CN110537672A - processing method of low-sugar preserved-pork-roll meat - Google Patents
processing method of low-sugar preserved-pork-roll meat Download PDFInfo
- Publication number
- CN110537672A CN110537672A CN201910890122.5A CN201910890122A CN110537672A CN 110537672 A CN110537672 A CN 110537672A CN 201910890122 A CN201910890122 A CN 201910890122A CN 110537672 A CN110537672 A CN 110537672A
- Authority
- CN
- China
- Prior art keywords
- meat
- sauce
- parts
- boiling
- sugar
- 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
- 235000013372 meat Nutrition 0.000 title claims abstract description 134
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 235000015067 sauces Nutrition 0.000 claims abstract description 71
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 62
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- 238000005554 pickling Methods 0.000 claims abstract description 38
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 31
- 229940013618 stevioside Drugs 0.000 claims abstract description 31
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000019202 steviosides Nutrition 0.000 claims abstract description 31
- 206010033546 Pallor Diseases 0.000 claims abstract description 28
- 241001474374 Blennius Species 0.000 claims abstract description 22
- 235000015090 marinades Nutrition 0.000 claims abstract description 19
- 238000005238 degreasing Methods 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims description 54
- 235000015277 pork Nutrition 0.000 claims description 54
- 239000003921 oil Substances 0.000 claims description 42
- 235000019198 oils Nutrition 0.000 claims description 42
- 235000013555 soy sauce Nutrition 0.000 claims description 27
- 238000004140 cleaning Methods 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 18
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- 244000062241 Kaempferia galanga Species 0.000 claims description 9
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 9
- 239000006002 Pepper Substances 0.000 claims description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims description 9
- 235000017804 Piper guineense Nutrition 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 9
- 239000006260 foam Substances 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 230000000415 inactivating effect Effects 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 244000005700 microbiome Species 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 9
- 239000008158 vegetable oil Substances 0.000 claims description 9
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 244000295724 Allium chinense Species 0.000 claims description 2
- 235000016790 Allium chinense Nutrition 0.000 claims description 2
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 229940010454 licorice Drugs 0.000 claims 1
- 239000004386 Erythritol Substances 0.000 abstract description 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 abstract description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 abstract description 4
- 229940009714 erythritol Drugs 0.000 abstract description 4
- 235000019414 erythritol Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000020997 lean meat Nutrition 0.000 abstract description 2
- 235000006439 Lemna minor Nutrition 0.000 abstract 1
- 241000209501 Spirodela Species 0.000 abstract 1
- 235000013364 duck meat Nutrition 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 244000303040 Glycyrrhiza glabra Species 0.000 description 7
- 240000004760 Pimpinella anisum Species 0.000 description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 description 7
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 7
- 235000011477 liquorice Nutrition 0.000 description 7
- 244000257727 Allium fistulosum Species 0.000 description 6
- 235000008553 Allium fistulosum Nutrition 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229960004793 sucrose Drugs 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
- A23L13/10—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
-
- 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
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of low-sugar preserved duck meat, which comprises the following steps: (1) blanching and degreasing; (2) sugar-free sauce; (3) pickling meat; (4) adding citric acid and Glycyrrhrizae radix into water, and soaking the salted meat for 1-2 hr; (5) frying and quality improvement; (6) preparing marinade; (7) stewing until the meat blocks are soft, glutinous and delicious. The stevioside is added to replace the sugar, so that the sugar intake is reduced, the added seaweed contains erythritol and also replaces part of sugar, and the meat quality of the fat meat and the lean meat of the meat is not easy to separate. The prepared fresh-meat-flavored preserved meat has delicious meat quality, is just melt in the mouth, is fat but not greasy, and has aromatic flavor.
Description
Technical Field
the invention belongs to the field of food processing, and particularly relates to a processing method of low-sugar preserved-pork-seed meat.
