CN105520067A - A double-cylinder-cover cooking and processing process of guava-flavor fried braised pork - Google Patents
A double-cylinder-cover cooking and processing process of guava-flavor fried braised pork Download PDFInfo
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Classifications
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- 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
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Abstract
A double-cylinder-cover cooking and processing process of guava-flavor fried braised pork is disclosed. The process includes steps of removing hairs, cutting into pieces, preparing pre-cook soup, cooking, piercing to inject salt, performing water-oil-mixed type frying, performing secondary water-oil-mixed type frying, cooking, and the like. The process combines traditional Chinese dish cooking methods and a western type meat product processing technique. In a frying step, the process adopts water-oil-mixed type frying and frying is performed at difference temperatures in sequence, thus effectively controlling generation of harmful compounds in the frying step and greatly maintaining good sense and flavor of meat products. Corn coil that is vegetable type oil is adopted as oil for frying in the process so that the fried meat products are healthier and higher in edibility.
Description
Technical field
The present invention relates to field of meat product processing, particularly a kind of guava special flavor fried braised pork bitubular lid boiling processing technology.
Background technology
Braised pork is traditional Chinese meal, and selected raw material is generally streaky pork, forms the braised pork goods of the various style of cooking, the glow of finished product color and luster because frying technological process, seasoning formula, digesting technoloy are different, food fertile and oiliness, tasty, be deeply subject among the peoplely to like.Cantonese braised pork is the principal item in braised pork, golden yellow with fried rear product color, and epidermis bubbles, and quality is firmly crisp, the soft rotten sweet-smelling of eating after boiling, fertilizer and oiliness famous, have the saying of " not becoming dinner without button " in Guangdong and Guangxi Provinces.According to statistics, only can reach 3.93 hundred million kg in Guangdong and Guangxi Provinces once the consumption figure with annual braised pork, as can be seen here, braised pork consumption market scale is very large.Braised pork, based on family and dining room consumption, belongs to the dish of suitable heat food consumption.But braised pork manufacture craft is comparatively various and complicated, culinary art braised pork often needs the time of more than half a day.Along with economic development people's living standard improves constantly; today of development of food industry main trend has been become in traditional dish suitability for industrialized production; not only to realize the mechanization of braised pork goods industry processing, standardization, large-scale production; also to pursue health, the nutrient laden of product simultaneously, first will solve the key technology difficult problem in braised pork processing.
For Cantonese braised pork, frying technological process is one of its key technology, this is because frying technological process directly decides the quality of product, affects the acceptance level of consumer.The good braised pork of quality require its skin surface blistering evenly, tangent plane has micropore, golden yellow color, fried deficiency or excessively all will affect product quality.Braised pork is in frying course, on the one hand material surface moisture is heated phase transformation evaporation, along with the reduction of sample transepidermal water content, sample epidermis forms one deck crust layer gradually, moisture is in the process of evaporation, due to the existence of this layer of duricrust, the evaporation rate of moisture will reduce, pressure is produced inside and outside its sample epidermis crust layer undertissue, thus make its superficial expansion, continue to be heated, produce certain expanded phenomenon, then have influence on the change of its heterogeneous microstructure, the characteristic of the microcellular structure Cantonese braised pork skin just that frying-expansion produces; Can be there is the chemical reactions such as Maillard reaction, caramelization and fat oxidation decomposition in material surface on the other hand, produce some present-color materials and other materials, improve frying temperature and time expand, all can aggravate the degree of this chemical reaction, finally have influence on its color and luster intensity of variation, suitable browning reaction gives food good color and luster, but fried for a long time, the brown stain that braised pork skin is excessive on the one hand, can make it produce more harmful substance.On the other hand, braised pork loss late will increase, this is because in frying course, the loss of braised pork comprises the stripping of scattering and disappearing of moisture and fat.
The pure oil of tradition is fried often can cause local oil overheating in heating process, thus accelerates the oxidation of grease and make amount of grease evaporate into cigarette.Fried oil is in the lasting condition of high temperature, and when the moisture that food discharges contacts with oil with oxygen, oil just can be oxidized materials such as generating carbonyls, ketone group acid, epoxyeicosatrienoic acid, and these materials all can make food produce bad taste, and make oil darkening.Along with the prolongation of oil service time, under anaerobic state, oil molecule can be polymerized with various product and generates cyclic compound and high molecular polymer, makes oil viscosity increase, the heat transfer coefficient that reduction is oily, and the oil holdup of increase food, affects the quality and safety of food.
