CN105614723A - Production process for pork intestines with preserved vegetable - Google Patents
Production process for pork intestines with preserved vegetable Download PDFInfo
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- CN105614723A CN105614723A CN201610169883.8A CN201610169883A CN105614723A CN 105614723 A CN105614723 A CN 105614723A CN 201610169883 A CN201610169883 A CN 201610169883A CN 105614723 A CN105614723 A CN 105614723A
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Abstract
The invention discloses a production process for pork intestines with preserved vegetable. The pork intestines with the preserved vegetable comprise the following main components: the preserved vegetable and the pork intestines. An improvement is made on the basis of conventional pork with preserved vegetable; on one hand, streaky pork is changed to the pork intestines, so that the mouth feel is softer and chewier; and meanwhile, traditional Chinese medicines with bacterium-resistant and bacterium-inhibiting effects such as rosmarinus officinalis and cortex dictamni are added in a processing process of the pork intestines, so that the aroma of food is improved, a good sterilization effect is achieved, and the shelf time of the food is prolonged. The pork intestines with the preserved vegetable are not added with a food additive and are a natural, safe and healthy fast food.
Description
Technical field
The present invention relates to food technology field, particularly relate to the production technique of a kind of plum dish large intestine.
Background technology
Along with the raising of state-of-the-art, especially the raising of modern manufacturing industry level, safe, the health care of food etc. is required more fast more high by people, drink on market, food variety can not meet the daily demand of people, taste nutrition good, high and there is the food of certain health care, favor that drink is more and more subject to human consumer.
Currently, the condition that China develops microwave food energetically is increasingly mature, the food consumption of people just from " having enough " to " eating " change, the requirement of food is more considered " quality, outward appearance, the novelty, enjoyment, health care, natural and convenient " of product. Quick-frozen micro-wave dish just meets this kind of consumers demand. Universal along with microwave oven, the whole system of the production of the microwave quick-frozen dish of part developed regions and big and medium-sized cities, transport, family and public organization's consumption basically forms, and development quick-frozen micro-wave dish or food is provided best condition by this. Chinese patent CN102599445A discloses formula and the working method thereof of a kind of steamed pork belly with preserved greens conditioning bag, by plum dish and braised pork separate machined in the method, soup juice is finally provided, although the method provides a kind of method by comparatively complicated steamed pork belly with preserved greens suitability for industrialized production, but in the method for this kind of separate machined, the taste of plum dish cannot incorporate in braised pork, cannot meet the fastidious requirement that people suit one's taste.
Summary of the invention
The technical problem existed to solve in background technology, the present invention proposes the production technique of a kind of plum dish large intestine.
A production technique for plum dish large intestine, comprises the following steps:
Step one, choose fresh large intestine, large intestine is cleaned clean;
Step 2, Chinese prickly ash powder, anistree powder, cassia bark powder, fennel powder, cloves powder are mixed and obtain spice mixture, by spice mixture, Rosmarinus officinalis, Root-bark of Densefruit Pittany, ginger splices, yellow rice wine, green onion, salt, pepper powder and large intestine add in pot, boiling water heating 40-50min;
Step 3, by plum dish clean after, use bubble 2-3h, be cut into silk, put into 120-150 DEG C of oil, after 10-15min take out;
Step 4, by large intestine take out, be cut into the thin slice of 3-5mm thickness, under 50-60 DEG C little fire, fry 2-3min slowly, then add garlic, then fry 3-5min slowly, with strainer, large intestine is taken out;
Step 5, plum dish is added in oil cauldron, add anise, cooking wine, soy sauce successively, after stir-fry 1-2min, add water, pepper powder, oil consumption, add large intestine, continue stir-fry dish cooked in a small wok, meaning the food is prepared with special care 5-8min, add a small amount of white sugar, add cluster redpepper, continue stir-fry dish cooked in a small wok, meaning the food is prepared with special care 2-3min;
Step 6, the plum dish in pot and large intestine are put into china bowl, steam oven steams 30-50min;
Step 7, plum dish large intestine is carried out sealing packaging;
Step 8: after the product after sealing is cooled, carry out quick-frozen, make product temperature lower than-18 DEG C.
