CN106036705A - Soap for frozen type brown sauce braised pork and making process of soap - Google Patents
Soap for frozen type brown sauce braised pork and making process of soap Download PDFInfo
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- CN106036705A CN106036705A CN201610472847.9A CN201610472847A CN106036705A CN 106036705 A CN106036705 A CN 106036705A CN 201610472847 A CN201610472847 A CN 201610472847A CN 106036705 A CN106036705 A CN 106036705A
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Abstract
The invention provides soap for frozen type brown sauce braised pork and a making process of the soap, and belongs to the technical field of food processing. The soap provided by the invention can be adopted to replace soap for braising brown sauce braised pork; due to selection of raw materials such as plant oil, marrow, sturgeon bones, chicken bones, liquorice, eucommia ulmoides, dried momordica grosvenori and houttuynia cordata, the content of animal fat of the frozen type brown sauce braised pork made by using the soap can be reduced, and the frozen type brown sauce braised pork can be bright and red, thin in skin and tender in meat, mellow in taste and thick in juice, flaky but complete in shape, fragrant and sticky but not greasy, rich in nutrition and rich in collagen; and the frozen type brown sauce braised pork is long in preservation time, and the soap can be used as a raw material for making frozen type brown sauce braised pork in industrial production. Meanwhile, with the combination of a making process of the soap, the effect of nutrition of the raw materials can be better achieved.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of frozen type pork braised in brown sauce decoction and processing technology thereof.
Background technology
Pork braised in brown sauce is traditional dish of a kind of delicious flavour, and its nutritious delicious flavour is extensively liked by people.
With streaky pork for making major ingredient, the culinary art skill of pork braised in brown sauce is based on marmite, and taste belongs to sweet taste or salty, for thousands of years, braised in soy sauce
Meat is loved by the people.Its main cause is the local flavor that pork braised in brown sauce has uniqueness.So-called " fertile and oiliness, lean and soft, soft glutinous suitable
Degree, color and luster is ruddy, taste giving off a strong fragrance, tasty, sees strange in putting down " it is exactly that pork braised in brown sauce is by stimulating the sense of taste, olfactory sensation, the pain sensation, vision
Deng receptor, the description of the specific sensation formed.Along with the fast development in epoch, frozen type fast food demand is increasing, often
Mode fired by the pork braised in brown sauce of rule, and its taste is short of, and its animal oil accounting is relatively big simultaneously, is fabricated to frozen type fast food, affects it
Mouthfeel.
Summary of the invention
For solving above-mentioned technical problem, the invention provides a kind of frozen type pork braised in brown sauce decoction and processing technology thereof, specifically
Scheme is:
A kind of frozen type pork braised in brown sauce decoction that the present invention provides, its decoction be made by the raw material of following weight portion and
Become: vegetable oil 20～40 parts, Oyster sauce 5～10 parts, bone marrow 5～10 parts, Acipenser Sinensis bone 2～5 parts, Os Gallus domesticus 2～5 parts, Radix Glycyrrhizae 5～8 parts,
The Cortex Eucommiae 5～8 parts, dried fructus momordicae 2～5 parts, Herba Houttuyniae 2～6 parts, Herba Poae Sphondylodis 1～3 parts, Pericarpium Citri Reticulatae 3～5 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5～8 parts, eight
Angle 5～8 parts, Herba Pelargonii Graveolentis 5～8 parts, Rhizoma Zingiberis Recens 5～8 parts, chilli 5～8 parts, soy sauce 5～7 parts, white sugar 0.5～2 parts, chicken essence 1～2
Part.
Further, its decoction is to be made by the raw material of following weight portion: vegetable oil 30 parts, 8 parts of Oyster sauce, bone marrow
8 parts, 4 parts of Acipenser Sinensis bone, Os Gallus domesticus 3 parts, 7 parts of Radix Glycyrrhizae, the Cortex Eucommiae 6 parts, dried fructus momordicae 3 parts, Herba Houttuyniae 4 parts, Herba Poae Sphondylodis 2 parts, Pericarpium Citri Reticulatae 4
Part, 6 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 6 parts, Herba Pelargonii Graveolentis 6 parts, 6 parts of Rhizoma Zingiberis Recens, chilli 6 parts, 6 parts of soy sauce, white sugar 1 part, chicken essence 1.5 parts.
