CN105029457A - Preparation method of diced pork in pot - Google Patents

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

How to make jar meat

technical field

The invention relates to a processing method of instant food, in particular to a method of making jar meat.

Background technique

Tanzi meat is a popular ready-to-eat food in southern Hunan. It was first created in Guiyang, Hunan, and then gradually became popular in southern Hunan. Jar meat has a unique flavor and is easy to eat, so it is deeply loved by the masses.

The jar meat sold in the market now generally has a processing step of first frying and then marinating. Because the meat is difficult to taste after frying, the marinating step must take a long time and the taste must be heavy, otherwise the taste will be bad. This will not only affect the efficiency, Increased costs, but also have an impact on health. There are also pickling, cleaning, frying, and seasoning. The pickling process uses a lot of salt, so it needs to be cleaned. This also affects the efficiency, increases the cost, and also loses the nutrition and flavor of the pork. In addition, the jar meat of the prior art is packaged in clay pots, and the storage time is not long; moreover, it has a lot of oil and a strong salty and spicy taste.

Above-mentioned defect has reduced the applicable crowd of jar meat, has influenced market sales volume, is unfavorable for the development and utilization of this product.

Contents of the invention

The technical problem to be solved by the invention is to provide a method for making jar meat with pure taste, safety and health.

In order to solve the above-mentioned technical problems, the jar meat production method of the present invention comprises the following steps:

a. Cut the pork belly of fresh pork into about 20g chunks, rinse the blood color, decontaminate, remove and drain;

b. Add the pork belly to the marinade and marinate for 1-2 hours;

c. Put the marinated pork belly pieces into the oil pan and deep-fry until golden brown, remove and drain, and let cool;

d. Add seasoning to the fried pork belly, mix well, and let stand for 1 hour;

e. Aseptically fill the seasoned pork belly pieces into glass bottles, and screw the cap to seal;

f. Then high temperature sterilization gets final product.

The marinade is made of the following raw materials in parts by weight: refined salt 6-8, cooking wine 5-8, white sugar 4-5, sesame oil 2-3, revolutionary grass leaves 6-8, ginger 2-3, bitter gourd 4-6 , Chinese yam powder 3-5;

The seasoning is made from the following raw materials in parts by weight: refined salt 5-6, cooking wine 3-5, sugar 2-3, pepper 50-60, honey 2-3.

The preparation method of described marinade comprises the steps:

a. Squeeze the juice of revolutionary grass leaves, ginger and bitter gourd, filter, stir and mix well;

b. Add refined salt, cooking wine, sugar, sesame oil, and yam powder to the above mixed juice, and stir to mix evenly;

The preparation method of described seasoning comprises the steps:

a. Chopped the pepper;

b. Add refined salt, cooking wine and sugar, stir evenly, seal and let stand at room temperature for 10-12 hours;

c. Add honey and stir to mix well.

In the frying step, the oil temperature is 180-200°C.

After aseptic filling of the pork belly pieces, raw tea oil is sprayed on the meat pieces in the glass bottle, and then the cap is screwed to seal.

The spraying amount of the raw tea oil is 1-5g.

According to the method of the present invention, first pickle, no need to clean after pickling, then fry and then season. The second taste is used, the taste is good, and it does not need to use too much salt, which is beneficial to the body; after marinating, it does not need to be washed, which can preserve the nutrition and original flavor of the meat to the maximum extent, which is more beneficial to health, and improves the efficiency and saves meat. costs. Packaged in a glass bottle for longer shelf life. Therefore, the method of the present invention overcomes the defects of the prior art.

Spray raw tea oil on the meat block in the glass bottle after filling. Camellia oil is a kind of healthy edible vegetable oil, with clear color and fragrant taste, anti-aging, anti-radiation, antibacterial and sterilizing, aiding digestion, and can also enhance the strength and toughness of microvessels, reduce blood fat, prevent liver and coronary atherosclerosis, lower blood pressure, and lower blood sugar , Prevent stroke, antithrombotic, lower cholesterol, prevent tumors. Spraying raw tea oil can further enhance the aroma of the meat, remove greasy and prolong the shelf life, which is more beneficial to food safety and health. The amount of raw tea oil sprayed per bottle of jar meat is 1-5g, and the effect is better; the best effect is sprayed with 4g. Through experimental comparison, the shelf life of the jar meat sprayed with raw tea oil can be extended by about 1 month compared with the jar meat without raw tea oil sprayed.

