CN112314885A - Making method of flavored streaky pork - Google Patents
Making method of flavored streaky pork Download PDFInfo
- Publication number
- CN112314885A CN112314885A CN202011234720.6A CN202011234720A CN112314885A CN 112314885 A CN112314885 A CN 112314885A CN 202011234720 A CN202011234720 A CN 202011234720A CN 112314885 A CN112314885 A CN 112314885A
- Authority
- CN
- China
- Prior art keywords
- pork
- streaky pork
- putting
- square
- jar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims description 6
- 238000005554 pickling Methods 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 24
- 239000002689 soil Substances 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 3
- 241000722363 Piper Species 0.000 description 3
- 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 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- A23L13/70—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
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of flavored streaky pork, which is fat but not greasy, fresh and fragrant at the same time, and has strong pickling flavor.
Description
Technical Field
The invention relates to a preparation method of flavored streaky pork, and belongs to the technical field of food processing.
Background
The streaky pork is fat and thin, is smooth in taste, and is one of the favorite of a plurality of meat lovers. At present, streaky pork is mainly directly made into dishes such as braised pork in brown sauce, braised pork with preserved vegetables and the like, which is obviously far from sufficient for eaters.
Disclosure of Invention
In view of the problems of the prior art, the invention provides a method for making spiced streaky pork, which is fat but not greasy, fresh and fragrant, and has strong pickled flavor.
The preparation method of the local flavor jar pickled fish of the invention comprises the following steps:
(1) selecting materials: selecting fresh marbled pork with obvious fat and thin, and putting the pigskin on fire for hair removal;
(2) pretreatment: cleaning the selected streaky pork with cold water, cutting into square pork slices with the thickness of 1-1.2 cm, then packaging the square pork slices with a plate, and putting the square pork slices on a food steamer to steam until the meat is cooked in eighty nine times;
(3) preparing a pickling material: preparing a pickling material according to 1 kg of streaky pork: 200-400 g of seed-removed pepper, 200-300 g of ginger with the surface having moisture dried in the shade, 100-200 g of cooking wine, 100-300 g of light soy sauce, 50-100 g of fresh lemon juice and 100-150 g of sweet wine juice;
(4) mixing materials: fully and uniformly stirring the streaky pork treated in the step (2) and the pickling material obtained in the step (3);
(5) sealing and fermenting in a jar: and (4) putting the streaky pork treated in the step (4) and the pickling materials into a soil jar, sealing and fermenting for 10-15 days, and placing the sealed soil jar at a temperature of 18-25 ℃.
Compared with the prior art, the invention has strong fermentation flavor, relatively complete nutritive value, can be eaten after being taken out from a jar and slightly baked, or can be eaten after being steamed, or can be eaten after being slightly fried in a pot until the two sides are golden yellow, and can be wrapped by fresh lettuce for eating.
Detailed Description
The invention will now be further elucidated with reference to specific embodiments.
Example one
The method for making the local flavor pickled fish in the soil jar is obtained by the following steps:
(1) selecting materials: selecting fresh marbled pork with obvious fat and thin, and putting the pigskin on fire for hair removal;
(2) pretreatment: cleaning the selected streaky pork with cold water, cutting into square pork slices with the thickness of 1-1.2 cm, then packaging the square pork slices with a plate, and putting the square pork slices on a food steamer to steam until the meat is cooked in eighty nine times;
(3) preparing a pickling material: preparing a pickling material according to 1 kg of streaky pork: 400 g of seed-removed pepper, 300 g of ginger with the surface dried in the shade, 200 g of cooking wine, 300 g of light soy sauce, 50 g of fresh lemon juice and 150 g of sweet wine juice;
(4) mixing materials: fully and uniformly stirring the streaky pork treated in the step (2) and the pickling material obtained in the step (3);
(5) sealing and fermenting in a jar: and (4) putting the streaky pork treated in the step (4) and the pickling materials into a soil jar, sealing and fermenting for 15 days, and putting the sealed soil jar at a place with the temperature of 23-25 ℃.
Example two
The method for making the local flavor pickled fish in the soil jar is obtained by the following steps:
(1) selecting materials: selecting fresh marbled pork with obvious fat and thin, and putting the pigskin on fire for hair removal;
(2) pretreatment: cleaning the selected streaky pork with cold water, cutting into square pork slices with the thickness of 1-1.2 cm, then packaging the square pork slices with a plate, and putting the square pork slices on a food steamer to steam until the meat is cooked in eighty nine times;
(3) preparing a pickling material: preparing a pickling material according to 1 kg of streaky pork: 200 g of seed-removed pepper, 200 g of ginger with the surface dried in the shade, 100 g of cooking wine, 100 g of light soy sauce, 100 g of fresh lemon juice and 100 g of sweet wine juice;
(4) mixing materials: fully and uniformly stirring the streaky pork treated in the step (2) and the pickling material obtained in the step (3);
(5) sealing and fermenting in a jar: and (4) putting the streaky pork treated in the step (4) and the pickling materials into a soil jar, sealing and fermenting for 10 days, and putting the sealed soil jar at a place with the temperature of 18-23 ℃.
Claims (1)
1. The method for making the local flavor pickled fish is characterized by comprising the following steps:
(1) selecting materials: selecting fresh marbled pork with obvious fat and thin, and putting the pigskin on fire for hair removal;
(2) pretreatment: cleaning the selected streaky pork with cold water, cutting into square pork slices with the thickness of 1-1.2 cm, then packaging the square pork slices with a plate, and putting the square pork slices on a food steamer to steam until the meat is cooked in eighty nine times;
(3) preparing a pickling material: preparing a pickling material according to 1 kg of streaky pork: 200-400 g of seed-removed pepper, 200-300 g of ginger with the surface having moisture dried in the shade, 100-200 g of cooking wine, 100-300 g of light soy sauce, 50-100 g of fresh lemon juice and 100-150 g of sweet wine juice;
(4) mixing materials: fully and uniformly stirring the streaky pork treated in the step (2) and the pickling material obtained in the step (3);
(5) sealing and fermenting in a jar: and (4) putting the streaky pork treated in the step (4) and the pickling materials into a soil jar, sealing and fermenting for 10-15 days, and placing the sealed soil jar at a temperature of 18-25 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011234720.6A CN112314885A (en) | 2020-11-07 | 2020-11-07 | Making method of flavored streaky pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011234720.6A CN112314885A (en) | 2020-11-07 | 2020-11-07 | Making method of flavored streaky pork |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112314885A true CN112314885A (en) | 2021-02-05 |
Family
ID=74315500
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011234720.6A Pending CN112314885A (en) | 2020-11-07 | 2020-11-07 | Making method of flavored streaky pork |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112314885A (en) |
-
2020
- 2020-11-07 CN CN202011234720.6A patent/CN112314885A/en active Pending
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication |