CN104687083A - Meat processing method - Google Patents
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- CN104687083A CN104687083A CN201510160284.5A CN201510160284A CN104687083A CN 104687083 A CN104687083 A CN 104687083A CN 201510160284 A CN201510160284 A CN 201510160284A CN 104687083 A CN104687083 A CN 104687083A
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Abstract
The invention relates to the field of meat product processing, in particular to a meat processing method. The method comprises the steps of 1, cutting meat into pieces, washing the meat pieces, and adding cooking wine and pickling powder for pickling after even mixing; 2, pouring edible oil into a casserole dish to be heated, placing jardiniere in, placing the pickled meat pieces in, and braising the food for 7-15 min under big fire; 3, adding seasoning and braising the food for 3-8 min under medium heat; 4, adding auxiliary materials and scallion oil, and stirring the food evenly. According to the method, the traditional braising cooking method is applied to modern catering, no water is placed in the casserole dish, food is cooked totally by water contained in the food, in this way, the nutritional ingredients of food are well maintained, original tastes of multiple materials in the casserole dish can be maintained independently, and balanced nutrition, deliciousness, softness and tenderness of the food are guaranteed.
Description
Technical field
The present invention relates to the manufacture field of meat products, in particular to a kind of processing method of meat.
Background technology
The method of traditional culinary art meat, the local flavor of culinary art depends on the skill of cook, causes the degree of dependence of dining room to cook higher.At point after the meal, every course needs cook to make one by one to a person sponging on an aristocrat, stand-by period of a person sponging on an aristocrat also depending on cook busy extent and have long have short.
Therefore, there is following shortcoming in the method for traditional culinary art meat:
1, need the cook engaging professional cooking, cause operation cost of enterprises higher, keep away the randomness of unavoidable cook in manufacturing process simultaneously, cause the skimble-scamble problem of meat flavor;
2, a person sponging on an aristocrat is uncontrollable in the some stand-by period after the meal, affects the Experience Degree of client;
3, traditional cooking technology oil smoke is comparatively large, not environmentally;
4, traditional method is unfavorable for promoting.
In view of this, special proposition the present invention.
Summary of the invention
The object of the present invention is to provide a kind of processing method of meat, do not need cook, in the presence of person sponging on an aristocrat's execute-in-place, vegetable fabrication processing adopts stewing principle, and each standardization taste type made by condiment, and the method adopts procedural style operation, shorten person sponging on an aristocrat's stand-by period, the enjoyment of person sponging on an aristocrat's On-site Experience culinary art simultaneously, process environmental protection, is beneficial to business promotion.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A processing method for meat, comprises the following steps:
(a), meat is chopped into block, clean after add cooking wine and salt down powder mixing pickle, for subsequent use;
(b), edible oil poured in stewing pot and burns heat, put into garnishes, then put into the cube meat pickled, open big fire and boil in a covered pot over a slow fire 7-15min;
(c), add condiment, moderate heat boils in a covered pot over a slow fire 3-8min;
(d), add auxiliary material and scallion oil, stir.
The processing method of meat provided by the invention, traditional " boiling in a covered pot over a slow fire " cooking method processed is applied in modern food and drink, do not add water in pot, food materials are boiled in a covered pot over a slow fire ripe by the moisture completely by food self, so not only save the nutritional labeling of food well, also make various food in pot keep respective original flavor, make one pot of cuisines reach balanced in nutrition, fresh fragrant continuous tender effect.
Preferably, the powder that salts down described in comprises following composition:
By weight, chickens' extract 40-50 part, monosodium glutamate 13.5-16.5 part, 13 fragrant 4.5-5.5 parts, white sugar 4.5-5.5 part, pepper powder 4.5-5.5 part.Meat after pickling is more delicate, and obtained meat taste is better.
