CN1108113C

CN1108113C - Processing method of meat foods

Info

Publication number: CN1108113C
Application number: CN98121032A
Authority: CN
Inventors: 刘来顺
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-12-01
Filing date: 1998-12-01
Publication date: 2003-05-14
Anticipated expiration: 2018-12-01
Also published as: CN1221576A

Abstract

The present invention relates to a method for processing meat foods. In the curing procedure, every 1000 parts by weight of meat food are added with the ingredients: one part by weight of pepper, 1.5 parts by weight of aniseed, 0.8 part by weight of cassia bark, 0.7 part by weight of clove, 0.8 part by weight of baizi, 0.8 part by weight of nutmeg, 0.7 part by weight of amomum fruit, 0.7 part by weight of alpiniae katsumadai, 0.4 part by weight of galangal fruit, 1.1 parts by weight of fennel, 0.2 part by weight of myrcia, 0.8 part by weight of orange peel, 0.5 part by weight of dried ginger, 0.9 part by weight of tsaoko, 0.9 part by weight of long pepper, 0.4 part by weight of ginseng, 0.8 part by weight of fleece-flower root and 0.8 part by weight of fructus lycii. The ingredients adopted by the present invention comprise 18 kinds of Chinese herbal medicines, and the Chinese herbal medicines comprise the spices commonly used, such as the pepper, the aniseed, the clove, the cassia bark, the nutmeg, the fennel, etc., and also comprise Chinese herbal medicines which are not commonly used as spices, such as the amomum fruit, the alpiniae katsumadai, the long pepper, etc. The Chinese herbal medicines are matched with the spices, which not only has no harm to human bodies but also gives out peculiar fragrance to cause the processed meat foods to have particular taste. In addition, the present invention also comprises the traditional Chinese medicine constituents of ginseng, fleece-flower root, fructus lycii, etc. with the tonification function on human bodies, and the traditional Chinese medicine constituents are processed with the meat foods to bring out the best in each other. The present invention has the functions on warming middle-jiao to dispel cold, regulating qi to improve appetite, invigorating primodial qi, strengthening spleens, nourishing stomachs, invigorating yin, invigorating kidneys, and nourishing and growing hairs. Thus, the present invention not.

Description

A kind of processing method of meat product

The present invention is a kind of processing method of meat product.

Do meat product processing at present, the process of the slaking of heating such as generally all will comprise steaming, boil, explode, in order to make the meat product delicious taste of making, in maturing process, need to add some spices, the taste of the meat product that is made into then depend on add the kind and the quantity of spices.The spices that carries out being used always in the meat product processing now comprises Chinese prickly ash, anise, cassia bark, first perfume, cloves etc., though the meat product that adopts these conventional perfumes to make can increase certain fragrance, but blemish in an otherwise perfect thing is its help insufficiency of function to human body, and the fragrance dullness.

The purpose of this invention is to provide a kind of new meat product processing method, just can overcome existing shortcoming in the prior art, the meat product that enhancing is processed is to the benefiting action of the person, and fragrance is denseer simultaneously.

The objective of the invention is to realize by following technical proposals: it comprises purification, slaking and colouring three process, it is characterized in that curing step is the meat product that purifies to be put into the slaughterhouse that is added with batching boil, the kind and the parts by weight that add batching in the meat of per 1000 weight portions are: Chinese prickly ash 0.8-1.2 part, anistree 1.2-1.6 part, cassia bark 0.7-1 part, cloves 0.6-0.9 part, root of Dahurain angelica 0.6-1 part, nutmeg 0.7-1 part, fructus amomi 0.6-0.9 part, 0.6-0.8 part in one's early teens, Galanga Galangal Seed 0.3-0.6 part, fennel 1-1.2 part, spiceleaf 0.2-0.3 part, dried orange peel 0.7-1 part, rhizoma zingiberis 0.4-0.8 part, tsaoko 0.8-1 part, Bi dials 6.8-1.1 part, genseng 0.36-0.5 part, fleece-flower root 0.7-1 part and fructus lycii 0.8-1 part.

The optimal proportion of making the pig pork leg in the ratio of above-mentioned batching is that kind and the parts by weight that institute adds batching in the pork leg of per 1000 weight portions are: 1 part in Chinese prickly ash, 1.5 parts of anises, 0.8 part on cassia bark, 0.7 part of cloves, 0.8 part of the root of Dahurain angelica, 0.8 part of nutmeg, 0.8 part of fructus amomi, 0.8 part in one's early teens, 0.4 part of Galanga Galangal Seed, 1.1 parts in fennel, 0.2 part of spiceleaf, 0.8 part of dried orange peel, 0.5 part of rhizoma zingiberis, 0.9 part of tsaoko, Bi are dialled 0.8 part of 0.9 part, 0.4 part of genseng, 0.8 part of the fleece-flower root and fructus lycii.

