CN105410706A - Low-fat type minced pork and preparation method thereof - Google Patents
Low-fat type minced pork and preparation method thereof Download PDFInfo
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- CN105410706A CN105410706A CN201510877438.2A CN201510877438A CN105410706A CN 105410706 A CN105410706 A CN 105410706A CN 201510877438 A CN201510877438 A CN 201510877438A CN 105410706 A CN105410706 A CN 105410706A
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- Prior art keywords
- pork
- collop
- low
- powder
- slag
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- 235000015277 pork Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000004213 low-fat Nutrition 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 25
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 22
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 16
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 13
- 244000062245 Hedychium flavescens Species 0.000 claims abstract description 13
- 235000013527 bean curd Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims abstract description 7
- 240000001851 Artemisia dracunculus Species 0.000 claims abstract description 7
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 7
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 240000002657 Thymus vulgaris Species 0.000 claims abstract description 7
- 235000007303 Thymus vulgaris Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 239000001585 thymus vulgaris Substances 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 6
- 238000005554 pickling Methods 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 241001280436 Allium schoenoprasum Species 0.000 claims abstract description 3
- 241001641327 Collops Species 0.000 claims description 39
- 239000002893 slag Substances 0.000 claims description 21
- 235000020989 red meat Nutrition 0.000 claims description 15
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 235000021110 pickles Nutrition 0.000 claims description 12
- 235000019991 rice wine Nutrition 0.000 claims description 12
- 239000007921 spray Substances 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 9
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 9
- 240000008415 Lactuca sativa Species 0.000 claims description 9
- 244000082204 Phyllostachys viridis Species 0.000 claims description 9
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 9
- 239000011425 bamboo Substances 0.000 claims description 9
- 235000012045 salad Nutrition 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 230000001680 brushing effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses low-fat type minced pork which is characterized by being prepared from a main material and a pickling material, wherein the main material is prepared from pork shoulder streaky pork, sweet potato powder, tea leaves and tofu; the pickling material is prepared from edible salt, honey, dark soy sauce, yellow wine, white granulated sugar, anise, cumin, bay leaves, aniseeds, chives, yellow gingers, chilli, cloves, fennel, tarragon, thyme and water. The low-fat type minced pork has the beneficial effects that the low-fat type minced pork is prepared by performing a special frying technology on conventional special spicy and deoiled pork. The low-fat type minced pork tastes simple and faint scent, looks red, is clear in fatness and leanness, pleasant and sweet, and is low in oil content and suitable for various types of people.
Description
Technical field
The present invention relates to field of food, especially relate to a kind of health pork slag and preparation method.
Background technology
The mouthfeel that meat slag has is crisp and refreshing, taste is aromatic strongly fragrant, and deeply liked, preferably streaky pork, slitting is pickled, and enters oil cauldron and slowly heats, and grease heat wherein has just slowly leached.More crisp in order to what explode, first time explodes and pulls out to time flavous, cool to half temperature, again enters pot, explodes to all right when purplish red.
And the meat slag had now, taste is single, and fat content is many, nondigestible, often eats fry can cause indigestion, and occurs that chest is glutted, even Nausea and vomiting on a full stomach, diarrhoea, poor appetite etc.Often consume oil the people of deep-fried food, owing to being deficient in vitamin and moisture, easily gets angry, constipation.
Produce a kind of low oil type pork slag according to above-mentioned drawback, the meat slag that the method makes also was not reported.
Summary of the invention
The object of this invention is to provide a kind of low oil type pork slag and preparation method.
The technical solution adopted for the present invention to solve the technical problems is: a kind of low oil type pork slag, it is characterized in that: this low oil type pork slag is made up of major ingredient and preserved materials, described major ingredient is pork shoulder portion streaky pork, potato powder, tealeaves, bean curd, described preserved materials comprises salt, honey, dark soy sauce, yellow rice wine, white granulated sugar, anise, cumin, basyleave, aniseed, chive, yellow ginger, capsicum, cloves, fennel seeds, tarragon leaf, thyme, and all the other are water.
