CN101313742A - Glossy ganoderma baked fragrant pig flavouring material and preparation method for the glossy ganoderma baked fragrant pig meat - Google Patents
Glossy ganoderma baked fragrant pig flavouring material and preparation method for the glossy ganoderma baked fragrant pig meat Download PDFInfo
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- CN101313742A CN101313742A CNA2007100778291A CN200710077829A CN101313742A CN 101313742 A CN101313742 A CN 101313742A CN A2007100778291 A CNA2007100778291 A CN A2007100778291A CN 200710077829 A CN200710077829 A CN 200710077829A CN 101313742 A CN101313742 A CN 101313742A
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- fragrant pig
- glossy ganoderma
- baked
- ganoderma lucidum
- juice
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Abstract
The invention discloses a flavoring for a ganoderma lucidum roasted fragrant pig and a manufacturing method thereof, belonging to processing of cooked meat products. Raw materials by weight portion of the ganoderma lucidum roasted fragrant pig are: 20 portions of ganoderma lucidum, 1 portion of coffee beans, 2 portions of brown sugar and 10 portions of sauce. The method comprises the following steps: firstly, a fragrant pig after slaughtering, cleaning and treatment is cut into slices; secondly, the ganoderma lucidum and the coffee beans are placed into three times of water, and distilled juice is obtained; thirdly, the distilled juice is mixed with auxiliary materials, and salty sauce is obtained; and fourthly, the salty sauce is applied on sliced meat for roasting for 45 minutes. The fragrant pig roasted by using the flavoring has unique mouthfeel and rich nutrition, is fragrant, tender and tasty, and smooth but not greasy, and is a first-class cuisine of various high-grade banquets.
Description
Technical field:
The present invention relates to the preparation method of a kind of barbecue goods condiment and barbecue goods thereof, relate in particular to condiment of a kind of roasting fragrant pig and the method for the fragrant pig of baking thereof.
Background technology:
Fragrant pig has that the thin meat of skin is tender, the thin juice of bone is many, the fragrant plurality of advantages such as pure, nutritious of meat flavour, so is subjected to liking of consumers in general deeply, is the first-class raw material of producing high-grade meat products.At present, though the processing method of Pork cooked product has a lot,, various goods have been formed with different flavor and characteristic according to the kind of used condiment and the difference of processing method; But because fragrant pig is the special improved seeds that originate in the Guizhou Plateau mountain area, its fertility is lower in addition, output is less, and is therefore actually rare to the processing method of fragrant pig cooked meat product.
Summary of the invention:
At the above-mentioned defective that exists in the prior art, the present invention aims to provide the condiment of a kind of fragrant pig of baking of unique flavor; Another object of the present invention provides the method for the fragrant pig of this condiment baking of a kind of usefulness.
The condiment that technical solution of the present invention provided is made up of the raw material of following weight portion: major ingredient is made up of for 1 part 20 parts of glossy ganodermas, coffee bean, and auxiliary material comprises 10 parts in soy sauce, 2 parts of brown sugars; Wherein, the effect of brown sugar is the bitter taste that increases the color and luster of meat and remove glossy ganoderma and coffee bean.
Auxiliary material also comprises 1 part of Chinese prickly ash oil in technique scheme.
The method of the making glossy ganoderma baked fragrant pig that technical solution of the present invention provided comprises slaughters, cleans, handles, toasts; Concrete steps are as follows:
1. with fragrant pig cut into serving pieces;
2. distillation juice is got in the water infusion that glossy ganoderma and coffee bean are together put into triplication;
3. will distill juice and auxiliary material mix thick gravy;
4. thick gravy is spread upon on the sliced meat equably, baking is 45 minutes under 100～160 ℃ condition.
Compared with the prior art, adopt the fragrant pig of condiment of the present invention and method baking have tasty and delicious, sliding and oiliness, mouthfeel good, advantage such as nutritious.
