CN106174051A - A kind of qibuliang local flavor braised pork - Google Patents
A kind of qibuliang local flavor braised pork Download PDFInfo
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- CN106174051A CN106174051A CN201610521207.2A CN201610521207A CN106174051A CN 106174051 A CN106174051 A CN 106174051A CN 201610521207 A CN201610521207 A CN 201610521207A CN 106174051 A CN106174051 A CN 106174051A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 77
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 34
- 235000019634 flavors Nutrition 0.000 title claims abstract description 34
- 241000628997 Flos Species 0.000 claims abstract description 14
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 14
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims description 25
- 235000013555 soy sauce Nutrition 0.000 claims description 21
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 17
- 244000089742 Citrus aurantifolia Species 0.000 claims description 14
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 12
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 12
- 235000006487 Euryale ferox Nutrition 0.000 claims description 12
- 244000268590 Euryale ferox Species 0.000 claims description 12
- DGOBMKYRQHEFGQ-UHFFFAOYSA-L acid green 5 Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C=CC(=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 DGOBMKYRQHEFGQ-UHFFFAOYSA-L 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 240000001008 Dimocarpus longan Species 0.000 claims description 11
- 235000000235 Euphoria longan Nutrition 0.000 claims description 11
- 239000002671 adjuvant Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000001802 infusion Methods 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 235000019991 rice wine Nutrition 0.000 claims description 7
- 235000021419 vinegar Nutrition 0.000 claims description 7
- 239000000052 vinegar Substances 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000013547 stew Nutrition 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000014101 wine Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 239000003507 refrigerant Substances 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 244000077995 Coix lacryma jobi Species 0.000 description 4
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 4
- 240000002853 Nelumbo nucifera Species 0.000 description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 208000002399 aphthous stomatitis Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of qibuliang local flavor braised pork, with the addition of qibuliang food materials, after the braised pork produced is edible will not greasy, get angry, Flos Chrysanthemi in the qibuliang food materials of the present invention, Fructus Momordicae, Bulbus Lilii all have effect of heat clearing away reducing internal heat, and Fructus Lycii has effect of liver heat removing and eyesight improving, and Pericarpium Citri Reticulatae, Hylocereus undatus, Rhizoma Polygonati Odorati have effect of removing heat-phlegm, Herba Menthae has and refrigerant goes greasy effect, edible rear clear and melodious, tasty and refreshing, and without any preservative in manufacturing process, can relieved safe edible.
Description
[technical field]
The invention belongs to food processing technology field, particularly relate to a kind of qibuliang local flavor braised pork.
[technical background]
Braised pork is the food made through the program of multiple complexity with Carnis Sus domestica together, in Guangdong, Guangxi be all one famous dish.
" button " of braised pork refers to the meat of monoblock to boil or stew to after ripe, and section is put into after in bowl, upper pot steams thoroughly, and the oil steamed is controlled out
It is placed on the process in bowl or dish.Put into oil cauldron exactly explode making requisite one procedure during braised pork, until
Till the skin of Carnis Sus domestica explodes shortcake, easily get angry after the braised pork produced through this operation is edible, aphtha of the mouth and tongue, constipation.
[summary of the invention]
For posed problems above, the invention provides a kind of qibuliang local flavor braised pork, the present invention is making braised pork
Operation adds qibuliang food materials, make the braised pork produced on the basis of not destroying original delicious food, edible after will not oil
Greasy get angry, polyphagia without worrying aphtha of the mouth and tongue, constipation, technical scheme is as follows:
Described qibuliang local flavor braised pork is prepared from by the raw material of following weight portion: braised pork 100-120 part, salt 6-8 part, sugar
3-5 part, acid green pepper 3-5 part, Fructus Capsici 1-3 part, sour lime 1-3 part, Bulbus Allii 1-3 part, monosodium glutamate 0.5-1.5 part, rice wine 3-5 part, Rhizoma Zingiberis Recens
3-5 part, mature vinegar 1-3 part, soy sauce 1-3 part, Oleum sesami 1-3 part, Semen Coicis 5-10 part, Flos Chrysanthemi 8-12 part, Fructus Lycii 3-6 part, Fructus Momordicae 5-
10 parts, Bulbus Lilii 3-6 part, Herba Menthae 3-6 part, Rhizoma Polygonati Odorati 2-4 part, Semen euryales 5-15 part, Fructus Jujubae 2-4 part, Pericarpium Citri Reticulatae 2-4 part, Hylocereus undatus 2-4
Part, Radix Rehmanniae 3-6 part, Radix Adenophorae (Radix Glehniae) 3-6 part, Arillus Longan 2-4 part.
