CN106387683A - Cooking processing method of pork slice - Google Patents
Cooking processing method of pork slice Download PDFInfo
- Publication number
- CN106387683A CN106387683A CN201610782355.XA CN201610782355A CN106387683A CN 106387683 A CN106387683 A CN 106387683A CN 201610782355 A CN201610782355 A CN 201610782355A CN 106387683 A CN106387683 A CN 106387683A
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- CN
- China
- Prior art keywords
- cooking
- pork
- boiling
- sliced meat
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 40
- 238000010411 cooking Methods 0.000 title claims abstract description 31
- 238000003672 processing method Methods 0.000 title claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims description 48
- 239000000463 material Substances 0.000 claims description 21
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 16
- 241001127714 Amomum Species 0.000 claims description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 238000009472 formulation Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims 4
- 244000061520 Angelica archangelica Species 0.000 claims 2
- 244000270834 Myristica fragrans Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 238000004140 cleaning Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 239000000835 fiber Substances 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 241000212314 Foeniculum Species 0.000 description 12
- 241000125175 Angelica Species 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 6
- 241000498779 Myristica Species 0.000 description 4
- 230000029087 digestion Effects 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of meat processing, and specifically relates to a cooking processing method of a pork slice. The method mainly comprises the following steps: preparing raw materials, preparing cooking water, cooking the pork for the first time, flavoring the pork, cooking the pork for a second time, removing the floating oil, adding condiments, and cooking the pork for a third time. The manufactured pork slice is cooked in cooking water, which is prepared according to a special formula; and thus the flavor is unique. During the cooking process, the pork is cooked in different phases, moreover, the pork is flavored, condiments are added, and the cooking time is strictly controlled, so the meat fibers will not be destroyed by long-time cooking, the nutrients of pork are maximally preserved, and the pork slice has a special taste and fragrance.
Description
Technical field
The present invention relates to Meat processing field is and in particular to a kind of cooking and processing method of pork slices.
Background technology
Meat products refers to that with livestock meat be primary raw material, and the prepared cold cuts through working processes such as seasonings contain in meat
Rich in protein and trace element, are indispensable a kind of food in people's daily life, but carrying with living standard
Height, people's also more and more higher of the requirement to meat products taste.The product of all meat of added flavoring, can because of processing technology not
Mouthfeel, taste difference together.
It is an object of the invention to provide a kind of cooking and processing method of pork slices.
Content of the invention
The technical solution used in the present invention is：A kind of cooking and processing method of pork slices, it is characterized by according to the following step
Carry out：
(1) prepare raw material, fresh meat is cleaned and to be cut into sliced meat standby；
(2) root of Dahurain angelica, Chinese prickly ash, spiceleaf, fennel, big fennel, nutmeg, Amomum globosum loureiro, ginger, fragrant suitcase have been wrapped up in by formulation water with gauze
Come, put in pot, add water and boil, warm fire boiling half an hour, standby；
(3) material water is placed temperature to be down to after less than 50 degree, sliced meat are put in material water, is then placed in pork marrow fragrant
Essence, covers pot cover, stops boiling after small fire boiling to boiling water 10 minutes；
(4) sliced meat after boiling continue to soak 8-10 hour in material water；
(5) sliced meat after soaking continue small fire boiling and stop boiling to boiling water 5 minutes；
(6) oil expecting layer waterborne is separated out；
(7) dark soy sauce, salt-free monosodium glutamate are added toward in material water；
(8) continue to stop boiling to after sliced meat small fire boiling to boiling water 20 minutes.
The optimal conditions of the present invention, according to a kind of cooking and processing method of pork slices described above, it is characterized by described
Sliced meat size is long 5-7cm, wide 3-5cm.
Optimize further, a kind of cooking and processing method of the pork slices according to the top, it is characterized by described sliced meat
With material water weight than for 1: 2-1: 3.
Optimize further, a kind of cooking and processing method of the pork slices according to the top, it is characterized by described sliced meat,
The root of Dahurain angelica, Chinese prickly ash, spiceleaf, fennel, big fennel, nutmeg, Amomum globosum loureiro, ginger, fragrant skin are according to weight ratio (80-90): (0.5-1.5): (0.3-
0.8)∶(0.2-0.5)∶(0.2-0.5)∶(0.2-0.5)∶(0.2-0.5)∶(0.2-0.5)∶(2-3)∶(0.2-0.5).
Optimize further, a kind of cooking and processing method of the pork slices according to the top, it is characterized by described pork
Marrow essence is (0.2-0.5): (80-90) with the part by weight of sliced meat.
Optimize further, a kind of cooking and processing method of the pork slices according to the top, it is characterized by described dark soy sauce
Part by weight with sliced meat is (5-10): (80-90).
Optimize further, a kind of cooking and processing method of the pork slices according to the top, it is characterized by described salt-free
Monosodium glutamate is (0.2-0.5): (80-90) with the part by weight of sliced meat.
Compared with prior art, the advantageous effects of the present invention are, its step of the present invention mainly includes getting the raw materials ready, water of getting the raw materials ready, just
Secondary boiling, tasty, secondary boiled, oil skimming, flavouring, three boilings, produced pork slices, using unique formulation material
Water carries out boiling, special taste；In digestion process, stage cooking, tasty, flavouring material product, and strictly control digestion time, keep away
Exempted from the destruction to meat fiber for the high cooking, maintained the nutrient content of meat to greatest extent, and have uniqueness mouthfeel and
Sense of taste.
Specific embodiment
In order that the technological means of the present invention, creation characteristic, reached purpose and effect are easy to understand, in conjunction with concrete
Embodiment, is further elaborated to the present invention.
Embodiment one：A kind of cooking and processing method of pork slices, it is carried out according to the following step：
(1) prepare raw material, it is standby fresh meat to be cleaned and is cut into sliced meat, described sliced meat size is long 5cm, wide 3cm；
(2) root of Dahurain angelica, Chinese prickly ash, spiceleaf, fennel, big fennel, nutmeg, Amomum globosum loureiro, ginger, fragrant suitcase have been wrapped up in by formulation water with gauze
Come, put in pot, add water and boil, warm fire boiling half an hour, standby；Described sliced meat, the root of Dahurain angelica, Chinese prickly ash, spiceleaf, fennel, big fennel, meat
Cool, Amomum globosum loureiro, ginger, fragrant skin compare 80: 0.5: 0.3: 0.2: 0.2: 0.2: 0.2: 0.2: 2: 0.2 according to weight；Described sliced meat and material water
Weight than for 1: 3.
(3) material water is placed temperature to be down to after 50 degree, sliced meat are put in material water, is then placed in pork marrow essence, lid
Upper pot cover, stops boiling after small fire boiling to boiling water 10 minutes；Described pork marrow essence is 0.2 with the part by weight of sliced meat
∶80.
(4) sliced meat after boiling continue to soak 8 hours in material water；
(5) sliced meat after soaking continue small fire boiling and stop boiling to boiling water 5 minutes；
(6) oil expecting layer waterborne is separated out；
(7) dark soy sauce, salt-free monosodium glutamate are added toward in material water；Dark soy sauce is 5: 80 with the part by weight of sliced meat, described salt-free monosodium glutamate
Part by weight with sliced meat is 0.2: 80.
(8) continue to stop boiling to after sliced meat small fire boiling to boiling water 20 minutes.
Embodiment two：A kind of cooking and processing method of pork slices, it is carried out according to the following step：
(1) prepare raw material, it is standby fresh meat to be cleaned and is cut into sliced meat, described sliced meat size is long 7cm, wide 5cm；
(2) root of Dahurain angelica, Chinese prickly ash, spiceleaf, fennel, big fennel, nutmeg, Amomum globosum loureiro, ginger, fragrant suitcase have been wrapped up in by formulation water with gauze
Come, put in pot, add water and boil, warm fire boiling half an hour, standby；Described sliced meat, the root of Dahurain angelica, Chinese prickly ash, spiceleaf, fennel, big fennel, meat
Cool, Amomum globosum loureiro, ginger, fragrant skin compare 90: 1.5: 0.8: 0.5: 0.5: 0.5: 0.5: 0.5: 3: 0.5 according to weight, described sliced meat and material water
Weight than for 1: 2.
(3) material water is placed temperature to be down to after 45 degree, sliced meat are put in material water, is then placed in pork marrow essence, lid
Upper pot cover, stops boiling after small fire boiling to boiling water 10 minutes；Described pork marrow essence is 0.5 with the part by weight of sliced meat
∶90.
(4) sliced meat after boiling continue to soak 8 hours in material water；
(5) sliced meat after soaking continue small fire boiling and stop boiling to boiling water 5 minutes；
(6) oil expecting layer waterborne is separated out；
(7) dark soy sauce, salt-free monosodium glutamate are added toward in material water；Dark soy sauce is 10: 90 with the part by weight of sliced meat.Described salt-free monosodium glutamate
Part by weight with sliced meat is 0.5: 90.
(8) continue to stop boiling to after sliced meat small fire boiling to boiling water 20 minutes.
General principle, principal character and the advantages of the present invention of the present invention have been shown and described above.The technology of the industry
It should be appreciated that the present invention is not restricted to the described embodiments, the description in above-described embodiment and specification is only the present invention to personnel
Preference, the present invention do not limited by above-mentioned preference, without departing from the spirit and scope of the present invention, the present invention
Also can there are various changes and modifications, these changes and improvements both fall within the scope of protection of present invention.
