CN102524809A - Fragrant pig chafing dish and preparation method thereof - Google Patents
Fragrant pig chafing dish and preparation method thereof Download PDFInfo
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- CN102524809A CN102524809A CN2012100176353A CN201210017635A CN102524809A CN 102524809 A CN102524809 A CN 102524809A CN 2012100176353 A CN2012100176353 A CN 2012100176353A CN 201210017635 A CN201210017635 A CN 201210017635A CN 102524809 A CN102524809 A CN 102524809A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention relates to a fragrant pig chafing dish and a preparation method thereof. A slaughtered fragrant pig with skin and without internal organs and bones is selected, cured (or marinated) by using five spice powder, salt and the like and then cooled and sliced. Salad oil and fragrant pig leaf fat are poured into a pot to be heated until water vapor is slightly dried, and then cleaned ginger slices, garlic flakes, hot pepper, garlic, bean sauce, cooking wine, salt and the like are added into the pot to be stirred and heated until moisture in seasonings is evaporated approximately. When oil temperature reduces to 80-85 DEG C, wild pepper, gourmet powder, chicken powder, the five spice powder and other seasonings are added into the pot to continue to stir, cooling is performed to reduce the oil temperature to be 5-10 DEG C, and the seasonings and sliced fragrant pig meat are mixed to achieve the fragrant pig chafing dish. Finally, prepared fragrant pig chafing dish is filled into vacuum bags in a quantitative mode, and then vacuum sealing, quick-freezing package and refrigeration are performed. The fragrant pig chafing dish can be eaten only after the fragrant pig chafing dish is unfrozen and boiled in the pot, and various fresh vegetables can be added into the pot for eating according to personal tastes after the fragrant pig chafing dish is boiled.
Description
Technical field
The invention belongs to food processing field, particularly a kind of fragrant pig chafing dish and preparation method thereof.
Background technology
Fragrant pig is with the little precocity of body, and meat flavour is bright, and is well-known throughout the country.Fragrant pig has another name called " minipig "; Wherein to authorize the sword white fragrant pigs of " township of Chinese Fragrant pig " Guizhou Province southeast from national agricultural sector; The fragrant pig in the Congjiang and the most famous near the Guangxi fragrant pig of crust horse of Guizhou Province southeast; Encircle kinds such as the fragrant pig in river, joss stick produced in Xizang pig in addition in addition, all belong to short and small pig kind.Fragrant pig has " little, fragrant, pure, clean " four characteristics, and is little: as to refer to the short and small dexterity of its build; Fragrant: as to refer to that the tender flavor of its meat is fragrant, fine and tender taste, flavor band sweet-smelling; Pure: refer to its gene pure, inbreeding makes its gene high homogenous and the most approximate human gene; Only: refer to that it is pure pollution-free.The fragrant pig place of production is with green hills and clear waters, does not have any industrial pollution, and it is raised to herd food picked from the fields is main, is absolute pure free of contamination ecosystem pollution-free food.
Though fragrant pig has so many advantage, because its deep process technology slower development only has products such as a small amount of cured fragrant pig, roasting fragrant pig, fragrant pig ham, the product overwhelming majority on the market concludes the business with the live hog mode now, is bought by the consumer and goes to process voluntarily.The consumer is edible very inconvenient, thereby has limited the development and the popularization of fragrant pig industry.
Summary of the invention
The objective of the invention is to make a kind of easy to use, delicious flavour, can satisfy various tastes and the holding time long, be particularly suitable for hotel, hotel, family and use, can realize packed fragrant pig chafing dish of multipurpose of fragrant pig masses popularization and preparation method thereof.
A kind of fragrant pig chafing dish, will live earlier fragrant pig through butcher, unhairing, dissection remove internal organ, bone, add an amount of five-spice powder etc. and pickle (or stew in soy sauce), cooling, section; Being equipped with flavoring again stirs; To put into pot adding soup-stock with the fragrant pork slices that flavoring stirs when edible and boil edible; The weight proportion of each component is counted by part: 100～200 parts of fragrant porks, 20～100 parts of flavorings, 500～5000 parts in soup-stock.
