CN106418222A - Recipe of seafood flavor sauced braised spare ribs and preparation method thereof - Google Patents
Recipe of seafood flavor sauced braised spare ribs and preparation method thereof Download PDFInfo
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Abstract
The invention provides a recipe of seafood flavor sauced braised spare ribs and preparation method of the recipe. The recipe of seafood flavor sauced braised spare ribs is prepared from seafood base soup, condiment packet, color mixing material of seasoner and meat; the recipe has rigorous material selection, scientific and reasonable matching, and considers about nutrition, taste, color and other requirements; the process is simple, and the prepared seafood flavor sauced braised spare ribs are rich in flavor, moderate in freshness, and long in aftertaste, and others; besides, the recipe is rich in nutrition value, and can meet taste demands at different places; technically, the recipe pays much attention to fire control and condiment matching, and more displays delicious taste of pot-stewed meat; moreover, the recipe not only enriches the variety of the sauced product but also fills the technical blank of seafood sauced pot-stewed meat; therefore, the recipe is of great importance in popularizing the sauced pot-stewed meat.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of sea food flavor sauced spare rib formula and its system
Preparation Method.
Background technology
Why beans spiced and stewed food can sweep the country various places, the extremely favor of consumer, this characteristic having with itself
It is undivided, be unique flavor first.In flavoring agent with the presence of pickling, combinations color and lustre is pleasing, existing inside and outside all over red, and
Have white touched with red and keep true qualities and elegant simple and unsophisticated product, give people a kind of psychological enjoyment, stimulate the appetite of people.Beans, halogen
The taste of raw material itself is progressively penetrated into the taste of beans within raw material, thick gravy in cooking process by product（Based on the perfume (or spice) of spice）
Have an effect, make product flavour mellow, it is aromatic strongly fragrant to assail the nostrils；Secondly, practicality is wide.Beans, spiced and stewed food both can cold drinks and snachss, again can heat
Food, suits the taste of both old and young, can make pickles, fast food, snack, snacks again, be easy to carry as the cold dish in banquet, is a kind of again
Preferably travel food.Again, simple for production.As long as will be deployed to beans, thick gravy, then raw material be hotted plate ripe just permissible,
As product was deposited after the regular hour, as long as reenter in boiling juice boiling, just can preserve a few days, prior art does not also have sea again
The sauced spare rib of fresh local flavor.
Content of the invention
The technical problem to be solved is the drawbacks described above overcoming prior art to exist, and provides a kind of sea food flavor
Sauced spare rib formula.
Second object of the present invention is the preparation method providing described sea food flavor sauced spare rib.
The purpose of the present invention is achieved by the following technical programs：
A kind of sea food flavor sauced spare rib, is made up of following making raw material, and described making raw material includes seafood basis soup stock, spice
Bag, flavouring agent tinter and meat material；
Described seafood basis Tangyuan County each raw material containing following quality for the material：To 150-600 gram of dried shrimps, 200-400 gram of Sea crab, dried oyster
50-200 gram, 10-40 gram of dry scallop, 500-2000 gram of pigtail vertebra, 100-400 gram of chicken foot, 50-200 gram of dried cuttle fiss, water 20000-
80000 grams；
Described spices bag contains each raw material of following quality：2-10 gram of rattan green pepper, 2-10 gram of Pericarpium Zanthoxyli, 25-100 gram of chilli, Fructus Anisi Stellati
10-40 gram, 15-60 gram of Arillus Longan, 12-50 gram of Fructus Tsaoko, 11-46 gram of Cortex cinnamomi japonici (Ramulus Cinnamomi), 7-30 gram of Flos Caryophylli, meat kowtow 10-40 gram, Rhizoma Alpiniae Officinarum 10-40
Gram, 9-38 gram of Radix Glycyrrhizae, 17-70 gram of the Radix Angelicae Dahuricae, 15-60 gram of Fructus Amomi, 10-40 gram of Fructus Crataegi, 5-20 gram of Radix orixae japonicae, grass kowtow 7-60 gram, little
15-60 gram of Fructus Foeniculi, 5-20 gram of Herba Pelargonii Graveolentiss, 15-60 gram of Pericarpium Citri Reticulatae；
Described flavouring agent contains each raw material of following quality：50-200 gram of Oyster sauce, 75-300 gram of salt, 200-800 gram of monosodium glutamate, sugar
200-800 gram, 100-400 gram of chicken powder, 25-100 gram of seafood sauce；
Described tinter contains each raw material of following quality：250-1000 gram of light soy sauce, 150-600 gram of Monas cuspurpureus Went；
Described meat material contains each raw material of following quality：Pork chop 10-40 jin.
