CN101695398A

CN101695398A - Vacuum fast-food fried pork of product form

Info

Publication number: CN101695398A
Application number: CN200910167972A
Authority: CN
Inventors: 朱明华; 许渊
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-10-23
Filing date: 2009-10-23
Publication date: 2010-04-21

Abstract

The invention aims to provide vacuum fast-food type fried pork of a product form. Mellow authentic preserved vegetables or sprouts, a well-marble roast of pork marbled meat and various seasonings are processed into dishes by a machine and artificial behaviors to form fast-food fried pork which can be eaten only by heating the fried pork in a microwave oven or a cooking range and a cooker after the pork is sealed off from a vacuum bag or a vacuum container. The vacuum fast-food fried pork can be popularized in all over the world, not only meets the requirements of various restaurants on the authentic fried pork, but also meets the requirements of numerous families on the authentic fried pork.

Description

A kind of vacuum fast-food fried pork of product form

One, technical field

The invention relates to and put food bag into after fried pork steamed or put container into and carry out vacuum packaging, after opening, need only heat product dish with regard to edible a kind of fast-food type.

Two, background technology

Fried pork is one of foremost rural field, Sichuan seat dish, and it is formed by the positive winter point of delicate fragrance alcohol or bud dish and suitable pork streaky pork, various flavoring and the collocation of culinary art preparation method of the girth of a garment, has become one very well-known dish of the whole province and even the whole nation.But because positive winter point or the bud dish of delicate fragrance alcohol limited by the place of production, thereby output is not very huge, adds its manufacture craft very complicated, and the well-known dish in this road is not seen everywhere as other Sichuan cuisine; Though have the authentic fried pork of small number also in some restaurants, to occur now and then, because the limitation of these restaurant layouts and the cook talent's rareness, thereby can not satisfy large tracts of land scope consumer's big quantity demand.

The signboard of fried pork is specially beaten by at present indivedual food and beverage enterprises, supply consumer after fried pork made, but because they adopt pure restaurant production method, can not batch production, thereby the cost of manufacture height, the holding time is short, and substitutes batching in addition, the face of popularizing is restricted, can not supplies distant place consumer.People from river or nonlocal consumer send exclamation for this reason: " we are difficult to have authentic fried pork, and the fried pork of often having is often fertile and greasy; and colourity is not good enough; its batching dish neither authentic winter point or bud dish, and it is unsatisfactory to taste, and makes the people feel not well.”

To see also often on the market that some fried pork pendulum are on the dog wagon of stall with goods spread out on the ground for sale formula, but because of the batching, flavoring unauthentic, and the reason of inferior cook's handicraft, make its authentic fried pork Sichuan cuisine flavour variation many, thereby reduced its characteristic and glamour.

Three, summary of the invention

The vacuum fast-food fried pork that the purpose of this invention is to provide a kind of product form, it is delicate fragrance alcohol positive authentic winter point or bud dish and suitable pork streaky pork and the various flavoring of the girth of a garment, be processed into the dish form of commercialization by machinery equipment and artificial behavior, become a kind of in vacuum bag or in the vacuum tank, seal off after, only need advance the micro-wave oven heating, perhaps advance the heating of cooking stove cooker with regard to edible fast food type fried pork.It can spread to the whole world Anywhere, both can satisfy the demand of various restaurants to authentic fried pork, also can satisfy the demand of numerous families to authentic fried pork.

The technology of the present invention is achieved in that authentic winter point or bud dish and a pork streaky pork and a various flavoring, mixed make the fried pork dish after, put food bag into or put food containers into and carry out also sterilization of vacuum packaging.

