CN101147593A - Spicy wild fungus shredded pork and preparation method thereof - Google Patents

Spicy wild fungus shredded pork and preparation method thereof Download PDF

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Publication number
CN101147593A
CN101147593A CNA2007102015849A CN200710201584A CN101147593A CN 101147593 A CN101147593 A CN 101147593A CN A2007102015849 A CNA2007102015849 A CN A2007102015849A CN 200710201584 A CN200710201584 A CN 200710201584A CN 101147593 A CN101147593 A CN 101147593A
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parts
pork
wild
powder
mycelia
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CN101147593B (en
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陈古杰
张汝平
林国虎
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GUIZHOU WUFUFANG FOOD CO Ltd
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GUIZHOU WUFUFANG FOOD CO Ltd
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Abstract

The present invention relates to a kind of pungent wild edible mushroom pork shreds and its preparation method. It is made up by using pork and edible wild mushroom as main raw material and adding white granulated sugar, vegetable oil, dried hot pepper, honey, sesame, yellow wine, salt, Chinese prickly ash powder, white pepper, monosodium glutamate, licorice powder, five spices powder and star aniseed powder as auxiliary material through a certain preparation process. Besides, said invention also provides the concrete steps of its preparation process.

Description

A kind of spicy wild fungus shredded pork and preparation method thereof
Technical field
The present invention relates to a kind of Wild mushroom shredded pork and preparation method thereof, particularly relate to Wild mushroom shredded pork of a kind of spicy flavor and preparation method thereof, belong to the food preparation field.
Background technology
Pork is one of animal food common on people's dining table, and its moderate cost is the main source that people absorb animal fat.At present mostly the eating method of pork is that fresh meat cooks, but the shelf-life of fresh meat is short, and needs to cook before edible, its edible restriction that has been subjected to when and where, thus limited the edible of people.Other meat height of fat in the pork and cholesterol content ratio, if long-term excessively edible a large amount of absorptions that will certainly cause fat, saturated fatty acid and cholesterol, so in the product of pork being made instant edible and being carried, also to consider nutrition arrangement, the picked-up balance of various foods, and along with people's growth in the living standard, people also more and more need the fine different food products of various mouthfeels.
Summary of the invention
Technical problem to be solved by this invention provides a kind of spicy wild fungus shredded pork and preparation method thereof, and the present invention is to be raw material with pork and wild bacterium, both is melted mutually mutually mend, and bacterium fragrance is outstanding, the meat flavour sweet-smelling.Spicy wild fungus shredded pork is to adopt method that artificial hand tears with dried bacterium with pork is separated into filament and through seasoning repeatedly, tasty by different level processing is a kind of all-ages leisure meat products.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:
According to listed as parts by weight, spicy wild fungus shredded pork is by major ingredient: 5~7 parts of 90~110 parts of porks and dried wild bacterium, auxiliary material: 14~16 parts of white granulated sugars, 9~11 parts of vegetable oil, 6~8 parts of chilli, 1~3 part of honey, 1~3 part of sesame, 1~3 part of yellow rice wine, 1.5~2 parts of salt, 1~1.5 part of zanthoxylum powder, 0.5~0.7 part of white pepper, 0.5~0.7 part of monosodium glutamate, 0.1~0.3 part in hay powder, 0.1~0.3 part of five-spice powder and star aniseed powder are prepared from for 0.08~0.12 part.
Preferably, spicy wild fungus shredded pork adopts following weight portion proportioning preparation: major ingredient: 100 parts of porks and do 6 parts of wild bacterium, auxiliary material: 0.1 part of 15 parts of white granulated sugars, 10 parts of vegetable oil, 7 parts of chilli, 2 parts of honey, 2 parts of sesames, 2 parts of yellow rice wine, 1.8 parts of salt, 1.2 parts of zanthoxylum powders, 0.6 part of white pepper, 0.6 part of monosodium glutamate, 0.2 part in hay powder, 0.2 part of five-spice powder and star aniseed powder.
A kind of method for preparing aforementioned spicy wild fungus shredded pork comprises the steps:
(1) processing of pork: pork is boiled to disconnected giving birth to, along the pork muscle fibre cube meat is clapped while hot and loose, then pork is torn into diameter and is 1.8~2.2 millimeters strand;
