CN112089023A - Sauced fan ribs and processing method thereof - Google Patents
Sauced fan ribs and processing method thereof Download PDFInfo
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- CN112089023A CN112089023A CN202011028255.0A CN202011028255A CN112089023A CN 112089023 A CN112089023 A CN 112089023A CN 202011028255 A CN202011028255 A CN 202011028255A CN 112089023 A CN112089023 A CN 112089023A
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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
- A23L13/40—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
- A23L13/70—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
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention discloses a sauced fan rib and a processing method thereof, and the technical scheme is as follows: the sauced fan bone comprises main materials and auxiliary materials, wherein the main materials are fan bone, the auxiliary materials comprise shallot, ginger, cooking wine, edible oil, white sugar, light soy sauce, aniseed, dark soy sauce, braised sauce, edible salt, pepper, dried mushroom, beer and bay leaves, and the sauced fan bone comprises the following components in parts by mass: 150 parts of fan bone 130-containing materials, 5-8 parts of scallion, 5-8 parts of ginger, 10-15 parts of cooking wine, 15-20 parts of edible oil, 10-13 parts of white sugar, 8-10 parts of aniseed, 8-10 parts of light soy sauce, 8-10 parts of dark soy sauce, 15-20 parts of braised sauce, 3-5 parts of edible salt, 3-5 parts of pepper powder, 10-15 parts of dried mushroom, 40-60 parts of beer and 5-10 parts of bay leaves, and the invention has the beneficial effects that: the shallot, ginger slices, aniseed and bay leaves are stir-fried by a turner uniformly, then the braised sauce, cooking wine, light soy sauce and dark soy sauce are added, and after the stir-frying is uniformly performed, sugar water and beer are added for slow stewing with small fire, so that the fan bones are tasty, the taste and meat quality are loose, the eating is convenient, and the digestion is convenient.
Description
Technical Field
With the continuous development of the economic level of human beings and the development of the food culture, higher requirements of people on the types and cooking methods of food are gradually increased from the beginning to the requirements on the health, safety, ecology, environmental protection, delicacy and the like of the food, the Chinese food culture is also continuously developed, and higher requirements on the food and the cooking methods are provided.
The pig fan bone is the bone on the back of the pig below the upper shoulder. The pig fan bone is the pig scapula. The nutrient components of the bones are easier to absorb than plants and raw foods, the pig bones contain a large amount of calcium phosphate, ossein, bone mucin and the like besides protein, fat and vitamins, and the pig bones have warm nature, sweet and salty taste, enter spleen and stomach channels, and have the effects of tonifying spleen qi, moistening intestines and stomach, generating body fluid, enriching the body, moistening the skin, tonifying middle-jiao and Qi, nourishing blood and strengthening bones. Children often drink bone soup, which can supplement substances such as ossein and the like necessary for human body in time, enhance the hematopoietic function of bone marrow, help the growth and development of bones, and delay aging when drinking by adults.
The prior art has the following defects: when the existing method for manufacturing the sauced fan ribs is eaten, the taste is not good, and the sauced fan ribs are eaten by eaters due to certain defects of the appearance of the sauced fan.
Therefore, the invention is necessary to invent the sauced and marinated fan ribs and the processing method thereof.
Disclosure of Invention
The invention provides a sauced fan bone and a processing method thereof, wherein the sauced fan bone is prepared by selecting main materials and auxiliary materials, and cooking and seasoning fan bone, scallion, ginger, cooking wine, edible oil, white sugar, light soy sauce, aniseed, dark soy sauce, braised sauce, edible salt, pepper powder, dried mushroom, beer and bay leaves in steps, so that the sauced fan bone has unique flavor, and the problems of keeping bright color and luster and increasing appetite of eaters due to better taste of the sauced fan bone are solved.
