CN107006787A - A kind of distinctive flavour vegetable pork product and preparation method thereof - Google Patents
A kind of distinctive flavour vegetable pork product and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of distinctive flavour vegetable pork product, including following raw material：The vegetables such as pork, carrot, caraway, onion parts, ginger splices, fecula, Chinese prickly ash particle, anise, cooking wine, rapeseed oil, paprika, cassia bark, refined salt, white sugar, aromatic vinegar, soy sauce, pepper powder, dried orange peel and dried hawthorn.The distinctive flavour vegetable pork product of the present invention, meat and vegetables collocation, nutritious, taste is popular.Present invention also offers the preparation method of above-mentioned distinctive flavour vegetable pork product, first pickled using by pork, then filling is stirred into together with vegetables, be then placed in it is fixed-type in the mould of cartoon figure's shape, be finally baked to it is ripe after, cooling, sterilization, vacuum packaging produces product.The pork product prepared by the preparation method of the present invention, edible safety is in good taste, and profile enriches interesting, easily chews and digests, is a kind of health-nutrition food suitable for people of all ages.
Description
Technical field
The present invention relates to charcuterie processing technique field, and in particular to a kind of distinctive flavour vegetable pork product and its preparation side
Method.
Background technology
Pork is the main non-staple food of daily life, and it is moderate, and property sweet-salty is put down, and contains abundant protein and fat
The compositions such as fat, carbohydrate, calcium, iron, phosphorus, are one of animal foods important on people's dining table.Pork fiber is more thin
Soft, connective tissue is less, and more intramuscular fat is contained in musculature, therefore, and meat flavour is especially delicious after cooking processing,
Along with the expansion of the modern meat packing method for preserving application such as refrigeration, vacuum packaging, it is common that dried pork has turned into people
A kind of leisure food.
Traditional dried pork is made by primary raw material of pork, and product taste is single, and shape of product is dull, and mouthfeel is also inclined
Firmly, product nutritive value does not also enrich.Continuous pursuit with people to healthy food, convenient, health, the food of nutrition will be got over
Liked to get over by people, enrich class of the healthy snack food as food production staff research that various masses like
Topic.
The content of the invention
In view of the defect of above-mentioned prior art, the problem to be solved in the present invention is：There is provided a kind of pork product, it is desirable to the pig
Meat products taste is popular, and shape enriches interesting, and in good taste, and nutritive value is enriched, and the system of above-mentioned pork product is provided in addition
Preparation Method.
In view of the above-mentioned technical problem to be solved, the present invention provides following technical solution：A kind of distinctive flavour vegetable pig
Meat products, includes the raw material of following parts by weight：600~700 parts of pork, 300~400 parts of carrot, 15~30 parts of caraway,
20~30 parts of onion parts, 10~20 parts of ginger splices, 80~180 parts of fecula, 5~10 parts of Chinese prickly ash particle, anistree 6~9 parts, cooking wine 10~
20 parts, it is 100~200 parts of rapeseed oil, 20~30 parts of paprika, 5~8 parts of cassia bark, 20~30 parts of refined salt, 10~15 parts of white sugar, fragrant
20~30 parts of vinegar, 15~25 parts of soy sauce, 12~17 parts of pepper powder, 5~7 parts of dried orange peel, 5~7 parts of dried hawthorn.
It is preferred that, include the raw material of following parts by weight：650 parts of pork, 350 parts of carrot, 17 parts of caraway, 22 parts of onion parts,
12 parts of ginger splices, 100 parts of fecula, 7 parts of Chinese prickly ash particle, anistree 8 parts, 12 parts of cooking wine, 150 parts of rapeseed oil, 25 parts of paprika, cassia bark 6
Part, 22 parts of refined salt, 12 parts of white sugar, 22 parts of aromatic vinegar, 20 parts of sauce, 14 parts of pepper powder, 6 parts of dried orange peel, 6 parts of dried hawthorn.
It is preferred that, the pork is the pig leg meat of healthy and strong pig.
