CN105054083A - Marinated and flavored pig elbow - Google Patents
Marinated and flavored pig elbow Download PDFInfo
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- CN105054083A CN105054083A CN201510410798.1A CN201510410798A CN105054083A CN 105054083 A CN105054083 A CN 105054083A CN 201510410798 A CN201510410798 A CN 201510410798A CN 105054083 A CN105054083 A CN 105054083A
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Abstract
The present invention is a marinated and flavored pig elbow, belonging to the technical field of marinated food. The technical problem needs to be solved is to provide a raw material recipe which is used for preparing the marinated and flavored pig elbow. The used technical program is as follows: the marinated and flavored pig elbow consists of spices, shii-take dark soy sauce, edible salt, sesame oil, honey and pig elbows; the spices, shii-take dark soy sauce, edible salt, and pig elbows are at mass ratios of 1-1.5 : 0.5-0.6 : 0.4-0.6 : 100; and the spices consist of the following raw materials in parts by weight: star anises 200 parts, fennels 50 parts, cinnamomum tamala 30 parts, ligusticum chuanxiong 10 parts, angelica dahurica 10 parts, amomum tsaoko 8 parts, piper longum 5 parts, alpinia officinarum 25 parts, and kaempferia galanga 5 parts; and the sesame oil and the honey are blended evenly at a mass ratio of 1 : 3-4, and the mixture is used for brushing the pig skin surface before being fried.
Description
Technical field
The fragrant pork leg's upper part of a kind of halogen of the present invention, belongs to marinated food technical field.
Background technology
Pig elbow is a part the most delicious in whole porcine tissue, is divided into front elbow, rear elbow, its skin depth, muscle are many, colloid weight.Nutrition is very abundant, containing more protein, particularly containing a large amount of collagenic proteins, the same with pork skin, is to make skin plentiful, moist, the dietotherapy good merchantable brand of strong body getting fat.
Tradition pork leg's upper part makes and is generally divided into halogen pork leg's upper part and braised pork shoulder with soy sauce.Make braised pork shoulder with soy sauce, after in advance major ingredient being pickled, enter in Miso Soup and boil, receive dry dip, do not stay long-used soup.And during stew in soy sauce pork leg's upper part, major ingredient need not be pickled, but after major ingredient is removed raw meat, directly put in thick gravy, big fire is boiled, and system simmered by little fire, and it is well-done, then soaks a period of time better with thick gravy, and is preserved as long-used soup by thick gravy, Reusability.
The Production Time of braised pork shoulder with soy sauce and halogen pork leg's upper part, conventionally all consuming time very long, otherwise not easily tasty, fat meat not easily de-oiling, lean meat and rubber band are not easily soft rotten.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, and technical problem to be solved is to provide and a kind ofly makes the fragrant pork leg's upper part of halogen composition of raw materials used.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: the fragrant pork leg's upper part of a kind of halogen, comprises spice, mushroom dark soy sauce, salt, sesame oil, honey and pork leg's upper part; The mass ratio of spice, mushroom dark soy sauce, salt and pork leg's upper part is 1-1.5:0.5-0.6:0.4-0.6:100;
Spice used is made up of the raw material of following weight: anistree 200 parts, fennel seeds 50 parts, 30 parts, cassia bark, fragrant fruit 10 parts, the root of Dahurain angelica 10 parts, tsaoko 8 parts, Bi dial 5 parts, galingal 25 parts, kaempferia galamga 5 parts;
Sesame oil and honey in mass ratio 1:3-4 are modulated evenly, for brushing belt leather surface before pork leg's upper part frying.
Preferably, the mass ratio of spice, mushroom dark soy sauce, salt and pork leg's upper part is 1.3:0.6:0.5:100.
Oh more excellent, raw materials used also comprising injects condiment water, and injection condiment water is condiment powder: the water in mass ratio rear soaking at room temperature of 1:15 mixing filters obtained after 24 hours; The raw material composition of condiment powder is the same with spice with proportioning; The consumption of condiment water is 10% of pork leg's upper part weight.
The fragrant pork leg's upper part of halogen is made with above-mentioned raw materials, can according to step:
1) pork leg's upper part is cleaned up;
2) pork leg's upper part cleaned is hung salt and is pickled 30-40min;
3), after the pork leg's upper part warm water washing pickled, condiment injector injection condiment water is delivered to; Injection volume be quality than condiment water: pork leg's upper part=1:10;
Condiment water condiment powder in mass ratio: after water=1:15 mixing, soaking at room temperature is filtered obtained after 24 hours;
4) pork leg's upper part of injection condiment water, spice, mushroom dark soy sauce, the salt solution of step 2 after hanging salt after remaining salt, step 3) warm water washing are loaded together in steaming plate, after warm water submergence pork leg's upper part, upper pot steams 3-4 hour;
The raw material of described spice and condiment powder forms all as follows by proportion by weight: anistree 200 parts, fennel seeds 50 parts, 30 parts, cassia bark, fragrant fruit 10 parts, the root of Dahurain angelica 10 parts, tsaoko 8 parts, Bi dial 5 parts, galingal 25 parts, kaempferia galamga 5 parts;
The mass ratio of pork leg's upper part, spice, mushroom dark soy sauce, salt is 100:1-1.5:0.5-0.6:0.4-0.6; In this ratio, the amount of salt is step 2) hang the summation of salt and step 4) salt adding;
5) vacuum frying: steamed pork leg's upper part is hung and is cooled to 50-60 DEG C, brushing colorant final vacuum is fried; Condition is vacuum 0.085-0.095MPa, oil temperature 91-94 DEG C, time 3min; Colorant be sesame oil and honey in mass ratio 1:3-4 modulation evenly make;
6) vacuum frying hind shank is through vacuum packaging, high-temperature sterilization, obtains finished product.