The more important thing is that traditional pure oil is in frying course, the food debris of generation, slowly can lodge in the bottom of deep-frying vessel, and through repeatedly fried, make oil become dirty, contaminated oil deep-fried food, even produces some carcinogens.Meanwhile, swill is attached to the surface of fried food, can make fried food quality deterioration.
At present, traditional braised pork frying technological process many employings lard is as frying oils.Lard has good local flavor and shortening property because of it, extensively favor by some self-employed businessman and workshop, but lard belongs to saturated fat and contains higher cholesterol, be used repeatedly under the high temperature conditions, some catabolite of lard constantly can be polymerized, decompose, and produces the oil polymers that many kinds of toxicity are not quite similar, as ring-type list aggressiveness, dimer and polymer, these materials reach certain content in human body can cause neural paralysis, even jeopardizes the life of people.
Patent of invention CN102524851A discloses and a kind ofly produces that oxidation resistance is strong, the production method of the fried shelled peanut of the low-peroxide value of the fried peanuts of long shelf-life, comprises the steps: that (1) selects shelled peanut; (2) fill nitrogen: constantly supplement nitrogen to deep fryer by nitrogen making machine, filling the nitrogen time is 20 ~ 25 minutes, and filling nitrogen purity is 98.5 ~ 99.5%; (3) water oil is fried mixed: upper strata oil temperature remains on 130 DEG C ~ about 200 DEG C, lower floor's oil temperature 55 DEG C ~ 130 DEG C, and the temperature of oil water surface controls below 55 DEG C; (4) process of fried shelled peanut; (5) film: film liquid with the pea starch solution preparation of 5% concentration, when joining preparation liquid, need in boiling water bath gelatinization about 20min, keep film liquid temp between 30 ~ 40 DEG C, be applied in fried shelled peanut surface; (6) freeze drying: the fried shelled peanut after film is dry in vacuum freeze drier.The frying technological process of this invention also adopts water oil mixed fried, and adopts double-deck oil temperature fried, ensure fried flavor effect preferably, but this frying technological process is not obviously suitable for braised pork actual production.The actual cortex being only cube meat in fried position of braised pork, the degree of depth that therefore in frying course, cube meat immerses in oil plant is limited, therefore uses fried the having little significance of double-deck oil temperature, and this technique is larger on production equipment drops into.
Patent of invention CN102106367A discloses a kind of can preservation for a long time and the preparation method of the braised pork of delicious flavour, it is characterized in that in professional production factory, pig streaky pork is precooked, fried, multiple soft, section, multiple fried after, boiling 45 ~ 60min carries out modified and bacteria reducing again, dress bowl, at 100 ~ 110 DEG C, carry out 15 ~ 30min re-pasteurization after vacuum seal, cool without the bowl dress braised pork semi-finished product of condiment; By this bowl dress braised pork directly again boiling 10 ~ 30min after boiling or seasoning before consumption, can obtain keep braised pork original flavor, fresh, without traditional braised pork dish of greasy dirt.The frying technological process step of this patent application only roughly introduce cube meat carried out precook, fried, multiple soft, section, multiple fried, do not do open in detail for concrete fry operations and technological parameter, those skilled in the art obviously intactly cannot carry out technology realization.
Therefore, a kind of health is developed and the braised pork frying technological process meeting domestic braised pork industry production reality has extremely important meaning.
Summary of the invention
For the technical problem that existing frying technological process method exists, the object of this invention is to provide a kind of technique simple, be easy to operation and cost less investment, meet the guava special flavor fried braised pork bitubular lid boiling processing technology of domestic production reality.
