CN105029457A - Preparation method of diced pork in pot - Google Patents
Preparation method of diced pork in pot Download PDFInfo
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- CN105029457A CN105029457A CN201510386382.0A CN201510386382A CN105029457A CN 105029457 A CN105029457 A CN 105029457A CN 201510386382 A CN201510386382 A CN 201510386382A CN 105029457 A CN105029457 A CN 105029457A
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Classifications
-
- 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
Abstract
The invention discloses a preparation method of diced pork in pot. The preparation method comprises following steps: a, fresh streaky pork is cut into chunks of about 20g, blood is removed via rinsing, the chunks are subjected to dirt removing, and are collected and dried; b, the streaky pork chunks are subjected to pickling with a pickling material for 1 to 2h; c, after pickling, the streaky pork chunks are delivered into a deep fryer for frying until the streaky pork chunks become golden, and the streaky pork chunks are collected, dried, and cooled in the air; d, the fried streaky pork chunks are uniformly mixed with a seasoning material, and are allowed to stand for 1h; e, the seasoned streaky pork chunks are packaged with glass bottles via sterile filling, and the glass bottles are sealed with bottle caps; and f, high temperature sterilization is carried out so as to obtain the diced pork in pot. The pickling material is prepared from, by weight, 6 to 8 parts of refined salt, 5 to 8 parts of cooking wine, 4 to 5 parts of white sugar, 2 to 3 parts of sesame oil, 6 to 8 parts of alternanthera philoxeroides leaf, 2 to 3 parts of ginger, 4 to 6 parts of bitter gourd, and 3 to 5 parts of rhizoma dioscoreaerice-flour. The seasoning material is prepared from, by weight, 5 to 6 parts of refined salt, 3 to 5 parts of cooking wine, 2 to 3 parts of white sugar, 50 to 60 parts of chilli, and 2 to 3 parts of honey.
Description
Technical field
The present invention relates to a kind of processing method of ready-to-eat food, particularly relate to a kind of diced pork in pot preparation method.
Background technology
Diced pork in pot is the popular instant flavour food in area, south, a kind of Hunan, firstly appears in Guiyang, Hunan, after be popular in area, south, Hunan gradually.Diced pork in pot, unique flavor, instant, therefore likes by the masses deeply.
The diced pork in pot now commercially sold, its procedure of processing is generally first fried halogen again and salts down, due to meat fried after be difficult to tasty, the halogen step that salts down must will be grown and taste will weigh the time, otherwise mouthfeel is bad, like this, not only have impact on efficiency, add cost, and have impact to healthy.Also have first salt down, clean, fried, seasoning again, curing process uses a large amount of salt, so will clean, like this, also affects efficiency, adds cost, and also has loss to the nutrition of pork and this taste.In addition, the diced pork in pot terrine of prior art is packed, and the holding time is not long; And oil is many, salty pungent weight.
Above-mentioned defect decreases the applicable crowd of diced pork in pot, have impact on the market sales volume, is unfavorable for the exploitation to this product.
Summary of the invention
The technical problem to be solved in the present invention is to provide the diced pork in pot preparation method of a kind of pure in mouth feel, safety and Health.
In order to solve the problems of the technologies described above, diced pork in pot preparation method of the present invention comprises the steps:
A. the streaky pork of fresh pork is cut into about 20g block, rinses color, decontamination, pull out and drain;
B. streaky pork block is added preserved materials, pickle 1-2 hour;
C. the streaky pork block after pickling being put into oil cauldron explodes to golden yellow, pulls out and drains, dry in the air cool;
D. the streaky pork block after fried is added flavoring, mix thoroughly, leave standstill 1 hour;
E. by the streaky pork block sterile filling after seasoning in vial, screw capping seal;
F. then high temperature sterilization.
The described preserved materials raw material of following weight portion is made: refined salt 6-8, cooking wine 5-8, white sugar 4-5, sesame oil 2-3, revolution blade of grass 6-8, ginger 2-3, balsam pear 4-6, common yam rhizome powder 3-5;
The described flavoring raw material of following weight portion is made: refined salt 5-6, cooking wine 3-5, white sugar 2-3, capsicum 50-60, honey 2-3.
