CN108185396A - A kind of pure natural additive-free pork sun lotus sauce and preparation method thereof - Google Patents
A kind of pure natural additive-free pork sun lotus sauce and preparation method thereof Download PDFInfo
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- CN108185396A CN108185396A CN201810050777.7A CN201810050777A CN108185396A CN 108185396 A CN108185396 A CN 108185396A CN 201810050777 A CN201810050777 A CN 201810050777A CN 108185396 A CN108185396 A CN 108185396A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of pure natural additive-free pork sun lotus sauce, the pork sun lotus sauce is prepared from the following raw materials in parts by weight：Positive 55 85 parts of lotus, 15 25 parts of pork, 30 50 parts of edible oil, 6 20 parts of thick chilli sauce, 37 parts of fermented soya bean, 23 parts of ginger, 23 parts of garlic, 23 parts of white wine, 12 parts of soy sauce, 25 parts of thirteen spice, 14 parts of edible salt, 12 parts of chickens' extract, 0.5 2 parts of monosodium glutamate, 0.5 2 parts of white sugar and suitable quantity of water.The invention also discloses a kind of preparation methods of pure natural additive-free pork sun lotus sauce.Mutual coordinated between raw material components provided by the invention, finished product have it is unique in taste, flavor is good, final product quality is high and stablize, it is full of nutrition comprehensively, without the green and healthy safety of preservative, there is the characteristics of health care simultaneously, greatly meet consumer demand, there is the market competitiveness and development prospect.
Description
Technical field
The present invention relates to foods processing technique technical fields, and in particular to a kind of pure natural additive-free pork sun lotus sauce
And preparation method thereof.
Background technology
Sauce is for Cooking Seasoning and eats, and because its is easy to use, saves except consumer's tune sauce step, saves cooking time, drop
Low culinary art difficulty, while meal noodles served with soy sauce, sesame butter, etc. can also be directly mixed for consumer and drunk porridge, it is occupied an important position in the dietetic life in China,
It is the necessity of people's life.Sauce can be divided into fermentation and formulated product from production technology；It is divided into thick chilli sauce, seafood from flavor
Sauce, vegetable and fruit taste sauce, mushroom taste sauce, peanut butter, sesame paste, meat pulp, shrimp paste and composite jam etc.；Mainly divide cereal from raw material
Class, aquatic products, vegetable and fruit, mushroom, meat, spice class, milk, peanut sesame etc..Sauce variety design is various, materials pole
It is extensive, and processing technology is also different, and taste is multifarious.As the improvement of people's living standards, taste and battalion to sauce
The requirement for supporting value is also being gradually increased, and existing sauce cannot meet the daily demand of people, rich in taste, wind in the market
Taste is good, while nutrition is comprehensive, green and healthy sauce that is safe, having health-care effect is more and more favored by consumers.
Positive lotus (Zingiber striolatum Diels) is Zingiber zingiber herbaceos perennial, You Ming Zingiber miogas, open country
Ginger, monkey ginger, wild old ginger, are a kind of edible wild herbs of integration of drinking and medicinal herbs, and the tender shoots tender stem cone bamboo shoot tongue that the positive lotus early spring is formed is positive lotus bamboo shoot,
Its top is in aubergine, and basal part of stem color gradually bleaches, and for single fresh bamboo shoot weight up to 200 grams or more, length can after artificial cultivation
Up to 30 centimetres.The maturity period of positive lotus bud is concentrated mainly on the summer in 7~October.Positive lotus complete stool has unique fragrance, branch
Leaf, rhizome, flowers and fruits can be full of nutrition with wind-expelling pain-stopping, clear swollen removing toxic substances, relieving cough and asthma, tender shoots, stem fruit delicious flavour, according to grinding
Record is studied carefully, per 100g sun lotus tender stems and the anti-2.2g of petal 12.4g containing protein, fat, cellulose 28.1g, vitamin C and vitamin
A is total to about 95.85mg, is a kind of rare " mountain delicacy " also containing the various trace elements such as iron, zinc, selenium and aromatic ester etc..Wherein, institute
Containing cellulose is a kind of holoside nutrient substance for not generating thermal energy, and disperse accumulation stomach invigorating is conducive to keep alimentary canal unobstructed, can treat just
It is secret, there is special efficacy to diabetes, it is often edible, it can keep fit and healthy, the moist colour of skin, slow down aging, there is high medical value.