Its concrete preparation method is: the suitable pork streaky pork of the needed girth of a garment of fried pork is gone into pan boiling pull out after ripe, spread one deck fried sugar while hot, reenter fried colouring in the oil cauldron, shovel takes the dish out of the pot and goes up meat block slicing machine after to be cooled and cut it; The positive winter point of delicate fragrance alcohol or bud dish are eluriated clean, cut joint after the drip-dry aqueous vapor, putting into lard shovels out stir-fry solid carbon dioxide gas before stewing in pot after; With the sliced meat that cut, skin becomes ladder shape towards the bottom, put into various flavorings such as rape oil, fried sugar, change lard, soy sauce successively, put into delicate fragrance alcohol positive authentic winter point or authentic bud dish, go into food steamer and steam a few hours, go out to put in the food bag after the food steamer cooling or put into and carry out vacuum packaging in the food containers and carry out sterilization getting final product.

The technology of the present invention is because of the material that has adopted positive winter point of suitable pork streaky pork of the girth of a garment and delicate fragrance alcohol or bud dish to be complementary, and the fried colouring of oil cauldron, go into the method that food steamer steams, so can make fried pork keep mellow field, rural area, Sichuan seat dish local flavor.Because the production form that has adopted machinery equipment to combine, so can make fried pork form industrial chain result's commercialization dish with the manually operated alternative.Because adopted the product dishes packaging of vacuum and sterilization production routine, so can be dispersed throughout the fried pork that people liked the whole of China and even the whole world.

Four, embodiment explanation

Followingly be described in further detail according to embodiment.

Five, the specific embodiment

Embodiment:

Authentic winter point or bud dish and pork streaky pork and various flavoring, mixed make the fried pork dish after, put food bag into or put food containers into and carry out also sterilization of vacuum packaging.

The suitable pork streaky pork of the needed girth of a garment of fried pork is gone into pan boiling pull out after ripe, spread one deck fried sugar while hot, reenter fried colouring in the oil cauldron, shovel takes the dish out of the pot and goes up meat block slicing machine after to be cooled and cut it; The positive winter point of delicate fragrance alcohol or bud dish are eluriated clean, cut joint after the drip-dry aqueous vapor, putting into lard shovels out stir-fry solid carbon dioxide gas before stewing in pot after; With the sliced meat that cut, skin becomes ladder shape towards the bottom, put into various flavorings such as rape oil, fried sugar, change lard, soy sauce successively, put into delicate fragrance alcohol positive authentic winter point or authentic bud dish, go into food steamer and steam a few hours, go out to put in the food bag after the food steamer cooling or put into and carry out vacuum packaging in the food containers and carry out sterilization getting final product.

Claims

1. the vacuum fast-food fried pork of a product form is winter point or bud dish and pork streaky pork and various flavoring, puts food bag behind the mixing manufacture into or puts food containers into and carry out vacuum packaging and sterilization, it is characterized in that:

Delicate fragrance alcohol positive authentic winter point or bud dish and suitable pork streaky pork and the various flavoring of the girth of a garment, be processed into the dish form of commercialization by machinery equipment and artificial behavior, become a kind of in vacuum bag or in the vacuum tank, seal off after, only need advance the micro-wave oven heating, perhaps advance the heating of cooking stove cooker with regard to edible fast food type fried pork.

2. the vacuum fast-food fried pork of a kind of product form according to claim 1, it is characterized in that: the suitable pork streaky pork of the needed girth of a garment of fried pork is gone into ripe later the pulling out of pan boiling, spread one deck fried sugar while hot, reenter fried colouring in the oil cauldron, shovel the meat block slicing machine of going up later on to be cooled that takes the dish out of the pot and cut it; The positive winter point of delicate fragrance alcohol or bud dish are eluriated clean, cut joint after the drip-dry aqueous vapor, putting into lard shovels out stir-fry solid carbon dioxide gas before stewing in pot after; With the sliced meat that cut, skin becomes ladder shape towards the bottom, put into various flavorings such as rape oil, fried sugar, change lard, soy sauce successively, put into delicate fragrance alcohol positive authentic winter point or authentic bud dish, go into food steamer and steam a few hours, go out to put in the food bag after the food steamer cooling or put into and carry out vacuum packaging in the food containers and carry out sterilization getting final product.