CN105901472A - Making method of defatted stewed pork with brown sauce - Google Patents
Making method of defatted stewed pork with brown sauce Download PDFInfo
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- CN105901472A CN105901472A CN201610222413.3A CN201610222413A CN105901472A CN 105901472 A CN105901472 A CN 105901472A CN 201610222413 A CN201610222413 A CN 201610222413A CN 105901472 A CN105901472 A CN 105901472A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 76
- 238000000034 method Methods 0.000 title claims abstract description 38
- 235000015067 sauces Nutrition 0.000 title claims abstract description 34
- 235000013372 meat Nutrition 0.000 claims abstract description 83
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 36
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 36
- 241001330002 Bambuseae Species 0.000 claims abstract description 36
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 36
- 239000011425 bamboo Substances 0.000 claims abstract description 36
- 241001275898 Mylopharyngodon piceus Species 0.000 claims abstract description 16
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000020095 red wine Nutrition 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 9
- 239000000919 ceramic Substances 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 21
- 235000013882 gravy Nutrition 0.000 claims description 17
- 235000019991 rice wine Nutrition 0.000 claims description 13
- 241000628997 Flos Species 0.000 claims description 8
- 235000015177 dried meat Nutrition 0.000 claims description 8
- 238000005266 casting Methods 0.000 claims description 6
- 238000010304 firing Methods 0.000 claims description 6
- 239000010985 leather Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 239000003643 water by type Substances 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 9
- 235000008397 ginger Nutrition 0.000 abstract description 9
- 235000014101 wine Nutrition 0.000 abstract description 7
- 238000005520 cutting process Methods 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 3
- 241000287828 Gallus gallus Species 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 abstract 1
- 230000004927 fusion Effects 0.000 abstract 1
- 239000004575 stone Substances 0.000 description 12
- 241000282894 Sus scrofa domesticus Species 0.000 description 9
- 239000002932 luster Substances 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000013355 food flavoring agent Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000014593 oils and fats Nutrition 0.000 description 6
- 241000282898 Sus scrofa Species 0.000 description 5
- 238000005238 degreasing Methods 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 230000032683 aging Effects 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229910052573 porcelain Inorganic materials 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 238000005245 sintering Methods 0.000 description 3
- 235000013547 stew Nutrition 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
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- 201000004384 Alopecia Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 231100000360 alopecia Toxicity 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
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- 239000013527 degreasing agent Substances 0.000 description 1
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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
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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a making method of defatted stewed pork with brown sauce, and belongs to the technical field of food processing. The method adopts a chickens' extract-free defatting cooking technology comprises the following steps: pressing streaky pork with a weight, and steaming the streaky pork; cutting the steamed streaky pork with a knife to form square port, and cutting remaining parts to form minced pork; arranging a bamboo pad at the bottom of a pot, adding ginger and scallion, arranging the square pork on the bamboo pad, adding cold water until the square pork is immersed, adding high-grade Shaoxing wine, red wine, soy sauce and white sugar, and boiling the cold water with strong fire; changing to weak fire, boiling until the pork is loose and bright red, and taking out the pork with a dense sauce; adding the minced pork to the pot, cooking the minced pork, taking out the cooked minced pork, and reserving the obtained pork juice without oil; selecting a ceramic pot, adding dried bamboo shoot and the cooked square pork, filling with small strips of the minced pork, adding dry black carps, and pouring the pork juice; and carrying out secondary steaming on the panned stewed pork with brown sauce to obtain the defatted stewed pork with brown sauce. The stewed pork with brown sauce, made in the invention, has the advantages of bright red color, soft meat, thinness without skinniness, and special delicate fragrance mouthfeel formed through mutual fusion of various fragrances.
Description
Technical field
The present invention relates to the technical field of food processing, it is more particularly related to the manufacture method of a kind of defat pork braised in brown sauce.
Background technology
Carnis Sus domestica is modal meat product on dining table in China's ruck daily life, and pork braised in brown sauce has long going through in China
History, its with color and luster glow, fertilizer glutinous soft cunning oiliness, fragrant, aftertaste long and deep favored by the numerous common people.But it is accompanied by people
Being continuously increased of people's growth in the living standard and meat consumption per head, but result also in increasing population of weight overweight very
To causeing fat, and along with many chronic diseases too much caused with fat intake.Modern medicine has turned out fat intake mistake
How not only can directly result in body fat, to affect attractive in appearance, and can induced Diabetic, hypertension, cardiovascular and cerebrovascular disease etc..Therefore,
In order to meet oral and appetite, the most do not affect healthy, need to develop the red manufacture method around meat of a kind of defat.
In the prior art, the method for Carnis Sus domestica defat mainly includes chemical degreasing method and vapor degreasing.Chemical degreasing method refers to lead to
Cross degreasing agent to effects such as the saponification of each quasi-grease, moistening, dispersion, emulsifyings so that surface oil seborrheic alopecia from, become solvable
Property material or emulsified, reach to deoil purpose, but the method needs to use chemical agent, the healthy possibility to human body
Produce potential hazard, and affect mouthfeel；And vapor degreasing refers to utilize high-temperature steam will to remove after the lipid solubilization of meat,
This degreasing method deoil ratio more thoroughly, but it is long individually to steam the technique not only time, and taste is single.
Summary of the invention
In order to solve above-mentioned technical problem of the prior art, it is an object of the invention to provide the making side of a kind of defat pork braised in brown sauce
Method.
In order to realize foregoing invention purpose, present invention employs techniques below scheme:
The manufacture method of a kind of defat pork braised in brown sauce, using the streaky pork of belt leather as raw material, it is characterised in that: described manufacture method bag
Include order suppress with carrying out, steam, change cutter, fire, sabot and secondary steam operation.
Wherein, described compacting refers to put into the streaky pork of belt leather in dish and suppresses 30 minutes to 5 hours with weight.
Wherein, described in steam refer to will compacting after streaky pork put in dish, be placed in steam box steaming 30-120 minute.
Wherein, described in change cutter and refer to that the streaky pork after steaming cools, change cutter dice meat, and the remainder after cutter will be changed
It is cut into little stick minced meat.
Wherein, described in fire and refer to bamboo pad pad in the bottom of a pan, then put Rhizoma Zingiberis Recens, Herba Alii fistulosi, then square meat put the most successively with skin
On bamboo pad, adding cold water to not having described square meat, add yellow rice wine, red wine, soy sauce, white sugar, big fire is boiled；Change little
Burning, soft to dried meat floss, yellowish pink glow, juice is dense to be pulled out；Remove bamboo pad, then fritter bar minced meat put in pot, take out after firing,
Deoil reservation gravy.
Wherein, described sabot refers to select ceramic pot, and the square meat adding dried bamboo shoots, baking, and then fills out little stick minced meat,
Then place into Mylopharyngodon piceus dry doubling and water gravy.
Wherein, described secondary steams and refers to the pork braised in brown sauce that sabot is good is placed in steam box steaming 10-30 minute.
Wherein, the casting skin pig raised scattered taken from by described streaky pork.
Wherein, the quality of every piece of square meat is 150～350g, and the width of described little stick minced meat is less than 1cm.
Specifically, the manufacture method of defat pork braised in brown sauce of the present invention, comprise the following steps:
(1) streaky pork of belt leather is put in dish and suppress 30 minutes to 5 hours with weight；
(2) streaky pork after compacting is put in dish, be placed in steam box and steam 30-120 minute；
(3) streaky pork after steaming cools, and changes cutter dice meat, and the remainder after cutter being changed to be cut into little stick broken
Meat；
(4) with bamboo pad pad in the bottom of a pan, then put Rhizoma Zingiberis Recens, Herba Alii fistulosi, then square meat is placed on bamboo pad the most successively with skin, add
Cold water, to not having described square meat, adds yellow rice wine, red wine, soy sauce, white sugar, and big fire is boiled；Change little fire
Burning, soft to dried meat floss, yellowish pink glow, juice is dense to be pulled out；Remove bamboo pad, then fritter bar minced meat are put in pot, burn
Taking out after system, deoil reservation gravy；
(5) ceramic pot is selected, and the square meat adding dried bamboo shoots, baking, then fill out little stick minced meat, then place into
Mylopharyngodon piceus dry doubling waters gravy；
(6) pork braised in brown sauce that sabot is good is placed in steam box steams 10-30 minute.
Compared with prior art, the manufacture method of defat pork braised in brown sauce of the present invention has the advantages that
The present invention uses the pork braised in brown sauce not only color and luster glow made without chicken essence defat cookery, and meat is soft；And it is stripped of 80%
Above fat, lean and soft, high-grade Shaoxing wine aroma, red wine, meat perfume, Radix Crotalariae szemoensis delicate fragrance and the dry fragrance of Mylopharyngodon piceus merge, and are formed distinctive
Delicate fragrance mouthfeel.
