CN106036747A - Salting liquid for stewed pork with brown sauce and production process thereof - Google Patents
Salting liquid for stewed pork with brown sauce and production process thereof Download PDFInfo
- Publication number
- CN106036747A CN106036747A CN201610472848.3A CN201610472848A CN106036747A CN 106036747 A CN106036747 A CN 106036747A CN 201610472848 A CN201610472848 A CN 201610472848A CN 106036747 A CN106036747 A CN 106036747A
- Authority
- CN
- China
- Prior art keywords
- parts
- brown sauce
- pickling liquid
- sauce
- pork
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention provides salting liquid for stewed pork with brown sauce and belongs to the technical field of food production. The salting liquid is prepared from the following raw materials in parts by weight: 1-3 parts of salt, 5-10 parts of soy sauce, 5-10 parts of rice wine, 1-2 parts of modified starch, 2-6 parts of cordate houttuynia, 0.05-0.08 part of tea polyphenols, 2-4 parts of cassia barks, 2-3 parts of anises, 2-4 parts of bay leaves, 2-4 parts of fresh gingers, 2-4 parts of pepper, 2-8 parts of fresh lemons and 3-8 parts of pickled chilies. Compared with the prior art, the unique raw materials are selected as the raw materials of the salting liquid; the prepared stewed pork with brown sauce has a unique flavor and the taste is better than that of the prior art under the action of the salting effect; and meanwhile, the stewed pork with brown sauce prepared from pork salted by a salting agent provided by the invention is long in preservation time, so that the salting liquid can be used for industrial production of the stewed pork with brown sauce.
Description
Technical field
The invention belongs to technical field of food production, particularly relate to a kind of pork braised in brown sauce pickling liquid 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.Conventional pork braised in brown sauce manufacturing process pickles step, curing agent be salt,
Soy sauce and starch, its effect is short of.
Summary of the invention
For solving above-mentioned technical problem, the invention provides a kind of pork braised in brown sauce pickling liquid and processing technology thereof, scheme is:
A kind of pork braised in brown sauce pickling liquid that the present invention provides, described pickling liquid is to be prepared by the raw material of following weight portion
It is made: salt 1～3 parts, soy sauce 5～10 parts, rice wine 5～10 parts, modified starch 1～2 parts, Herba Houttuyniae 2～6 parts, tea polyphenols
0.05～0.08 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2～4 parts, anistree 2～4 parts, Herba Pelargonii Graveolentis 2～4 parts, Rhizoma Zingiberis Recens 2～4 parts, Fructus Piperis 2～4 parts, lemon 2～
8 parts, bubble green pepper 3～8 parts.
Further, described pickling liquid is that the raw material by following weight portion is made: salt 2 parts, soy sauce 7
Part, 6 parts of rice wine, modified starch 1.5 parts, Herba Houttuyniae 5 parts, tea polyphenols 0.06 part, 3 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 3 parts, Herba Pelargonii Graveolentis 3 parts, Rhizoma Zingiberis Recens 3
Part, 3 parts of Fructus Piperis, lemon 3 parts, bubble green pepper 7 parts.
Further, described pickling liquid is that the raw material by following weight portion is made: salt 2 parts, soy sauce 7
Part, 9 parts of rice wine, modified starch 1.5 parts, Herba Houttuyniae 3 parts, tea polyphenols 0.07 part, 3 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 3 parts, Herba Pelargonii Graveolentis 3 parts, Rhizoma Zingiberis Recens 3
Part, 3 parts of Fructus Piperis, lemon 6 parts, bubble green pepper 6 parts.
Meanwhile, present invention also offers a kind of pork braised in brown sauce pickling liquid and processing technology thereof, its processing technology is:
1) Herba Houttuyniae, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Herba Pelargonii Graveolentis, Rhizoma Zingiberis Recens, Fructus Piperis are proportionally mixed, after put into more than 2 times of (by weight)
Water boil 30～50min, be filtrated to get and obtain soup；
2) lemon, bubble green pepper are polished into juice；
3) in proportion salt, soy sauce, rice wine, modified starch, tea polyphenols, Fructus Citri Limoniae juice, bubble green pepper juice are mixed in soup, i.e. obtain
Pickling liquid.
The beneficial effects of the present invention is: compared with prior art, the present invention selects the raw material of uniqueness as pickling liquid
Raw material, pickles effect so that the pork braised in brown sauce finished product made, its unique flavor, and mouthfeel is better than prior art；Simultaneously through the present invention
The meat that curing agent is pickled, the pork braised in brown sauce holding time that it is finally made is long, can be used for the industrialized production of pork braised in brown sauce；Cooperation is pickled
Liquid processing technology, effect is more preferable.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to described.
