CN107736573A - The Shandong meat that a kind of Shandong pilau uses makes formula and preparation method - Google Patents
The Shandong meat that a kind of Shandong pilau uses makes formula and preparation method Download PDFInfo
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- CN107736573A CN107736573A CN201711197770.XA CN201711197770A CN107736573A CN 107736573 A CN107736573 A CN 107736573A CN 201711197770 A CN201711197770 A CN 201711197770A CN 107736573 A CN107736573 A CN 107736573A
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- shandong
- streaky pork
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- 235000013372 meat Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000009472 formulation Methods 0.000 title description 3
- 235000015277 pork Nutrition 0.000 claims abstract description 64
- 238000000034 method Methods 0.000 claims abstract description 53
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 43
- 230000008569 process Effects 0.000 claims abstract description 41
- 239000000463 material Substances 0.000 claims abstract description 40
- 235000013547 stew Nutrition 0.000 claims abstract description 39
- 235000013599 spices Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000010985 leather Substances 0.000 claims abstract description 26
- 235000013882 gravy Nutrition 0.000 claims abstract description 24
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 21
- 150000002367 halogens Chemical class 0.000 claims abstract description 21
- 239000003205 fragrance Substances 0.000 claims abstract description 14
- 241000287828 Gallus gallus Species 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 229910001220 stainless steel Inorganic materials 0.000 claims description 43
- 239000010935 stainless steel Substances 0.000 claims description 43
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 15
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 15
- 244000223014 Syzygium aromaticum Species 0.000 claims description 15
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 15
- 241000310089 Zingiber kawagoi Species 0.000 claims description 15
- 244000290333 Vanilla fragrans Species 0.000 claims description 14
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 14
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 241000234314 Zingiber Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000014347 soups Nutrition 0.000 claims description 9
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 241000243229 Allium haematochiton Species 0.000 claims description 6
- 240000002045 Guettarda speciosa Species 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 230000008859 change Effects 0.000 claims description 6
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 6
- 239000010931 gold Substances 0.000 claims description 6
- 229910052737 gold Inorganic materials 0.000 claims description 6
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 claims description 6
- 235000012045 salad Nutrition 0.000 claims description 6
- 102000008186 Collagen Human genes 0.000 claims description 5
- 108010035532 Collagen Proteins 0.000 claims description 5
- 229920001436 collagen Polymers 0.000 claims description 5
- 239000004519 grease Substances 0.000 claims description 4
- 241001499808 Allium atrorubens Species 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 241000237502 Ostreidae Species 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 239000000567 combustion gas Substances 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000020636 oyster Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 230000002265 prevention Effects 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 8
- 230000036541 health Effects 0.000 abstract description 6
- 238000005554 pickling Methods 0.000 abstract description 5
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 235000015816 nutrient absorption Nutrition 0.000 abstract description 4
- 230000001228 trophic effect Effects 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 10
- 235000013305 food Nutrition 0.000 description 7
- 239000011521 glass Substances 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 241001131796 Botaurus stellaris Species 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000012266 salt solution Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
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- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
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- 235000013622 meat product Nutrition 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010029164 Nephrotic syndrome Diseases 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
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- 241000191967 Staphylococcus aureus Species 0.000 description 1
- NDAUXUAQIAJITI-UHFFFAOYSA-N albuterol Chemical compound CC(C)(C)NCC(O)C1=CC=C(O)C(CO)=C1 NDAUXUAQIAJITI-UHFFFAOYSA-N 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
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- 229960001117 clenbuterol Drugs 0.000 description 1
- STJMRWALKKWQGH-UHFFFAOYSA-N clenbuterol Chemical compound CC(C)(C)NCC(O)C1=CC(Cl)=C(N)C(Cl)=C1 STJMRWALKKWQGH-UHFFFAOYSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
