CN104905292A - Making method for pork liver - Google Patents
Making method for pork liver Download PDFInfo
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- CN104905292A CN104905292A CN201510269698.1A CN201510269698A CN104905292A CN 104905292 A CN104905292 A CN 104905292A CN 201510269698 A CN201510269698 A CN 201510269698A CN 104905292 A CN104905292 A CN 104905292A
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- cylinder
- liver
- pork liver
- soak
- fresh liver
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Abstract
The invention relates to an eating processing technology of pork liver and particularly a making method for pork liver. The making method for pork liver provided by the invention solves the problem that the pork liver manufactured by an existing pork liver eating and processing method cannot be stored for a long time. The making method for pork liver is realized by the following steps: 1) immersing and soaking fresh pork liver in a soaking liquid for 5 minutes; 2) mincing the fresh pork liver; 3) mixing the minced fresh pork liver with dry powder, garlic, seed powder of Chinese prickly ash, aniseeds, table salt, egg white and cooking wine in a mass ratio of 1000: 400: 600: 10: 6: 50: 120: 40 to prepare a raw material; 4) paving the raw material on pig oil and winding the pig oil to a cylinder which is 3cm in diameter and 15-20cm in length; 5) putting the cylinder in a frying pan and frying the cylinder by a soft fire and taking out the cylinder till the cylinder is hardened; and 6) putting the cylinder in a steaming pot and steaming the cylinder for 20 minutes and taking out the cylinder. The making method for pork live provided by the invention is suitable for eating processing of pork liver.
Description
Technical field
The present invention relates to the edible process technology of pork liver, specifically a kind of preparation method of pork liver.
Background technology
At present, the food processing method of pork liver mainly contains quick-fried pork liver, fries liver sheet, slips liver point, the quick-fried pork liver of sauce, tomato pork liver etc.Practice shows, the pork liver adopting existing pork liver food processing method to make can only now make existing food, and cannot preserve for a long time, causes edible inconvenient thus.Based on this, be necessary to invent a kind of brand-new pork liver food processing method, the pork liver made to solve existing pork liver food processing method cannot carry out long-time problem of preserving.
Summary of the invention
The present invention cannot carry out long-time problem of preserving in order to the pork liver solving existing pork liver food processing method and make, and provides a kind of preparation method of pork liver.
The present invention adopts following technical scheme to realize: a kind of preparation method of pork liver, and the method adopts following steps to realize:
1) by normal temperature clear water, salt, white wine in mass ratio 1000:20:50 be mixed and made into soak, and choose fresh liver, then flooded by fresh liver and be soaked in soak, soak time is 5 minutes;
2) in soak, remove the grease on fresh liver, and in soak, wash away the watery blood on fresh liver, then fresh liver is taken out from soak; Then, with water, fresh liver is rinsed well, and fresh liver is weighed, then fresh liver is minced;
3) by the fresh liver minced, dry powder, garlic, zanthoxylum powder, aniseed, salt, egg, cooking wine in mass ratio 1000:400:600:10:6:50:120:40 be mixed and made into raw material, and raw material to be stirred;
4) choose pig caul-fat, and the tiling of pig caul-fat is come; Then, raw material is laid on pig caul-fat, and pig caul-fat winding up is become diameter is 3cm, length is the cylinder of 15-20cm;
5) in frying pan, put into 200 grams, edible oil, and cylinder is placed in frying pan and takes out to after hardening with at a simmer;
6) cylinder is placed in steamer and steams taking-up after 20 minutes;
To existing food, then after cylinder cools naturally, cylinder is cut into diameter is 3cm, thickness is the disk of 0.5-0.8cm, and disk is placed in frying pan and takes out to persimmon yellow with at a simmer, then disk is placed in dish, and in dish, is sprinkled into green onion silk or garlic bolt silk, disk is dipped in vinegar and eats;
To long-time preservation, then after cylinder cools naturally, put into refrigerator after being wrapped up by cylinder preservative film and carry out stored refrigerated.
Compared with existing pork liver food processing method, the pork liver adopting the preparation method of a kind of pork liver of the present invention to make can not only now make existing food, and can preserve for a long time, makes edible convenient thus.
The present invention efficiently solves the pork liver that existing pork liver food processing method makes cannot carry out long-time problem of preserving, and is applicable to the edible processing of pork liver.
