CN105454884A - Spicy and hot dried pork and preparation method thereof - Google Patents
Spicy and hot dried pork and preparation method thereof Download PDFInfo
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- CN105454884A CN105454884A CN201410437094.9A CN201410437094A CN105454884A CN 105454884 A CN105454884 A CN 105454884A CN 201410437094 A CN201410437094 A CN 201410437094A CN 105454884 A CN105454884 A CN 105454884A
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Abstract
The invention relates to spicy and hot dried pork and a preparation method thereof, and belongs to the technical field of food processing. The spicy and hot dried pork is prepared from main materials and auxiliary materials, wherein the main materials comprise pork, vegetable oil, white sugar, dry red peppers, peanuts and semen juglandis; and the auxiliary materials comprise green onion sections, ginger slices, radix angelicae dahuricae, prickly ash powder, nutmeg, cinnamon, bay leaves, Baijiu, chicken powder, aromatic vinegar, soy sauce, ground pepper and chili powder. Through the preparation method, the prepared spicy and hot dried pork is delicious in taste, red and oleosus in color, clear and glossy, spicy and hot, and crispy.
Description
Technical field
The present invention relates to a kind of fragrant peppery dried pork and preparation method thereof, belong to food processing technology field.
Background technology
Pork is one of meat food the most frequently used during people live, and when Pork Market is too much, the method usually adopted is carried out freezing exactly, sell in order to next time, people also slowly pork is carried out being made into dried pork, thus increase its storage life, and mouthfeel is also very good.
The preparation method of current dried pork is also varied, but along with the raising of people's living standard, the requirement of people to charcuterie is also more and more higher, as color etc.
Summary of the invention
According to above deficiency of the prior art, the technical problem to be solved in the present invention is: provide a kind of fragrant peppery dried pork and preparation method thereof, the delicious fresh perfume (or spice) of dried pork of making, color glow glossy, exquisitely carved moist, spicy fresh perfume (or spice) is tempting, the crisp fragrant slagging of entrance.
The peppery dried pork of perfume (or spice) of the present invention, is characterized in that: material requested comprises major ingredient and auxiliary material;
Major ingredient: pork, rape oil, white sugar, red chilli, shelled peanut, walnut kernel;
Auxiliary material: onion parts, ginger splices, the root of Dahurain angelica, pepper powder, nutmeg, cassia bark, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce, pepper powder, paprika;
Wherein said pork is 700 ~ 800 parts; Described rape oil is 200 ~ 300 parts; Described white sugar is 15 ~ 20 parts; Described red chilli is 30 ~ 50 parts; Described red chilli is 20 ~ 30 parts; Described shelled peanut is 10 ~ 15 parts; Described onion parts is 10 ~ 25 parts; Described ginger splices is 10 ~ 25 parts; The described root of Dahurain angelica is 1 ~ 3 part; Described pepper powder is 2 ~ 6 parts; Described nutmeg is 2 ~ 6 parts; Described cassia bark is 2 ~ 6 parts; Described spiceleaf is 5 ~ 10 parts; Described white wine is 20 ~ 40 parts; Described chicken powder is 2 ~ 6 parts; Described aromatic vinegar is 15 ~ 34 parts; Described soy sauce is 10 ~ 20 parts; Described pepper powder is 2 ~ 6 parts; Described paprika is 2 ~ 8 parts;
Above-described number is parts by weight.
The preparation method of the peppery dried pork of perfume (or spice) of the present invention, comprises the following steps:
Step one, described pork are full lean meat, select the fresh and tender pork of texture exquisiteness, pork are cut into the sliced meat of coin thickness along lines, and the pork slices cut are poured into white wine in container, and clear water soaks 1 ~ 2 hour;
Step 2, cassia bark, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce and pepper powder are divided into 2 parts, portion is used for pickling, and is aly used for boiling;
Step 3, the pork in step one pick up dry after put into step 2 for pickle cassia bark, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce and pepper powder, add onion parts, ginger splices, the root of Dahurain angelica, pepper powder, nutmeg and paprika simultaneously, mix thoroughly after putting into appropriate salt again, then put into refrigeration in refrigerator with preservative film bag good seal container and pickle 6 hours;
Step 4, the taking-up that the pork of step 3 is pickled, cure in step 3 is not outwelled for future use, after the pork pickled dries, in oil cauldron, rape oil burning is entered pork to sixty percent heat and carries out frying, pork slices explode into amber after pull out, make sure to keep in mind not explode paste.
