CN106307138A - Instant bamboo shoot cube-flavored pork and making method thereof - Google Patents
Instant bamboo shoot cube-flavored pork and making method thereof Download PDFInfo
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- CN106307138A CN106307138A CN201610743267.9A CN201610743267A CN106307138A CN 106307138 A CN106307138 A CN 106307138A CN 201610743267 A CN201610743267 A CN 201610743267A CN 106307138 A CN106307138 A CN 106307138A
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- sus domestica
- radix crotalariae
- crotalariae szemoensis
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Abstract
The invention belongs to the field of food processing, particularly relates to instant bamboo shoot cube-flavored pork and a making method thereof, and provides a making method of instant bamboo shoot cube-flavored pork for the problem that in the prior art, no convenient, safe and nutritional making method of the instant bamboo shoot cube-flavored pork exists. The making method comprises the steps of raw material preparing, soup base decocting, filling, sterilizing and the like, wherein pork is diced and cooked thoroughly, a soup base is decocted according to a certain formula, after decoction is completed, the pork, the bamboo shoot cubes and the soup base are mixed, filled and sterilized, and then the instant bamboo shoot cube-flavored pork ready to be served can be made. According to the method, by setting various parameters in the processing process and adopting the formula of the secret soup base, the industrially-produced bamboo shoot cube-flavored pork keeps the pure Sichuan flavor and is cool and smooth in mouthfeel and fragrant in taste, and a brand new method is provided for industrialized production of Sichuan dishes.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of instant Radix Crotalariae szemoensis fourth Carnis Sus domestica and preparation method thereof.
Background technology
In recent years, along with Chinese Urbanization degree is more and more higher, the raising of people's living standard and the quickening of rhythm of life,
The time making people spend in the cooking is less and less；The raising of people's living standard, change of consumer perceptive also make
People tend to nutrition, convenience and safety to the pursuit of food, are processed as the family on basis with Chinese meal automatization, standardization
The socialization in kitchen, front yard has become a kind of inexorable trend.
Sichuan cuisine belongs to one of eight big cuisines, because it has the flavour that CHUANXIANG is spicy, meets the taste of masses, river taste goods
Market approval rate high, wide-spread.But due to Sichuan cuisine in cooking process complex process, time-consuming, take a lot of work, more difficult for ordinary people
Grasp, mostly rest in manual operations.Its operation is tended to empirical more, more difficult formation standardization, seriation, large-scale
Making.This seriously constrains the production capacity of tradition river formula dish, so lagging far behind west in terms of modern industry development
Side's foreign fast food, there is presently no the preparation method of the instant Sichuan cuisine of simple and convenient, safe nutrition.
The present invention intends providing the industrialized process for preparing of a kind of instant Sichuan cuisine Radix Crotalariae szemoensis fourth Carnis Sus domestica.
Summary of the invention
The technical problem to be solved in the present invention is: prior art lacks convenient, safety, the instant Sichuan cuisine Radix Crotalariae szemoensis fourth Carnis Sus domestica of nutrition
Preparation method.
The present invention solves the technical scheme of technical problem for providing the preparation method of a kind of instant Radix Crotalariae szemoensis fourth Carnis Sus domestica.The method bag
Include following steps:
A, raw material prepare
Take shouledr meat, be cut into the cube meat of 5～6cm, take the dish out of the pot after steaming and decocting 30～60min in boiling water, be cut into 2～3cm
Meat cubelets, the meat soup of steaming and decocting stays standby；
After dry bamboo sprout are soaked, it is cut into the Radix Crotalariae szemoensis fourth of 0.5～1.0cm；
Semen Sojae Preparatum mixes 1.0～2.0min cutting to mix to cut in pot；
Salad oil is heated to 220～240 DEG C be cooled to 160～180 DEG C after add Fructus Capsici powder, long capsicum powder and mix thoroughly, system
Obtain chilli oil；
B, soup stock boil
After salad oil and Oleum Brassicae campestris are heated to 200～220 DEG C, when being cooled to 150～180 DEG C, add and cut the bean after mixing
Lobe big fire stir-fries 1～2min, adds the chilli oil of gained in step a, and moderate heat boils 1.5～2.0min, adds in step a after steaming and decocting
Meat soup big fire be heated to boiling, add spice and sweet soybean paste, little fire boils 6～8min, prepares soup stock；
C, fill
By loading aluminium foil bag after the soup stock mix homogeneously in the Carnis Sus domestica fourth in step a, Radix Crotalariae szemoensis fourth and step c, drain aluminium foil bag
Middle air, 150～200 DEG C of sealings；
D, sterilization
Radix Crotalariae szemoensis fourth Carnis Sus domestica after fill in step c is sterilized under the conditions of temperature 110～120 DEG C, pressure 0.05～0.24Mp
30～60min, preservation under the conditions of proceeding to-18 DEG C～25 DEG C after sterilization.
