CN109673957A - A kind of preparation method of dried bean curd Canton style roast pork - Google Patents
A kind of preparation method of dried bean curd Canton style roast pork Download PDFInfo
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- CN109673957A CN109673957A CN201811453464.2A CN201811453464A CN109673957A CN 109673957 A CN109673957 A CN 109673957A CN 201811453464 A CN201811453464 A CN 201811453464A CN 109673957 A CN109673957 A CN 109673957A
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- bean curd
- dried bean
- pork
- food
- black fungus
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
Abstract
The invention belongs to food processing technology field more particularly to a kind of preparation methods of dried bean curd Canton style roast pork.A kind of preparation method of dried bean curd Canton style roast pork, comprising the following steps: S1, pre-process streaky pork and black fungus；S2, dried bean curd is put into after flowing water cleans up drying machine drying 8-10 minutes；S3, the dried bean curd after drying is carried out on cutting machine to cut processing；S4, the ratio by pretreated streaky pork, black fungus, dried bean curd with mass ratio for 1:3:7 are put into food heating tank, and condiment and clear water are added in food heating tank according to food materials, condiment, the ratio that each mass ratio of clear water is 30-33:1:35；S5, it boils to the food materials in food heating tank；S6, be fitted into the dried bean curd Canton style roast pork for completion of boiling with the standard of every part of 1500g can be in the cutlery box of microwave heating, and carries out sealing treatment with food sealing machine.A kind of preparation method of the dried bean curd Canton style roast pork for strong, suitable popular taste that the present invention provides soups.
Description
Technical field
The invention belongs to food processing technology field more particularly to a kind of preparation methods of dried bean curd Canton style roast pork.
Technical background
The smoked bean curd Canton style roast pork home cooking traditional as one, family manufacture method is simple and convenient, and traditional cooking methods are such as
Under:
1, streaky pork and smoked bean curd are cut into slices, dried thin mushroom was with 20 minutes on cold water bubble, and garlic is cut into chunks, other are matched
Material is ready to；2, a small amount of oil and white sugar are put into pot；3, small fire is slowly fried to sugared melt layer brown, addition completely and is cut
Streaky pork stir-frying, slowly stir-frying goes out grease to small fire, and surface is turned to be yellow slightly；4, ginger splices is added, octagonal, spiceleaf, chilli
Stir-frying together；5, after stir-frying goes out fragrance, cooking wine is added；6, add mushroom and steeped mushroom water boil together after, cover turn
To be boiled with soft fire upper ten minute；7, smoked bean curd is added to boil again together ten minutes；8, salt is added, the seasonings such as pepper switch to high fire,
It is appropriate to receive juice；9, it is eventually adding garlic sprouts；10, fire is closed after mixing evenly, and directly end serves.
But the volume production that method is not suitable for bakery and confectionery is burnt by traditional family, and due to the difference of each region taste, it is right
The acceptance level of taste is different, is not appropriate for a most of person sponging on an aristocrat.
Summary of the invention
A kind of dried bean curd Canton style roast pork for strong, suitable popular taste that technical problem to be solved by the invention is to provide soups
Preparation method.For this purpose, the invention adopts the following technical scheme:
A kind of preparation method of dried bean curd Canton style roast pork, comprising the following steps:
S1, streaky pork and black fungus are pre-processed；
S2, dried bean curd is put into after flowing water cleans up drying machine drying 8-10 minutes；
S3, the dried bean curd after drying is carried out on cutting machine to cut processing；
S4, the ratio by pretreated streaky pork, black fungus, dried bean curd with mass ratio for 1:3:7 are put into food heating tank
In, and condiment and clear water are added to food heating according to food materials, condiment, the ratio that each mass ratio of clear water is 30-33:1:35
In tank；
S5, set food heating tank to 200-230 DEG C of heating temperature, heating time is 30-45 minutes, to food plus
Food materials in hot tank boil；
S6, the dried bean curd Canton style roast pork for completion of boiling is fitted into and can be used in combination in the cutlery box of microwave heating with the standard of every part of 1500g
Food sealing machine carries out sealing treatment.