(2) processing of mycelia: dry wild bacterium soaks in clear water to feeling like jelly and is torn into strand, pulls the back filter out and does, and is with vegetable oil that wild mycelia is fried to golden yellow;
(3) frying: all auxiliary materials are put into pot, and mixing adds clear water auxiliary material is boiled, and puts into shredded pork and explodes good wild mycelia and stir-fry, and juice is received done;
(4) baking: shredded pork that frying is good and dried mycelia are layered in the iron sieve equably, toast 60~100 minutes down at 50~60 ℃;
(5) secondary is tasty: add vegetable oil and sesame in baked shredded pork and wild mycelia, stir.
As the needs long preservation, completing steps (5) can be packed and be sterilized afterwards: will be through secondary tasty shredded pork and wild mycelia vacuum packaging, with the sterilization of microwave disinfection machine, the displays temperature of microwave disinfection machine is 50 ℃, measuring temperature is 110 ℃, keep this condition sterilization to get finished product in 6 minutes, finished product gets final product with the outer packaging bag quantitative package behind organoleptic examination, physical and chemical index check and Micro biological Tests.
Preferably, the selection pig leg meat is a raw material, rejects manadesma, broken oil and blood stains on the pig leg meat before boiling, because pig leg meat position monoblock all is a lean meat, fat content is few, belongs to high protein, low fat and is the pork of homovitamin.
Pork is one of animal food important on people's dining table, and pork can be the mankind good protein and essential aliphatic acid are provided, and pork can provide ferroheme (organic iron) and promote the cysteine that iron absorbs, and can improve hypoferric anemia.But other meat height of fat in the pork and cholesterol content ratio, if excessively eat for a long time and will certainly cause fat, a large amount of absorptions of saturated fatty acid and cholesterol, so product of the present invention adds wild bacterium on the basis that with pork is raw material, wild bacterium is nutritious, delicious flavour, contain multiple human body essential amino acid, also contain abundant vitamin and mineral salt, the spicy wild fungus shredded pork product is the dried bacterium (mushroom and collybia albuminosa are primary raw material) of adopting through conscientiously selecting, and is reasonably combined with pork, adopts advanced production technology, in seasoning and process repeatedly, both are melted mutually mutually mend, bacterium fragrance is outstanding, the meat flavour sweet-smelling.
Compared with prior art, the present invention mainly utilizes the dried perfume (or spice), pliable and tough and distinguish the flavor of purely of dried bacterium, comes with pork reasonably combinedly, and pork is separated into shredded meat, through seasoning repeatedly, and the tasty by different level cooked meat product that processes.The existing sesame of product of the present invention crisp, fragrant, the dried perfume (or spice) of wild bacterium, capsicum, Chinese prickly ash peppery naturally and numb, the natural delicate fragrance of pork, mouthfeel is crisp peppery, also have very comfortable fragrant fiber crops flavor in peppery, long times of aftertaste is crisp, fragrant and pleasant to taste, ability to speak stream is fragrant, mellow deliciousness, spicy pure, gentle, be a kind of all-ages spicy flavor leisure meat products.
The specific embodiment
Embodiment 1: the preparation method of the spicy flavor Wild mushroom shredded pork of the present invention:
(1) processing of pork: select pig leg meat, reject manadesma, broken oil and blood stains on the pig leg meat, getting pig leg meat 100Kg after the processing puts into jacketed pan and boils to disconnected and give birth to, excessive as fruit pulp, before boiling, can it be scratched along muscle fibre, along the pork muscle fibre cube meat clap is loose while hot after the boiling, then pork is torn into diameter and is 2 millimeters strand;
(2) get dry mushroom 6Kg and in clear water, soaks and be torn into strand to soaking to feel like jelly in 50 minutes, pull the back filter then out and do, with vegetable oil that wild mycelia is fried to golden yellow;
(3) frying: get auxiliary material white granulated sugar 15Kg, chilli 7Kg, honey 2Kg, yellow rice wine 2Kg, salt 1.8Kg, zanthoxylum powder 1.2Kg, white pepper 0.6Kg, monosodium glutamate 0.6Kg, hay powder 0.2Kg, five-spice powder 0.2Kg and star aniseed powder 0.1Kg and put into pot, mixing, adding the 15Kg clear water boils auxiliary material, put into shredded pork then and explode good wild mycelia and stir-fry, juice is received done;