The composition and the weight proportion of flavoring are counted by part: 0.5～2.5 part of five-spice powder; 5 parts of fragrant leaf fats; 7 parts of salad oils; 1～3 part in ginger; 2～5 parts in garlic; 0.2～4 part of chilli powder (or poor capsicum); 1～3 part in fermented soya bean; 1.5～4.5 parts of bean cotyledons; 0.5～3 part of liquor; 2～5 parts of fermented glutinour rices; 1～4.5 part of salt; 0.1～0.2 part of monosodium glutamate; 0.2～1 part of chickens' extract; Anistree 1～3 part; 1～3 part on cassia bark; 0.1～0.5 part in Chinese prickly ash; 0.1～0.2 part in pepper; 0.5～1 part of tsaoko; 0.5～1 part in fennel; 0.5～1 part of spiceleaf; 0.5～1 part of cloves; 0.5～1 part of dried orange peel.
A kind of method of making fragrant pig chafing dish, will live earlier fragrant pig through butcher, unhairing, dissection remove internal organ, bone, add an amount of five-spice powder etc. and pickle (or stew in soy sauce), cooling, section, subsequent use;
Again salad oil and fragrant leaf fat are poured into and be heated in the pot that steam is little to be done, add stirrings such as cleaned ginger splices, garlic clove, capsicum (or poor capsicum), garlic, bean cotyledon, cooking wine, salt then, be heated in the flavoring moisture and do near evaporation; Treat that oily temperature drop to 80～85 ℃ put into condiment such as Chinese prickly ash, monosodium glutamate, chickens' extract, five-spice powder again and continue to stir, be cooled to oily temperature drop to 5～10 ℃, mix with the fragrant pork slices that have cuting slice and get final product.
Optimal technical scheme one:
A kind of method of making fragrant pig chafing dish is selected for use and is butchered the belt leather sword white fragrant pigs meat of boning that gills, and mixes with five-spice powder, salt, white sugar, liquor, natrium nitrosum and pickles, and usage ratio is: fragrant pork: 100 parts; Five-spice powder: 0.5～2.5 part; Salt: 1.0～4.5 parts; White sugar: 0.5～3.5 part; Liquor: 0.5～3.0 part; Natrium nitrosum: 0.01～0.02 part.Pickle to pull out after a week and clean up, put into 85 ℃ of hot water and boil and reach 75 ℃ to central temperature and protected 30 minutes, pull out and be cooled to-2～-5 ℃, cut into slices (piece) subsequent use;
Again 7 parts of salad oils and fragrant leaf fat are poured into for 5 parts and be heated in the pot that steam is little to be done; Add cleaned ginger splices then: 1～3 part, mashed garlic: 2～5 parts, poor capsicum: 0.2～3 part, bean cotyledon: 1.5～4.5 parts, liquor: 2～5 parts, salt: 0.5～1.5 part, stir, be heated in the flavoring moisture and do near evaporation.Treat that oily temperature drop to 80～85 ℃ put into Chinese prickly ash again: 0.1～0.5 part, monosodium glutamate: 0.1～0.2 part, chickens' extract: 0.2～1 part, pepper: 0.1～0.2 part, five-spice powder: 0.5～1 part.Continue to stir, cooling mixes to get final product to oily temperature drop to 5～10 ℃, with the fragrant pork slices that have cuting slice.
