CN104544154A - Preparation technology of strung rattan pepper pork - Google Patents
Preparation technology of strung rattan pepper pork Download PDFInfo
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- CN104544154A CN104544154A CN201410801170.XA CN201410801170A CN104544154A CN 104544154 A CN104544154 A CN 104544154A CN 201410801170 A CN201410801170 A CN 201410801170A CN 104544154 A CN104544154 A CN 104544154A
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- pork
- tumbling
- green pepper
- rattan
- strung
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- 235000015277 pork Nutrition 0.000 title claims abstract description 57
- 241000345998 Calamus manan Species 0.000 title claims abstract description 20
- 235000012950 rattan cane Nutrition 0.000 title claims abstract description 20
- 235000016761 Piper aduncum Nutrition 0.000 title abstract description 4
- 238000005516 engineering process Methods 0.000 title abstract description 4
- 235000002566 Capsicum Nutrition 0.000 title abstract 4
- 238000002360 preparation method Methods 0.000 title abstract 4
- 239000006002 Pepper Substances 0.000 title abstract 3
- 235000017804 Piper guineense Nutrition 0.000 title abstract 3
- 235000008184 Piper nigrum Nutrition 0.000 title abstract 3
- 244000203593 Piper nigrum Species 0.000 title 1
- 239000000463 material Substances 0.000 claims abstract description 17
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 9
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 239000002002 slurry Substances 0.000 claims abstract description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 21
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 21
- 238000005554 pickling Methods 0.000 claims description 8
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 240000004784 Cymbopogon citratus Species 0.000 claims description 3
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 3
- 244000246386 Mentha pulegium Species 0.000 claims description 3
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 3
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000001050 hortel pimenta Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 2
- 241000722363 Piper Species 0.000 abstract 2
- 229920002472 Starch Polymers 0.000 abstract 2
- 235000019698 starch Nutrition 0.000 abstract 2
- 239000008107 starch Substances 0.000 abstract 2
- 241000758706 Piperaceae Species 0.000 abstract 1
- 238000010009 beating Methods 0.000 abstract 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 244000089698 Zanthoxylum simulans Species 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- 244000302909 Piper aduncum Species 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 241000254154 Sitophilus zeamais Species 0.000 description 1
- 208000004078 Snake Bites Diseases 0.000 description 1
- 241000254113 Tribolium castaneum Species 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 244000294617 Zanthoxylum alatum Species 0.000 description 1
- 235000004417 Zanthoxylum alatum Nutrition 0.000 description 1
- 241001079064 Zanthoxylum schinifolium Species 0.000 description 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000287 crude extract Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 231100000611 venom Toxicity 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food preparation, and in particular relates to a preparation technology of strung rattan pepper pork. The preparation technology comprises the steps of selecting fresh pork, dicing the pork, and rolling and rubbing the pork for 60 minutes together with curing material in vacuum under the pressure of 0.08-0.085 MPa; curing in the environment with the temperature of 0-10 DEG C; separating the pork from the curing material; evenly spreading cassava starch slurry onto the outer surface of the pork, and beating with a mallet; finally, stringing the pork, bagging according to the specified specification, and freezing the bagged pork at the temperature of -18 to -20 DEG C. The rattan pepper pork processed by the method is pungent and spicy as well as fragrant in mouth feel; after the pork is cured together with the specially made curing material, the stench of the pork can be removed; the pork also has more flavors; the cured pork is better in mouth feel; the fragrance of the rattan peppers is fully fused with the fragrance of the pork; the processed pork is fresh, tender and smooth in meat quality; after being treated by the cassava starch, the pork is stored in a quick-freezing way, thus being preserved for a longer time, and the flavor of the unfrozen cured pork does not run off; the pork is strung, thus being more convenient to buy and use by consumers.
Description
Technical field
The present invention relates to making food technical field, be specifically related to a kind of rattan green pepper pork manufacture craft in tandem.
