CN111149997A - Honey barbecued pork and making method thereof - Google Patents
Honey barbecued pork and making method thereof Download PDFInfo
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- CN111149997A CN111149997A CN201811325790.5A CN201811325790A CN111149997A CN 111149997 A CN111149997 A CN 111149997A CN 201811325790 A CN201811325790 A CN 201811325790A CN 111149997 A CN111149997 A CN 111149997A
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- 235000012907 honey Nutrition 0.000 title claims abstract description 49
- 235000015277 pork Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 86
- 238000005554 pickling Methods 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 26
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 24
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 24
- 240000007232 Illicium verum Species 0.000 claims abstract description 21
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 20
- 238000010411 cooking Methods 0.000 claims abstract description 20
- 235000004611 garlic Nutrition 0.000 claims abstract description 20
- 235000008397 ginger Nutrition 0.000 claims abstract description 20
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 19
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 19
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 19
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 229920001592 potato starch Polymers 0.000 claims abstract description 19
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 244000000231 Sesamum indicum Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 238000007789 sealing Methods 0.000 claims description 34
- 229920002472 Starch Polymers 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 21
- 235000019698 starch Nutrition 0.000 claims description 21
- 239000008107 starch Substances 0.000 claims description 21
- 235000015067 sauces Nutrition 0.000 claims description 15
- 230000001680 brushing effect Effects 0.000 claims description 14
- 239000011248 coating agent Substances 0.000 claims description 14
- 238000000576 coating method Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 238000002791 soaking Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 8
- 244000153158 Ammi visnaga Species 0.000 claims description 7
- 235000010585 Ammi visnaga Nutrition 0.000 claims description 7
- 244000270834 Myristica fragrans Species 0.000 claims description 7
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 7
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 210000003195 fascia Anatomy 0.000 claims description 7
- 239000001702 nutmeg Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims 6
- 240000002495 Cucumis melo var. inodorus Species 0.000 claims 6
- 239000003205 fragrance Substances 0.000 abstract description 14
- 238000002360 preparation method Methods 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 7
- 241000411851 herbal medicine Species 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 15
- 241000207961 Sesamum Species 0.000 description 14
- 230000001953 sensory effect Effects 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 235000015090 marinades Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002932 luster Substances 0.000 description 2
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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
- 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
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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
- 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
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
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Abstract
The invention discloses a honey barbecued pork, belongs to the technical field of food processing, solves the problems that the existing honey barbecued pork is difficult to taste and has single taste and single fragrance, and has the technical key points that: the method comprises the following raw materials: plum pulp, sweet potato starch, sesame paste, honey, white granulated sugar, soy sauce, cooking wine, netmeg powder, clove powder, vanilla powder, star anise powder, ginger powder, minced garlic, salt and water; the honey barbecued pork prepared by the preparation method has soft color and natural fragrance, has unique, tender and juicy mouthfeel after being processed into cooked food, and has pleasant natural herbal medicine fragrance and light fruit fragrance after being pickled by the pickling powder consisting of the netmeg powder, the clove powder, the vanilla powder and the star anise powder, so that the plum meat strips are extremely easy to taste and have special fragrance and mouthfeel.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a barbecued pork with honey and a preparation method thereof.
Background
The barbecued pork is one of the flavors of the barbecued pork in Guangdong, and the traditional barbecued pork is prepared by putting the barbecued pork on a fire, so the barbecued pork is named. When barbecued, red barbecued pork sauce is coated on the surface, so that the barbecued pork is red. "barbecued pork" evolved from "braising". The insertion roasting is to insert the pork plum into the belly of the roasted whole pig and roast the pork plum. Because, the most delicious place of a roasted whole pig is plum meat.
The preparation method is to hang the salted lean pork on a special fork and put the fork into a stove for roasting. Good barbecued pork should be soft, tender and juicy, bright in color and luster, and have a good fragrance. However, in the prior art, the barbecued pork is usually prepared by only adopting simple basic materials such as salt, sugar, cooking wine, scallion, ginger and garlic, and the like, and the barbecued pork is difficult to taste and has single taste when being pickled.
Therefore, the honey barbecued pork and the preparation method thereof are needed to be provided, so that the prepared honey barbecued pork is soft in color and natural in fragrance, has unique, tender and juicy mouthfeel after being processed into cooked food, has pleasant natural herbal medicine fragrance and light fruit fragrance, enables the plum meat strips to be very tasty, and has special fragrance and mouthfeel, and the problems are solved.
