CN101194711A

CN101194711A - Production method for cured meat winter sauce

Info

Publication number: CN101194711A
Application number: CNA2007101689331A
Authority: CN
Inventors: 刘兆华
Original assignee: 竹山县兆华山野菜开发有限责任公司
Priority date: 2007-12-12
Filing date: 2007-12-12
Publication date: 2008-06-11

Abstract

The invention discloses a process for preparing cured meat winter sauce. The specific steps for preparing winter sauce comprises firstly washing and curing soya beans which are grinded into broad beans after being cooked, secondly drying broad beans after being steamed in a food steamer, thirdly hermetically fermenting the broad beans indoor, fourthly mixing the fermentive broad beans with proper amount of salt, and adding proper amount of flavoring into the mixture, finally obtaining the winter sauce after being dried in sunshine. The process for preparing cured meat comprises firstly putting pork into the bought salt brine prepared by using spices for salting into a degree of complete flavoring, and then salting in salty water, secondly smudging the salted cured meat, and thirdly washing and boiling the cured meat which is smudged. The cured meat winter sauce is prepared by packing the cured meat and the winter sauce together. The invention guarantees the flavoring of the cured meat, which can be eaten as instant cured meat by matching with the winter sauce, and the cured meat can be fried with the winter sauce without adding other flavorings, thereby ensuring the taste consistency of the cured meat and expressing the local flavor of the cured meat.

Description

The preparation method of cured meat winter sauce

Technical field

The present invention relates to a kind of preparation method of food, especially the preparation method of cured meat winter sauce.

Background technology

The preparation method of existing bacon roughly has two kinds: the one, and smoked bacon, a kind of is curing salted meat.These two kinds of bacon all have only the taste of saline taste and sootiness, do not infiltrate the taste of other condiment in the bacon, need culinary art again when edible, can not guarantee the uniformity of bacon taste like this, are not suitable for the consumer and taste the bacon taste with same mouthfeel.

Summary of the invention

For uniformity that guarantees the bacon mouthfeel and the local flavor that embodies bacon, the present invention proposes a kind of preparation method of cured meat winter sauce.

For this reason, technical scheme of the present invention is: the preparation method of cured meat winter sauce, and concrete steps are: the making of (1), winter sauce: a, soya bean cleaned dry, wear into the soya bean lobe after frying; B, the soya bean lobe is placed on steams 10～30 minutes in the food steamer, dry then; C, be placed on indoor plastic paper or other and sprawl thing and cover steaming good soya bean lobe, sealing and fermenting about 7～10, till the long tunica albuginea in surface, indoor temperature is controlled at 10～25 ℃; D, then the fermentation after the soya bean lobe mix with salt, the weight of the salt that adds is 1/25～1/15 of soya bean lobe weight, and then add an amount of zanthoxylum powder, garlic, fennel, cassia bark, these condiment commonly used of ginger, dry after mixing mutually and promptly make winter sauce; (2), the making of bacon: a, pork is placed in the bittern of halogen material preparation of purchase and salted down 2～5 hours, guarantee fully tastyly, be placed on percent concentration then and be in 12～22% the salt solution and salted down 2～5 hours; B, then, the good bacon sootiness at least 7 days that salts down; C, the pork sootiness after good have become bacon, clean then and boil; (3), packaging together the bacon that makes, winter sauce, just made cured meat winter sauce.Beneficial effect: the present invention, by the bacon that bittern is pickled, salt is pickled, smoke curing gets, not only have the local flavor of bacon, guaranteed that also bacon is tasty; In addition, prepared winter sauce again, can be used as fast food and be stained with winter sauce and eat bacon, also can not need to add other flavouring with winter sauce stir-fried smoked pork in pot, not only convenient, also guarantee the uniformity of bacon mouthfeel and embodied the lacol flavor of bacon.

The specific embodiment

Below, describe the present invention in detail:

The preparation method of cured meat winter sauce, concrete steps are: the making of (1), winter sauce: a, soya bean cleaned dry, wear into the soya bean lobe after frying; B, the soya bean lobe is placed in the food steamer steamed 20 minutes, dry then; C, be placed on indoor plastic paper or other and sprawl thing and cover steaming good soya bean lobe, sealing and fermenting 8 days, till the long tunica albuginea in surface, indoor temperature is controlled at 18～22 ℃; D, then the fermentation after the soya bean lobe mix with salt, the weight of the salt of adding is 1/20 of soya bean lobe weight, and then adds an amount of zanthoxylum powder, garlic, fennel, cassia bark, these condiment commonly used of ginger, dries after mixing mutually and promptly makes winter sauce; (2), the making of bacon: a, pork is placed in the bittern of halogen material preparation of purchase and salted down 4 hours, guarantee fully tastyly, be placed on percent concentration then and be in 20% the salt solution and salted down 4 hours; B, then is the good bacon sootiness 15 days that salts down; C, the pork sootiness after good have become bacon, clean then and boil; (3), packaging together the bacon that makes, winter sauce, just made cured meat winter sauce.

Claims

1. the preparation method of cured meat winter sauce, concrete steps are: the making of (1), winter sauce: a, soya bean cleaned dry, wear into the soya bean lobe after frying; B, the soya bean lobe is placed on steams 10～30 minutes in the food steamer, dry then; C, be placed on indoor plastic paper or other and sprawl thing and cover steaming good soya bean lobe, sealing and fermenting about 7～10, till the long tunica albuginea in surface, indoor temperature is controlled at 10～25 ℃; D, then the fermentation after the soya bean lobe mix with salt, the weight of the salt that adds is 1/25～1/15 of soya bean lobe weight, and then add an amount of zanthoxylum powder, garlic, fennel, cassia bark, these condiment commonly used of ginger, dry after mixing mutually and promptly make winter sauce; (2), the making of bacon: a, pork is placed in the bittern of halogen material preparation of purchase and salted down 2～5 hours, guarantee fully tastyly, be placed on percent concentration then and be in 12～22% the salt solution and salted down 2～5 hours; B, then, the good bacon sootiness at least 7 days that salts down; C, the pork sootiness after good have become bacon, clean then and boil; (3), packaging together the bacon that makes, winter sauce, just made cured meat winter sauce.