CN103859357A - Pork paste and preparation method thereof - Google Patents
Pork paste and preparation method thereof Download PDFInfo
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- CN103859357A CN103859357A CN201410128331.3A CN201410128331A CN103859357A CN 103859357 A CN103859357 A CN 103859357A CN 201410128331 A CN201410128331 A CN 201410128331A CN 103859357 A CN103859357 A CN 103859357A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
The invention discloses a preparation method of pork paste. The preparation method comprises the following steps: fermenting, namely thoroughly steaming soaked yellow beans and fermenting for 2-3 days; salting, namely fully mixing the fermented yellow beans with chili powder, ginger, monosodium glutamate, white spirit and salt to prepare a soybean paste raw material, standing the soybean paste raw material for 3-5 days, and salting for at least one month; seasoning, namely adding fresh pork, small tomatoes, allium hookeri thwaites roots, Eryngium foetidum L, chili sauce, salty flour sauce, monosodium glutamate, chicken essence, chili sections, garlic, edible oil, amomum tsaoko and white sugar into the salted soybean paste raw material; and frying, namely stir-frying the soybean paste raw material and the seasonings in a cauldron for 2-4 hours to obtain the pork paste. The preparation method is simple in process; the prepared pork paste is rich in pork fragrance, has the fresh aroma of the yellow beans, is not greasy, has local national features, is suitable for cooking, and can be directly eaten.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of processing technology of pork sauce.
Background technology
The kind of pork sauce is more, is a kind of commonplace flavouring that uses, but general pork sauce is all to have added a lot of common condiment, make pork sauce lack unique fragrance and pungent, and mouthfeel is bad.
Summary of the invention
For this reason, the object of the present invention is to provide a kind of processing technology of pork sauce, make the pork sauce preparing there is strong fragrance, promote quality and the mouthfeel of pork sauce.
The preparation method who the invention provides a kind of pork sauce, comprises the steps:
Fermentation step: the soya bean that bubble is sent out cooks, and 2-3 days is then fermented;
Pickle step: soya bean and the spicy face of 700-900 weight portion, the ginger of 200-350 weight portion, monosodium glutamate, the white wine of 100-150 weight portion and the salt of 1000-1200 weight portion of 40-60 weight portion after the fermentation of 9000-11000 weight portion are fully mixed and made into beans sauce raw material, beans sauce raw material is pickled at least 1 month after standing 3-5 days;
Seasoning step: the beans sauce raw material 11000-13000 weight portion after pickling described in getting, adds the flavoring of following weight proportion: the monosodium glutamate of 4500-5500 part fresh pork, 9000-11000 part small tomatoe, 900-1100 part kohlrabi dish root, the large caraway of 900-1100 part, 9000-11000 part chili sauce, 19000-21000 part salty noodle sauce, 900-1100 part, 900-1100 part chickens' extract, 400-600 part capsicum joint, 900-1100 part garlic, 16000-20000 part edible oil, 5-10 part tsaoko, 80-120 part white sugar wherein;
Frying step: by the beans sauce raw material of described weight proportion and the flavoring 2-4 hour that stir-fries, obtain pork sauce in cauldron.
Alternatively, preparation in accordance with the present invention, described pickling in step, is fully mixed and made into beans sauce raw material by soya bean and the spicy face of 750 weight portions, the ginger of 250 weight portions, monosodium glutamate, the white wine of 125 weight portions and the salt of 1100 weight portions of 50 weight portions after 10000 weight portion fermentations.
Alternatively, preparation in accordance with the present invention, in described seasoning step, described in beans sauce raw material after pickling and the weight proportion of flavoring be: 12000 parts of beans sauce raw materials, 5000 parts of fresh porks, 10000 parts of small tomatoes, 1000 parts of kohlrabi dish roots, 1000 parts of large caraways, 10000 parts of chili sauces, 20000 parts of salty noodle sauces, 1000 portions of monosodium glutamates, 1000 portions of chickens' extracts, 500 parts of capsicum joints, 1000 portions of garlics, 18000 portions of edible oils, 8 parts of tsaokos, 100 parts of white sugar.
