CN106306829A

CN106306829A - Manufacture method of steak-like pork

Info

Publication number: CN106306829A
Application number: CN201510341741.0A
Authority: CN
Inventors: 陈谦
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-06-19
Filing date: 2015-06-19
Publication date: 2017-01-11

Abstract

The present invention provides a manufacture method of steak-like pork which is rich in nutrition, excellent in mouthfeel, and low in fat contents. The steak-like pork comprises pork tenderloin, bread crumbs, flour, eggs, olive oil, fresh gingers, shallots, edible salt, cooking wine, black pepper powder, rosemary and sesame seeds. The steak-like pork is prepared by the following operation steps: the pork tenderloin is washed clean, the washed pork tenderloin is cut into thin slices with thicknesses of 1-1.5 cm, the pork tenderloin slices are put on a dish for standby applications, the fresh gingers and shallots are washed clean, the washed fresh gingers and shallots are both shredded, the shredded fresh gingers and shallots are placed on the dish, then the edible salt, cooling wine, black pepper powder and rosemary are added, the materials are stirred evenly, the stirred materials are pickled for 12-20 min, the bread crumbs are poured into a pot to be stir-fried hot, then the olive oil is poured, the oil soaked bread crumbs are prepared, the eggs are beaten to prepare egg liquid, the pork tenderloin is successively put into the egg liquid, flour, egg liquid and oil soaked bread crumbs, the pork tenderloin is wrapped using tinfoil, and the wrapped pork tenderloin is put into a preheated oven to be baked at a baking temperature of 180-200 DEG C for a baking time of 15-20 minutes to obtain the finished products. The manufacture method reduces the use amount of the edible oil and improves the food safety.

Description

A kind of manufacture method of pork chop

Technical field

The present invention relates to field of food, particularly relate to the manufacture method of a kind of pork chop.

Background technology

Pork chop is a kind of food that people prefer, nutritious, mouthfeel is excellent, but the traditional manufacture method of pork chop generally includes fried, braised in soy sauce, though meeting the desire for good food of people, but because of containing higher heat and oils and fats, in the modern society that living standard improves, heat is not the pork chop of fried class, and too much edible impact is healthy, even produces three-hypers symptom (three is a height of: hyperlipidemia, hypertension, hyperglycemia).

Summary of the invention

The present invention is directed to problem above, it is provided that a kind of nutritious, mouthfeel is good, the manufacture method of the pork chop that fat content is low.

The technical scheme is that and include pork tenderloin, breadcrumbs, flour, egg, olive oil, Rhizoma Zingiberis Recens, Herba Alii fistulosi, Sal, cooking wine, black pepper, Herba Rosmarini Officinalis and Semen Sesami, operate according to following steps:

1), being cleaned by pork tenderloin, be cut into the flake of 1 ~ 1.5cm thickness, the pork tenderloin after using meat hammer or the knife back to pat section, until meat is patted lax, is put in dish standby；

2), Rhizoma Zingiberis Recens and Herba Alii fistulosi clean, put into after equal shredding in the dish in step 1), add Sal, cooking wine, black pepper and Herba Rosmarini Officinalis, stir, pork tenderloin is pickled 12 ~ 20 minutes；

3), by breadcrumbs pour in pot and make popular, then pour olive oil into, breadcrumbs and olive oil are stirred, make oil immersion breadcrumbs, standby；

4), egg is broken up, make egg liquid, pork tenderloin after pickling is sequentially placed in egg liquid, flour, egg liquid and oil immersion breadcrumbs so that egg liquid, flour and oil immersion breadcrumbs uniformly wrap pork tenderloin, and sprinkles Semen Sesami at the outermost layer of pork tenderloin；

5), use the tinfoil bakeed to wrap the pork tenderloin having completed step 4) piecewise, prick some apertures with toothpick on tinfoil surface, be finally putting in the baking box after preheating, under the baking temperature of 180 ~ 200 DEG C, toast 15 ~ 20 minutes；Complete.

