CN107625063A - A kind of production technology of sauce Spiced pig's heart - Google Patents
A kind of production technology of sauce Spiced pig's heart Download PDFInfo
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- CN107625063A CN107625063A CN201710906638.5A CN201710906638A CN107625063A CN 107625063 A CN107625063 A CN 107625063A CN 201710906638 A CN201710906638 A CN 201710906638A CN 107625063 A CN107625063 A CN 107625063A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The present invention provides a kind of production technology of sauce Spiced pig's heart, is related to food processing field, comprises the following steps：(1) preparation of bittern：Pungent material will be added in soup-stock, boil 46 hours, filtrate is taken after filtering；(2) preparation of dense thick gravy：Old rock sugar is added in bittern, is concentrated；(3) pretreatment of raw material：The degreasing Pigs Hearts of freezing is thawed, blood stains is washed away, removes oil removing muscle, be put into cold water and boil, pull out；(4) cook：Pigs Hearts is put into bittern and boiled, adds flavoring；(5) cool down：Pigs Hearts is cooled to room temperature；(6) brush：Dense thick gravy is uniformly brushed in Pigs Hearts；(7) pack：After Pigs Hearts is sterilized, it is vacuum-packed and dispatches from the factory after addition food preservative and antistaling agent；The selected each raw material of the present invention, finished product uniform color, golden yellow, aromatic flavour is long, and delicious and fragrant taste, soft mouth feel, flavour is pure, and special taste, flavor is full, and technique is simple, with short production cycle, and production efficiency is high, beneficial to large-scale production.
Description
Technical field
The present invention relates to food processing field, and in particular to the production technology of sauce Spiced pig's heart.
Background technology
The heart of Pigs Hearts, i.e. pig, mild-natured, sweet-salty are a variety of containing protein, fat, thiamine, riboflavin, niacin etc.
Nutritional ingredient, there is qi-restoratives, arresting convulsion of calming the nerves, the effect of nourishing heart is enriched blood.Sauce Spiced pig's heart, for traditional dish of China, obtain people
Extensively like.Existing commercially available sauce Spiced pig's heart, it is usually on the make rule of thumb to feed, boring tasteless during taste, food
With without fresh fragrant sense, when and taste is heavier, flavour is not pure, lacks flavor, can not cater to popular taste.
The content of the invention
The present invention provides a kind of production technology of sauce Spiced pig's heart, bad to solve sauce Spiced pig's heart taste, lacks asking for flavor
Topic.
To solve the above problems, the technical solution adopted by the present invention is as follows：
A kind of production technology of sauce Spiced pig's heart, comprises the following steps：
(1) preparation of bittern：In parts by weight, soup-stock 70-80 parts are taken, add capsicum 8-12 parts, peeled shrimp 3-6 parts, Chinese prickly ash
5-8 parts, old ginger 5-8 parts, ginger 10-15 parts, garlic 7-9 parts, shallot 5-8 parts, anistree 3-4 parts, kaempferia galamga 2-3 parts, fennel 2-3
In part, cassia bark 2-3 parts, fructus amomi 2-3 parts, White Chloe 2-3 parts, cloves 2-3 parts, wrinkled giant hyssop 1-2 parts, fragrant fruit 1-2 parts, tsaoko 1-2 parts, seven
Fragrant 1-2 parts, perilla leaf 2-3 parts, dried orange peel 1-2 parts, dried peppermint leaf 1-2 parts, boil 4-6 hours, filtering, take filtrate, standby；
(2) preparation of dense thick gravy：The weight ratio of old rock sugar, bittern and old rock sugar is added in the bittern that step (1) obtains
Example is 10:1, endure to the 20% of original volume, it is standby；
(3) pretreatment of raw material：The degreasing Pigs Hearts of freezing is thawed, blood stains is washed away, removes oil removing muscle, be put into cold water burn to
Continue to boil 15-25 minutes after boiling, pull the blood foam removed in Pigs Hearts out；
(4) cook：The Pigs Hearts that step (3) obtains is put into the bittern that step (1) obtains and boiled 70-90 minutes, is added old
Rock sugar 2-4 parts, white wine 2-4 parts, salt 5-8 parts, monosodium glutamate 3-6 parts, soy sauce 5-8 parts, wherein Pigs Hearts are 60-80 parts, bittern 200-
250 parts；
(5) cool down：The Pigs Hearts that step (4) obtains is cooled to room temperature；
(6) brush：The dense thick gravy that step (2) is obtained uniformly is brushed in the Pigs Hearts that step (5) obtains；
(7) pack：After the Pigs Hearts sterilizing that step (6) is obtained, vacuum packet takes on after adding food preservative and antistaling agent
Factory.
