CN103919147A - Method for making terra cotta braised meat - Google Patents
Method for making terra cotta braised meat Download PDFInfo
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- CN103919147A CN103919147A CN201410174052.0A CN201410174052A CN103919147A CN 103919147 A CN103919147 A CN 103919147A CN 201410174052 A CN201410174052 A CN 201410174052A CN 103919147 A CN103919147 A CN 103919147A
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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
- A23L13/40—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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- 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
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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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Food Science & Technology (AREA)
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Abstract
The invention discloses a method for making terra cotta braised meat. Per 5kg of streaky pork needs preparation of the following raw materials: 50g of Guangzhou superior soy sauce, 1g of Sichuan pepper powder, 500g of Tianjin four-star soy sauce, 100g of fresh ginger, 75g of Beijing liubiju fermented soya paste, 10g of salt, 150g of Beijing Wangzhihe fermented bean curd, 4Kg of edible oil, 30g of zhenjiang fragrant vinegar, 50g of soft sugar, 150g of green onion, 20g of aginomoto, 150g of garlic, 25g of rock candy and 30g of shaoxing rice wine. The traditional Chinese food processing method is drawn, the production process parameters can be quantified, large-scale continuous production is facilitated, auxiliary materials added in each procedure can be accurately quantified, the product difference in the traditional braised meat processing process is avoided, stable product quality is ensured, standardized production can be achieved, and the braised meat is fat but not greasy, mellow in taste and soft in meat.
Description
Technical field
The present invention relates to food processing field, particularly a kind of preparation method of red native braised pork.
Background technology
Traditional braised pork is generally to use plum dish, Chinese toon, sauerkraut, fragrant taro, dried bamboo shoots, preserved vegetable etc. as auxiliary material, fried half-mature again after three line cube meat are parboiled, and then section, spice are steamed in clear soup, and then turn over and buckle into dish, make braised pork.
Be that three line pork soup pots are boiled to 6～7 maturations on slow fire as traditional steamed pork belly with preserved greens, after taking-up, smear colouring with soy sauce; In pot, pour vegetable oil into again, burn 7～8 one-tenth heat, well-done meat is put into, explode large red, put rinsing in clear water into and deoil after pulling out, then meat is cut into the bulk thin slice of long 10 centimetres, thick 0.8 centimetre, the downward block-by-block of skin is abandoned pendulum in bowl; Then by the chopping of plum dish wash clean, in pot, pour large oil into, quick-fried mashed garlic, lower set-in of plum rains dish, then white sugar is fried even, then takes out bedding on meat; Then by chicken soup, soy sauce furnishing juice, pour in meat bowl, upper food steamer steams 40 minutes with very hot oven; Then pour out Normal juice, steamed pork belly with preserved greens be buckled in dish again, then Normal juice is added to wet starch thicken soup, drench on flesh noodles steamed pork belly with preserved greens.
These traditional methods have two disadvantages, and the one, can only now do now and eat in kitchen, inconvenient long term storage and want just to eat and eat.The more important thing is that employing high temperature is fried, continuous high temperature is fried can produce volatility hydroxy compounds and harmful arene material, destroys the trophic structure of meat.
Summary of the invention
Technical problem to be solved by this invention is that preparation method a kind of energy large-scale industrial production, that make the red native braised pork that braised pork is fertile and oiliness, taste alcohol meat is rotten is provided.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: a kind of preparation method of red native braised pork, comprises the following steps:
(1) choose 5000 weight portion streaky porks, be divided into the pane of 1.5 cm thicks, 12 centimeter length, with warm water cleaning and scrape off greasy dirt on pork skin and remaining hair, in pot, add 125000 weight parts waters boiled, meat clean decontamination is put into pot moderate heat 60 degree and boil 25-35 minute, then drag for into the cold water basin that fills cold water 10000 weight portion cold water, add aromatic vinegar 30-40 weight portion, after mixing by meat clean pull out rear stand-by;
(2) preparation soup juice: according to superior soy sauce 50-60 weight portion, 30-40 weight portion yellow rice wine, 500-600 weight portion soy sauce, 75-80 weight portion yellow bean sauce, 150-160 weight portion fermented bean curd, 1-3 weight portion hot pepper powder, 10-15 weight portion salt, 20-30 weight portion monosodium glutamate, put in flavoring machine and mix well;
(3) in pot, add clear water 10000 weight portions, the meat of washing with vinegar is put into pot, spend and boil 60 minutes with moderate heat 60;
(4) pot is burnt to heat, puts into clear water 50-60 weight portion, rock sugar 25-30 weight portion, with scoop constantly stir rock sugar to chicken blood red rear with brush uniformly brush on the pork skin of well-done meat;
(5) in pot, put into edible oil 5000-6000 weight portion and add and burn heat, in the time that oil temperature reaches 180-200 and spends, painted meat block-by-block is put into pot, treat that pork skin collapsed cell can pull out, after it is cooling, be cut into sheet by knife stand-by;
(6) get multiple bowls, 50-60 weight portion soft white sugar, 100-150 weight portion ginger, 150-200 weight portion green onion, 15-20 weight portion garlic are all assigned in each container, then getting the sliced meat that cut also all assigns in each container, surface down, the soup juice of step (2) preparation is divided equally and watered in the container of containing sliced meat, putting into steam box 200-250 degree steams 2 hours, 100 degree steam 2 hours again, naturally after cooling, take out again, braised pork after steaming is put into freezer quick-frozen together with container, and quick freezing temperature reaches below 18 degrees below zero;
(7) take out the finished product braised pork that quick-frozen is good, and itself and container are departed from, with the packaging bag after sterilization, carry out plastic packaging.
