CN101416749A - Fish-flavored shredded pork making method - Google Patents
Fish-flavored shredded pork making method Download PDFInfo
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- CN101416749A CN101416749A CNA2008100800232A CN200810080023A CN101416749A CN 101416749 A CN101416749 A CN 101416749A CN A2008100800232 A CNA2008100800232 A CN A2008100800232A CN 200810080023 A CN200810080023 A CN 200810080023A CN 101416749 A CN101416749 A CN 101416749A
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Abstract
The invention relates to a method of making shredded pork with garlic sauce, comprising rinsing shredded pork with clean water to remove blood, draining, starching the pork in egg white, frying for 1-2 minutes in oil pan, cooling naturally, thus forming cooked shredded pork; deep-frying shredded lettuces and shredded agarics in water, draining, cooling naturally, thus forming cooked shredded lettuces and shredded agarics; making cooking liquor with edible oil, soyabean paste, ketchup, ketchup, salt, cooking wine, monosodium glutamate, capsicums, bruised gingers, minced shallots and water; packing the cooked shredded pork, cooked shredded lettuces, cooked shredded agarics and cooking liquor with certain weight when charging nitrogen, sealing, sterilizing, and filling in big bags, thus forming finished products. The invention combines the traditional dishes with the modern food engineering technology to form industrial production without any chemical additive and preservative, thus guaranteeing that the nutrition and taste of the traditional shredded pork with garlic sauce do not lose and the shredded pork with garlic sauce is convenient and sanitary to eat, only needing to be heated.
Description
Technical field
The present invention relates to the food production technology field, be meant a kind of preparation method especially with fish-flavoured shredded pork of instant, fresh-keeping, delicious, nutrition, instant edible.
Background technology
Meat product has the consumer group widely in China, wherein higher with the nutritive value of pork series food, product category is varied, is at home life or eats out all well received, being that people like the traditional product that eats, also is the main meat kind of China.Wherein fish-flavoured shredded pork is widely known traditional dish, with the characteristics of its low fat, high protein, delicious U.S., is subjected to consumers in general's favor deeply.But the processing of traditional fish-flavoured shredded pork can only be the instant method of now doing, and it is edible edible at fixed-sites such as restaurant and families only to suit, and is difficult to satisfy during the journey the demand with inadequate people of time, brings very big inconvenience to the eater.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of fish-flavoured shredded pork, instant, convenient, fresh-keeping, delicious, nutritious with the fish-flavoured shredded pork that this method is made.
The preparation method of fish-flavoured shredded pork of the present invention may further comprise the steps:
1) prepare various raw materials according to following percentage by weight: lean pork silk 44～60%, egg are clear 2～3%, bamboo shoot silk 9～11%, auricularia auriculajudae 9～11%, edible oil 6～7%, thick broad-bean sauce 3～5%, catsup 2～5%, white granulated sugar 1～2%, salt 1～2%, cooking wine 0.2～0.5%, monosodium glutamate 0.2～0.5%, capsicum 0.2～0.5%, bruised ginger 0.2～0.3%, green onion end 0.2～0.3%, water 6～8%;
2) the lean pork silk floats the water of dehematizing with clear water, drains, and after the hanging, makes the cold cuts silk in fried 1～2 minute in the input heat oil pot in egg is clear, after cooling off naturally, and inflated with nitrogen packaging seal, sterilization;
3) the bamboo shoot silk is quick-boiled water, drains cooling naturally, inflated with nitrogen packaging seal, sterilization;
4) auricularia auriculajudae is cleaned, and is cut into filament, quick-boils water, drains cooling naturally, inflated with nitrogen packaging seal, sterilization;
5) after the edible oil heating, drop into thick broad-bean sauce, catsup, white granulated sugar, salt, cooking wine, monosodium glutamate, capsicum, bruised ginger, green onion end and water, frying becomes soup juice, after cooling off naturally, and inflated with nitrogen packaging seal, sterilization;
6) seal in the shredded meat of inflated with nitrogen packing, bamboo shoot silk, auricularia auriculajudae silk and the soup juice threading sack, be finished product.
The preferred ingredients by weight percentage of fish-flavoured shredded pork of the present invention is: lean pork silk 50%, egg are clear 2%, bamboo shoot silk 10%, auricularia auriculajudae 10%, edible oil 7%, thick broad-bean sauce 4%, catsup 4%, white granulated sugar 2%, salt 2%, cooking wine 0.5%, monosodium glutamate 0.5%, capsicum 0.5%, bruised ginger 0.2%, green onion end 0.2%, water 7.1%.
Fish-flavoured shredded pork preparation method of the present invention organically combines traditional food and drink dish and modern food engineering, form suitability for industrialized production, in product, do not add any chemical addition agent and anticorrisive agent, the nutrition, the delicious food that had both guaranteed traditional fish-flavoured shredded pork do not run off, convenient and healthy again, heating is an edible.