Preferably, the operation temperature of the step (3) is 10-17 DEG C.
Preferably, food additives are natrium nitrosum, benzoic acid, sodium benzoate, potassium sorbate in the step (7)
One or more, the antistaling agent is D-araboascorbic acid sodium.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
The selected each raw material of the present invention, it is finished product uniform color, golden yellow using the mutual cooperation coordinative role between raw material,
Aromatic flavour is long, and delicious and fragrant taste, soft mouth feel, flavour is pure, special taste, and flavor is full；Present invention process is simple, production
Cycle is short, and production efficiency is high, beneficial to large-scale production.
Embodiment
All features disclosed in this specification, can be with any in addition to mutually exclusive feature and/or step
Mode combines.
Embodiment 1
A kind of production technology of sauce Spiced pig's heart, comprises the following steps：
(1) preparation of bittern：In parts by weight, 70 parts of soup-stock is taken, adds 8 parts of capsicum, 3 parts of peeled shrimp, 5 parts of Chinese prickly ash, old ginger 5
Part, 10 parts of ginger, 7 parts of garlic, 5 parts of shallot, anistree 3 parts, 2 parts of kaempferia galamga, 2 parts of fennel, 2 parts of cassia bark, 2 parts of fructus amomi, 2 parts of White Chloe,
2 parts of cloves, 1 part of wrinkled giant hyssop, 1 part of fragrant fruit, 1 part of tsaoko, 1 part of daphne odera, 2 parts of perilla leaf, 1 part of dried orange peel, 1 part of dried peppermint leaf, it is small to boil 4
When, filtering, filtrate is taken, it is standby；
(2) preparation of dense thick gravy：The weight ratio of old rock sugar, bittern and old rock sugar is added in the bittern that step (1) obtains
Example is 10:1, endure to the 20% of original volume, it is standby；
(3) pretreatment of raw material：The degreasing Pigs Hearts of freezing is thawed, blood stains is washed away, removes oil removing muscle, be put into cold water burn to
Continue to boil 15 minutes after boiling, pull the blood foam removed in Pigs Hearts out；
(4) cook：The Pigs Hearts that step (3) obtains is put into the bittern that step (1) obtains and boiled 90 minutes, adds old rock sugar
2 parts, 2 parts of white wine, 5 parts of salt, 3 parts of monosodium glutamate, 8 parts of soy sauce, wherein Pigs Hearts be 60 parts, bittern be 200 parts；
(5) cool down：The Pigs Hearts that step (4) obtains is cooled to room temperature；
(6) brush：The dense thick gravy that step (2) is obtained uniformly is brushed in the Pigs Hearts that step (5) obtains；
(7) pack：After the Pigs Hearts sterilizing that step (6) is obtained, vacuum packet takes on after adding food preservative and antistaling agent
Factory.
The operation temperature of the step (3) is 10 DEG C.
Food additives are natrium nitrosum in the step (7), and the antistaling agent is D-araboascorbic acid sodium.
The present embodiment finished product uniform color, golden yellow, aromatic flavour is long, delicious and fragrant taste, soft mouth feel, and flavour is pure
Just, special taste, flavor are full.
