CN104522693A - Method for preparing zizania aquatica preserved meat - Google Patents
Method for preparing zizania aquatica preserved meat Download PDFInfo
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- CN104522693A CN104522693A CN201410816374.0A CN201410816374A CN104522693A CN 104522693 A CN104522693 A CN 104522693A CN 201410816374 A CN201410816374 A CN 201410816374A CN 104522693 A CN104522693 A CN 104522693A
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- rice stem
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Abstract
The invention discloses a method for preparing zizania aquatica preserved meat. The method comprises the following steps: poaching zizania aquatica, and frying to obtain sauce; naturally cooling the main ingredients and the sauce, introducing nitrogen into preserved meat, the zizania aquatica and the sauce, packaging and sealing; and finally, performing conditioned multistage mild sterilization. The catering zizania aquatica preserved meat is taken as a main material, a traditional catering technology is organically combined with food engineering, the industrial production is performed, and the preserved meat does not contain any chemical additive or any preservative. According to the conditioned multistage sterilization, the nutrition and deliciousness of the zizania aquatica preserved meat are not lost, and the preserved meat can be instant, is convenient and sanitary and can be immediately eaten after being heated.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of preparation method of cane shoot preserved meat.
Background technology
Wild rice stem is the distinctive aquatic vegetable of China.Wild rice stem is rich in carbohydrate, dietary fiber, protein, fat and riboflavin, vitamin E, potassium, sodium etc., and also have part organic nitrogen to exist with amino acid form, so delicious flavour, nutritive value is higher, easily by human body is absorbed.The dish of existing bacon raw material is a lot, but is ediblely only confined to the fixed-site such as restaurant and family, brings very large inconvenience to eater.
Summary of the invention
The invention provides a kind of preparation method of cane shoot preserved meat, the technical problem of solution is to provide a kind of instant, cane shoot preserved meat dish easily.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for cane shoot preserved meat, is characterized in that, comprises the following steps:
(1) by following parts by weight preparation major ingredient: bacon 40 ~ 60, wild rice stem 15 ~ 30; By following parts by weight preparation baste: salad oil 6 ~ 10, pig bone extract 6 ~ 10, white granulated sugar 2 ~ 4, salt 1 ~ 3, cooking wine 0.5 ~ 1, monosodium glutamate 0.5 ~ 1, capsicum 0.5 ~ 1, bruised ginger 0.1 ~ 0.3, green onion end 0.1 ~ 0.3, water 7 ~ 10;
(2) wild rice stem is quick-boiled water;
(3) put into salad oil after pot heating, be warming up to 180 ~ 200 DEG C, after adding bruised ginger, green onion end, capsicum stir-fry, then add white granulated sugar, salt, cooking wine, monosodium glutamate, pig bone extract and water, taking the dish out of the pot to boiling, naturally cooling, making baste;
(4) bacon, wild rice stem and baste are mixed thoroughly, after loading high-temperature retort bag, vacuum nitrogen filling gas, sealing;
(5) packaged retort pouch is put into retort and carries out the sterilizing of conditioning multistage, sterilizing program: 100 DEG C 5 minutes, 110 DEG C 7 minutes, 118 DEG C 5 minutes, 123 DEG C 6 minutes, be finally cooled to 20 ~ 30 DEG C.
By following parts by weight preparation major ingredient in described step (1): bacon 50, wild rice stem 20; By following parts by weight preparation baste: salad oil 8, pig bone extract 8, white granulated sugar 3, salt 2, cooking wine 0.5, monosodium glutamate 0.5, capsicum 0.5, bruised ginger 0.2, green onion end 0.2, water 7.1.
Compared with prior art, the embodiment of the present invention at least has the following advantages:
Prior restaurant technology and Food Engineering Development, based on food and drink cane shoot preserved meat, organically combine by the present invention, through suitability for industrialized production, not containing any chemical addition agent and anticorrisive agent.Conditioning multistage sterilizing had both ensured the nutrition of cane shoot preserved meat itself, delicious food does not run off, can be instant and convenient and healthy, after heating, i.e. and edible.