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- 231100001027 nephrosis Toxicity 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- YJQZYXCXBBCEAQ-UHFFFAOYSA-N ractopamine Chemical compound C=1C=C(O)C=CC=1C(O)CNC(C)CCC1=CC=C(O)C=C1 YJQZYXCXBBCEAQ-UHFFFAOYSA-N 0.000 description 1
- 229940074095 ractopamine Drugs 0.000 description 1
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- 238000009938 salting Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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 AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The Shandong meat that a kind of Shandong pilau uses makes formula, including spices A combinations, spices B combinations, major ingredient, auxiliary material A combination, auxiliary material B combination, auxiliary material C in combination.The Shandong meat preparation method that a kind of Shandong pilau uses, needs following five processes altogether, and prepared by stocks, stocks are processed into thick gravy, streaky pork bar are pre-prepared and stew in soy sauce is ripe, low temperature bubble halogen, water proof steam.The present invention does not use pickling process, reduce risk of being caused a disease to consumer, thick gravy is made using chicken feet and trotter and other dispensings, nutrition is more comprehensively, belt leather streaky pork bar is painted and have strong fragrance by halogen after belt leather streaky pork bar frying is ripe, the meat for preventing height temperate zone using low temperature bubble halogen technology goes bad, and the meat sale of technique steaming Shandong is steamed using water proof, meat trophic structure is not destroyed, form is complete, fragrance is natural, does not paste not burnt, mouthfeel non-greasy, does not have cuisines flavor.The present invention can meet the needs of human body is to a variety of nutrient absorptions, and health will not be impacted, the prospect having had.
Description
Technical field
Food production technical field of the present invention, the Shandong meat that particularly a kind of Shandong pilau uses make formula and making side
Method.
Background technology
Shandong pilau (also referred to as Braised pork rice) is that the meat products by the post-processing of stew in soy sauce technique into prepared food, and rice are eaten simultaneously
A kind of food, Shandong pilau is due to easy to use, delicious taste, to be easy to commercial operations to occupy in food service industry very one large
Volume.The marrow of Shandong pilau is the making of Shandong meat (also referred to as halogen meat), and whether the success or not of Shandong meat is mainly manifested in color, smell and taste all
Whether complete and nutrition is comprehensive；Arranged in pairs or groups as people increasingly pay attention to the balanced of nutrition, and the diet of health, to the system of Shandong meat
Propose new requirement, that is, on the premise of looking good, smell good and taste good, also to contain a variety of nutriments in the meat of Shandong as far as possible,
And harmful material is not contained as far as possible.Existing Shandong meat making typically use pickles process and fresh meat is painted
After being dehydrated flavouring, stew in soy sauce then is carried out pickling rear fresh meat and be put into the halogen soup with a variety of Chinese herbal medicines；In order to which what is reached salts down
Effect processed, existing operating method are typically pickled using the spices such as salt solution and green onion, ginger, Chinese prickly ash to fresh meat, and this method is pickled
Fresh meat salt concentration it is high, medical evidence, excessive salt can cause the risk for suffering from the diseases such as hypertension, nephrosis, therefore such a side
Method is unfavorable for the health of human body, also a kind of extreme method for salting, in order to which the outward appearance that the meat being pickled out has had colours, some
Illegal businessman often using salt made from earth containing a comparatively high percentage of sodium chloride or glass gall carry out the pickling of fresh meat (salt made from earth containing a comparatively high percentage of sodium chloride or glass gall can make it is yellowish pink it is rubescent, so as to meat after stew in soy sauce
Product color is more preferably), because excessive salt made from earth containing a comparatively high percentage of sodium chloride or glass gall have carcinogenesis, more can cause extreme influence to consumer's body；Again
Two kinds of technological proces s of person are all to carry out at normal temperatures, the rotten of meat are especially easily caused in summer, to consumer's body after eating
Body health has undesirable effect；In the existing meat bittern stew in soy sauce in Shandong, because fragrance component is single in bittern, stew in soy sauce technique list
One, meat product does not have strong fragrance after stew in soy sauce, and because is free of the nutriment beneficial to human body, thus halogen in bittern
The meat nutrition of finished product Shandong is single after system, it is impossible to meets the needs of human body a variety of nutrient absorptions.