Comprise 18 kinds of Chinese herbal medicines in the batching that the present invention adopts, wherein include normally used spices, as Chinese prickly ash, anistree, cloves, cassia bark, nutmeg, fennel etc., also include the Chinese herbal medicine that does not use usually as spices, as in one's early teens, Galanga Galangal Seed, Bi dials etc., these Chinese herbal medicines match with above-mentioned spices, not only harmless, and can give out unique fragrance, can make the meat product that processes have special taste, also comprise genseng in addition among the present invention, the fleece-flower root, fructus lyciis etc. have the Chinese medicinal ingredients of benefiting action to human body, make with meat product together, bring out the best in each other, make the present invention have warming spleen and stomach for dispelling cold, the appetizing of regulating the flow of vital energy, reinforce vital energy, strengthening spleen and nourishing stomach, the tonifying yin kidney tonifying, the effect of blackening and generating hair, so the present invention is special taste not only, and benefit to health in the food back.

The present invention is further detailed explanation below in conjunction with embodiment.Embodiment one: make pig pork leg 50Kg (1), purify and pork leg is toasted the unhairing smelling removal with spray gun; With clear water pork leg was soaked 5 hours; Pork leg after soaking is taken out, brush away surperficial dirt, clean with clear water with the iron brush.(2), slaking

An amount of with discharging water in the pot, add Chinese prickly ash 50g, anistree 75g, cassia bark 40g, cloves 35g, root of Dahurain angelica 40g, nutmeg 40g, fructus amomi 35g, 35g, Galanga Galangal Seed 20g, fennel 55g, spiceleaf 10g, dried orange peel 40g, rhizoma zingiberis 25g, tsaoko 45g, Bi dial 45g, genseng 20g, fleece-flower root 40g, fructus lycii 40g in one's early teens, and an amount of salt etc., the pork leg of cleaning is lowered in the slaughterhouse for preparing, boil to 6 minutes ripe, bone after the taking-up, reenter in the slaughterhouse and boil.

(3), stir off, with fried sugar on the pork leg that boils.Embodiment two, make smoked chicken 50Kg

(1), purifies chicken unhairing, internal organ; With clear water chicken was soaked 1.5 hours, used the clear water wash clean;

(2), slaking

An amount of with discharging water in the pot, add Chinese prickly ash 40g, anistree 60g, cassia bark 35g, cloves 30g, root of Dahurain angelica 30g, nutmeg 35g, fructus amomi 30g, 30g, Galanga Galangal Seed 15g, fennel 50g, spiceleaf 10g, dried orange peel 35g, rhizoma zingiberis 20g, tsaoko 40g, Bi dial 40g, genseng 18g, fleece-flower root 35g, fructus lycii 40g in one's early teens, and an amount of salt etc., the chicken of cleaning is lowered in the slaughterhouse for preparing, boils;

(3), the chicken of boiling is smoked with sugar, colouring.

Embodiment three, make pig pork leg 50Kg

(1), purifies

Pork leg is toasted the unhairing smelling removal with spray gun;

With clear water pork leg was soaked 4 hours;

Pork leg after soaking is taken out, brush away surperficial dirt, clean with clear water with the iron brush.

(2), slaking

An amount of with discharging water in the pot, add Chinese prickly ash 60g, anistree 80g, cassia bark 50g, cloves 45g, root of Dahurain angelica 50g, nutmeg 50g, fructus amomi 45g, 40g, Galanga Galangal Seed 30g, fennel 60g, spiceleaf 15g, dried orange peel 50g, rhizoma zingiberis 40g, tsaoko 50g, Bi dial 55g, genseng 25g, fleece-flower root 50g, fructus lycii 50g in one's early teens, and an amount of salt etc., the pork leg of cleaning is lowered in the slaughterhouse for preparing, boil to 6 minutes ripe, bone after the taking-up, reenter in the slaughterhouse and boil.

(3), stir off, with fried sugar on the pork leg that boils.

Claims

1, a kind of processing method of meat product, it comprises purification, slaking and colouring three process, it is characterized in that curing step is the meat product that purifies to be put into the slaughterhouse that is added with batching boil, the kind and the parts by weight that add batching in the meat of per 1000 weight portions are: Chinese prickly ash 0.8-1.2 part, anistree 1.2-1.6 part, cassia bark 0.7-1 part, cloves 0.6-0.9 part, root of Dahurain angelica 0.6-1 part, nutmeg 0.7-1 part, fructus amomi 0.6-0.9 part, 0.6-0.8 part in one's early teens, Galanga Galangal Seed 0.3-0.6 part, fennel 1-1.2 part, spiceleaf 0.2-0.3 part, dried orange peel 0.7-1 part, rhizoma zingiberis 0.4-0.8 part, tsaoko 0.8-1 part, Bi dials 0.8-1.1 part, genseng 0.36-0.5 part, fleece-flower root 0.7-1 part and fructus lycii 0.8-1 part.

2, according to the said processing method of claim 1, it is characterized in that the kind and the parts by weight that add batching in the meat of per 1000 weight portions are: 1 part in Chinese prickly ash, anistree 1.5 parts, 0.8 part on cassia bark, 0.7 part of cloves, 0.8 part of the root of Dahurain angelica, 0.8 part of nutmeg, 0.7 part of fructus amomi, 0.7 part in one's early teens, 0.4 part of Galanga Galangal Seed, 1.1 parts in fennel, 0.2 part of spiceleaf, 0.8 part of dried orange peel, 0.5 part of rhizoma zingiberis, 0.9 part of tsaoko, Bi are dialled 0.8 part of 0.9 part, 0.4 part of genseng, 0.8 part of the fleece-flower root and fructus lycii.