CN111493130A - Cooked pork jerky rotten fresh-keeping preparation process - Google Patents
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- CN111493130A CN111493130A CN202010464638.6A CN202010464638A CN111493130A CN 111493130 A CN111493130 A CN 111493130A CN 202010464638 A CN202010464638 A CN 202010464638A CN 111493130 A CN111493130 A CN 111493130A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000003921 oil Substances 0.000 claims abstract description 39
- 235000019198 oils Nutrition 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 27
- 238000009924 canning Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 10
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 6
- 239000008159 sesame oil Substances 0.000 claims abstract description 6
- 244000295724 Allium chinense Species 0.000 claims description 22
- 235000016790 Allium chinense Nutrition 0.000 claims description 22
- 235000012424 soybean oil Nutrition 0.000 claims description 21
- 239000003549 soybean oil Substances 0.000 claims description 21
- 240000002234 Allium sativum Species 0.000 claims description 15
- 235000002566 Capsicum Nutrition 0.000 claims description 15
- 239000006002 Pepper Substances 0.000 claims description 15
- 235000016761 Piper aduncum Nutrition 0.000 claims description 15
- 235000017804 Piper guineense Nutrition 0.000 claims description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 14
- 235000004611 garlic Nutrition 0.000 claims description 14
- 235000008397 ginger Nutrition 0.000 claims description 14
- 235000013372 meat Nutrition 0.000 claims description 11
- 240000004760 Pimpinella anisum Species 0.000 claims description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 7
- 241001465754 Metazoa Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 241000282887 Suidae Species 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 229920006395 saturated elastomer Polymers 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 239000000779 smoke Substances 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 3
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 238000004321 preservation Methods 0.000 abstract description 11
- 239000000654 additive Substances 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 2
- 241000722363 Piper Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 12
- 230000000694 effects Effects 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 241000606540 Chione venosa Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000020706 garlic extract Nutrition 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
Abstract
A preparation process for thoroughly preserving the dried cooked pork, which belongs to the technical field of cooked pork preservation process and solves the technical problems of more additives, poor taste, short preservation time and the like in the existing cooked pork preservation process. The invention is realized by the following technical scheme: a preparation process of cooked dried pork rotten fresh-keeping oil comprises the following process steps: 1) preliminary treatment of pork; 2) preparing five kinds of sesame oil; 3) preparing a fresh-keeping extract; 4) preparing fresh-keeping oil; 5) frying after being dried and rotten; 6) canning and sterilizing. Compared with the prior art, the invention has the advantages of no additive, good taste, safety, health, long fresh-keeping time, and the like.
Description
Technical Field
The invention belongs to the technical field of cooked pork preservation processes, and particularly relates to a cooked pork preservation oil-dried and mashed-preservation preparation process.
Background
Pork is rich in protein, fat, carbohydrate, calcium, phosphorus, iron and other components, and is a main non-staple food for daily life. According to statistics, the total pork consumption in 2018 in China is about 5590 ten thousand tons, and about 80 jin (40kg) is consumed by all people in the year.
Nowadays, the rhythm of social life is fast, and most people do not have the time to do fussy careful cooking. The demand of consumers for instant products, in particular instant meat products, is increasing. The lower pork is commonly processed into various meat cans, hams and cured meat. For preservation and freshness preservation, the cooked meat products are mostly packaged in vacuum or in a frozen mode, or preservatives and the like are added to achieve freshness preservation. How to prolong the quality guarantee period of cooked pork and keep fresh and flavor under the conditions of safety and health is a problem which is difficult to solve by the prior art.
Disclosure of Invention
The invention provides a preparation process for thoroughly preserving dried cooked pork, aiming at overcoming the defects of the prior art and solving the technical problems of more additives, poor mouthfeel, short preservation time and the like in the existing cooked pork preservation process.