The content of the invention
In order to overcome preparation method that the Shandong meat that existing Shandong pilau uses uses, make the Shandong meat nutrition that raw material stew in soy sauce comes out
Composition is single, containing drawbacks such as the potential morbid substances unsuitable to human body, the invention provides pickling process is not used, also just shuts out
Absolutely using salt solution or salt made from earth containing a comparatively high percentage of sodium chloride, glass gall as meat curing raw band come risk of being caused a disease to consumer, using with enriching
The chicken feet and trotter of collagen and other dispensings make thick gravy, and nutrition is more fully, auxiliary by belt leather streaky pork bar and correlation
Poured into after material frying in thick gravy and carry out stew in soy sauce maturation, made the ripe rear colouring of belt leather streaky pork bar halogen and fragrance is more strong, use
The meat that low temperature bubble halogen technology makes streaky pork bar raw material fully tasty and prevents height temperate zone goes bad, and technique is steamed using water proof
The steaming of streaky pork bar is sold, Shandong meat trophic structure is not destroyed after steaming, farthest reduces thick gravy volatilization, and Shandong meat is fragrant
Gas is not naturally, paste not burnt, and soup is moistened, and form is complete, genuine, and strong mellowness, mouthfeel non-greasy, does not have cuisines wind
The Shandong meat that a kind of Shandong pilau of taste uses makes formula and preparation method.
The technical solution adopted for the present invention to solve the technical problems is：
The Shandong meat that a kind of Shandong pilau uses makes formula, it is characterised in that including spices A combinations, spices B combinations, major ingredient,
Auxiliary material A combination, auxiliary material B combination, auxiliary material C in combination, per a spices A, combination includes anistree 60g, cassia bark 30g, dried orange peel 20g, zingiber kawagoii
10g, cloves 10g, spiceleaf 10g, vanilla 30g, root of Dahurain angelica 20g；Per a spices B, combination includes Chinese prickly ash 25g, anistree 10g, cassia bark
5g, dried orange peel 3g, zingiber kawagoii 3g, cloves 1g, spiceleaf 2g, vanilla 10g；It is 8KG belt leather streaky porks per a major ingredient, belt leather streaky pork is cut
Cutlet is made, cutlet specification is 0.8CM*0.8CM*3-4CM；Include pigskin 20KG, chicken feet 3.5KG, ginger per a auxiliary material A
150g；Include per a auxiliary material B the blue ointment 300g of gold, red onion 150g, garlic shortcake 100g, salt 50g, soy sauce 700g, oyster sauce 50g,
Monosodium glutamate 40g, Bulbus Allii Fistulosi 100g, ginger 30g；Include pig big oily 350g, salad oil 350g per a auxiliary material C.
The blue ointment of gold is refined using soy sauce, upper soup and glutinous rice, has glutinous rice fragrance.
The Shandong meat preparation method that a kind of Shandong pilau uses, needs following five processes, the first process altogether：Stocks system
It is standby, the second process：Stocks are processed into thick gravy, the 3rd process：Streaky pork bar is pre-prepared and stew in soy sauce is ripe, the 4th step：Low temperature steeps
Halogen, the 5th process：Water proof steams.
During the progress stocks preparation section, 130L water is added in prevention electromagnetic pressure cooker, then the chicken feet of auxiliary material A
3.5KG, pigskin 20KG, ginger 150g, and spices A combination anistree 60g, cassia bark 30g, dried orange peel 20g, zingiber kawagoii 10g, cloves 10g,
Spiceleaf 10g, vanilla 30g, root of Dahurain angelica 20g, which are all poured into pot, to be boiled 120 minutes, its bone collagen is fully discharged, natural perfume
Taste fully discharges, and then pulls strainer out spices A combinations, and prepared by stocks completes, standby.
When the progress stocks are processed into thick gravy process, water 1.2KG, stocks 4.2KG are added in No. 1 stainless steel cask, is put
Stewed in combustion gas on young stove, by the Chinese prickly ash 25g of auxiliary material B, anistree 10g, cassia bark 5g, dried orange peel 3g, zingiber kawagoii 3g, cloves 1g, spiceleaf 2g, perfume (or spice)
Careless 10g is all together put into No. 1 stainless steel cask in the wrapping of spices special yarn cloth and with appropriate Bulbus Allii Fistulosi, after igniting is boiled, then
Turn after small fire boils for 20 minutes, to pull Bulbus Allii Fistulosi out and auxiliary material B is discarded, prepared by thick gravy completes.
