CN105639487A - Braised meat and making process thereof - Google Patents
Braised meat and making process thereof Download PDFInfo
- Publication number
- CN105639487A CN105639487A CN201610060068.8A CN201610060068A CN105639487A CN 105639487 A CN105639487 A CN 105639487A CN 201610060068 A CN201610060068 A CN 201610060068A CN 105639487 A CN105639487 A CN 105639487A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- accounts
- meat
- potato starch
- sweet potato
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 28
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 27
- 235000015277 pork Nutrition 0.000 claims abstract description 21
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 16
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 16
- 229920001592 potato starch Polymers 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 8
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241001428166 Eucheuma Species 0.000 claims description 14
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000013355 food flavoring agent Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 229920001817 Agar Polymers 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 241000196324 Embryophyta Species 0.000 abstract 2
- 239000008272 agar Substances 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 125000002648 azanetriyl group Chemical group *N(*)* 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention provides braised meat. Making raw materials of the braised meat comprise the main materials and seasonings. The main materials comprise pig streaky pork, sweet potato starch and agar weeds, and the seasonings comprise green onions, ginger, chicken powder, soy sauce, dark soy sauce, light soy sauce and cooking wine. The braised meat has the advantages that the braised meat is mixed into the agar weeds and the sweet potato starch to be prepared, and the obtained product has the advantages of being delicious and not greasy, chewy and refreshing of traditional streaky pork, is attractive in appearance and color, and can stimulate the appetite of people. The braised meat contains multiple nutritional ingredients, can meet the omnibearing needs of people for food hygiene and health, nutrition and the good taste, is convenient to carry and store, and has wide market prospects.
Description
Technical field
The present invention relates to field of food, particularly to the stewing son of a kind of meat and processing technology thereof.
Background technology
Streaky pork is always up the best leading role of some representative Chinese foods, structure is the interval work of one layer of fat meat of one layer of lean meat, and its fat meat heat facilitation, lean meat boils also not bavin for a long time, after the cooking, can be made into diversified delicious food, have strong fragrance and delicious taste concurrently, be greatly improved appetite. Streaky pork is rich in high quality protein, and the required nitrilo not contained only acid is comprehensive, quantity is many, and ratio is appropriate, close to the protein of human body, it is easy to digest and assimilate. On Vehicles Collected from Market, streaky pork food way is dull, and taste is single and is unfavorable for daily preservation and carries.
Summary of the invention
For the deficiencies in the prior art, it is an object of the present invention to provide the stewing son of a kind of meat and processing technology thereof.
For achieving the above object, this invention address that its technical problem is adopted the technical scheme that: the stewing son of a kind of meat, it is produced raw material and includes major ingredient and flavoring agent, described major ingredient includes pig streaky pork, sweet potato starch, Eucheuma gelatinosum, and described flavoring agent includes that Herba Alii fistulosi, Rhizoma Zingiberis Recens, chicken essence, taste be extremely fresh, dark soy sauce, light soy sauce, cooking wine.
Described material composition is in mass ratio: streaky pork accounts for 45-55 part, and sweet potato starch accounts for 20-28 part, and Eucheuma gelatinosum accounts for 10-14 part, and taste is extremely fresh accounts for 5-7 part, and Herba Alii fistulosi, Rhizoma Zingiberis Recens, chicken essence respectively account for 1 part, and dark soy sauce, light soy sauce, cooking wine respectively account for 1-2 part.
Described material composition is preferably by quality proportioning: streaky pork accounts for 50 parts, and sweet potato starch accounts for 25 parts, and Eucheuma gelatinosum accounts for 12 parts, and taste is extremely fresh accounts for 6 parts, Herba Alii fistulosi, Rhizoma Zingiberis Recens, chicken essence, dark soy sauce, light soy sauce, respectively accounts for 1 part, and cooking wine accounts for 2 parts.
A kind of processing technology of the stewing son of meat, described processing step is: pig streaky pork is first cut into meat particle or muddy flesh and places in container, adds tasty extremely fresh, cooking wine, Herba Alii fistulosi end, bruised ginger, chicken essence, light soy sauce stir, quiet put 10 minutes tasty; Then the sweet potato starch that is stirred is added wherein, and add appropriate Eucheuma gelatinosum, dark soy sauce, pure water together stir; Select Flat bottom container, preservative film is spread in bottom surface, the meat stuffing mixed up pour into container midplane shakeout put in steamer steam within 40 minutes, can come out of the stove edible, described meat stuffing shakeouts thickness about 2 centimetres.
The invention has the beneficial effects as follows: streaky pork is mixed the present invention Eucheuma gelatinosum and sweet potato starch is prepared, products obtained therefrom existing tradition streaky pork is fragrant and advantage oiliness, that chewy is tasty and refreshing, and appearance luster is tempting, the appetite of people can be stimulated well, this product is rich in multiple nutritional components, the comprehensive demand that people are healthy to food hygiene, nutrition is delicious can be met, and be convenient for carrying and preserve, there is wide market prospect.