Disclosure of Invention
The invention aims to provide a barbecued pork with honey and a preparation method thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the honey barbecued pork comprises the following raw materials in parts by weight: 80-120 parts of plum pulp, 20-30 parts of sweet potato starch, 10-15 parts of sesame paste, 8-12 parts of honey, 6-10 parts of white granulated sugar, 7-14 parts of soy sauce, 8-15 parts of cooking wine, 3-7 parts of nutmeg powder, 4-6 parts of clove powder, 5-9 parts of vanilla powder, 4-6 parts of star anise powder, 6-8 parts of ginger powder, 4-6 parts of minced garlic, 2-3 parts of salt and 40-60 parts of water.
As a further scheme of the invention: the feed comprises the following raw materials in parts by weight: 90-110 parts of plum pulp, 23-27 parts of sweet potato starch, 11-14 parts of sesame paste, 9-11 parts of honey, 7-9 parts of white granulated sugar, 9-12 parts of soy sauce, 10-13 parts of cooking wine, 4-6 parts of nutmeg powder, 4.5-5.5 parts of clove powder, 6-8 parts of vanilla powder, 4.5-5.5 parts of star anise powder, 6.5-7.5 parts of bruised ginger, 4.5-5.5 parts of minced garlic, 2.3-2.7 parts of salt and 45-55 parts of water.
As a still further scheme of the invention: the feed comprises the following raw materials in parts by weight: 100 parts of plum pulp, 25 parts of sweet potato starch, 13 parts of sesame paste, 10 parts of honey, 8 parts of white granulated sugar, 10 parts of soy sauce, 12 parts of cooking wine, 5 parts of netmeg powder, 5 parts of clove powder, 7 parts of vanilla powder, 5 parts of star anise powder, 7 parts of ginger powder, 5 parts of minced garlic, 2.5 parts of salt and 50 parts of water.
The preparation method based on the honey barbecued pork comprises the following steps:
1) cleaning plum flesh, drying, cutting into strips, removing white fascia on the surface of the plum flesh, and pricking holes with 0.5cm interval on the surface of the plum flesh by using toothpicks;
2) pouring the soy sauce, the cooking wine, the white granulated sugar and the salt into a bowl, mixing, and stirring until the white granulated sugar and the salt are dissolved to prepare pickling sauce;
3) putting the plum flesh strips into a sealed box, pouring the pickling materials mixed in the step 2), and adding the netmeg powder, the clove powder, the vanilla powder and the star anise powder to evenly grab, preferably soaking the flesh in the sauce;
4) covering the cover of the sealing box, putting the sealing box into a refrigerator, refrigerating the sealing box for 12 hours at 5 ℃, taking out the sealing box, opening the sealing box, turning over the meat strips, and continuously refrigerating the meat strips for 12 hours;
5) taking out the pickled plum slices after pickling, mixing water and sweet potato starch to prepare starch liquid, putting the pickled plum slices in the starch liquid, uniformly coating the starch liquid with the pickled plum slices, soaking the plum slices for 10 minutes, taking out the plum slices, and putting the plum slices on tinfoil in a baking tray;
6) coating ginger powder, minced garlic and sesame paste on the surfaces of the plum strips, then placing the plum strips on a baking net, baking the plum strips on the baking net rack at 180 ℃ for 15 minutes, then brushing a layer of honey on the surfaces of the plum strips, continuously baking for 5 minutes, brushing a layer of honey again, and finally baking for 10 minutes.
As a still further scheme of the invention: in the step 1), the plum flesh is cut into strips with the thickness of 1-1.5cm, the width of 2-3cm and the length of 5-7 cm.
Compared with the prior art, the invention has the beneficial effects that:
the honey barbecued pork prepared by the preparation method has soft color and natural fragrance, has unique, tender and juicy mouthfeel after being processed into cooked food, and has pleasant natural herbal medicine fragrance and light fruit fragrance after being pickled by the pickling powder consisting of the netmeg powder, the clove powder, the vanilla powder and the star anise powder, so that the plum meat strips are extremely easy to taste and have special fragrance and mouthfeel.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to specific embodiments.
Example 1
The honey barbecued pork comprises the following raw materials in parts by weight: 80 parts of plum pulp, 20 parts of sweet potato starch, 10 parts of sesame paste, 8 parts of honey, 6 parts of white granulated sugar, 7 parts of soy sauce, 8 parts of cooking wine, 3 parts of netmeg powder, 4 parts of clove powder, 5 parts of vanilla powder, 4 parts of star anise powder, 6 parts of bruised ginger, 4 parts of minced garlic, 2 parts of salt and 40 parts of water.
The preparation method based on the honey barbecued pork comprises the following steps:
1) cleaning plum flesh, drying, cutting into strips, removing white fascia on the surface of the plum flesh, and pricking holes with 0.5cm interval on the surface of the plum flesh by using toothpicks;
2) pouring the soy sauce, the cooking wine, the white granulated sugar and the salt into a bowl, mixing, and stirring until the white granulated sugar and the salt are dissolved to prepare pickling sauce;
3) putting the plum flesh strips into a sealed box, pouring the pickling materials mixed in the step 2), and adding the netmeg powder, the clove powder, the vanilla powder and the star anise powder to evenly grab, preferably soaking the flesh in the sauce;
4) covering the cover of the sealing box, putting the sealing box into a refrigerator, refrigerating the sealing box for 12 hours at 5 ℃, taking out the sealing box, opening the sealing box, turning over the meat strips, and continuously refrigerating the meat strips for 12 hours;
5) taking out the pickled plum slices after pickling, mixing water and sweet potato starch to prepare starch liquid, putting the pickled plum slices in the starch liquid, uniformly coating the starch liquid with the pickled plum slices, soaking the plum slices for 10 minutes, taking out the plum slices, and putting the plum slices on tinfoil in a baking tray;
6) coating ginger powder, minced garlic and sesame paste on the surfaces of the plum strips, then placing the plum strips on a baking net, baking the plum strips on the baking net rack at 180 ℃ for 15 minutes, then brushing a layer of honey on the surfaces of the plum strips, continuously baking for 5 minutes, brushing a layer of honey again, and finally baking for 10 minutes.
Further, in the step 1), the plum flesh is cut into long strips with the thickness of 1cm, the width of 2cm and the length of 5 cm.
Example 2
The honey barbecued pork comprises the following raw materials in parts by weight: 120 parts of plum pulp, 30 parts of sweet potato starch, 15 parts of sesame paste, 12 parts of honey, 10 parts of white granulated sugar, 14 parts of soy sauce, 15 parts of cooking wine, 7 parts of netmeg powder, 6 parts of clove powder, 9 parts of vanilla powder, 6 parts of star anise powder, 8 parts of bruised ginger, 6 parts of minced garlic, 3 parts of salt and 60 parts of water.
The preparation method based on the honey barbecued pork comprises the following steps:
1) cleaning plum flesh, drying, cutting into strips, removing white fascia on the surface of the plum flesh, and pricking holes with 0.5cm interval on the surface of the plum flesh by using toothpicks;
2) pouring the soy sauce, the cooking wine, the white granulated sugar and the salt into a bowl, mixing, and stirring until the white granulated sugar and the salt are dissolved to prepare pickling sauce;
3) putting the plum flesh strips into a sealed box, pouring the pickling materials mixed in the step 2), and adding the netmeg powder, the clove powder, the vanilla powder and the star anise powder to evenly grab, preferably soaking the flesh in the sauce;
4) covering the cover of the sealing box, putting the sealing box into a refrigerator, refrigerating the sealing box for 12 hours at 5 ℃, taking out the sealing box, opening the sealing box, turning over the meat strips, and continuously refrigerating the meat strips for 12 hours;
5) taking out the pickled plum slices after pickling, mixing water and sweet potato starch to prepare starch liquid, putting the pickled plum slices in the starch liquid, uniformly coating the starch liquid with the pickled plum slices, soaking the plum slices for 10 minutes, taking out the plum slices, and putting the plum slices on tinfoil in a baking tray;
6) coating ginger powder, minced garlic and sesame paste on the surfaces of the plum strips, then placing the plum strips on a baking net, baking the plum strips on the baking net rack at 180 ℃ for 15 minutes, then brushing a layer of honey on the surfaces of the plum strips, continuously baking for 5 minutes, brushing a layer of honey again, and finally baking for 10 minutes.
