CN104770748A - Method for making honeydew crispy meat - Google Patents
Method for making honeydew crispy meat Download PDFInfo
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- CN104770748A CN104770748A CN201510224813.3A CN201510224813A CN104770748A CN 104770748 A CN104770748 A CN 104770748A CN 201510224813 A CN201510224813 A CN 201510224813A CN 104770748 A CN104770748 A CN 104770748A
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Abstract
The invention relates to a method for making honeydew crispy meat. The method comprises the steps that thirteen spices, fennel powder, sesame powder, licorice powder, ground pepper, granulated sugar, gourmet powder and salt are mixed into a sauce, a ginger wine is made of 38% liquor, cooking wine, green onion, ginger and garlic, the sauce, the ginger wine and mellow honey are mixed, and the honeydew crispy meat with a special taste is made through the technologies of pickling, cold storage, frying, honey coating and the like. The honeydew crispy meat made according to the method has rich fragrant, sweet, hot, delicious, crispy and tender and is featured delicious food combining delicate cooking and balanced nutrition.
Description
Technical field
The present invention relates to the preparation method of fried meat-based product, particularly the preparation method of the crisp meat of a kind of honeydew.
Background technology
Pork, English name pork, has another name called globefish meat, is the main non-staple food of daily life, has qi-restoratives and keep fit, the effect of nourshing Yin and drynsessmoistening prescription, rich flesh pool skin.All weak, postpartum after being ill the deficiency of blood, face Huang wins thin person, all can with the product making nutritious tonifying.In poultry meat, the protein content of pork is minimum, and fat content is the highest.Thin pork is higher containing protein, every 100 grams of protein that can contain up to 29 grams, fatty 6 grams.After boiling and stewing, the fat content of pork also can reduce.Pork also containing abundant Cobastab, can make health feel more have strength.Pork can also provide the aliphatic acid of needed by human.The sweet one-tenth of pork nature and flavor, containing compositions such as rich in protein and fat, carbohydrate, calcium, phosphorus, iron.Pork chop enriching yin, pork tripe qi-restoratives damages, strengthening the spleen and stomach, nourshing Yin and drynsessmoistening prescription, can provide ferroheme (Organic Iron) and promote the cysteine that iron absorbs, can improve hypoferric anemia.
Crisp meat, English name Slices, the first half boundary between muscles system of getting finished product pig is carried out fried smoking and is formed.Meat after fried is not only very fragrant, and the lard in meat can be exploded some out, and tasting just too can greasy mouth.Feature is exactly crisp-fried, soft, tasty and refreshing, fertile and oiliness.
Honey, the honey of nectar brew in honeycomb that English name honey is honeybee to be adopted from the spending of flowering plant.Honeybee takes water content to be about nectar or the secretion of 80% from the spending of plant, stored in oneself second stomach, repeatedly ferment various vitamin, mineral matter and amino acid through about 15 days under the effect of multiple invertase in vivo and enrich certain numerical value, simultaneously the polysaccharide in nectar is transformed into simple sugar glucose, the fructose that human body can directly absorb, moisture is less than 10% and is stored in nest hole, seals with beeswax.Honey is the supersaturated solution of sugar, can produce crystallization during low temperature, and what generate crystallization is glucose, does not produce the part mainly fructose of crystallization.
As how well pickled efficiently and cooking skill, fully in conjunction with multiple spices and food materials, coordinate coldly to salt down, fried, the sweet technique of fruit, under the prerequisite of meat system and honey nutritive effect that do not run off, promote its meat taste and the crisp peppery local flavor of fragrant and sweet honey, making unique table delicacies delicacy is the object that the present invention will realize.
Summary of the invention
The invention provides a kind of nutritious, tasty mouthfeel, the preparation method of the crisp meat of honeydew of unique flavor.
