CN106235041A - A kind of stew in soy sauce pig's head and preparation method thereof - Google Patents

A kind of stew in soy sauce pig's head and preparation method thereof Download PDF

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Publication number
CN106235041A
CN106235041A CN201610686936.3A CN201610686936A CN106235041A CN 106235041 A CN106235041 A CN 106235041A CN 201610686936 A CN201610686936 A CN 201610686936A CN 106235041 A CN106235041 A CN 106235041A
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head
pig
parts
soy sauce
stew
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CN201610686936.3A
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胡平
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胡平
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Abstract

The invention discloses a kind of stew in soy sauce pig's head and preparation method thereof, be made up of following raw material: fresh pig's head, crimsoned ginger sweetened sheet, tenderizer, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici, vegetable oil, cooking wine, bone soup, dark soy sauce, appropriate refined salt, crystal sugar, monosodium glutamate, suitable quantity of water, flavouring agent;The manufacture method used comprises the following steps: (1) makes standby pig's head;(2) flavouring agent bag is made standby;(3) soup stock is prepared standby;(4) by standby pig's head and flavouring agent bag, put in soup stock, after intense fire boils, use the slow infusion of little fire instead, obtain stew in soy sauce pig's head.The stew in soy sauce pig's head that the present invention makes, with fragrance striking the nose, taste is aromatic, unique flavor, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has certain Dietotherapy health effect;Its technique is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.