Preferably, described seafood basis Tangyuan County each raw material containing following quality for the material：To 300 grams of dried shrimps, 200 grams of Sea crab,
100 grams of dried oyster, 20 grams of dry scallop, 1000 grams of pigtail vertebra, 200 grams of chicken foot, 100 grams of dried cuttle fiss, 40000 grams of water；
Described spices bag contains each raw material of following quality：5 grams of rattan green pepper, 5 grams of Pericarpium Zanthoxyli, 50 grams of chilli, 20 grams of Fructus Anisi Stellati, Arillus Longan 30
Gram, 25 grams of Fructus Tsaoko, 23 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), 15 grams of Flos Caryophylli, meat kowtow 20 grams, 20 grams of Rhizoma Alpiniae Officinarum, 19 grams of Radix Glycyrrhizae, 35 grams of the Radix Angelicae Dahuricae, 30 grams of Fructus Amomi, mountain
20 grams of short, bristly hair or beard, 10 grams of Radix orixae japonicae, grass kowtow 15 grams, 30 grams of Fructus Foeniculi, 10 grams of Herba Pelargonii Graveolentiss, 30 grams of Pericarpium Citri Reticulatae；
Described flavouring agent contains each raw material of following quality：100 grams of Oyster sauce, 150 grams of salt, 400 grams of monosodium glutamate, sugared 400 grams, chicken powder
200 grams, 50 grams of seafood sauce；
Described tinter contains each raw material of following quality：500 grams of light soy sauce, 300 grams of Monas cuspurpureus Went；
Described meat material contains each raw material of following quality：20 jin of pork chop.
The present invention also provides the preparation method of described sea food flavor sauced spare rib, comprises the following steps：
S1. seafood basis soup makes：
A. by pigtail vertebra 500-2000 gram cut part, with to 150-600 gram of dried shrimps, 200-400 gram of Sea crab, 50-200 gram of dried oyster,
10-40 gram of dry scallop puts into baking box, 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added together, toasts 50 minutes, cooling is stand-by；
B. will baking after to 150-600 gram of dried shrimps, 200-400 gram of Sea crab, 50-200 gram of dried oyster, 10-40 gram of dry scallop, pigtail vertebra
500-2000 gram of bone is put into soup bucket together with 100-400 gram of chicken foot, 50-200 gram of dried cuttle fiss, 20000-80000 gram of water and is heated to
Boiling；
S2. spice is processed：Spices bag will be put into, and put into clear water and soak 10 minutes, drain away the water；
S3. meat material is processed：Pork chop 10-40 jin is cut into whole piece, is floated 30 minutes with flowing water, drain away the water stand-by；
S4. dip modulation：By spices bag, 50-200 gram of Oyster sauce, 75-300 gram of salt, 200-800 gram of monosodium glutamate, sugar 200-800 gram,
100-400 gram of chicken powder, 25-100 gram of seafood sauce, 250-1000 gram of light soy sauce, 150-600 gram of Monas cuspurpureus Went put into the seafood base after boiling
Soak in plinth soup 5 hours, then heating cooling in 2 hours is stand-by；
S5. meat material sauced：Pork chop is put into dip soak 1 hour, is heated to seething with excitement, keeps boiling 5 minutes, stop heating,
Continue to soak 1 hour, take out, cooling is stand-by；
S6. pack：The pork chop of cooling is pressed 1 piece/bag subpackage with vacuum packing machine.
