CN104366528A - Preparation method of spicy Xiang pork - Google Patents
Preparation method of spicy Xiang pork Download PDFInfo
- Publication number
- CN104366528A CN104366528A CN201410620584.2A CN201410620584A CN104366528A CN 104366528 A CN104366528 A CN 104366528A CN 201410620584 A CN201410620584 A CN 201410620584A CN 104366528 A CN104366528 A CN 104366528A
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- Prior art keywords
- pork
- fragrant
- spicy
- xiang
- preparation
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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
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
Abstract
The invention discloses a preparation method of spicy Xiang pork and belongs to the technical field of food processing. The preparation method of the spicy Xiang pork comprises the following steps: in a preprocessing process, butchering Xiang pigs, then finishing, segmenting, washing and slicing; in a pickling process, putting the Xiang pork in a container, and adding pickle seasonings for pickling; in a frying process, firstly taking the Xiang pork out and airing, then stir-frying and adding chilli powder, cooking wine, table vinegar and soybean sauce; firstly cooling the Xiang pork, then sterilizing and packing during cooling and packing. The preparation method of the spicy Xiang pork is simple, short in production period, low in cost and suitable for mass production; the finally prepared spicy Xiang pork is pink rose in color, spicy and delicious in flavor and pure in taste.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the preparation method of the fragrant pork of a kind of spicy.
Background technology
Fragrant pig has another name called " minipig ", fresh and well-known throughout the country with the little precocity of body, meat flavour.Wherein famous with the fragrant pig in the Congjiang of authorizing " Chinese Fragrant Zhu Zhi township " Guizhou Province southeast from National agricultural department, Rapier motion law and the BaMa miniature pig near Guangxi, Guizhou Province southeast.Fragrant pig 6 monthly age boar average weight 24.2 kilograms, long 65 centimetres of body, height 33 centimetres; Sow 8 monthly age body weight 30 kilograms, long 70 centimetres of body, height 47 centimetres, chest measurement 73 centimetres.Fatten fragrant pig lean meat percentage and reach 52.2%.It is a kind of high protein low-energy food, and comprehensive nutrition, is rich in amino acid and the trace element of needed by human, meets Human Physiology needs and health demand completely.
Fragrant pig is containing high protein, low fat, low in calories, and the various trace elements such as lecithin, glutamic acid rich content, fine and tender taste is delicious, is not fed up with eating more, has unique hill fragrance, delicious sweet-smelling.At present, fragrant pig, after butchering, is generally used for roasting full pig, or is used for doing homely stir-fry dish cooked in a small wok, meaning the food is prepared with special care, fragrant pork prepared by said method all have storage time short, be unsuitable for suitability for industrialized production and the feature such as taste is not good enough.
Summary of the invention
In view of this, the object of this invention is to provide the preparation method of the fragrant pork of a kind of spicy, to make the purer deliciousness of the taste of fragrant pork, and this kind of preparation method is suitable for suitability for industrialized production, and the convenient fragrant pork that the method is obtained carries out packing and selling.
The present invention solves the problems of the technologies described above by the following technical programs:
A preparation method for the fragrant pork of spicy, comprises the steps:
(1) pretreatment: after fragrant pig is butchered, carried out arranging, split after clean up, the blockage being finally cut into 1-2cm long is for subsequent use;
(2) pickle: the fragrant pork after step (1) being processed is put in container, and in container, add cure pickle, the weight ratio controlling fragrant pork and cure is 100:5-5.5, salting period is 2-3 days, and cure is that salt, Jiang Fen, zanthoxylum powder, pepper powder, garlic powder are formulated by the weight ratio of 60-70:25-35:28-32:28-32:22-28;
(3) frying: 20-30min is dried in the fragrant pork taking-up after pickling, put it into again and be placed with edible oil and carry out frying with in the pot after baked wheaten cake heat, after 10-15min, chilli powder, cooking wine, vinegar and soy sauce is added in pot, take the dish out of the pot after continuing frying 5-10min, the weight ratio of fragrant pork, edible oil, chilli powder, cooking wine, vinegar and soy sauce is 1000:9-11:5-6:1.6-2:1.4-1.8:1.8-2.2;
(4) cool, pack: it is 20-25 DEG C that the fragrant pork after frying is cooled to temperature, then puts it to sterilization packaging in vacuum.
Further, in described step (1), the fragrant pig butchered is that the mode of putting in a suitable place to breed is raised.
Further, in described step (2), the weight ratio of salt, Jiang Fen, zanthoxylum powder, pepper powder, garlic powder is 65:30:30:30:25.
Further, in described step (3), the weight ratio of fragrant pork, edible oil, chilli powder, cooking wine, vinegar and soy sauce is 1000:10:5.5:1.8:1.6:2.
Beneficial effect of the present invention is:
First, preparation method of the present invention is simple, with short production cycle, and is applicable to carrying out mass production.
