CN107874130A - A kind of paste flavor keel piece - Google Patents
A kind of paste flavor keel piece Download PDFInfo
- Publication number
- CN107874130A CN107874130A CN201711099922.2A CN201711099922A CN107874130A CN 107874130 A CN107874130 A CN 107874130A CN 201711099922 A CN201711099922 A CN 201711099922A CN 107874130 A CN107874130 A CN 107874130A
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- Prior art keywords
- big
- row
- added
- big row
- jujube
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 12
- 235000019634 flavors Nutrition 0.000 title claims abstract description 12
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 10
- 239000003549 soybean oil Substances 0.000 claims abstract description 10
- 240000008866 Ziziphus nummularia Species 0.000 claims description 26
- 235000012907 honey Nutrition 0.000 claims description 21
- 238000012216 screening Methods 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 238000007599 discharging Methods 0.000 claims description 15
- 239000003921 oil Substances 0.000 claims description 14
- 235000019198 oils Nutrition 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 239000011248 coating agent Substances 0.000 claims description 9
- 238000000576 coating method Methods 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 9
- 244000291564 Allium cepa Species 0.000 claims description 8
- 241000205585 Aquilegia canadensis Species 0.000 claims description 8
- 244000026811 Brassica nipposinica Species 0.000 claims description 8
- 241000928504 Centipeda minima Species 0.000 claims description 8
- 239000003216 Oxystearin Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 8
- 235000019302 oxystearin Nutrition 0.000 claims description 8
- 235000019991 rice wine Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000015067 sauces Nutrition 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 244000234609 Portulaca oleracea Species 0.000 claims description 7
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 7
- 235000013527 bean curd Nutrition 0.000 claims description 7
- 235000015277 pork Nutrition 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 241000724115 Ziziphus lotus Species 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 235000019441 ethanol Nutrition 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000010079 rubber tapping Methods 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims description 4
- 238000004804 winding Methods 0.000 claims description 4
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 240000001592 Amaranthus caudatus Species 0.000 claims 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 235000012735 amaranth Nutrition 0.000 claims 1
- 239000004178 amaranth Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 235000014101 wine Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000037180 bone health Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
-
- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of paste flavor keel piece, is made up of frying row, row's dip, soybean oil three parts greatly greatly, described frying is arranged greatly, arranges dip greatly, the weight ratio of soybean oil is 50 55:40‑43:23, big row's dip that the present invention adds when serving the effect to extend the shelf life, while be blended edible with fried big row, improves traditional fried mouthfeel arranged greatly by using yellow wine fermentation.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of paste flavor keel piece.
Background technology
Pork is due to always vast containing nutritional ingredients such as abundant protein, fat, carbohydrate, calcium, phosphorus, iron
One of staple food on consumer's dining table.With requirement more and more higher of the consumer to food, the quality of commodity turns into mouthfeel to disappear
The primary reference point that expense person selects.Pork chop be it is a kind of can fried, the pork converted products that can roast, it has delicious flavour,
The characteristics of nutritive value is high, and cooking methods are simple, thus increasingly welcome by consumer, Pig spareribses provide Human Physiology and lived
Dynamic required good protein, fat, it is especially abundant it is calcareous safeguard bone health, but the big row's mouth of presently commercially available pig
Sense, nutritive value are more single, and the shelf-life typically only has 30-60 days.
The content of the invention
It is an object of the invention to more single for the big row's mouthfeel of pig commercially available in the prior art, nutritive value, guarantee the quality
A kind of the problem of phase is short, there is provided paste flavor keel piece.
To achieve the above object, the present invention uses following technical scheme：
A kind of paste flavor keel piece, it is made up of fried big row, greatly row's dip, soybean oil three parts, described frying is big
Row, greatly row's dip, the weight ratio of soybean oil are 50-55:40-43:2-3.
