of baking oven, starch slurry is uniformly coated with its surface,
The starch slurry compares 10 by starch, limette oil, acerola concentrate extract, Thallus Laminariae (Thallus Eckloniae) extract and water with weight:1:0.6:0.2:
80 are mixed to prepare；
（3）It is put into fried 1 minute in the pot that oil temperature is 160-180 DEG C, in temperature in 5-15 DEG C of cold water after then taking out
Cooling, drains away the water, standby；
（4）Take step（1）The thick gravy of middle preparation, add salt equivalent to its weight 0.4-0.5%, the soy sauce of 0.2-0.3%,
The continuous granulated sugar of 0.2-0.4%, the Cassia Nomame P.E of 0.1-0.2%, the Ganoderma applanatum (Pers. Ex Wallr) Pat. extract of 0.04-0.06% are cooked 5-10 minutes, are obtained
To soup stock；
（5）Preserved vegetable is soaked 45-50 minutes in the salt solution that temperature is 35-40 DEG C, mass concentration is 6-8%, with flowing after taking-up
Water rinse, be cut into it is correspondingly sized, then dried in dewaterer to water content be 4-6%；
（6）Packed with seal box, by preserved vegetable pad in seal box bottom, step（3）In obtained sliced meat be laid in above, then will
Soup is uniformly poured on sliced meat, after vacuum packaging, is put into sterilizing chamber, is 130-140 DEG C, pressure position 0.2- in temperature
Under conditions of 0.24MPa, sterilization is carried out in the way of back-pressure is cooled down, checks sterilization whether qualified after the completion of sterilization, it is unqualified then
Again sterilize, the product after sterilization is qualified is obtained final product in being fitted into packaging bag.
2. the preparation method that a kind of steamed pork belly with preserved greens facilitates dish as claimed in claim 1, it is characterised in that the steamed pork belly with preserved greens is convenient
Height is flushed with packaging height in dish seal box.
3. the preparation method that a kind of steamed pork belly with preserved greens facilitates dish as claimed in claim 1, it is characterised in that the preserved vegetable, meat and halogen
The weight of juice is 2:1:1.5.
4. a kind of steamed pork belly with preserved greens preparation method for facilitating dish as claimed in claim 1, it is characterised in that the thickness of the sliced meat is
3-4mm。
5. the preparation method that a kind of steamed pork belly with preserved greens facilitates dish as claimed in claim 1, it is characterised in that the steamed pork belly with preserved greens is convenient
The storage condition of dish is 1-6 DEG C, and the shelf-life is 6 months.
6. the preparation method that a kind of steamed pork belly with preserved greens facilitates dish as claimed in claim 1, it is characterised in that the acerola concentrate is extracted
Containing 98% vitamin C in thing；Containing 30% polysaccharide in the Thallus Laminariae (Thallus Eckloniae) extract；Containing 8% flavane in the Cassia Nomame P.E
Alcohol；The Ganoderma applanatum (Pers. Ex Wallr) Pat. extract is containing 65% polysaccharide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611261354.7A CN106858379A (en) | 2016-12-30 | 2016-12-30 | The preparation method that a kind of steamed pork belly with preserved greens facilitates dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611261354.7A CN106858379A (en) | 2016-12-30 | 2016-12-30 | The preparation method that a kind of steamed pork belly with preserved greens facilitates dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858379A true CN106858379A (en) | 2017-06-20 |
Family
ID=59165162
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611261354.7A Pending CN106858379A (en) | 2016-12-30 | 2016-12-30 | The preparation method that a kind of steamed pork belly with preserved greens facilitates dish |
Country Status (1)
| Country | Link |
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| CN (1) | CN106858379A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108260764A (en) * | 2018-01-18 | 2018-07-10 | 安徽润宝食品有限公司 | A kind of heat-clearing steamed pork belly with preserved greens instant food and preparation method thereof |
| CN107529414B (en) * | 2017-09-11 | 2020-12-01 | 南京农业大学 | A kind of preparation method of pork belly with plum and vegetables using Suhuai pork belly as raw material |
| CN112106935A (en) * | 2020-09-29 | 2020-12-22 | 安徽省徽菜园食品有限公司 | Preparation process of dry vegetable and braised meat can |
| CN113243493A (en) * | 2021-06-04 | 2021-08-13 | 丁飞 | Preparation method of steamed bowl braised meat and steamed bowl braised meat food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524825A (en) * | 2011-01-04 | 2012-07-04 | 汇一食品有限公司 | Preparation method of braised meat with pickled vegetable |
| CN103876178A (en) * | 2014-04-10 | 2014-06-25 | 黄振忠 | Cooking method of braised meat |
| CN104489719A (en) * | 2014-12-03 | 2015-04-08 | 北京华都肉鸡公司 | Rapid processing method of convenient steamed pork with preserved vegetables |
| CN105901526A (en) * | 2016-04-22 | 2016-08-31 | 江苏雨润肉食品有限公司 | Production method for reducing fat separated from steamed pork belly with preserved greens in industrial production |
-
2016
- 2016-12-30 CN CN201611261354.7A patent/CN106858379A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524825A (en) * | 2011-01-04 | 2012-07-04 | 汇一食品有限公司 | Preparation method of braised meat with pickled vegetable |
| CN103876178A (en) * | 2014-04-10 | 2014-06-25 | 黄振忠 | Cooking method of braised meat |
| CN104489719A (en) * | 2014-12-03 | 2015-04-08 | 北京华都肉鸡公司 | Rapid processing method of convenient steamed pork with preserved vegetables |
| CN105901526A (en) * | 2016-04-22 | 2016-08-31 | 江苏雨润肉食品有限公司 | Production method for reducing fat separated from steamed pork belly with preserved greens in industrial production |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107529414B (en) * | 2017-09-11 | 2020-12-01 | 南京农业大学 | A kind of preparation method of pork belly with plum and vegetables using Suhuai pork belly as raw material |
| CN108260764A (en) * | 2018-01-18 | 2018-07-10 | 安徽润宝食品有限公司 | A kind of heat-clearing steamed pork belly with preserved greens instant food and preparation method thereof |
| CN112106935A (en) * | 2020-09-29 | 2020-12-22 | 安徽省徽菜园食品有限公司 | Preparation process of dry vegetable and braised meat can |
| CN113243493A (en) * | 2021-06-04 | 2021-08-13 | 丁飞 | Preparation method of steamed bowl braised meat and steamed bowl braised meat food |
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Application publication date: 20170620 |