In order to achieve the above purpose, the invention provides the following technical scheme: the sauced fan bone and the processing method thereof comprise main materials and auxiliary materials, wherein the main materials are fan bones, the auxiliary materials comprise scallion, ginger, cooking wine, edible oil, white sugar, light soy sauce, aniseed, dark soy sauce, braised sauce, edible salt, pepper powder, dried mushroom, beer and bay leaves, and the main materials and the auxiliary materials comprise the following components in parts by mass: 150 parts of fan bone 130-containing materials, 5-8 parts of scallion, 5-8 parts of ginger, 10-15 parts of cooking wine, 15-20 parts of edible oil, 10-13 parts of white sugar, 8-10 parts of aniseed, 8-10 parts of light soy sauce, 8-10 parts of dark soy sauce, 15-20 parts of braised sauce, 3-5 parts of edible salt, 3-5 parts of pepper powder, 10-15 parts of dried mushroom, 40-60 parts of beer and 5-10 parts of bay leaves.
The manufacturing steps of the sauced fan ribs are as follows:
s1 primary processing of main materials: taking fresh food materials on the day, washing the fan bones clean, putting the washed fan bones into a dish for later use, adding drinking water, green onions, gingers, cooking wine and the fan bones into a pot, boiling the cold water in the pot with strong fire until the water is boiled, then boiling for 2 minutes more, fishing floating foam in the pot, and putting the scalded fan bones into a water basin for cleaning for later use;
s2 preparation of sugar colored water: pouring edible oil into the pot, adding white sugar after the oil temperature is 60 ℃, continuously heating and frying to prepare sugar color, and then putting the sugar color into a dish for later use;
s3 sauce preparation: in addition, pouring edible oil, adding shallot, ginger slice, aniseed and myrcia, stir-frying with a slice, adding braised sauce, cooking wine, light soy sauce and dark soy sauce, stir-frying uniformly, adding sugar water and beer, covering a pot cover, and boiling by using medium fire;
s4 mixed material: adding the washed and static fan bones after the prepared sauce is boiled, then adding edible salt, pepper powder, white sugar and dry mushrooms, and then stewing slowly with soft fire for 90 minutes to obtain the sauce.
Preferably, in step S1, a small opening with a depth of one centimeter is cut on the surface of the fan bone, and before selecting the green onion and the ginger, the green onion and the ginger are selected to be cleaned fresh and cleaned, and then the green onion is cut into small segments and the ginger is cut into slices.
Preferably, in step S1, the fan ribs need to be washed with purified cold water until the surfaces of the fan ribs are cleaned and have no impurities.
Preferably, in the step S3, the fan bone needs to be stir-fried once every ten minutes, and the components are stir-fried uniformly.
Preferably, in the step S4, the dried mushrooms need to be fresh, cleaned and cleaned completely.
Preferably, in the step S4, the edible salt, the pepper powder and the white sugar are filled in hot water and are uniformly stirred, and then the mixture is poured into the pot.
The invention has the beneficial effects that:
1. by selecting fresh and high-quality food materials, the due delicate flavor of the food materials can be retained to the maximum extent during cooking, and the problem of food safety is guaranteed;
2. auxiliary materials can be more fed in the cooking process through beveling the small opening on the surface of the fan rib, so that the seasoning in the fan rib is more balanced;
3. the fan bones are cleaned, drinking water, shallot, ginger and cooking wine are added for burning and deodorizing, so that the blood and fishy smell in the fan bones can be taken out, the delicate flavor of the fan bones can be kept, the taste of the fan bones is better, and the meat quality is more delicate;
4. the shallot, ginger slices, aniseed and bay leaves are stir-fried by a turner uniformly, then the braised sauce, cooking wine, light soy sauce and dark soy sauce are added, and after the stir-frying is uniformly performed, sugar water and beer are added for slow stewing with small fire, so that the fan bones are tasty, the taste and meat quality are loose, the eating is convenient, and the digestion is convenient.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.
