CN103652956A - Cooking method of fried pork chop - Google Patents
Cooking method of fried pork chop Download PDFInfo
- Publication number
- CN103652956A CN103652956A CN201210363253.6A CN201210363253A CN103652956A CN 103652956 A CN103652956 A CN 103652956A CN 201210363253 A CN201210363253 A CN 201210363253A CN 103652956 A CN103652956 A CN 103652956A
- Authority
- CN
- China
- Prior art keywords
- pork chop
- chop
- pork
- placing
- soft
- 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
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a cooking method of a fried pork chop. The cooking method comprises the following steps: (1) placing pork chop on a chopping board, and repeatedly hitting the pork chop with a hard object until the pork chop is soft; (2) adding cooking wine, salt and ginger slices into the hit and soft pork chop, uniformly stirring and salting for 5 minutes-10 minutes; (3) placing barbecue materials and proper amount of water into the salted pork chop, so that the roasted meat is uniformly adhered to the surface of the pork chop; (4) coating vegetable oil on the two surfaces of the pork chop, and then placing the pork chop into a refrigerator for refrigerating for 6 hours-12 hours; (5) coating honey on the surface of the pork chop, placing the pork chop into a pan for frying to obtain the fried pork chop. The pork chop cooked by the method disclosed by the invention is sufficiently tasty, and delicious and nice in taste.
Description
Technical field
The present invention relates to a kind of processing method of food, especially a kind of way of fried pork chop.
Background technology
The cuisines that fried pork chop is liked for people, not only nutritious but also way is relatively easy.Traditional fried pork chop method was not beaten pork chop before fried, caused condiment to be difficult to tasty, lacked appetite.
Summary of the invention
The object of the present invention is to provide a kind of way of fried pork chop, the pork chop that the method is done is tasty fully, and delicious flavour is good to eat.
The present invention follows these steps to carry out:
(1) pork chop is placed on chopping board, with hard thing, repeatedly beats until it is soft;
(2) in beaing soft pork chop, put into cooking wine, salt, ginger splices, after mixing thoroughly, pickle 5-10 minute;
(3) in the pork chop of pickling, put into barbecue material and appropriate water, make barbecue material evenly be bonded at pork chop surface;
(4) on two surfaces of pork chop, coat vegetable oil, then its pork chop is put into refrigerator and cooled and hidden 6-12 hour;
(5) honey is coated in pork chop surface, put into pan fry cooked.
Pork chop is tasty abundant after beaing, and delicious flavour is good to eat.On pork chop surface, scribble honey, more make pork chop color vivid, Fresh & Tender in Texture.
The specific embodiment
(1) get one, fresh pork chop, pork chop is placed on chopping board, with hard thing, repeatedly beat until it is soft;
(2) in beaing soft pork chop, put into cooking wine, salt, ginger splices, after mixing thoroughly, pickle 5-10 minute;
(3) in the pork chop of pickling, put into barbecue material and appropriate water, make barbecue material evenly be bonded at pork chop surface;
(4) on two surfaces of pork chop, coat vegetable oil, then its pork chop is put into refrigerator and cooled and hidden 6-12 hour;
(5) honey is coated in pork chop surface, put into pan fry cooked.
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 (1)
1. a way for fried pork chop, is characterized in that: according to following steps, carry out:
(1) pork chop is placed on chopping board, with hard thing, repeatedly beats until it is soft;
(2) in beaing soft pork chop, put into cooking wine, salt, ginger splices, after mixing thoroughly, pickle 5-10 minute;
(3) in the pork chop of pickling, put into barbecue material and appropriate water, make barbecue material evenly be bonded at pork chop surface;
(4) on two surfaces of pork chop, coat vegetable oil, then its pork chop is put into refrigerator and cooled and hidden 6-12 hour;
(5) honey is coated in pork chop surface, put into pan fry cooked.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210363253.6A CN103652956A (en) | 2012-09-26 | 2012-09-26 | Cooking method of fried pork chop |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210363253.6A CN103652956A (en) | 2012-09-26 | 2012-09-26 | Cooking method of fried pork chop |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652956A true CN103652956A (en) | 2014-03-26 |
Family
ID=50292675
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210363253.6A Pending CN103652956A (en) | 2012-09-26 | 2012-09-26 | Cooking method of fried pork chop |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652956A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113892598A (en) * | 2021-10-08 | 2022-01-07 | 淮阴工学院 | Novel conditioning pork chop and preparation method thereof |
-
2012
- 2012-09-26 CN CN201210363253.6A patent/CN103652956A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113892598A (en) * | 2021-10-08 | 2022-01-07 | 淮阴工学院 | Novel conditioning pork chop and preparation method thereof |
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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 |