It is preferred that, the carrot can be replaced by other vegetables, such as cucumber, fresh kidney beans, onion, Chinese cabbage, winter squash and broccoli
In one or more.
Present invention also offers a kind of method for preparing above-mentioned distinctive flavour vegetable pork product, comprise the following steps：
（1）Sorting and early stage processing：The pig leg meat of healthy and strong pig is chosen, the removal of impurity is gone, removes muscle and grease, meat is reached health
Standard, the pork fourth for cutting into 5cm~6cm square；Fresh carrot is chosen, decontamination is cleaned, diced shape and blanching go life；
Fresh caraway is chosen, decontamination is cleaned；Raw material are weighed by weight；
（2）Configure cure：By onion parts, ginger splices, Chinese prickly ash particle, anise, cooking wine, cassia bark, refined salt, white sugar, aromatic vinegar, soy sauce, pepper
Powder, dried orange peel, dried hawthorn are put into reactor, add proper amount of clear water, and cure is made in infusion 20~30 minutes, cooling.
（3）Pork is pickled：By step（1）In pork fourth be put into agitator, add step（2）In obtained cure,
Sealed after being sufficiently stirred for, be put into refrigerating chamber and pickle 1 hour, pull pork fourth out standby；
（4）It is prepared by fillings：Pickle rear pork fourth by above-mentioned and be put into pulper, add step（1）Diced carrot, the perfume (or spice) of middle preparation
Dish and rapeseed oil, paprika, using rotating speed as 180~200r/min speed above-mentioned raw materials are sufficiently stirred for and are broken into
Filling, fillings is poured into agitator, is added fecula and is stirred with 80~100r/min speed, is put into fixed-type standby in mould
With；
（5）Fillings is toasted：Fixed-type fillings will be appealed, toasted under vacuum；
（6）Packaging：Fillings after above-mentioned baking is packed after cooling, sterilization and got product.
It is preferred that, the step（2）The clear water amount and onion parts of middle addition, ginger splices, Chinese prickly ash particle, anise, cooking wine, cassia bark,
Refined salt, white sugar, aromatic vinegar, soy sauce, pepper powder, dried orange peel, the ratio of the gross weight of dried hawthorn are 3:1~2:1.
It is preferred that, the step（5）In baking condition be 30~75 DEG C under the conditions of toast 1~6 hour, the vacuum
For 0.03kpa~0.06kpa.
It is preferred that, the step（6）Middle technology of the package selection pasteurize, vacuum-packed technique.
It is preferred that, the step（1）In carrot can be replaced by other vegetables, such as cucumber, fresh kidney beans, eggplant, onion,
One or more in Chinese cabbage, winter squash and broccoli.
Compared with prior art, the beneficial effects of the invention are as follows：
（1）The pork product of the present invention is that the vegetables such as carrot are added on the basis of using pork as main raw material(s), and meat and vegetables is taken
Match somebody with somebody, enrich the nutritive value of pork product.
（2）Pork product in the present invention has been specifically added caraway, dried hawthorn, dried orange peel, onion parts, ginger in manufacturing process
Piece more deodorization carries fresh material, and the taste for making pork product more preferably, can meet popular demand.
（3）It is to pickle pork to blend into filling shape together with vegetables again later in the preparation method of pork product of the present invention,
Then toasted, so obtained pork product is easier to chew and digested, will not be hard as traditional dried pork in mouthfeel,
It is also very suitable for for old man and child.
（4）Rapeseed oil is with the addition of during fillings is prepared in the present invention, can make it that the meat of pork is more soft, is passed through
Mouthfeel after baking is more preferable.
（5）The present invention is pickled using deepfreeze, baking and pasteurize, vacuum packaging, Neng Goubao under vacuum condition
Food hygiene demand is met while card pork product good mouthfeel, using safe and healthy, conveniently.
Embodiment
With reference to specific embodiment, the present invention is expanded on further, these embodiments be merely to illustrate the present invention and without
In limitation the scope of the present invention.