Wherein, in the preparation method of above-mentioned instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, the shouledr meat described in step a solves before being cut into cube meat
Freeze to 0～2 DEG C.
Wherein, in the preparation method of above-mentioned instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, cut described in step a mix speed be 1500～2000 turns/
min。
Wherein, in the preparation method of above-mentioned instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, the immersion described in step a is: dry bamboo sprout and the weight of water
Amount ratio is 1～3 4～7, soak time 18～30 hours.
Wherein, in the preparation method of above-mentioned instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, when described in step a prepared by chilli oil, salad oil, Fructus Capsici
Powder, the weight ratio of long capsicum powder are 10～28 1～3 1～3.
Wherein, in the preparation method of above-mentioned instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, the big fire temperature described in step b is 200～300 DEG C,
Moderate heat temperature is 150～200 DEG C, and little fire temperature is 100～150 DEG C.
Wherein, in the preparation method of above-mentioned instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, when in step b, soup stock boils every 30～40kg meat soup in add
Enter salad oil 4～5kg, Oleum Brassicae campestris 3～5kg, Semen Sojae Preparatum 4～5kg, chilli oil 6～7kg, spice 3～5kg, sweet soybean paste 3～5kg.
Wherein, in the preparation method of above-mentioned instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, the spice described in step b be 0.5～0.7 portion of Sal,
1.5～1.8 parts of white sugar, 0.15～0.18 portion of Fructus Capsici powder, 0.5～0.8 part of five spice powder, 0.2～0.3 part of water solublity Zanthoxyli Bungeani powder, 0.1
～0.2 part of Fructus Foeniculi powder and 0.05～0.07 portion of monosodium glutamate mix.
Wherein, in the preparation method of above-mentioned instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, during boiling described in step b, keep soup stock waterline
Constant.
Wherein, in the preparation method of above-mentioned instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, Carnis Sus domestica fourth, Radix Crotalariae szemoensis fourth, soup stock weight during fill described in step c
Amount ratio 4～6 1～3 5～8.
Wherein, in the preparation method of above-mentioned instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, the soup stock temperature of fill described in step c is 80～100
℃。
Wherein, in the preparation method of above-mentioned instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, described in step c, sealing is at least to seal twice.
The present invention also provides for a kind of instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, said method be prepared from.
The invention have the benefit that the present invention provides the preparation method of a kind of instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, by by raw material pig
Meat separates boiling with soup stock, processes more convenient, it is easier to realize industrial operation；Separately hybrid packed after boiling, make in soup stock
Flavor substance, nutrient substance immerse under cryogenic in Carnis Sus domestica, Carnis Sus domestica is tasty, comprehensive nutrition；The present invention is by by raw material
Carry out suitable proportioning, combine be capable of industrialized boil, precook, pack and sterilize and tradition seasoning mode, processing
Obtain a kind of instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, by the setting of parameters various in the course of processing, and the formula of secret soup stock so that work
The Radix Crotalariae szemoensis fourth Carnis Sus domestica that industry metaplasia is produced maintains pure river taste, smooth in taste, taste giving off a strong fragrance, and the industrialized production for Sichuan cuisine provides
A kind of brand-new method.