But positive lotus phase and fruiting period are short, even if refrigeration can not preserve for a long time after picking, in order to enjoy the food throughout the year
Material, developing the jam product using positive lotus as raw material has good health value and good market application foreground.
Invention content
So-called sun lotus refers to positive lotus bamboo shoot and/or positive lotus bud in content below the application.
The purpose of the present invention is to provide one kind has positive lotus peculiar flavour, final product quality is high and stablizes, full of nutrition complete
Face, without the green and healthy safety of preservative, while pork sun lotus sauce with health care and preparation method thereof, to solve
The problem of nutrition of certainly existing jam product and taste cannot meet consumer demand.
To achieve the above object, the technical scheme is that：A kind of pure natural additive-free pork sun lotus sauce, it is described
Pork sun lotus sauce is prepared from the following raw materials in parts by weight：Positive lotus 55-85 parts, 15-25 parts of pork, 30-50 parts of edible oil, capsicum
6-20 parts of sauce, 3-7 parts of fermented soya bean, 2-3 parts of ginger, 2-3 parts of garlic, 2-3 parts of white wine, 1-2 parts of soy sauce, 2-5 parts of thirteen spice, edible salt
1-4 parts, 1-2 parts of chickens' extract, 0.5-2 parts of monosodium glutamate, 0.5-2 parts of white sugar and suitable quantity of water.
Further, the pork spends pig pork for Hunan Ningxiang soil.Hunan Ningxiang soil flower pig, originates in Changsha Ningxiang
County drift sand river, grass one band of punching, are fed 300 days or so in feeding process using environmentally protective crops, pork containing a large amount of potassium,
Calcium, sodium, magnesium, copper, zinc etc. more than 40 plants minerals needed by human, trace element；Rich in Organic nutrient such as muscle fat, Asia
Oleic acid, a- leukotrienes, oleic acid etc. and saturated fatty acid, cholesterol are substantially free of, have that fine and tender taste, the girth of a garment is uniform, meat flavour is fresh
The characteristics of beautiful, full of nutrition.
Further, the edible oil is selected from rapeseed oil, peanut oil, tea-seed oil, sesame oil, sunflower oil, soybean oil, olive
One or more of olive oil.
Further, the production method of the thick chilli sauce is：Selected fresh chilli is cleaned to drain and minces into end, is put into and endures
It in container, boils at a temperature of 105-115 DEG C, is stirred at intervals of two minutes, until the thick chilli sauce boiling in container.
Further, the production method of the thick chilli sauce is：Selected fresh chilli is cleaned to drain and minces into end, adds in salt,
Every 100 parts of fresh chillis add in 8-12 portions of salt, are sufficiently stirred, sealed pickling a couple of days.
Further, the fresh chilli is selected from millet starch, capsicum annum fasciculatum, red line green pepper, devil green pepper, long red pepper, green pepper, lamp
One or more of cage green pepper, rod chilli, yellow pepper, green sauce green pepper.