Alternatively, preparation in accordance with the present invention, in described frying step, described beans sauce raw material and flavoring stir-fry 3.5 hours in cauldron.
Alternatively, preparation method of the present invention, in described frying step, frying temperature is 70-100 DEG C.
Alternatively, preparation in accordance with the present invention, described white wine is the maize wine of 50-60 °.
The present invention also provides a kind of pork sauce preparing according to above-mentioned preparation method.
Preparation method's technique of pork sauce of the present invention is simple, and the pork sauce pork preparing gives off a strong fragrance, and has the delicate fragrance of soya bean simultaneously, and not only non-greasy and have local nationality characteristic is not only applicable to cooking, and can directly eats.
Brief description of the drawings
By reading below detailed description of the preferred embodiment, various other advantage and benefits will become cheer and bright for those of ordinary skill in the art.Accompanying drawing is only for the object of preferred embodiment is shown, and do not think limitation of the present invention.In the accompanying drawings:
Fig. 1 is pork sauce preparation method's of the present invention schematic flow sheet.
Detailed description of the invention
Below in conjunction with accompanying drawing and concrete embodiment, the invention will be further described.
The pork sauce that the invention provides a kind of preparation method of pork sauce and obtain according to the method.
Fig. 1 illustrates pork sauce preparation method's of the present invention schematic flow sheet.As shown in Figure 1, the preparation method of pork sauce of the present invention, comprises the steps: first to enter fermentation step S1100, and soya bean is sent out with bubble, then soya bean bubble being sent out is boiled well-done with big fire, generally soya bean can be boiled completely according to 1 kilogram of soya bean digestion time of 1 hour consuming time.The soya bean of boiling is contained in pocket, fermentation 2-3 days, now soya bean has a kind of stink, and fermentation completes.
Soya bean after fermentation is taken out, add wherein spicy face (, powdered spicy), ginger, monosodium glutamate, white wine and salt, above-mentioned substance is stirred and makes beans sauce raw material, wherein, the weight proportion of above-mentioned each material is: the soya bean 9000-11000 weight portion after fermentation, spicy face 700-900 weight portion, ginger 200-350 weight portion, monosodium glutamate 40-60 weight portion, white wine 100-150 weight portion, salt 1000-1200 weight portion.Preferably, soya bean 10000 weight portions after fermentation, spicy face 750 weight portions, ginger 250 weight portions, monosodium glutamate 50 weight portions, white wine 125 weight portions, salt 1100 weight portions.Can beat so that it fully mixes above-mentioned raw materials.After the beans sauce raw material mixing is left standstill to 3-5 days, pack altar tank into and pickle at least 1 month, complete and pickle step S1200.Wherein, described white wine can adopt commercially available any white wine or the grain wine of own brew, in one embodiment of the present of invention, employing be that the number of degrees are the maize wine of 50-60 °.The maximum duration that beans sauce raw material is pickled can be according to sauce technique processed adjustment, and such as 6-12 month, the even longer time all could.
After beans sauce raw material is pickled, also need it to carry out seasoning, enter seasoning step S1300, concrete operations are: the beans sauce raw material 11000-13000 weight portion after pickling described in getting, add wherein the flavoring of following weight proportion: 4500-5500 part fresh pork, 9000-11000 part small tomatoe, 900-1100 part kohlrabi dish root, the large caraway of 900-1100 part, 9000-11000 part chili sauce, 19000-21000 part salty noodle sauce, the monosodium glutamate of 900-1100 part, 900-1100 part chickens' extract, 400-600 part capsicum joint (capsicum of cutting into chunks, the length of capsicum section is generally 1-1.5cm), 900-1100 part garlic, 16000-20000 part edible oil, 5-10 part tsaoko, 80-120 part white sugar.Preferably, the beans sauce raw material after pickling described in and the weight proportion of flavoring are: 12000 parts of beans sauce raw materials, 5000 parts of fresh porks, 10000 parts of small tomatoes, 1000 parts of kohlrabi dish roots, 1000 parts of large caraways, 10000 parts of chili sauces, 20000 parts of salty noodle sauces, 1000 portions of monosodium glutamates, 1000 portions of chickens' extracts, 500 parts of capsicum joints, 1000 portions of garlics, 18000 portions of edible oils, 5-10 part tsaoko, 100 parts of white sugar.
