CN112617124A - Making process of secret braised pork with tight meat quality - Google Patents
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- CN112617124A CN112617124A CN202011471978.8A CN202011471978A CN112617124A CN 112617124 A CN112617124 A CN 112617124A CN 202011471978 A CN202011471978 A CN 202011471978A CN 112617124 A CN112617124 A CN 112617124A
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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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
- 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
- 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)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a process for making secret braised pork with tight meat quality, which comprises the following steps: cutting into blocks; blanching water; and (III) stewing: adding edible oil into the pan, adding herba Alii Fistulosi and rhizoma Zingiberis recens, and stir-frying; adding the blanched meat blocks in the step (II) and frying; adding edible sugar, light soy sauce, Chinese character Wan soy sauce, delicious juice, dark soy sauce and pepper powder into a pot, and uniformly stir-frying; adding water, heating to boil with strong fire, stewing with slow fire, adding ovum Coturnicis Japonicae, and stewing; collecting concentrated soup with strong fire to obtain braised pork; step (IV) tripod mounting: filling the braised pork in brown sauce into the inner container of the tripod, adding 100 ℃ boiled water into the tripod, and then putting the inner container filled with the braised pork in brown sauce into the tripod. The special braised pork with tight meat quality prepared by the method has good sensory property, is salty, sweet, soft and glutinous, crisp, soft and tasty, fat but not greasy, thin but not firewood, and can maintain beauty and keep young.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a process for making secret braised pork with tight meat quality.
Background
Pork is the main source of animal protein in most places and is one of the meats enjoyed by people. The pork is used as the staple food material to cook and process a plurality of dishes, and the braised pork is a famous Chinese traditional dish belonging to the dish of the Chinese assistant and has the characteristics of fat but not greasy, crisp but not broken, red and bright color, sweet but not sticky, and moderate softness and rot. According to the difference of the specific preparation process and the added seasonings of the braised pork, the braised pork can be subdivided into various types with flavors, such as Su type braised pork, Mao type braised pork, Dongpo pork and the like. During the preparation of the Su-style braised pork, raw material meat needs to be soaked in cooking wine; frying streaky pork before making Mao's braised pork, stir-frying with ingredients such as scallion, ginger and the like, and adding dry pepper to prepare the fried pork; the Dongpo pork is prepared by stir-frying streaky pork with small fire to obtain oil, adding yellow wine, stewing, and steaming.
However, the traditional braised pork is complex in making process, long in time and difficult to master; the problems of poor taste of ingredients, serious water loss of meat quality and the like easily occur during cooking and making, so that the taste, color, flavor and the like of the braised pork are influenced. Therefore, it is necessary to provide a cooking method which is simple and easy to master and can ensure the quality of the braised pork.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a process for making secret braised pork with tight meat quality.
A process for preparing secret braised pork with tight meat quality comprises the following steps:
cutting into blocks in the step (I): quickly freezing the streaky pork with skin, and cutting into pieces to obtain meat pieces; preferably, the meat blocks are 4cm × 4cm × 4cm meat blocks;
blanching: taking 12-18 meat blocks of the step (I), adding 20-30 parts by weight of shallot, 15-22 parts by weight of ginger, 750-1000 parts by weight of water and 150-220 parts by weight of yellow wine, heating to boil, and blanching for 5-8min to obtain blanched meat blocks;
and (III) stewing: adding 5-8 parts by weight of edible oil into a pot, heating to 110-120 ℃, and then adding 20-30 parts by weight of green onion and 15-22 parts by weight of ginger for stir-frying for 8-12 s; adding the blanched meat blocks in the step (II) and frying for 1-2 min; adding 85-130 parts by weight of edible sugar, 6-8 parts by weight of light soy sauce, 7-10 parts by weight of Chinese character Wan soy sauce, 7-10 parts by weight of delicious juice, 13-20 parts by weight of dark soy sauce and 0.5-1 part by weight of pepper into a pot, and uniformly stirring and frying; adding 750-; collecting concentrated soup with strong fire for 10-15min to obtain braised meat; preferably, the power of the big fire is 2000-2200W; the power of the small fire is 900-; the edible sugar is any one of white granulated sugar, soft white sugar, monocrystal rock sugar and cube sugar;
step (IV) tripod mounting: and (3) filling the braised pork in brown sauce in the step (III) into a liner of a tripod, adding 100 ℃ boiled water into the tripod, and then putting the liner filled with the braised pork in brown sauce.