Compared with prior art, the invention has the advantages that：
The invention provides a kind of sea food flavor sauced spare rib formula and preparation method thereof；It is made up of following making raw material, described system
Include seafood basis soup stock, spices bag, flavouring agent tinter and meat material as raw material；Sorting of the present invention is rigorous, formula collocation science
Rationally, take into account each side such as nutrition, taste, color and luster to require, concise in technology, that prepared sea food flavor sauced spare rib has local flavor is dense
Strongly fragrant, fresh perfume is agreeable to the taste, the features such as long times of aftertaste, abundant nutritive value, and meet different regions taste demand；It is right to focus in technique
The collocation of the control of the duration and degree of heating and spice uses, the delicious food of more aobvious beans pot-stewed meat or fowl product；The present invention not only enriches the kind of beans spiced and stewed food,
Also fill up the technological gap of seafood sauce halogen, the popularization to beans pot-stewed meat or fowl product is significant.
Specific embodiment
Further illustrate present disclosure with reference to specific embodiment, but should not be construed as limitation of the present invention.
Without departing from the spirit and substance of the case in the present invention, simple modification the inventive method, step or condition made or replacement,
Belong to the scope of the present invention；If not specializing, in embodiment, technological means used are well known to those skilled in the art
Conventional meanses.
Embodiment 1
A kind of sea food flavor beans pork chop raw material is：
A. seafood basis Tangyuan County material：To 300 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dry scallop, 1000 grams of pigtail vertebra,
200 grams of chicken foot, 100 grams of dried cuttle fiss, 40 liters of water.
B. spices bag：5 grams of rattan green pepper, 5 grams of Pericarpium Zanthoxyli, 50 grams of chilli, 20 grams of Fructus Anisi Stellati, 30 grams of Arillus Longan, 25 grams of Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi) 23
Gram, 15 grams of Flos Caryophylli, meat kowtow 20 grams, 20 grams of Rhizoma Alpiniae Officinarum, 19 grams of Radix Glycyrrhizae, 35 grams of the Radix Angelicae Dahuricae, 30 grams of Fructus Amomi, 20 grams of Fructus Crataegi, Radix orixae japonicae 10
Gram, grass kowtow 15 grams, 30 grams of Fructus Foeniculi, 10 grams of Herba Pelargonii Graveolentiss, 30 grams of Pericarpium Citri Reticulatae.
C. flavouring agent：100 grams of Oyster sauce, 150 grams of salt, 400 grams of monosodium glutamate, 400 grams of sugar, 200 grams of chicken powder, 50 grams of seafood sauce.
D. tinter：500 grams of light soy sauce, 300 grams of Monas cuspurpureus Went.
E. meat material：20 jin of pork chop.
A kind of procedure of processing of sea food flavor beans pork chop is：
（1）Seafood basis soup makes：
A. by pigtail vertebra 1000 grams cut part, put into together with to 300 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dry scallop
Baking box, 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added, toasts 50 minutes, cooling is stand-by；
B. will be to 300 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dry scallop, 1000 grams of pigtail vertebra, 200 grams of chicken foot, ink
100 grams of dried fish, 40 liters of water are put into soup bucket together and are heated to seething with excitement, and keep boiling 60 minutes；
（2）Spice is processed：5 grams of rattan green pepper, 5 grams of Pericarpium Zanthoxyli, 50 grams of chilli, 20 grams of Fructus Anisi Stellati, 30 grams of Arillus Longan, 25 grams of Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi) 23
Gram, 15 grams of Flos Caryophylli, meat kowtow 20 grams, 20 grams of Rhizoma Alpiniae Officinarum, 19 grams of Radix Glycyrrhizae, 35 grams of the Radix Angelicae Dahuricae, 30 grams of Fructus Amomi, 20 grams of Fructus Crataegi, Radix orixae japonicae 10
Gram, grass kowtow 15 grams, 30 grams of Fructus Foeniculi, 10 grams of Herba Pelargonii Graveolentiss, 30 grams of Pericarpium Citri Reticulatae put into spices bag, put into clear water and soak 10 minutes, drain the water
Point；
（3）Meat material is processed：Pork chop is cut into whole piece for 20 jin, is floated 30 minutes with flowing water, drain away the water stand-by；
（4）Dip is modulated：By spices bag, 100 grams of Oyster sauce, 150 grams of salt, 400 grams of monosodium glutamate, 400 grams of sugar, 200 grams of chicken powder, seafood
50 grams of beans, 500 grams of light soy sauce, 300 grams of Monas cuspurpureus Went are put into and are soaked in the soup of seafood basis 5 hours, and then heating cooling in 2 hours is stand-by；
（5）Meat material sauced：Pork chop is put into dip soak 1 hour, is heated to seething with excitement, keeps boiling 5 minutes, stop heating,
Os Sus domestica continues to soak 1 hour, takes out, and cooling is stand-by；
（6）Packaging：The Os Sus domestica of cooling is pressed 1 piece/bag subpackage with vacuum packing machine.
