CN106071897A - A kind of manufacture method of Flos Osmanthi Fragrantis braised pork - Google Patents
A kind of manufacture method of Flos Osmanthi Fragrantis braised pork Download PDFInfo
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- CN106071897A CN106071897A CN201610529510.7A CN201610529510A CN106071897A CN 106071897 A CN106071897 A CN 106071897A CN 201610529510 A CN201610529510 A CN 201610529510A CN 106071897 A CN106071897 A CN 106071897A
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- flos osmanthi
- osmanthi fragrantis
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- 235000015277 pork Nutrition 0.000 title claims abstract description 166
- 241000628997 Flos Species 0.000 title claims abstract description 92
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- 239000011780 sodium chloride Substances 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000010985 leather Substances 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 210000003491 Skin Anatomy 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000010257 thawing Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 18
- 240000001008 Dimocarpus longan Species 0.000 claims description 17
- 235000000235 Euphoria longan Nutrition 0.000 claims description 17
- 235000013555 soy sauce Nutrition 0.000 claims description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 description 13
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 13
- 240000004760 Pimpinella anisum Species 0.000 claims description 13
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 13
- 238000010025 steaming Methods 0.000 claims description 7
- 235000019082 Osmanthus Nutrition 0.000 claims description 6
- 241000333181 Osmanthus Species 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 210000002615 Epidermis Anatomy 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 3
- 235000006486 human diet Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 15
- 239000000126 substance Substances 0.000 description 9
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 5
- 240000005158 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 239000004006 olive oil Substances 0.000 description 4
- 235000008390 olive oil Nutrition 0.000 description 4
- 238000009923 sugaring Methods 0.000 description 4
- 239000003643 water by type Substances 0.000 description 4
- 241000282894 Sus scrofa domesticus Species 0.000 description 2
- 210000001015 Abdomen Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000011031 large scale production Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
Abstract
The invention discloses the manufacture method of a kind of Flos Osmanthi Fragrantis braised pork, said method comprising the steps of: select belt leather streaky pork, after being cleaned up by described streaky pork, use machine that described streaky pork is rubbed；Streaky pork after rubbing is put in water and is soaked, and takes out described streaky pork, and uniform one layer of fine salt is spread on surface, dries surface moisture, is dipped in Flos Osmanthi Fragrantis extracting solution by streaky pork；By fried in streaky pork Vacuum frying machine；After streaky pork cooling after fried, put into refrigerator freezing, further take out defrosting, soak in Flos Osmanthi Fragrantis extracting solution；Belt leather streaky pork sheet is cut in taking-up, adds flavouring juice and soaks, and further takes out and fills Flos Osmanthi Fragrantis between described streaky pork sheet and carry out code-disc and steam 0.5 hour, i.e. edible；Method is simple to operation, and Production Time is short, pork quality consolidation, and mouthfeel Q bullet is fond of eating, and braised pork health meets human diet, is simultaneously introduced Flos Osmanthi Fragrantis and more can eliminate the greasy of braised pork than Rhizoma Solani tuber osi, Fructus Colocasiae Esculentae, preserved vegetable, has Flos Osmanthi Fragrantis fragrance, and can play the effect of looks improving and the skin nourishing.
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 Flos Osmanthi Fragrantis braised pork.
Background technology
Braised pork is to make with Carnis Sus domestica together, common Chinese tradition dish, food soft rotten, fertile and oiliness, plain in Guangdong and Guangxi Provinces
There is the saying of " 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, and way is single, taste
Road is single.
Summary of the invention
It is an object of the invention to solve at least the above, it is provided that the manufacture method of a kind of Flos Osmanthi Fragrantis braised pork, method letter
Single easily operation, Production Time is short, fried before Carnis Sus domestica is rubbed so that pork quality consolidation, mouthfeel Q bullet is fond of eating, and uses true
Sky is fried avoids high temperature oil to blast existing harmful substance so that braised pork is more healthy meets human diet, and being simultaneously introduced Flos Osmanthi Fragrantis can be than soil
Bean, Fructus Colocasiae Esculentae, preserved vegetable more can eliminate the greasy of braised pork, and mouthfeel is more preferable, and Flos Osmanthi Fragrantis has special fragrance so that braised pork taste is unique,
And the effect of looks improving and the skin nourishing can be played.