Background
The meat of the fruit is originated from the sui dynasty, belongs to the Lu vegetable system and is a unique famous food in Jinan. The meat is called meat because the meat is bound by hemp ropes during the preparation process, and a piece of meat is held. The pork slices are generally large-sized streaky pork with skin, and are prepared by pickling and stewing, and the pork slices are fat and not greasy in taste, thin and not stubborn, bright in color and mellow in taste. The meat is boiled by thick oil red sauce, but is not salty, and is just used for cooking. The rice is poured on the white rice with the meat and the juice when the white rice is hot, the rice fragrance and the meat fragrance are brought out by matching the meat with one another, local people are unequally loved by the meat with rice, and the unique charm of the rice represents the food culture of old Jinan.
in the process of processing the pork fillet, sugar is added for curing in order to improve the taste of the pork, and the excessive sugar intake is considered as an important unhealthy factor, and the national people are recommended to limit the sugar intake in the 'national health guide' proposed by the developed countries. With the improvement of living standard, people are sensitive to sugar content in food, and various low-sugar or even sugar-free foods appear in the market. The stevioside is a natural sweetener extracted from stevia rebaudiana Bertoni which is an herbal plant of the Compositae, has the sweetness of 250-450 times that of cane sugar, is not absorbed after being eaten, does not generate heat energy, and is a good natural sweetener for patients with diabetes and obesity.
Disclosure of Invention
in order to solve the problems, the invention provides a method for preparing sugar-free sauce by stevioside to establish a method for processing low-sugar cured pork, aiming at the problem of high sugar consumption in the process of processing the cured pork.
the invention is realized by the following technical scheme:
A processing method of low-sugar preserved pork comprises the following steps:
(1) Blanching and degreasing: selecting and putting the skin-carrying streaky pork, blanching in a clear water pot for 20min, and then fishing out and cleaning; boiling the blanched and cleaned streaky pork in a clear water pot, removing floating foam, and boiling to medium cooked streaky pork; cutting into rectangular blocks, cleaning, and decocting streaky pork with boiled water twice for 3-5 min/time;
(2) sugar-free sauce: preparing sauce with dark soy sauce and stevioside as main materials, slowly adding seaweed and stevioside into the dark soy sauce, heating while stirring, and boiling for 10-15 min;
(3) meat pickling: after the sauce is completely cooled, slowly pouring the sauce into the cut meat pieces, turning over the meat pieces to ensure that the meat pieces are uniformly distributed, blanching with boiled water in a pickling tank, and sealing and pickling for 15-20 h;
(4) Adding citric acid and Glycyrrhrizae radix into water, and soaking the salted meat for 1-2 hr;
(5) Frying and quality improvement: putting the pickled meat slices into an oil pan, frying the meat slices in hot oil, wherein the fried meat slices are fat but not greasy, simultaneously inactivating surface microorganisms, and frying until the meat slices are mature by 3-5 times;
(6) Preparing marinade: heating a pot, pouring vegetable oil, putting 3-5 parts of cut ginger slices, 6-8 parts of 3-5cm green Chinese onion sections, 2-4 parts of pepper and 2-3 parts of star anise into the oil, frying with hot oil, pouring 80-90 parts of sauce for pickling meat, adding 20-40 parts of water, 4-6 parts of cassia bark and 3-5 parts of galangal into the oil after boiling, and boiling the sauce again;
(7) stewing: and (3) putting the fried meat into the boiling marinade, and immersing and stewing for 10-15min with strong fire and 80-90min with small fire until the meat blocks are soft, glutinous and delicious.
Preferably, the rectangular block in step (1) is 15cm long, 5cm wide and 1cm thick.
Preferably, the mass ratio of the water, the citric acid, the liquorice and the seaweed is 100:1-5:10-20: 20-30.
preferably, the mass ratio of dark soy sauce to seaweed and stevioside in the sauce obtained in the step (2) is 100: 20-30: 0.05-0.1.
advantageous effects
the stevioside is added to replace the sugar, so that the sugar intake is reduced, the added seaweed contains erythritol and also replaces part of sugar, and the meat quality of the fat meat and the lean meat of the meat is not easy to separate. The prepared fresh-meat-flavored preserved meat has delicious meat quality, is just melt in the mouth, is fat but not greasy, and has aromatic flavor.
Detailed Description
the following examples are given for the detailed implementation and specific operation of the present invention, but the scope of the present invention is not limited to the following examples.
