CN103652955A - Processing method for sauce spare ribs - Google Patents
Processing method for sauce spare ribs Download PDFInfo
- Publication number
- CN103652955A CN103652955A CN201210363240.9A CN201210363240A CN103652955A CN 103652955 A CN103652955 A CN 103652955A CN 201210363240 A CN201210363240 A CN 201210363240A CN 103652955 A CN103652955 A CN 103652955A
- Authority
- CN
- China
- Prior art keywords
- pig
- water
- sauce
- spare ribs
- processing method
- Prior art date
- 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
Links
Classifications
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
Abstract
The invention discloses a processing method for sauce spare ribs. The processing method is carried out by the following steps: (1) chopping pig spare ribs into strips and immersing the pig spare ribs in cold water for half hour; (2) putting the immersed pig spare ribs into boiled water for 2-4 minutes, fishing out the pig spare ribs and drying; (3) putting white sugar into hot oil, stir-frying until the white sugar is melted, then putting the pig spare ribs into the oil, and stir-frying for 1-2 minutes before turning off fire; (4) putting the pig spare ribs into a casserole, adding pepper, cinnamons, green onions and ginger, adding warm water until the pig spare ribs are immersed in the warm water, and then heating with big fire until the water is boiled; and (5) adding cooking wine and salt into the boiled water and stewing with soft fire for 40-60 minutes to obtain the product. The method is simple and is easy to learn; food materials are common and are low in price; the produced sauce spare ribs are delicious and tasty and are abundant in nutrition.
Description
Technical field
The invention discloses a kind of food-processing method, especially a kind of processing method of sauce chop.
Background technology
The food that sauce chop is liked for people, especially in cold winter, is able to eat a dish sauce chop not only warm but also nutritious.Traditional sauce chop way is complicated, and operation inconvenience is not easy to learn.
Summary of the invention
The processing method that the object of the present invention is to provide a kind of sauce chop, the method is easy to learn, produces sauce chop tasty.
The object of the present invention is achieved like this:
A processing method for sauce chop, is characterized in that carrying out according to following steps:
(1) pig rib row is cut and put into into strips cold water and soak half an hour;
(2) the pig rib after soaking is drained into and added in the boiling water of hankering, after 2-4 minute, pull pig rib out and arrange and control dry;
(3) white sugar is put into deep fat stir-fries until its fusing, then pig rib is drained into after stir-frying 1-2 minute in above-mentioned oil and close fire;
(4) pig rib is drained in marmite, add Chinese prickly ash, cassia bark, green onion, ginger, and add warm water until warm water covers pig rib row, then big fire is heated to water and opens;
(5) to cooking wine and salt in boiled water, little fire is stewed 40-60 minute.
As preferably, make the required ingredients by weight ratio of a this sauce chop and be: 50 parts of chops, white sugar 2-4 part, soy sauce 3-4 part, cooking wine 2-3 part, green onion 0.5-1 part, ginger 0.5-1 part, cassia bark 1-2 part, Chinese prickly ash 0.5-1 part, salt 2-6 part.
Further, in boiled water, add after cooking wine and salt, also add the radish of stripping and slicing.
Beneficial effect of the present invention is: the method for this making sauce chop is easy to learn, and the sauce chop taste of producing is tasty, and food materials are cheap and easy to get, healthy harmless.
The specific embodiment
Embodiment 1:
(1) 500 grams of pig ribs row is cut and put into into strips cold water and soak half an hour;
(2) the pig rib after soaking is drained into and added in the boiling water of hankering, after 2-4 minute, pull pig rib out and arrange and control dry;
(3) 20 grams of white sugar are put into deep fat stir-fries until its fusing, then pig rib is drained into after stir-frying 1-2 minute in above-mentioned oil and close fire;
(4) pig rib is drained in marmite, add 5 grams, Chinese prickly ash, 10 grams, cassia bark, 5 grams of green onions, 5 grams of ginger, and add warm water until warm water covers pig rib row, then big fire is heated to water and opens;
(5) to 20 grams of cooking wine and 20 grams of salt in boiled water, and add 100 grams of radish blocks that cut, little fire is stewed 40-60 minute.
Embodiment 2:
(1) 500 grams of pig ribs row is cut and put into into strips cold water and soak half an hour;
(2) the pig rib after soaking is drained into and added in the boiling water of hankering, after 2-4 minute, pull pig rib out and arrange and control dry;
(3) 30 grams of white sugar are put into deep fat stir-fries until its fusing, then pig rib is drained into after stir-frying 1-2 minute in above-mentioned oil and close fire;
(4) pig rib is drained in marmite, add 8 grams, Chinese prickly ash, 15 grams, cassia bark, 8 grams of green onions, 8 grams of ginger, and add warm water until warm water covers pig rib row, then big fire is heated to water and opens;
(5) to 25 grams of cooking wine and 40 grams of salt in boiled water, and add 200 grams of radish blocks that cut, little fire is stewed 40-60 minute.
