This product is specifically designed for pre-prepared boxed aluminum foil packaging marinated pork with bamboo shoots. It addresses the issues of traditional meat skin being dry and hard, bamboo shoots being soft and mushy, the soup being cloudy, and the boxes bursting or breaking. It can achieve a shelf life of 6-12 months at room temperature with minimal use of preservatives.
Applicable Packaging
Aluminum foil steaming boxes, high-barrier nitrogen-filled steaming bags; pre-cooked marinated pork with bamboo shoots is packed in boxes, nitrogen is introduced to replace the air and then sealed, and it is directly sterilized in the pot. >Not suitable for ordinary PP fast food boxes or thin-walled plastic boxes, as they are prone to being flattened or bursting. Core Advantage
1. Flavor enhancement, reducing the canned flavor.
2. Precise dynamic pressure control. The nitrogen-filled boxed products maintain consistent pressure throughout the process, preventing box expansion or deflation, and ensuring no opening is required. This results in high yield.
3. F0 value controllable, achieving commercial sterility. Products can be stored at room temperature without the need for full refrigeration, thereby reducing storage and logistics costs. Suitable for e-commerce, supermarkets, catering, and pre-prepared dishes like braised pork with pickled mustard greens.
4. PLC program storage. Directly call the exclusive sterilization formula for braised pork with pickled mustard greens. Batch quality is stable, and production data can be traced.
Brief process route:
1. Segmented and stepped temperature rise for conditioning and sterilization. It is not a continuous 121°C boiling. The five-coat pork will not be overcooked, resulting in excessive greasiness and oiliness, but the meat skin will be tender and soft. The pickled mustard greens will retain their texture and will not be turned into a paste. The soup is clear, and the maximum originality of the freshly steamed braised pork with pickled mustard greens is restored.
Pre-boiling of pickled mustard greens - Oil-frying - Arranging in boxes - Inserting pickled mustard greens and soup into the box - Nitrogen replacement and sealing inside the new gas conditioning sterilization pot - Multi-segment stepped temperature rise - Constant temperature - Reverse pressure cooling - Finished product, stored at room temperature.
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