Example 1
a processing method of low-sugar preserved pork comprises the following steps:
(1) Blanching and degreasing: selecting and putting the skin-carrying streaky pork, blanching in a clear water pot for 20min, and then fishing out and cleaning; boiling the blanched and cleaned streaky pork in a clear water pot, removing floating foam, and boiling to medium cooked streaky pork; cutting into rectangular blocks with length of 15cm, width of 5cm and thickness of 1cm, cleaning, and decocting streaky pork with boiling water twice for 5 min/time;
(2) Sugar-free sauce: preparing sauce with dark soy sauce and stevioside as main materials, slowly adding seaweed and stevioside into the dark soy sauce, heating while stirring, and boiling for 15 min; the mass ratio of dark soy sauce to seaweed and stevioside in the sauce is 100: 20: 0.1.
(3) meat pickling: after the sauce is completely cooled, slowly pouring the sauce into the cut meat pieces, turning over the meat pieces to ensure that the meat pieces are uniformly distributed, blanching with boiled water in a pickling tank, and sealing and pickling for 20 hours;
(4) adding citric acid and Glycyrrhrizae radix into water, and soaking the salted meat for 2 hr;
(5) frying and quality improvement: putting the pickled meat slices into an oil pan, frying the meat slices in hot oil, wherein the fried meat slices are fat but not greasy, simultaneously inactivating surface microorganisms, and frying the meat slices to 5-year maturity;
(6) preparing marinade: heating a pot, pouring vegetable oil, adding 5 parts of cut ginger slices, 8 parts of 5cm welsh onion sections, 4 parts of pepper and 3 parts of aniseed into the oil, frying the oil with hot oil, pouring 90 parts of sauce for pickling meat, adding 40 parts of water, 6 parts of cassia bark and 5 parts of galangal into the oil after boiling, and boiling the sauce again;
(7) stewing: and (3) putting the fried meat into the boiling marinade, and immersing and stewing for 15min with strong fire and 90min with slow fire until the meat blocks are soft, glutinous and delicious.
wherein the mass ratio of the water, the citric acid, the liquorice and the seaweed is 100: 5: 20: 20.
Example 2
A processing method of low-sugar preserved pork comprises the following steps:
(1) Blanching and degreasing: selecting and putting the skin-carrying streaky pork, blanching in a clear water pot for 20min, and then fishing out and cleaning; boiling the blanched and cleaned streaky pork in a clear water pot, removing floating foam, and boiling to medium cooked streaky pork; cutting into rectangular blocks with length of 15cm, width of 5cm and thickness of 1cm, cleaning, and decocting streaky pork with boiled water twice for 3 min/time;
(2) sugar-free sauce: preparing sauce with dark soy sauce and stevioside as main materials, slowly adding seaweed and stevioside into the dark soy sauce, heating while stirring, and boiling for 10 min; the mass ratio of dark soy sauce to seaweed and stevioside in the sauce is 100: 30: 0.05.
(3) meat pickling: after the sauce is completely cooled, slowly pouring the sauce into the cut meat pieces, turning over the meat pieces to ensure that the meat pieces are uniformly distributed, blanching with boiled water in a pickling tank, and sealing and pickling for 15 h;
(4) Adding citric acid and Glycyrrhrizae radix into water, and soaking the salted meat for 1 hr;
(5) frying and quality improvement: putting the pickled meat slices into an oil pan, frying the meat slices in hot oil, wherein the fried meat slices are fat but not greasy, simultaneously inactivating surface microorganisms, and frying until the meat slices are mature by 3-5 times;
(6) preparing marinade: heating a pot, pouring vegetable oil, adding 3 parts of cut ginger slices, 6 parts of 3 cm-long onion sections, 2 parts of pepper and 2 parts of aniseed into the oil, frying with hot oil, pouring 80 parts of sauce for pickling meat, adding 20 parts of water, 4 parts of cassia bark and 3 parts of galangal into the oil, and boiling the sauce again;
(7) stewing: and (3) putting the fried meat into the boiling marinade, and immersing and stewing for 10min with strong fire and 80min with slow fire until the meat blocks are soft, glutinous and delicious.
wherein the mass ratio of the water, the citric acid, the liquorice and the seaweed is 100:1:10: 30.
