CN106360369A - Braised pork in bowl with salted-and-sun-dried Chinese cabbage - Google Patents
Braised pork in bowl with salted-and-sun-dried Chinese cabbage Download PDFInfo
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- CN106360369A CN106360369A CN201610758773.5A CN201610758773A CN106360369A CN 106360369 A CN106360369 A CN 106360369A CN 201610758773 A CN201610758773 A CN 201610758773A CN 106360369 A CN106360369 A CN 106360369A
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Abstract
The invention discloses braised pork in a bowl with salted-and-sun-dried Chinese cabbages. The braised pork in the bowl with the salted-and-sun-dried Chinese cabbages is prepared from the following ingredients in parts by weight: 60-70 parts of fresh acid-removed streaky pork, 2-3 parts of oyster sauce, 0.6-0.8 part of dark soy sauce, 0.1-0.3 part of thirteen-spices, 0.5-0.7 part of chicken essence, 0.5-0.7 part of monosodium glutamate, 0.4-0.8 part of salt, 0.02-0.04 part of star anises, 0.5-0.8 part of cooking wine, 0.007-0.009 part of scallions, 0.01-0.02 part of gingers, 5-7 parts of dry salted-and-sun-dried Chinese cabbages, 0.01-0.02 part of chili peppers, 0.05-0.2 part of monosodium glutamate, 0.1-0.2 part of chicken essence and 0.2-0.5 part of oil. The invention further provides a preparation method of the braised pork in the bowl with the salted-and-sun-dried Chinese cabbages by using the ingredients. The braised pork in the bowl with the salted-and-sun-dried Chinese cabbages prepared by the preparation method is bright and beautiful in color and luster, loose and crispy in taste, rich in nutrition and mellow in the flavor of the salted-and-sun-dried Chinese cabbages. The braised pork in the bowl with the salted-and-sun-dried Chinese cabbages is capable of satisfying demands of the consumers to the meat products of different flavors, and is convenient to carry and store.
Description
Technical field
The invention belongs to food field of deep, relate in particular to the dispensings such as one kind characteristic salted dried mustard cabbage, using peculiar
Technique and appetizing a kind of salted dried mustard cabbage button bowl meat product of composition production.
Background technology
Because of its nutrition arrangement rationally, mouthfeel is fertile and oiliness, and entrance is comfortable, aromatic flavor, becomes ordinary for salted dried mustard cabbage button bowl meat
The delicious food of the common people, is a kind of Chinese tradition cuisines with strong local colour.Primary raw material needed for salted dried mustard cabbage button bowl meat
For the salted dried mustard cabbage of fresh streaky bacon and high-quality, salted dried mustard cabbage button bowl meat, its local flavor and the mouthfeel of assistant ingredients and technique making
Have and greatly distinguish.Improve with living standards of the people, the product various informative, with rich flavor to salted dried mustard cabbage button bowl meat product
Product are in great demand, need the product of more strong salted dried mustard cabbage local flavor to satisfy the needs of the people.
The feature of salted dried mustard cabbage button bowl meat is that color sauce red is glossy, the sticky deliciousness of decoction, the smooth sweet-smelling of braised pork, fertile and not
Greasy, the strong fragrance of preserved vegetable.However, the workshop-based production of traditional-handwork, only lean on experience, now do and now sell, make-up bowl meat large-scale processing
Technology grasp is not yet done, causes braised pork color partially dark and uneven, golden yellow, glossy overflowing color difficult to form, thus make-up bowl
The product quality of meat adversely affects.Meanwhile, preserved vegetable button bowl meat is after high temperature steaming, the crisp brittleness difficult to form of braised pork,
Food soft rotten, in the case of ensureing salted dried mustard cabbage button bowl meat basic feature, produce and there is the salted dried mustard cabbage button bowl meat of different mouthfeels be also
One big problem.
Content of the invention
The purpose of the present invention is aiming at the problem that above-mentioned prior art exists, and provides one kind to meet people to peculiar mouth
Feel, there is salted dried mustard cabbage button bowl meat of convenient and instant food demand of strong salted dried mustard cabbage local flavor and bright color and preparation method thereof,
Enrich button bowl meat product market kind simultaneously.
