CN109221967A - 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
- CN109221967A CN109221967A CN201810938634.XA CN201810938634A CN109221967A CN 109221967 A CN109221967 A CN 109221967A CN 201810938634 A CN201810938634 A CN 201810938634A CN 109221967 A CN109221967 A CN 109221967A
- Authority
- CN
- China
- Prior art keywords
- parts
- shredded
- meat
- grams
- fish
- 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.)
- Pending
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000013372 meat Nutrition 0.000 claims abstract description 45
- 239000010687 lubricating oil Substances 0.000 claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 235000009508 confectionery Nutrition 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 17
- 238000010025 steaming Methods 0.000 claims abstract description 17
- 238000009955 starching Methods 0.000 claims abstract description 14
- 239000002002 slurry Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 11
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 8
- 239000008159 sesame oil Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 235000021110 pickles Nutrition 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 21
- 235000013555 soy sauce Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000010411 cooking Methods 0.000 claims description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 10
- 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 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 235000021419 vinegar Nutrition 0.000 claims description 9
- 239000000052 vinegar Substances 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000013409 condiments Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- YNPNZTXNASCQKK-UHFFFAOYSA-N phenanthrene Chemical compound C1=CC=C2C3=CC=CC=C3C=CC2=C1 YNPNZTXNASCQKK-UHFFFAOYSA-N 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 4
- 108010000912 Egg Proteins Proteins 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 235000014103 egg white Nutrition 0.000 claims description 4
- 210000000969 egg white Anatomy 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 244000268590 Euryale ferox Species 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 235000017550 sodium carbonate Nutrition 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000005086 pumping Methods 0.000 claims 1
- 229960003495 thiamine Drugs 0.000 description 16
- 229930003451 Vitamin B1 Natural products 0.000 description 15
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 15
- 239000011691 vitamin B1 Substances 0.000 description 15
- 235000010374 vitamin B1 Nutrition 0.000 description 15
- 230000008569 process Effects 0.000 description 11
- 235000015097 nutrients Nutrition 0.000 description 6
- 238000011160 research Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000013594 poultry meat Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 241000722363 Piper Species 0.000 description 3
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 208000002894 beriberi Diseases 0.000 description 2
- 230000001680 brushing effect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 102000003914 Cholinesterases Human genes 0.000 description 1
- 108090000322 Cholinesterases Proteins 0.000 description 1
- 101710088194 Dehydrogenase Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010029240 Neuritis Diseases 0.000 description 1
- 206010036105 Polyneuropathy Diseases 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229940048961 cholinesterase Drugs 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 201000000585 muscular atrophy Diseases 0.000 description 1
- 210000004126 nerve fiber Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 208000019629 polyneuritis Diseases 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000001755 vocal effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- 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
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of production methods of fish-flavoured shredded pork, its making step is: (1) shredded meat starching lubricating oil: slurry being taken to carry out starching to shredded pork, slurry component is mixed evenly, the rapid mixing after drenching meat has reached the purpose for allowing shredded meat uniformly to have buck, carries out starching, it is mixed well again with 30 grams of sesame oil, it admixes in shredded meat, pickles after ten minutes, lubricating oil；(2) smart machine is cooked: auxiliary material being fitted into baking tray together with the shredded meat after lubricating oil and is mixed thoroughly, juice with sweet and sour flavor is watered, mixes thoroughly and is put into omnipotent steaming and baking box, mode is scorched in selection, and 220 degree of humidity 60%, temperature carry out intelligent heating 3 minutes, takes out sabot.
Description
Technical field
The invention belongs to measure control field, and in particular to a kind of production method of fish-flavoured shredded pork.
Background technique
With the development of science and technology, it people are no longer content with having enough, also requires to eat scientific, it can be raw according to human body
Qualitative, the quantitative substance that absorbs nourishment from food of needs of reason.