Optimal technical scheme two:
A kind of method of making fragrant pig chafing dish is selected for use and is butchered the belt leather sword white fragrant pigs meat of boning that gills, and adds in the entry behind the blanching, and configuration proportion is: fragrant pork: 100 parts; Five-spice powder: 0.5～2.5 part; Salt: 1.0～4.5 parts; White sugar: 0.5～3.5 part; Liquor: 0.5～3.0 part; Natrium nitrosum: 0.01～0.02 part.Mix the bittern stew in soy sauce that is made into five-spice powder, salt, white sugar, liquor, natrium nitrosum, with halogen to 9 ripe fragrant pork pull out and be cooled to 0～-5 ℃ of cut into serving pieces;
Again 7 parts of salad oils and fragrant leaf fat are poured into for 5 parts and be heated in the pot that steam is little to be done; Add cleaned ginger splices then: 1～3 part, mashed garlic: 2～5 parts, poor capsicum: 0.2～3 part, bean cotyledon: 1.5～4.5 parts, cooking wine: 2～5 parts, salt: 0.5～1.5 part, stir, be heated in the flavoring moisture and do near evaporation;
Treat that oily temperature drop to 80～85 ℃ put into Chinese prickly ash again: 0.1～0.5 part, monosodium glutamate: 0.1～0.2 part, chickens' extract: 0.2～1 part, pepper: 0.1～0.2 part, five-spice powder: 0.5～1 part; Continue to stir, cooling mixes to get final product to oily temperature drop to 5～10 ℃, with the fragrant pork slices that have cuting slice.
Optimal technical scheme three:
A kind of method of making fragrant pig chafing dish is selected for use and is butchered the belt leather sword white fragrant pigs meat of boning that gills, and adds in the entry behind the blanching, and configuration proportion is: fragrant pork: 100 parts; Five-spice powder: 0.5～2.5 part; Salt: 1.0～4.5 parts; White sugar: 0.5～3.5 part; Liquor: 0.5～3.0 part; Natrium nitrosum: 0.01～0.02 part.Mix the bittern stew in soy sauce that is made into five-spice powder, salt, white sugar, liquor, natrium nitrosum, with halogen to 9 ripe fragrant pork pull out and be cooled to 0～-5 ℃ of cut into serving pieces;
Again 7 parts of salad oils and fragrant leaf fat are poured into for 5 parts and be heated in the pot that steam is little to be done, add 70 parts of fragrant pig bones, 30 parts of fragrant porks, be heated to and give out strong fragrance; When treating oily temperature drop to 80～85 ℃, put into ginger splices again: 1～3 part, mashed garlic: 2～5 parts, chilli powder: 0.5～2 part (or poor capsicum: 2～4 parts), bean cotyledon: 1.5～4.5 parts, cooking wine: 2～5 parts, salt: 0.5～1.5 part.Chinese prickly ash: 0.1～0.5 part, monosodium glutamate: 0.1～0.2 part, chickens' extract: 0.2～1 part, pepper: 0.1～0.2 part, five-spice powder: 0.5～1 part; Continue to stir, add clear water 200～～300 part big fire infusion to boiling, the little fire in back boiled 1.5 hours, mixed getting final product then with the fragrant pork slices that have cuting slice.
The fragrant pig chafing dish that adopts said method to process has that meat is tender, and aromatic tasty and refreshing, meat or fish is and oiliness, and raw meat is not oiliness, does not slidingly have a strong smell the individual style of fresh and tender fragrance.The delicious food that not only is fit to men and women, old and young, food suitable for four seasons also is fit to the requirement of extensive chain operation.
The specific embodiment
For fragrant pig industry is run business big and strong, the professional and technical personnel carries out deep research and development to fragrant pig end product, and the several elements of " fragrant pig " and " chafing dish " " instant food " are organically combined, and through research and development with great concentration, has developed fragrant pig chafing dish series of products.Fragrant pig chafing dish has that meat is tender, and aromatic tasty and refreshing, meat or fish is and oiliness, and raw meat is not oiliness, does not slidingly have a strong smell the individual style of fresh and tender fragrance.Not only being fit to men and women, old and young, is the delicious food of food suitable for four seasons, also is fit to the requirement of extensive chain operation, runs business big and strong, drives the local common people for fragrant pig industry and get rich and pointed out direction.
Fragrant pig series chafing dish, with fragrant pig be processed into multiple characteristic, various tastes and with it with vacuum bag, vacuum, freezing preservation.Be particularly suitable for hotel, hotel, family's use.When the consumer eats, only need open vacuum packaging, fragrant pig chafing dish is put into pot, it is edible that adding soup-stock boils.
