CN112021516A - Special spicy liver and processing method thereof - Google Patents
Special spicy liver and processing method thereof Download PDFInfo
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- CN112021516A CN112021516A CN201910480291.1A CN201910480291A CN112021516A CN 112021516 A CN112021516 A CN 112021516A CN 201910480291 A CN201910480291 A CN 201910480291A CN 112021516 A CN112021516 A CN 112021516A
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a special spicy liver and a processing method thereof, and relates to the technical field of food processing. Comprises the following raw materials: 750 g of fresh pork liver, 750 g of rapeseed oil, 20-60 g of spicy material, 7-21 g of mixed material, 14-42 g of chili powder, 10-30 g of salt, 5-15 g of chicken essence, 2-6 g of monosodium glutamate, 0.5-1.5 g of fresh fragrant powder, 40-120 g of onion powder, 10-30 g of ginger powder and 10-30 g of garlic powder. When the fresh pork liver is cooked, the pork liver is cut into blocks to remove blood, and then is cut into slices after being cooked, so that the processing time is relatively shortened, the loss of the nutrient components of the pork liver is avoided, the pork liver is soaked in the soup and is naturally cooled to the room temperature, the pork liver is fresh and tender in taste and beautiful in color, and after the special seasoning powder is added and fried, the pork liver is complete in color, aroma and taste; the pork liver is rich in vitamin A, has the effects of maintaining normal growth and reproductive function, maintaining healthy skin color and has important significance for skin building, and the pork liver can supplement vitamin B2 and important coenzyme for organisms after being eaten frequently.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a special spicy liver and a processing method thereof.
Background
The pork liver is the liver of the pig of the family of the swine, is an important organ for storing nourishment and detoxifying in the pig body, contains rich nutrient substances, and has the functions of nutrition and health care. The pork liver contains rich iron and phosphorus, is an indispensable raw material for hematopoiesis, is rich in protein, lecithin and trace elements, and is beneficial to intelligence development and physical development of children. The pork liver contains abundant vitamin A, and the ophthalmic diseases can be gradually eliminated when the pork liver is frequently eaten. According to recent medical research, the pig liver has a plurality of anti-cancer substances, such as vitamin C, selenium and the like, and special substances with strong cancer inhibition capability and fatigue resistance are found, the liver is an organ for storing nourishment and is a detoxifying organ, the detoxifying function of the liver is continuously exerted, and after the liver is metabolized, toxic substances and detoxifying products can be discharged out of the body along with the secretion of bile.
At present, a plurality of processing methods are available for pig liver type foods, particularly spicy pig livers with relatively heavy taste, and in order to pursue spicy taste too much, the nutritive value of the pig livers is destroyed in the processing process.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the special spicy pork liver and the processing method thereof, has the advantages of good taste, high nutrient preservation degree of the pork liver and the like, and solves the problem that the spicy pork liver on the market is not nutrient at present.
(II) technical scheme
In order to realize the purposes of good taste and high nutrient preservation degree of pork liver, the invention provides the following technical scheme: a special spicy liver comprises the following raw materials: 750 g of fresh pork liver, 750 g of rapeseed oil, 20-60 g of spicy material, 7-21 g of mixed material, 14-42 g of chili powder, 10-30 g of salt, 5-15 g of chicken essence, 2-6 g of monosodium glutamate, 0.5-1.5 g of fresh fragrant powder, 40-120 g of onion powder, 10-30 g of ginger powder and 10-30 g of garlic powder.
The technical scheme is further optimized, the spicy material is a mixture of high-quality pepper granule powder, special-spicy type pepper powder and micro-spicy type hot segment powder, and the mass ratio of the pepper granule powder to the special-spicy type pepper powder to the micro-spicy type hot segment powder is 1: 0.5.
The technical scheme is further optimized, the mixture is high-quality pepper flour, high-quality ginger flour and a mixture, wherein the mass ratio of the high-quality pepper flour to the high-quality ginger flour is 1: 1.
Further optimizing the technical scheme, the chili powder is seasoning powder prepared by taking the chili as a raw material.