On the basis of by adopting the above technical scheme, technical solution further below is also can be used in the present invention:
Streaky pork pretreatment the following steps are included:
S11, streaky pork is put into after flowing water cleans up drying machine drying 5-6 minutes；
S12, the piece that the streaky pork dried is cut into 1 cm thick with cutting machine；
S13, streaky pork piece is put into food materials agitator, and cooking wine, aniseed and light soy sauce is added and is stirred；
S14, the streaky pork piece after stirring is put into refrigerator with temperature standing 3-3.5 hours of 5-6 DEG C.
The mass ratio of streaky pork piece, cooking wine, aniseed, light soy sauce in the step S13 is 100:6:10:20-23.
Black fungus pretreatment the following steps are included:
S101, it black fungus is invested in is soaked in tank, and clear water is added being soaked in tank；
S102, black fungus is stood 4-5 hours in being soaked in tank；
S103, the black fungus being soaked is put into after flowing water cleans up drying machine drying 10-15 minutes.
In step S101, black fungus input amount is to be soaked 1/5th of tank volume, and the additional amount of clear water is the tank appearance that is soaked
Long-pending 3/5ths.
The invention has the advantages that streaky pork carries out pickling tasty, sauce aromatic flavour in advance.Meanwhile in dried bean curd Canton style roast pork in addition to
Streaky pork and dried bean curd, only joined the black fungus with abundant nutrition, and there is the condiment of special odor all not have for garlic, green onion etc.
It puts, the taste of a nearly all person sponging on an aristocrat can be suitble to.This product soup is strong, and dried bean curd is soft, and streaky pork is soft tasty, unique flavor.
Specific embodiment
A kind of preparation method of dried bean curd Canton style roast pork provided by the invention is described further.
Embodiment one, a kind of preparation method of dried bean curd Canton style roast pork, comprising the following steps:
S1, streaky pork and black fungus are pre-processed；
Streaky pork pretreatment the following steps are included:
S11, streaky pork is put into after flowing water cleans up drying machine drying 5 minutes；
S12, the piece that the streaky pork dried is cut into 1 cm thick with cutting machine；
S13, streaky pork piece is put into food materials agitator, and cooking wine, aniseed and light soy sauce is added and is stirred, streaky pork
Piece, cooking wine, aniseed, light soy sauce mass ratio be 100:6:10:20；
S14, the streaky pork piece after stirring is put into refrigerator with temperature standing 3 hours of 5 DEG C；
Black fungus pretreatment the following steps are included:
S101, it black fungus is invested in is soaked in tank, and clear water is added being soaked in tank, black fungus input amount is to be soaked
/ 5th of tank volume, the additional amount of clear water are to be soaked 3/5ths of tank volume；
S102, black fungus is stood 4 hours in being soaked in tank；
S103, the black fungus being soaked is put into after flowing water cleans up drying machine drying 10 minutes；
S2, dried bean curd is put into after flowing water cleans up drying machine drying 8 minutes；
S3, the dried bean curd after drying is carried out on cutting machine to cut processing；
S4, the ratio by pretreated streaky pork, black fungus, dried bean curd with mass ratio for 1:3:7 are put into food heating tank
In, and condiment and clear water are added to food heating tank according to food materials, condiment, the ratio that each mass ratio of clear water is 30:1:35
In；
S5, food heating tank is set to 200 DEG C of heating temperature, heating time is 30 minutes, in food heating tank
Food materials boil；
S6, the dried bean curd Canton style roast pork for completion of boiling is fitted into and can be used in combination in the cutlery box of microwave heating with the standard of every part of 1500g
Food sealing machine carries out sealing treatment.
