CN108936331A - A kind of stew in soy sauce pork liver and preparation method thereof - Google Patents
A kind of stew in soy sauce pork liver and preparation method thereof Download PDFInfo
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- CN108936331A CN108936331A CN201710386798.1A CN201710386798A CN108936331A CN 108936331 A CN108936331 A CN 108936331A CN 201710386798 A CN201710386798 A CN 201710386798A CN 108936331 A CN108936331 A CN 108936331A
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- 210000004185 liver Anatomy 0.000 title claims abstract description 49
- 235000015277 pork Nutrition 0.000 title claims abstract description 40
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 33
- 235000013547 stew Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 claims abstract description 19
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 10
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 9
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 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 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 239000011435 rock Substances 0.000 claims abstract description 9
- 244000050907 Hedychium coronarium Species 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000001802 infusion Methods 0.000 claims abstract description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 241000756943 Codonopsis Species 0.000 claims description 8
- 244000163122 Curcuma domestica Species 0.000 claims description 8
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 8
- 244000227573 Desmodium styracifolium Species 0.000 claims description 8
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 8
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 8
- 235000003373 curcuma longa Nutrition 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 235000013976 turmeric Nutrition 0.000 claims description 8
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 235000013614 black pepper Nutrition 0.000 claims description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims description 7
- 239000002304 perfume Substances 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 239000010495 camellia oil Substances 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 13
- 238000000034 method Methods 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000008821 health effect Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 description 7
- 235000013882 gravy Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 244000111489 Gardenia augusta Species 0.000 description 1
- 235000018958 Gardenia augusta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 210000001557 animal structure Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000010409 ironing Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000036548 skin texture Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a kind of stew in soy sauce pork livers and preparation method thereof, are to be prepared from the following raw materials: fresh liver, white ginger splices, tenderizer, red skin garlic, tangerine peel, fasciation green pepper, vegetable oil, rice wine, bone soup, pure soy sauce, appropriate refined salt, rock sugar, monosodium glutamate, suitable quantity of water, seasoning；The production method of use is the following steps are included: (1) makes spare pork liver；(2) production seasoning packet is spare；(3) it is spare that soup stock is made；(4) it by spare pork liver and seasoning packet, is put into soup stock, after boiling by intense fire, uses the slow infusion of small fire instead, obtain stew in soy sauce pork liver.The stew in soy sauce pork liver that the present invention makes, it is with fragrance striking the nose, taste is aromatic, unique flavor, it is added to the reasonable nourishing food of a variety of ratios, nutritive value is abundant, has certain Dietotherapy health effect；Its simple process, technology are easily mastered, and improve production efficiency, are suitable for popularization and application.
Description
Technical field
The invention belongs to food processing technology field, in particular to a kind of stew in soy sauce pork liver and preparation method thereof.
Background technique
Spiced and stewed food is the traditional food of China, is with poultry, the meat of domestic animal and internal organ and game, part aquatic products, vegetables
Primary raw material is put into the thick gravy modulated, and very hot oven is boiled, and small fire digestion makes thick gravy flavour slowly penetrate raw material skin texture, becomes
For aromatic delicious spiced and stewed food.Spiced and stewed food belongs to general cooked meat product, it protrudes the original taste of raw material, color, flavouring master
Salt and a small amount of soy sauce are used, based on its original color.Spiced and stewed food " heat does cold eat ", the fresh perfume (or spice) of taste.The thick gravy mixed up
It can be used for a long time, and more Chen Yuexiang.The origin of spiced and stewed food can trace back to the remote the Warring States Period.After having cooker, people
It begins to turn from side to side and cooks skill and technique.The methods such as " rice steamer ", " steaming ", " fried ", " boiling ", " ironing " also successively generate therewith.It various original is cooked from this
Tune method gradually develops to " the green meat method " introduced in Important Arts for the People's Welfare, that is, certain founder of " halogen " and " leaching ".To Ming and Qing
In period, the material and formula of " brine " are substantially stationary, and from this, " halogen " this production method formally climbs up table top.
