CN105105158B - A kind of bamboo shoot bamboo Sichuan-style pork and its production technology - Google Patents
A kind of bamboo shoot bamboo Sichuan-style pork and its production technology Download PDFInfo
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- CN105105158B CN105105158B CN201510505154.0A CN201510505154A CN105105158B CN 105105158 B CN105105158 B CN 105105158B CN 201510505154 A CN201510505154 A CN 201510505154A CN 105105158 B CN105105158 B CN 105105158B
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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
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Abstract
The invention discloses a kind of bamboo shoot bamboo Sichuan-style pork and its production technology, the bamboo shoot bamboo Sichuan-style pork is fired by the component of following parts by weight and formed：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 Chinese prickly ash, 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 monosodium glutamate, 4~6 parts of antistaling agent.The antistaling agent added in the present invention is using tea polyphenols, antibacterial peptide as active ingredient, it is made by absorption carrier of active bentonite, this antistaling agent is used in the production of bamboo shoot bamboo Sichuan-style pork, reduce loss of the antistaling agent active ingredient in bamboo shoot bamboo Sichuan-style pork process, the shelf-life of bamboo shoot bamboo Sichuan-style pork is extended, due to the good water-retaining property of active bentonite, avoiding bamboo shoot bamboo Sichuan-style pork becomes stiff, and chemical composition is not added, nutrition is comprehensive, meets demand of the modern to the quick food of health.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of bamboo shoot bamboo Sichuan-style pork and its production technology.
Background technology
Sichuan-style pork is traditional dish among the people, also referred to as endures a pot meat, and because its is with a long history, eater is very many, becomes and does not have wind
The Sichuan famous dish of taste.The category of present Sichuan-style pork is very much, such as Lianshan Mountain Sichuan-style pork, hot red pepper Sichuan-style pork, fiddlehead Sichuan-style pork, its
Mouthfeel is oily but not greasy, is loved by consumers.With the quickening pace of modern life, to rich in nutrition, edible food quick, in good taste
Product demand is more and more.Various due to oneself making raw material needed for Sichuan-style pork, time length, is not suitable for allegro life requirement,
And quick-frozen food can preferably keep the color and nutritional ingredient of fresh food because of it, it is widely accepted, becomes food city
The main force of field, Sichuan-style pork is fabricated to easy to fast edible product by refrigeration, is one of trend of Future Development.At present
Industrialization refrigeration twice-cooked stir-frying meat product is commercially rare, has part of the manufacturer by vacuum freeze drying, to obtain Sichuan-style pork drying
Sichuan-style pork, consequently facilitating preserve and instant edible, this method cause Sichuan-style pork too dry, influence mouthfeel.
China Patent Publication No. CN101438835A, publication date on May 27th, 2009 disclose a kind of vacuum-packed fast
The four of former taste original flavor are processed into the Sichuan orthodox school twice-cooked stir-frying meat flavorings needed for ripe pork and Sichuan Sichuan-style pork in meal Sichuan-style pork, the invention
After river orthodox school Sichuan-style pork, put vacuum bag into or put vacuum tank into and pack, make become one kind open pack with
Can be used afterwards or open packaging only needs to heat the fast food that can be eaten later, and Sichuan-style pork prepared by this method, eats
With efficient and convenient, but Sichuan-style pork prepared by this method, be not suitable for long-term preserve.
The content of the invention
The problem of purpose of the present invention mainly overcomes existing Sichuan-style pork be inconvenient to eat, cannot preserve for a long time, there is provided one
Kind long shelf-life and the bamboo shoot bamboo Sichuan-style pork easy to quickly eat and its production technology.
The present invention concrete technical scheme be：A kind of bamboo shoot bamboo Sichuan-style pork, is fired by the component of following parts by weight and formed：Five flowers
180~200 parts of meat, 20~30 parts of bamboo shoots, 8~12 parts of garlic, 4~6 parts of ginger, 4~6 parts of Chinese prickly ash, 3~5 parts of light soy sauce, edible oil
3~6 parts, 2~4 parts of salt, 2~4 parts of white sugar, 2~4 parts of monosodium glutamate, 4~6 parts of antistaling agent.
