CN107198123A - A kind of preparation method of characteristic cheese collar of brawn - Google Patents
A kind of preparation method of characteristic cheese collar of brawn Download PDFInfo
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- CN107198123A CN107198123A CN201610148906.7A CN201610148906A CN107198123A CN 107198123 A CN107198123 A CN 107198123A CN 201610148906 A CN201610148906 A CN 201610148906A CN 107198123 A CN107198123 A CN 107198123A
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Abstract
The present invention relates to a kind of preparation method of characteristic cheese collar of brawn, comprise the following steps：By griskin preprocessing, fried, finished product is carried out after pickling integer, addition garnishes, parcel.The features such as present invention has vivid attractive in appearance, the taste crispy and hot of profile, nutritious, collocation is balanced, with unique local flavor.Manufacture craft of the present invention is simple, food materials range of choice is extensive, operating condition is easily controlled, and is adapted to mass production.
Description
Technical field
The present invention relates to Speciality Foods manufacture field, especially a kind of preparation method of characteristic collar of brawn.
Background technology
Pork, English name pork, also known as globefish meat, are the main non-staple food of daily life, with qi-restoratives salubrity, nourishing Yin and moistening dryness, the effect of riching and moisturizing skim.All weak after being ill, postpartum deficiency of blood, lean yellow face person, can all apply to use of the product of nutritious tonifying.In poultry meat, the protein content of pork is minimum, fat content highest.Thin pork is higher containing protein, and every 100 grams can contain up to 29 grams of protein, fatty 6 grams.After boiling and stewing, the fat content of pork can also be reduced.Pork also containing abundant vitamin B, can make body feel more there is strength.Pork can also provide aliphatic acid needed by human.Pork nature and flavor are sweet into containing the composition such as abundant protein and fat, carbohydrate, calcium, phosphorus, iron.Pork chop enriching yin, pork tripe qi-restoratives is damaged, strengthening the spleen and stomach, nourishing Yin and moistening dryness, it is possible to provide ferroheme（Organic Iron）Cysteine with promoting iron to absorb, can improve hypoferric anemia.
Cheese, English name cheese, also known as cheese（cheese）, cheese, refer to animal breast through lactobacillus-fermented or it is enzyme-added after solidify, and remove the concentrated dairy that whey is made.Cheese is generally divided into processed cheese and natural cheeses.Natural cheeses are to be used as raw material using milk or goat milk, add and solidified after lactic acid bacteria and milk-clotting ferment, filter out and be dipped in after moisture in salt solution three days, then formed again by the fermentation of four to six months, lactic acid bacteria activity is high, Conservation environment and condition requirement are strict, and is difficult to be received because with the unique smell of natural cheeses；Processed cheese is then to smash several natural cheeses, dissolve by heating, cooled and solidified again, its lactic acid bacteria activity is low, moisture is higher, nutrition is slightly thin, but the content of phosphorus is higher, and it is stay in grade, easy to maintain, there is no unique fermentative smell, the taste good of natural cheeses, it is easier to for popular receiving.No matter natural cheeses or processed cheese, be the product after milk " concentration ", so the nutrition of milk is equally quite a few.Cheese contains the mineral matters such as abundant protein, vitamin A, vitamin B complex and calcium, zinc, is made and because it is acted on by fermentation so that nutrition is more easy to be absorbed by the body.In addition, the lactic acid bacteria in natural cheeses is beneficial to stomach.Cheese belongs to high heat, high-fat food, is got fat because its is fermented without being easily caused, and is a kind of preferable healthy food.
Integer technique is pickled by improving, nutrition and taste are pinned with reference to the distinctive mode of frying culinary art, finished product is set to realize that food materials are reasonably combined, produce good appearance, unique flavor, nutritionally balanced food, meet masses to require food color, type and nutrition arrangement in a balanced way, with being the problem of present invention needs solution.
The content of the invention
The invention aims to provide a kind of characteristic cheese collar of brawn and preparation method thereof.