Preferably, described edible oil mixes primarily of scallion oil, garlic oil and ginger oil, and the weight ratio of described edible oil and described meat is 50-60g/kg.Scallion oil, garlic oil and ginger oil are commercially available prod.With the edible oil that this several oil is mixed, make food Charming fragrance, whet the appetite.
In order to reach better fragrance, preferably, the volume ratio of described scallion oil, garlic oil and ginger oil is 2.5-3.5:3.5-4.5:2.5-3.5.
Preferably, in step (b), described edible rusting becomes heat to 3-4.The edible oil of this temperature, the oil smoke of generation is few; After adding auxiliary material, the nutrition of food materials can not be destroyed, and noiseless produces.By the parts by weight of meat, the addition of edible oil is 50-60g/kg.
Preferably, described auxiliary material comprises following composition: by the parts by weight of meat, spring onion 22-30g/kg, capsicum 35-45g/kg, sesame 10-15g/kg, shallot 75-85g/kg.Spring onion and sesame can be good at the fragrance increasing food; Capsicum and shallot increase the color of food, more tempting on color and luster, reach the sense of taste and visual double effects, to increase appetite.
Preferably, described condiment is fragrant peppery flavor pack or sauerkraut flavor pack;
Described condiment is fragrant peppery flavor pack, and the peppery flavor pack of described perfume (or spice) comprises following raw material:
By weight, spicy material 95-105 part, 13 fragrant 4-6 parts, chickens' extract 13-16 part, Zanthoxylum essential oil 8-12 part, chicken cream 2-4 part, pepper powder 4-6 part, chilli oil 145-155 part, bubble ginger 7-8 part, bubble pimiento 4-6 part, bubble millet starch 8-12 part, fresh balm 17-22 part, ginger 9-11 part, garlic 28-32 part, monosodium glutamate 4-6 part;
Described condiment is sauerkraut flavor pack, and described sauerkraut flavor pack comprises following raw material:
By weight, sauerkraut 1200-1300 part, radish 15-25 part, bubble green pepper 10-15 part, bubble ginger 5-10 part, hot millet 18-22 part, monosodium glutamate 3-7 part, chickens' extract 10-15 part, chicken cream 2-4 part, pepper powder 4-6 part, ginger 8-12 part, garlic 10-15 part, pepper grain 2-4 part, chilli oil 95-105 part, salad oil 245-255 part, lard 28-35 part, chicken fat 28-32 part.
Each raw material of fragrant peppery flavor pack and sauerkraut flavor pack coordinates mutually, well meets the demand in person sponging on an aristocrat's sense of taste.
Preferably, the weight ratio of the peppery flavor pack of described perfume (or spice) and described meat is 0.3-0.8:1, and the weight ratio of the peppery flavor pack of described perfume (or spice) and described meat is more preferably 0.4-0.6:1.Fragrant peppery flavor pack is added in meat with this ratio, and both well merge, and obtained food is more fragrant peppery, thick in meat flavor.
Preferably, the weight ratio of described sauerkraut flavor pack and described meat is 0.8-2:1.The weight ratio of described sauerkraut flavor pack and described meat is more preferably 1.5-1.8:1.Sauerkraut flavor pack is added in meat with this ratio, and ratio is suitable, and sauerkraut wherein and other compositions well merge, and obtained food is fresh and tender tasty and refreshing, Appetizing spleen-tonifying.
Preferably, in step (a), with the weighing scale of meat, described in salt down the addition of powder be 20-30g/kg; The addition of described cooking wine is 12-17g/kg.The cooking wine of certain content and salt down powder and meat are mixed thoroughly, meat is through this process, and meat is more soft afterwards in processing.
Preferably, described garnishes comprise following composition: by the parts by weight of meat, onion 60-70g/kg, broccoli 120-140g/kg, carrot 180-210g/kg, mushroom 120-140g/kg, konjaku 160-180g/kg.