Claims (7)
1. a kind of cooking and processing method of pork slices, it is characterized by carry out according to the following step：
(1) prepare raw material, put in pot by after fresh streaky pork cleaning, boiling is ripe to 8 points；
(2) root of Dahurain angelica, Chinese prickly ash, spiceleaf, fennel, big fennel, nutmeg, Amomum globosum loureiro, ginger, fragrant suitcase are wrapped with gauze, put by formulation water
Enter in pot, add water and boil, warm fire boiling half an hour, standby；
(3) material water is placed temperature to be down to after less than 50 degree, sliced meat are put in material water, is then placed in pork marrow essence, lid
Upper pot cover, stops boiling after small fire boiling to boiling water 10 minutes；
(4) sliced meat after boiling continue to soak 8-10 hour in material water；
(5) sliced meat after soaking continue small fire boiling and stop boiling to boiling water 5 minutes；
(6) oil expecting layer waterborne is separated out；
(7) dark soy sauce, salt-free monosodium glutamate are added toward in material water；
(8) continue to stop boiling to after sliced meat small fire boiling to boiling water 20 minutes.
2. the cooking and processing method of a kind of pork slices according to claim 1, it is characterized by described sliced meat size is long 5-
7cm, wide 3-5cm.
3. the cooking and processing method of a kind of pork slices according to claim 1, it is characterized by described sliced meat and the weight expecting water
Amount ratio is for 1: 2-1: 3.
4. the cooking and processing method of a kind of pork slices according to claim 1, it is characterized by described sliced meat, the root of Dahurain angelica, Chinese prickly ash,
Spiceleaf, fennel, big fennel, nutmeg, Amomum globosum loureiro, ginger, fragrant skin are according to weight ratio (80-90): (0.5-1.5): (0.3-0.8): (0.2-
0.5)∶(0.2-0.5)∶(0.2-0.5)∶(0.2-0.5)∶(0.2-0.5)∶(2-3)∶(0.2-0.5).
5. the cooking and processing method of a kind of pork slices according to claim 1, it is characterized by described pork marrow essence with
The part by weight of sliced meat is (0.2-0.5): (80-90).
6. the cooking and processing method of a kind of pork slices according to claim 1, it is characterized by the weight of described dark soy sauce and sliced meat
Amount ratio is (5-10): (80-90).
7. the cooking and processing method of a kind of pork slices according to claim 1, it is characterized by described salt-free monosodium glutamate and sliced meat
Part by weight be (0.2-0.5): (80-90).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610782355.XA CN106387683A (en) | 2016-08-30 | 2016-08-30 | Cooking processing method of pork slice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610782355.XA CN106387683A (en) | 2016-08-30 | 2016-08-30 | Cooking processing method of pork slice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387683A true CN106387683A (en) | 2017-02-15 |
Family
ID=58000278
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610782355.XA Pending CN106387683A (en) | 2016-08-30 | 2016-08-30 | Cooking processing method of pork slice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387683A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053936A (en) * | 2015-09-07 | 2015-11-18 | 济南舜昊生物科技有限公司 | Condiment for stewing hen |
| CN105558976A (en) * | 2015-12-10 | 2016-05-11 | 凤城市莲澳香精品美食有限公司 | Mutton soup formula and processing technology thereof |
| CN105661347A (en) * | 2016-01-22 | 2016-06-15 | 河南农业大学 | Method for making braised pigskin with soy sauce |
| CN105685932A (en) * | 2016-02-03 | 2016-06-22 | 和县凤台山煜新畜牧有限公司 | Marinating material for braised pork and method for making braised pork |
| CN105851893A (en) * | 2016-04-19 | 2016-08-17 | 凤阳县中都食品有限公司 | Method for marinating sauced mutton |
-
2016
- 2016-08-30 CN CN201610782355.XA patent/CN106387683A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053936A (en) * | 2015-09-07 | 2015-11-18 | 济南舜昊生物科技有限公司 | Condiment for stewing hen |
| CN105558976A (en) * | 2015-12-10 | 2016-05-11 | 凤城市莲澳香精品美食有限公司 | Mutton soup formula and processing technology thereof |
| CN105661347A (en) * | 2016-01-22 | 2016-06-15 | 河南农业大学 | Method for making braised pigskin with soy sauce |
| CN105685932A (en) * | 2016-02-03 | 2016-06-22 | 和县凤台山煜新畜牧有限公司 | Marinating material for braised pork and method for making braised pork |
| CN105851893A (en) * | 2016-04-19 | 2016-08-17 | 凤阳县中都食品有限公司 | Method for marinating sauced mutton |
Non-Patent Citations (1)
| Title |
|---|
| 犀文图书: "《广式烧腊卤熏》", 31 July 2016 * |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170215 |