The weight proportion of described pork tenderloin, breadcrumbs, flour, egg, olive oil, Rhizoma Zingiberis Recens, Herba Alii fistulosi, Sal, cooking wine, black pepper, Herba Rosmarini Officinalis and Semen Sesami is: pork tenderloin 80 ~ 100 parts, breadcrumbs 20 ~ 30 parts, 15 ~ 20 parts of flour, 8 ~ 10 parts of egg, 5 ~ 7 parts of olive oil, 2 ~ 3 parts of Rhizoma Zingiberis Recens, Herba Alii fistulosi 2 ~ 3 parts, Sal 2 ~ 3 parts, cooking wine 1 ~ 2 part, black pepper 2 ~ 4 parts, Herba Rosmarini Officinalis 1 ~ 2 part and Semen Sesami 1 ~ 2 part.

The present invention is exploded mode by the baking of packaging type and is cooked pork chop, on the premise of ensureing mouthfeel, the oils and fats contained by Carnis Sus domestica itself and the olive oil being wrapped on breadcrumbs, the fried mode gradually penetrated into ecto-entad, final cooking pork chop, greatly reduce the usage amount of edible oil, improve food safety.

Detailed description of the invention

The present invention includes pork tenderloin, breadcrumbs, flour, egg, olive oil, Rhizoma Zingiberis Recens, Herba Alii fistulosi, Sal, cooking wine, black pepper, Herba Rosmarini Officinalis and Semen Sesami, operates according to following steps:

4), egg is broken up, make egg liquid, pork tenderloin after pickling is sequentially placed in egg liquid, flour, egg liquid and oil immersion breadcrumbs that (pork tenderloin after will pickling is put in egg liquid, place in flour, make flour be wrapped in the surface of lamellar pork tenderloin, place in egg liquid, be finally putting in oil immersion breadcrumbs), make egg liquid, flour and oil immersion breadcrumbs uniformly wrap pork tenderloin, and sprinkle Semen Sesami at the outermost layer of pork tenderloin；

In the present invention, the weight proportion of described pork tenderloin, breadcrumbs, flour, egg, olive oil, Rhizoma Zingiberis Recens, Herba Alii fistulosi, Sal, cooking wine, black pepper, Herba Rosmarini Officinalis and Semen Sesami is: pork tenderloin 80 ~ 100 parts, breadcrumbs 20 ~ 30 parts, 15 ~ 20 parts of flour, 8 ~ 10 parts of egg, 5 ~ 7 parts of olive oil, 2 ~ 3 parts of Rhizoma Zingiberis Recens, Herba Alii fistulosi 2 ~ 3 parts, Sal 2 ~ 3 parts, cooking wine 1 ~ 2 part, black pepper 2 ~ 4 parts, Herba Rosmarini Officinalis 1 ~ 2 part and Semen Sesami 1 ~ 2 part.

Claims

1. the manufacture method of a pork chop, it is characterised in that include pork tenderloin, breadcrumbs, flour, egg, olive oil, Rhizoma Zingiberis Recens, Herba Alii fistulosi, Sal, cooking wine, black pepper, Herba Rosmarini Officinalis and Semen Sesami, operates according to following steps:

The manufacture method of a kind of pork chop the most according to claim 1, it is characterized in that, the weight proportion of described pork tenderloin, breadcrumbs, flour, egg, olive oil, Rhizoma Zingiberis Recens, Herba Alii fistulosi, Sal, cooking wine, black pepper, Herba Rosmarini Officinalis and Semen Sesami is: pork tenderloin 80 ~ 100 parts, breadcrumbs 20 ~ 30 parts, 15 ~ 20 parts of flour, 8 ~ 10 parts of egg, 5 ~ 7 parts of olive oil, 2 ~ 3 parts of Rhizoma Zingiberis Recens, Herba Alii fistulosi 2 ~ 3 parts, Sal 2 ~ 3 parts, cooking wine 1 ~ 2 part, black pepper 2 ~ 4 parts, Herba Rosmarini Officinalis 1 ~ 2 part and Semen Sesami 1 ~ 2 part.