Adding Rosmarinus officinalis and Root-bark of Densefruit Pittany in described step 2, mainly play two kinds of effects, one is the fragrance that Rosmarinus officinalis and Root-bark of Densefruit Pittany can promote large intestine together with spice mixture, pepper powder etc.; Two be large intestine is pluck, adds Rosmarinus officinalis and Root-bark of Densefruit Pittany, it is possible to play better germicidal action, it is possible to the quality guaranteed period of food and extend.
In the present invention, the way of plum dish is first bubble, salt method wherein is diluted, prevent dish too salty, after being cut into silk, more quick-fried with oil, the moisture of Mei Caizhong fully can be forced out like this, like this after process, plum dish seems that comparison is agile, after follow-up adding water eases back and cooks, taste more fragrant, mouthfeel is better.
Preferably, in described step 2, described spice mixture, Rosmarinus officinalis, Root-bark of Densefruit Pittany, ginger splices, yellow rice wine, green onion, salt, pepper powder and large intestine mass fraction be 3-5:3-7:2-5:4-6:2-5:1-3:10-25:8-10:200.
Preferably, in described step 5, the mass fraction of described plum dish, large intestine, anise, cooking wine, soy sauce, water, pepper powder, oil consumption, white sugar, cluster redpepper is 300-400:200:3-5:10-15:5-8:50-70:15-20:5-8:5-10:5-25.
Preferably, in described step 8, quick-frozen makes product temperature be-30--18 DEG C.
Rosmarinus officinalis, Labiatae shrub. Property happiness warm climate, originate in the northern Mediterranean in area, Europe and Africa. Far away from Caowei Kingdom, period just once introduced a fine variety China. Even in present gardens have application. From Rosmarinus officinalis flower and leaf can extract the antioxidant and rosemary ethereal oil with excellent anti-oxidation characteristics. Rosemary antioxidant. Extensively guarantee the quality for medicine, fried food product, rich oil food and the fresh-keeping of each quasi-grease; Rosmarinus officinalis essence then for spices, air freshener, drive ant agent and sterilization, kill the daily-use chemical industry industry such as worm.
Root-bark of Densefruit Pittany, another name: Cortex Dictamni, stereotyped writing ox, Root-bark of Seguin Argyreia, the fresh grass of sheep. For the root skin of Rutaceae per nnial herb shaggy-fruited dittany and Dictamnus angustifolius. Main product in Liaoning, Hebei, Sichuan, the ground such as Jiangsu. Spring, Qiu Erji excavate root, remove silt and tertia, strip root skin, and section is dry. Raw use. There is heat-clearing and damp-drying drug, the effect of removing toxic substances of dispeling the wind. " property of medicine opinion ": " controlling all heat poison wind, dislike wind, wind sore, mange are red rotten, and it is crisp that eyebrow is sent out de-, and musculus cutaneus is anxious, strong hot aversion to cold; Main antipyretic Huang, wine Huang yellow, anxious, paddy Huang, labor are yellow. " modern study, this product volatile oil has antitumous effect in vitro. But insufficiency of spleen-YANG person be cautious use of.
This scheme is compared to the usefulness of traditional scheme: the main component of the present invention is plum dish and large intestine, on the basis of traditional steamed pork belly with preserved greens, improve, make streaky pork into Radix Polygalae Crotalarioidis on the one hand, mouthfeel is more soft, strength road, add in the course of processing of large intestine simultaneously Rosmarinus officinalis, Root-bark of Densefruit Pittany these there is Chinese medicine antibacterial, bacteriostatic action, not only improve the fragrance of food, and serve good germicidal action, extend the quality guaranteed period of food. The present invention does not add foodstuff additive, is a kind of natural, safe, healthy instant food.