The technical scheme that the present invention provides is:
The manufacture method of a kind of Flos Osmanthi Fragrantis braised pork, said method comprising the steps of:
(1) select the belt leather streaky pork of 5～8 kilograms, after being cleaned up by described streaky pork, use machine to described five flowers
Meat is rubbed so that streaky pork meat consolidation；
(2) streaky pork after rubbing is put in the water of 80～100 DEG C, soaks 10～15 minutes, takes out described streaky pork,
Uniform one layer of fine salt is spread on surface, dries described streaky pork surface moisture at a temperature of 70～80 DEG C, streaky pork is dipped in
In Flos Osmanthi Fragrantis extracting solution, every 15 minutes upset streaky porks once, take out after 1 hour and dry, and described Flos Osmanthi Fragrantis extracting solution is by Flos Osmanthi Fragrantis and 60
After degree Chinese liquor vacuum extraction, being concentrated under reduced pressure to give, Flos Osmanthi Fragrantis extracting solution makes braised pork have the fragrant and sweet of Flos Osmanthi Fragrantis；
(3) will be fried in the streaky pork Vacuum frying machine of step (2), 10～15 minutes, temperature was 70～80 DEG C, low
The fried minimizing harmful substance of temperature produces；
(4) after the streaky pork cooling after fried, putting into refrigerator freezing 1 hour, temperature is-10 DEG C～-20 DEG C, further takes out solution
Freezing, soak 1 hour in Flos Osmanthi Fragrantis extracting solution, every 15 minutes upset streaky porks are once so that Flos Osmanthi Fragrantis extracting solution is more easy to tasty so that
Braised pork has Flos Osmanthi Fragrantis fragrance；
(5) streaky pork through step (4) is cut into the belt leather streaky pork sheet of 1～2 cm thicks, adds flavouring juice and soak 1
Hour, code-disc will be carried out through the streaky pork sheet soaked, fill one layer of Flos Osmanthi Fragrantis during code-disc between streaky pork sheet, carry out steaming 0.5 little
Time, i.e. edible；Described flavouring juice is mainly made up of following raw material: Fructus Lycii, Arillus Longan, anise, Pericarpium Zanthoxyli, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Chinese liquor,
Pericarpium Citri Reticulatae, Bulbus Allii juice, Fructus Citri Limoniae juice, white sugar, salt, soy sauce, water.
Preferably, described streaky pork is rubbed, and the dynamics of rubbing is 10～50N, and time 0.5～1 hour, in this power
Meat taste is rubbed more preferable in the range of degree.
Preferably, described streaky pork before frying, carries out Cortex Pini Massonianae at the streaky pork epidermis pin less than 0.1mm so that
The skin of braised pork is more easy to fried, softer.
Preferably, described flavouring juice is mainly made up of the raw material of following weight portion: Fructus Lycii 10～15 parts, Arillus Longan 5～10
Part, anistree 5～10 parts, Pericarpium Zanthoxyli 3～8 parts, Fructus Tsaoko 2～5 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5～10 parts, Chinese liquor 20～50 parts, Pericarpium Citri Reticulatae 10～20 parts, Bulbus Allii
Juice 5～10 parts, Fructus Citri Limoniae juice 5～10 parts, white sugar 10～20 parts, salt 10～20 parts, soy sauce 10～20 parts and water 50～100 parts, make
The taste obtaining braised pork is suitable.
Preferably, described flavouring juice is mainly made up of the raw material of following weight portion: Fructus Lycii 12 parts, Arillus Longan 8 parts, anise 6
Part, 6 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 3 parts, 6 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Chinese liquor 25 parts, Pericarpium Citri Reticulatae 15 parts, 8 parts of Bulbus Allii juice, Fructus Citri Limoniae juice 6 parts, white sugar 12 parts, salt 12
Part, 15 parts of soy sauce and 80 parts of water.
Preferably, using the raw material of described weight portion, the step preparing described flavouring juice includes: by described: Fructus Lycii, osmanthus
Circle, anise, Pericarpium Zanthoxyli, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae and water put in pot boiling 3～4 hours, add described salt, treat that salt is completely dissolved
After, it is cooled to 25～30 DEG C, adds described soy sauce, Chinese liquor, Bulbus Allii juice, Sucus Zingberis, Fructus Citri Limoniae juice stirring 2～5min, obtain described flavoring agent
Juice.