The cassia bark for boiling in step 2, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce and pepper powder is entered under step 5, oil of keeping on file in pot, exploded perfume, adding red chilli, shelled peanut and walnut kernel again carries out fried fragrant, then pours the cure in step 3 into, obtains spices.
Step 6, in pot, pour suitable quantity of water into, boiled, soup made by the spices added in step 5, soup is poured the pork exploded in step 4 into and is boiled 2 ~ 6 minutes after opening, then pork is sorted out, finally pulled out by all spices in pot not, the pork big fire again entering to sort out down is boiled and is carried out receipts juice in 2 ~ 5 minutes, finally just can take the dish out of the pot in thick.
Compared with prior art, the present invention has following beneficial effect:
By peppery dried pork of perfume (or spice) of the present invention and preparation method thereof, the delicious fresh perfume (or spice) of dried pork of making, color glow glossy, exquisitely carved moist, spicy fresh perfume (or spice) is tempting, the crisp fragrant slagging of entrance.
Detailed description of the invention
Below the present invention is described further:
Below by way of specific embodiment, the invention will be further described, but not in order to limit the present invention, all within the present invention's spirit and principle, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Embodiment one
The peppery dried pork of described perfume (or spice), material requested comprises major ingredient and auxiliary material;
Major ingredient: pork, rape oil, white sugar, red chilli, shelled peanut, walnut kernel;
Auxiliary material: onion parts, ginger splices, the root of Dahurain angelica, pepper powder, nutmeg, cassia bark, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce, pepper powder, paprika;
Wherein said pork is 700 parts; Described rape oil is 200 parts; Described white sugar is 15 parts; Described red chilli is 30 parts; Described red chilli is 20 parts; Described shelled peanut is 10 parts; Described onion parts is 10 parts; Described ginger splices is 10 parts; The described root of Dahurain angelica is 1 part; Described pepper powder is 2 parts; Described nutmeg is 2 parts; Described cassia bark is 2 parts; Described spiceleaf is 5 parts; Described white wine is 20 parts; Described chicken powder is 2 parts; Described aromatic vinegar is 15 parts; Described soy sauce is 10 parts; Described pepper powder is 2 parts; Described paprika is 2 parts;
Above-described number is parts by weight.
The preparation method of the peppery dried pork of the perfume (or spice) described in the present embodiment, comprises the following steps:
Step one, described pork are full lean meat, select the fresh and tender pork of texture exquisiteness, pork are cut into the sliced meat of coin thickness along lines, and the pork slices cut are poured into white wine in container, and clear water soaks 1 hour;
Step 2, cassia bark, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce and pepper powder are divided into 2 parts, portion is used for pickling, and is aly used for boiling;
Step 3, the pork in step one pick up dry after put into step 2 for pickle cassia bark, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce and pepper powder, add onion parts, ginger splices, the root of Dahurain angelica, pepper powder, nutmeg and paprika simultaneously, mix thoroughly after putting into appropriate salt again, then put into refrigeration in refrigerator with preservative film bag good seal container and pickle 6 hours;
Step 4, the taking-up that the pork of step 3 is pickled, cure in step 3 is not outwelled for future use, after the pork pickled dries, in oil cauldron, rape oil burning is entered pork to sixty percent heat and carries out frying, pork slices explode into amber after pull out, make sure to keep in mind not explode paste.
The cassia bark for boiling in step 2, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce and pepper powder is entered under step 5, oil of keeping on file in pot, exploded perfume, adding red chilli, shelled peanut and walnut kernel again carries out fried fragrant, then pours the cure in step 3 into, obtains spices.
Step 6, in pot, pour suitable quantity of water into, boiled, soup made by the spices added in step 5, soup is poured the pork exploded in step 4 into and is boiled 2 minutes after opening, then pork is sorted out, finally pulled out by all spices in pot not, the pork big fire again entering to sort out down is boiled and is carried out receipts juice in 2 minutes, finally just can take the dish out of the pot in thick.
