CN104432139A - Shredded pork and production method thereof - Google Patents
Shredded pork and production method thereof Download PDFInfo
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- CN104432139A CN104432139A CN201410792502.2A CN201410792502A CN104432139A CN 104432139 A CN104432139 A CN 104432139A CN 201410792502 A CN201410792502 A CN 201410792502A CN 104432139 A CN104432139 A CN 104432139A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 68
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 40
- 239000000463 material Substances 0.000 claims abstract description 27
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 22
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 21
- 239000003549 soybean oil Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 16
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 10
- 244000203593 Piper nigrum Species 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 235000013614 black pepper Nutrition 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 10
- 244000000231 Sesamum indicum Species 0.000 claims abstract 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 2
- 235000013372 meat Nutrition 0.000 claims description 46
- 239000003921 oil Substances 0.000 claims description 19
- 235000019198 oils Nutrition 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 11
- 241000202807 Glycyrrhiza Species 0.000 claims description 10
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 10
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 10
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 229940010454 licorice Drugs 0.000 claims description 10
- 235000019991 rice wine Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000008280 blood Substances 0.000 claims description 7
- 210000004369 blood Anatomy 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 210000003205 muscle Anatomy 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 235000018142 Hedysarum alpinum var americanum Nutrition 0.000 abstract 1
- 240000006461 Hedysarum alpinum var. americanum Species 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 16
- 235000013305 food Nutrition 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 238000009835 boiling Methods 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007918 intramuscular administration Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses shredded pork and a production method thereof. The method is prepared by adding auxiliary materials including white granulated sugar, soybean oil, honey, sesames, yellow rice or millet wine, table salt, ground pricklyash peel, white pepper, monosodium glutamate, liquorice root powder, five-spice powder, anise powder and the like by taking pork as a main raw material and seasoning. Compared with the prior art, the pork is mainly separated into the shredded pork; and the shredded pork is repeatedly seasoned, and tasty processing is carried out layer by layer to form cooked pork products. The product has the crispness and flavor of the sesames, the unique taste of various spices and the natural faint scent of the pork; and the product has a long aftertaste, is crispy and delicious, leaves a lingering fragrance in mouths and is mellow and delicious, so that the product is a leisure port product suitable for people of all ages.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of shredded pork and preparation method thereof.
Background technology
Neat of animal is one of the most polytrophic food, not only containing a large amount of complete protein, fat, carbohydrate, minerals and vitamins, and delicious flavour, full abdomen effect is strong, and absorptivity is high.Wherein the protein of pork is complete protein, each seed amino acid containing needed by human, and the composition of essential amino acid needs close to human body, is therefore easily made full use of by human body, is of high nutritive value, and belongs to good protein.Pork is made shredded meat series products, be not only convenient to edible and easy to carry, and nutritious, liked by all kinds of consumer group.
China Patent Publication No. CN101143012A discloses a kind of Wild mushroom shredded pork and preparation method thereof, and the auxiliary material of its formula is fragrant not, and in preparation technology, its manufacturing process is also slightly complicated, except baking also through microwave disinfection process, will add cost.In addition product is also slightly hard, and crisp degree is inadequate.Therefore, improve the mouthfeel of shredded pork product and crisp, increase the rich and varied problem becoming food enterprise scientific research personnel and constantly explore of leisure food.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of shredded pork and preparation method thereof, and the present invention take pig leg meat as raw material, and add multiple auxiliary materials and carry out seasoning repeatedly, tastyly by different level processing, is a kind of unique flavor, all-ages meat products.
The technical solution used in the present invention:
According to listed as parts by weight, it is by major ingredient: pork 100 ~ 150 parts, and auxiliary material is white granulated sugar 16 ~ 20 parts, soybean oil 15 ~ 30 parts, sesame 4 ~ 8 parts, yellow rice wine 2.2 ~ 2.6 parts, edible salt 1.4 ~ 1.8 parts, honey 2.5 ~ 5 parts, licorice powder 0.3 ~ 0.7 part, white pepper powder 0.2 ~ 0.6 part, five-spice powder 0.3 ~ 0.5 part, monosodium glutamate 0.4 ~ 0.8 part and star aniseed powder 0.1 ~ 0.15 part are prepared from.
Preferably, shredded pork adopts following weight preparation: major ingredient: pork 130 parts, auxiliary material: white granulated sugar 18 parts, soybean oil 22 parts, sesame 6 parts, yellow rice wine 2.4 parts, edible salt 1.6 parts, honey 3.7 parts, licorice powder 0.5 part, white pepper powder 0.4 part, five-spice powder 0.4 part, monosodium glutamate 0.6 part and star aniseed powder 0.13.