Currently, China's culinary art bound pair menu is cooked, discussion that is qualitative, quantitative, determining skill problem does not have operability, roll into a ball
Meals pantry industry homogeneity is more serious, labor-intensive especially in uninteresting offshore platform work and life environment
Food and drink can not give the higher experience of having dinner of customer, and group's meals pantry does not account for the impression of customer yet.Menu manufacture craft is not
In detail, the menu data library used lacks scientific and standard, uses the type collocation, main and supplementary materials collocation, condiment of raw material
The descriptions such as amount are not scientific enough, are general property verbal descriptions such as " a little, appropriate " entirely, less adapt to land and unify recipe, production
Procurement plan, the latest requirement purchased in batches need the ownership to per pass menu, the collocation of raw material, the use of condiment to carry out
Qualitative and quantitative upgrading.
The present patent application relies on omnipotent steaming and baking box as main process apparatus, reduces different cooks in vegetable processing method
The difference of different each levels of gimmick bring, the collocation of optimization diet and corresponding ingredient, realize the machining of process
Mode, to realize the standardization of vegetable processing.
Summary of the invention
The object of the invention is that solve the above-mentioned problems, and provide a kind of collocation more health science, be easy to
Standardized and popularized, the production method that avoids artificial frying difference fish-flavoured shredded pork.
The present invention through the following technical solutions to achieve the above objectives:
A kind of production method of fish-flavoured shredded pork,
Its making step is:
(1) shredded meat starching lubricating oil:
Slurry is taken to carry out starching to shredded pork, slurry component is mixed evenly, and the rapid mixing after drenching meat has reached
It allows shredded meat uniformly to have the purpose of buck, carries out starching, then mixed well with 30 grams of sesame oil, admix in shredded meat, pickle after ten minutes, it is sliding
Oil.
(2) smart machine is cooked:
Auxiliary material is fitted into baking tray together with the shredded meat after lubricating oil and is mixed thoroughly, juice with sweet and sour flavor is watered, mixes thoroughly and is put into omnipotent steaming and baking box,
Mode is scorched in selection, and 220 degree of humidity 60%, temperature carry out intelligent heating 3 minutes, takes out sabot.
Moreover, the component and its parts by weight that major ingredient, auxiliary material and slurry include are as follows:
Major ingredient: 80 parts of shredded pork
Auxiliary material: 40 parts of shredded mushroom, 40 parts of winter bamboo shoot silk, 40 parts, 7.5 parts of green onion, ginger and garlic of agaric silk
Slurry: 9 parts of clear water, 2 parts of egg white, 0.1 part of soda ash, 0.4 part of monosodium glutamate, 0.5 part of white sugar, 0.1 part of pepper powder, starch
0.5 part, without 0.08 part of salt compounded of iodine, 1.5 parts of light soy sauce, 0.5 part of dark soy sauce,
Moreover, step (1) in, the method for lubricating oil is: being preheated using omnipotent steaming and baking box, the time 1 divides 30 seconds, after preheated, will
800 grams of shredded meats after tenderization are put into the stainless steel cloth phenanthrene box for brushing oil and are put into progress constant temperature lubricating oil in omnipotent steaming and baking box, omnipotent
Steaming and baking box modulates humidity 60%, 100 degree of temperature, after omnipotent steaming and baking box runs to 2 minutes, opens hatch door chopsticks for shredded meat
It breaks up, re-modulation 2 is divided 30 seconds, is closed the door mature.
Moreover, step (2) in, after oven runs to 2 minutes, shredded meat from oven taking-up chopsticks shredded meat
It is cooked after being broken up entering oven.
Moreover, step (2) described in juice with sweet and sour flavor can be and prefabricated be also possible to scene cooking.
Moreover, the juice with sweet and sour flavor that the scene is cooked includes the following raw material component:
10 parts of vegetable oil, 3 parts of sesame oil, 8 parts of clear water, 2 parts of cooking wine, 10 parts of bubble green pepper, 6 parts of Pixian bean sauce, catsup 2.5
Part, 15 parts of rice vinegar, 18 parts of white sugar, 0.8 part of monosodium glutamate, 1.2 parts of chicken powder, 37.5 parts of soup-stock, 1.25 parts of dark soy sauce, 3.5 parts of light soy sauce, life
2 parts of powder.