For solving aforementioned technical problem, main technical schemes of the present invention is, adopt wise temperature water oil mixed fried, water and oil is added in same container, the oil that relative density is little can occupy the top of container, the water that relative density is larger then occupies the lower part of container, at the middle part horizontal device heater of oil reservoir.Heating tube adopts thermosistor, temperature controller adjusts firepower automatically.Oil temperature is constant in preset temperature, effectively controls the temperature of levels in frying process. and exempt from the generation of overheated dry combustion method phenomenon in frying process, slow down frying oil degree of oxidation.In the process of frying, fried food is in the oil reservoir of top, in the water that the swill of fried generation can sink bottom people.Meanwhile, grease contained in residue floats after caning be passed through and being separated, and returns oil reservoir.Therefore residue is once be formed and just can depart from high-temperature region oil reservoir very soon and sink in low-temperature space water, is let go, and then avoids residue generation coking, carbonization phenomenon along with water.And wise temperature is fried, namely at low-temperature frying certain hour, braised pork epidermis face is made to form crust layer, then by the fried moisture rapid evaporation making braised pork intracutaneous portion of high temperature, make its mineralization pressure difference thus that braised pork skin is organized is expanded inside and outside moment, and give braised pork skin certain color and luster, simultaneously, braised pork carries out low-temperature frying, and shorter at high temperature deep-fat frying time, and the generation of harmful substance will be more fried than one-part form few.
Concrete technology contents is a kind of guava special flavor fried braised pork bitubular lid boiling processing technology, it is characterized in that comprising step:
1), defeathering: with flame gun, the hair of raw material streaky pork pork skin is scalded burn off only, and clean up;
2), stripping and slicing: by cube meat square for 9cmx9cmx9cm sized by the cutting of raw material streaky pork;
3), prepare soup of precooking: get the meat soup that weight portion is 1000, be heated to 90 ~ 95 DEG C, then add refined salt 8 weight portion, chopping ginger 20 ~ 50 weight portion, anistree 20 ~ 50 weight portions;
4), slaking: cube meat marshalling, surface are put into meat soup downwards and to precook 32 ~ 35min;
5), preparation saline solution: get the water that weight portion is 1000, add refined salt 8 weight portion, white wine 20 ~ 45 weight portion, chopping ginger 20 ~ 50 weight portion, anistree 20 ~ 50 weight portions, granulated sugar 40 ~ 50 weight portion, sesame oil 20 ~ 30 weight portion after boiling;
6) defeathering puncture note salt, is checked: check after precooking and pull out remaining hair and hair root, use puncture injection machine to be expelled in cube meat cortex by the saline solution configured, acanthopore spacing is 5 ~ 8mm, hole depth 12 ~ 14mm, and acanthopore diameter is 1.8 ~ 2mm;
7), water is oil mixed fried: the oil mixed fried 14min of corn W/O cube meat marshalling, surface being put into 155 ~ 158 DEG C downwards;
8), water is oil mixed multiple fried: by honey on the cube meat surface smear after just fried, marshalling, surface put into the oil mixed fried 2min of corn W/O of 235 ~ 238 DEG C downwards;
9), fried finished product is checked: check the fried situation of cube meat, if having excessively fried, the stain of surface carbonation, coking will strike off;
10), get thick bamboo tube at the bottom of clean smooth smooth bamboo, be placed in olive oil preheating 5 ~ 30min; Separately get a bore slightly greatly and the thick bamboo tube middle cover of the thick bamboo tube at the bottom of bamboo that just can link closely, be placed in 90 ~ 95 DEG C of clear water heating 5 ~ 10min; Separately get a bore more slightly greatly and the thick bamboo tube top cover of the thick bamboo tube middle cover that just can link closely;
11), end thick bamboo tube is vertically placed in boiling water by fried good braised pork, first use thick bamboo tube at the bottom of thick bamboo tube middle cover upper shield, vertically be placed in boiling water with thick bamboo tube top cover upper shield thick bamboo tube middle cover again and heat 50min, the height of boiling water water flooding is just a little more than the position of mouth at the bottom of thick bamboo tube top cover;
12) after the thick bamboo tube, being stamped thick bamboo tube lid heats 5min in boiling water, boiling water adds the olive oil of one deck 95 DEG C, regulate boiling water height that olive oil oil reservoir can be flooded just just a little more than the position of mouth at the bottom of thick bamboo tube top cover, after boiling 60min, carry out vacuum packaging;
13), step 11 is repeated) carry out re-pasteurization, boiling 30min.
Further, thick bamboo tube of the described end is divided into two-layer up and down, has a ring interlayer in the middle of end thick bamboo tube; Thick bamboo tube upper strata, the end digestion process respectively splendid attire treat boiling braised pork.
Further, described thick bamboo tube middle cover is divided into two-layer up and down, has a ring interlayer in the middle of thick bamboo tube middle cover; Thick bamboo tube middle cover lower floor is used for thick bamboo tube at the bottom of upper shield; Thick bamboo tube middle cover upper strata is at digestion process splendid attire olive oil.
