CN101133852A

CN101133852A - Canned pork meat manufacturing method

Info

Publication number: CN101133852A
Application number: CNA2006100155578A
Authority: CN
Inventors: 赵发
Original assignee: Tianjin Zhongying Nano Technology Development Co Ltd
Current assignee: Tianjin Zhongying Nano Technology Development Co Ltd
Priority date: 2006-08-31
Filing date: 2006-08-31
Publication date: 2008-03-05

Abstract

The present invention relates to a production method of canned pork. Said production method includes the following steps: (1), cleaning raw material pork, cutting said raw material pork into pork pieces and placing them in a pot; (2), adding flavouring materials of sugar, edible salt, monosodium glutamate, Chinese prickly ash, star anise, kaempferia root, nutmeg, cinnamon bark, and clove, more adding the spice mixture formed from star anise, fennel, cistanche stem, American ginseng, Chinese angelica root, astragalus root, lyceum beery and others; (3), adding water, stewing until the pork pieces are cooked; and (4), taking out the cooked pork pieces, canning, adding raw soup juice, sealing and sterilizing so as to obtain the invented canned pork.

Description

A kind of preparation method of canned pork

(1) technical field

The present invention relates to the preparation method of a kind of preparation method of food, particularly a kind of canned pork.

(2) background technology

Pork is that people generally like one of food that eats, and it is rich in protein, multivitamin and mineral matter, has tonifying middle-Jiao and Qi, an ease constipation of promoting the production of body fluid, the effect that improves the body and culature; And saline cistanche, American Ginseng, has the effect that nourishes the body when Chinese medicines such as ginseng, the Radix Astragali, the fruit of Chinese wolfberry, the fruit of Chinese magnoliavine, Cherokee rose and Fructus Cornis; If with both combinations, promptly simmer system pork and make can with above-mentioned tonic Chinese herbal medicine material, then become a kind of instant food of can nutrition, keeping healthy, nourishing the body.

(3) summary of the invention

The objective of the invention is at the problems referred to above the preparation method of the canned pork that provide a kind of nutrition, keep healthy, nourishes the body.

Technical scheme of the present invention:

A kind of preparation method of canned pork is characterized in that making step is as follows: 1) with raw material pork mowing, measure, be organized into piece, clean the back pile in pot; 2) add sugar, salt, monosodium glutamate, Chinese prickly ash, anise, kaempferia galamga, nutmeg, Chinese cassia tree and cloves and make condiment, add the spice mix of forming by anise, fennel seeds, saline cistanche, American Ginseng, when ginseng, the Radix Astragali, the root of kudzu vine, rhizoma zingiberis, the fruit of Chinese wolfberry, the fruit of Chinese magnoliavine, climbing groundsel, broomrape, hawthorn, Cherokee rose and Fructus Corni again; 3) adding behind the water one coexists and simmers system to ripe in the pot; 4) cold cuts are pulled out dress is listened, adds former soup juice, sealed, sterilization, constant temperature handle and get final product.

A kind of preparation method of above-mentioned canned pork is characterized in that: in pork is 10000 parts of weight, and the various ingredients by weight quotas in the spice mix are as follows: anise 5～7; Fennel seeds 5～7; Saline cistanche 5～7; American Ginseng 5～7; When ginseng 5～7; The Radix Astragali 6～8; The root of kudzu vine 6～8; Rhizoma zingiberis 6～8; The fruit of Chinese wolfberry 6～7; The fruit of Chinese magnoliavine 6～7; Climbing groundsel 6～7; Broomrape 6～7; Hawthorn 6～7; Cherokee rose 6～7; Fructus Corni 6～7.

Advantage of the present invention is: the canned pork unique flavor that this method makes, nutritious, tonic, instant and be suitable for preservation.

(4) specific embodiment

Embodiment: a kind of preparation method of canned pork, its making step is as follows: 1) with raw material pork mowing, measure, be organized into piece, clean the back pile in pot; 2) add sugar, salt, monosodium glutamate, Chinese prickly ash, anise, kaempferia galamga, nutmeg, Chinese cassia tree and cloves and make condiment, add the spice mix of forming by anise, fennel seeds, saline cistanche, American Ginseng, when ginseng, the Radix Astragali, the root of kudzu vine, rhizoma zingiberis, the fruit of Chinese wolfberry, the fruit of Chinese magnoliavine, climbing groundsel, broomrape, hawthorn, Cherokee rose and Fructus Corni again; In pork is 10000 grams, and the various batching gram numbers in the spice mix are: anise 6; Fennel seeds 6; Saline cistanche 6; American Ginseng 6; When ginseng 6; The Radix Astragali 7; The root of kudzu vine 7; Rhizoma zingiberis 7; The fruit of Chinese wolfberry 6; The fruit of Chinese magnoliavine 6; Climbing groundsel 6; Broomrape 6; Hawthorn 6; Cherokee rose 6; Fructus Corni 6; 3) adding behind the water one coexists and simmers system to ripe in the pot; 4) cold cuts are pulled out dress is listened, adds former soup juice, sealed, sterilization, constant temperature handle and get final product.The canned pork unique flavor that this method makes, nutritious, instant.

Claims

1. the preparation method of a canned pork is characterized in that making step is as follows: 1) with raw material pork mowing, measure, be organized into piece, clean the back pile in pot; 2) add sugar, salt, monosodium glutamate, Chinese prickly ash, anise, kaempferia galamga, nutmeg, Chinese cassia tree and cloves and make condiment, add the spice mix of forming by anise, fennel seeds, saline cistanche, American Ginseng, when ginseng, the Radix Astragali, the root of kudzu vine, rhizoma zingiberis, the fruit of Chinese wolfberry, the fruit of Chinese magnoliavine, climbing groundsel, broomrape, hawthorn, Cherokee rose and Fructus Corni again; 3) adding behind the water one coexists and simmers system to ripe in the pot; 4) cold cuts are pulled out dress is listened, adds former soup juice, sealed, sterilization, constant temperature handle and get final product.

2. the preparation method of canned pork according to claim 1, it is characterized in that: in pork is 10000 parts of weight, the various ingredients by weight quotas in the spice mix are as follows: anise 5～7; Fennel seeds 5～7; Saline cistanche 5～7; American Ginseng 5～7; When ginseng 5～7; The Radix Astragali 6～8; The root of kudzu vine 6～8; Rhizoma zingiberis 6～8; The fruit of Chinese wolfberry 6～7; The fruit of Chinese magnoliavine 6～7; Climbing groundsel 6～7; Broomrape 6～7; Hawthorn 6～7; Cherokee rose 6～7; Fructus Corni 6～7.