（Remarks：This sauced spare rib will join dry dish seasoning according to personal taste during edible）
Embodiment 2
A kind of sea food flavor beans pork chop raw material is：
A. seafood basis Tangyuan County material：To 550 grams of dried shrimps, 400 grams of Sea crab, 150 grams of dried oyster, 20 grams of dry scallop, 2000 grams of pigtail vertebra,
300 grams of chicken foot, 150 grams of dried cuttle fiss, 70 liters of water.
B. spices bag：8 grams of rattan green pepper, 8 grams of Pericarpium Zanthoxyli, 80 grams of chilli, 30 grams of Fructus Anisi Stellati, 50 grams of Arillus Longan, 50 grams of Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi) 35
Gram, 20 grams of Flos Caryophylli, meat kowtow 35 grams, 30 grams of Rhizoma Alpiniae Officinarum, 38 grams of Radix Glycyrrhizae, 60 grams of the Radix Angelicae Dahuricae, 50 grams of Fructus Amomi, 40 grams of Fructus Crataegi, 20 grams of Radix orixae japonicae,
Grass kowtow 30 grams, 50 grams of Fructus Foeniculi, 20 grams of Herba Pelargonii Graveolentiss, 50 grams of Pericarpium Citri Reticulatae.
C. flavouring agent：150 grams of Oyster sauce, 300 grams of salt, 700 grams of monosodium glutamate, 750 grams of sugar, 400 grams of chicken powder, 100 grams of seafood sauce.
D. tinter：800 grams of light soy sauce, 600 grams of Monas cuspurpureus Went.
E. meat material：40 jin of pork chop.
A kind of procedure of processing of sea food flavor beans pork chop is：
（1）Seafood basis soup makes：
A. by pigtail vertebra 2000 grams cut part, put into together with to 550 grams of dried shrimps, 400 grams of Sea crab, 150 grams of dried oyster, 20 grams of dry scallop
Baking box, 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added, toasts 50 minutes, cooling is stand-by；
B. will to 550 grams of dried shrimps, 400 grams of Sea crab, 150 grams of dried oyster, 20 grams of dry scallop, 2000 grams of pigtail vertebra, 300 grams of chicken foot,
150 grams of dried cuttle fiss, 70 liters of water are put into soup bucket together and are heated to seething with excitement, and keep boiling 60 minutes；
（2）Spice is processed：8 grams of rattan green pepper, 8 grams of Pericarpium Zanthoxyli, 80 grams of chilli, 30 grams of Fructus Anisi Stellati, 50 grams of Arillus Longan, 50 grams of Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi) 35
Gram, 20 grams of Flos Caryophylli, meat kowtow 35 grams, 30 grams of Rhizoma Alpiniae Officinarum, 38 grams of Radix Glycyrrhizae, 60 grams of the Radix Angelicae Dahuricae, 50 grams of Fructus Amomi, 40 grams of Fructus Crataegi, 20 grams of Radix orixae japonicae,
Grass kowtow 30 grams, 50 grams of Fructus Foeniculi, 20 grams of Herba Pelargonii Graveolentiss, 50 grams of Pericarpium Citri Reticulatae put into spices bag, put into clear water and soak 10 minutes, drain away the water；
（3）Meat material is processed：Pork chop is cut into whole piece for 40 jin, is floated 30 minutes with flowing water, drain away the water stand-by；
（4）Dip is modulated：150 grams of Oyster sauce, 300 grams of salt, 700 grams of monosodium glutamate, 750 grams of sugar, 400 grams of chicken powder, 100 grams of seafood sauce, life
Take out 800 grams, 600 grams of Monas cuspurpureus Went put into seafood basis soup in soak 5 hours, then heating 2 hours cooling stand-by；
（5）Meat material sauced：Pork chop is put into dip soak 1 hour, is heated to seething with excitement, keeps boiling 5 minutes, stop heating,
Os Sus domestica continues to soak 1 hour, takes out, and cooling is stand-by；
（6）Packaging：The Os Sus domestica of cooling is pressed 1 piece/bag subpackage with vacuum packing machine.