To realize above-mentioned another object, the technical scheme is that：A kind of above-mentioned pure natural additive-free pork sun
The preparation method of lotus sauce, the described method comprises the following steps,
1) raw material prepares：Fresh positive lotus removal of impurities is cleaned, is drained away the water, cutting is spare；Pork removes osteoderm, cleans up
Afterwards, it is spare that meat cubelets are cut into；Ginger, garlic chopping end are spare；Get surplus stock ready；
2) excessively oily water-removing and color retention：After suitable rapeseed oil is heated to 220-240 DEG C, 140-180 DEG C is cooled to,
The positive lotus got ready is added in, the Oryza glutinosa vinegar for the 1-5% that quality is positive loading amount is at the same time added in, after 1-2 minutes, pulls oil-control out；
3) sauce processed：Pot is set up another, foreheater adds in the edible oil of the parts by weight, oil temperature is heated to 220-240 DEG C
Afterwards, 140-180 DEG C is cooled to, adds in bruised ginger, garlic granule stir-fries；Pork fourth is added in, after small fire frying 1-2 minutes；Add in thick chilli sauce
After moderate heat frying 10-15 minutes, after adding in white sugar, edible salt, chickens' extract, Thirteen Spice, monosodium glutamate, then small fire frying 1-2 minutes；Add
Water, small fire, which is stewed to sauce body, becomes thick, and has strong paste flavor to blow out；
4) it is cooled to 40-50 DEG C, it is filling, using water-bath type sterilizing up to positive lotus sauce finished product.
Wherein, the amount of rapeseed oil is appropriate, ensures that positive lotus can be fully subject to frying.
Further, in step 3), thirteen spice carries out ultraviolet radiation sterilization processing in advance before addition.
The invention has the advantages that：
1st, Oryza glutinosa vinegar is added in the rapeseed oil after heating, positive lotus by fried mode while finishing, positive lotus haematochrome
Maximum is precipitated and stablizes preservation, be made bright-colored, unique flavor, mouthfeel it is good, it is full of nutrition, mix that meal is not dull, can increase
The pork sun lotus sauce of consumer's appetite.
2nd, positive lotus has unique fragrance and high-content cellulose, rich in chewy texture, the more eats the more energetic, while can alleviate stomach
The inadaptability of stomach after peppery, dry peppery and edible very hot chilli, shield of relieving inflammation or internal heat intestines are returned by portion, and disperse accumulation stomach invigorating has health care curative effect, can
It is that the novel thick chilli sauce in middle and high end opens up raw materials market to increase positive lotus product category and target user.
3rd, in composition of raw materials of the invention, part edible salt is replaced with fermented soya bean, reduces the salt content of jam product, meanwhile,
Product of the present invention does not add any chemical additives, and food materials are pure natural, and manufacturing process is completely pollution-free, is that a kind of green is strong
The food of Kang Anquan.
4th, preparation method of the invention is simple for process, is easy to grasp, is suitble to industrialization large-scale production.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..Involved in following embodiment
Raw material is market purchase.
Embodiment 1
A kind of pure natural additive-free pork sun lotus sauce, is prepared from the following raw materials in parts by weight：Positive 55 parts of lotus, pork
15 parts, 30 parts of edible oil, 6 parts of thick chilli sauce, 3 parts of fermented soya bean, 2 parts of ginger, 2 parts of garlic, 2 parts of white wine, 1 part of soy sauce, 2 parts of thirteen spice,
1 part of edible salt, 1 part of chickens' extract, 0.5 part of monosodium glutamate, 0.5 part of white sugar and suitable quantity of water.Wherein, pork is common pig streaky pork；Thick chilli sauce
Production method be：Selected fresh chilli is cleaned to drain and minces into end, is put into tanning container, at a temperature of 105-115 DEG C
Tanning, is stirred at intervals of two minutes, until the thick chilli sauce boiling in container.
The preparation method of the pork sun lotus sauce of the present embodiment, includes the following steps,
1) raw material prepares：Fresh positive lotus removal of impurities is cleaned, is drained away the water, cutting is spare；Pork removes osteoderm, cleans up
Afterwards, it is spare that meat cubelets are cut into；Ginger, garlic chopping end are spare；Get surplus stock ready；
2) excessively oily water-removing and color retention：After suitable rapeseed oil is heated to 220 DEG C, 140 DEG C are cooled to, addition is got ready
Positive lotus, at the same time add in 1% Oryza glutinosa vinegar that quality is positive loading amount, after 1-2 minutes, pull oil-control out；
3) sauce processed：Pot is set up another, foreheater adds in the edible oil of the parts by weight, after oil temperature is heated to 220 DEG C, drops
Temperature adds in bruised ginger, garlic granule stir-fries to 150 DEG C；Pork fourth is added in, after small fire frying 1-2 minutes；Add in thick chilli sauce, fermented soya bean moderate heat
Frying after ten minutes, adds in white wine, soy sauce, white sugar, edible salt, chickens' extract, thirteen spice, monosodium glutamate, then small fire frying 1-2 minutes；
Add water, small fire, which is stewed to sauce body, becomes thick, and has strong paste flavor to blow out；
4) it is cooled to 40-50 DEG C, it is filling, using water-bath type sterilizing up to positive lotus sauce finished product.