Detailed description of the invention
Embodiment 1
A preparation method for cane shoot preserved meat, its step is as follows:
(1) by following parts by weight preparation major ingredient: bacon 50kg, wild rice stem 20kg; By following parts by weight preparation baste: salad oil 8kg, pig bone extract 8kg, white granulated sugar 3kg, salt 2kg, cooking wine 0.5kg, monosodium glutamate 0.5kg, capsicum 0.5kg, bruised ginger 0.2kg, green onion end 0.2kg, water 7.1kg;
(2) wild rice stem is quick-boiled water;
(3) put into salad oil after pot heating, be warming up to 200 DEG C, after adding bruised ginger, green onion end, capsicum stir-fry, then add white granulated sugar, salt, cooking wine, monosodium glutamate, pig bone extract and water, taking the dish out of the pot to boiling, naturally cooling, making baste;
(4) bacon, wild rice stem and baste are mixed thoroughly, after loading high-temperature retort bag, vacuum nitrogen filling gas, sealing;
(5) packaged retort pouch is put into retort and carries out the sterilizing of conditioning multistage, sterilizing program: 100 DEG C 5 minutes, 110 DEG C 7 minutes, 118 DEG C 5 minutes, 123 DEG C 6 minutes, be finally cooled to 30 DEG C.
Embodiment 2
A preparation method for cane shoot preserved meat, its step is as follows:
(1) by following parts by weight preparation major ingredient: bacon 60kg, wild rice stem 30kg; By following parts by weight preparation baste: salad oil 10kg, pig bone extract 10kg, white granulated sugar 4kg, salt 3kg, cooking wine 1kg, monosodium glutamate 1kg, capsicum 1kg, bruised ginger 0.3kg, green onion end 0.3kg, water 10kg;
(2) wild rice stem is quick-boiled water;
(3) put into salad oil after pot heating, be warming up to 200 DEG C, after adding bruised ginger, green onion end, capsicum stir-fry, then add white granulated sugar, salt, cooking wine, monosodium glutamate, pig bone extract and water, taking the dish out of the pot to boiling, naturally cooling, making baste;
(4) bacon, wild rice stem and baste are mixed thoroughly, after loading high-temperature retort bag, vacuum nitrogen filling gas, sealing;
(5) packaged retort pouch is put into retort and carries out the sterilizing of conditioning multistage, sterilizing program: 100 DEG C 5 minutes, 110 DEG C 7 minutes, 118 DEG C 5 minutes, 123 DEG C 6 minutes, be finally cooled to 30 DEG C.
Embodiment 3
A preparation method for cane shoot preserved meat, its step is as follows:
(1) by following parts by weight preparation major ingredient: bacon 40kg, wild rice stem 15kg; By following parts by weight preparation baste: salad oil 6kg, pig bone extract 6kg, white granulated sugar 2kg, salt 1kg, cooking wine 0.5kg, monosodium glutamate 0.5kg, capsicum 0.5kg, bruised ginger 0.1kg, green onion end 0.1kg, water 7kg;
(2) wild rice stem is quick-boiled water;
(3) put into salad oil after pot heating, be warming up to 200 DEG C, after adding bruised ginger, green onion end, capsicum stir-fry, then add white granulated sugar, salt, cooking wine, monosodium glutamate, pig bone extract and water, taking the dish out of the pot to boiling, naturally cooling, making baste;
(4) bacon, wild rice stem and baste are mixed thoroughly, after loading high-temperature retort bag, vacuum nitrogen filling gas, sealing;
(5) packaged retort pouch is put into retort and carries out the sterilizing of conditioning multistage, sterilizing program: 100 DEG C 5 minutes, 110 DEG C 7 minutes, 118 DEG C 5 minutes, 123 DEG C 6 minutes, be finally cooled to 20 DEG C.
Embodiment 4
A preparation method for cane shoot preserved meat, its step is as follows:
(1) by following parts by weight preparation major ingredient: bacon 40kg, wild rice stem 30kg; By following parts by weight preparation baste: salad oil 6kg, pig bone extract 10kg, white granulated sugar 2kg, salt 3kg, cooking wine 0.5kg, monosodium glutamate 1kg, capsicum 0.5kg, bruised ginger 0.3kg, green onion end 0.1kg, water 10kg;
(2) wild rice stem is quick-boiled water;
(3) put into salad oil after pot heating, be warming up to 180 DEG C, after adding bruised ginger, green onion end, capsicum stir-fry, then add white granulated sugar, salt, cooking wine, monosodium glutamate, pig bone extract and water, taking the dish out of the pot to boiling, naturally cooling, making baste;
(4) bacon, wild rice stem and baste are mixed thoroughly, after loading high-temperature retort bag, vacuum nitrogen filling gas, sealing;
(5) packaged retort pouch is put into retort and carries out the sterilizing of conditioning multistage, sterilizing program: 100 DEG C 5 minutes, 110 DEG C 7 minutes, 118 DEG C 5 minutes, 123 DEG C 6 minutes, be finally cooled to 30 DEG C.