Prepare a method for aforementioned shredded pork, comprise the steps:
(1) process of pork: select pig leg meat, reject manadesma, broken oil and blood stains, cut the cube meat being trimmed to hand size, get 130 parts of meat material and put into jacketed pan and boil to disconnected life, cube meat being clapped loose along muscle fibre while hot again, then pork being separated into tearing a machine strand that diameter is 1.8 ~ 2.2mm;
(2) auxiliary material process: get 12 portions of soybean oils and carry out the ripe rear cooling of system, for subsequent use; After sesame is carried out frying, for subsequent use;
(3) shredded meat head dries: toasted 20 ~ 40 minutes at 60 ~ 70 DEG C by the shredded meat of separator well;
(4) frying: 10 portions of soybean oils and white granulated sugar 18 parts, sesame 6 parts, yellow rice wine 2.4 parts, edible salt 1.6 parts, honey 3.7 parts, licorice powder 0.5 part, white pepper powder 0.4 part, five-spice powder 0.4 part, monosodium glutamate 0.6 part and star aniseed powder 0.13 auxiliary material are put into pot, mixing, add 3.5kg clear water auxiliary material is boiled, then put into shredded pork to stir-fry, juice is received dry;
(5) shredded meat baking: shredded pork good for frying is layered in stainless steel sift equably, THICKNESS CONTROL, within 1.5 ~ 2.0 centimetres, is toasted 60 ~ 90 minutes at 65 ~ 75 DEG C;
(6) immersion oil is tasty: the sesame baked shredded pork being put into the good soybean oil of the ripe cooling of system and frying, stirs;
(7) pack: complete immersion oil tasty after shredded pork vacuumize and pack.
Preferably, selection pig leg meat is raw material, rejects the manadesma on pig leg meat, broken oil and blood stains before boiling, because pig leg meat position monoblock is all lean meat, fat content is few, belongs to high protein, low fat and be the pork of homovitamin.
In preparation method the immersion oil of step (6) tasty be whole shredded pork product taste evenly and the committed step of Shelf-life.The packaging of step (7) adopts vacuum packaging, has effectively stopped the committed step of Oxidation of Fat and Oils in shredded meat also Shelf-life simultaneously.
Pork is one of animal food important on people's dining table, and pork can provide the complete protein of high-quality and required aliphatic acid, simultaneously also containing the abundant composition such as carbohydrate, calcium, phosphorus, iron, can be used as tonic food.Because pork fiber is comparatively soft, connective tissue is less, containing more intramuscular fat in musculature, therefore, through twice baking and the shredded pork mouthfeel uniqueness repeatedly after seasoning, and delicious flavour, nutritious.
Compared with prior art, the present invention mainly selects pig leg meat to be raw material, rejects manadesma, broken oil and blood stains and cuts the cube meat being trimmed to hand size, be separated into shredded meat by after pork boiling before boiling, through seasoning repeatedly, tastyly by different level process cooked meat product.The existing sesame of product of the present invention crisp, fragrant, has again the natural delicate fragrance of pork, crisp, fragrant and pleasant to taste, and ability to speak stream is fragrant, and mellow deliciousness is a kind of all-ages spicy leisure meat product.
Silk is separated into after pork boiling, through frying, baking, tasty after, merged the flavour of multiple auxiliary materials in shredded meat, soybean oil is arranged in pairs or groups with saturated fat in pork mutually with unrighted acid abundant in sesame, to human body health-nutrition more, it is a kind of all-ages leisure meat product.
The present invention is obviously different from disclosed CN 101143012A Wild mushroom shredded pork and preparation method thereof in formula for a product and technique.First, in formula for a product, test of many times has been carried out to the proportioning of various spice and have found optimal proportion, and added the sweet taste of licorice powder to whole product and carried out special compound and make product possess its distinctive spiced; Secondly, Product Process adds shredded meat toast first and carried out demonstration repeatedly to the temperature and time of the baking of product and determine best Flue curing parameter and make product also can reach product quality requirement without extra sterilization processing, completely different existing other patent.