Background technology
Rattan green pepper has another name called oily green pepper, Zanthoxylum schinifolium, zanthoxylum armatum, is called for short Chinese wild pepper, is also wild green pepper, Chinese pepper.Rattan green pepper belongs to a kind of evergreen grass, is a kind of plant having peculiar fragrance and taste, and belonging to Rutaceae, is important oil plant, spices seeds.High three chi to nine chis, trees lead, many spinosities, without hair, simple grain compound leaf is grown thickly, and spends little and many, and how glossy its fruit oil is, and its taste fragrance is volatile, the fragrant fiber crops of mouthfeel, fragrance and fiber crops are slightly light.With rattan green pepper fresh fruit for raw material, salubrious by traditional handicraft produced Tengjiao oil taste, aromatic flavour, numb taste are long, are different from other Chinese prickly ash kind.Medical science monumental work Compendium of Material Medica according to Li Shizhen (1518-1593 A.D.) is recorded: its fruit be used as medicine having that loose cold removing toxic substances, the loose stasis of blood are active, food digesting stomach fortifying, the curative effect that improves a poor appetite.Through Sichuan Province, relevant authoritative department detects and finds: rattan green pepper contains each seed amino acid of abundant irony, vitamin and needed by human body, is the very good material of refining medicine, nutrient and healthcare products.Among the people being also commonly used to treats rheumatism arthralgia and myalgia, traumatic injury, toothache, venomous snake bite etc.; from the angle of modern medicine, the effect of rattan green pepper comprises antiulcer, anti diar rhea, protects the liver, two-way function to myenteron activity, cardioprotection, hypotensive, anticoagulation, suppression pathogenic microorganism, the effect such as anticancer.Certain research work is carried out, according to relevant to Chinese prickly ash class vegetation water abroad.The extract of xanthoxylum or volatile oil antiviral, kill in germ and microorganism etc. and have significant effect.Its crude extract has stronger desinsection, bactericidal action, to the remarkable inhibitory action of sitophilus zea-mais, red flour beetle, grain storage aspergillus and mould etc. with smoke the effect of killing and early have report.
Alms bowl alms bowl chicken and fried string are the snacks that people often eat, and both food materials all need now to wear and could use, and also do not find that edible pork making rattan green pepper skewer carries out secondary operations for consumer and eats at present.
Summary of the invention
The object of the present invention is to provide a kind of rattan green pepper pork manufacture craft in tandem.
A kind of rattan green pepper pork manufacture craft in tandem,
It comprises following raw material:
Pork fourth 100 parts
Composite phosphate 0.3 part
Tapioca 2 parts
Pig bone made soup 80-100 part
Preserved materials: rattan green pepper 15-20 part bubble green pepper 8-10 part
Ginger 10-15 part peppermint 6-8 part
Lemongrass 4-6 part salt 6-8 part
Chickens' extract 3-5 part garlic 10-12 part
It is made up of following steps:
Choose fresh pork, being cut into thickness is 0.5-0.8cm, and weight is the meat cubelets shape of 7-8g;
Add pig bone made soup after preserved materials being shredded, put into tumbler, tumbling mixes, and makes pickling liquid, and rotating speed is 10-12 rev/min, tumbling 10-15 minute, and tumbling temperature is 65-70 degree Celsius;
In tumbler, add pork, tumbling 60 minutes under pressure is 0.08mpa-0.085mpa vacuum, rotating speed is 7-8 rev/min;
Being taken out together with pickling liquid by pork, is pickle 12-15 hour under the environment of 0-10 degree Celsius in temperature;
Be separated with preserved materials by pork, mixed by composite phosphate with tapioca, add water and make slurry, uniform application in the appearance of pork, and beats in conjunction with mallet, and the dynamics of beaing is 8-10N, repeatedly smears 2-3 time, wears into string-like, often goes here and there 48-52g;
By the pork of having gone here and there by specifying specification pack;
It is freezing under pork after pack is placed on-18 ~-20 degrees Celsius.
