CN105918899A - Preparation method of braised meat with durian - Google Patents
Preparation method of braised meat with durian Download PDFInfo
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- CN105918899A CN105918899A CN201610529990.7A CN201610529990A CN105918899A CN 105918899 A CN105918899 A CN 105918899A CN 201610529990 A CN201610529990 A CN 201610529990A CN 105918899 A CN105918899 A CN 105918899A
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- China
- Prior art keywords
- pork
- durio zibethinus
- zibethinus murr
- durian
- meat
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Abstract
The invention discloses a preparation method of braised meat with durian. The method comprises the following steps: cutting durian open and dividing the durian in half; shredding durian pulp, and reserving durian cores and durian shells for later use; selecting marbled meat with skin 4cm in thickness; unhairing and cleaning the marbled meat, drying the marbled meat, and applying salt on the surface of the marbled meat; carrying out vacuum frying on the marbled meat, cooling the fried marbled meat and boiling the marbled meat for 2 hours; cutting the boiled marbled meat into square blocks 2cm in length and width, carrying out high-pressure steaming on the cut marbled meat blocks stacked in the durian shell for 20-40 minutes to obtain the braised meat with the durian. The method is simple in operation and short in preparation time; the preparation efficiency is significantly improved; the braised meat with the durian prepared by the method is pleasant in aroma and is capable of whetting the appetite, promoting the appetite, promoting gastrointestinal peristalsis and improving the gastrointestinal function, so that the nutrient substances are easily absorbed by the intestines and stomach; and the nutrient value of the braised meat with the durian is significantly improved.
Description
Technical field
The present invention relates to field of meat product processing.It is more particularly related to the manufacture method of a kind of Durio Zibethinus murr braised pork.
Background technology
Braised pork is to make with Carnis Sus domestica together, common Chinese tradition dish, food soft rotten, fertilizer and oiliness, have in Guangdong and Guangxi Provinces
The saying " not becoming to fete without button ".Braised pork has a lot of ways, is broadly divided into Fructus Colocasiae Esculentae braised pork and steamed pork belly with preserved greens.Durio Zibethinus murr, has another name called
Fructus nephelii topengii, linsang fruit, belong to Bombacaceae torrid zone deciduous tree.Durio Zibethinus murr sarcocarp is nutritious, has " king of fruit " laudatory title.Pomegranate
Lotus high nutritive value, often eating can be with building body, spleen invigorating QI invigorating, kidney invigorating and YANG supporting, warm health, belongs to nourishing useful
Fruit；Durio Zibethinus murr property heat, cold expelling of can invigorating blood circulation, alleviate dysmenorrhoea, be particularly suitable for the women by dysmenorrhea perplexs and eat；It can also
Improve that abdominal part is cold and cool, promote that body temperature rises, the preferable tonic of the person that is cold body constitution.
Summary of the invention
The present invention provides the manufacture method of a kind of Durio Zibethinus murr braised pork, and this method is simple to operate, and the time is short, the making effect significantly improved
Rate, and use the Durio Zibethinus murr braised pork good smell that this method makes, appetizing to promote appetite, promote enterogastric peristalsis, improve
Gastrointestinal function so that nutrient substance is easily absorbed by the intestines and stomach, significantly improves the nutritive value of Durio Zibethinus murr braised pork.
In order to realize according to object of the present invention and further advantage, it is provided that the manufacture method of a kind of Durio Zibethinus murr braised pork；
The technical scheme that the present invention provides is:
A kind of manufacture method of Durio Zibethinus murr braised pork, described manufacture method comprises the following steps:
(1) being cut by Durio Zibethinus murr, be split into two halves, the chopping of Durio Zibethinus murr meat, Durio Zibethinus murr core, durian shell are kept stand-by；
(2) selecting belt leather streaky pork, thickness is 4 centimetres, after described streaky pork unhairing being cleaned up, is dried by streaky pork,
At one layer of salt of streaky pork surface smear；
(3) streaky pork is carried out vacuum frying, after the streaky pork cooling after fried, streaky pork is carried out infusion 2 hours,
Water used by infusion includes the following material of weight portion: Fructus Jujubae 1 part, Arillus Longan 1 part, anistree 1 part, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi),
Durio Zibethinus murr meat 5 parts, Durio Zibethinus murr core 1 part, salt 2 parts, 10 parts of water；
(4) streaky pork after infusion is cut into the square that length and width is 2 centimetres, by the streaky pork block code that cuts in durian shell
Carry out high pressure steaming, steam 20～40 minutes, i.e. can get described Durio Zibethinus murr braised pork.
