CN102742865A - Diced pork in pot and manufacturing technology thereof - Google Patents

Diced pork in pot and manufacturing technology thereof Download PDF

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Publication number
CN102742865A
CN102742865A CN2011100981795A CN201110098179A CN102742865A CN 102742865 A CN102742865 A CN 102742865A CN 2011100981795 A CN2011100981795 A CN 2011100981795A CN 201110098179 A CN201110098179 A CN 201110098179A CN 102742865 A CN102742865 A CN 102742865A
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China
Prior art keywords
parts
pot
pork
diced
manufacture craft
Prior art date
Application number
CN2011100981795A
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Chinese (zh)
Inventor
陈章恒
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陈章恒
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Application filed by 陈章恒 filed Critical 陈章恒
Priority to CN2011100981795A priority Critical patent/CN102742865A/en
Publication of CN102742865A publication Critical patent/CN102742865A/en

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Abstract

The invention relates to the field of foods and discloses diced pork in a pot and a manufacturing technology thereof. The diced pork in a pot has effects of promoting appetite, invigorating spleen, promoting digestion, improving skin elasticity and delaying wrinkle production. The manufacturing technology comprises the following steps of 1, cutting pork into pork pieces having length of 30cm and width of 3cm, 2, putting the pork pieces into a salting tank, adding seasonings into the salting tank, and carrying out salting for two weeks, 3, washing, 4, putting the salted pork pieces into a frying-pan, and carrying out frying at an oil temperature of 170 to 190 DEG C for 0.5 hours until moisture of the salted pork pieces is removed fully, 5, adding special meal and ingenious seasonings into the fried pork pieces, 6, adding the mixture obtained by the step 5 into a jar and carrying out sealing preservation for 3 months, and 7, taking products out of the jar and carrying out packaging. The diced pork in a pot has effects of promoting appetite, invigorating spleen, promoting digestion, improving skin elasticity, delaying wrinkle production, protecting skin and prolonging a life.

Description

Diced pork in pot and manufacture craft thereof

Technical field

The present invention relates to field of food, relate in particular to a kind of diced pork in pot and manufacture craft thereof.

Background technology

Diced pork in pot was Sichuan tradition famous dish originally, was rich in local flavor, it is said that this dish originates from rural area, Sichuan country.Because of farmers''s means of subsistence are many, the many pigs of grain are many, and the pig fleshiness is many.Plant and gather in season, the busy farming season, the people was few, had both wanted to eat meat, was afraid of to cook the farm work of meat mistake again.So on the jump,, hurriedly bulk pork is dropped in the altar for pot with altar, add Yan Jiashui and add a little green onion ginger condiment, sealing altar mouth is simmered with " primary and secondary fire " (bavin ash fire), wait to knock off when going home, and breakdown altar mouth, fragrance overflows.This food method also spreads into four cities.

Summary of the invention

Goal of the invention of the present invention will provide a kind of appetizing, invigorating the spleen, promotion digestion exactly, can make skin have more the diced pork in pot and the manufacture craft thereof of elasticity, difficult long wrinkle.

Task of the present invention goes out following technical scheme and accomplishes:

A kind of diced pork in pot comprises the raw material of following parts by weight: (calculating with per hundred jin of meat) 100 parts of streaky porks, 100 parts of lean porks taken under the spinal column of a hog, sit 100 parts of crouching meat, 100 parts of salted vegetables.

The manufacture craft of diced pork in pot of the present invention may further comprise the steps:

1), pork is cut grown into 30cm, wide for the piece of 3cm;

2), put into and pickle the pond, flavouring material is pickled, the time was about for two weeks;

3), clean;

4), go into the oil cauldron frying: the oil temperature is 170-190 ℃, fries half an hour, till moisture is drained;

5), add special ground-slag, special condiment;

6), go into altar with salted vegetables, sealing preservation 3 months;

7), go out altar, packing.

The manufacture craft of diced pork in pot of the present invention, step 2) in, the condiment that adds in the said salted vegetables pond is made up of the raw material of following parts by weight:

4 parts of salt, 16 parts in water, 0.3 part of ginger, 0.5 part of green onion, 0.5 part of cooking wine, 1 part of white sugar, 0.3 part in Chinese prickly ash, 0.016 part of natrium nitrosum, exclusively develop 0.5 part of condiment.

The manufacture craft of diced pork in pot of the present invention, in the step 6), the ratio that adds salted vegetables and meat is 1: 1.