Embodiment one
A kind of pork braised in brown sauce pickling liquid that the present invention provides, described pickling liquid is by the preparation making of following raw material
Become: salt 1kg, soy sauce 10kg, rice wine 5kg, modified starch 2kg, Herba Houttuyniae 2kg, tea polyphenols 0.08kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2kg, anistree 4kg,
Herba Pelargonii Graveolentis 2kg, Rhizoma Zingiberis Recens 4kg, Fructus Piperis 2kg, lemon 8kg, bubble green pepper 3kg.
Its processing technology is:
1) Herba Houttuyniae, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Herba Pelargonii Graveolentis, Rhizoma Zingiberis Recens, Fructus Piperis are proportionally mixed, after put into more than 2 times of (by weight)
Water boil 30min, be filtrated to get and obtain soup；
2) lemon, bubble green pepper are polished into juice；
3) in proportion salt, soy sauce, rice wine, modified starch, tea polyphenols, Fructus Citri Limoniae juice, bubble green pepper juice are mixed in soup, i.e. obtain
Pickling liquid.
Its processing step being used for making pork braised in brown sauce is:
1) pre-treatment；After streaky pork stripping and slicing, boil 10min (routine techniques)；
2) pickle；At 0～4 DEG C, the pickling liquid using the present embodiment to make soaks cube meat, stands 24h；
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
(routine techniques)；
4) hot plate；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 points after 40 minutes for 85 DEG C
Clock, stirs with chicken essence；Hotting plate middle addition each formula consumption is (according to the weight meter of cube meat):: 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% (routine techniques)；
5) receive juice, continue to be heated to decoction amount is meat weight 60～100% time, add the modified starch and 2% of 1%
Juice braised in soy sauce, freezing after boiling, and obtain pork braised in brown sauce (routine techniques)；
6) packaging preservation, deployed pork braised in brown sauce food grade plastic bag packaging, freezing or cold preservation preservation (routine techniques).
Being shown by test, the pickling liquid using the present invention to make pickles pork braised in brown sauce, and it pickles effect so that makes is red
Canton style roast pork finished product, its unique flavor, mouthfeel is better than prior art；The meat simultaneously pickled through curing agent of the present invention, it is finally made
The pork braised in brown sauce holding time long, can be used for the industrialized production of pork braised in brown sauce.
Embodiment two
A kind of pork braised in brown sauce pickling liquid that the present invention provides, described pickling liquid is by the preparation making of following raw material
Become: salt 3kg, soy sauce 5kg, rice wine 10kg, modified starch 1kg, Herba Houttuyniae 6kg, tea polyphenols 0.05kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4kg, anistree 2kg,
Herba Pelargonii Graveolentis 4kg, Rhizoma Zingiberis Recens 2kg, Fructus Piperis 4kg, lemon 2kg, bubble green pepper 8kg.
Its processing technology is:
1) Herba Houttuyniae, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Herba Pelargonii Graveolentis, Rhizoma Zingiberis Recens, Fructus Piperis are proportionally mixed, after put into more than 2 times of (by weight)
Water boil 50min, be filtrated to get and obtain soup；
2) lemon, bubble green pepper are polished into juice；
3) in proportion salt, soy sauce, rice wine, modified starch, tea polyphenols, Fructus Citri Limoniae juice, bubble green pepper juice are mixed in soup, i.e. obtain
Pickling liquid.
It is for making the processing step of pork braised in brown sauce with embodiment one.
Being shown by test, the pickling liquid using the present invention to make pickles pork braised in brown sauce, and it pickles effect so that makes is red
Canton style roast pork finished product, its unique flavor, mouthfeel is better than prior art；The meat simultaneously pickled through curing agent of the present invention, it is finally made
The pork braised in brown sauce holding time long, can be used for the industrialized production of pork braised in brown sauce.
Embodiment three
A kind of pork braised in brown sauce pickling liquid that the present invention provides, described pickling liquid is by the preparation making of following raw material
Become: salt 2kg, soy sauce 7kg, rice wine 6kg, modified starch 1.5kg, Herba Houttuyniae 5kg, tea polyphenols 0.06kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3kg, anise
3kg, Herba Pelargonii Graveolentis 3kg, Rhizoma Zingiberis Recens 3kg, Fructus Piperis 3kg, lemon 3kg, bubble green pepper 7kg.The making of pickling liquid is with embodiment example two.
It is for making the processing step of pork braised in brown sauce with embodiment one.
Being shown by test, the pickling liquid using the present invention to make pickles pork braised in brown sauce, and it pickles effect so that makes is red
Canton style roast pork finished product, its unique flavor, mouthfeel is better than prior art；The meat simultaneously pickled through curing agent of the present invention, it is finally made
The pork braised in brown sauce holding time long, can be used for the industrialized production of pork braised in brown sauce.
