Braised pork belly in Brown Sauce is a classic home-made dish. In the era of young people pursuing fast food, canned Braised pork belly can also let people taste the delicious Braised pork belly in brown sauce. What is the process of the canned production line of braised pork in brown sauce? See the following:

Pre cooking: Remove the bones and ribs with the skin, wash and pre cook for about 30 minutes. During pre cooking, add 200g fresh onions and chopped ginger (wrapped in a cloth bag) to every 100kg of pork until the skin is soft and sticky.

Caramel coloring solution proportioning - coloring and frying - cutting - re frying - ingredients and seasoning - canning - exhaust and sealing - sterilization and cooling - loading and unloading cage - can cleaning - blow drying - can stacking - can stacking - unpacking - packing - sealing - stacking.

Detailed process:
(1) Raw material processing of meat.
Cut the boneless and hairless pork and lean meat with skin into a length and width of about 1.5-2 centimeters and a height of 3-5 centimeters, similar to a column shape for later use.
(2) Pre cooking
The ratio of water to meat is based on the freshly submerged pork, and the pre cooking time is 45-60 minutes until there is no blood in the center of the meat.
(3) Coloring and frying.
Pre cooked meat chunks with skin should be wiped dry while the skin is hot, and immediately evenly coated with color solution. After the color solution is blown dry, deep fry at an oil temperature of 180-190 ℃ for 45-60 seconds. Stir fry lean meat for 30-40 seconds. When the meat chunks turn into a sauce red color, remove them and drain the oil. It is required to be visually free of pig hair and hair roots, and then move them to a pre cooling room to cool to 40-50 ℃ for later use.
(4) Ingredients and seasonings.
According to the product formula, select a certain proportion of soy sauce, ginger, onion (washed and chopped), monosodium glutamate, meat broth, and salt and boil them in a sandwich pot. Finally, add yellow wine and monosodium glutamate and remove from the pot. Remove all impurities to obtain a clean soup.
5、 Canned soup.
Use a multi head scale filling machine to evenly place the fried meat pieces into the container, and then use the filling machine to fill the soup.
(6) Sealing
After filling, seal and vacuum the can with a sealing machine to ensure that there is no oxygen environment suitable for microbial life inside the can.
(7) Sterilization

Meat products require high temperature and high pressure to achieve sterilization effect, so canned food should be sealed and sterilized in a sterilization kettle for about 30 minutes.

After sterilization, cans can be stored in the warehouse after undergoing subsequent packaging processes such as static placement, unloading of solid cans, labeling, and stacking of solid cans.

Due to the different processes of each canning production line, the above is for reference only. If you need to know the equipment of the canning production line, please call Niwei Machinery!