Detailed description of the invention
The present invention provides the preparation method of a kind of instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, comprises the following steps:
A, raw material prepare
Take shouledr meat to thaw to 0～2 DEG C, be cut into the cube meat of 5～6cm, take the dish out of the pot after steaming and decocting 30～60min in boiling water,
Being cut into the meat cubelets of 2～3cm, the steamed beef soup of steaming and decocting stays standby；
After dry bamboo sprout are soaked 18～30 hours by weight 1～3 4～7 with water, it is cut into the Radix Crotalariae szemoensis fourth of 0.5～1.0cm；
Semen Sojae Preparatum is mixed 1500～2000 turns/min in pot and is cut and mix 1.0～2min cutting；
Salad oil is heated to 220～240 DEG C be cooled to 160～180 DEG C and add Fructus Capsici powder, long capsicum powder and mix thoroughly, prepares
Chilli oil；Described salad oil, Fructus Capsici powder, the weight ratio of long capsicum powder are 10～28 1～3 1～3；
B, soup stock boil
After salad oil and Oleum Brassicae campestris are heated to 200～220 DEG C, when being cooled to 150～180 DEG C, add and cut the Semen Sojae Preparatum after mixing
Big fire stir-fries 1～2min, adds the chilli oil of gained in step a, and moderate heat boils 1.5～2.0min, adds in step a after steaming and decocting
Meat soup big fire is heated to boiling, adds spice and sweet soybean paste, and little fire boils 6～8min；
C, fill
By the soup stock in the Carnis Sus domestica fourth in step a, Radix Crotalariae szemoensis fourth and step c by weight after 4～6 1～3 5～8 mix homogeneously
Loading aluminium foil bag, drain air in aluminium foil bag, 150～200 DEG C are sealed at least 2 times；
D, sterilization
Radix Crotalariae szemoensis fourth Carnis Sus domestica after fill in step c is sterilized under the conditions of temperature 110～120 DEG C, pressure 0.05～0.24Mp
30～60min, preservation under the conditions of proceeding to-18 DEG C～25 DEG C after sterilization.
The present invention, on the basis of tradition Sichuan cuisine processing, changes cooking methods, by Pork-pieces and soup stock boiling respectively, pig
Cube meat digestion time is long, and it is short that soup stock boils the time, and separately boiling is conducive to energy efficient, also allows for industrialized production；The most also
The flavor substance in soup stock will not be made, it is to avoid post bake causes products taste bad in sterilization process, energy to change
Keep pure river formula local flavor；Separately again Pork-pieces, Radix Crotalariae szemoensis fourth are mixed according to weight ratio 4～6 1～3 5～8 with soup stock after boiling
Carrying out fill after closing uniformly, fill is carried out when soup stock temperature 80～100 DEG C, can guarantee that Carnis Sus domestica, Radix Crotalariae szemoensis fourth are preferably melted with soup stock
Closing, flavor substance and nutrient substance in soup stock are slowly immersed in Carnis Sus domestica, Radix Crotalariae szemoensis fourth, it is ensured that pure taste and abundant nutrition
Material, and it is more beneficial for industrializing implementation.
The soup blend formula that it is critical only that secret of the present invention, every 30～40kg meat soup in add salad oil 4～5kg, Semen Allii Tuberosi
Oil 3～5kg, Semen Sojae Preparatum 4～5kg, chilli oil 6～7kg, spice 3～5kg, sweet soybean paste 3～5kg.Described spice is 0.5～0.7 part
Sal, 1.5～1.8 portions of white sugar, 0.15～0.18 portion of Fructus Capsici powder, 0.5～0.8 portion of five spice powder, 0.2～0.3 portion of water solublity Pericarpium Zanthoxyli
Powder, 0.1～0.2 part of Fructus Foeniculi powder and 0.05～0.07 portion of monosodium glutamate mix.This is that inventor is in tradition Sichuan cuisine dispensing, combination
The processing method of the present invention separately boiling and the soup blend formula that is particularly limited to, can guarantee that Carnis Sus domestica is immersed in soup stock in this formula range
Middle taste giving off a strong fragrance is good to eat, and people can eat the food after.
