CN102907658A - Processing method of pork paste with mushroom - Google Patents

Processing method of pork paste with mushroom Download PDF

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Publication number
CN102907658A
CN102907658A CN2012103749840A CN201210374984A CN102907658A CN 102907658 A CN102907658 A CN 102907658A CN 2012103749840 A CN2012103749840 A CN 2012103749840A CN 201210374984 A CN201210374984 A CN 201210374984A CN 102907658 A CN102907658 A CN 102907658A
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CN
China
Prior art keywords
mushroom
pork
processing
water
stock
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Application number
CN2012103749840A
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Chinese (zh)
Inventor
李银塔
于�玲
刘扬瑞
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泰祥集团技术开发有限公司
Priority date (The priority date 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 date listed.)
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Application filed by 泰祥集团技术开发有限公司 filed Critical 泰祥集团技术开发有限公司
Priority to CN2012103749840A priority Critical patent/CN102907658A/en
Publication of CN102907658A publication Critical patent/CN102907658A/en

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Abstract

The invention belongs to the field of food processing technology, and aims at providing a processing method capable of effectively combining mushroom with chili sauce so as to achieve the effects of being abundant in nutrition and delicious in mouth feeling. According to the technical scheme, the processing method of pork paste with mushroom is characterized by comprising the steps of preprocessing raw materials, preparing soup stock, boiling, filling, exhausting, and sterilizing. The processing method of the pork paste with mushroom is strong in operability, and the product pork paste with mushroom is unique in taste, and abundant in nutrition, and can effectively prompt people's appetite.

Description

A kind of processing method of pork paste with mushroom

 

Technical field

The invention belongs to food processing technology field, particularly is a kind of processing method of pork paste with mushroom.

Background technology

Mushroom is a kind of nutritious food materials, contains the trace elements such as calcium, iron, phosphorus and is rich in vitamin, has the characteristics of high protein and low fat.Thick chilli sauce as people like dip in the material or flavoring often participate in people's the diet processes, but traditional thick chilli sauce is mostly to adopt soya sauce to add capsicum and the shredded meat frying forms, how mushroom and thick chilli sauce are combined, can take full advantage of the nutritional labeling of mushroom, can make again the mouthfeel of thick chilli sauce further be promoted one of problem that becomes technical staff's exploitation.

Summary of the invention

The purpose of this invention is to provide a kind of processing method that can effectively mushroom be combined with thick chilli sauce, to reach nutritious, the effect of tasty mouthfeel.

The technical solution used in the present invention is: a kind of processing method of pork paste with mushroom, it is characterized in that, and the method comprises the following step:

A, pretreatment of raw material:

Fresh mushroom is removed mushroom stems, cleans in clear water, and the water blanching 5min with more than 95 ℃ pulls the control solid carbon dioxide out, and is diced for subsequent use; Round onions, ginger, green onion are pulverized for subsequent use with colloid mill; Pork is diced for subsequent use;

B, soup-stock preparation

Get pig rod bone and put into and add spice in the water and soaked 2-3 hour, wherein the weight of water be pig rod bone 8-10 doubly, heating and cooking after soaking, water is opened rear beginning timing, smothered with 1-2 hour, is after the filtration and makes soup-stock;

C, infusion

To burn to 120-130 ℃ in the oil adding pot, the mushroom fourth that adds the preparation of the A step 1-3min that stir-fries, the green onion, ginger, the garlic powder that add afterwards the preparation of A step are fried 3-5min, add again chilli powder, pork fourth, soya sauce stir-fry 1-3min, the soup-stock that adds the preparation of B step, add at last flavoring, spice, little fiery infusion 10min-20min is dense thickly to be stopped when moderate; Wherein the percentage by weight of above-mentioned each composition is, vegetable oil 30%-40%, fresh mushroom 10%-15%, round onions 1%-2%, ginger 1%-2%, garlic 1%-2%, chilli powder 1%-4%, pork fourth 10%-15%, soya sauce 20%-30%, soup-stock 10-20%, flavoring 3-6%, spice 1-2%.

D, can, exhaust and sterilization

To through the direct can of the pork paste with mushroom that the C step is fried, at 95 ℃ of exhaust sealings, sterilize at 116 ℃-118 ℃.

Above-mentioned flavoring is mixed and is formed by salt, white sugar, monosodium glutamate three, and three's mixed proportion is 1:1:1.

Above-mentioned spice is by Chinese prickly ash 0.2%, anise 0.2%, fennel seeds 0.1%, fructus amomi 0.0.5%, dried orange peel 0.05%, cassia bark 0.1%, galangal 0.0.5% combine, wherein the shared percentage by weight of each composition is: Chinese prickly ash 25%, anise 25%, fennel seeds 15%, fructus amomi 8%, dried orange peel 8%, cassia bark 15%, galangal 4%.

The processing method strong operability of pork paste with mushroom provided by the invention, the pork paste with mushroom product special taste of processing, nutritious can effectively promote people's appetite.

The specific embodiment

The invention will be further described below in conjunction with embodiment.