Description

A kind of stew in soy sauce pig's head and preparation method thereof
Technical field
The invention belongs to food processing technology field, particularly to a kind of stew in soy sauce pig's head and preparation method thereof.
Background technology
Spiced and stewed food is the traditional food of China, with poultry, the meat of domestic animal and internal organs and game, part aquatic products, vegetable is Primary raw material, puts in the thick gravy modulated, and very hot oven is boiled, little fire digestion, makes thick gravy flavour slowly penetrate raw material skin texture, becomes For aromatic delicious spiced and stewed food.Spiced and stewed food belongs to general cooked meat product, and it highlights the original taste of raw material, color and luster, flavoring agent master Salt to be used and a small amount of soy sauce, based on its original color.Spiced and stewed food " heat does cold eating ", the fresh perfume (or spice) of taste.The thick gravy mixed up Can life-time service, and more Chen Yuexiang.The origin of spiced and stewed food can trace back to the remote the Warring States Period.After having had cooker, people Begin to culinary art skill and technique of turning from side to side.The method such as " rice steamer ", " steaming ", " exploding ", " boiling ", " ironing " the most successively produces.All original cook from this Tune method, gradually develops into " the green meat method " introduced in Important Arts for the People's Welfare, namely certain founder of " halogen " and " leaching ".To bright clearly In period, material and the formula of " salt " are substantially stationary, and from this, " halogen " this manufacture method formally climbs up table top.
Chinese Regional is vast, populous, and various places consumption habit and dietary habit are different.The spiced and stewed food of different regions Taste also has the biggest difference, and meanwhile, season is different, and the taste of spiced and stewed food is the most different, seasoning will according to different requirements and purpose, Select suitable flavoring agent and fitting method, produce the goods that local flavor is different.In the market some hotel owners add flavouring agent and The class such as edible oil differ, and mouthfeel is the best, and nutritive value is short of.Some hotel owner, for increasing mouthfeel, increases spice simply, consumption Person can feel dry mouth and tougue after eating up, and easily gets angry;Even some illegal businessman also uses underproof flavouring agent, harmful to human Healthy.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while Also pursuing the peculiar flavour of food, spiced and stewed food kind is the abundantest in the market, and nutritive value has certain limitation, wind Taste haves much room for improvement, and manufacture method is complex, it is difficult to meet growing consumer market demand and people update day by day Concept of modern health.
Summary of the invention
It is an object of the invention to provide a kind of making simple, unique flavor, the stew in soy sauce pig's head being of high nutritive value and system thereof Make method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of stew in soy sauce pig's head, is made up of the raw material of following weight portion: fresh pig's head 80~120 parts, crimsoned ginger sweetened sheet 2~5 parts, Tenderizer 1~3 parts, purple garlic 2~5 parts, Semen Sojae Preparatum 3~8 parts, elongated Fructus Capsici 2~5 parts, vegetable oil 8~15 parts, cooking wine 3~6 parts, Bone soup 100~150 parts, dark soy sauce 10~20 parts, appropriate refined salt, crystal sugar 2~6 parts, monosodium glutamate 0.5~1 part, suitable quantity of water, tune Taste substance 8~15 parts;Described flavouring agent includes the raw material of following weight: Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3~0.8 part, Cortex Cinnamomi 1~2 parts, yellow Fructus Gardeniae 1~2 parts, Fructus Piperis 0.1~0.3 part, Herba lysimachiae capillipedis 1~2 parts, Fructus Cannabis 0.2~0.4 part, Folium Perillae 0.2~0.4 part, the Rhizoma Atractylodis Macrocephalae 0.5~1 part, Radix Salviae Miltiorrhizae 0.2~0.4 part, Radix Angelicae Sinensis 0.1~0.2 part;
The manufacture method of described stew in soy sauce pig's head, comprises the following steps:
(1) choose fresh pig's head, clean, add crimsoned ginger sweetened sheet, tenderizer and appropriate refined salt to pig's head after dewatering, salt down by vacuum Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby pig's head;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi, Yellow Fructus Gardeniae, Fructus Piperis, row Grass, Fructus Cannabis, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire is fried 20~30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag Standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici stir-frying Perfume (or spice), adds cooking wine, bone soup, dark soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, and slow fire boils, and obtains soup stock standby;
(4) by standby pig's head and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into In material, after intense fire boils, use the infusion 2 at leisure of little fire~3 hours instead, obtain stew in soy sauce pig's head.
