CN106889169A - A kind of preparation method of diced pork in pot - Google Patents
A kind of preparation method of diced pork in pot Download PDFInfo
- Publication number
- CN106889169A CN106889169A CN201710100800.4A CN201710100800A CN106889169A CN 106889169 A CN106889169 A CN 106889169A CN 201710100800 A CN201710100800 A CN 201710100800A CN 106889169 A CN106889169 A CN 106889169A
- Authority
- CN
- China
- Prior art keywords
- pork
- salt
- pot
- streaky pork
- streaky
- 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 109
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 53
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 238000011033 desalting Methods 0.000 claims abstract description 7
- 238000007670 refining Methods 0.000 claims abstract description 7
- 230000035800 maturation Effects 0.000 claims abstract description 5
- 235000020681 well water Nutrition 0.000 claims description 4
- 239000002349 well water Substances 0.000 claims description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 3
- 241000282881 Orycteropodidae Species 0.000 claims description 3
- 241000220259 Raphanus Species 0.000 claims description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 3
- 235000015179 biltong Nutrition 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 206010023126 Jaundice Diseases 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 14
- 238000011109 contamination Methods 0.000 description 2
- 241000282887 Suidae Species 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
Abstract
The invention discloses a kind of preparation method of diced pork in pot, belong to the preparation method technical field in jar, solve in the prior art because storage compartment temperature is too high, meat was stored more than three months inside jar, the fat meat part of diced pork in pot meeting souring and streaky pork can soften, so as to influence the mouthfeel and quality problems of diced pork in pot.A kind of preparation method of diced pork in pot, from streaky pork and with streaky pork wash clean, is cut into bulk；The pork skin side of block streaky pork is placed in pot carries out refining skin；The block streaky pork that skin will have been refined fries off the pot to 7 to 8 maturations；Salt is smeared on hot block streaky pork after off the pot；The meat that salt will be wiped cool is put 24 36 hours；Cool good streaky pork desalt for the first time, is desalted for the second time, until the surface of streaky pork does not have granulated salt；By cooking wine on the streaky pork after desalting for the second time；Streaky pork after first-class cooking wine is put into jar, and is put into dry salt dish, and stored sth. in a cellar.The present invention for storing pork for a long time.
Description
Technical field
A kind of preparation method of diced pork in pot, for storing pork for a long time, belongs to the preparation method technical field in jar.
Background technology
Diced pork in pot is rich in local flavor, and this dish originates from rural area country.Because farmers''s means of subsistence are more, many pigs of grain are more, and pig fleshiness is more.
It is impossible to want to eat up meat in short time wind, and the storage of meat just becomes very big problem, if storage is bad, is just held
Easily cause meat to go bad, ultimately cause the problem of waste, someone is carried out using jar in the method for existing storage meat to the storage of meat
Hide, but there is following weak point in the existing long-term storage for carrying out meat with jar：Because storage compartment temperature is too high, meat is in jar
Face is stored more than three months or is producing diced pork in pot 8-10 months, and diced pork in pot understands souring and the fat meat part of streaky pork can be become
It is soft, so as to influence the mouthfeel and quality problems of diced pork in pot.
The content of the invention
The present invention provides a kind of preparation method of diced pork in pot for above-mentioned weak point, solves in the prior art because of storage
Room temperature is too high, and meat is stored more than three months or inside jar producing diced pork in pot 8-10 months, diced pork in pot can souring and
The fat meat part of streaky pork can soften, so as to influence the mouthfeel and quality problems of diced pork in pot.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of preparation method of diced pork in pot, it is characterised in that following steps：
(1) from the aardvark streaky pork after unhairing and with water by streaky pork wash clean；
(2) streaky pork after wash clean is cut into bulk；
(3) the pork skin side of block streaky pork is placed in pot carries out refining skin, and until pigskin jaundice, taking-up has been refined
The block streaky pork of skin；
(4) the block streaky pork that will refine skin fries off the pot to 7 to 8 maturations；
(5) according to the moon point salt dosage, salt is smeared on the hot block streaky pork after off the pot, does not wherein smear salt on pork skin；
(6) meat that will wipe salt cool is put 24-36 hours；
(7) cool good streaky pork is carried out desalting for the first time；
(8) streaky pork after first time is desalted is desalted for the second time, until the surface of streaky pork does not have granulated salt；
(9) by cooking wine on the streaky pork after desalting for the second time；
(10) streaky pork after first-class cooking wine is put into jar, and is put into dry salt dish, and stored in temperature below 26 °
Hide more than three months.
Further, free of contamination well water is used in the step (1) by streaky pork wash clean.
