CN106858379A - The preparation method that a kind of steamed pork belly with preserved greens facilitates dish - Google Patents
The preparation method that a kind of steamed pork belly with preserved greens facilitates dish Download PDFInfo
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- CN106858379A CN106858379A CN201611261354.7A CN201611261354A CN106858379A CN 106858379 A CN106858379 A CN 106858379A CN 201611261354 A CN201611261354 A CN 201611261354A CN 106858379 A CN106858379 A CN 106858379A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention belongs to prepared food processing technique field, and in particular to the preparation method that a kind of steamed pork belly with preserved greens facilitates dish, including streaky pork is pre-processed, prepared, and prepared by soup, prepared by preserved vegetable and several steps are processed in sealing.The present invention has advantages below compared to existing technology：What in the present invention prepared by method facilitates dish to coordinate with processing method using plant extracts, dish is facilitated to be aoxidized during storage, become sour, maintain the nutrition arrangement and mouthfeel of traditional steamed pork belly with preserved greens, production process is easily controlled, and is suitable to expanding production, the fine and tender taste compared with traditional handicraft, it is in good taste, grease taste is low, healthy and safe without chemical preservative addition.
Description
Technical field
The invention belongs to prepared food processing technique field, and in particular to the preparation method that a kind of steamed pork belly with preserved greens facilitates dish.
Background technology
Steamed pork belly with preserved greens is delicious delicacies common on China's Domestic dining table, because convenient material drawing, cooking process are convenient,
Liked by consumers in general, included that stripping and slicing, water are boiled, fried, stew in soy sauce, cut into slices, steam etc. some in conventional preparation method
Row operation, with people's rhythm of life quickening and to health attention, how simple and fast obtain prepared food, while
The nutrition of steamed pork belly with preserved greens and the delicious key technical problem solved into needs are can guarantee that again.
The content of the invention
The purpose of the present invention is directed to existing problem, there is provided the preparation method that a kind of steamed pork belly with preserved greens facilitates dish.
The present invention is achieved by the following technical solutions：The preparation method that a kind of steamed pork belly with preserved greens facilitates dish, including it is following
Step：
（1）The alternate streaky pork section of the selection girth of a garment, soaks 45-50 minutes in thick gravy, then drains away the water standby；Thick gravy by
Boiled 1-1.5 hours in the water that the raw material of following weight portion adds equivalent to 30-50 times of its gross weight and obtained：Anistree 100-150,
It is Chinese prickly ash 100-150, pepper 40-60, rhizoma nardostachyos 40-60, cassia bark 100-120, Chinese cassia tree 40-60, Bi roots of grass 40-60, mountain naphthalene 40-60, old
Skin 20-40, galangal 20-40, cardamom 20-40, import spiceleaf 10-20, Xin Geng 10-20, bark of eucommia 20-40, fresh green onion 500-800,
Ginger 500-800；
（2）After sliced meat after above-mentioned treatment are baked 3-5 minutes in 60 DEG C of baking oven, starch slurry is uniformly coated with its surface,
The starch slurry compares 10 by starch, limette oil, acerola concentrate extract, Thallus Laminariae (Thallus Eckloniae) extract and water with weight:1:0.6:0.2:
80 are mixed to prepare；
（3）It is put into fried 1 minute in the pot that oil temperature is 160-180 DEG C, in temperature in 5-15 DEG C of cold water after then taking out
Cooling, drains away the water, standby；
（4）Take step（1）The thick gravy of middle preparation, add salt equivalent to its weight 0.4-0.5%, the soy sauce of 0.2-0.3%,
The continuous granulated sugar of 0.2-0.4%, the Cassia Nomame P.E of 0.1-0.2%, the Ganoderma applanatum (Pers. Ex Wallr) Pat. extract of 0.04-0.06% are cooked 5-10 minutes, are obtained
To soup stock；
（5）Preserved vegetable is soaked 45-50 minutes in the salt solution that temperature is 35-40 DEG C, mass concentration is 6-8%, with flowing after taking-up
Water rinse, be cut into it is correspondingly sized, then dried in dewaterer to water content be 4-6%；
（6）Packed with seal box, by preserved vegetable pad in seal box bottom, step（3）In obtained sliced meat be laid in above, then will
Soup is uniformly poured on sliced meat, after vacuum packaging, is put into sterilizing chamber, is 130-140 DEG C, pressure position 0.2- in temperature
Under conditions of 0.24MPa, sterilization is carried out in the way of back-pressure is cooled down, checks sterilization whether qualified after the completion of sterilization, it is unqualified then
Again sterilize, the product after sterilization is qualified is obtained final product in being fitted into packaging bag.