In above-mentioned flavoring, described chili sauce and salty noodle sauce adopt commercially available product, and what in the present invention, use is the product that buying is produced from Guangxin, Yuxi Hongta District pickles factory.The large caraway of another taste flavouring, be large coriander (Eryngium foetidum L), be again thorn coriander, wild coriander, Ah Was's coriander, belong to Carrot family, 1 year or herbaceos perennial, be mainly distributed in the tropical and subtropical region such as Dehong, Lincang, Xishuangbanna of Guangdong, Guangxi and south of Yunnan.Large caraway is a kind of wild vegetable, often grows under fertile cloudy damp lawn, Gou Geng limit, bamboo grove.Large caraway plant height 20cm left and right, tender leaf has strong coriander fragrance, root taper shape filbert, has thin vertical rib.Every 100g edible part is containing carrotene 1.44mg, vitamin B2 0.22mg, vitamin C 33mg according to one's analysis.Large caraway has special fragrance, is the condiment dish that the Dai nationality, Jingpo Nationality, the masses of Wa like food, and medicinal have an expelling wind and cold pathogens, and the bleed stagnant effect that disappears, also can control anemofrigid cold, and stomach cold hiccup, falls and beat swollen pain, the diseases such as acute infectious hepatitis.Add large caraway as flavouring in beans sauce raw material, make the pork sauce preparing not only there is distinctive fragrance, and with health-care efficacy.
After seasoning completes, can enter last frying step S1400, that is, by the beans sauce raw material of above-mentioned weight proportion and the flavoring 2-4 hour that stir-fries, then close fire in cauldron, stop heating, be allowed to condition in pot naturally coolingly, can obtain pork sauce.Preferably, the frying time is 3.5 hours.And being generally 70-100 DEG C, frying temperature can meet frying requirement.
Pork sauce preparation method's the optional many factors proposing according to the present invention, can design various embodiments, and therefore specific embodiment is only as the exemplary illustration of specific implementation of the present invention, and do not form limitation of the scope of the invention.For concrete description the present invention, select following examples to carry out exemplary illustration.
Embodiment 1
Get the soya bean bubble of 9000 weight portions and send out, the soya bean after then bubble being sent out is boiled.The soya bean of boiling is placed in to pocket and ferments 2 days, there is stink to it.Soya bean after fermentation is taken out, add wherein the spicy face of 900 weight portions, the ginger of 200 weight portions, monosodium glutamate, the maize wine of 150 weight portions and the salt of 1000 weight portions the fully mixing of 40 weight portions, become beans sauce raw material.After beans sauce raw material is left standstill to 3 days, pack in altar tank and pickle 1 month.
Get beans sauce raw material 11000 weight portions after pickling, add wherein the flavoring of following weight proportion to carry out seasoning: 4500 parts of fresh porks, 11000 parts of small tomatoes, 1100 parts of kohlrabi dish roots, 900 parts of large caraways, 9000 parts of chili sauces, 21000 parts of salty noodle sauces, the monosodium glutamate of 1100 parts, 900 portions of chickens' extracts, 600 parts of capsicum joints, 900 portions of garlics, 16000 portions of edible oils, 5 parts of tsaokos, 120 parts of white sugar.The mixture of above-mentioned beans sauce raw material and flavoring is placed in to cauldron and at 80 DEG C, stir-fries 2 hours, then close fire, stop heating, be allowed to condition in pot naturally coolingly, obtain pork sauce.