The technical solution used in the present invention is as follows:
A kind of salted dried mustard cabbage button bowl meat, is characterized in that it is made up of the composition of following weight: the streaky pork 60- of fresh acid discharge
70 parts, oil consumption 2-3 part, dark soy sauce 0.6-0.8 part, SHISANXIANG 0.1-0.3 part, chicken essence 0.5-0.7 part, monosodium glutamate 0.5-0.7 part, salt
0.4-0.8 part, anistree 0.02-0.04 part, cooking wine 0.5-0.8 part, Herba Alii fistulosi 0.007-0.009 part, Rhizoma Zingiberis Recens 0.01-0.02 part；Salted dried mustard cabbage
5-7 part, Fructus Capsici 0.01-0.02 part, monosodium glutamate 0.05-0.2 part, chicken essence 0.1-0.2 part, edible oil 0.2-0.5 part.
Above-mentioned weight portion component is preferably: 65 parts of fresh acid discharge streaky pork, 2.5 parts of oil consumption, 0.7 part of dark soy sauce, SHISANXIANG 0.2
Part, 0.59 part of chicken essence, 0.59 part of monosodium glutamate, 0.4 part of salt, 0.03 part of anise, 0.75 part of cooking wine, 0.008 part of Herba Alii fistulosi, 0.012 part of Rhizoma Zingiberis Recens；Prunus mume (sieb.) sieb.et zucc.
6 parts of salted Brassicae siccus, 0.01 part of Fructus Capsici, 0.5 part of salt, 0.1 part of monosodium glutamate, 0.1 part of chicken essence, 0.3 part of edible oil.Jorum steamed pork belly with preserved greens, each
Bowl 0.23 part of meat of dress, 0.1 part of preserved vegetable.Little bowl steamed pork belly with preserved greens, every bowl of 0.13 part of meat of dress, 0.05 part of preserved vegetable.
Present invention also offers using the salted dried mustard cabbage button bowl meat manufacture method of above-mentioned component, concrete scheme is as follows:
A kind of salted dried mustard cabbage button bowl meat manufacture method, its feature and its production stage are as follows:
(1) the cooling acid discharge pig no fat and red meat cleaned is put in pot together with anise, Herba Alii fistulosi, Rhizoma Zingiberis Recenss and cooking wine plus clear water big fire is boiled
Boiling.
(2) boil about 20-30 minute, that is, Carnis Sus domestica boils to medium well, turns off fire, pulls Carnis Sus domestica out, and placed logical
(container that available bamboo basket etc are easy to dry in the sun) is dried at wind.
(3) after the moisture major part on Carnis Sus domestica has been evaporated and dried, in order to allow, meat is more crisp, color is more good-looking,
Form sauce red glossy, first with red vinegar (Pericarpium Citri Reticulatae puts immersion 2-4h in vinegar), smear one layer, dry, then one layer of honeybee of uniform application
Honey, secondary painting honey after air-drying, by Mel uniform application in that side of Carnis Sus domestica belt leather, do so can make next fried sallow afterwards
Carnis Sus domestica color and luster more moving, meanwhile, the smooth of Mel also will incorporate wherein.
(4) pour edible oil Carnis Sus domestica can not had in pot into, big fire burns oil temperature to 8 ninety percent, and Carnis Sus domestica is put into pot
Interior (that side of belt leather is attached to the bottom of a pan) when meat skin explode to sallow when, turn off fire, Carnis Sus domestica pulled out.
(5) preserved vegetable makes: cleaning salted dried mustard cabbage, immersion 6-8h make preserved vegetable bubble open, finishing, shredding (about 0.5-1.5cm).Dryout
Pot, adds oil, Fructus Capsici, salt, monosodium glutamate, chicken essence parch preserved vegetable, fried dry by above-mentioned weight portion, fries that preserved vegetable is loose, flavoring agent is mixed uniformly
Till.
(6) by the Carnis Sus domestica uniformly slicing after cooling, oil consumption 2-3, dark soy sauce 0.6-0.8, SHISANXIANG 0.1-0.3, chicken essence are put into
The dispensings such as 0.5-0.7, monosodium glutamate 0.5-0.7, salt 0.3-0.5 are mixed thoroughly, are then neatly placed in order in bowl.Again by step (5)
The preserved vegetable making uniformly is covered above Carnis Sus domestica.
(7) the salted dried mustard cabbage button bowl meat installing bowl is put into big fire in steamer and steam about 50-60 minute, open steamer, bowl is little
The heart takes out, and cools down at temperature of loweing.
(8) pack: cool down the salted dried mustard cabbage button bowl meat completing, packed with food stage thin film heat seal.
(9) label, cold preservation (jelly) lists: packaged salted dried mustard cabbage button bowl meat, labelled in bowl body, such as timely pin
Sell then list marketing under 4-6 DEG C of cold chain, such as sell not in time, then put into less than -18 DEG C freezen protective for sale
Described streaky pork is the no colored Carnis Sus domestica of fresh acid discharge.Red vinegar is made for red vinegar Pericarpium Citri Reticulatae puts immersion 2-4h in vinegar
, Pericarpium Citri Reticulatae is 1:25 with the weight ratio of red vinegar.
The painting honey of described step (3) applies honey at twice, repastes after wanting dried meat before applying honey every time.
The invention has the beneficial effects as follows:
(1) product can eat it is also possible to directly eat after heating, and be very easy to people and eat.
(2) products taste of the present invention is crisp, bright color, has strong salted dried mustard cabbage local flavor, nutritious, very big DIFENG
Rich button bowl meat product market.
(4) provide the peculiar technique for this product and formula, produce the salted dried mustard cabbage button bowl meat product showing unique characteristics.
Beneficial effects of the present invention have:
The product with unique oral sensations and local flavor can be produced, product has strong salted dried mustard cabbage local flavor, palatable crisp.Also solve simultaneously
Button bowl meat color secretly uneven problem partially, has higher economic worth and nutritive value it is adaptable to factorial praluction.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described:
Embodiment 1:
Proportioning raw materials are as follows:
Fresh acid discharge streaky pork 60kg, oil consumption 2 kg, dark soy sauce 0.6 kg, SHISANXIANG 0.1 kg, chicken essence 0.5 kg, monosodium glutamate 0.5
Kg, salt 0.4 kg, anistree 0.02 kg, cooking wine 0.5 kg, Herba Alii fistulosi 0.007 kg, Rhizoma Zingiberis Recens 0.01 kg；Salted dried mustard cabbage 5 kg, Fructus Capsici 0.01
Kg, monosodium glutamate 0.05 kg, chicken essence 0.1 kg, edible oil 0.2 kg.Each bowl of dress meat 0.23 kg, the ready-made button of preserved vegetable 0.1 kg(
The amount of every bowl of dress of meat, before steaming, similarly hereinafter).
Its production craft step is as follows:
(1) the cooling acid discharge pig no fat and red meat cleaned is put in pot together with anise, Herba Alii fistulosi, Rhizoma Zingiberis Recenss and cooking wine plus clear water big fire is boiled
Boiling.
(2) boil about 20 minutes, turn off fire, pull Carnis Sus domestica out, and placed ventilation and dry that (available bamboo basket etc are easy to
The container of dry in the sun).
(3) after the moisture major part on Carnis Sus domestica has been evaporated and dried, in order to allow, meat is more crisp, color is more good-looking,
Form sauce red glossy, first with red vinegar (Pericarpium Citri Reticulatae puts immersion 3h in vinegar), smear one layer, dry, then one layer of Mel of uniform application,
Carry out secondary painting honey, secondary painting honey is in that side of Carnis Sus domestica belt leather by Mel uniform application, next do so can make after air-drying
After fried, sallow Carnis Sus domestica color and luster is more moving, and meanwhile, the smooth of Mel also will incorporate wherein.Pericarpium Citri Reticulatae and the leaching of red vinegar
Bubble can play spread of pungent taste helps to keep warm, fragrant odour, be longer than the benefits such as qi-regulating.
(4) pour edible oil Carnis Sus domestica can not had in pot into, big fire burns oil temperature to 8 ninety percent, and Carnis Sus domestica is put into pot
Interior (that side of belt leather is attached to the bottom of a pan) when meat skin explode to sallow when, turn off fire, Carnis Sus domestica pulled out.