Next, the raw material sources that the present invention uses is extensive, and cost of material is lower, and it is simple to make equipment needed thereby, makes the fragrant pork cost of the spicy of making lower.
Again, fragrant pork by adopting special batching proportioning, and is first pickled by the present invention, the fragrance of cure is immersed in fragrant pork, and then carries out frying, and make the fragrant pork color and luster of spicy finally obtained be rose-red, mouthfeel is fragrant peppery good to eat, good taste.
Detailed description of the invention
Conveniently those skilled in the art will recognize that the present invention will be further described below in conjunction with embodiment.Embodiment is only illustrating this invention, is not limitation of the invention, and the step not doing in embodiment to illustrate is all prior arts, is not described in detail at this.
Embodiment one
A preparation method for the fragrant pork of spicy, comprises the steps:
(1) pretreatment: after fragrant pig is butchered, carried out arranging, split after clean up, the blockage being finally cut into 2cm long is for subsequent use;
(2) pickle: the fragrant pork after step (1) being processed is put in container, and in container, add cure pickle, the weight ratio controlling fragrant pork and cure is 100:5, salting period is 2 days, and cure is that salt, Jiang Fen, zanthoxylum powder, pepper powder, garlic powder are formulated by the weight ratio of 60:25:28:28:22;
(3) frying: 20min is dried in the fragrant pork taking-up after pickling, put it into again and be placed with edible oil and carry out frying with in the pot after baked wheaten cake heat, after 10min, chilli powder, cooking wine, vinegar and soy sauce is added in pot, take the dish out of the pot after continuing frying 10min, the weight ratio of fragrant pork, edible oil, chilli powder, cooking wine, vinegar and soy sauce is 1000:9:5:1.6:1.4:1.8;
(4) cool, pack: it is 20 DEG C that the fragrant pork after frying is cooled to temperature, then puts it to sterilization packaging in vacuum.
Adopt the method for the present embodiment, the fragrant pork color and luster of the spicy obtained is rose-red, and mouthfeel is fragrant peppery good to eat, good taste.
Embodiment two
A preparation method for the fragrant pork of spicy, comprises the steps:
(1) pretreatment: after fragrant pig is butchered, carried out arranging, split after clean up, the blockage being finally cut into 2cm long is for subsequent use;
(2) pickle: the fragrant pork after step (1) being processed is put in container, and in container, add cure pickle, the weight ratio controlling fragrant pork and cure is 100:5.5, salting period is 3 days, and cure is that salt, Jiang Fen, zanthoxylum powder, pepper powder, garlic powder are formulated by the weight ratio of 70:35:32:32:28;
(3) frying: 30min is dried in the fragrant pork taking-up after pickling, put it into again and be placed with edible oil and carry out frying with in the pot after baked wheaten cake heat, after 15min, chilli powder, cooking wine, vinegar and soy sauce is added in pot, take the dish out of the pot after continuing frying 5min, the weight ratio of fragrant pork, edible oil, chilli powder, cooking wine, vinegar and soy sauce is 1000:11:6:2:1.8:2.2;
(4) cool, pack: it is 25 DEG C that the fragrant pork after frying is cooled to temperature, then puts it to sterilization packaging in vacuum.
Adopt the method for the present embodiment, the fragrant pork color and luster of the spicy obtained is rose-red, and mouthfeel is fragrant peppery good to eat, good taste.
Embodiment three
A preparation method for the fragrant pork of spicy, comprises the steps:
(1) pretreatment: after fragrant pig is butchered, carried out arranging, split after clean up, the blockage being finally cut into 2cm long is for subsequent use;
(2) pickle: the fragrant pork after step (1) being processed is put in container, and in container, add cure pickle, the weight ratio controlling fragrant pork and cure is 100:5.2, salting period is 3 days, and cure is that salt, Jiang Fen, zanthoxylum powder, pepper powder, garlic powder are formulated by the weight ratio of 65:30:30:30:25;
(3) frying: 25min is dried in the fragrant pork taking-up after pickling, put it into again and be placed with edible oil and carry out frying with in the pot after baked wheaten cake heat, after 12min, chilli powder, cooking wine, vinegar and soy sauce is added in pot, take the dish out of the pot after continuing frying 8min, the weight ratio of fragrant pork, edible oil, chilli powder, cooking wine, vinegar and soy sauce is 1000:10:5.5:1.8:1.6:2;
(4) cool, pack: it is 22 DEG C that the fragrant pork after frying is cooled to temperature, then puts it to sterilization packaging in vacuum.
Adopt the method for the present embodiment, the fragrant pork color and luster of the spicy obtained is rose-red, and mouthfeel is fragrant peppery good to eat, good taste.