Detailed description of the invention
Below with reference to specific embodiment, the manufacture method of defat pork braised in brown sauce of the present invention is further elaborated, to help
Those skilled in the art has more complete, accurate and deep understanding to inventive concept, the technical scheme of the present invention.
The present invention relates to the manufacture method of a kind of defat pork braised in brown sauce, comprise the following steps:
As preferably, Carnis Sus domestica selects the casting skin pig (more than a year) that peasant household raises scattered, selects the streaky pork of wherein treating selvedge, it is desirable to
Fresh & Tender in Texture, color and luster is ruddy；By the streaky pork deburring of the treating selvedge of selection, then suppress with stone bar, the length of described stone bar and width
Degree is typically no less than the length and width of described streaky pork, and 1～10 times that the weight of described stone bar is described streaky pork weight,
The time of compacting is usually 30 minutes to 5 hours；If the length of certain stone bar or width are less than described streaky pork, can first exist
Place the sheet material that length and width are all wide than described streaky pork on streaky pork, on sheet material, place stone bar the most again, to can be by stone bar
Weight be evenly distributed on the streaky pork pressed.Through compression process, not only contribute in subsequent handling easily by oils and fats
Abjection, and combine twice and steam technique, it is possible to promote that fragrance merges, define special delicate fragrance mouthfeel.Five flowers after compacting
Meat is put in dish, is placed in steam box and steams 30-120 minute, and as preferably, the time steamed is 60-100 minute, more excellent
Elect 90 minutes as.Streaky pork after steaming cools, and changes cutter dice meat, and the quality of monolithic is generally 150～350g, and will
Changing the remainder after cutter and be cut into little stick minced meat, the width of little stick minced meat is usually no more than 1cm；Length is less than 5cm, excellent
Choosing is less than 3cm；Thickness is usually no more than 1cm.The flavoring agent used when firing includes yellow rice wine, red wine, soy sauce, white sugar, Rhizoma Zingiberis Recens
(preferably old ginger) and Herba Alii fistulosi etc., various flavoring agent add in right amount, such as, can add yellow rice wine according to the conventional addition of wine,
Addition according to soy sauce, white sugar, old ginger and Herba Alii fistulosi adds, and requires etc. to take the circumstances into consideration increase and decrease according to mouthfeel etc., as long as and according to
The method of the present invention, adds above-mentioned flavoring agent in common scope, does not interferes with the effect of oil removing fat.When firing, with bamboo pad pad
In the bottom of a pan, then put Rhizoma Zingiberis Recens, Herba Alii fistulosi, then square meat is placed on bamboo pad the most successively with skin, add cold water to not having described square
Meat, adds yellow rice wine, soy sauce, white sugar, and big fire is boiled；Change little baked wheaten cake, soft to dried meat floss, yellowish pink glow, the dense side of pulling out of juice
Block meat (middle at interval of 10～25 minutes, to remove the oil slick on surface)；After square meat is pulled out, remove bamboo pad, then by broken for fritter bar
Meat is put in pot, takes out after firing, and deoil reservation gravy.Wherein, described big fire, according to common definition of the prior art
Typically require guarantee cooking bottom temperature at 150～180 DEG C, described little fire typically requires guarantee pot according to common definition of the prior art
End temperature is at 100～120 DEG C.First and add dried bamboo shoots (changing cutter is little dried bamboo shoots block), then after firing, ceramic pot sabot is selected,
Putting into the square meat baked, then fill out little stick minced meat, then place into Mylopharyngodon piceus dry doubling and water gravy, burning taken from by this gravy
The gravy that operation processed obtains.Pork braised in brown sauce good for sabot is placed in steam box together with ceramic pot and steams 10-30 minute, preferably 20
Minute i.e. can get the defat pork braised in brown sauce of the present invention.Compacting, secondary are creatively steamed and fire work by the manufacture method of the present invention
Sequence combines, and can not only remove oils and fats (can remove the oils and fats of 70～80%) too much in pork braised in brown sauce easily, and
Ensure that braised in soy sauce fertile and oiliness, lean and soft, that meat is soft mouthfeel.It addition, assistant is dry with high-grade Shaoxing wine aroma, dried bamboo shoots and Mylopharyngodon piceus,
Various fragrance is merged, forms distinctive mouthfeel.In the present invention, the consumption that described dried bamboo shoots and Mylopharyngodon piceus do can be as requested
Carrying out, in order to ensure that fragrance merges, the consumption (weight) that usual dried bamboo shoots or Mylopharyngodon piceus do is preferably not less than the 1/20 of pork braised in brown sauce weight,
It can be the most preferably the scope of 1/10～1/5.