Embodiment 2
Get the soya bean bubble of 10000 weight portions and send out, the soya bean after then bubble being sent out is boiled.The soya bean of boiling is placed in to pocket and ferments 3 days, there is stink to it.Soya bean after fermentation is taken out, add wherein the spicy face of 750 weight portions, the ginger of 250 weight portions, monosodium glutamate, the maize wine of 125 weight portions and the salt of 1100 weight portions the fully mixing of 50 weight portions, become beans sauce raw material.After beans sauce raw material is left standstill to 5 days, pack in altar tank and pickle 3 months.
Get beans sauce raw material 12000 weight portions after pickling, add wherein the flavoring of following weight proportion to carry out seasoning: 5000 parts of fresh porks, 10000 parts of small tomatoes, 1000 parts of kohlrabi dish roots, 1000 parts of large caraways, 10000 parts of chili sauces, 20000 parts of salty noodle sauces, the monosodium glutamate of 1000 parts, 1000 portions of chickens' extracts, 500 parts of capsicum joints, 1000 portions of garlics, 18000 portions of edible oils, 8 parts of tsaokos, 100 parts of white sugar.The mixture of above-mentioned beans sauce raw material and flavoring is placed in to cauldron and at 70 DEG C, stir-fries 3.5 hours, then close fire, stop heating, be allowed to condition in pot naturally coolingly, obtain pork sauce.
Embodiment 3
Get the soya bean bubble of 11000 weight portions and send out, the soya bean after then bubble being sent out is boiled.The soya bean of boiling is placed in to pocket and ferments 3 days, there is stink to it.Soya bean after fermentation is taken out, add wherein the spicy face of 700 weight portions, the ginger of 350 weight portions, monosodium glutamate, the maize wine of 100 weight portions and the salt of 1200 weight portions the fully mixing of 60 weight portions, become beans sauce raw material.After beans sauce raw material is left standstill to 4 days, pack in altar tank and pickle 5 months.
Get beans sauce raw material 11000 weight portions after pickling, add wherein the flavoring of following weight proportion to carry out seasoning: 5500 parts of fresh porks, 9000 parts of small tomatoes, 900 parts of kohlrabi dish roots, 1100 parts of large caraways, 11000 parts of chili sauces, 19000 parts of salty noodle sauces, the monosodium glutamate of 900 parts, 1100 portions of chickens' extracts, 400 parts of capsicum joints, 1100 portions of garlics, 20000 portions of edible oils, 10 parts of tsaokos, 80 parts of white sugar.The mixture of above-mentioned beans sauce raw material and flavoring is placed in to cauldron and at 100 DEG C, stir-fries 4 hours, then close fire, stop heating, be allowed to condition in pot naturally coolingly, obtain pork sauce.
It should be noted, the present invention will be described instead of limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment in the case of not departing from the scope of claims.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not to be got rid of existence and is not listed as element or step in the claims.The use of word first, second and C grade does not represent any order, can be title by these word explanations.
Claims (7)
1. a preparation method for pork sauce, comprises the steps:
Fermentation step (S1100): the soya bean that bubble is sent out cooks, and 2-3 days is then fermented;
Pickle step (S1200): soya bean and the spicy face of 700-900 weight portion, the ginger of 200-350 weight portion, monosodium glutamate, the white wine of 100-150 weight portion and the salt of 1000-1200 weight portion of 40-60 weight portion after the fermentation of 9000-11000 weight portion are fully mixed and made into beans sauce raw material, beans sauce raw material is pickled at least 1 month after standing 3-5 days;
Seasoning step (S1300): the beans sauce raw material 11000-13000 weight portion after pickling described in getting, adds the flavoring of following weight proportion: the monosodium glutamate of 4500-5500 part fresh pork, 9000-11000 part small tomatoe, 900-1100 part kohlrabi dish root, the large caraway of 900-1100 part, 9000-11000 part chili sauce, 19000-21000 part salty noodle sauce, 900-1100 part, 900-1100 part chickens' extract, 400-600 part capsicum joint, 900-1100 part garlic, 16000-20000 part edible oil, 5-10 part tsaoko, 80-120 part white sugar wherein;
Frying step (S1400): by the beans sauce raw material of described weight proportion and the flavoring 2-4 hour that stir-fries, obtain pork sauce in cauldron.
