CN103549467A - Method for processing smoked sauced meat and bean products - Google Patents
Method for processing smoked sauced meat and bean products Download PDFInfo
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- CN103549467A CN103549467A CN201310504956.0A CN201310504956A CN103549467A CN 103549467 A CN103549467 A CN 103549467A CN 201310504956 A CN201310504956 A CN 201310504956A CN 103549467 A CN103549467 A CN 103549467A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 31
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 238000007493 shaping process Methods 0.000 claims abstract description 7
- 241001127714 Amomum Species 0.000 claims abstract description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 6
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims description 36
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 30
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 27
- 229930006000 Sucrose Natural products 0.000 claims description 27
- 235000013594 poultry meat Nutrition 0.000 claims description 27
- 235000013599 spices Nutrition 0.000 claims description 26
- 244000144977 poultry Species 0.000 claims description 25
- 244000144972 livestock Species 0.000 claims description 18
- 235000014347 soups Nutrition 0.000 claims description 18
- 229910052742 iron Inorganic materials 0.000 claims description 15
- 239000000779 smoke Substances 0.000 claims description 15
- 235000013527 bean curd Nutrition 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 13
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 9
- 229920000742 Cotton Polymers 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 239000006260 foam Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 244000194101 Ginkgo biloba Species 0.000 claims description 5
- 241000158764 Murraya Species 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 235000013409 condiments Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 241001465754 Metazoa Species 0.000 claims description 3
- 210000000038 chest Anatomy 0.000 claims description 3
- 230000035617 depilation Effects 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims 2
- 230000000391 smoking effect Effects 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 241001346334 Amomum tsao-ko Species 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 208000026435 phlegm Diseases 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 201000004792 malaria Diseases 0.000 abstract description 2
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 2
- 240000002768 Alpinia galanga Species 0.000 abstract 1
- 235000006887 Alpinia galanga Nutrition 0.000 abstract 1
- 240000002943 Elettaria cardamomum Species 0.000 abstract 1
- 235000011201 Ginkgo Nutrition 0.000 abstract 1
- 235000008100 Ginkgo biloba Nutrition 0.000 abstract 1
- 241000592346 Ginkgophyta Species 0.000 abstract 1
- 244000062241 Kaempferia galanga Species 0.000 abstract 1
- 235000013421 Kaempferia galanga Nutrition 0.000 abstract 1
- 240000001899 Murraya exotica Species 0.000 abstract 1
- 235000008766 Murraya exotica Nutrition 0.000 abstract 1
- 235000009696 Murraya paniculata Nutrition 0.000 abstract 1
- 244000302909 Piper aduncum Species 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000005300 cardamomo Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000020994 smoked meat Nutrition 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 239000000654 additive Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 229940126678 chinese medicines Drugs 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 206010044565 Tremor Diseases 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 208000018556 stomach disease Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for processing smoked sauced meat and bean products, belonging to the technical field of food processing. The smoked sauced meat and bean products comprise the following raw materials in percentage by weight: 1.5%-2.5% of aniseeds, 1.5%-2.5% of wild peppers, 1.5%-2.5% of cloves, 1.5%-2.5% of alpinia galanga, 1.5%-2.5% of amomum cardamomum, 1.5%-2.5% of netmeg, 1.5%-2.5% of amomum globosum loureiro, 1.5%-2.5% of amomum tsao-ko, 1.0%-2.0% of ginkgoes, 1.5%-2.5% of cassia bark, 0.5%-1.5% of fennel, 1.5%-2.5% of bay leaves, 1.5%-2.5% of galanga, 0.5%-1.5% of murraya paniculata, 1.0%-2.0% of dried orange peels, 1.5%-2.5% of fructus amomi, 600%-800% of clear water, 500%-600% of meat and 500%-600% of bean products. The method comprises the following steps: selecting raw materials, shaping, blanching, stewing, and smoking. The method has the beneficial effects that some traditional Chinese medicines used in the method have the effects of dispelling cold, drying dampness, helping digestion, promoting circulation of vital energy to regulate middle energizer, warming stomach, eliminating phlegm, preventing malaria and the like; few traditional Chinese medicines are ingested at ordinary times but are very beneficial to a human body; healthcare and seasoning effects are integrated; the smoked meat and bean products are tasty in inside and outside, oily but not dry, rich in color and fragrant but not greasy; a modern industrialization concept is fused with a traditional technology to realize industrialization of smoked products.
Description
Technical field
The invention belongs to food processing technology field.
Background technology
At present, delicatessen for some meats is made, in batch production manufacturing process except adding some condiment, Chinese medicine, in order to increase mouthfeel and color and luster, also often add the various additives such as some spices, pigment, in order to extend the shelf life, add some anticorrisive agents toward contact, and the long-term edible additive of people, anticorrisive agent can produce unsound side effect to health and even cause great harm.