Superior soy sauce in described step (2) is Guangzhou superior soy sauce, and yellow rice wine is shao-hsing rice wine, and soy sauce is the fragrant soy sauce of α Cygni, and yellow bean sauce is that Beijing six must occupy yellow bean sauce, and fermented bean curd is Beijing king fermented bean curd of making peace.
Specifically, described 5 kilograms of pork streaky porks need to be prepared following raw material:
Beneficial effect of the present invention: the present invention has drawn traditional Chinese dish processing method, production process parameters all can realize quantification, be conducive to large-scale continuous production, the auxiliary material that can accurate quantitative analysis each operation is added, avoid the finished product difference in traditional braised pork process, ensure constant product quality, can realize standardized production.Braised pork is fertile and oiliness, and taste alcohol meat is rotten.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in further detail:
The preparation method of red native braised pork of the present invention, comprises the following steps:
(1) choose 5000 weight portion streaky porks, be divided into the pane of 1.5 cm thicks, 12 centimeter length, with warm water cleaning and scrape off greasy dirt on pork skin and remaining hair, in pot, add 125000 weight parts waters boiled, meat clean decontamination is put into pot moderate heat 60 degree and boil 25-35 minute, then drag for into the cold water basin that fills cold water 10000 weight portion cold water, add aromatic vinegar 30-40 weight portion, after mixing by meat clean pull out rear stand-by;
(2) preparation soup juice: according to superior soy sauce 50-60 weight portion, 30-40 weight portion yellow rice wine, 500-600 weight portion soy sauce, 75-80 weight portion yellow bean sauce, 150-160 weight portion fermented bean curd, 1-3 weight portion hot pepper powder, 10-15 weight portion salt, 20-30 weight portion monosodium glutamate, put in flavoring machine and mix well;
(3) in pot, add clear water 10000 weight portions, the meat of washing with vinegar is put into pot, spend and boil 60 minutes with moderate heat 60;
(4) pot is burnt to heat, puts into clear water 50-60 weight portion, rock sugar 25-30 weight portion, with scoop constantly stir rock sugar to chicken blood red rear with brush uniformly brush on the pork skin of well-done meat;
(5) in pot, put into edible oil 5000-6000 weight portion and add and burn heat, in the time that oil temperature reaches 180-200 and spends, painted meat block-by-block is put into pot, treat that pork skin collapsed cell can pull out, after it is cooling, be cut into sheet by knife stand-by;
(6) get multiple bowls, 50-60 weight portion soft white sugar, 100-150 weight portion ginger, 150-200 weight portion green onion, 15-20 weight portion garlic are all assigned in each container, then getting the sliced meat that cut also all assigns in each container, surface down, the soup juice of step (2) preparation is divided equally and watered in the container of containing sliced meat, putting into steam box 200-250 degree steams 2 hours, 100 degree steam 2 hours again, naturally after cooling, take out again, braised pork after steaming is put into freezer quick-frozen together with container, and quick freezing temperature reaches below 18 degrees below zero;
(7) take out the finished product braised pork that quick-frozen is good, and itself and container are departed from, with the packaging bag after sterilization, carry out plastic packaging.
Superior soy sauce in described step (2) is Guangzhou superior soy sauce, and yellow rice wine is shao-hsing rice wine, and soy sauce is the fragrant soy sauce of α Cygni, and yellow bean sauce is that Beijing six must occupy yellow bean sauce, and fermented bean curd is Beijing king fermented bean curd of making peace.
