CN102511829A - Preparation method of braised pork with fennel - Google Patents
Preparation method of braised pork with fennel Download PDFInfo
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- CN102511829A CN102511829A CN2011104160792A CN201110416079A CN102511829A CN 102511829 A CN102511829 A CN 102511829A CN 2011104160792 A CN2011104160792 A CN 2011104160792A CN 201110416079 A CN201110416079 A CN 201110416079A CN 102511829 A CN102511829 A CN 102511829A
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- belt leather
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- 235000015277 pork Nutrition 0.000 title claims abstract description 30
- 240000006927 Foeniculum vulgare Species 0.000 title claims abstract description 23
- 235000004204 Foeniculum vulgare Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 235000013527 bean curd Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 239000011435 rock Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 3
- 240000004760 Pimpinella anisum Species 0.000 claims abstract 2
- 239000010985 leather Substances 0.000 claims description 23
- 210000002615 epidermis Anatomy 0.000 claims description 12
- 235000014347 soups Nutrition 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 5
- 241000266501 Ormosia ormondii Species 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 8
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 235000014101 wine Nutrition 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 description 5
- 239000010643 fennel seed oil Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 240000009023 Myrrhis odorata Species 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000001537 neural effect Effects 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
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- 230000004936 stimulating effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 240000006995 Abutilon theophrasti Species 0.000 description 1
- 241001346334 Amomum tsao-ko Species 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 208000002881 Colic Diseases 0.000 description 1
- 235000014375 Curcuma Nutrition 0.000 description 1
- 244000164480 Curcuma aromatica Species 0.000 description 1
- 240000004784 Cymbopogon citratus Species 0.000 description 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 1
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- 240000004859 Gamochaeta purpurea Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 241000604017 Lysimachia sikokiana Species 0.000 description 1
- 241000158764 Murraya Species 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000185386 Thladiantha grosvenorii Species 0.000 description 1
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
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- 230000000767 anti-ulcer Effects 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
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- 230000000968 intestinal effect Effects 0.000 description 1
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- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a preparation method of braised pork with fennel, in particular to a method for preparing food containing pork and fennel. The food is prepared from pork with skin, fennel, honey, soy sauce, salted and fermented soya paste, green onion, raw garlic, ginger, salt, monosodium glutamate, fermented glutinous rice, preserved black bean, spicy hot pepper, anise, yellow wine, yellow rice wine, fermented bean curd, rock sugar, water and vegetable oil according to a certain process. The method fully brings out the marketable value of vegetables and is useful for improving income for farmers for a long period. In addition, the method can be applied in hotels, and can particularly enrich the culinary culture of people.
Description
Technical field:
The present invention relates to a kind of preparation method of food, is a kind of food making method that contains fennel and meat specifically.
Background technology:
The fennel of indication of the present invention refers in particular to fennel seeds, and its fruit is a flavouring, and its cauline leaf part also has fragrance, often is used to do the filling material of steamed stuffed bun, dumpling and other food.Their contained main components all are fennel oil, can stimulating gastrointestinal neural blood vessel, promote digestive juice secretion, increase gastrointestinal peristalsis, get rid of the gas that accumulates, thus have be good for the stomach, the effect of promoting the circulation of qi; Sometimes gastrointestinal peristalsis can reduce again after excitement, thereby helps to alleviate spasm, eases the pain.
Little piemarker fragrant antiulcer, analgesia, gonadotropic Effect etc. in addition, fennel oil has antibacterial action in various degree.Ability stimulating gastrointestinal neural blood vessel promotes saliva and gastric secretion, plays improving a poor appetite, digestive effect.Be fit to deficiency-cold in spleen and stomach.Intestinal colic, dysmenorrhoea patient are used for dietotherapy.The Indian also is everlasting and chews seed after meal and dispel halitosis.The Roman also utilizes its digestant characteristic, adds after the meal in the sweets, or makes flavoring.The fennel oil that seed refines is many as spices, removes fishlike smell or medicinal, with treatment abdominal distension, hyperalimentation etc.
And the processing method and the eating method of Chinese domestic fennel are also all more single at present, sell the problem that also becomes people's anxiety, are unfavorable for the industrialized development of fennel.
Summary of the invention:
The object of the invention provides a kind of preparation method of fennel braised pork in the deficiency that overcomes fennel tradition eating method.