Embodiment 3:
(1) 500 grams of pig ribs row is cut and put into into strips cold water and soak half an hour;
(2) the pig rib after soaking is drained into and added in the boiling water of hankering, after 2-4 minute, pull pig rib out and arrange and control dry;
(3) 40 grams of white sugar are put into deep fat stir-fries until its fusing, then pig rib is drained into after stir-frying 1-2 minute in above-mentioned oil and close fire;
(4) pig rib is drained in marmite, add 10 grams, Chinese prickly ash, 20 grams, cassia bark, 10 grams of green onions, 10 grams of ginger, and add warm water until warm water covers pig rib row, then big fire is heated to water and opens;
(5) to 30 grams of cooking wine and 60 grams of salt in boiled water, and add 400 grams of radish blocks that cut, little fire is stewed 40-60 minute.
Certainly; the present invention also can have other various embodiments; in the situation that not deviating from spirit of the present invention and essence thereof; those of ordinary skill in the art are when making according to the present invention various corresponding changes and distortion, but these corresponding changes and distortion all should belong to the protection domain of the attached claim of the present invention.
Claims (3)
1. a processing method for sauce chop, is characterized in that carrying out according to following steps:
(1) pig rib row is cut and put into into strips cold water and soak half an hour;
(2) the pig rib after soaking is drained into and added in the boiling water of hankering, after 2-4 minute, pull pig rib out and arrange and control dry;
(3) white sugar is put into deep fat stir-fries until its fusing, then pig rib is drained into after stir-frying 1-2 minute in above-mentioned oil and close fire;
(4) pig rib is drained in marmite, add Chinese prickly ash, cassia bark, green onion, ginger, and add warm water until warm water covers pig rib row, then big fire is heated to water and opens;
(5) to cooking wine and salt in boiled water, little fire is stewed 40-60 minute.
2. the processing method of a kind of sauce chop according to claim 1, it is characterized in that: making the required ingredients by weight ratio of a this sauce chop is: 50 parts of chops, white sugar 2-4 part, soy sauce 3-4 part, cooking wine 2-3 part, green onion 0.5-1 part, ginger 0.5-1 part, cassia bark 1-2 part, Chinese prickly ash 0.5-1 part, salt 2-6 part.
3. the processing method of a kind of sauce chop according to claim 1, is characterized in that: in boiled water, add after cooking wine and salt, also add the radish of stripping and slicing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210363240.9A CN103652955A (en) | 2012-09-26 | 2012-09-26 | Processing method for sauce spare ribs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210363240.9A CN103652955A (en) | 2012-09-26 | 2012-09-26 | Processing method for sauce spare ribs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652955A true CN103652955A (en) | 2014-03-26 |
Family
ID=50292674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210363240.9A Pending CN103652955A (en) | 2012-09-26 | 2012-09-26 | Processing method for sauce spare ribs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652955A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397740A (en) * | 2014-12-10 | 2015-03-11 | 纪永锋 | Cooking method of spareribs with brown sauce |
| CN105211891A (en) * | 2015-11-23 | 2016-01-06 | 孟玲琳 | A kind of ground pot chop pastes the method for cooking of cake |
-
2012
- 2012-09-26 CN CN201210363240.9A patent/CN103652955A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397740A (en) * | 2014-12-10 | 2015-03-11 | 纪永锋 | Cooking method of spareribs with brown sauce |
| CN105211891A (en) * | 2015-11-23 | 2016-01-06 | 孟玲琳 | A kind of ground pot chop pastes the method for cooking of cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102960754A (en) | Making method of diced pork in pot | |
| CN103355694A (en) | Method for making fish heads | |
| CN105851335A (en) | Processing method for Tujia oil tea soup | |
| CN105249264A (en) | Cooking method for crispy bamboo rat meat | |
| CN104687073A (en) | Method for making shredded meat and pickled Chinese cabbage noodles | |
| CN104855904A (en) | Convenient snow pea pickles and preparation method thereof | |
| CN107259416A (en) | A kind of delicious wasp fish and preparation method thereof | |
| CN103652955A (en) | Processing method for sauce spare ribs | |
| CN105747142A (en) | Processing method of roasted shrimps | |
| CN105053870A (en) | Fermented soya bean oil paste preparation method | |
| CN104366605A (en) | Soup with fish heads and lycium barbarum in casserole and preparation method thereof | |
| CN102987291A (en) | Preparation method for instant gynura crepidioides | |
| CN102028247A (en) | Soup mutton | |
| CN104705667A (en) | Spicy sauce bone manufacturing method | |
| CN106722219A (en) | A kind of preparation method of fried selenium-rich black globefish meat | |
| CN105360773A (en) | Preparation method for sour, sweet and spicy pickled dragon fruits | |
| CN104286900A (en) | Method for cooking braised meat with taros | |
| CN103750239B (en) | A kind of special home-made winey fish material and preparation method thereof | |
| CN107772292A (en) | A kind of preparation method of Agricus blazei stewing native chicken | |
| CN105266043A (en) | Making method of fragrant pork with chopped chilli | |
| TWI680720B (en) | Sweet potato leaf tea and method for making tea | |
| CN104687126A (en) | Radish-jellyfish soup making method | |
| CN105231299A (en) | Preparation method of twice-cooked pork | |
| CN103892295A (en) | Making method for cattle ear | |
| CN104686954A (en) | Preparation technology of dried bamboo shoots |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |