CN107647378A - A kind of production method of fragrant spicy mushroom black curded bean pork sauce - Google Patents

A kind of production method of fragrant spicy mushroom black curded bean pork sauce Download PDF

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Publication number
CN107647378A
CN107647378A CN201710985041.4A CN201710985041A CN107647378A CN 107647378 A CN107647378 A CN 107647378A CN 201710985041 A CN201710985041 A CN 201710985041A CN 107647378 A CN107647378 A CN 107647378A
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China
Prior art keywords
pork
mushroom
sauce
frying
white sesameseed
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CN201710985041.4A
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Chinese (zh)
Inventor
刘青亚
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刘青亚
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Priority to CN201710985041.4A priority Critical patent/CN107647378A/en
Publication of CN107647378A publication Critical patent/CN107647378A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A kind of fragrant spicy mushroom black curded bean pork sauce, it is characterised in that prepare mushroom fourth and frying white sesameseed first;Then pork removed the peel, boned, rinsed, pelletizing, pickled, obtaining pickling rear pork grain;Rear pork grain will finally be pickled to rub, add mushroom fourth, white sesameseed and other dispensings stir-frying flavouring colour-regulating, canned, sterilizing, obtain a kind of fragrant spicy mushroom black curded bean pork sauce.The pork sauce of the present invention, nutritious using mushroom, sesame and pork as raw material, unique flavor, flavour is delicious, produces and easy to process simple.

Description

A kind of production method of fragrant spicy mushroom black curded bean pork sauce

Technical field

The invention belongs to field of food, and in particular to a kind of production method of fragrant spicy mushroom black curded bean pork sauce.

Background technology

Meat pulp is for primary raw material with mutton, pork, beef, poultry etc., is auxiliary original with capsicum, Chinese prickly ash, thick broad-bean sauce etc. Material, being formed using the cooking skill of uniqueness is refined, product is nutritious, attractive color, instant, and with cooking fragrance. But meat pulp presently, there are product delicate flavour deficiency, smell of mutton weight, lack comprehensive preservation technology, and storage period is short, when storing and transporting in marketing process Often there are the safety problems such as putrid and deteriorated, index deterioration.

The content of the invention

It is an object of the invention to provide a kind of production method of the delicious fragrant spicy mushroom black curded bean pork sauce of flavour.

In order to realize above-mentioned purpose, present invention employs following technical scheme:

A kind of fragrant spicy mushroom black curded bean pork sauce, it is characterised in that prepare mushroom fourth and frying white sesameseed first;Then by pork Remove the peel, bone, rinsing, pelletizing, pickling, obtaining pickling rear pork grain;To finally pickle rear pork grain rub, add mushroom fourth, White sesameseed and other dispensings stir-frying flavouring colour-regulating, canned, sterilizing, obtain a kind of fragrant spicy mushroom black curded bean pork sauce.

Described fragrant spicy mushroom black curded bean pork sauce, it is characterised in that it is prepared by following steps:

(1)The mushroom that new delicate flavour is dense, cap is thick is selected, is cleaned with clear water, removing is mixed with silt debris, is then cut into mushroom 0.5cm mushroom fourth, mushroom fourth is then put into middle pot and boils 15-18min, pulls out and drains, obtain mushroom fourth;

(2)White sesameseed is rinsed with water, supernatant impurity is removed in drift, and 3-4 is rinsed in water using the string bag or fine and closely woven gauze It is secondary, dry;Using slow fire frying white sesameseed, white sesameseed is spread out completely as far as possible during frying, ensure to be heated evenly, until sesame Numb grain is slightly golden yellow, and fire can be closed when can smell fragrance, cooling, the white sesameseed fried;

(3)Pork is removed the peel, boned, removes connective tissue, with 38-40 DEG C of warm water leaching drift, drains away the water and treats;Pork is cut into 2- 3cm or so meat particle, salt, monosodium glutamate, star aniseed powder, fennel powder, phosphate, ascorbic acid sodium and cooking wine are added, is mixed evenly Afterwards, 2-3h is pickled under conditions of being placed in 0-5 DEG C, obtains pickling rear pork grain;