Preferably, in described step (1), its manufacture method also includes, soaks 10~20 with clear water after being cleaned by pig's head Minute again dewatering, in order to fully remove blood and slime.
Preferably, in described step (2) and (3), the vegetable oil of employing is olive oil.
The invention has the beneficial effects as follows:
Manufacture method advantages of simple of the present invention, the stew in soy sauce pig's head made, with fragrance striking the nose, taste is aromatic, unique flavor, With the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is certain Dietotherapy health effect, meet society now The requirement of health diet;Present invention process is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below Example.
Embodiment 1:
A kind of stew in soy sauce pig's head, is made up of the raw material of following weight portion: 80 parts of fresh pig's head, crimsoned ginger sweetened sheet 2 parts, tenderizer 1 Part, purple garlic 2 parts, 3 parts of Semen Sojae Preparatum, 2 parts of elongated Fructus Capsici, vegetable oil 8 parts, cooking wine 3 parts, bone soup 100 parts, dark soy sauce 10 parts, Appropriate refined salt, 2 parts of crystal sugar, monosodium glutamate 0.5 part, suitable quantity of water, flavouring agent 8 parts;Described flavouring agent includes following weight Raw material: 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi 1 part, Yellow Fructus Gardeniae 1 part, 0.1 part of Fructus Piperis, Herba lysimachiae capillipedis 1 part, Fructus Cannabis 0.2~part, Folium Perillae 0.2 part, The Rhizoma Atractylodis Macrocephalae 0.5 part, Radix Salviae Miltiorrhizae 0.2 part, Radix Angelicae Sinensis 0.1 part;
The manufacture method of described stew in soy sauce pig's head, comprises the following steps:
(1) choose fresh pig's head, clean, add crimsoned ginger sweetened sheet, tenderizer and appropriate refined salt to pig's head after dewatering, salt down by vacuum Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby pig's head;
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, add Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi, Yellow Fructus Gardeniae, Fructus Piperis, Herba lysimachiae capillipedis, Fructus Cannabis, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici stir-frying perfume, Adding cooking wine, bone soup, dark soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby pig's head and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into In material, after intense fire boils, use little fire infusion 2 hours at leisure instead, obtain stew in soy sauce pig's head.
Embodiment 2:
A kind of stew in soy sauce pig's head, is made up of the raw material of following weight portion: 120 parts of fresh pig's head, crimsoned ginger sweetened sheet 5 parts, tenderizer 3 Part, purple garlic 5 parts, 8 parts of Semen Sojae Preparatum, 5 parts of elongated Fructus Capsici, vegetable oil 15 parts, cooking wine 6 parts, bone soup 150 parts, dark soy sauce 20 parts, Appropriate refined salt, 6 parts of crystal sugar, monosodium glutamate 1 part, suitable quantity of water, flavouring agent 15 parts;Described flavouring agent includes the former of following weight Material: 0.8 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi 2 parts, Yellow Fructus Gardeniae 2 parts, 0.3 part of Fructus Piperis, Herba lysimachiae capillipedis 2 parts, Fructus Cannabis 0.4 part, Folium Perillae 0.4 part, the Rhizoma Atractylodis Macrocephalae 1 part, Radix Salviae Miltiorrhizae 0.4 part, Radix Angelicae Sinensis 0.2 part;
The manufacture method of described stew in soy sauce pig's head, comprises the following steps:
(1) choose fresh pig's head, clean, add crimsoned ginger sweetened sheet, tenderizer and appropriate refined salt to pig's head after dewatering, salt down by vacuum Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby pig's head;
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, add Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi, Yellow Fructus Gardeniae, Fructus Piperis, Herba lysimachiae capillipedis, Fructus Cannabis, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici stir-frying perfume, Adding cooking wine, bone soup, dark soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby pig's head and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into In material, after intense fire boils, use little fire infusion 3 hours at leisure instead, obtain stew in soy sauce pig's head.
In the above embodiment of the present invention, in described making step, its manufacture method also includes, with clear after being cleaned by pig's head Water soaking 10~20 minutes dewatering again, in order to fully remove blood and slime;The vegetable oil used in described making step is olive oil.
Embodiment of the present invention manufacture method is simple, the stew in soy sauce pig's head made, with fragrance striking the nose, taste is aromatic, local flavor is only Spy, with the addition of the rational nourishing food of multiple ratio, has certain Dietotherapy health effect;Its technique is simple, is suitable to promote and answers With.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.