（Remarks：This sauced spare rib will join dry dish seasoning according to personal taste during edible）.
Embodiment 3
A kind of sea food flavor beans pork chop raw material is：
A. seafood basis Tangyuan County material：To 150 grams of dried shrimps, 200 grams of Sea crab, 50 grams of dried oyster, 10 grams of dry scallop, 500 grams of pigtail vertebra, chicken
100 grams of foot, 50 grams of dried cuttle fiss, 20 liters of water.
B. spices bag：2 grams of rattan green pepper, 2 grams of Pericarpium Zanthoxyli, 25 grams of chilli, 10 grams of Fructus Anisi Stellati, 15 grams of Arillus Longan, 12 grams of Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi) 11
Gram, 7 grams of Flos Caryophylli, meat kowtow 10 grams, 10 grams of Rhizoma Alpiniae Officinarum, 9 grams of Radix Glycyrrhizae, 17 grams of the Radix Angelicae Dahuricae, 15 grams of Fructus Amomi, 10 grams of Fructus Crataegi, 5 grams of Radix orixae japonicae, grass
Kowtow 7 grams, 15 grams of Fructus Foeniculi, 5 grams of Herba Pelargonii Graveolentiss, 15 grams of Pericarpium Citri Reticulatae.
C. flavouring agent：50 grams of Oyster sauce, 75 grams of salt, 200 grams of monosodium glutamate, 200 grams of sugar, 100 grams of chicken powder, 25 grams of seafood sauce.
D. tinter：250 grams of light soy sauce, 150 grams of Monas cuspurpureus Went.
E. meat material：10 jin of pork chop.
A kind of procedure of processing of sea food flavor beans pork chop is：
（1）Seafood basis soup makes：
A. by pigtail vertebra 500 grams cut part, put into roasting together with to 150 grams of dried shrimps, 200 grams of Sea crab, 50 grams of dried oyster, 10 grams of dry scallop
Case, 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added, toasts 50 minutes, cooling is stand-by；
B. will be to 150 grams of dried shrimps, 200 grams of Sea crab, 50 grams of dried oyster, 10 grams of dry scallop, 500 grams of pigtail vertebra, 100 grams of chicken foot, cuttlefish
Dry 50 grams, 20 liters of water put into soup bucket together and be heated to seething with excitement, keep boiling 60 minutes；
（2）Spice is processed：2 grams of rattan green pepper, 2 grams of Pericarpium Zanthoxyli, 25 grams of chilli, 10 grams of Fructus Anisi Stellati, 15 grams of Arillus Longan, 12 grams of Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi) 11
Gram, 7 grams of Flos Caryophylli, meat kowtow 10 grams, 10 grams of Rhizoma Alpiniae Officinarum, 9 grams of Radix Glycyrrhizae, 17 grams of the Radix Angelicae Dahuricae, 15 grams of Fructus Amomi, 10 grams of Fructus Crataegi, 5 grams of Radix orixae japonicae, grass
Kowtow 7 grams, 15 grams of Fructus Foeniculi, 5 grams of Herba Pelargonii Graveolentiss, 15 grams of Pericarpium Citri Reticulatae put into spices bag, put into clear water and soak 10 minutes, drain away the water；
（3）Meat material is processed：Pork chop is cut into whole piece for 10 jin, is floated 30 minutes with flowing water, drain away the water stand-by；
（4）Dip is modulated：By spices bag, 50 grams of Oyster sauce, 75 grams of salt, 200 grams of monosodium glutamate, 200 grams of sugar, 100 grams of chicken powder, seafood sauce
25 grams, 250 grams of light soy sauce, 150 grams of Monas cuspurpureus Went put into and soak in the soup of seafood basis 5 hours, then heating cooling in 2 hours is stand-by；
（5）Meat material sauced：Pork chop is put into dip soak 1 hour, is heated to seething with excitement, keeps boiling 5 minutes, stop heating,
Os Sus domestica continues to soak 1 hour, takes out, and cooling is stand-by；
（6）Packaging：The Os Sus domestica of cooling is pressed 1 piece/bag subpackage with vacuum packing machine.
（Remarks：This sauced spare rib will join dry dish seasoning according to personal taste during edible）.