The content of fat can affect the absorption of carrotene, and the fat in daily ration forms micelle through pancreatin and cholate effect, and carrotene is dissolved in and wherein and is together absorbed; Fat can stimulate choleresis chyle fat, thus promotes the absorption of carotenoid.And the raising of protein level is conducive to carrotene and is fractured into retinene, be conducive to maintaining carrotene diffusion; Thus be conducive to the absorption of human body to carotene.In the present invention, containing rich in protein and fat in meat, inventor is specially adding containing the higher broccoli of carrotene and carrot in garnishes, and refusal adds the food that tomato etc. affects carrotene absorption, helps human body better to absorb carrotene.And specific select other mushroom and green vegetables etc., not only balanced nutrition, also enhance the enjoyment in mouthfeel and the sense of taste, garnishes are particular about.
Garnishes comprise onion, broccoli, carrot, mushroom, konjaku, and garnish food and be cut into block or section before interpolation, can adjust according to the demand of cooking, the length after cutting is 2-3 centimetre.
Shallot in auxiliary material and spring onion are cut into chopped spring onion, and capsicum is cut into graininess, and to make chopped spring onion and pepper flavor and other raw materials better merge, obtained food is more fragrant peppery tasty and refreshing.
Preferably, with the weighing scale of meat, the addition of described scallion oil is 4-5g/kg.Add scallion oil, increase green onion fragrance, obtained food flavor is better.
Preferably, one or more mixing in following kind drawn together by described pork pies: pork, beef, chicken, duck;
Described pork is preferably pork chop.
Meat stripping and slicing, the size of block is 2-3cm × 2-3cm, and what obtained cube meat can be very fast is stewing ripe, and obtained food has the soup juice of dense perfume (or spice).
Wherein, big fire refer to temperature be 100 degrees Celsius and more than, moderate heat refers to that temperature is 60-80 degree Celsius.
Whole operating process can complete before dining table, improves client's personal experiences degree; The stewing pot that cooker used selects the modern aerospace industry alloy material of high-tech to make and energy-saving electromagnetic, use electric energy, as more safer in combustion gas, carbon fire etc. than other energy, expense is also lower, more meets the requirements of the times of modern environmental protection and energy saving; Food materials, by company's unified dispensing standardization, ensure that the consistent of taste, avoid the randomness of cook.
Compared with prior art, beneficial effect of the present invention is:
(1) from the angle of nutrition, the processing method of meat provided by the invention, traditional " boiling in a covered pot over a slow fire " cooking method processed is applied in modern food and drink, do not add water in pot, food materials are boiled in a covered pot over a slow fire ripe by the moisture completely by food self, so not only save the nutritional labeling of food well, also make various food in pot keep respective original flavor, make one pot of cuisines reach balanced in nutrition, fresh fragrant continuous tender effect;
(2) environmental protection, not disturb residents: whole manufacturing process does not produce oil smoke and noise, is conducive to the physical and mental health of environmental protection and consumer, decreases dining room bothering nearby residents to a great extent;
(3) without the need to cook: food materials, by company's unified dispensing standardization, ensure that the consistent of taste, avoid the randomness of cook;
(4) health: its manufacturing process completes before guest's dining table, being different from traditional manufacture craft needs rear kitchen to make, and guest intuitively can arrive vegetable from raw to ripe whole manufacturing process, eats and more feels at ease, improve the Experience Degree of client;
(5) economize energy: the stewing pot that cooker selects the modern aerospace industry alloy material of high-tech to make and energy-saving electromagnetic, use electric energy, as more safer in combustion gas, carbon fire etc. than other energy, expense is also lower, more meets the requirements of the times of modern environmental protection and energy saving;
(6) person sponging on an aristocrat's stand-by period is clear and definite: at point after the meal, waiter is stewing food processed in face of a person sponging on an aristocrat, and client knows the clear and definite stand-by period, and Experience Degree is higher for a person sponging on an aristocrat;
(7) specially adding containing the higher broccoli of carrotene and carrot in garnishes, and refusal adds the food that tomato etc. affects carrotene absorption, help human body better to absorb carrotene; And specific select other mushroom and green vegetables etc., not only balanced nutrition, also enhance the enjoyment in mouthfeel and the sense of taste, garnishes are particular about.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, being can by the conventional products of commercially available acquisition.
