CN105105158A - Bamboo shoot twice cooked pork and production technology thereof - Google Patents
Bamboo shoot twice cooked pork and production technology thereof Download PDFInfo
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- CN105105158A CN105105158A CN201510505154.0A CN201510505154A CN105105158A CN 105105158 A CN105105158 A CN 105105158A CN 201510505154 A CN201510505154 A CN 201510505154A CN 105105158 A CN105105158 A CN 105105158A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
Abstract
The invention discloses bamboo shoot twice cooked pork and a production technology thereof. The bamboo shoot twice cooked pork is cooked from, by weight, 180-200 parts of streaky pork, 20-30 parts of bamboo shoots, 8-12 parts of garlic, 4-6 parts of ginger, 4-6 parts of pepper, 3-5 parts of light soy sauce, 3-6 parts of edible oil, 2-4 parts of salt, 2-4 parts of white sugar, 2-4 parts of monosidum glutamate and 4-6 parts of fresh keeping agents. According to the bamboo shoot twice cooked pork and the production technology thereof, the added fresh keeping agents are prepared by taking tea polyphenol and antibacterial peptides as active components and taking active bentonite as adsorption carriers, the fresh keeping agents are used for cooking the bamboo shoot twice cooked pork, therefore, loss of the active components of the fresh keeping agents in the processing process of the bamboo shoot twice cooked pork is reduced, and the preservation period of the bamboo shoot twice cooked pork is prolonged; due to the good water retaining property of the active bentonite, the bamboo shoot twice cooked pork is prevented from becoming dried and hard; in addition, no chemical component is added, the nutrition is comprehensive, and the requirements of modern people for healthy and fast food are met.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of bamboo shoot bamboo Sichuan-style pork and production technology thereof.
Background technology
Sichuan-style pork is traditional dish among the people, and also claim to endure a pot meat, because it is with a long history, eater is very many, becomes the Sichuan famous dish of other tool local flavor.A lot, as Lianshan Mountain Sichuan-style pork, hot red pepper Sichuan-style pork, fiddlehead Sichuan-style pork etc., its mouthfeel is oily but not greasy, deeply likes by consumer for the category of present Sichuan-style pork.With the quickening pace of modern life, to being rich in nutrition, the food demand that edible quick, mouthfeel is good gets more and more.Various owing to oneself making Sichuan-style pork needed raw material, time is long, be not suitable for allegro life requirement, and quick-frozen food can keep color and the nutritional labeling of FF preferably because of it, be widely accepted, become the main force of food products market, being made into by refrigeration by Sichuan-style pork and being convenient to quick edible product, is one of trend of Future Development.Current industrialization refrigeration Sichuan-style pork product is commercially rare, and have part producer by Sichuan-style pork by vacuum freeze drying, obtain drying Sichuan-style pork, thus be convenient to preserve and instant edible, this method causes Sichuan-style pork too dry, affects mouthfeel.
China Patent Publication No. CN101438835A, publication date discloses a kind of vacuum-packed fast food twice-cooked pork with chili on May 27th, 2009, after this invention is processed into the Sichuan orthodox school Sichuan-style pork of former taste original flavor authentic for the Sichuan needed for ripe pork and Sichuan Sichuan-style pork Sichuan-style pork condiment, put vacuum bag into or put vacuum tank into and pack, make become a kind of open packaging after can use or open packaging after only need heating just edible fast food, Sichuan-style pork prepared by the method, edible efficient and convenient, but Sichuan-style pork prepared by the method, be not suitable for long-term preservation.
Summary of the invention
Object of the present invention mainly overcomes the problem that existing Sichuan-style pork is inconvenient to eat, can not preserve for a long time, provides a kind of long shelf-life and is convenient to bamboo shoot bamboo Sichuan-style pork edible fast and production technology thereof.
Concrete technical scheme of the present invention is: a kind of bamboo shoot bamboo Sichuan-style pork, fired by the component of following weight portion and form: streaky pork 180 ~ 200 parts, 20 ~ 30 parts, bamboo shoots, 8 ~ 12 parts, garlic, 4 ~ 6 parts, ginger, 4 ~ 6 parts, Chinese prickly ash, light soy sauce 3 ~ 5 parts, edible oil 3 ~ 6 parts, salt 2 ~ 4 parts, white sugar 2 ~ 4 parts, monosodium glutamate 2 ~ 4 parts, antistaling agent 4 ~ 6 parts.