Chinese Regional is vast, populous, and various regions consumption habit and eating habit are different.The spiced and stewed food of different regions
Taste also has very big difference, meanwhile, season is different, and the taste of spiced and stewed food is also different, seasoning will according to different requirement and purpose,
Select condiment and fitting method appropriate, the different product of production flavor.The seasoning of some hotel owners addition currently on the market and
The class such as edible oil are different, and mouthfeel is bad, nutritive value shortcoming.Some hotel owners are to increase mouthfeel, increase spice simply, are consumed
Person can feel mouth parched and tongue scorched after eating up, and be easy to get angry；Even some illegal businessmans also use underproof seasoning, harmful to human
Health.
With the improvement of living standards, requirement of the people to daily bread is continuously improved, be particular about it is nutrition-balanced simultaneously
Also the peculiar flavour of food is pursued, spiced and stewed food kind is abundant not enough currently on the market, and nutritive value has certain limitation, wind
Taste has much room for improvement, and production method is complex, it is difficult to meet increasingly developed consumer market demand and people and increasingly update
Concept of modern health.
Summary of the invention
The purpose of the present invention is to provide a kind of production simply, unique flavor, the high stew in soy sauce pork liver of nutritive value and its system
Make method.
In order to solve the above technical problems, technical solution provided by the invention is as follows:
A kind of stew in soy sauce pork liver, is to be made of raw material from the following weight: 80~120 parts of fresh liver, 2~5 parts of white ginger splices,
1~3 part of tenderizer, 2~5 parts of red skin garlic, 3~8 parts of tangerine peel, 2~5 parts of fasciation green pepper, 8~15 parts of vegetable oil, 3~6 parts of rice wine, bone
Head 100~150 parts of soup, 10~20 parts of pure soy sauce, appropriate refined salt, 2~6 parts of rock sugar, 0.5~1 part of monosodium glutamate, suitable quantity of water, seasoning
8~15 parts of material；The seasoning includes the raw material of following weight: 0.3~0.8 part of cassia bark, 1~2 part of Siraitia grosvenorii, Huang
1~2 part of cape jasmine, 0.1~0.3 part of white pepper, 1~2 part of Radix Glycyrrhizae, fragrant 0.2~0.4 part of fruit, 0.2~0.4 part of Desmodium styracifolium, turmeric
0.5~1 part, 0.2~0.4 part of Radix Codonopsis, 0.1~0.2 part of Rhizoma Chuanxiong；
The production method of the stew in soy sauce pork liver, comprising the following steps:
(1) fresh liver is chosen, is cleaned, white ginger splices, tenderizer and appropriate refined salt is added to pork liver after draining, is salted down with vacuum
Machine processed is pickled, and is pickled good rear blanching to some semi-ripe condition, is obtained spare pork liver；
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, cassia bark, Siraitia grosvenorii, Yellow Fructus Gardeniae, white Hu is added
Green pepper, Radix Glycyrrhizae, fragrant fruit, Desmodium styracifolium, turmeric, Radix Codonopsis and Rhizoma Chuanxiong, mild fire are fried 20~30 minutes, are taken out and are packed into gauze bag, must adjust
Taste substance packet is spare；
(3) vegetable oil is placed in pot again, when oil temperature rises to 50~60 DEG C, red skin garlic, tangerine peel, fasciation green pepper stir-frying is added
Perfume (or spice) adds rice wine, bone soup, pure soy sauce, refined salt, rock sugar, monosodium glutamate and suitable quantity of water, is boiled by slow fire, it is spare to obtain soup stock；
(4) by the resulting spare pork liver of step (1) and the resulting seasoning packet of step (2), it is put into step (3) resulting soup
In material, after boiling by intense fire, uses small fire infusion 30~50 minutes at leisure instead, obtain stew in soy sauce pork liver.
Preferably, in the step (1), production method further includes impregnating 10~20 with clear water after cleaning pork liver
Minute draining again, sufficiently to remove watery blood.
Preferably, in the step (2) and (3), the vegetable oil used is camellia oil.
The beneficial effects of the present invention are:
Production method advantages of simple of the present invention, the stew in soy sauce pork liver made is with fragrance striking the nose, taste is aromatic, unique flavor,
It is added to the reasonable nourishing food of a variety of ratios, nutritive value is abundant, has certain Dietotherapy health effect, meets social now
The requirement of healthy diet；Present invention process is simple, and technology is easily mastered, and improves production efficiency, is suitable for popularization and application.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below
Example.