Further, in the step 1), the plum flesh is cut into long strips with a thickness of 1.5cm, a width of 3cm and a length of 7 cm.
Example 3
The honey barbecued pork comprises the following raw materials in parts by weight: 100 parts of plum pulp, 25 parts of sweet potato starch, 13 parts of sesame paste, 10 parts of honey, 8 parts of white granulated sugar, 10 parts of soy sauce, 12 parts of cooking wine, 5 parts of netmeg powder, 5 parts of clove powder, 7 parts of vanilla powder, 5 parts of star anise powder, 7 parts of ginger powder, 5 parts of minced garlic, 2.5 parts of salt and 50 parts of water.
The preparation method based on the honey barbecued pork comprises the following steps:
1) cleaning plum flesh, drying, cutting into strips, removing white fascia on the surface of the plum flesh, and pricking holes with 0.5cm interval on the surface of the plum flesh by using toothpicks;
2) pouring the soy sauce, the cooking wine, the white granulated sugar and the salt into a bowl, mixing, and stirring until the white granulated sugar and the salt are dissolved to prepare pickling sauce;
3) putting the plum flesh strips into a sealed box, pouring the pickling materials mixed in the step 2), and adding the netmeg powder, the clove powder, the vanilla powder and the star anise powder to evenly grab, preferably soaking the flesh in the sauce;
4) covering the cover of the sealing box, putting the sealing box into a refrigerator, refrigerating the sealing box for 12 hours at 5 ℃, taking out the sealing box, opening the sealing box, turning over the meat strips, and continuously refrigerating the meat strips for 12 hours;
5) taking out the pickled plum slices after pickling, mixing water and sweet potato starch to prepare starch liquid, putting the pickled plum slices in the starch liquid, uniformly coating the starch liquid with the pickled plum slices, soaking the plum slices for 10 minutes, taking out the plum slices, and putting the plum slices on tinfoil in a baking tray;
6) coating ginger powder, minced garlic and sesame paste on the surfaces of the plum strips, then placing the plum strips on a baking net, baking the plum strips on the baking net rack at 180 ℃ for 15 minutes, then brushing a layer of honey on the surfaces of the plum strips, continuously baking for 5 minutes, brushing a layer of honey again, and finally baking for 10 minutes.
Further, in the step 1), the plum flesh is cut into long strips with a thickness of 1.3cm, a width of 2.5cm and a length of 6 cm.
Example 4
The honey barbecued pork comprises the following raw materials in parts by weight: 90 parts of plum pulp, 23 parts of sweet potato starch, 11 parts of sesame paste, 9 parts of honey, 7 parts of white granulated sugar, 9 parts of soy sauce, 10 parts of cooking wine, 4 parts of netmeg powder, 4.5 parts of clove powder, 6 parts of vanilla powder, 4.5 parts of star anise powder, 6.5 parts of bruised ginger, 4.5 parts of minced garlic, 2.3 parts of salt and 45 parts of water.
The preparation method based on the honey barbecued pork comprises the following steps:
1) cleaning plum flesh, drying, cutting into strips, removing white fascia on the surface of the plum flesh, and pricking holes with 0.5cm interval on the surface of the plum flesh by using toothpicks;
2) pouring the soy sauce, the cooking wine, the white granulated sugar and the salt into a bowl, mixing, and stirring until the white granulated sugar and the salt are dissolved to prepare pickling sauce;
3) putting the plum flesh strips into a sealed box, pouring the pickling materials mixed in the step 2), and adding the netmeg powder, the clove powder, the vanilla powder and the star anise powder to evenly grab, preferably soaking the flesh in the sauce;
4) covering the cover of the sealing box, putting the sealing box into a refrigerator, refrigerating the sealing box for 12 hours at 5 ℃, taking out the sealing box, opening the sealing box, turning over the meat strips, and continuously refrigerating the meat strips for 12 hours;
5) taking out the pickled plum slices after pickling, mixing water and sweet potato starch to prepare starch liquid, putting the pickled plum slices in the starch liquid, uniformly coating the starch liquid with the pickled plum slices, soaking the plum slices for 10 minutes, taking out the plum slices, and putting the plum slices on tinfoil in a baking tray;
6) coating ginger powder, minced garlic and sesame paste on the surfaces of the plum strips, then placing the plum strips on a baking net, baking the plum strips on the baking net rack at 180 ℃ for 15 minutes, then brushing a layer of honey on the surfaces of the plum strips, continuously baking for 5 minutes, brushing a layer of honey again, and finally baking for 10 minutes.
Further, in the step 1), the plum flesh is cut into long strips with the thickness of 1.5cm, the width of 2cm and the length of 5 cm.
Example 5
The honey barbecued pork comprises the following raw materials in parts by weight: 110 parts of plum pulp, 27 parts of sweet potato starch, 14 parts of sesame paste, 11 parts of honey, 9 parts of white granulated sugar, 12 parts of soy sauce, 13 parts of cooking wine, 6 parts of netmeg powder, 5.5 parts of clove powder, 8 parts of vanilla powder, 5.5 parts of star anise powder, 7.5 parts of bruised ginger, 5.5 parts of minced garlic, 2.7 parts of salt and 55 parts of water.
The preparation method based on the honey barbecued pork comprises the following steps:
1) cleaning plum flesh, drying, cutting into strips, removing white fascia on the surface of the plum flesh, and pricking holes with 0.5cm interval on the surface of the plum flesh by using toothpicks;
2) pouring the soy sauce, the cooking wine, the white granulated sugar and the salt into a bowl, mixing, and stirring until the white granulated sugar and the salt are dissolved to prepare pickling sauce;
3) putting the plum flesh strips into a sealed box, pouring the pickling materials mixed in the step 2), and adding the netmeg powder, the clove powder, the vanilla powder and the star anise powder to evenly grab, preferably soaking the flesh in the sauce;
4) covering the cover of the sealing box, putting the sealing box into a refrigerator, refrigerating the sealing box for 12 hours at 5 ℃, taking out the sealing box, opening the sealing box, turning over the meat strips, and continuously refrigerating the meat strips for 12 hours;
5) taking out the pickled plum slices after pickling, mixing water and sweet potato starch to prepare starch liquid, putting the pickled plum slices in the starch liquid, uniformly coating the starch liquid with the pickled plum slices, soaking the plum slices for 10 minutes, taking out the plum slices, and putting the plum slices on tinfoil in a baking tray;
6) coating ginger powder, minced garlic and sesame paste on the surfaces of the plum strips, then placing the plum strips on a baking net, baking the plum strips on the baking net rack at 180 ℃ for 15 minutes, then brushing a layer of honey on the surfaces of the plum strips, continuously baking for 5 minutes, brushing a layer of honey again, and finally baking for 10 minutes.
Further, in the step 1), the thickness of the sliced plum flesh is 1cm, the width is 3cm, and the length is 7 cm.
Comparative example 1
Compared with example 3, the base marinade prepared in example 3 is only used for marinating without nutmeg powder, and other samples are taken for sensory evaluation in the same way in the marinating process in the same experimental group.
Comparative example 2
Compared with the example 3, the base marinade prepared in the example 3 is only used for pickling without clove powder and vanilla powder, and other samples are taken in the same experimental group during pickling for sensory evaluation.
Comparative example 3
Compared with the example 3, the base marinade prepared in the example 3 is only used for pickling without nutmeg powder, clove powder and vanilla powder, and other base marinades are the same as the experimental group, and the same samples are taken during pickling for sensory evaluation.
The sensory evaluation method was as follows:
sensory evaluation is carried out in a food sensory evaluation room. The sensory panel consisted of 15 persons, and evaluated comprehensively in terms of color, viscosity, odor, elasticity, etc. under natural light, 1 person represented a score of 1.
Making sensory evaluation standard of samples according to GB16869-2005 'fresh and frozen poultry products', and voting. And finally, calculating the average value of each group of scores.
TABLE 1 test results Table
| Group of | Color and luster | Viscosity of the solution | Smell(s) | Elasticity | Taste of the product | Mean score |
| Example 3 | 12 | 11 | 14 | 11 | 14 | 12.4 |
| Comparative example 1 | 1 | 2 | 0 | 2 | 1 | 1.2 |
| Comparative example 2 | 1 | 1 | 1 | 1 | 0 | 0.8 |
| Comparative example 3 | 1 | 1 | 0 | 1 | 0 | 0.6 |
The results show that in example 3, the marinated barbecued pork in accordance with the present invention, which contains the pickling powder consisting of nutmeg powder, clove powder, vanilla powder and aniseed powder, has soft color and natural flavor, and has unique, tender and succulent mouthfeel after being processed into cooked food, pleasant natural herbal medicine flavor and light fruit flavor, compared to the products in the comparative example group.