Streaky pork bar is pre-prepared and during the ripe process of stew in soy sauce, the big frying pan of electromagnetism is heated into 120 DEG C for the progress, then
The auxiliary material C big oily 350g of pig, salad oil 350g is all poured into pot, after being heated to 150 DEG C, spices B Chinese prickly ash 25g, anise
10g, cassia bark 5g, dried orange peel 3g, zingiber kawagoii 3g, cloves 1g, spiceleaf 2g, vanilla 10g are all added and frying, frying 180 seconds are carried out in pot
Afterwards, treat that natural flavor fully discharges to dissolve in auxiliary material C, pull spices B out and discard, then proceed to be heated to 180 DEG C, be put into 1.2KG
Red skin onion silk, continue frying, after frying 10 minutes red skin onion silk to burnt red, toward pot in be put into major ingredient belt leather streaky pork
Bar, stir frequency-flat frying 25 minutes with 1.5 seconds/time, belt leather streaky pork bar stir-frying is gone out into grease, then by the good band of frying
Skin streaky pork bar, which drains, to be pulled out, stew in soy sauce is carried out in the thick gravy poured into No. 1 stainless steel cask, then with big No. 1 stainless steel cask of torch
Interior thick gravy is boiled, it is boiled after small fire boil 45 minutes, Guan Huo, belt leather streaky pork bar stew in soy sauce is ripe, and streaky pork bar is pre-prepared and halogen
Ripe process is made to complete.
During the progress low temperature bubble halogen process, mixture of ice and water 40KG first is put into No. 2 stainless steel casks, then by the 3rd
Process
The ripe streaky pork bar of stew in soy sauce is put into No. 2 stainless steel casks together with No. 1 stainless steel cask, makes halogen in No. 1 stainless steel cask
Ripe streaky pork bar is made to cool rapidly, mixture of ice and water every 10 minutes change for the first time, after twice at interval of 20 minutes change
Once, it is continuous to change 3 times, temperature survey is carried out using electronic thermometer, until the central temperature of stew in soy sauce into cooked streaky pork bar drops
To within 15 DEG C, the ripe streaky pork bar of stew in soy sauce together with No. 1 stainless steel cask be put into -2 DEG C to -4 DEG C of refrigerator-freezer 12 hours with
On, make the ripe streaky pork bar of stew in soy sauce fully tasty.
When the progress water proof steams process, mixture of ice and water in No. 2 stainless steel casks is poured out, in No. 2 stainless steel casks
Water filling 10KG, the streaky pork bar after progress low temperature bubble halogen process is put into No. 2 stainless steel casks together with No. 1 stainless steel cask, No. 2 are not
The steel drum that becomes rusty is capped, and No. 2 stainless steel inner bucket waters is opened with baked wheaten cake, the steaming of streaky pork bar can be sold.
Present invention has the advantages that：The present invention does not use pickling process, has also just prevented to make using salt solution or salt made from earth containing a comparatively high percentage of sodium chloride, glass gall
For meat curing raw band come risk of being caused a disease to consumer, using the chicken feet with abundant collagen and trotter and its
Its dispensing makes thick gravy, and nutrition more fully, will pour into stew in soy sauce maturation in thick gravy after belt leather streaky pork bar and relevant auxiliary materials frying,
Belt leather streaky pork bar is painted and have strong fragrance, make streaky pork bar raw material fully tasty using low temperature bubble halogen technology and prevent
The meat that height temperate zone is come goes bad, and steaming technique using water proof sells the steaming of streaky pork bar, and Shandong meat trophic structure is not after steaming
It is destroyed, farthest reduce thick gravy volatilization, Shandong meat fragrance is not naturally, paste not burnt, and soup is moistened, and form is complete, Normal juice
Original flavor, and strong mellowness, mouthfeel non-greasy do not have cuisines flavor.Shandong meat produced by the present invention is containing a variety of beneficial to human body
Nutriment, can meet the needs of human body is to a variety of nutrient absorptions, and the harmful substance contents such as nitrite are atomic, will not be right
Health impacts, so with good prospect.