The bamboo shoot bamboo Sichuan-style pork prepared using inventive formulation, it is full of nutrition, it is delicious in taste, and use vacuum packaging, height
Temperature sterilizing, while bio-preservative has been used cooperatively, it is not only suitable for preserving for a long time, but also eaten easy to quick, meet people
To the demand of nutritious and healthy food, it is adapted to the allegro life of modern.
Preferably, the antistaling agent is prepared by following steps：
(1) bentonite original soil crushed, cleaned, dried, after grinding, crossing 400~450 mesh sieves；
(2) by 1~1.5h of bentonite heat-activated after sieving；
(3) 16~20 parts by weight activated bentonites are added in 180~200 parts by weight water, after stirring evenly, adds 8
~12 parts by weight tea polyphenols, 5~10 parts by weight antibacterial peptides, after mixing up to the antistaling agent.
The present invention uses high-temperature roasting activated bentonite, bentonite is lost the absorption water that part is contained itself, and make swollen
Air effusion inside profit soil, so as to be internally formed many tiny gaps in bentonite, increases specific surface area, strengthens swelling
The adsorption capacity of soil.Bentonite after activation can effectively adsorb active ingredient tea polyphenols and antibacterial peptide in antistaling agent, avoid
Tea polyphenols, antibacterial peptide are lost in bamboo shoot bamboo Sichuan-style pork process, while activated bentonite also has good water retaining function, keeps away
Exempt from bamboo shoot bamboo Sichuan-style pork becomes stiff during preservation, and in addition bentonite enters in enteron aisle, can also remove the heavy metal of physical efficiency.
Preferably, step (2) activation temperature is 250~300 DEG C.Temperature is higher, and bentonite itself absorption water loses
That goes is more, and bentonitic specific surface area is bigger, and adsorption capacity can be stronger, but bentonite adsorption ability is too strong, into enteron aisle
It is interior to influence normal absorption of the human body to nutrient.
A kind of production technology of bamboo shoot bamboo Sichuan-style pork, comprises the following steps：
(1) it is 1 to be added in streaky pork with streaky pork mass ratio：2~3 water, 10~12min of boiling, boiling after mixing
After complete, streaky pork is taken out into draining, is subsequently placed in 14~16min of freezing in refrigerator；
(2) streaky pork after freezing is taken out into section, while cut into slices after bamboo shoots are cleaned, garlic, ginger are diced；
(3) edible oil is added in pot, is heated, is subsequently poured into the streaky pork of section in step (2), stir-fry 5~7min, turns over
180~250 DEG C of temperature is fried, after having stir-fried, it is spare to take out streaky pork；
(4) garlic being diced in light soy sauce, Chinese prickly ash and step (2), ginger are put into pot, with 100~120 DEG C of stir-fryings
30~45s, then adds in step (2) streaky pork after tableted bamboo shoots and step (3) stir-fry, with 180~250 DEG C of stir-fryings
4~6min；
(5) after having stir-fried, salt, white sugar, monosodium glutamate is added, stirs evenly, antistaling agent is added after cooling, dispensed after stirring evenly,
Vacuumize, sterilize after up to bamboo shoot bamboo Sichuan-style pork, the bamboo shoot bamboo Sichuan-style pork of gained is placed in 5~8 DEG C of refrigerations.
Bamboo shoot bamboo Sichuan-style pork prepared by the present invention, delicious flavour, nutrition is comprehensive, and without chemical preservative, long shelf-life, meets
Needs of the modern to the quick food of health.
Preferably, the packaging bag that step (4) packing uses is digestion resistant bag.Using digestion resistant bag,
Easy to vacuumize, and sterilize and will not deform in high-pressure sterilizing pot.