The objective of the invention is to produce a kind of ability suitability for industrialized production, and process differently flavoured fragrant pig chafing dish major ingredient and adopt fragrant pig to make the preparation method of fragrant pig chafing dish major ingredient according to different region consumers customs.Main supplementary material of the present invention and preparation method are following:
Raw material: live fragrant pig 100 parts (can adopt sword white fragrant pigs, the fragrant pig in the Congjiang, the fragrant pig of crust horse) through butcher, unhairing, dissection remove internal organ, bone, add an amount of five-spice powder etc. and pickle (or not pickling), boiling (or stew in soy sauce), cooling, section, subsequent use.
Flavoring: 0.5～2.5 part of five-spice powder; 5 parts of fragrant leaf fats; 7 parts of salad oils; 1～3 part in ginger; 2～5 parts in garlic; 0.2～4 part of chilli powder (or poor capsicum); 1～3 part in fermented soya bean; 1.5～4.5 parts of bean cotyledons; 0.5～3 part of liquor; 2～5 parts of fermented glutinour rices; 1～4.5 part of salt; 0.1～0.2 part of monosodium glutamate; 0.2～1 part of chickens' extract; Anistree 1～3 part; 1～3 part on cassia bark; 0.1～0.5 part in Chinese prickly ash; 0.1～0.2 part in pepper; 0.5～1 part of tsaoko; 0.5～1 part in fennel; 0.5～1 part of spiceleaf; 0.5～1 part of cloves; 0.5～1 part of dried orange peel.
Preparation method: salad oil and fragrant leaf fat are poured into be heated in the pot that steam is little to be done earlier; Add cleaned ginger splices, garlic clove, capsicum (or poor capsicum or chili with fermented soya beans), garlic, bean cotyledon, cooking wine, salt then, stir, be heated in the flavoring moisture and do near evaporation.Treat that oily temperature drop to 80～85 ℃ put into condiment such as Chinese prickly ash, monosodium glutamate, chickens' extract, five-spice powder again and continue to stir, be cooled to oily temperature drop to 5～10 ℃, mix with the fragrant pork slices that have cuting slice.Quantitatively pack into vacuum bag, vacuum seal, quick-frozen packing, refrigeration.The consumer is thawed as required, is boiled or add other vegetables and boils edible.
Embodiment 1:
Select for use and butcher the belt leather sword white fragrant pigs meat of boning that gills, mix with five-spice powder, salt, white sugar, liquor, natrium nitrosum and pickle, usage ratio is: fragrant pork: 100 parts; Five-spice powder: 0.5～2.5 part; Salt: 1.0～4.5 parts; White sugar: 0.5～3.5 part; Liquor: 0.5～3.0 part; Natrium nitrosum: 0.01～0.02 part.Pickle to pull out after a week and clean up, put into 85 ℃ of hot water and boil and reach 75 ℃ to central temperature and protected 30 minutes, pull out and be cooled to-2～-5 ℃, cut into slices (piece) subsequent use.
Simultaneously 7 parts of salad oils and fragrant leaf fat are poured into for 5 parts and be heated in the pot that steam is little to be done; Add cleaned ginger splices then: 1～3 part, mashed garlic: 2～5 parts, poor capsicum: 0.2～3 part, bean cotyledon: 1.5～4.5 parts, liquor: 2～5 parts, salt: 0.5～1.5 part, stir, be heated in the flavoring moisture and do near evaporation.
Treat that oily temperature drop to 80～85 ℃ put into Chinese prickly ash again: 0.1～0.5 part, monosodium glutamate: 0.1～0.2 part, chickens' extract: 0.2～1 part, pepper: 0.1～0.2 part, five-spice powder: 0.5～1 part.Continue to stir, cooling is to oily temperature drop to 5～10 ℃, mix with the fragrant pork slices that have cuting slice.Stir, be cooled to 0～-5 ℃, with vacuum bag seal, quick-frozen packs as for preserving below 18 ℃.