Embodiment four
A kind of pork braised in brown sauce pickling liquid that the present invention provides, described pickling liquid is by the preparation making of following raw material
Become: salt 2kg, soy sauce 7kg, rice wine 9kg, modified starch 1.5kg, Herba Houttuyniae 3kg, tea polyphenols 0.07kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3kg, anise
3kg, Herba Pelargonii Graveolentis 3kg, Rhizoma Zingiberis Recens 3kg, Fructus Piperis 3kg, lemon 6kg, bubble green pepper 6kg.
The making of pickling liquid is with embodiment example two.
It is for making the processing step of pork braised in brown sauce with embodiment one.
Being shown by test, the pickling liquid using the present invention to make pickles pork braised in brown sauce, and it pickles effect so that makes is red
Canton style roast pork finished product, its unique flavor, mouthfeel is better than prior art；The meat simultaneously pickled through curing agent of the present invention, it is finally made
The pork braised in brown sauce holding time long, can be used for the industrialized production of pork braised in brown sauce.
Claims (4)
1. a pork braised in brown sauce pickling liquid, it is characterised in that: described pickling liquid is to prepare system by the raw material of following weight portion
Form: salt 1～3 parts, soy sauce 5～10 parts, rice wine 5～10 parts, modified starch 1～2 parts, Herba Houttuyniae 2～6 parts, tea polyphenols
0.05～0.08 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2～4 parts, anistree 2～4 parts, Herba Pelargonii Graveolentis 2～4 parts, Rhizoma Zingiberis Recens 2～4 parts, Fructus Piperis 2～4 parts, lemon 2～
8 parts, bubble green pepper 3～8 parts.
2. pork braised in brown sauce pickling liquid as claimed in claim 1, it is characterised in that: described pickling liquid is by following weight portion
Raw material be made: salt 2 parts, 7 parts of soy sauce, 6 parts of rice wine, modified starch 1.5 parts, Herba Houttuyniae 5 parts, tea polyphenols 0.06
Part, 3 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 3 parts, Herba Pelargonii Graveolentis 3 parts, 3 parts of Rhizoma Zingiberis Recens, 3 parts of Fructus Piperis, lemon 3 parts, bubble green pepper 7 parts.
3. pork braised in brown sauce pickling liquid as claimed in claim 1, it is characterised in that: described pickling liquid is by following weight portion
Raw material be made: salt 2 parts, 7 parts of soy sauce, 9 parts of rice wine, modified starch 1.5 parts, Herba Houttuyniae 3 parts, tea polyphenols 0.07
Part, 3 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 3 parts, Herba Pelargonii Graveolentis 3 parts, 3 parts of Rhizoma Zingiberis Recens, 3 parts of Fructus Piperis, lemon 6 parts, bubble green pepper 6 parts.
4. pork braised in brown sauce pickling liquid as claimed in claim 1 and processing technology thereof, it is characterised in that: its processing technology is:
1) Herba Houttuyniae, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Herba Pelargonii Graveolentis, Rhizoma Zingiberis Recens, Fructus Piperis are proportionally mixed, after put into the water of more than 2 times of (by weight)
Boil 30～50min, be filtrated to get and obtain soup；
2) lemon, bubble green pepper are polished into juice；
3) in proportion salt, soy sauce, rice wine, modified starch, tea polyphenols, Fructus Citri Limoniae juice, bubble green pepper juice are mixed in soup, are i.e. pickled
Liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610472848.3A CN106036747A (en) | 2016-06-26 | 2016-06-26 | Salting liquid for stewed pork with brown sauce and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610472848.3A CN106036747A (en) | 2016-06-26 | 2016-06-26 | Salting liquid for stewed pork with brown sauce and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036747A true CN106036747A (en) | 2016-10-26 |
Family
ID=57166625
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610472848.3A Pending CN106036747A (en) | 2016-06-26 | 2016-06-26 | Salting liquid for stewed pork with brown sauce and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106036747A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616495A (en) * | 2016-12-30 | 2017-05-10 | 安徽省家乡食品集团有限公司 | Salting liquid for wild boar meat and preparation method and use method thereof |
| CN107048215A (en) * | 2016-12-30 | 2017-08-18 | 安徽省麦浪食品有限公司 | A kind of pork braised in brown sauce |
| CN108497350A (en) * | 2018-03-14 | 2018-09-07 | 成都天卤八部食品有限公司 | A kind of cure for pickling cold eaten rabbit |