Example 1:
the invention provides a sauced fan bone which comprises main materials and auxiliary materials, wherein the main materials are fan bones, the auxiliary materials comprise scallion, ginger, cooking wine, edible oil, white sugar, light soy sauce, aniseed, dark soy sauce, braised sauce, edible salt, pepper powder, dried mushrooms, beer and bay leaves, and the main materials and the auxiliary materials comprise the following components in parts by weight: 130 parts of fan bones, 5 parts of scallion, 5 parts of ginger, 10 parts of cooking wine, 15 parts of edible oil, 10 parts of white sugar, 8 parts of aniseed, 5 parts of light soy sauce, 5 parts of dark soy sauce, 15 parts of braised sauce, 3 parts of edible salt, 3 parts of pepper powder, 10 parts of dried mushrooms, 60 parts of beer and 5 parts of bay leaves;
the manufacturing steps of the sauced fan ribs are as follows:
s1 primary processing of main materials: taking fresh food materials on the day, washing the fan bones, putting the fan bones into a dish for later use, adding drinking water, green onions, gingers, cooking wine and the fan bones into a pot, boiling the cold water in the pot with strong fire until the water is boiled, boiling for more 2 minutes, fishing floating foam in the pot, putting the scalded fan bones into a water basin for later use, cutting a small opening with the depth of one centimeter on the surface of the fan bones, selecting the fresh and clean green onions and gingers before selecting the green onions and gingers, cutting the green onions into small sections, cutting the gingers into slices, washing the fan bones with purified cold water until the surface of the fan bones is cleaned and has no impurities;
s2 preparation of sugar colored water: pouring edible oil into the pot, adding white sugar after the oil temperature is 60 ℃, continuously heating and frying to prepare sugar color, and then putting the sugar color into a dish for later use;
s3 sauce preparation: in addition, pouring edible oil in a pan, adding shallot, ginger slices, aniseed and myrcia, stirring and frying uniformly by a turner, adding braised sauce, cooking wine, light soy sauce and dark soy sauce, stirring and frying uniformly, adding sugar water and beer, covering a pan cover, heating to boil by using medium fire, and stirring and frying the fan bones once every ten minutes to stir and fry uniformly all the components;
s4 mixed material: adding the washed and static fan bones after the prepared sauce is boiled, then adding edible salt, pepper powder, white sugar and dry mushrooms, stewing for 90 minutes with slow fire, taking out the mixture from the pot, selecting the dry mushrooms to be fresh, cleaned and well finished, filling the edible salt, the pepper powder and the white sugar into hot water, and pouring the mixture into the pot after uniformly stirring;
example 2:
the invention provides a sauced fan bone and a processing method thereof, wherein the sauced fan bone comprises main materials and auxiliary materials, the main materials are fan bones, the auxiliary materials comprise scallion, ginger, cooking wine, edible oil, white sugar, light soy sauce, aniseed, dark soy sauce, braised sauce, edible salt, pepper powder, dried mushroom, beer and bay leaves, and the main materials and the auxiliary materials in the sauced fan bone comprise the following components in parts by weight: 140 parts of fan bones, 6.5 parts of green onions, 6.5 parts of ginger, 5 parts of cooking wine, 15 parts of edible oil, 10 parts of white sugar, 9 parts of aniseed, 5 parts of light soy sauce, 5 parts of dark soy sauce, 17.5 parts of braised sauce, 3 parts of edible salt, 3 parts of pepper powder, 10 parts of dried mushrooms, 60 parts of beer and 7.5 parts of bay leaves;
the manufacturing steps of the sauced fan ribs are as follows:
s1 primary processing of main materials: taking fresh food materials on the day, washing the fan bones, putting the fan bones into a dish for later use, adding drinking water, green onions, gingers, cooking wine and the fan bones into a pot, boiling the cold water in the pot with strong fire until the water is boiled, boiling for more 2 minutes, fishing floating foam in the pot, putting the scalded fan bones into a water basin for later use, cutting a small opening with the depth of one centimeter on the surface of the fan bones, selecting the fresh and clean green onions and gingers before selecting the green onions and gingers, cutting the green onions into small sections, cutting the gingers into slices, washing the fan bones with purified cold water until the surface of the fan bones is cleaned and has no impurities;
s2 preparation of sugar colored water: pouring edible oil into the pot, adding white sugar after the oil temperature is 60 ℃, continuously heating and frying to prepare sugar color, and then putting the sugar color into a dish for later use;
s3 sauce preparation: in addition, pouring edible oil in a pan, adding shallot, ginger slices, aniseed and myrcia, stirring and frying uniformly by a turner, adding braised sauce, cooking wine, light soy sauce and dark soy sauce, stirring and frying uniformly, adding sugar water and beer, covering a pan cover, heating to boil by using medium fire, and stirring and frying the fan bones once every ten minutes to stir and fry uniformly all the components;
s4 mixed material: adding the washed and static fan bones after the prepared sauce is boiled, then adding edible salt, pepper powder, white sugar and dry mushrooms, stewing for 90 minutes with slow fire, taking out the mixture from the pot, selecting the dry mushrooms to be fresh, clean and well-finished, and filling the edible salt, the pepper powder and the white sugar into hot water to be uniformly stirred and then pouring the mixture into the pot.