Embodiment
Embodiment 1:
A production technique for plum dish large intestine, comprises the following steps:
Step one, choose fresh large intestine, large intestine is cleaned clean;
Step 2, Chinese prickly ash powder, anistree powder, cassia bark powder, fennel powder, cloves powder are mixed and obtain spice mixture, by spice mixture, Rosmarinus officinalis, Root-bark of Densefruit Pittany, ginger splices, yellow rice wine, green onion, salt, pepper powder and large intestine add in pot, boiling water heating 40-50min;
Step 3, by plum dish clean after, use bubble 2-3h, be cut into silk, put into 120-150 DEG C of oil, after 10-15min take out;
Step 4, by large intestine take out, be cut into the thin slice of 3-5mm thickness, under 50-60 DEG C little fire, fry 2-3min slowly, then add garlic, then fry 3-5min slowly, with strainer, large intestine is taken out;
Step 5, plum dish is added in oil cauldron, add anise, cooking wine, soy sauce successively, after stir-fry 1-2min, add water, pepper powder, oil consumption, add large intestine, continue stir-fry dish cooked in a small wok, meaning the food is prepared with special care 5-8min, add a small amount of white sugar, add cluster redpepper, continue stir-fry dish cooked in a small wok, meaning the food is prepared with special care 2-3min;
Step 6, the plum dish in pot and large intestine are put into china bowl, steam oven steams 30-50min;
Step 7, plum dish large intestine is carried out sealing packaging;
Step 8: after the product after sealing is cooled, carry out quick-frozen, make product temperature lower than-18 DEG C.
In described step 2, described spice mixture, Rosmarinus officinalis, Root-bark of Densefruit Pittany, ginger splices, yellow rice wine, green onion, salt, pepper powder and large intestine quality be 3g:3g:5g:6g:3g:2g:20g:8g:200g, add in 1kg water.
In described step 5, the quality of described plum dish, large intestine, anise, cooking wine, soy sauce, water, pepper powder, oil consumption, white sugar, cluster redpepper is 350g:200g:3g:12g:7g:60g:15g:8g:10g:10g.
Embodiment 2:
A production technique for plum dish large intestine, comprises the following steps:
Step one, choose fresh large intestine, large intestine is cleaned clean;
Step 2, Chinese prickly ash powder, anistree powder, cassia bark powder, fennel powder, cloves powder are mixed and obtain spice mixture, spice mixture, ginger splices, yellow rice wine, green onion, salt, pepper powder and large intestine are added in pot, boiling water heating 40-50min;
Step 3, by plum dish clean after, use bubble 2-3h, be cut into silk, put into 120-150 DEG C of oil, after 10-15min take out;
Step 4, by large intestine take out, be cut into the thin slice of 3-5mm thickness, under 50-60 DEG C little fire, fry 2-3min slowly, then add garlic, then fry 3-5min slowly, with strainer, large intestine is taken out;
Step 5, plum dish is added in oil cauldron, add anise, cooking wine, soy sauce successively, after stir-fry 1-2min, add water, pepper powder, oil consumption, add large intestine, continue stir-fry dish cooked in a small wok, meaning the food is prepared with special care 5-8min, add a small amount of white sugar, add cluster redpepper, continue stir-fry dish cooked in a small wok, meaning the food is prepared with special care 2-3min;
Step 6, the plum dish in pot and large intestine are put into china bowl, steam oven steams 30-50min;
Step 7, plum dish large intestine is carried out sealing packaging;
Step 8: after the product after sealing is cooled, carry out quick-frozen, make product temperature lower than-18 DEG C.
In described step 2, the quality of described spice mixture, ginger splices, yellow rice wine, green onion, salt, pepper powder and large intestine is 3g:6g:3g:2g:20g:8g:200g, adds in 1kg water.
In described step 5, the quality of described plum dish, large intestine, anise, cooking wine, soy sauce, water, pepper powder, oil consumption, white sugar, cluster redpepper is 350g:200g:3g:12g:7g:60g:15g:8g:10g:10g.
Not adding Rosmarinus officinalis and Root-bark of Densefruit Pittany in step 2, all the other steps one are completely identical to step 8 and embodiment 1:.
Through detection, after sealing packaging (not quick-frozen), at same temperature and humidity condition the sample of (experiment condition is 35 DEG C, and humidity is 60%R.H.) embodiment 1 can preserve 7 days, and the sample of embodiment 2 can only preserve 2 days.