Embodiment two
The basis of embodiment one changes, changes as follows:
Wherein said pork is 760 parts; Described rape oil is 230 parts; Described white sugar is 18 parts; Described red chilli is 40 parts; Described red chilli is 25 parts; Described shelled peanut is 13 parts; Described onion parts is 20 parts; Described ginger splices is 20 parts; The described root of Dahurain angelica is 2 parts; Described pepper powder is 4 parts; Described nutmeg is 4 parts; Described cassia bark is 4 parts; Described spiceleaf is 8 parts; Described white wine is 30 parts; Described chicken powder is 4 parts; Described aromatic vinegar is 20 parts; Described soy sauce is 14 parts; Described pepper powder is 4 parts; Described paprika is 6 parts;
Above-described number is parts by weight.
The preparation method of the peppery dried pork of the perfume (or spice) described in the present embodiment, comprises the following steps:
Step one, described pork are full lean meat, select the fresh and tender pork of texture exquisiteness, pork are cut into the sliced meat of coin thickness along lines, and the pork slices cut are poured into white wine in container, and clear water soaks 1.5 hours;
Step 2, cassia bark, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce and pepper powder are divided into 2 parts, portion is used for pickling, and is aly used for boiling;
Step 3, the pork in step one pick up dry after put into step 2 for pickle cassia bark, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce and pepper powder, add onion parts, ginger splices, the root of Dahurain angelica, pepper powder, nutmeg and paprika simultaneously, mix thoroughly after putting into appropriate salt again, then put into refrigeration in refrigerator with preservative film bag good seal container and pickle 6 hours;
Step 4, the taking-up that the pork of step 3 is pickled, cure in step 3 is not outwelled for future use, after the pork pickled dries, in oil cauldron, rape oil burning is entered pork to sixty percent heat and carries out frying, pork slices explode into amber after pull out, make sure to keep in mind not explode paste.
The cassia bark for boiling in step 2, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce and pepper powder is entered under step 5, oil of keeping on file in pot, exploded perfume, adding red chilli, shelled peanut and walnut kernel again carries out fried fragrant, then pours the cure in step 3 into, obtains spices.
Step 6, in pot, pour suitable quantity of water into, boiled, soup made by the spices added in step 5, soup is poured the pork exploded in step 4 into and is boiled 4 minutes after opening, then pork is sorted out, finally pulled out by all spices in pot not, the pork big fire again entering to sort out down is boiled and is carried out receipts juice in 3 minutes, finally just can take the dish out of the pot in thick.
Embodiment three
The basis of embodiment one changes, changes as follows:
Wherein said pork is 800 parts; Described rape oil is 300 parts; Described white sugar is 20 parts; Described red chilli is 50 parts; Described red chilli is 30 parts; Described shelled peanut is 15 parts; Described onion parts is 25 parts; Described ginger splices is 25 parts; The described root of Dahurain angelica is 3 parts; Described pepper powder is 6 parts; Described nutmeg is 6 parts; Described cassia bark is 6 parts; Described spiceleaf is 10 parts; Described white wine is ~ 40 parts; Described chicken powder is 6 parts; Described aromatic vinegar is 34 parts; Described soy sauce is 20 parts; Described pepper powder is 6 parts; Described paprika is 8 parts;
Above-described number is parts by weight.
The preparation method of the peppery dried pork of the perfume (or spice) described in the present embodiment, comprises the following steps:
Step one, described pork are full lean meat, select the fresh and tender pork of texture exquisiteness, pork are cut into the sliced meat of coin thickness along lines, and the pork slices cut are poured into white wine in container, and clear water soaks 2 hours;
Step 2, cassia bark, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce and pepper powder are divided into 2 parts, portion is used for pickling, and is aly used for boiling;
Step 3, the pork in step one pick up dry after put into step 2 for pickle cassia bark, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce and pepper powder, add onion parts, ginger splices, the root of Dahurain angelica, pepper powder, nutmeg and paprika simultaneously, mix thoroughly after putting into appropriate salt again, then put into refrigeration in refrigerator with preservative film bag good seal container and pickle 6 hours;
Step 4, the taking-up that the pork of step 3 is pickled, cure in step 3 is not outwelled for future use, after the pork pickled dries, in oil cauldron, rape oil burning is entered pork to sixty percent heat and carries out frying, pork slices explode into amber after pull out, make sure to keep in mind not explode paste.
The cassia bark for boiling in step 2, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce and pepper powder is entered under step 5, oil of keeping on file in pot, exploded perfume, adding red chilli, shelled peanut and walnut kernel again carries out fried fragrant, then pours the cure in step 3 into, obtains spices.