Detailed description of the invention
Embodiment 1: the preparation method of shredded pork of the present invention:
(1) process of pork: select pig leg meat, reject manadesma, broken oil and blood stains, cut the cube meat being trimmed to hand size, get 100 parts of meat material and put into jacketed pan and boil to disconnected life, cube meat being clapped loose along muscle fibre while hot again, then pork being separated into tearing a machine strand that diameter is 1.8mm;
(2) auxiliary material process: get 8 portions of soybean oils and carry out the ripe rear cooling of system, for subsequent use; After sesame is carried out frying, for subsequent use;
(3) shredded meat head dries: toasted 20 ~ 30 minutes at 60 ~ 65 DEG C by the shredded meat of separator well;
(4) frying: 7 portions of soybean oils and white granulated sugar 16 parts, sesame 4 parts, yellow rice wine 2.2 parts, edible salt 1.4 parts, honey 2.5 parts, licorice powder 0.3 part, white pepper powder 0.2 part, five-spice powder 0.3 part, monosodium glutamate 0.4 part and star aniseed powder 0.1 part of auxiliary material are put into pot, mixing, add 3kg clear water auxiliary material is boiled, then put into shredded pork to stir-fry, juice is received dry;
(5) shredded meat baking: shredded pork good for frying is layered in stainless steel sift equably, THICKNESS CONTROL, within 1.5 centimetres, is toasted 60 ~ 70 minutes at 70 ~ 75 DEG C;
(6) immersion oil is tasty: the sesame baked shredded pork being put into the good soybean oil of the ripe cooling of system and frying, stirs;
(7) pack: complete immersion oil tasty after shredded pork vacuumize and pack.
Embodiment 2: the preparation method of shredded pork of the present invention:
(1) process of pork: select pig leg meat, reject manadesma, broken oil and blood stains, cut the cube meat being trimmed to hand size, get 130 parts of meat material and put into jacketed pan and boil to disconnected life, cube meat being clapped loose along muscle fibre while hot again, then pork being separated into tearing a machine strand that diameter is 2mm;
(2) auxiliary material process: get 12 portions of soybean oils and carry out the ripe rear cooling of system, for subsequent use; After sesame is carried out frying, for subsequent use;
(3) shredded meat head dries: toasted 25 ~ 35 minutes at 65 ~ 70 DEG C by the shredded meat of separator well;
(4) frying: 10 portions of soybean oils and white granulated sugar 18 parts, sesame 6 parts, yellow rice wine 2.4 parts, edible salt 1.6 parts, honey 3.7 parts, licorice powder 0.5 part, white pepper powder 0.4 part, five-spice powder 0.4 part, monosodium glutamate 0.6 part and star aniseed powder 0.13 part of auxiliary material are put into pot, mixing, add 3.5kg clear water auxiliary material is boiled, then put into shredded pork to stir-fry, juice is received dry;
(5) shredded meat baking: shredded pork good for frying is layered in stainless steel sift equably, THICKNESS CONTROL, within 1.5 ~ 2.0 centimetres, is toasted 60 ~ 70 minutes at 70 ~ 75 DEG C;
(6) immersion oil is tasty: the sesame baked shredded pork being put into the good soybean oil of the ripe cooling of system and frying, stirs;
(7) pack: complete immersion oil tasty after shredded pork vacuumize and pack.
Embodiment 3: the preparation method of shredded pork of the present invention:
(1) process of pork: select pig leg meat, reject manadesma, broken oil and blood stains, cut the cube meat being trimmed to hand size, get 150 parts of meat material and put into jacketed pan and boil to disconnected life, cube meat being clapped loose along muscle fibre while hot again, then pork being separated into tearing a machine strand that diameter is 2.2mm;
(2) auxiliary material process: get 18 portions of soybean oils and carry out the ripe rear cooling of system, for subsequent use; After sesame is carried out frying, for subsequent use;
(3) shredded meat head dries: toasted 30 minutes at 70 DEG C by the shredded meat of separator well;
(4) frying: frying: 12 portions of soybean oils and white granulated sugar 20 parts, sesame 8 parts, yellow rice wine 2.6 parts, edible salt 1.8 parts, honey 5 parts, licorice powder 0.7 part, white pepper powder 0.6 part, five-spice powder 0.5 part, monosodium glutamate 0.8 part and star aniseed powder 0.15 part of auxiliary material are put into pot, mixing, add 4kg clear water auxiliary material is boiled, then put into shredded pork to stir-fry, juice is received dry;
(5) shredded meat baking: shredded pork good for frying is layered in stainless steel sift equably, THICKNESS CONTROL, within 2.0 centimetres, is toasted 90 minutes at 75 DEG C;
(6) immersion oil is tasty: the sesame baked shredded pork being put into the good soybean oil of the ripe cooling of system and frying, stirs;
(7) pack: complete immersion oil tasty after shredded pork vacuumize and pack.