Used as further improvement of these options, height is neat with packaging height during the steamed pork belly with preserved greens facilitates dish seal box
It is flat.
Used as further improvement of these options, the weight of the preserved vegetable, meat and thick gravy is 2:1:1.5.
Used as further improvement of these options, the thickness of the sliced meat is 3-4mm.
Used as further improvement of these options, it is 1-6 DEG C, shelf-life that the steamed pork belly with preserved greens facilitates the storage condition of dish
It is 6 months.
Wherein, containing 98% vitamin C in the acerola concentrate extract；Containing 30% polysaccharide in the Thallus Laminariae (Thallus Eckloniae) extract；
Containing 8% flavanols in the Cassia Nomame P.E；The Ganoderma applanatum (Pers. Ex Wallr) Pat. extract is containing 65% polysaccharide.
Steamed pork belly with preserved greens in the present invention facilitates dish before consumption, steams heating.
The present invention has advantages below compared to existing technology：The dish that facilitates that in the present invention prepared by method utilizes plant extracts
Coordinate with processing method, facilitate dish to be aoxidized during storage, become sour, maintain the nutrition arrangement and mouth of traditional steamed pork belly with preserved greens
Sense, production process is easily controlled, and is suitable to expanding production, and the fine and tender taste compared with traditional handicraft is in good taste, and grease taste is low, without change
Preservative addition is learned, it is healthy and safe.
Specific embodiment
Embodiment 1
The preparation method that a kind of steamed pork belly with preserved greens facilitates dish, comprises the following steps：
（1）The alternate streaky pork section of the selection girth of a garment, soaks 50 minutes in thick gravy, then drains away the water standby；Thick gravy by with
Boiled 1 hour in the water that the raw material of lower weight portion adds equivalent to 40 times of its gross weight and obtained：Anistree 150, Chinese prickly ash 120, pepper
50th, rhizoma nardostachyos 50, cassia bark 100, Chinese cassia tree 50, the Bi roots of grass 50, mountain naphthalene 50, dried orange peel 30, galangal 30, cardamom 30, import spiceleaf 20, Xin Geng
20th, the bark of eucommia 30, fresh green onion 600, ginger 700；
（2）After sliced meat after above-mentioned treatment are baked 3-5 minutes in 60 DEG C of baking oven, starch slurry is uniformly coated with its surface,
The starch slurry compares 10 by starch, limette oil, acerola concentrate extract, Thallus Laminariae (Thallus Eckloniae) extract and water with weight:1:0.6:0.2:
80 are mixed to prepare；
（3）It is put into fried 1 minute in the pot that oil temperature is 160-180 DEG C, in temperature in 5-15 DEG C of cold water after then taking out
Cooling, drains away the water, standby；
（4）Take step（1）The thick gravy of middle preparation, adds salt, 0.2% soy sauce, the 0.4% continuous sand equivalent to its weight 0.5%
Sugar, 0.2% Cassia Nomame P.E, 0.04% Ganoderma applanatum (Pers. Ex Wallr) Pat. extract are cooked 10 minutes, obtain soup stock；
（5）Preserved vegetable is soaked 45 minutes in the salt solution that temperature is 40 DEG C, mass concentration is 8%, is rinsed with circulating water after taking-up,
Be cut into it is correspondingly sized, then dried in dewaterer to water content be 5%；
（6）Packed with seal box, by preserved vegetable pad in seal box bottom, step（3）In obtained sliced meat be laid in above, then will
Soup is uniformly poured on sliced meat, after vacuum packaging, is put into sterilizing chamber, temperature be 135 DEG C, the bar of pressure position 0.24MPa
Under part, sterilization is carried out in the way of back-pressure is cooled down, check sterilization whether qualified after the completion of sterilization, it is unqualified, sterilize again, disappear
Product after poison is qualified is obtained final product in being fitted into packaging bag.
