CN108323721A - A kind of production method of fish-flavoured shredded pork - Google Patents
A kind of production method of fish-flavoured shredded pork Download PDFInfo
- Publication number
- CN108323721A CN108323721A CN201810086819.2A CN201810086819A CN108323721A CN 108323721 A CN108323721 A CN 108323721A CN 201810086819 A CN201810086819 A CN 201810086819A CN 108323721 A CN108323721 A CN 108323721A
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- pork
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- carrot
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- 235000015277 pork Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 18
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 17
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 17
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 17
- 239000011425 bamboo Substances 0.000 claims abstract description 17
- 244000000626 Daucus carota Species 0.000 claims abstract description 16
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 11
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 8
- 241001330002 Bambuseae Species 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 235000013622 meat product Nutrition 0.000 claims description 4
- 239000003337 fertilizer Substances 0.000 claims description 2
- 235000000023 Auricularia auricula Nutrition 0.000 claims 1
- 240000005710 Auricularia polytricha Species 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 241000234282 Allium Species 0.000 abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 6
- 240000002234 Allium sativum Species 0.000 abstract description 6
- 244000273928 Zingiber officinale Species 0.000 abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 235000004611 garlic Nutrition 0.000 abstract description 6
- 235000008397 ginger Nutrition 0.000 abstract description 6
- 239000006002 Pepper Substances 0.000 abstract description 4
- 244000269722 Thea sinensis Species 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 230000014860 sensory perception of taste Effects 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 241000282994 Cervidae Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000002023 wood 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L31/00—Edible extracts or preparations of fungi; 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
A kind of production method of fish-flavoured shredded pork can be produced and have both with salty sweet tea is vinegar-pepper, and green onion, ginger and garlic taste protrudes, the soft and smooth tender deliciousness of shredded meat quality.It is made of major ingredient pork and following auxiliary material including raw material：Bamboo shoot, carrot, agaric steep pimiento, monosodium glutamate, salt, starch, five-spice powder, white granulated sugar, soy sauce, sodium bicarbonate；Texture after the present invention cooking：Shredded meat is tender, dispensing is tender and crisp.Color and luster is ruddy, red white black alternate.Sense of taste feature：Salty sweet tea is vinegar-pepper to be had both, and green onion, ginger and garlic taste is strong.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of production method of fish-flavoured shredded pork.
Background technology
Fish-flavoured shredded pork (English name:Fish deer) it is one of Han nationality's tradition famous dish, it is gained the name with seasoning with sweet and sour flavor.
Major ingredient is pork, black fungus, and auxiliary material is different because of way, but mostly carrot, bamboo shoots, capsicum etc..Pork selects three
It slides and fries at fertilizer, seventy percent thin chopping, shredded meat quality of tasting is fresh and tender.Its taste with sweet and sour flavor not come from fish, but by steep pimiento,
Green onion, ginger, garlic, sugar, salt, flavouring like sauce are modulated.
Invention content
The technical problem to be solved in the present invention is to provide a kind of production method of fish-flavoured shredded pork, can produce with salty sweet tea acid
Peppery to have both, green onion, ginger and garlic taste protrudes, the soft and smooth tender deliciousness of shredded meat quality.
In order to solve the above technical problems, the present invention adopts the following technical scheme that：
A kind of production method of fish-flavoured shredded pork, including raw material are made of major ingredient pork and following auxiliary material：Bamboo shoot, carrot,
Agaric steeps pimiento, monosodium glutamate, salt, starch, five-spice powder, white granulated sugar, soy sauce, sodium bicarbonate；Specific steps include will be described auxiliary
Bubble pimiento in material, monosodium glutamate, salt, starch, five-spice powder, white granulated sugar, soy sauce, sodium bicarbonate and major ingredient pork put into tumbler
Tumbling operation is carried out, is then pickled 2~2 hours under the conditions of 0~10 DEG C and obtains preserved materials；Bamboo shoot silk, carrot, wood is made in bamboo shoot
Ear is made after sliced carrot to be added in the preserved materials and be pickled 0.5~1 hour.
Further, the time of the tumbling operation is 5~8 minutes.
Further, in the raw material further include meat products curing agent.
Further, the pork is first cut into shredded meat before tumbling operation.
Further, the mass ratio of each raw material is：
180~220 parts of bamboo shoot；150~205 parts of carrot；30~40 parts of agaric；Steep 7~12 parts of pimiento, monosodium glutamate 10~18
Part；8~10 parts of salt；8~12 parts of starch；6~8 parts of five-spice powder；2~5 parts of white granulated sugar；5~7 parts of soy sauce, sodium bicarbonate 3~7
Part.
Advantageous effect possessed by the present invention：
The present invention is by fertile three thin seven shredded meats, pickling pepper end, salt, monosodium glutamate, white sugar, bruised ginger, garlic granule, green onion end, vinegar, perfume (or spice)
Oil, salad oil, water-starch, and it is equipped with the compositions such as winter bamboo shoot silk, black fungus silk.Texture after the cooking：Shredded meat is tender, dispensing is tender and crisp.
Color and luster is ruddy, red white black alternate.Sense of taste feature：Salty sweet tea is vinegar-pepper to be had both, and green onion, ginger and garlic taste is strong.