Adopt the present invention fill a prescription preparation bamboo shoot bamboo Sichuan-style pork, nutritious, delicious in taste, and use vacuum packaging, high-temperature sterilization, simultaneously with the use of bio-preservative, be not only applicable to long-term preservation, but also be convenient to edible fast, meet the demand of people to nutritious and healthy food, be applicable to the allegro life of modern.
As preferably, described antistaling agent is prepared by following steps:
(1) by bentonite original soil pulverize, clean, dry, grinding after, cross 400 ~ 450 mesh sieves;
(2) by the bentonite heat-activated 1 ~ 1.5h after sieving;
(3) add in 180 ~ 200 weight parts waters by 16 ~ 20 weight portion activated bentonites, after stirring, then add 8 ~ 12 weight portion Tea Polyphenols, 5 ~ 10 weight portion antibacterial peptides, namely obtain described antistaling agent after mixing.
The present invention adopts high-temperature roasting activated bentonite, makes bentonite lose the adsorbed water partly self contained, and the air of bentonite inside is overflowed, thus forms many tiny spaces in bentonite inside, increases specific area, strengthens bentonitic adsorption capacity.Bentonite after activation effectively can adsorb active component Tea Polyphenols in antistaling agent and antibacterial peptide, avoid Tea Polyphenols, antibacterial peptide runs off in bamboo shoot bamboo Sichuan-style pork process, activated bentonite also has good water retaining function simultaneously, bamboo shoot bamboo Sichuan-style pork is avoided to become stiff in preservation process, bentonite enters in enteron aisle in addition, can also remove the heavy metal of physical efficiency.
As preferably, described step (2) activation temperature is 250 ~ 300 DEG C.Temperature is higher, and it is more that bentonite self adsorbed water loses, and bentonitic specific area is larger, and adsorption capacity can be stronger, but bentonite adsorption ability is too strong, enters in enteron aisle and can affect the normal absorption of human body to nutrient.
A production technology for bamboo shoot bamboo Sichuan-style pork, comprises the following steps:
(1) adding in streaky pork with streaky pork mass ratio is the water of 1:2 ~ 3, and poach 10 ~ 12min after mixing, after poach is complete, takes out draining by streaky pork, be then placed in refrigerator and cooled and freeze 14 ~ 16min;
(2) streaky pork after freezing is taken out section, section after simultaneously being cleaned by bamboo shoots, dices garlic, ginger;
(3) in pot, add edible oil, heating, then pour the streaky pork of section in step (2) into, stir-fry 5 ~ 7min, the temperature that stir-fries 180 ~ 250 DEG C, after having stir-fried, takes out streaky pork for subsequent use;
(4) garlic diced in light soy sauce, Chinese prickly ash and step (2), ginger are put into pot, with 100 ~ 120 DEG C of 30 ~ 45s that stir-fry, then add tableted bamboo shoots and step (3) in step (2) stir-fry after streaky pork, with 180 ~ 250 DEG C of 4 ~ 6min that stir-fry;
(5) after having stir-fried, add salt, white sugar, monosodium glutamate, stir, after cooling, add antistaling agent, stir evenly rear packing, vacuumize, namely obtain bamboo shoot bamboo Sichuan-style pork after sterilization, the bamboo shoot bamboo Sichuan-style pork of gained is placed in 5 ~ 8 DEG C and refrigerates.
Bamboo shoot bamboo Sichuan-style pork prepared by the present invention, delicious flavour, comprehensive nutrition, not containing chemical preservative, long shelf-life, meets the needs of modern to the quick food of health.
As preferably, the packaging bag that described step (4) packing uses is digestion resistant bag.Adopt digestion resistant bag, be convenient to vacuumize, and sterilizing can not be out of shape in high-pressure sterilizing pot.
As preferably, described step (4) sterilization adopts high-pressure sterilizing pot in 105 ~ 135 DEG C of sterilizing 10 ~ 15min.After sterilization treatment, bamboo shoot bamboo Sichuan-style pork, under the effect of antistaling agent, can preserve the long period.
The invention has the beneficial effects as follows: the present invention take active bentonite as absorption carrier, with Tea Polyphenols, antibacterial peptide for active material, prepare antistaling agent, effectively reduce the loss of active material, the antistaling agent of preparation is used in the preparation of bamboo shoot bamboo Sichuan-style pork, extend the holding time of bamboo shoot bamboo Sichuan-style pork, due to the water-retaining property that bentonite is good, avoid bamboo shoot bamboo Sichuan-style pork and become stiff, and not containing chemical substance, comprehensive nutrition, meets the demand of modern to the quick food of health.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described further.