Further, in the step (2), every piece five flower block 6-8 two is long 15-18 centimeters, wide 5-6 centimeters.
Further, in the step (3), the pot side that the pork skin side of block streaky pork is placed on 80 ° to 90 ° is carried out
Refining skin.
Further, block streaky pork is placed in the lard that oil temperature is 150 DEG C to 170 DEG C in the step (4) is carried out
Fry to 7 to 8 maturations.
Further, in the step (5), every 100 jin of meat, 1 to July, 8 to October was with 5 jin of salt, 11 to 12 with 4.5 jin of salt
Month use 4 jin of salt.
Further, it refers to be scraped off the unnecessary salt of flesh noodles with pocket knife to be desalted for the first time in the step (7).
Further, it refers to that the salt on meat is wiped with clean towel to be desalted for the second time in the step (8).
Further, in the step (9), every 300 jin of streaky porks are with 1 jin of cooking wine.
Further, in the step (10), every 100 jin of biltongs, with 25 to 30 jin of dry salt dishes, one layer of streaky pork in jar
Alternately place with one layer of dry salt dish, wherein, the dry salt dish that 1 to July uses is mixed uniformly 30% dry radish and 70%
Old salt dish.
In sum, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1st, the present invention by streaky pork carry out refining skin, fry to it is 7 to 8 ripe, smear salt, desalt, upper cooking wine and be put into dry salt
Dish, is that, in order to allow streaky pork to dry out and by pickling, to reach prolonged storage, and it is to allow to be put into dry salt dish
The mouthfeel of the streaky pork of storage is more preferably；
2nd, stored in storeroom of the diced pork in pot of the invention below 26 °, can be stored more than more than three months, it is most long
Can be stored in jar 2 years, diced pork in pot will not souring, fat meat will not also soften, and meat better tasting good, diced pork in pot storage
Tibetan can also directly eat for more than 1 year；
3rd, the diced pork in pot that the present invention makes can make in Various Seasonal, and be not in the sour feelings of diced pork in pot
Condition.
Brief description of the drawings
Fig. 1 is schematic flow sheet of the invention.
Specific embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, it is right below in conjunction with drawings and Examples
The present invention is further elaborated.It should be appreciated that specific embodiment described herein is only used to explain the present invention, not
For limiting the present invention.
A kind of preparation method of diced pork in pot, following steps：
(1) from the streaky pork (feeding period was up to more than six months) that the aardvark after foaming unhairing to pigskin is burnt by blowtorch,
And with water by free of contamination well water streaky pork wash clean；
(2) streaky pork after wash clean is cut into bulk, every piece of 6 to 8 liang of streaky pork；
(3) the pot side that the pork skin side of block streaky pork is placed on 80 ° to 90 ° is carried out into refining skin, until pigskin turns to be yellow,
The block streaky pork of skin has been refined in taking-up；
(4) will refine skin block streaky pork be placed on the lard that oil temperature is 150 DEG C to 170 DEG C in fried to 7 to 8 one-tenth
It is ripe rear off the pot；
(5) salt is smeared on the hot block streaky pork after off the pot, does not smear salt on pork skin wherein, every 100 jin of meat is according to difference
Month point, using different salt amounts, wherein, 1 to July, 8 to October, 11 to December was with 4 jin of salt, 8 to 10 with 5 jin of salt with 4.5 jin of salt
Moon production diced pork in pot easily causes diced pork in pot souring, so to be paid special attention to salt；
(6) meat that will wipe salt cool is put 24-36 hours；
(7) cool good streaky pork is carried out desalting for the first time, it refers to be scraped the unnecessary salt of flesh noodles with pocket knife to desalt for the first time
Go；
(8) streaky pork after first time is desalted is desalted for the second time, until the surface of streaky pork does not have granulated salt, its
In to desalt for the second time refer to that the salt on meat is wiped with clean towel；
(9) by cooking wine on the streaky pork after desalting for the second time, wherein, every 300 jin of streaky porks are with 1 jin of cooking wine；
(10) streaky pork after first-class cooking wine is put into jar, and is put into dry salt dish, wherein, every 100 jin of biltongs are used
25 to 30 jin of dry salt dishes, dry radish and 70% old salt dish of the dry salt dish that 1 to July uses for mixed uniformly 30%, jar
It is interior alternately to be placed using one layer of streaky pork and one layer of salt dish, and store sth. in a cellar more than three months in temperature below 26 °.The storage stored sth. in a cellar
Room is hidden to store sth. in a cellar using basement, it is cool in summer and warm in winter, extend storage time.More than 26 °, one is Physical temperature-lowering to storage compartment temperature, outdoor
When temperature is not above 30 °, ground and wall surrounding are sprayed with well water；Two is air-conditioning temperature-reducing, when outdoor temperature more than 30 ° just sky
Temperature regulating is set to 26 °.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in essence of the invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of diced pork in pot, it is characterised in that following steps：
(1) from the aardvark streaky pork after unhairing and with water by streaky pork wash clean；
(2) streaky pork after wash clean is cut into bulk；
(3) the pork skin side of block streaky pork is placed in pot carries out refining skin, and until pigskin jaundice, skin has been refined in taking-up
Block streaky pork；
(4) the block streaky pork that will refine skin fries off the pot to 7 to 8 maturations；
(5) according to the moon point salt dosage, salt is smeared on the hot block streaky pork after off the pot, does not wherein smear salt on pork skin；
(6) meat that will wipe salt cool is put 24-36 hours；
(7) cool good streaky pork is carried out desalting for the first time；
(8) streaky pork after first time is desalted is desalted for the second time, until the surface of streaky pork does not have granulated salt；
(9) by cooking wine on the streaky pork after desalting for the second time；
(10) streaky pork after first-class cooking wine is put into jar, and is put into dry salt dish, and store sth. in a cellar three in temperature below 26 °
More than individual month.
