CN110192618A - A kind of production method of perfume fried pork chop - Google Patents
A kind of production method of perfume fried pork chop Download PDFInfo
- Publication number
- CN110192618A CN110192618A CN201810157381.2A CN201810157381A CN110192618A CN 110192618 A CN110192618 A CN 110192618A CN 201810157381 A CN201810157381 A CN 201810157381A CN 110192618 A CN110192618 A CN 110192618A
- Authority
- CN
- China
- Prior art keywords
- pork chop
- grams
- production method
- sugar
- chop
- 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 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 239000002304 perfume Substances 0.000 title claims description 5
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 10
- 239000000312 peanut oil Substances 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 235000013410 fast food Nutrition 0.000 abstract description 4
- 235000013409 condiments Nutrition 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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)
- Molecular Biology (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to food-processing method more particularly to the production methods of pork chop class.The invention discloses a kind of production methods of fragrant fried pork chop, it is made the condiment such as ginger, salt, sugar, yellow rice wine, soy sauce, pepper powder, flour, egg and pork chop, peanut oil, according to certain proportion by processes such as pan-fried, stir-frys, 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 fried pork chop.
Background technique
Pork chop various types currently on the market, in order to suit public tastesplay to the gallery, spy invents the fragrant fried pork chop of this kind.
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 fried pork chop, it is characterised in that weight part ratio is 500 grams of pork chop, raw
15 grams of ginger, 5 grams of salt, sugared 5 grams, 10 grams of yellow rice wine, 10 grams of soy sauce, 5 grams of pepper powder, 30 grams of flour, 2, egg, 20 grams of peanut oil
It is made according to following procedures:
(1) pork chop is cleaned up, water drains, and is cut into 1 centimetre or so thick fritter；
(2) pork chop cut is placed in plate, soy sauce, yellow rice wine, salt, sugar, ginger, pepper powder is added, is grabbed with hand even, is placed on
It is refrigerated in refrigerator and pickles 2 hours；
(3) it after the completion of pickling, is put into flour and wraps one layer, then one circle of rolling in egg liquid；
(4) pan heats, and pours into peanut oil, when peanut oil 7 is at warm, the pork chop for wrapping egg liquid is placed in pot, starts to decoct,
Decoct to one side it is golden yellow after, turn-over, then decoct another side, pulled out after another side is golden yellow and drain oil, be sliced sabot.
A kind of production method of fragrant fried pork chop disclosed by the invention is simply easily mastered, as long as matching according to above-mentioned condiment
The metastable fragrant fried pork chop of taste just can be produced with production process, be particularly suitable for selecting when founding chain fast food restaurant, used this
Reason of the fragrant fried pork chop that kind method is produced since white granulated sugar is added, can whet the appetite, as long as mixing other vegetables and rice, be exactly
A Chinese fast food full of nutrition, mouthfeel is excellent.
Specific implementation method
500 grams of embodiment pork chop, 15 grams of ginger, 5 grams of salt, sugared 5 grams, 10 grams of yellow rice wine, 10 grams of soy sauce, 5 grams of pepper powder, flour 30
Gram, 2, egg, 20 grams of peanut oil made according to following procedures:
(1) pork chop is cleaned up, water drains, and is cut into 1 centimetre or so thick fritter；
(2) pork chop cut is placed in plate, soy sauce, yellow rice wine, salt, sugar, ginger, pepper powder is added, is grabbed with hand even, is placed on
It is refrigerated in refrigerator and pickles 2 hours；
(3) it after the completion of pickling, is put into flour and wraps one layer, then one circle of rolling in egg liquid；
(4) pan heats, and pours into peanut oil, when peanut oil 7 is at warm, the pork chop for wrapping egg liquid is placed in pot, starts to decoct,
Decoct to one side it is golden yellow after, turn-over, then decoct another side, pulled out after another side is golden yellow and drain oil, be sliced sabot.
Claims (3)
1. it is a kind of perfume fried pork chop production method, it is characterised in that weight part ratio be 500 grams of pork chop, 15 grams of ginger, salt 5
Gram, 5 grams of sugar, 10 grams of yellow rice wine, 10 grams of soy sauce, 5 grams of pepper powder, 30 grams of flour, 2, egg, 20 grams of peanut oil according to following procedures
Production:
(1) pork chop is cleaned up, water drains, and is cut into 1 centimetre or so thick fritter；
(2) pork chop cut is placed in plate, soy sauce, yellow rice wine, salt, sugar, ginger, pepper powder is added, is grabbed with hand even, is placed on
It is refrigerated in refrigerator and pickles 2 hours；
(3) it after the completion of pickling, is put into flour and wraps one layer, then one circle of rolling in egg liquid；
(4) pan heats, and pours into peanut oil, when peanut oil 7 is at warm, the pork chop for wrapping egg liquid is placed in pot, starts to decoct,
Decoct to one side it is golden yellow after, turn-over, then decoct another side, pulled out after another side is golden yellow and drain oil, be sliced sabot.
2. the production method of perfume fried pork chop as described in claim 1, it is characterised in that the pork chop used is fresh pork chop.
3. the production method of perfume fried pork 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 |
|---|---|---|---|
| CN201810157381.2A CN110192618A (en) | 2018-02-24 | 2018-02-24 | A kind of production method of perfume fried pork chop |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810157381.2A CN110192618A (en) | 2018-02-24 | 2018-02-24 | A kind of production method of perfume fried pork chop |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110192618A true CN110192618A (en) | 2019-09-03 |
Family
ID=67744086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810157381.2A Pending CN110192618A (en) | 2018-02-24 | 2018-02-24 | A kind of production method of perfume fried pork chop |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110192618A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089021A (en) * | 2020-09-26 | 2020-12-18 | 安徽悦道食品有限公司 | Making method of Chinese style fried boneless pork chop |
| CN114794384A (en) * | 2022-05-11 | 2022-07-29 | 河南科技学院 | Bean dreg prefabricated dish and preparation method thereof |
-
2018
- 2018-02-24 CN CN201810157381.2A patent/CN110192618A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089021A (en) * | 2020-09-26 | 2020-12-18 | 安徽悦道食品有限公司 | Making method of Chinese style fried boneless pork chop |
| CN114794384A (en) * | 2022-05-11 | 2022-07-29 | 河南科技学院 | Bean dreg prefabricated dish and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190903 |
|
| WD01 | Invention patent application deemed withdrawn after publication |