The manufacture craft of diced pork in pot of the present invention, in the step 5), per 100 parts of ground-slags are to clay into power for 0.5 part and mix with 10 parts of soya beans, 80 parts in rice, 5 parts of sesames, 5 parts of peanuts, 13 perfume.

The manufacture craft of diced pork in pot of the present invention; In the step 5); The special condiment of per 100 portions of meat comprises 4 parts of salt, 1 part of wine, 0.5 part in ginger, 0.5 part in Chinese prickly ash, 1 part in lemon; 1.5 parts in shallot, 0.014 part of natrium nitrosum and anise, cloves, dried orange peel, cassia bark, spiceleaf, cape jasmine, in vain cool, Sha Ren, Bi dial, each 0.5 part of the root of Dahurain angelica.

The beneficial effect of diced pork in pot of the present invention and manufacture craft thereof is: appetizing of the present invention, invigorating the spleen, promotion digestion can make skin have more elasticity, be difficult for long wrinkle, the effect that skin care is arranged and promote longevity.

The specific embodiment

Facing diced pork in pot of the present invention and manufacture craft thereof down is described further.

A kind of diced pork in pot comprises the raw material of following parts by weight: (calculating with per hundred jin of meat) 100 jin of streaky porks, 100 jin of lean porks taken under the spinal column of a hog, sit 100 jin of crouching meat, 100 jin of salted vegetables.

The manufacture craft of diced pork in pot of the present invention may further comprise the steps:

1), pork is cut grown into 30cm, wide for the piece of 3cm;

2), put into and pickle the pond, flavouring material is pickled, the time was about for two weeks;

3), clean;

4), go into the oil cauldron frying: the oil temperature is 170-190 ℃, fries half an hour, till moisture is drained;

5), add special ground-slag, special condiment;

6), go into altar with salted vegetables, sealing preservation 3 months;

7), go out altar, packing.

The manufacture craft of diced pork in pot of the present invention, step 2) in, the condiment that adds in the said salted vegetables pond is made up of the raw material of following parts by weight:

4 jin of salt, 16 jin in water, 0.3 jin of ginger, 0.5 jin of green onion, 0.5 jin of cooking wine, 1 jin of white sugar, 0.3 jin in Chinese prickly ash, 0.016 jin of natrium nitrosum, exclusively develop 0.5 jin of condiment.

The manufacture craft of diced pork in pot of the present invention, in the step 6), the ratio that adds salted vegetables and meat is 1: 1.

The manufacture craft of diced pork in pot of the present invention, in the step 5), per 100 parts of ground-slags are to wear into the powder art for 0.5 jin and mix with 10 jin of soya beans, 80 jin in rice, 5 jin of sesames, 5 jin of peanuts, 13 perfume.

The manufacture craft of diced pork in pot of the present invention; In the step 5); The special condiment of per 100 portions of meat comprises 4 jin of salt, 1 jin of wine, 0.5 jin in ginger, 0.5 jin in Chinese prickly ash, 1 jin in lemon; 1.5 jin in shallot, 0.014 jin of natrium nitrosum and anise, cloves, dried orange peel, cassia bark, spiceleaf, cape jasmine, in vain cool, Sha Ren, Bi dial, each 0.5 jin of the root of Dahurain angelica.

Above embodiment describes preferred implementation of the present invention; Be not that scope of the present invention is limited; Design under the prerequisite of spirit not breaking away from the present invention; Various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention all should fall in the definite protection domain of claims of the present invention.

Claims (6)