A preparation method for low oil type pork slag, is characterized in that: comprised the following steps:
A, pork process: by the pork shoulder portion streaky pork cleaning unhairing of monoblock, the collop of 0.2-0.4 centimetre is cut in direction of taking advantage of a situation by meat line, collop is being put into boiling 20-25 minute by tealeaves water boil, the bean curd putting into stripping and slicing, pull out after meat bleaches, remove tealeaves and bean curd, drain the water for subsequent use;
The process of B, preserved materials: anise grinds to form 100 object star aniseed powders, capsicum, cloves, fennel seeds, tarragon leaf, thyme enter in alms bowl to smash to pieces into spices powder, aniseed, basyleave grind 100 orders and become bay leaf powder, aniseed powder, and chive, yellow ginger enter ramming in alms bowl and become chive mud, yellow ginger mud after cleaning broken section of cutting knife;
C, to pickle: take out collop, spray into the surface that yellow rice wine is all sprinkled upon collop, collop sprays dark soy sauce in order, after yellow rice wine, white granulated sugar, cumin pickle 20-30 minute, by spices paste, bay leaf powder, aniseed powder, chive mud, the mixing of yellow ginger mud, with brushing brush in the red meat part of collop, yellow rice wine sprays all again, be placed in the environment of ventilation pickle 3-4 hour for subsequent use;
D, the upper string of a material: the collop last step implemented is in the process of pickling, stirring 3-4 time, every minor tick 1 hour, pickle tasty after, collop will spray potato powder, by plain boiled pork part and plain boiled pork part, red meat part and red meat section aligned after taking-up, then pass at collop two ends with two bamboo lets, often organize bamboo let and wear 10-15 sheet collop takes out and dry in aseptic environment;
E, place are fried: the salad oil frying of the collop that upper step is implemented being put into 80-100 DEG C is taken out after 15-17 minute and drained;
F, plain boiled pork par: by just fried collop plain boiled pork part downwards and immerse in the salad oil of 120-130 DEG C to take out after frying 15-17 minute and drain;
H, red meat par: above-mentioned steps frying collop red meat part is coated honey backward descend and to immerse in the salad oil of 130-1100 DEG C to take out after frying 8-10 minute to drain and take out bamboo let and be made into low oil type pork slag.
Beneficial effect of the present invention: the present invention with conventional special spice and coordinate fuel-displaced after pork, to be made health-care meat slag through special frying technique.The simple and elegant delicate fragrance of taste, color and luster is ruddy, thin white clearly demarcated, agreeable to the taste pleasant, and the low applicable various crowd's of tool fat content is edible.
Detailed description of the invention
Embodiment 1, a kind of low oil type pork slag, it is characterized in that: this low oil type pork slag is made up of major ingredient and preserved materials, described major ingredient percentage forms pork shoulder portion streaky pork 20-25% by following raw materials according, potato powder 10-15%, tealeaves 8-10%, bean curd 10-20%, described preserved materials comprises salt 10-12%, honey 20-25%, dark soy sauce 5-6%, yellow rice wine 10-15%, white granulated sugar 10-12%, anistree 4-5%, cumin 4-5%, basyleave 10-11%, aniseed 6-7%, chive 10-15%, yellow ginger 10-15%, capsicum 5-7%, cloves 7-8%, fennel seeds 6-8%, tarragon leaf 8-9%, thyme 5-6%, all the other are water.
A preparation method for low oil type pork slag, is characterized in that: comprised the following steps:
A, pork process: by the pork shoulder portion streaky pork cleaning unhairing of monoblock, the collop of 0.2-0.4 centimetre is cut in direction of taking advantage of a situation by meat line, collop is being put into boiling 20-25 minute by tealeaves water boil, the bean curd putting into stripping and slicing, pull out after meat bleaches, remove tealeaves and bean curd, drain the water for subsequent use;
The process of B, preserved materials: anise grinds to form 100 object star aniseed powders, capsicum, cloves, fennel seeds, tarragon leaf, thyme enter in alms bowl to smash to pieces into spices powder, aniseed, basyleave grind 100 orders and become bay leaf powder, aniseed powder, and chive, yellow ginger enter ramming in alms bowl and become chive mud, yellow ginger mud after cleaning broken section of cutting knife;
C, to pickle: take out collop, spray into the surface that yellow rice wine is all sprinkled upon collop, collop sprays dark soy sauce in order, after yellow rice wine, white granulated sugar, cumin pickle 20-30 minute, by spices paste, bay leaf powder, aniseed powder, chive mud, the mixing of yellow ginger mud, with brushing brush in the red meat part of collop, yellow rice wine sprays all again, be placed in the environment of ventilation pickle 3-4 hour for subsequent use;
D, the upper string of a material: the collop last step implemented is in the process of pickling, stirring 3-4 time, every minor tick 1 hour, pickle tasty after, collop will spray potato powder, by plain boiled pork part and plain boiled pork part, red meat part and red meat section aligned after taking-up, then pass at collop two ends with two bamboo lets, often organize bamboo let and wear 10-15 sheet collop takes out and dry in aseptic environment;
E, place are fried: the salad oil frying of the collop that upper step is implemented being put into 80-100 DEG C is taken out after 15-17 minute and drained;
F, plain boiled pork par: by just fried collop plain boiled pork part downwards and immerse in the salad oil of 120-130 DEG C to take out after frying 15-17 minute and drain;
Red meat par: above-mentioned steps frying collop red meat part is coated honey backward descend and to immerse in the salad oil of 130-1100 DEG C to take out after frying 8-10 minute to drain and take out bamboo let and be made into low oil type pork slag.