Further, the be nested degree of depth of end thick bamboo tube of described thick bamboo tube middle cover lower floor is longer than the height of thick bamboo tube top, end mouth to middle ring interlayer.
Further, described thick bamboo tube top cover is that one end open one end is closed.
Further, step 11) ~ 13) in can add olive oil in the lower floor of thick bamboo tube of the described end and jointly heat in the process of boiling water heating.
The present invention combines traditional Chinese dish cooking methods and Western-style Meat process technology, especially adopts the fried the present invention of making of water oil mixing wise temperature to have the following advantages at frying stage:
The first, goods raciness, quality are high.Oil-water mixture frying scientifically utilizes oil and aqueous phase to density relationship, animal oil that fried braised pork is leached nature Chen Ren vegetable oil lower floor, keeps the pure of working oil at the middle and upper levels, effectively controls food oil content and outward appearance, raising product quality, Shelf-life.In addition, it is fried that product divides temperature stage to carry out, and first under lower frying temperature, evaporated by cortex appearance moisture, make braised pork cortex become crisp, also have protective effect to raw material simultaneously, make inner fresh perfume (or spice) soft tender, i.e. " outer crisp interior tender ";
The second, healthy, nutrition.The method can make the swill produced in fried food process depart from high-temperature region fast and heavy people's low-temperature space, drains, effectively controls the generation of carcinogen, ensure the health of eater with water.Simultaneously, use vegetalitas frying oils, the animal oil that fried braised pork leaches also can natural Chen Ren vegetable oil lower floor, keeps the pure of upper strata working oil, having evaded traditional frying technological process uses the animal raw fats such as lard to be rich in the drawback of cholesterol high-melting-point lipid, makes product be more conducive to health;
3rd, save frying oils.Take to heat in the middle part of oil reservoir, control oil reservoir and water layer temperature, the degree of oxidation of effective alleviation frying oil, suppress the generation of acid value, thus extend the service life of frying oil, in addition, the oil that this technique does not almost discard together with swill and become the oil that waste oil drains because of oxidation deterioration, its fuel consumption is no better than the oil mass absorbed by food.
Detailed description of the invention
Below with reference to specific embodiment, the present invention is described in further details.
Embodiment 1
Major ingredient: streaky pork 500g
Auxiliary material: ginger, refined salt, white wine, anise, sesame oil, granulated sugar, honey etc.
Operating procedure:
1), defeathering: with flame gun, the hair of raw material streaky pork pork skin is scalded burn off only, and clean up;
2), stripping and slicing: by cube meat square for 9cmx9cmx9cm sized by the cutting of raw material streaky pork;
3), prepare soup of precooking: get meat soup 1000g, be heated to 90 DEG C, then add refined salt 8g, chopping ginger 20g, anistree 20g;
4), slaking: cube meat marshalling, surface are put into meat soup downwards and to precook 32min;
5), preparation saline solution: water intaking 1000g, adds refined salt 8g, white wine 20g, chopping ginger 20g, anistree 20g, granulated sugar 40g, sesame oil 20g after boiling;
6) defeathering puncture note salt, is checked: check after precooking and pull out remaining hair and hair root, use puncture injection machine to be expelled in cube meat cortex by the saline solution configured, acanthopore spacing is 5mm, hole depth 12mm, and acanthopore diameter is 1.8mm;
7), water is oil mixed fried: the oil mixed fried 14min of corn W/O cube meat marshalling, surface being put into 158 DEG C downwards;
8), water is oil mixed multiple fried: by honey on the cube meat surface smear after just fried, marshalling, surface put into the oil mixed fried 2min of corn W/O of 238 DEG C downwards;
9), fried finished product is checked: check the fried situation of cube meat, if having excessively fried, the stain of surface carbonation, coking will strike off;
10), get thick bamboo tube at the bottom of clean smooth smooth bamboo, be placed in olive oil preheating 5 ~ 30min; Separately get a bore slightly greatly and the thick bamboo tube middle cover of the thick bamboo tube at the bottom of bamboo that just can link closely, be placed in 90 ~ 95 DEG C of clear water heating 5 ~ 10min; Separately get a bore more slightly greatly and the thick bamboo tube top cover of the thick bamboo tube middle cover that just can link closely;
11), end thick bamboo tube is vertically placed in boiling water by fried good braised pork, first use thick bamboo tube at the bottom of thick bamboo tube middle cover upper shield, vertically be placed in boiling water with thick bamboo tube top cover upper shield thick bamboo tube middle cover again and heat 50min, the height of boiling water water flooding is just a little more than the position of mouth at the bottom of thick bamboo tube top cover;
12) after the thick bamboo tube, being stamped thick bamboo tube lid heats 5min in boiling water, boiling water adds the olive oil of one deck 95 DEG C, regulate boiling water height that olive oil oil reservoir can be flooded just just a little more than the position of mouth at the bottom of thick bamboo tube top cover, after boiling 60min, carry out vacuum packaging;
13), step 11 is repeated) carry out re-pasteurization, boiling 30min.
