CN107751806A - A kind of preparation method for numb braised pork of reviving - Google Patents

A kind of preparation method for numb braised pork of reviving Download PDF

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Publication number
CN107751806A
CN107751806A CN201710935601.5A CN201710935601A CN107751806A CN 107751806 A CN107751806 A CN 107751806A CN 201710935601 A CN201710935601 A CN 201710935601A CN 107751806 A CN107751806 A CN 107751806A
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CN
China
Prior art keywords
numb
pork
meat
bowl
braised pork
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Pending
Application number
CN201710935601.5A
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Chinese (zh)
Inventor
尚伦艳
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Individual
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Individual
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Priority to CN201710935601.5A priority Critical patent/CN107751806A/en
Publication of CN107751806A publication Critical patent/CN107751806A/en
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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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • 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
    • 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

Abstract

The present invention relates to a kind of preparation method for numb braised pork of reviving, belong to meat packing technical field.By stocking up, cooking, fried, section, it is assembled, steam, turn over seven big steps of button and form.The present invention produces braised pork unique flavor, has a distinctive style, nutritious, meat is sent out glutinous, pork skin is soft, salty and sweet, enjoys endless aftertastes.

Description

A kind of preparation method for numb braised pork of reviving
Technical field
The present invention relates to a kind of preparation method for numb braised pork of reviving, belong to meat packing technical field.
Background technology
Braised pork is to pass through food made of multiple processes with pork together, and " button " of braised pork refers to after meat cooks, and falls The process being placed in disk.Braised pork mainly has acid pepper braised pork and salt dish braised pork, acid pepper braised pork and salt dish braised pork currently on the market As traditional meat, it is saline taste, and mouthfeel is single, not novel enough, not unique enough；In terms of nutritional point acid pepper braised pork and The nutrition of salt dish braised pork is not abundant enough, and mouthfeel is also not good enough, it is impossible to meets broad masses to cuisines demand.
The content of the invention
In order to overcome the deficiencies in the prior art, it is an object of the invention to provide a kind of making side for numb braised pork of reviving Method, this method make braised pork unique flavor, have a distinctive style, it is nutritious, mouthfeel is fabulous, meat is sent out glutinous, pork skin is soft, it is salty in Band sweet tea, enjoys endless aftertastes.
To achieve these goals, the present invention uses following technical scheme：A kind of preparation method for numb braised pork of reviving, by standby Material, cook, be fried, section, it is assembled, steam in clear soup, turn over seven big steps of button and form, specific method is as follows：
（1）Standby meat material and auxiliary material：A, streaky pork is singed, scrape wash clean, be cut into a width of 5~8cm block structure；B, by Soviet Union fiber crops Seed fries quick-fried perfume (or spice), and 1 is pressed with brown sugar:The numb Icing Sugar of Soviet Union is made in 1~2 ratio, then mixes wet with water and stirs 10~20min, makes it Glutinous into the sticky perfume and not runny numb massecuite of Soviet Union；