Embodiment 2
A kind of production technology of sauce Spiced pig's heart, comprises the following steps：
(1) preparation of bittern：In parts by weight, 80 parts of soup-stock is taken, adds 12 parts of capsicum, 6 parts of peeled shrimp, 8 parts of Chinese prickly ash, old ginger
8 parts, 15 parts of ginger, 9 parts of garlic, 8 parts of shallot, anistree 4 parts, 3 parts of kaempferia galamga, 3 parts of fennel, 3 parts of cassia bark, 3 parts of fructus amomi, 3 parts of White Chloe,
3 parts of cloves, 2 parts of wrinkled giant hyssop, 2 parts of fragrant fruit, 2 parts of tsaoko, 2 parts of daphne odera, 3 parts of perilla leaf, 2 parts of dried orange peel, 2 parts of dried peppermint leaf, it is small to boil 6
When, filtering, filtrate is taken, it is standby；
(2) preparation of dense thick gravy：The weight ratio of old rock sugar, bittern and old rock sugar is added in the bittern that step (1) obtains
Example is 10:1, endure to the 20% of original volume, it is standby；
(3) pretreatment of raw material：The degreasing Pigs Hearts of freezing is thawed, blood stains is washed away, removes oil removing muscle, be put into cold water burn to
Continue to boil 15 minutes after boiling, pull the blood foam removed in Pigs Hearts out；
(4) cook：The Pigs Hearts that step (3) obtains is put into the bittern that step (1) obtains and boiled 70 minutes, adds old rock sugar
4 parts, 4 parts of white wine, 8 parts of salt, 6 parts of monosodium glutamate, soy sauce part, wherein Pigs Hearts be 80 parts, bittern be 250 parts；
(5) cool down：The Pigs Hearts that step (4) obtains is cooled to room temperature；
(6) brush：The dense thick gravy that step (2) is obtained uniformly is brushed in the Pigs Hearts that step (5) obtains；
(7) pack：After the Pigs Hearts sterilizing that step (6) is obtained, vacuum packet takes on after adding food preservative and antistaling agent
Factory.
The operation temperature of the step (3) is 17 DEG C.
Food additives are potassium sorbate in the step (7), and the antistaling agent is D-araboascorbic acid sodium.
The selected each raw material of the present invention, it is finished product uniform color, golden yellow using the mutual cooperation coordinative role between raw material,
Aromatic flavour is long, and delicious and fragrant taste, soft mouth feel, flavour is pure, special taste, and flavor is full.
Embodiment 3
A kind of production technology of sauce Spiced pig's heart, comprises the following steps：
(1) preparation of bittern：In parts by weight, 75 parts of soup-stock is taken, adds 10 parts of capsicum, 5 parts of peeled shrimp, 7 parts of Chinese prickly ash, old ginger
7 parts, 13 parts of ginger, 8 parts of garlic, 6 parts of shallot, anistree 3 parts, 2 parts of kaempferia galamga, 3 parts of fennel, 3 parts of cassia bark, 2 parts of fructus amomi, 2 parts of White Chloe,
3 parts of cloves, 1 part of wrinkled giant hyssop, 1 part of fragrant fruit, 2 parts of tsaoko, 1 part of daphne odera, 3 parts of perilla leaf, 1 part of dried orange peel, 2 parts of dried peppermint leaf, it is small to boil 5
When, filtering, filtrate is taken, it is standby；
(2) preparation of dense thick gravy：The weight ratio of old rock sugar, bittern and old rock sugar is added in the bittern that step (1) obtains
Example is 10:1, endure to the 20% of original volume, it is standby；
(3) pretreatment of raw material：The degreasing Pigs Hearts of freezing is thawed, blood stains is washed away, removes oil removing muscle, be put into cold water burn to
Continue to boil 20 minutes after boiling, pull the blood foam removed in Pigs Hearts out；
(4) cook：The Pigs Hearts that step (3) obtains is put into the bittern that step (1) obtains and boiled 80 minutes, adds old rock sugar
3 parts, 3 parts of white wine, 6 parts of salt, 4 parts of monosodium glutamate, 7 parts of soy sauce, wherein Pigs Hearts be 70 parts, bittern be 225 parts；
(5) cool down：The Pigs Hearts that step (4) obtains is cooled to room temperature；
(6) brush：The dense thick gravy that step (2) is obtained uniformly is brushed in the Pigs Hearts that step (5) obtains；
(7) pack：After the Pigs Hearts sterilizing that step (6) is obtained, vacuum packet takes on after adding food preservative and antistaling agent
Factory.
The operation temperature of the step (3) is 14 DEG C.
Food additives are the mixture of benzoic acid and sodium benzoate in the step (7), and the antistaling agent is D- different anti-
Bad hematic acid sodium.
The selected each raw material of the present invention, it is finished product uniform color, golden yellow using the mutual cooperation coordinative role between raw material,
Aromatic flavour is long, and delicious and fragrant taste, soft mouth feel, flavour is pure, special taste, and flavor is full.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should be included in the scope of the protection.