Embodiment 2
Select for use and butcher the belt leather sword white fragrant pigs meat of boning that gills, add in the entry behind the blanching, configuration proportion is: fragrant pork: 100 parts; Five-spice powder: 0.5～2.5 part; Salt: 1.0～4.5 parts; White sugar: 0.5～3.5 part; Liquor: 0.5～3.0 part; Natrium nitrosum: 0.01～0.02 part.Mix the bittern stew in soy sauce that is made into five-spice powder, salt, white sugar, liquor, natrium nitrosum, with halogen to 9 ripe fragrant pork pull out and be cooled to 0～-5 ℃ of cut into serving pieces.
Simultaneously 7 parts of salad oils and fragrant leaf fat are poured into for 5 parts and be heated in the pot that steam is little to be done; Add cleaned ginger splices then: 1～3 part, mashed garlic: 2～5 parts, poor capsicum: 0.2～3 part, bean cotyledon: 1.5～4.5 parts, cooking wine: 2～5 parts, salt: 0.5～1.5 part, stir, be heated in the flavoring moisture and do near evaporation.
Treat that oily temperature drop to 80～85 ℃ put into Chinese prickly ash again: 0.1～0.5 part, monosodium glutamate: 0.1～0.2 part, chickens' extract: 0.2～1 part, pepper: 0.1～0.2 part, five-spice powder: 0.5～1 part. continue to stir; Cooling is to oily temperature drop to 5～10 ℃, mix with the fragrant pork slices that have cuting slice.Stir, be cooled to 0～-5 ℃, with vacuum bag seal, quick-frozen packs as for preserving below 18 ℃.
Embodiment 3
Select for use and butcher the belt leather sword white fragrant pigs meat of boning that gills, add in the entry behind the blanching, configuration proportion is: fragrant pork: 100 parts; Five-spice powder: 0.5～2.5 part; Salt: 1.0～4.5 parts; White sugar: 0.5～3.5 part; Liquor: 0.5～3.0 part; Natrium nitrosum: 0.01～0.02 part.Mix the bittern stew in soy sauce that is made into five-spice powder, salt, white sugar, liquor, natrium nitrosum, with halogen to 9 ripe fragrant pork pull out and be cooled to 0～-5 ℃ of cut into serving pieces.
Simultaneously 7 parts of salad oils and fragrant leaf fat are poured into for 5 parts and be heated in the pot that steam is little to be done, add 70 parts of fragrant pig bones, 30 parts of fragrant porks, be heated to and give out strong fragrance;
When treating oily temperature drop to 80～85 ℃, put into ginger splices again: 1～3 part, mashed garlic: 2～5 parts, chilli powder: 0.5～2 part (or poor capsicum: 2～4 parts), bean cotyledon: 1.5～4.5 parts, cooking wine: 2～5 parts, salt: 0.5～1.5 part.Chinese prickly ash: 0.1～0.5 part, monosodium glutamate: 0.1～0.2 part, chickens' extract: 0.2～1 part, pepper: 0.1～0.2 part, five-spice powder: 0.5～1 part.Continue to stir, add 200 parts of big fire infusions of clear water to boiling, the little fire in back boiled 1.5 hours, mixed with the fragrant pork slices that have cuting slice then.Stir, be cooled to 0～-5 ℃ of cutification and freeze shape, with vacuum bag seal, quick-frozen packs as for preserving below 18 ℃.
Adopt fragrant pig chafing dish that the present invention makes, to have a meat tender, aromatic tasty and refreshing, meat or fish is and oiliness, raw meat is not oiliness, does not slidingly have a strong smell the individual style of fresh and tender fragrance; Compare products such as cured fragrant pig, roasting fragrant pig, fragrant pig ham, edible convenient; Fragrant pig chafing dish especially is fit to various food and drink places such as food and drink, hotel, hotel, family; Not only be fit to men and women, old and young, also be the delicious food of food suitable for four seasons; And suit to carry out extensive chain operation, realize the development in an all-round way of fragrant pig industry.
The above is merely 3 embodiment of the present invention, not in order to restriction the present invention, all any modifications of within spirit of the present invention and principle, being done, is equal to and replaces and improvement etc., all should be in protection scope of the present invention.