Preferably, Flos Osmanthi Fragrantis described in step 5 is the Flos Osmanthi Fragrantis through sugaring.
Preferably, described preparation method is additionally included in when streaky pork steams with Flos Osmanthi Fragrantis code-disc and waters described Flos Osmanthi Fragrantis extracting solution
10-50mL。
Preferably, described fried oil is olive oil, can reuse fried when, also will not produce harmful
Material.
The present invention at least includes following beneficial effect:
Braised pork meat taste that the bright method of this law prepares is the best has Flos Osmanthi Fragrantis fragrance, and flavouring juice is unique, the guarantor of braised pork
The matter time is long, and method is simple to operate, is suitable for various large-scale production braised pork.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part also will be by this
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 be implemented according to this.
Embodiment 1
The manufacture method of a kind of Flos Osmanthi Fragrantis braised pork, said method comprising the steps of:
(1) select the belt leather streaky pork of 5 kilograms, after being cleaned up by described streaky pork, use machine that described streaky pork is entered
Row is rubbed so that streaky pork meat consolidation；
(2) streaky pork after rubbing is put in the water of 80 DEG C, soaks 10 minutes, takes out described streaky pork, and surface is spread
Uniform one layer of fine salt, dries described streaky pork surface moisture at a temperature of 70 DEG C, is dipped into by streaky pork in Flos Osmanthi Fragrantis extracting solution,
Every 15 minutes upset streaky porks once, take out after 1 hour and dry, and described Flos Osmanthi Fragrantis extracting solution is by Flos Osmanthi Fragrantis and 60 degree of Chinese liquor vacuum extraction
After, it being concentrated under reduced pressure to give, Flos Osmanthi Fragrantis extracting solution makes braised pork have the fragrant and sweet of Flos Osmanthi Fragrantis；
(3) will be fried in the streaky pork Vacuum frying machine of step (2), 10 minutes, temperature was 70 DEG C, and low-temperature frying subtracts
Few harmful substance produces；
(4) after the streaky pork cooling after fried, putting into refrigerator freezing 1 hour, temperature is-10 DEG C, further takes out defrosting, in osmanthus
Soaking in flower extracting solution 1 hour, every 15 minutes upset streaky porks are once so that Flos Osmanthi Fragrantis extracting solution is more easy to tasty so that braised pork has
There is Flos Osmanthi Fragrantis fragrance；
(5) the belt leather streaky pork sheet of 1 cm thick is cut in taking-up, adds flavouring juice and soaks 1 hour, will spend through soak five
Sliced meat carry out code-disc, fill one layer of Flos Osmanthi Fragrantis, carry out steaming 0.5 hour, i.e. edible during code-disc between streaky pork sheet；Described flavouring juice
Mainly be made up of following raw material: Fructus Lycii, Arillus Longan, anise, Pericarpium Zanthoxyli, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Chinese liquor, Pericarpium Citri Reticulatae, Bulbus Allii juice, Fructus Citri Limoniae juice, white sugar,
Salt, soy sauce, water.