The specific embodiment:
The invention will be further described below in conjunction with specific embodiment:
Embodiment 1, gets major ingredient: glossy ganoderma 200 grams, coffee bean 10 grams, and auxiliary material: soy sauce 100 grams, brown sugar 20 grams follow these steps to make:
1. according to a conventional method fragrant pig is slaughtered, cleans and handles;
2. with treated fragrant pig cut into serving pieces;
3. glossy ganoderma is cut into bulk, together puts into the water infusion of 630 grams then with coffee bean, get distillation juice;
4. will distill juice and auxiliary material mix thick gravy;
5. thick gravy is spread upon on the sliced meat equably, put into 100～160 ℃ oven for baking 45 minutes then.
6. cooling, sterilization, vacuum packaging promptly get glossy ganoderma baked fragrant pig.
Embodiment 2, get major ingredient: glossy ganoderma 200 grams, coffee bean 10 grams, auxiliary material: the step that soy sauce 100 grams, brown sugar 20 grams, Chinese prickly ash oil 10 grams are pressed among the embodiment 1 is made.
In the above-described embodiments, eating habit according to the degree of saltiness, weight difference and the various places of south, north taste, can also be in auxiliary material an amount of increase is as various seasoning matter such as ginger, green onion, garlic and capsicum, monosodium glutamate, cooking wine, salt, to satisfy the taste of different crowd.
Claims (3)
1. glossy ganoderma baked fragrant pig flavouring material, it is characterized in that being made up of the raw material of following weight portion: major ingredient is made up of for 1 part 20 parts of glossy ganodermas, coffee bean, and auxiliary material comprises 10 parts in soy sauce, 2 parts of brown sugars.
2. glossy ganoderma baked fragrant pig flavouring material according to claim 1 is characterized in that: also comprise 1 part of Chinese prickly ash oil in the auxiliary material.
3. a method of making glossy ganoderma baked fragrant pig with the described condiment of claim 1 comprises and slaughters, cleans, handles, toasts; It is characterized in that step is as follows:
1. with fragrant pig cut into serving pieces;
2. distillation juice is got in the water infusion that glossy ganoderma and coffee bean are together put into triplication;
3. will distill juice and auxiliary material mix thick gravy;
4. thick gravy is spread upon on the sliced meat equably, baking is 45 minutes under 100～160 ℃ condition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100778291A CN101313742A (en) | 2007-07-06 | 2007-07-06 | Glossy ganoderma baked fragrant pig flavouring material and preparation method for the glossy ganoderma baked fragrant pig meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100778291A CN101313742A (en) | 2007-07-06 | 2007-07-06 | Glossy ganoderma baked fragrant pig flavouring material and preparation method for the glossy ganoderma baked fragrant pig meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101313742A true CN101313742A (en) | 2008-12-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100778291A Pending CN101313742A (en) | 2007-07-06 | 2007-07-06 | Glossy ganoderma baked fragrant pig flavouring material and preparation method for the glossy ganoderma baked fragrant pig meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101313742A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797052A (en) * | 2010-04-20 | 2010-08-11 | 李启贵 | Medical seasoning juice for preparing Ganodorma lucidum roast ducks and preparation method thereof |
| CN110214894A (en) * | 2019-05-22 | 2019-09-10 | 中国农业科学院农产品加工研究所 | Traditional roast leg of lamb character flavor compound fidelity method |
-
2007
- 2007-07-06 CN CNA2007100778291A patent/CN101313742A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797052A (en) * | 2010-04-20 | 2010-08-11 | 李启贵 | Medical seasoning juice for preparing Ganodorma lucidum roast ducks and preparation method thereof |
| CN101797052B (en) * | 2010-04-20 | 2012-05-30 | 李启贵 | Medical seasoning juice for preparing Ganodorma lucidum roast ducks and preparation method thereof |
| CN110214894A (en) * | 2019-05-22 | 2019-09-10 | 中国农业科学院农产品加工研究所 | Traditional roast leg of lamb character flavor compound fidelity method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20081203 |