Preferably, the preparation method of described Durio Zibethinus murr braised pork also includes: described streaky pork before frying, is used at streaky pork epidermis
Pin less than 0.1 centimetre carries out Cortex Pini Massonianae.
Preferably, the temperature of described vacuum frying is 80～90 DEG C, and deep-fat frying time is 10～15 minutes.
Preferably, described Durio Zibethinus murr braised pork high pressure steaming pressure is 0.1～0.3Mpa.
Preferably, described fried oil is olive oil or Oleum Arachidis hypogaeae semen.
Preferably, the temperature of described streaky pork infusion is 80～100 DEG C.
The present invention at least includes following beneficial effect:
The bright method of this law uses durian shell to replace plate as the carrier steaming braised pork so that the nutrient substance in the white capsule of durian shell
Can penetrate in streaky pork through steaming process so that braised pork has significant nutritive value, high pressure steaming can shorten and steams
Time, braised pork mouthfeel also can be made soft glutinous simultaneously.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part also will be by the present invention
Research and practice and be understood by the person skilled in the art.
Detailed description of the invention
In conjunction with example below, the present invention is described in further detail, to make those skilled in the art with reference to description word
Can implement according to this.
Embodiment 1
A kind of manufacture method of Durio Zibethinus murr braised pork, described manufacture method comprises the following steps:
(1) being cut by Durio Zibethinus murr, be split into two halves, the chopping of Durio Zibethinus murr meat, Durio Zibethinus murr core, durian shell are kept stand-by；
(2) selecting belt leather streaky pork, thickness is 4 centimetres, after described streaky pork unhairing being cleaned up, is dried by streaky pork,
At one layer of salt of streaky pork surface smear；
(3) streaky pork is carried out vacuum frying, after the streaky pork cooling after fried, streaky pork is carried out infusion 2 hours,
Water used by infusion includes the following material of weight portion: Fructus Jujubae 1 part, Arillus Longan 1 part, anistree 1 part, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi),
Durio Zibethinus murr meat 5 parts, Durio Zibethinus murr core 1 part, salt 2 parts, 10 parts of water；
(4) streaky pork after infusion is cut into the square that length and width is 2 centimetres, by the streaky pork block code that cuts in durian shell
Carry out high pressure steaming, steam 20 minutes, i.e. can get described Durio Zibethinus murr braised pork.
Embodiment 2
A kind of manufacture method of Durio Zibethinus murr braised pork, described manufacture method comprises the following steps:
(1) being cut by Durio Zibethinus murr, be split into two halves, the chopping of Durio Zibethinus murr meat, Durio Zibethinus murr core, durian shell are kept stand-by；
(2) selecting belt leather streaky pork, thickness is 4 centimetres, after described streaky pork unhairing being cleaned up, is dried by streaky pork,
At one layer of salt of streaky pork surface smear；
(3) streaky pork being carried out vacuum frying, temperature is 80 DEG C, and deep-fat frying time is 10 minutes, described fried
Oil is olive oil or Oleum Arachidis hypogaeae semen, after the streaky pork cooling after fried, is 80 DEG C by streaky pork temperature and carries out infusion 2 hours,
Water used by infusion includes the following material of weight portion: Fructus Jujubae 1 part, Arillus Longan 1 part, anistree 1 part, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi),
Durio Zibethinus murr meat 5 parts, Durio Zibethinus murr core 1 part, salt 2 parts, 10 parts of water；
(4) streaky pork after infusion is cut into the square that length and width is 2 centimetres, by the streaky pork block code that cuts in durian shell
Carrying out high pressure steaming, steam 40 minutes, pressure is 0.1Mpa, i.e. can get described Durio Zibethinus murr braised pork.
Embodiment 3
A kind of manufacture method of Durio Zibethinus murr braised pork, described manufacture method comprises the following steps:
(1) being cut by Durio Zibethinus murr, be split into two halves, the chopping of Durio Zibethinus murr meat, Durio Zibethinus murr core, durian shell are kept stand-by；
(2) selecting belt leather streaky pork, thickness is 4 centimetres, after described streaky pork unhairing being cleaned up, is dried by streaky pork,
At one layer of salt of streaky pork surface smear；
(3) carry out Cortex Pini Massonianae at the streaky pork epidermis pin less than 0.1 centimetre, streaky pork is carried out vacuum frying, temperature
Being 90 DEG C, deep-fat frying time is 15 minutes, and described fried oil is olive oil or Oleum Arachidis hypogaeae semen, by cold for the streaky pork after fried
But after, streaky pork temperature is 100 DEG C and carries out infusion 2 hours, the water used by infusion includes the following material of weight portion:
Fructus Jujubae 1 part, Arillus Longan 1 part, anise 1 part, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Durio Zibethinus murr meat 5 parts, Durio Zibethinus murr core 1 part, salt 2 parts, water 10
Part；
(4) streaky pork after infusion is cut into the square that length and width is 2 centimetres, by the streaky pork block code that cuts in durian shell
Carrying out high pressure steaming, steam 30 minutes, pressure is 0.3Mpa, i.e. can get described Durio Zibethinus murr braised pork.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed fortune
With, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details with shown here as the embodiment with description.
