CN106307135A - Marinated pork and making method thereof - Google Patents

Marinated pork and making method thereof Download PDF

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Publication number
CN106307135A
CN106307135A CN201610682462.5A CN201610682462A CN106307135A CN 106307135 A CN106307135 A CN 106307135A CN 201610682462 A CN201610682462 A CN 201610682462A CN 106307135 A CN106307135 A CN 106307135A
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Prior art keywords
parts
pork
sus domestica
carnis sus
soy sauce
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CN201610682462.5A
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Chinese (zh)
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方民宇
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Individual
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Priority to CN201610682462.5A priority Critical patent/CN106307135A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses marinated pork and a making method thereof. The marinated pork is made from the following raw materials of fresh pork, old ginger slices, lemon slices, peeled garlic cloves, fermented soya beans, CapsicumfrutescensL.var.acuminatumFingh., vegetable oil, cooking wine, bone soup, a light soy sauce, an appropriate amount of refined salt, crystal sugar, gourmet powder, an appropriate amount of water and seasoning. The making method comprises the following steps of (1) making spare pork; (2) making a seasoning packet for standby application; (3) making a soup base for standby application; and (4) putting the spare pork and the seasoning packet into the soup base, performing boiling with a strong fire, and performing slow decoction with a small fire so as to obtain the marinated pork. The marinated pork made by the making method disclosed by the invention is rich in fragrance, fragrant and rich in taste and unique in flavor; various nourishing raw materials in a reasonable ratio are added, so that the marinated pork is high in nutrient value, and has certain food therapy and health-care effects; and the marinated pork is simple in technology, the technique of the marinated pork is easy to control, the production efficiency is improved, and the marinated pork is suitable for popularization and application.