Embodiment 1
A processing method for chicken, comprises the following steps:
(a), 1000g chicken is chopped into block, chicken block is 2-3cm × 2-3cm size, add cooking wine 14g after cleaning to mix with the powder 24g that salts down, for subsequent use, wherein, the powder that salts down is configured in following ratio, by weight, and chickens' extract 40 parts, monosodium glutamate 13.5 parts, 13 perfume 4.5 parts, white sugar 4.5 parts, pepper powder 4.5 parts;
Spring onion and shallot are cut into chopped spring onion, and capsicum is cut into graininess, for subsequent use;
Onion, broccoli, carrot, mushroom, konjaku are cut into block or section after cleaning, for subsequent use;
Scallion oil, garlic oil and ginger oil are that 3:4:3 mixes with volume ratio, obtain edible oil, for subsequent use;
Unified obtained fragrant peppery flavor pack, for subsequent use, fragrant peppery flavor pack comprises following raw material:
By weight, spicy material 100 parts, 13 perfume 5 parts, chickens' extract 15 parts, Zanthoxylum essential oil 10 parts, chicken cream 3 parts, pepper powder 5 parts, chilli oil 150 parts, bubble ginger 7.5 parts, bubble pimiento 5 parts, bubble millet starch 10 parts, fresh balm 20 parts, 10 parts, ginger, garlic 30 parts, monosodium glutamate 5 parts;
(b), get edible oil 50g and pour in stewing pot to burn and become heat to 3-4, add onion 65g, broccoli 130g, carrot 200g, mushroom 130g, konjaku 170g, then add the cube meat being mixed with cooking wine and salting powder down, open big fire and boil in a covered pot over a slow fire 7min;
(c), add the fragrant peppery flavor pack of 500g, moderate heat boils in a covered pot over a slow fire 5min;
(d), add little chopped spring onion 22g, large chopped spring onion 75g, capsicum 35g, sesame 10g, then drip green onion sesame oil 4g, stir.
Embodiment 2
A processing method for chicken, comprises the following steps:
(a), 1000g chicken is chopped into block, chicken block is 2-3cm × 2-3cm size, add cooking wine 17g after cleaning to mix with the powder 30g that salts down, wherein, the powder that salts down is configured in following ratio, by weight, chickens' extract 45 parts, monosodium glutamate 15 parts, 13 perfume 5 parts, white sugar 5 parts, pepper powder 5 parts, for subsequent use;
Spring onion and shallot are cut into chopped spring onion, and capsicum is cut into graininess, for subsequent use;
Onion, broccoli, carrot, mushroom, konjaku are cut into block or section after cleaning, for subsequent use;
Scallion oil, garlic oil and ginger oil are that 3.5:3.5:2.5 mixes with volume ratio, obtain edible oil, for subsequent use;
Unified obtained sauerkraut flavor pack, for subsequent use, sauerkraut flavor pack comprises following raw material:
By weight, 1200 parts, sauerkraut, radish 15 parts, bubble green pepper 10 parts, bubble 5 parts, ginger, hot millet 18 parts, monosodium glutamate 3 parts, chickens' extract 10 parts, chicken cream 2 parts, pepper powder 4 parts, 8 parts, ginger, 10 parts, garlic, pepper grain 2 parts, chilli oil 95 parts, salad oil 245 parts, lard 28 parts, chicken fat 28 parts;
(b), get edible oil 55g and pour in stewing pot to burn and become heat to 3-4, add onion 60g, broccoli 140g, carrot 180g, mushroom 140g, konjaku 180g, then add the cube meat being mixed with cooking wine and salting powder down, open big fire and boil in a covered pot over a slow fire 8min;
(c), add 1500g sauerkraut flavor pack, moderate heat boils in a covered pot over a slow fire 4min;
(d), add little chopped spring onion 25g, large chopped spring onion 80g, capsicum 40g, sesame 12g, then drip green onion sesame oil 5g, stir.
