CN107467521A - A kind of streaky pork can and preparation method thereof - Google Patents
A kind of streaky pork can and preparation method thereof Download PDFInfo
- Publication number
- CN107467521A CN107467521A CN201610402460.6A CN201610402460A CN107467521A CN 107467521 A CN107467521 A CN 107467521A CN 201610402460 A CN201610402460 A CN 201610402460A CN 107467521 A CN107467521 A CN 107467521A
- Authority
- CN
- China
- Prior art keywords
- parts
- streaky pork
- preparation
- soya bean
- pork
- 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.)
- Withdrawn
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000007842 Glycine max Species 0.000 claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 240000007329 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 7
- 241000227653 Lycopersicon Species 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 230000000249 desinfective Effects 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000015193 tomato juice Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims 3
- 240000005158 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000004280 healthy diet Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 235000013305 food Nutrition 0.000 description 2
- 241000282898 Sus scrofa Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035943 smell 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a kind of streaky pork can and preparation method thereof, the streaky pork can includes following raw material and parts by weight：30 50 parts of 800 parts of streaky pork, 50 60 parts of tomato, 20 30 parts of fermented soya bean, 20 30 parts of garlic, 10 20 parts of ginger, 100 150 parts of rice wine and salt.The streaky pork can process process clean hygiene of the present invention, obtained streaky pork can is nutritious, has more reconciled the high fat composition of streaky pork, meets the demand of modern healthy diet, its delicious meat, as a kind of botargo, can effectively facilitate the appetite of people.Present invention also offers the preparation method of streaky pork can.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of streaky pork can and preparation method thereof.
Background technology
Streaky pork, it is the meat on pig rib row, meat contains protein abundance, typically between 10-20%.Lean meat is than fertilizer
Meat is more containing protein.Meat product is good protein containing protein, and the required amino acid not only contained is comprehensive, quantity is more, and
And ratio is appropriate, close to the protein of human body, easily digest and assimilate.Known instant fresh streaky pork only existing fry now is boiled,
And frozen goods are then unsuitable instant, do not possess particularity.So far, be showed no in the market and document can convenient and instant fresh streaky pork
Pre-packaged non-staple food, and can longer-term storage, transport, carrying and by-product instant at any time.
The content of the invention
Present invention aim to address above mentioned problem, there is provided a kind of streaky pork can and preparation method thereof.
The purpose of the present invention is accomplished by the following way：
A kind of streaky pork can, it is made up of following raw material in parts by weight：800 parts of streaky pork, tomato 50-60 parts,
Capsicum 10-18 parts, fermented soya bean 20-30 parts, garlic 20-30 parts, ginger 10-20 parts, rice wine 100-150 parts and salt 30-50 parts.
Further, described fermented soya bean are the fermented soya bean made using black soya bean as raw material.
Further, the raw material also includes pearl powder 20-30 parts, black vinegar 3-5 part in parts by weight.Black vinegar can be dispelled
The smell of streaky pork, the tender degree of streaky pork meat is improved, while can be with calcareous in dissolved pearl powder or other raw materials, guarantor
Nutrient therein is protected, makes streaky pork be easier to be merged with each raw material, improves flavor and the nutrition of streaky pork.
A kind of preparation method of streaky pork can, comprises the following steps：
A, garlic, ginger, rice wine, 70-80 DEG C of salt Hybrid Heating are taken, pearl powder is added and stirs, feed liquid is made；
Streaky pork is cut into the cube meat of 5~8mm sizes, be put into boiling 30-50min in pot b, the grease of precipitation is removed,
Step a feed liquid is put into, heating is vexed to boil 0.8-1h；
C, tomato is squeezed the juice, capsicum is cut into 3-5mm fritter；
D, Tomato juice, capsicum block and fermented soya bean, tinning after stirring are added in streaky pork made from step b；
E, streaky pork can made from step d is put into baking box, more than baking time 2h.
Further, 3-5 part black vinegars be also added in the step b.
Further, ultraviolet disinfection has also been carried out in the step d to streaky pork can, sterilized environment temperature is 30-
40℃。
Further, it is characterised in that the oven temperature in step e is 60-65 DEG C.
Beneficial effects of the present invention are：The streaky pork can process process clean hygiene of the present invention, obtained streaky pork tank
It is nutritious, more reconcile the high fat composition of streaky pork, meet the demand of modern healthy diet, its delicious meat, as
A kind of botargo, the appetite of people can be effectively facilitated.
Embodiment
The present invention is further explained with reference to specific embodiment.
A kind of streaky pork can, it is made up of following raw material in parts by weight：800 parts of streaky pork, 55 parts of tomato, capsicum
40 parts of 14 parts, 25 parts of fermented soya bean, 25 parts of garlic, 15 parts of ginger, 120 parts of rice wine and salt.
Described fermented soya bean are the fermented soya bean made using black soya bean as raw material.
Described streaky pork can is also including 25 parts of pearl powder in parts by weight, 4 parts of black vinegar.