Brief description of the drawings
The present invention is described further below in conjunction with drawings and examples.
Fig. 1 is that the Shandong meat that a kind of Shandong pilau of the present invention uses makes formula composition frame chart.
Fig. 2 is the Shandong meat preparation method FB(flow block) that a kind of Shandong pilau of the present invention uses.
Embodiment
Shown in Fig. 1, the Shandong meat that a kind of Shandong pilau uses makes formula, it is characterised in that including spices A combinations, spices B
Combination, major ingredient, auxiliary material A combination, auxiliary material B combination, auxiliary material C in combination, per a spices A, combination includes anistree 60g, cassia bark 30g, old
Skin 20g, zingiber kawagoii 10g, cloves 10g, spiceleaf 10g, vanilla 30g, root of Dahurain angelica 20g；Per a spices B, combination includes Chinese prickly ash 25g, anise
10g, cassia bark 5g, dried orange peel 3g, zingiber kawagoii 3g, cloves 1g, spiceleaf 2g, vanilla 10g；It is 8KG belt leather streaky porks per a major ingredient, belt leather
Streaky pork cuts into cutlet, and cutlet specification is 0.8CM*0.8CM*3-4CM；Include pigskin 20KG, chicken feet per a auxiliary material A
3.5KG, ginger 150g；Include per a auxiliary material B the blue ointment 300g of gold, red onion 150g, garlic shortcake 100g, salt 50g, soy sauce 700g,
Oyster sauce 50g, monosodium glutamate 40g, Bulbus Allii Fistulosi 100g, ginger 30g；Include pig big oily 350g, salad oil 350g per a auxiliary material C.The blue ointment of gold
Refined using soy sauce, upper soup and glutinous rice, there is glutinous rice fragrance.
Shown in Fig. 2, a kind of Shandong meat preparation method that Shandong pilau uses needs following five processes, the first process altogether：It is former
Prepared by soup, the second process：Stocks are processed into thick gravy, the 3rd process：Streaky pork bar is pre-prepared and stew in soy sauce is ripe, the 4th step：It is low
Warm bathing halogen, the 5th process：Water proof steams.
Shown in Fig. 2, when carrying out stocks preparation section, 130L water is added in prevention electromagnetic pressure cooker, then the chicken of auxiliary material A
Pawl 3.5KG, pigskin 20KG, ginger 150g, and the anistree 60g of spices A combinations, cassia bark 30g, dried orange peel 20g, zingiber kawagoii 10g, cloves
10g, spiceleaf 10g, vanilla 30g, root of Dahurain angelica 20g, which are all poured into pot, to be boiled 120 minutes, its bone collagen is fully discharged, day
Right fragrance fully discharges, and then pulls strainer out spices A combinations, and prepared by stocks completes, standby.Combined by the spices A boiled
Interior fragrance and elite have endured people Tang Nei, and remaining is residue, pull the breeding that microorganism can be reduced after discarding out.In adding for stocks
In work technique, " using chicken feet and pigskin according to special ratios carry out boil thickening " technique of original creation instead of existing food processing
In " thickener " commonly used, not only delicious nutritious but also do not contain harmful material, stocks spices is released after processing
Put fully, soup is strong.
Shown in Fig. 2, when progress stocks are processed into thick gravy process, water 1.2KG, stocks are added in No. 1 stainless steel cask
4.2KG, be placed in combustion gas and stew on young stove, by the Chinese prickly ash 25g of auxiliary material B, anistree 10g, cassia bark 5g, dried orange peel 3g, zingiber kawagoii 3g, cloves 1g,
Spiceleaf 2g, vanilla 10g are all put into No. 1 stainless steel cask together with the wrapping of spices special yarn cloth and with appropriate Bulbus Allii Fistulosi, and point is burnt
After opening, then turn after small fire boils for 20 minutes, to pull Bulbus Allii Fistulosi out and auxiliary material B is discarded, prepared by thick gravy completes.