The invention provides a kind of distinctive flavour vegetable pork product, including following raw material：The vegetables such as pork, carrot, perfume (or spice)
Dish, onion parts, ginger splices, fecula, Chinese prickly ash particle, anise, cooking wine, rapeseed oil, paprika, cassia bark, refined salt, white sugar, aromatic vinegar, soy sauce,
Pepper powder, dried orange peel, dried hawthorn.
Wherein, the preferred pig leg meat of pork, its based on lean meat, its protein contained, fat and contain than fat meat more
Vitamin B1, B2, the nutrient of the needed by human body such as calcium, iron, phosphorus has effects that enriching yin, moisturizes, enriches blood.
The vegetables such as carrot contain the multivitamins such as vitamin B, C, carrotene, and inorganic salts and string, with
Pork collocation is edible, and both bring out the best in each other, comprehensive nutrition.
Caraway, onion parts, ginger splices, Chinese prickly ash particle, anise, cooking wine, cassia bark, white sugar, dried orange peel, dried hawthorn, as dispensing, to pig
Meat plays the role of deodorization and carries fresh, lifts the taste of pork product, the pork for meeting popular taste is prepared according to the proportioning of design
Product.
Fecula, such as cornstarch, starch from sweet potato, farina, when pork filling material can be made fixed in a mold more
Easy-formation.
Rapeseed oil, the nutritional ingredient such as unrighted acid and vitamin E such as contained linoleic acid can be inhaled by body well
Receive, there is certain softening blood vessel, anti-aging, after being added during making pork fillings and can also make baking
Pork mouthfeel is more soft.
Distinctive flavour vegetable pork product of the present invention and preparation method thereof is further illustrated below in conjunction with specific example.
Embodiment 1,
A kind of distinctive flavour vegetable pork product, includes the raw material of following parts by weight：600 parts of pig leg meat, 300 parts of carrot, caraway 15
Part, 20 parts of onion parts, 10 parts of ginger splices, 80 parts of starch from sweet potato, 5 parts of Chinese prickly ash particle, anistree 6 parts, 10 parts of cooking wine, 100 parts of rapeseed oil,
20 parts of paprika, 5 parts of cassia bark, 20 parts of refined salt, 10 parts of white sugar, 20 parts of aromatic vinegar, 15 parts of soy sauce, 12 parts of pepper powder, dried orange peel 5
Part, 5 parts of dried hawthorn.
The preparation method of above-mentioned distinctive flavour vegetable pork product, comprises the following steps：
（1）Sorting and early stage processing：The pig leg meat of healthy and strong pig is chosen, the removal of impurity is gone, removes muscle and grease, meat is reached health
Standard, the pork fourth for cutting into 5cm~6cm square；Fresh carrot is chosen, decontamination is cleaned, diced shape and blanching go life；
Fresh caraway is chosen, decontamination is cleaned；Raw material are weighed by weight；
（2）Configure cure：By onion parts, ginger splices, Chinese prickly ash particle, anise, cooking wine, cassia bark, refined salt, white sugar, aromatic vinegar, soy sauce, pepper
Powder, dried orange peel, dried hawthorn are put into reactor, the clear water of the twice above-mentioned dispensing total amount of addition, infusion 20 minutes, and cooling, which is made, to salt down
Material.
（3）Pork is pickled：By step（1）In pork fourth be put into agitator, add step（2）In obtained cure,
Sealed after being sufficiently stirred for, be put into refrigerating chamber and pickle 1 hour, pull pork fourth out standby；
（4）It is prepared by fillings：Pickle rear pork fourth by above-mentioned and be put into pulper, add step（1）Diced carrot, the perfume (or spice) of middle preparation
Dish and rapeseed oil, paprika, using rotating speed as 180r/min speed above-mentioned raw materials be sufficiently stirred for and be broken into filling, by filling
Material is poured into agitator, is added starch from sweet potato and is stirred with 80r/min speed, is put into fixed-type standby in the mould of regular shape
With；
（5）Fillings is toasted：Fixed-type fillings will be appealed, carry out baking 6 hours under the conditions of vacuum is 0.03kpa, dry
Roasting temperature is 30 DEG C；
（6）Packaging：By the fillings after above-mentioned baking after cooling, pasteurize, vacuum packaging is got product.