Summary of the invention
The object of the invention is: the preparation method of a kind of smoked sauced meat class and soybean product is provided, and it has extraordinary mouthfeel, eater is had to the feature of certain health-care effect and green health.
Technical scheme of the present invention is as follows:
Raw material proportioning of the present invention is:
Aniseed 1.5-2.5
Chinese prickly ash 1.5-2.5
Cloves 1.5-2.5
Red cool 1.5-2.5
White cool 1.5-2.5
Nutmeg 1.5-2.5
Amomum globosum loureiro 1.5-2.5
Tsaoko 1.5-2.5
Gingko 1.0-2.0
Cassia bark 1.5-2.5
Fennel seeds 0.5-1.5
Spiceleaf 1.5-2.5
Galingal 1.5-2.5
Murraya paniculataJack 0.5-1.5
Dried orange peel 1.0-2.0
Fructus amomi 1.5-2.5
Clear water 600-800
Meat 500-600
Bean product 500-600
Above-mentioned raw materials is weight ratio.
The preparation method of poultry meat of the present invention is:
Select materials: condiment and middle spice are packed in cotton spice bag by proportioning standby, by poultry depilation, remove the five internal organs, clean.
Shaping: poultry is beaten to fowl body to softness with wooden stick and be convenient to shaping, fowl cephalic disc is under wing, and fowl pawl is put in thorax, standby.
Blanching: poultry is put in 100 ℃ of boiling water pots and is boiled after 5 minutes, pull out with warm water washing fall the blood foam adhering to above and drain away the water standby.
Boiling: after spice bag is put into clear water and boiled, poultry is put into spice boiling water, after boiling 2-3 hour, poultry is pulled out, be placed on iron curtain and drain away the water, the soup after boiling poultry is that long-used soup is standby.
Smoke: by boiling rear poultry and white sugar weight ratio 20:1-2 weighs white sugar, and white sugar is placed to the bottom of a pan be heated to 280-340 ℃, the poultry on iron curtain is placed in pot, smoke to golden yellow, taking-up is dried.
The preparation method of livestock meat of the present invention is:
Select materials: condiment and middle spice are packed in cotton spice bag standby by proportioning, domestic animal meat are cut apart to growth 8-12 centimetre, wide 5-7 centimetre without kindred piece.
Blanching: livestock class cube meat is put in 100 ℃ of boiling water pots and is boiled after 5 minutes, pull out with warm water washing fall the blood foam adhering to above and drain away the water standby.
Boiling: after spice bag is put into clear water and boiled, livestock class cube meat is put into spice boiling water, after boiling 2-3 hour, livestock class cube meat is pulled out, be placed on iron curtain and drain away the water.
Smoke: by boiling rear livestock class cube meat and white sugar weight ratio 20:1-2 weighs white sugar, and white sugar is placed to the bottom of a pan be heated to 280-340 ℃, the livestock class cube meat on iron curtain is placed in pot, smoke to golden yellow, taking-up is dried.
The preparation method of steamed bean curd roll bean curd of the present invention is:
Spice soup after birds boiling is long-used soup, and dry bean curd is cut into 2 centimetres of strips, is put in long-used soup and boils, between boil phase, constantly stir, in case be sticking, after 20 minutes, drain and pull out, be put in operating desk shape groove, use weight compacting, drop goes out unnecessary soup juice, 5 minutes aftershapings, take out, and are cut into homogeneous bulky, by the dry bean curd of bulk and white sugar weight ratio 20:1-2, weigh white sugar, and white sugar is placed to the bottom of a pan be heated to 280-340 ℃, the dry bean curd of the bulk on iron curtain is placed in pot, smoke to golden yellow, taking-up is dried.
The invention has the beneficial effects as follows: some Chinese medicines that use in the present invention as red cool cold, the eliminating dampness of faling apart, help digestion; White cool can promoting the circulation of qi, warm stomach, help digestion; Tsaoko can eliminating dampness remove tremble with fear, eliminate the phlegm preventing malaria, promoting digestion and removing indigestion; In the feasible controlled atmosphere of fructus amomi and stomach, be amusing; Fennel seeds can eliminating cold to stop pain, regulating qi-flowing for harmonizing stomach; Dried orange peel have the appetizing of regulating the flow of vital energy, eliminating dampness and eliminating phlegm, control the spleen-stomach diseases; These Chinese medicines are seldom taken at ordinary times but very useful to human body, and collection keeps healthy and seasoning one, and inside and outside tasty to the meat of smoking out and bean product, thoroughly and not bavin; Smoked color and luster is plump, fragrant and oiliness.Modern industrialization theory and conventional art are merged mutually, realize the industrialization of smoked jam product.
