CN103783468A - Ingredients and making method for blown pork ribs - Google Patents
Ingredients and making method for blown pork ribs Download PDFInfo
- Publication number
- CN103783468A CN103783468A CN201310054458.0A CN201310054458A CN103783468A CN 103783468 A CN103783468 A CN 103783468A CN 201310054458 A CN201310054458 A CN 201310054458A CN 103783468 A CN103783468 A CN 103783468A
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- Prior art keywords
- chop
- pork
- wind
- pork ribs
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- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides ingredients for blown pork ribs. The ingredients comprise white spirit, salt, Chinese red peppers, pork powder, sugar, honey, nitrate, chicken essence and flavor. The invention also discloses a method for making the blown pork ribs from the ingredients. The method comprises the following steps of (1) impregnating pork ribs, namely impregnating the pork ribs in the white spirit, and air-drying the pork ribs for later use; (2) ingredient coating, namely uniformly mixing the ingredients comprising the salt, the Chinese red peppers, the pork powder, the sugar, the honey, the nitrite, the chicken essence and the flavor to obtain an ingredient mixture, and uniformly covering the pork ribs treated in the step (1) with the ingredient mixture; (3) pickling the pork ribs, namely placing the pork ribs treated in the step (2) in refrigeration equipment for refrigeration; and (4) drying the pork ribs, namely drying the pork ribs treated in the step (3) to obtain blown pork rib products. According to the technical scheme, the pork ribs are impregnated in the white spirit, so that the pork ribs are mellow; the pork ribs are properly pickled by the ingredients, so that the pork ribs are fresh and spicy and can not cause irritation on the throat.
Description
Technical field
The present invention relates to field of food, specifically disclose a kind of batching of wind chop and the method for making wind chop thereof.
Background technology
Wind chop is the characteristic snack in the areas such as Sichuan, though preparation method is different, all adopts salt solution to soak, and cause a large amount of losses of part nutriment, and the wind chop sweet-smelling of according to said method producing is inadequate, also omits spinosity larynx.
Summary of the invention
The invention provides a kind of batching of wind chop, the wind chop of producing by this batching have fresh fiber crops, more sweet-smelling, do not sting the features such as larynx.
In order to reach above technique effect, technical scheme of the present invention is as follows:
A batching for wind chop, in the umber of weight, 100 parts of chop batchings used comprise following component:
Salt 2.0-4.0 part Chinese prickly ash 4.0-6.0 part powder of pork essence 0.1-1.2 part
Sugar 1.5-2.5 part honey 0.5-1.5 part nitrite 0.001-0.003 part
Chickens' extract 2.5-4.5 part essence 0.05-0.15 part white wine 4-8 part.
Preferably, in the umber of weight, 100 parts of chop batchings used comprise following component:
0.5 part of 5.0 parts of powder of pork essence of 2.8 portions of Chinese prickly ashes of salt
0.002 part of 1.0 parts of nitrite of 2.3 parts of honey of sugar
5 parts of 0.1 part of white wine of 3.5 parts of essences of chickens' extract.
Wind chop comprises white wine, makes the wind chop making have enough sweet-smellings, and other the various batchings in batching are appropriate, makes the wind chop making have fresh fiber crops but not sting the feature such as larynx, every detection qualified.
The invention also discloses a kind of method that adopts above-mentioned batching to make wind chop, comprise the following steps:
(1) bubble chop: by soaking in Chinese liquor 20-40 minute for chop, after having soaked, for subsequent use after chop is dried in the air 25-30 minute;
(2) material loading: first the batching that comprises salt, Chinese prickly ash, powder of pork essence, sugar, honey, nitrite, chickens' extract, Jin Bo, chicken powder and essence having weighed up is mixed, obtain ingredients mixture, ingredients mixture uniform fold is being passed through on the chop of step (1);
(3) pickle chop: be freezing 3-5 days in the freezing equipment of-10 ℃ to-5 ℃ by be placed on temperature through the chop of step (2);
(4) dry chop: will be dried through the chop of step (3), both obtained wind chop product;
Preferably, described white wine is the white wine of 38 ℃-52 ℃.
Preferably, the freezing equipment in described step (3) is for freezing storehouse or refrigerator.
Preferably, the dry finger in described step (4) is dried to original 80% by the heat of wind, natural wind or the sun of artificial manufacture by the weight of chop.
Apply technical scheme of the present invention, adopt white wine to soak chop, allow more sweet-smelling of chop; The batching of pickling chop is suitable, has fresh numb effect and does not sting again larynx, and whole technical process is simple, easy to control, is applicable to batch production, meets real Production requirement.
The specific embodiment
Describe technical scheme of the present invention in detail below in conjunction with specific embodiment, be used for explaining technical scheme of the present invention in this illustrative examples of the present invention and explanation, but not as a limitation of the invention.
A kind of wind chop, in the umber of weight, take 100 jin of chops as example, batching used is as follows:
5.0 jin, 2.8 jin of Chinese prickly ashes of salt
2.3 jin of 0.5 jin of sugar of powder of pork essence
0.002 jin of 1.0 jin of nitrite of honey
0.1 jin of 3.5 jin of essence of chickens' extract
5 jin of white wine.