Specifically, described 5 kilograms of pork streaky porks need to be prepared following raw material:
Describe with an instantiation below:
1, select materials: choose exquisite streaky pork 5Kg, substantially, with brands such as two remittances or rain profits, select the lower three layer of one finger fat of main breast, rib is without spending the Baconic of three layers as base material, notice that it is crucial that selection fat is wanted a dinger thickness left and right, can not be too fertile or too thin, otherwise can affect the fresh fragrant mouthfeel of braised pork.
2, decontamination, disconnected meat: the pane that the streaky pork of choosing is cut into by knife to 1.5 cm thicks, 12 centimetres of modest ability.With the warm water cleaning of 50 degree and scrape off greasy dirt and the remaining hair on pork skin.In pot, add water boiled, meat water ratio 1:2.5.Meat clean decontamination is put into pot moderate heat and boil 30 minutes, temperature is 60 degree, then drags for into cold water basin (meat water quality ratio 1:2), adds zhenjiang vinegar 30g, after mixing by meat clean pull out rear stand-by.
3, cook meat: in pot, add 10 kilograms, clear water, the meat of washing with vinegar is put into pot, then boil 60 minutes with moderate heat, temperature is 60 degree, in boiling, constantly skims the oil slick in pot with spoon.
4, painted, fried meat: pot is burnt to heat with firewood, puts into clear water 50g, rock sugar 25g, with scoop constantly stir rock sugar to chicken blood red rear with brush uniformly brush on the pork skin of well-done meat.
In pot, put into 5 kilograms, edible oil and add baked wheaten cake heat, in the time that oil temperature reaches 200 degree left and right, painted meat block-by-block is put into pot, treat pork skin collapsed cell, after the moisture in meat and lipid material deviate from approximately 30%, can pull out, after it is cooling, break the meat stage.
5, preparation soup juice: put into Guangzhou superior soy sauce 50g, shao-hsing rice wine 30g, Tianjin four stars soy sauce 500g, Beijing six at a container and must occupy yellow bean sauce 75g, Beijing king make peace fermented bean curd 150g, hot pepper powder 1g, salt 10g, monosodium glutamate 20g, put in flavoring machine and mix well;
6, feed intake: soft white sugar 50g, ginger 100g, green onion 150g, garlic 150g are evenly assigned in 10 containers, then get cut sliced meat be divided into 10 parts and put into above-mentioned 10 containers, surface down neat code enters, and the soup juice of above-mentioned preparation is evenly watered in the container of containing sliced meat.
7, steam: the meat after fixed bowl is put into steam box 200-250 degree and steam 2 hours, then 100 degree steam 2 hours, take out again after naturally cooling,
8, sizing: the braised pork after steaming is put into freezer quick-frozen together with bowl, and quick-frozen condition must reach below 18 degrees below zero, just can complete the qualitative effect keeping the shape of quick-frozen.
9, go out bowl: take out the finished product braised pork that quick-frozen is good, and itself and bowl are departed from, what at this moment appear at ours in front is exactly the meat as bowl shape.
10, packaging: by above-mentioned go out braised pork after bowl, with the packaging bag after sterilization, carry out plastic packaging.
Above-described embodiment is only for illustrating technological thought of the present invention and feature, its object is to make those skilled in the art can understand content of the present invention and implement according to this, can not only limit the scope of the claims of the present invention with the present embodiment, be equal variation or the modification that all disclosed spirit is done, still drop in the scope of the claims of the present invention.
Claims (3)
1. a preparation method for red native braised pork, is characterized in that, comprises the following steps:
(1) choose 5000 weight portion streaky porks, be divided into the pane of 1.5 cm thicks, 12 centimeter length, with warm water cleaning and scrape off greasy dirt on pork skin and remaining hair, in pot, add 125000 weight parts waters boiled, meat clean decontamination is put into pot moderate heat 60 degree and boil 25-35 minute, then drag for into the cold water basin that fills cold water 10000 weight portion cold water, add aromatic vinegar 30-40 weight portion, after mixing by meat clean pull out rear stand-by;
(2) preparation soup juice: according to superior soy sauce 50-60 weight portion, 30-40 weight portion yellow rice wine, 500-600 weight portion soy sauce, 75-80 weight portion yellow bean sauce, 150-160 weight portion fermented bean curd, 1-3 weight portion hot pepper powder, 10-15 weight portion salt, 20-30 weight portion monosodium glutamate, put in flavoring machine and mix well;
(3) in pot, add clear water 10000 weight portions, the meat of washing with vinegar is put into pot, spend and boil 60 minutes with moderate heat 60;
(4) pot is burnt to heat, puts into clear water 50-60 weight portion, rock sugar 25-30 weight portion, with scoop constantly stir rock sugar to chicken blood red rear with brush uniformly brush on the pork skin of well-done meat;
(5) in pot, put into edible oil 5000-6000 weight portion and add and burn heat, in the time that oil temperature reaches 180-200 and spends, painted meat block-by-block is put into pot, treat that pork skin collapsed cell can pull out, after it is cooling, be cut into sheet by knife stand-by;
(6) get multiple bowls, 50-60 weight portion soft white sugar, 100-150 weight portion ginger, 150-200 weight portion green onion, 15-20 weight portion garlic are all assigned in each container, then getting the sliced meat that cut also all assigns in each container, surface down, the soup juice of step (2) preparation is divided equally and watered in the container of containing sliced meat, putting into steam box 200-250 degree steams 2 hours, 100 degree steam 2 hours again, naturally after cooling, take out again, braised pork after steaming is put into freezer quick-frozen together with container, and quick freezing temperature reaches below 18 degrees below zero;
(7) take out the finished product braised pork that quick-frozen is good, and itself and container are departed from, with the packaging bag after sterilization, carry out plastic packaging.