Example 3:
the invention provides a sauced fan bone and a processing method thereof, wherein the sauced fan bone comprises main materials and auxiliary materials, the main materials are fan bones, the auxiliary materials comprise scallion, ginger, cooking wine, edible oil, white sugar, light soy sauce, aniseed, dark soy sauce, braised sauce, edible salt, pepper powder, dried mushroom, beer and bay leaves, and the main materials and the auxiliary materials in the sauced fan bone comprise the following components in parts by weight: 150 parts of fan bones, 8 parts of scallion, 8 parts of ginger, 10 parts of cooking wine, 15 parts of edible oil, 10 parts of white sugar, 10 parts of aniseed, 5 parts of light soy sauce, 5 parts of dark soy sauce, 15 parts of braised sauce, 3 parts of edible salt, 3 parts of pepper powder, 10 parts of dried mushrooms, 60 parts of beer and 10 parts of bay leaves;
the manufacturing steps of the sauced fan ribs are as follows:
s1 primary processing of main materials: taking fresh food materials on the day, washing the fan bones, putting the fan bones into a dish for later use, adding drinking water, green onions, gingers, cooking wine and the fan bones into a pot, boiling the cold water in the pot with strong fire until the water is boiled, boiling for more 2 minutes, fishing floating foam in the pot, putting the scalded fan bones into a water basin for later use, cutting a small opening with the depth of one centimeter on the surface of the fan bones, selecting the fresh and clean green onions and gingers before selecting the green onions and gingers, cutting the green onions into small sections, cutting the gingers into slices, washing the fan bones with purified cold water until the surface of the fan bones is cleaned and has no impurities;
s2 preparation of sugar colored water: pouring edible oil into the pot, adding white sugar after the oil temperature is 60 ℃, continuously heating and frying to prepare sugar color, and then putting the sugar color into a dish for later use;
s3 sauce preparation: in addition, pouring edible oil in a pan, adding shallot, ginger slices, aniseed and myrcia, stirring and frying uniformly by a turner, adding braised sauce, cooking wine, light soy sauce and dark soy sauce, stirring and frying uniformly, adding sugar water and beer, covering a pan cover, heating to boil by using medium fire, and stirring and frying the fan bones once every ten minutes to stir and fry uniformly all the components;
s4 mixed material: adding the washed and static fan bones after the prepared sauce is boiled, then adding edible salt, pepper powder, white sugar and dry mushrooms, stewing for 90 minutes with slow fire, taking out the mixture from the pot, selecting the dry mushrooms to be fresh, cleaned and well finished, filling the edible salt, the pepper powder and the white sugar into hot water, and pouring the mixture into the pot after uniformly stirring;
a sauced fan bone prepared according to the above examples 1-3 was tasted to give:
| unit (parts) | Scallion | Ginger slice | Coarse fodder | Spice leaf | Taste of the product |
| Example 1 | 5 | 5 | 8 | 5 | In general |
| Example 2 | 6.5 | 6.5 | 9 | 7.5 | Is preferably used |
| Example 3 | 8 | 8 | 10 | 10 | Weight bias |
The comparison in the table shows that the sauced fan bone prepared by the embodiments 1-3 has the delicate flavor of the fan bone during cooking, the matched auxiliary materials have beautiful appearance, bright color and unique flavor, and can be sweet and salty to meet the taste of most people, when 6.5 parts of green onion, 6.5 parts of ginger slices, 9 parts of aniseed and 7.5 parts of bay leaves are added in the step S3, the sauced fan bone has more moderate taste, the soup is more viscous and fragrant, and is instantly melt in the mouth, namely, the embodiment 2 meets the popular taste, and the contents of the green onion, the ginger slices, the aniseed, the bay leaves and the like can be adjusted according to different tastes of different eaters.
