CN105166988A - Special wild boar meat food and preparation method thereof - Google Patents
Special wild boar meat food and preparation method thereof Download PDFInfo
- Publication number
- CN105166988A CN105166988A CN201510489229.0A CN201510489229A CN105166988A CN 105166988 A CN105166988 A CN 105166988A CN 201510489229 A CN201510489229 A CN 201510489229A CN 105166988 A CN105166988 A CN 105166988A
- Authority
- CN
- China
- Prior art keywords
- wild boar
- brawn
- special wild
- meat product
- boar meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to the technical field of special wild boar meat food production, and particularly relates to a special wild boar meat food and a preparation method thereof. The special wild boar meat is subjected to curing process with curing agents for 2-3 hours and stir-frying or boiling process, thus making the prepared special wild boar meat food delicious in taste, bright and beautiful in color, fine and tender in meat texture, unique in flavor, and tender and smooth and refreshing; and then the special wild boar meat food is prepared by combining the ratios of raw materials and the selection of ingredients, thus making the obtained special wild boar meat food relatively good in meat quality, rich in nutrition, and convenient to eat.
Description
Technical field
The present invention relates to special wild boar meat product manufacture technology field, especially a kind of special wild boar meat product and preparation method thereof.
Background technology
Special wild boar meat, due to himself local flavor particularity and trophic structure reasonability, very by consumers, also just based on this, special wild boar is bred, cultivation, the industry of processing etc. obtains and develops fast, but, in prior art, people are still modes of cooking traditionally for special wild boar meat edible, and then cause the nutrition of brawn in edible process to be reduced, mouthfeel is poor, meat is directly cut into fourth by the edible meat as traditional, bar, sheet etc., be placed on again in boiler and carry out frying, and then cause taste not delicious, be difficult to the production forming industrialization, meanwhile, after also having people to be processed by meat, be prepared into bacon, and then cause the nutritional labeling in meat to change completely, and then have impact on the quality of meat, for traditional pork, adopt technique scheme to fit the mouthfeel of meat and taste comparatively special, and then be subject to liking of people at short notice, but, carrying out in bacon preparation process, a large amount of nitrate produced, threatening to the security of meat products, meanwhile, for special wild boar meat, this meat with excellent local flavor and mouthfeel itself, then carried out bacon and smoke, its mouthfeel and local flavor will be made to wreck, and its inner nutritive value can be reduced, if directly carried out cutting frying or boiling process, make again a large amount of materials affecting mouthfeel and local flavor in special wild boar meat be difficult to be transformed, and then cause the quality of the special wild boar meat of preparation lower, local flavor is poor.
For this reason, this researcher is through being undertaken pickling process by special wild boar meat, and the raw material of curing agent is selected, and limit the content of each raw material in curing agent and pickle the time of process, and then make the mouthfeel of special wild boar meat product prepared and local flavor all better, and the nutritive value that special wild boar meat has itself can not be affected, and then provide a kind of new approaches for special wild boar meat product preparation field.
Summary of the invention
In order to solve the above-mentioned technical problem existed in prior art, the invention provides a kind of special wild boar meat product and preparation method thereof, through special wild boar meat is carried out pickling process, and the raw material of curing agent is selected, and limit the content of each raw material in curing agent and pickle the time of process, again in conjunction with the raw material of special wild boar meat product and the proportioning of raw material, and then make the mouthfeel of special wild boar meat product prepared and local flavor, nutritive value all more excellent.
Be achieved particular by following technical scheme:
A kind of special wild boar meat product, its material composition take parts by weight as brawn 1.2-1.4 part, refined salt 0.01-0.03 part, cooking wine 0.02-0.03 part, chafing dish oil 0.4-0.6 part, chickens' extract 0.01-0.02 part, monosodium glutamate 0.005-0.01 part, chilli 0.04-0.06 part, dried flower green pepper 0.04-0.06 part, sesame 0.04-0.06 part, ginger splices 0.2-0.5 part, green onion joint 0.1-0.3 part, garlic rice 0.3-0.5 part.
Described material composition take parts by weight as brawn 1.3 parts, refined salt 0.02 part, cooking wine 0.025 part, chafing dish oil 0.5 part, chickens' extract 0.015 part, monosodium glutamate 0.008 part, chilli 0.05 part, dried flower green pepper 0.05 part, sesame 0.05 part, ginger splices 0.3 part, green onion save 0.2 part, 0.4 part, garlic rice.