Further, described vegetable oil consists of 20～30% Oleum Brassicae campestris, 20～30% Camellia oil, 10～20% Semen sojae atricolor
Oil, 20～30% olive oil, 5～15% hemp seed oil.
Further, described vegetable oil consists of 25% Oleum Brassicae campestris, 25% Camellia oil, 15% soybean oil, 25% Fructus Canarii albi
Oil, 10% hemp seed oil.
Further, described decoction is applied to after pork braised in brown sauce hots plate step, particularly as follows: well-done pork braised in brown sauce mistake will be burnt
Filter, the pork braised in brown sauce obtained and the decoction mixed sintering of 1.5～2 times amount of meat weight, then carry out packing preservation.
Meanwhile, present invention also offers the processing technology of a kind of frozen type pork braised in brown sauce decoction, comprise the following steps:
1) vegetable oil is heated to 150～180 DEG C；
2) water of more than 3 times amount, Os Gallus domesticus, Acipenser Sinensis bone, Radix Glycyrrhizae, the Cortex Eucommiae, Herba Houttuyniae, Herba Poae Sphondylodis, Pericarpium Citri Reticulatae, osmanthus it are subsequently adding
Skin, anise, Rhizoma Zingiberis Recens boil 30～50min；
3) be subsequently adding dried fructus momordicae, Herba Pelargonii Graveolentis, chilli boil 10～20min；Be subsequently adding bone marrow boil 10～
20min；It is filtrated to get filtrate；
4) filtrate is proportionally added into surplus stock, is uniformly mixing to obtain decoction.
The beneficial effects of the present invention is: the decoction that pork braised in brown sauce is hotted plate replaced by the decoction that the present invention makes, by plant
The material choice such as oil, bone marrow, Acipenser Sinensis bone, Os Gallus domesticus, Radix Glycyrrhizae, the Cortex Eucommiae, dried fructus momordicae, Herba Houttuyniae so that be made with this decoction
Frozen type pork braised in brown sauce, decrease the content of animal oil, its glow bright in colour, thin skin soft textive, taste alcohol juice is dense, crisp rotten and shape
Glutinous and oiliness mouth the most broken, fragrant, taste is better than traditional handicraft, and nutritious, rich in substantial amounts of collagen protein；And the holding time
Long, can be used for industrialized production makes the raw material of frozen type pork braised in brown sauce.Coordinate the processing technology of its decoction, it is possible to more preferably simultaneously
Given play to the nutrition of raw material.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to described.
Embodiment one
A kind of frozen type pork braised in brown sauce decoction that the present invention provides, its decoction is to be made by following raw material: plant
Oil 20kg, Oyster sauce 5kg, bone marrow 5kg, Acipenser Sinensis bone 2kg, Os Gallus domesticus 2kg, Radix Glycyrrhizae 5kg, Cortex Eucommiae 5kg, dried fructus momordicae 2kg, Herba Houttuyniae
2kg, Herba Poae Sphondylodis 1kg, Pericarpium Citri Reticulatae 3kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5kg, anistree 8kg, Herba Pelargonii Graveolentis 8kg, Rhizoma Zingiberis Recens 8kg, chilli 8kg, soy sauce 7kg, white sugar
2kg, chicken essence 2kg.
Described vegetable oil consists of 20% Oleum Brassicae campestris, 20% Camellia oil, 20% soybean oil, 30% olive oil, 10% fire
Oleum Sesami.
Processing technology, comprises the following steps:
1) vegetable oil is heated to 150～180 DEG C；
2) be subsequently adding the water of 3 times amount, Os Gallus domesticus, Acipenser Sinensis bone, Radix Glycyrrhizae, the Cortex Eucommiae, Herba Houttuyniae, Herba Poae Sphondylodis, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), eight
Angle, Rhizoma Zingiberis Recens boil 50min；
3) be subsequently adding dried fructus momordicae, Herba Pelargonii Graveolentis, chilli boil 10min；It is subsequently adding bone marrow and boils 20min；Filter
To filtrate；
4) filtrate is proportionally added into surplus stock, is uniformly mixing to obtain decoction.