Embodiment 2,
A kind of distinctive flavour vegetable pork product, includes the raw material of following parts by weight：700 parts of pig leg meat, 400 parts of cucumber, caraway 30
Part, 30 parts of onion parts, 20 parts of ginger splices, 180 parts of farina, 10 parts of Chinese prickly ash particle, anistree 9 parts, 20 parts of cooking wine, rapeseed oil 200
Part, 30 parts of paprika, 8 parts of cassia bark, 30 parts of refined salt, 15 parts of white sugar, 30 parts of aromatic vinegar, 25 parts of soy sauce, 17 parts of pepper powder, dried orange peel 7
Part, 7 parts of dried hawthorn.
The preparation method of above-mentioned distinctive flavour vegetable pork product, comprises the following steps：
（1）Sorting and early stage processing：The pig leg meat of healthy and strong pig is chosen, the removal of impurity is gone, removes muscle and grease, meat is reached health
Standard, the pork fourth for cutting into 5cm~6cm square；Fresh cucumber is chosen, decontamination is cleaned, diced shape and blanching go life；Choosing
Fresh caraway is taken, decontamination is cleaned；Raw material are weighed by weight；
（2）Configure cure：By onion parts, ginger splices, Chinese prickly ash particle, anise, cooking wine, cassia bark, refined salt, white sugar, aromatic vinegar, soy sauce, pepper
Powder, dried orange peel, dried hawthorn are put into reactor, are added and are three times in the clear water of above-mentioned dispensing total amount, infusion 20 minutes, and cooling, which is made, to salt down
Material.
（3）Pork is pickled：By step（1）In pork fourth be put into agitator, add step（2）In obtained cure,
Sealed after being sufficiently stirred for, be put into refrigerating chamber and pickle 1 hour, pull pork fourth out standby；
（4）It is prepared by fillings：Pickle rear pork fourth by above-mentioned and be put into pulper, add step（1）Diced carrot, the perfume (or spice) of middle preparation
Dish and rapeseed oil, paprika, using rotating speed as 200r/min speed above-mentioned raw materials be sufficiently stirred for and be broken into filling, by filling
Material is poured into agitator, is added farina and is stirred with 100r/min speed, is put into the mould of cartoon figure's shape solid
Surely it is molded standby；
（5）Fillings is toasted：Fixed-type fillings will be appealed, carry out baking 1 hour under the conditions of vacuum is 0.06kpa, dry
Roasting temperature is 75 DEG C；
（6）Packaging：By the fillings after above-mentioned baking after cooling, pasteurize, vacuum packaging is got product.
Embodiment 3,
A kind of distinctive flavour vegetable pork product, includes the raw material of following parts by weight：700 parts of pork, winter squash and Chinese cabbage and onion
400 parts, 20 parts of caraway, 25 parts of onion parts, 15 parts of ginger splices, 150 parts of fecula, 10 parts of Chinese prickly ash particle, anistree 9 parts, 15 parts of cooking wine, vegetable seed
Oil 180 parts, 30 parts of paprika, 8 parts of cassia bark, 25 parts of refined salt, 15 parts of white sugar, 25 parts of aromatic vinegar, 25 parts of soy sauce, 15 parts of pepper powder,
7 parts of dried orange peel, 7 parts of dried hawthorn.
The preparation method of above-mentioned distinctive flavour vegetable pork product, comprises the following steps：
（1）Sorting and early stage processing：The pig leg meat of healthy and strong pig is chosen, the removal of impurity is gone, removes muscle and grease, meat is reached health
Standard, the pork fourth for cutting into 5cm~6cm square；Fresh winter squash Chinese cabbage and onion are chosen, decontamination, winter squash and onion is cleaned
Diced shape Chinese cabbage cuts small pieces and blanching goes life；Fresh caraway is chosen, decontamination is cleaned；Raw material are weighed by weight；
（2）Configure cure：By onion parts, ginger splices, Chinese prickly ash particle, anise, cooking wine, cassia bark, refined salt, white sugar, aromatic vinegar, soy sauce, pepper
Powder, dried orange peel, dried hawthorn are put into reactor, the clear water of the twice above-mentioned dispensing total amount of addition, infusion 30 minutes, and cooling, which is made, to salt down
Material.