The preparation method of above-mentioned special wild boar meat product, comprises the following steps:
(1) pickle: after brawn being cut into the square of 10cm × 20cm × 5cm, then put it in container, and adopt curing agent to join wherein, and after being uniformly mixed, being moved into 0-4 DEG C pickle in storehouse and pickling process 2-3h, stand-by;
(2) frying: frying pan being placed in temperature is on the fire of 50-70 DEG C, and inject chafing dish oil wherein, when the temperature of chafing dish oil is elevated to 39-41 DEG C, put into ginger splices, green onion joint, the frying of garlic rice goes out fragrance, then by after brawn dicing, to pour in boiler after frying Hui Xiang, again chilli, dried flower green pepper are put into wherein frying when having fragrance to overflow, add sesame, monosodium glutamate, chickens' extract, refined salt again, stir-fry evenly, special wild boar meat product can be obtained.
Described curing agent, its material composition take parts by weight as salt 3-5 part, Chinese prickly ash 1-3 part, anistree 2-5 part.
Described curing agent, its material composition take parts by weight as salt 4 parts, 2 parts, Chinese prickly ash, anise 3 parts.
Described curing agent, its preparation method is that salt, Chinese prickly ash, anistree mixing are placed on grinding machine for grinding powdered.
Described pickling is pickled for static.
Above-mentioned material composition can also be take parts by weight as brawn 1 part, green millet starch 0.12 part, refined salt 0.02 part, rape oil 0.1 part, monosodium glutamate 0.015 part, pickles 0.015 part.Preparation method after replacement, after being adopted by brawn curing agent to pickle process 2-3h, again brawn is cut into sheet, and rape oil being placed in boiler, to be warming up to temperature be 80-90 DEG C, then frying 10-15s that green millet starch is placed in one, then brawn is poured into wherein frying 5-10s, again refined salt, monosodium glutamate are added, and add the water accounting for brawn 0.5-1.5 times wherein, then pickles are added boiling 25-35min, brawn food can be obtained.
Compared with prior art, technique effect of the present invention is embodied in:
Carry out pickling process 2-3h by brawn being adopted curing agent after, then carried out frying or boiling process, so the special wild boar meat product making to prepare delicious in taste, color is delicious, fine and tender taste, unique flavor, soft tasty and refreshing; Again in conjunction with the selection of pulp furnish and material composition, and then make the quality of the special wild boar meat obtained better, nutritious, food is convenient.
The present invention is especially in conjunction with material matching and the proportioning of curing agent, and then the taste of brawn in curing process is improved preferably, and the objectionable impurities reduced in brawn, add the nutritional quality of brawn, and also ensure that the color and luster of the special wild boar meat product of preparation, nutrition, local flavor.
Preparation technology's flow process of the present invention is short, preparation energy consumption is low, and cost is low.
Detailed description of the invention
Below in conjunction with concrete embodiment, further restriction is done to technical scheme of the present invention, but claimed scope is not only confined to done description.
Embodiment 1
A kind of special wild boar meat product, its material composition is brawn 1.2kg, refined salt 0.01kg, cooking wine 0.02kg, chafing dish oil 0.4kg, chickens' extract 0.01kg, monosodium glutamate 0.005kg, chilli 0.04kg, dried flower green pepper 0.04kg, sesame 0.04kg, ginger splices 0.2kg, green onion joint 0.1kg, garlic rice 0.3kg by weight.
The preparation method of above-mentioned special wild boar meat product, comprises the following steps:
(1) pickle: after brawn being cut into the square of 10cm × 20cm × 5cm, then put it in container, and adopt curing agent to join wherein, and after being uniformly mixed, being moved into 0 DEG C pickle in storehouse and pickling process 2h, stand-by;
(2) frying: frying pan being placed in temperature is on the fire of 50 DEG C, and inject chafing dish oil wherein, when the temperature of chafing dish oil is elevated to 39 DEG C, put into ginger splices, green onion joint, the frying of garlic rice goes out fragrance, then by after brawn dicing, to pour in boiler after frying Hui Xiang, again chilli, dried flower green pepper are put into wherein frying when having fragrance to overflow, add sesame, monosodium glutamate, chickens' extract, refined salt again, stir-fry evenly, special wild boar meat product can be obtained.
Described curing agent, its material composition is salt 3kg, Chinese prickly ash 1kg, anistree 2kg by weight.
Described curing agent, its preparation method is that salt, Chinese prickly ash, anistree mixing are placed on grinding machine for grinding powdered.