Reference examples 1
A kind of sea food flavor beans pork chop raw material is：
A. seafood basis Tangyuan County material：Except to 600 grams of dried shrimps, seafood basis Tangyuan County of remaining raw material and content A with embodiment 1
Material.
B. spices bag：Spices bag with the B of embodiment 1.
C. flavouring agent：Flavouring agent with the C of embodiment 1.
D. tinter：Tinter with the D of embodiment 1.
E. meat material：20 jin of pork chop.
A kind of procedure of processing of sea food flavor beans pork chop is：
（1）Seafood basis soup makes：
A. by pigtail vertebra 1000 grams cut part, put into together with to 600 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dry scallop
Baking box, 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added, toasts 50 minutes, cooling is stand-by；
B. will be to 600 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dry scallop, 1000 grams of pigtail vertebra, 200 grams of chicken foot, ink
100 grams of dried fish, 40 liters of water are put into soup bucket together and are heated to seething with excitement, and keep boiling 60 minutes；
（2）Spice is processed：The step processing with the spice of embodiment 1；
（3）Meat material is processed：The step processing with the meat material of embodiment 1；
（4）Dip is modulated：Step with the dip modulation of embodiment 1；
（5）Meat material sauced：Step with the meat material sauced of embodiment 1；
（6）Packaging：Packaging step with embodiment 1.
（Remarks：This sauced spare rib will join dry dish seasoning according to personal taste during edible）.
Reference examples 2
A kind of sea food flavor beans pork chop raw material is：
A. seafood basis Tangyuan County material：Except 500 grams of pigtail vertebra, the seafood basis soup of remaining raw material and consumption A with embodiment 1
Raw material.
B. spices bag：Spices bag with the B of embodiment 1.
C. flavouring agent：Flavouring agent with the C of embodiment 1.
D. tinter：Tinter with the D of embodiment 1.
E. meat material：20 jin of pork chop.
A kind of procedure of processing of sea food flavor beans pork chop is：
（1）Seafood basis soup makes：
A. by pigtail vertebra 500 grams cut part, put into together with to 300 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dry scallop
Baking box, 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added, toasts 50 minutes, cooling is stand-by；
B. will be to 300 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dry scallop, 1000 grams of pigtail vertebra, 200 grams of chicken foot, ink
100 grams of dried fish, 40 liters of water are put into soup bucket together and are heated to seething with excitement, and keep boiling 60 minutes；
（2）Spice is processed：The step processing with the spice of embodiment 1；
（3）Meat material is processed：The step processing with the meat material of embodiment 1；
（4）Dip is modulated：Step with the dip modulation of embodiment 1；
（5）Meat material sauced：Step with the meat material sauced of embodiment 1；
（6）Packaging：Packaging step with embodiment 1.
（Remarks：This sauced spare rib will join dry dish seasoning according to personal taste during edible）.
Reference examples 3
A kind of sea food flavor beans pork chop raw material is：
A. seafood basis Tangyuan County material：Seafood basis Tangyuan County material with the A of embodiment 1.
B. spices bag：Spices bag with the B of embodiment 1.
C. flavouring agent：Flavouring agent with the C of embodiment 1.
D. tinter：500 grams of light soy sauce, 600 grams of Monas cuspurpureus Went.
E. meat material：20 jin of pork chop
A kind of procedure of processing of sea food flavor beans pork chop is：
（1）Seafood basis soup makes：Seafood basis soup making step with embodiment 1；
（2）Spice is processed：The step processing with the spice of embodiment 1；
（3）Meat material is processed：The step processing with the meat material of embodiment 1；
（4）Dip is modulated：By spices bag, 100 grams of Oyster sauce, 150 grams of salt, 400 grams of monosodium glutamate, 400 grams of sugar, 200 grams of chicken powder, seafood
50 grams of beans, 500 grams of light soy sauce, 600 grams of Monas cuspurpureus Went are put into and are soaked in the soup of seafood basis 5 hours, and then heating cooling in 2 hours is stand-by；
（5）Meat material sauced：Step with the meat material sauced of embodiment 1；
（6）Packaging：Packaging step with embodiment 1.
（Remarks：This sauced spare rib will join dry dish seasoning according to personal taste during edible）.
