CN108552487A - A kind of meat products and preparation method thereof - Google Patents
A kind of meat products and preparation method thereof Download PDFInfo
- Publication number
- CN108552487A CN108552487A CN201810246638.1A CN201810246638A CN108552487A CN 108552487 A CN108552487 A CN 108552487A CN 201810246638 A CN201810246638 A CN 201810246638A CN 108552487 A CN108552487 A CN 108552487A
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- China
- Prior art keywords
- meat
- parts
- streaky pork
- products
- honey
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- 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 invention belongs to food processing technology field, a kind of meat products and preparation method thereof is provided.The object of the present invention is to provide it is a kind of it is fat but not greasy, meat is fragrant soft glutinous in good taste, the meat products of cost is reduced conducive to batch making.A kind of meat products, which is characterized in that count in parts by weight, including following component：0.5 2 parts of streaky pork, 0.2 0.8 parts of soup-stock, 0.2 1 parts of honey, 0.1 0.5 parts of sauce, 0.2 0.8 parts of auxiliary material.A kind of meat products provided by the invention, fat but not greasy, meat is fragrant soft glutinous, sweet and sour taste, bright is tempting in good taste, and in preparation process, accurately controls the dosage of each raw material, is conducive to batch making, reduces waste of raw materials, is convenient for the control of cost.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of meat products and preparation method thereof.
Background technology
Streaky pork is the primary raw material of many meat products, such as thousand sheets meat, is prepared with streaky pork, full of nutrition delicious,
But existing thousand sheets meat mouthfeel is much more greasy, and mellowness is insufficient；And the preparation dispensing of existing thousand sheets meat is not still stringent, is prepared into batches
This bad control, in view of this, proposing the application.
Invention content
For the defects in the prior art, the object of the present invention is to provide it is a kind of it is fat but not greasy, meat is fragrant soft glutinous in good taste, profit
The meat products of cost is reduced in batch making.
In a first aspect, the present invention provides a kind of meat products, count in parts by weight, including following component：
0.5-2 parts of streaky pork, 0.2-0.8 parts of soup-stock, 0.2-1 parts of honey, 0.1-0.5 parts of sauce, 0.2-0.8 parts of auxiliary material.
Optionally, including：
1 part of streaky pork, 0.5 part of soup-stock, 0.4 part of honey, 0.3 part of sauce, 0.5 part of auxiliary material.
Optionally, the soup-stock is counted in parts by weight, including following component：0.6-1.5 parts of small-pot liquor, tsaoko 0.2-0.6
Part, it is 0.2-0.6 parts octagonal, it is yellow ginger 0.1-0.6 parts small.
Optionally, the sauce is modulated by sweet tea soy sauce, soy sauce, pepper powder and salt.
Second aspect, the present invention provides a kind of preparation methods of meat products, include the following steps：
S1 selects meat deodorization：Streaky pork by pretreatment of raw material, cooking, smearing honey, to obtain early-products spare；
S2 big gun skins are marinated：The early-products in step S1 obtain semi-finished product for standby by fried, marinated；
It is prepared by S3 finished products：It is prepared by auxiliary material, the mixing of semi-finished product auxiliary material steams to obtain finished product.
Further, step S1 includes the following steps：
S11 pretreatments of raw material：Streaky pork is chosen, irregular flaw-piece is cut off, and carries out burning skin unhairing scraping dirt and cleans up, it will
The streaky pork cleaned up is cut into the square of 16cm sizes, spare；
S12 is cooked：Clean blocky streaky pork and soup-stock in step S11 is placed in pot together, is added water to cook；
It waits for that boiling water continues to cook 10min-15min stoppings, cooked streaky pork being pulled out spare；
S13 smears honey：Cooked streaky pork in step S12 is uniformly applied by the sequence from skin to meat and wipes honey,
And the streaky pork for coating honey is firmly crumpled back and forth, then dry early-products are spare.
Further, step S2 includes the following steps：
S21 is fried：Rapeseed oil is placed in cooked in iron pan, keeps that the temperature of hand can be baked, described in obtaining in step S1
Early-products enter oil cauldron frying, and the collop that streaky pork is cut into 16cm long 0.4cm thickness while hot after frying is placed in containers for future use；
S22 is marinated：Sauce is added in sliced meat into step S21 and pickles 30min, stirring is primary per 10min, has pickled
Sliced meat are semi-finished product.
Further, in step S21, when fried, gained early-products with 3-4 block meat for one pot, fry to golden yellow by first hypodermis,
After playing multiple parcels, then monoblock cook and overturn skin rapidly upward, meat downward, frying can be off the pot to golden yellow, is sliced while hot.