Detailed description of the invention
The stewing son of a kind of meat, it is produced raw material and includes major ingredient and flavoring agent, and described major ingredient includes pig streaky pork, sweet potato starch, Eucheuma gelatinosum, and described flavoring agent includes that Herba Alii fistulosi, Rhizoma Zingiberis Recens, chicken essence, taste be extremely fresh, dark soy sauce, light soy sauce, cooking wine.
Described material composition is in mass ratio: streaky pork accounts for 45-55 part, and sweet potato starch accounts for 20-28 part, and Eucheuma gelatinosum accounts for 10-14 part, and taste is extremely fresh accounts for 5-7 part, and Herba Alii fistulosi, Rhizoma Zingiberis Recens, chicken essence respectively account for 1 part, and dark soy sauce, light soy sauce, cooking wine respectively account for 1-2 part.
Described material composition is preferably by quality proportioning: streaky pork accounts for 50 parts, and sweet potato starch accounts for 25 parts, and Eucheuma gelatinosum accounts for 12 parts, and taste is extremely fresh accounts for 6 parts, Herba Alii fistulosi, Rhizoma Zingiberis Recens, chicken essence, dark soy sauce, light soy sauce, respectively accounts for 1 part, and cooking wine accounts for 2 parts.
A kind of processing technology of the stewing son of meat, described processing step is: pig streaky pork is first cut into meat particle or muddy flesh and places in container, adds tasty extremely fresh, cooking wine, Herba Alii fistulosi end, bruised ginger, chicken essence, light soy sauce stir, quiet put 10 minutes tasty; Then the sweet potato starch that is stirred is added wherein, and add appropriate Eucheuma gelatinosum, dark soy sauce, pure water together stir; Select Flat bottom container, preservative film is spread in bottom surface, the meat stuffing mixed up pour into container midplane shakeout put in steamer steam within 40 minutes, can come out of the stove edible, described meat stuffing shakeouts thickness about 2 centimetres.
Streaky pork is mixed the present invention Eucheuma gelatinosum and sweet potato starch is prepared, products obtained therefrom existing tradition streaky pork is fragrant and advantage oiliness, that chewy is tasty and refreshing, and appearance luster is tempting, the appetite of people can be stimulated well, this product is rich in multiple nutritional components, the comprehensive demand that people are healthy to food hygiene, nutrition is delicious can be met, and be convenient for carrying and preserve, there is wide market prospect.
Claims (4)
1. the stewing son of a meat, it is produced raw material and includes major ingredient and flavoring agent, it is characterised in that described major ingredient includes pig streaky pork, sweet potato starch, Eucheuma gelatinosum, and described flavoring agent includes that Herba Alii fistulosi, Rhizoma Zingiberis Recens, chicken essence, taste be extremely fresh, dark soy sauce, light soy sauce, cooking wine.
2. the stewing son of a kind of meat according to claim 1, it is characterized in that, described material composition is in mass ratio: streaky pork accounts for 45-55 part, sweet potato starch accounts for 20-28 part, Eucheuma gelatinosum accounts for 10-14 part, taste is extremely fresh accounts for 5-7 part, and Herba Alii fistulosi, Rhizoma Zingiberis Recens, chicken essence respectively account for 1 part, and dark soy sauce, light soy sauce, cooking wine respectively account for 1-2 part.
3. the stewing son of a kind of meat according to claim 1, it is characterised in that described material composition is preferably by quality proportioning: streaky pork accounts for 50 parts, sweet potato starch accounts for 25 parts, and Eucheuma gelatinosum accounts for 12 parts, and taste is extremely fresh accounts for 6 parts, Herba Alii fistulosi, Rhizoma Zingiberis Recens, chicken essence, dark soy sauce, light soy sauce, respectively accounting for 1 part, cooking wine accounts for 2 parts.