Beneficial effect of the present invention is: the spicy delicate fragrance of rattan green pepper pork mouthfeel processed through the present invention, after special preserved materials is pickled together with pork, not only can dispel pork bad smell, more multi-flavour can also be increased for pork, pork mouthfeel after pickling is better, the fragrance of rattan green pepper and the fragrance of pork fully merge, the proportion of preserved materials can be chosen according to consumer taste, make different mouthfeels, pork meat after processing is Fresh & Tender in Texture smooth, quick-frozen storage is carried out again after tapioca process, long period can be preserved, and the local flavor pickling pork after thawing can not run off, wear into the more convenient consumer of meat string shape and buy use.
Detailed description of the invention
Get: pork fourth 100kg
Composite phosphate 0.3kg
Tapioca 2kg
Pig bone made soup 80-100kg
Preserved materials: rattan green pepper 15kg steeps green pepper 8kg
Ginger 10kg peppermint 6kg
Lemongrass 4kg salt 6kg
Chickens' extract 3kg garlic 10kg
By pork, being cut into thickness is 0.5cm, and weight is the meat cubelets shape of 7g;
Add pig bone made soup after preserved materials being shredded, put into tumbler, tumbling mixes, and makes pickling liquid, and rotating speed is 10 revs/min, tumbling 10 minutes, and tumbling temperature is 65 degrees Celsius;
In tumbler, add pork, tumbling 60 minutes under pressure is 0.08mpa vacuum, rotating speed is 7 revs/min;
Being taken out together with pickling liquid by pork, is pickle 12 hours under the environment of 0-10 degree Celsius in temperature;
Be separated with preserved materials by pork, mixed by composite phosphate with tapioca, add water and make slurry, uniform application in the appearance of pork, and beats in conjunction with mallet, and the dynamics of beaing is 8N, repeatedly smears 2 times, wears into string-like, often goes here and there 48g;
By the pork of having gone here and there by specifying specification pack;
It is freezing under pork after pack is placed on-18 degrees Celsius.
Claims (1)
1. a rattan green pepper pork manufacture craft in tandem, it is characterized in that, it comprises following raw material:
Pork fourth 100 parts
Composite phosphate 0.3 part
Tapioca 2 parts
Pig bone made soup 80-100 part
Preserved materials: rattan green pepper 15-20 part bubble green pepper 8-10 part
Ginger 10-15 part peppermint 6-8 part
Lemongrass 4-6 part salt 6-8 part
Chickens' extract 3-5 part garlic 10-12 part
It is made up of following steps:
Choose fresh pork, being cut into thickness is 0.5-0.8cm, and weight is the meat cubelets shape of 7-8g;
Add pig bone made soup after preserved materials being shredded, put into tumbler, tumbling mixes, and makes pickling liquid, and rotating speed is 10-12 rev/min, tumbling 10-15 minute, and tumbling temperature is 65-70 degree Celsius;
In tumbler, add pork, tumbling 60 minutes under pressure is 0.08mpa-0.085mpa vacuum, rotating speed is 7-8 rev/min;
Being taken out together with pickling liquid by pork, is pickle 12-15 hour under the environment of 0-10 degree Celsius in temperature;
Be separated with preserved materials by pork, mixed by composite phosphate with tapioca, add water and make slurry, uniform application in the appearance of pork, and beats in conjunction with mallet, and the dynamics of beaing is 8-10N, repeatedly smears 2-3 time, wears into string-like, often goes here and there 48-52g;
By the pork of having gone here and there by specifying specification pack;
It is freezing under pork after pack is placed on-18 ~-20 degrees Celsius.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410801170.XA CN104544154A (en) | 2014-12-22 | 2014-12-22 | Preparation technology of strung rattan pepper pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410801170.XA CN104544154A (en) | 2014-12-22 | 2014-12-22 | Preparation technology of strung rattan pepper pork |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104544154A true CN104544154A (en) | 2015-04-29 |
Family
ID=53062075
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410801170.XA Pending CN104544154A (en) | 2014-12-22 | 2014-12-22 | Preparation technology of strung rattan pepper pork |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104544154A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948767A (en) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | Spicy meat on stick and preparation method thereof |
| CN103976324A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof |
-
2014
- 2014-12-22 CN CN201410801170.XA patent/CN104544154A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948767A (en) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | Spicy meat on stick and preparation method thereof |
| CN103976324A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150429 |