CN101194711A - Production method for cured meat winter sauce - Google Patents
Production method for cured meat winter sauce Download PDFInfo
- Publication number
- CN101194711A CN101194711A CNA2007101689331A CN200710168933A CN101194711A CN 101194711 A CN101194711 A CN 101194711A CN A2007101689331 A CNA2007101689331 A CN A2007101689331A CN 200710168933 A CN200710168933 A CN 200710168933A CN 101194711 A CN101194711 A CN 101194711A
- Authority
- CN
- China
- Prior art keywords
- winter
- sauce
- cured meat
- soya bean
- bacon
- 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.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 29
- 235000019542 Cured Meats Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000015277 pork Nutrition 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 235000015241 bacon Nutrition 0.000 claims description 26
- 238000002360 preparation method Methods 0.000 claims description 11
- 241001131796 Botaurus stellaris Species 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 3
- 150000002367 halogens Chemical class 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 240000006677 Vicia faba Species 0.000 abstract 4
- 235000010749 Vicia faba Nutrition 0.000 abstract 4
- 235000002098 Vicia faba var. major Nutrition 0.000 abstract 4
- 238000009938 salting Methods 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 239000012267 brine Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
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
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)
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101689331A CN101194711A (en) | 2007-12-12 | 2007-12-12 | Production method for cured meat winter sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101689331A CN101194711A (en) | 2007-12-12 | 2007-12-12 | Production method for cured meat winter sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101194711A true CN101194711A (en) | 2008-06-11 |
Family
ID=39545479
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101689331A Pending CN101194711A (en) | 2007-12-12 | 2007-12-12 | Production method for cured meat winter sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101194711A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816400A (en) * | 2010-04-30 | 2010-09-01 | 巫溪县红池腊鲜食品有限公司 | Smoked bacon seasoning and application method thereof |
| CN103263008A (en) * | 2013-06-18 | 2013-08-28 | 四川厚德医药科技有限公司 | Pixian bean sauce and making method thereof |
| CN104187579A (en) * | 2014-08-22 | 2014-12-10 | 仲恺农业工程学院 | Sausage seasoning sauce and preparation method thereof |
| CN104839631A (en) * | 2015-06-10 | 2015-08-19 | 张继坤 | Preserved meat sauce and preparation method thereof |
| CN104982965A (en) * | 2015-06-15 | 2015-10-21 | 成都希望食品有限公司 | Ready-to-use bacon injecting and making method |
| CN106213469A (en) * | 2016-08-05 | 2016-12-14 | 合肥市金乡味工贸有限责任公司 | A kind of Herba Coriandri relieving constipation seafood sauce |
| CN107712668A (en) * | 2017-11-22 | 2018-02-23 | 遵义市播州区火石食品厂 | A kind of sausage auxiliary material and preparation method thereof |
| CN107897717A (en) * | 2017-11-22 | 2018-04-13 | 遵义市播州区火石食品厂 | A kind of sausage and preparation method thereof |
| CN107897724A (en) * | 2017-11-22 | 2018-04-13 | 遵义市播州区火石食品厂 | A kind of preparation method of bacon |
| CN109007617A (en) * | 2018-10-24 | 2018-12-18 | 蒿思宇 | A kind of production method of sweet wormwood beans sauce |
-
2007
- 2007-12-12 CN CNA2007101689331A patent/CN101194711A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816400A (en) * | 2010-04-30 | 2010-09-01 | 巫溪县红池腊鲜食品有限公司 | Smoked bacon seasoning and application method thereof |
| CN101816400B (en) * | 2010-04-30 | 2012-06-27 | 巫溪县红池腊鲜食品有限公司 | Smoked bacon seasoning and application method thereof |
| CN103263008A (en) * | 2013-06-18 | 2013-08-28 | 四川厚德医药科技有限公司 | Pixian bean sauce and making method thereof |
| CN104187579A (en) * | 2014-08-22 | 2014-12-10 | 仲恺农业工程学院 | Sausage seasoning sauce and preparation method thereof |
| CN104839631A (en) * | 2015-06-10 | 2015-08-19 | 张继坤 | Preserved meat sauce and preparation method thereof |
| CN104982965A (en) * | 2015-06-15 | 2015-10-21 | 成都希望食品有限公司 | Ready-to-use bacon injecting and making method |
| CN106213469A (en) * | 2016-08-05 | 2016-12-14 | 合肥市金乡味工贸有限责任公司 | A kind of Herba Coriandri relieving constipation seafood sauce |
| CN107712668A (en) * | 2017-11-22 | 2018-02-23 | 遵义市播州区火石食品厂 | A kind of sausage auxiliary material and preparation method thereof |
| CN107897717A (en) * | 2017-11-22 | 2018-04-13 | 遵义市播州区火石食品厂 | A kind of sausage and preparation method thereof |
| CN107897724A (en) * | 2017-11-22 | 2018-04-13 | 遵义市播州区火石食品厂 | A kind of preparation method of bacon |
| CN109007617A (en) * | 2018-10-24 | 2018-12-18 | 蒿思宇 | A kind of production method of sweet wormwood beans sauce |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080611 |