CN102771806A - Production method for Tujia braised meat - Google Patents

Production method for Tujia braised meat Download PDF

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Publication number
CN102771806A
CN102771806A CN2012103021212A CN201210302121A CN102771806A CN 102771806 A CN102771806 A CN 102771806A CN 2012103021212 A CN2012103021212 A CN 2012103021212A CN 201210302121 A CN201210302121 A CN 201210302121A CN 102771806 A CN102771806 A CN 102771806A
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China
Prior art keywords
tujia
pork
meat
bowl
parts
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2012103021212A
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Chinese (zh)
Inventor
杨世顺
罗家祥
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Chongqing Dunkang Agricuiltural Development Stock Cooperatives
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Chongqing Dunkang Agricuiltural Development Stock Cooperatives
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Priority to CN2012103021212A priority Critical patent/CN102771806A/en
Publication of CN102771806A publication Critical patent/CN102771806A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a production method for Tujia braised meat, belonging to the technical field of food processing. The Tujia braised meat is prepared from streaky pork, minced hot pepper and red rice beans. The production method has the following beneficial effects that the Tujia minced hot pepper serves as an auxiliary material, and thus the Tujia braised meat has Tujia flavour; the pork is not fried, thus keeping the natural taste of the pork and avoiding harmful substances after frying the pork; and long steaming time can efficiently remove oil. Therefore, the braised meat product produced by the production method disclosed by the invention is fat but not greasy, spicy and sweet, just melt in the mouth, and long in aftertaste; and the Tujia braised meat is a delicacy in banquets and a good item for being given as a present to relatives and friends.