(5) preserved vegetable makes: cleaning salted dried mustard cabbage, immersion 6h make preserved vegetable bubble open, finishing, shredding (about 1.0cm).Dryout pot, press
Above-mentioned weight portion adds oil, Fructus Capsici, salt, monosodium glutamate, chicken essence parch preserved vegetable, fried dry, fries preserved vegetable loose, till flavoring agent is mixed uniformly.
(6) by the Carnis Sus domestica uniformly slicing after cooling, put into the dispensings such as oil consumption, dark soy sauce, SHISANXIANG, chicken essence, monosodium glutamate, salt and mix
Even, then neatly it is placed in order in bowl.Again preserved vegetable produced for step (5) is uniformly covered above Carnis Sus domestica.Each bowl of dress meat
0.23 kg, preserved vegetable 0.1 kg.
(7) the salted dried mustard cabbage button bowl meat installing bowl is put into big fire in steamer to steam about 50 minutes, open steamer, bowl is carefully taken
Go out, cool down at temperature of loweing.
(8) pack: cool down the salted dried mustard cabbage button bowl meat completing, packed with food stage thin film heat seal.
(9) label, cold preservation (jelly) lists: packaged salted dried mustard cabbage button bowl meat, labelled in bowl body, such as timely pin
Sell then list marketing under 4-6 DEG C of cold chain, such as sell not in time, then put into less than -18 DEG C freezen protective for sale.
Embodiment 2:
Fresh acid discharge streaky pork 65 kg, oil consumption 2.5 kg, dark soy sauce 0.7 kg, SHISANXIANG 0.2 kg, chicken essence 0.59 kg, monosodium glutamate
0.59 kg, salt 0.4 kg, anistree 0.03 kg, cooking wine 0.75 kg, Herba Alii fistulosi 0.008 kg, Rhizoma Zingiberis Recens 0.012 kg；Salted dried mustard cabbage 6 kg, peppery
Green pepper 0.01 kg, salt 0.2 kg, monosodium glutamate 0.1 kg, chicken essence 0.1 kg, oily 0.3 kg.Every bowl of dress meat 0.13 kg, preserved vegetable 0.05
kg.
Its production craft step is as follows:
(1) the cooling acid discharge pig no fat and red meat cleaned is put in pot together with anise, Herba Alii fistulosi, Rhizoma Zingiberis Recenss and cooking wine plus clear water big fire is boiled
Boiling.
(2) boil about 20 minutes, turn off fire, pull Carnis Sus domestica out, and placed ventilation and dry that (available bamboo basket etc are easy to
The container of dry in the sun).
(3) after the moisture major part on Carnis Sus domestica has been evaporated and dried, in order to allow, meat is more crisp, color is more good-looking,
Form sauce red glossy, first with red vinegar (Pericarpium Citri Reticulatae puts immersion 3h in vinegar), smear one layer, dry, then one layer of Mel of uniform application,
Secondary painting honey after air-drying, by Mel uniform application in that side of Carnis Sus domestica belt leather, do so can make next fried sallow afterwards
Carnis Sus domestica color and luster is more moving, and meanwhile, the smooth of Mel also will incorporate wherein.
(4) pour edible oil Carnis Sus domestica can not had in pot into, big fire burns oil temperature to 8 ninety percent, and Carnis Sus domestica is put into pot
Interior (that side of belt leather is attached to the bottom of a pan) when meat skin explode to sallow when, turn off fire, Carnis Sus domestica pulled out.
(5) preserved vegetable makes: cleaning salted dried mustard cabbage, immersion 6h make preserved vegetable bubble open, finishing, shredding (about 1.0cm).Dryout pot, press
Above-mentioned weight portion adds oil, Fructus Capsici, salt, monosodium glutamate, chicken essence parch preserved vegetable, fried dry, fries preserved vegetable loose, till flavoring agent is mixed uniformly.
(6) by the Carnis Sus domestica uniformly slicing after cooling, put into the dispensings such as oil consumption, dark soy sauce, SHISANXIANG, chicken essence, monosodium glutamate, salt and mix
Even, then neatly it is placed in order in bowl.Again preserved vegetable produced for step (5) is uniformly covered above Carnis Sus domestica.Every bowl of dress meat
0.13 kg, preserved vegetable 0.05 kg.