Embodiment 1:
A kind of stew in soy sauce pork liver, is to be made of raw material from the following weight: 80 parts of fresh liver, 2 parts of white ginger splices, tenderizer 1
Part, 2 parts of fasciation green pepper, 8 parts of vegetable oil, 3 parts of rice wine, 100 parts of bone soup, 10 parts of pure soy sauce, is fitted at 2 parts of red skin garlic, 3 parts of tangerine peel
Measure refined salt, 2 parts of rock sugar, 0.5 part of monosodium glutamate, suitable quantity of water, 8 parts of seasoning；The seasoning includes the original of following weight
Material: 0.3 part of cassia bark, 1 part of Siraitia grosvenorii, 1 part of Yellow Fructus Gardeniae, 0.1 part of white pepper, 1 part of Radix Glycyrrhizae, 0.2~part of fragrant fruit, Desmodium styracifolium 0.2
Part, 0.5 part of turmeric, 0.2 part of Radix Codonopsis, 0.1 part of Rhizoma Chuanxiong；
The production method of the stew in soy sauce pork liver, comprising the following steps:
(1) fresh liver is chosen, is cleaned, white ginger splices, tenderizer and appropriate refined salt is added to pork liver after draining, is salted down with vacuum
Machine processed is pickled, and is pickled good rear blanching to some semi-ripe condition, is obtained spare pork liver；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, cassia bark, Siraitia grosvenorii, Yellow Fructus Gardeniae, white pepper, sweet is added
Grass, fragrant fruit, Desmodium styracifolium, turmeric, Radix Codonopsis and Rhizoma Chuanxiong, mild fire are fried 20 minutes, are taken out and are packed into gauze bag, it is standby to obtain seasoning packet
With；
(3) vegetable oil is placed in pot again, when oil temperature rises to 50 DEG C, red skin garlic, tangerine peel, fasciation green pepper stir-frying perfume is added, then
Rice wine, bone soup, pure soy sauce, refined salt, rock sugar, monosodium glutamate and suitable quantity of water is added, is boiled by slow fire, it is spare to obtain soup stock；
(4) by the resulting spare pork liver of step (1) and the resulting seasoning packet of step (2), it is put into step (3) resulting soup
In material, after boiling by intense fire, uses small fire infusion 30 minutes at leisure instead, obtain stew in soy sauce pork liver.
Embodiment 2:
A kind of stew in soy sauce pork liver, is to be made of raw material from the following weight: 120 parts of fresh liver, 5 parts of white ginger splices, tenderizer 3
Part, 5 parts of fasciation green pepper, 15 parts of vegetable oil, 6 parts of rice wine, 150 parts of bone soup, 20 parts of pure soy sauce, is fitted at 5 parts of red skin garlic, 8 parts of tangerine peel
Measure refined salt, 6 parts of rock sugar, 1 part of monosodium glutamate, suitable quantity of water, 15 parts of seasoning；The seasoning includes the original of following weight
Material: 0.8 part of cassia bark, 2 parts of Siraitia grosvenorii, 2 parts of Yellow Fructus Gardeniae, 0.3 part of white pepper, 2 parts of Radix Glycyrrhizae, fragrant 0.4 part of fruit, 0.4 part of Desmodium styracifolium,
1 part of turmeric, 0.4 part of Radix Codonopsis, 0.2 part of Rhizoma Chuanxiong；
The production method of the stew in soy sauce pork liver, comprising the following steps:
(1) fresh liver is chosen, is cleaned, white ginger splices, tenderizer and appropriate refined salt is added to pork liver after draining, is salted down with vacuum
Machine processed is pickled, and is pickled good rear blanching to some semi-ripe condition, is obtained spare pork liver；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, cassia bark, Siraitia grosvenorii, Yellow Fructus Gardeniae, white pepper, sweet is added
Grass, fragrant fruit, Desmodium styracifolium, turmeric, Radix Codonopsis and Rhizoma Chuanxiong, mild fire are fried 30 minutes, are taken out and are packed into gauze bag, it is standby to obtain seasoning packet
With；
(3) vegetable oil is placed in pot again, when oil temperature rises to 60 DEG C, red skin garlic, tangerine peel, fasciation green pepper stir-frying perfume is added, then
Rice wine, bone soup, pure soy sauce, refined salt, rock sugar, monosodium glutamate and suitable quantity of water is added, is boiled by slow fire, it is spare to obtain soup stock；
(4) by the resulting spare pork liver of step (1) and the resulting seasoning packet of step (2), it is put into step (3) resulting soup
In material, after boiling by intense fire, uses small fire infusion 50 minutes at leisure instead, obtain stew in soy sauce pork liver.