（3）Pork is pickled：By step（1）In pork fourth be put into agitator, add step（2）In obtained cure,
Sealed after being sufficiently stirred for, be put into refrigerating chamber and pickle 1 hour, pull pork fourth out standby；
（4）It is prepared by fillings：Pickle rear pork fourth by above-mentioned and be put into pulper, add step（1）The winter squash Chinese cabbage of middle preparation and
Onion, caraway and rapeseed oil, paprika, using rotating speed as 200r/min speed above-mentioned raw materials are sufficiently stirred for and are broken into
Filling, fillings is poured into agitator, is added farina and is stirred with 100r/min speed, is put into the mould of regular shape
It is fixed-type standby；
（5）Fillings is toasted：Fixed-type fillings will be appealed, carry out baking 1 hour under the conditions of vacuum is 0.06kpa, dry
Roasting temperature is 75 DEG C；
（6）Packaging：By the fillings after above-mentioned baking after cooling, pasteurize, vacuum packaging is got product.
Embodiment 4,
A kind of distinctive flavour vegetable pork product, includes the raw material of following parts by weight：350 parts of 650 parts of pork, winter squash and fresh kidney beans, perfume
17 parts of dish, 22 parts of onion parts, 12 parts of ginger splices, 100 parts of cornstarch, 7 parts of Chinese prickly ash particle, anistree 8 parts, 12 parts of cooking wine, rapeseed oil 150
Part, 25 parts of paprika, 6 parts of cassia bark, 22 parts of refined salt, 12 parts of white sugar, 22 parts of aromatic vinegar, 20 parts of sauce, 14 parts of pepper powder, 6 parts of dried orange peel,
6 parts of dried hawthorn.
The preparation method of above-mentioned distinctive flavour vegetable pork product, comprises the following steps：
（1）Sorting and early stage processing：The pig leg meat of healthy and strong pig is chosen, the removal of impurity is gone, removes muscle and grease, meat is reached health
Standard, the pork fourth for cutting into 5cm~6cm square；Fresh winter squash and fresh kidney beans are chosen, decontamination, diced shape and blanching is cleaned
Go life；Fresh caraway is chosen, decontamination is cleaned；Raw material are weighed by weight；
（2）Configure cure：By onion parts, ginger splices, Chinese prickly ash particle, anise, cooking wine, cassia bark, refined salt, white sugar, aromatic vinegar, soy sauce, pepper
Powder, dried orange peel, dried hawthorn are put into reactor, are added and are three times in the clear water of above-mentioned dispensing total amount, infusion 30 minutes, and cooling, which is made, to salt down
Material.
（3）Pork is pickled：By step（1）In pork fourth be put into agitator, add step（2）In obtained cure,
Sealed after being sufficiently stirred for, be put into refrigerating chamber and pickle 1 hour, pull pork fourth out standby；
（4）It is prepared by fillings：Pickle rear pork fourth by above-mentioned and be put into pulper, add step（1）The winter squash fourth and beans of middle preparation
Angle fourth, caraway and rapeseed oil, paprika, using rotating speed as 190r/min speed above-mentioned raw materials are sufficiently stirred for and are broken into
Filling, fillings is poured into agitator, is added cornstarch and is stirred with 90r/min speed, is put into the mould of cartoon figure's shape
In it is fixed-type standby；
（5）Fillings is toasted：Fixed-type fillings will be appealed, carry out baking 4 hours under the conditions of vacuum is 0.04kpa, dry
Roasting temperature is 50 DEG C；
（6）Packaging：By the fillings after above-mentioned baking after cooling, pasteurize, vacuum packaging is got product.