Embodiment 2
A kind of pure natural additive-free pork sun lotus sauce, is prepared from the following raw materials in parts by weight：Positive 65 parts of lotus, pork
18 parts, 40 parts of edible oil, 9 parts of thick chilli sauce, 4 parts of fermented soya bean, 2.5 parts of ginger, 2.3 parts of garlic, 2.4 parts of white wine, 1 part of soy sauce, Thirteen Spice
3 parts of powder, 2 parts of edible salt, 1.5 parts of chickens' extract, 1 part of monosodium glutamate, 0.8 part of white sugar and suitable quantity of water.Wherein, pork spends pig for Hunan Ningxiang soil
Pork；The production method of thick chilli sauce is：Selected fresh chilli is cleaned to drain and minces into end, adds in salt, every 100 parts of fresh chillis
8 portions of salt are added in, are sufficiently stirred, sealed pickling 30 days.
The preparation method of the pork sun lotus sauce of the present embodiment, includes the following steps,
1) raw material prepares：Fresh positive lotus removal of impurities is cleaned, is drained away the water, cutting is spare；Pork removes osteoderm, cleans up
Afterwards, it is spare that meat cubelets are cut into；Ginger, garlic chopping end are spare；Get surplus stock ready；
2) excessively oily water-removing and color retention：Suitable rapeseed oil is heated to after being heated to 220 DEG C, 150 DEG C is cooled to, adds
Enter the positive lotus got ready, at the same time add in 2% Oryza glutinosa vinegar that quality is positive loading amount, after 1-2 minutes, pull oil-control out；
3) sauce processed：Pot is set up another, foreheater adds in the edible oil of the parts by weight, after oil temperature is heated to 230 DEG C, drops
Temperature adds in bruised ginger, garlic granule stir-fries to 155 DEG C；Pork fourth is added in, after small fire frying 1-2 minutes；Add in thick chilli sauce moderate heat frying 12
After minute, after adding in white wine, soy sauce, white sugar, edible salt, chickens' extract, thirteen spice, monosodium glutamate, then small fire frying 1-2 minutes；Add water,
Small fire, which is stewed to sauce body, becomes thick, and has strong paste flavor to blow out；
4) it is cooled to 40-50 DEG C, it is filling, using water-bath type sterilizing up to positive lotus sauce finished product.
Embodiment 3
A kind of pure natural additive-free pork sun lotus sauce, is prepared from the following raw materials in parts by weight：Positive 75 parts of lotus, pork
20 parts, 45 parts of edible oil, 15 parts of thick chilli sauce, 5 parts of fermented soya bean, 2.5 parts of ginger, 2.6 parts of garlic, 2.8 parts of white wine, 2 parts of soy sauce, Thirteen Spice
4 parts of powder, 3 parts of edible salt, 2 parts of chickens' extract, 1.5 parts of monosodium glutamate, 1.2 parts of white sugar and suitable quantity of water.Wherein, pork spends pig for Hunan Ningxiang soil
Pork；The production method of thick chilli sauce is：Selected fresh chilli is cleaned to drain and minces into end, adds in salt, every 100 parts of fresh chillis
12 portions of salt are added in, are sufficiently stirred, sealed pickling 20 days.
