CN107594367A - A kind of processing method of man of Dong perfume (or spice) pig gall liver - Google Patents
A kind of processing method of man of Dong perfume (or spice) pig gall liver Download PDFInfo
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- CN107594367A CN107594367A CN201710923701.6A CN201710923701A CN107594367A CN 107594367 A CN107594367 A CN 107594367A CN 201710923701 A CN201710923701 A CN 201710923701A CN 107594367 A CN107594367 A CN 107594367A
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- liver
- pork liver
- pork
- gall
- pickled
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Abstract
The invention discloses a kind of processing method of man of Dong perfume (or spice) pig gall liver, including following operating procedure：Stock up the liver of fragrant pig, then individually removing gall bladder；Pork liver is divided into leaf, then by pork liver anyhow in liver upper shed, edge of a knife depth is 7 millimeters 10 millimeters, pork liver or integral；Pork liver is pickled with salt, Chinese prickly ash, rice wine, pepper and soy sauce；Pork liver otch is face-up, gall bladder is extruded, bile is uniformly sprinkled upon on pork liver otch；Plank in pressure, is then pickled 47 days in pork liver cut sides；Taking-up allows pork liver natural air drying 58 hours, then is toasted, you can edible.The fragrant pig gall liver special mouthfeel that this method makes, slight bitter band is cool, and there is spleen benefiting and stimulating the appetite, improving eyesight to relieve inflammation or internal heat effect.
Description
Technical field
The present invention relates to a kind of preparation method of Speciality Foods, specifically a kind of processing method of man of Dong perfume (or spice) pig gall liver.
Background technology
As traditional cuisines big country, Chinese dish is of extensive knowledge and profound scholarship, of long standing and well established for China.Many foreigner Lai Zhong National Travel Agency
Trip, especially favors Chinese cuisines.So developed however, Chinese cuisines are appointed, people also constantly explore exploitation in this field.
However, some minority areas in Guizhou, also have part to be processed without the Speciality Foods of disclosed secret prescription handed down in the family from generation to generation
Method, the Speciality Foods of making have special mouthfeel and effect.
The content of the invention
The present invention is intended to provide a kind of processing method of man of Dong perfume (or spice) pig gall liver, including following operating procedure：
1）Stock up the liver of fragrant pig, then individually removing gall bladder；
2）Pork liver is divided into leaf, then by pork liver anyhow in liver upper shed, edge of a knife depth is 7 millimeters -10 millimeters, pork liver still into
It is overall；
3）Pork liver is pickled with salt, Chinese prickly ash, rice wine, pepper and soy sauce；
4）Pork liver otch is face-up, gall bladder is extruded, bile is uniformly sprinkled upon on pork liver otch；
5）Plank in pressure, is then pickled 4-7 days in pork liver cut sides；
6）Taking-up allows pork liver natural air drying 5-8 hours, then is toasted, you can edible.
The fragrant pig gall liver special mouthfeel that this method makes, slight bitter band is cool, and there is spleen benefiting and stimulating the appetite, improving eyesight to relieve inflammation or internal heat effect.
Embodiment
1）Stock up 1 kilogram of the liver of fragrant pig, then individually removing gall bladder；
2）Pork liver is divided into leaf, then by pork liver anyhow in liver upper shed, edge of a knife depth is 7 millimeters -10 millimeters, and the edge of a knife will not
Pork liver is cut off, and pork liver is still into one piece of entirety；
3）Pork liver is pickled with 100 grams of 20 grams of salt, 20 grams of Chinese prickly ash, 500 grams of rice wine, 10 grams of pepper and soy sauce；
4）Pork liver otch is face-up, gall bladder is extruded, bile is uniformly sprinkled upon on pork liver otch；
5）The plank in pressure in pork liver cut sides, then the stone in plank pressure again, is pickled 5 days；
6）Taking-up allows pork liver natural air drying 6 hours, then is toasted, you can edible.
Claims (1)
1. a kind of processing method of man of Dong perfume (or spice) pig gall liver, it is characterised in that including following operating procedure：
1）Stock up the liver of fragrant pig, then individually removing gall bladder；
2）Pork liver is divided into leaf, then by pork liver anyhow in liver upper shed, edge of a knife depth is 7 millimeters -10 millimeters, pork liver still into
It is overall；
3）Pork liver is pickled with salt, Chinese prickly ash, rice wine, pepper and soy sauce；
4）Pork liver otch is face-up, gall bladder is extruded, bile is uniformly sprinkled upon on pork liver otch；
5）Plank in pressure, is then pickled 4-7 days in pork liver cut sides；
6）Taking-up allows pork liver natural air drying 5-8 hours, then is toasted, you can edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710923701.6A CN107594367A (en) | 2017-09-30 | 2017-09-30 | A kind of processing method of man of Dong perfume (or spice) pig gall liver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710923701.6A CN107594367A (en) | 2017-09-30 | 2017-09-30 | A kind of processing method of man of Dong perfume (or spice) pig gall liver |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107594367A true CN107594367A (en) | 2018-01-19 |
Family
ID=61068546
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710923701.6A Pending CN107594367A (en) | 2017-09-30 | 2017-09-30 | A kind of processing method of man of Dong perfume (or spice) pig gall liver |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107594367A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871139A (en) * | 2012-10-15 | 2013-01-16 | 福建省武平县练家香土特产有限公司 | Pork gall and liver and preparation method of pork gall and liver |
-
2017
- 2017-09-30 CN CN201710923701.6A patent/CN107594367A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871139A (en) * | 2012-10-15 | 2013-01-16 | 福建省武平县练家香土特产有限公司 | Pork gall and liver and preparation method of pork gall and liver |
Non-Patent Citations (2)
| Title |
|---|
| 苏韶芬等: "《桂林民俗》", 31 January 2006, 中央文献出版社 * |
| 陈苍林: ""武平猪胆肝的故事"", 《中国土特产》 * |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180119 |