Further preferably, described qibuliang local flavor braised pork is prepared from by the raw material of following weight portion: braised pork 110 parts, salt 7
Part, sugar 4 parts, acid green pepper 4 parts, Fructus Capsici 2 parts, sour lime 2 parts, 2 parts of Bulbus Allii, monosodium glutamate 1 part, 4 parts of rice wine, Rhizoma Zingiberis Recens 4 parts, 2 parts of mature vinegar, beans
Oil 2 parts, Oleum sesami 2 parts, Semen Coicis 7 parts, Flos Chrysanthemi 10 parts, Fructus Lycii 5 parts, Fructus Momordicae 7 parts, Bulbus Lilii 5 parts, Herba Menthae 5 parts, Rhizoma Polygonati Odorati 3 parts, Semen euryales
10 parts, Fructus Jujubae 3 parts, Pericarpium Citri Reticulatae 3 parts, Hylocereus undatus 3 parts, 5 parts of the Radix Rehmanniae, Radix Adenophorae (Radix Glehniae) 5 parts, Arillus Longan 3 parts.
The preparation method of the present invention is as follows:
1), adjuvant prepares: acid green pepper, Fructus Capsici, sour lime, Bulbus Allii, Rhizoma Zingiberis Recens are diced, smash standby, by qibuliang dispensing: the heart of a lotus seed
Job's tears, Flos Chrysanthemi, Fructus Lycii, Fructus Momordicae, Bulbus Lilii, Herba Menthae, Rhizoma Polygonati Odorati, Semen euryales, Fructus Jujubae, Pericarpium Citri Reticulatae, Hylocereus undatus, the Radix Rehmanniae, Radix Adenophorae (Radix Glehniae), Arillus Longan are cleaned and are put
Enter pot adds water boiled after, then boil 10-15min；
2), qibuliang stew in soy sauce: by streaky pork unhairing, wash clean, put into infusion of opening fire in well-done qibuliang pot to 30-
40min, closes the stewing 2-3h processed of pot cover in fire cover；
3), by step 2) pin of streaky pork 0.1cm that boils pricks hole on Corii Sus domestica equably, more uniform with cooking wine and salt
Spread upon on Corii Sus domestica, put into and the oil cauldron of 100-110 DEG C is carried out fried, after Corii Sus domestica becomes golden yellow, immediately pull out；
4), by step 3) prepare braised pork be cut into 1cm thickness, ready adjuvant is divided with braised pork uniform stirring 5-10
Clock, pours soy sauce into and continues stirring 3 minutes, puts into refrigerator and pickles 3-5 hour；
5), by step 4) braised pork pickled takes out code-disc, sprinkle is through step 1) the qibuliang decoction steaming and decocting 40-50 for preparing
Minute.
Described qibuliang local flavor braised pork is in step 1) in sour lime refer to Fructus Citri Limoniae pickle acid material.
Described qibuliang local flavor braised pork is in step 2) manufacturing process in the open fire temperature of infusion control at 95-100 DEG C, close
In fire cover, pot cover is boiled in a covered pot over a slow fire the temperature of system and is controlled at 40-50 DEG C.
Described qibuliang local flavor braised pork is in step 3) in oil used be Oleum Arachidis hypogaeae semen.
Described qibuliang local flavor braised pork is in step 3) manufacturing process in add qibuliang decoction be through step 1) prepare
, and through clarification, filtration.
Described qibuliang local flavor braised pork is in step 3) manufacturing process in the ratio of soy sauce and qibuliang decoction that adds be 1
∶1。
The invention has the beneficial effects as follows:
1, the preparation method of the present invention is simple, easy, and the braised pork mouthfeel produced is clear and melodious, tasty and refreshing, fragrance overflows；
2, the braised pork of the present invention with the addition of qibuliang food materials, after the braised pork produced is edible will not greasy, get angry, the present invention
Qibuliang food materials in Flos Chrysanthemi, Fructus Momordicae, Bulbus Lilii all there is effect of heat clearing away reducing internal heat, Fructus Lycii has effect of liver heat removing and eyesight improving,
Pericarpium Citri Reticulatae, Hylocereus undatus, Rhizoma Polygonati Odorati have effect of removing heat-phlegm, and Herba Menthae has the most greasy refrigerant effect, edible after refrigerant the most tasty and the most refreshing；
3, in this brightest manufacture method, add Chinese medicine medicines, the braised pork produced not only delicious, have more health care and support
Raw effect.