Embodiment two
A kind of frozen type pork braised in brown sauce decoction that the present invention provides, its decoction is to be made by following raw material: plant
Oil 40kg, Oyster sauce 10kg, bone marrow 10kg, Acipenser Sinensis bone 5kg, Os Gallus domesticus 5kg, Radix Glycyrrhizae 8kg, Cortex Eucommiae 8kg, dried fructus momordicae 5kg, Herba Houttuyniae
6kg, Herba Poae Sphondylodis 3kg, Pericarpium Citri Reticulatae 5kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 8kg, anistree 5kg, Herba Pelargonii Graveolentis 5kg, Rhizoma Zingiberis Recens 5kg, chilli 5kg, soy sauce 5kg, white sugar
0.5kg, chicken essence 1kg.
30% Oleum Brassicae campestris, 20% Camellia oil, 10% soybean oil, 20% olive oil, 10% hemp seed oil.
Processing technology, comprises the following steps:
1) vegetable oil is heated to 180 DEG C；
2) be subsequently adding the water of 8 times amount, Os Gallus domesticus, Acipenser Sinensis bone, Radix Glycyrrhizae, the Cortex Eucommiae, Herba Houttuyniae, Herba Poae Sphondylodis, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), eight
Angle, Rhizoma Zingiberis Recens boil 30min；
3) be subsequently adding dried fructus momordicae, Herba Pelargonii Graveolentis, chilli boil 20min；It is subsequently adding bone marrow and boils 10min；Filter
To filtrate；
4) filtrate is proportionally added into surplus stock, is uniformly mixing to obtain decoction.
Embodiment three
A kind of frozen type pork braised in brown sauce decoction that the present invention provides, its decoction is to be made by following raw material: plant
Oil 30kg, Oyster sauce 8kg, bone marrow 8kg, Acipenser Sinensis bone 4kg, Os Gallus domesticus 3kg, Radix Glycyrrhizae 7kg, Cortex Eucommiae 6kg, dried fructus momordicae 3kg, Herba Houttuyniae
4kg, Herba Poae Sphondylodis 2kg, Pericarpium Citri Reticulatae 4kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 6kg, anistree 6kg, Herba Pelargonii Graveolentis 6kg, Rhizoma Zingiberis Recens 6kg, chilli 6kg, soy sauce 6kg, white sugar
1kg, chicken essence 1.5kg.
Described vegetable oil consists of 25% Oleum Brassicae campestris, 25% Camellia oil, 15% soybean oil, 25% olive oil, 10% fire
Oleum Sesami.
Processing technology, comprises the following steps:
1) vegetable oil is heated to 160 DEG C；
2) be subsequently adding the water of 6 times amount, Os Gallus domesticus, Acipenser Sinensis bone, Radix Glycyrrhizae, the Cortex Eucommiae, Herba Houttuyniae, Herba Poae Sphondylodis, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), eight
Angle, Rhizoma Zingiberis Recens boil 40min；
3) be subsequently adding dried fructus momordicae, Herba Pelargonii Graveolentis, chilli boil 15min；It is subsequently adding bone marrow and boils 15min；Filter
To filtrate；
4) filtrate is proportionally added into surplus stock, is uniformly mixing to obtain decoction.
