CN101057680A - Liver and streaky pork sauce and its preparing process - Google Patents
Liver and streaky pork sauce and its preparing process Download PDFInfo
- Publication number
- CN101057680A CN101057680A CNA2007100659023A CN200710065902A CN101057680A CN 101057680 A CN101057680 A CN 101057680A CN A2007100659023 A CNA2007100659023 A CN A2007100659023A CN 200710065902 A CN200710065902 A CN 200710065902A CN 101057680 A CN101057680 A CN 101057680A
- Authority
- CN
- China
- Prior art keywords
- liver
- streaky pork
- streaky
- parts
- pork
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 45
- 210000004185 liver Anatomy 0.000 title claims abstract description 33
- 235000015067 sauces Nutrition 0.000 title claims description 17
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 210000003205 muscle Anatomy 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 235000020095 red wine Nutrition 0.000 claims description 3
- 238000007670 refining Methods 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 abstract description 6
- 239000011780 sodium chloride Substances 0.000 abstract description 4
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 6
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000565 sealant Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a food made from pork liver and streaky pork, and the process for preparation, wherein the food mainly comprises (by weight portions) fresh pork liver and streaky pork 100 parts, refined iodized table salt 5-7 parts, white spirit 10-12 parts, pimiento 15-25 parts and pricklyash peel 0. 8-2 parts.
Description
Technical field
The present invention relates to a kind of food, food that especially a kind of pork liver and streaky pork are made and preparation method thereof.
Background technology
At present, the meat cure foods are a lot, but the food that does not have pork liver and streaky pork to pickle as yet, and much the meat cure foods adopt salt made from earth containing a comparatively high percentage of sodium chloride to pickle more, though bright-colored after pickling out, saline taste is than the loud mouthfeel of ghost image, and in long-term pickling, be easy to generate nitrite, the edible back of people threatens to health, therefore, needs to improve the preparation method of meat cure foods.
Summary of the invention
The present invention will solve the problem that is easy to generate nitrite in pork liver and streaky pork cure foods vacancy and the traditional meat cure foods, the liver and streaky pork sauce and the making way thereof that provide a kind of pork liver and streaky pork to make, this food health, tasty.
Liver and streaky pork sauce of the present invention is mainly made for 0.8～2 part by fresh liver and 100 parts of streaky porks, 5～7 parts of refining iodized salts, 10～12 parts of liquor, 15～25 parts in capsicum, Chinese prickly ash by weight.
Above-mentioned liver and streaky pork sauce, its preparation method is: the described fresh high-quality pork liver of choosing is removed courage, muscle, film, and strand is cut into 0.1cm behind streaky pork peeling, the muscle
3～1cm
3Fourth, and will make with extra care iodized salt, liquor, capsicum, Chinese prickly ash and add and put into container after wherein stirring and seal, be placed on then cover time Liang Chu pickle the back liver and streaky pork sauce of the present invention.
The part by weight of pork liver and streaky pork is 2: 3～4: 1 among the present invention, and how this slightly liver and streaky pork sauce of pork liver weight be then more delicious.
It is that 45 °～62 ° grain wine more can guarantee its mouthfeel that liquor among the present invention adopts alcoholic strength, and capsicum is adopted pepperyyer chilli and wears into that powder, Chinese prickly ash adopt dried pericarpium zanthoxyli schinifolii or extra dry red wine Chinese prickly ash to wear into to use behind the powder more can be tasty.
Liver and streaky pork sauce salting period of the present invention is 1～3 month.
Liver and streaky pork sauce of the present invention has been filled up pork liver and streaky pork cure foods vacancy, and kept the color of meat cure foods, make that again the moderate taste of its saline taste is better, short, the edible safer health of salting period, manufacture craft is simple, and vast market prospect is arranged.
The specific embodiment
Select fresh liver 50kg and the streaky pork 50kg of the of the right age big porker of lean meat species, skin, the muscle of courage, muscle, film and the streaky pork of pork liver are removed the back strand be cut into 0.2cm
3Fourth, get chilli 20kg, extra dry red wine Chinese prickly ash 1.5kg wear into behind the powder with the 10kg alcoholic strength be that the refining iodized salt of 45 ° of maize wine and 6kg adds in the meat cubelets and stirs, put into then Tu Tan or glass container with it with edible lap sealant, be placed on and cover time cool place and can become liver and streaky pork sauce in 2 months.