Compared with prior art the present invention has following beneficial effect.
Formula of the present invention can either be applicable to traditional marinating method, also can be applicable to the stew in soy sauce technique of above-mentioned improvement.Conventionally during stew in soy sauce, after pork leg's upper part can being hung salt, add condiment water and pickle, salting period extends to 4-8 hour; Then directly move in steaming plate, add other raw materials and steam.
Spice collocation feature of the present invention is, tsaoko, Bi dial, galingal, kaempferia galamga etc. are mainly as balance flavoring taste and increase the antiseptic power of pork leg's upper part, extend the holding time and use, without these five kinds of spices, only adopt anise, fennel seeds, cassia bark, fragrant fruit, the root of Dahurain angelica, improving technique conventionally or in text, just can produce the fragrant pork leg's upper part of the pure halogen of fragrance.Do not need very complicated perfume composition completely.The root of Dahurain angelica and the same use of fragrant fruit, also have certain nourishing effectiveness of refreshing oneself.
The methods combining of the present invention making feature of pickles and pot-stewed meat or fowl, the fragrant pork leg's upper part of the halogen made according to method of the present invention, consuming time short, tasty, part material juice directly injects pork leg's upper part, inside and outsidely when steaming acts on simultaneously, oil content is more easily discharged, muscles is also easy to be ripe soft, and the pork leg's upper part meat of making is soft, oiliness not bavin.
The method that pork leg's upper part colouring adopts sesame oil to mix with honey substitutes burnt sugar coloring; The pork leg's upper part color and luster not only blasted is vivider to be moistened, and through the infiltration of inside material taste after packaging, make pork leg's upper part cortex mouthfeel soft moderate, taste is fragrant and sweet to be had concurrently, fascinating.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
The fragrant pork leg's upper part of a kind of halogen, comprises spice, mushroom dark soy sauce, salt, sesame oil, honey and pork leg's upper part; The mass ratio of spice, mushroom dark soy sauce, salt and pork leg's upper part is 1.5:0.5:0.6:100;
Spice used is made up of the raw material of following weight: anistree 200 parts, fennel seeds 50 parts, 30 parts, cassia bark, fragrant fruit 10 parts, the root of Dahurain angelica 10 parts, tsaoko 8 parts, Bi dial 5 parts, galingal 25 parts, kaempferia galamga 5 parts;
Sesame oil and honey in mass ratio 1:3 are modulated evenly, for brushing belt leather surface before pork leg's upper part frying.
Embodiment 2
The fragrant pork leg's upper part of a kind of halogen, comprises spice, mushroom dark soy sauce, salt, sesame oil, honey and pork leg's upper part; The mass ratio of spice, mushroom dark soy sauce, salt and pork leg's upper part is 1.2:0.5:0.4:100;
Spice used is made up of the raw material of following weight: anistree 200 parts, fennel seeds 50 parts, 30 parts, cassia bark, fragrant fruit 10 parts, the root of Dahurain angelica 10 parts, tsaoko 8 parts, Bi dial 5 parts, galingal 25 parts, kaempferia galamga 5 parts;
Sesame oil and honey in mass ratio 1:3.5 are modulated evenly, for brushing belt leather surface before pork leg's upper part frying.
Embodiment 3
The fragrant pork leg's upper part of a kind of halogen, comprises spice, mushroom dark soy sauce, salt, sesame oil, honey and pork leg's upper part; The mass ratio of spice, mushroom dark soy sauce, salt and pork leg's upper part is 1.4:0.5:0.5:100;
Spice used is made up of the raw material of following weight: anistree 200 parts, fennel seeds 50 parts, 30 parts, cassia bark, fragrant fruit 10 parts, the root of Dahurain angelica 10 parts, tsaoko 8 parts, Bi dial 5 parts, galingal 25 parts, kaempferia galamga 5 parts;
Sesame oil and honey in mass ratio 1:4 are modulated evenly, for brushing belt leather surface before pork leg's upper part frying.