Moreover, the production method for the juice with sweet and sour flavor that the scene is cooked is: sequentially adding condiment, specific procedure of processing in frying pan
It is: pours into vegetable oil, bubble green pepper, Pixian bean sauce, catsup is added, and upper pot stir-frying goes out red oil, and addition green onion, ginger and garlic boils in water for a while, then dress with soy, vinegar, etc. pot and stir-fries, according to
Secondary addition rice vinegar, white sugar, monosodium glutamate, chicken powder, soup-stock, dark soy sauce, light soy sauce, cooking wine, are seasoned, are made into juice with sweet and sour flavor, are eventually adding life
Powder and clear water packet Gorgon euryale can take the dish out of the pot as juice with sweet and sour flavor.
Moreover, fecula and the weight ratio of clear water are 1:4.
The advantages and positive effects of the present invention are:
1, the present invention is instructed by expert, and the contents such as culinary art production method, time, temperature and the technique of menu are formed specially
The menu process flow of industry technological precedence, standardization, program specification menu determine skill and can solve menu quality because people is due to when
Different problem guarantees that menu quality is stablized.
2, the present invention is obtained existing by studying quality comparison of the current offshore platform pantry poultry meat in processing cooking process
There are quality comparison and important nutrient loss information in poultry meat processing cooking process, establishes the multi-angle of evaluation poultry meat vegetable quality
Multi-target analysis detection method.Using pork as main study subject, the cooking techniques emphasis stage is selected to carry out meat quality maintenance
Technical research reduces the loss of nutrient on the basis of keeping and optimizing organoleptic quality, improves food nutrient composition digestion and absorption
Horizontal, reduction meat quality deterioration, realizes nutrient diet target.
3, the present invention establishes for the processing cooking operation specification of offshore platform pantry and information system management provides theoretical sum number
According to basis.Pantry processing culinary art key link is instructed, the effective use of raw meat nutrition is improved, enhances offshore platform employee body
Quality improves science and technology in enterprise technology content and core competitiveness.
Specific embodiment
Below by specific embodiment, the invention will be further described, and it is not limit that following embodiment, which is descriptive,
Qualitatively, this does not limit the scope of protection of the present invention.
A kind of production method of fish-flavoured shredded pork, the processing food materials and its weight in this method are as follows:
Major ingredient: 800 grams of shredded pork
Auxiliary material: 400 grams of shredded mushroom, 400 grams of winter bamboo shoot silk, 400 grams, 75 grams of green onion, ginger and garlic of agaric silk.
Slurry: 90 grams of clear water, 20 grams of egg white, 1 gram of soda ash, 4 grams of monosodium glutamate, 5 grams of white sugar, 1 gram of pepper powder, 5 grams of starch, nothing
0.8 gram of salt compounded of iodine, 15 grams of light soy sauce, 5 grams of dark soy sauce
Condiment: 100 grams of vegetable oil, 30 grams of sesame oil, 80 grams of clear water, 20 grams of cooking wine, 100 grams of bubble green pepper, Pixian bean sauce 60
Gram, 25 grams of catsup, 150 grams of rice vinegar, 180 grams of white sugar, 8 grams of monosodium glutamate, 12 grams of chicken powder, 375 grams of soup-stock, 12.5 grams of dark soy sauce, light soy sauce
35 grams, fecula 20g.
Its making step is:
(1) shredded meat starching lubricating oil:
Slurry is taken to carry out starching to shredded pork, slurry component is mixed evenly, and the rapid mixing after drenching meat has reached
It allows shredded meat uniformly to have the purpose of buck, carries out starching, then mixed well with 30 grams of sesame oil, admix in shredded meat, it is marinated to slide after ten minutes
Oil 4 minutes.
