CN107048215A - A kind of pork braised in brown sauce - Google Patents
A kind of pork braised in brown sauce Download PDFInfo
- Publication number
- CN107048215A CN107048215A CN201611251253.1A CN201611251253A CN107048215A CN 107048215 A CN107048215 A CN 107048215A CN 201611251253 A CN201611251253 A CN 201611251253A CN 107048215 A CN107048215 A CN 107048215A
- Authority
- CN
- China
- Prior art keywords
- pork
- raw material
- weight
- sauce
- brown sauce
- 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 24
- 235000015067 sauces Nutrition 0.000 title claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 14
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 5
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 5
- 229920002752 Konjac Polymers 0.000 claims abstract description 5
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 5
- 241000333181 Osmanthus Species 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 235000013736 caramel Nutrition 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical group 0.000 claims description 5
- 240000006108 Allium ampeloprasum Species 0.000 claims description 4
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 4
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 5
- 235000010485 konjac Nutrition 0.000 abstract description 4
- 244000242564 Osmanthus fragrans Species 0.000 abstract description 3
- 235000019083 Osmanthus fragrans Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 description 3
- 241000722363 Piper Species 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention mainly relates to food technology field, a kind of pork braised in brown sauce is made up of the raw material of following parts by weight：Pork 95 ~ 100, sugar sweet-scented osmanthus 3 ~ 5, konjak starch 2 ~ 4, Angel saccharomyces cerevisiae 3 ~ 5, caramel liquid 3 ~ 5, preserved materials 22 ~ 24, Fructus Hordei Vulgaris extract 0.7 ~ 0.9, lemon juice 0.6 ~ 0.8；The yellowish pink damp sauce red of the pork braised in brown sauce of the present invention, sweet osmanthus aromatic flavour, delicious meat keeps complete, the good appearance of pork.
Description
Technical field
The invention mainly relates to food technology field, more particularly to a kind of pork braised in brown sauce.
Background technology
Pork braised in brown sauce is one of Hot dishes menu.Using streaky pork as major ingredient is made, preferably from three layers of alternate meat of the girth of a garment（Five flowers
Meat）To do.The culinary art skill of pork braised in brown sauce is based on marmite, and the girth of a garment is alternate, fragrant and sweet soft, just melt in the mouth.Pork braised in brown sauce is each in China
Ground spreads far and wide, and is one of famous popular dish.But, conventional method is widely used by people, how to provide one kind
New pork braised in brown sauce is the problem of needing to solve at present.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of pork braised in brown sauce.
A kind of pork braised in brown sauce, is made up of the raw material of following parts by weight：Pork 95 ~ 100, sugar sweet-scented osmanthus 3 ~ 5, konjak starch 2 ~ 4, peace
Fine jade saccharomyces cerevisiae 3 ~ 5, caramel liquid 3 ~ 5, preserved materials 22 ~ 24, Fructus Hordei Vulgaris extract 0.7 ~ 0.9, lemon juice 0.6 ~ 0.8；Described salts down
System material, is made up of the raw material of following parts by weight：Salt 3 ~ 4, soya sauce 5 ~ 6, chive 7 ~ 8, ginger 6 ~ 7, chilli 4 ~ 5, flower
Green pepper 4 ~ 5, pepper 4 ~ 5, anise 4 ~ 5, cassia twig 4 ~ 5, leek seed 3 ~ 5, dried orange peel 3 ~ 5, fennel 3 ~ 5, Apple Seeds 3 ~ 5, by all raw materials
Mixing, adds the water of all 130 ~ 150 times of amounts of raw material weight, it is original 1/5 that heating, which is boiled to volume, and filtering obtains preserved materials.
It is an advantage of the invention that：A kind of pork braised in brown sauce that the present invention is provided, sweet osmanthus aromatic flavour is delicious delicate, salty comfortable mouth,
The cooking methods of abundant pork braised in brown sauce；Increase local flavor and nutrition, strengthen healthcare function, suppress varied bacteria growing, Shelf-life is kept
Pigeon meat local flavor；Through Angel fermentation by saccharomyces cerevisiae, increase mellowness, make yellowish pink damp sauce red, sweet osmanthus aromatic flavour, delicious meat is kept
Complete, the good appearance of pork.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of pork braised in brown sauce, is made up of the raw material of following parts by weight：Pork 98, sugar sweet-scented osmanthus 4, konjak starch 3.5, Angel saccharomyces cerevisiae
3.2nd, caramel liquid 4, preserved materials 23, Fructus Hordei Vulgaris extract 0.75, lemon juice 0.68；Described preserved materials, by the original of following parts by weight
Material is made：Salt 3.6, soya sauce 5.5, chive 7, ginger 6, chilli 4.2, Chinese prickly ash 4.5, pepper 4.6, anise 4, cassia twig 5,
Leek seed 4, dried orange peel 4, fennel 3.8, Apple Seeds 3.2, all raw materials are mixed, and add the water of all 135 times of amounts of raw material weight, plus
It is original 1/5 that heat, which is boiled to volume, and filtering obtains preserved materials.
Embodiment 2
A kind of pork braised in brown sauce, is made up of the raw material of following parts by weight：Pork 96, sugar sweet-scented osmanthus 3.6, konjak starch 2.6, Angel wine brewing ferment
Mother 4, caramel liquid 4.5, preserved materials 23, Fructus Hordei Vulgaris extract 0.82, lemon juice 0.75；Described preserved materials, by following parts by weight
Raw material is made：Salt 3.6, soya sauce 5.5, chive 7.6, ginger 6.5, chilli 5, Chinese prickly ash 4, pepper 4, anise 4, cassia twig
4.2nd, leek seed 3.1, dried orange peel 3.6, fennel 4.6, Apple Seeds 4.8, all raw materials are mixed, and add all 140 times of raw material weights
The water of amount, it is original 1/5 that heating, which is boiled to volume, and filtering obtains preserved materials.
Claims (1)
1. a kind of pork braised in brown sauce, it is characterised in that be made up of the raw material of following parts by weight：Pork 95 ~ 100, sugar sweet-scented osmanthus 3 ~ 5, konjaku
Starch 2 ~ 4, Angel saccharomyces cerevisiae 3 ~ 5, caramel liquid 3 ~ 5, preserved materials 22 ~ 24, Fructus Hordei Vulgaris extract 0.7 ~ 0.9, lemon juice 0.6 ~
0.8；Described preserved materials, are made up of the raw material of following parts by weight：It is salt 3 ~ 4, soya sauce 5 ~ 6, chive 7 ~ 8, ginger 6 ~ 7, dry
Pimiento 4 ~ 5, Chinese prickly ash 4 ~ 5, pepper 4 ~ 5, anise 4 ~ 5, cassia twig 4 ~ 5, leek seed 3 ~ 5, dried orange peel 3 ~ 5, fennel 3 ~ 5, Apple Seeds 3 ~
5, all raw materials are mixed, the water of all 130 ~ 150 times of amounts of raw material weight are added, it is original 1/5, mistake that heating, which is boiled to volume,
Filter, obtains preserved materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611251253.1A CN107048215A (en) | 2016-12-30 | 2016-12-30 | A kind of pork braised in brown sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611251253.1A CN107048215A (en) | 2016-12-30 | 2016-12-30 | A kind of pork braised in brown sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107048215A true CN107048215A (en) | 2017-08-18 |
Family
ID=59623530
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611251253.1A Pending CN107048215A (en) | 2016-12-30 | 2016-12-30 | A kind of pork braised in brown sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107048215A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611856A (en) * | 2009-07-24 | 2009-12-30 | 张福财 | The prescription of materia medica tonic and healthy teriyaki sauce and production method |
| CN104187775A (en) * | 2014-08-30 | 2014-12-10 | 安徽夏星食品有限公司 | Lamb shashlik with angelica sinensis for enriching and activating blood and making method of lamb shashlik |
| CN105410706A (en) * | 2015-12-04 | 2016-03-23 | 王克秀 | Low-fat type minced pork and preparation method thereof |