The technical solution used in the present invention: the preparation method of the crisp meat of a kind of honeydew, it comprises the following steps:
A, to get the raw materials ready: pork peeling cleaned, clear water is washed till and makes for 2 times its watery blood and greasy dirt all remove totally, divides the cube meat being cut to long 13cm, wide 8cm, thick 0.4cm;
B, old ginger, sour lime, chopped spring onion to be minced, get 1: 2: 5 mass ratio mixing, get 4: 2.5: 1 with 38 degree of white wine and cooking wine and mix, repeatedly stir squeezing and make ginger wine juice;
C, get 13 perfume, fennel powder, black sesame powder, licorice powder, pepper powder, granulated sugar, monosodium glutamate, salt, cold boiling water be made into baste;
D, coldly to salt down: pork is put into ginger wine juice and baste, put into refrigeration and pickle 8 hours;
E, fried: the pork pickled is wrapped the ground rice that a layer thickness is 0.1cm, putting into oil temperature is that the oil cauldron of 90 degrees Celsius is fried, until epidermis becomes golden yellow to leach cooling;
F, shaping: crisp for honeydew meat is cut growth 3cm, wide 1.5cm, the sliced meat of thick 0.5m, surface uniform be coated with spread honey finished product.
Further: in described step C, baste gets 13 perfume 5 parts, fennel powder 5 parts, black sesame powder 15-16 part, licorice powder 7 parts, pepper powder 7 parts, black sesame powder 15 parts, granulated sugar 10 parts, monosodium glutamate 4 parts, salt 4 parts, the cold boiling water preparation that its gross mass 1/3 is converted in punching obtains.
Further: ginger wine juice in described D step: baste: the quality proportioning that pork gets 0.6:1: 5 is pickled.
Further: in described D step, butcher's meat refrigeration gets 13 degrees Celsius.
Further: in described F step, the crisp meat of honeydew and honey proportioning are got mass ratio 8: 1 and obtained.
The invention has the beneficial effects as follows:
1. of the present inventionly get 13 perfume, fennel powder, black sesame powder, licorice powder, pepper powder be that spices carries out pork and pickles, be the original mouthfeel that butcher's meat obtains multiple natural herb, the co-fermentation effect being equipped with ginger wine juice makes obtained butcher's meat have the local flavor of sweet-smelling Cheng Yun.
2. the present invention adopts under 13 degrees Celsius and refrigerates the butcher's meat method for salting of 8 hours, makes pork still keep fresh and tender meat in the process of fully flooding with baste, ginger wine juice, and the latch of the nutriment of meat own.
3. science to show in honey nutritional labeling enzyme especially amylase to thermoae instability.Temperature is too high, and the distinctive fragrance of honey and flavour can be caused to be damaged and to volatilize, and bacteriostasis declines, and nutriment is destroyed.The crisp meat of honeydew that the present invention obtains be after fried crisp meat technique again by honey spread at crisp meat outermost layer.Honey, without pyrolytic, at utmost retains its nutritional labeling when promoting the crisp meat sweet of honeydew, simultaneously the greasy feeling of balanced crisp meat and scorching degree, and nourishing the stomach moistening lung, obtains good effects.
4. the crisp meat of the honeydew that obtains of the present invention uses condensation, boiling, and the multiple cooking methods such as heat is fried, make multiclass nutriment fully combine, and obtain its fresh and tender meat and cure enter in mouthfeel, promote and expanded the innovation area of food materials and culinary art.
Detailed description of the invention
Below in conjunction with example, the invention will be further described:
The explanation in the raw materials used source of following instance:
38 degree of white wine, are purchased from Guilin three-flower wine limited company;
Wang Zhihe cooking wine, is purchased from Guangzhou Lian He trade Co., Ltd;
Warm people-brand acacia honey, top grade product, are purchased from Chengdu Nuan Min management of investment Co., Ltd;
It is fragrant that king keeps justice 13, is purchased from Beijing and leads to and grand carrier's trade Co., Ltd.