In the above embodiment of the present invention, in the making step, production method further includes, with clear after pork liver is cleaned
Water impregnates 10~20 minutes drainings again, sufficiently to remove watery blood；The vegetable oil used in the making step is camellia oil.
Production method of the embodiment of the present invention is simple, the stew in soy sauce pork liver made, with fragrance striking the nose, taste is aromatic, flavor is only
Spy is added to the reasonable nourishing food of a variety of ratios, has certain Dietotherapy health effect；Its simple process is answered suitable for promoting
With.
Above embodiment be only preferred embodiments of the present invention will be described, not to the scope of the present invention into
Row limits, and without departing from the spirit of the design of the present invention, those of ordinary skill in the art do technical solution of the present invention
Various changes and improvements out, should fall within the scope of protection determined by the claims of the present invention.
Claims (3)
1. a kind of stew in soy sauce pork liver, which is characterized in that be to be made of raw material from the following weight: 80~120 parts of fresh liver, Bai Jiang
2~5 parts of piece, 1~3 part of tenderizer, 2~5 parts of red skin garlic, 3~8 parts of tangerine peel, 2~5 parts of fasciation green pepper, 8~15 parts of vegetable oil, rice wine
3~6 parts, it is 100~150 parts of bone soup, 10~20 parts of pure soy sauce, appropriate refined salt, 2~6 parts of rock sugar, 0.5~1 part of monosodium glutamate, suitable
Measure water, 8~15 parts of seasoning；The seasoning includes the raw material of following weight: 0.3~0.8 part of cassia bark, Siraitia grosvenorii
1~2 part, 1~2 part of Yellow Fructus Gardeniae, 0.1~0.3 part of white pepper, 1~2 part of Radix Glycyrrhizae, fragrant 0.2~0.4 part of fruit, Desmodium styracifolium 0.2~
0.4 part, 0.5~1 part of turmeric, 0.2~0.4 part of Radix Codonopsis, 0.1~0.2 part of Rhizoma Chuanxiong；
The production method of the stew in soy sauce pork liver, comprising the following steps:
(1) fresh liver is chosen, is cleaned, white ginger splices, tenderizer and appropriate refined salt is added to pork liver after draining, with vacuum curing machine
It is pickled, pickles good rear blanching to some semi-ripe condition, obtain spare pork liver；
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, cassia bark, Siraitia grosvenorii, Yellow Fructus Gardeniae, white pepper, sweet is added
Grass, fragrant fruit, Desmodium styracifolium, turmeric, Radix Codonopsis and Rhizoma Chuanxiong, mild fire are fried 20~30 minutes, are taken out and are packed into gauze bag, obtain seasoning packet
It is spare；
(3) vegetable oil is placed in pot again, when oil temperature rises to 50~60 DEG C, red skin garlic, tangerine peel, fasciation green pepper stir-frying perfume is added, then
Rice wine, bone soup, pure soy sauce, refined salt, rock sugar, monosodium glutamate and suitable quantity of water is added, is boiled by slow fire, it is spare to obtain soup stock；
(4) by the resulting spare pork liver of step (1) and the resulting seasoning packet of step (2), it is put into step (3) resulting soup stock
In, after boiling by intense fire, uses small fire infusion 30~50 minutes at leisure instead, obtain stew in soy sauce pork liver.
2. a kind of production method of stew in soy sauce pork liver according to claim 1, which is characterized in that in the step (1),
Production method further includes impregnating 10~20 minutes drainings again with clear water after cleaning pork liver.
3. a kind of production method of stew in soy sauce pork liver according to claim 1, which is characterized in that the step (2) and (3)
In, the vegetable oil used is camellia oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710386798.1A CN108936331A (en) | 2017-05-26 | 2017-05-26 | A kind of stew in soy sauce pork liver and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710386798.1A CN108936331A (en) | 2017-05-26 | 2017-05-26 | A kind of stew in soy sauce pork liver and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN108936331A true CN108936331A (en) | 2018-12-07 |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261829A (en) * | 2016-08-21 | 2017-01-04 | 敖芸皎 | A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261829A (en) * | 2016-08-21 | 2017-01-04 | 敖芸皎 | A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof |
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