CN102771800A - Shredded pork with garlic sauce and preparation method thereof - Google Patents
Shredded pork with garlic sauce and preparation method thereof Download PDFInfo
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- CN102771800A CN102771800A CN2012101743515A CN201210174351A CN102771800A CN 102771800 A CN102771800 A CN 102771800A CN 2012101743515 A CN2012101743515 A CN 2012101743515A CN 201210174351 A CN201210174351 A CN 201210174351A CN 102771800 A CN102771800 A CN 102771800A
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Abstract
The invention provides shredded pork with garlic sauce and a preparation method thereof. The shredded pork with garlic sauce is mainly prepared from the main material of 950-1050 parts of pork, and the accessories of 14-16 parts of essence of chicken, 6-8 parts of salt, 6-8 parts of starch, 4-6 parts of Xianweiwang, 1-3 parts of white granulated sugar and 5-8 parts of sodium bicarbonate by weight. The shredded pork with garlic sauce and the preparation method have the following advantage: the raw material standardization, product standardization and process standardization of the shredded pork with garlic sauce can be realized.
Description
Technical field
The present invention relates to a kind of fish-flavoured shredded pork and preparation method thereof, belong to food processing technology field.
Background technology
The famous scientist's Qian Xuesen that calls modern fast food " great revolution on the human history " proposes: should set up the fast food center in some big cities of China; High efficiency and low cost with scale management; Satisfy broad masses' diet needs; Accelerate the paces of the socialization of housework, promote Chinese economic development.Yet, even to this day, every aspect such as from the production to the management style, the present situation of fast food still exists huge gap with social requirement, and many insiders propose: fast food should be walked the road of standardization, industrialization.At present, fast food need develop from the empirical direction to standardization, industrialization of individual skill, finally accomplishes the standardization of the process of being not only, the corporate image standardization, and more to realize raw material standardization, the standardization of products and process standardization.
Fish-flavoured shredded pork is one common Sichuan cuisine.With sweet and sour flavor, be one of main traditional flavor type of Sichuan dish.Become dish to have flavor with sweet and sour flavor, its flavor is that the flavouring modulation forms.These sources of law from Sichuan among the people show unique characteristics cook the fish flavouring method.
Summary of the invention
The present invention provides a kind of fish-flavoured shredded pork and preparation method thereof, and purpose is to solve existing fish-flavoured shredded pork not realize standardized problem.
For achieving the above object, first kind of technical scheme that the present invention adopts is: a kind of fish-flavoured shredded pork, said fish-flavoured shredded pork are mainly processed by the major ingredient pork of 950 ~ 1050 weight portions and the auxiliary material of following weight portion:
14 ~ 16 parts of chickens' extracts;
6 ~ 8 parts of salt;
6 ~ 8 parts of starch;
4 ~ 6 parts of delicate flavour kings;
1 ~ 3 part of white granulated sugar;
5 ~ 8 parts of sodium acid carbonates.
For achieving the above object, second kind of technical scheme that the present invention adopts is: a kind of method of making fish-flavoured shredded pork comprises that said auxiliary material and major ingredient pork are dropped into tumbler to carry out tumbling and operate, under 0 ~ 5 ℃ of condition pickled 3 ~ 4 hours then.
Related content in the technique scheme is explained as follows:
1, in the such scheme, also comprises 10 ~ 12 parts meat products curing agent.
2, in the such scheme, the time of said tumbling operation is 5 ~ 13 minutes.
3, in the such scheme, tumbler is a principle of utilizing physical impact, lets meat in cylinder, stir up and down, clashes into, beats, reaches massage, pickled effect each other.It is pickled that tumbler can make meat absorb uniformly, can improve the power that is knotted of meat and the elasticity of product; Can improve the mouthfeel and the section effect of product; Can strengthen water-retaining property, increase yield rate; Can improve the internal structure of product, efficient energy-saving.
4, in the such scheme, said pork cut into shredded meat earlier before the tumbling operation.
5, in the such scheme, said shredded meat is of a size of 6cm * 0.35cm * 0.35cm.
6, in the such scheme, also comprise 10 ~ 12 parts meat products curing agent.The meat products curing agent can be described as the meat products preserved materials again, can increase flavor Food Co., Ltd available from Shanghai, the address: during Minhang District Pujiang town, Shanghai City converges two groups No. 36.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
The present invention can realize raw material standardization, the standardization of products and the process standardization of fish-flavoured shredded pork product.
Description of drawings
Accompanying drawing 1 is a flow chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is further described:
Embodiment one: fish-flavoured shredded pork and preparation method thereof
A kind of fish-flavoured shredded pork, said fish-flavoured shredded pork are mainly processed by the major ingredient pork of 950 ~ 1050 weight portions and the auxiliary material of following weight portion:
14 ~ 16 parts of chickens' extracts;
6 ~ 8 parts of salt;
6 ~ 8 parts of starch;
4 ~ 6 parts of delicate flavour kings;
1 ~ 3 part of white granulated sugar;
5 ~ 8 parts of sodium acid carbonates.