2. the preparation method of red native braised pork according to claim 1, is characterized in that, the superior soy sauce in described step (2) is Guangzhou superior soy sauce, yellow rice wine is shao-hsing rice wine, soy sauce is the fragrant soy sauce of α Cygni, and yellow bean sauce is that Beijing six must occupy yellow bean sauce, and fermented bean curd is Beijing king fermented bean curd of making peace.
3. the preparation method of red native braised pork according to claim 2, is characterized in that, described 5 kilograms of pork streaky porks need to be prepared following raw material:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410174052.0A CN103919147A (en) | 2014-04-28 | 2014-04-28 | Method for making terra cotta braised meat |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410174052.0A CN103919147A (en) | 2014-04-28 | 2014-04-28 | Method for making terra cotta braised meat |
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| CN103919147A true CN103919147A (en) | 2014-07-16 |
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| CN201410174052.0A Pending CN103919147A (en) | 2014-04-28 | 2014-04-28 | Method for making terra cotta braised meat |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901472A (en) * | 2016-04-07 | 2016-08-31 | 崔新民 | Making method of defatted stewed pork with brown sauce |
| CN106333255A (en) * | 2016-08-30 | 2017-01-18 | 河南高老庄食品有限公司 | Special fermented bean curd buckled bowl meat and making method thereof |
| CN106722276A (en) * | 2015-11-20 | 2017-05-31 | 陈业东 | A kind of preparation method of spicy taste braised pork |
| CN106819881A (en) * | 2016-12-26 | 2017-06-13 | 阜阳市春天食品有限公司 | A kind of vacuum-packed semi-finished product fast food day lily braised pork |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220111A (en) * | 1997-12-18 | 1999-06-23 | 魏定广 | Chitu defatted steamed pork |
| CN102599445A (en) * | 2012-03-16 | 2012-07-25 | 山东新希望六和集团有限公司 | Formula and processing technology of seasoning packet for pork with preserved vegetable |
| CN103549451A (en) * | 2013-10-31 | 2014-02-05 | 谢桂斌 | Production method for steamed pork |
| CN103610089A (en) * | 2013-11-25 | 2014-03-05 | 广西远邻集团食品有限责任公司 | Preparation method of steamed pork can and seasoning juice of steamed pork |
-
2014
- 2014-04-28 CN CN201410174052.0A patent/CN103919147A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220111A (en) * | 1997-12-18 | 1999-06-23 | 魏定广 | Chitu defatted steamed pork |
| CN102599445A (en) * | 2012-03-16 | 2012-07-25 | 山东新希望六和集团有限公司 | Formula and processing technology of seasoning packet for pork with preserved vegetable |
| CN103549451A (en) * | 2013-10-31 | 2014-02-05 | 谢桂斌 | Production method for steamed pork |
| CN103610089A (en) * | 2013-11-25 | 2014-03-05 | 广西远邻集团食品有限责任公司 | Preparation method of steamed pork can and seasoning juice of steamed pork |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722276A (en) * | 2015-11-20 | 2017-05-31 | 陈业东 | A kind of preparation method of spicy taste braised pork |
| CN105901472A (en) * | 2016-04-07 | 2016-08-31 | 崔新民 | Making method of defatted stewed pork with brown sauce |
| CN106333255A (en) * | 2016-08-30 | 2017-01-18 | 河南高老庄食品有限公司 | Special fermented bean curd buckled bowl meat and making method thereof |
| CN106819881A (en) * | 2016-12-26 | 2017-06-13 | 阜阳市春天食品有限公司 | A kind of vacuum-packed semi-finished product fast food day lily braised pork |
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Application publication date: 20140716 |