Claims (4)
1. a preparation method for the fragrant pork of spicy, is characterized in that, comprise the steps:
(1) pretreatment: after fragrant pig is butchered, carried out arranging, split after clean up, the blockage being finally cut into 1-2cm long is for subsequent use;
(2) pickle: the fragrant pork after step (1) being processed is put in container, and in container, add cure pickle, the weight ratio controlling fragrant pork and cure is 100:5-5.5, salting period is 2-3 days, and cure is that salt, Jiang Fen, zanthoxylum powder, pepper powder, garlic powder are formulated by the weight ratio of 60-70:25-35:28-32:28-32:22-28;
(3) frying: 20-30min is dried in the fragrant pork taking-up after pickling, put it into again and be placed with edible oil and carry out frying with in the pot after baked wheaten cake heat, after 10-15min, chilli powder, cooking wine, vinegar and soy sauce is added in pot, take the dish out of the pot after continuing frying 5-10min, the weight ratio of fragrant pork, edible oil, chilli powder, cooking wine, vinegar and soy sauce is 1000:9-11:5-6:1.6-2:1.4-1.8:1.8-2.2;
(4) cool, pack: it is 20-25 DEG C that the fragrant pork after frying is cooled to temperature, then puts it to sterilization packaging in vacuum.
2. the preparation method of the fragrant pork of spicy as claimed in claim 1, it is characterized in that, in described step (1), the fragrant pig butchered is that the mode of putting in a suitable place to breed is raised.
3. the preparation method of the fragrant pork of spicy as claimed in claim 1, it is characterized in that, in described step (2), the weight ratio of salt, Jiang Fen, zanthoxylum powder, pepper powder, garlic powder is 65:30:30:30:25.
4. the preparation method of the fragrant pork of spicy as claimed in claim 1, it is characterized in that, in described step (3), the weight ratio of fragrant pork, edible oil, chilli powder, cooking wine, vinegar and soy sauce is 1000:10:5.5:1.8:1.6:2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410620584.2A CN104366528A (en) | 2014-11-06 | 2014-11-06 | Preparation method of spicy Xiang pork |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410620584.2A CN104366528A (en) | 2014-11-06 | 2014-11-06 | Preparation method of spicy Xiang pork |
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| CN104366528A true CN104366528A (en) | 2015-02-25 |
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| CN201410620584.2A Pending CN104366528A (en) | 2014-11-06 | 2014-11-06 | Preparation method of spicy Xiang pork |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166988A (en) * | 2015-08-11 | 2015-12-23 | 贵州康正畜牧科技有限公司 | Special wild boar meat food 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 |
| CN109744458A (en) * | 2019-01-14 | 2019-05-14 | 中国农业科学院农产品加工研究所 | The cooling stew in soy sauce device and method in situ of layer drawer formula echelon |
Citations (5)
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| CN1535610A (en) * | 2003-04-09 | 2004-10-13 | 舒永祥 | Method for making edible fragrant pig and its process |
| CN102578612A (en) * | 2012-02-09 | 2012-07-18 | 贵州大学 | Method for producing spicy chicken product |
| CN102960758A (en) * | 2012-11-28 | 2013-03-13 | 贵州旭阳食品（集团）有限公司 | Manufacture craft of peppery chicken |
| CN103815416A (en) * | 2014-03-17 | 2014-05-28 | 桃源县源林豪猪养殖专业合作社 | Method for producing series porcupine meat food by comprehensively utilizing porcupine carcass meat |
| CN104055143A (en) * | 2014-05-30 | 2014-09-24 | 芜湖诚德农业科技有限公司 | Spicy pork sausages and preparation method thereof |
-
2014
- 2014-11-06 CN CN201410620584.2A patent/CN104366528A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1535610A (en) * | 2003-04-09 | 2004-10-13 | 舒永祥 | Method for making edible fragrant pig and its process |
| CN102578612A (en) * | 2012-02-09 | 2012-07-18 | 贵州大学 | Method for producing spicy chicken product |
| CN102960758A (en) * | 2012-11-28 | 2013-03-13 | 贵州旭阳食品（集团）有限公司 | Manufacture craft of peppery chicken |
| CN103815416A (en) * | 2014-03-17 | 2014-05-28 | 桃源县源林豪猪养殖专业合作社 | Method for producing series porcupine meat food by comprehensively utilizing porcupine carcass meat |
| CN104055143A (en) * | 2014-05-30 | 2014-09-24 | 芜湖诚德农业科技有限公司 | Spicy pork sausages and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166988A (en) * | 2015-08-11 | 2015-12-23 | 贵州康正畜牧科技有限公司 | Special wild boar meat food 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 |
| CN109744458A (en) * | 2019-01-14 | 2019-05-14 | 中国农业科学院农产品加工研究所 | The cooling stew in soy sauce device and method in situ of layer drawer formula echelon |
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Application publication date: 20150225 |
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