Detection process packet based on dried bean curd Canton style roast pork prepared by the preparation method of dried bean curd Canton style roast pork provided by the present embodiment
It includes: prepared dried bean curd Canton style roast pork being divided into 5 parts, is both placed in identical environment and is stored at room temperature, standing time difference
For 15 days, 30 days, 60 days, 120 days, 180 days, and after the time that standing time reaches preset, to each standing time
Dried bean curd Canton style roast pork carries out the measurement of microorganism, and result is as follows:
The method of inspection: total plate count is measured by GB/T4789.2-2003 total plate count, and Escherichia coli press GB/T4789.3-
2003 coil determinations, pathogenic bacteria are measured by GB/T4789.4-4789.16-2003 method.
Testing result: the Micro biological Tests result of the dried bean curd Canton style roast pork of each difference standing time reaches following index: thin
Pathogenic bacteria are not detected in bacterium sum≤2*104 (cfu/100g), Escherichia coli≤40 (MPN/100g).
Embodiment two, a kind of preparation method of dried bean curd Canton style roast pork, comprising the following steps:
S1, streaky pork and black fungus are pre-processed；
Streaky pork pretreatment the following steps are included:
S11, streaky pork is put into after flowing water cleans up drying machine drying 6 minutes；
S12, the piece that the streaky pork dried is cut into 1 cm thick with cutting machine；
S13, streaky pork piece is put into food materials agitator, and cooking wine, aniseed and light soy sauce is added and is stirred, streaky pork
Piece, cooking wine, aniseed, light soy sauce mass ratio be 100:6:10:23；
S14, the streaky pork piece after stirring is put into refrigerator with temperature standing 3.5 hours of 6 DEG C；
Black fungus pretreatment the following steps are included:
S101, it black fungus is invested in is soaked in tank, and clear water is added being soaked in tank, black fungus input amount is to be soaked
/ 5th of tank volume, the additional amount of clear water are to be soaked 3/5ths of tank volume；
S102, black fungus is stood 5 hours in being soaked in tank；
S103, the black fungus being soaked is put into after flowing water cleans up drying machine drying 15 minutes；
S2, dried bean curd is put into after flowing water cleans up drying machine drying 10 minutes；
S3, the dried bean curd after drying is carried out on cutting machine to cut processing；
S4, the ratio by pretreated streaky pork, black fungus, dried bean curd with mass ratio for 1:3:7 are put into food heating tank
In, and condiment and clear water are added to food heating tank according to food materials, condiment, the ratio that each mass ratio of clear water is 33:1:35
In；
S5, food heating tank is set to 230 DEG C of heating temperature, heating time is 45 minutes, in food heating tank
Food materials boil；
S6, the dried bean curd Canton style roast pork for completion of boiling is fitted into and can be used in combination in the cutlery box of microwave heating with the standard of every part of 1500g
Food sealing machine carries out sealing treatment.
Detection process packet based on dried bean curd Canton style roast pork prepared by the preparation method of dried bean curd Canton style roast pork provided by the present embodiment
It includes: prepared dried bean curd Canton style roast pork being divided into 5 parts, is both placed in identical environment and is stored at room temperature, standing time difference
For 15 days, 30 days, 60 days, 120 days, 180 days, and after the time that standing time reaches preset, to each standing time
Dried bean curd Canton style roast pork carries out the measurement of microorganism, and result is as follows:
The method of inspection: total plate count is measured by GB/T4789.2-2003 total plate count, and Escherichia coli press GB/T4789.3-
2003 coil determinations, pathogenic bacteria are measured by GB/T4789.4-4789.16-2003 method.
Testing result: the Micro biological Tests result of the dried bean curd Canton style roast pork of each difference standing time reaches following index: thin
Pathogenic bacteria are not detected in bacterium sum≤2*104 (cfu/100g), Escherichia coli≤40 (MPN/100g).