Technical scheme of the present invention is: including weight portion be: 5000 parts of 10000 parts of belt leather porks, 2000 parts in fennel, 50 parts of honey, 100 parts in soy sauce, 70 parts of yellow bean sauce, 150 parts of green onions, 30 parts of uncooked garlics, 80 parts of ginger, 120 parts of salt, 80 parts of monosodium glutamates, 150 parts of fermented glutinour rices, 180 parts in fermented soya bean, 30 parts of numb greens pepper, anistree 20 parts, 300 parts of yellow rice wine, 300 parts of yellow rice wines, 100 parts in fermented bean curd, 150 parts in rock sugar, 4000 parts in water and vegetable oil are made according to following operation:
(a) with alcohol blast burner the surface on the belt leather pork is baked one time with the flame spray, with scraper the part of epidermis charing is rejected, cleaned then;
(b) will be cut into the sliced meat of 1cm * 5cm or the meat cubelets of 3cm * 3cm through the belt leather pork of operation (a), put into the water that contains soy sauce, green onion, uncooked garlic, ginger, salt, monosodium glutamate, anise, numb green pepper, soak 6 hours;
(c) will pull out through the belt leather pork of operation (b), be placed on the double-edged fine-toothed comb that has pallet, and together put into food steamer and steamed 20 minutes;
(d) will cool completely through the belt leather pork of operation (c) after, honey is put on the epidermis of belt leather pork, put into the vegetable oil of 8 one-tenth heat fried shrink to epidermis bubble, pull out subsequent use;
(e) the soup juice of collecting in the pallet in the operation (c) is added fermented soya bean, fermented glutinour rice, yellow rice wine, fermented bean curd, rock sugar, yellow bean sauce, stir;
(f) it is subsequent use bright fennel to be cut into the long section of 5cm;
(g) belt leather pork epidermis that will be through operation (d) towards the bottom in the bottom of special utensil, fennel section pendulum that will be through operation (f) is on belt leather pork; To pour into through the soup juice of operation (e); Special-purpose soup plate on the special utensil top cover; Prevent that distilled water from splashing into and the scattering and disappearing of fragrance, and puts into the little fiery boiling of food steamer 50 minutes then;
(h) will take out together with special-purpose soup plate through the special utensil of operation (g), after the counter-rotating, take away special utensil and be finished product.Fertile and oiliness, the look delicacy incense of its characteristics.
The present invention and existing compared with techniques have following characteristics: through unique technology the aromatic substance of fennel and nutritional labeling are effectively kept, the meat and vegetables collocation helps health.Give full play to green forest vegetables market value, not only make peasant's extra earning for a long time,, particularly can enrich broad masses of the people's dining table culture also applicable to hotel, hotel.
Embodiment:
(a) with alcohol blast burner with the surface on 10000 parts of the belt leather porks with roasting one time of flame spray, with scraper the part of epidermis charing is rejected, is cleaned then;
(b) will be cut into the sliced meat of 1cm * 5cm or the meat cubelets of 3cm * 3cm through the belt leather pork of operation (a); Put into 4000 water of 100 parts in soy sauce, 60 parts of curcuma powders, 150 parts of green onions, 30 parts of uncooked garlics, 80 parts of ginger, 120 parts of salt, 80 parts of monosodium glutamates, 30 parts of Lysimachia sikokianas, careless 25 parts of spirit, 15 parts of spiceleafs, 15 parts of murraya paniculataJacks, 15 parts on cassia bark, 15 parts of cloves, 15 parts of cool ginger, 15 parts in fennel, 30 parts of numb greens pepper, 20 parts of anises, 25 parts of tsaokos, 24 parts of brigands, 12 parts of the roots of Dahurain angelica, 10 parts in fragrant sand, 12 parts of white bandits, 15 parts of meat bandits, 12 parts of ratio fore-tellings, 17 parts of Momordica grosvenoris, 9 parts of lemon-grasses, 300 parts of yellow rice wine, soaked 6 hours;
(c) will pull out through the belt leather pork of operation (b), be placed on the double-edged fine-toothed comb that has pallet, and together put into food steamer and steamed 20 minutes;
(d) will cool completely through the belt leather pork of operation (c) after, with 50 parts of epidermises that are put on belt leather pork of honey honey, put into 5000 parts of vegetable oil of 8 one-tenth heat fried shrink to epidermis bubble, pull out subsequent use;
(e) the soup juice of collecting in the pallet in the operation (c) is added 150 parts of fermented glutinour rices, 180 parts in fermented soya bean, 300 parts of yellow rice wines, 100 parts in fermented bean curd, 150 parts in rock sugar, 70 parts of yellow bean sauce, stir;
(f) it is subsequent use 2000 parts in bright fennel to be cut into the long section of 5cm;
(g) belt leather pork epidermis that will be through operation (d) towards the bottom in the bottom of special utensil, fennel section pendulum that will be through operation (f) is on belt leather pork; To pour into through the soup juice of operation (e); Special-purpose soup plate on the special utensil top cover; Prevent that distilled water from splashing into and the scattering and disappearing of fragrance, and puts into the little fiery boiling of food steamer 50 minutes then;
(h) will take out together with special-purpose soup plate through the special utensil of operation (g), after the counter-rotating, take away special utensil and be finished product.Fertile and oiliness, the look delicacy incense of its characteristics.