2. the preparation method of a kind of diced pork in pot according to claim 1, it is characterised in that：Nothing is used in the step (1)
The well water of pollution is by streaky pork wash clean.
3. the preparation method of a kind of diced pork in pot according to claim 1, it is characterised in that：In the step (2), every piece five
Flower block 6-8 two, it is long 15-18 centimeters, it is wide 5-6 centimeters.
4. the preparation method of a kind of diced pork in pot according to claim 1, it is characterised in that：In the step (3), by bulk
The pork skin side of streaky pork be placed on 80 ° to 90 ° of pot side and carry out refining skin.
5. the preparation method of a kind of diced pork in pot according to claim 1, it is characterised in that：By bulk in the step (4)
Streaky pork is fried to 7 to 8 maturations in being placed on the lard that oil temperature is 150 DEG C to 170 DEG C.
6. the preparation method of a kind of diced pork in pot according to claim 1, it is characterised in that：In the step (5), every 100
Jin meat, 1 to July, 8 to October, 11 to December was with 4 jin of salt with 5 jin of salt with 4.5 jin of salt.
7. the preparation method of a kind of diced pork in pot according to claim 1, it is characterised in that：In the step (7) for the first time
Desalt refers to be scraped off the unnecessary salt of flesh noodles with pocket knife.
8. the preparation method of a kind of diced pork in pot according to claim 1, it is characterised in that：Second in the step (8)
Desalt refers to that the salt on meat is wiped with clean towel.
9. the preparation method of a kind of diced pork in pot according to claim 1, it is characterised in that：In the step (9), every 300
Jin streaky pork is with 1 jin of cooking wine.
10. the preparation method of a kind of diced pork in pot according to claim 1, it is characterised in that：It is each in the step (10)
Hundred jin of biltongs, with 25 to 30 jin of dry salt dishes, one layer of streaky pork and one layer of dry salt dish are alternately placed in jar, wherein, 1 to July adopts
Dry salt dish is mixed uniformly 30% dry radish and 70% old salt dish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710100800.4A CN106889169A (en) | 2017-02-23 | 2017-02-23 | A kind of preparation method of diced pork in pot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710100800.4A CN106889169A (en) | 2017-02-23 | 2017-02-23 | A kind of preparation method of diced pork in pot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106889169A true CN106889169A (en) | 2017-06-27 |
Family
ID=59185281
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710100800.4A Pending CN106889169A (en) | 2017-02-23 | 2017-02-23 | A kind of preparation method of diced pork in pot |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106889169A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504322A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Method for making spicy beef jerky |
| CN104187761A (en) * | 2014-07-23 | 2014-12-10 | 任明忠 | Manufacturing technology of diced pork in pot |
-
2017
- 2017-02-23 CN CN201710100800.4A patent/CN106889169A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504322A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Method for making spicy beef jerky |
| CN104187761A (en) * | 2014-07-23 | 2014-12-10 | 任明忠 | Manufacturing technology of diced pork in pot |
Non-Patent Citations (2)
| Title |
|---|
| 河北省食品公司等编译: "《食肉加工技术》", 31 August 1987, 中国食品出版社 * |
| 知童: "美食推荐——安岳坛子肉", 《百度 网址为HTTPS://WWW.MALA.CN/THREAD-14204879-1-4.HTML》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170627 |