The preparation method of described preserved materials comprises the steps:
A. revolution blade of grass, ginger and balsam pear are squeezed the juice, filter, be uniformly mixed;
B. in above-mentioned mixed juice, add refined salt, cooking wine, white sugar, sesame oil, common yam rhizome powder, be uniformly mixed;
The preparation method of described flavoring comprises the steps:
A. capsicum is shredded;
B. add refined salt, cooking wine and white sugar, stir, normal temperature sealing and standing 10-12 hour;
C. add honey again, be uniformly mixed.
In described fry step, oil temperature is 180-200 DEG C.
After described streaky pork block sterile filling, in vial, spray raw tea oil above cube meat, then screw capping sealing.
Described raw tea oil fountain height is 1-5g.
Method of the present invention, first pickles, and does not need cleaning after pickling, then fried, then seasoning.Employing secondary is tasty, and mouthfeel is good, and does not need with too many salt, useful to health; Do not need cleaning after pickling, the nutrition of meat and original local flavor can be preserved to greatest extent, be more good for one's health, and improve efficiency, save cost.Adopt glass bottle packaging, the holding time is longer.Therefore method of the present invention overcomes the defect of prior art.
In vial, raw tea oil is sprayed above cube meat after filling.Tea oil is a kind of healthy edible vegetable oil, look clear taste is fragrant, can anti-ageing, radioresistance, antibiotic and sterilizing, aid digestion, can also strengthen capilary obdurability, reducing blood lipid, prevention liver and coronary atherosclerosis, hypotensive, hypoglycemic, prevent headstroke, antithrombotic, reduction cholesterol, pre-preventing tumor.Spray raw tea oil, meat perfume (or spice) can be strengthened further, deoil greasy and extend the shelf life, more be of value to edible safety health.The raw tea oil fountain height of every bottle of diced pork in pot is 1-5g, and effect is better; Spray 4g effect best.Compared by test, the diced pork in pot spraying raw tea oil can extend about 1 month than the diced pork in pot shelf-life of not spraying raw tea oil.
Compared by test, method ratio of the present invention first explodes the method that halogen salts down again, same batching, and more easily tasty, mouthfeel will be got well; Salt down than first, clean, the method for fried, seasoning again, pork fragrance is denseer, purer.
In order to coordinate the method, in method of the present invention, have employed the premixed systems of preserved materials and flavoring, for the defect of prior art, have employed special material combination.
Revolution grass, cold in nature, containing glycosides displayed, triterpenoid saponin, organic acid, phenolic constituent, cumarin, sugar, fat, protein, 6-chrysoeriol, 7-a-L-rhamnoside and patuletin etc., there are clearing away heat and promoting diuresis, removing pattogenic heat from the blood and toxic material from the body effect.This preserved materials adds revolution blade of grass juice, can be in harmonious proportion the pungent of capsicum, avoids undue stimulating intestine and stomach.
Ginger contains rich in protein, fat, dietary fiber, carbohydrate, carrotene, vitamin C, potassium, sodium, calcium, magnesium, iron, manganese, zinc, molybdenum, phosphorus, selenium, also containing the composition such as gingerol promoting digestive juice secretion, can disinfecting detoxifying, open spleen stomach invigorating, Tumor suppression.This preserved materials adds ginger, can improve the shelf-life of diced pork in pot, easily tasty, and increase the nutritional labeling of diced pork in pot, deoil greasy, reducing blood lipid, plays health-care effect to taste.
Balsam pear smell is bitter, nontoxic, cold in nature, enters the heart, liver, spleen, lung channel.Containing multivitamin, mineral matter in balsam pear, the magistery containing fat eliminating, fat-reducing, can accelerate toxin expelling, has clearing summer heat, improving eyesight removing toxic substances, reducing pressure and sugar, the cool blood of diuresis, separates that labor clears away heart-fire, effect of beneficial gas establishing-Yang.This preserved materials adds balsam pear, can improve the shelf-life of diced pork in pot, increases the nutritional labeling of diced pork in pot, deoils greasy, hypertension and hyperlipemia, clearing heat and detoxicating, and can also be in harmonious proportion the effect of capsicum, and useful taste are healthy.