Claims (6)
1. fragrant pig chafing dish is characterized in that: will live fragrant pig through butcher, unhairing, dissection remove internal organ, bone, add an amount of five-spice powder etc. and pickle (or stew in soy sauce), cooling, section; Being equipped with flavoring again stirs; To put into pot adding soup-stock with the fragrant pork slices that flavoring stirs when edible and boil edible; The weight proportion of said each component is counted by part: 100～200 parts of fragrant porks, 20～100 parts of flavorings, 500～5000 parts in soup-stock.
2. according to the said fragrant pig chafing dish of claim 1, it is characterized in that: the composition and the weight proportion of said flavoring are counted by part: 0.5～2.5 part of five-spice powder, 5 parts of fragrant leaf fats, 7 parts of salad oils, 1～3 part in ginger, 2～5 parts in garlic, 0.2～4 part of chilli powder (or poor capsicum), 1～3 part in fermented soya bean, 1.5～4.5 parts of bean cotyledons, 0.5～3 part of liquor, 2～5 parts of fermented glutinour rices, 1～4.5 part of salt, 0.1～0.2 part of monosodium glutamate, 0.2～1 part of chickens' extract, 1～3 part of anise, 1～3 part on cassia bark, 0.1～0.5 part in Chinese prickly ash, 0.1～0.2 part in pepper, 0.5～1 part of tsaoko, 0.5～1 part in fennel, 0.5～1 part of spiceleaf, 0.5～1 part of cloves, 0.5～1 part of dried orange peel.
3. the method for a making any fragrant pig chafing dish according to claim 1 or claim 2 is characterized in that: will live earlier fragrant pig through butcher, unhairing, dissection remove internal organ, bone, add an amount of five-spice powder etc. and pickle (or stew in soy sauce), cooling, section, subsequent use;
Again salad oil and fragrant leaf fat are poured into and be heated in the pot that steam is little to be done, add stirrings such as cleaned ginger splices, garlic clove, capsicum (or poor capsicum), garlic, bean cotyledon, cooking wine, salt then, be heated in the flavoring moisture and do near evaporation; Treat that oily temperature drop to 80～85 ℃ put into condiment such as Chinese prickly ash, monosodium glutamate, chickens' extract, five-spice powder again and continue to stir, be cooled to oily temperature drop to 5～10 ℃, mix with the fragrant pork slices that have cuting slice and get final product.
4. according to the method for the fragrant pig chafing dish of the said making of claim 3, it is characterized in that: select for use and butcher the belt leather sword white fragrant pigs meat of boning that gills, mix with five-spice powder, salt, white sugar, liquor, natrium nitrosum and pickle, usage ratio is: fragrant pork: 100 parts; Five-spice powder: 0.5～2.5 part; Salt: 1.0～4.5 parts; White sugar: 0.5～3.5 part; Liquor: 0.5～3.0 part; Natrium nitrosum: 0.01～0.02 part; Pickle to pull out after a week and clean up, put into 85 ℃ of hot water and boil and reach 75 ℃ to central temperature and protected 30 minutes, pull out and be cooled to-2～-5 ℃, cut into slices (piece) subsequent use;
Again 7 parts of salad oils and fragrant leaf fat are poured into for 5 parts and be heated in the pot that steam is little to be done; Add cleaned ginger splices then: 1～3 part, mashed garlic: 2～5 parts, poor capsicum: 0.2～3 part, bean cotyledon: 1.5～4.5 parts, liquor: 2～5 parts, salt: 0.5～1.5 part, stir, be heated in the flavoring moisture and do near evaporation; Treat that oily temperature drop to 80～85 ℃ put into Chinese prickly ash again: 0.1～0.5 part, monosodium glutamate: 0.1～0.2 part, chickens' extract: 0.2～1 part, pepper: 0.1～0.2 part, five-spice powder: 0.5～1 part; Continue to stir, cooling mixes to get final product to oily temperature drop to 5～10 ℃, with the fragrant pork slices that have cuting slice.