The making step of wind chop of the present invention is as follows:
The first step: bubble chop, chop is used to soaking in Chinese liquor 30 minutes, after having soaked, for subsequent use after chop is dried in the air 30 minutes, described white wine is the white wine of 42 ℃, and the mass ratio of described white wine and chop is 1:20, and white wine is 5 jin;
Second step: material loading, first the batching that comprises salt, Chinese prickly ash, powder of pork essence, sugar, honey, nitrite, chickens' extract and essence weighing up according to aforementioned proportion is mixed, obtain ingredients mixture, ingredients mixture uniform fold is being passed through on the chop of the first step;
The 3rd step: pickle chop: by be placed on through the chop of second step temperature be-10 ℃ freeze storehouse or refrigerator and cooled is frozen 4 days;
The 4th step: dry chop: will be dried through the chop of the 3rd step, both wind chop product, described dry finger is dried to original 80% by the wind of fan by the weight of chop.
Adopt the wind chop that makes of the inventive method have fresh fiber crops, more sweet-smelling, do not sting the features such as larynx.
After making wind chop product, can have two kinds of modes to carry out subsequent treatment:
The first: directly adopt pot or steam box to steam after 30 to 40 minutes edible.
The second: by wind chop product be placed on-15 ℃ to-10 ℃ freeze storehouse or refrigerator and cooled is frozen preservation.
The result that adopts the batching of wind chop of the present invention and the wind chop product national drinks of process that method of the present invention makes and the Quality Supervision and Inspection Center that processes food to detect meets the standard-required of GB2730-2005 " pickle cured meat product sanitary standard ", and concrete indices is as follows:
The prepared wind chop of the inventive method product appearance is without extremely.
The above is the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications are also considered as protection scope of the present invention.
Claims (6)
1. a batching for wind chop, is characterized in that: in the umber of weight, 100 parts of chop batchings used comprise following component:
Salt 2.0-4.0 part Chinese prickly ash 4.0-6.0 part powder of pork essence 0.1-1.2 part
Sugar 1.5-2.5 part honey 0.5-1.5 part nitrite 0.001-0.003 part
Chickens' extract 2.5-4.5 part essence 0.05-0.15 part white wine 4-8 part.
2. the batching of wind chop according to claim 1, is characterized in that: in the umber of weight, 100 parts of chop batchings used comprise following component:
0.5 part of 5.0 parts of powder of pork essence of 2.8 portions of Chinese prickly ashes of salt
0.002 part of 1.0 parts of nitrite of 2.3 parts of honey of sugar
5 parts of 0.1 part of white wine of 3.5 parts of essences of chickens' extract.
3. a method of making wind chop by batching as claimed in claim 1 or 2, is characterized in that: comprise the following steps:
(1) bubble chop: by soaking in Chinese liquor 20-40 minute for chop, after having soaked, for subsequent use after chop is dried in the air 25-30 minute;
(2) material loading: first the salt weighing up, Chinese prickly ash, powder of pork essence, sugar, honey, nitrite, chickens' extract and essence are mixed, obtain ingredients mixture, ingredients mixture uniform fold is being passed through on the chop of step (1);
(3) pickle chop: be freezing 3-5 days in the freezing equipment of-10 ℃ to-5 ℃ by be placed on temperature through the chop of step (2);
(4) dry chop: will be dried through the chop of step (3), both obtained wind chop product.
4. the method for making wind chop according to claim 3, is characterized in that: described white wine is the white wine of 38 ℃-52 ℃.
5. the method for making wind chop according to claim 3, is characterized in that: the freezing equipment in described step (3) is for freezing storehouse or refrigerator.
6. the method for making wind chop according to claim 3, is characterized in that: the dry finger in described step (4) is dried to original 75%-80% by the heat of wind, natural wind or the sun of artificial manufacture by the weight of chop.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310054458.0A CN103783468A (en) | 2013-02-20 | 2013-02-20 | Ingredients and making method for blown pork ribs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310054458.0A CN103783468A (en) | 2013-02-20 | 2013-02-20 | Ingredients and making method for blown pork ribs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783468A true CN103783468A (en) | 2014-05-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310054458.0A Pending CN103783468A (en) | 2013-02-20 | 2013-02-20 | Ingredients and making method for blown pork ribs |
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| CN (1) | CN103783468A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981628A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Mulse pork ribs and production thereof |
| CN101637270A (en) * | 2008-08-01 | 2010-02-03 | 徐昭苏 | Instant steamed rib meat food |
| KR20100039079A (en) * | 2008-10-07 | 2010-04-15 | 윤종국 | Shelf-stable instant pig steamed short ribs and manufacturing process of the same |
| CN102551083A (en) * | 2012-02-16 | 2012-07-11 | 芮茂能 | Preserved pork ribs |
| CN102823838A (en) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | Sparerib seasoning and preparation method thereof |
-
2013
- 2013-02-20 CN CN201310054458.0A patent/CN103783468A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981628A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Mulse pork ribs and production thereof |
| CN101637270A (en) * | 2008-08-01 | 2010-02-03 | 徐昭苏 | Instant steamed rib meat food |
| KR20100039079A (en) * | 2008-10-07 | 2010-04-15 | 윤종국 | Shelf-stable instant pig steamed short ribs and manufacturing process of the same |
| CN102551083A (en) * | 2012-02-16 | 2012-07-11 | 芮茂能 | Preserved pork ribs |
| CN102823838A (en) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | Sparerib seasoning and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 贪吃蛇: "《http：//go.cqmmgo.comforum-324-thread-187201328115065308-1-1.html》", 2 February 2012 * |
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Application publication date: 20140514 |