After Oleum Brassicae campestris and salad oil are first heated to 200～220 DEG C when soup stock boils by the present invention, then be cooled to 150～
180 DEG C, so can fully reduce the composition such as saponin being unfavorable for digestion in vegetable oil, in turn ensure that in Semen Sojae Preparatum, chilli oil simultaneously
Flavor substance fully extract and be not destroyed, when boiling little fire, moderate heat collocation use, little fire temperature be 100～150
DEG C, moderate heat temperature is 150～200 DEG C so that soup stock is flavor enhanced fragrant delicious.
Instant Radix Crotalariae szemoensis fourth Carnis Sus domestica after fill of the present invention 110～120 DEG C, sterilize under the conditions of pressure 0.05～0.24Mp 30～
60min, the sterilization mode of High Temperature High Pressure makes Radix Crotalariae szemoensis fourth Carnis Sus domestica can carry out preservation at normal temperatures, but under cryogenic conditions preservation effect is more
Good, in the ultra cold storage freezer of-18 DEG C, can preservation more than 1 year.
The present invention also provides for a kind of instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, said method be prepared from.
By embodiment, the detailed description of the invention of the present invention will be further explained explanation below, but not by the present invention
Protection domain be limited in described in embodiment in the range of.
Embodiment 1 uses technical solution of the present invention to prepare instant Radix Crotalariae szemoensis fourth Carnis Sus domestica
Concrete operation step is as follows:
A, raw material prepare
Taking qualified shouledr meat, thaw to 0～2 DEG C, cut into the cube meat of 5～6cm, in boiling water, steaming and decocting 30min goes out
Pot, is cut into the meat cubelets of 2～3cm, and 0～5 DEG C of cold preservation is standby；
After dry bamboo sprout are soaked 18h with water by 14, clean, be cut into the Radix Crotalariae szemoensis fourth of 0.5～1.0cm；
Semen Sojae Preparatum is mixed 1500 turns/min in pot and is cut and mix 1.0min cutting；
Chilli oil formula proportion be salad oil, Fructus Capsici powder, long capsicum powder weight ratio be 10 11, boiling method will for controlling firepower
The oil temperature of salad oil is heated to 220～240 DEG C and is cooled to about 160～180 DEG C addition Fructus Capsici powders and long capsicum powder；
B, soup stock boil
4kg salad oil and 3kg Oleum Brassicae campestris proceed to jacketed pan after being heated to 200 DEG C, and when oil temperature is down to 150 DEG C, addition is cut
4kg Semen Sojae Preparatum big fire after mixing stir-fries 1min, adds 6kg chilli oil, and moderate heat boils 1.0min, adds the 30kg after steaming and decocting in step a
Meat soup big fire is heated to boiling, adds 3kg spice and 3kg sweet soybean paste, and little fire boils 6min, keeps soup stock water level during boiling
Line is constant；Described spice is: 0.7kg Sal, 1.5kg white sugar, 0.18kg Fructus Capsici powder, 0.9kg five spice powder, 0.3kg water solublity
Zanthoxyli Bungeani powder, 0.35 Fructus Foeniculi powder and 0.07kg monosodium glutamate；
C, fill
Carrying out fill according to Carnis Sus domestica fourth, Radix Crotalariae szemoensis fourth and soup stock weight ratio 415, fill weight is 500g/ bag.By more than 80 DEG C
Soup stock and Carnis Sus domestica fourth, Radix Crotalariae szemoensis fourth load aluminium foil bag, drain air in aluminium foil bag, 150 DEG C are sealed 2 times.
D, sterilization
Sterilize under the conditions of temperature 110 DEG C, pressure 0.05Mp 30min by the product after fill, proceeds to 0～5 DEG C after sterilization
Cold preservation；Shelf-life is 1 month.