Embodiment four
The invention provides the preparation method that a kind of frozen type is braised in soy sauce, it comprises the following steps:
1) pre-treatment；After streaky pork stripping and slicing, boil 10min；
2) pickle；At 0～4 DEG C, use curing agent to pickle cube meat, stir, stand 3 hours；In described curing agent
Raw material and consumption be (according to the weight meter of cube meat): salt 1%, sauce for braising 1%, rice wine 3%, frozen water 15%, modified starch
1%；
3) fried；The fried process of meat pickled, frying temperature 165 DEG C, deep-fat frying time 8-10s to meat surface is golden yellow；
4) hot plate；Fried good meat, carries out hotting plate preparation according to hotting plate formula；Add water, add Cortex cinnamomi japonici (Ramulus Cinnamomi), angle, Herba Pelargonii Graveolentis, Rhizoma Zingiberis Recens and
Chilli, boiled, add Oyster sauce, sauce for braising, white sugar, add fried good meat, boil 5 minutes after 40 minutes, add chicken for 85 DEG C
Essence stirring, even soup takes the dish out of the pot, and after cooling, meat is drained, the meat quickly cooling drained.Hot plate middle addition each formula consumption for (according to cube meat
Weight meter):: Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.12%, anistree 0.12%, Herba Pelargonii Graveolentis 0.12%, Rhizoma Zingiberis Recens 0.24%, chilli 0.4%, water 50%, Oyster sauce
1%, sauce for braising 1%, white sugar 0.7%, meat 46%, chicken essence 0.3%；
5) soup is changed；The pork braised in brown sauce hotted plate is filtered, the soup that the embodiment one of the cube meat obtained and 1.5～2 times of weight makes
Juice mixes；
6) receive juice, continue to be heated to decoction amount is meat weight 60～100% time stop；Then filter separation, obtain meat
And decoction, the decoction obtained adds modified starch and the juice braised in soy sauce of 2% of 1%, freezing after boiling, obtain freezing decoction,
7) allotment；Meat receipts juice step obtained mixes according to the ratio of 3:2 with freezing decoction, i.e. obtains frozen type and braises in soy sauce
Meat；
8) packaging preservation, deployed pork braised in brown sauce food grade plastic bag packaging, freezing or cold preservation preservation.
Putting into practice, in good taste than traditional fabrication pork braised in brown sauce of the mouthfeel of pork braised in brown sauce that this method makes, oleaginous taste is little simultaneously, with
Time its holding time long.
Embodiment five
The decoction that the use embodiment two of the present embodiment makes carries out making frozen type pork braised in brown sauce, the same embodiment of other steps
Four.
Putting into practice, in good taste than traditional fabrication pork braised in brown sauce of the mouthfeel of pork braised in brown sauce that this method makes, oleaginous taste is little simultaneously, with
Time its holding time long.
Embodiment six
The decoction that the use embodiment three of the present embodiment makes carries out making frozen type pork braised in brown sauce, the same embodiment of other steps
Four.
Putting into practice, in good taste than traditional fabrication pork braised in brown sauce of the mouthfeel of pork braised in brown sauce that this method makes, oleaginous taste is little simultaneously, with
Time its holding time long.
Claims (6)
1. a frozen type pork braised in brown sauce decoction, it is characterised in that: its decoction is to be made by the raw material of following weight portion: plant
Thing oil 20～40 parts, Oyster sauce 5～10 parts, bone marrow 5～10 parts, Acipenser Sinensis bone 2～5 parts, Os Gallus domesticus 2～5 parts, Radix Glycyrrhizae 5～8 parts, the Cortex Eucommiae 5
～8 parts, dried fructus momordicae 2～5 parts, Herba Houttuyniae 2～6 parts, Herba Poae Sphondylodis 1～3 parts, Pericarpium Citri Reticulatae 3～5 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5～8 parts, anise 5～8
Part, Herba Pelargonii Graveolentis 5～8 parts, Rhizoma Zingiberis Recens 5～8 parts, chilli 5～8 parts, soy sauce 5～7 parts, white sugar 0.5～2 parts, chicken essence 1～2 parts.
2. frozen type pork braised in brown sauce decoction as claimed in claim 1, it is characterised in that: its decoction is former by following weight portion
Material is made: vegetable oil 30 parts, 8 parts of Oyster sauce, 8 parts of bone marrow, 4 parts of Acipenser Sinensis bone, Os Gallus domesticus 3 parts, 7 parts of Radix Glycyrrhizae, the Cortex Eucommiae 6 parts, dry sieve
Chinese fruit 3 parts, Herba Houttuyniae 4 parts, Herba Poae Sphondylodis 2 parts, Pericarpium Citri Reticulatae 4 parts, 6 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 6 parts, Herba Pelargonii Graveolentis 6 parts, 6 parts of Rhizoma Zingiberis Recens, chilli 6
Part, 6 parts of soy sauce, white sugar 1 part, chicken essence 1.5 parts.
3. frozen type pork braised in brown sauce decoction as claimed in claim 1 or 2, it is characterised in that: described vegetable oil consist of 20～
30% Oleum Brassicae campestris, 20～30% Camellia oil, 10～20% soybean oil, 20～30% olive oil, 5～15% hemp seed oil.