Embodiment 2
A kind of special wild boar meat product, its material composition is brawn 1.4kg, refined salt 0.03kg, cooking wine 0.03kg, chafing dish oil 0.6kg, chickens' extract 0.02kg, monosodium glutamate 0.01kg, chilli 0.06kg, dried flower green pepper 0.06kg, sesame 0.06kg, ginger splices 0.5kg, green onion joint 0.3kg, garlic rice 0.5kg by weight.
The preparation method of above-mentioned special wild boar meat product, comprises the following steps:
(1) pickle: after brawn being cut into the square of 10cm × 20cm × 5cm, then put it in container, and adopt curing agent to join wherein, and after being uniformly mixed, being moved into 4 DEG C pickle in storehouse and pickling process 3h, stand-by;
(2) frying: frying pan being placed in temperature is on the fire of 70 DEG C, and inject chafing dish oil wherein, when the temperature of chafing dish oil is elevated to 41 DEG C, put into ginger splices, green onion joint, the frying of garlic rice goes out fragrance, then by after brawn dicing, to pour in boiler after frying Hui Xiang, again chilli, dried flower green pepper are put into wherein frying when having fragrance to overflow, add sesame, monosodium glutamate, chickens' extract, refined salt again, stir-fry evenly, special wild boar meat product can be obtained.
Described curing agent, its material composition is salt 5kg, Chinese prickly ash 3kg, anistree 5kg by weight.
Described curing agent, its preparation method is that salt, Chinese prickly ash, anistree mixing are placed on grinding machine for grinding powdered.
Described pickling is pickled for static.
Embodiment 3
A kind of special wild boar meat product, its material composition is brawn 1.3kg, refined salt 0.02kg, cooking wine 0.025kg, chafing dish oil 0.5kg, chickens' extract 0.015kg, monosodium glutamate 0.008kg, chilli 0.05kg, dried flower green pepper 0.05kg, sesame 0.05kg, ginger splices 0.3kg, green onion joint 0.2kg, garlic rice 0.4kg by weight.
The preparation method of above-mentioned special wild boar meat product, comprises the following steps:
(1) pickle: after brawn being cut into the square of 10cm × 20cm × 5cm, then put it in container, and adopt curing agent to join wherein, and after being uniformly mixed, being moved into 3 DEG C pickle in storehouse and pickling process 2.5h, stand-by;
(2) frying: frying pan being placed in temperature is on the fire of 60 DEG C, and inject chafing dish oil wherein, when the temperature of chafing dish oil is elevated to 40 DEG C, put into ginger splices, green onion joint, the frying of garlic rice goes out fragrance, then by after brawn dicing, to pour in boiler after frying Hui Xiang, again chilli, dried flower green pepper are put into wherein frying when having fragrance to overflow, add sesame, monosodium glutamate, chickens' extract, refined salt again, stir-fry evenly, special wild boar meat product can be obtained.
Described curing agent, its material composition is salt 4kg, Chinese prickly ash 2kg, anistree 3kg by weight.
Described curing agent, its preparation method is that salt, Chinese prickly ash, anistree mixing are placed on grinding machine for grinding powdered.
Described pickling is pickled for static.
Embodiment 4
A kind of special wild boar meat product, its material composition is brawn 1kg, green millet starch 0.12kg, refined salt 0.02kg, rape oil 0.1kg, monosodium glutamate 0.015kg, pickles 0.015kg by weight.Its preparation method, after being adopted by brawn curing agent to pickle process 2h, again brawn is cut into sheet, and rape oil being placed in boiler, to be warming up to temperature be 80 DEG C, then frying 10s that green millet starch is placed in one, then brawn is poured into wherein frying 5s, again refined salt, monosodium glutamate are added, and add the water accounting for brawn 0.5 times wherein, then pickles are added boiling 25min, brawn food can be obtained.
Embodiment 5
A kind of special wild boar meat product, material composition is brawn 1kg, green millet starch 0.12kg, refined salt 0.02kg, rape oil 0.1kg, monosodium glutamate 0.015kg, pickles 0.015kg by weight.Its preparation method, after being adopted by brawn curing agent to pickle process 3h, again brawn is cut into sheet, and rape oil being placed in boiler, to be warming up to temperature be 90 DEG C, then frying 15s that green millet starch is placed in one, then brawn is poured into wherein frying 10s, again refined salt, monosodium glutamate are added, and add the water accounting for brawn 1.5 times wherein, then pickles are added boiling 35min, brawn food can be obtained.