Embodiment 2 uses technical solution of the present invention to prepare instant Radix Crotalariae szemoensis fourth Carnis Sus domestica
Concrete operation step is as follows:
A, raw material prepare
Taking qualified shouledr meat, thaw to 0～2 DEG C, cut into the cube meat of 5～6cm, in boiling water, steaming and decocting 40min goes out
Pot, is cut into the meat cubelets of 2～3cm, and 0～5 DEG C of cold preservation is standby；
After dry bamboo sprout are soaked 24h with water by 25, clean, be cut into the Radix Crotalariae szemoensis fourth of 0.5～1.0cm；
Semen Sojae Preparatum is mixed 1800 turns/min in pot and is cut and mix 1.5min cutting；
Chilli oil formula proportion be salad oil, Fructus Capsici powder, long capsicum powder weight ratio be 19 22, boiling method will for controlling firepower
The oil temperature of salad oil is heated to 220～240 DEG C and is cooled to about 160～180 DEG C addition Fructus Capsici powders and long capsicum powder；
B, soup stock boil
4.5kg salad oil and 3.5kg Oleum Brassicae campestris proceed to jacketed pan after being heated to 210 DEG C, when oil temperature is down to 160 DEG C, add
Entering to cut the 4.5kg Semen Sojae Preparatum big fire after mixing to stir-fry 1.5min, add 6.5kg chilli oil, moderate heat boils 1.5min, adds in step a and steams
35kg meat soup big fire after boiling is heated to boiling, adds 3.5kg spice and 3.5kg sweet soybean paste, and little fire boils 7min, boils process
Middle holding soup stock waterline is constant；Described spice is: 0.7kg Sal, 1.3kg white sugar, 0.18kg Fructus Capsici powder, 0.7kg are spiced
Powder, 0.2kg water solublity Zanthoxyli Bungeani powder, 0.35 Fructus Foeniculi powder and 0.07kg monosodium glutamate；
C, fill
Being 527 to carry out fill according to Carnis Sus domestica fourth, Radix Crotalariae szemoensis fourth and soup stock weight ratio, fill weight is 1kg/ bag.By 80 DEG C with
On soup stock and Carnis Sus domestica fourth, Radix Crotalariae szemoensis fourth load aluminium foil bag, drain air in aluminium foil bag, 180 DEG C are sealed 2 times.
D, sterilization
Sterilize under the conditions of temperature 120 DEG C, pressure 0.2Mp 30min by the product after fill, proceeds to-18 DEG C and freeze after sterilization
Hide；Shelf-life can be by 12 months.
Embodiment 3 uses technical solution of the present invention to prepare instant Radix Crotalariae szemoensis fourth Carnis Sus domestica
Concrete operation step is as follows:
A, raw material prepare
Taking qualified shouledr meat, thaw to 0～2 DEG C, cut into the cube meat of 5～6cm, in boiling water, steaming and decocting 60min goes out
Pot, is cut into the meat cubelets of 2～3cm, and 0～5 DEG C of cold preservation is standby；
After dry bamboo sprout are soaked 30h with water by 37, clean, be cut into the Radix Crotalariae szemoensis fourth of 0.5～1.0cm；
Semen Sojae Preparatum is mixed 2000 turns/min in pot and is cut and mix 2min cutting；
Chilli oil formula proportion be salad oil, Fructus Capsici powder, long capsicum powder weight ratio be 28 33, boiling method will for controlling firepower
The oil temperature of salad oil is heated to 220～240 DEG C and is cooled to about 160～180 DEG C addition Fructus Capsici powders and long capsicum powder；
B, soup stock boil
5kg salad oil and 4kg Oleum Brassicae campestris proceed to jacketed pan after being heated to 220 DEG C, and when oil temperature is down to 180 DEG C, addition is cut
5kg Semen Sojae Preparatum big fire after mixing stir-fries 2min, adds 7kg chilli oil, and moderate heat boils 2.0min, adds the 60kg after steaming and decocting in step a
Meat soup big fire is heated to boiling, adds 5kg spice and 5kg sweet soybean paste, and little fire boils 8min, keeps soup stock water level during boiling
Line is constant；Described spice is: 1kg Sal, 2kg white sugar, 0.18kg Fructus Capsici powder, 1kg five spice powder, 0.4kg water solublity Zanthoxyli Bungeani powder,
0.35 Fructus Foeniculi powder and 0.07kg monosodium glutamate；
C, fill
Being 638 to carry out fill according to Carnis Sus domestica fourth, Radix Crotalariae szemoensis fourth and soup stock weight ratio, fill weight is 250g/ bag.By 80 DEG C with
On soup stock and Carnis Sus domestica fourth, Radix Crotalariae szemoensis fourth load aluminium foil bag, drain air in aluminium foil bag, 200 DEG C are sealed 2 times.