2. preparation method according to claim 1, wherein, described pickling in step (S1200), is fully mixed and made into beans sauce raw material by soya bean and the spicy face of 750 weight portions, the ginger of 250 weight portions, monosodium glutamate, the white wine of 125 weight portions and the salt of 1100 weight portions of 50 weight portions after 10000 weight portion fermentations.
3. preparation method according to claim 1, wherein, in described seasoning step (S1300), described in beans sauce raw material after pickling and the weight proportion of flavoring be: 12000 parts of beans sauce raw materials, 5000 parts of fresh porks, 10000 parts of small tomatoes, 1000 parts of kohlrabi dish roots, 1000 parts of large caraways, 10000 parts of chili sauces, 20000 parts of salty noodle sauces, 1000 portions of monosodium glutamates, 1000 portions of chickens' extracts, 500 parts of capsicum joints, 1000 portions of garlics, 18000 portions of edible oils, 8 parts of tsaokos, 100 parts of white sugar.
4. preparation method according to claim 1, wherein, in described frying step (S1400), described beans sauce raw material and flavoring stir-fry 3.5 hours in cauldron.
5. preparation method according to claim 1, wherein, in described frying step (S1400), frying temperature is 70-100 DEG C.
6. preparation method according to claim 1, wherein, described white wine is the maize wine of 50-60 °.
7. the pork sauce preparing according to method described in any one in claim 1-6.
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| CN201410128331.3A CN103859357B (en) | 2014-04-01 | 2014-04-01 | A kind of pork sauce and preparation method thereof |
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| CN201410128331.3A CN103859357B (en) | 2014-04-01 | 2014-04-01 | A kind of pork sauce and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106213463A (en) * | 2016-08-04 | 2016-12-14 | 遂宁市三丰食品有限公司 | A kind of savoury thick chilli meat sauce and production technology thereof |
| 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 |
| CN107242532A (en) * | 2017-07-20 | 2017-10-13 | 北京资源亚太食品有限公司 | A kind of black pork capsicum paste and its processing method |
| CN107348472A (en) * | 2017-08-28 | 2017-11-17 | 陈中发 | A kind of formula and its production technology of shallot pork sauce |
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| CN102972743A (en) * | 2012-12-14 | 2013-03-20 | 孙德善 | Beef paste and manufacturing method thereof |
| CN103478692A (en) * | 2013-09-16 | 2014-01-01 | 杨晓虹 | Method for manufacturing soybean and tomato sauce |
| CN103519198A (en) * | 2013-09-07 | 2014-01-22 | 五河县亿家念食品有限公司 | Kidney-tonifying black bean spiced beef |
| CN103652824A (en) * | 2013-12-06 | 2014-03-26 | 巴里坤县新地土特产开发有限公司 | Spicy beef paste and manufacturing method thereof |
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2014
- 2014-04-01 CN CN201410128331.3A patent/CN103859357B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972743A (en) * | 2012-12-14 | 2013-03-20 | 孙德善 | Beef paste and manufacturing method thereof |
| CN103519198A (en) * | 2013-09-07 | 2014-01-22 | 五河县亿家念食品有限公司 | Kidney-tonifying black bean spiced beef |
| CN103478692A (en) * | 2013-09-16 | 2014-01-01 | 杨晓虹 | Method for manufacturing soybean and tomato sauce |
| CN103652824A (en) * | 2013-12-06 | 2014-03-26 | 巴里坤县新地土特产开发有限公司 | Spicy beef paste and manufacturing method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213463A (en) * | 2016-08-04 | 2016-12-14 | 遂宁市三丰食品有限公司 | A kind of savoury thick chilli meat sauce and production technology thereof |
| 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 |
| CN107242532A (en) * | 2017-07-20 | 2017-10-13 | 北京资源亚太食品有限公司 | A kind of black pork capsicum paste and its processing method |
| CN107348472A (en) * | 2017-08-28 | 2017-11-17 | 陈中发 | A kind of formula and its production technology of shallot pork sauce |
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| CN103859357B (en) | 2015-11-18 |
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