The preparation method of the pork sun lotus sauce of the present embodiment, includes the following steps,
1) raw material prepares：Fresh positive lotus removal of impurities is cleaned, is drained away the water, cutting is spare；Pork removes osteoderm, cleans up
Afterwards, it is spare that meat cubelets are cut into；Ginger, garlic chopping end are spare；Get surplus stock ready；
2) excessively oily water-removing and color retention：Suitable rapeseed oil is heated to be cooled to 160 DEG C after 240 DEG C, addition is got ready
Positive lotus, at the same time add in 4% Oryza glutinosa vinegar that quality is positive loading amount, after 1-2 minutes, pull oil-control out；
3) sauce processed：Pot is set up another, foreheater adds in the edible oil of the parts by weight, after oil temperature is heated to 230 DEG C, drops
Temperature adds in bruised ginger, garlic granule stir-fries to 160 DEG C；Pork fourth is added in, after small fire frying 1-2 minutes；Add in thick chilli sauce moderate heat frying 14
After minute, after adding in white wine, soy sauce, white sugar, edible salt, chickens' extract, thirteen spice, monosodium glutamate, then small fire frying 1-2 minutes；Add water,
Small fire, which is stewed to sauce body, becomes thick, and has strong paste flavor to blow out；
4) it is cooled to 40-50 DEG C, it is filling, using water-bath type sterilizing up to positive lotus sauce finished product.
Embodiment 4
A kind of pure natural additive-free pork sun lotus sauce, is prepared from the following raw materials in parts by weight：Positive 85 parts of lotus, pork
25 parts, 50 parts of edible oil, 20 parts of thick chilli sauce, 7 parts of fermented soya bean, 3 parts of ginger, 3 parts of garlic, 3 parts of white wine, 2 parts of soy sauce, 5 parts of thirteen spice,
4 parts of edible salt, 2 parts of chickens' extract, 2 parts of monosodium glutamate, 2 parts of white sugar and suitable quantity of water.Wherein, pork spends pig pork for Hunan Ningxiang soil；Capsicum
The production method of sauce is：Selected fresh chilli is cleaned to drain and minces into end, is put into tanning container, in 105-115 DEG C of temperature
Lower tanning, is stirred at intervals of two minutes, until the thick chilli sauce boiling in container.
The preparation method of the pork sun lotus sauce of the present embodiment, includes the following steps,
1) raw material prepares：Fresh positive lotus removal of impurities is cleaned, is drained away the water, cutting is spare；Pork removes osteoderm, cleans up
Afterwards, it is spare that meat cubelets are cut into；Ginger, garlic chopping end are spare；Get surplus stock ready；
2) excessively oily water-removing and color retention：Suitable rapeseed oil is heated to be cooled to 180 DEG C after 240 DEG C, addition is got ready
Positive lotus, at the same time add in 5% Oryza glutinosa vinegar that quality is positive loading amount, after 1-2 minutes, pull oil-control out；
3) sauce processed：Pot is set up another, foreheater adds in the edible oil of the parts by weight, after oil temperature is heated to 240 DEG C, drops
Temperature adds in bruised ginger, garlic granule stir-fries to 180 DEG C；Pork fourth is added in, after small fire frying 1-2 minutes；Add in thick chilli sauce moderate heat frying 15
After minute, after adding in white wine, soy sauce, white sugar, edible salt, chickens' extract, thirteen spice, monosodium glutamate, then small fire frying 1-2 minutes；Add water,
Small fire, which is stewed to sauce body, becomes thick, and has strong paste flavor to blow out；
4) it is cooled to 40-50 DEG C, it is filling, using water-bath type sterilizing up to positive lotus sauce finished product.
Comparative example 1
The material component of the pork sun lotus sauce of this comparative example is same as Example 1.Wherein, pork is common pig streaky pork；
The production method of thick chilli sauce is：Selected fresh chilli is cleaned to drain and minces into end, is put into tanning container, at 105-115 DEG C
At a temperature of boil, be stirred at intervals of two minutes, until in container thick chilli sauce boiling.