A processing method of a special spicy liver comprises the following steps:
s1, mixing the spicy materials, the mixture, the chili powder, the salt, the chicken essence, the monosodium glutamate and the fresh fragrant powder, and uniformly stirring to prepare special seasoning powder;
s2, cutting fresh pork liver into blocks along the shape, and putting the pork liver under clean water to be washed clean by running water;
s3, placing the cleaned pork liver into a container, adding light saline to permeate the top of the pork liver for 2-3 cm, soaking for 100-150 minutes, changing water for 3-5 times, and soaking blood in the pork liver;
s4, adding water into the pot, boiling, putting the pork liver soaked to bleed into the pot, adjusting the fire power, keeping the water temperature at 93-97 ℃, and taking off the fire after boiling for 4-6 minutes, wherein the pork liver is cooked;
s5, soaking the pork liver in the soup, naturally cooling to room temperature, fishing out the pork liver, draining, slicing into pork liver slices with the thickness of 2-4 mm, and placing the pork liver slices in a clean container for later use;
s6, adding rapeseed oil into a pot, heating, adding minced onion, minced ginger and minced garlic when the oil temperature reaches 30-40 ℃, frying to be golden yellow, adding pork liver slices, and stir-frying for 50-70 seconds until smoke is produced;
s7, adding the secret seasoning powder into the pot, and stir-frying for 8-12 seconds;
s8, immediately taking out of the pan after stir-frying is finished, adding the onion powder, and standing for 3-4 hours to finish the finished product.
Further optimizing the technical scheme, in the step S6, the mass ratio of the rapeseed oil to the pork liver added into the pot is 1: 1.
(III) advantageous effects
Compared with the prior art, the invention provides a special spicy liver and a processing method thereof, and the special spicy liver has the following beneficial effects: when the fresh pork liver is cooked, the pork liver is cut into blocks to remove blood, and then is cut into slices after being cooked, so that the processing time is relatively shortened, the loss of the nutrient components of the pork liver is avoided, the pork liver is soaked in the soup and is naturally cooled to the room temperature, the pork liver is fresh and tender in taste and beautiful in color, and after the special seasoning powder is added and fried, the pork liver is complete in color, aroma and taste; the finished product is widely applied and can be used as a spicy liver steamed bread, the finished spicy liver is sandwiched in a cake, such as a spicy liver cold noodle, the finished spicy liver cold noodle is mixed with the finished spicy liver cold noodle, such as a spicy liver mixed noodle, the finished spicy liver mixed noodle is mixed with the cooked noodle, such as a spicy liver fried rice, the finished spicy liver added cooked rice is fried, such as a spicy liver covered rice, the finished spicy liver added with green pepper and onion fried and mixed with rice; the pork liver contains rich vitamin A, has the functions of maintaining normal growth and reproductive function, can maintain healthy skin color, and has important significance for building and beautifying the skin, the pork liver can also supplement vitamin B2 by frequent eating, which is an important coenzyme for supplementing the organism, and has important function for completing detoxification of toxic components by the organism, the pork liver contains vitamin C and trace element selenium which are not contained in common meat products, can enhance the immune response of human bodies, resist oxidation and aging, can inhibit the generation of tumor cells, can also treat acute infectious hepatitis, is rich in iron, is the most common food in blood-enriching food, and the physiological function of regulating and improving the hematopoietic system of people with anemia can be regulated by eating the pork liver.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
a special spicy liver comprises the following raw materials: 250 g of fresh pork liver, 250 g of rapeseed oil, 20 g of spicy material, 7 g of mixture, 14 g of chili powder, 10 g of salt, 5 g of chicken essence, 2 g of monosodium glutamate, 0.5 g of fresh fragrant powder, 40 g of onion powder, 10 g of ginger powder and 10 g of garlic powder, wherein the spicy material is a mixture of high-quality pepper granule powder, super-hot pepper king powder and micro-hot pepper section powder, the mass ratio of the pepper granule powder to the super-hot pepper king powder to the micro-hot section powder is 1: 0.5, the mixture is high-quality pepper powder, high-quality ginger powder and a mixture, the mass ratio of the high-quality pepper powder to the high-quality ginger powder is 1: 1, and the chili powder is seasoning powder prepared by taking linear peppers as raw materials.
A processing method of a special spicy liver comprises the following steps:
s1, mixing the spicy materials, the mixture, the chili powder, the salt, the chicken essence, the monosodium glutamate and the fresh fragrant powder, and uniformly stirring to prepare special seasoning powder;
s2, cutting fresh pork liver into blocks along the shape, and putting the pork liver under clean water to be washed clean by running water;
s3, putting the washed pork liver into a container, adding light saline to permeate the top of the pork liver by 2 cm, soaking for 100 minutes, changing water for 3 times during soaking, and soaking blood in the pork liver;
s4, adding water into the pot, boiling, putting the pork liver soaked to bleed into the pot, adjusting firepower, keeping the water temperature at 93 ℃, and taking off the fire after boiling for 4 minutes, wherein the pork liver is cooked;
s5, soaking the pork liver in the soup, naturally cooling to room temperature, fishing out the pork liver, draining, slicing into pork liver slices with the thickness of 2-4 mm, and placing the pork liver slices in a clean container for later use;
s6, adding rapeseed oil into a pot, heating, wherein the mass ratio of the rapeseed oil to the pork liver is 1: 1, adding minced onion, minced ginger and minced garlic when the oil temperature reaches 30 ℃, frying until the oil is golden yellow, adding pork liver slices, and stir-frying for 50 seconds until smoking;
s7, adding the special seasoning powder into the pot, and stir-frying for 8 seconds;
s8, immediately taking out of the pan after stir-frying is finished, adding the onion powder, and standing for 3 hours to finish the finished product.