Embodiment 1:
The operating procedure of the crisp meat of preparation characteristic honeydew is as follows:
A, to get the raw materials ready: get fresh pig fore shank 5000 grams, pork peeling cleaned, clear water is washed till and makes for 2 times its watery blood and greasy dirt all remove totally, divides the cube meat being cut to long 13cm, wide 8cm, thick 0.4cm;
B, old ginger 50 grams, sour lime 100 grams, chopped spring onion 250 grams are minced and mixed, get 38 degree of white wine 150 grams, cooking wine 100 grams together mixes, and repeatedly stirs squeezing and makes ginger wine juice;
C, get 13 fragrant 50 grams, fennel powder 50 grams, black sesame powder 150 grams, licorice powder 75 grams, pepper powder 75 grams, granulated sugar 100 grams, monosodium glutamate 40 grams, salt 40 grams, 250 grams, cold boiling water be made into baste;
D, coldly to salt down: pork is put into ginger wine juice and baste, put into refrigeration and pickle 8 hours;
E, fried: the pork pickled is wrapped the ground rice that a layer thickness is 0.1cm, putting into oil temperature is that the oil cauldron of 90 degrees Celsius is fried, until epidermis becomes golden yellow to leach cooling;
F, shaping: crisp meat is cut growth 3cm, wide 1.5cm, the sliced meat of thick 0.5, surface uniform be coated with spread honey finished product.
Embodiment 2:
The operating procedure of the crisp meat of preparation characteristic honeydew is as follows:
A, to get the raw materials ready: get freezing shouledr meat 5000 grams, pork peeling cleaned, clear water is washed till and makes for 1 time its watery blood and greasy dirt all remove totally, divides the cube meat being cut to long 15cm, wide 10cm, thick 0.6cm;
B, old ginger 70 grams, sour lime 150 grams, chopped spring onion 300 grams are minced and mixed, get 38 degree of white wine 200 grams, cooking wine 150 grams together mixes, and repeatedly stirs squeezing and makes ginger wine juice;
C, get 13 fragrant 75 grams, black sesame powder 200 grams, pepper powder 100 grams, granulated sugar 150 grams, monosodium glutamate 50 grams, salt 50 grams, 300 grams, cold boiling water be made into baste;
D, coldly to salt down: pork is put into ginger wine juice and baste, put into refrigeration and pickle 12 hours;
E, fried: the pork pickled is wrapped the ground rice that a layer thickness is 0.2cm, putting into oil temperature is that the oil cauldron of 100 degrees Celsius is fried, until epidermis becomes golden yellow to leach cooling;
F, shaping: crisp for honeydew meat is cut growth 4cm, wide 2cm, the sliced meat of thick 0.8cm, surface uniform be coated with spread honey finished product.
Embodiment 3:
The operating procedure of the crisp meat of preparation characteristic honeydew is as follows:
A, to get the raw materials ready: get fresh pork 5000 grams, pork peeling cleaned, clear water is washed till and makes for 3 times its watery blood and greasy dirt all remove totally, divides the cube meat being cut to long 14cm, wide 7cm, thick 0.3cm;
B, old ginger 40 grams, sour lime 75 grams, chopped spring onion 200 grams are minced and mixed, get 38 degree of white wine 1500 grams, cooking wine 75 grams together mixes, and repeatedly stirs squeezing and makes ginger wine juice;
C, get 13 fragrant 40 grams, fennel powder 35 grams, black sesame powder 100 grams, licorice powder 55 grams, pepper powder 55 grams, granulated sugar 75 grams, monosodium glutamate 40 grams, salt 35 grams, 200 grams, cold boiling water be made into baste;
D, coldly to salt down: pork is put into ginger wine juice and baste, put into refrigeration and pickle 4 hours;
E, fried: the pork pickled is wrapped the ground rice that a layer thickness is 0.2cm, putting into oil temperature is that the oil cauldron of 80 degrees Celsius is fried, until epidermis becomes golden yellow to leach cooling;
F, shaping: crisp for honeydew meat is cut growth 2cm, wide 1cm, the sliced meat of thick 0.4cm.
Mouth feel score experiment is carried out to the crisp meat A of the present embodiment 1 gained characteristic honeydew, with utilize the quick-fried honeydew of the oil that market is made in a conventional manner crisp meat B, non-ly coldly to salt down not put the spices such as Radix Glycyrrhizae, fennel, 13 perfume, sour lime, wrap up in crisp meat C that thick gravy mode makes, there is no harm in the crisp meat D that honeydew makes and contrast, honeydew crisp meat A pleasant aroma prepared by the present embodiment, the mellow uniqueness of taste, carries out sensory evaluation through 40 people to the crisp meat A of honeydew, crisp meat B, crisp meat C, crisp meat D.35 people are had to represent the taste preferring crisp meat A compared with crisp meat B, C, D, 2 people are had to represent the taste preferring crisp meat B compared with crisp meat A, all the other 3 people evaluate the taste of crisp meat A not as crisp meat B, crisp meat C, crisp meat D, visible, and the crisp meat A of honeydew of the present embodiment 1 is because having unique local flavor.