The invention is realized by the following technical scheme: a preparation process for rotten and fresh keeping of cooked pork jerky comprises the following process steps:
1) preliminary treatment of pork: taking 30 parts by weight of lean pork, cleaning, freezing for 30-60 minutes in a low-temperature environment of-15 ℃ to-10 ℃, and shaping the pork for convenient cutting; then cutting the mixture into strips with the length of 2-4cm, the width of 2-2.5cm and the thickness of 0.5-0.8 cm;
2) preparing five kinds of sesame oil: putting 0.3-0.6 part by weight of pepper and 0.7-1 part by weight of aniseed into 20-30 parts by weight of boiling soybean oil, and fishing out the pepper and the aniseed after the pepper is discolored and green smoke escapes;
3) preparing a fresh-keeping extract: then, washing and slicing 25-35 parts by weight of green Chinese onions, 8-13 parts by weight of garlic and 5-8 parts by weight of ginger, sequentially putting the slices into the spiced oil prepared in the step 2), frying for 5-8 minutes, taking out the slices when the skins of the green Chinese onions become golden yellow, and grinding the taken-out mixture of the green Chinese onions, the garlic and the ginger into a sticky state to prepare a fresh-keeping extract;
4) preparing fresh-keeping oil: cutting 70 parts by weight of fat meat into strips with the length of 2-4cm, the width of 2-2.5cm and the thickness of 0.5-0.8cm, putting the strips into 20-30 parts by weight of boiling soybean oil, waiting for 10 minutes, preparing animal and plant mixed oil after the fat meat is discolored and fat pigs are fried to be saturated, adding the fresh-keeping extract prepared in the step 3), and uniformly stirring to obtain fresh-keeping oil; the mixed fresh-keeping oil needs to be immediately utilized;
5) frying after being dried and rotten; immediately putting the primarily treated pork in the step 1) into the fresh-keeping oil prepared in the step 4), stirring and frying for 35-40 minutes at the temperature of 100 ℃ and 150 ℃, and adding 6-10 parts by weight of soy sauce brewed by an ancient method, 6-10 parts by weight of edible salt and 6-10 parts by weight of Shanxi mature vinegar in the frying process until the pork is burnt outside and tender inside and is in a dry and rotten state;
6) canning and sterilizing: after the frying is finished, uniformly stirring, canning, sealing and sterilizing at normal pressure, thus the fresh keeping of the mature pork can be finished.
Furthermore, the soybean oil is prepared by squeezing soybean oil by an ancient method.
In the preparation process, the fresh-keeping effect of the scallion, garlic and ginger extract is fully utilized, and the pork fresh-keeping oil is prepared by matching fat pork and soybean oil. The 'dry and rot' technology is adopted when the pork is fried by the fresh-keeping oil, so that the fresh-keeping time of the cooked pork can be prolonged to about one year. The invention utilizes the characteristics of natural raw materials such as green Chinese onion, garlic, ginger and the like to prepare the natural fresh-keeping extract by reasonable proportioning and frying. The invention simultaneously utilizes the animal and vegetable mixed oil obtained by frying fat pork and vegetable oil to be matched with the fresh-keeping extract to prepare the fresh-keeping oil, thereby realizing the long-term quality and fresh keeping of the cooked pork. Compared with the prior art, the invention has the advantages of natural materials, clear process, no additive, delicious taste, safety, health, long shelf life and the like.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. Unless otherwise specified, the examples follow conventional experimental conditions. In addition, various modifications or improvements to the materials and amounts used in these embodiments will be apparent to those skilled in the art without departing from the spirit and scope of the invention.
Example 1:
a preparation process for rotten and fresh keeping of cooked pork jerky comprises the following process steps:
1) preliminary treatment of pork: taking 30 parts by weight of lean pork, cleaning, freezing for 30-60 minutes in a low-temperature environment of-15 ℃ to-10 ℃, and shaping the pork for convenient cutting; then cutting the mixture into strips with the length of 2-4cm, the width of 2-2.5cm and the thickness of 0.5-0.8 cm;
2) preparing five kinds of sesame oil: putting 0.3 part by weight of pepper and 0.7 part by weight of aniseed into 20 parts by weight of boiled soybean oil, and fishing out the pepper and the aniseed after the pepper is discolored and green smoke escapes;
3) preparing a fresh-keeping extract: then, washing and slicing 25 parts by weight of green Chinese onions, 8 parts by weight of garlic and 5 parts by weight of ginger, sequentially putting the green Chinese onions, the garlic and the ginger into the spiced oil prepared in the step 2), frying for 6 minutes, taking out the green Chinese onions after the skins of the green Chinese onions become golden yellow, and grinding the taken-out mixture of green Chinese onions, garlic and ginger to be viscous to prepare a fresh-keeping extract; the extract has an important fresh-keeping effect on pork, and is one of key components of fresh-keeping oil.
4) Preparing fresh-keeping oil: cutting 70 parts by weight of fat meat into strips with the length of 2-4cm, the width of 2-2.5cm and the thickness of 0.5-0.8cm, putting the strips into 20 parts by weight of boiling soybean oil, waiting for 10 minutes, preparing animal and vegetable mixed oil after the fat meat is discolored and fat pigs are fried out to be saturated, adding the fresh-keeping extract prepared in the step 3), and uniformly stirring to prepare fresh-keeping oil; the mixed fresh-keeping oil needs to be immediately utilized.