Embodiment 6
A kind of special wild boar meat product, material composition is brawn 1kg, green millet starch 0.12kg, refined salt 0.02kg, rape oil 0.1kg, monosodium glutamate 0.015kg, pickles 0.015kg by weight.Its preparation method, after being adopted by brawn curing agent to pickle process 2.5h, again brawn is cut into sheet, and rape oil being placed in boiler, to be warming up to temperature be 85 DEG C, then frying 13s that green millet starch is placed in one, then brawn is poured into wherein frying 8s, again refined salt, monosodium glutamate are added, and add the water accounting for brawn 1 times wherein, then pickles are added boiling 30min, brawn food can be obtained.
The green onion joint adopted in the above embodiments is joint green onion being cut into segment.
Claims (9)
1. a special wild boar meat product, it is characterized in that, its material composition take parts by weight as brawn 1.2-1.4 part, refined salt 0.01-0.03 part, cooking wine 0.02-0.03 part, chafing dish oil 0.4-0.6 part, chickens' extract 0.01-0.02 part, monosodium glutamate 0.005-0.01 part, chilli 0.04-0.06 part, dried flower green pepper 0.04-0.06 part, sesame 0.04-0.06 part, ginger splices 0.2-0.5 part, green onion joint 0.1-0.3 part, garlic rice 0.3-0.5 part.
2. special wild boar meat product as claimed in claim 1, it is characterized in that, described material composition take parts by weight as brawn 1.3 parts, refined salt 0.02 part, cooking wine 0.025 part, chafing dish oil 0.5 part, chickens' extract 0.015 part, monosodium glutamate 0.008 part, chilli 0.05 part, dried flower green pepper 0.05 part, sesame 0.05 part, ginger splices 0.3 part, green onion save 0.2 part, 0.4 part, garlic rice.
3. the preparation method of special wild boar meat product as claimed in claim 1 or 2, is characterized in that, comprise the following steps:
(1) pickle: after brawn being cut into the square of 10cm × 20cm × 5cm, then put it in container, and adopt curing agent to join wherein, and after being uniformly mixed, being moved into 0-4 DEG C pickle in storehouse and pickling process 2-3h, stand-by;
(2) frying: frying pan being placed in temperature is on the fire of 50-70 DEG C, and inject chafing dish oil wherein, when the temperature of chafing dish oil is elevated to 39-41 DEG C, put into ginger splices, green onion joint, the frying of garlic rice goes out fragrance, then by after brawn dicing, to pour in boiler after frying Hui Xiang, again chilli, dried flower green pepper are put into wherein frying when having fragrance to overflow, add sesame, monosodium glutamate, chickens' extract, refined salt again, stir-fry evenly, special wild boar meat product can be obtained.
4. the preparation method of special wild boar meat product as claimed in claim 3, it is characterized in that, described curing agent, its material composition take parts by weight as salt 3-5 part, Chinese prickly ash 1-3 part, anistree 2-5 part.
5. the preparation method of special wild boar meat product as claimed in claim 3, is characterized in that, described curing agent, and its material composition take parts by weight as salt 4 parts, 2 parts, Chinese prickly ash, anise 3 parts.
6. the preparation method of the special wild boar meat product as described in claim 4 or 5, is characterized in that, described curing agent, and its preparation method is that salt, Chinese prickly ash, anistree mixing are placed on grinding machine for grinding powdered.
7. the preparation method of special wild boar meat product as claimed in claim 3, it is characterized in that, described pickling is pickled for static.
8. the special wild boar meat product prepared of the preparation method of special wild boar meat product as claimed in claim 1 or 2 or the special wild boar meat product described in any one of claim 3-7, it is characterized in that, its material composition can also be take parts by weight as brawn 1 part, green millet starch 0.12 part, refined salt 0.02 part, rape oil 0.1 part, monosodium glutamate 0.015 part, pickles 0.015 part.