It is obtained according to " marine pantry meat poultry processing cooking skill and device research and application " science and technology item research conclusion,
Sliced meat sensory evaluation scores, vitamin B1 content, fat content, tenderness four indices are integrated by the research to pork frying process
One index comprehensive qualitative index, using integrated quality index as index, choose 90 grams of clear water of every 500 grams of shredded meat, 20 grams of egg white,
1 gram of alkali, 5 grams of sugar, 1 gram of pepper powder, 5 grams of starch, 0.8 gram of salt, 15 grams of light soy sauce, 5 grams of dark soy sauce, is drenching meat in a flash at 4 grams of monosodium glutamate
Rapid mixing has reached the purpose for allowing shredded meat uniformly to have buck, carries out starching, then admixed in shredded meat with living open of 30 grams of sesame oil,
It is 10 minutes marinated.
(2) shredded meat lubricating oil
Omnipotent steaming and baking box preheating, modulation steam, and boiling temperature, the time 1 divides 30 seconds, after preheated, by 800 grams after tenderization
Shredded meat is put into the stainless steel cloth phenanthrene box for brushing oil and is put into progress constant temperature lubricating oil in omnipotent steaming and baking box, and omnipotent steaming and baking box modulates humidity
60%, 100 degree of temperature, under conditions of this temperature and humidity, it can be ensured that vitamin B1 loss is minimum.Vitamin B1 is also known as thiamine,
It is the higher a kind of vitamin of content in pork.Studies have reported that in conjunction with the daily intake of meat, pork is averagely able to satisfy human body
To 90 about the percent of vitamin B1 recommended dietary intake.Vitamin B1 has important physiological function, as dehydrogenase
The coenzyme of system, Vitamin B1 deficiency patient hinder the energy source of body especially nerve fiber since glycometabolism is obstructed
Hinder, leads to polyneuritis, irritable, numb limb, muscular atrophy etc..Studies have shown that depression is likely to give birth to dimension
The shortage of plain B1 is related, and the concentration of internal vitamin B1 is significant related to the risk for suffering from depression.Meanwhile vitamin B1 can
Inhibit the activity of cholinesterase, when Vitamin B1 deficiency, gastrointestinal peristalsis slows down, and digestive juice secretion is reduced, and indigestion occurs
Symptom.Vitamin B1 stablizes acidic environment, and degradable in neutral or alkaline environment, the other components in food also will affect
The degradation of vitamin B1.
It should be noted that hatch door chopsticks can be opened for meat wherein after oven runs to 2 minutes by taking out sabot
Silk is broken up, and re-modulation 2 is divided 30 seconds, closes the door mature.Its purpose is to maintain that shredded meat is not sticky, promotes the aesthetics of vegetable.
Research to pork frying process refers to sliced meat sensory evaluation scores, vitamin B1 content, fat content, tenderness four
Mark is integrated into an index comprehensive qualitative index.The determination of each index weights of integrated quality index uses expert point rating method, i.e.,
Please expert score the different degree of 4 indexs, determine weight coefficient β 1, β 2, β 3, the β 4 of item index, then be calculated as follows
Obtain integrated quality index.
Integrated quality index=1 × tenderness of β (shearing force)+β, 2 × sensory evaluation scores+β 3 × vitamin B1 content+β 4 × fat
Content
Expert analysis mode standard: asking every expert to give a mark with regard to the importance of 4 indexs, and 4 index scoring summations are
100.The score mean value of each index is calculated, index weights are the ratio of index score mean value and 4 indexs scoring summations 100.It is right
Sliced meat sensory evaluation scores, vitamin B1 content, fat content, tenderness four indices are integrated into one by the research of pork frying process
A index comprehensive qualitative index, using integrated quality index as index, the present embodiment has determined optimal technical solution.By 80
DEG C, 100 DEG C, 110 DEG C, 120 DEG C, 130 DEG C, 140 DEG C, constant temperature lubricating oil is carried out under the conditions of 150 DEG C, establish lubricating oil process pig tenterloin
The kinetics equation that vitamin B1 loses in sliced meat can be predicted every time by lubricating oil process record sliced meat temperature experienced
After lubricating oil in unit mass live pig tenterloin sliced meat vitamin B1 content.It is examined through inspection relative deviation, the degree of deviation, accuracy, it should
Equation can be compared with the loss of Accurate Prediction griskin piece lubricating oil process vitamin B1.It was found that in 80 DEG C of temperature lubricating oil below, pig
The maturity of meat is difficult to ensure, and is higher than after 100 DEG C of lubricating oil, and nutrient loss is serious and rises with temperature and becomes in rising
Gesture, so lubricating oil is preferred plan at 100 DEG C, integrated quality index is up to 90 points or more.