Wherein, height is flushed with packaging height during the steamed pork belly with preserved greens facilitates dish seal box；The preserved vegetable, meat and thick gravy
Weight is 2:1:1.5；The thickness of the sliced meat is 3-4mm；It is 1-6 DEG C that the steamed pork belly with preserved greens facilitates the storage condition of dish, is guaranteed the quality
Phase is 6 months, can effectively be packed, and keeps preferable mouthfeel.
Wherein, containing 98% vitamin C in the acerola concentrate extract；Containing 30% polysaccharide in the Thallus Laminariae (Thallus Eckloniae) extract；
Containing 8% flavanols in the Cassia Nomame P.E；The Ganoderma applanatum (Pers. Ex Wallr) Pat. extract is containing 65% polysaccharide.
Steamed pork belly with preserved greens in the present invention facilitates dish before consumption, steams heating.
It is easy to use closer to the mouthfeel of made fresh compared with the steamed pork belly with preserved greens prepared in existing method facilitates dish,
Detect that acid value is maintained at less than 0.6% after 6 months, color and luster is good, and meat is soft, pure in mouth feel, the preserved vegetable button for preparing in the prior art
After meat facilitates dish to heat, meat can send oil rancidity, the steamed pork belly with preserved greens cholesterol level reduction prepared in the detection present invention
50% effect, it is more healthy.
Claims (6)
1. the preparation method that a kind of steamed pork belly with preserved greens facilitates dish, it is characterised in that comprise the following steps：
（1）The alternate streaky pork section of the selection girth of a garment, soaks 45-50 minutes in thick gravy, then drains away the water standby；Thick gravy by
Boiled 1-1.5 hours in the water that the raw material of following weight portion adds equivalent to 30-50 times of its gross weight and obtained：Anistree 100-150,
It is Chinese prickly ash 100-150, pepper 40-60, rhizoma nardostachyos 40-60, cassia bark 100-120, Chinese cassia tree 40-60, Bi roots of grass 40-60, mountain naphthalene 40-60, old
Skin 20-40, galangal 20-40, cardamom 20-40, import spiceleaf 10-20, Xin Geng 10-20, bark of eucommia 20-40, fresh green onion 500-800,
Ginger 500-800；
（2）After sliced meat after above-mentioned treatment are baked 3-5 minutes in 60 DEG C of baking oven, starch slurry is uniformly coated with its surface,
The starch slurry compares 10 by starch, limette oil, acerola concentrate extract, Thallus Laminariae (Thallus Eckloniae) extract and water with weight:1:0.6:0.2:
80 are mixed to prepare；
（3）It is put into fried 1 minute in the pot that oil temperature is 160-180 DEG C, in temperature in 5-15 DEG C of cold water after then taking out
Cooling, drains away the water, standby；
（4）Take step（1）The thick gravy of middle preparation, add salt equivalent to its weight 0.4-0.5%, the soy sauce of 0.2-0.3%,
The continuous granulated sugar of 0.2-0.4%, the Cassia Nomame P.E of 0.1-0.2%, the Ganoderma applanatum (Pers. Ex Wallr) Pat. extract of 0.04-0.06% are cooked 5-10 minutes, are obtained
To soup stock；
（5）Preserved vegetable is soaked 45-50 minutes in the salt solution that temperature is 35-40 DEG C, mass concentration is 6-8%, with flowing after taking-up
Water rinse, be cut into it is correspondingly sized, then dried in dewaterer to water content be 4-6%；
（6）Packed with seal box, by preserved vegetable pad in seal box bottom, step（3）In obtained sliced meat be laid in above, then will
Soup is uniformly poured on sliced meat, after vacuum packaging, is put into sterilizing chamber, is 130-140 DEG C, pressure position 0.2- in temperature
Under conditions of 0.24MPa, sterilization is carried out in the way of back-pressure is cooled down, checks sterilization whether qualified after the completion of sterilization, it is unqualified then
Again sterilize, the product after sterilization is qualified is obtained final product in being fitted into packaging bag.
2. the preparation method that a kind of steamed pork belly with preserved greens facilitates dish as claimed in claim 1, it is characterised in that the steamed pork belly with preserved greens is convenient
Height is flushed with packaging height in dish seal box.
3. the preparation method that a kind of steamed pork belly with preserved greens facilitates dish as claimed in claim 1, it is characterised in that the preserved vegetable, meat and halogen
The weight of juice is 2:1:1.5.
