CN105532841A - Quick-freezing shredded pork with garlic sauce and making method thereof - Google Patents
Quick-freezing shredded pork with garlic sauce and making method thereof Download PDFInfo
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- CN105532841A CN105532841A CN201610003046.8A CN201610003046A CN105532841A CN 105532841 A CN105532841 A CN 105532841A CN 201610003046 A CN201610003046 A CN 201610003046A CN 105532841 A CN105532841 A CN 105532841A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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Abstract
The invention discloses quick-freezing shredded pork with garlic sauce and a making method thereof. The method comprises the steps that 1, preserved shredded pork is put into a pan at medium oil temperature to be fried to change color and become loose and fished out of the pan, oil is filtered away for use, shredded bamboo shoots and sliced carrots are blanched respectively, and spring onion is cut into powder; 2, the pot is put on fire, oil is heated, pickled chilli powder is placed into the pot, garlic powder and bruised ginger are added into the pot for frying to obtain the flavor after acid flavor is obtained through frying; 3, the shredded pork is added into the pot, continuous frying is performed, water is added uniformly, and aromatic vinegar, white sugar, dark soy sauce, chicken powder and agaric are poured into the pot and mixed and fried to be uniform; 4, the shredded bamboo shoots are added after the pot boils, the sliced carrots are added and fried to be uniform to be tasty after uniform mixing, and then the cooked shredded pork is fished out of the pot, chopped green onion is scattered on the shredded pork, and packaging and quick-freezing are performed to obtain the quick-freezing shredded pork with garlic sauce. By adopting the method, the obtained quick-freezing shredded pork with garlic sauce has the advantages of being nutritive, convenient to eat, rapid, popular with many people and capable of being produced in large batches.
Description
Technical field
The present invention relates to food processing field, more specifically it is the preparation method of a kind of quick-frozen fish-flavoured shredded pork and quick-frozen fish-flavoured shredded pork.
Background technology
China's quick-frozen food exploitation starts from the initial stage seventies, and because consumer's income level was low at that time, quick-frozen food does not obtain large development in more than 10 year thereafter.Since striding into the nineties, along with the growth of people's income, the quickening of rhythm of life, the progressively formation of cold chain and perfect, the raising of device fabrication level, quick-frozen food presents the vigorous pace of fast development.According to estimates, since the nineties, China's quick-frozen food year amplification reaches 25%.Within 97 years, manufacturer reaches family more than 1000, output about 3,000,000 tons, and nowadays, quick-frozen food becomes a part for indispensable food in a lot of family life with its feature such as convenient, fast.
But due to various, the complex process of Chinese meal batching, the quick-frozen dish or food therefore gone on the market is few, and China's traditional flavor material quick-frozen conditioning product taste deeply liked by consumer is more single, is partial to light.And there is the little of the tastes such as the spices of China's characteristic, spicy, strange taste, at present, Chinese style quick-frozen material product is in test, development phase.
Fish-flavoured shredded pork is Han nationality's tradition famous dish of one classics, and with sweet and sour flavor is one of main traditional taste type of Sichuan cuisine.Become dish to have taste with sweet and sour flavor, but its taste is not from fish, but bubble pimiento, green onion, ginger, garlic, sugar, salt, flavouring like sauce modulation form.This condiment and fish are also irrelevant, it imitates that Sichuan is among the people cooks fish condiment used and method, are named as " with sweet and sour flavor ", have the features such as salty, sweet, sour, peppery, fresh, fragrant, splendid for cooking dish flavour.These sources of law for Sichuan province among the people show unique characteristics cook fish flavouring method, be now widely used in the cooked food of river taste, there is salty sweetly vinegar-pepperly to have both, the characteristic that green onion, ginger and garlic taste is outstanding.Fish-flavoured shredded pork, becomes the taste type that modern accepts, and by fertile three thin seven shredded meats, pickling pepper end, salt, monosodium glutamate, white sugar, bruised ginger, garlic is last, green onion is last, vinegar, sesame oil, salad oil, water-starch, and is equipped with the composition such as winter bamboo shoot silk, black fungus silk.Texture after the cooking: shredded meat soft tender, prepare burden tender and crisp.Color and luster is ruddy, red white black alternate.Sense of taste feature: saltyly sweetly vinegar-pepperly to have both, green onion, ginger and garlic taste is strong.It is the delicious good merchantable brand of delicacy handed down from ancient times.
Summary of the invention
Object of the present invention be just to provide a kind of nutrition, convenient, fast, by the preparation method of a kind of quick-frozen fish-flavoured shredded pork that is popular, that can be mass-produced and quick-frozen fish-flavoured shredded pork.