The preparation method of the pork sun lotus sauce of this comparative example is same as Example 1, and difference is：
2) excessively oily water-removing and color retention：After suitable rapeseed oil is heated to 220 DEG C, 140 DEG C are cooled to, addition is got ready
Positive lotus, after 1-2 minutes, pull oil-control out；
Comparative example 2
The material component of the pork sun lotus sauce of this comparative example is substantially the same manner as Example 1, and difference is：Use fresh chilli
Thick chilli sauce in alternative compositions.
The preparation method is the same as that of Example 1 for the pork sun lotus sauce of this comparative example.
Test case
The quality index of the pork sun lotus sauce of the present invention is as follows：
1st, organoleptic indicator
The finished product of embodiment 1-4 and comparative example 1-2 are subjected to market survey test and appraisal.
The random passerby for selecting 18-55 Sui 100 as try out object respectively to embodiment 1-4 and comparative example 1-2 into
Product carry out sense organ Blind Test, test method：Allow tester from appearance (color and luster, tissue morphology including finished product), mouthfeel (including perfume (or spice)
Taste, flavour) two aspects carry out overall merits, and evaluation criterion is shown in Table 1, and evaluation result is shown in Table 2.
Table 1
Table 2
| Serial number | Appearance satisfaction/people | Mouthfeel satisfaction/people |
| Embodiment 1 | 90 | 78 |
| Embodiment 2 | 91 | 93 |
| Embodiment 3 | 92 | 95 |
| Embodiment 4 | 94 | 93 |
| Comparative example 1 | 70 | 71 |
| Comparative example 2 | 74 | 65 |
2nd, physical and chemical index
The physical and chemical index of pork sun lotus sauce made from embodiment 1-4 is measured, testing result is as follows：
Lead≤0.75mg/Kg；Total arsenic≤0.3mg/Kg；Cadmium≤0.73mg/Kg；Chromium≤0.65mg/Kg.
3rd, microbiological indicator
The microbiological indicator of pork sun lotus sauce finished product made from embodiment 1-4 is measured, testing result is as follows：
Total plate count≤15cfu/g；Coliform≤0.7MPN/g；Salmonella does not detect；Staphylococcus aureus is not
Detection.
It can be obtained by more than result of the test：The pork sun lotus sauce of the embodiment of the present invention no matter in terms of appearance or mouthfeel compared with
Comparative example more meets public requirement, and physical and chemical index and microbiological indicator are in the indication range of national regulation.The present invention carries
Mutual coordinated between the raw material components of confession, finished product have it is unique in taste, flavor is good, final product quality is high and stablize, nutrition it is rich
It is rich comprehensively, without the green and healthy safety of preservative, while there is the characteristics of health care, greatly meet the need of consumer
It asks, there is the market competitiveness and development prospect.
Although above having used general explanation and specific embodiment, the present invention is described in detail, at this
On the basis of invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore,
These modifications or improvements without departing from theon the basis of the spirit of the present invention belong to the scope of protection of present invention.
Claims (8)
1. a kind of pure natural additive-free pork sun lotus sauce, which is characterized in that the pork sun lotus sauce is by following parts by weight
Raw material be made：Positive lotus 55-85 parts, 15-25 parts of pork, 30-50 parts of edible oil, 6-20 parts of thick chilli sauce, 3-7 parts of fermented soya bean, ginger 2-3
Part, 2-3 parts of garlic, 2-3 parts of white wine, 1-2 parts of soy sauce, 2-5 parts of thirteen spice, 1-4 parts of edible salt, 1-2 parts of chickens' extract, monosodium glutamate 0.5-
2 parts, 0.5-2 parts of white sugar and suitable quantity of water.
2. pure natural additive-free pork sun lotus sauce according to claim 1, which is characterized in that the pork is Hunan
Ningxiang's soil flower pig pork.
3. pure natural additive-free pork sun lotus sauce according to claim 1, which is characterized in that the edible oil is selected from
One or more of rapeseed oil, peanut oil, tea-seed oil, sesame oil, sunflower oil, soybean oil, olive oil.