[detailed description of the invention]
The following examples can help those skilled in the art to be more completely understood by the present invention.But cannot be with any
Mode limits the present invention, the number in the embodiment of the present invention can be chosen as according to the actual needs gram or kilogram.
Embodiment 1
The qibuliang local flavor braised pork of the present invention is prepared from by the raw material of following weight portion: braised pork 100 parts, salt 6 parts, sugar 3
Part, acid green pepper 3 parts, Fructus Capsici 1 part, sour lime 1 part, 1 part of Bulbus Allii, monosodium glutamate 0.5 part, 3 parts of rice wine, Rhizoma Zingiberis Recens 3 parts, 1 part of mature vinegar, soy sauce 1
Part, Oleum sesami 1 part, Semen Coicis 5 parts, Flos Chrysanthemi 8 parts, Fructus Lycii 3 parts, Fructus Momordicae 5 parts, Bulbus Lilii 3 parts, Herba Menthae 3 parts, Rhizoma Polygonati Odorati 2 parts, Semen euryales 5 parts,
Fructus Jujubae 2 parts, Pericarpium Citri Reticulatae 2 parts, Hylocereus undatus 2 parts, 3 parts of the Radix Rehmanniae, Radix Adenophorae (Radix Glehniae) 3 parts, Arillus Longan 2 parts.
The preparation method of the present invention is as follows:
1), adjuvant prepares: acid green pepper, Fructus Capsici, sour lime, Bulbus Allii, Rhizoma Zingiberis Recens are diced, smash standby, by qibuliang dispensing: the heart of a lotus seed
Job's tears, Flos Chrysanthemi, Fructus Lycii, Fructus Momordicae, Bulbus Lilii, Herba Menthae, Rhizoma Polygonati Odorati, Semen euryales, Fructus Jujubae, Pericarpium Citri Reticulatae, Hylocereus undatus, the Radix Rehmanniae, Radix Adenophorae (Radix Glehniae), Arillus Longan are cleaned and are put
Enter pot adds water boiled after, then boil 10min；
2), qibuliang stew in soy sauce: by streaky pork unhairing, wash clean, put into infusion of opening fire in well-done qibuliang pot to 30min
Temperature controls at 95 DEG C, closes the stewing 2h temperature processed of pot cover in fire cover and controls at 40 DEG C；
3), by step 2) pin of streaky pork 0.1cm that boils pricks hole on Corii Sus domestica equably, more uniform with cooking wine and salt
Spread upon on Corii Sus domestica, put into and the oil cauldron of i00 DEG C is poured into Oleum Arachidis hypogaeae semen carry out fried, after Corii Sus domestica becomes golden yellow, immediately pull out；
4), by step 3) braised pork for preparing is cut into 1cm thickness, by ready adjuvant and braised pork uniform stirring 5 minutes, falls
Enter soy sauce and continue stirring 3 minutes, put into refrigerator and pickle 3 hours；
5), by step 4) braised pork pickled takes out code-disc, sprinkle is through step 1) prepare and through clarification, the clear benefit that filters
Cool decoction steaming and decocting 40 minutes.
The soy sauce that described qibuliang local flavor braised pork adds in manufacturing process is 1:1 with the ratio of qibuliang decoction.
Embodiment 2
The qibuliang local flavor braised pork of the present invention is prepared from by the raw material of following weight portion: braised pork 110 parts, salt 7 parts, sugar 4
Part, acid green pepper 4 parts, Fructus Capsici 2 parts, sour lime 2 parts, 2 parts of Bulbus Allii, monosodium glutamate 1 part, 4 parts of rice wine, Rhizoma Zingiberis Recens 4 parts, 2 parts of mature vinegar, 2 parts of soy sauce,
Oleum sesami 2 parts, Semen Coicis 7 parts, Flos Chrysanthemi 10 parts, Fructus Lycii 5 parts, Fructus Momordicae 7 parts, Bulbus Lilii 5 parts, Herba Menthae 5 parts, Rhizoma Polygonati Odorati 3 parts, Semen euryales 10 parts,
Fructus Jujubae 3 parts, Pericarpium Citri Reticulatae 3 parts, Hylocereus undatus 3 parts, 5 parts of the Radix Rehmanniae, Radix Adenophorae (Radix Glehniae) 5 parts, Arillus Longan 3 parts.