Detailed description of the invention
embodiment one
A preparation method for pork liver, the method adopts following steps to realize:
1) by normal temperature clear water, salt, white wine in mass ratio 1000:20:50 be mixed and made into soak, and choose fresh liver, then flooded by fresh liver and be soaked in soak, soak time is 5 minutes;
2) in soak, remove the grease on fresh liver, and in soak, wash away the watery blood on fresh liver, then fresh liver is taken out from soak; Then, with water, fresh liver is rinsed well, and fresh liver is weighed, then fresh liver is minced;
3) by the fresh liver minced, dry powder, garlic, zanthoxylum powder, aniseed, salt, egg, cooking wine in mass ratio 1000:400:600:10:6:50:120:40 be mixed and made into raw material, and raw material to be stirred;
4) choose pig caul-fat, and the tiling of pig caul-fat is come; Then, raw material is laid on pig caul-fat, and pig caul-fat winding up is become diameter is 3cm, length is the cylinder of 15cm;
5) in frying pan, put into 200 grams, edible oil, and cylinder is placed in frying pan and takes out to after hardening with at a simmer;
6) cylinder is placed in steamer and steams taking-up after 20 minutes;
To existing food, then after cylinder cools naturally, cylinder is cut into diameter is 3cm, thickness is the disk of 0.5cm, and disk is placed in frying pan and takes out to persimmon yellow with at a simmer, then disk is placed in dish, and in dish, is sprinkled into green onion silk or garlic bolt silk, disk is dipped in vinegar and eats;
To long-time preservation, then after cylinder cools naturally, put into refrigerator after being wrapped up by cylinder preservative film and carry out stored refrigerated.
embodiment two
A preparation method for pork liver, the method adopts following steps to realize:
1) by normal temperature clear water, salt, white wine in mass ratio 1000:20:50 be mixed and made into soak, and choose fresh liver, then flooded by fresh liver and be soaked in soak, soak time is 5 minutes;
2) in soak, remove the grease on fresh liver, and in soak, wash away the watery blood on fresh liver, then fresh liver is taken out from soak; Then, with water, fresh liver is rinsed well, and fresh liver is weighed, then fresh liver is minced;
3) by the fresh liver minced, dry powder, garlic, zanthoxylum powder, aniseed, salt, egg, cooking wine in mass ratio 1000:400:600:10:6:50:120:40 be mixed and made into raw material, and raw material to be stirred;
4) choose pig caul-fat, and the tiling of pig caul-fat is come; Then, raw material is laid on pig caul-fat, and pig caul-fat winding up is become diameter is 3cm, length is the cylinder of 20cm;
5) in frying pan, put into 200 grams, edible oil, and cylinder is placed in frying pan and takes out to after hardening with at a simmer;
6) cylinder is placed in steamer and steams taking-up after 20 minutes;
To existing food, then after cylinder cools naturally, cylinder is cut into diameter is 3cm, thickness is the disk of 0.8cm, and disk is placed in frying pan and takes out to persimmon yellow with at a simmer, then disk is placed in dish, and in dish, is sprinkled into green onion silk or garlic bolt silk, disk is dipped in vinegar and eats;
To long-time preservation, then after cylinder cools naturally, put into refrigerator after being wrapped up by cylinder preservative film and carry out stored refrigerated.
embodiment three
A preparation method for pork liver, the method adopts following steps to realize:
1) by normal temperature clear water, salt, white wine in mass ratio 1000:20:50 be mixed and made into soak, and choose fresh liver, then flooded by fresh liver and be soaked in soak, soak time is 5 minutes;
2) in soak, remove the grease on fresh liver, and in soak, wash away the watery blood on fresh liver, then fresh liver is taken out from soak; Then, with water, fresh liver is rinsed well, and fresh liver is weighed, then fresh liver is minced;
3) by the fresh liver minced, dry powder, garlic, zanthoxylum powder, aniseed, salt, egg, cooking wine in mass ratio 1000:400:600:10:6:50:120:40 be mixed and made into raw material, and raw material to be stirred;
4) choose pig caul-fat, and the tiling of pig caul-fat is come; Then, raw material is laid on pig caul-fat, and pig caul-fat winding up is become diameter is 3cm, length is the cylinder of 17cm;
5) in frying pan, put into 200 grams, edible oil, and cylinder is placed in frying pan and takes out to after hardening with at a simmer;
6) cylinder is placed in steamer and steams taking-up after 20 minutes;
To existing food, then after cylinder cools naturally, cylinder is cut into diameter is 3cm, thickness is the disk of 0.7cm, and disk is placed in frying pan and takes out to persimmon yellow with at a simmer, then disk is placed in dish, and in dish, is sprinkled into green onion silk or garlic bolt silk, disk is dipped in vinegar and eats;
To long-time preservation, then after cylinder cools naturally, put into refrigerator after being wrapped up by cylinder preservative film and carry out stored refrigerated.