Preferably, step (4) sterilization uses high-pressure sterilizing pot in 105~135 DEG C of 10~15min of sterilizing.Through going out
After bacterium processing, bamboo shoot bamboo Sichuan-style pork can preserve the long period under the action of antistaling agent.
The beneficial effects of the invention are as follows：The present invention is using active bentonite as absorption carrier, using tea polyphenols, antibacterial peptide as activity
Material, prepares antistaling agent, effectively reduces the loss of active material, and the antistaling agent of preparation is used for the preparation of bamboo shoot bamboo Sichuan-style pork
In, the holding time of bamboo shoot bamboo Sichuan-style pork is extended, due to the good water-retaining property of bentonite, avoiding bamboo shoot bamboo Sichuan-style pork becomes dry
Firmly, and chemical substance is free of, nutrition is comprehensive, meets demand of the modern to the quick food of health.
Embodiment
Below by specific embodiment, technical scheme is described further.
The tea polyphenols that the present invention uses are purchased from Beijing Li get Shi Chemical Co., Ltd.s, and antibacterial peptide is international (Hong Kong) purchased from Bo Kai
Group Co., Ltd.
If not other raw materials of the present invention and equipment are refered in particular to, it is commercially available or commonly used in the art,
Method in embodiment, is the conventional method of this area unless otherwise instructed.
Embodiment 1
A kind of bamboo shoot bamboo Sichuan-style pork, is fired by the component of following parts by weight and formed：180 parts of streaky pork, 20 parts of bamboo shoots, garlic 8
Part, 4 parts of ginger, 4 parts of Chinese prickly ash, 3 parts of light soy sauce, 3 parts of edible oil, 2 parts of salt, 2~4 parts of white sugar, 2 parts of monosodium glutamate, 4 parts of antistaling agent.
The production technology of the bamboo shoot bamboo Sichuan-style pork of said components, comprises the following steps：
(1) it is 1 to be added in streaky pork with streaky pork mass ratio：2 water, boiling 10min after mixing, will after boiling is complete
Streaky pork takes out draining, is subsequently placed in refrigerator and freezes 14min；
(2) streaky pork after freezing is taken out into section, while cut into slices after bamboo shoots are cleaned, garlic, ginger are diced；
(3) edible oil is added in pot, is heated, is subsequently poured into the streaky pork of section in step (2), stir-fry 5min, stir-frying
180 DEG C of temperature, after having stir-fried, it is spare to take out streaky pork；
(4) garlic being diced in light soy sauce, Chinese prickly ash and step (2), ginger are put into pot, with 100 DEG C stir-frying 30s,
Then the streaky pork after tableted bamboo shoots and step (3) stir-fry is added in step (2), with 180 DEG C of stir-frying 4min；
(5) after having stir-fried, salt, white sugar, monosodium glutamate is added, stirs evenly, antistaling agent is added after cooling, using resistance to after stirring evenly
High-temperature retort bag dispenses, after vacuumizing, using high-pressure sterilizing pot in 105 DEG C of sterilizing 15min, up to bamboo shoot bamboo Sichuan-style pork, by gained
Bamboo shoot bamboo Sichuan-style pork be placed in 5 DEG C of refrigerations.
Wherein, antistaling agent is prepared by following steps：
(1) bentonite original soil crushed, cleaned, dried, after grinding, crossing 400 mesh sieves；
(2) by the bentonite after sieving in 250 DEG C of heat-activated 1h；
(3) 16 parts by weight activated bentonites are added in 180 parts by weight water, after stirring evenly, it is more adds 8 parts by weight tea
Phenol, 5 parts by weight antibacterial peptides, after mixing up to the antistaling agent.