Embodiment 1

A kind of processing method of pork paste with mushroom comprises the following step:

A, pretreatment of raw material:

Fresh mushroom is removed mushroom stems, cleans in clear water, and the water blanching 5min with more than 95 ℃ pulls the control solid carbon dioxide out, and is diced for subsequent use; Round onions, ginger, green onion are pulverized for subsequent use with colloid mill; Pork is diced for subsequent use;

B, soup-stock preparation

Get pig rod bone and put into and add spice in the water and soaked 2-3 hour, wherein the weight of water be pig rod bone 8-10 doubly, heating and cooking after soaking, water is opened rear beginning timing, smothered with 1-2 hour, is after the filtration and makes soup-stock;

C, infusion

Get in the 30Kg vegetable oil adding pot and burn to 120-130 ℃, the mushroom 10Kg fourth that adds the preparation of the A step 1-3min that stir-fries, green onion, ginger, each 1Kg of garlic powder of adding afterwards the preparation of A step fry 3-5min, add again chilli powder 2.5Kg, pork fourth 8Kg, soya sauce 25Kg fry 1-3min, the soup-stock 15Kg that adds the preparation of B step, add at last flavoring 4.5Kg, spice 2Kg, little fiery infusion 10min-20min is dense thickly to be stopped when moderate; Wherein flavoring is combined by salt 1.5Kg, white sugar 1.5Kg, monosodium glutamate 1.5Kg, and spice is by 0.5Kg Chinese prickly ash, 0.5Kg anise, 0.3Kg fennel seeds, and 0.16Kg fructus amomi, 0.16Kg dried orange peel, 0.3Kg cassia bark, 0.08Kg galangal combine;

D, can, exhaust and sterilization

To through the direct can of the pork paste with mushroom that the C step is fried, at 95 ℃ of exhaust sealings, sterilize at 116 ℃-118 ℃.

Claims (3)

1. the processing method of a pork paste with mushroom is characterized in that, the method comprises the following step:
A, pretreatment of raw material:
Fresh mushroom is removed mushroom stems, cleans in clear water, and the water blanching 5min with more than 95 ℃ pulls the control solid carbon dioxide out, and is diced for subsequent use; Round onions, ginger, green onion are pulverized for subsequent use with colloid mill; Pork is diced for subsequent use;
B, soup-stock preparation
Get pig rod bone and put into and add spice in the water and soaked 2-3 hour, wherein the weight of water be pig rod bone 8-10 doubly, heating and cooking after soaking, water is opened rear beginning timing, smothered with 1-2 hour, is after the filtration and makes soup-stock;
C, infusion
To burn to 120-130 ℃ in the oil adding pot, the mushroom fourth that adds the preparation of the A step 1-3min that stir-fries, the green onion, ginger, the garlic powder that add afterwards the preparation of A step are fried 3-5min, add again chilli powder, pork fourth, soya sauce stir-fry 1-3min, the soup-stock that adds the preparation of B step, add at last flavoring, spice, little fiery infusion 10min-20min is dense thickly to be stopped when moderate; Wherein the percentage by weight of above-mentioned each composition is, vegetable oil 30%-40%, fresh mushroom 10%-15%, round onions 1%-2%, ginger 1%-2%, garlic 1%-2%, chilli powder 1%-4%, pork fourth 10%-15%, soya sauce 20%-30%, soup-stock 10-20%, flavoring 3-6%, spice 1-2%;
D, can, exhaust and sterilization
To through the direct can of the pork paste with mushroom that the C step is fried, at 95 ℃ of exhaust sealings, sterilize at 116 ℃-118 ℃.
2. the processing method of a kind of pork paste with mushroom according to claim 1 is characterized in that, described flavoring is mixed and formed by salt, white sugar, monosodium glutamate three, and three's mixed proportion is 1:1:1.
3. the processing method of a kind of pork paste with mushroom according to claim 1, it is characterized in that, described spice is by Chinese prickly ash 0.2%, anise 0.2%, fennel seeds 0.1%, fructus amomi 0.0.5%, dried orange peel 0.05%, cassia bark 0.1%, galangal 0.0.5% combine, wherein the shared percentage by weight of each composition is: Chinese prickly ash 25%, anise 25%, fennel seeds 15%, fructus amomi 8%, dried orange peel 8%, cassia bark 15%, galangal 4%.
CN2012103749840A 2012-10-08 2012-10-08 Processing method of pork paste with mushroom CN102907658A (en)