D, sterilization
Sterilize under the conditions of temperature 115 DEG C, pressure 0.24Mp 60min by the product after fill, often proceeds to 25 DEG C after sterilization
Temperature preservation；Shelf-life was up to 3 months.
Comparative example 1 prepares instant Radix Crotalariae szemoensis fourth Carnis Sus domestica without the technology of the present invention method
In comparative example 1, not separated boiling, raw materials used ratio is within the scope of the present invention.
Concrete operation step is as follows:
A, raw material prepare
Take qualified shouledr meat, thaw to 0～2 DEG C, be cut into the meat cubelets of 2～3cm,
After dry bamboo sprout are soaked 18h with water by 14, clean, be cut into the Radix Crotalariae szemoensis fourth of 0.5～1.0cm；
Semen Sojae Preparatum is mixed 1500 turns/min in pot and is cut and mix 1.0min cutting；
Chilli oil formula proportion be salad oil, Fructus Capsici powder, long capsicum powder weight ratio be 10 11, boiling method will for controlling firepower
The oil temperature of salad oil is heated to 220～240 DEG C and is cooled to about 160～180 DEG C addition Fructus Capsici powders and long capsicum powder；
B, product boiling
4kg salad oil and 3kg Oleum Brassicae campestris proceed to jacketed pan after being heated to 200 DEG C, and when oil temperature is down to 150 DEG C, addition is cut
4kg Semen Sojae Preparatum big fire after mixing stir-fries 1min, adds 6kg chilli oil, and moderate heat boils 1.0min, is subsequently adding 21kg Carnis Sus domestica in step a
Fourth and 30kg water big fire are heated to boiling, add 4kg spice and 3kg sweet soybean paste, and little fire boils 30min, keep during boiling
Soup stock waterline is constant；Described spice is: 0.7kg Sal, 1.5kg white sugar, 0.18kg Fructus Capsici powder, 0.9kg five spice powder,
0.3kg water solublity Zanthoxyli Bungeani powder, 0.35 Fructus Foeniculi powder and 0.07kg monosodium glutamate；
C, fill
Fill weight is 500g/ bag.The products of more than 80 DEG C are loaded aluminium foil bag, drains air in aluminium foil bag, 150 DEG C of envelopes
Mouth 2 times.
D, sterilization
Sterilize under the conditions of temperature 110 DEG C, pressure 0.05Mp 30min by the product after fill, proceeds to 0～5 DEG C after sterilization
Cold preservation；Shelf-life is 1 month.
Comparative example 2 prepares instant Radix Crotalariae szemoensis fourth Carnis Sus domestica without the technology of the present invention method
In comparative example 2, separately boiling, but raw materials used ratio is the most within the scope of the present invention.