Description

A kind of stew in soy sauce Carnis Sus domestica and preparation method thereof
Technical field
The invention belongs to food processing technology field, particularly to a kind of stew in soy sauce Carnis Sus domestica 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 Carnis Sus domestica 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 Carnis Sus domestica, is made up of the raw material of following weight portion: fresh pork 80~120 parts, old ginger sheet 2~5 parts, Lemon tablet 1~3 parts, Bulbus Allii core 2~5 parts, Semen Sojae Preparatum 3~8 parts, Dens Elephatis Fructus Capsici 2~5 parts, vegetable oil 8~15 parts, cooking wine 3~6 parts, bone Head soup 100~150 parts, light soy sauce 10~20 parts, appropriate refined salt, crystal sugar 2~6 parts, monosodium glutamate 0.5~1 part, suitable quantity of water, seasoning Expect 8~15 parts;Described flavouring agent includes the raw material of following weight: anistree 0.3~0.8 part, Cortex Cinnamomi 1~2 parts, Semen Vignae Cylindricae Cool 1~2 part, Fructus Piperis 0.1~0.3 part, Flos Rosae Davuricae 1~2 parts, Fructus Cannabis 0.2~0.4 part, Herba polygoni hydropiperis 0.2~0.4 part, the Rhizoma Atractylodis Macrocephalae 0.5~1 part, Radix Ginseng 0.2~0.4 part, Rhizoma Chuanxiong 0.1~0.2 part;
The manufacture method of described stew in soy sauce Carnis Sus domestica, comprises the following steps:
(1) choose fresh pork, clean, add old ginger sheet, lemon tablet and appropriate refined salt to Carnis Sus domestica after dewatering, salt down by vacuum Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby Carnis Sus domestica;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds anise, Cortex Cinnamomi, Fructus Amomi Rotundus, Fructus Piperis, thorn Rose flower, Fructus Cannabis, Herba polygoni hydropiperis, the Rhizoma Atractylodis Macrocephalae, Radix Ginseng and Rhizoma Chuanxiong, slow fire is fried 20~30 minutes, takes out and loads in gauze bag, obtains flavouring agent Wrap standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Bulbus Allii core, Semen Sojae Preparatum, Dens Elephatis Fructus Capsici stir-frying Perfume (or spice), adds cooking wine, bone soup, light 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 Carnis Sus domestica 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 1 at leisure of little fire~1.5 hours instead, obtain stew in soy sauce Carnis Sus domestica.
Preferably, in described step (1), its manufacture method also includes, soaks 10~20 with clear water after being cleaned by Carnis Sus domestica Minute again dewatering, in order to fully remove blood and slime.
Preferably, in described step (2) and (3), the vegetable oil of employing is Oleum sesami.
The invention has the beneficial effects as follows:
Manufacture method advantages of simple of the present invention, the stew in soy sauce Carnis Sus domestica 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 Carnis Sus domestica, is made up of the raw material of following weight portion: fresh pork 80 parts, old ginger sheet 2 parts, lemon tablet 1 Part, Bulbus Allii core 2 parts, 3 parts of Semen Sojae Preparatum, 2 parts of Dens Elephatis Fructus Capsici, vegetable oil 8 parts, cooking wine 3 parts, bone soup 100 parts, light soy sauce 10 parts, suitable Amount refined salt, 2 parts of crystal sugar, monosodium glutamate 0.5 part, suitable quantity of water, flavouring agent 8 parts;Described flavouring agent includes the former of following weight Material: anistree 0.3 part, Cortex Cinnamomi 1 part, Fructus Amomi Rotundus 1 part, 0.1 part of Fructus Piperis, Flos Rosae Davuricae 1 part, Fructus Cannabis 0.2~part, Herba polygoni hydropiperis 0.2 part, The Rhizoma Atractylodis Macrocephalae 0.5 part, Radix Ginseng 0.2 part, Rhizoma Chuanxiong 0.1 part;
The manufacture method of described stew in soy sauce Carnis Sus domestica, comprises the following steps:
(1) choose fresh pork, clean, add old ginger sheet, lemon tablet and appropriate refined salt to Carnis Sus domestica after dewatering, salt down by vacuum Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby Carnis Sus domestica;
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds anise, Cortex Cinnamomi, Fructus Amomi Rotundus, Fructus Piperis, thorn rose Flower, Fructus Cannabis, Herba polygoni hydropiperis, the Rhizoma Atractylodis Macrocephalae, Radix Ginseng and Rhizoma Chuanxiong, slow fire is fried 20 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 DEG C, adds Bulbus Allii core, Semen Sojae Preparatum, Dens Elephatis Fructus Capsici stir-frying perfume, then Adding cooking wine, bone soup, light soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby Carnis Sus domestica 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 1 hour at leisure instead, obtain stew in soy sauce Carnis Sus domestica.
Embodiment 2:
A kind of stew in soy sauce Carnis Sus domestica, is made up of the raw material of following weight portion: fresh pork 120 parts, old ginger sheet 5 parts, lemon tablet 3 Part, Bulbus Allii core 5 parts, 8 parts of Semen Sojae Preparatum, 5 parts of Dens Elephatis Fructus Capsici, vegetable oil 15 parts, cooking wine 6 parts, bone soup 150 parts, light soy sauce 20 parts, suitable Amount 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: anistree 0.8 part, Cortex Cinnamomi 2 parts, Fructus Amomi Rotundus 2 parts, 0.3 part of Fructus Piperis, Flos Rosae Davuricae 2 parts, Fructus Cannabis 0.4 part, Herba polygoni hydropiperis 0.4 part, white Art 1 part, Radix Ginseng 0.4 part, Rhizoma Chuanxiong 0.2 part;
The manufacture method of described stew in soy sauce Carnis Sus domestica, comprises the following steps:
(1) choose fresh pork, clean, add old ginger sheet, lemon tablet and appropriate refined salt to Carnis Sus domestica after dewatering, salt down by vacuum Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby Carnis Sus domestica;
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds anise, Cortex Cinnamomi, Fructus Amomi Rotundus, Fructus Piperis, thorn rose Flower, Fructus Cannabis, Herba polygoni hydropiperis, the Rhizoma Atractylodis Macrocephalae, Radix Ginseng and Rhizoma Chuanxiong, slow fire is fried 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 60 DEG C, adds Bulbus Allii core, Semen Sojae Preparatum, Dens Elephatis Fructus Capsici stir-frying perfume, then Adding cooking wine, bone soup, light soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby Carnis Sus domestica 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 1.5 hours at leisure instead, obtain stew in soy sauce Carnis Sus domestica.
In the above embodiment of the present invention, in described making step, its manufacture method also includes, with clear after being cleaned by Carnis Sus domestica Water soaking 10~20 minutes dewatering again, in order to fully remove blood and slime;The vegetable oil used in described making step is Oleum sesami.
Embodiment of the present invention manufacture method is simple, the stew in soy sauce Carnis Sus domestica 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 Carnis Sus domestica, it is characterised in that be made up of the raw material of following weight portion: fresh pork 80~120 parts, old ginger Sheet 2~5 parts, lemon tablet 1~3 parts, Bulbus Allii core 2~5 parts, Semen Sojae Preparatum 3~8 parts, Dens Elephatis Fructus Capsici 2~5 parts, vegetable oil 8~15 parts, cooking wine 3~6 parts, bone soup 100~150 parts, light soy sauce 10~20 parts, appropriate refined salt, crystal sugar 2~6 parts, monosodium glutamate 0.5~1 part, suitable Amount water, flavouring agent 8~15 parts;Described flavouring agent includes the raw material of following weight: anistree 0.3~0.8 part, Cortex Cinnamomi 1 ~2 parts, Fructus Amomi Rotundus 1~2 parts, Fructus Piperis 0.1~0.3 part, Flos Rosae Davuricae 1~2 parts, Fructus Cannabis 0.2~0.4 part, Herba polygoni hydropiperis 0.2~ 0.4 part, the Rhizoma Atractylodis Macrocephalae 0.5~1 part, Radix Ginseng 0.2~0.4 part, Rhizoma Chuanxiong 0.1~0.2 part;
The manufacture method of described stew in soy sauce Carnis Sus domestica, comprises the following steps:
(1) choose fresh pork, clean, add old ginger sheet, lemon tablet and appropriate refined salt to Carnis Sus domestica after dewatering, use vacuum curing machine Pickling, after pickling, blanching is to some semi-ripe condition, obtains standby Carnis Sus domestica;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds anise, Cortex Cinnamomi, Fructus Amomi Rotundus, Fructus Piperis, thorn rose Flower, Fructus Cannabis, Herba polygoni hydropiperis, the Rhizoma Atractylodis Macrocephalae, Radix Ginseng and Rhizoma Chuanxiong, 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 Bulbus Allii core, Semen Sojae Preparatum, Dens Elephatis Fructus Capsici stir-frying perfume, then Adding cooking wine, bone soup, light soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby Carnis Sus domestica 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 1 at leisure of little fire~1.5 hours instead, obtain stew in soy sauce Carnis Sus domestica.
The manufacture method of a kind of stew in soy sauce Carnis Sus domestica 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 Carnis Sus domestica.
The manufacture method of a kind of stew in soy sauce Carnis Sus domestica the most according to claim 1, it is characterised in that described step (2) and (3) In, the vegetable oil of employing is Oleum sesami.
CN201610682462.5A 2016-08-17 2016-08-17 Marinated pork and making method thereof Withdrawn CN106307135A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107183548A (en) * 2017-06-29 2017-09-22 曾宇忠 A kind of sweet and sour pork and its processing method
CN107183565A (en) * 2017-06-29 2017-09-22 曾宇忠 A kind of stew in soy sauce pork and its processing method
CN107373415A (en) * 2017-07-31 2017-11-24 百色金陵农牧有限公司 A kind of spiced halogen pork and its processing method