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Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104543960A (en) * 2015-01-09 2015-04-29 马鞍山市黄池食品(集团)有限公司 Sweet-scented osmanthus air-dried vegetable lean meat paste and preparation method thereof
CN104585727A (en) * 2015-01-09 2015-05-06 马鞍山市黄池食品(集团)有限公司 Lean meat paste containing black soybeans and onions, and preparation method of lean meat paste
CN104872620A (en) * 2014-02-28 2015-09-02 华中农业大学 Mushroom paste and preparation method thereof
CN105211843A (en) * 2015-11-07 2016-01-06 安徽味仙食品有限公司 A kind of children's tartar sauce and preparation method thereof
CN105595306A (en) * 2016-03-06 2016-05-25 申健 Making method of pleurotus cornucopiae flavored chilli silvery pomfret sauce
CN105614823A (en) * 2015-06-25 2016-06-01 开平市水口镇卡摩商行 Tomato chicken meat sauce for spaghetti
CN105614825A (en) * 2015-06-29 2016-06-01 开平市水口镇卡摩商行 Fish-flavored olive pasta sauce
CN105614824A (en) * 2015-06-26 2016-06-01 开平市水口镇卡摩商行 Pasta sauce with sausage cubes
CN105614821A (en) * 2015-06-29 2016-06-01 开平市水口镇卡摩商行 Shii-take mushroom shallot oil sauce
CN106616881A (en) * 2016-12-19 2017-05-10 阿坝州博文农牧科技有限公司 Tibetan-flavor pork paste and preparation method thereof
CN107156794A (en) * 2017-07-20 2017-09-15 北京资源亚太食品有限公司 A kind of black pork sauce of mushroom and its processing method
CN107485008A (en) * 2017-09-07 2017-12-19 桐城市佳明农业发展有限公司 A kind of asparagus meat pulp
CN107647378A (en) * 2017-10-20 2018-02-02 刘青亚 A kind of production method of fragrant spicy mushroom black curded bean pork sauce
CN107668662A (en) * 2017-10-31 2018-02-09 深圳市晟弘企业管理有限公司 A kind of mushroom sauce with health role and preparation method thereof

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CN102058089A (en) * 2010-12-04 2011-05-18 江南大学 Method for improving flavor of seasoning edible mushroom paste
CN102106531A (en) * 2011-01-24 2011-06-29 新疆西尔丹食品有限公司 Chilli sauce containing mushroom and edible fungus and processing method thereof
CN102334669A (en) * 2010-07-16 2012-02-01 刘洪勤 Delicious insect sauce
CN102389104A (en) * 2011-11-11 2012-03-28 李锦记(新会)食品有限公司 Assorted mushroom sauce and preparation method thereof
CN102613537A (en) * 2012-04-19 2012-08-01 迁安市龙泉农产品开发有限公司 Spicy hot mushroom pork sauce and preparation method of spicy hot mushroom pork sauce

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CN102334669A (en) * 2010-07-16 2012-02-01 刘洪勤 Delicious insect sauce
CN102058089A (en) * 2010-12-04 2011-05-18 江南大学 Method for improving flavor of seasoning edible mushroom paste
CN102106531A (en) * 2011-01-24 2011-06-29 新疆西尔丹食品有限公司 Chilli sauce containing mushroom and edible fungus and processing method thereof
CN102389104A (en) * 2011-11-11 2012-03-28 李锦记(新会)食品有限公司 Assorted mushroom sauce and preparation method thereof
CN102613537A (en) * 2012-04-19 2012-08-01 迁安市龙泉农产品开发有限公司 Spicy hot mushroom pork sauce and preparation method of spicy hot mushroom pork sauce

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Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104872620A (en) * 2014-02-28 2015-09-02 华中农业大学 Mushroom paste and preparation method thereof
CN104585727A (en) * 2015-01-09 2015-05-06 马鞍山市黄池食品(集团)有限公司 Lean meat paste containing black soybeans and onions, and preparation method of lean meat paste
CN104543960A (en) * 2015-01-09 2015-04-29 马鞍山市黄池食品(集团)有限公司 Sweet-scented osmanthus air-dried vegetable lean meat paste and preparation method thereof
CN105614823A (en) * 2015-06-25 2016-06-01 开平市水口镇卡摩商行 Tomato chicken meat sauce for spaghetti
CN105614824A (en) * 2015-06-26 2016-06-01 开平市水口镇卡摩商行 Pasta sauce with sausage cubes
CN105614825A (en) * 2015-06-29 2016-06-01 开平市水口镇卡摩商行 Fish-flavored olive pasta sauce
CN105614821A (en) * 2015-06-29 2016-06-01 开平市水口镇卡摩商行 Shii-take mushroom shallot oil sauce
CN105211843A (en) * 2015-11-07 2016-01-06 安徽味仙食品有限公司 A kind of children's tartar sauce and preparation method thereof
CN105595306A (en) * 2016-03-06 2016-05-25 申健 Making method of pleurotus cornucopiae flavored chilli silvery pomfret sauce
CN106616881A (en) * 2016-12-19 2017-05-10 阿坝州博文农牧科技有限公司 Tibetan-flavor pork paste and preparation method thereof
CN107156794A (en) * 2017-07-20 2017-09-15 北京资源亚太食品有限公司 A kind of black pork sauce of mushroom and its processing method
CN107485008A (en) * 2017-09-07 2017-12-19 桐城市佳明农业发展有限公司 A kind of asparagus meat pulp
CN107647378A (en) * 2017-10-20 2018-02-02 刘青亚 A kind of production method of fragrant spicy mushroom black curded bean pork sauce
CN107668662A (en) * 2017-10-31 2018-02-09 深圳市晟弘企业管理有限公司 A kind of mushroom sauce with health role and preparation method thereof

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Application publication date: 20130206