Shown in accompanying drawing 1, make the method for fish-flavoured shredded pork, comprise that said auxiliary material and major ingredient pork are dropped into tumbler to carry out tumbling and operate, under 0 ~ 5 ℃ of condition pickled 3 ~ 4 hours then.
The further optimized technical scheme of the specific embodiment of the invention also comprises 10 ~ 12 parts meat products curing agent.
The further optimized technical scheme of the specific embodiment of the invention, the time of said tumbling operation is 5 ~ 13 minutes.
The further optimized technical scheme of the specific embodiment of the invention, said pork cut into shredded meat earlier before the tumbling operation.
The further optimized technical scheme of the specific embodiment of the invention, said shredded meat is of a size of 6cm * 0.35cm * 0.35cm.
When edible, the fish-flavoured shredded pork that the present invention is made is heated to ripe getting final product, and mode of heating can be heating using microwave, Steam Heating, baking oven baking or stir fry in oil to ripe.The baking oven baking is meant: at first on baking tray, complete tinfoil, arrange the fish-flavoured shredded pork of pickling on tinfoil uniformly then, and build fish-flavoured shredded pork fully with tinfoil.Send into baking box then, baking 10 minutes is promptly ripe.
Embodiment two: fish-flavoured shredded pork and preparation method thereof
A kind of fish-flavoured shredded pork, the batching of said fish-flavoured shredded pork is following
Pork 1000 grams:
Chickens' extract 15 grams;
Salt 7 grams;
Starch 7 grams;
Delicate flavour king 5 grams;
White granulated sugar 2 grams;
Meat products curing agent 10 grams;
Sodium acid carbonate 6 grams.
Shown in accompanying drawing 1, make the method for fish-flavoured shredded pork, step is following:
1, neck material: raw material: pork.Really whether pork goes bad, has peculiar smell.
2, chopping: pork is put in the filament cutter, needs to make a call to twice.Standard: length and width are thick to be 6*0.35*0.35 centimetre, and shredded pork does not have the cutter of company phenomenon.
3, weigh: before weighing electronic scale weight is made zero.Shredded pork is weighed for 150 jin by every unit.
4, tumbling: the proportioning according to tumbling technology is carried out tumbling, 8 minutes tumbling time.Annotate: little tumbler inventory is 2 times of standard, and big tumbler is 4 times of above standard.The tumbling standard: shredded pork and batching stir, the no caking phenomenon of preparing burden.
5, weigh: pour into after the tumbling in the storing basin.The good name of an article of go-cart marked, stirring date, mixing time, weight.
6, pickle: go-cart is pulled to pickle the storehouse pickled naturally; Pickled temperature controlled 0 ℃-5 ℃; Naturally the pickled time: 3-4 hour.
7, packing, quick-frozen: operate by packing and quick-freeze craft, after go into freezer.Quick-frozen: product is smooth, adfreezing.
The foregoing description only is explanation technical conceive of the present invention and characteristics, and its purpose is to let the personage who is familiar with this technology can understand content of the present invention and enforcement according to this, can not limit protection scope of the present invention with this.All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (6)
1. fish-flavoured shredded pork, it is characterized in that: said fish-flavoured shredded pork is mainly processed by the major ingredient pork of 950 ~ 1050 weight portions and the auxiliary material of following weight portion:
14 ~ 16 parts of chickens' extracts;
6 ~ 8 parts of salt;
6 ~ 8 parts of starch;
4 ~ 6 parts of delicate flavour kings;
1 ~ 3 part of white granulated sugar;
5 ~ 8 parts of sodium acid carbonates.
2. fish-flavoured shredded pork according to claim 1 is characterized in that: also comprise 10 ~ 12 parts meat products curing agent.
3. method that adopts major ingredient and auxiliary material in claim 1 or 2 to make fish-flavoured shredded pork comprises that said auxiliary material and major ingredient pork are dropped into tumbler to carry out tumbling and operate, under 0 ~ 5 ℃ of condition pickled 3 ~ 4 hours then.
4. the method for making fish-flavoured shredded pork according to claim 3 is characterized in that: the time of said tumbling operation is 5 ~ 13 minutes.
5. the method for making fish-flavoured shredded pork according to claim 3 is characterized in that: said pork cut into shredded meat earlier before the tumbling operation.
6. the method for making fish-flavoured shredded pork according to claim 5 is characterized in that: said shredded meat is of a size of 6cm * 0.35cm * 0.35cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101743515A CN102771800A (en) | 2012-05-31 | 2012-05-31 | Shredded pork with garlic sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101743515A CN102771800A (en) | 2012-05-31 | 2012-05-31 | Shredded pork with garlic sauce and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102771800A true CN102771800A (en) | 2012-11-14 |
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| CN2012101743515A Pending CN102771800A (en) | 2012-05-31 | 2012-05-31 | Shredded pork with garlic sauce and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221967A (en) * | 2018-08-17 | 2019-01-18 | 中海油能源发展股份有限公司 | A kind of production method of fish-flavoured shredded pork |
-
2012
- 2012-05-31 CN CN2012101743515A patent/CN102771800A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221967A (en) * | 2018-08-17 | 2019-01-18 | 中海油能源发展股份有限公司 | A kind of production method of fish-flavoured shredded pork |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121114 |