Beneficial effect of the present invention: the present invention with conventional special spice and coordinate fuel-displaced after pork, to be made health-care meat slag through special frying technique.The simple and elegant delicate fragrance of taste, color and luster is ruddy, thin white clearly demarcated, agreeable to the taste pleasant, and the low applicable various crowd's of tool fat content is edible.
Above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (2)
1. one kind low oil type pork slag, it is characterized in that: this low oil type pork slag is made up of major ingredient and preserved materials, described major ingredient is pork shoulder portion streaky pork, potato powder, tealeaves, bean curd, described preserved materials comprises salt, honey, dark soy sauce, yellow rice wine, white granulated sugar, anise, cumin, basyleave, aniseed, chive, yellow ginger, capsicum, cloves, fennel seeds, tarragon leaf, thyme, and all the other are water.
2. a preparation method for low oil type pork slag, is characterized in that: comprised the following steps:
A, pork process: by the pork shoulder portion streaky pork cleaning unhairing of monoblock, the collop of 0.2-0.4 centimetre is cut in direction of taking advantage of a situation by meat line, collop is being put into boiling 20-25 minute by tealeaves water boil, the bean curd putting into stripping and slicing, pull out after meat bleaches, remove tealeaves and bean curd, drain the water for subsequent use;
The process of B, preserved materials: anise grinds to form 100 object star aniseed powders, capsicum, cloves, fennel seeds, tarragon leaf, thyme enter in alms bowl to smash to pieces into spices powder, aniseed, basyleave grind 100 orders and become bay leaf powder, aniseed powder, and chive, yellow ginger enter ramming in alms bowl and become chive mud, yellow ginger mud after cleaning broken section of cutting knife;
C, to pickle: take out collop, spray into the surface that yellow rice wine is all sprinkled upon collop, collop sprays dark soy sauce in order, after yellow rice wine, white granulated sugar, cumin pickle 20-30 minute, by spices paste, bay leaf powder, aniseed powder, chive mud, the mixing of yellow ginger mud, with brushing brush in the red meat part of collop, yellow rice wine sprays all again, be placed in the environment of ventilation pickle 3-4 hour for subsequent use;
D, the upper string of a material: the collop last step implemented is in the process of pickling, stirring 3-4 time, every minor tick 1 hour, pickle tasty after, collop will spray potato powder, by plain boiled pork part and plain boiled pork part, red meat part and red meat section aligned after taking-up, then pass at collop two ends with two bamboo lets, often organize bamboo let and wear 10-15 sheet collop takes out and dry in aseptic environment;
E, place are fried: the salad oil frying of the collop that upper step is implemented being put into 80-100 DEG C is taken out after 15-17 minute and drained;
F, plain boiled pork par: by just fried collop plain boiled pork part downwards and immerse in the salad oil of 120-130 DEG C to take out after frying 15-17 minute and drain;
H, red meat par: above-mentioned steps frying collop red meat part is coated honey backward descend and to immerse in the salad oil of 130-1100 DEG C to take out after frying 8-10 minute to drain and take out bamboo let and be made into low oil type pork slag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510877438.2A CN105410706A (en) | 2015-12-04 | 2015-12-04 | Low-fat type minced pork and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510877438.2A CN105410706A (en) | 2015-12-04 | 2015-12-04 | Low-fat type minced pork and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410706A true CN105410706A (en) | 2016-03-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510877438.2A Pending CN105410706A (en) | 2015-12-04 | 2015-12-04 | Low-fat type minced pork and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105410706A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048215A (en) * | 2016-12-30 | 2017-08-18 | 安徽省麦浪食品有限公司 | A kind of pork braised in brown sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1401261A (en) * | 2002-06-18 | 2003-03-12 | 王政 | Fragrant tea bean curd making formulation and process |
| CN104256673A (en) * | 2014-09-11 | 2015-01-07 | 朱翠帮 | Health dried pork slices and preparation method thereof |
| CN104305231A (en) * | 2014-09-23 | 2015-01-28 | 王学兵 | Spiced beef with tea taste and preparation method thereof |
-
2015
- 2015-12-04 CN CN201510877438.2A patent/CN105410706A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1401261A (en) * | 2002-06-18 | 2003-03-12 | 王政 | Fragrant tea bean curd making formulation and process |
| CN104256673A (en) * | 2014-09-11 | 2015-01-07 | 朱翠帮 | Health dried pork slices and preparation method thereof |
| CN104305231A (en) * | 2014-09-23 | 2015-01-28 | 王学兵 | Spiced beef with tea taste and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 小雯: "《好吃停不了：80道绝味家常菜（第1版）》", 30 September 2015, 江苏凤凰科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048215A (en) * | 2016-12-30 | 2017-08-18 | 安徽省麦浪食品有限公司 | A kind of pork braised in brown sauce |
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Application publication date: 20160323 |