(4) baking: shredded pork that frying is good and dried mycelia are layered in the iron sieve equably, and per unit area 4-5kg toasted 90 minutes down at 55 ℃;
(5) secondary is tasty: add vegetable oil 10Kg and sesame 2Kg in baked shredded pork and wild mycelia, stir;
(6) packing and sterilization: will be through secondary tasty shredded pork and wild mycelia vacuum packaging, with the sterilization of microwave disinfection machine, the displays temperature of microwave disinfection machine is 50 ℃, measuring temperature is 110 ℃, keep this condition sterilization to get finished product in 6 minutes, finished product gets final product with the outer packaging bag quantitative package behind organoleptic examination, physical and chemical index check and Micro biological Tests.
The products obtained therefrom mouthfeel is crisp peppery, also has very comfortable fragrant fiber crops flavor in peppery, long times of aftertaste, and crisp, fragrant and pleasant to taste, ability to speak stream is fragrant, and mellow deliciousness is spicy pure, gentle, is a kind of all-ages leisure meat products.
Embodiment 2: the preparation method of the spicy flavor Wild mushroom shredded pork of the present invention:
(1) processing of pork: get pork 90Kg and boil to disconnected giving birth to, along the pork muscle fibre cube meat is clapped while hot and loose, then pork is torn into diameter and is 1.8 millimeters strand;
(2) processing of mycelia: get dry collybia albuminosa 5Kg and in clear water, soak to feeling like jelly and be torn into strand, pull the back filter out and do, with vegetable oil that wild mycelia is fried to golden yellow;
(3) frying: get auxiliary material white granulated sugar 16Kg, chilli 8Kg, honey 3Kg, yellow rice wine 3Kg, salt 2Kg, zanthoxylum powder 1.5Kg, white pepper 0.7Kg, monosodium glutamate 0.7Kg, hay powder 0.3Kg, five-spice powder 0.3Kg and star aniseed powder 0.12Kg and put into pot, mixing, the clear water that adds 15Kg is boiled auxiliary material, put into shredded pork and explode good wild mycelia and stir-fry, juice is received done;
(4) baking: shredded pork that frying is good and dried mycelia are layered in the iron sieve equably, and per unit area shop 4-5 kilogram toasted 100 minutes down at 50 ℃;
(5) secondary is tasty: add vegetable oil 11Kg and sesame 3Kg in baked shredded pork and wild mycelia, stir;
(6) packing and sterilization: will be through secondary tasty shredded pork and wild mycelia vacuum packaging, with the sterilization of microwave disinfection machine, the displays temperature of microwave disinfection machine is 50 ℃, measuring temperature is 110 ℃, keep this condition sterilization to get finished product in 6 minutes, finished product gets final product with the outer packaging bag quantitative package behind organoleptic examination, physical and chemical index check and Micro biological Tests.
The spicy flavor of products obtained therefrom is denseer, and suitable mouthfeel heavier crowd eat.
Embodiment 3: the preparation method of the spicy flavor Wild mushroom shredded pork of the present invention:
(1) processing of pork: get pork 110Kg and boil to disconnected giving birth to, along the pork muscle fibre cube meat is clapped while hot and loose, then pork is torn into diameter and is 2.2 millimeters strand;
(2) processing of mycelia: get and do wild bacterium 7Kg and in clear water, soak to feeling like jelly and be torn into strand, pull the back filter out and do, with vegetable oil that wild mycelia is fried to golden yellow;
(3) frying: get auxiliary material white granulated sugar 14Kg, chilli 6Kg, honey 1Kg, yellow rice wine 1Kg, salt 1.5Kg, zanthoxylum powder 1Kg, white pepper 0.5Kg, monosodium glutamate 0.5Kg, hay powder 0.1Kg, five-spice powder 0.1Kg and star aniseed powder 0.08Kg and put into pot, mixing, adding the 15kg clear water again boils auxiliary material, put into shredded pork and explode good wild mycelia and stir-fry, juice is received done;
(4) baking: shredded pork that frying is good and dried mycelia are layered in the iron sieve equably, toast 60 minutes down at 60 ℃;
(5) secondary is tasty: add vegetable oil 9Kg and sesame 1Kg in baked shredded pork and wild mycelia, stir;
(6) packing and sterilization: will be through secondary tasty shredded pork and wild mycelia vacuum packaging, with the sterilization of microwave disinfection machine, the displays temperature of microwave disinfection machine is 50 ℃, measuring temperature is 110 ℃, keep this condition sterilization to get finished product in 6 minutes, finished product gets final product with the outer packaging bag quantitative package behind organoleptic examination, physical and chemical index check and Micro biological Tests.
The spicy flavor of products obtained therefrom is lighter, and the crowd that suitable mouthfeel is lighter is edible.