The specific embodiment
Embodiment 1
Smoking of poultry
Choose raw material: 200 grams of aniseed, 200 grams, Chinese prickly ash, 200 grams of cloves, red cool 200 grams,
White cool 200 grams, 200 grams of nutmegs, 200 grams of Amomum globosum loureiros, 200 grams of tsaokos, 150 grams of gingkoes,
200 grams, cassia bark, 100 grams of fennel seeds, 200 grams of spiceleafs, 200 grams of galingals, 100 grams of murraya paniculataJacks,
150 grams of dried orange peels, 200 grams of fructus amomis; Pack in cotton spice bag standby.
Weigh 65 kilograms, clear water standby.
By poultry depilation, remove the five internal organs, clean weigh 55 kilograms standby.
Shaping: poultry is beaten to fowl body to softness with wooden stick and be convenient to shaping, fowl cephalic disc is under wing, and fowl pawl is put in thorax, standby.
Blanching: poultry is put in 100 ℃ of boiling water pots and is boiled after 5 minutes, pull out with warm water washing fall the blood foam adhering to above and drain away the water standby.
Boiling: after spice bag is put into clear water and boiled, poultry is put into spice boiling water, after boiling 2-3 hour, poultry is pulled out, be placed on iron curtain and drain away the water, the soup after boiling poultry is that long-used soup is standby.
Smoke: by boiling rear poultry and white sugar weight ratio 20:1-2 weighs white sugar, and white sugar is placed to the bottom of a pan be heated to 300 ℃, the poultry on iron curtain is placed in pot, smoke to golden yellow, taking-up is dried.
Embodiment 2
Smoking of livestock class
Choose raw material: 200 grams of aniseed, 200 grams, Chinese prickly ash, 200 grams of cloves, red cool 200 grams,
White cool 200 grams, 200 grams of nutmegs, 200 grams of Amomum globosum loureiros, 200 grams of tsaokos, 150 grams of gingkoes,
200 grams, cassia bark, 100 grams of fennel seeds, 200 grams of spiceleafs, 200 grams of galingals, 100 grams of murraya paniculataJacks,
150 grams of dried orange peels, 200 grams of fructus amomis; Pack in cotton spice bag standby.
Weigh 65 kilograms, clear water standby.
Domestic animal meat is cut apart to growth 8-12 centimetre, wide 5-7 centimetre without kindred piece.
Blanching: livestock class cube meat is put in 100 ℃ of boiling water pots and is boiled after 5 minutes, pull out with warm water washing fall the blood foam adhering to above and drain away the water standby.
Boiling: after spice bag is put into clear water and boiled, livestock class cube meat is put into spice boiling water, after boiling 2-3 hour, livestock class cube meat is pulled out, be placed on iron curtain and drain away the water.
Smoke: by boiling rear livestock class cube meat and white sugar weight ratio 20:1-2 weighs white sugar, and white sugar is placed to the bottom of a pan be heated to 320 ℃, the livestock class cube meat on iron curtain is placed in pot, smoke to golden yellow, taking-up is dried.
Embodiment 3
Smoking of steamed bean curd roll bean curd
Spice soup after birds boiling is long-used soup, 50 kilograms of dry bean curd are cut into 2 centimetres of strips, be put in 50 kilograms of long-used soup and boil, between boil phase, constantly stir, in case be sticking, after 20 minutes, drain and pull out, be put in operating desk shape groove, use weight compacting, drop goes out unnecessary soup juice, and 5 minutes aftershapings take out, be cut into homogeneous bulky, by the dry bean curd of bulk and white sugar weight ratio 20:1-2, weigh white sugar, and white sugar is placed to the bottom of a pan be heated to 290 ℃, the dry bean curd of the bulk on iron curtain is placed in pot, smoke to golden yellow, taking-up is dried.
Claims (3)
1. a preparation method for smoked sauce poultry meat, its preparation method is:
Raw material proportioning is
Aniseed 1.5-2.5
Chinese prickly ash 1.5-2.5
Cloves 1.5-2.5
Red cool 1.5-2.5
White cool 1.5-2.5
Nutmeg 1.5-2.5
Amomum globosum loureiro 1.5-2.5
Tsaoko 1.5-2.5
Gingko 1.0-2.0
Cassia bark 1.5-2.5
Fennel seeds 0.5-1.5
Spiceleaf 1.5-2.5
Galingal 1.5-2.5
Murraya paniculataJack 0.5-1.5
Dried orange peel 1.0-2.0
Fructus amomi 1.5-2.5
Clear water 600-800
Meat 500-600
Bean product 500-600
Above-mentioned raw materials is weight ratio;
Preparation method is
Select materials, condiment and middle spice are packed in cotton spice bag by proportioning standby, by poultry depilation, remove the five internal organs, clean;
Shaping, beats fowl body to softness to poultry with wooden stick and is convenient to shaping, and fowl cephalic disc is under wing, and fowl pawl is put in thorax, standby;
Blanching, is put in poultry in 100 ℃ of boiling water pots and boils after 5 minutes, pulls out with warm water washing fall the blood foam adhering to above and drain away the water standby;
Boiling, after spice bag is put into clear water and boiled, puts into spice boiling water by poultry, after boiling 2-3 hour, poultry is pulled out, is placed on iron curtain and drains away the water; Soup after boiling poultry is that long-used soup is standby;
Smoke, by boiling rear poultry and white sugar weight ratio 20:1-2 weighs white sugar, and white sugar is placed to the bottom of a pan be heated to 280-340 ℃ ℃, the poultry on iron curtain is placed in pot, smoke to golden yellow, taking-up is dried.