Description

The preparation method of a kind of Tujia braised pork
Technical field
The present invention relates to food processing field, the preparation method of particularly a kind of Tujia braised pork.
Background technology
Traditional braised pork generally be with plum dish, Chinese toon, sauerkraut, fragrant taro, dried bamboo shoots, preserved vegetable etc. as auxiliary material, fried more half-mature after three-way cube meat parboiled, section then, spice are steamed, turn over then and buckle into dish, make braised pork.
As traditional steamed pork belly with preserved greens is that three-way pork is boiled 6~7 maturations with soup pot on slow fire, takes out the back and smears colouring with soy sauce; In pot, pour vegetable oil again into, burn 7~8 one-tenth heat, put into well-done meat, fried to large red, put in the clear water rinsing after pulling out into and deoil, then meat is cut into long 10 centimetres, thick 0.8 centimetre bulk thin slice, the downward block-by-block of skin is abandoned and is put in bowl; With the chopping of plum dish wash clean, in pot, pour big oil into then, the quick-fried mashed garlic, following set-in of plum rains dish, white sugar is fried even again, takes out bedding then on meat; With chicken soup, soy sauce furnishing juice, pour in the meat bowl then, last food steamer steamed 40 minutes with very hot oven; Pour out Normal juice then, steamed pork belly with preserved greens be buckled in the dish again, again Normal juice is added wet starch thicken soup, drench on the flesh noodles steamed pork belly with preserved greens.
These traditional methods have two disadvantages, and the one, can only do at present in the kitchen at present and eat, inconvenient long term storage and want just to eat and eat.The more important thing is that employing high temperature is fried, continuous high temperature is fried can to produce volatility hydroxy compounds and harmful arene material, the trophic structure of destruction meat.
Summary of the invention
Technical problem to be solved by this invention is the deficiency to prior art, provides that a kind of to adopt Tujia slag hot pepper be auxiliary material, and braised pork preparation method that must be not fried is to provide a kind of braised pork food of health.
For solving the problems of the technologies described above, the technical scheme that the present invention adopted is the preparation method of a kind of Tujia braised pork, it is characterized in that concrete steps are following:
⑴ get the raw materials ready: prepare major ingredient respectively according to weight portion: 10 parts of the three-way meat of fresh pork; Auxiliary material: 5 parts of Tujia slag hot peppers, 2 parts of red rice beans; Batching: 3 parts in steamed meat powder, 2 parts of sweet wines, 0.5 part of chilli oil, salt, monosodium glutamate, chickens' extract, pepper, white sugar, bean cotyledon, shredded ginger, each 0.05-0.1 part of garlic end; Wherein the preparation method of Tujia's slag hot pepper is that fresh chilli is removed the base of a fruit, cleans, and dries; Then capsicum is cut into the screened stock grain, make the slurry grain, then 10 parts of capsicum slurries are admixed 9-12 part corn flour less than 0.5mm; Fully mix thoroughly, all become redness, and then add each 0.5 part in salt, zanthoxylum powder and Litsea pungens powder up to corn flour; Mix thoroughly, adorn altar sealing at last, after 5-7 days Tujia slag hot pepper.
⑵ clean section: three-way meat is cleaned up, be cut into long 5-10cm then, wide 3-6cm, the sliced meat of thick 0.2-0.6cm.
⑶ spice: will prepare burden and fully mix, knead 3-5 minute with sliced meat.
⑷ mix auxiliary material: the slag hot pepper is fully mixed with the red rice beans, mix thoroughly.
⑸ sabot: will mix the sliced meat dress bowl of batching, every bowl of dress 300-500g, pork skin is pieced together pendulum downwards, marshalling, the auxiliary material after spreading is mixed thoroughly on sliced meat then, every bowl of spreading 150-200g covers sliced meat.
⑹ steamed: the bowl that will install the braised pork material is put into rice steamer, steamed 110-130 minute, promptly gets Tujia's braised pork.
⑺ seal altar: will steam good Tujia's braised pork and turn over spiral-lock respectively and go in the food bag, vacuum seal put for salely, or turns over to detain and puts into dish and directly serve edible.
The invention has the beneficial effects as follows that auxiliary material adopts Tujia slag hot pepper, has Tujia's characteristic local flavor; Pork has kept true qualities without fried, avoids occurring the harmful substance after fried; The steamed time can effectively deoil than length, makes that the braised pork product that the present invention did is fertile and oiliness, fragrant peppery ooze sweet, just melt in the mouth, pleasant impression is long, is delicacies and the good merchantable brand of presenting friends in the feast.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1.
At first fresh chilli is removed the base of a fruit, clean, dry; Then capsicum is cut into the screened stock grain, make the slurry grain, then 100kg capsicum slurry is admixed the 90kg corn flour less than 0.5mm; Fully mix thoroughly, all become redness, and then add salt, zanthoxylum powder and each 5kg of Litsea pungens powder up to corn flour; Mix thoroughly, adorn altar sealing at last, open after 5 days altar Tujia slag hot pepper.
The three-way meat 100kg for preparing fresh pork then is as major ingredient; The slag hot pepper 50kg of Tujia, red rice beans 20kg is as auxiliary material; Steamed meat powder 30kg, sweet wine 20kg, chilli oil 5kg, salt, monosodium glutamate, chickens' extract, pepper, white sugar, bean cotyledon, shredded ginger, each 0.5kg of garlic end.
Earlier three-way meat is cleaned up during making, be cut into long 10cm then, wide 6cm, the sliced meat of thick 0.6cm; Then above-mentioned batching is fully mixed with sliced meat, kneaded 5 minutes; Simultaneously the slag hot pepper is fully mixed with the red rice beans, mix thoroughly; To mix the sliced meat dress bowl of batching again, every bowl of dress 500g, pork skin is pieced together pendulum downwards, marshalling, the auxiliary material after spreading is mixed thoroughly on sliced meat then, every bowl of spreading 200g covers sliced meat; The bowl that then will install the braised pork material is put into rice steamer, steamed 130 minutes, promptly gets Tujia's braised pork; To steam good Tujia's braised pork at last and turn over spiral-lock respectively and go in the food bag, vacuum seal is put in storage for sale.
Embodiment 2.
At first fresh chilli is removed the base of a fruit, clean, dry; Then capsicum is cut into the screened stock grain, make the slurry grain, then 10kg capsicum slurry is admixed the 10kg corn flour less than 0.5mm; Fully mix thoroughly, all become redness, and then add salt, zanthoxylum powder and each 0.5kg of Litsea pungens powder up to corn flour; Mix thoroughly, adorn altar sealing at last, open after 6 days altar Tujia slag hot pepper.
The three-way meat 5kg for preparing fresh pork then is as major ingredient; The slag hot pepper 2.5kg of Tujia, red rice beans 1kg is as auxiliary material; Steamed meat powder 1.5kg, sweet wine 1kg, chilli oil 0.25kg, salt, monosodium glutamate, chickens' extract, pepper, white sugar, bean cotyledon, shredded ginger, each 0.035kg of garlic end.
Earlier three-way meat is cleaned up during making, be cut into long 8cm then, wide 5cm, the sliced meat of thick 0.4cm; Then above-mentioned batching is fully mixed with sliced meat, kneaded 4 minutes; Simultaneously the slag hot pepper is fully mixed with the red rice beans, mix thoroughly; To mix the sliced meat dress bowl of batching again, every bowl of dress 400g, pork skin is pieced together pendulum downwards, marshalling, the auxiliary material after spreading is mixed thoroughly on sliced meat then, every bowl of spreading 180g covers sliced meat; The bowl that then will install the braised pork material is put into rice steamer, steamed 120 minutes, promptly gets Tujia's braised pork; To steam good Tujia's braised pork at last turns over button respectively and puts into dish and directly serve edible.
Embodiment 3.
At first fresh chilli is removed the base of a fruit, clean, dry; Then capsicum is cut into the screened stock grain, make the slurry grain, then 100kg capsicum slurry is admixed the 120kg corn flour less than 0.5mm; Fully mix thoroughly, all become redness, and then add salt, zanthoxylum powder and each 5kg of Litsea pungens powder up to corn flour; Mix thoroughly, adorn altar sealing at last, open after 7 days altar Tujia slag hot pepper.
The three-way meat 50kg for preparing fresh pork then is as major ingredient; The slag hot pepper 25kg of Tujia, red rice beans 10kg is as auxiliary material; Steamed meat powder 15kg, sweet wine 10kg, chilli oil 2.5kg, salt, monosodium glutamate, chickens' extract, pepper, white sugar, bean cotyledon, shredded ginger, each 0.5kg of garlic end.
Earlier three-way meat is cleaned up during making, be cut into long 5cm then, wide 3cm, the sliced meat of thick 0.2cm; Then above-mentioned batching is fully mixed with sliced meat, kneaded 3 minutes; Simultaneously the slag hot pepper is fully mixed with the red rice beans, mix thoroughly; To mix the sliced meat dress bowl of batching again, every bowl of dress 300g, pork skin is pieced together pendulum downwards, marshalling, the auxiliary material after spreading is mixed thoroughly on sliced meat then, every bowl of spreading 150g covers sliced meat; The bowl that then will install the braised pork material is put into rice steamer, steamed 110 minutes, promptly gets Tujia's braised pork; To steam good Tujia's braised pork at last and turn over spiral-lock respectively and go in the food bag, vacuum seal is put in storage for sale.