Using integrated quality index as index, starching and last cooking are for that the above-mentioned nutrients of pork is avoided to be lost,
Guarantee the scheme of mouthfeel simultaneously.
(3) juice with sweet and sour flavor (can cook in advance spare) is cooked:
Condiment being sequentially added in frying pan, specific procedure of processing is: pouring into 100 grams of vegetable oil, 100 grams of bubble green peppers, 60 grams are added
Pixian bean sauce (being blended with blender, blend the particle size 2mm of rear solids), 25 grams of catsup, upper pot stir-frying go out red oil,
It 75 grams of green onion, ginger and garlics (the weight ratio 1:1:1 of three) is added boils in water for a while, then dress with soy, vinegar, etc. pot and stir-fry, sequentially add 150 grammeter vinegar, 180 grams of white sugar, 8 grams
Monosodium glutamate, 12 grams of chicken powders, 375 grams of soup-stock, 12.5 grams of dark soy sauce, 35 grams of light soy sauce, 20 grams of cooking wine, are seasoned, are made into juice with sweet and sour flavor, finally
20 grams of fecula and 80 grams of clear water packet Gorgon euryales (weight ratio 1:4), which are added, can take the dish out of the pot as juice with sweet and sour flavor.
(4) smart machine is cooked:
The auxiliary materials such as 400 grams of shredded mushroom, 400 grams of winter bamboo shoot silk, 400 grams of agaric silk are packed into baking tray together with the shredded meat after lubricating oil
In mix thoroughly, water 1000 grams of juice with sweet and sour flavor of cooking, mix thoroughly and be put into omnipotent steaming and baking box (the omnipotent steaming and baking box of model RATIONAL
SCC61 type/101 types/62 types/102 types/201 types/202 types), selection scorches mode (220 degree of humidity 60%, temperature) and carries out intelligence
It can heat 3 minutes, take out sabot.
Although disclosing the embodiment of the present invention for the purpose of illustration, it will be appreciated by those skilled in the art that: not
Be detached from the present invention and spirit and scope of the appended claims in, various substitutions, changes and modifications be all it is possible, therefore, this
The range of invention is not limited to the embodiment disclosure of that.
Claims (7)
1. a kind of production method of fish-flavoured shredded pork, it is characterised in that: its making step is:
(1) shredded meat starching lubricating oil:
Slurry is taken to carry out starching to shredded pork, slurry component is mixed evenly, the rapid mixing after drenching meat, has reached and allows meat
Silk uniformly has the purpose of buck, carries out starching, then mixed well with 30 grams of sesame oil, admixes in shredded meat, pickles after ten minutes, lubricating oil；
(2) smart machine is cooked:
Auxiliary material is fitted into baking tray together with the shredded meat after lubricating oil and is mixed thoroughly, juice with sweet and sour flavor is watered, mixes thoroughly and is put into omnipotent steaming and baking box, is selected
Mode is scorched, 220 degree of humidity 60%, temperature carry out intelligent heating 3 minutes, take out sabot.
2. the production method of fish-flavoured shredded pork according to claim 1, it is characterised in that: major ingredient, auxiliary material and slurry include
Component and its parts by weight it is as follows:
Major ingredient: 80 parts of shredded pork
Auxiliary material: 40 parts of shredded mushroom, 40 parts of winter bamboo shoot silk, 40 parts, 7 parts of green onion, ginger and garlic of agaric silk
Slurry: 9 parts of clear water, 2 parts of egg white, 0.1 part of soda ash, 0.4 part of monosodium glutamate, 0.5 part of white sugar, 0.1 part of pepper powder, 0.5 part of starch,
Without 0.08 part of salt compounded of iodine, 1.5 parts of light soy sauce, 0.5 part of dark soy sauce.