Embodiment 1
Selected raw material: select peasant household to raise casting skin pig (more than a year) scattered, the streaky pork of selected treating selvedge, it is desirable to Fresh & Tender in Texture,
Color and luster is ruddy.
Deburring: removed by leftover pieces, selects optimal site.
Compacting: compressing for the meat stone bar fixed, stone bar weight is 3 times of meat weight, and the press time is 3 hours.
Steam: in compressing Carnis Sus domestica dish, be placed into steam box and steam 90 minutes.
Change cutter: the Carnis Sus domestica steamed is cooled, change system into the square meat (weighing about 300g) of 4CM length and width, change the remainder after cutter
Cutting into fritter bar minced meat, the width of fritter bar minced meat and thickness are all less than 1.0cm, and length is less than 4cm.
Flavoring agent prepares: aging fine work yellow rice wine, red wine, soy sauce, white sugar, old ginger, Herba Alii fistulosi.
Fire: in sintering procedure, put old ginger, Herba Alii fistulosi in the bottom of a pan with bamboo pad pad, then square meat is well placed the most successively with skin
Afterwards (10 pieces), then being sequentially placed into yellow rice wine, soy sauce, white sugar, big fire is boiled, and it is (middle every 20 to change little baked wheaten cake 100 minutes
Minute remove decoction surface oil slick, oils and fats deviate from), soft to dried meat floss, yellowish pink glow, juice is dense to be pulled out, then by fritter bar minced meat
Put in pot, fire taking-up in 40 minutes, impurity screening, deoil, stay gravy.
Sabot: select little black porcelain pot son, stew and low put into Tian Mu Shan Mountain dried bamboo shoots (changing cutter is dried bamboo shoots block), be subsequently placed into the side baked
Block meat, surrounding is filled out fritter bar minced meat, is placed into Mylopharyngodon piceus and do, water gravy 60g.
Secondary steams: connects pot son after sabot and puts in steam box, then steam 20 minutes.
Feature: color and luster glow, meat is soft, fertile and oiliness, and lean and soft, high-grade Shaoxing wine aroma, meat are fragrant, Radix Crotalariae szemoensis delicate fragrance and Mylopharyngodon piceus
Dry peculiar fragrance merges.
Embodiment 2
Selected raw material: select peasant household to raise casting skin pig (more than a year) scattered, the streaky pork of selected treating selvedge, it is desirable to Fresh & Tender in Texture,
Color and luster is ruddy.
Deburring: removed by leftover pieces, selects optimal site.
Compacting: compressing for the meat stone bar fixed, stone bar weight is 5 times of meat weight, and the press time is 2 hours.
Steam: in compressing Carnis Sus domestica dish, be placed into steam box and steam 90 minutes.
Change cutter: the Carnis Sus domestica steamed is cooled, change system into the square meat (weighing about 200g) of 3CM length and width, change the remainder after cutter
Cutting into fritter bar minced meat, the width of fritter bar minced meat and thickness are all less than 1.0cm, and length is less than 3cm.
Flavoring agent prepares: aging fine work yellow rice wine, red wine, soy sauce, white sugar, old ginger, Herba Alii fistulosi.
Fire: in sintering procedure, put old ginger, Herba Alii fistulosi in the bottom of a pan with bamboo pad pad, then square meat is well placed the most successively with skin
Afterwards (12 pieces), then being sequentially placed into yellow rice wine, red wine, soy sauce, white sugar, big fire is boiled, and it is (middle to change little baked wheaten cake 80 minutes
Removed decoction surface oil slick every 15 minutes, oils and fats deviate from), soft to dried meat floss, yellowish pink glow, juice is dense to be pulled out, then by fritter
Bar minced meat are put in pot, fire taking-up in 30 minutes, impurity screening, deoil, stay gravy.
Sabot: select little black porcelain pot son, stew and low put into Tian Mu Shan Mountain dried bamboo shoots (changing cutter is dried bamboo shoots block), be subsequently placed into the side baked
Block meat, surrounding is filled out fritter bar minced meat, is placed into Mylopharyngodon piceus and do, water gravy 60g.
Secondary steams: connects pot son after sabot and puts in steam box, then steam 20 minutes.