Example two:
a special spicy liver comprises the following raw materials: 500 g of fresh pork liver, 500 g of rapeseed oil, 30 g of spicy material, 14 g of mixture, 28 g of chili powder, 20 g of salt, 10 g of chicken essence, 4 g of monosodium glutamate, 1 g of fresh fragrant powder, 80 g of onion powder, 20 g of ginger powder and 20 g of garlic powder, wherein the spicy material is a mixture of high-quality pepper granule powder, super-spicy pepper king pepper powder and micro-spicy hot segment powder, the mass ratio of the pepper granule powder to the super-spicy king pepper powder to the micro-spicy hot segment powder is 1: 0.5, the mixture is high-quality pepper powder, high-quality ginger powder and a mixture, the mass ratio of the high-quality pepper powder to the high-quality ginger powder is 1: 1, and the chili powder is seasoning powder prepared by taking linear peppers as raw materials.
A processing method of a special spicy liver comprises the following steps:
s1, mixing the spicy materials, the mixture, the chili powder, the salt, the chicken essence, the monosodium glutamate and the fresh fragrant powder, and uniformly stirring to prepare special seasoning powder;
s2, cutting fresh pork liver into blocks along the shape, and putting the pork liver under clean water to be washed clean by running water;
s3, putting the washed pork liver into a container, adding light saline to permeate the top of the pork liver by 2.5 cm, soaking for 125 minutes, changing water for 4 times, and soaking blood in the pork liver;
s4, adding water into the pot, boiling, putting the pork liver soaked to bleed into the pot, adjusting firepower, keeping the water temperature at 95 ℃, and taking off the fire after boiling for 5 minutes, wherein the pork liver is cooked;
s5, soaking the pork liver in the soup, naturally cooling to room temperature, fishing out the pork liver, draining, slicing into pork liver slices with the thickness of 3 mm, and placing the pork liver slices in a clean container for later use;
s6, adding rapeseed oil into a pot, heating, wherein the mass ratio of the rapeseed oil to the pork liver is 1: 1, adding minced onion, minced ginger and minced garlic when the oil temperature reaches 35 ℃, frying until the oil is golden yellow, adding pork liver slices, and stir-frying for 60 seconds until smoking;
s7, adding the secret seasoning powder into the pot, and stir-frying for 10 seconds;
s8, immediately taking out of the pot after stir-frying is finished, adding the onion powder, and standing for 3.5 hours to finish the finished product.
Example three:
a special spicy liver comprises the following raw materials: 750 g of fresh pork liver, 750 g of rapeseed oil, 60 g of spicy material, 21 g of mixture, 42 g of chili powder, 30 g of salt, 15 g of chicken essence, 6 g of monosodium glutamate, 1.5 g of fresh fragrant powder, 120 g of onion powder, 30 g of ginger powder and 30 g of garlic powder, wherein the spicy material is a mixture of high-quality pepper granule powder, super-spicy pepper king pepper powder and micro-spicy hot segment powder, the mass ratio of the pepper granule powder to the super-spicy king pepper powder to the micro-spicy hot segment powder is 1: 0.5, the mixture is high-quality pepper powder, high-quality ginger powder and a mixture, the mass ratio of the high-quality pepper powder to the high-quality ginger powder is 1: 1, and the chili powder is seasoning powder prepared by taking linear peppers as raw materials.
A processing method of a special spicy liver comprises the following steps:
s1, mixing the spicy materials, the mixture, the chili powder, the salt, the chicken essence, the monosodium glutamate and the fresh fragrant powder, and uniformly stirring to prepare special seasoning powder;
s2, cutting fresh pork liver into blocks along the shape, and putting the pork liver under clean water to be washed clean by running water;
s3, putting the washed pork liver into a container, adding light saline to permeate the top of the pork liver by 3 cm, soaking for 150 minutes, changing water for 5 times during soaking, and soaking blood in the pork liver;
s4, adding water into the pot, boiling, putting the pork liver soaked to bleed into the pot, adjusting firepower, keeping the water temperature at 97 ℃, and taking off the fire after boiling for 6 minutes, wherein the pork liver is cooked;
s5, soaking the pork liver in the soup, naturally cooling to room temperature, fishing out the pork liver, draining, slicing into pork liver slices with the thickness of 4 mm, and placing the pork liver slices in a clean container for later use;
s6, adding rapeseed oil into a pot, heating, wherein the mass ratio of the rapeseed oil to the pork liver is 1: 1, adding minced onion, minced ginger and minced garlic when the oil temperature reaches 40 ℃, frying until the oil is golden yellow, adding pork liver slices, and stir-frying for 70 seconds until smoking;
s7, adding the secret seasoning powder into the pot, and stir-frying for 12 seconds;
s8, immediately taking out of the pan after stir-frying is finished, adding the onion powder, and standing for 4 hours to finish the finished product.