Embodiment 3
A processing method for duck, comprises the following steps:
(a), 1000g duck is chopped into block, duck block is 2-3cm × 2-3cm size, add cooking wine 12g after cleaning to mix with the powder 20g that salts down, wherein, the powder that salts down is configured in following ratio, by weight, chickens' extract 50 parts, monosodium glutamate 16.5 parts, 13 perfume 5.5 parts, white sugar 5.5 parts, pepper powder 5.5 parts, for subsequent use;
Spring onion and shallot are cut into chopped spring onion, and capsicum is cut into graininess, for subsequent use;
Onion, broccoli, carrot, mushroom, konjaku are cut into block or section after cleaning, for subsequent use;
Scallion oil, garlic oil and ginger oil are that 3:4:3 mixes with volume ratio, obtain edible oil, for subsequent use;
Unified obtained fragrant peppery flavor pack, for subsequent use, fragrant peppery flavor pack comprises following raw material:
By weight, spicy material 95 parts, 13 perfume 4 parts, chickens' extract 13 parts, Zanthoxylum essential oil 8 parts, chicken cream 2 parts, pepper powder 4 parts, chilli oil 145 parts, bubble ginger 7 parts, bubble pimiento 4 parts, bubble millet starch 8 parts, fresh balm 17 parts, 9 parts, ginger, garlic 28 parts, monosodium glutamate 4 parts;
(b), get edible oil 60g and pour in stewing pot to burn and become heat to 3-4, add onion 70g, broccoli 140g, carrot 210g, mushroom 140g, konjaku 180g, then add the cube meat being mixed with cooking wine and salting powder down, open big fire and boil in a covered pot over a slow fire 10min;
(c), add the fragrant peppery flavor pack of 300g, moderate heat boils in a covered pot over a slow fire 5min;
(d), add little chopped spring onion 20g, large chopped spring onion 60g, capsicum 30g, sesame 10g, then drip green onion sesame oil 4g, stir.
Embodiment 4
A processing method for duck, comprises the following steps:
(a), 1000g duck is chopped into block, duck block is 2-3cm × 2-3cm size, add cooking wine 12g after cleaning to mix with the powder 20g that salts down, wherein, the powder that salts down is configured in following ratio, by weight, chickens' extract 45 parts, monosodium glutamate 16 parts, 13 perfume 5 parts, white sugar 5 parts, pepper powder 5 parts, for subsequent use;
Spring onion and shallot are cut into chopped spring onion, and capsicum is cut into graininess, for subsequent use;
Onion, broccoli, carrot, mushroom, konjaku are cut into block or section after cleaning, for subsequent use;
Scallion oil, garlic oil and ginger oil are that 2.5:3.5:2.5 mixes with volume ratio, obtain edible oil, for subsequent use;
Unified obtained sauerkraut flavor pack, for subsequent use, sauerkraut flavor pack comprises following raw material:
By weight, 1250 parts, sauerkraut, radish 20 parts, bubble green pepper 12 parts, bubble 8 parts, ginger, hot millet 20 parts, monosodium glutamate 5 parts, chickens' extract 13 parts, chicken cream 3 parts, pepper powder 5 parts, 10 parts, ginger, 12 parts, garlic, pepper grain 3 parts, chilli oil 100 parts, salad oil 250 parts, lard 30 parts, chicken fat 30 parts;
(b), get edible oil 60g and pour in stewing pot to burn and become heat to 3-4, add onion 70g, broccoli 140g, carrot 210g, mushroom 140g, konjaku 180g, then add the cube meat being mixed with cooking wine and salting powder down, open big fire and boil in a covered pot over a slow fire 10min;
(c), add 1500g sauerkraut flavor pack, moderate heat boils in a covered pot over a slow fire 5min;
(d), add little chopped spring onion 20g, large chopped spring onion 60g, capsicum 30g, sesame 10g, then drip green onion sesame oil 4g, stir.