5) And (3) dry, rotten and stir-frying: immediately putting the primarily treated pork in the step 1) into fresh-keeping oil, stirring and frying for 35-40 minutes at the temperature of 100 ℃ and 150 ℃, and adding 7 parts by weight of soy sauce brewed by an ancient method, 7 parts by weight of edible salt and 7 parts by weight of Shanxi mature vinegar in the frying process until the pork is burnt outside and tender inside and is in a dry and rotten state;
6) canning and sterilizing: after the frying is finished, uniformly stirring, canning, sealing and sterilizing at normal pressure, thus the fresh keeping of the mature pork can be finished.
Furthermore, the soybean oil is prepared by squeezing soybean oil by an ancient method.
Example 2:
a preparation process for rotten and fresh keeping of cooked pork jerky comprises the following process steps:
1) preliminary treatment of pork: taking 30 parts by weight of lean pork, cleaning, freezing for 30-60 minutes in a low-temperature environment of-15 ℃ to-10 ℃, and shaping the pork for convenient cutting; then cutting the mixture into strips with the length of 2-4cm, the width of 2-2.5cm and the thickness of 0.5-0.8 cm;
2) preparing five kinds of sesame oil: putting 0.6 part by weight of pepper and 1 part by weight of aniseed into 25 parts by weight of boiled soybean oil, and fishing out the pepper and the aniseed after the pepper is discolored and green smoke escapes;
3) preparing a fresh-keeping extract: then, cleaning and slicing 30 parts by weight of green Chinese onions, 10 parts by weight of garlic and 6 parts by weight of ginger, sequentially putting the green Chinese onions, the garlic and the ginger into the spiced oil prepared in the step 2), frying for 7 minutes, taking out the green Chinese onions after the skins of the green Chinese onions become golden yellow, and grinding the taken-out mixture of green Chinese onions, garlic and ginger to be viscous to prepare a fresh-keeping extract; the extract has an important fresh-keeping effect on pork and is one of key components of fresh-keeping oil.
4) Preparing fresh-keeping oil: cutting 70 parts by weight of fat meat into strips with the length of 2-4cm, the width of 2-2.5cm and the thickness of 0.5-0.8cm, putting the strips into 25 parts by weight of boiling soybean oil, waiting for 10 minutes, preparing animal and vegetable mixed oil after the fat meat is discolored and fat pigs are fried out to be saturated, adding the fresh-keeping extract prepared in the step 3), and uniformly stirring to prepare fresh-keeping oil; the mixed fresh-keeping oil needs to be immediately utilized.
5) And (3) dry, rotten and stir-frying: immediately putting the primarily treated pork in the step 1) into fresh-keeping oil, stirring and frying at the temperature of 100 ℃ and 150 ℃ for 35-40 minutes, and adding 8 parts by weight of soy sauce brewed by an ancient method, 8 parts by weight of edible salt and 8 parts by weight of Shanxi mature vinegar in the frying process until the pork is burnt outside and tender inside and is in a dry and rotten state;
6) canning and sterilizing: after the frying is finished, uniformly stirring, canning, sealing and sterilizing at normal pressure, thus the fresh keeping of the mature pork can be finished.
Furthermore, the soybean oil is prepared by squeezing soybean oil by an ancient method.
Example 3:
a preparation process for rotten and fresh keeping of cooked pork jerky comprises the following process steps:
1) preliminary treatment of pork: taking 30 parts by weight of lean pork, cleaning, freezing for 30-60 minutes in a low-temperature environment of-15 ℃ to-10 ℃, and shaping the pork for convenient cutting; then cutting the mixture into strips with the length of 2-4cm, the width of 2-2.5cm and the thickness of 0.5-0.8 cm;
2) preparing five kinds of sesame oil: putting 0.5 part by weight of pepper and 0.8 part by weight of aniseed into 30 parts by weight of boiled soybean oil, and fishing out the pepper and the aniseed after the pepper is discolored and green smoke escapes;
3) preparing a fresh-keeping extract: then, washing and slicing 35 parts by weight of green Chinese onions, 12 parts by weight of garlic and 8 parts by weight of ginger, sequentially putting the green Chinese onions, the garlic and the ginger into the spiced oil prepared in the step 2), frying for 8 minutes, taking out the green Chinese onions after the skins of the green Chinese onions become golden yellow, and grinding the taken-out mixture of the green Chinese onions, the garlic and the ginger into a sticky state to prepare a fresh-keeping extract; the extract has an important fresh-keeping effect on pork and is one of key components of fresh-keeping oil.
4) Preparing fresh-keeping oil: cutting 70 parts by weight of fat meat into strips with the length of 2-4cm, the width of 2-2.5cm and the thickness of 0.5-0.8cm, putting the strips into 30 parts by weight of boiling soybean oil, waiting for 10 minutes, preparing animal and vegetable mixed oil after the fat meat is discolored and fat pigs are fried out to be saturated, adding the fresh-keeping extract prepared in the step 3), and uniformly stirring to prepare fresh-keeping oil; the mixed fresh-keeping oil needs to be immediately utilized.