The Tea Polyphenols that the present invention adopts is purchased from Beijing Li get Shi Chemical Co., Ltd., and antibacterial peptide is purchased from the Bo Kai world (Hong Kong) Group Co., Ltd.
If not other raw materials of the present invention and equipment refer in particular to, all can to buy from market or this area is conventional, the method in embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1
A kind of bamboo shoot bamboo Sichuan-style pork, is fired by the component of following weight portion and forms: streaky pork 180 parts, 20 parts, bamboo shoots, 8 parts, garlic, 4 parts, ginger, 4 parts, Chinese prickly ash, light soy sauce 3 parts, edible oil 3 parts, salt 2 parts, white sugar 2 ~ 4 parts, monosodium glutamate 2 parts, antistaling agent 4 parts.
The production technology of the bamboo shoot bamboo Sichuan-style pork of said components, comprises the following steps:
(1) adding in streaky pork with streaky pork mass ratio is the water of 1:2, and poach 10min after mixing, after poach is complete, takes out draining by streaky pork, be then placed in refrigerator and cooled and freeze 14min;
(2) streaky pork after freezing is taken out section, section after simultaneously being cleaned by bamboo shoots, dices garlic, ginger;
(3) in pot, add edible oil, heating, then pour the streaky pork of section in step (2) into, stir-fry 5min, the temperature that stir-fries 180 DEG C, after having stir-fried, takes out streaky pork for subsequent use;
(4) garlic diced in light soy sauce, Chinese prickly ash and step (2), ginger are put into pot, with 100 DEG C of 30s that stir-fry, then add tableted bamboo shoots and step (3) in step (2) stir-fry after streaky pork, with 180 DEG C of 4min that stir-fry;
(5) after having stir-fried, add salt, white sugar, monosodium glutamate, stir, antistaling agent is added after cooling, stir evenly the packing of rear use digestion resistant bag, after vacuumizing, adopt high-pressure sterilizing pot in 105 DEG C of sterilizing 15min, obtain bamboo shoot bamboo Sichuan-style pork, the bamboo shoot bamboo Sichuan-style pork of gained is placed in 5 DEG C and refrigerates.
Wherein, antistaling agent is prepared by following steps:
(1) by bentonite original soil pulverize, clean, dry, grinding after, cross 400 mesh sieves;
(2) by the bentonite after sieving at 250 DEG C of heat-activated 1h;
(3) add in 180 weight parts waters by 16 weight portion activated bentonites, after stirring, then add 8 weight portion Tea Polyphenols, 5 weight portion antibacterial peptides, namely obtain described antistaling agent after mixing.
Embodiment 2
A kind of bamboo shoot bamboo Sichuan-style pork, is fired by the component of following weight portion and forms: streaky pork 190 parts, 25 parts, bamboo shoots, 10 parts, garlic, 5 parts, ginger, 5 parts, Chinese prickly ash, light soy sauce 4 parts, edible oil 4 parts, salt 3 parts, white sugar 3 parts, monosodium glutamate 3 parts, antistaling agent 5 parts.
The production technology of the bamboo shoot bamboo Sichuan-style pork of said components, comprises the following steps:
(1) adding in streaky pork with streaky pork mass ratio is the water of 1:2.5, and poach 11min after mixing, after poach is complete, takes out draining by streaky pork, be then placed in refrigerator and cooled and freeze 15min;
(2) streaky pork after freezing is taken out section, section after simultaneously being cleaned by bamboo shoots, dices garlic, ginger;
(3) in pot, add edible oil, heating, then pour the streaky pork of section in step (2) into, stir-fry 6min, the temperature that stir-fries 220 DEG C, after having stir-fried, takes out streaky pork for subsequent use;
(4) garlic diced in light soy sauce, Chinese prickly ash and step (2), ginger are put into pot, with 110 DEG C of 40s that stir-fry, then add tableted bamboo shoots and step (3) in step (2) stir-fry after streaky pork, with 220 DEG C of 5min that stir-fry;
(5) after having stir-fried, add salt, white sugar, monosodium glutamate, stir, antistaling agent is added after cooling, stir evenly the packing of rear use digestion resistant bag, after vacuumizing, adopt high-pressure sterilizing pot in 115 DEG C of sterilizing 12min, obtain bamboo shoot bamboo Sichuan-style pork, the bamboo shoot bamboo Sichuan-style pork of gained is placed in 7 DEG C and refrigerates.