Claims (5)

1. spicy wild fungus shredded pork, it is characterized in that: according to listed as parts by weight, it is by major ingredient: 5~7 parts of 90~110 parts of porks and dried wild bacterium, auxiliary material: 14~16 parts of white granulated sugars, 9~11 parts of vegetable oil, 6~8 parts of chilli, 1~3 part of honey, 1~3 part of sesame, 1~3 part of yellow rice wine, 1.5~2 parts of salt, 1~1.5 part of zanthoxylum powder, 0.5~0.7 part of white pepper, 0.5~0.7 part of monosodium glutamate, 0.1~0.3 part in hay powder, 0.1~0.3 part of five-spice powder and star aniseed powder are prepared from for 0.08~0.12 part.
2. according to the described spicy wild fungus shredded pork of claim 1, it is characterized in that: according to listed as parts by weight, it is by major ingredient: 6 parts of 100 parts of porks and dried wild bacterium, auxiliary material: 15 parts of white granulated sugars, 10 parts of vegetable oil, 7 parts of chilli, 2 parts of honey, 2 parts of sesames, 2 parts of yellow rice wine, 1.8 parts of salt, 1.2 parts of zanthoxylum powders, 0.6 part of white pepper, 0.6 part of monosodium glutamate, 0.2 part in hay powder, 0.2 part of five-spice powder and star aniseed powder are prepared from for 0.1 part.
3. one kind prepares the method for spicy wild fungus shredded pork as claimed in claim 1 or 2, comprises the steps:
(1) processing of pork: pork is boiled to disconnected giving birth to, along the pork muscle fibre cube meat is clapped while hot and loose, then pork is torn into diameter and is 1.8~2.2 millimeters strand;
(2) processing of mycelia: dry wild bacterium soaks in clear water to feeling like jelly and is torn into strand, pulls the back filter out and does, and is with vegetable oil that wild mycelia is fried to golden yellow;
(3) frying: all auxiliary materials are put into pot, and mixing adds clear water auxiliary material is boiled, and puts into shredded pork and explodes good wild mycelia and stir-fry, and juice is received done;
(4) baking: shredded pork that frying is good and dried mycelia are layered in the iron sieve equably, toast 60~100 minutes down at 50~60 ℃;
(5) secondary is tasty: add vegetable oil and sesame in baked shredded pork and wild mycelia, stir, promptly.
4. according to the preparation method of the described spicy wild fungus shredded pork of claim 3, it is characterized in that: completing steps (5) is packed afterwards and is sterilized: will be through secondary tasty shredded pork and wild mycelia vacuum packaging, with the sterilization of microwave disinfection machine, the displays temperature of microwave disinfection machine is 50 ℃, measuring temperature is 110 ℃, keeps this condition sterilization to get finished product in 6 minutes.
5. according to the preparation method of the described spicy wild fungus shredded pork of claim 3, it is characterized in that: select pig leg meat, before boiling, reject manadesma, broken oil and blood stains on the pig leg meat.
CN2007102015849A 2007-09-05 2007-09-05 Spicy wild fungus shredded pork and preparation method thereof Active CN101147593B (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101653264A (en) * 2009-09-21 2010-02-24 贵州五福坊食品有限公司 Vegetable dried pork with carrot taste and preparation method thereof
CN101653265A (en) * 2009-09-21 2010-02-24 贵州五福坊食品有限公司 Vegetable dried pork and preparation method thereof
CN101653263B (en) * 2009-09-21 2014-03-12 贵州五福坊食品有限公司 Vegetable dried pork with green cucumber taste and preparation method thereof
CN104273553A (en) * 2014-10-23 2015-01-14 广西陆川县泓源食品有限公司 Processing method of Luchuan canned pork
CN104432139A (en) * 2014-12-19 2015-03-25 贵州五福坊食品有限公司 Shredded pork and production method thereof
CN107028167A (en) * 2017-05-31 2017-08-11 贵州鸿霖农业科技有限公司 A kind of capsicum mycelia and preparation method thereof

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1090728A (en) * 1993-12-23 1994-08-17 国营宣汉县佳肴食品厂 Sesame oil beef product and manufacture method thereof
CN1045248C (en) * 1994-04-20 1999-09-29 施占文 Prodn of shreded beef
CN1075362C (en) * 1997-12-02 2001-11-28 兰州中山饮食经营咨询服务公司富祥食品厂 Fragrant and hot shredded beef and its processing technology

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101653264A (en) * 2009-09-21 2010-02-24 贵州五福坊食品有限公司 Vegetable dried pork with carrot taste and preparation method thereof
CN101653265A (en) * 2009-09-21 2010-02-24 贵州五福坊食品有限公司 Vegetable dried pork and preparation method thereof
CN101653264B (en) * 2009-09-21 2013-04-17 贵州五福坊食品有限公司 Vegetable dried pork with carrot taste and preparation method thereof
CN101653265B (en) * 2009-09-21 2013-04-17 贵州五福坊食品有限公司 Vegetable dried pork and preparation method thereof
CN101653263B (en) * 2009-09-21 2014-03-12 贵州五福坊食品有限公司 Vegetable dried pork with green cucumber taste and preparation method thereof
CN104273553A (en) * 2014-10-23 2015-01-14 广西陆川县泓源食品有限公司 Processing method of Luchuan canned pork
CN104432139A (en) * 2014-12-19 2015-03-25 贵州五福坊食品有限公司 Shredded pork and production method thereof
CN107028167A (en) * 2017-05-31 2017-08-11 贵州鸿霖农业科技有限公司 A kind of capsicum mycelia and preparation method thereof

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