The preparation method of the present invention is as follows:
1), adjuvant prepares: acid green pepper, Fructus Capsici, sour lime, Bulbus Allii, Rhizoma Zingiberis Recens are diced, smash standby, by qibuliang dispensing: the heart of a lotus seed
Job's tears, Flos Chrysanthemi, Fructus Lycii, Fructus Momordicae, Bulbus Lilii, Herba Menthae, Rhizoma Polygonati Odorati, Semen euryales, Fructus Jujubae, Pericarpium Citri Reticulatae, Hylocereus undatus, the Radix Rehmanniae, Radix Adenophorae (Radix Glehniae), Arillus Longan are cleaned and are put
Enter pot adds water boiled after, then boil 12min；
2), qibuliang stew in soy sauce: by streaky pork unhairing, wash clean, put into infusion of opening fire in well-done qibuliang pot to 35min
Temperature controls at 98 DEG C, closes the stewing 2.5h temperature processed of pot cover in fire cover and controls at 45 DEG C；
3), by step 2) pin of streaky pork 0.1cm that boils pricks hole on Corii Sus domestica equably, more uniform with cooking wine and salt
Spread upon on Corii Sus domestica, put into and the oil cauldron of 105 DEG C is poured into Oleum Arachidis hypogaeae semen carry out fried, after Corii Sus domestica becomes golden yellow, immediately pull out；
4), by step 3) braised pork for preparing is cut into 1cm thickness, by ready adjuvant and braised pork uniform stirring 8 minutes, falls
Enter soy sauce and continue stirring 3 minutes, put into refrigerator and pickle 4 hours；
5), by step 4) braised pork pickled takes out code-disc, sprinkle is through step 1) prepare and through clarification, the clear benefit that filters
Cool decoction steaming and decocting 45 minutes.
The soy sauce that described qibuliang local flavor braised pork adds in manufacturing process is 1:1 with the ratio of qibuliang decoction.
Embodiment 3
The qibuliang local flavor braised pork of the present invention is prepared from by the raw material of following weight portion: braised pork 120 parts, salt 8 parts, sugar 5
Part, acid green pepper 5 parts, Fructus Capsici 3 parts, sour lime 3 parts, 3 parts of Bulbus Allii, monosodium glutamate 1.5 parts, 5 parts of rice wine, Rhizoma Zingiberis Recens 5 parts, 3 parts of mature vinegar, soy sauce 3
Part, Oleum sesami 3 parts, Semen Coicis 10 parts, Flos Chrysanthemi 12 parts, Fructus Lycii 6 parts, Fructus Momordicae 10 parts, Bulbus Lilii 6 parts, Herba Menthae 6 parts, Rhizoma Polygonati Odorati 4 parts, Semen euryales
15 parts, Fructus Jujubae 4 parts, Pericarpium Citri Reticulatae 4 parts, Hylocereus undatus 4 parts, 6 parts of the Radix Rehmanniae, Radix Adenophorae (Radix Glehniae) 6 parts, Arillus Longan 4 parts.
The preparation method of the present invention is as follows:
1), adjuvant prepares: acid green pepper, Fructus Capsici, sour lime, Bulbus Allii, Rhizoma Zingiberis Recens are diced, smash standby, by qibuliang dispensing: the heart of a lotus seed
Job's tears, Flos Chrysanthemi, Fructus Lycii, Fructus Momordicae, Bulbus Lilii, Herba Menthae, Rhizoma Polygonati Odorati, Semen euryales, Fructus Jujubae, Pericarpium Citri Reticulatae, Hylocereus undatus, the Radix Rehmanniae, Radix Adenophorae (Radix Glehniae), Arillus Longan are cleaned and are put
Enter pot adds water boiled after, then boil 15min；
2), qibuliang stew in soy sauce: by streaky pork unhairing, wash clean, put into infusion of opening fire in well-done qibuliang pot to 40min
Temperature controls at 100 DEG C, closes the stewing 3h temperature processed of pot cover in fire cover and controls at 50 DEG C；
3), by step 2) pin of streaky pork 0.1cm that boils pricks hole on Corii Sus domestica equably, more uniform with cooking wine and salt
Spread upon on Corii Sus domestica, put into and the oil cauldron of 110 DEG C is poured into Oleum Arachidis hypogaeae semen carry out fried, after Corii Sus domestica becomes golden yellow, immediately pull out；
4), by step 3) braised pork for preparing is cut into 1cm thickness, by ready adjuvant and braised pork uniform stirring 10 minutes,
Pour soy sauce into and continue stirring 3 minutes, put into refrigerator and pickle 5 hours；
5), by step 4) braised pork pickled takes out code-disc, sprinkle is through step 1) prepare and through clarification, the clear benefit that filters
Cool decoction steaming and decocting 50 minutes.