Claims (3)

1. a stew in soy sauce pig's head, it is characterised in that be made up of the raw material of following weight portion: fresh pig's head 80~120 parts, crimsoned ginger sweetened Sheet 2~5 parts, tenderizer 1~3 parts, purple garlic 2~5 parts, Semen Sojae Preparatum 3~8 parts, elongated Fructus Capsici 2~5 parts, vegetable oil 8~15 parts, material Wine 3~6 parts, bone soup 100~150 parts, dark soy sauce 10~20 parts, appropriate refined salt, crystal sugar 2~6 parts, monosodium glutamate 0.5~1 part, Suitable quantity of water, flavouring agent 8~15 parts;Described flavouring agent includes the raw material of following weight: Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3~0.8 part, Cortex Cinnamomi 1~2 part, Yellow Fructus Gardeniae 1~2 parts, Fructus Piperis 0.1~0.3 part, Herba lysimachiae capillipedis 1~2 parts, Fructus Cannabis 0.2~0.4 part, Folium Perillae 0.2~0.4 Part, the Rhizoma Atractylodis Macrocephalae 0.5~1 part, Radix Salviae Miltiorrhizae 0.2~0.4 part, Radix Angelicae Sinensis 0.1~0.2 part;
The manufacture method of described stew in soy sauce pig's head, comprises the following steps:
(1) choose fresh pig's head, clean, add crimsoned ginger sweetened sheet, tenderizer and appropriate refined salt to pig's head after dewatering, use vacuum curing machine Pickling, after pickling, blanching is to some semi-ripe condition, obtains standby pig's head;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, add Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi, Yellow Fructus Gardeniae, Fructus Piperis, Herba lysimachiae capillipedis, Fructus Cannabis, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire is fried 20~30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby With;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici stir-frying perfume, Adding cooking wine, bone soup, dark soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby pig's head and the flavouring agent bag of step (2) gained of step (1) gained, the soup stock of step (3) gained is put into In, after intense fire boils, use the infusion 2 at leisure of little fire~3 hours instead, obtain stew in soy sauce pig's head.
The manufacture method of a kind of stew in soy sauce pig's head the most according to claim 1, it is characterised in that in described step (1), its Manufacture method also includes, soaks 10~20 minutes dewaterings again with clear water after being cleaned by pig's head.
The manufacture method of a kind of stew in soy sauce pig's head the most according to claim 1, it is characterised in that described step (2) and (3) In, the vegetable oil of employing is olive oil.
CN201610686936.3A 2016-08-17 2016-08-17 A kind of stew in soy sauce pig's head and preparation method thereof Withdrawn CN106235041A (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106722249A (en) * 2016-12-31 2017-05-31 安徽省银百益食品有限公司 A kind of processing method of spicy ox head meat
CN106819903A (en) * 2016-12-30 2017-06-13 安徽省家乡食品集团有限公司 A kind of processing method of instant pot-stewed fowl pigtail
CN106858373A (en) * 2016-12-31 2017-06-20 安徽省银百益食品有限公司 The processing method that one boar encircles mouth
CN106858384A (en) * 2016-12-31 2017-06-20 安徽省银百益食品有限公司 A kind of processing method of spicy sheepshead meat
CN106901201A (en) * 2016-12-31 2017-06-30 安徽省银百益食品有限公司 A kind of processing method of sheepshead meat
CN111972624A (en) * 2020-09-07 2020-11-24 衡东县吉平食品有限公司 Instant sauced pig head meat and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1483350A (en) * 2002-09-18 2004-03-24 孙允孝 Process for preparing salted pig head meat
CN103005481A (en) * 2012-12-03 2013-04-03 安徽光正食品有限公司 Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance
CN104921164A (en) * 2014-03-20 2015-09-23 扬州美瑞食品有限公司 Processing technology of stewed chicken
CN105029467A (en) * 2015-07-14 2015-11-11 何德明 Instant pig head meat and processing method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1483350A (en) * 2002-09-18 2004-03-24 孙允孝 Process for preparing salted pig head meat
CN103005481A (en) * 2012-12-03 2013-04-03 安徽光正食品有限公司 Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance
CN104921164A (en) * 2014-03-20 2015-09-23 扬州美瑞食品有限公司 Processing technology of stewed chicken
CN105029467A (en) * 2015-07-14 2015-11-11 何德明 Instant pig head meat and processing method thereof

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106819903A (en) * 2016-12-30 2017-06-13 安徽省家乡食品集团有限公司 A kind of processing method of instant pot-stewed fowl pigtail
CN106722249A (en) * 2016-12-31 2017-05-31 安徽省银百益食品有限公司 A kind of processing method of spicy ox head meat
CN106858373A (en) * 2016-12-31 2017-06-20 安徽省银百益食品有限公司 The processing method that one boar encircles mouth
CN106858384A (en) * 2016-12-31 2017-06-20 安徽省银百益食品有限公司 A kind of processing method of spicy sheepshead meat
CN106901201A (en) * 2016-12-31 2017-06-30 安徽省银百益食品有限公司 A kind of processing method of sheepshead meat
CN111972624A (en) * 2020-09-07 2020-11-24 衡东县吉平食品有限公司 Instant sauced pig head meat and preparation method thereof

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Application publication date: 20161221