(7) the salted dried mustard cabbage button bowl meat installing bowl is put into big fire in steamer to steam about 50 minutes, open steamer, bowl is carefully taken
Go out, cool down at temperature of loweing.
(8) pack: cool down the salted dried mustard cabbage button bowl meat completing, packed with food stage thin film heat seal.
(9) label, cold preservation (jelly) lists: packaged salted dried mustard cabbage button bowl meat, labelled in bowl body, such as timely pin
Sell then list marketing under 4-6 DEG C of cold chain, such as sell not in time, then put into less than -18 DEG C freezen protective for sale.
Embodiment 3:
(1) by anistree with 0.04kg for the clean cooling acid discharge pig no fat and red meat of 70kg, Herba Alii fistulosi 0.009kg, 0.02kg Rhizoma Zingiberis Recenss and 0.8kg
Cooking wine puts in pot together plus clear water big fire is boiled；
(2) boil 20-30 minute, pull Carnis Sus domestica out, and placed ventilation and dry；
(3) after the moisture major part on Carnis Sus domestica has been evaporated and dried, first smear one layer with red vinegar, dry, then uniform application
One layer of Mel, secondary painting honey after air-drying, by Mel uniform application in that side of Carnis Sus domestica belt leather；
(4) pour edible oil Carnis Sus domestica can not had in pot into, big fire burns oil temperature to 130-140 DEG C, and Carnis Sus domestica is put into pot
Interior, that side of belt leather is attached to the bottom of a pan, when meat skin explode to sallow when, turn off fire, Carnis Sus domestica pulled out；
(5) preserved vegetable makes: takes salted dried mustard cabbage 7kg, soaking 6-8h after cleaning makes salted dried mustard cabbage bubble open, and finishing, shredding become 0.5-1.5cm
Long, dryout pot, add 0.5kg edible oil, 0.02kg Fructus Capsici, 0.3kg salt, 0.2kg monosodium glutamate, 0.2kg chicken essence parch preserved vegetable, fry
Dry, fry preserved vegetable loose, till flavoring agent is mixed uniformly；
(6) by the Carnis Sus domestica uniformly slicing after cooling, oil consumption 3kg, dark soy sauce 0.8kg, SHISANXIANG 0.3kg, chicken essence 0.7kg, taste are put into
Smart 0.7kg, salt 0.5kg, mix thoroughly, are then neatly placed in bowl in order, then preserved vegetable produced for step (5) is uniformly covered pig
Above meat；Each bowl of dress meat 0.13kg, salted dried mustard cabbage 0.02kg；
(7) the salted dried mustard cabbage button bowl meat installing bowl is put into big fire in steamer and steam 50-60 minute, open steamer, bowl is carefully taken
Go out, cool down at temperature of loweing；
(8) pack: cool down the salted dried mustard cabbage button bowl meat completing, packed with food stage thin film heat seal.
(9) label, cold preservation or freezing list: packaged salted dried mustard cabbage button bowl meat, labelled in bowl body, such as in time
Sell then list marketing under 4-6 DEG C of cold chain, such as sell not in time, then put into less than -18 DEG C freezen protective for sale.
According to the present invention other undeclared partly same as the prior art.
Claims (5)
1. a kind of salted dried mustard cabbage button bowl meat, is characterized in that it is made up of the composition of following weight: the streaky pork of fresh acid discharge
60-70 part, oil consumption 2-3 part, dark soy sauce 0.6-0.8 part, SHISANXIANG 0.1-0.3 part, chicken essence 0.5-0.7 part, monosodium glutamate 0.5-0.7 part,
Salt 0.4-0.8 part, anistree 0.02-0.04 part, cooking wine 0.5-0.8 part, Herba Alii fistulosi 0.007-0.009 part, Rhizoma Zingiberis Recens 0.01-0.02 part；Dried plum
Dish 5-7 part, Fructus Capsici 0.01-0.02 part, monosodium glutamate 0.05-0.2 part, chicken essence 0.1-0.2 part, edible oil 0.2-0.5 part.