（2）Cook：Cube meat is put into pot, salt solution is added and spices is cooked by slow fire to 7~9 maturations to pull out and drained；Wherein：Salt solution with Just flood cube meat surface to be defined, composition and the weight ratio of spices are：10 parts of ginger splices, anistree 0.5 part, 0.5 part of fennel, spiceleaf 0.2 part, 0.5 part of fructus amomi, 0.2 part of tsaoko, 0.2 part of Chinese prickly ash, 0.5 part of cumin, 0.2 part of dried orange peel, 0.3 part of Chinese yam；
（3）It is fried：After glucose is rubbed into cube meat epidermis, intense fire frying in heat oil pot is placed in, pulls drip out after epidermis is golden yellow It is dry, cooling；
（4）Section：Cube meat after cooling is cut into the laminated structure that thickness is 3~10mm；
（5）It is assembled：Using two pieces of sliced meat as a pair, smearing thickness is the numb massecuite of 3~7mm Soviet Unions therebetween, and pork skin is neat downwards It is arranged in bowl, every bowl of 5~10 pairs of assembly；
（6）It is steamed：The bowl of assembled braised pork is put into steaming device, steam in clear soup 10~60min, treat its meat send out glutinous, pork skin it is soft Stopping steams；
（7）Turn over button：Braised pork bowl after steaming is placed in disk, you can edible.
In above-mentioned technical proposal, the auxiliary material also includes the one or more in shelled peanut, pumpkin, soya bean, oat.
Compared with prior art, the present invention by adopting the above-described technical solution, its make braised pork unique flavor, not Have a lattice, it is nutritious, mouthfeel is fabulous, meat is sent out glutinous, pork skin is soft, salty and sweet, enjoy endless aftertastes.
Embodiment
With reference to specific embodiment, the present invention is further illustrated：
Embodiment 1：A kind of preparation method for the numb braised pork of reviving, by stocking up, cooking, fried, section, it is assembled, steam, turn over the step greatly of button seven Rapid to form, specific method is as follows：
（1）Standby meat material and auxiliary material：A, streaky pork is singed, scrape wash clean, be cut into a width of 5cm block structure；B, will revive numb seed Quick-fried perfume (or spice) is fried, 1 is pressed with brown sugar:The numb Icing Sugar of Soviet Union is made in 1 ratio, then mixes wet with water and stirs 10min, makes it glutinous into sticky perfume And the not runny numb massecuite of Soviet Union；
（2）Cook：Cube meat is put into pot, salt solution is added and spices is cooked by slow fire to 7 maturations to pull out and drained；Wherein：Salt solution is with just Flood cube meat surface well to be defined, composition and the weight ratio of spices are：10 parts of ginger splices, anistree 0.5 part, 0.5 part of fennel, spiceleaf 0.2 Part, 0.5 part of fructus amomi, 0.2 part of tsaoko, 0.2 part of Chinese prickly ash, 0.5 part of cumin, 0.2 part of dried orange peel, 0.3 part of Chinese yam；
（3）It is fried：After glucose is rubbed into cube meat epidermis, intense fire frying in heat oil pot is placed in, pulls drip out after epidermis is golden yellow It is dry, cooling；
（4）Section：Cube meat after cooling is cut into the laminated structure that thickness is 3mm；
（5）It is assembled：Using two pieces of sliced meat as a pair, smearing thickness is that 3mm revives numb massecuite therebetween, the downward proper alignment of pork skin In bowl, every bowl of 10 pairs of assembly；
（6）It is steamed：The bowl of assembled braised pork is put into steaming device, steam in clear soup 10min, and treating that its meat is sent out glutinous, pork skin is soft can stop Steam；
（7）Turn over button：Braised pork bowl after steaming is placed in disk, you can edible.