The present invention is not limited to above-described detailed description of the invention; the foregoing is only preferred embodiment of the present invention; not in order to limit the present invention; all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a preparation method for the crisp meat of honeydew, its feature comprises the following steps:
A, to get the raw materials ready: pork peeling cleaned, clear water is washed till and makes for 2 times its watery blood and greasy dirt all remove totally, divides the cube meat being cut to long 13cm, wide 8cm, thick 0.4cm;
B, old ginger, sour lime, chopped spring onion to be minced, get 1: 2: 5 mass ratio mixing, get 4: 2.5: 1 with 38 degree of white wine and cooking wine and mix, repeatedly stir squeezing and make ginger wine juice;
C, get 13 perfume, fennel powder, black sesame powder, licorice powder, pepper powder, granulated sugar, monosodium glutamate, salt, cold boiling water be made into baste;
D, coldly to salt down: pork is put into ginger wine juice and baste, put into refrigeration and pickle 8 hours;
E, fried: the pork pickled is wrapped the ground rice that a layer thickness is 0.1cm, putting into oil temperature is that the oil cauldron of 90 degrees Celsius is fried, until epidermis becomes golden yellow to leach cooling;
F, shaping: crisp meat is cut growth 3cm, wide 1.5cm, the sliced meat of thick 0.5cm, surface uniform be coated with spread honey finished product.
2. the preparation method of the crisp meat of a kind of honeydew according to claim 1, it is characterized in that: in described step C, baste gets 13 perfume 5 parts, fennel powder 5 parts, black sesame powder 15 parts, licorice powder 7 parts, pepper powder 7 parts, granulated sugar 10 parts, monosodium glutamate 4 parts, salt 4 parts, the cold boiling water preparation that its gross mass 1/3 is converted in punching obtains.
3. the preparation method of the crisp meat of a kind of honeydew according to claim 1, is characterized in that: ginger wine juice in described D step: baste: the quality proportioning that pork gets 0.6: 1: 5 is pickled.
4. the preparation method of the crisp meat of a kind of honeydew according to claim 1, is characterized in that: in described D step, butcher's meat refrigeration gets 13 degrees Celsius.
5. the preparation method of the crisp meat of a kind of honeydew according to claim 1, is characterized in that: in described F step, the crisp meat of honeydew and honey proportioning are got mass ratio 8: 1 and obtained.
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| CN201510224813.3A CN104770748A (en) | 2015-05-06 | 2015-05-06 | Method for making honeydew crispy meat |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418411A (en) * | 2016-08-27 | 2017-02-22 | 环江毛南族自治县大毛南风味食品厂 | Edible meat strip pickling ingredients |
| CN107518294A (en) * | 2016-06-22 | 2017-12-29 | 卢峰 | A kind of crucial way of honeydew shortcake meat bamboo tube rice |
| CN111149997A (en) * | 2018-11-08 | 2020-05-15 | 耀良(上海)食品有限公司 | Honey barbecued pork and making method thereof |
| CN112971055A (en) * | 2021-04-17 | 2021-06-18 | 邓关成 | Formula and making process of crispy meat |
-
2015
- 2015-05-06 CN CN201510224813.3A patent/CN104770748A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518294A (en) * | 2016-06-22 | 2017-12-29 | 卢峰 | A kind of crucial way of honeydew shortcake meat bamboo tube rice |
| CN106418411A (en) * | 2016-08-27 | 2017-02-22 | 环江毛南族自治县大毛南风味食品厂 | Edible meat strip pickling ingredients |
| CN111149997A (en) * | 2018-11-08 | 2020-05-15 | 耀良(上海)食品有限公司 | Honey barbecued pork and making method thereof |
| CN112971055A (en) * | 2021-04-17 | 2021-06-18 | 邓关成 | Formula and making process of crispy meat |
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Application publication date: 20150715 |