3. the production method of fish-flavoured shredded pork according to claim 1, it is characterised in that: step (1) in, step (1) in, lubricating oil
Method be: preheated using omnipotent steaming and baking box, the time 1 divides 30 seconds, after preheated, 800 grams of shredded meats after tenderization are put into and are brushed
The stainless steel cloth phenanthrene box of oil is simultaneously put into progress constant temperature lubricating oil in omnipotent steaming and baking box, and omnipotent steaming and baking box modulates humidity 60%, temperature 100
Degree, after omnipotent steaming and baking box runs to 2 minutes, open hatch door shredded meat is broken up with chopsticks, re-modulation 2 is divided 30 seconds, close the door at
It is ripe.
4. the production method of fish-flavoured shredded pork according to claim 3, it is characterised in that: step (2) described in juice with sweet and sour flavor can
To be prefabricated to be also possible to scene cooking.
5. the production method of fish-flavoured shredded pork according to claim 4, it is characterised in that: the juice packet with sweet and sour flavor that the scene is cooked
Include the following raw material component:
10 parts of vegetable oil, 3 parts of sesame oil, 8 parts of clear water, 2 parts of cooking wine, 10 parts of bubble green pepper, 6 parts of Pixian bean sauce, catsup 2.5 part, meter
15 parts of vinegar, 18 parts of white sugar, 0.8 part of monosodium glutamate, 1.2 parts of chicken powder, 37.5 parts of soup-stock, 1.25 parts of dark soy sauce, 3.5 parts of light soy sauce, 2 parts of fecula.
6. the production method of fish-flavoured shredded pork according to claim 5, it is characterised in that: the juice with sweet and sour flavor that the scene is cooked
Production method is: sequentially add condiment in frying pan, specific procedure of processing is: pouring into vegetable oil, be added bubble green pepper, Pixian bean sauce,
Catsup, upper pot stir-frying go out red oil, green onion, ginger and garlic is added boils in water for a while, then dress with soy, vinegar, etc. pot and stir-fry, and sequentially add rice vinegar, white sugar, monosodium glutamate, chicken powder, soup-stock, old
Pumping, light soy sauce, cooking wine, are seasoned, and are made into juice with sweet and sour flavor, and being eventually adding fecula and clear water packet Gorgon euryale can take the dish out of the pot as juice with sweet and sour flavor.
7. the production method of fish-flavoured shredded pork according to claim 6, it is characterised in that: fecula and the weight ratio of clear water are 1:
4。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810938634.XA CN109221967A (en) | 2018-08-17 | 2018-08-17 | A kind of production method of fish-flavoured shredded pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810938634.XA CN109221967A (en) | 2018-08-17 | 2018-08-17 | A kind of production method of fish-flavoured shredded pork |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109221967A true CN109221967A (en) | 2019-01-18 |
Family
ID=65070044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810938634.XA Pending CN109221967A (en) | 2018-08-17 | 2018-08-17 | A kind of production method of fish-flavoured shredded pork |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109221967A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142546A (en) * | 2021-04-26 | 2021-07-23 | 安徽省青创食品有限公司 | Fish-flavor seasoning sauce and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1781414A (en) * | 2004-11-22 | 2006-06-07 | 刘小勇 | Intelligent cooking method |
| CN101807274A (en) * | 2010-03-30 | 2010-08-18 | 许有成 | Method for operating Chinese dishes by adopting standardized central factory production |
| CN102113680A (en) * | 2009-12-31 | 2011-07-06 | 崔贵府 | Method for cooking fish-flavored shredded pork |