The soy sauce that described qibuliang local flavor braised pork adds in manufacturing process is 1: 1 with the ratio of qibuliang decoction.
Although, the most with a general description of the specific embodiments the present invention is described in detail, but
On the basis of the present invention, can be modified it or improve, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the scope of protection of present invention.
Claims (8)
1. a qibuliang local flavor braised pork, it is characterised in that described qibuliang local flavor braised pork is prepared by the raw material of following weight portion
Form: braised pork 100-120 part, salt 6-8 part, sugar 3-5 part, acid green pepper 3-5 part, Fructus Capsici 1-3 part, sour lime 1-3 part, Bulbus Allii 1-3
Part, monosodium glutamate 0.5-1.5 part, rice wine 3-5 part, Rhizoma Zingiberis Recens 3-5 part, mature vinegar 1-3 part, soy sauce 1-3 part, Oleum sesami 1-3 part, Semen Coicis 5-10 part,
Flos Chrysanthemi 8-12 part, Fructus Lycii 3-6 part, Fructus Momordicae 5-10 part, Bulbus Lilii 3-6 part, Herba Menthae 3-6 part, Rhizoma Polygonati Odorati 2-4 part, Semen euryales 5-15 part, red
Fructus Jujubae 2-4 part, Pericarpium Citri Reticulatae 2-4 part, Hylocereus undatus 2-4 part, Radix Rehmanniae 3-6 part, Radix Adenophorae (Radix Glehniae) 3-6 part, Arillus Longan 2-4 part.
2. qibuliang local flavor braised pork as claimed in claim 1, it is characterised in that: described qibuliang local flavor braised pork is by following weight portion
Raw material be prepared from: braised pork 110 parts, salt 7 parts, sugar 4 parts, acid green pepper 4 parts, Fructus Capsici 2 parts, sour lime 2 parts, 2 parts of Bulbus Allii, monosodium glutamate
1 part, 4 parts of rice wine, Rhizoma Zingiberis Recens 4 parts, 2 parts of mature vinegar, 2 parts of soy sauce, Oleum sesami 2 parts, Semen Coicis 7 parts, Flos Chrysanthemi 10 parts, Fructus Lycii 5 parts, Fructus Momordicae 7 parts,
Bulbus Lilii 5 parts, Herba Menthae 5 parts, Rhizoma Polygonati Odorati 3 parts, Semen euryales 10 parts, Fructus Jujubae 3 parts, Pericarpium Citri Reticulatae 3 parts, Hylocereus undatus 3 parts, 5 parts of the Radix Rehmanniae, Radix Adenophorae (Radix Glehniae) 5 parts, osmanthus
Circle 3 parts.