Wherein, antistaling agent is prepared by following steps:
(1) by bentonite original soil pulverize, clean, dry, grinding after, cross 450 mesh sieves;
(2) by the bentonite after sieving at 270 DEG C of heat-activated 1.5h;
(3) add in 190 weight parts waters by 18 weight portion activated bentonites, after stirring, then add 10 weight portion Tea Polyphenols, 7 weight portion antibacterial peptides, namely obtain described antistaling agent after mixing.
Embodiment 3
A kind of bamboo shoot bamboo Sichuan-style pork, is fired by the component of following weight portion and forms: streaky pork 200 parts, 30 parts, bamboo shoots, 12 parts, garlic, 6 parts, ginger, 6 parts, Chinese prickly ash, light soy sauce 5 parts, edible oil 6 parts, salt 4 parts, white sugar 4 parts, monosodium glutamate 4 parts, antistaling agent 6 parts.
The production technology of the bamboo shoot bamboo Sichuan-style pork of said components, comprises the following steps:
(1) adding in streaky pork with streaky pork mass ratio is the water of 1:3, and poach 12min after mixing, after poach is complete, takes out draining by streaky pork, be then placed in refrigerator and cooled and freeze 16min;
(2) streaky pork after freezing is taken out section, section after simultaneously being cleaned by bamboo shoots, dices garlic, ginger;
(3) in pot, add edible oil, heating, then pour the streaky pork of section in step (2) into, stir-fry 7min, the temperature that stir-fries 250 DEG C, after having stir-fried, takes out streaky pork for subsequent use;
(4) garlic diced in light soy sauce, Chinese prickly ash and step (2), ginger are put into pot, with 100 ~ 120 DEG C of 30 ~ 45s that stir-fry, then add tableted bamboo shoots and step (3) in step (2) stir-fry after streaky pork, with 180 ~ 250 DEG C of 4 ~ 6min that stir-fry;
(5) after having stir-fried, add salt, white sugar, monosodium glutamate, stir, antistaling agent is added after cooling, stir evenly the packing of rear use digestion resistant bag, after vacuumizing, adopt high-pressure sterilizing pot in 135 DEG C of sterilizing 10min, obtain bamboo shoot bamboo Sichuan-style pork, the bamboo shoot bamboo Sichuan-style pork of gained is placed in 8 DEG C and refrigerates.
Wherein, antistaling agent is prepared by following steps:
(1) by bentonite original soil pulverize, clean, dry, grinding after, cross 450 mesh sieves;
(2) by the bentonite after sieving at 300 DEG C of heat-activated 1.5h;
(3) add in 200 weight parts waters by 20 weight portion activated bentonites, after stirring, then add 12 weight portion Tea Polyphenols, 10 weight portion antibacterial peptides, namely obtain described antistaling agent after mixing.
The bamboo shoot bamboo Sichuan-style pork delicious flavour that the present invention obtains, be applicable to popular taste, comprehensive nutrition, and the holding time is long, and instant is quick, not containing chemical preservation material, meets the demand of modern to the quick food of health.
Claims (6)
1. a bamboo shoot bamboo Sichuan-style pork, is characterized in that, is fired form by the component of following weight portion: streaky pork 180 ~ 200 parts, 20 ~ 30 parts, bamboo shoots, 8 ~ 12 parts, garlic, 4 ~ 6 parts, ginger, 4 ~ 6 parts, Chinese prickly ash, light soy sauce 3 ~ 5 parts, edible oil 3 ~ 6 parts, salt 2 ~ 4 parts, white sugar 2 ~ 4 parts, monosodium glutamate 2 ~ 4 parts, antistaling agent 4 ~ 6 parts.
2. a kind of bamboo shoot bamboo Sichuan-style pork according to claim 1, it is characterized in that, described antistaling agent is prepared by following steps:
(1) by bentonite original soil pulverize, clean, dry, grinding after, cross 400 ~ 450 mesh sieves;
(2) by the bentonite heat-activated 1 ~ 1.5h after sieving;
(3) add in 180 ~ 200 weight parts waters by 16 ~ 20 weight portion activated bentonites, after stirring, then add 8 ~ 12 weight portion Tea Polyphenols, 5 ~ 10 weight portion antibacterial peptides, namely obtain described antistaling agent after mixing.