Feature: color and luster glow, meat is soft, fertile and oiliness, and lean and soft, high-grade Shaoxing wine aroma, meat are fragrant, Radix Crotalariae szemoensis delicate fragrance and Mylopharyngodon piceus
Dry peculiar fragrance merges.
Embodiment 3
Selected raw material: select peasant household to raise casting skin pig (more than a year) scattered, the streaky pork of selected treating selvedge, it is desirable to Fresh & Tender in Texture,
Color and luster is ruddy.
Deburring: removed by leftover pieces, selects optimal site.
Compacting: compressing for the meat stone bar fixed, stone bar weight is 5 times of meat weight, and the press time is 2 hours.
Steam: in compressing Carnis Sus domestica dish, be placed into steam box and steam 60 minutes.
Change cutter: the Carnis Sus domestica steamed is cooled, change system into the square meat (weighing about 200g) of 3CM length and width, change the remainder after cutter
Cutting into fritter bar minced meat, the width of fritter bar minced meat and thickness are all less than 1.0cm, and length is less than 3cm.
Flavoring agent prepares: aging fine work yellow rice wine, red wine, soy sauce, white sugar, old ginger, Herba Alii fistulosi.
Fire: in sintering procedure, put old ginger, Herba Alii fistulosi in the bottom of a pan with bamboo pad pad, then square meat is well placed the most successively with skin
Afterwards (15 pieces), placing into yellow rice wine, red wine, soy sauce, white sugar, big fire is boiled, change little baked wheaten cake 100 minutes (middle every
Within 20 minutes, remove decoction surface oil slick, oils and fats deviate from), soft to dried meat floss, yellowish pink glow, juice is dense to be pulled out, then by broken for fritter bar
Meat is put in pot, fires taking-up in 35 minutes, impurity screening, deoils, stay gravy.
Sabot: select little black porcelain pot son, stew and low put into Tian Mu Shan Mountain dried bamboo shoots (changing cutter is dried bamboo shoots block), be subsequently placed into the side baked
Block meat, surrounding is filled out fritter bar minced meat, is placed into Mylopharyngodon piceus and do, water gravy 80g.
Secondary steams: connects pot son after sabot and puts in steam box, then steam 30 minutes.
Feature: color and luster glow, meat is soft, fertile and oiliness, and lean and soft, high-grade Shaoxing wine aroma, meat are fragrant, Radix Crotalariae szemoensis delicate fragrance and Mylopharyngodon piceus
Dry peculiar fragrance merges.
For the ordinary skill in the art, the present invention is simply exemplarily described by specific embodiment, it is clear that this
Invention implements and is not subject to the restrictions described above, as long as the method design that have employed the present invention is various with what technical scheme was carried out
The improvement of unsubstantiality, or the most improved design by the present invention and technical scheme directly apply to other occasion, all at this
Within bright protection domain.
Claims (10)
1. a manufacture method for defat pork braised in brown sauce, using the streaky pork of belt leather as raw material, it is characterised in that: described manufacture method
Suppress with carrying out including order, steam, change cutter, fire, sabot and secondary steam operation.
The manufacture method of defat pork braised in brown sauce the most according to claim 1, it is characterised in that: described compacting refers to belt leather
Streaky pork is put in dish and is suppressed 30 minutes to 5 hours with weight.
The manufacture method of defat pork braised in brown sauce the most according to claim 1, it is characterised in that steam described in: and refer to after compacting
Streaky pork put in dish, be placed in steam box and steam 30-120 minute.
The manufacture method of defat pork braised in brown sauce the most according to claim 1, it is characterised in that change after cutter refers to steam described in:
Streaky pork cool, change cutter dice meat, and the remainder after changing cutter be cut into little stick minced meat.
The manufacture method of defat pork braised in brown sauce the most according to claim 1, it is characterised in that fire described in: and refer to bamboo pad pad
In the bottom of a pan, then put Rhizoma Zingiberis Recens, Herba Alii fistulosi, then square meat is placed on bamboo pad the most successively with skin, add cold water to not having described square
Meat, adds yellow rice wine, red wine, soy sauce, white sugar, and big fire is boiled；Changing little baked wheaten cake, soft to dried meat floss, yellowish pink glow, juice is dense
Pull out；Removing bamboo pad, then put in pot by fritter bar minced meat, take out after firing, deoil reservation decoction.