9. the preparation method of special wild boar meat product as claimed in claim 8, it is characterized in that, after being adopted by brawn curing agent to pickle process 2-3h, again brawn is cut into sheet, and rape oil being placed in boiler, to be warming up to temperature be 80-90 DEG C, be placed in one green millet starch frying 10-15s again, brawn is poured into wherein frying 5-10s again, again refined salt, monosodium glutamate are added, and add the water accounting for brawn 0.5-1.5 times wherein, again pickles are added boiling 25-35min, brawn food can be obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510489229.0A CN105166988A (en) | 2015-08-11 | 2015-08-11 | Special wild boar meat food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510489229.0A CN105166988A (en) | 2015-08-11 | 2015-08-11 | Special wild boar meat food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166988A true CN105166988A (en) | 2015-12-23 |
Family
ID=54889831
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510489229.0A Pending CN105166988A (en) | 2015-08-11 | 2015-08-11 | Special wild boar meat food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105166988A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995573A (en) * | 2016-05-25 | 2016-10-12 | 蚌埠市金旺食品有限公司 | Dried glossy privet fruit pork |
| CN106616881A (en) * | 2016-12-19 | 2017-05-10 | 阿坝州博文农牧科技有限公司 | Tibetan-flavor pork paste and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488183A (en) * | 2011-12-01 | 2012-06-13 | 余家友 | Special flavor diced meat oily chili and preparation method thereof |
| KR101165753B1 (en) * | 2011-12-09 | 2012-07-18 | 이정희 | Method for fabricating of artificial food using pork |
| CN103271361A (en) * | 2013-05-10 | 2013-09-04 | 合肥徽之皇食品集团有限公司 | Preparing method of shredded pork with salted vegetable |
| CN104172266A (en) * | 2014-09-03 | 2014-12-03 | 王家槐 | Fermented bean curd-series meat product as well as processing and preparing method |
| CN104366528A (en) * | 2014-11-06 | 2015-02-25 | 凤冈县恒泰秀竹生态科技有限公司 | Preparation method of spicy Xiang pork |
-
2015
- 2015-08-11 CN CN201510489229.0A patent/CN105166988A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488183A (en) * | 2011-12-01 | 2012-06-13 | 余家友 | Special flavor diced meat oily chili and preparation method thereof |
| KR101165753B1 (en) * | 2011-12-09 | 2012-07-18 | 이정희 | Method for fabricating of artificial food using pork |
| CN103271361A (en) * | 2013-05-10 | 2013-09-04 | 合肥徽之皇食品集团有限公司 | Preparing method of shredded pork with salted vegetable |
| CN104172266A (en) * | 2014-09-03 | 2014-12-03 | 王家槐 | Fermented bean curd-series meat product as well as processing and preparing method |
| CN104366528A (en) * | 2014-11-06 | 2015-02-25 | 凤冈县恒泰秀竹生态科技有限公司 | Preparation method of spicy Xiang pork |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995573A (en) * | 2016-05-25 | 2016-10-12 | 蚌埠市金旺食品有限公司 | Dried glossy privet fruit pork |
| CN106616881A (en) * | 2016-12-19 | 2017-05-10 | 阿坝州博文农牧科技有限公司 | Tibetan-flavor pork paste and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102266029A (en) | Production method of salted and pickled vegetables | |
| CN101999696A (en) | Recipe for preparing fresh tender and delicious shish kebab | |
| CN104938983A (en) | Preparation method of oil cooked chili | |
| CN103564373A (en) | Preparation method of dried turnip food | |
| CN101040695A (en) | Method for producing shredded meat with pepper pickle | |
| CN102258205A (en) | Method for processing freshwater fish | |
| CN105166988A (en) | Special wild boar meat food and preparation method thereof | |
| CN102870897A (en) | Fried chilli-flavored blend oil | |
| CN106071908A (en) | One prepares dried beef compositions and preparation method thereof | |
| CN110679908A (en) | Formula and preparation method of chili pepper fish sauce | |
| CN106333271B (en) | A kind of yak meat highland barley Yuan Gen Suan Vat meat and preparation method thereof | |
| CN105341716A (en) | Beef sausage and making method thereof | |
| CN109303323A (en) | A kind of production method of Pleurotus eryngii beef matured food and differentiation curing Pleurotus eryngii beef food | |
| CN100551274C (en) | Chicken-oil rice and preparation method thereof | |
| CN112205601A (en) | Chili oil for processing spicy toothpick beef and processing method | |
| CN104982912A (en) | Soybean-paste fresh-pepper seasoner and preparation method thereof | |
| CN104997050A (en) | Spicy chicken and preparation method thereof | |
| CN105054020A (en) | Grey bean curd spicy chicken and preparation method thereof | |
| CN104783107A (en) | Fish hotpot condiment and preparation method thereof | |
| CN108294119B (en) | Preparation method of spicy hot chili oil and hot chili oil seasoning food | |
| CN105212086A (en) | Dry dried pork slice is removed in a kind of heat-clearing | |
| CN104336631A (en) | Shredded beef and preparation method thereof | |
| CN102894419A (en) | Preparation method of beer peanut | |
| CN108157896A (en) | It is a kind of for cure of gold chicken fillet and preparation method thereof | |
| CN103637127B (en) | The production method of bubble green pepper appetizer |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151223 |