Claims (1)

1. the preparation method of Tujia's braised pork is characterized in that concrete steps are following:
⑴ get the raw materials ready: prepare major ingredient respectively according to weight portion: 10 parts of the three-way meat of fresh pork; Auxiliary material: 5 parts of Tujia slag hot peppers, 2 parts of red rice beans; Batching: 3 parts in steamed meat powder, 2 parts of sweet wines, 0.5 part of chilli oil, salt, monosodium glutamate, chickens' extract, pepper, white sugar, bean cotyledon, shredded ginger, each 0.05-0.1 part of garlic end; Wherein the preparation method of Tujia's slag hot pepper is that fresh chilli is removed the base of a fruit, cleans, and dries; Then capsicum is cut into the screened stock grain, make the slurry grain, then 10 parts of capsicum slurries are admixed 9-12 part corn flour less than 0.5mm; Fully mix thoroughly, all become redness, and then add each 0.5 part in salt, zanthoxylum powder and Litsea pungens powder up to corn flour; Mix thoroughly, adorn altar sealing at last, after 5-7 days Tujia slag hot pepper;
⑵ clean section: three-way meat is cleaned up, be cut into long 5-10cm then, wide 3-6cm, the sliced meat of thick 0.2-0.6cm;
⑶ spice: will prepare burden and fully mix, knead 3-5 minute with sliced meat;
⑷ mix auxiliary material: the slag hot pepper is fully mixed with the red rice beans, mix thoroughly;
⑸ sabot: will mix the sliced meat dress bowl of batching, every bowl of dress 300-500g, pork skin is pieced together pendulum downwards, marshalling, the auxiliary material after spreading is mixed thoroughly on sliced meat then, every bowl of spreading 150-200g covers sliced meat;
⑹ steamed: the bowl that will install the braised pork material is put into rice steamer, steamed 110-130 minute, promptly gets Tujia's braised pork;
⑺ seal altar: will steam good Tujia's braised pork and turn over spiral-lock respectively and go in the food bag, vacuum seal put for salely, or turns over to detain and puts into dish and directly serve edible.
CN2012103021212A 2012-08-23 2012-08-23 Production method for Tujia braised meat Pending CN102771806A (en)

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Cited By (3)

* 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
CN105995767A (en) * 2016-05-27 2016-10-12 田博仁 Making method of corn flour wrapped hot pepper blocks (a special local product in southwest region)
CN106174054A (en) * 2016-07-06 2016-12-07 周依宁 A kind of manufacture method of Semen Castaneae braised pork

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1220111A (en) * 1997-12-18 1999-06-23 魏定广 Chitu defatted steamed pork
CN1230359A (en) * 1998-03-26 1999-10-06 黄戢 Homely instant chilli food and its production
CN1669483A (en) * 2004-03-21 2005-09-21 翟恩林 Braised Chinese toon and steamed pork slices with brown sauce and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1220111A (en) * 1997-12-18 1999-06-23 魏定广 Chitu defatted steamed pork
CN1230359A (en) * 1998-03-26 1999-10-06 黄戢 Homely instant chilli food and its production
CN1669483A (en) * 2004-03-21 2005-09-21 翟恩林 Braised Chinese toon and steamed pork slices with brown sauce and preparation method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
张华等: "梅菜扣肉生产工艺研究", 《食品科学》, vol. 21, no. 8, 31 December 2000 (2000-12-31) *
顾明杰等: "《乌江山峡旅游》", 31 December 2005, article "乌江山峡旅游" *
黄衍强等: "《家常畜肉保健食谱》", 31 October 1998, article "家常畜肉保健食谱" *

Cited By (3)

* 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
CN105995767A (en) * 2016-05-27 2016-10-12 田博仁 Making method of corn flour wrapped hot pepper blocks (a special local product in southwest region)
CN106174054A (en) * 2016-07-06 2016-12-07 周依宁 A kind of manufacture method of Semen Castaneae braised pork

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Application publication date: 20121114