Concrete operation step is as follows:
A, raw material prepare
Taking qualified shouledr meat, thaw to 0～2 DEG C, cut into the cube meat of 5～6cm, in boiling water, steaming and decocting 40min goes out
Pot, is cut into the meat cubelets of 2～3cm, and 0～5 DEG C of cold preservation is standby；
After dry bamboo sprout are soaked 24h with water by 25, clean, be cut into the Radix Crotalariae szemoensis fourth of 0.5～1.0cm；
Semen Sojae Preparatum is mixed 1800 turns/min in pot and is cut and mix 1.5min cutting；
Chilli oil formula proportion be salad oil, Fructus Capsici powder, long capsicum powder weight ratio be 17 13, boiling method will for controlling firepower
The oil temperature of salad oil is heated to 220～240 DEG C and is cooled to about 160～180 DEG C addition Fructus Capsici powders and long capsicum powder；
B, soup stock boil
7kg salad oil and 1kg Oleum Brassicae campestris proceed to jacketed pan after being heated to 210 DEG C, and when oil temperature is down to 160 DEG C, addition is cut
2kg Semen Sojae Preparatum big fire after mixing stir-fries 5min, adds 3kg chilli oil, and moderate heat boils 5min, adds the 50kg meat after steaming and decocting in step a
Soup big fire is heated to boiling, adds 7kg spice and 6kg sweet soybean paste, and little fire boils 15min, keeps soup stock water level during boiling
Line is constant；Described spice is: 1.7kg Sal, 2.5kg white sugar, 0.18kg Fructus Capsici powder, 1.4kg five spice powder, 0.8kg water solublity
Zanthoxyli Bungeani powder, 0.35 Fructus Foeniculi powder and 0.07kg monosodium glutamate；
C, fill
Being 113 to carry out fill according to Carnis Sus domestica fourth, Radix Crotalariae szemoensis fourth and soup stock weight ratio, fill weight is 1kg/ bag.By 80 DEG C with
On soup stock and Carnis Sus domestica fourth, Radix Crotalariae szemoensis fourth load aluminium foil bag, drain air in aluminium foil bag, 180 DEG C are sealed 2 times.
D, sterilization
Sterilize under the conditions of temperature 120 DEG C, pressure 0.2Mp 30min by the product after fill, proceeds to-18 DEG C and freeze after sterilization
Hide；Shelf-life was up to 12 months.
Compliance test result is tested
The Radix Crotalariae szemoensis fourth Carnis Sus domestica respectively each embodiment and comparative example prepared preservation one month under respective preservation mode,
After one month, carry out subjective appreciation the purest to its local flavor, evaluate number 100 people.Sensory Evaluation is divided into that local flavor is good, local flavor one
As, local flavor is not good enough Three Estate.Wherein, local flavor is good refers to that fine and tender taste, hardness are moderate, fragrance is pure；Local flavor generally refers to meat
Matter is more delicate, hardness is slightly hard, fragrance is purer；Local flavor is not good enough refers to that meat is coarse, really up to the mark or the softest, fragrance is the purest.
Results of sensory evaluation is as shown in table 1 below:
The results of sensory evaluation of the Radix Crotalariae szemoensis fourth Carnis Sus domestica that table 1 distinct methods prepares
| Evaluation number | Local flavor is good | Local flavor is general | Local flavor is not good enough | |
| Embodiment 1 | 100 | 86 | 11 | 3 |
| Embodiment 2 | 100 | 87 | 8 | 5 |
| Embodiment 3 | 100 | 85 | 11 | 4 |
| Comparative example 1 | 100 | 44 | 50 | 6 |
| Comparative example 2 | 100 | 21 | 6 | 73 |
Be can be seen that by result of the test, the present invention river formula dish Radix Crotalariae szemoensis fourth pig by separately boiling and the preparation of speciality soup stock
Meat, uses pretreatment processing technique in preparation process, and the high temperature sterilize condition of employing not only plays bactericidal action but also serve steaming
Boil the effect of heating, obtain the manufacture method of a kind of industrialized production Radix Crotalariae szemoensis fourth Carnis Sus domestica, the Radix Crotalariae szemoensis that technical solution of the present invention prepares
Fourth Carnis Sus domestica local flavor within the shelf-life is good, and the good ratio of sensory evaluation local flavor accounts for more than 85%.The present invention is river formula dish Radix Crotalariae szemoensis fourth pig
A kind of method providing industrialized production processed by meat, has opened up the prospect of river formula dish industrialized production, has significantly meaning
Justice.