| CN109527500A (en) * | 2018-12-19 | 2019-03-29 | 四川省食品发酵工业研究设计院 | A kind of improvement meat nutrition and the marinated seasoning packet of flavor and preparation method thereof |
| CN109998081A (en) * | 2019-05-06 | 2019-07-12 | 四川荷斐斯生物技术有限公司 | Braised Pork, Sichuan Style sauce and its production technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028104A (en) * | 2007-04-04 | 2007-09-05 | 许钧钧 | Production of meat braised in brown sauce |
| CN102960752A (en) * | 2012-12-14 | 2013-03-13 | 安徽省绩溪县劳模实业有限公司 | Bouilli and manufacture technology thereof |
| CN103652763A (en) * | 2013-11-28 | 2014-03-26 | 泰州顶淳食品有限公司 | Compound marinade for barbecued pork |
| CN105077311A (en) * | 2015-09-08 | 2015-11-25 | 马美军 | Preparation method of braised pork in brown sauce |
-
2016
- 2016-06-26 CN CN201610472848.3A patent/CN106036747A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028104A (en) * | 2007-04-04 | 2007-09-05 | 许钧钧 | Production of meat braised in brown sauce |
| CN102960752A (en) * | 2012-12-14 | 2013-03-13 | 安徽省绩溪县劳模实业有限公司 | Bouilli and manufacture technology thereof |
| CN103652763A (en) * | 2013-11-28 | 2014-03-26 | 泰州顶淳食品有限公司 | Compound marinade for barbecued pork |
| CN105077311A (en) * | 2015-09-08 | 2015-11-25 | 马美军 | Preparation method of braised pork in brown sauce |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616495A (en) * | 2016-12-30 | 2017-05-10 | 安徽省家乡食品集团有限公司 | Salting liquid for wild boar meat and preparation method and use method thereof |
| CN107048215A (en) * | 2016-12-30 | 2017-08-18 | 安徽省麦浪食品有限公司 | A kind of pork braised in brown sauce |
| CN108497350A (en) * | 2018-03-14 | 2018-09-07 | 成都天卤八部食品有限公司 | A kind of cure for pickling cold eaten rabbit |
| CN109527500A (en) * | 2018-12-19 | 2019-03-29 | 四川省食品发酵工业研究设计院 | A kind of improvement meat nutrition and the marinated seasoning packet of flavor and preparation method thereof |
| CN109998081A (en) * | 2019-05-06 | 2019-07-12 | 四川荷斐斯生物技术有限公司 | Braised Pork, Sichuan Style sauce and its production technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102366119B (en) | Processing technology of pot-stewed whole chicken | |
| CN102058079B (en) | Formula of marinade and method for making marinated duck meat with marinade | |
| CN102813231B (en) | Preparation method of fragrant duck by using Sanhu duck | |
| CN104172312A (en) | Iced tea melon seeds and production method thereof | |
| CN106036747A (en) | Salting liquid for stewed pork with brown sauce and production process thereof | |
| CN103652973A (en) | Soybean sauce mutton shashlik and preparation method thereof | |
| CN103975988B (en) | A kind of delicate flavour shrimp cake among the people and preparation method thereof | |
| CN104013014A (en) | Processing technology for pot-stewed chicken | |
| CN105580928A (en) | Dong-minority nourishing healthcare tea oil and preparation method thereof | |
| CN106376908A (en) | Formula of sauce for river snail rice noodle with sauce | |
| CN105768011A (en) | Seafood spicy and hot soup and preparation method thereof | |
| CN104256720A (en) | Polished glutinous rice silver fish ball and preparation method thereof | |
| KR101690836B1 (en) | Soy sauce for salad and the manufacture Method | |
| CN106107874A (en) | A kind of pork braised in brown sauce flavoring agent | |
| CN104719760A (en) | Mutton panel noodle preparation method | |
| CN105454793A (en) | Eight-treasure Chinese yam cake and making method thereof | |
| CN106107556A (en) | A kind of processing technology of instant class pork braised in brown sauce | |
| CN104286644A (en) | Ginseng and chicken nourishing porridge and preparation method thereof | |
| CN103504351A (en) | Barbecued pork and preparation method thereof | |
| CN110623226A (en) | Special marinating material for marinated rice and preparation method thereof | |
| CN106174122A (en) | A kind of Fructus Citri Limoniae is promoted the production of body fluid stomach invigorating dried beef and preparation method thereof | |
| CN105495495A (en) | Meat and bone tea beverage | |
| CN106879662A (en) | A kind of preparation method of halogen pig the meat clip Mo | |
| KR100997346B1 (en) | The manufacturing method of ice-noodle using swellfish | |
| CN111418781A (en) | Method for making coconut-flavored braised young pigeons |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161026 |
|
| RJ01 | Rejection of invention patent application after publication |