Embodiment 5,
A kind of distinctive flavour vegetable pork product, includes the raw material of following parts by weight：630 parts of pork, 330 parts of broccoli, caraway 16
Part, 22 parts of onion parts, 12 parts of ginger splices, 90 parts of starch from sweet potato, 6 parts of Chinese prickly ash particle, anistree 7 parts, it is 12 parts of cooking wine, 130 parts of rapeseed oil, peppery
22 parts of green pepper face, 6 parts of cassia bark, 22 parts of refined salt, 12 parts of white sugar, 22 parts of aromatic vinegar, 17 parts of sauce, 13 parts of pepper powder, 6 parts of dried orange peel, dried hawthorn
6 parts.
The preparation method of above-mentioned distinctive flavour vegetable pork product, comprises the following steps：
（1）Sorting and early stage processing：The pig leg meat of healthy and strong pig is chosen, the removal of impurity is gone, removes muscle and grease, meat is reached health
Standard, the pork fourth for cutting into 5cm~6cm square；Fresh broccoli is chosen, decontamination is cleaned, small is cut into and blanching goes life；
Fresh caraway is chosen, decontamination is cleaned；Raw material are weighed by weight；
（2）Configure cure：By onion parts, ginger splices, Chinese prickly ash particle, anise, cooking wine, cassia bark, refined salt, white sugar, aromatic vinegar, soy sauce, pepper
Powder, dried orange peel, dried hawthorn are put into reactor, the clear water of the twice above-mentioned dispensing total amount of addition, infusion 20 minutes, and cooling, which is made, to salt down
Material.
（3）Pork is pickled：By step（1）In pork fourth be put into agitator, add step（2）In obtained cure,
Sealed after being sufficiently stirred for, be put into refrigerating chamber and pickle 1 hour, pull pork fourth out standby；
（4）It is prepared by fillings：Pickle rear pork fourth by above-mentioned and be put into pulper, add step（1）The broccoli of middle preparation, caraway
And rapeseed oil, paprika, using rotating speed as 190r/min speed above-mentioned raw materials be sufficiently stirred for and be broken into filling, by fillings
Pour into agitator, add starch from sweet potato and stirred with 90r/min speed, is put into fixed-type standby in the mould of regular shape
With；
（5）Fillings is toasted：Fixed-type fillings will be appealed, carry out baking 5 hours under the conditions of vacuum is 0.03kpa, dry
Roasting temperature is 65 DEG C；
（6）Packaging：By the fillings after above-mentioned baking after cooling, pasteurize, vacuum packaging is got product.
Citing described above for the preferred embodiment for the present invention, wherein the part do not addressed in detail is that this area is common
The common knowledge of technical staff.Protection scope of the present invention is defined by the content of claim, any technology based on the present invention
Enlightenment and the equivalent substitution carried out, such as vegetables selected of the present invention, except the present embodiment in addition to preferred several vegetables, may be used also
With from other vegetables, such as the one or more in celery, eggplant and leek, these protection scope of the present invention it
It is interior.
Claims (9)
1. a kind of distinctive flavour vegetable pork product, it is characterised in that：Include the raw material of following parts by weight：Pork 600~700
Part, 300~400 parts of carrot, 15~30 parts of caraway, 20~30 parts of onion parts, 10~20 parts of ginger splices, 80~180 parts of fecula, flower
5~10 parts of green pepper particle, anistree 6~9 parts, 10~20 parts of cooking wine, 100~200 parts of rapeseed oil, 20~30 parts of paprika, cassia bark 5~
8 parts, it is 20~30 parts of refined salt, 10~15 parts of white sugar, 20~30 parts of aromatic vinegar, 15~25 parts of soy sauce, 12~17 parts of pepper powder, old
5~7 parts of skin, 5~7 parts of dried hawthorn.
2. distinctive flavour vegetable pork product according to claim 1, it is characterised in that：Include the raw material of following parts by weight：
650 parts of pork, 350 parts of carrot, 17 parts of caraway, 22 parts of onion parts, 12 parts of ginger splices, 100 parts of fecula, 7 parts of Chinese prickly ash particle, anise 8
Part, 12 parts of cooking wine, 150 parts of rapeseed oil, 25 parts of paprika, 6 parts of cassia bark, 22 parts of refined salt, 12 parts of white sugar, 22 parts of aromatic vinegar, 20 parts of sauce,
14 parts of pepper powder, 6 parts of dried orange peel, 6 parts of dried hawthorn.