Embodiment 2
A kind of bamboo shoot bamboo Sichuan-style pork, is fired by the component of following parts by weight and formed：190 parts of streaky pork, 25 parts of bamboo shoots, garlic 10
Part, 5 parts of ginger, 5 parts of Chinese prickly ash, 4 parts of light soy sauce, 4 parts of edible oil, 3 parts of salt, 3 parts of white sugar, 3 parts of monosodium glutamate, 5 parts of antistaling agent.
The production technology of the bamboo shoot bamboo Sichuan-style pork of said components, comprises the following steps：
(1) it is 1 to be added in streaky pork with streaky pork mass ratio：2.5 water, boiling 11min after mixing, after boiling is complete,
Streaky pork is taken out into draining, is subsequently placed in refrigerator and freezes 15min；
(2) streaky pork after freezing is taken out into section, while cut into slices after bamboo shoots are cleaned, garlic, ginger are diced；
(3) edible oil is added in pot, is heated, is subsequently poured into the streaky pork of section in step (2), stir-fry 6min, stir-frying
220 DEG C of temperature, after having stir-fried, it is spare to take out streaky pork；
(4) garlic being diced in light soy sauce, Chinese prickly ash and step (2), ginger are put into pot, with 110 DEG C stir-frying 40s,
Then the streaky pork after tableted bamboo shoots and step (3) stir-fry is added in step (2), with 220 DEG C of stir-frying 5min；
(5) after having stir-fried, salt, white sugar, monosodium glutamate is added, stirs evenly, antistaling agent is added after cooling, using resistance to after stirring evenly
High-temperature retort bag dispenses, after vacuumizing, using high-pressure sterilizing pot in 115 DEG C of sterilizing 12min, up to bamboo shoot bamboo Sichuan-style pork, by gained
Bamboo shoot bamboo Sichuan-style pork be placed in 7 DEG C of refrigerations.
Wherein, antistaling agent is prepared by following steps：
(1) bentonite original soil crushed, cleaned, dried, after grinding, crossing 450 mesh sieves；
(2) by the bentonite after sieving in 270 DEG C of heat-activated 1.5h；
(3) 18 parts by weight activated bentonites are added in 190 parts by weight water, after stirring evenly, adds 10 parts by weight tea
Polyphenol, 7 parts by weight antibacterial peptides, after mixing up to the antistaling agent.
Embodiment 3
A kind of bamboo shoot bamboo Sichuan-style pork, is fired by the component of following parts by weight and formed：200 parts of streaky pork, 30 parts of bamboo shoots, garlic 12
Part, 6 parts of ginger, 6 parts of Chinese prickly ash, 5 parts of light soy sauce, 6 parts of edible oil, 4 parts of salt, 4 parts of white sugar, 4 parts of monosodium glutamate, 6 parts of antistaling agent.
The production technology of the bamboo shoot bamboo Sichuan-style pork of said components, comprises the following steps：
(1) it is 1 to be added in streaky pork with streaky pork mass ratio：3 water, boiling 12min after mixing, will after boiling is complete
Streaky pork takes out draining, is subsequently placed in refrigerator and freezes 16min；
(2) streaky pork after freezing is taken out into section, while cut into slices after bamboo shoots are cleaned, garlic, ginger are diced；
(3) edible oil is added in pot, is heated, is subsequently poured into the streaky pork of section in step (2), stir-fry 7min, stir-frying
250 DEG C of temperature, after having stir-fried, it is spare to take out streaky pork；
(4) garlic being diced in light soy sauce, Chinese prickly ash and step (2), ginger are put into pot, with 100~120 DEG C of stir-fryings
30~45s, then adds in step (2) streaky pork after tableted bamboo shoots and step (3) stir-fry, with 180~250 DEG C of stir-fryings
4~6min；
(5) after having stir-fried, salt, white sugar, monosodium glutamate is added, stirs evenly, antistaling agent is added after cooling, using resistance to after stirring evenly
High-temperature retort bag dispenses, after vacuumizing, using high-pressure sterilizing pot in 135 DEG C of sterilizing 10min, up to bamboo shoot bamboo Sichuan-style pork, by gained
Bamboo shoot bamboo Sichuan-style pork be placed in 8 DEG C of refrigerations.