(4)Rear pork grain will be pickled to be rubbed with meat grinder, obtain meat gruel;When soybean oil being poured into frying pan being heated to smoke, it is put into Green onion, ginger, garlic and chilli powder, when aromatic spilling, meat gruel is added, after pork fries, add fermented soya bean, white granulated sugar and vinegar, make It is well mixed, adds white sesameseed and mushroom fourth, continues stir-frying uniformly, adds sodium alginate soln, keeps micro-boiling, side heating Side is stirred, and is added soy sauce toning, is stopped heating, obtain meat pulp;

(5)The good meat pulp of frying to be bottled while hot, autoclave, 110 DEG C of sterilizing 18-20min are put into after sealing, sterilizing terminates, from So cooling, obtains fragrant spicy mushroom black curded bean pork sauce.

The preparation method of described fragrant spicy mushroom black curded bean pork sauce, it is characterised in that step(3)Middle pork grain, salt, Monosodium glutamate, star aniseed powder, fennel powder, phosphate, the mass ratio of ascorbic acid sodium and cooking wine are 1:0.025-0.035:0.00012- 0.00015:0.0002-0.00022:0.0002-0.00022:0.00012-0.00015:0.0003-0.00032:0.02- 0.03。

The preparation method of described fragrant spicy mushroom black curded bean pork sauce, it is characterised in that step(4)Middle meat gruel, soybean oil, Green onion, ginger, garlic, chilli powder, fermented soya bean, white granulated sugar, vinegar, white sesameseed, the mass ratio of mushroom fourth and sodium alginate soln are 1:0.02- 0.03:0.001-0.0012:0.001-0.0012:0.001-0.0012:0.002-0.0022:0.2-0.22:0.002- 0.003:0.0012-0.0015:0.05-0.06:0.08-0.1:0.1-0.12.

The preparation method of described fragrant spicy mushroom black curded bean pork sauce, it is characterised in that step(4)Middle sodium alginate soln For 1% sodium alginate soln.

By above-mentioned technical scheme, the beneficial effects of the invention are as follows:

The method comprises the steps of firstly, preparing mushroom fourth and frying white sesameseed;Then pork removed the peel, boned, rinsed, pelletizing, pickled, obtained Pickle rear pork grain;Rear pork grain will be finally pickled to rub, add mushroom fourth, white sesameseed and other dispensings stir-frying flavouring colour-regulating, Canned, sterilizing, obtains a kind of fragrant spicy mushroom black curded bean pork sauce.Not only flavour is delicious for mushroom, and mouthfeel is strong, and nutrition is rich Richness, containing various active material, there are the different physiological roles such as preventing arteriosclerosis, antitumor;The present invention adds in pork sauce Mushroom, the mouthfeel of pork sauce can not only be improved, increase the nutritive value of pork sauce, and assign pork sauce softening blood vessel, preventing and treating The health-care efficacies such as angiocardiopathy.Pork elder generation pelletizing is developed the flavouring colour-regulating that stir-fries again by the pork sauce of the present invention, adds mushroom, white Sesame, chilli powder, fermented soya bean and other auxiliary materials, the delicate flavour of pork sauce is improved, reduce the fishy smell of pork, mouthfeel is more uniform. The pork sauce of the present invention, nutritious using mushroom, sesame and pork as raw material, unique flavor, flavour is delicious, production and processing It is convenient and simple.