Shown in Fig. 2, carry out that streaky pork bar is pre-prepared and during the ripe process of stew in soy sauce, the big frying pan of electromagnetism be heated to 120 DEG C,
Then the auxiliary material C big oily 350g of pig, salad oil 350g is all poured into pot, after being heated to 150 DEG C, spices B Chinese prickly ash
25g, anistree 10g, cassia bark 5g, dried orange peel 3g, zingiber kawagoii 3g, cloves 1g, spiceleaf 2g, vanilla 10g are all added and frying are carried out in pot, are fried
System is treated that natural flavor fully discharges and dissolved in auxiliary material C, pull spices B out and discard, then proceed to be heated to 180 DEG C, put after 180 seconds
Enter the red skin onion silks of 1.2KG, continue frying, after frying 10 minutes red skin onion silk to burnt red, toward pot in be put into major ingredient belt leather
Streaky pork bar, stir frequency-flat frying 25 minutes with 1.5 seconds/time, belt leather streaky pork bar stir-frying is gone out into grease, then by frying
Good belt leather streaky pork bar, which drains, to be pulled out, is poured into the thick gravy in No. 1 stainless steel cask, then with big No. 1 stainless steel cask of torch
Thick gravy is boiled, it is boiled after small fire boil 45 minutes, Guan Huo, belt leather streaky pork bar stew in soy sauce is ripe, and streaky pork bar is pre-prepared and stew in soy sauce
Ripe process is completed.Belt leather streaky pork bar stir-frying is gone out grease by the present invention, is then drained the good belt leather streaky pork bar of frying and is pulled out,
The discarded pig fat gone out by stir-frying of belt leather streaky pork bar, just meeting the dietary requirements of the low oily low fat of contemporary people less salt, be name it is secondary its
Real healthy food.
Shown in Fig. 2, when carrying out low temperature bubble halogen process, mixture of ice and water 40KG first is put into No. 2 stainless steel casks, then
The ripe streaky pork article of 3rd process stew in soy sauce is put into No. 2 stainless steel casks together with No. 1 stainless steel cask, made in No. 1 stainless steel cask
The ripe streaky pork bar of stew in soy sauce cools rapidly, and mixture of ice and water was changed for the first time every 10 minutes, after twice at interval of 20 minutes more
Change once, it is continuous to change 3 times, temperature survey is carried out using electronic thermometer, until central temperature of the stew in soy sauce into cooked streaky pork bar
It is down within 15 DEG C, the ripe streaky pork bar of stew in soy sauce is put into -2 DEG C to -4 DEG C of refrigerator-freezer 12 hours together with No. 1 stainless steel cask
More than, make the ripe streaky pork bar of stew in soy sauce fully tasty.In food security, 5 DEG C to 63 DEG C are dangerous temperatures, bacterium now
Reproduction speed is fast, and people is endangered greatly, wherein 37 DEG C to 42 DEG C again the most dangerous, 4 hours or so bacteriums are with regard to that can turn over 4096 times, low temperature
It is that can pin food materials fragrance rapidly to steep halogen benefit, ensures that product form is complete, avoids bacteria breed, ensures product quality and taste
Road, substantial amounts of mixture of ice and water directly by streaky pork bar temperature decrease, from 90 DEG C it is very fast be down to 4 DEG C, avert danger temperature, compares
In Temperature fall, this mode is more direct rapid, can reduce bacteria breed and breeding to greatest extent.
Shown in Fig. 2, when progress water proof steams process, mixture of ice and water in No. 2 stainless steel casks is poured out, it is stainless at No. 2
Water filling 10KG in steel drum, the streaky pork bar after progress low temperature bubble halogen process is put into No. 2 stainless steel casks together with No. 1 stainless steel cask
It is interior, No. 2 stainless steel cask cappings, No. 2 stainless steel inner bucket waters are opened with baked wheaten cake, the steaming of streaky pork bar can be sold.Using Steam by water bath
Process one processed is good airproof performance, and the vigour that can keep Shandong meat is not volatilized；Second, heating power uniform balance, can ensure the nutrition of Shandong meat
Structure is not destroyed, and farthest reduces thick gravy volatilization, fragrance naturally, not pasting not burnt, moisten by soup；Third, water proof steaming
Shandong meat does not produce secondary naked light and cooked, and not only form is complete, genuine, and strong mellowness, mouthfeel non-greasy, does not have cuisines
Flavor.