2. a kind of salted dried mustard cabbage button bowl meat according to claim 1, is characterized in that its composition system by following weight
Become: 65 parts of fresh acid discharge streaky pork, 2.5 parts of oil consumption, 0.7 part of dark soy sauce, 0.2 part of SHISANXIANG, 0.59 part of chicken essence, 0.59 part of monosodium glutamate,
0.4 part of salt, 0.03 part of anise, 0.75 part of cooking wine, 0.008 part of Herba Alii fistulosi, 0.012 part of Rhizoma Zingiberis Recens；6 parts of salted dried mustard cabbage, 0.01 part of Fructus Capsici, salt 0.5
Part, 0.1 part of monosodium glutamate, 0.1 part of chicken essence, 0.3 part of edible oil.
3. a kind of manufacture method of salted dried mustard cabbage button bowl meat, is characterized in that making step is as follows:
(1) by anistree to the clean cooling acid discharge pig no fat and red meat of 60-70 weight portion and 0.02-0.04 weight portion, Herba Alii fistulosi 0.007-
0.009 weight portion, 0.01-0.02 weight portion Rhizoma Zingiberis Recenss are put in pot together with 0.5-0.8 weight portion cooking wine plus clear water big fire is boiled；
(2) boil 20-30 minute, pull Carnis Sus domestica out, and placed ventilation and dry；
(3) after the moisture major part on Carnis Sus domestica has been evaporated and dried, first smear one layer with red vinegar, dry, then uniform application
One layer of Mel, secondary painting honey after air-drying, by Mel uniform application in that side of Carnis Sus domestica belt leather；
(4) pour edible oil Carnis Sus domestica can not had in pot into, big fire burns oil temperature to 130-140 DEG C, and Carnis Sus domestica is put into pot
Interior, that side of belt leather is attached to the bottom of a pan, when meat skin explode to sallow when, turn off fire, Carnis Sus domestica pulled out；
(5) preserved vegetable makes: takes salted dried mustard cabbage 5-7 weight portion, soaking 6-8h after cleaning makes salted dried mustard cabbage bubble open, and finishing, shredding become 0.5-
1.5cm length, dryouies pot, add 0.2-0.5 weight portion edible oil, 0.01-0.02 weight portion Fructus Capsici, 0.1-0.3 weight portion salt,
0.05-0.2 weight portion monosodium glutamate, 0.1-0.2 weight portion chicken essence parch preserved vegetable, fried dry, fry that preserved vegetable is loose, flavoring agent is mixed and is uniformly
Only；
(6) by the Carnis Sus domestica uniformly slicing after cooling, oil consumption 2-3 weight portion, dark soy sauce 0.6-0.8 weight portion, SHISANXIANG 0.1- are put into
0.3 weight portion, chicken essence 0.5-0.7 weight portion, monosodium glutamate 0.5-0.7 weight portion, salt 0.3-0.5 weight portion, mix thoroughly, then whole in order
It is placed in bowl together, then preserved vegetable produced for step (5) is uniformly covered above Carnis Sus domestica；Each bowl of dress meat 0.13-0.23 weight
Part, salted dried mustard cabbage 0.02-0.15 weight portion；
(7) the salted dried mustard cabbage button bowl meat installing bowl is put into big fire in steamer and steam 50-60 minute, open steamer, bowl is carefully taken
Go out, cool down at temperature of loweing；
(8) pack: cool down the salted dried mustard cabbage button bowl meat completing, packed with food stage thin film heat seal.
4. (9) label, cold preservation or freezing list: packaged salted dried mustard cabbage button bowl meat, labelled in bowl body, such as timely pin
Sell then list marketing under 4-6 DEG C of cold chain, such as sell not in time, then put into less than -18 DEG C freezen protective for sale.
5. the manufacture method of salted dried mustard cabbage button bowl meat according to claim 3, is characterized in that the red vinegar of described step (3)
Soak the red vinegar of 2-4h for putting into Pericarpium Citri Reticulatae, Pericarpium Citri Reticulatae is 1:25 with the weight ratio of red vinegar.
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| CN113303448A (en) * | 2021-06-11 | 2021-08-27 | 北京必盛博科投资有限公司 | Preparation method of normal-temperature braised pork with preserved vegetable |
| CN114145432A (en) * | 2021-12-03 | 2022-03-08 | 四川王家渡食品有限公司 | Industrialized standardized production system and production process for Dongpo braised pork dish |
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