The big row of described frying is made up of the raw material of following weight parts：
Cold frozen pork loin 60-70, fecula 2-3, edible salt 2-3, dark soy sauce 4-5, white granulated sugar 1-2, Centipeda minima 0.1-0.2,
Purslane 3-5, honeysuckle 1-2, radix bupleuri 2-3, wild wild jujube 6-8, honey 8.7-10, oxystearin 0.01-0.02, potherb mustard
0.4-0.6；
The preparation method that described frying is arranged greatly comprises the following steps：
(1) it is 1-1.1cm that will freeze pig gang mill into thickness, and monolithic weight is that 80-90 grams of thin slice is standby；
(2) the big screening raw material being sawn into is placed on 0-4 DEG C of precooling room naturally to thaw, waits to clean up after thawing well and put into
Draining in stainless steel sieve, it is placed on stainless steel chopping board and is massaged, tapping big row with the knife back is allowed to soft, tenderization, and product holds
It is easily tasty, then otch is standby at show condition, prevents that income is rolled up during frying；
(3) wild wild jujube is taken, is sent into moderate heat baking 3-4 minutes in baking box, discharging cooling, grinds add honey, and stirring is equal
It is even, obtain jujube honey；
(4) take jujube sweet, the big screening surface of uniform coating after the treatment；
(5) extracting honeysuckle, radix bupleuri, it is added in the water of 40-55 times of compound weight, is heated to seething with excitement, keeps boiling 5-7
Minute, cooled and filtered, edible salt, dark soy sauce, white granulated sugar are added in filtrate, stirs, obtains curing solution；
(6) fecula is taken, is added in the water of 10-15 times of its weight, stirs, adds the big row of above-mentioned jujube honey coating
Piece, at 50-55 DEG C preheat 10-15 minutes, big screening is pulled out, wrapped up with lotus leaf, silk thread winding, be added to it is above-mentioned pickle it is molten
In liquid, it is put into 0-4 DEG C of freezer and is pickled, salting period 1.7-2 hours, discharging, big row's solution must be pickled；
(7) above-mentioned Centipeda minima, purslane, potherb mustard mixing are taken, is added to the absolute ethyl alcohol of 10-13 times of compound weight
In, the insulated and stirred 5-7 hours at 70-75 DEG C, filtering, extract solution is distilled, remove ethanol, obtain extract；
(8) said extracted thing is added to and pickled in big row's solution, stirred, add oxystearin, be sent to baking
In case, moderate heat dries complete, discharging cooling, is put into 150-160 DEG C of deep fryer excessively oily curing, is cooled down rapidly after oil excessively, bag
Dress, produce fried big row.
What described big row's dip was made up of the raw material of following weight parts：
Yellow rice wine 0.1-0.2, anistree 0.1-0.2, spiceleaf 0.04-0.05, hoisin sauce 4-6, fecula 3-4, scallion oil tailing 10-
13rd, bean curd 2-3；
(1) anise, spiceleaf, scallion oil tailing are mixed respectively by formula rate, add the water of 30-40 times of compound weight,
Stir, fire boiling in jacketed pan together, turn small fire after boiling water and fire 10-12 minutes, close fire immersion 1-2 hours,
Immersion uses strainer filtering after terminating, and obtains soup；
(2) bean curd is added in above-mentioned soup, blends uniformly, add yellow rice wine, be sent in wooden barrel, at 30-35 DEG C
10-15 hours are sealed, discharging, mixes, stirs with hoisin sauce, fecula, it is packed, produce.
Advantages of the present invention：
The big row of frying that the present invention adds：First by big coating jujube honey in surface after discharging into row processing, the jujube honey is by wild wild jujube
Composition is mixed with honey after overbaking, wild wild jujube can promote the spilling of wherein fat oil through overbaking, play preferably
Big screening, is then placed in fecula water and heats so that fecula coats to big screening, has by flavouring and the effect to supplement the nutrients
Effect prevents the loss of jujube honey, while enriches the mouthfeel of frying, it is therefore prevented that because oil overheating goes out in follow-up frying course
Phenomena such as paste, is fried in now big screening, then wraps up the big screenings of two layers of cladding of the fecula using lotus leaf, serves protection fecula, jujube
The effect that honey is lost in, is put into curing solution and is pickled, and big screening lotus perfume is imparted during pickling, finally with
Herb extracts blending is dried, is fried, serves the effect for further improving big screening finished product nutritive value；What the present invention added
Big row's dip serves the effect to extend the shelf life by using yellow wine fermentation, at the same with fried big row's blending it is edible when,
Improve traditional fried mouthfeel arranged greatly.
Embodiment
Embodiment 1
A kind of paste flavor keel piece, it is made up of fried big row, greatly row's dip, soybean oil three parts, described frying is big
Row, greatly row's dip, the weight ratio of soybean oil are 55:43:3.