Further, step S3 includes the following steps：
It is prepared by S31 auxiliary materials：Take pickle with white sugar according to 5：1 ratio is placed in pot, off the pot that auxiliary material is spare after frying 1h；
The mixing of S32 semi-finished product auxiliary materials steams：By the semi-finished product of gained in step S2, arranged from top to bottom with 12-15 pieces whole
It is placed in bottom of bowl together, then is covered tightly meat with the auxiliary material obtained by step S31, steams 5-6h；By meat in bowl overturn in service plate to obtain the final product
Finished product.
A kind of meat products provided by the invention, fat but not greasy, meat is fragrant soft glutinous, sweet and sour taste, bright is tempting in good taste,
And in preparation process, the dosage of each raw material is accurately controlled, is conducive to batch making, reduces waste of raw materials, is convenient for cost
Control.
Specific implementation mode
Technical scheme of the present invention is described in detail below in conjunction with specific embodiment.Following embodiment is only used for
Clearly illustrate technical scheme of the present invention, therefore be intended only as example, and the protection of the present invention cannot be limited with this
Range.
Experimental method in following embodiments is unless otherwise specified conventional method.Examination as used in the following examples
Material is tested, is to be commercially available from routine biochemistry reagent shop unless otherwise specified.
It should be noted that unless otherwise indicated, technical term or scientific terminology used in this application should be this hair
The ordinary meaning that bright one of ordinary skill in the art are understood.
Embodiment 1
A kind of meat products that the embodiment of the present invention 1 provides, is counted, including following component in parts by weight：
1 part of streaky pork, 0.5 part of soup-stock, 0.4 part of honey, 0.3 part of sauce, 0.5 part of auxiliary material.
The soup-stock is counted in parts by weight, including following component：1 part of small-pot liquor, 0.4 part of tsaoko is 0.4 part octagonal, little Huang
0.3 part of ginger；Yunnan small-pot liquor 1kg, 20 pieces of mountain of papers tsaoko, Funing illiciumverum 20 pieces, small yellow ginger 0.3kg are selected in the present embodiment.
The sauce is modulated by sweet tea soy sauce, soy sauce, pepper powder and salt, and eastern sweet tea soy sauce will be opened up in the present embodiment
3 liang, 5 money of soy sauce, 1 small spoon of pepper powder, salt is a little, all mixes well and sauce is made.
A kind of preparation method for meat products that the embodiment of the present invention 1 provides, includes the following steps：
S1 selects meat deodorization：Streaky pork by pretreatment of raw material, cooking, smearing honey, to obtain early-products spare；
S11 pretreatments of raw material：Five flowers of countryside in Yunnan autotrophy 1 year or 200 kilograms or more aardvark are chosen in the present embodiment
Meat cuts off irregular flaw-piece, is burnt skin unhairing scraping dirt and cleaned up, the streaky pork cleaned up is cut into the side of 16cm sizes
Block, it is spare；
S12 is cooked：Clean blocky streaky pork and soup-stock in step S11 is placed in the iron pan of diameter 100cm together
It is interior, add cold water to cook；It waits for that water beats foam-expelling before opening, waits for that boiling water continues big fire and boils 10 minutes, if can be exposed with chopsticks
Just it is well-done, can both pulls out, and if cannot expose, then boil 3-5 minutes；Cooked streaky pork is pulled out spare；
S13 smears honey：Cooked streaky pork in step S12 is uniformly applied by the sequence from skin to meat and wipes Yunnan height
Original soil honey, and the streaky pork for coating honey is firmly crumpled back and forth, then dry early-products are spare.
By cooking and smearing honey, the smell of blood of streaky pork can be effectively removed and be effectively increased meat-like flavor.S2 big gun skins salt down
System：The early-products in step S1 obtain semi-finished product for standby by fried, marinated；
S21 is fried：The Luopings 2kg rapeseed oil is placed in cooked in iron pan, keeps that the temperature of hand can be baked, will be obtained in step S1
The early-products enter oil cauldron frying, the collop that streaky pork is cut into 16cm long 0.4cm thickness while hot after frying is placed in container
It is spare；
When fried, gained early-products with 3-4 block meat for one pot, fry to golden yellow by first hypodermis, after playing multiple parcels, then monoblock
Cook and overturn skin rapidly upward, meat downward, frying can be off the pot to golden yellow, is sliced while hot.
S22 is marinated：Sauce being rapidly joined in gained sliced meat into step S21 and pickling 30min, per 10min, stirring is primary, salts down
The sliced meat made are semi-finished product.
By fried and marinated step and its important, it is ensured that later stage finished product reaches that color is bright tempting and the loose meat of skin is glutinous
Mouthfeel.
It is prepared by S3 finished products：It is prepared by auxiliary material, the mixing of semi-finished product auxiliary material steams to obtain finished product.