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.
Claims (7)
1. The barbecued pork with honey is characterized by comprising the following raw materials in parts by weight: 80-120 parts of plum pulp, 20-30 parts of sweet potato starch, 10-15 parts of sesame paste, 8-12 parts of honey, 6-10 parts of white granulated sugar, 7-14 parts of soy sauce, 8-15 parts of cooking wine, 3-7 parts of nutmeg powder, 4-6 parts of clove powder, 5-9 parts of vanilla powder, 4-6 parts of star anise powder, 6-8 parts of ginger powder, 4-6 parts of minced garlic, 2-3 parts of salt and 40-60 parts of water.
2. The barbecued honeydew pork as claimed in claim 1, comprising the following raw materials in parts by weight: 90-110 parts of plum pulp, 23-27 parts of sweet potato starch, 11-14 parts of sesame paste, 9-11 parts of honey, 7-9 parts of white granulated sugar, 9-12 parts of soy sauce, 10-13 parts of cooking wine, 4-6 parts of nutmeg powder, 4.5-5.5 parts of clove powder, 6-8 parts of vanilla powder, 4.5-5.5 parts of star anise powder, 6.5-7.5 parts of bruised ginger, 4.5-5.5 parts of minced garlic, 2.3-2.7 parts of salt and 45-55 parts of water.
3. The barbecued honeydew pork as claimed in claim 2, comprising the following raw materials in parts by weight: 100 parts of plum pulp, 25 parts of sweet potato starch, 13 parts of sesame paste, 10 parts of honey, 8 parts of white granulated sugar, 10 parts of soy sauce, 12 parts of cooking wine, 5 parts of netmeg powder, 5 parts of clove powder, 7 parts of vanilla powder, 5 parts of star anise powder, 7 parts of ginger powder, 5 parts of minced garlic, 2.5 parts of salt and 50 parts of water.
4. A method for preparing barbecued honeydew pork as claimed in any one of claims 1 to 3, comprising the steps of:
1) cleaning plum flesh, drying, cutting into strips, removing white fascia on the surface of the plum flesh, and pricking holes with 0.5cm interval on the surface of the plum flesh by using toothpicks;
2) pouring the soy sauce, the cooking wine, the white granulated sugar and the salt into a bowl, mixing, and stirring until the white granulated sugar and the salt are dissolved to prepare pickling sauce;
3) putting the plum flesh strips into a sealed box, pouring the pickling materials mixed in the step 2), and adding the netmeg powder, the clove powder, the vanilla powder and the star anise powder to evenly grab, preferably soaking the flesh in the sauce;
4) covering the cover of the sealing box, putting the sealing box into a refrigerator for refrigerating for 12 hours, taking out the sealing box, opening the sealing box, turning over the meat strips, and continuously refrigerating for 12 hours;
5) taking out the pickled plum slices after pickling, mixing water and sweet potato starch to prepare starch liquid, putting the pickled plum slices in the starch liquid, uniformly coating the starch liquid with the pickled plum slices, soaking the plum slices for 10 minutes, taking out the plum slices, and putting the plum slices on tinfoil in a baking tray;
6) coating ginger powder, minced garlic and sesame paste on the surfaces of the plum strips, then placing the plum strips on a baking net, baking the plum strips on the baking net for 15 minutes, then brushing a layer of honey on the surfaces of the plum strips, continuously baking for 5 minutes, brushing a layer of honey again, and finally baking for 10 minutes.
5. The method for preparing barbecued honeydew meat according to claim 4, wherein in the step 1), the sliced plum meat has a thickness of 1-1.5cm, a width of 2-3cm and a length of 5-7 cm.
6. The method for preparing barbecued honeydew as claimed in claim 4, wherein the refrigerating temperature of the refrigerator in the step 4) is 5 ℃.
7. The method for making barbecued honeydew cubes of claim 4, wherein the temperature of the baking tray in the step 6) is 180 ℃.
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Cited By (1)
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| CN115804446A (en) * | 2021-09-13 | 2023-03-17 | 谈红朋 | Sauce for roasting pork in kitchen |
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