The sea food flavor beans pork chop that embodiment 1～3 and reference examples 1～3 are prepared carries out sensory quality assessment institute
Testing index and assay method are as follows：
From the sensory evaluation analysis result of table two, compared with reference examples 1～3, the sea that various embodiments of the present invention prepare
Fresh flavouring-soy-sauce pork chop delicacy is tasty and refreshing, aftertaste fresh fragrant, salty moderate, tissue is fine and smooth uniformly, be no layered, and the sea of present invention preparation
The abnormal smells from the patient of fresh flavouring-soy-sauce pork chop is normal, coordinate free from extraneous odour, and delicate mouthfeel, delicious, salty fresh appropriateness, taste are soft, the present invention
The sensory evaluation scores of the sea food flavor beans pork chop that each embodiment prepares are in higher level；Seafood element is incorporated by the present invention
The manufacturing process of beans pork chop, reasonably combined part medical material, poultry class raw material, by technologic improvement, in conjunction with modern food processing
Technology, provides a kind of sea food flavor beans pork chop.The present invention not only enriches the kind of beans spiced and stewed food, has also filled up seafood sauce halogen
Technological gap, the popularization to beans pot-stewed meat or fowl product is significant.
Claims (3)
1. it is characterised in that being made up of following making raw material, described making raw material includes seafood base to a kind of sea food flavor sauced spare rib
Plinth soup stock, spices bag, flavouring agent tinter and meat material；
Described seafood basis Tangyuan County each raw material containing following quality for the material：To 150-600 gram of dried shrimps, 200-400 gram of Sea crab, dried oyster
50-200 gram, 10-40 gram of dry scallop, 500-2000 gram of pigtail vertebra, 100-400 gram of chicken foot, 50-200 gram of dried cuttle fiss, water 20000-
80000 grams；
Described spices bag contains each raw material of following quality：2-10 gram of rattan green pepper, 2-10 gram of Pericarpium Zanthoxyli, 25-100 gram of chilli, Fructus Anisi Stellati
10-40 gram, 15-60 gram of Arillus Longan, 12-50 gram of Fructus Tsaoko, 11-46 gram of Cortex cinnamomi japonici (Ramulus Cinnamomi), 7-30 gram of Flos Caryophylli, meat kowtow 10-40 gram, Rhizoma Alpiniae Officinarum 10-40
Gram, 9-38 gram of Radix Glycyrrhizae, 17-70 gram of the Radix Angelicae Dahuricae, 15-60 gram of Fructus Amomi, 10-40 gram of Fructus Crataegi, 5-20 gram of Radix orixae japonicae, grass kowtow 7-60 gram, little
15-60 gram of Fructus Foeniculi, 5-20 gram of Herba Pelargonii Graveolentiss, 15-60 gram of Pericarpium Citri Reticulatae；
Described flavouring agent contains each raw material of following quality：50-200 gram of Oyster sauce, 75-300 gram of salt, 200-800 gram of monosodium glutamate, sugar
200-800 gram, 100-400 gram of chicken powder, 25-100 gram of seafood sauce；
Described tinter contains each raw material of following quality：250-1000 gram of light soy sauce, 150-600 gram of Monas cuspurpureus Went；
Described meat material contains each raw material of following quality：Pork chop 10-40 jin.
2. sea food flavor sauced spare rib according to claim 1 is it is characterised in that described seafood basis Tangyuan County material is containing following
Each raw material of quality：To 300 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dry scallop, 1000 grams of pigtail vertebra, chicken foot 200
Gram, 100 grams of dried cuttle fiss, 40000 grams of water；
Described spices bag contains each raw material of following quality：5 grams of rattan green pepper, 5 grams of Pericarpium Zanthoxyli, 50 grams of chilli, 20 grams of Fructus Anisi Stellati, Arillus Longan 30
Gram, 25 grams of Fructus Tsaoko, 23 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), 15 grams of Flos Caryophylli, meat kowtow 20 grams, 20 grams of Rhizoma Alpiniae Officinarum, 19 grams of Radix Glycyrrhizae, 35 grams of the Radix Angelicae Dahuricae, 30 grams of Fructus Amomi, mountain
20 grams of short, bristly hair or beard, 10 grams of Radix orixae japonicae, grass kowtow 15 grams, 30 grams of Fructus Foeniculi, 10 grams of Herba Pelargonii Graveolentiss, 30 grams of Pericarpium Citri Reticulatae；
Described flavouring agent contains each raw material of following quality：100 grams of Oyster sauce, 150 grams of salt, 400 grams of monosodium glutamate, sugared 400 grams, chicken powder
200 grams, 50 grams of seafood sauce；
Described tinter contains each raw material of following quality：500 grams of light soy sauce, 300 grams of Monas cuspurpureus Went；
Described meat material contains each raw material of following quality：20 jin of pork chop.