Through test and comparison, the method of the present invention is easier to taste and has better taste than the method of first frying and then marinating with the same ingredients; compared with the method of first marinating, cleaning, then frying and seasoning, the pork flavor is stronger and purer.

In order to cooperate with the method, the method of the present invention adopts a combined material of marinade and seasoning, and for the defects of the prior art, a special combination of raw materials is adopted.

Revolution grass, cold in nature, contains flavonoid glycosides, triterpenoid saponins, organic acids, phenolic components, coumarin, sugar, fat, protein, 6-methoxyluteolin, 7-a-L-rhamnoside and vine Chrysanthemum, etc., have the functions of clearing away heat and diuresis, cooling blood and detoxifying. This marinade is added with revolutionary grass leaf juice, which can reconcile the spiciness of the pepper and avoid excessive stimulation of the stomach.

Ginger is rich in protein, fat, dietary fiber, carbohydrates, carotene, vitamin C, potassium, sodium, calcium, magnesium, iron, manganese, zinc, molybdenum, phosphorus, selenium, and gingerol that promotes the secretion of digestive juice It can sterilize and detoxify, open the spleen and invigorate the stomach, and inhibit tumors. Adding ginger to the marinade can increase the shelf life of the jar meat, is easy to taste, increases the nutritional content of the jar meat, removes greasy, lowers blood fat, and has a health care effect on the spleen and stomach.

Bitter gourd smells bitter, non-toxic, cold in nature, and enters the heart, liver, spleen, and lung meridians. Bitter gourd contains a variety of vitamins and minerals, and contains special ingredients for clearing fat and losing weight. It can accelerate detoxification and has the effects of clearing away heat and heat, improving eyesight and detoxification, lowering blood pressure and blood sugar, diuresis and cooling blood, relieving fatigue and clearing heart, nourishing qi and strengthening yang . Adding bitter gourd to the marinade can increase the shelf life of the jar meat, increase the nutritional content of the jar meat, remove greasy, reduce blood pressure and fat, clear away heat and detoxify, and can also reconcile the effect of pepper, which is beneficial to the health of the spleen and stomach.

The raw materials of the marinade of the present invention are combined and interacted with each other, can improve the shelf life of the jar meat, increase the nutritional content of the jar meat, remove greasy, reduce blood pressure and fat, and invigorate the spleen and strengthen the stomach. The marinated meat produced after marinating the meat with the marinating material of the present invention is easy to taste, has a delicate fragrance in the meat, is fragrant but not greasy, has good taste, can increase appetite, and prolongs the shelf life.

Honey is a nutritious food. The fructose and glucose in honey are easily absorbed by the human body, and it is also rich in various trace elements. Honey also has a certain curative effect on certain chronic diseases. Honey has a good auxiliary medical effect on heart disease, high blood pressure, lung disease, eye disease, liver disease, dysentery, constipation, anemia, nervous system disease, stomach and duodenal ulcer disease, etc. Honey has a special aroma of different flowers, sweet but not greasy. Because the revolutionary grass and bitter gourd in the marinade are cold in nature, the seasoning of the present invention uses honey, which can not only reconcile the stimulating effect of pepper on the stomach, but also can reconcile the bitter taste of bitter gourd, neutralize the coldness of revolutionary grass and bitter gourd, and protect the stomach , increase the nutrition of the jar meat, and protect the health of the eater; at the same time, it can basically maintain the spicy taste and color of the existing seasoning.

The combined use of the pickling seasoning of the present invention can give full play to the effects of each raw material component, improve the shelf life of the jar meat, increase the nutritional content of the jar meat, remove greasy, reduce blood pressure and fat, and invigorate the spleen and strengthen the stomach. The jar meat made by adopting the pickling seasoning of the invention is fragrant but not greasy, has good taste and is good for health, and further improves the technical effect of the method of the invention.