The each material combination of preserved materials of the present invention, interacts, can improve the shelf-life of diced pork in pot, and increase the nutritional labeling of diced pork in pot, deoil greasy, hypertension and hyperlipemia, opens spleen stomach invigorating.The diced pork in pot produced after adopting preserved materials of the present invention to pickle meat, easily tasty, have delicate fragrant in meat, fragrant and oiliness, mouthfeel is good, can increase appetite, improves the shelf-life.
Honey is a kind of nutritious food, and the fructose in honey and glucose are easily absorbed by the body, and are rich in various trace elements in addition.Honey also has certain curative effect to some chronic disease.Honey has good medical assistance effect for heart disease, hypertension, tuberculosis, illness in eye, hepatopathy, dysentery, constipation, anaemia, the nervous system disease, gastric duodenal ulcer disease etc.Honey has the special fragrance do not suited, agreeably sweet.Because revolution in preserved materials is careless and balsam pear is cold in nature, flavoring of the present invention employs honey, not only can be in harmonious proportion the spread effect of capsicum to stomach, and can be in harmonious proportion balsam pear bitter taste, in and revolution grass and balsam pear cold, protection stomach, increase the nutrition of diced pork in pot, protection eater's is healthy; Meanwhile, the peppery taste of the perfume (or spice) of existing flavoring and color can substantially be kept again.
The present invention pickles flavoring and combinationally uses, and can give full play to the effect of each raw material components, improves the shelf-life of diced pork in pot, and increase the nutritional labeling of diced pork in pot, deoil greasy, hypertension and hyperlipemia, opens spleen stomach invigorating.Adopt the diced pork in pot pickled flavoring and make of the present invention, fragrant and oiliness, mouthfeel well body health benefits again, further increases the technique effect of the inventive method.
Detailed description of the invention
The present invention is described in detail below:
Embodiment one
Diced pork in pot preparation method of the present invention comprises the steps:
A. the streaky pork of fresh pork is cut into about 20g block, rinses color, decontamination, pull out and drain;
B. streaky pork block is added preserved materials, pickle 1 hour;
C. the streaky pork block after pickling being put into oil temperature is that the oil cauldron of 180 DEG C explodes to golden yellow, pulls out and drains, dry in the air cool;
D. the streaky pork block after fried is added flavoring, mix thoroughly, leave standstill 1 hour;
E. by the streaky pork block sterile filling after seasoning in vial, screw capping seal;
F. then high temperature sterilization.
The conventional means that it is fried, filling, high temperature sterilization can be prior art.
The preserved materials raw material of following weight portion is made: refined salt 6-8, cooking wine 5-8, white sugar 4-5, sesame oil 2-3, revolution blade of grass 6-8, ginger 2-3, balsam pear 4-6, common yam rhizome powder 3-5.
The flavoring raw material of following weight portion is made: refined salt 5-6, cooking wine 3-5, white sugar 2-3, capsicum 50-60, honey 2-3.
The raw material weight ratio of preserved materials and flavoring gets wherein that arbitrary numerical value can.
The preparation method of preserved materials comprises the steps:
A. revolution blade of grass, ginger and balsam pear are squeezed the juice, filter, be uniformly mixed;
B. in above-mentioned mixed juice, add refined salt, cooking wine, white sugar, sesame oil, common yam rhizome powder, be uniformly mixed.
The preparation method of flavoring comprises the steps:
A. capsicum is shredded;
B. add refined salt, cooking wine and white sugar, stir, normal temperature sealing and standing 10 hours;
B. add honey again, be uniformly mixed.
In fry step, oil temperature can be 180-200 DEG C, and effect is better.
In order to improve mouthfeel and shelf-life further, a step can be increased, after streaky pork block sterile filling, in vial, spraying raw tea oil above cube meat, then screw capping sealing.Raw tea oil fountain height is that 1-5g is better.