Claims (3)
1. a kind of production technology of sauce Spiced pig's heart, it is characterised in that comprise the following steps：
(1) preparation of bittern：In parts by weight, soup-stock 70-80 parts are taken, add capsicum 8-12 parts, peeled shrimp 3-6 parts, Chinese prickly ash 5-8
Part, old ginger 5-8 parts, ginger 10-15 parts, garlic 7-9 parts, shallot 5-8 parts, anistree 3-4 parts, kaempferia galamga 2-3 parts, fennel 2-3 parts, osmanthus
Skin 2-3 parts, fructus amomi 2-3 parts, White Chloe 2-3 parts, cloves 2-3 parts, wrinkled giant hyssop 1-2 parts, fragrant fruit 1-2 parts, tsaoko 1-2 parts, daphne odera 1-2
Part, perilla leaf 2-3 parts, dried orange peel 1-2 parts, dried peppermint leaf 1-2 parts, boil 4-6 hours, filtering, take filtrate, standby；
(2) preparation of dense thick gravy：Add old rock sugar in the bittern that step (1) obtains, the part by weight of bittern and old rock sugar is
10:1, endure to the 20% of original volume, it is standby；
(3) pretreatment of raw material：The degreasing Pigs Hearts of freezing is thawed, blood stains is washed away, removes oil removing muscle, is put into cold water and burns to boiling
After continue to boil 15-25 minutes, pull out remove Pigs Hearts on blood foam；
(4) cook：The Pigs Hearts that step (3) obtains is put into the bittern that step (1) obtains and boils 70-90 minutes, adds old rock sugar
2-4 parts, white wine 2-4 parts, salt 5-8 parts, monosodium glutamate 3-6 parts, soy sauce 5-8 parts, wherein Pigs Hearts are 60-80 parts, bittern 200-250
Part；
(5) cool down：The Pigs Hearts that step (4) obtains is cooled to room temperature；
(6) brush：The dense thick gravy that step (2) is obtained uniformly is brushed in the Pigs Hearts that step (5) obtains；
(7) pack：After the Pigs Hearts sterilizing that step (6) is obtained, it is vacuum-packed and dispatches from the factory after addition food preservative and antistaling agent.
2. the production technology of sauce Spiced pig's heart as claimed in claim 1, it is characterised in that：The operation temperature of the step (3) is
10-17℃。
3. the production technology of sauce Spiced pig's heart as claimed in claim 1, it is characterised in that：Food additives in the step (7)
For natrium nitrosum, benzoic acid, sodium benzoate, potassium sorbate one or more, the antistaling agent is D-araboascorbic acid sodium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710906638.5A CN107625063A (en) | 2017-09-29 | 2017-09-29 | A kind of production technology of sauce Spiced pig's heart |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710906638.5A CN107625063A (en) | 2017-09-29 | 2017-09-29 | A kind of production technology of sauce Spiced pig's heart |
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| Publication Number | Publication Date |
|---|---|
| CN107625063A true CN107625063A (en) | 2018-01-26 |
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|---|---|---|---|
| CN201710906638.5A Pending CN107625063A (en) | 2017-09-29 | 2017-09-29 | A kind of production technology of sauce Spiced pig's heart |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599541A (en) * | 2012-03-28 | 2012-07-25 | 常熟市玉山食品有限公司 | Method for manufacturing special-flavour young pigeon |
| CN103230026A (en) * | 2013-05-29 | 2013-08-07 | 万世凤 | Pig heart processing method |
| CN103734775A (en) * | 2013-12-21 | 2014-04-23 | 彭常龙 | Method for preparing flavor sauced goose |
| CN106261826A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce Cor Sus domestica and preparation method thereof |
-
2017
- 2017-09-29 CN CN201710906638.5A patent/CN107625063A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599541A (en) * | 2012-03-28 | 2012-07-25 | 常熟市玉山食品有限公司 | Method for manufacturing special-flavour young pigeon |
| CN103230026A (en) * | 2013-05-29 | 2013-08-07 | 万世凤 | Pig heart processing method |
| CN103734775A (en) * | 2013-12-21 | 2014-04-23 | 彭常龙 | Method for preparing flavor sauced goose |
| CN106261826A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce Cor Sus domestica and preparation method thereof |
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Application publication date: 20180126 |