A kind of preparation method of streaky pork can, comprises the following steps：
A, garlic, ginger, rice wine, 75 DEG C of salt Hybrid Heating are taken, pearl powder is added and stirs, feed liquid is made；
Streaky pork is cut into the cube meat of 6mm sizes, be put into boiling 40min in pot b, the grease of precipitation is removed, addition is black
Vinegar, then step a feed liquid is put into, heating is vexed to boil 0.9h；
C, tomato is squeezed the juice, capsicum is cut into 4mm fritter；
D, Tomato juice, capsicum block and fermented soya bean are added in streaky pork made from step b, after stirring tinning be used in combination
Ultraviolet disinfection, sterilized environment temperature are 30-40 DEG C；
E, streaky pork can made from step d is put into baking box, oven temperature is 60-65 DEG C, more than baking time 2h.
Claims (7)
1. a kind of streaky pork can, it is characterised in that be made up of following raw material in parts by weight：800 parts of streaky pork, tomato
50-60 parts, capsicum 10-18 parts, fermented soya bean 20-30 parts, garlic 20-30 parts, ginger 10-20 parts, rice wine 100-150 parts and salt
30-50 parts.
2. streaky pork can as claimed in claim 1, it is characterised in that described fermented soya bean are the beans made using black soya bean as raw material
Fermented soya beans, salted or other wise.
3. streaky pork can as claimed in claim 1, it is characterised in that the raw material also includes pearl powder in parts by weight
20-30 parts, black vinegar 3-5 parts.
4. a kind of preparation method of streaky pork can as claimed in claim 1, it is characterised in that comprise the following steps：
A, garlic, ginger, rice wine, 70-80 DEG C of salt Hybrid Heating are taken, pearl powder is added and stirs, feed liquid is made；
Streaky pork is cut into the cube meat of 5~8mm sizes, be put into boiling 30-50min in pot b, the grease of precipitation is removed, is put into
Step a feed liquid, heating is vexed to boil 0.8-1h；
C, tomato is squeezed the juice, capsicum is cut into 3-5mm fritter；
D, Tomato juice, capsicum block and fermented soya bean are added in streaky pork made from step b,
Tinning after stirring；
E, streaky pork can made from step d is put into baking box, more than baking time 2h.
5. the preparation method of streaky pork can as claimed in claim 4, it is characterised in that also added 3-5 in the step b
Part black vinegar.
6. the preparation method of streaky pork can as claimed in claim 4, it is characterised in that also to streaky pork in the step d
Can has carried out ultraviolet disinfection, and sterilized environment temperature is 30-40 DEG C.
7. the preparation method of streaky pork can as claimed in claim 4, it is characterised in that the oven temperature in step e is 60-
65℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610402460.6A CN107467521A (en) | 2016-06-08 | 2016-06-08 | A kind of streaky pork can and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610402460.6A CN107467521A (en) | 2016-06-08 | 2016-06-08 | A kind of streaky pork can and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107467521A true CN107467521A (en) | 2017-12-15 |
Family
ID=60594529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610402460.6A Withdrawn CN107467521A (en) | 2016-06-08 | 2016-06-08 | A kind of streaky pork can and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107467521A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584136A (en) * | 2013-11-22 | 2014-02-19 | 昆明理工大学 | Processing method of dry pickle braised meat soft cans |
| CN103610089A (en) * | 2013-11-25 | 2014-03-05 | 广西远邻集团食品有限责任公司 | Preparation method of steamed pork can and seasoning juice of steamed pork |
| CN105211916A (en) * | 2015-10-21 | 2016-01-06 | 青岛巨能管道设备有限公司 | A kind of salted dried mustard cabbage pork balls |
| CN105285735A (en) * | 2015-11-16 | 2016-02-03 | 桂林市味美园餐饮管理有限公司 | Manufacturing method for steamed pork with rice flour |
| CN105433271A (en) * | 2015-12-08 | 2016-03-30 | 宁洱磨黑哈尼贰瓦香肠有限公司 | Manufacturing method of tea streaky pork |
-
2016
- 2016-06-08 CN CN201610402460.6A patent/CN107467521A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584136A (en) * | 2013-11-22 | 2014-02-19 | 昆明理工大学 | Processing method of dry pickle braised meat soft cans |
| CN103610089A (en) * | 2013-11-25 | 2014-03-05 | 广西远邻集团食品有限责任公司 | Preparation method of steamed pork can and seasoning juice of steamed pork |
| CN105211916A (en) * | 2015-10-21 | 2016-01-06 | 青岛巨能管道设备有限公司 | A kind of salted dried mustard cabbage pork balls |
| CN105285735A (en) * | 2015-11-16 | 2016-02-03 | 桂林市味美园餐饮管理有限公司 | Manufacturing method for steamed pork with rice flour |
| CN105433271A (en) * | 2015-12-08 | 2016-03-30 | 宁洱磨黑哈尼贰瓦香肠有限公司 | Manufacturing method of tea streaky pork |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20171215 |