After-18 DEG C of quick-frozens, the sample of embodiment 1 can preserve more than 200 days, and the sample of embodiment 2 can only preserve 125 days.
Embodiment 3:
A production technique for plum dish large intestine, comprises the following steps:
Step one, choose fresh large intestine, large intestine is cleaned clean;
Step 2, Chinese prickly ash powder, anistree powder, cassia bark powder, fennel powder, cloves powder are mixed and obtain spice mixture, by spice mixture, Rosmarinus officinalis, Root-bark of Densefruit Pittany, ginger splices, yellow rice wine, green onion, salt, pepper powder and large intestine add in pot, boiling water heating 40-50min;
Step 3, by plum dish clean after, use bubble 2-3h, be cut into silk, put into 120-150 DEG C of oil, after 10-15min take out;
Step 4, by large intestine take out, be cut into the thin slice of 3-5mm thickness, under 50-60 DEG C little fire, fry 2-3min slowly, then add garlic, then fry 3-5min slowly, with strainer, large intestine is taken out;
Step 5, plum dish is added in oil cauldron, add anise, cooking wine, soy sauce successively, after stir-fry 1-2min, add water, pepper powder, oil consumption, add large intestine, continue stir-fry dish cooked in a small wok, meaning the food is prepared with special care 5-8min, add a small amount of white sugar, add cluster redpepper, continue stir-fry dish cooked in a small wok, meaning the food is prepared with special care 2-3min;
Step 6, the plum dish in pot and large intestine are put into china bowl, steam oven steams 30-50min;
Step 7, plum dish large intestine is carried out sealing packaging;
Step 8: after the product after sealing is cooled, carry out quick-frozen, make product temperature lower than-18 DEG C.
In described step 2, described spice mixture, Rosmarinus officinalis, Root-bark of Densefruit Pittany, ginger splices, yellow rice wine, green onion, salt, pepper powder and large intestine quality be 3g:3g:5g:6g:3g:2g:20g:8g:200g, add in 1kg water.
In described step 5, the quality of described plum dish, large intestine, anise, cooking wine, soy sauce, water, pepper powder, oil consumption, white sugar, cluster redpepper is 350g:200g:3g:12g:7g:60g:15g:8g:10g:25g.
The Mass adjust-ment of the cluster redpepper in step 5 is 20-25g, and such product is pepperyyer, is applicable to the peppery heavier markets of food such as cloud, expensive, river, Hunan.
The above; it is only the present invention's preferably embodiment; but protection scope of the present invention is not limited thereto; any it is familiar with those skilled in the art in the technical scope that the present invention discloses; technical scheme and invention design thereof according to the present invention are equal to replacement or are changed, and all should be encompassed within protection scope of the present invention.
Claims (5)
1. the production technique of a plum dish large intestine, it is characterised in that, comprise the following steps:
Step one, choose fresh large intestine, large intestine is cleaned clean;
Step 2, Chinese prickly ash powder, anistree powder, cassia bark powder, fennel powder, cloves powder are mixed and obtain spice mixture, by spice mixture, Rosmarinus officinalis, Root-bark of Densefruit Pittany, ginger splices, yellow rice wine, green onion, salt, pepper powder and large intestine add in pot, boiling water heating 40-50min;
Step 3, by plum dish clean after, use bubble 2-3h, be cut into silk, put into 120-150 DEG C of oil, after 10-15min take out;
Step 4, by large intestine take out, be cut into the thin slice of 3-5mm thickness, under 50-60 DEG C little fire, fry 2-3min slowly, then add garlic, then fry 3-5min slowly, with strainer, large intestine is taken out;
Step 5, plum dish is added in oil cauldron, add anise, cooking wine, soy sauce successively, after stir-fry 1-2min, add water, pepper powder, oil consumption, add large intestine, continue stir-fry dish cooked in a small wok, meaning the food is prepared with special care 5-8min, add a small amount of white sugar, add cluster redpepper, continue stir-fry dish cooked in a small wok, meaning the food is prepared with special care 2-3min;
Step 6, the plum dish in pot and large intestine are put into china bowl, steam oven steams 30-50min;
Step 7, plum dish large intestine is carried out sealing packaging;
Step 8: after the product after sealing is cooled, carry out quick-frozen, make product temperature lower than-18 DEG C.