Embodiment 2
The manufacture method of a kind of Flos Osmanthi Fragrantis braised pork, said method comprising the steps of:
(1) select the belt leather streaky pork of 5 kilograms, after being cleaned up by described streaky pork, use machine that described streaky pork is entered
Row is rubbed so that streaky pork meat consolidation；
(2) streaky pork after rubbing is put in the water of 100 DEG C, soaks 15 minutes, takes out described streaky pork, and surface is uniform
Smear last layer fine salt, at a temperature of 80 DEG C, dry described streaky pork surface moisture, streaky pork is dipped in Flos Osmanthi Fragrantis extracting solution,
Every 15 minutes upset streaky porks once, take out after 1 hour and dry, and described Flos Osmanthi Fragrantis extracting solution is by Flos Osmanthi Fragrantis and 60 degree of Chinese liquor vacuum extraction
After, it being concentrated under reduced pressure to give, Flos Osmanthi Fragrantis extracting solution makes braised pork have the fragrant and sweet of Flos Osmanthi Fragrantis；
(3) will be fried in the streaky pork Vacuum frying machine of step (2), 15 minutes, temperature was 80 DEG C, and low-temperature frying subtracts
Few harmful substance produces；
(4) after the streaky pork cooling after fried, putting into refrigerator freezing 1 hour, temperature is-20 DEG C, further takes out defrosting, in osmanthus
Soaking in flower extracting solution 1 hour, every 15 minutes upset streaky porks are once so that Flos Osmanthi Fragrantis extracting solution is more easy to tasty so that braised pork has
There is Flos Osmanthi Fragrantis fragrance；
(5) the belt leather streaky pork sheet of 2 cm thicks is cut in taking-up, adds flavouring juice and soaks 1 hour, will spend through soak five
Sliced meat carry out code-disc, fill one layer of Flos Osmanthi Fragrantis, carry out steaming 0.5 hour, i.e. edible during code-disc between streaky pork sheet；Described flavouring juice
Mainly be made up of following raw material: Fructus Lycii, Arillus Longan, anise, Pericarpium Zanthoxyli, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Chinese liquor, Pericarpium Citri Reticulatae, Bulbus Allii juice, Fructus Citri Limoniae juice, white sugar,
Salt, soy sauce, water.
Described streaky pork is rubbed, and the dynamics of rubbing is 10N, 0.5 hour time, rubs in the range of this dynamics
Meat taste is more preferable.
Described streaky pork before frying, carries out Cortex Pini Massonianae at the streaky pork epidermis pin less than 0.1mm so that the skin of braised pork is more
The most fried, softer.
Described flavouring juice is mainly made up of the raw material of following weight portion: Fructus Lycii 12 parts, Arillus Longan 8 parts, anistree 6 parts, Pericarpium Zanthoxyli 6
Part, Fructus Tsaoko 3 parts, 6 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Chinese liquor 25 parts, Pericarpium Citri Reticulatae 15 parts, 8 parts of Bulbus Allii juice, Fructus Citri Limoniae juice 6 parts, white sugar 12 parts, salt 12 parts, soy sauce 15
Part and 80 parts of water.
Using the raw material of described weight portion, the step preparing described flavouring juice includes: by Fructus Lycii, Arillus Longan, anise, Pericarpium Zanthoxyli,
Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae and water put into boiling 3 hours in pot, add salt, after salt is completely dissolved, are cooled to 25 DEG C, add beans
Oil, Chinese liquor, Bulbus Allii juice, Sucus Zingberis, Fructus Citri Limoniae juice stirring 2min, obtains described flavouring juice.
Flos Osmanthi Fragrantis described in step 5 is the Flos Osmanthi Fragrantis through sugaring.
Described preparation method is additionally included in when streaky pork steams with Flos Osmanthi Fragrantis code-disc and waters described Flos Osmanthi Fragrantis extracting solution 10mL.
Described fried oil is olive oil, can reuse fried when, also will not produce harmful substance.
Embodiment 3
The manufacture method of a kind of Flos Osmanthi Fragrantis braised pork, said method comprising the steps of:
(1) select the belt leather streaky pork of 7 kilograms, after being cleaned up by described streaky pork, use machine that described streaky pork is entered
Row is rubbed so that streaky pork meat consolidation；
(2) streaky pork after rubbing is put in the water of 85 DEG C, soaks 12 minutes, takes out described streaky pork, and surface is uniform
Smear last layer fine salt, at a temperature of 72 DEG C, dry described streaky pork surface moisture, streaky pork is dipped in Flos Osmanthi Fragrantis extracting solution,
Every 15 minutes upset streaky porks once, take out after 1 hour and dry, and described Flos Osmanthi Fragrantis extracting solution is by Flos Osmanthi Fragrantis and 60 degree of Chinese liquor vacuum extraction
After, it being concentrated under reduced pressure to give, Flos Osmanthi Fragrantis extracting solution makes braised pork have the fragrant and sweet of Flos Osmanthi Fragrantis；
(3) will be fried in the streaky pork Vacuum frying machine of step (2), 12 minutes, temperature was 71 DEG C, and low-temperature frying subtracts
Few harmful substance produces；
(4) after the streaky pork cooling after fried, putting into refrigerator freezing 1 hour, temperature is-15 DEG C, further takes out defrosting, in osmanthus
Soaking in flower extracting solution 1 hour, every 15 minutes upset streaky porks are once so that Flos Osmanthi Fragrantis extracting solution is more easy to tasty so that braised pork has
There is Flos Osmanthi Fragrantis fragrance；
(5) the belt leather streaky pork sheet of 1 cm thick is cut in taking-up, adds flavouring juice and soaks 1 hour, will spend through soak five
Sliced meat carry out code-disc, fill one layer of Flos Osmanthi Fragrantis, carry out steaming 0.5 hour, i.e. edible during code-disc between streaky pork sheet；Described flavouring juice
Mainly be made up of following raw material: Fructus Lycii, Arillus Longan, anise, Pericarpium Zanthoxyli, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Chinese liquor, Pericarpium Citri Reticulatae, Bulbus Allii juice, Fructus Citri Limoniae juice, white sugar,
Salt, soy sauce, water.