The present invention is through food and medicine Surveillance Authority of Weifang City, authoritative institution of commission Shandong Baeyer detection limited company
Detection, examining report numbering BE201701010454, using national standard GB/T22286-2008；GB5009.33-2010；GB/
T4789.17-2003 is as detection foundation.Using national standard GB2760-2014；GB2726-2005；As basis for estimation.Detection knot
Fruit salbutamol, Ractopamine, Clenbuterol do not detect；Only contain 1.1 milligrams in every kilogram of Shandong meat of nitrite, be far below
30 milligrams of standard in every kilogram of Shandong meat of national standard.Malignant bacteria staphylococcus aureus, salmonella, Shigella are not examined
Go out.Shandong meat produced by the present invention can meet the needs of human body is to a variety of nutrient absorptions containing a variety of nutriments beneficial to human body,
And the harmful substance contents such as nitrite are atomic, health will not be impacted, so with good prospect.
The present embodiment is preferred embodiments of the present invention, is not intended to limit the invention, all to be done in the present embodiment spirit
Any modification, equivalent substitution and improvements etc., should be included in the scope of the protection.
Claims (8)
1. the Shandong meat that a kind of Shandong pilau uses makes formula, it is characterised in that including spices A combinations, spices B combinations, major ingredient, auxiliary
Expect A combinations, auxiliary material B combination, auxiliary material C in combination, combination includes anistree 60g, cassia bark 30g, dried orange peel 20g, zingiber kawagoii per a spices A
10g, cloves 10g, spiceleaf 10g, vanilla 30g, root of Dahurain angelica 20g；Per a spices B, combination includes Chinese prickly ash 25g, anistree 10g, cassia bark
5g, dried orange peel 3g, zingiber kawagoii 3g, cloves 1g, spiceleaf 2g, vanilla 10g；It is 8KG belt leather streaky porks per a major ingredient, belt leather streaky pork is cut
Cutlet is made, cutlet specification is 0.8CM*0.8CM*3-4CM；Include pigskin 20KG, chicken feet 3.5KG, ginger per a auxiliary material A
150g；Include per a auxiliary material B the blue ointment 300g of gold, red onion 150g, garlic shortcake 100g, salt 50g, soy sauce 700g, oyster sauce 50g,
Monosodium glutamate 40g, Bulbus Allii Fistulosi 100g, ginger 30g；Include pig big oily 350g, salad oil 350g per a auxiliary material C.
2. the Shandong meat that a kind of Shandong pilau according to claim 1 uses makes formula, it is characterised in that the blue ointment of gold uses
Soy sauce, upper soup and glutinous rice refine, and have glutinous rice fragrance.
3. the Shandong meat preparation method that a kind of Shandong pilau according to claim 1 uses, it is characterised in that need following five altogether
Procedure, the first process：Prepared by stocks, the second process：Stocks are processed into thick gravy, the 3rd process：Streaky pork bar it is pre-prepared and
Stew in soy sauce is ripe, the 4th step：Low temperature steeps halogen, the 5th process：Water proof steams.
4. the Shandong meat preparation method that a kind of Shandong pilau according to claim 3 uses, it is characterised in that carry out stocks preparation
During process, 130L water is added in prevention electromagnetic pressure cooker, then the chicken feet 3.5KG of auxiliary material A, pigskin 20KG, ginger 150g, Yi Jixiang
Expect that anistree 60g, cassia bark 30g, dried orange peel 20g, zingiber kawagoii 10g, cloves 10g, spiceleaf 10g, vanilla 30g, the root of Dahurain angelica 20g of A combinations are whole
Pour into pot and boil 120 minutes, its bone collagen is fully discharged, natural flavor fully discharges, and then pulls strainer out perfume (or spice)
Expect A combinations, prepared by stocks completes, standby.