Embodiment

The fragrant spicy mushroom black curded bean pork sauce of the present embodiment, it is prepared by following steps:

(1)The mushroom that new delicate flavour is dense, cap is thick is selected, is cleaned with clear water, removing is mixed with silt debris, is then cut into mushroom 0.5cm mushroom fourth, mushroom fourth is then put into middle pot and boils 18min, pulls out and drains, obtain mushroom fourth;

(2)White sesameseed is rinsed with water, supernatant impurity is removed in drift, is rinsed using the string bag or fine and closely woven gauze in water 4 times, Dry;Using slow fire frying white sesameseed, white sesameseed is spread out completely as far as possible during frying, ensure to be heated evenly, until sesame Grain is slightly golden yellow, and fire can be closed when can smell fragrance, cools down, the white sesameseed fried;

(3)Pork is removed the peel, boned, removes connective tissue, with 40 DEG C of warm water leaching drifts, drains away the water and treats;Pork is cut into 2cm or so Meat particle, add salt, monosodium glutamate, star aniseed powder, fennel powder, phosphate, ascorbic acid sodium and cooking wine, after being mixed evenly, be placed in 5 3h is pickled under conditions of DEG C, obtains pickling rear pork grain;

(4)Rear pork grain will be pickled to be rubbed with meat grinder, obtain meat gruel;When soybean oil being poured into frying pan being heated to smoke, it is put into Green onion, ginger, garlic and chilli powder, when aromatic spilling, meat gruel is added, after pork fries, add fermented soya bean, white granulated sugar and vinegar, make It is well mixed, adds white sesameseed and mushroom fourth, continues stir-frying uniformly, adds sodium alginate soln, keeps micro-boiling, side heating Side is stirred, and is added soy sauce toning, is stopped heating, obtain meat pulp;

(5)The good meat pulp of frying is bottled while hot, autoclave is put into after sealing, 110 DEG C of sterilizing 20min, sterilizing terminates, naturally cold But, fragrant spicy mushroom black curded bean pork sauce is obtained.

The step of the present embodiment(3)Middle pork grain, salt, monosodium glutamate, star aniseed powder, fennel powder, phosphate, ascorbic acid sodium and material The mass ratio of wine is 1:0.035:0.00015:0.00022:0.00022:0.00012:0.00032:0.03.

The step of the present embodiment(4)Middle meat gruel, soybean oil, green onion, ginger, garlic, chilli powder, fermented soya bean, white granulated sugar, vinegar, white sesameseed, The mass ratio of mushroom fourth and sodium alginate soln is 1:0.03:0.001:0.0012:0.001:0.002:0.22:0.003: 0.0015:0.06:0.1:0.12.

The step of the present embodiment(4)Middle sodium alginate soln is 1% sodium alginate soln.

Claims (5)