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103404890A (en) * 2013-07-15 2013-11-27 安徽皖山食品有限公司 Marinated duck giblet and preparation method thereof
CN104013014A (en) * 2013-02-28 2014-09-03 扬州美瑞食品有限公司 Processing technology for pot-stewed chicken
CN104886634A (en) * 2014-07-31 2015-09-09 覃书成 Homemade marinated duck wing recipe and application thereof
CN105054092A (en) * 2015-06-30 2015-11-18 巢湖市金魁食品加工有限公司 Making method of spiced pig's trotters

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104013014A (en) * 2013-02-28 2014-09-03 扬州美瑞食品有限公司 Processing technology for pot-stewed chicken
CN103404890A (en) * 2013-07-15 2013-11-27 安徽皖山食品有限公司 Marinated duck giblet and preparation method thereof
CN104886634A (en) * 2014-07-31 2015-09-09 覃书成 Homemade marinated duck wing recipe and application thereof
CN105054092A (en) * 2015-06-30 2015-11-18 巢湖市金魁食品加工有限公司 Making method of spiced pig's trotters

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107183548A (en) * 2017-06-29 2017-09-22 曾宇忠 A kind of sweet and sour pork and its processing method
CN107183565A (en) * 2017-06-29 2017-09-22 曾宇忠 A kind of stew in soy sauce pork and its processing method
CN107373415A (en) * 2017-07-31 2017-11-24 百色金陵农牧有限公司 A kind of spiced halogen pork and its processing method

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Application publication date: 20170111