Described streaky pork is rubbed, and the dynamics of rubbing is 50N, 1 hour time, rubs meat in the range of this dynamics
Matter mouthfeel is more preferable.
Described streaky pork before frying, carries out Cortex Pini Massonianae at the streaky pork epidermis pin less than 0.1mm so that the skin of braised pork is more
The most fried, softer.
Described flavouring juice is mainly made up of the raw material of following weight portion: Fructus Lycii 10 parts, Arillus Longan 5 parts, anistree 5 parts, Pericarpium Zanthoxyli 3
Part, Fructus Tsaoko 2 parts, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Chinese liquor 20 parts, Pericarpium Citri Reticulatae 10 parts, 5 parts of Bulbus Allii juice, Fructus Citri Limoniae juice 5 parts, white sugar 10 parts, salt 10 parts, soy sauce 10
Part and 50 parts of water so that the taste of braised pork is suitable.
Using the raw material of described weight portion, the step preparing described flavouring juice includes: by Fructus Lycii, Arillus Longan, anise, Pericarpium Zanthoxyli,
Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae and water put into boiling 3 hours in pot, add salt, after salt is completely dissolved, are cooled to 25 DEG C, add beans
Oil, Chinese liquor, Bulbus Allii juice, Sucus Zingberis, Fructus Citri Limoniae juice stirring 2min, obtains described flavouring juice.
Flos Osmanthi Fragrantis described in step 5 is the Flos Osmanthi Fragrantis through sugaring.
Described preparation method is additionally included in when streaky pork steams with Flos Osmanthi Fragrantis code-disc and waters described Flos Osmanthi Fragrantis extracting solution 10mL.
Described fried oil is olive oil, can reuse fried when, also will not produce harmful substance.
Embodiment 4
The manufacture method of a kind of Flos Osmanthi Fragrantis braised pork, said method comprising the steps of:
(1) select the belt leather streaky pork of 7 kilograms, after being cleaned up by described streaky pork, use machine that described streaky pork is entered
Row is rubbed so that streaky pork meat consolidation；
(2) streaky pork after rubbing is put in the water of 85 DEG C, soaks 13 minutes, takes out described streaky pork, and surface is uniform
Smear last layer fine salt, at a temperature of 78 DEG C, dry described streaky pork surface moisture, streaky pork is dipped in Flos Osmanthi Fragrantis extracting solution,
Every 15 minutes upset streaky porks once, take out after 1 hour and dry, and described Flos Osmanthi Fragrantis extracting solution is by Flos Osmanthi Fragrantis and 60 degree of Chinese liquor vacuum extraction
After, it being concentrated under reduced pressure to give, Flos Osmanthi Fragrantis extracting solution makes braised pork have the fragrant and sweet of Flos Osmanthi Fragrantis；
(3) will be fried in the streaky pork Vacuum frying machine of step (2), 11 minutes, temperature was 75 DEG C, and low-temperature frying subtracts
Few harmful substance produces；
(4) after the streaky pork cooling after fried, putting into refrigerator freezing 1 hour, temperature is-18 DEG C, further takes out defrosting, in osmanthus
Soaking in flower extracting solution 1 hour, every 15 minutes upset streaky porks are once so that Flos Osmanthi Fragrantis extracting solution is more easy to tasty so that braised pork has
There is Flos Osmanthi Fragrantis fragrance；
(5) the belt leather streaky pork sheet of 1 cm thick is cut in taking-up, adds flavouring juice and soaks 1 hour, will spend through soak five
Sliced meat carry out code-disc, fill one layer of Flos Osmanthi Fragrantis, carry out steaming 0.5 hour, i.e. edible during code-disc between streaky pork sheet；Described flavouring juice
Mainly be made up of following raw material: Fructus Lycii, Arillus Longan, anise, Pericarpium Zanthoxyli, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Chinese liquor, Pericarpium Citri Reticulatae, Bulbus Allii juice, Fructus Citri Limoniae juice, white sugar,
Salt, soy sauce, water.