Detailed ways

The present invention is described in detail below:

Embodiment one

The jar meat preparation method of the present invention comprises the following steps:

a. Cut the pork belly of fresh pork into about 20g chunks, rinse the blood color, decontaminate, remove and drain;

b. Add the pork belly to the marinade and marinate for 1 hour;

c. Fry the marinated pork belly pieces in an oil pan with an oil temperature of 180°C until golden brown, remove and drain, and let cool;

d. Add seasoning to the fried pork belly, mix well, and let stand for 1 hour;

e. Aseptically fill the seasoned pork belly pieces into glass bottles, and screw the cap to seal;

f. Then high temperature sterilization gets final product.

Its frying, filling, high-temperature sterilization all can be the conventional means of prior art.

The marinade is made of the following raw materials in parts by weight: refined salt 6-8, cooking wine 5-8, white sugar 4-5, sesame oil 2-3, revolutionary grass leaves 6-8, ginger 2-3, bitter gourd 4-6, Chinese yam Powder 3-5.

The seasoning is made from the following raw materials in parts by weight: 5-6 parts of refined salt, 3-5 parts of cooking wine, 2-3 parts of white sugar, 50-60 parts of pepper and 2-3 parts of honey.

The weight ratio of the raw materials of the marinade and the seasoning can be any value.

The preparation method of marinade comprises the steps:

a. Squeeze the juice of revolutionary grass leaves, ginger and bitter gourd, filter, stir and mix well;

b. Add refined salt, cooking wine, sugar, sesame oil, and yam powder to the above mixed juice, and stir to mix evenly.

The preparation method of seasoning comprises the steps:

a. Chopped the pepper;

b. Add refined salt, cooking wine and sugar, stir evenly, and seal it at room temperature for 10 hours;

b. Add honey and stir to mix evenly.

In the frying step, the oil temperature can be 180-200° C., and the effect is better.

In order to further improve the taste and shelf life, a step can be added. After the pork belly is aseptically filled, raw tea oil is sprayed on the meat in the glass bottle, and then the cap is screwed to seal. Raw tea oil spraying amount is preferably 1-5g.

Embodiment two

The method for making jar meat of the present invention is characterized in that it comprises the following steps:

a. Cut the pork belly of fresh pork into about 20g chunks, rinse the blood color, decontaminate, remove and drain;

b. Add the pork belly to the marinade and marinate for 2 hours;

c. Put the marinated pork belly pieces into the oil pan and deep-fry until golden brown, remove and drain, and let cool;

d. Add seasoning to the fried pork belly, mix well, and let stand for 1 hour;

e. Aseptically filling the seasoned pork belly pieces into glass bottles;

f. After aseptic filling of pork belly pieces, spray raw tea oil on the meat pieces in the glass bottle, and then screw the cap to seal. The spraying amount of raw tea oil is 4g;

g. Then high temperature sterilization gets final product.

The marinade is made from the following raw materials in parts by weight: refined salt 6, cooking wine 6, sugar 5, sesame oil 3, revolutionary grass leaves 6, ginger 2, bitter gourd 6, yam powder 3.

The seasoning is made from the following raw materials in parts by weight: refined salt 5, cooking wine 4, sugar 2, pepper 50, honey 2.

The preparation method of marinade comprises the steps:

a. Squeeze the juice of revolutionary grass leaves, ginger and bitter gourd, filter, stir and mix well;

b. Add refined salt, cooking wine, sugar, sesame oil, and yam powder to the above mixed juice, and stir to mix evenly.

The preparation method of seasoning comprises the steps:

a. Chopped the pepper;

b. Add refined salt, cooking wine and sugar, stir evenly, seal and let stand at room temperature for 12 hours;

b. Add honey and stir to mix evenly.

In the above-mentioned embodiments, the combination of the method for preparing the jar meat, the parts by weight of the marinated seasoning raw materials and its preparation method is not the only combination, and the purpose of the present invention can also be achieved by exchanging the combination.

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.