4. frozen type pork braised in brown sauce decoction as claimed in claim 3, it is characterised in that: described vegetable oil consists of 25% Semen Allii Tuberosi
Oil, 25% Camellia oil, 15% soybean oil, 25% olive oil, 10% hemp seed oil.
5. frozen type pork braised in brown sauce decoction as claimed in claim 1, it is characterised in that: described decoction is applied to pork braised in brown sauce and hots plate
After step, filtering particularly as follows: well-done pork braised in brown sauce will be burnt, the pork braised in brown sauce obtained mixes burning with the decoction of 1.5～2 times amount of meat weight
System, then carries out packing preservation.
6. the processing technology of the frozen type pork braised in brown sauce decoction as described in Claims 1 to 4, it is characterised in that: include following
Step:
1) vegetable oil is heated to 150～180 DEG C；
2) be subsequently adding the water of more than 3 times amount, Os Gallus domesticus, Acipenser Sinensis bone, Radix Glycyrrhizae, the Cortex Eucommiae, Herba Houttuyniae, Herba Poae Sphondylodis, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), eight
Angle, Rhizoma Zingiberis Recens boil more than 30min；
3) be subsequently adding dried fructus momordicae, Herba Pelargonii Graveolentis, chilli boil 10～20min；It is subsequently adding bone marrow and boils 10～20min；Cross
Filter obtains filtrate；
4) filtrate is proportionally added into surplus stock, is uniformly mixing to obtain decoction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610472847.9A CN106036705A (en) | 2016-06-26 | 2016-06-26 | Soap for frozen type brown sauce braised pork and making process of soap |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610472847.9A CN106036705A (en) | 2016-06-26 | 2016-06-26 | Soap for frozen type brown sauce braised pork and making process of soap |
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| CN106036705A true CN106036705A (en) | 2016-10-26 |
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Family Applications (1)
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| CN201610472847.9A Pending CN106036705A (en) | 2016-06-26 | 2016-06-26 | Soap for frozen type brown sauce braised pork and making process of soap |
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Citations (5)
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|---|---|---|---|---|
| CN102293426A (en) * | 2010-06-28 | 2011-12-28 | 毛本业 | Edible oil-tea camellia bittern and preparation method thereof |
| CN102488028A (en) * | 2011-12-17 | 2012-06-13 | 云南聚恒科技有限公司 | Edible hemp blended oil |
| CN103040015A (en) * | 2013-01-08 | 2013-04-17 | 杨富民 | Fabrication method of multi-flavor instant rex rabbit meat product |
| CN103110135A (en) * | 2012-12-19 | 2013-05-22 | 黄宵 | Marinated pork formula |
| CN105595204A (en) * | 2015-12-31 | 2016-05-25 | 郭平 | Fermented sauce pickled chicken feet |
-
2016
- 2016-06-26 CN CN201610472847.9A patent/CN106036705A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293426A (en) * | 2010-06-28 | 2011-12-28 | 毛本业 | Edible oil-tea camellia bittern and preparation method thereof |
| CN102488028A (en) * | 2011-12-17 | 2012-06-13 | 云南聚恒科技有限公司 | Edible hemp blended oil |
| CN103110135A (en) * | 2012-12-19 | 2013-05-22 | 黄宵 | Marinated pork formula |
| CN103040015A (en) * | 2013-01-08 | 2013-04-17 | 杨富民 | Fabrication method of multi-flavor instant rex rabbit meat product |
| CN105595204A (en) * | 2015-12-31 | 2016-05-25 | 郭平 | Fermented sauce pickled chicken feet |
Non-Patent Citations (4)
| Title |
|---|
| 《中医堂》编委会主编: "《中华老偏方全典》", 30 April 2015 * |
| BALYM90: ""精卤水如何制作？"", 《HTTPS://ZHIDAO.BAIDU.COM/QUESTION/575033908.HTML?FR=IKS&WORD=%C2%B1%CB%AE+%B0%CB%BD%C7+%B9%F0%C6%A4++%B3%C2%C6%A4+%C2%DE%BA%BA%B9%FB+%CF%E3%D2%B6+%D6%B2%CE%EF%D3%CD+%D6%ED%B0%F4%B9%C7&IE=GBK，百度知道》 * |
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Application publication date: 20161026 |