CN110192604A - A kind of production method of fragrant pan-fried chop - Google Patents
A kind of production method of fragrant pan-fried chop Download PDFInfo
- Publication number
- CN110192604A CN110192604A CN201810157207.8A CN201810157207A CN110192604A CN 110192604 A CN110192604 A CN 110192604A CN 201810157207 A CN201810157207 A CN 201810157207A CN 110192604 A CN110192604 A CN 110192604A
- Authority
- CN
- China
- Prior art keywords
- chop
- grams
- fried
- production method
- pan
- 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
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to food-processing method more particularly to the production methods of chop class.The invention discloses a kind of production methods of fragrant pan-fried chop, the condiment such as green pepper, chilli, green onion, salt, sugar, cooking wine, light soy sauce, starch and chop, peanut oil, it the processes such as over-cooked, decocted according to certain proportion to be made, production method is simply easily mastered, and is particularly suitable for selecting when founding chain fast food restaurant.
Description
Technical field
The present invention relates to a kind of food-processing methods, more particularly to the production method of fragrant pan-fried chop.
Background technique
Chop various types currently on the market, in order to suit public tastesplay to the gallery, spy invents this kind of perfume (or spice) and decocts chop.
Summary of the invention
It is simple and easy the purpose of the present invention is to provide a kind of production method of fast food, can promote on a large scale and
Guarantee that flavouring quality is unified.
The invention discloses a kind of production methods of fragrant pan-fried chop, it is characterised in that weight part ratio is 500 grams of chop, green
20 grams of green pepper, 10 grams of chilli, 10 grams of green onion, 8 grams of salt, sugared 5 grams, 10 grams of cooking wine, 10 grams of light soy sauce, 20 grams of starch, 15 grams of peanut oil
It is made according to following procedures:
(1) chop is cleaned up, water drains, and is cut into small pieces, and is placed on boiling in pressure cooker and pulls out after forty minutes and drains away the water；
(2) chop after draining is placed in plate, and sugar, cooking wine, light soy sauce, starch is added, chop is allowed sufficiently to wrap, and pickles 30 points
Clock；
(3) peanut oil is poured into after pan heating, pours into the chop pickled, small fire is decocted golden yellow to chop two sides；
(4) green pepper, chilli is added, for a moment, salt and green onion is added, then fry 3 minutes, take the dish out of the pot sabot in stir-frying；
A kind of production method of fragrant pan-fried chop disclosed by the invention is simply easily mastered, as long as matching and making according to above-mentioned condiment
The metastable fragrant pan-fried chop of taste can be produced by making process just, be particularly suitable for selecting when founding chain fast food restaurant, with this side
The perfume (or spice) that method is produced decocts reason of the chop since white granulated sugar is added, and can whet the appetite, and is exactly a as long as mixing other vegetables and rice
Chinese fast food full of nutrition, mouthfeel is excellent.
Specific implementation method
500 grams of embodiment chop, 20 grams of green pepper, 10 grams of chilli, 10 grams of green onion, 8 grams of salt, sugared 5 grams, 10 grams of cooking wine, light soy sauce 10
Gram, 20 grams of starch, 15 grams of peanut oil made according to following procedures:
(1) chop is cleaned up, water drains, and is cut into small pieces, and is placed on boiling in pressure cooker and pulls out after forty minutes and drains away the water；
(2) chop after draining is placed in plate, and sugar, cooking wine, light soy sauce, starch is added, chop is allowed sufficiently to wrap, and pickles 30 points
Clock；
(3) peanut oil is poured into after pan heating, pours into the chop pickled, small fire is decocted golden yellow to chop two sides；
(4) green pepper, chilli is added, for a moment, salt and green onion is added, then fry 3 minutes, take the dish out of the pot sabot in stir-frying.
Claims (2)
1. a kind of production method of fragrant pan-fried chop, it is characterised in that weight part ratio be that 500 grams of chop, 20 grams of green pepper, extra dry red wine are peppery
10 grams of green pepper, 10 grams of green onion, 8 grams of salt, 5 grams of sugar, 10 grams of cooking wine, 10 grams of light soy sauce, 20 grams of starch, 15 grams of peanut oil according to following procedures system
Make:
(1) chop is cleaned up, water drains, and is cut into small pieces, and is placed on boiling in pressure cooker and pulls out after forty minutes and drains away the water；
(2) chop after draining is placed in plate, and sugar, cooking wine, light soy sauce, starch is added, chop is allowed sufficiently to wrap, and pickles 30 points
Clock；
(3) peanut oil is poured into after pan heating, pours into the chop pickled, small fire is decocted golden yellow to chop two sides；
(4) green pepper, chilli is added, for a moment, salt and green onion is added, then fry 3 minutes, take the dish out of the pot sabot in stir-frying；
The production method of fragrant pan-fried chop as described in claim 1, it is characterised in that the chop used is sparerib.
2. the production method of fragrant pan-fried chop as described in claim 1, it is characterised in that the sugar used is white granulated sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810157207.8A CN110192604A (en) | 2018-02-24 | 2018-02-24 | A kind of production method of fragrant pan-fried chop |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810157207.8A CN110192604A (en) | 2018-02-24 | 2018-02-24 | A kind of production method of fragrant pan-fried chop |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110192604A true CN110192604A (en) | 2019-09-03 |
Family
ID=67744067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810157207.8A Pending CN110192604A (en) | 2018-02-24 | 2018-02-24 | A kind of production method of fragrant pan-fried chop |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110192604A (en) |
-
2018
- 2018-02-24 CN CN201810157207.8A patent/CN110192604A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190903 |