1. a diced pork in pot is characterized in that, comprises the raw material of following parts by weight: (calculating with per hundred jin of meat) 100 parts of streaky porks, 100 parts of lean porks taken under the spinal column of a hog, 100 parts of seat crouching meat, 100 parts of salted vegetables.
2. the manufacture craft of a diced pork in pot is characterized in that: may further comprise the steps:
1), pork is cut grown into 30cm, wide for the piece of 3cm;
2), put into and pickle the pond, flavouring material is pickled, the time was about for two weeks;
3), clean;
4), go into the oil cauldron frying: the oil temperature is 170-190 ℃, fries half an hour, till moisture is drained;
5), add special ground-slag, special condiment;
6), go into altar with salted vegetables, sealing preservation 3 months;
7), go out altar, packing.
3. according to the manufacture craft of the said diced pork in pot of claim 2, it is characterized in that: step 2) in, the condiment that adds in the said salted vegetables pond is made up of the raw material of following parts by weight:
4 parts of salt, 16 parts in water, 0.3 part of ginger, 0.5 part of green onion, 0.5 part of cooking wine, 1 part of white sugar, 0.3 part in Chinese prickly ash, 0.016 part of natrium nitrosum, exclusively develop 0.5 part of condiment.
4. according to the manufacture craft of the said diced pork in pot of claim 2, it is characterized in that: in the step 6), the ratio that adds salted vegetables and meat is 1: 1.
5. according to the manufacture craft of the said diced pork in pot of claim 2, it is characterized in that: in the step 5), per 100 parts of ground-slags are to clay into power for 0.5 part and mix with 10 parts of soya beans, 80 parts in rice, 5 parts of sesames, 5 parts of peanuts, 13 perfume.
6. according to the manufacture craft of the said diced pork in pot of claim 2; It is characterized in that: in the step 5); The special condiment of per 100 portions of meat comprises 4 parts of salt, 1 part of wine, 0.5 part in ginger, 0.5 part in Chinese prickly ash, 1 part in lemon; 1.5 parts in shallot, 0.014 part of natrium nitrosum and anise, cloves, dried orange peel, cassia bark, spiceleaf, cape jasmine, in vain cool, Sha Ren, Bi dial, each 0.5 part of the root of Dahurain angelica.
CN2011100981795A 2011-04-20 2011-04-20 Diced pork in pot and manufacturing technology thereof CN102742865A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2011100981795A CN102742865A (en) 2011-04-20 2011-04-20 Diced pork in pot and manufacturing technology thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2011100981795A CN102742865A (en) 2011-04-20 2011-04-20 Diced pork in pot and manufacturing technology thereof

Publications (1)

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CN102742865A true CN102742865A (en) 2012-10-24

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CN2011100981795A CN102742865A (en) 2011-04-20 2011-04-20 Diced pork in pot and manufacturing technology thereof

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102960754A (en) * 2012-12-20 2013-03-13 桂阳太和辣业有限公司 Making method of diced pork in pot
CN103584165A (en) * 2013-11-12 2014-02-19 安岳县普州坛子肉食品有限公司 Production process for diced pork in pot
CN103689628A (en) * 2013-12-25 2014-04-02 广西博士海意信息科技有限公司 Spicy and hot salted meat or preserved meat and preparation method thereof
CN104187761A (en) * 2014-07-23 2014-12-10 任明忠 Manufacturing technology of diced pork in pot
CN104585786A (en) * 2015-01-21 2015-05-06 那钦那 Bacon and preparation method thereof
CN104997040A (en) * 2015-08-12 2015-10-28 黄琪淋 Instant sweet and sour pork and manufacturing method thereof
CN105831605A (en) * 2016-03-30 2016-08-10 重庆市村诚农业开发有限公司 Pork curing method
CN106942623A (en) * 2017-04-12 2017-07-14 成都大学 A kind of salted vegetables type composite fermentation local flavor meat products and its processing method

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102960754A (en) * 2012-12-20 2013-03-13 桂阳太和辣业有限公司 Making method of diced pork in pot
CN103584165A (en) * 2013-11-12 2014-02-19 安岳县普州坛子肉食品有限公司 Production process for diced pork in pot
CN103584165B (en) * 2013-11-12 2015-07-08 安岳县普州坛子肉食品有限公司 Production process for diced pork in pot
CN103689628A (en) * 2013-12-25 2014-04-02 广西博士海意信息科技有限公司 Spicy and hot salted meat or preserved meat and preparation method thereof
CN103689628B (en) * 2013-12-25 2016-02-17 广西博士海意信息科技有限公司 A kind of spicy butcher's meat or bacon and preparation method thereof
CN104187761A (en) * 2014-07-23 2014-12-10 任明忠 Manufacturing technology of diced pork in pot
CN104585786A (en) * 2015-01-21 2015-05-06 那钦那 Bacon and preparation method thereof
CN104997040A (en) * 2015-08-12 2015-10-28 黄琪淋 Instant sweet and sour pork and manufacturing method thereof
CN105831605A (en) * 2016-03-30 2016-08-10 重庆市村诚农业开发有限公司 Pork curing method
CN106942623A (en) * 2017-04-12 2017-07-14 成都大学 A kind of salted vegetables type composite fermentation local flavor meat products and its processing method

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Application publication date: 20121024