| CN102771800A (en) * | 2012-05-31 | 2012-11-14 | 苏州市好得睐美食食品有限责任公司 | Shredded pork with garlic sauce and preparation method thereof |
| CN104481173A (en) * | 2014-11-26 | 2015-04-01 | 中国海洋石油总公司 | Integrated kitchen of offshore platform |
| CN105475742A (en) * | 2014-10-08 | 2016-04-13 | 山东省喜民乐食品加工有限责任公司 | Method for producing fish-flavored shredded pork |
-
2018
- 2018-08-17 CN CN201810938634.XA patent/CN109221967A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1781414A (en) * | 2004-11-22 | 2006-06-07 | 刘小勇 | Intelligent cooking method |
| CN102113680A (en) * | 2009-12-31 | 2011-07-06 | 崔贵府 | Method for cooking fish-flavored shredded pork |
| CN101807274A (en) * | 2010-03-30 | 2010-08-18 | 许有成 | Method for operating Chinese dishes by adopting standardized central factory production |
| CN102771800A (en) * | 2012-05-31 | 2012-11-14 | 苏州市好得睐美食食品有限责任公司 | Shredded pork with garlic sauce and preparation method thereof |
| CN105475742A (en) * | 2014-10-08 | 2016-04-13 | 山东省喜民乐食品加工有限责任公司 | Method for producing fish-flavored shredded pork |
| CN104481173A (en) * | 2014-11-26 | 2015-04-01 | 中国海洋石油总公司 | Integrated kitchen of offshore platform |
Non-Patent Citations (3)
| Title |
|---|
| 5号网-ZHAOWEI: "鱼香肉丝用什么笋 冬笋最佳", 《HTTP://WWW.5H.COM/YS/106231.HTML》 * |
| 严宁: "微波炉烹饪六种技法", 《家用电器.消费》 * |
| 李建国: "《中国厨房中国味 蒸烤箱卷》", 31 January 2018 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142546A (en) * | 2021-04-26 | 2021-07-23 | 安徽省青创食品有限公司 | Fish-flavor seasoning sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Sinha et al. | High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo-[4, 5-b] pyridine (PhIP) occur in chicken but are dependent on the cooking method | |
| Alozie et al. | Recipe standardization, nutrient composition and sensory evaluation of waterleaf (Talinum triangulare) and wild spinach (Gnetum africanum) soup “afang” commonly consumed in South-south Nigeria | |
| KR102411006B1 (en) | Preparing method of Kimchi sauce for convenience cooking and Kimchi sauce prepared thereby | |
| CN108244604A (en) | A kind of capsicum paste and its manufacture craft | |
| KR101047330B1 (en) | How to cook steamed rice | |
| CN109221967A (en) | A kind of production method of fish-flavoured shredded pork | |
| CN111700260A (en) | Lactobacillus-flavored soup material and preparation method thereof | |
| CN106174081A (en) | A kind of characteristic barbecue is dry and preparation method thereof | |
| CN108433089A (en) | Soup-stock chicken liver paste and preparation method thereof | |
| CN107095187A (en) | A kind of spicy chicken nugget preparation method fried after first halogen | |
| CN101961112A (en) | Method for cooking black-bone chicken meat | |
| KR101002007B1 (en) | Method of manufacturing a hamburger patty having functions to lower lipid and sugar in blood | |
| CN101352247A (en) | Quick-freezing pork and green pepper combined foodstuff and method for producing the same | |
| CN112244204A (en) | Mangrove wild crab rice and making method thereof | |
| ZENOBLE et al. | Copper, zinc and iron content of turkey muscles | |
| CN110447832A (en) | A kind of dried duck meat processing technology | |
| CN110169549A (en) | A kind of Ba Shayu jerky and its manufacture craft | |
| CN103549509A (en) | Fish product and preparation method thereof | |
| CN108812793A (en) | A kind of preparation method of hypoglycemic biscuit | |
| CN108041447A (en) | A kind of fried bean sauce chop dry mixing face | |
| CN107259383A (en) | White sesameseed dried pork slice and preparation method thereof | |
| Rehal et al. | Studies on modulatory effect of Okara supplementation and cooking methods on the ready-to-cook Patty | |
| CN112913886B (en) | Quick-freezing conditioning pot sticker | |
| Proctor et al. | Composition of broiler meat as influenced by cooking methods and coating | |
| JP7302341B2 (en) | Method for suppressing red coloration after heating heated meat food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190118 |