5. according to the method for the fragrant pig chafing dish of the said making of claim 3, it is characterized in that: select for use and butcher the belt leather sword white fragrant pigs meat of boning that gills, add in the entry behind the blanching, configuration proportion is: fragrant pork: 100 parts; Five-spice powder: 0.5～2.5 part; Salt: 1.0～4.5 parts; White sugar: 0.5～3.5 part; Liquor: 0.5～3.0 part; Natrium nitrosum: 0.01～0.02 part; Mix the bittern stew in soy sauce that is made into five-spice powder, salt, white sugar, liquor, natrium nitrosum, with halogen to 9 ripe fragrant pork pull out and be cooled to 0～-5 ℃ of cut into serving pieces;
Again 7 parts of salad oils and fragrant leaf fat are poured into for 5 parts and be heated in the pot that steam is little to be done; Add cleaned ginger splices then: 1～3 part, mashed garlic: 2～5 parts, poor capsicum: 0.2～3 part, bean cotyledon: 1.5～4.5 parts, cooking wine: 2～5 parts, salt: 0.5～1.5 part, stir, be heated in the flavoring moisture and do near evaporation;
Treat that oily temperature drop to 80～85 ℃ put into Chinese prickly ash again: 0.1～0.5 part, monosodium glutamate: 0.1～0.2 part, chickens' extract: 0.2～1 part, pepper: 0.1～0.2 part, five-spice powder: 0.5～1 part; Continue to stir, cooling mixes to get final product to oily temperature drop to 5～10 ℃, with the fragrant pork slices that have cuting slice.
6. according to the method for the fragrant pig chafing dish of the said making of claim 3, it is characterized in that: select for use and butcher the belt leather sword white fragrant pigs meat of boning that gills, add in the entry behind the blanching, configuration proportion is: fragrant pork: 100 parts; Five-spice powder: 0.5～2.5 part; Salt: 1.0～4.5 parts; White sugar: 0.5～3.5 part; Liquor: 0.5～3.0 part; Natrium nitrosum: 0.01～0.02 part; Mix the bittern stew in soy sauce that is made into five-spice powder, salt, white sugar, liquor, natrium nitrosum, with halogen to 9 ripe fragrant pork pull out and be cooled to 0～-5 ℃ of cut into serving pieces;
Again 7 parts of salad oils and fragrant leaf fat are poured into for 5 parts and be heated in the pot that steam is little to be done, add 70 parts of fragrant pig bones, 30 parts of fragrant porks, be heated to and give out strong fragrance; When treating oily temperature drop to 80～85 ℃, put into ginger splices again: 1～3 part, mashed garlic: 2～5 parts, chilli powder: 0.5～2 part (or poor capsicum: 2～4 parts), bean cotyledon: 1.5～4.5 parts, cooking wine: 2～5 parts, salt: 0.5～1.5 part; Chinese prickly ash: 0.1～0.5 part, monosodium glutamate: 0.1～0.2 part, chickens' extract: 0.2～1 part, pepper: 0.1～0.2 part, five-spice powder: 0.5～1 part; Continue to stir, add clear water 200～～300 part big fire infusion to boiling, the little fire in back boiled 1.5 hours, mixed getting final product then with the fragrant pork slices that have cuting slice.
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| CN2012100176353A Pending CN102524809A (en) | 2012-01-19 | 2012-01-19 | Fragrant pig chafing dish and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103263002A (en) * | 2013-06-06 | 2013-08-28 | 贵州大学 | Chinese-style cheese hotpot condiment and preparation method thereof |
| CN110477339A (en) * | 2019-08-06 | 2019-11-22 | 成都小龙坎餐饮管理有限公司 | A kind of halogen fragrance chafing dish bottom flavorings and preparation method thereof |
-
2012
- 2012-01-19 CN CN2012100176353A patent/CN102524809A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103263002A (en) * | 2013-06-06 | 2013-08-28 | 贵州大学 | Chinese-style cheese hotpot condiment and preparation method thereof |
| CN110477339A (en) * | 2019-08-06 | 2019-11-22 | 成都小龙坎餐饮管理有限公司 | A kind of halogen fragrance chafing dish bottom flavorings and preparation method thereof |
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Application publication date: 20120704 |