Described streaky pork is rubbed, and the dynamics of rubbing is 30N, 0.5 hour time, rubs in the range of this dynamics
Meat taste is more preferable.
Described streaky pork before frying, carries out Cortex Pini Massonianae at the streaky pork epidermis pin less than 0.1mm so that the skin of braised pork is more
The most fried, softer.
Described flavouring juice is mainly made up of the raw material of following weight portion: Fructus Lycii 15 parts, Arillus Longan 10 parts, anistree 10 parts, Pericarpium Zanthoxyli 8
Part, Fructus Tsaoko 5 parts, 10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Chinese liquor 50 parts, Pericarpium Citri Reticulatae 20 parts, 10 parts of Bulbus Allii juice, Fructus Citri Limoniae juice 10 parts, white sugar 20 parts, salt 20 parts, beans
Oil 20 parts and 100 parts of water so that the taste of braised pork is suitable.
Using the raw material of described weight portion, the step preparing described flavouring juice includes: by described: Fructus Lycii, Arillus Longan, anise,
Pericarpium Zanthoxyli, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae and water put into boiling 3 hours in pot, add described salt, after salt is completely dissolved, are cooled to 28
DEG C, add described soy sauce, Chinese liquor, Bulbus Allii juice, Sucus Zingberis, Fructus Citri Limoniae juice stirring 4min, obtain described flavouring juice.
Flos Osmanthi Fragrantis described in step 5 is the Flos Osmanthi Fragrantis through sugaring.
Described preparation method is additionally included in when streaky pork steams with Flos Osmanthi Fragrantis code-disc and waters described Flos Osmanthi Fragrantis extracting solution 40mL.
Described fried oil is olive oil, can reuse fried when, also will not produce harmful substance.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed
Using, 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 (9)
1. the manufacture method of a Flos Osmanthi Fragrantis braised pork, it is characterised in that said method comprising the steps of:
(1) select the belt leather streaky pork of 5～8 kilograms, after being cleaned up by described streaky pork, use machine that described streaky pork is entered
Row is rubbed；
(2) streaky pork after rubbing is put in the water of 80～100 DEG C, soaks 10～15 minutes, takes out described streaky pork, surface
Spread uniform one layer of fine salt, at a temperature of 70～80 DEG C, dry described streaky pork surface moisture, streaky pork is dipped in Flos Osmanthi Fragrantis
In extracting solution, every 15 minutes upset streaky porks once, take out after 1 hour and dry, and described Flos Osmanthi Fragrantis extracting solution is white with 60 degree by Flos Osmanthi Fragrantis
After wine vacuum extraction, it is concentrated under reduced pressure to give；
(3) will be fried in the streaky pork Vacuum frying machine of step (2), 10～15 minutes, temperature was 70～80 DEG C；
(4) after the streaky pork cooling after fried, putting into refrigerator freezing 1 hour, temperature is-10 DEG C～-20 DEG C, further takes out defrosting,
Soaking in Flos Osmanthi Fragrantis extracting solution 1 hour, every 15 minutes upset streaky porks are once；
(5) streaky pork through step (4) is cut into the belt leather streaky pork sheet of 1～2 cm thicks, adds flavouring juice and soak 1 hour,
Code-disc will be carried out through the streaky pork sheet soaked, and fill one layer of Flos Osmanthi Fragrantis during code-disc between streaky pork sheet, carry out steaming 0.5 hour, i.e.
Edible；Described flavouring juice is mainly made up of following raw material: Fructus Lycii, Arillus Longan, anise, Pericarpium Zanthoxyli, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Chinese liquor, Pericarpium Citri Reticulatae,
Bulbus Allii juice, Fructus Citri Limoniae juice, white sugar, salt, soy sauce, water.