The present embodiment is comparatively applicable to south of the Five Ridges taste consumer.
Embodiment 2
Major ingredient: belt leather streaky pork of boning
Auxiliary material: meat soup, ginger, refined salt, white wine, anise, sesame oil, granulated sugar, guava juice etc.
Operating procedure:
1), defeathering: with flame gun, the hair of raw material streaky pork pork skin is scalded burn off only, and clean up;
2), stripping and slicing: by cube meat square for 9cmx9cmx9cm sized by the cutting of raw material streaky pork;
3), prepare soup of precooking: the meat soup getting 1000g, is heated to 93 DEG C, then add refined salt 8g, chopping ginger 30g, anistree 40g weight portion;
4), slaking: cube meat marshalling, surface are put into meat soup downwards and to precook 33min;
5), preparation saline solution: the water getting 1000g, adds refined salt 8g, white wine 30g, chopping ginger 30g, anistree 40g, granulated sugar 40g, sesame oil 30g after boiling;
6) defeathering puncture note salt, is checked: check after precooking and pull out remaining hair and hair root, use puncture injection machine to be expelled in cube meat cortex by the saline solution configured, acanthopore spacing is 5mm, hole depth 12mm, and acanthopore diameter is 1.8mm;
7), water is oil mixed fried: the oil mixed fried 14min of corn W/O cube meat marshalling, surface being put into 158 DEG C downwards;
8), water is oil mixed multiple fried: by guava juice on the cube meat surface smear after just fried, marshalling, surface put into the oil mixed fried 2min of corn W/O of 238 DEG C downwards;
9), fried finished product is checked: check the fried situation of cube meat, if having excessively fried, the stain of surface carbonation, coking will strike off;
10), get thick bamboo tube at the bottom of clean smooth smooth bamboo, be placed in olive oil preheating 5 ~ 30min; Separately get a bore slightly greatly and the thick bamboo tube middle cover of the thick bamboo tube at the bottom of bamboo that just can link closely, be placed in 90 ~ 95 DEG C of clear water heating 5 ~ 10min; Separately get a bore more slightly greatly and the thick bamboo tube top cover of the thick bamboo tube middle cover that just can link closely;
11), end thick bamboo tube is vertically placed in boiling water by fried good braised pork, first use thick bamboo tube at the bottom of thick bamboo tube middle cover upper shield, vertically be placed in boiling water with thick bamboo tube top cover upper shield thick bamboo tube middle cover again and heat 50min, the height of boiling water water flooding is just a little more than the position of mouth at the bottom of thick bamboo tube top cover;
12) after the thick bamboo tube, being stamped thick bamboo tube lid heats 5min in boiling water, boiling water adds the olive oil of one deck 95 DEG C, regulate boiling water height that olive oil oil reservoir can be flooded just just a little more than the position of mouth at the bottom of thick bamboo tube top cover, after boiling 60min, carry out vacuum packaging;
13), step 11 is repeated) carry out re-pasteurization, boiling 30min.
Embodiment 3
Major ingredient: belt leather streaky pork of boning
Auxiliary material: meat soup, ginger, refined salt, yellow rice wine, anise, sesame oil, granulated sugar, guava juice etc.