Compared with prior art, prior restaurant technology and Food Engineering Development, based on food and drink cane shoot preserved meat, organically combine by the present invention, through suitability for industrialized production, not containing any chemical addition agent and anticorrisive agent.Conditioning multistage sterilizing had both ensured the nutrition of cane shoot preserved meat itself, delicious food does not run off, can be instant and convenient and healthy, after heating, i.e. and edible.
The above; be only the present invention's preferably detailed description of the invention, but protection scope of the present invention is not limited thereto, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claims.
Claims (2)
1. a preparation method for cane shoot preserved meat, is characterized in that, comprises the following steps:
(1) by following parts by weight preparation major ingredient: bacon 40 ~ 60, wild rice stem 15 ~ 30; By following parts by weight preparation baste: salad oil 6 ~ 10, pig bone extract 6 ~ 10, white granulated sugar 2 ~ 4, salt 1 ~ 3, cooking wine 0.5 ~ 1, monosodium glutamate 0.5 ~ 1, capsicum 0.5 ~ 1, bruised ginger 0.1 ~ 0.3, green onion end 0.1 ~ 0.3, water 7 ~ 10;
(2) wild rice stem is quick-boiled water;
(3) put into salad oil after pot heating, be warming up to 180 ~ 200 DEG C, after adding bruised ginger, green onion end, capsicum stir-fry, then add white granulated sugar, salt, cooking wine, monosodium glutamate, pig bone extract and water, taking the dish out of the pot to boiling, naturally cooling, making baste;
(4) bacon, wild rice stem and baste are mixed thoroughly, after loading high-temperature retort bag, vacuum nitrogen filling gas, sealing;
(5) packaged retort pouch is put into retort and carries out the sterilizing of conditioning multistage, sterilizing program: 100 DEG C 5 minutes, 110 DEG C 7 minutes, 118 DEG C 5 minutes, 123 DEG C 6 minutes, be finally cooled to 20 ~ 30 DEG C.
2. preparation method as claimed in claim 1, is characterized in that, by following parts by weight preparation major ingredient in described step (1): bacon 50, wild rice stem 20; By following parts by weight preparation baste: salad oil 8, pig bone extract 8, white granulated sugar 3, salt 2, cooking wine 0.5, monosodium glutamate 0.5, capsicum 0.5, bruised ginger 0.2, green onion end 0.2, water 7.1.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410816374.0A CN104522693A (en) | 2014-12-24 | 2014-12-24 | Method for preparing zizania aquatica preserved meat |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410816374.0A CN104522693A (en) | 2014-12-24 | 2014-12-24 | Method for preparing zizania aquatica preserved meat |
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| CN104522693A true CN104522693A (en) | 2015-04-22 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307138A (en) * | 2016-08-29 | 2017-01-11 | 成都希望食品有限公司 | Instant bamboo shoot cube-flavored pork and making method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101697836A (en) * | 2006-12-08 | 2010-04-28 | 张艳圃 | Wonton prepared from water chestnut, water oat and meat |
| CN102293415A (en) * | 2011-09-02 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing cane shoot preserved meat |
| CN103652699A (en) * | 2013-11-25 | 2014-03-26 | 魏春 | Canned water bamboo meat |
| CN103766927A (en) * | 2012-10-24 | 2014-05-07 | 于扬 | Preparation method for sauce diced vegetable |
-
2014
- 2014-12-24 CN CN201410816374.0A patent/CN104522693A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101697836A (en) * | 2006-12-08 | 2010-04-28 | 张艳圃 | Wonton prepared from water chestnut, water oat and meat |
| CN102293415A (en) * | 2011-09-02 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing cane shoot preserved meat |
| CN103766927A (en) * | 2012-10-24 | 2014-05-07 | 于扬 | Preparation method for sauce diced vegetable |
| CN103652699A (en) * | 2013-11-25 | 2014-03-26 | 魏春 | Canned water bamboo meat |
Non-Patent Citations (1)
| Title |
|---|
| 茅伯铭: "江南的雨菜", 《四川烹饪》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307138A (en) * | 2016-08-29 | 2017-01-11 | 成都希望食品有限公司 | Instant bamboo shoot cube-flavored pork and making method thereof |
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