In the evolution of quick-freeze craft, exist in numerous preserving processes, freezing method is most widely used, and effect is highly significant also.And as one of freezing method liquid nitrogen flash freezer already adopt by food processing enterprises, the hypervelocity that can realize low-temperature deep due to it is frozen, also the partial vitrification realizing frozen food is conducive to, original fresh state and original nutritional labeling can be returned to greatest extent after making food defrosting, greatly improve the quality of frozen food, therefore in quick-frozen industry, demonstrate distinctive vitality.Compared with other freezing method, liquid nitrogen flash freezer has following obvious advantage:
One is chilling rate fast (freezing speed is than about fast 30-40 times of general freezing method): adopt liquid nitrogen flash freezer, can make food rapidly by 0 DEG C ~-5 DEG C maximum ice crystals growth bands, food research personnel have done good try in this respect.
Two is keep food quality: because the liquid nitrogen flash freezer time is short, and the food through liquid nitrogen flash freezer can keep the color before processing and nutritive value to greatest extent.The people such as Duan Zhenhua carry out fast frozen with liquid nitrogen to betel nut, and result shows that the betel nut after liquid nitrogen process maintains comparatively high chlorophyll content, raciness.Material drying loss is little: the drying loss loss late generally freezed is 3 ~ 6%, and liquid nitrogen flash freezer can reduce to 0.25 ~ 0.5%.
Three is that equipment and power cost are low, is easy to realize mechanization and automatic assembly line, boosts productivity.Current liquid nitrogen flash freezer mainly contains spray freezing, dipping freezes to freeze three kinds of modes with cold air, is wherein most widely used with spray freezing again.Therefore the method for freezing studying food has great importance, and the preparation method of a kind of quick-frozen fish-flavoured shredded pork of the present invention and quick-frozen fish-flavoured shredded pork is formally developed for this reason, adopt subzero 95 DEG C freezing, ensure that food quality, meet the related request of quality testing standard.
To achieve these goals, technical scheme of the present invention is such:
A kind of quick-frozen fish-flavoured shredded pork, comprise major ingredient, condiment, auxiliary material, described major ingredient is new fresh Of-thin shredded meat, and weight is 34g/ part, cuts that to join shape be thread, cuts that to join specification be the long 5cm of diameter 0.3cm;
Described condiment is made up of following raw material:
Pickle materials, cornstarch 1g/ part, oily 2g/ part, salt 0.2g/ part, tenderizer 0.12g/ part, water 3.4g/ part;
Condiment for cooking, edible oil 15g/ part, aromatic vinegar 9g/ part, white sugar 8g/ part, straw mushroom dark soy sauce 1g/ part, monosodium glutamate 1g/ part, chickens' extract 1g/ part, salt 1g/ part, bruised ginger 5g/ part, garlic end 5g/ part, pickling pepper 30g/ part, water 35g/ part;
Described auxiliary material is made up of following raw material: winter bamboo shoot silk, crosses 80g/ part before water, auricularia auriculajudae silk, 20g/ part after foaming, cuts that to join shape be thread, cuts that to join specification be 0.3cm to 0.4cm, sliced carrot, crosses 20g/ part before water.
Optimize, the fresh lean meat silk of described major ingredient, cross the rear yield rate 90% of oil;
A preparation method for quick-frozen fish-flavoured shredded pork, is characterized in that, comprises the following steps:
Step 1, it is for subsequent use that the shredded meat pickled enters the loose oil strain off the pot of fifty percent oil temperature frying variable color, winter bamboo shoot silk and sliced carrot blanching respectively, spring onion simple stage property;
Step 2, pot is put the upper rusting heat of fire and is put into bubble green pepper end, fries out that then sour fragrance add garlic end, bruised ginger fries out fragrance;
Step 3, put into shredded meat continue frying evenly add water, pour into aromatic vinegar, white sugar, dark soy sauce, chickens' extract, auricularia auriculajudae stirs evenly;
Step 4, adds winter bamboo shoot silk after opening, add the sliced carrot even tasty rear chopped spring onion that sprinkles off the pot that stir-fries and cool and can pack quick-frozen after mixing thoroughly;
Optimize, in described step 4, fish-flavoured shredded pork packaging 280g/ part, solids 260g, soup juice 35g to 2g, subzero 95 DEG C, quick-frozen 18 minutes.
The invention has the beneficial effects as follows: overcoming fish-flavoured shredded pork can not the prejudice of quick-frozen, finishing fish-flavoured shredded pork can not the history of quick-frozen.Adopt the quick-frozen fish-flavoured shredded pork that the method makes, have nutrition, convenient, fast, by the popular and feature that can be mass-produced, compare traditional freezing method, the subzero 35 DEG C of quick-frozens of this dish are perishable, and the shelf-life is short, and subzero 95 DEG C time, long shelf-life, and fresh fragrance is various, specifically: one there is provided taste enriches, nutrition, easily dish; Two is meet modern fast pace, high-level life style; Three is quick-frozen to preserve, instant; Four be dish Making programme standardization, major ingredient and batching add in strict accordance with ratio.