The present invention is achieved by the following technical programs：
A kind of preparation method of characteristic cheese collar of brawn, it is characterised in that：Raw material is made up of the component of following parts by weight：400-450 parts of griskin, 100-120 parts of flour, 40-50 parts of black pepper, 5-8 parts of refined salt, 10-12 parts of chickens' extract, 50-60 parts of crumbs, 2, egg（Each egg is by 50-60 parts of descriptions）, 50-60 parts of ham, 40-50 parts of lira cheese of horse Soviet Union, 50-55 parts of green cucumber, 50-55 parts of carrot, 40-50 parts of shallot.Its manufacturing process comprises the following steps：
A, raw material are prepared：
A. griskin is cleaned, cuts into a height of 12-15cm of length and width, 12-15cm, 0.5-0.8cm sheet covers preservative film and beats sliced meat with instrument, makes its soft；Green cucumber, carrot, shallot are cleaned and cut into strand together with ham, horse Soviet Union lira cheese.
B. egg is beaten and spreads into egg liquid, egg liquid, flour, crumbs are respectively put into different vessels.
B, pickle integer：
A. refined salt, chickens' extract are uniformly sprinkling upon into the sliced meat two sides that step A is made to be pickled；Take sliced meat to be put into the container for containing egg liquid to be affectedly bashful and wrap up in last layer egg liquid；After place into flour container, two sides rolling superscribes an aspect powder.
B. the step a sliced meat being made are spread out, is averagely put into the garnishes cut, sliced meat are rolled, being assigned with toothpick fixes it.
C, frying：
A. the sliced meat spooled are repeated to wrap up in last layer egg liquid, then wraps one layer of crumbs；
B. by oil cauldron to moderate heat, oil temperature is risen to 90-100 degrees Celsius, collar of brawn is put into and carries out fried 3-4 minutes, surface turns small fire after being hardened fried 8-10 minutes, filters out and finished product is made.
Further：Technology b garnishes are got fire 50 parts of leg silk in step A, and 40 parts of horse Soviet Union lira cheese silk, 40 parts of black pepper, 50 parts of green cucumber silk, 50 parts of carrot silk, 40 parts of proportionings of shallot silk are made.
Further：Collar of brawn needs secondary immersion egg liquid in step B integers and step C fryings, and flour and crumbs multilayer parcel are carried out respectively.
The invention has the advantages that：
1st, the present invention wraps collar of brawn after flour, egg and crumbs, and can fry can decoct and can bake, as long as allowing the crumbs of outer layer to become golden yellow crisp fragrant all right.The pork of the inside then wants just ripe, tender without bavin.Contained protein and fat, carbohydrate component and ham silk, green cucumber silk, the garnishes various vegetables of carrot silk, the combination of starch nutrition composition in collar of brawn, add cheese, cause that collar of brawn fragrance is pure and fresh, delicious taste after black pepper, meet the allegro dining demand of people.
2nd, the present invention carries out flour and crumbs multilayer parcel using secondary immersion egg liquid is needed, respectively, with frying technological process, makes finished product crisp outside tender inside.Cut when edible with knife, the gravy of pork chop will be mixed in together with the cheese of thawing, slowly overflows, aromatic quick-fried slurry, as the original characteristic of product.Tinfoil parcel baking process is simple to operate, is easy to control processing conditions, accomplishes scale production.
Embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to the scope that embodiment is represented.
With reference to example, the invention will be further described：
The explanation in the raw materials used source of following instance：
Horse Soviet Union lira cheese：" peace is good " board, is purchased from Guangzhou An Disi Food Co., Ltd.
Embodiment 1：
1st, raw material is prepared：
Griskin is cleaned for 400 grams, a height of 12cm of length and width is cut into, 12cm, 0.5cm sheet covers preservative film and beats sliced meat with instrument, makes its soft；By 50 grams of green cucumber, 50 grams of carrot, 40 grams of shallot is cleaned cuts into strand together with 50 grams of ham, 40 grams of horse Soviet Union lira cheese.2, egg is beaten and spreads into egg liquid, egg liquid, flour, crumbs are respectively put into different vessels.