The manufacture method of defat pork braised in brown sauce the most according to claim 1, it is characterised in that: described sabot refers to select pottery
Pot, and the square meat adding dried bamboo shoots, baking, then fill out little stick minced meat, then place into Mylopharyngodon piceus dry doubling and water gravy.
The manufacture method of defat pork braised in brown sauce the most according to claim 1, it is characterised in that: described secondary steams and refers to fill
The pork braised in brown sauce that dish is good is placed in steam box steaming 10-30 minute.
The manufacture method of defat pork braised in brown sauce the most according to claim 1, it is characterised in that: described streaky pork is taken from and is raised scattered
Casting skin pig.
The manufacture method of defat pork braised in brown sauce the most according to claim 1, it is characterised in that: the quality of every piece of square meat is
150～350g, the width of described little stick minced meat is less than 1cm.
The manufacture method of defat pork braised in brown sauce the most according to claim 1, it is characterised in that comprise the following steps:
(1) streaky pork of belt leather is put in dish and suppress 30 minutes to 5 hours with weight；
(2) streaky pork after compacting is put in dish, be placed in steam box and steam 30-120 minute；
(3) streaky pork after steaming cools, and changes cutter dice meat, and the remainder after cutter being changed to be cut into little stick broken
Meat；
(4) with bamboo pad pad in the bottom of a pan, then put Rhizoma Zingiberis Recens, Herba Alii fistulosi, then square meat is placed on bamboo pad the most successively with skin, add
Cold water, to not having described square meat, adds yellow rice wine, red wine, soy sauce, white sugar, and big fire is boiled；Change little fire
Burning, soft to dried meat floss, yellowish pink glow, juice is dense to be pulled out；Remove bamboo pad, then fritter bar minced meat are put in pot, burn
Taking out after system, deoil reservation gravy；
(5) ceramic pot is selected, and the square meat adding dried bamboo shoots, baking, then fill out little stick minced meat, then place into
Mylopharyngodon piceus dry doubling waters gravy；
(6) pork braised in brown sauce that sabot is good is placed in steam box steams 10-30 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610222413.3A CN105901472A (en) | 2016-04-07 | 2016-04-07 | Making method of defatted stewed pork with brown sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610222413.3A CN105901472A (en) | 2016-04-07 | 2016-04-07 | Making method of defatted stewed pork with brown sauce |
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| Publication Number | Publication Date |
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| CN105901472A true CN105901472A (en) | 2016-08-31 |
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| CN201610222413.3A Pending CN105901472A (en) | 2016-04-07 | 2016-04-07 | Making method of defatted stewed pork with brown sauce |
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| CN (1) | CN105901472A (en) |
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| CN107495300A (en) * | 2017-08-24 | 2017-12-22 | 宁夏红山河食品股份有限公司 | A kind of spicy barbecue sauce and preparation method thereof |
| CN107568691A (en) * | 2017-10-13 | 2018-01-12 | 宁夏红山河食品股份有限公司 | A kind of preparation method of semi-solid bonding flavoring |
| CN107581582A (en) * | 2017-08-24 | 2018-01-16 | 宁夏红山河食品股份有限公司 | A kind of fragrant spicy barbecue sauce and preparation method thereof |
| CN115226855A (en) * | 2022-07-26 | 2022-10-25 | 黄冈职业技术学院 | Making process of Huangzhou Dongpo meat |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495300A (en) * | 2017-08-24 | 2017-12-22 | 宁夏红山河食品股份有限公司 | A kind of spicy barbecue sauce and preparation method thereof |
| CN107581582A (en) * | 2017-08-24 | 2018-01-16 | 宁夏红山河食品股份有限公司 | A kind of fragrant spicy barbecue sauce and preparation method thereof |
| CN107581582B (en) * | 2017-08-24 | 2020-12-04 | 宁夏红山河食品股份有限公司 | Spicy barbecue sauce and preparation method thereof |
| CN107495300B (en) * | 2017-08-24 | 2020-12-04 | 宁夏红山河食品股份有限公司 | Spicy barbecue sauce and preparation method thereof |
| CN107568691A (en) * | 2017-10-13 | 2018-01-12 | 宁夏红山河食品股份有限公司 | A kind of preparation method of semi-solid bonding flavoring |
| CN107568691B (en) * | 2017-10-13 | 2020-12-04 | 宁夏红山河食品股份有限公司 | Preparation method of semi-solid compound seasoning |
| CN115226855A (en) * | 2022-07-26 | 2022-10-25 | 黄冈职业技术学院 | Making process of Huangzhou Dongpo meat |
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