Example 3
a processing method of low-sugar preserved pork comprises the following steps:
(1) blanching and degreasing: selecting and putting the skin-carrying streaky pork, blanching in a clear water pot for 20min, and then fishing out and cleaning; boiling the blanched and cleaned streaky pork in a clear water pot, removing floating foam, and boiling to medium cooked streaky pork; cutting into rectangular blocks with length of 15cm, width of 5cm and thickness of 1cm, cleaning, and decocting streaky pork with boiled water twice for 4 min/time;
(2) Sugar-free sauce: preparing sauce with dark soy sauce and stevioside as main materials, slowly adding seaweed and stevioside into the dark soy sauce, heating while stirring, and boiling for 13 min; the mass ratio of dark soy sauce to seaweed and stevioside in the sauce is 100: 25: 0.08.
(3) Meat pickling: after the sauce is completely cooled, slowly pouring the sauce into the cut meat pieces, turning over the meat pieces to ensure that the meat pieces are uniformly distributed, blanching with boiled water in a pickling tank, and sealing and pickling for 18 hours;
(4) adding citric acid and Glycyrrhrizae radix into water, and soaking the salted meat for 1 hr;
(5) frying and quality improvement: putting the pickled meat slices into an oil pan, frying the meat slices in hot oil, wherein the fried meat slices are fat but not greasy, simultaneously inactivating surface microorganisms, and frying until the meat slices are mature by 3-5 times;
(6) preparing marinade: heating a pot, pouring vegetable oil, adding 4 parts of cut ginger slices, 7 parts of 3cm welsh onion sections, 3 parts of pepper and 2 parts of aniseed into the oil, frying with hot oil, pouring 85 parts of sauce for pickling meat, adding 30 parts of water, 5 parts of cassia bark and 4 parts of galangal into the sauce after boiling, and boiling the sauce again;
(7) stewing: and (3) putting the fried meat into the boiling marinade, and immersing and stewing for 12min with strong fire and 85min with small fire until the meat blocks are soft, glutinous and delicious.
wherein the mass ratio of the water, the citric acid, the liquorice and the seaweed is 100:2:15: 25.
Comparative example 1
a processing method of low-sugar preserved pork comprises the following steps:
(1) Blanching and degreasing: selecting and putting the skin-carrying streaky pork, blanching in a clear water pot for 20min, and then fishing out and cleaning; boiling the blanched and cleaned streaky pork in a clear water pot, removing floating foam, and boiling to medium cooked streaky pork; cutting into rectangular blocks with length of 15cm, width of 5cm and thickness of 1cm, cleaning, and decocting streaky pork with boiled water twice for 4 min/time;
(2) Sugar-free sauce: preparing sauce with dark soy sauce and stevioside as main materials, slowly adding stevioside into dark soy sauce, heating while stirring, boiling for 13 min; the mass ratio of dark soy sauce to stevioside in the sauce is 100: 0.08.
(3) meat pickling: after the sauce is completely cooled, slowly pouring the sauce into the cut meat pieces, turning over the meat pieces to ensure that the meat pieces are uniformly distributed, blanching with boiled water in a pickling tank, and sealing and pickling for 18 hours;
(4) adding citric acid and Glycyrrhrizae radix into water, and soaking the salted meat for 1 hr;
(5) frying and quality improvement: putting the pickled meat slices into an oil pan, frying the meat slices in hot oil, wherein the fried meat slices are fat but not greasy, simultaneously inactivating surface microorganisms, and frying until the meat slices are mature by 3-5 times;
(6) preparing marinade: heating a pot, pouring vegetable oil, adding 4 parts of cut ginger slices, 7 parts of 3cm welsh onion sections, 3 parts of pepper and 2 parts of aniseed into the oil, frying with hot oil, pouring 85 parts of sauce for pickling meat, adding 30 parts of water, 5 parts of cassia bark and 4 parts of galangal into the sauce after boiling, and boiling the sauce again;
(7) stewing: and (3) putting the fried meat into the boiling marinade, and immersing and stewing for 12min with strong fire and 85min with small fire until the meat blocks are soft, glutinous and delicious.
wherein the mass ratio of the water to the citric acid to the liquorice is 100:2: 15.