5. the Shandong meat preparation method that a kind of Shandong pilau according to claim 3 uses, it is characterised in that carry out stocks processing
During into thick gravy process, water 1.2KG, stocks 4.2KG are added in No. 1 stainless steel cask, combustion gas is placed in and stews on young stove, by auxiliary material B
Chinese prickly ash 25g, anistree 10g, cassia bark 5g, dried orange peel 3g, zingiber kawagoii 3g, cloves 1g, spiceleaf 2g, vanilla 10g are all with the special gauze of spices
Wrap up and put into together in No. 1 stainless steel cask with appropriate Bulbus Allii Fistulosi, after igniting is boiled, then turn after small fire boils for 20 minutes, to pull out
Bulbus Allii Fistulosi and auxiliary material B are discarded, and prepared by thick gravy completes.
6. the Shandong meat preparation method that a kind of Shandong pilau according to claim 3 uses, it is characterised in that carry out streaky pork bar
During the ripe process of pre-prepared and stew in soy sauce, the big frying pan of electromagnetism is heated to 120 DEG C, then the auxiliary material C big oily 350g of pig, salad oil
350g is all poured into pot, after being heated to 150 DEG C, spices B Chinese prickly ash 25g, anistree 10g, cassia bark 5g, dried orange peel 3g, zingiber kawagoii 3g,
Cloves 1g, spiceleaf 2g, vanilla 10g, which are all added, carries out frying in pots, after frying 180 seconds, treat that natural flavor fully discharges and dissolve in
In auxiliary material C, pull spices B out and discard, then proceed to be heated to 180 DEG C, be put into the red skin onion silks of 1.2KG, continue frying, frying 10
After minute red skin onion silk is to burnt red, toward pot in be put into major ingredient belt leather streaky pork bar, stir frequency-flat with 1.5 seconds/time
Frying 25 minutes, belt leather streaky pork bar stir-frying is gone out into grease, then the good belt leather streaky pork bar of frying is drained and pulled out, pours into No. 1
Stew in soy sauce is carried out in thick gravy in stainless steel cask, then boiled with thick gravy in big No. 1 stainless steel cask of torch, boiled rear small fire boils 45
Minute, Guan Huo, belt leather streaky pork bar stew in soy sauce is ripe, and streaky pork bar is pre-prepared and the ripe process of stew in soy sauce is completed.
7. the Shandong meat preparation method that a kind of Shandong pilau according to claim 3 uses, it is characterised in that carry out low temperature bubble halogen
During process, mixture of ice and water 40KG first is put into No. 2 stainless steel casks, then connects the ripe streaky pork article of the 3rd process stew in soy sauce
It is put into No. 1 stainless steel cask in No. 2 stainless steel casks, the streaky pork bar that stew in soy sauce is ripe in No. 1 stainless steel cask is cooled rapidly, frozen water
Mixture was changed for the first time every 10 minutes, after changed once at interval of 20 minutes twice, it is continuous to change 3 times, use electron temperature
Meter carries out temperature survey, until the central temperature of stew in soy sauce into cooked streaky pork bar is down within 15 DEG C, the streaky pork that stew in soy sauce is ripe
Bar is put into -2 DEG C to -4 DEG C of refrigerator-freezer more than 12 hours together with No. 1 stainless steel cask, and the streaky pork bar for making stew in soy sauce ripe fully enters
Taste.
8. the Shandong meat preparation method that a kind of Shandong pilau according to claim 3 uses, it is characterised in that carry out water proof and steam
During process, mixture of ice and water in No. 2 stainless steel casks is poured out, the water filling 10KG in No. 2 stainless steel casks, low temperature bubble halogen work will be carried out
Streaky pork bar after sequence is put into No. 2 stainless steel casks together with No. 1 stainless steel cask, No. 2 stainless steel cask cappings, No. 2 stainless steel casks
Interior water is opened with baked wheaten cake, and the steaming of streaky pork bar can be sold.
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