Embodiment 2：A kind of preparation method for the numb braised pork of reviving, by stocking up, cooking, fried, section, it is assembled, steam, turn over button seven Big step is formed, and specific method is as follows：
（1）Standby meat material and auxiliary material：A, streaky pork is singed, scrape wash clean, be cut into a width of 7cm block structure；B, the numb seed that will revive, Shelled peanut, pumpkin fry quick-fried perfume (or spice), and 1 is pressed with brown sugar:The numb Icing Sugar of Soviet Union is made in 1.5 ratio, then mixes wet with water and stirs 15min, makes it glutinous into sticky perfume and the numb massecuite of not runny Soviet Union；
（2）Cook：Cube meat is put into pot, salt solution is added and spices is cooked by slow fire to 8 maturations to pull out and drained；Wherein：Salt solution is with just Flood cube meat surface well to be defined, composition and the weight ratio of spices are：10 parts of ginger splices, anistree 0.5 part, 0.5 part of fennel, spiceleaf 0.2 Part, 0.5 part of fructus amomi, 0.2 part of tsaoko, 0.2 part of Chinese prickly ash, 0.5 part of cumin, 0.2 part of dried orange peel, 0.3 part of Chinese yam；
（3）It is fried：After glucose is rubbed into cube meat epidermis, intense fire frying in heat oil pot is placed in, pulls drip out after epidermis is golden yellow It is dry, cooling；
（4）Section：Cube meat after cooling is cut into the laminated structure that thickness is 7mm；
（5）It is assembled：Using two pieces of sliced meat as a pair, smearing thickness is that 5mm revives numb massecuite therebetween, the downward proper alignment of pork skin In bowl, every bowl of 8 pairs of assembly；
（6）It is steamed：The bowl of assembled braised pork is put into steaming device, steam in clear soup 40min, and treating that its meat is sent out glutinous, pork skin is soft can stop Steam；
（7）Turn over button：Braised pork bowl after steaming is placed in disk, you can edible.
Embodiment 3, a kind of preparation method for the numb braised pork of reviving, by stocking up, cooking, fried, section, it is assembled, steam, turn over button seven Big step is formed, and specific method is as follows：
（1）Standby meat material and auxiliary material：A, streaky pork is singed, scrape wash clean, be cut into a width of 8cm block structure；B, the numb seed that will revive, Soya bean, oat fry quick-fried perfume (or spice), and 1 is pressed with brown sugar:The numb Icing Sugar of Soviet Union is made in 2 ratio, then mixes wet with water and stirs 20min, makes it Glutinous into the sticky perfume and not runny numb massecuite of Soviet Union；
（2）Cook：Cube meat is put into pot, salt solution is added and spices is cooked by slow fire to 9 maturations to pull out and drained；Wherein：Salt solution is with just Flood cube meat surface well to be defined, composition and the weight ratio of spices are：10 parts of ginger splices, anistree 0.5 part, 0.5 part of fennel, spiceleaf 0.2 Part, 0.5 part of fructus amomi, 0.2 part of tsaoko, 0.2 part of Chinese prickly ash, 0.5 part of cumin, 0.2 part of dried orange peel, 0.3 part of Chinese yam；
（3）It is fried：After glucose is rubbed into cube meat epidermis, intense fire frying in heat oil pot is placed in, pulls drip out after epidermis is golden yellow It is dry, cooling；
（4）Section：Cube meat after cooling is cut into the laminated structure that thickness is 10mm；
（5）It is assembled：Using two pieces of sliced meat as a pair, smearing thickness is that 7mm revives numb massecuite therebetween, the downward proper alignment of pork skin In bowl, every bowl of 5 pairs of assembly；
（6）It is steamed：The bowl of assembled braised pork is put into steaming device, steam in clear soup 60min, and treating that its meat is sent out glutinous, pork skin is soft can stop Steam；
（7）Turn over button：Braised pork bowl after steaming is placed in disk, you can edible.