The above description is only a preferred embodiment of the present invention, and any person skilled in the art may modify the present invention or modify it into an equivalent technical solution by using the technical solution described above. Therefore, any simple modifications or equivalent substitutions made in accordance with the technical solution of the present invention are within the scope of the claims of the present invention.
Claims (7)
1. A sauced fan bone is characterized in that: the spicy pork chop sauce comprises main materials and auxiliary materials, wherein the main materials are selected from the group consisting of a fan bone, shallot, ginger, cooking wine, edible oil, white sugar, light soy sauce, aniseed, dark soy sauce, braised sauce, edible salt, pepper powder, dried mushrooms, beer and bay leaves, and the main materials and the auxiliary materials comprise the following components in parts by weight: 150 parts of fan bone 130-containing materials, 5-8 parts of scallion, 5-8 parts of ginger, 10-15 parts of cooking wine, 15-20 parts of edible oil, 10-13 parts of white sugar, 8-10 parts of aniseed, 8-10 parts of light soy sauce, 8-10 parts of dark soy sauce, 15-20 parts of braised sauce, 3-5 parts of edible salt, 3-5 parts of pepper powder, 10-15 parts of dried mushroom, 40-60 parts of beer and 5-10 parts of bay leaves.
2. A processing method of sauced fan bones is characterized by comprising the following steps: the manufacturing steps of the sauced fan ribs are as follows:
s1 primary processing of main materials: taking fresh food materials on the day, washing the fan bones clean, putting the washed fan bones into a dish for later use, adding drinking water, green onions, gingers, cooking wine and the fan bones into a pot, boiling the cold water in the pot with strong fire until the water is boiled, then boiling for 2 minutes more, fishing floating foam in the pot, and putting the scalded fan bones into a water basin for cleaning for later use;
s2 preparation of sugar colored water: pouring edible oil into the pot, adding white sugar after the oil temperature is 60 ℃, continuously heating and frying to prepare sugar color, and then putting the sugar color into a dish for later use;
s3 sauce preparation: in addition, pouring edible oil, adding shallot, ginger slice, aniseed and myrcia, stir-frying with a slice, adding braised sauce, cooking wine, light soy sauce and dark soy sauce, stir-frying uniformly, adding sugar water and beer, covering a pot cover, and boiling by using medium fire;
s4 mixed material: adding the washed and static fan bones after the prepared sauce is boiled, then adding edible salt, pepper powder, white sugar and dry mushrooms, and then stewing slowly with soft fire for 90 minutes to obtain the sauce.
3. The method for processing sauced fan bones as claimed in claim 2, characterized in that: in the step S1, a small opening with a depth of one centimeter needs to be cut on the surface of the fan bone, and before selecting the green onion and the ginger, the green onion and the ginger need to be selected, cleaned fresh and cleaned, and then the green onion is cut into small sections and the ginger is cut into slices.
4. The method for processing sauced fan bones as claimed in claim 2, characterized in that: in the step S1, the fan ribs need to be washed with purified cold water until the surfaces of the fan ribs are cleaned and have no impurities.
5. The method for processing sauced fan bones as claimed in claim 2, characterized in that: in the step S3, the fan ribs need to be stir-fried once every ten minutes, and all the components are stir-fried uniformly.
6. The method for processing sauced fan bones as claimed in claim 2, characterized in that: in the step S4, the dried mushrooms need to be fresh, cleaned and cleaned completely.
7. The method for processing sauced fan bones as claimed in claim 2, characterized in that: in the step S4, the edible salt, pepper powder and white sugar are added into hot water and poured into the pot after being stirred uniformly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011028255.0A CN112089023A (en) | 2020-09-26 | 2020-09-26 | Sauced fan ribs and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011028255.0A CN112089023A (en) | 2020-09-26 | 2020-09-26 | Sauced fan ribs and processing method thereof |
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| CN112089023A true CN112089023A (en) | 2020-12-18 |
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| CN202011028255.0A Pending CN112089023A (en) | 2020-09-26 | 2020-09-26 | Sauced fan ribs and processing method thereof |
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| CN109198467A (en) * | 2018-11-13 | 2019-01-15 | 湖南德旺农业科技发展有限公司 | Sauce halogen fan bone and its processing method |
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