Embodiment 5
A processing method for pork chop, comprises the following steps:
(a), 1000g pork chop is chopped into block, pork chop block is 2-3cm × 2-3cm size, add cooking wine 17g after cleaning to mix with the powder 20g that salts down, wherein, the powder that salts down is configured in following ratio, by weight, chickens' extract 45 parts, monosodium glutamate 14 parts, 13 perfume 5 parts, white sugar 5 parts, pepper powder 5.5 parts, for subsequent use;
Spring onion and shallot are cut into chopped spring onion, and capsicum is cut into graininess, for subsequent use;
Onion, broccoli, carrot, mushroom, konjaku are cut into block or section after cleaning, for subsequent use;
Scallion oil, garlic oil and ginger oil are that 2.5:4.5:2.5 mixes with volume ratio, obtain edible oil, for subsequent use;
Unified obtained sauerkraut flavor pack, for subsequent use, sauerkraut flavor pack comprises following raw material:
By weight, 1300 parts, sauerkraut, radish 25 parts, bubble green pepper 15 parts, bubble 10 parts, ginger, hot millet 22 parts, monosodium glutamate 7 parts, chickens' extract 15 parts, chicken cream 4 parts, pepper powder 6 parts, 12 parts, ginger, 15 parts, garlic, pepper grain 4 parts, chilli oil 105 parts, salad oil 255 parts, lard 35 parts, chicken fat 32 parts;
(b), get edible oil 50g and pour in stewing pot to burn and become heat to 3-4, add onion 70g, broccoli 120g, carrot 210g, mushroom 120g, konjaku 160g, then add the cube meat being mixed with cooking wine and salting powder down, open big fire and boil in a covered pot over a slow fire 15min;
(c), add 2000g sauerkraut flavor pack, moderate heat boils in a covered pot over a slow fire 6min;
(d), add little chopped spring onion 20 grams, large chopped spring onion 60 grams, 30 grams, capsicum, sesame 10 grams, then drip green onion sesame oil 4-5g, stir.
Embodiment 6
A processing method for beef, comprises the following steps:
(a), 1000g beef is chopped into block, beef clod is 2-3cm × 2-3cm size, add cooking wine 17g after cleaning to mix with the powder 22g that salts down, wherein, the powder that salts down is configured in following ratio, by weight, chickens' extract 40 parts, monosodium glutamate 16.5 parts, 13 perfume 4.5 parts, white sugar 5.5 parts, pepper powder 4.5 parts, for subsequent use;
Spring onion and shallot are cut into chopped spring onion, and capsicum is cut into graininess, for subsequent use;
Onion, broccoli, carrot, mushroom, konjaku are cut into block or section after cleaning, for subsequent use;
Scallion oil, garlic oil and ginger oil are that 3.5:4.5:3.5 mixes with volume ratio, obtain edible oil, for subsequent use;
Unified obtained fragrant peppery flavor pack, for subsequent use, fragrant peppery flavor pack comprises following raw material:
By weight, spicy material 105 parts, 13 perfume 6 parts, chickens' extract 16 parts, Zanthoxylum essential oil 12 parts, chicken cream 4 parts, pepper powder 6 parts, chilli oil 155 parts, bubble ginger 8 parts, bubble pimiento 6 parts, bubble millet starch 12 parts, fresh balm 22 parts, 11 parts, ginger, garlic 32 parts, monosodium glutamate 6 parts;
(b), get edible oil 55g and pour in stewing pot to burn and become heat to 3-4, add onion 65g, broccoli 140g, carrot 210g, mushroom 140g, konjaku 170g, then add the cube meat being mixed with cooking wine and salting powder down, open big fire and boil in a covered pot over a slow fire 15min;
(c), add the fragrant peppery flavor pack of 800g, moderate heat boils in a covered pot over a slow fire 8min; ;
(d), add little chopped spring onion 20g, large chopped spring onion 60g, capsicum 30g, sesame 10g, then drip green onion sesame oil 5g, stir.