| CN105995592A (en) * | 2016-05-19 | 2016-10-12 | 骆玺州 | Making method of flavor stuffed fried dough twists |
| CN106036747A (en) * | 2016-06-26 | 2016-10-26 | 贵州梵净山农业高科技股份有限公司 | Salting liquid for stewed pork with brown sauce and production process thereof |
| CN106071909A (en) * | 2016-06-25 | 2016-11-09 | 威海贯标信息科技有限公司 | A kind of low fat pork braised in brown sauce |
| CN106107576A (en) * | 2016-06-24 | 2016-11-16 | 贵州梵净山农业高科技股份有限公司 | A kind of industrialized process for preparing of pork braised in brown sauce |
| CN106235043A (en) * | 2016-08-29 | 2016-12-21 | 黎志春 | A kind of manufacture method of pork braised in brown sauce |
-
2016
- 2016-12-30 CN CN201611251253.1A patent/CN107048215A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611856A (en) * | 2009-07-24 | 2009-12-30 | 张福财 | The prescription of materia medica tonic and healthy teriyaki sauce and production method |
| CN104187775A (en) * | 2014-08-30 | 2014-12-10 | 安徽夏星食品有限公司 | Lamb shashlik with angelica sinensis for enriching and activating blood and making method of lamb shashlik |
| CN105410706A (en) * | 2015-12-04 | 2016-03-23 | 王克秀 | Low-fat type minced pork and preparation method thereof |
| CN105995592A (en) * | 2016-05-19 | 2016-10-12 | 骆玺州 | Making method of flavor stuffed fried dough twists |
| CN106107576A (en) * | 2016-06-24 | 2016-11-16 | 贵州梵净山农业高科技股份有限公司 | A kind of industrialized process for preparing of pork braised in brown sauce |
| CN106071909A (en) * | 2016-06-25 | 2016-11-09 | 威海贯标信息科技有限公司 | A kind of low fat pork braised in brown sauce |
| CN106036747A (en) * | 2016-06-26 | 2016-10-26 | 贵州梵净山农业高科技股份有限公司 | Salting liquid for stewed pork with brown sauce and production process thereof |
| CN106235043A (en) * | 2016-08-29 | 2016-12-21 | 黎志春 | A kind of manufacture method of pork braised in brown sauce |
Non-Patent Citations (2)
| Title |
|---|
| 宋媛: "《正宗绝色川菜和火锅》", 31 January 2014 * |
| 浙江人民出版社: "《西湖揽胜》", 30 November 2000 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103948003B (en) | A kind of coarse cereals beef paste and preparation method thereof | |
| CN103518809B (en) | One potato seed class health-caring biscuit and preparation method thereof | |
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| CN104126756A (en) | Flos sophorae antihypertensive flour and preparation method thereof | |
| CN103948009A (en) | Wine aroma beef sauce and preparation method thereof | |
| CN103704814A (en) | Milk flavor enoki mushroom health drink and preparation method thereof | |
| CN103976228B (en) | A kind of pig's feet face-nourishing porridge and preparation method thereof | |
| CN104286084A (en) | Silver carp and clam meat filling bread roll and preparation method thereof | |
| CN103948010A (en) | Blood nourishing and eyesight improving beef sauce and preparation method thereof | |
| CN105747178A (en) | Production method of pickled-vegetable-flavored seasoning packet | |
| CN104286890A (en) | Appetizing sauce spiced beef and preparation method thereof | |
| CN103932291B (en) | One is rich in ascorbic sesame paste and preparation method thereof | |
| CN105495392A (en) | Nourishing whole duck containing glutinous rice distiller's grains | |
| CN105707554A (en) | Sour soup fish chafing dish bottom material and preparation method thereof | |
| CN101912107B (en) | Formula and manufacturing method of hot and spicy sauce | |
| CN103948011A (en) | Health beef sauce and preparation method thereof | |
| CN107048215A (en) | A kind of pork braised in brown sauce | |
| CN103876052B (en) | A kind of thick bamboo tube health-preserving porridge and preparation method thereof | |
| CN104783108A (en) | Spicy beef seasoning packet for chaffy dish and preparation method thereof | |
| CN103750361A (en) | Braised pig hoof | |
| CN103504442A (en) | Water chestnut instant powder and preparation method thereof | |
| CN106722271A (en) | A kind of pigtail braised in soy sauce | |
| CN104522599A (en) | Household seasoning composition for abalones | |
| CN103652700A (en) | Canned water bamboo escargot meat | |
| CN103535665A (en) | Loach-flavor dehydrated potato chips and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170818 |
|
| RJ01 | Rejection of invention patent application after publication |