Step 6, in pot, pour suitable quantity of water into, boiled, soup made by the spices added in step 5, soup is poured the pork exploded in step 4 into and is boiled 6 minutes after opening, then pork is sorted out, finally pulled out by all spices in pot not, the pork big fire again entering to sort out down is boiled and is carried out receipts juice in 5 minutes, finally just can take the dish out of the pot in thick.
Other is with embodiment one.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. the peppery dried pork of perfume (or spice), is characterized in that: material requested comprises major ingredient and auxiliary material;
Major ingredient: pork, rape oil, white sugar, red chilli, shelled peanut, walnut kernel;
Auxiliary material: onion parts, ginger splices, the root of Dahurain angelica, pepper powder, nutmeg, cassia bark, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce, pepper powder, paprika;
Wherein said pork is 700 ~ 800 parts; Described rape oil is 200 ~ 300 parts; Described white sugar is 15 ~ 20 parts; Described red chilli is 30 ~ 50 parts; Described red chilli is 20 ~ 30 parts; Described shelled peanut is 10 ~ 15 parts; Described onion parts is 10 ~ 25 parts; Described ginger splices is 10 ~ 25 parts; The described root of Dahurain angelica is 1 ~ 3 part; Described pepper powder is 2 ~ 6 parts; Described nutmeg is 2 ~ 6 parts; Described cassia bark is 2 ~ 6 parts; Described spiceleaf is 5 ~ 10 parts; Described white wine is 20 ~ 40 parts; Described chicken powder is 2 ~ 6 parts; Described aromatic vinegar is 15 ~ 34 parts; Described soy sauce is 10 ~ 20 parts; Described pepper powder is 2 ~ 6 parts; Described paprika is 2 ~ 8 parts;
Above-described number is parts by weight.
2. the preparation method of the peppery dried pork of perfume (or spice) according to claim 1, is characterized in that: comprise the following steps:
Step one, described pork are full lean meat, select the fresh and tender pork of texture exquisiteness, pork are cut into the sliced meat of coin thickness along lines, and the pork slices cut are poured into white wine in container, and clear water soaks 1 ~ 2 hour;
Step 2, cassia bark, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce and pepper powder are divided into 2 parts, portion is used for pickling, and is aly used for boiling;
Step 3, the pork in step one pick up dry after put into step 2 for pickle cassia bark, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce and pepper powder, add onion parts, ginger splices, the root of Dahurain angelica, pepper powder, nutmeg and paprika simultaneously, mix thoroughly after putting into appropriate salt again, then put into refrigeration in refrigerator with preservative film bag good seal container and pickle 6 hours;
Step 4, the taking-up that the pork of step 3 is pickled, cure in step 3 is not outwelled for future use, after the pork pickled dries, in oil cauldron, rape oil burning is entered pork to sixty percent heat and carries out frying, pork slices explode into amber after pull out, make sure to keep in mind not explode paste.
The cassia bark for boiling in step 2, spiceleaf, white wine, chicken powder, aromatic vinegar, soy sauce and pepper powder is entered under step 5, oil of keeping on file in pot, exploded perfume, adding red chilli, shelled peanut and walnut kernel again carries out fried fragrant, then pours the cure in step 3 into, obtains spices.
Step 6, in pot, pour suitable quantity of water into, boiled, soup made by the spices added in step 5, soup is poured the pork exploded in step 4 into and is boiled 2 ~ 6 minutes after opening, then pork is sorted out, finally pulled out by all spices in pot not, the pork big fire again entering to sort out down is boiled and is carried out receipts juice in 2 ~ 5 minutes, finally just can take the dish out of the pot in thick.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410437094.9A CN105454884A (en) | 2014-08-30 | 2014-08-30 | Spicy and hot dried pork and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410437094.9A CN105454884A (en) | 2014-08-30 | 2014-08-30 | Spicy and hot dried pork and preparation method thereof |
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| CN105454884A true CN105454884A (en) | 2016-04-06 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858399A (en) * | 2017-01-17 | 2017-06-20 | 广西神龙王农牧食品集团有限公司 | A kind of preparation method of dried pork |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858399A (en) * | 2017-01-17 | 2017-06-20 | 广西神龙王农牧食品集团有限公司 | A kind of preparation method of dried pork |
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Application publication date: 20160406 |