3. the preparation method of the sea food flavor sauced spare rib described in claim 1 or 2 is it is characterised in that comprise the following steps：
S1. seafood basis soup makes：
A. by pigtail vertebra 500-2000 gram cut part, with to 150-600 gram of dried shrimps, 200-400 gram of Sea crab, 50-200 gram of dried oyster,
10-40 gram of dry scallop puts into baking box, 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added together, toasts 50 minutes, cooling is stand-by；
B. will baking after to 150-600 gram of dried shrimps, 200-400 gram of Sea crab, 50-200 gram of dried oyster, 10-40 gram of dry scallop, pigtail vertebra
500-2000 gram of bone is put into soup bucket together with 100-400 gram of chicken foot, 50-200 gram of dried cuttle fiss, 20000-80000 gram of water and is heated to
Boiling；
S2. spice is processed：Spices bag will be put into, and put into clear water and soak 10 minutes, drain away the water；
S3. meat material is processed：Pork chop 10-40 jin is cut into whole piece, is floated 30 minutes with flowing water, drain away the water stand-by；
S4. dip modulation：By spices bag, 50-200 gram of Oyster sauce, 75-300 gram of salt, 200-800 gram of monosodium glutamate, sugar 200-800 gram,
100-400 gram of chicken powder, 25-100 gram of seafood sauce, 250-1000 gram of light soy sauce, 150-600 gram of Monas cuspurpureus Went put into the seafood base after boiling
Soak in plinth soup 5 hours, then heating cooling in 2 hours is stand-by；
S5. meat material sauced：Pork chop is put into dip soak 1 hour, is heated to seething with excitement, keeps boiling 5 minutes, stop heating,
Continue to soak 1 hour, take out, cooling is stand-by；
S6. pack：The pork chop of cooling is pressed 1 piece/bag subpackage with vacuum packing machine.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173774A (en) * | 2017-06-12 | 2017-09-19 | 岭南师范学院 | A kind of sea food flavor boils in a covered pot over a slow fire juice and preparation method thereof |
| CN107874130A (en) * | 2017-11-09 | 2018-04-06 | 安徽省东升食品有限公司 | A kind of paste flavor keel piece |
| CN109527429A (en) * | 2018-10-30 | 2019-03-29 | 山西大学 | A kind of production method of spice-boiled pork |
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| CN1868337A (en) * | 2006-06-28 | 2006-11-29 | 河北玉兰香保定会馆饮食有限公司 | Method for preparing pot-stewed chicken meat and shrimp meat |
| CN106107878A (en) * | 2016-06-29 | 2016-11-16 | 郑州市百年粥道餐饮管理有限公司 | A kind of spiced and stewed food flavouring agent, halogen soup, pot-stewed fowl goods, preparation method |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1868337A (en) * | 2006-06-28 | 2006-11-29 | 河北玉兰香保定会馆饮食有限公司 | Method for preparing pot-stewed chicken meat and shrimp meat |
| CN106107878A (en) * | 2016-06-29 | 2016-11-16 | 郑州市百年粥道餐饮管理有限公司 | A kind of spiced and stewed food flavouring agent, halogen soup, pot-stewed fowl goods, preparation method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173774A (en) * | 2017-06-12 | 2017-09-19 | 岭南师范学院 | A kind of sea food flavor boils in a covered pot over a slow fire juice and preparation method thereof |
| CN107874130A (en) * | 2017-11-09 | 2018-04-06 | 安徽省东升食品有限公司 | A kind of paste flavor keel piece |
| CN109527429A (en) * | 2018-10-30 | 2019-03-29 | 山西大学 | A kind of production method of spice-boiled pork |
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Application publication date: 20170222 |