comparative example 2
A processing method of low-sugar preserved pork comprises the following steps:
(1) Blanching and degreasing: selecting and putting the skin-carrying streaky pork, blanching in a clear water pot for 20min, and then fishing out and cleaning; boiling the blanched and cleaned streaky pork in a clear water pot, removing floating foam, and boiling to medium cooked streaky pork; cutting into rectangular blocks with length of 15cm, width of 5cm and thickness of 1cm, cleaning, and decocting streaky pork with boiled water twice for 4 min/time;
(2) sugar-free sauce: preparing sauce with dark soy sauce and stevioside as main materials, slowly adding seaweed and stevioside into the dark soy sauce, heating while stirring, and boiling for 13 min; the mass ratio of dark soy sauce to seaweed and stevioside in the sauce is 100: 25: 0.08.
(3) Meat pickling: after the sauce is completely cooled, slowly pouring the sauce into the cut meat pieces, turning over the meat pieces to ensure that the meat pieces are uniformly distributed, blanching with boiled water in a pickling tank, and sealing and pickling for 18 hours;
(4) Frying and quality improvement: putting the pickled meat slices into an oil pan, frying the meat slices in hot oil, wherein the fried meat slices are fat but not greasy, simultaneously inactivating surface microorganisms, and frying until the meat slices are mature by 3-5 times;
(5) Preparing marinade: heating a pot, pouring vegetable oil, adding 4 parts of cut ginger slices, 7 parts of 3cm welsh onion sections, 3 parts of pepper and 2 parts of aniseed into the oil, frying with hot oil, pouring 85 parts of sauce for pickling meat, adding 30 parts of water, 5 parts of cassia bark and 4 parts of galangal into the sauce after boiling, and boiling the sauce again;
(6) Stewing: and (3) putting the fried meat into the boiling marinade, and immersing and stewing for 12min with strong fire and 85min with small fire until the meat blocks are soft, glutinous and delicious.
comparative example 3
A processing method of low-sugar preserved pork comprises the following steps:
(1) blanching and degreasing: selecting and putting the skin-carrying streaky pork, blanching in a clear water pot for 20min, and then fishing out and cleaning; boiling the blanched and cleaned streaky pork in a clear water pot, removing floating foam, and boiling to medium cooked streaky pork; cutting into rectangular blocks with length of 15cm, width of 5cm and thickness of 1cm, cleaning, and decocting streaky pork with boiled water twice for 4 min/time;
(2) sugar-free sauce: preparing sauce with dark soy sauce and stevioside as main materials, slowly adding erythritol and stevioside into the dark soy sauce, heating while stirring, and boiling for 13 min; the mass ratio of dark soy sauce to erythritol and stevioside in the sauce is 100: 20: 0.08.
(3) Meat pickling: after the sauce is completely cooled, slowly pouring the sauce into the cut meat pieces, turning over the meat pieces to ensure that the meat pieces are uniformly distributed, blanching with boiled water in a pickling tank, and sealing and pickling for 18 hours;
(4) adding citric acid and Glycyrrhrizae radix into water, and soaking the salted meat for 1 hr;
(5) Frying and quality improvement: putting the pickled meat slices into an oil pan, frying the meat slices in hot oil, wherein the fried meat slices are fat but not greasy, simultaneously inactivating surface microorganisms, and frying until the meat slices are mature by 3-5 times;
(6) preparing marinade: heating a pot, pouring vegetable oil, adding 4 parts of cut ginger slices, 7 parts of 3cm welsh onion sections, 3 parts of pepper and 2 parts of aniseed into the oil, frying with hot oil, pouring 85 parts of sauce for pickling meat, adding 30 parts of water, 5 parts of cassia bark and 4 parts of galangal into the sauce after boiling, and boiling the sauce again;
(7) stewing: and (3) putting the fried meat into the boiling marinade, and immersing and stewing for 12min with strong fire and 85min with small fire until the meat blocks are soft, glutinous and delicious.