3. qibuliang local flavor braised pork as claimed in claim 1, it is characterised in that: the preparation method of described qibuliang local flavor braised pork is such as
Under:
1), adjuvant prepares: acid green pepper, Fructus Capsici, sour lime, Bulbus Allii, Rhizoma Zingiberis Recens are diced, smash standby, by qibuliang dispensing: Semen Coicis,
Flos Chrysanthemi, Fructus Lycii, Fructus Momordicae, Bulbus Lilii, Herba Menthae, Rhizoma Polygonati Odorati, Semen euryales, Fructus Jujubae, Pericarpium Citri Reticulatae, Hylocereus undatus, the Radix Rehmanniae, Radix Adenophorae (Radix Glehniae), Arillus Longan are cleaned and are put into
After addition water is boiled in Guo, then boil 10-15min；
2), qibuliang stew in soy sauce: by streaky pork unhairing, wash clean, put into infusion of opening fire in well-done qibuliang pot to 30-40min,
Close the stewing 2-3h processed of pot cover in fire cover；
3), by step 2) pin of streaky pork 0.1cm that boils pricks hole on Corii Sus domestica equably, then with cooking wine and salt uniform application
On Corii Sus domestica, put into and the oil cauldron of 100-110 DEG C is carried out fried, after Corii Sus domestica becomes golden yellow, immediately pull out；
4), by step 3) braised pork for preparing is cut into 1cm thickness, by ready adjuvant and braised pork uniform stirring 5-10 minute, falls
Enter soy sauce and continue stirring 3 minutes, put into refrigerator and pickle 3-5 hour；
5), by step 4) braised pork pickled takes out code-disc, sprinkle is through step 1) the qibuliang decoction steaming and decocting for preparing 40-50 minute
?.
4. qibuliang local flavor braised pork as claimed in claim 3, it is characterised in that: described qibuliang local flavor braised pork is in step 1) in
Sour lime refers to the acid material pickled with Fructus Citri Limoniae.
5. as claimed in claim 3 qibuliang local flavor braised pork, it is characterised in that: described qibuliang local flavor braised pork is in step 2) system
The temperature of infusion of opening fire during work controls at 95-100 DEG C, closes pot cover in fire cover and boils in a covered pot over a slow fire the temperature of system and control at 40-50 DEG C.
6. as claimed in claim 3 qibuliang local flavor braised pork, it is characterised in that: described qibuliang local flavor braised pork is in step 3) in institute
Oil be Oleum Arachidis hypogaeae semen.
7. as claimed in claim 3 qibuliang local flavor braised pork, it is characterised in that: described qibuliang local flavor braised pork is in step 5) system
The qibuliang decoction added during work is through step 1) prepare, and through clarification, filtration.
8. as claimed in claim 3 qibuliang local flavor braised pork, it is characterised in that: described qibuliang local flavor braised pork is in step 3) system
The soy sauce added during work is 1: 1 with the ratio of qibuliang decoction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610521207.2A CN106174051A (en) | 2016-06-30 | 2016-06-30 | A kind of qibuliang local flavor braised pork |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610521207.2A CN106174051A (en) | 2016-06-30 | 2016-06-30 | A kind of qibuliang local flavor braised pork |
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| CN106174051A true CN106174051A (en) | 2016-12-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610521207.2A Pending CN106174051A (en) | 2016-06-30 | 2016-06-30 | A kind of qibuliang local flavor braised pork |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819881A (en) * | 2016-12-26 | 2017-06-13 | 阜阳市春天食品有限公司 | A kind of vacuum-packed semi-finished product fast food day lily braised pork |
| CN106901227A (en) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | It is a kind of to take off the preparation method that pork leg's upper part facilitates dish |
| CN107981235A (en) * | 2017-11-30 | 2018-05-04 | 柳州市金记猪肚鸡餐厅 | A kind of lemon duck and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220111A (en) * | 1997-12-18 | 1999-06-23 | 魏定广 | Chitu defatted steamed pork |
| CN103960678A (en) * | 2014-05-09 | 2014-08-06 | 彭华成 | Method for preparing braised pork |
| CN105231296A (en) * | 2015-09-25 | 2016-01-13 | 广西银农畜牧集团有限责任公司 | Making method of braised pork |
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2016
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220111A (en) * | 1997-12-18 | 1999-06-23 | 魏定广 | Chitu defatted steamed pork |
| CN103960678A (en) * | 2014-05-09 | 2014-08-06 | 彭华成 | Method for preparing braised pork |
| CN105231296A (en) * | 2015-09-25 | 2016-01-13 | 广西银农畜牧集团有限责任公司 | Making method of braised pork |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819881A (en) * | 2016-12-26 | 2017-06-13 | 阜阳市春天食品有限公司 | A kind of vacuum-packed semi-finished product fast food day lily braised pork |
| CN106901227A (en) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | It is a kind of to take off the preparation method that pork leg's upper part facilitates dish |
| CN107981235A (en) * | 2017-11-30 | 2018-05-04 | 柳州市金记猪肚鸡餐厅 | A kind of lemon duck and preparation method thereof |
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