The big row of described frying is made up of the raw material of following weight parts：
Cold frozen pork loin 70, fecula 3, edible salt 3, dark soy sauce 5, white granulated sugar 2, Centipeda minima 0.2, purslane 5, honeysuckle 2,
Radix bupleuri 3, wild wild jujube 8, honey 10, oxystearin 0.02, potherb mustard 0.6；
The preparation method that described frying is arranged greatly comprises the following steps：
(1) it is 1-1.1cm that will freeze pig gang mill into thickness, and monolithic weight is that 90 grams of thin slice is standby；
(2) the big screening raw material being sawn into is placed on 4 DEG C of precooling room naturally to thaw, waits to clean up after thawing well and put into not
Draining in rust steel sieve, is placed on stainless steel chopping board and is massaged, and tapping big row with the knife back is allowed to soft, tenderization, then in show condition
Locate otch, it is standby；
(3) wild wild jujube is taken, moderate heat in baking box is sent into and toasts 4 minutes, discharging cooling, grinds add honey, and stirring is equal
It is even, obtain jujube honey；
(4) take jujube sweet, the big screening surface of uniform coating after the treatment；
(5) extracting honeysuckle, radix bupleuri, it is added in the water of 40-55 times of compound weight, is heated to seething with excitement, keeps 7 points of boiling
Clock, cooled and filtered, edible salt, dark soy sauce, white granulated sugar are added in filtrate, stirs, obtains curing solution；
(6) fecula is taken, is added in the water of 15 times of its weight, stirs, adds the big screening of above-mentioned jujube honey coating,
Preheated 15 minutes at 50-55 DEG C, big screening is pulled out, wrapped up with lotus leaf, silk thread winding, be added in above-mentioned curing solution, put
Enter 4 DEG C of freezer to be pickled, salting period 2 hours, discharge, big row's solution must be pickled；
(7) above-mentioned Centipeda minima, purslane, potherb mustard mixing are taken, is added in the absolute ethyl alcohol of 13 times of compound weight,
Insulated and stirred 7 hours at 75 DEG C, filtering, extract solution is distilled, and is removed ethanol, is obtained extract；
(8) said extracted thing is added to and pickled in big row's solution, stirred, add oxystearin, be sent to baking
In case, moderate heat dries complete, discharging cooling, is put into 160 DEG C of deep fryer excessively oily curing, is cooled down rapidly after oil excessively, packed, i.e.,
Obtain fried big row.
What described big row's dip was made up of the raw material of following weight parts：
Yellow rice wine 0.2, anise 0.2, spiceleaf 0.05, hoisin sauce 6, fecula 4, scallion oil tailing 13, bean curd 3；
(1) anise, spiceleaf, scallion oil tailing are mixed respectively by formula rate, adds the water of 40 times of compound weight, stirring
Uniformly, boiling is fired in jacketed pan together, turns small fire after boiling water and fires 12 minutes, fire immersion 2 hours is closed, after immersion terminates
With strainer filtering, soup is obtained；
(2) bean curd is added in above-mentioned soup, blends uniformly, add yellow rice wine, be sent in wooden barrel, sealed at 35 DEG C
15 hours, discharging, mix, stir with hoisin sauce, fecula, it is packed, produce.
Embodiment 2
A kind of paste flavor keel piece, it is made up of fried big row, greatly row's dip, soybean oil three parts, described frying is big
Row, greatly row's dip, the weight ratio of soybean oil are 50:40:2.
The big row of described frying is made up of the raw material of following weight parts：
Cold frozen pork loin 60, fecula 2, edible salt 2, dark soy sauce 4, white granulated sugar 1, Centipeda minima 0.1, purslane 3, honeysuckle 1,
Radix bupleuri 2, wild wild jujube 6, honey 8.7, oxystearin 0.01, potherb mustard 0.4；
The preparation method that described frying is arranged greatly comprises the following steps：
(1) it is 1-1.1cm that will freeze pig gang mill into thickness, and monolithic weight is that 80 grams of thin slice is standby；
(2) the big screening raw material being sawn into is placed on 0 DEG C of precooling room naturally to thaw, waits to clean up after thawing well and put into not
Draining in rust steel sieve, is placed on stainless steel chopping board and is massaged, and tapping big row with the knife back is allowed to soft, tenderization, then in show condition
Locate otch, it is standby；
(3) wild wild jujube is taken, moderate heat in baking box is sent into and toasts 3 minutes, discharging cooling, grinds add honey, and stirring is equal
It is even, obtain jujube honey；
(4) take jujube sweet, the big screening surface of uniform coating after the treatment；
(5) extracting honeysuckle, radix bupleuri, it is added in the water of 40 times of compound weight, is heated to seething with excitement, keeps boiling 5 minutes,
Cooled and filtered, edible salt, dark soy sauce, white granulated sugar are added in filtrate, stirs, obtains curing solution；
(6) fecula is taken, is added in the water of 10 times of its weight, stirs, adds the big screening of above-mentioned jujube honey coating,
Preheated 10 minutes at 50 DEG C, big screening is pulled out, wrapped up with lotus leaf, silk thread winding, be added in above-mentioned curing solution, be put into 0
DEG C freezer pickled, salting period 1.7 hours, discharging, big row's solution must be pickled；
(7) above-mentioned Centipeda minima, purslane, potherb mustard mixing are taken, is added in the absolute ethyl alcohol of 10 times of compound weight,
Insulated and stirred 5 hours at 70 DEG C, filtering, extract solution is distilled, and is removed ethanol, is obtained extract；
(8) said extracted thing is added to and pickled in big row's solution, stirred, add oxystearin, be sent to baking
In case, moderate heat dries complete, discharging cooling, is put into 150 DEG C of deep fryer excessively oily curing, is cooled down rapidly after oil excessively, packed, i.e.,
Obtain fried big row.