4. a kind of steamed pork belly with preserved greens preparation method for facilitating dish as claimed in claim 1, it is characterised in that the thickness of the sliced meat is
3-4mm。
5. the preparation method that a kind of steamed pork belly with preserved greens facilitates dish as claimed in claim 1, it is characterised in that the steamed pork belly with preserved greens is convenient
The storage condition of dish is 1-6 DEG C, and the shelf-life is 6 months.
6. the preparation method that a kind of steamed pork belly with preserved greens facilitates dish as claimed in claim 1, it is characterised in that the acerola concentrate is extracted
Containing 98% vitamin C in thing；Containing 30% polysaccharide in the Thallus Laminariae (Thallus Eckloniae) extract；Containing 8% flavane in the Cassia Nomame P.E
Alcohol；The Ganoderma applanatum (Pers. Ex Wallr) Pat. extract is containing 65% polysaccharide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611261354.7A CN106858379A (en) | 2016-12-30 | 2016-12-30 | The preparation method that a kind of steamed pork belly with preserved greens facilitates dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611261354.7A CN106858379A (en) | 2016-12-30 | 2016-12-30 | The preparation method that a kind of steamed pork belly with preserved greens facilitates dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858379A true CN106858379A (en) | 2017-06-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611261354.7A Pending CN106858379A (en) | 2016-12-30 | 2016-12-30 | The preparation method that a kind of steamed pork belly with preserved greens facilitates dish |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108260764A (en) * | 2018-01-18 | 2018-07-10 | 安徽润宝食品有限公司 | A kind of heat-clearing steamed pork belly with preserved greens instant food and preparation method thereof |
| CN107529414B (en) * | 2017-09-11 | 2020-12-01 | 南京农业大学 | Preparation method of braised pork with preserved vegetable by taking Suhuai pig streaky pork as raw material |
| CN112106935A (en) * | 2020-09-29 | 2020-12-22 | 安徽省徽菜园食品有限公司 | Preparation process of dry vegetable and braised meat can |
| CN113243493A (en) * | 2021-06-04 | 2021-08-13 | 丁飞 | Preparation method of steamed bowl braised meat and steamed bowl braised meat food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524825A (en) * | 2011-01-04 | 2012-07-04 | 汇一食品有限公司 | Preparation method of braised meat with pickled vegetable |
| CN103876178A (en) * | 2014-04-10 | 2014-06-25 | 黄振忠 | Cooking method of braised meat |
| CN104489719A (en) * | 2014-12-03 | 2015-04-08 | 北京华都肉鸡公司 | Rapid processing method of convenient steamed pork with preserved vegetables |
| CN105901526A (en) * | 2016-04-22 | 2016-08-31 | 江苏雨润肉食品有限公司 | Production method for reducing fat separated from steamed pork belly with preserved greens in industrial production |
-
2016
- 2016-12-30 CN CN201611261354.7A patent/CN106858379A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524825A (en) * | 2011-01-04 | 2012-07-04 | 汇一食品有限公司 | Preparation method of braised meat with pickled vegetable |
| CN103876178A (en) * | 2014-04-10 | 2014-06-25 | 黄振忠 | Cooking method of braised meat |
| CN104489719A (en) * | 2014-12-03 | 2015-04-08 | 北京华都肉鸡公司 | Rapid processing method of convenient steamed pork with preserved vegetables |
| CN105901526A (en) * | 2016-04-22 | 2016-08-31 | 江苏雨润肉食品有限公司 | Production method for reducing fat separated from steamed pork belly with preserved greens in industrial production |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107529414B (en) * | 2017-09-11 | 2020-12-01 | 南京农业大学 | Preparation method of braised pork with preserved vegetable by taking Suhuai pig streaky pork as raw material |
| CN108260764A (en) * | 2018-01-18 | 2018-07-10 | 安徽润宝食品有限公司 | A kind of heat-clearing steamed pork belly with preserved greens instant food and preparation method thereof |
| CN112106935A (en) * | 2020-09-29 | 2020-12-22 | 安徽省徽菜园食品有限公司 | Preparation process of dry vegetable and braised meat can |
| CN113243493A (en) * | 2021-06-04 | 2021-08-13 | 丁飞 | Preparation method of steamed bowl braised meat and steamed bowl braised meat food |
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Application publication date: 20170620 |