The manufacture method of Flos Osmanthi Fragrantis braised pork the most according to claim 1, it is characterised in that described streaky pork is rubbed, and rubs
Stranding dynamics is 10～50N, and the time is 0.5～1 hour.
The manufacture method of Flos Osmanthi Fragrantis braised pork the most according to claim 2, it is characterised in that described streaky pork before frying,
The streaky pork epidermis pin less than 0.1mm carries out Cortex Pini Massonianae.
The manufacture method of Flos Osmanthi Fragrantis braised pork the most according to claim 3, it is characterised in that described flavouring juice is mainly by following heavy
The raw material of amount part is made: Fructus Lycii 10～15 parts, Arillus Longan 5～10 parts, anistree 5～10 parts, Pericarpium Zanthoxyli 3～8 parts, Fructus Tsaoko 2～5 parts, osmanthus
Skin 5～10 parts, Chinese liquor 20～50 parts, Pericarpium Citri Reticulatae 10～20 parts, Bulbus Allii juice 5～10 parts, Fructus Citri Limoniae juice 5～10 parts, white sugar 10～20 parts, salt
10～20 parts, soy sauce 10～20 parts and water 50～100 parts.
The manufacture method of Flos Osmanthi Fragrantis braised pork the most according to claim 4, it is characterised in that described flavouring juice is mainly by following heavy
The raw material of amount part is made: Fructus Lycii 12 parts, Arillus Longan 8 parts, anise 6 parts, 6 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 3 parts, 6 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Chinese liquor 25 parts, Pericarpium Citri Reticulatae
15 parts, 8 parts of Bulbus Allii juice, Fructus Citri Limoniae juice 6 parts, white sugar 12 parts, salt 12 parts, 15 parts of soy sauce and 80 parts of water.
The manufacture method of Flos Osmanthi Fragrantis braised pork the most according to claim 5, it is characterised in that use the raw material of described weight portion,
The step preparing described flavouring juice includes: Fructus Lycii, Arillus Longan, anise, Pericarpium Zanthoxyli, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae and water are put into boiling in pot
3～4 hours, add salt, after salt is completely dissolved, be cooled to 25～30 DEG C, add soy sauce, Chinese liquor, Bulbus Allii juice, Sucus Zingberis, Fructus Citri Limoniae
Juice stirring 2～5min, obtains described flavouring juice.
The manufacture method of Flos Osmanthi Fragrantis braised pork the most according to claim 6, it is characterised in that Flos Osmanthi Fragrantis described in step 5 is for through sugar
The Flos Osmanthi Fragrantis of stain.
The manufacture method of Flos Osmanthi Fragrantis braised pork the most according to claim 7, it is characterised in that described preparation method also includes,
Streaky pork and Flos Osmanthi Fragrantis code-disc water described Flos Osmanthi Fragrantis extracting solution 10-50mL when steaming.
The manufacture method of acid Radix Crotalariae szemoensis braised pork the most according to claim 8, it is characterised in that described fried oil is Fructus Canarii albi
Oil.
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| CN106879955A (en) * | 2017-01-19 | 2017-06-23 | 广西顺康农业有限公司 | A kind of instant braised pork and preparation method thereof |
| CN106901228A (en) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | A kind of preparation method of steamed pork belly with preserved greens |
| CN107660743A (en) * | 2017-11-14 | 2018-02-06 | 段双燕 | A kind of processing method of convenient and instant shortcake dish |
| CN107751806A (en) * | 2017-10-10 | 2018-03-06 | 尚伦艳 | A kind of preparation method for numb braised pork of reviving |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106901228A (en) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | A kind of preparation method of steamed pork belly with preserved greens |
| CN106879955A (en) * | 2017-01-19 | 2017-06-23 | 广西顺康农业有限公司 | A kind of instant braised pork and preparation method thereof |
| CN107751806A (en) * | 2017-10-10 | 2018-03-06 | 尚伦艳 | A kind of preparation method for numb braised pork of reviving |
| CN107660743A (en) * | 2017-11-14 | 2018-02-06 | 段双燕 | A kind of processing method of convenient and instant shortcake dish |
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Application publication date: 20161109 |