Experimental example 1
The corresponding food (control group) that the food obtained by embodiment 1-6 obtains to country-level cook respectively respectively in Chongqing, Chengdu, Changsha, multiple city such as Wuhan carried out market survey test and appraisal.The food that each embodiment and corresponding control group obtain invites 100 masses to observe color and luster, hear its taste, and tastes.The last masses carry out marking test and appraisal to its color and luster, mouthfeel, taste and overall local flavor four index of quality, and investigation evaluating result is in table 1.Wherein, mouthfeel mainly refers to the soft degree of meat and the mouthfeel of dish.
Table 1 taste evaluating result
| Project | Color and luster | Mouthfeel | Taste | Overall local flavor |
| Embodiment 1 | 94 | 95 | 93 | 94 |
| Control group 1 | 85 | 86 | 85 | 85 |
| Embodiment 2 | 93 | 96 | 94 | 94 |
| Control group 2 | 84 | 85 | 83 | 84 |
| Embodiment 3 | 93 | 95 | 92 | 94 |
| Control group 3 | 83 | 85 | 84 | 84 |
| Embodiment 4 | 92 | 96 | 95 | 93 |
| Control group 4 | 82 | 84 | 84 | 83 |
| Embodiment 5 | 95 | 94 | 95 | 95 |
| Control group 5 | 84 | 85 | 85 | 85 |
| Embodiment 6 | 95 | 95 | 96 | 95 |
| Control group 6 | 83 | 84 | 83 | 83 |
As can be seen from Table 1, the food of each embodiment processing of the present invention is in masses' investigation, the masses hold suggestion certainly to color and luster, mouthfeel, taste and overall local flavor, rate is liked all to reach more than 90.0%, illustrate and adopt the obtained food of this processing method to put on market, consumers in general can be subject to accept and like, meet popular demand.
In addition, the processing method of meat provided by the invention, nutrition that obtained food is not only balanced, also enhances the enjoyment in mouthfeel and the sense of taste, also has short digestion, Appetizing spleen-tonifying, the effect of whetting the appetite.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a processing method for meat, is characterized in that, comprises the following steps:
(a), meat is chopped into block, clean after add cooking wine and salt down powder mixing pickle, for subsequent use;
(b), edible oil poured in stewing pot and burns heat, put into garnishes, then put into the cube meat pickled, open big fire and boil in a covered pot over a slow fire 7-15min;
(c), add condiment, moderate heat boils in a covered pot over a slow fire 3-8min;
(d), add auxiliary material and scallion oil, stir.
2. processing method according to claim 1, is characterized in that, in step (b), described edible oil mixes primarily of scallion oil, garlic oil and ginger oil, and the weight ratio of described edible oil and described meat is 50-60g/kg;
Preferably, the volume ratio of described scallion oil, garlic oil and ginger oil is 2.5-3.5:3.5-4.5:2.5-3.5;
Described edible rusting becomes heat to 3-4.
3. processing method according to claim 1, is characterized in that, described auxiliary material comprises following composition: by the parts by weight of meat, spring onion 22-30g/kg, capsicum 35-45g/kg, sesame 10-15g/kg, shallot 75-85g/kg.