Claims (6)
1. the manufacture method of a Durio Zibethinus murr braised pork, it is characterised in that described manufacture method comprises the following steps:
(1) being cut by Durio Zibethinus murr, be split into two halves, the chopping of Durio Zibethinus murr meat, Durio Zibethinus murr core, durian shell are kept stand-by；
(2) selecting belt leather streaky pork, thickness is 4 centimetres, after described streaky pork unhairing being cleaned up, is dried by streaky pork,
At one layer of salt of streaky pork surface smear；
(3) streaky pork is carried out vacuum frying, after the streaky pork cooling after fried, streaky pork is carried out infusion 2 hours,
Water used by infusion includes the following material of weight portion: Fructus Jujubae 1 part, Arillus Longan 1 part, anistree 1 part, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi),
Durio Zibethinus murr meat 5 parts, Durio Zibethinus murr core 1 part, salt 2 parts, 10 parts of water；
(4) streaky pork after infusion is cut into the square that length and width is 2 centimetres, by the streaky pork block code that cuts in durian shell
Carry out high pressure steaming, steam 20～40 minutes, i.e. can get described Durio Zibethinus murr braised pork.
The manufacture method of Durio Zibethinus murr braised pork the most according to claim 1, it is characterised in that the preparation of described Durio Zibethinus murr braised pork
Method also includes: described streaky pork before frying, carries out Cortex Pini Massonianae at the streaky pork epidermis pin less than 0.1 centimetre.
The manufacture method of Durio Zibethinus murr braised pork the most according to claim 1, it is characterised in that the temperature of described vacuum frying
Being 80～90 DEG C, deep-fat frying time is 10～15 minutes.
The manufacture method of Durio Zibethinus murr braised pork the most according to claim 1, it is characterised in that described Durio Zibethinus murr braised pork high pressure steams
Pressing pressure is 0.1～0.3Mpa.
The manufacture method of Durio Zibethinus murr braised pork the most according to claim 1, it is characterised in that described fried oil is olive
Olive oil or Oleum Arachidis hypogaeae semen.
The manufacture method of Durio Zibethinus murr braised pork the most according to claim 1, it is characterised in that the temperature of described streaky pork infusion
Degree is 80～100 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610529990.7A CN105918899A (en) | 2016-07-06 | 2016-07-06 | Preparation method of braised meat with durian |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610529990.7A CN105918899A (en) | 2016-07-06 | 2016-07-06 | Preparation method of braised meat with durian |
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| CN105918899A true CN105918899A (en) | 2016-09-07 |
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| CN201610529990.7A Pending CN105918899A (en) | 2016-07-06 | 2016-07-06 | Preparation method of braised meat with durian |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960678A (en) * | 2014-05-09 | 2014-08-06 | 彭华成 | Method for preparing braised pork |
| CN105077301A (en) * | 2015-07-17 | 2015-11-25 | 高鹏 | Green tea core pork meatballs capable of preventing cancer and preparation method of green tea core pork meatballs |
| CN105166969A (en) * | 2015-08-17 | 2015-12-23 | 安徽老炊食品有限公司 | Nourishing special flavor chicken and processing method therefor |
-
2016
- 2016-07-06 CN CN201610529990.7A patent/CN105918899A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960678A (en) * | 2014-05-09 | 2014-08-06 | 彭华成 | Method for preparing braised pork |
| CN105077301A (en) * | 2015-07-17 | 2015-11-25 | 高鹏 | Green tea core pork meatballs capable of preventing cancer and preparation method of green tea core pork meatballs |
| CN105166969A (en) * | 2015-08-17 | 2015-12-23 | 安徽老炊食品有限公司 | Nourishing special flavor chicken and processing method therefor |
Non-Patent Citations (1)
| Title |
|---|
| 安子 编著: "《巧吃水果更滋养》", 30 November 2013, 北京：机械工业出版社 * |
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