Wherein the mass ratio of the water to the citric acid to the liquorice is 100:2: 15.
comparative example 4
a processing method of low-sugar preserved pork comprises the following steps:
(1) blanching and degreasing: selecting and putting the skin-carrying streaky pork, blanching in a clear water pot for 20min, and then fishing out and cleaning; boiling the blanched and cleaned streaky pork in a clear water pot, removing floating foam, and boiling to medium cooked streaky pork; cutting into rectangular blocks with length of 15cm, width of 5cm and thickness of 1cm, cleaning, and decocting streaky pork with boiled water twice for 4 min/time;
(2) sugar-free sauce: preparing sauce with dark soy sauce and stevioside as main materials, slowly adding seaweed and stevioside into the dark soy sauce, heating while stirring, and boiling for 13 min; the mass ratio of dark soy sauce to seaweed and stevioside in the sauce is 100: 25: 0.08.
(3) Meat pickling: after the sauce is completely cooled, slowly pouring the sauce into the cut meat pieces, turning over the meat pieces to ensure that the meat pieces are uniformly distributed, blanching with boiled water in a pickling tank, and sealing and pickling for 18 hours;
(4) adding Glycyrrhrizae radix into water, and soaking the salted meat for 1 hr; wherein the mass ratio of water, liquorice and seaweed is 100: 15: 25.
(5) Frying and quality improvement: putting the pickled meat slices into an oil pan, frying the meat slices in hot oil, wherein the fried meat slices are fat but not greasy, simultaneously inactivating surface microorganisms, and frying until the meat slices are mature by 3-5 times;
(6) Preparing marinade: heating a pot, pouring vegetable oil, adding 4 parts of cut ginger slices, 7 parts of 3cm welsh onion sections, 3 parts of pepper and 2 parts of aniseed into the oil, frying with hot oil, pouring 85 parts of sauce for pickling meat, adding 30 parts of water, 5 parts of cassia bark and 4 parts of galangal into the sauce after boiling, and boiling the sauce again;
(7) stewing: and (3) putting the fried meat into the boiling marinade, and immersing and stewing for 12min with strong fire and 85min with small fire until the meat blocks are soft, glutinous and delicious.
the sensory evaluation of the pork chops prepared in examples 1 to 3 and comparative examples 1 to 4 needs to be completed within 10min, and the specific evaluation indexes are as follows:
The mouthfeel is as follows: the mouth feel is fat but not greasy, and the product is melted in the mouth;
Flavor: the meat is delicious and has no fishy smell.
the specific evaluation results are shown in Table 1.
The quality of the prepared pork chop is tested:
it will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (4)
1. the processing method of the low-sugar preserved pork is characterized by comprising the following steps of:
(1) blanching and degreasing: selecting and putting the skin-carrying streaky pork, blanching in a clear water pot for 20min, and then fishing out and cleaning; boiling the blanched and cleaned streaky pork in a clear water pot, removing floating foam, and boiling to medium cooked streaky pork; cutting into rectangular blocks, cleaning, and decocting streaky pork with boiled water twice for 3-5 min/time;
(2) sugar-free sauce: preparing sauce with dark soy sauce and stevioside as main materials, slowly adding seaweed and stevioside into the dark soy sauce, heating while stirring, and boiling for 10-15 min;
(3) meat pickling: after the sauce is completely cooled, slowly pouring the sauce into the cut meat pieces, turning over the meat pieces to ensure that the meat pieces are uniformly distributed, blanching with boiled water in a pickling tank, and sealing and pickling for 15-20 h;
(4) Adding citric acid and Glycyrrhrizae radix into water, and soaking the salted meat for 1-2 hr;
(5) Frying and quality improvement: putting the pickled meat slices into an oil pan, frying the meat slices in hot oil, wherein the fried meat slices are fat but not greasy, simultaneously inactivating surface microorganisms, and frying until the meat slices are mature by 3-5 times;
(6) preparing marinade: heating a pot, pouring vegetable oil, putting 3-5 parts of cut ginger slices, 6-8 parts of 3-5cm green Chinese onion sections, 2-4 parts of pepper and 2-3 parts of star anise into the oil, frying with hot oil, pouring 80-90 parts of sauce for pickling meat, adding 20-40 parts of water, 4-6 parts of cassia bark and 3-5 parts of galangal into the oil after boiling, and boiling the sauce again;
(7) Stewing: and (3) putting the fried meat into the boiling marinade, and immersing and stewing for 10-15min with strong fire and 80-90min with small fire until the meat blocks are soft, glutinous and delicious.