Claims (1)
1. the preparation method of a fennel braised pork is characterized in that including weight portion being: 5000 parts of 10000 parts of belt leather porks, 2000 parts in fennel, 50 parts of honey, 100 parts in soy sauce, 70 parts of yellow bean sauce, 150 parts of green onions, 30 parts of uncooked garlics, 80 parts of ginger, 120 parts of salt, 80 parts of monosodium glutamates, 150 parts of fermented glutinour rices, 180 parts in fermented soya bean, 30 parts of numb greens pepper, anistree 20 parts, 300 parts of yellow rice wine, 300 parts of yellow rice wines, 100 parts in fermented bean curd, 150 parts in rock sugar, 4000 parts in water and vegetable oil are made according to following operation:
(a) with alcohol blast burner the surface on the belt leather pork is baked one time with the flame spray, with scraper the part of epidermis charing is rejected, cleaned then;
(b) will be cut into the sliced meat of 1cm * 5cm or the meat cubelets of 3cm * 3cm through the belt leather pork of operation (a), put into the water that contains soy sauce, green onion, uncooked garlic, ginger, salt, monosodium glutamate, anise, numb green pepper, soak 6 hours;
(c) will pull out through the belt leather pork of operation (b), be placed on the double-edged fine-toothed comb that has pallet, and together put into food steamer and steamed 20 minutes;
(d) will cool completely through the belt leather pork of operation (c) after, honey is put on the epidermis of belt leather pork, put into the vegetable oil of 8 one-tenth heat fried shrink to epidermis bubble, pull out subsequent use;
(e) the soup juice of collecting in the pallet in the operation (c) is added fermented soya bean, fermented glutinour rice, yellow rice wine, fermented bean curd, rock sugar, yellow bean sauce, stir;
(f) it is subsequent use bright fennel to be cut into the long section of 5cm;
(g) belt leather pork epidermis that will be through operation (d) towards the bottom in the bottom of special utensil, fennel section pendulum that will be through operation (f) is on belt leather pork; To pour into through the soup juice of operation (e); Special-purpose soup plate on the special utensil top cover is put into the little fiery boiling of food steamer 50 minutes then;
(h) will take out together with special-purpose soup plate through the special utensil of operation (g), after the counter-rotating, take away special utensil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104160792A CN102511829A (en) | 2011-12-14 | 2011-12-14 | Preparation method of braised pork with fennel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104160792A CN102511829A (en) | 2011-12-14 | 2011-12-14 | Preparation method of braised pork with fennel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102511829A true CN102511829A (en) | 2012-06-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104160792A Pending CN102511829A (en) | 2011-12-14 | 2011-12-14 | Preparation method of braised pork with fennel |
Country Status (1)
| Country | Link |
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| CN (1) | CN102511829A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261801A (en) * | 2016-08-19 | 2017-01-04 | 戴海 | A kind of health care braised pork and preparation method thereof |
| CN106333255A (en) * | 2016-08-30 | 2017-01-18 | 河南高老庄食品有限公司 | Special fermented bean curd buckled bowl meat and making method thereof |
| CN108552487A (en) * | 2018-03-23 | 2018-09-21 | 黄晓艳 | A kind of meat products and preparation method thereof |
-
2011
- 2011-12-14 CN CN2011104160792A patent/CN102511829A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261801A (en) * | 2016-08-19 | 2017-01-04 | 戴海 | A kind of health care braised pork and preparation method thereof |
| CN106333255A (en) * | 2016-08-30 | 2017-01-18 | 河南高老庄食品有限公司 | Special fermented bean curd buckled bowl meat and making method thereof |
| CN108552487A (en) * | 2018-03-23 | 2018-09-21 | 黄晓艳 | A kind of meat products and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120627 |