The specific embodiment
Embodiment 1
Accurately take by weighing 5 kilograms of lean pork silks, the clear 200g of egg, 1 kilogram of bamboo shoot silk, 1 kilogram in auricularia auriculajudae, salad oil 700g, thick broad-bean sauce 400g, catsup 400g, white granulated sugar 200g, salt 200g, cooking wine 50g, monosodium glutamate 50g, capsicum 50g, bruised ginger 20g, green onion end 20g, water 710g.
The lean pork silk is floated the water of dehematizing with clear water, drain, hanging in egg is clear was made the cold cuts silk in fried 1～2 minute in the input heat oil pot, and cooling naturally is by every bag of 200g inflated with nitrogen packaging seal, sterilization.The bamboo shoot silk is quick-boiled water, drain, cooling naturally is by every bag of 40g inflated with nitrogen packaging seal, sterilization.Auricularia auriculajudae is cleaned, be cut into filament, quick-boil water, drain, cooling naturally is by every bag of 40g inflated with nitrogen packaging seal, sterilization.After the salad oil heating, put into thick broad-bean sauce, catsup, white granulated sugar, salt, cooking wine, monosodium glutamate, capsicum, bruised ginger, green onion end and water, frying becomes soup juice, and cooling naturally is by every bag of 120g inflated with nitrogen packaging seal, sterilization.Seal in the shredded meat of nitrogen-filled packaging, bamboo shoot silk, auricularia auriculajudae silk and the soup juice threading sack at last, be finished product.
Embodiment 2
Get 4.5 kilograms of lean pork silks, the clear 300g of egg, 1.1 kilograms of bamboo shoot silks, 1.1 kilograms in auricularia auriculajudae, edible oil 700g, thick broad-bean sauce 400g, catsup 500g, white granulated sugar 200g, salt 200g, cooking wine 50g, monosodium glutamate 50g, capsicum 50g, bruised ginger 20g, green onion end 30g, water 800g.
The lean pork silk is floated the water of dehematizing with clear water, drain, hanging in egg is clear was made the cold cuts silk in fried 1～2 minute in the input heat oil pot, and cooling naturally is by every bag of 180g inflated with nitrogen packaging seal, sterilization.The bamboo shoot silk is quick-boiled water, drain, cooling naturally is by every bag of 44g inflated with nitrogen packaging seal, sterilization.Auricularia auriculajudae is cleaned, be cut into filament, quick-boil water, drain, cooling naturally is by every bag of 44g inflated with nitrogen packaging seal, sterilization.After the edible oil heating, put into thick broad-bean sauce, catsup, white granulated sugar, salt, cooking wine, monosodium glutamate, capsicum, bruised ginger, green onion end and water, frying becomes soup juice, and cooling naturally is by every bag of 120g inflated with nitrogen packaging seal, sterilization.Seal in the shredded meat of nitrogen-filled packaging, bamboo shoot silk, auricularia auriculajudae silk and the soup juice threading sack at last, be finished product.
Embodiment 3
Get 6 kilograms of lean pork silks, the clear 200g of egg, bamboo shoot silk 900g, auricularia auriculajudae silk 900g, salad oil 600g, thick broad-bean sauce 300g, catsup 200g, white granulated sugar 100g, salt 100g, cooking wine 20g, monosodium glutamate 20g, capsicum 20g, bruised ginger 20g, green onion end 20g, water 600g.
The lean pork silk is floated the water of dehematizing with clear water, drain, hanging in egg is clear was made the cold cuts silk in fried 1～2 minute in the input heat oil pot, and cooling naturally is by every bag of 120g inflated with nitrogen packaging seal, sterilization.The bamboo shoot silk is quick-boiled water, drain, cooling naturally is by every bag of 18g inflated with nitrogen packaging seal, sterilization.Auricularia auriculajudae is cleaned, be cut into filament, quick-boil water, drain, cooling naturally is by every bag of 18g inflated with nitrogen packaging seal, sterilization.After the edible oil heating, put into thick broad-bean sauce, catsup, white granulated sugar, salt, cooking wine, monosodium glutamate, capsicum, bruised ginger, green onion end and water, frying becomes soup juice, and cooling naturally is by every bag of 40g inflated with nitrogen packaging seal, sterilization.Seal in the shredded meat of nitrogen-filled packaging, bamboo shoot silk, auricularia auriculajudae silk and the soup juice threading sack at last, be finished product.