4. pure natural additive-free pork sun lotus sauce according to claim 1, which is characterized in that the system of the thick chilli sauce
It is as method：Selected fresh chilli is cleaned to drain and minces into end, is put into tanning container, is endured at a temperature of 105-115 DEG C
System, is stirred at intervals of two minutes, until the thick chilli sauce boiling in container.
5. pure natural additive-free pork sun lotus sauce according to claim 1, which is characterized in that the system of the thick chilli sauce
It is as method：Selected fresh chilli is cleaned to drain and minces into end, adds in salt, and every 100 parts of fresh chillis add in 8-12 portions of salt, fill
Divide stirring, sealed pickling a couple of days.
6. pure natural additive-free pork sun lotus sauce according to claim 4 or 5, which is characterized in that described fresh peppery
Green pepper is in millet starch, capsicum annum fasciculatum, red line green pepper, devil green pepper, long red pepper, green pepper, bell pepper, rod chilli, yellow pepper, green sauce green pepper
One or more.
7. a kind of preparation method of pure natural additive-free pork sun lotus sauce described in claim 1, which is characterized in that described
Method includes the following steps,
1) raw material prepares：Fresh positive lotus removal of impurities is cleaned, is drained away the water, cutting is spare；Pork removes osteoderm, clean up after,
It is spare to be cut into meat cubelets；Ginger, garlic chopping end are spare；Get surplus stock ready；
2) excessively oily water-removing and color retention：After suitable rapeseed oil is heated to 220-240 DEG C, 140-180 DEG C is cooled to, is added in
At the same time the positive lotus got ready adds in the Oryza glutinosa vinegar for the 1-5% that quality is positive loading amount, after 1-2 minutes, pulls oil-control out；
3) sauce processed：Pot is set up another, foreheater adds in the edible oil of the parts by weight, after oil temperature is heated to 220-240 DEG C, drops
Temperature adds in bruised ginger, garlic granule stir-fries to 140-180 DEG C；Pork fourth is added in, after small fire frying 1-2 minutes；Thick chilli sauce moderate heat is added in fry
After 10-15 minutes processed, white wine, soy sauce, white sugar, edible salt, chickens' extract, thirteen spice, monosodium glutamate, then small fire frying 1-2 minutes are added in
Afterwards；Add water, small fire, which is stewed to sauce body, becomes thick, and has strong paste flavor to blow out；
4) it is cooled to 40-50 DEG C, it is filling, using water-bath type sterilizing up to positive lotus sauce finished product.
8. the preparation method of pure natural additive-free pork sun lotus sauce according to claim 7, which is characterized in that step
3) in, thirteen spice carries out ultraviolet radiation sterilization processing in advance before addition.
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| CN112790366A (en) * | 2020-12-31 | 2021-05-14 | 浙江百兴食品有限公司 | Minced meat paste and preparation method thereof |
| CN115918879A (en) * | 2023-01-05 | 2023-04-07 | 四川天味食品集团股份有限公司 | Yangsheng-flavored tomato hotpot condiment and preparation method thereof |
| CN116671620A (en) * | 2023-06-01 | 2023-09-01 | 鸡泽县湘君府味业有限责任公司 | Fish head chopped pepper compound seasoning and processing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112790366A (en) * | 2020-12-31 | 2021-05-14 | 浙江百兴食品有限公司 | Minced meat paste and preparation method thereof |
| CN115918879A (en) * | 2023-01-05 | 2023-04-07 | 四川天味食品集团股份有限公司 | Yangsheng-flavored tomato hotpot condiment and preparation method thereof |
| CN115918879B (en) * | 2023-01-05 | 2024-02-02 | 四川天味食品集团股份有限公司 | Tomato hotpot condiment with lotus flavor and preparation method thereof |
| CN116671620A (en) * | 2023-06-01 | 2023-09-01 | 鸡泽县湘君府味业有限责任公司 | Fish head chopped pepper compound seasoning and processing method thereof |
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