Operating procedure:
1), defeathering: with flame gun, the hair of raw material streaky pork pork skin is scalded burn off only, and clean up;
2), stripping and slicing: by cube meat square for 9cmx9cmx9cm sized by the cutting of raw material streaky pork;
3), prepare soup of precooking: the meat soup getting 1000g, is heated to 93 DEG C, then add refined salt 8g, chopping ginger 30g, anistree 30g;
4), slaking: cube meat marshalling, surface are put into meat soup downwards and to precook 32min;
5), preparation saline solution: the water getting 1000g, adds refined salt 8g, yellow rice wine 40g, chopping ginger 30g, anistree 30g, granulated sugar 40g, sesame oil 25g after boiling;
6) defeathering puncture note salt, is checked: check after precooking and pull out remaining hair and hair root, use puncture injection machine to be expelled in cube meat cortex by the saline solution configured, acanthopore spacing is 5mm, hole depth 12mm, and acanthopore diameter is 1.8mm;
7), water is oil mixed fried: the oil mixed fried 14min of corn W/O cube meat marshalling, surface being put into 158 DEG C downwards;
8), water is oil mixed multiple fried: by guava juice on the cube meat surface smear after just fried, marshalling, surface put into the oil mixed fried 2min of corn W/O of 236 DEG C downwards;
9), fried finished product is checked: check the fried situation of cube meat, if having excessively fried, the stain of surface carbonation, coking will strike off; 10), get thick bamboo tube at the bottom of clean smooth smooth bamboo, be placed in olive oil preheating 5 ~ 30min; Separately get a bore slightly greatly and the thick bamboo tube middle cover of the thick bamboo tube at the bottom of bamboo that just can link closely, be placed in 90 ~ 95 DEG C of clear water heating 5 ~ 10min; Separately get a bore more slightly greatly and the thick bamboo tube top cover of the thick bamboo tube middle cover that just can link closely;
11), end thick bamboo tube is vertically placed in boiling water by fried good braised pork, first use thick bamboo tube at the bottom of thick bamboo tube middle cover upper shield, vertically be placed in boiling water with thick bamboo tube top cover upper shield thick bamboo tube middle cover again and heat 50min, the height of boiling water water flooding is just a little more than the position of mouth at the bottom of thick bamboo tube top cover;
12) after the thick bamboo tube, being stamped thick bamboo tube lid heats 5min in boiling water, boiling water adds the olive oil of one deck 95 DEG C, regulate boiling water height that olive oil oil reservoir can be flooded just just a little more than the position of mouth at the bottom of thick bamboo tube top cover, after boiling 60min, carry out vacuum packaging;
13), step 11 is repeated) carry out re-pasteurization, boiling 30min.
Below be only the preferred embodiment of the present invention, protection scope of the present invention be not only confined to above-described embodiment, all technical schemes belonged under thinking of the present invention all belong to protection scope of the present invention.It should be pointed out that for those skilled in the art, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (6)
1. a guava special flavor fried braised pork bitubular lid boiling processing technology, is characterized in that comprising step:
1), defeathering: with flame gun, the hair of raw material streaky pork pork skin is scalded burn off only, and clean up;
2), stripping and slicing: by cube meat square for 9cmx9cmx9cm sized by the cutting of raw material streaky pork;
3), prepare soup of precooking: get the meat soup that weight portion is 1000, be heated to 90 ~ 95 DEG C, then add refined salt 8 weight portion, chopping ginger 20 ~ 50 weight portion, anistree 20 ~ 50 weight portions;
4), slaking: cube meat marshalling, surface are put into meat soup downwards and to precook 32 ~ 35min;
5), preparation saline solution: get the water that weight portion is 1000, add refined salt 8 weight portion, white wine 20 ~ 45 weight portion, chopping ginger 20 ~ 50 weight portion, anistree 20 ~ 50 weight portions, granulated sugar 40 ~ 50 weight portion, sesame oil 20 ~ 30 weight portion after boiling;
6) defeathering puncture note salt, is checked: check after precooking and pull out remaining hair and hair root, use puncture injection machine to be expelled in cube meat cortex by the saline solution configured, acanthopore spacing is 5 ~ 8mm, hole depth 12 ~ 14mm, and acanthopore diameter is 1.8 ~ 2mm;
7), water is oil mixed fried: the oil mixed fried 14min of corn W/O cube meat marshalling, surface being put into 155 ~ 158 DEG C downwards;
8), water is oil mixed multiple fried: by honey on the cube meat surface smear after just fried, marshalling, surface put into the oil mixed fried 2min of corn W/O of 235 ~ 238 DEG C downwards;
9), fried finished product is checked: check the fried situation of cube meat, if having excessively fried, the stain of surface carbonation, coking will strike off;
10), get thick bamboo tube at the bottom of clean smooth smooth bamboo, be placed in olive oil preheating 5 ~ 30min; Separately get a bore slightly greatly and the thick bamboo tube middle cover of the thick bamboo tube at the bottom of bamboo that just can link closely, be placed in 90 ~ 95 DEG C of clear water heating 5 ~ 10min; Separately get a bore more slightly greatly and the thick bamboo tube top cover of the thick bamboo tube middle cover that just can link closely;
11), end thick bamboo tube is vertically placed in boiling water by fried good braised pork, first use thick bamboo tube at the bottom of thick bamboo tube middle cover upper shield, vertically be placed in boiling water with thick bamboo tube top cover upper shield thick bamboo tube middle cover again and heat 50min, the height of boiling water water flooding is just a little more than the position of mouth at the bottom of thick bamboo tube top cover;
12) after the thick bamboo tube, being stamped thick bamboo tube lid heats 5min in boiling water, boiling water adds the olive oil of one deck 95 DEG C, regulate boiling water height that olive oil oil reservoir can be flooded just just a little more than the position of mouth at the bottom of thick bamboo tube top cover, after boiling 60min, carry out vacuum packaging;
13), step 11 is repeated) carry out re-pasteurization, boiling 30min.