1. a kind of fragrant spicy mushroom black curded bean pork sauce, it is characterised in that prepare mushroom fourth and frying white sesameseed first;Then by pig Meat is removed the peel, boned, rinsing, pelletizing, is pickled, and obtains pickling rear pork grain;Rear pork grain will be finally pickled to rub, add mushroom Fourth, white sesameseed and other dispensings stir-frying flavouring colour-regulating, canned, sterilizing, obtain a kind of fragrant spicy mushroom black curded bean pork sauce.
2. fragrant spicy mushroom black curded bean pork sauce according to claim 1, it is characterised in that its by following steps prepare and Into:
(1)The mushroom that new delicate flavour is dense, cap is thick is selected, is cleaned with clear water, removing is mixed with silt debris, is then cut into mushroom 0.5cm mushroom fourth, mushroom fourth is then put into middle pot and boils 15-18min, pulls out and drains, obtain mushroom fourth;
(2)White sesameseed is rinsed with water, supernatant impurity is removed in drift, and 3-4 is rinsed in water using the string bag or fine and closely woven gauze It is secondary, dry;Using slow fire frying white sesameseed, white sesameseed is spread out completely as far as possible during frying, ensure to be heated evenly, until sesame Numb grain is slightly golden yellow, and fire can be closed when can smell fragrance, cooling, the white sesameseed fried;
(3)Pork is removed the peel, boned, removes connective tissue, with 38-40 DEG C of warm water leaching drift, drains away the water and treats;Pork is cut into 2- 3cm or so meat particle, salt, monosodium glutamate, star aniseed powder, fennel powder, phosphate, ascorbic acid sodium and cooking wine are added, is mixed evenly Afterwards, 2-3h is pickled under conditions of being placed in 0-5 DEG C, obtains pickling rear pork grain;
(4)Rear pork grain will be pickled to be rubbed with meat grinder, obtain meat gruel;When soybean oil being poured into frying pan being heated to smoke, it is put into Green onion, ginger, garlic and chilli powder, when aromatic spilling, meat gruel is added, after pork fries, add fermented soya bean, white granulated sugar and vinegar, make It is well mixed, adds white sesameseed and mushroom fourth, continues stir-frying uniformly, adds sodium alginate soln, keeps micro-boiling, side heating Side is stirred, and is added soy sauce toning, is stopped heating, obtain meat pulp;
(5)The good meat pulp of frying to be bottled while hot, autoclave, 110 DEG C of sterilizing 18-20min are put into after sealing, sterilizing terminates, from So cooling, obtains fragrant spicy mushroom black curded bean pork sauce.
3. the preparation method of fragrant spicy mushroom black curded bean pork sauce according to claim 2, it is characterised in that step(3)In Pork grain, salt, monosodium glutamate, star aniseed powder, fennel powder, phosphate, the mass ratio of ascorbic acid sodium and cooking wine are 1:0.025-0.035: 0.00012-0.00015:0.0002-0.00022:0.0002-0.00022:0.00012-0.00015:0.0003-0.00032: 0.02-0.03。
4. the preparation method of fragrant spicy mushroom black curded bean pork sauce according to claim 2, it is characterised in that step(4)In Meat gruel, soybean oil, green onion, ginger, garlic, chilli powder, fermented soya bean, white granulated sugar, vinegar, white sesameseed, the quality of mushroom fourth and sodium alginate soln Than for 1:0.02-0.03:0.001-0.0012:0.001-0.0012:0.001-0.0012:0.002-0.0022:0.2-0.22: 0.002-0.003:0.0012-0.0015:0.05-0.06:0.08-0.1:0.1-0.12.
5. the preparation method of fragrant spicy mushroom black curded bean pork sauce according to claim 2, it is characterised in that step(4)In Sodium alginate soln is 1% sodium alginate soln.
CN201710985041.4A 2017-10-20 2017-10-20 A kind of production method of fragrant spicy mushroom black curded bean pork sauce CN107647378A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101978875A (en) * 2010-09-10 2011-02-23 中国农业大学 Mushroom lily meat paste can and preparation method thereof
CN102907658A (en) * 2012-10-08 2013-02-06 泰祥集团技术开发有限公司 Processing method of pork paste with mushroom
CN104855937A (en) * 2015-04-29 2015-08-26 桐城市佳明农业发展有限公司 Hot fragrant mushroom pork sauce and preparation method thereof
CN106616881A (en) * 2016-12-19 2017-05-10 阿坝州博文农牧科技有限公司 Tibetan-flavor pork paste and preparation method thereof
CN107156794A (en) * 2017-07-20 2017-09-15 北京资源亚太食品有限公司 A kind of black pork sauce of mushroom and its processing method

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101978875A (en) * 2010-09-10 2011-02-23 中国农业大学 Mushroom lily meat paste can and preparation method thereof
CN102907658A (en) * 2012-10-08 2013-02-06 泰祥集团技术开发有限公司 Processing method of pork paste with mushroom
CN104855937A (en) * 2015-04-29 2015-08-26 桐城市佳明农业发展有限公司 Hot fragrant mushroom pork sauce and preparation method thereof
CN106616881A (en) * 2016-12-19 2017-05-10 阿坝州博文农牧科技有限公司 Tibetan-flavor pork paste and preparation method thereof
CN107156794A (en) * 2017-07-20 2017-09-15 北京资源亚太食品有限公司 A kind of black pork sauce of mushroom and its processing method

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Title
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