4. the processing technology of the stewing son of a meat, it is characterised in that described processing step is: pig streaky pork is first cut into meat particle or muddy flesh and places in container, adds tasty extremely fresh, cooking wine, Herba Alii fistulosi end, bruised ginger, chicken essence, light soy sauce stir, quiet put 10 minutes tasty; Then the sweet potato starch that is stirred is added wherein, and add appropriate Eucheuma gelatinosum, dark soy sauce, pure water together stir; Select Flat bottom container, preservative film is spread in bottom surface, the meat stuffing mixed up pour into container midplane shakeout put in steamer steam within 40 minutes, can come out of the stove edible, described meat stuffing shakeouts thickness about 2 centimetres.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610060068.8A CN105639487A (en) | 2016-01-28 | 2016-01-28 | Braised meat and making process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610060068.8A CN105639487A (en) | 2016-01-28 | 2016-01-28 | Braised meat and making process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105639487A true CN105639487A (en) | 2016-06-08 |
Family
ID=56488758
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610060068.8A Pending CN105639487A (en) | 2016-01-28 | 2016-01-28 | Braised meat and making process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105639487A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373318A (en) * | 2017-08-07 | 2017-11-24 | 宁夏明天实业有限公司民族饭庄分公司 | A kind of diced mutton boils in a covered pot over a slow fire the group of stirring and preparation method thereof |
| CN107692050A (en) * | 2017-10-31 | 2018-02-16 | 信末庭 | A kind of stewing sub formula and preparation method |
| CN107927735A (en) * | 2017-12-28 | 2018-04-20 | 吴昊宝 | A kind of sweet potato vermicelli with healthcare function boils in a covered pot over a slow fire son and preparation method thereof |
| CN108095055A (en) * | 2017-12-29 | 2018-06-01 | 河南健特生物科技集团有限公司 | Sweet potato, which is prepared, with peony petal boils in a covered pot over a slow fire sub method |
| CN108244514A (en) * | 2016-12-29 | 2018-07-06 | 保定市五花头农业开发有限公司 | One kind boils in a covered pot over a slow fire sub- production method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055130A (en) * | 2014-06-10 | 2014-09-24 | 中国农业科学院农产品加工研究所 | Pork steamed with total potato flour and processing method of pork steamed with total potato flour |
-
2016
- 2016-01-28 CN CN201610060068.8A patent/CN105639487A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055130A (en) * | 2014-06-10 | 2014-09-24 | 中国农业科学院农产品加工研究所 | Pork steamed with total potato flour and processing method of pork steamed with total potato flour |
Non-Patent Citations (2)
| Title |
|---|
| 杨丽: "养马岛肉焖子", 《齐鲁晚报 今日烟台》 * |
| 趣游山东: "美食美客-老板，来一盘养马岛肉焖子", 《搜狐网》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244514A (en) * | 2016-12-29 | 2018-07-06 | 保定市五花头农业开发有限公司 | One kind boils in a covered pot over a slow fire sub- production method |
| CN107373318A (en) * | 2017-08-07 | 2017-11-24 | 宁夏明天实业有限公司民族饭庄分公司 | A kind of diced mutton boils in a covered pot over a slow fire the group of stirring and preparation method thereof |
| CN107692050A (en) * | 2017-10-31 | 2018-02-16 | 信末庭 | A kind of stewing sub formula and preparation method |
| CN107927735A (en) * | 2017-12-28 | 2018-04-20 | 吴昊宝 | A kind of sweet potato vermicelli with healthcare function boils in a covered pot over a slow fire son and preparation method thereof |
| CN108095055A (en) * | 2017-12-29 | 2018-06-01 | 河南健特生物科技集团有限公司 | Sweet potato, which is prepared, with peony petal boils in a covered pot over a slow fire sub method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107751807A (en) | A kind of processing method for lifting spiced beef quality | |
| CN105639487A (en) | Braised meat and making process thereof | |
| CN103300344B (en) | Pumpkin pork rib sauce and preparation method thereof | |
| CN104336577A (en) | Tomato black pepper steak sauce and preparation method thereof | |
| CN101422245A (en) | Mixed cured meat and production method thereof | |
| CN1868334A (en) | Method for preparing pork balls food | |
| CN103504348B (en) | Method for utilizing pleurotus eryngii bacterial liquid to produce sausage | |
| CN103230051A (en) | Tomato soup and preparation method thereof | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN105266135A (en) | Caviar and preparation method thereof | |
| CN108142889A (en) | A kind of the Fish with Chinese Sauerkraut condiment | |
| CN103766860A (en) | Spicy mutton sauce and processing method thereof | |
| CN106418448A (en) | Seafood and chicken meat sauce and making method thereof | |
| CN103976322A (en) | Method for preparing seasoning dish with daylily as raw material | |
| CN106261981A (en) | The processing method of instant grilled fish | |
| CN113662148A (en) | Formula, preparation method and use method of compound low-sodium salt sauced beef cooking liquid | |
| CN105768048A (en) | Seaweed-XO sauce | |
| CN105285963A (en) | Processing method of shiitake mushroom stems | |
| CN107950978A (en) | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment | |
| CN103431362A (en) | Spicy dried scallop sauce and making method thereof | |
| CN103504265B (en) | Marinating material and food marinating method of marinating material | |
| CN102845722A (en) | Minced beef sauce and preparation method thereof | |
| CN105533466A (en) | Spicy beef and making method thereof | |
| CN108669513A (en) | A kind of bold and vigorous sauce spicy product of oil and its processing method | |
| CN108094997A (en) | Facilitate the Fish with Chinese Sauerkraut condiment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160608 |