2. The process of claim 1, wherein the rectangular block of step (1) is 15cm long, 5cm wide and 1cm thick.
3. The process according to claim 1, wherein the mass ratio of water, citric acid, licorice and seaweed is 100:1-5:10-20: 20-30.
4. the processing method according to claim 1, wherein the mass ratio of dark soy sauce to seaweed and stevioside in the sauce obtained in the step (2) is 100: 20-30: 0.05-0.1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910890122.5A CN110537672A (en) | 2019-09-20 | 2019-09-20 | processing method of low-sugar preserved-pork-roll meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910890122.5A CN110537672A (en) | 2019-09-20 | 2019-09-20 | processing method of low-sugar preserved-pork-roll meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110537672A true CN110537672A (en) | 2019-12-06 |
Family
ID=68714034
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910890122.5A Pending CN110537672A (en) | 2019-09-20 | 2019-09-20 | processing method of low-sugar preserved-pork-roll meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110537672A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189801A (en) * | 2020-09-22 | 2021-01-08 | 济南超意兴餐饮配送有限公司 | Process flow for making preserved-pork-meat |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317624A (en) * | 2007-06-07 | 2008-12-10 | 苏中强 | Collagen special for meat products and preparation thereof |
-
2019
- 2019-09-20 CN CN201910890122.5A patent/CN110537672A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317624A (en) * | 2007-06-07 | 2008-12-10 | 苏中强 | Collagen special for meat products and preparation thereof |
Non-Patent Citations (2)
| Title |
|---|
| 常海军等: "《畜禽肉制品加工工艺与技术》", 31 August 2018, 哈尔滨工程大学出版社 * |
| 未知: "把子肉秘制做法", 《百度经验，网址为HTTPS://JINGYAN.BAIDU.COM/ARTICLE/FEC4BCE22F396DF2618D8B3A.HTML》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189801A (en) * | 2020-09-22 | 2021-01-08 | 济南超意兴餐饮配送有限公司 | Process flow for making preserved-pork-meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100869403B1 (en) | Cooking method to remove the astringency of crab preserved in soy source | |
| KR100874137B1 (en) | How to make pork cutlet that is soft and digestible | |
| CN101606656A (en) | A kind of chrysanthemum chicken sauce flavored instant vermicelli and processing method thereof | |
| CN104757618B (en) | A kind of spicy caviar and its production method | |
| CN106819877A (en) | The preparation method of wild boar bacon | |
| CN109820184A (en) | A kind of Termitomyces albuminosus with black skin capsicum paste | |
| CN109170623A (en) | A kind of instant bagged Benben chicken and preparation method thereof | |
| CN105558568A (en) | Preparation method of lemon duck | |
| CN110537672A (en) | processing method of low-sugar preserved-pork-roll meat | |
| CN103907864A (en) | Preparation method of taro seedling pickles | |
| CN110692957A (en) | Method for making instant salmon fish blocks | |
| Corson | Miss Corson's Practical American Cookery and Household Management | |
| CN107439965A (en) | A kind of Fried Lamb with Cumin and preparation method thereof | |
| CN107149100A (en) | A kind of little yellow croaker bakes sweetfish and process technology | |
| Griffin | Japanese Food & Cooking | |
| KR20090050529A (en) | The cooking method of the swellfish soup with the taste broth | |
| CN104757610A (en) | Dai flavor fish sauce production method | |
| CN110269208A (en) | Send welfare secret grilled fish | |
| CN110613094A (en) | Processing method of low-fat steamed pork with rice stuffing | |
| CN1582772A (en) | Method for producing Weiyang fish chest | |
| CN111149997A (en) | Honey barbecued pork and making method thereof | |
| CN103932167A (en) | Process for processing Huangshan rock partridge and umbilicaria esculenta soup | |
| JP6709336B2 (en) | Texture improving composition | |
| KR102171815B1 (en) | manufacturing method of blackmouth angler gangjeong | |
| KR20100110953A (en) | Method of preparing comb pen shell boiled in soy |
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: 20191206 |