2. a preparation method for smoked sauce livestock meat, its preparation method is:
Raw material proportioning is
Aniseed 1.5-2.5
Chinese prickly ash 1.5-2.5
Cloves 1.5-2.5
Red cool 1.5-2.5
White cool 1.5-2.5
Nutmeg 1.5-2.5
Amomum globosum loureiro 1.5-2.5
Tsaoko 1.5-2.5
Gingko 1.0-2.0
Cassia bark 1.5-2.5
Fennel seeds 0.5-1.5
Spiceleaf 1.5-2.5
Galingal 1.5-2.5
Murraya paniculataJack 0.5-1.5
Dried orange peel 1.0-2.0
Fructus amomi 1.5-2.5
Clear water 600-800
Meat 500-600
Bean product 500-600
Above-mentioned raw materials is weight ratio;
Preparation method is
Select materials, condiment and middle spice packed in cotton spice bag standby by proportioning, domestic animal meat is cut apart to growth 8-12 centimetre, wide 5-7 centimetre without kindred piece;
Blanching, is put in livestock class cube meat in 100 ℃ of boiling water pots and boils after 5 minutes, pulls out with warm water washing fall the blood foam adhering to above and drain away the water standby;
Boiling, after spice bag is put into clear water and boiled, puts into spice boiling water by livestock class cube meat, after boiling 2-3 hour, livestock class cube meat is pulled out, is placed on iron curtain and drains away the water;
Smoke, by boiling rear livestock class cube meat and white sugar weight ratio 20:1-2 weighs white sugar, and white sugar is placed to the bottom of a pan be heated to 280-340 ℃, the livestock class cube meat on iron curtain is placed in pot, smoke to golden yellow, taking-up is dried.
3. the preparation method of a kind of soybean product as claimed in claim 1, its preparation method is:
Spice soup after birds boiling is long-used soup, and dry bean curd is cut into 2 centimetres of strips, is put in long-used soup and boils, between boil phase, constantly stir, in case be sticking, after 20 minutes, drain and pull out, be put in operating desk shape groove, use weight compacting, drop goes out unnecessary soup juice, 5 minutes aftershapings, take out, and are cut into homogeneous bulky, by the dry bean curd of bulk and white sugar weight ratio 20:1-2, weigh white sugar, and white sugar is placed to the bottom of a pan be heated to 280-340 ℃, the dry bean curd of the bulk on iron curtain is placed in pot, smoke to golden yellow, taking-up is dried.
Priority Applications (1)
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|---|---|---|---|
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107242297A (en) * | 2017-05-22 | 2017-10-13 | 陕西秦豆园农业科技有限公司 | A kind of preparation method treated bean curd with smoke |
| CN112189822A (en) * | 2020-10-16 | 2021-01-08 | 李佳男 | Preparation method of smoked sauce soup pot |
| CN116019211A (en) * | 2022-09-20 | 2023-04-28 | 吉林省澎霖健康科技有限公司 | Chicken soup and bean curd string boiling process |
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| CN1113714A (en) * | 1994-05-21 | 1995-12-27 | 刘雅 | Preparing technology for smoked chicken frame |
| CN101138396A (en) * | 2006-09-08 | 2008-03-12 | 杨跃辉 | Production technology of salting-fuming or sauce-fuming cooked food in bag |
| CN102793202A (en) * | 2012-08-09 | 2012-11-28 | 泰祥集团技术开发有限公司 | Preparation method of instant non-fat chicken wing food |
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| CN101138396A (en) * | 2006-09-08 | 2008-03-12 | 杨跃辉 | Production technology of salting-fuming or sauce-fuming cooked food in bag |
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| CN107242297A (en) * | 2017-05-22 | 2017-10-13 | 陕西秦豆园农业科技有限公司 | A kind of preparation method treated bean curd with smoke |
| CN112189822A (en) * | 2020-10-16 | 2021-01-08 | 李佳男 | Preparation method of smoked sauce soup pot |
| CN116019211A (en) * | 2022-09-20 | 2023-04-28 | 吉林省澎霖健康科技有限公司 | Chicken soup and bean curd string boiling process |
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