Embodiment 4
The fragrant pork leg's upper part of a kind of halogen, comprises spice, condiment water, mushroom dark soy sauce, salt, sesame oil, honey and pork leg's upper part; The mass ratio of spice, condiment water, mushroom dark soy sauce, salt and pork leg's upper part is 1:10:0.6:0.5:100;
Spice used is made up of the raw material of following weight: anistree 200 parts, fennel seeds 50 parts, 30 parts, cassia bark, fragrant fruit 10 parts, the root of Dahurain angelica 10 parts, tsaoko 8 parts, Bi dial 5 parts, galingal 25 parts, kaempferia galamga 5 parts;
Sesame oil and honey in mass ratio 1:3 are modulated evenly, for brushing belt leather surface before pork leg's upper part frying.
Condiment water is condiment powder: the water in mass ratio rear soaking at room temperature of 1:15 mixing filters obtained after 24 hours; The raw material composition of condiment powder is the same with spice with proportioning.
Embodiment 5
The fragrant pork leg's upper part of a kind of halogen, comprises spice, condiment water, mushroom dark soy sauce, salt, sesame oil, honey and pork leg's upper part; The mass ratio of spice, condiment water, mushroom dark soy sauce, salt and pork leg's upper part is 1.3:10:0.6:0.5:100;
Spice used is made up of the raw material of following weight: anistree 200 parts, fennel seeds 50 parts, 30 parts, cassia bark, fragrant fruit 10 parts, the root of Dahurain angelica 10 parts, tsaoko 8 parts, Bi dial 5 parts, galingal 25 parts, kaempferia galamga 5 parts;
Sesame oil and honey in mass ratio 1:3 are modulated evenly, for brushing belt leather surface before pork leg's upper part frying.
Condiment water is condiment powder: the water in mass ratio rear soaking at room temperature of 1:15 mixing filters obtained after 24 hours; The raw material composition of condiment powder is the same with spice with proportioning.
The present invention can summarize with other the concrete form without prejudice to spirit of the present invention or principal character.Therefore, no matter from which point, above-mentioned embodiment of the present invention all can only be thought explanation of the present invention and can not limit invention, claims indicate scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore, any change in the implication suitable with claims of the present invention and scope, all should think to be included in the scope of claims.
Claims (3)
1. the fragrant pork leg's upper part of halogen, is characterized in that: comprise spice, mushroom dark soy sauce, salt, sesame oil, honey and pork leg's upper part; The mass ratio of spice, mushroom dark soy sauce, salt and pork leg's upper part is 1-1.5:0.5-0.6:0.4-0.6:100;
Spice used is made up of the raw material of following weight: anistree 200 parts, fennel seeds 50 parts, 30 parts, cassia bark, fragrant fruit 10 parts, the root of Dahurain angelica 10 parts, tsaoko 8 parts, Bi dial 5 parts, galingal 25 parts, kaempferia galamga 5 parts;
Sesame oil and honey in mass ratio 1:3-4 are modulated evenly, for brushing belt leather surface before pork leg's upper part frying.
2. the fragrant pork leg's upper part of a kind of halogen according to claim 1, is characterized in that: the mass ratio of spice, mushroom dark soy sauce, salt and pork leg's upper part is 1.3:0.6:0.5:100.
3. the fragrant pork leg's upper part of a kind of halogen according to claim 1, is characterized in that: also comprise injection condiment water, and injection condiment water is condiment powder: the water in mass ratio rear soaking at room temperature of 1:15 mixing filters obtained after 24 hours; The raw material composition of condiment powder is the same with spice with proportioning; The consumption of condiment water is 10% of pork leg's upper part weight.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510410798.1A CN105054083B (en) | 2015-07-14 | 2015-07-14 | A kind of halogen perfume (or spice) pork leg's upper part |
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| CN201510410798.1A CN105054083B (en) | 2015-07-14 | 2015-07-14 | A kind of halogen perfume (or spice) pork leg's upper part |
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| CN105054083A true CN105054083A (en) | 2015-11-18 |
| CN105054083B CN105054083B (en) | 2018-04-06 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668540A (en) * | 2017-10-10 | 2018-02-09 | 尚伦艳 | A kind of preparation method of special flavour pork elbow meat |
Citations (8)
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| CN104172074A (en) * | 2013-05-24 | 2014-12-03 | 周俊光 | Seasoning |
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2015
- 2015-07-14 CN CN201510410798.1A patent/CN105054083B/en not_active Expired - Fee Related
Patent Citations (8)
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| CN1233419A (en) * | 1999-04-29 | 1999-11-03 | 王忠祖 | Method for preparing imitating braised upper and of pig leg seasoned with soy sauce using pressed pork as raw material |
| KR20010112019A (en) * | 2000-06-13 | 2001-12-20 | 박우찬 | Green tea |
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| CN103859347A (en) * | 2012-12-17 | 2014-06-18 | 杨全新 | Saucing material and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107668540A (en) * | 2017-10-10 | 2018-02-09 | 尚伦艳 | A kind of preparation method of special flavour pork elbow meat |
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