Wherein, antistaling agent is prepared by following steps：
(1) bentonite original soil crushed, cleaned, dried, after grinding, crossing 450 mesh sieves；
(2) by the bentonite after sieving in 300 DEG C of heat-activated 1.5h；
(3) 20 parts by weight activated bentonites are added in 200 parts by weight water, after stirring evenly, adds 12 parts by weight tea
Polyphenol, 10 parts by weight antibacterial peptides, after mixing up to the antistaling agent.
Bamboo shoot bamboo Sichuan-style pork delicious flavour produced by the present invention, is adapted to popular taste, and nutrition is comprehensive, and the holding time is grown,
It is convenient quick, without chemical preservation material, meet demand of the modern to the quick food of health.
Claims (3)
1. a kind of bamboo shoot bamboo Sichuan-style pork, it is characterised in that fired and formed by the component of following parts 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 Chinese prickly ash, 3~5 parts of light soy sauce, 3~6 parts of edible oil, salt 2
~4 parts, 2~4 parts of white sugar, 2~4 parts of monosodium glutamate, 4~6 parts of antistaling agent；
The antistaling agent is prepared by following steps：
(1) bentonite original soil crushed, cleaned, dried, after grinding, crossing 400~450 mesh sieves；
(2) by 1~1.5h of bentonite heat-activated after sieving；Activation temperature is 250~300 DEG C；
(3) 16~20 parts by weight activated bentonites are added in 180~200 parts by weight water, after stirring evenly, adds 8~12
Parts by weight tea polyphenols, 5~10 parts by weight antibacterial peptides, after mixing up to the antistaling agent；
The production technology of the bamboo shoot bamboo Sichuan-style pork, comprises the following steps：
(1) added in streaky pork with the water that streaky pork mass ratio is 1: 2~3,10~12min of boiling after mixing, after boiling is complete,
Streaky pork is taken out into draining, is subsequently placed in 14~16min of freezing in refrigerator；
(2) streaky pork after freezing is taken out into section, while cut into slices after bamboo shoots are cleaned, garlic, ginger are diced；
(3) edible oil is added in pot, is heated, is subsequently poured into the streaky pork of section in step (2), stir-fry 5~7min, stir-frying temperature
180~250 DEG C of degree, after having stir-fried, it is spare to take out streaky pork；
(4) garlic being diced in light soy sauce, Chinese prickly ash and step (2), ginger are put into pot, with 100~120 DEG C stir-frying 30~
45s, then adds the streaky pork after tableted bamboo shoots and step (3) stir-frying in step (2), with 180~250 DEG C of stir-fryings 4~
6min；
(5) after having stir-fried, salt, white sugar, monosodium glutamate is added, stirs evenly, antistaling agent is added after cooling, dispensed after stirring evenly, taken out true
Up to bamboo shoot bamboo Sichuan-style pork after empty, sterilization, the bamboo shoot bamboo Sichuan-style pork of gained is placed in 5~8 DEG C of refrigerations.
A kind of 2. bamboo shoot bamboo Sichuan-style pork according to claim 1, it is characterised in that the packaging that step (5) packing uses
Bag is digestion resistant bag.
3. a kind of bamboo shoot bamboo Sichuan-style pork according to claim 1, it is characterised in that step (5) sterilization is gone out using high pressure
Bacterium pot is in 105~135 DEG C of 10~15min of sterilizing.
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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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| CN105105158B true CN105105158B (en) | 2018-04-17 |
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| 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 |
| CN1103562C (en) * | 2000-09-09 | 2003-03-26 | 钱伟 | Antistaling agent |
| CN100401903C (en) * | 2005-03-08 | 2008-07-16 | 南京雨润食品有限公司 | Natural anticorrosion fresh-keeping composite prescription for beef ham slices |
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