Claims (2)

  1. A kind of 1. preparation method for numb braised pork of reviving, it is characterised in that：By stocking up, cooking, fried, section, it is assembled, steam in clear soup, turn over button Seven big steps are formed, and specific method is as follows：
    （1）Standby meat material and auxiliary material：A, streaky pork is singed, scrape wash clean, be cut into a width of 5~8cm block structure；B, by Soviet Union fiber crops Seed fries quick-fried perfume (or spice), and 1 is pressed with brown sugar:The numb Icing Sugar of Soviet Union is made in 1~2 ratio, then mixes wet with water and stirs 10~20min, makes it Glutinous into the sticky perfume and not runny numb massecuite of Soviet Union；
    （2）Cook：Cube meat is put into pot, salt solution is added and spices is cooked by slow fire to 7~9 maturations to pull out and drained；Wherein：Salt solution with Just flood cube meat surface to be defined, composition and the weight ratio of spices are：10 parts of ginger splices, anistree 0.5 part, 0.5 part of fennel, spiceleaf 0.2 part, 0.5 part of fructus amomi, 0.2 part of tsaoko, 0.2 part of Chinese prickly ash, 0.5 part of cumin, 0.2 part of dried orange peel, 0.3 part of Chinese yam；
    （3）It is fried：After glucose is rubbed into cube meat epidermis, intense fire frying in heat oil pot is placed in, pulls drip out after epidermis is golden yellow It is dry, cooling；
    （4）Section：Cube meat after cooling is cut into the laminated structure that thickness is 3~10mm；
    （5）It is assembled：Using two pieces of sliced meat as a pair, smearing thickness is the numb massecuite of 3~7mm Soviet Unions therebetween, and pork skin is neat downwards It is arranged in bowl, every bowl of 5~10 pairs of assembly；
    （6）It is steamed：The bowl of assembled braised pork is put into steaming device, steam in clear soup 10~60min, treat its meat send out glutinous, pork skin it is soft Stopping steams；
    （7）Turn over button：Braised pork bowl after steaming is placed in disk, you can edible.
  2. 2. the preparation method for numb braised pork of reviving as claimed in claim 1, it is characterised in that：The auxiliary material also includes shelled peanut, south One or more in melon seeds, soya bean, oat.
CN201710935601.5A 2017-10-10 2017-10-10 A kind of preparation method for numb braised pork of reviving Pending CN107751806A (en)

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Application Number Priority Date Filing Date Title
CN201710935601.5A CN107751806A (en) 2017-10-10 2017-10-10 A kind of preparation method for numb braised pork of reviving

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CN107751806A true CN107751806A (en) 2018-03-06

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1149421A (en) * 1995-10-31 1997-05-14 孟建亚 Vacuum soft-packed braised pork
CN101133841A (en) * 2006-08-31 2008-03-05 天津中英纳米科技发展有限公司 Vacuum soft package steamed pork manufacturing method
CN104172214A (en) * 2014-07-07 2014-12-03 四川省汇泉罐头食品有限公司 Preparation method of minced garlic preserved vegetable and pork can
CN104223147A (en) * 2014-09-30 2014-12-24 陈业东 Making method of sweet and sour braised pork
CN104799341A (en) * 2015-05-20 2015-07-29 贵州大学 Fructus perillae pork meatballs and preparation method thereof
CN105661341A (en) * 2016-01-25 2016-06-15 湖南新聪厨食品有限公司 Making method of braised pork with preserved vegetable
CN106071897A (en) * 2016-07-06 2016-11-09 周依宁 A kind of manufacture method of Flos Osmanthi Fragrantis braised pork
CN106879955A (en) * 2017-01-19 2017-06-23 广西顺康农业有限公司 A kind of instant braised pork and preparation method thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1149421A (en) * 1995-10-31 1997-05-14 孟建亚 Vacuum soft-packed braised pork
CN101133841A (en) * 2006-08-31 2008-03-05 天津中英纳米科技发展有限公司 Vacuum soft package steamed pork manufacturing method
CN104172214A (en) * 2014-07-07 2014-12-03 四川省汇泉罐头食品有限公司 Preparation method of minced garlic preserved vegetable and pork can
CN104223147A (en) * 2014-09-30 2014-12-24 陈业东 Making method of sweet and sour braised pork
CN104799341A (en) * 2015-05-20 2015-07-29 贵州大学 Fructus perillae pork meatballs and preparation method thereof
CN105661341A (en) * 2016-01-25 2016-06-15 湖南新聪厨食品有限公司 Making method of braised pork with preserved vegetable
CN106071897A (en) * 2016-07-06 2016-11-09 周依宁 A kind of manufacture method of Flos Osmanthi Fragrantis braised pork
CN106879955A (en) * 2017-01-19 2017-06-23 广西顺康农业有限公司 A kind of instant braised pork and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
周文栋: "《精湛烹调技能丛书》", 31 May 2005, 羊城晚报出版社 *

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Application publication date: 20180306

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