Claims (3)
1. a shredded pork, it is characterized in that: according to listed as parts by weight, it is by major ingredient: pork 100 ~ 150 parts, and auxiliary material is white granulated sugar 16 ~ 20 parts, soybean oil 15 ~ 30 parts, sesame 4 ~ 8 parts, yellow rice wine 2.2 ~ 2.6 parts, edible salt 1.4 ~ 1.8 parts, honey 2.5 ~ 5 parts, licorice powder 0.3 ~ 0.7 part, white pepper powder 0.2 ~ 0.6 part, five-spice powder 0.3 ~ 0.5 part, monosodium glutamate 0.4 ~ 0.8 part, star aniseed powder 0.1 ~ 0.15 part are prepared from.
2. according to shredded pork according to claim 1, it is characterized in that: according to listed as parts by weight, it is by major ingredient: pork 130 parts, auxiliary material: white granulated sugar 18 parts, soybean oil 22 parts, sesame 6 parts, yellow rice wine 2.4 parts, edible salt 1.6 parts, honey 3.7 parts, licorice powder 0.5 part, white pepper powder 0.4 part, five-spice powder 0.4 part, monosodium glutamate 0.6 part and star aniseed powder 0.13 part are prepared from.
3. prepare a preparation method for shredded pork as claimed in claim 1 or 2, comprise the steps:
(1) process of pork: select pig leg meat, reject manadesma, broken oil and blood stains, cut the cube meat being trimmed to hand size, get meat material and put into jacketed pan and boil to disconnected life, cube meat being clapped loose along muscle fibre while hot again, then pork being separated into tearing a machine strand that diameter is 1.8 ~ 2.2mm;
(2) auxiliary material process: get 12 portions of soybean oils and carry out the ripe rear cooling of system, for subsequent use; After sesame is carried out frying, for subsequent use;
(3) shredded meat head dries: toasted 20 ~ 40 minutes at 60 ~ 70 DEG C by the shredded meat of separator well;
(4) frying: 10 portions of soybean oils and white granulated sugar, yellow rice wine, edible salt, honey, licorice powder, white pepper powder, five-spice powder, monosodium glutamate and star aniseed powder are put into pot, mixing, adds clear water and is boiled by auxiliary material, then put into shredded pork and stir-fry, and is received by juice dry;
(5) shredded meat baking: shredded pork good for frying is layered in stainless steel sift equably, THICKNESS CONTROL, within 1.5 ~ 2.0 centimetres, is toasted 60 ~ 90 minutes at 65 ~ 75 DEG C;
(6) immersion oil is tasty: the sesame baked shredded pork being put into the good soybean oil of the ripe cooling of system and frying, stirs;
(7) pack: complete immersion oil tasty after shredded pork vacuumize and pack.
Priority Applications (1)
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| CN201410792502.2A CN104432139A (en) | 2014-12-19 | 2014-12-19 | Shredded pork and production method thereof |
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| CN201410792502.2A CN104432139A (en) | 2014-12-19 | 2014-12-19 | Shredded pork and production method thereof |
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| CN104432139A true CN104432139A (en) | 2015-03-25 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011186A (en) * | 2015-08-24 | 2015-11-04 | 贵州五福坊食品有限公司 | Ready-to-eat preserved meat and preparation method thereof |
| CN111096420A (en) * | 2019-09-24 | 2020-05-05 | 盐城市崧味食品有限公司 | Method for making dried chicken breast shreds |
| CN111493130A (en) * | 2020-05-28 | 2020-08-07 | 山西省平遥親圪墶餐饮文化传播有限公司 | Cooked pork jerky rotten fresh-keeping preparation process |
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| CN101147593A (en) * | 2007-09-05 | 2008-03-26 | 贵州五福坊食品有限公司 | Spicy wild fungus shredded pork and preparation method thereof |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147593A (en) * | 2007-09-05 | 2008-03-26 | 贵州五福坊食品有限公司 | Spicy wild fungus shredded pork and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 彭宇: "美味肉丝的加工", 《肉类工业》 * |
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| CN105011186A (en) * | 2015-08-24 | 2015-11-04 | 贵州五福坊食品有限公司 | Ready-to-eat preserved meat and preparation method thereof |
| CN111096420A (en) * | 2019-09-24 | 2020-05-05 | 盐城市崧味食品有限公司 | Method for making dried chicken breast shreds |
| CN111493130A (en) * | 2020-05-28 | 2020-08-07 | 山西省平遥親圪墶餐饮文化传播有限公司 | Cooked pork jerky rotten fresh-keeping preparation process |
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Application publication date: 20150325 |