3. a kind of bamboo shoot bamboo Sichuan-style pork according to claim 2, it is characterized in that, described step (2) activation temperature is 250 ~ 300 DEG C.
4. a production technology for the bamboo shoot bamboo Sichuan-style pork as described in any one of claims 1 to 3, is characterized in that, comprise the following steps:
(1) adding in streaky pork with streaky pork mass ratio is the water of 1:2 ~ 3, and poach 10 ~ 12min after mixing, after poach is complete, takes out draining by streaky pork, be then placed in refrigerator and cooled and freeze 14 ~ 16min;
(2) streaky pork after freezing is taken out section, section after simultaneously being cleaned by bamboo shoots, dices garlic, ginger;
(3) in pot, add edible oil, heating, then pour the streaky pork of section in step (2) into, stir-fry 5 ~ 7min, the temperature that stir-fries 180 ~ 250 DEG C, after having stir-fried, takes out streaky pork for subsequent use;
(4) garlic diced in light soy sauce, Chinese prickly ash and step (2), ginger are put into pot, with 100 ~ 120 DEG C of 30 ~ 45s that stir-fry, then add tableted bamboo shoots and step (3) in step (2) stir-fry after streaky pork, with 180 ~ 250 DEG C of 4 ~ 6min that stir-fry;
(5) after having stir-fried, add salt, white sugar, monosodium glutamate, stir, after cooling, add antistaling agent, stir evenly rear packing, vacuumize, namely obtain bamboo shoot bamboo Sichuan-style pork after sterilization, the bamboo shoot bamboo Sichuan-style pork of gained is placed in 5 ~ 8 DEG C and refrigerates.
5. the production technology of a kind of bamboo shoot bamboo Sichuan-style pork according to claim 4, is characterized in that, the packaging bag that described step (4) packing uses is digestion resistant bag.
6. the production technology of a kind of bamboo shoot bamboo Sichuan-style pork according to claim 4, is characterized in that, described step (4) sterilization adopts high-pressure sterilizing pot in 105 ~ 135 DEG C of sterilizing 10 ~ 15min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510505154.0A CN105105158B (en) | 2015-08-17 | 2015-08-17 | A kind of bamboo shoot bamboo Sichuan-style pork and its production technology |
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| CN201510505154.0A CN105105158B (en) | 2015-08-17 | 2015-08-17 | A kind of bamboo shoot bamboo Sichuan-style pork and its production technology |
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| CN105105158A true CN105105158A (en) | 2015-12-02 |
| CN105105158B CN105105158B (en) | 2018-04-17 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509798A (en) * | 2016-11-08 | 2017-03-22 | 四川望红食品有限公司 | Seasoning for sour bamboo shoot double cooked pork slices and making method of seasoning |
| CN113080392A (en) * | 2021-05-18 | 2021-07-09 | 中华全国供销合作总社南京野生植物综合利用研究所 | Method for preparing bamboo shoot braised meat by adopting traditional bamboo shoot braised meat frying process and combining processing of composite bacteriostatic agent |
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| JP2000245336A (en) * | 1999-03-03 | 2000-09-12 | Ito En Ltd | Treatment of raw sea urchin |
| CN1283420A (en) * | 2000-09-09 | 2001-02-14 | 钱伟 | Antistaling agent |
| CN1653966A (en) * | 2005-03-08 | 2005-08-17 | 祝义才 | Natural anticorrosion fresh-keeping composite prescription for beef ham slices |
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2015
- 2015-08-17 CN CN201510505154.0A patent/CN105105158B/en active Active
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| JP2000245336A (en) * | 1999-03-03 | 2000-09-12 | Ito En Ltd | Treatment of raw sea urchin |
| CN1283420A (en) * | 2000-09-09 | 2001-02-14 | 钱伟 | Antistaling agent |
| CN1653966A (en) * | 2005-03-08 | 2005-08-17 | 祝义才 | Natural anticorrosion fresh-keeping composite prescription for beef ham slices |
Non-Patent Citations (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509798A (en) * | 2016-11-08 | 2017-03-22 | 四川望红食品有限公司 | Seasoning for sour bamboo shoot double cooked pork slices and making method of seasoning |
| CN113080392A (en) * | 2021-05-18 | 2021-07-09 | 中华全国供销合作总社南京野生植物综合利用研究所 | Method for preparing bamboo shoot braised meat by adopting traditional bamboo shoot braised meat frying process and combining processing of composite bacteriostatic agent |
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| CN105105158B (en) | 2018-04-17 |
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