It is prepared by S31 auxiliary materials：Take pickle with white sugar according to 5：1 ratio is placed in pot, off the pot that auxiliary material is spare after frying 1h；
Frying mode is stir-fried 1 hour using small fire after first big fire, and smelling sour-sweet giving off a strong fragrance taste can be off the pot spare,
The old pickle that the present embodiment is planted using Yunnan hillside fields and is pickled out naturally with conventional method, this old pickle is without husky nothing
Salt is not salty for preservative, and taste is dry fragrant acid embrittlement, and appetizing is promoted the production of body fluid；
The mixing of S32 semi-finished product auxiliary materials steams：By the semi-finished product of gained in step S2, arranged from top to bottom with 12-15 pieces whole
It is placed in bottom of bowl together, then is covered tightly meat with the auxiliary material obtained by step S31, it is intermediate projecting, steam 5-6h；
At this time thousand sheets meat it is ripe to changing, and three taste of sour-sweet meat combines together, the just melt in the mouth of thousand sheets meat, it is sour-sweet not
It is greasy, it enjoys endless aftertastes.This steaming method is fat but not greasy, just melt in the mouth.
Before serving, meat in bowl is overturn to getting product thousand sheets meat in service plate.
Embodiment 2
A kind of meat products that the embodiment of the present invention 2 provides, is counted, including following component in parts by weight：
2 parts of streaky pork, 0.8 part of soup-stock, 0.9 part of honey, 0.5 part of sauce, 0.8 part of auxiliary material.
The soup-stock is counted in parts by weight, including following component：0.6 part of small-pot liquor, 0.6 part of tsaoko is 0.2 part octagonal, small
0.1 part of yellow ginger.
The preparation method is the same as that of Example 1 for sauce component and meat products.
Embodiment 3
A kind of meat products that the embodiment of the present invention 3 provides, is counted, including following component in parts by weight：
0.5 part of streaky pork, 0.2 part of soup-stock, 0.2 part of honey, 0.1 part of sauce, 0.2 part of auxiliary material.
The soup-stock is counted in parts by weight, including following component：1.5 parts of small-pot liquor, 0.2 part of tsaoko is 0.6 part octagonal, small
0.6 part of yellow ginger.
The preparation method is the same as that of Example 1 for sauce component and meat products.
Meat products provided by the invention and preparation method thereof, by three process, the first procedure effectively removes raw meat and utilization
Honey increases the meat-like flavor of product, and the effective colour generation of second operation work simultaneously further increases meat perfume, and steaming for third portion can make
The oiliness just melt in the mouth of sweet mouthfeel of meat；Solve that existing thousand sheets meat mouthfeel is much more greasy, the technical problem of mellowness deficiency；And
The application strictly controls each composition of raw materials so that thousand sheets meat is easier batch and prepares, and in order to cost control, facilitates and has a dinner party
Time, the problem for avoiding wasting caused by composition of raw materials control is not stringent or raw material additive amount is excessive.
Unless specifically stated otherwise, the opposite step of the component and step that otherwise illustrate in these embodiments, digital table
It is not limit the scope of the invention up to formula and numerical value.
In all examples being illustrated and described herein, unless otherwise prescribed, any occurrence should be construed as merely
Illustratively, not as limitation, therefore, other examples of exemplary embodiment can have different values.
Finally it should be noted that：The above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, it will be understood by those of ordinary skill in the art that：Its according to
So can with technical scheme described in the above embodiments is modified, either to which part or all technical features into
Row equivalent replacement；And these modifications or replacements, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme should all cover in the claim of the present invention and the range of specification.
Claims (9)
1. a kind of meat products, which is characterized in that count in parts by weight, including following component：
0.5-2 parts of streaky pork, 0.2-0.8 parts of soup-stock, 0.2-1 parts of honey, 0.1-0.5 parts of sauce, 0.2-0.8 parts of auxiliary material.
2. a kind of meat products according to claim 1, which is characterized in that including：
1 part of streaky pork, 0.5 part of soup-stock, 0.4 part of honey, 0.3 part of sauce, 0.5 part of auxiliary material.
3. a kind of meat products according to claim 1, which is characterized in that the soup-stock is counted in parts by weight, including as follows
Component：0.6-1.5 parts of small-pot liquor, 0.2-0.6 parts of tsaoko is 0.2-0.6 parts octagonal, yellow ginger 0.1-0.6 parts small.
4. a kind of meat products according to claim 1, which is characterized in that the sauce is by sweet tea soy sauce, soy sauce, pepper
Powder and salt are modulated.
5. a kind of preparation method of meat products according to claim 1, which is characterized in that include the following steps：
S1 selects meat deodorization：Streaky pork by pretreatment of raw material, cooking, smearing honey, to obtain early-products spare；
S2 big gun skins are marinated：The early-products in step S1 obtain semi-finished product for standby by fried, marinated；
It is prepared by S3 finished products：It is prepared by auxiliary material, the mixing of semi-finished product auxiliary material steams to obtain finished product.