Claims (5)
1, a kind of liver and streaky pork sauce is characterized in that mainly being made for 0.8～2 part by fresh liver and 100 parts of streaky porks, 5～7 parts of refining iodized salts, 10～12 parts of liquor, 15～25 parts in capsicum, Chinese prickly ash by weight;
Its preparation method is: the described fresh high-quality pork liver of choosing is removed courage, muscle, film, and strand is cut into 0.1cm behind streaky pork peeling, the muscle
3～1cm
3Fourth, and salt, liquor, capsicum, Chinese prickly ash added put into container after wherein stirring and seal, be placed on then cover time Liang Chu pickle the back liver and streaky pork sauce of the present invention.
2, a kind of liver and streaky pork sauce according to claim 1, the part by weight that it is characterized in that pork liver and streaky pork is 2: 3～4: 1.
3, a kind of liver and streaky pork sauce according to claim 1 is characterized in that it is 45 °～62 ° grain wine that liquor adopts alcoholic strength.
4, a kind of liver and streaky pork sauce according to claim 1 is characterized in that capsicum adopts pepperyyer chilli to wear into powder, Chinese prickly ash adopts dried pericarpium zanthoxyli schinifolii or extra dry red wine Chinese prickly ash to wear into powder and uses.
5, a kind of liver and streaky pork sauce according to claim 1 is characterized in that the liver and streaky pork sauce salting period is 1～3 month.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710065902A CN100589720C (en) | 2007-05-23 | 2007-05-23 | Liver and streaky pork sauce and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710065902A CN100589720C (en) | 2007-05-23 | 2007-05-23 | Liver and streaky pork sauce and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101057680A true CN101057680A (en) | 2007-10-24 |
| CN100589720C CN100589720C (en) | 2010-02-17 |
Family
ID=38864101
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710065902A Active CN100589720C (en) | 2007-05-23 | 2007-05-23 | Liver and streaky pork sauce and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100589720C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262705A (en) * | 2016-08-10 | 2017-01-04 | 北京资源益嘉农业科技有限公司 | A kind of pork sauce and preparation method thereof |
| CN107744122A (en) * | 2017-10-26 | 2018-03-02 | 李军 | One kind promoting blood circulation beauty treatment peach blossom sauce |
| CN111296763A (en) * | 2020-04-02 | 2020-06-19 | 云南宣威火腿集团有限责任公司 | Novel seasoning pork liver salted food production method |
-
2007
- 2007-05-23 CN CN200710065902A patent/CN100589720C/en active Active
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262705A (en) * | 2016-08-10 | 2017-01-04 | 北京资源益嘉农业科技有限公司 | A kind of pork sauce and preparation method thereof |
| CN107744122A (en) * | 2017-10-26 | 2018-03-02 | 李军 | One kind promoting blood circulation beauty treatment peach blossom sauce |
| CN111296763A (en) * | 2020-04-02 | 2020-06-19 | 云南宣威火腿集团有限责任公司 | Novel seasoning pork liver salted food production method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100589720C (en) | 2010-02-17 |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: LIJIANG LVXIN AGRICULTURAL PRODUCTS LOGISTICS PARK Free format text: FORMER OWNER: RUI MAONENG Effective date: 20110412 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 674208 SANCHUAN HAM CO., LTD., SANYOU VILLAGE COMMITTEE, SANCHUAN TOWN, YONGSHENG COUNTY, YUNNAN PROVINCE TO: 674203 MANGUAN VILLAGE COMMITTEE, QINA TOWN, YONGSHENG COUNTY, LIJIANG CITY, YUNNAN PROVINCE |
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| TR01 | Transfer of patent right |
Effective date of registration: 20110412 Address after: 674203, Yunnan County, Lijiang City, Yongsheng province full town official village committee Patentee after: Lijiang Xin Xin agricultural products logistics park Co., Ltd. Address before: Yongsheng Sanyou village 674208 County of Yunnan Province town of Sanchuan Sanchuan Ham Company Patentee before: Rui Maoneng |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190802 Address after: 674200 Yongsheng Industrial Park, Yongsheng County, Lijiang City, Yunnan Province Patentee after: LIJIANG SANCHUAN INDUSTRIAL GROUP CO., LTD. Address before: 674203, Yunnan County, Lijiang City, Yongsheng province full town official village committee Patentee before: Lijiang Xin Xin agricultural products logistics park Co., Ltd. |