CN101579127A

CN101579127A - Braised deer meat

Info

Publication number: CN101579127A
Application number: CNA2008100162439A
Authority: CN
Inventors: 刘芳义
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-05-16
Filing date: 2008-05-16
Publication date: 2009-11-18

Abstract

The invention relates to braised deer meat food in a vacuum soft package and a preparation method thereof and aims to provide a braised deer meat food with delicious taste, convenient carrying and easy storage. The braised deer meat food is characterized in that raw deer meat is boiled to 70 percent cooked, the meat blocks are soaked by soy sauce and honey, the soaked meat blocks are put into an oil pot to fry, the fried meat blocks are put into a soft packaging bag, the soft packaging bag is vacuumized and sealed, and the meat is fully cooked after being boiled. The braised deer meat food not only keep the taste of braised pork slices in soy sauce as a traditional Chinese delicious dish, but also can be stored for a long time and is convenient to eat, carry and transport, thereby being particularly popular.

Description

Braised venison in brown sauce

Technical field:

The present invention relates to a kind of soft vacuum package ripe food made of venison braised in soy sauce and preparation method thereof.

Technical background:

The food that braised venison in brown sauce is liked as China people, can only be at the restaurant or during festivals or holidays people cook in person just and can taste, this is fast for work rhythm, does not have cooking skill and thinks the people of edible this food, can't but be a kind of sorry.

Summary of the invention:

Purpose of the present invention just provides braised venison in brown sauce food that venison is processed into delicious flavour and preparation method thereof.Technical scheme of the present invention is as follows: selected fresh venison, add after condiment such as salt, green onion, ginger boil, and cold cuts and starch soup together packed in the soft vacuum package bag, carry out boiling, sterilization back again.Raw material proportioning (percentage by weight) is as follows:

Living venison 88.75-91.49% salt 0.05--0.5%

Green onion 2.8-3.5% ginger 2.8-3.5%

Anistree 1.8-2.2% Chinese prickly ash 0.09-0.11%

Cassia bark 0.08-1.2% cassia bark 0.8-1.2%

Tsaoko 0.08-0.12% cloves 0.09-0.12%

Preparation method is as follows: 1, will embathe clean living venison and be divided into piece and put in the pot, and add condiment, and boil 7 and can take the dish out of the pot when ripe; 2, soak the cube meat that takes the dish out of the pot stand-by with soy sauce, honey; 3, will be with the cube meat of soy sauce, soaking in Mel, put that oil cauldron is fried to take the dish out of the pot when golden yellow, crisp to crust into; 4, cube meat is packed in the flexible package, the condiment such as an amount of water-starch, salt, green onion, ginger of packing into are simultaneously put into vacuum nitrogen filling packing machine, the envelope mouth of finding time; 5, the flexible package of sealing being put into the retort sterilization jar boiled 10-20 minute with 120-130 ℃ of temperature.The invention solves braised venison in brown sauce and solved bag difficult problem of interior seasoning thicken soup of packing into, instant edible.

Embodiment: get 90 kilograms of living venisons, be cut into piece, put into pot and add water, add then: 128 kilograms of anistree aniseed, 0.09 kilogram in Chinese prickly ash, 0.8 kilogram on cassia bark, 0.08 kilogram of tsaoko, 2.8 kilograms in ginger, 0.09 kilogram of cloves, 0.05 kilogram of salt, 1.8 kilograms in shallot, boiled 5 hours, take the dish out of the pot when boiling 7 maturations, use soy sauce, honey soaks the cube meat that takes the dish out of the pot stand-by, to use soy sauce, the cube meat of soaking in Mel, it is fried golden yellow to crust to put oil cauldron into, take the dish out of the pot when crisp, cube meat is packed in the flexible package, the an amount of water-starch of packing into simultaneously, salt, green onion, condiment such as ginger, put into vacuum nitrogen filling packing machine, the envelope mouth of finding time is put into the retort sterilization jar with the flexible package of sealing and was boiled 10-20 minute with 120-130 ℃ of temperature.

Claims

1, a kind of braised venison in brown sauce is characterized in that with living venison be primary raw material, adds various condiment and makes, and its raw material proportioning (percentage by weight) is as follows:

Living venison 88.75-91.49% salt 0.05--0.5%

Green onion 2.8-3.5% ginger 2.8-3.5%

Anistree 1.8-2.2% Chinese prickly ash 0.09-0.11%

Cassia bark 0.08-1.2% cassia bark 0.8-1.2%

Tsaoko 0.08-0.12% cloves 0.09-0.12%

2, a kind of preparation method of braised venison in brown sauce is characterized in that:

(1) will embathe clean living venison and be divided into piece and put into pot, add condiment, and boil 7 and can take the dish out of the pot when ripe;

(2) soak the cube meat that takes the dish out of the pot stand-by with soy sauce, honey;

(3) will be with the cube meat of soy sauce, soaking in Mel, put that oil cauldron is fried to take the dish out of the pot when golden yellow, crisp to crust into;

(4) cube meat is packed in the flexible package, the condiment such as an amount of water-starch, salt, green onion, ginger of packing into are simultaneously put into vacuum nitrogen filling packing machine, the envelope mouth of finding time;

(5) flexible package of sealing being put into the retort sterilization jar boiled 10-20 minute with 120-130 ℃ of temperature.

3, above-mentioned gains extruding, condensation, moulding are braised venison in brown sauce.