5) And (3) dry, rotten and stir-frying: immediately putting the primarily treated pork in the step 1) into fresh-keeping oil, stirring and frying for 35-40 minutes at the temperature of 100-150 ℃, and adding 9 parts by weight of soy sauce brewed by an ancient method, 9 parts by weight of edible salt and 9 parts by weight of Shanxi mature vinegar in the frying process until the pork is burnt outside and tender inside and is in a dry and rotten state;
6) canning and sterilizing: after the frying is finished, uniformly stirring, canning, sealing and sterilizing at normal pressure, thus the fresh keeping of the mature pork can be finished.
Furthermore, the soybean oil is prepared by squeezing soybean oil by an ancient method.
The above description is only an embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention will be covered by the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (2)
1. A cooked pork jerky rotten fresh-keeping preparation technology is characterized in that: the method comprises the following process steps:
1) preliminary treatment of pork: taking 30 parts by weight of lean pork, cleaning, freezing for 30-60 minutes in a low-temperature environment of-15 ℃ to-10 ℃, and shaping the pork for convenient cutting; then cutting the mixture into strips with the length of 2-4cm, the width of 2-2.5cm and the thickness of 0.5-0.8 cm;
2) preparing five kinds of sesame oil: putting 0.3-0.6 part by weight of pepper and 0.7-1 part by weight of aniseed into 20-30 parts by weight of boiling soybean oil, and fishing out the pepper and the aniseed after the pepper is discolored and green smoke escapes;
3) preparing a fresh-keeping extract: then, washing and slicing 25-35 parts by weight of green Chinese onions, 8-13 parts by weight of garlic and 5-8 parts by weight of ginger, sequentially putting the slices into the spiced oil prepared in the step 2), frying for 5-8 minutes, taking out the slices when the skins of the green Chinese onions become golden yellow, and grinding the taken-out mixture of the green Chinese onions, the garlic and the ginger into a sticky state to prepare a fresh-keeping extract;
4) preparing fresh-keeping oil: cutting 70 parts by weight of fat meat into strips with the length of 2-4cm, the width of 2-2.5cm and the thickness of 0.5-0.8cm, putting the strips into 20-30 parts by weight of boiling soybean oil, waiting for 10 minutes, preparing animal and plant mixed oil after the fat meat is discolored and fat pigs are fried to be saturated, adding the fresh-keeping extract prepared in the step 3), and uniformly stirring to prepare fresh-keeping oil, wherein the mixed fresh-keeping oil needs to be utilized immediately;
5) frying after being dried and rotten; immediately putting the primarily treated pork in the step 1) into the fresh-keeping oil prepared in the step 4), stirring and frying for 35-40 minutes at the temperature of 100 ℃ and 150 ℃, and adding 6-10 parts by weight of soy sauce brewed by an ancient method, 6-10 parts by weight of edible salt and 6-10 parts by weight of Shanxi mature vinegar in the frying process until the pork is burnt outside and tender inside and is in a dry and rotten state;
6) canning and sterilizing: after the frying is finished, uniformly stirring, canning, sealing and sterilizing at normal pressure, thus the fresh keeping of the mature pork can be finished.
2. The rotten fresh-keeping preparation process of cooked pork according to claim 1, characterized in that: the soybean oil is prepared by squeezing soybean oil by an ancient method.
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| CN202010464638.6A CN111493130A (en) | 2020-05-28 | 2020-05-28 | Cooked pork jerky rotten fresh-keeping preparation process |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653265A (en) * | 2009-09-21 | 2010-02-24 | 贵州五福坊食品有限公司 | Vegetable dried pork and preparation method thereof |
| CN104432139A (en) * | 2014-12-19 | 2015-03-25 | 贵州五福坊食品有限公司 | Shredded pork and production method thereof |
-
2020
- 2020-05-28 CN CN202010464638.6A patent/CN111493130A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653265A (en) * | 2009-09-21 | 2010-02-24 | 贵州五福坊食品有限公司 | Vegetable dried pork and preparation method thereof |
| CN104432139A (en) * | 2014-12-19 | 2015-03-25 | 贵州五福坊食品有限公司 | Shredded pork and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 姜珊等: "《家务巧做小经验》", 30 September 1993, 天津科技翻译出版公司 * |
| 看见平遥: "传统美食：平遥干烂猪肉做法", 《HTTPS://HAOKAN.BAIDU.COM/V?PD=WISENATURAL&VID=13463744464688017716》 * |
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