4. processing method according to claim 1, is characterized in that, described condiment is fragrant peppery flavor pack or sauerkraut flavor pack;
Described condiment is fragrant peppery flavor pack, and the peppery flavor pack of described perfume (or spice) comprises following raw material:
By weight, spicy material 95-105 part, 13 fragrant 4-6 parts, chickens' extract 13-16 part, Zanthoxylum essential oil 8-12 part, chicken cream 2-4 part, pepper powder 4-6 part, chilli oil 145-155 part, bubble ginger 7-8 part, bubble pimiento 4-6 part, bubble millet starch 8-12 part, fresh balm 17-22 part, ginger 9-11 part, garlic 28-32 part, monosodium glutamate 4-6 part;
Described condiment is sauerkraut flavor pack, and described sauerkraut flavor pack comprises following raw material:
By weight, sauerkraut 1200-1300 part, radish 15-25 part, bubble green pepper 10-15 part, bubble ginger 5-10 part, hot millet 18-22 part, monosodium glutamate 3-7 part, chickens' extract 10-15 part, chicken cream 2-4 part, pepper powder 4-6 part, ginger 8-12 part, garlic 10-15 part, pepper grain 2-4 part, chilli oil 95-105 part, salad oil 245-255 part, lard 28-35 part, chicken fat 28-32 part.
5. processing method according to claim 4, is characterized in that, the weight ratio of the peppery flavor pack of described perfume (or spice) and described meat is 0.3-0.8:1.
6. processing method according to claim 4, is characterized in that, the weight ratio of described sauerkraut flavor pack and described meat is 0.8-2:1.
7. processing method according to claim 1, is characterized in that, in step (a), with the weighing scale of meat, described in salt down the addition of powder be 20-30g/kg; The addition of described cooking wine is 12-17g/kg.
8. processing method according to claim 1, it is characterized in that, described garnishes comprise following composition: by the parts by weight of meat, onion 60-70g/kg, broccoli 120-140g/kg, carrot 180-210g/kg, mushroom 120-140g/kg, konjaku 160-180g/kg.
9. processing method according to claim 1, is characterized in that, with the weighing scale of meat, the addition of described scallion oil is 4-5g/kg.
10. the processing method according to any one of claim 1-9, is characterized in that, one or more mixing in following kind drawn together by described pork pies: pork, beef, chicken, duck;
Described pork is preferably pork chop.
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| CN201510160284.5A CN104687083B (en) | 2015-04-07 | 2015-04-07 | A kind of processing method of meat |
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| CN201510160284.5A CN104687083B (en) | 2015-04-07 | 2015-04-07 | A kind of processing method of meat |
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| CN104687083B CN104687083B (en) | 2017-11-14 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722709A (en) * | 2016-12-08 | 2017-05-31 | 成都古味觉食品有限公司 | A kind of secret acid bamboo shoot beef condiment and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1201605A (en) * | 1998-06-12 | 1998-12-16 | 王兵 | Pure cooking oil with natural onion, ginger and garlic fragrancys and producing process thereof |
| CN101380066A (en) * | 2007-09-05 | 2009-03-11 | 邓金波 | Production method of stewed dish in boiler |
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2015
- 2015-04-07 CN CN201510160284.5A patent/CN104687083B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1201605A (en) * | 1998-06-12 | 1998-12-16 | 王兵 | Pure cooking oil with natural onion, ginger and garlic fragrancys and producing process thereof |
| CN101380066A (en) * | 2007-09-05 | 2009-03-11 | 邓金波 | Production method of stewed dish in boiler |
Non-Patent Citations (2)
| Title |
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| ADMIN: "焖锅耗儿鱼", 《火锅学习网HTTP://WWW.HG023.COM/HUOGUO/HGZF/3068.HTML》 * |
| 龚明清: "焖锅酱汁的制作与运用", 《四川烹饪》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722709A (en) * | 2016-12-08 | 2017-05-31 | 成都古味觉食品有限公司 | A kind of secret acid bamboo shoot beef condiment and preparation method thereof |
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| CN104687083B (en) | 2017-11-14 |
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