Claims (10)
1. the preparation method of instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, it is characterised in that comprise the following steps:
A, raw material prepare
Take shouledr meat, be cut into the cube meat of 5～6cm, take the dish out of the pot after steaming and decocting 30～60min in boiling water, be cut into the meat cubelets of 2～3cm,
The meat soup of steaming and decocting stays standby；
After dry bamboo sprout are soaked, it is cut into the Radix Crotalariae szemoensis fourth of 0.5～1.0cm；
Semen Sojae Preparatum mixes 1.0～2.0min cutting to mix to cut in pot；
Salad oil is heated to 220～240 DEG C be cooled to 160～180 DEG C after add Fructus Capsici powder, long capsicum powder and mix thoroughly, prepare red
Oil；
B, soup stock boil
After salad oil and Oleum Brassicae campestris are heated to 200～220 DEG C, when being cooled to 150～180 DEG C, it is big that the Semen Sojae Preparatum after mixing is cut in addition
Fire stir-fries 1～2min, adds the chilli oil of gained in step a, and moderate heat boils 1.5～2.0min, adds the meat after steaming and decocting in step a
Soup big fire is heated to boiling, adds spice and sweet soybean paste, and little fire boils 6～8min, prepares soup stock；
C, fill
By loading aluminium foil bag after the soup stock mix homogeneously in the Carnis Sus domestica fourth in step a, Radix Crotalariae szemoensis fourth and step c, drain aluminium foil bag hollow
Gas, 150～200 DEG C of sealings；
D, sterilization
Radix Crotalariae szemoensis fourth Carnis Sus domestica after fill in step c is sterilized under the conditions of temperature 110～120 DEG C, pressure 0.05～0.24Mp 30～
60min, preservation under the conditions of proceeding to-18 DEG C～25 DEG C after sterilization.
The preparation method of instant Radix Crotalariae szemoensis fourth Carnis Sus domestica the most according to claim 1, it is characterised in that: cut described in step a and mix speed
Degree is 1500～2000 turns/min.
The preparation method of instant Radix Crotalariae szemoensis fourth Carnis Sus domestica the most according to claim 1 and 2, it is characterised in that: the leaching described in step a
Bubble is: dry bamboo sprout are 1～3 4～7 with the weight ratio of water, soak time 18～30 hours.
4. according to the preparation method of the instant Radix Crotalariae szemoensis fourth Carnis Sus domestica described in any one of claims 1 to 3, it is characterised in that: institute in step a
Stating chilli oil when preparing, salad oil, Fructus Capsici powder, the weight ratio of long capsicum powder are 10～28 1～3 1～3.
5. according to the preparation method of the instant Radix Crotalariae szemoensis fourth Carnis Sus domestica described in any one of Claims 1 to 4, it is characterised in that institute in step b
The big fire temperature stated is 200～300 DEG C, and moderate heat temperature is 150～200 DEG C, and little fire temperature is 100～150 DEG C.
6. according to the preparation method of the instant Radix Crotalariae szemoensis fourth Carnis Sus domestica described in any one of Claims 1 to 5, it is characterised in that: soup in step b
Material when boiling every 30～40kg meat soup in add salad oil 4～5kg, Oleum Brassicae campestris 3～5kg, Semen Sojae Preparatum 4～5kg, chilli oil 6～7kg,
Spice 3～5kg, sweet soybean paste 3～5kg.
7. according to the preparation method of the instant Radix Crotalariae szemoensis fourth Carnis Sus domestica described in any one of claim 1～6, it is characterised in that: institute in step b
The spice stated be 0.5～0.7 portion of Sal, 1.5～1.8 parts of white sugar, 0.15～0.18 portion of Fructus Capsici powder, 0.5～0.8 part of five spice powder,
0.2～0.3 part of water solublity Zanthoxyli Bungeani powder, 0.1～0.2 part of Fructus Foeniculi powder and 0.05～0.07 portion of monosodium glutamate mix.
8. according to the preparation method of the instant Radix Crotalariae szemoensis fourth Carnis Sus domestica described in any one of claim 1～7, it is characterised in that: institute in step c
Carnis Sus domestica fourth, Radix Crotalariae szemoensis fourth, soup stock weight ratio 4～6 1～3 5～8 when stating fill.
9. according to the preparation method of the instant Radix Crotalariae szemoensis fourth Carnis Sus domestica described in any one of claim 1～8, it is characterised in that: institute in step c
The soup stock temperature stating fill is 80～100 DEG C.
10. instant Radix Crotalariae szemoensis fourth Carnis Sus domestica, it is characterised in that: prepared by the preparation method described in any one of claim 1～9.
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Application publication date: 20170111 |