Detailed description of the invention
The following detailed description of the performance of the preparation method of a kind of quick-frozen fish-flavoured shredded pork of the present invention, but they do not form limitation of the invention, and advantage of the present invention will become apparent and easy understand simultaneously.
The present inventor, through long term test and research, through failure many times, repeatedly contrasts and screens its technique, a kind of quick-frozen fish-flavoured shredded pork of finally shaping and the preparation method of quick-frozen fish-flavoured shredded pork.
Embodiment
To select materials standard:
(1) the fresh free from extraneous odour of selection requirements is required, through the qualified lean pork product of animal quarantine as raw material;
(2) requirement is selected fresh full, organizes tender and crisp, few containing crude fibre, does not go rotten, is not with silt, go out rate and reach the ginger of 90% as raw material;
(3) require to select fresh, without rotting, go mouldy, free from admixture, colory garlic is as raw material;
(4) require fresh, orange red, without silt, free from admixture, without going mouldy carrot as raw material;
(5) require to select the good bamboo shoots silk of high-quality, mouthfeel as raw material;
(6) require to select that meat is plump, the high-quality of complete, the acomia rotten phenomenon of outside line does hair ear as raw material.
Preliminary working requires:
(1) griskin cold water thaws (0 DEG C to 18 DEG C) chopping (cut and join the chopping of format diameter 0.3cm long 5cm machine)
(2) carrot cleaning, peel, chopping (cut and join the chopping of format diameter 0.3cm long 5cm machine)
(3) dry hair ear clear water bubble sends out more than 5h, complete spreading (cut and join wide 0.3cm to the 0.4cm of specification)
(4) bamboo shoot silk cleaning draining
(5) ginger peeling simple stage property
(6) garlic peeling cleaning, simple stage property
(7) pickling pepper stalk draining, machine are smashed
Dispensing requirements:
A kind of quick-frozen fish-flavoured shredded pork, comprise major ingredient, condiment, auxiliary material, it is characterized in that, described major ingredient is new fresh Of-thin shredded meat, and weight is 34g/ part, cuts that to join shape be thread, cuts that to join specification be the long 5cm of diameter 0.3cm, the fresh lean meat silk of major ingredient, crosses yield rate 90% after oil.
Described condiment is made up of following raw material:
Pickle materials, cornstarch 1g/ part, oily 2g/ part, salt 0.2g/ part, tenderizer 0.12g/ part, water 3.4g/ part;
Condiment for cooking, edible oil 15g/ part, aromatic vinegar 9g/ part, white sugar 8g/ part, straw mushroom dark soy sauce 1g/ part, monosodium glutamate 1g/ part, chickens' extract 1g/ part, salt 1g/ part, bruised ginger 5g/ part, garlic end 5g/ part, pickling pepper 30g/ part, water 35g/ part;
Described auxiliary material is made up of following raw material:
Winter bamboo shoot silk, crosses 80g/ part before water, auricularia auriculajudae silk, 20g/ part after foaming, cuts that to join shape be thread, cuts that to join specification be 0.3cm to 0.4cm, sliced carrot, crosses 20g/ part before water.
A preparation method for quick-frozen fish-flavoured shredded pork, comprises the following steps:
Step 1, it is for subsequent use that the shredded meat pickled enters the loose oil strain off the pot of fifty percent oil temperature frying variable color, winter bamboo shoot silk and sliced carrot blanching respectively, spring onion simple stage property;
Step 2, pot is put the upper rusting heat of fire and is put into bubble green pepper end, fries out that then sour fragrance add garlic end, bruised ginger fries out fragrance;
Step 3, put into shredded meat continue frying evenly add water, pour into aromatic vinegar, white sugar, dark soy sauce, chickens' extract, auricularia auriculajudae stirs evenly;
Step 4, adds winter bamboo shoot silk after opening, add the sliced carrot even tasty rear chopped spring onion that sprinkles off the pot that stir-fries and cool and can pack quick-frozen after mixing thoroughly;
In described step 4, described fish-flavoured shredded pork packaging 280g/ part, solids 260g, soup juice 35g to 2g, subzero 95 DEG C, quick-frozen 18 minutes.
Quick-frozen contrast test shows, in table one and table two, this quick-frozen fish-flavoured shredded pork has better color, smell and taste at subzero 95 DEG C, and long shelf-life.This contrast test is for benchmark with the color, smell and taste of conventional frying production method (fish-flavoured shredded pork) and dish shape, draw the inventive method subzero 95 DEG C time, freezing 18 minutes effects are best, quick-frozen 18 minutes is for the present invention is by testing the Best Times obtained.