Specific implementation mode
With reference to embodiment, the present invention will be further described：
Embodiment 1
A kind of production method of fish-flavoured shredded pork, including raw material are made of the auxiliary material of major ingredient pork and following parts by weight：Bamboo shoot
220 parts；205 parts of carrot；40 parts of agaric；Steep 12 parts of pimiento, 18 parts of monosodium glutamate；10 parts of salt；12 parts of starch；8 parts of five-spice powder；
5 parts of white granulated sugar；7 parts of soy sauce, 7 parts of sodium bicarbonate.
Specific steps include by the bubble pimiento in the auxiliary material, monosodium glutamate, salt, starch, five-spice powder, white granulated sugar, soy sauce,
Sodium bicarbonate and major ingredient pork input tumbler carry out tumbling operation, are then pickled 2 hours under the conditions of 10 DEG C and obtain preserved materials；
It bamboo shoot silk, carrot, agaric is made in bamboo shoot is made after sliced carrot to be added in the preserved materials and be pickled 1 hour.
Further, the time of the tumbling operation is 5 minutes.
Further, in the raw material further include meat products curing agent.
Further, the pork is first cut into shredded meat before tumbling operation.
Embodiment 2
A kind of production method of fish-flavoured shredded pork, including raw material are made of the auxiliary material of major ingredient pork and following parts by weight：Bamboo shoot
180 parts；150 parts of carrot；30 parts of agaric；Steep 7 parts of pimiento, 10 parts of monosodium glutamate；8 parts of salt；8 parts of starch；6 parts of five-spice powder；White sand
2 parts of sugar；5 parts of soy sauce, 3 parts of sodium bicarbonate.
Specific steps include by the bubble pimiento in the auxiliary material, monosodium glutamate, salt, starch, five-spice powder, white granulated sugar, soy sauce,
Sodium bicarbonate and major ingredient pork input tumbler carry out tumbling operation, are then pickled 1 hour under the conditions of 0 DEG C and obtain preserved materials；
It bamboo shoot silk, carrot, agaric is made in bamboo shoot is made after sliced carrot to be added in the preserved materials and be pickled 0.5 hour.
Further, the time of the tumbling operation is 8 minutes.
Further, in the raw material further include meat products curing agent.
Further, the pork is first cut into shredded meat before tumbling operation.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
It encloses and is defined, under the premise of not departing from design spirit of the present invention, technical side of the those of ordinary skill in the art to the present invention
The various modifications and improvement that case is made, should all fall within the scope of protection of the present invention.
Claims (6)
1. a kind of production method of fish-flavoured shredded pork, including raw material are made of major ingredient pork and following auxiliary material：Bamboo shoot, carrot, wood
Ear steeps pimiento, monosodium glutamate, salt, starch, five-spice powder, white granulated sugar, soy sauce, sodium bicarbonate；Specific steps include by the auxiliary material
In bubble pimiento, monosodium glutamate, salt, starch, five-spice powder, white granulated sugar, soy sauce, sodium bicarbonate and major ingredient pork put into tumbler into
Row tumbling operates, and is then pickled 1~2 hour under the conditions of 0~10 DEG C and obtains preserved materials；Bamboo shoot silk, carrot, agaric is made in bamboo shoot
It is made after sliced carrot to be added in the preserved materials and be pickled 0.5~1 hour.
2. the production method of fish-flavoured shredded pork according to claim 1, it is characterised in that：The time of the tumbling operation is 5
~8 minutes.
3. new fish-flavoured shredded pork according to claim 2, it is characterised in that：Further include that meat products is marinated in the raw material
Agent.
4. the method for the new fish-flavoured shredded pork of making according to claim 1-3 any one, it is characterised in that：The pork exists
It is first cut into shredded meat before tumbling operation.
5. the production method of fish-flavoured shredded pork according to claim 4, it is characterised in that：The mass ratio of each raw material is：
180~220 parts of bamboo shoot；150~205 parts of carrot；Agaric 30~40；Steep 7~12 parts of pimiento, 10~18 parts of monosodium glutamate；Salt
8~10 parts；8~12 parts of starch；6~8 parts of five-spice powder；2~5 parts of white granulated sugar；5~7 parts of soy sauce, 3~7 parts of sodium bicarbonate.
6. the production method of fish-flavoured shredded pork according to claim 5, it is characterised in that：The major ingredient pork choosing fertilizer three thin seven
Pork.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086819.2A CN108323721A (en) | 2018-01-30 | 2018-01-30 | A kind of production method of fish-flavoured shredded pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086819.2A CN108323721A (en) | 2018-01-30 | 2018-01-30 | A kind of production method of fish-flavoured shredded pork |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108323721A true CN108323721A (en) | 2018-07-27 |
Family
ID=62926155
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810086819.2A Pending CN108323721A (en) | 2018-01-30 | 2018-01-30 | A kind of production method of fish-flavoured shredded pork |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108323721A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007737A (en) * | 2018-08-07 | 2018-12-18 | 四川天味食品集团股份有限公司 | Fish-flavoured shredded pork condiment and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715517A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Novel shredded pork with garlic sauce and cooking method thereof |
-
2018
- 2018-01-30 CN CN201810086819.2A patent/CN108323721A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715517A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Novel shredded pork with garlic sauce and cooking method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007737A (en) * | 2018-08-07 | 2018-12-18 | 四川天味食品集团股份有限公司 | Fish-flavoured shredded pork condiment and preparation method thereof |
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| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180727 |
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| WD01 | Invention patent application deemed withdrawn after publication |