2nd, integer is pickled：
By 5 grams of refined salt, 10 grams of chickens' extract is uniform to be sprinkling upon sliced meat two sides and is pickled；Take sliced meat to be put into the container for containing egg liquid to be affectedly bashful and wrap up in last layer egg liquid；After place into flour container, two sides rolling superscribes an aspect powder.Sliced meat are spread out, 50 grams of the ham silk cut averagely is put into, 40 grams of horse Soviet Union lira cheese silk, 40 grams of black pepper, 50 grams of green cucumber silk, 50 grams of carrot silk, 40 grams of shallot silk is rolled sliced meat, being assigned with toothpick fixes it.
3rd, fry：
The sliced meat spooled are repeated to wrap up in last layer egg liquid, then wrap one layer of crumbs；By on oil cauldron to moderate heat, oil temperature is risen to 90 degrees Celsius, collar of brawn is put into and carries out fried 3 minutes, surface turns small fire fried 8 minutes after being hardened, filter out and finished product is made.
Embodiment 2：
1st, raw material is prepared：
Griskin is cleaned for 600 grams, a height of 15cm of length and width is cut into, 15cm, 0.8cm sheet covers preservative film and beats sliced meat with instrument, makes its soft；By 60 grams of green cucumber, 80 grams of carrot, 40 grams of romaine lettuce is cleaned cuts into strand together with 40 grams of horse Soviet Union lira cheese.3, egg is beaten and spreads into egg liquid, egg liquid, flour, crumbs are respectively put into different vessels.
2nd, integer is pickled：
By 8 grams of refined salt, 12 grams of chickens' extract is uniform to be sprinkling upon sliced meat two sides and is pickled；Take sliced meat to be put into the container for containing egg liquid to be affectedly bashful and wrap up in last layer egg liquid；After place into flour container, two sides rolling superscribes an aspect powder.Sliced meat are spread out, horse Soviet Union lira cheese silk, black pepper, green cucumber silk, carrot silk, 40 grams of the romaine lettuce silk cut averagely is put into, sliced meat is rolled, being assigned with toothpick fixes it.
3rd, fry：
The sliced meat spooled are repeated to wrap up in last layer egg liquid, then wrap one layer of crumbs；By on oil cauldron to moderate heat, oil temperature is risen to 90 degrees Celsius, collar of brawn is put into and carries out oily deep fry for five minutes, surface turns small fire fried 8 minutes, filters out and finished product is made after being hardened.
Embodiment 3
1st, raw material is prepared：
Griskin is cleaned for 300 grams, slabbing is cut, covers preservative film and beat sliced meat with instrument, make its soft；By 50 grams of carrot, 40 grams of shallot is cleaned cuts into strand together with 40 grams of ham, 50 grams of horse Soviet Union lira cheese.2, egg is beaten and spreads into egg liquid, egg liquid, flour, crumbs are respectively put into different vessels.
2nd, integer is pickled：
By 5 grams of refined salt, 10 grams of chickens' extract is uniform to be sprinkling upon sliced meat two sides and is pickled；Take sliced meat to be put into the container for containing egg liquid to be affectedly bashful and wrap up in last layer egg liquid；After place into flour container, two sides rolling superscribes an aspect powder.Sliced meat are spread out, the ham silk cut, horse Soviet Union lira cheese silk, black pepper, sesame, carrot silk, shallot silk is averagely put into, sliced meat is rolled, being assigned with toothpick fixes it.
3rd, fry：
The sliced meat spooled are repeated to wrap up in last layer egg liquid, then wrap one layer of crumbs；By on oil cauldron to moderate heat, oil temperature is risen to 90 degrees Celsius, collar of brawn is put into and carries out fried 3 minutes, surface turns small fire fried 8 minutes after being hardened, filter out and finished product is made.