2. the production technique of plum dish large intestine as claimed in claim 1, it is characterized in that, in described step 2, described spice mixture, Rosmarinus officinalis, Root-bark of Densefruit Pittany, ginger splices, yellow rice wine, green onion, salt, pepper powder and large intestine mass fraction be 3-5:3-7:2-5:4-6:2-5:1-3:10-25:8-10:200.
3. the production technique of plum dish large intestine as claimed in claim 1, it is characterized in that, in described step 5, the mass fraction of described plum dish, large intestine, anise, cooking wine, soy sauce, water, pepper powder, oil consumption, white sugar, cluster redpepper is 300-400:200:3-5:10-15:5-8:50-70:15-20:5-8:5-10:5-25.
4. the production technique of plum dish large intestine as claimed in claim 1, it is characterised in that, in described step 8, quick-frozen makes product temperature be-30--18 DEG C.
5. the production technique of plum dish large intestine as claimed in claim 1, it is characterised in that, comprise the following steps:
Step one, choose fresh large intestine, large intestine is cleaned clean;
Step 2, Chinese prickly ash powder, anistree powder, cassia bark powder, fennel powder, cloves powder are mixed and obtain spice mixture, by spice mixture, Rosmarinus officinalis, Root-bark of Densefruit Pittany, ginger splices, yellow rice wine, green onion, salt, pepper powder and large intestine add in pot, boiling water heating 40-50min;
Step 3, by plum dish clean after, use bubble 2-3h, be cut into silk, put into 120-150 DEG C of oil, after 10-15min take out;
Step 4, by large intestine take out, be cut into the thin slice of 3-5mm thickness, under 50-60 DEG C little fire, fry 2-3min slowly, then add garlic, then fry 3-5min slowly, with strainer, large intestine is taken out;
Step 5, plum dish is added in oil cauldron, add anise, cooking wine, soy sauce successively, after stir-fry 1-2min, add water, pepper powder, oil consumption, add large intestine, continue stir-fry dish cooked in a small wok, meaning the food is prepared with special care 5-8min, add a small amount of white sugar, add cluster redpepper, continue stir-fry dish cooked in a small wok, meaning the food is prepared with special care 2-3min;
Step 6, the plum dish in pot and large intestine are put into china bowl, steam oven steams 30-50min;
Step 7, plum dish large intestine is carried out sealing packaging;
Step 8: after the product after sealing is cooled, carry out quick-frozen, make product temperature lower than-18 DEG C;
In described step 2, described spice mixture, Rosmarinus officinalis, Root-bark of Densefruit Pittany, ginger splices, yellow rice wine, green onion, salt, pepper powder and large intestine mass fraction be 3g:3g:5g:6g:3g:2g:20g:8g:200g, add in 1kg water;
In described step 5, the mass fraction of described plum dish, large intestine, anise, cooking wine, soy sauce, water, pepper powder, oil consumption, white sugar, cluster redpepper is 350g:200g:3g:12g:7g:60g:15g:8g:10g:10g.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610169883.8A CN105614723A (en) | 2016-03-23 | 2016-03-23 | Production process for pork intestines with preserved vegetable |
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| CN201610169883.8A CN105614723A (en) | 2016-03-23 | 2016-03-23 | Production process for pork intestines with preserved vegetable |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360369A (en) * | 2016-08-30 | 2017-02-01 | 河南高老庄食品有限公司 | Braised pork in bowl with salted-and-sun-dried Chinese cabbage |
-
2016
- 2016-03-23 CN CN201610169883.8A patent/CN105614723A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 段红: "《新编大众粤菜家宴精华》", 31 July 1996 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360369A (en) * | 2016-08-30 | 2017-02-01 | 河南高老庄食品有限公司 | Braised pork in bowl with salted-and-sun-dried Chinese cabbage |
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Application publication date: 20160601 |