Claims (2)
1, a kind of preparation method of fish-flavoured shredded pork is characterized in that:
1) prepare various raw materials according to following percentage by weight: lean pork silk 44～60%, egg are clear 2～3%, bamboo shoot silk 9～11%, auricularia auriculajudae 9～11%, edible oil 6～7%, thick broad-bean sauce 3～5%, catsup 2～5%, white granulated sugar 1～2%, salt 1～2%, cooking wine 0.2～0.5%, monosodium glutamate 0.2～0.5%, capsicum 0.2～0.5%, bruised ginger 0.2～0.3%, green onion end 0.2～0.3%, water 6～8%;
2) the lean pork silk floats the water of dehematizing with clear water, drains, and after the hanging, makes the cold cuts silk in fried 1～2 minute in the input heat oil pot in egg is clear, after cooling off naturally, and inflated with nitrogen packaging seal, sterilization;
3) the bamboo shoot silk is quick-boiled water, drains cooling naturally, inflated with nitrogen packaging seal, sterilization;
4) auricularia auriculajudae is cleaned, and is cut into filament, quick-boils water, drains cooling naturally, inflated with nitrogen packaging seal, sterilization;
5) after the edible oil heating, drop into thick broad-bean sauce, catsup, white granulated sugar, salt, cooking wine, monosodium glutamate, capsicum, bruised ginger, green onion end and water, frying becomes soup juice, after cooling off naturally, and inflated with nitrogen packaging seal, sterilization;
6) seal in the shredded meat of inflated with nitrogen packing, bamboo shoot silk, auricularia auriculajudae silk and the soup juice threading sack, be finished product.
2, the preparation method of fish-flavoured shredded pork according to claim 1 is characterized in that: the ingredients by weight percentage of fish-flavoured shredded pork is: lean pork silk 50%, egg are clear 2%, bamboo shoot silk 10%, auricularia auriculajudae 10%, edible oil 7%, thick broad-bean sauce 4%, catsup 4%, white granulated sugar 2%, salt 2%, cooking wine 0.5%, monosodium glutamate 0.5%, capsicum 0.5%, bruised ginger 0.2%, green onion end 0.2%, water 7.1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100800232A CN101416749A (en) | 2008-12-02 | 2008-12-02 | Fish-flavored shredded pork making method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100800232A CN101416749A (en) | 2008-12-02 | 2008-12-02 | Fish-flavored shredded pork making method |
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| CN101416749A true CN101416749A (en) | 2009-04-29 |
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| CNA2008100800232A Pending CN101416749A (en) | 2008-12-02 | 2008-12-02 | Fish-flavored shredded pork making method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669732A (en) * | 2012-05-28 | 2012-09-19 | 湖南农业大学 | Preparation method of prepared Hunan cuisine chili fish head |
| CN104172208A (en) * | 2014-06-30 | 2014-12-03 | 邹玲姣 | Production method of fish-flavored shredded pork |
| CN104247926A (en) * | 2014-09-16 | 2014-12-31 | 四川南溪徽记食品有限公司 | Preparation method of vegetarian fish-flavored pork slices |
| CN104687006A (en) * | 2015-02-10 | 2015-06-10 | 济南美吃团食品开发有限公司 | Fish-flavor sauce and preparation method thereof |
| CN105475742A (en) * | 2014-10-08 | 2016-04-13 | 山东省喜民乐食品加工有限责任公司 | Method for producing fish-flavored shredded pork |
| CN110897095A (en) * | 2019-12-09 | 2020-03-24 | 西华大学 | Industrial processing and fresh-keeping process for instant Sichuan dish and shredded pork buns |
| CN111329001A (en) * | 2020-03-04 | 2020-06-26 | 湖北神丹健康食品有限公司 | Instant dish of fish-flavored shredded meat and dried eggs and production method thereof |
-
2008
- 2008-12-02 CN CNA2008100800232A patent/CN101416749A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669732A (en) * | 2012-05-28 | 2012-09-19 | 湖南农业大学 | Preparation method of prepared Hunan cuisine chili fish head |
| CN102669732B (en) * | 2012-05-28 | 2013-05-08 | 湖南农业大学 | Preparation method of prepared Hunan cuisine chili fish head |
| CN104172208A (en) * | 2014-06-30 | 2014-12-03 | 邹玲姣 | Production method of fish-flavored shredded pork |
| CN104247926A (en) * | 2014-09-16 | 2014-12-31 | 四川南溪徽记食品有限公司 | Preparation method of vegetarian fish-flavored pork slices |
| CN105475742A (en) * | 2014-10-08 | 2016-04-13 | 山东省喜民乐食品加工有限责任公司 | Method for producing fish-flavored shredded pork |
| CN104687006A (en) * | 2015-02-10 | 2015-06-10 | 济南美吃团食品开发有限公司 | Fish-flavor sauce and preparation method thereof |
| CN110897095A (en) * | 2019-12-09 | 2020-03-24 | 西华大学 | Industrial processing and fresh-keeping process for instant Sichuan dish and shredded pork buns |
| CN111329001A (en) * | 2020-03-04 | 2020-06-26 | 湖北神丹健康食品有限公司 | Instant dish of fish-flavored shredded meat and dried eggs and production method thereof |
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Open date: 20090429 |