Embodiment two
Diced pork in pot preparation method of the present invention, is characterized in that comprising the steps:
A. the streaky pork of fresh pork is cut into about 20g block, rinses color, decontamination, pull out and drain;
B. streaky pork block is added preserved materials, pickle 2 hours;
C. the streaky pork block after pickling being put into oil cauldron explodes to golden yellow, pulls out and drains, dry in the air cool;
D. the streaky pork block after fried is added flavoring, mix thoroughly, leave standstill 1 hour;
E. by the streaky pork block sterile filling after seasoning in vial;
F., after streaky pork block sterile filling, in vial, raw tea oil is sprayed above cube meat, then screw capping sealing.Raw tea oil fountain height is 4g;
G. then high temperature sterilization.
The preserved materials raw material of following weight portion is made: refined salt 6, cooking wine 6, white sugar 5, sesame oil 3, revolution blade of grass 6, ginger 2, balsam pear 6, common yam rhizome powder 3.
The flavoring raw material of following weight portion is made: refined salt 5, cooking wine 4, white sugar 2, capsicum 50, honey 2.
The preparation method of preserved materials comprises the steps:
A. revolution blade of grass, ginger and balsam pear are squeezed the juice, filter, be uniformly mixed;
B. in above-mentioned mixed juice, add refined salt, cooking wine, white sugar, sesame oil, common yam rhizome powder, be uniformly mixed.
The preparation method of flavoring comprises the steps:
A. capsicum is shredded;
B. add refined salt, cooking wine and white sugar, stir, normal temperature sealing and standing 12 hours;
B. add honey again, be uniformly mixed.
In above-described embodiment, diced pork in pot preparation method is not unique combinations mode with the combination of the weight portion pickling flavoring raw material and preparation method thereof, exchanges combination and can realize object of the present invention yet.
Claims (6)
1. a diced pork in pot preparation method, is characterized in that comprising the steps:
A. the streaky pork of fresh pork is cut into about 20g block, rinses color, decontamination, pull out and drain;
B. streaky pork block is added preserved materials, pickle 1-2 hour;
C. the streaky pork block after pickling being put into oil cauldron explodes to golden yellow, pulls out and drains, dry in the air cool;
D. the streaky pork block after fried is added flavoring, mix thoroughly, leave standstill 1 hour;
E. by the streaky pork block sterile filling after seasoning in vial, screw capping seal;
F. then high temperature sterilization.
2. diced pork in pot preparation method according to claim 1, is characterized in that:
The described preserved materials raw material of following weight portion is made: refined salt 6-8, cooking wine 5-8, white sugar 4-5, sesame oil 2-3, revolution blade of grass 6-8, ginger 2-3, balsam pear 4-6, common yam rhizome powder 3-5;
The described flavoring raw material of following weight portion is made: refined salt 5-6, cooking wine 3-5, white sugar 2-3, capsicum 50-60, honey 2-3.
3. diced pork in pot preparation method according to claim 2, is characterized in that:
The preparation method of described preserved materials comprises the steps:
A. revolution blade of grass, ginger and balsam pear are squeezed the juice, filter, be uniformly mixed;
B. in above-mentioned mixed juice, add refined salt, cooking wine, white sugar, sesame oil, common yam rhizome powder, be uniformly mixed;
The preparation method of described flavoring comprises the steps:
A. capsicum is shredded;
B. add refined salt, cooking wine and white sugar, stir, normal temperature sealing and standing 10-12 hour;
C. add honey again, be uniformly mixed.
4. diced pork in pot preparation method according to claim 1, it is characterized in that: in described fry step, oil temperature is 180-200 DEG C.
5. diced pork in pot preparation method according to claim 1, is characterized in that: after described streaky pork block sterile filling, in vial, spray raw tea oil above cube meat, then screw capping sealing.
6. diced pork in pot preparation method according to claim 5, is characterized in that: described raw tea oil fountain height is 1-5g.
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| CN106509652A (en) * | 2016-11-08 | 2017-03-22 | 雅安职业技术学院 | Method for preparing diced pork in pot by use of microwave heating sterilization |
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