3. distinctive flavour vegetable pork product according to claim 1, it is characterised in that：The pork is the leg of pork of healthy and strong pig
Meat.
4. distinctive flavour vegetable pork product according to claim 1, it is characterised in that：The carrot can be replaced by other
One or more in vegetables, such as cucumber, fresh kidney beans, eggplant, onion, Chinese cabbage, winter squash and broccoli.
5. a kind of method of the distinctive flavour vegetable pork product prepared any one of Claims 1-4, it is characterised in that：Bag
Include following steps：
（1）Sorting and early stage processing：The pig leg meat of healthy and strong pig is chosen, the removal of impurity is gone, removes muscle and grease, meat is reached health
Standard, the pork fourth for cutting into 5cm~6cm square；Fresh carrot is chosen, decontamination is cleaned, diced shape and blanching go life；
Fresh caraway is chosen, decontamination is cleaned；Raw material are weighed by weight；
（2）Configure cure：By onion parts, ginger splices, Chinese prickly ash particle, anise, cooking wine, cassia bark, refined salt, white sugar, aromatic vinegar, soy sauce, pepper
Powder, dried orange peel, dried hawthorn are put into reactor, add proper amount of clear water, and cure is made in infusion 20~30 minutes, cooling；
（3）Pork is pickled：By step（1）In pork fourth be put into agitator, add step（2）In obtained cure, fully
Sealed after stirring, be put into refrigerating chamber and pickle 1 hour, pull pork fourth out standby；
（4）It is prepared by fillings：Pickle rear pork fourth by above-mentioned and be put into pulper, add step（1）Diced carrot, the perfume (or spice) of middle preparation
Dish and rapeseed oil, paprika, using rotating speed as 180~200r/min speed above-mentioned raw materials are sufficiently stirred for and are broken into
Filling, fillings is poured into agitator, is added fecula and is stirred with 80~100r/min speed, is put into fixed-type standby in mould
With；
（5）Fillings is toasted：Fixed-type fillings will be appealed, toasted under vacuum；
（6）Packaging：Fillings after above-mentioned baking is packed after cooling, sterilization and got product.
6. the method according to claim 5 for preparing distinctive flavour vegetable pork product, it is characterised in that：The step（2）In
It is the clear water amount and onion parts of addition, ginger splices, Chinese prickly ash particle, anise, cooking wine, cassia bark, refined salt, white sugar, aromatic vinegar, soy sauce, pepper powder, old
Skin, the ratio of the gross weight of dried hawthorn are 3:1~2:1.
7. the method according to claim 5 for preparing distinctive flavour vegetable pork product, it is characterised in that：The step（5）In
Baking condition be 30~75 DEG C under the conditions of toast 1~6 hour, the vacuum be 0.03kpa~0.06kpa.
8. the method according to claim 5 for preparing distinctive flavour vegetable pork product, it is characterised in that：The step（6）In
Technology of the package selection pasteurize, vacuum-packed technique.
9. the method according to claim 5 for preparing distinctive flavour vegetable pork product, it is characterised in that：The step（1）In
Carrot can be replaced by the one or more in other vegetables, such as cucumber, fresh kidney beans, onion, Chinese cabbage, winter squash and broccoli.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107751829A (en) * | 2017-11-03 | 2018-03-06 | 安徽康乐泰农业科技有限公司 | A kind of preparation method for storing microwave pork product |
| CN108450815A (en) * | 2018-04-16 | 2018-08-28 | 上海老盛昌配送有限公司 | Faric material and preparation method thereof in one kind |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107751829A (en) * | 2017-11-03 | 2018-03-06 | 安徽康乐泰农业科技有限公司 | A kind of preparation method for storing microwave pork product |
| CN108450815A (en) * | 2018-04-16 | 2018-08-28 | 上海老盛昌配送有限公司 | Faric material and preparation method thereof in one kind |
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