6. preparation method according to claim 5, which is characterized in that step S1 includes the following steps：
S11 pretreatments of raw material：Streaky pork is chosen, irregular flaw-piece is cut off, and carries out burning skin unhairing scraping dirt and cleans up, will be cleaned
Clean streaky pork is cut into the square of 16cm sizes, spare；
S12 is cooked：Clean blocky streaky pork and soup-stock in step S11 is placed in pot together, is added water to cook；Wait for water
Boiling continues to cook 10min-15min stoppings, cooked streaky pork being pulled out spare；
S13 smears honey：Cooked streaky pork in step S12 is uniformly applied by the sequence from skin to meat and wipes honey, and will
The streaky pork for coating honey is firmly crumpled back and forth, then dry early-products are spare.
7. preparation method according to claim 5, which is characterized in that step S2 includes the following steps：
S21 is fried：Rapeseed oil is placed in cooked in iron pan, keeps that the temperature of hand can be baked, the just system that will be obtained in step S1
Product enter oil cauldron frying, and the collop that streaky pork is cut into 16cm long 0.4cm thickness while hot after frying is placed in containers for future use；
S22 is marinated：Sauce is added in sliced meat into step S21 and pickles 30min, stirring is primary per 10min, the sliced meat pickled
As semi-finished product.
8. preparation method according to claim 7, which is characterized in that in step S21, when fried, gained early-products are with 3-4
Block meat is one pot, and first hypodermis is fried to golden yellow, after playing multiple parcels, then monoblock cook and overturn skin rapidly upward, meat downward,
Frying can be off the pot to golden yellow, is sliced while hot.
9. preparation method according to claim 5, which is characterized in that step S3 includes the following steps：
It is prepared by S31 auxiliary materials：Take pickle with white sugar according to 5：1 ratio is placed in pot, off the pot that auxiliary material is spare after frying 1h；
The mixing of S32 semi-finished product auxiliary materials steams：By the semi-finished product of gained in step S2, with 12-15 pieces, marshalling is set from top to bottom
Meat is covered tightly in bottom of bowl, then with the auxiliary material obtained by step S31, steams 5-6h；Meat in bowl is overturn to getting product in service plate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810246638.1A CN108552487A (en) | 2018-03-23 | 2018-03-23 | A kind of meat products and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810246638.1A CN108552487A (en) | 2018-03-23 | 2018-03-23 | A kind of meat products and preparation method thereof |
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| CN108552487A true CN108552487A (en) | 2018-09-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810246638.1A Pending CN108552487A (en) | 2018-03-23 | 2018-03-23 | A kind of meat products and preparation method thereof |
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Citations (5)
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|---|---|---|---|---|
| CN102488238A (en) * | 2011-12-26 | 2012-06-13 | 王爱娜 | Chinese toon-braised meat preparation method |
| CN102511829A (en) * | 2011-12-14 | 2012-06-27 | 王爱娜 | Preparation method of braised pork with fennel |
| CN104172433A (en) * | 2014-07-31 | 2014-12-03 | 程双燕 | Method for controlling oxidative rancidity of pork with preserved vegetable by natural plant extracts |
| CN106722281A (en) * | 2016-11-30 | 2017-05-31 | 广西大学 | A kind of Cantonese braised pork is segmented fried digesting technoloy |
| CN107529414A (en) * | 2017-09-11 | 2018-01-02 | 南京农业大学 | A kind of steamed pork belly with preserved greens preparation method using Suhuai pig streaky pork as raw material |
-
2018
- 2018-03-23 CN CN201810246638.1A patent/CN108552487A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511829A (en) * | 2011-12-14 | 2012-06-27 | 王爱娜 | Preparation method of braised pork with fennel |
| CN102488238A (en) * | 2011-12-26 | 2012-06-13 | 王爱娜 | Chinese toon-braised meat preparation method |
| CN104172433A (en) * | 2014-07-31 | 2014-12-03 | 程双燕 | Method for controlling oxidative rancidity of pork with preserved vegetable by natural plant extracts |
| CN106722281A (en) * | 2016-11-30 | 2017-05-31 | 广西大学 | A kind of Cantonese braised pork is segmented fried digesting technoloy |
| CN107529414A (en) * | 2017-09-11 | 2018-01-02 | 南京农业大学 | A kind of steamed pork belly with preserved greens preparation method using Suhuai pig streaky pork as raw material |
Non-Patent Citations (3)
| Title |
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| 聚云海: "云南菜：千张肉", 《下厨房网菜谱》 * |
| 胡永济: "《营养健康家常菜》", 28 February 2015, 辽宁科学技术出版社 * |
| 萨巴蒂娜: "《一生最爱吃的菜》", 31 January 2014, 光明日报出版社 * |
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Application publication date: 20180921 |