Gained characteristic characteristic cheese collar of brawn A of the invention carries out mouth feel score experiment, contrasted with not adding the collar of brawn B of horse Soviet Union lira cheese, carrying out multiple egg liquid, flour, the collar of brawn C of crumbs parcel, the collar of brawn D that does not carry out frying technological process, characteristic cheese collar of brawn A good appearances manufactured in the present embodiment, with pure and fresh strong fragrant cheese fragrance, taste sweet and sour taste, with distinct characteristic, and vegetables, ham, organic collocation of black pepper sauce material make finished product have nutritious advantage in a balanced way.Sensory evaluation is carried out to characteristic cheese collar of brawn A, collar of brawn B, collar of brawn C, collar of brawn D by 50 people, there are 42 people to represent the taste with not preferring characteristic cheese collar of brawn A plus compared with collar of brawn B, collar of brawn C, collar of brawn D, there are 3 people to represent to prefer collar of brawn B taste compared with characteristic cheese collar of brawn A, the taste that remaining 5 people evaluates characteristic cheese collar of brawn A is not so good as collar of brawn B, collar of brawn C, collar of brawn D, it can be seen that, the present invention is liked with salient feature and unique local flavor by most of testers.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to assert that the specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention, on the premise of inventive concept is not departed from, some simple deduction or replace can also be made, protection scope of the present invention should be all considered as belonging to.
Claims (3)
1. a kind of preparation method of characteristic cheese collar of brawn, it is characterised in that：Raw material is made up of the component of following parts by weight：400-450 parts of griskin, 100-120 parts of flour, 40-50 parts of black pepper, 5-8 parts of refined salt, 10-12 parts of chickens' extract, 50-60 parts of crumbs, 2, egg（Each egg is by 50-60 parts of descriptions）, 50-60 parts of ham, 40-50 parts of lira cheese of horse Soviet Union, 50-55 parts of green cucumber, 50-55 parts of carrot, 40-50 parts of shallot：
Its manufacturing process comprises the following steps：
A, raw material are prepared：
A. griskin is cleaned, cuts into a height of 12-15cm of length and width, 12-15cm, 0.5-0.8cm sheet covers preservative film and beats sliced meat with instrument, makes its soft；Green cucumber, carrot, shallot are cleaned and cut into strand together with ham, horse Soviet Union lira cheese：
B. egg is beaten and spreads into egg liquid, egg liquid, flour, crumbs are respectively put into different vessels：
B, pickle integer：
A. refined salt, chickens' extract are uniformly sprinkling upon into the sliced meat two sides that step A is made to be pickled；Take sliced meat to be put into the container for containing egg liquid to be affectedly bashful and wrap up in last layer egg liquid；After place into flour container, two sides rolling superscribes an aspect powder：
B. the step a sliced meat being made are spread out, is averagely put into the garnishes cut, sliced meat are rolled, being assigned with toothpick fixes it：
C, frying：
A. the sliced meat spooled are repeated to wrap up in last layer egg liquid, then wraps one layer of crumbs；
B. by oil cauldron to moderate heat, oil temperature is risen to 90-100 degrees Celsius, collar of brawn is put into and carries out fried 3-4 minutes, surface turns small fire after being hardened fried 8-10 minutes, filters out and finished product is made.
2. the preparation method of characteristic cheese collar of brawn according to claim 1, it is characterised in that：Technology b garnishes are got fire 50 parts of leg silk in step A, and 40 parts of horse Soviet Union lira cheese silk, 40 parts of black pepper, 50 parts of green cucumber silk, 50 parts of carrot silk, 40 parts of proportionings of shallot silk are made.
3. the preparation method of characteristic cheese collar of brawn according to claim 1, it is characterised in that：Collar of brawn needs secondary immersion egg liquid in step B integers and step C fryings, and flour and crumbs multilayer parcel are carried out respectively.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610148906.7A CN107198123A (en) | 2016-03-16 | 2016-03-16 | A kind of preparation method of characteristic cheese collar of brawn |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610148906.7A CN107198123A (en) | 2016-03-16 | 2016-03-16 | A kind of preparation method of characteristic cheese collar of brawn |
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| CN107198123A true CN107198123A (en) | 2017-09-26 |
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| CN201610148906.7A Pending CN107198123A (en) | 2016-03-16 | 2016-03-16 | A kind of preparation method of characteristic cheese collar of brawn |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250441A (en) * | 2019-07-24 | 2019-09-20 | 大成食品(大连)有限公司 | A kind of pigeon breast roulade and preparation method thereof |
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2016
- 2016-03-16 CN CN201610148906.7A patent/CN107198123A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250441A (en) * | 2019-07-24 | 2019-09-20 | 大成食品(大连)有限公司 | A kind of pigeon breast roulade and preparation method thereof |
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Application publication date: 20170926 |