Embodiment three, a kind of preparation method of dried bean curd Canton style roast pork, comprising the following steps:
S1, streaky pork and black fungus are pre-processed；
Streaky pork pretreatment the following steps are included:
S11, streaky pork is put into after flowing water cleans up drying machine drying 5 minutes；
S12, the piece that the streaky pork dried is cut into 1 cm thick with cutting machine；
S13, streaky pork piece is put into food materials agitator, and cooking wine, aniseed and light soy sauce is added and is stirred, streaky pork
Piece, cooking wine, aniseed, light soy sauce mass ratio be 100:6:10:22；
S14, the streaky pork piece after stirring is put into refrigerator with temperature standing 3.2 hours of 5 DEG C；
Black fungus pretreatment the following steps are included:
S101, it black fungus is invested in is soaked in tank, and clear water is added being soaked in tank, black fungus input amount is to be soaked
/ 5th of tank volume, the additional amount of clear water are to be soaked 3/5ths of tank volume；
S102, black fungus is stood 4 hours in being soaked in tank；
S103, the black fungus being soaked is put into after flowing water cleans up drying machine drying 12 minutes；
S2, dried bean curd is put into after flowing water cleans up drying machine drying 9 minutes；
S3, the dried bean curd after drying is carried out on cutting machine to cut processing；
S4, the ratio by pretreated streaky pork, black fungus, dried bean curd with mass ratio for 1:3:7 are put into food heating tank
In, and condiment and clear water are added to food heating tank according to food materials, condiment, the ratio that each mass ratio of clear water is 32:1:35
In；
S5, food heating tank is set to 210 DEG C of heating temperature, heating time is 40 minutes, in food heating tank
Food materials boil；
S6, the dried bean curd Canton style roast pork for completion of boiling is fitted into and can be used in combination in the cutlery box of microwave heating with the standard of every part of 1500g
Food sealing machine carries out sealing treatment.
Detection process packet based on dried bean curd Canton style roast pork prepared by the preparation method of dried bean curd Canton style roast pork provided by the present embodiment
It includes: prepared dried bean curd Canton style roast pork being divided into 5 parts, is both placed in identical environment and is stored at room temperature, standing time difference
For 15 days, 30 days, 60 days, 120 days, 180 days, and after the time that standing time reaches preset, to each standing time
Dried bean curd Canton style roast pork carries out the measurement of microorganism, and result is as follows:
The method of inspection: total plate count is measured by GB/T4789.2-2003 total plate count, and Escherichia coli press GB/T4789.3-
2003 coil determinations, pathogenic bacteria are measured by GB/T4789.4-4789.16-2003 method.
Testing result: the Micro biological Tests result of the dried bean curd Canton style roast pork of each difference standing time reaches following index: thin
Pathogenic bacteria are not detected in bacterium sum≤2*104 (cfu/100g), Escherichia coli≤40 (MPN/100g).
Dried bean curd Canton style roast pork prepared by the preparation method of dried bean curd Canton style roast pork provided by above-described embodiment 1-3 is respectively prepared 100
Part, sense organ is formed by 100 people and assert team, and the Comprehensive Assessment of sense of taste, including dried bean curd are carried out to the dried bean curd Canton style roast pork of three embodiments
Humidity, flavor, mouthfeel of entrance of Canton style roast pork etc., result is as shown in the table:
Sense organ assert evaluation table
| Sense organ identification (number) | Embodiment one | Embodiment two | Embodiment three |
| Think most nice | 28 people | 35 people | 37 people |
| Think most to taste bad | 59 people | 24 people | 17 people |
In summary, in the dried bean curd Canton style roast pork prepared by embodiment one, embodiment two and embodiment three, embodiment three
Dried bean curd Canton style roast pork is regarded as most nice dried bean curd Canton style roast pork by most people, and the dried bean curd Canton style roast pork of embodiment one is regarded as being most difficult to by most people
The dried bean curd Canton style roast pork eaten.
Although the present invention is described by reference to preferred embodiment, those skilled in the art answer
Work as understanding, within the scope of the claims, various variation in form and details can be made.