What described big row's dip was made up of the raw material of following weight parts：
Yellow rice wine 0.1, anise 0.1, spiceleaf 0.04, hoisin sauce 4, fecula 3, scallion oil tailing 10, bean curd 2；
(1) anise, spiceleaf, scallion oil tailing are mixed respectively by formula rate, adds the water of 30 times of compound weight, stirring
Uniformly, boiling is fired in jacketed pan together, turns small fire after boiling water and fires 10 minutes, fire immersion 1 hour is closed, after immersion terminates
With strainer filtering, soup is obtained；
(2) bean curd is added in above-mentioned soup, blends uniformly, add yellow rice wine, be sent in wooden barrel, sealed at 30 DEG C
10 hours, discharging, mix, stir with hoisin sauce, fecula, it is packed, produce.
Claims (3)
- A kind of 1. paste flavor keel piece, it is characterised in that it is made up of fried big row, greatly row's dip, soybean oil three parts, it is described The big row of frying, arrange dip greatly, the weight ratio of soybean oil is 50-55:40-43:2-3.
- 2. a kind of paste flavor keel piece according to claim 1, it is characterised in that the big row of described frying is by following weight The raw material composition of part：Cold frozen pork loin 60-70, fecula 2-3, edible salt 2-3, dark soy sauce 4-5, white granulated sugar 1-2, Centipeda minima 0.1-0.2, dent Amaranth 3-5, honeysuckle 1-2, radix bupleuri 2-3, wild wild jujube 6-8, honey 8.7-10, oxystearin 0.01-0.02, potherb mustard 0.4- 0.6；The preparation method that described frying is arranged greatly comprises the following steps：(1) it is 1-1.1cm that will freeze pig gang mill into thickness, and monolithic weight is that 80-90 grams of thin slice is standby；(2) the big screening raw material being sawn into is placed on 0-4 DEG C of precooling room naturally to thaw, wait to thaw it is good after clean up put into it is stainless Draining in steel sieve, it is placed on stainless steel chopping board and is massaged, tapping big row with the knife back is allowed to soft, tenderization, then at show condition Otch, it is standby；(3) wild wild jujube is taken, moderate heat baking 3-4 minutes in baking box is sent into, discharging cooling, grinds, adds honey, stir, Obtain jujube honey；(4) take jujube sweet, the big screening surface of uniform coating after the treatment；(5) extracting honeysuckle, radix bupleuri, it is added in the water of 40-55 times of compound weight, is heated to seething with excitement, keeps 5-7 points of boiling Clock, cooled and filtered, edible salt, dark soy sauce, white granulated sugar are added in filtrate, stirs, obtains curing solution；(6) fecula is taken, is added in the water of 10-15 times of its weight, stirs, adds the big screening of above-mentioned jujube honey coating, 10-15 minutes are preheated at 50-55 DEG C, big screening is pulled out, wrapped up with lotus leaf, silk thread winding, are added in above-mentioned curing solution, It is put into 0-4 DEG C of freezer to be pickled, salting period 1.7-2 hours, discharges, big row's solution must be pickled；(7) above-mentioned Centipeda minima, purslane, potherb mustard mixing are taken, is added in the absolute ethyl alcohol of 10-13 times of compound weight, The insulated and stirred 5-7 hours at 70-75 DEG C, filtering, extract solution is distilled, remove ethanol, obtain extract；(8) said extracted thing is added to and pickled in big row's solution, stirred, add oxystearin, be sent in baking oven, Moderate heat dries complete, discharging cooling, is put into 150-160 DEG C of deep fryer excessively oily curing, is cooled down rapidly after oil excessively, packed, i.e., Obtain fried big row.
- 3. a kind of paste flavor keel piece according to claim 1, it is characterised in that described big row's dip is by following weight The raw material composition of part：Yellow rice wine 0.1-0.2, anistree 0.1-0.2, spiceleaf 0.04-0.05, hoisin sauce 4-6, fecula 3-4, scallion oil tailing 10-13, beans Rotten 2-3；(1) anise, spiceleaf, scallion oil tailing are mixed respectively by formula rate, adds the water of 30-40 times of compound weight, stirring Uniformly, boiling is fired in jacketed pan together, turns small fire after boiling water and fires 10-12 minutes, closes fire immersion 1-2 hours, immersion Strainer filtering is used after end, obtains soup；(2) bean curd is added in above-mentioned soup, blends uniformly, add yellow rice wine, be sent in wooden barrel, sealed at 30-35 DEG C 10-15 hours, discharging, mix, stir with hoisin sauce, fecula, it is packed, produce.
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| CN114468243A (en) * | 2022-01-19 | 2022-05-13 | 沈浩江 | Formula, production method and application of pig keel |
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Application publication date: 20180406 |