The invention has the beneficial effects that: when the fresh pork liver is cooked, the pork liver is cut into blocks to remove blood, and then is cut into slices after being cooked, so that the processing time is relatively shortened, the loss of the nutrient components of the pork liver is avoided, the pork liver is soaked in the soup and is naturally cooled to the room temperature, the pork liver is fresh and tender in taste and beautiful in color, and after the special seasoning powder is added and fried, the pork liver is complete in color, aroma and taste; the finished product is widely applied and can be used as a spicy liver steamed bread, the finished spicy liver is sandwiched in a cake, such as a spicy liver cold noodle, the finished spicy liver cold noodle is mixed with the finished spicy liver cold noodle, such as a spicy liver mixed noodle, the finished spicy liver mixed noodle is mixed with the cooked noodle, such as a spicy liver fried rice, the finished spicy liver added cooked rice is fried, such as a spicy liver covered rice, the finished spicy liver added with green pepper and onion fried and mixed with rice; the pork liver contains rich vitamin A, has the functions of maintaining normal growth and reproductive function, can maintain healthy skin color, and has important significance for building and beautifying the skin, the pork liver can also supplement vitamin B2 by frequent eating, which is an important coenzyme for supplementing the organism, and has important function for completing detoxification of toxic components by the organism, the pork liver contains vitamin C and trace element selenium which are not contained in common meat products, can enhance the immune response of human bodies, resist oxidation and aging, can inhibit the generation of tumor cells, can also treat acute infectious hepatitis, is rich in iron, is the most common food in blood-enriching food, and the physiological function of regulating and improving the hematopoietic system of people with anemia can be regulated by eating the pork liver.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The special spicy liver is characterized by comprising the following raw materials: 750 g of fresh pork liver, 750 g of rapeseed oil, 20-60 g of spicy material, 7-21 g of mixed material, 14-42 g of chili powder, 10-30 g of salt, 5-15 g of chicken essence, 2-6 g of monosodium glutamate, 0.5-1.5 g of fresh fragrant powder, 40-120 g of onion powder, 10-30 g of ginger powder and 10-30 g of garlic powder.
2. The special spicy liver of claim 1, wherein the spicy material is a mixture of high-quality pepper powder, super-spicy king pepper powder and micro-spicy hot pepper powder, wherein the ratio of pepper powder: the special spicy hot pepper powder: the mass ratio of the slightly spicy hot section powder is 1: 0.5.
3. The special spicy hot liver of claim 1, wherein the mixture is a mixture of high-quality pricklyash peel powder and high-quality ginger powder, and the mass ratio of the high-quality pricklyash peel powder to the high-quality ginger powder is 1: 1.
4. The special spicy hot liver of claim 1, wherein the chili powder is seasoning powder prepared from raw materials of chili.
5. A processing method of a special spicy liver is characterized by comprising the following steps:
s1, mixing the spicy materials, the mixture, the chili powder, the salt, the chicken essence, the monosodium glutamate and the fresh fragrant powder, and uniformly stirring to prepare special seasoning powder;
s2, cutting fresh pork liver into blocks along the shape, and putting the pork liver under clean water to be washed clean by running water;
s3, placing the cleaned pork liver into a container, adding light saline to permeate the top of the pork liver for 2-3 cm, soaking for 100-150 minutes, changing water for 3-5 times, and soaking blood in the pork liver;
s4, adding water into the pot, boiling, putting the pork liver soaked to bleed into the pot, adjusting the fire power, keeping the water temperature at 93-97 ℃, and taking off the fire after boiling for 4-6 minutes, wherein the pork liver is cooked;
s5, soaking the pork liver in the soup, naturally cooling to room temperature, fishing out the pork liver, draining, slicing into pork liver slices with the thickness of 2-4 mm, and placing the pork liver slices in a clean container for later use;
s6, adding rapeseed oil into a pot, heating, adding minced onion, minced ginger and minced garlic when the oil temperature reaches 30-40 ℃, frying to be golden yellow, adding pork liver slices, and stir-frying for 50-70 seconds until smoke is produced;
s7, adding the secret seasoning powder into the pot, and stir-frying for 8-12 seconds;
s8, immediately taking out of the pan after stir-frying is finished, adding the onion powder, and standing for 3-4 hours to finish the finished product.
6. The processing method of the special spicy hot liver according to claim 5, wherein in S6, the mass ratio of rapeseed oil to pork liver added into a pot is 1: 1.
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