Table one: under different temperatures, the vegetable taste of quick-frozen fish-flavoured shredded pork compares
Table two: the vegetable dish shape of the quick-frozen fish-flavoured shredded pork under the different quick-frozen time is compared
It should be noted that: to those of ordinary skill in the art, under the prerequisite not changing the principle of the invention, can also make some changes or distortion to the present invention, this belongs to protection scope of the present invention equally.
Claims (4)
1. a quick-frozen fish-flavoured shredded pork, comprises major ingredient, condiment, auxiliary material, it is characterized in that, described major ingredient is new fresh Of-thin shredded meat, and weight is 34g/ part, cuts that to join shape be thread, cuts that to join specification be the long 5cm of diameter 0.3cm;
Described condiment is made up of following raw material:
Pickle materials, cornstarch 1g/ part, oily 2g/ part, salt 0.2g/ part, tenderizer 0.12g/ part, water 3.4g/ part;
Condiment for cooking, edible oil 15g/ part, aromatic vinegar 9g/ part, white sugar 8g/ part, straw mushroom dark soy sauce 1g/ part, monosodium glutamate 1g/ part, chickens' extract 1g/ part, salt 1g/ part, bruised ginger 5g/ part, garlic end 5g/ part, pickling pepper 30g/ part, water 35g/ part;
Described auxiliary material is made up of following raw material:
Winter bamboo shoot silk, crosses 80g/ part before water, auricularia auriculajudae silk, 20g/ part after foaming, cuts that to join shape be thread, cuts that to join specification be 0.3cm to 0.4cm, sliced carrot, crosses 20g/ part before water.
2. a kind of quick-frozen fish-flavoured shredded pork according to claim 1, is characterized in that, the fresh lean meat silk of described major ingredient, crosses the rear yield rate 90% of oil.
3. adopt a preparation method for a kind of quick-frozen fish-flavoured shredded pork in claim 1-2 described in arbitrary claim, it is characterized in that, comprise the following steps:
Step 1, it is for subsequent use that the shredded meat pickled enters the loose oil strain off the pot of fifty percent oil temperature frying variable color, winter bamboo shoot silk and sliced carrot blanching respectively, spring onion simple stage property;
Step 2, pot is put the upper rusting heat of fire and is put into bubble green pepper end, fries out that then sour fragrance add garlic end, bruised ginger fries out fragrance;
Step 3, put into shredded meat continue frying evenly add water, pour into aromatic vinegar, white sugar, dark soy sauce, chickens' extract, auricularia auriculajudae stirs evenly;
Step 4, adds winter bamboo shoot silk after opening, add the sliced carrot even tasty rear chopped spring onion that sprinkles off the pot that stir-fries and cool and can pack quick-frozen after mixing thoroughly.
4. the preparation method of a kind of quick-frozen fish-flavoured shredded pork according to claim 3, is characterized in that, in described step 4, and described fish-flavoured shredded pork packaging 280g/ part, solids 260g, soup juice 35g to 2g, subzero 95 DEG C, quick-frozen 18 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610003046.8A CN105532841A (en) | 2016-01-04 | 2016-01-04 | Quick-freezing shredded pork with garlic sauce and making method thereof |
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| CN201610003046.8A CN105532841A (en) | 2016-01-04 | 2016-01-04 | Quick-freezing shredded pork with garlic sauce and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581459A (en) * | 2017-09-11 | 2018-01-16 | 安徽杠岗香食品科技有限公司 | A kind of processing method of quick-freezing cooked dish river perfume (or spice) Sichuan-style pork |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715517A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Novel shredded pork with garlic sauce and cooking method thereof |
| CN103798833A (en) * | 2014-02-27 | 2014-05-21 | 江苏荣泽食品有限公司 | Production method of frozen shredded pork with garlic sauce |
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2016
- 2016-01-04 CN CN201610003046.8A patent/CN105532841A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715517A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Novel shredded pork with garlic sauce and cooking method thereof |
| CN103798833A (en) * | 2014-02-27 | 2014-05-21 | 江苏荣泽食品有限公司 | Production method of frozen shredded pork with garlic sauce |
Non-Patent Citations (1)
| Title |
|---|
| 张慜: "《生鲜食品加工品质调控技术》", 30 September 2013, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581459A (en) * | 2017-09-11 | 2018-01-16 | 安徽杠岗香食品科技有限公司 | A kind of processing method of quick-freezing cooked dish river perfume (or spice) Sichuan-style pork |
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Application publication date: 20160504 |