2. guava special flavor fried braised pork bitubular lid boiling processing technology as claimed in claim 1, it is characterized in that, thick bamboo tube of the described end is divided into two-layer up and down, has a ring interlayer in the middle of end thick bamboo tube; Thick bamboo tube upper strata, the end digestion process respectively splendid attire treat boiling braised pork.
3. guava special flavor fried braised pork bitubular lid boiling processing technology as claimed in claim 1, it is characterized in that, described thick bamboo tube middle cover is divided into two-layer up and down, has a ring interlayer in the middle of thick bamboo tube middle cover; Thick bamboo tube middle cover lower floor is used for thick bamboo tube at the bottom of upper shield; Thick bamboo tube middle cover upper strata is at digestion process splendid attire olive oil.
4. guava special flavor fried braised pork bitubular lid boiling processing technology as claimed in claim 1, is characterized in that, the be nested degree of depth of end thick bamboo tube of described thick bamboo tube middle cover lower floor is longer than the height of thick bamboo tube top, end mouth to middle ring interlayer.
5. guava special flavor fried braised pork bitubular lid boiling processing technology as claimed in claim 1, is characterized in that, described thick bamboo tube top cover is that one end open one end is closed.
6. guava special flavor fried braised pork bitubular lid boiling processing technology as claimed in claim 1, is characterized in that, step 11) ~ 13) in can add olive oil in the lower floor of thick bamboo tube of the described end jointly heat in the process of boiling water heating.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071935A (en) * | 2016-06-12 | 2016-11-09 | 罗朝吉 | A kind of manufacture method of Luchuan pig braised pork |
| CN106722281A (en) * | 2016-11-30 | 2017-05-31 | 广西大学 | A kind of Cantonese braised pork is segmented fried digesting technoloy |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106367A (en) * | 2011-01-30 | 2011-06-29 | 广西大学 | Method for preparing braised meat delicious in taste and convenient to eat for long-term storage |
| CN103535771A (en) * | 2013-07-29 | 2014-01-29 | 张政 | Palm oil water-oil hybrid subsection temperature deep fry technology for cantonese braised pork |
| CN104207197A (en) * | 2014-08-13 | 2014-12-17 | 广西大学 | Palm oil water and oil mixed frying process for braised meat with pickled vegetable flavor |
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2015
- 2015-12-31 CN CN201511023129.5A patent/CN105520067A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106367A (en) * | 2011-01-30 | 2011-06-29 | 广西大学 | Method for preparing braised meat delicious in taste and convenient to eat for long-term storage |
| CN103535771A (en) * | 2013-07-29 | 2014-01-29 | 张政 | Palm oil water-oil hybrid subsection temperature deep fry technology for cantonese braised pork |
| CN104207197A (en) * | 2014-08-13 | 2014-12-17 | 广西大学 | Palm oil water and oil mixed frying process for braised meat with pickled vegetable flavor |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071935A (en) * | 2016-06-12 | 2016-11-09 | 罗朝吉 | A kind of manufacture method of Luchuan pig braised pork |
| CN106722281A (en) * | 2016-11-30 | 2017-05-31 | 广西大学 | A kind of Cantonese braised pork is segmented fried digesting technoloy |
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