Claims (5)
1. a kind of preparation method of dried bean curd Canton style roast pork, it is characterised in that the following steps are included:
S1, streaky pork and black fungus are pre-processed；
S2, dried bean curd is put into after flowing water cleans up drying machine drying 8-10 minutes；
S3, the dried bean curd after drying is carried out on cutting machine to cut processing；
S4, the ratio by pretreated streaky pork, black fungus, dried bean curd with mass ratio for 1:3:7 are put into food heating tank, and press
Condiment and clear water are added in food heating tank according to food materials, condiment, the ratio that each mass ratio of clear water is 30-33:1:35；
S5, food heating tank is set to 200-230 DEG C of heating temperature, heating time is 30-45 minutes, in food heating tank
Food materials boil；
S6, be fitted into the dried bean curd Canton style roast pork for completion of boiling with the standard of every part of 1500g can be in the cutlery box of microwave heating, and is sealed with food
Installation carries out sealing treatment.
2. a kind of preparation method of dried bean curd Canton style roast pork according to claim 1, it is characterised in that the streaky pork pretreatment packet
Include following steps:
S11, streaky pork is put into after flowing water cleans up drying machine drying 5-6 minutes；
S12, the piece that the streaky pork dried is cut into 1 cm thick with cutting machine；
S13, streaky pork piece is put into food materials agitator, and cooking wine, aniseed and light soy sauce is added and is stirred；
S14, the streaky pork piece after stirring is put into refrigerator with temperature standing 3-3.5 hours of 5-6 DEG C.
3. a kind of preparation method of dried bean curd Canton style roast pork according to claim 2, it is characterised in that five flowers in the step S13
Sliced meat, cooking wine, aniseed, light soy sauce mass ratio be 100:6:10:20-23.
4. a kind of preparation method of dried bean curd Canton style roast pork according to claim 1, it is characterised in that the black fungus pretreatment packet
Include following steps:
S101, it black fungus is invested in is soaked in tank, and clear water is added being soaked in tank；
S102, black fungus is stood 4-5 hours in being soaked in tank；
S103, the black fungus being soaked is put into after flowing water cleans up drying machine drying 10-15 minutes.
5. a kind of preparation method of dried bean curd Canton style roast pork according to claim 4, it is characterised in that in step S101, black fungus is thrown
Entering amount is to be soaked 1/5th of tank volume, and the additional amount of clear water is to be soaked 3/5ths of tank volume.
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| CN201811453464.2A CN109673957A (en) | 2018-11-30 | 2018-11-30 | A kind of preparation method of dried bean curd Canton style roast pork |
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| CN107581459A (en) * | 2017-09-11 | 2018-01-16 | 安徽杠岗香食品科技有限公司 | A kind of processing method of quick-freezing cooked dish river perfume (or spice) Sichuan-style pork |
| CN108013370A (en) * | 2018-01-30 | 2018-05-11 | 安徽杠岗香食品科技有限公司 | A kind of production method of pork braised in brown sauce |
-
2018
- 2018-11-30 CN CN201811453464.2A patent/CN109673957A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599445A (en) * | 2012-03-16 | 2012-07-25 | 山东新希望六和集团有限公司 | Formula and processing technology of seasoning packet for pork with preserved vegetable |
| CN103141719A (en) * | 2013-04-08 | 2013-06-12 | 江苏荣泽食品有限公司 | Production method of refrigerated Dongpo pork and vegetable bun |
| CN105231179A (en) * | 2015-11-09 | 2016-01-13 | 渤海大学 | Retort pouch of fried pork and processing technology of retort pouch |
| CN105995578A (en) * | 2016-05-31 | 2016-10-12 | 陆川县新屋养殖有限公司 | Preparation method of braised pork |
| CN107581459A (en) * | 2017-09-11 | 2018-01-16 | 安徽杠岗香食品科技有限公司 | A kind of processing method of quick-freezing cooked dish river perfume (or spice) Sichuan-style pork |
| CN108013370A (en) * | 2018-01-30 | 2018-05-11 | 安徽杠岗香食品科技有限公司 | A kind of production method of pork braised in brown sauce |
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