Claims (1)
1. a preparation method for pork liver, is characterized in that: the method adopts following steps to realize:
1) by normal temperature clear water, salt, white wine in mass ratio 1000:20:50 be mixed and made into soak, and choose fresh liver, then flooded by fresh liver and be soaked in soak, soak time is 5 minutes;
2) in soak, remove the grease on fresh liver, and in soak, wash away the watery blood on fresh liver, then fresh liver is taken out from soak; Then, with water, fresh liver is rinsed well, and fresh liver is weighed, then fresh liver is minced;
3) by the fresh liver minced, dry powder, garlic, zanthoxylum powder, aniseed, salt, egg, cooking wine in mass ratio 1000:400:600:10:6:50:120:40 be mixed and made into raw material, and raw material to be stirred;
4) choose pig caul-fat, and the tiling of pig caul-fat is come; Then, raw material is laid on pig caul-fat, and pig caul-fat winding up is become diameter is 3cm, length is the cylinder of 15-20cm;
5) in frying pan, put into 200 grams, edible oil, and cylinder is placed in frying pan and takes out to after hardening with at a simmer;
6) cylinder is placed in steamer and steams taking-up after 20 minutes;
To existing food, then after cylinder cools naturally, cylinder is cut into diameter is 3cm, thickness is the disk of 0.5-0.8cm, and disk is placed in frying pan and takes out to persimmon yellow with at a simmer, then disk is placed in dish, and in dish, is sprinkled into green onion silk or garlic bolt silk, disk is dipped in vinegar and eats;
To long-time preservation, then after cylinder cools naturally, put into refrigerator after being wrapped up by cylinder preservative film and carry out stored refrigerated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510269698.1A CN104905292A (en) | 2015-05-25 | 2015-05-25 | Making method for pork liver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510269698.1A CN104905292A (en) | 2015-05-25 | 2015-05-25 | Making method for pork liver |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104905292A true CN104905292A (en) | 2015-09-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510269698.1A Pending CN104905292A (en) | 2015-05-25 | 2015-05-25 | Making method for pork liver |
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| Country | Link |
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| CN (1) | CN104905292A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812452A (en) * | 2018-06-11 | 2018-11-16 | 全椒县花溪湖特种水产专业合作社 | A kind of feeding method improving chub surimi quality |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1186627A (en) * | 1998-01-05 | 1998-07-08 | 樊高炳 | Fried pork liver and its producing method |
| CN102626221A (en) * | 2012-04-17 | 2012-08-08 | 山西省汾阳医院 | Pig blood and liver blood-replenishing sauce and making method thereof |
| CN103564518A (en) * | 2013-11-21 | 2014-02-12 | 姚艳香 | Salted pork liver granule product and making method thereof |
| CN104256448A (en) * | 2014-07-28 | 2015-01-07 | 宿州市毅飞食品有限公司 | Shredded round lettuce-sauce pork liver and preparation method thereof |
| CN104336632A (en) * | 2013-07-31 | 2015-02-11 | 聂杨 | Stir-fried pork liver with bamboo fungus |
| CN104381800A (en) * | 2014-10-28 | 2015-03-04 | 五河童师傅食品有限公司 | Pork-live and rice-flour cake with efficacy of nourishing yin and method for preparing same |
| CN104522653A (en) * | 2014-12-19 | 2015-04-22 | 杨毅 | Food for treating blocking of liver qi and preparation method of food |
| CN104544167A (en) * | 2014-12-19 | 2015-04-29 | 华南理工大学 | Pork liver paste and preparation method thereof |
-
2015
- 2015-05-25 CN CN201510269698.1A patent/CN104905292A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1186627A (en) * | 1998-01-05 | 1998-07-08 | 樊高炳 | Fried pork liver and its producing method |
| CN102626221A (en) * | 2012-04-17 | 2012-08-08 | 山西省汾阳医院 | Pig blood and liver blood-replenishing sauce and making method thereof |
| CN104336632A (en) * | 2013-07-31 | 2015-02-11 | 聂杨 | Stir-fried pork liver with bamboo fungus |
| CN103564518A (en) * | 2013-11-21 | 2014-02-12 | 姚艳香 | Salted pork liver granule product and making method thereof |
| CN104256448A (en) * | 2014-07-28 | 2015-01-07 | 宿州市毅飞食品有限公司 | Shredded round lettuce-sauce pork liver and preparation method thereof |
| CN104381800A (en) * | 2014-10-28 | 2015-03-04 | 五河童师傅食品有限公司 | Pork-live and rice-flour cake with efficacy of nourishing yin and method for preparing same |
| CN104522653A (en) * | 2014-12-19 | 2015-04-22 | 杨毅 | Food for treating blocking of liver qi and preparation method of food |
| CN104544167A (en) * | 2014-12-19 | 2015-04-29 | 华南理工大学 | Pork liver paste and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张成基等: "《特色菜肴》", 30 September 2000, 书海出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812452A (en) * | 2018-06-11 | 2018-11-16 | 全椒县花溪湖特种水产专业合作社 | A kind of feeding method improving chub surimi quality |
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Application publication date: 20150916 |
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