In some embodiments of the invention, the process for preparing the secret braised pork with tight meat quality comprises the following steps:
cutting into blocks in the step (I): quickly freezing the streaky pork with skin, and cutting into pieces to obtain meat pieces; after slow freezing, putting 12-18 meat blocks into 1000-1200 parts by weight of 25-30 ℃ pickling solution for pickling for 30-60min, and washing with water to obtain pickled meat blocks; preferably, the meat blocks are 4cm × 4cm × 4cm meat blocks;
blanching: taking 12-18 pieces of the pickled meat in the step (I), adding 1000-1200 parts by weight of water, heating to boil, and blanching for 5-8min to obtain blanched meat pieces;
and (III) stewing: adding 5-8 parts by weight of edible oil into a pot, heating to 110-120 ℃, and then adding 20-30 parts by weight of green onion and 15-22 parts by weight of ginger for stir-frying for 8-12 s; adding the blanched meat blocks in the step (II) and frying for 1-2 min; adding 85-130 parts by weight of edible sugar, 6-8 parts by weight of light soy sauce, 7-10 parts by weight of Chinese character Wan soy sauce, 7-10 parts by weight of delicious juice, 13-20 parts by weight of dark soy sauce and 0.5-1 part by weight of pepper into a pot, and uniformly stirring and frying; adding 750-; collecting concentrated soup with strong fire for 10-15min to obtain braised meat; preferably, the power of the big fire is 2000-2200W; the power of the small fire is 900-; the edible sugar is any one of white granulated sugar, soft white sugar, monocrystal rock sugar and cube sugar;
step (IV) tripod mounting: and (3) filling the braised pork in brown sauce in the step (III) into a liner of a tripod, adding 100 ℃ boiled water into the tripod, and then putting the liner filled with the braised pork in brown sauce.
Preferably, the pickling solution is prepared by the following method: adding 150-220 parts by weight of yellow wine and 0.5-3 parts by weight of gelidium amansii extract or functional gelidium amansii extract into 750-1000 parts by weight of water, and stirring at 25-30 ℃ for 5-15min at the stirring speed of 50-100 rpm; then adding 20-30 parts by weight of scallion and 15-22 parts by weight of ginger and uniformly mixing to obtain the finished product.
Further preferably, the pickling solution is prepared by the following method: adding 220 parts by weight of yellow wine 150-; then adding 20-30 parts by weight of scallion and 15-22 parts by weight of ginger and uniformly mixing to obtain the finished product.
Preferably, the gelidium amansii extract is prepared by the following method:
s1, crushing the dried agar, and sieving the crushed agar with a 20-80 mesh sieve to obtain agar powder;
s2, adding 20-30 parts by weight of agar powder into 80-150 parts by weight of water, uniformly mixing, adjusting the pH to 4-5, adding 0.05-0.15 part by weight of cellulase, and stirring at 53-62 ℃ for 50-60min at the stirring speed of 50-100 rpm; adjusting pH to 7, autoclaving for 60-80min, cooling to room temperature, and filtering to obtain filtrate; preferably, the temperature of the high-pressure sterilization is 115-125 ℃, and the pressure is 0.1-0.15 MPa;
s3, adding 50-70 parts by weight of filtrate into 100-150 parts by weight of absolute ethyl alcohol, uniformly mixing, standing for 10-20h at 1-5 ℃, centrifuging, and freeze-drying the precipitate to obtain the agar extract.
During the process of making braised pork in brown sauce, a large amount of water is lost, the tenderness of lean meat is reduced, the meat quality is dry, myofibrillar protein in pork is very important for maintaining water, but high-temperature cooking can cause protein denaturation, so that the water retention performance of the pork is reduced. According to the invention, the meat blocks are pickled by adopting the pickling liquid, the gelidium amansii extract/functional gelidium amansii extract in the pickling liquid contains rich active ingredients such as polysaccharide and the like, and can be combined with myofibrillar protein through electrostatic interaction, so that the stability of a three-dimensional network structure of protein cross-linked peptide is facilitated, the water content is greatly maintained, and the texture characteristics of the red-cooked meat are improved. Furthermore, after the functional cauliflower extract is modified by gamma-polyglutamic acid, on one hand, the dispersibility is increased, the functional cauliflower extract can be more fully contacted with meat pieces, and the functional cauliflower extract is favorably combined with protein through weak interaction; on the other hand, the gamma-polyglutamic acid can also assist active ingredients in the agar extract to participate in the three-dimensional network structure of the protein-stabilizing cross-linked peptide, because the gamma-polyglutamic acid contains a large number of functional groups such as carboxyl and the like and can be cross-linked and combined with the myofibrillar protein depending on molecular acting force (hydrogen bond); the compact net structure can embed more water, and improve the water retention performance and texture characteristics (hardness and elasticity) of the braised pork. In addition, the peptide chain of the gamma-polyglutamic acid is broken when cooking at high temperature, and the glutamic acid residue of the gamma-polyglutamic acid can be crosslinked with lysine residue in the protein of the meat loaf, so that the elasticity of the meat loaf is increased.
Preferably, the functionalized cauliflower extract is prepared by the following method:
s1, crushing the dried agar, and sieving the crushed agar with a 20-80 mesh sieve to obtain agar powder;
s2, adding 20-30 parts by weight of agar powder into 80-150 parts by weight of water, uniformly mixing, adjusting the pH to 4-5, adding 0.05-0.15 part by weight of cellulase, and stirring at 53-62 ℃ for 50-60min at the stirring speed of 50-100 rpm; adjusting pH to 7, autoclaving for 60-80min, cooling to room temperature, and filtering to obtain filtrate; preferably, the temperature of the high-pressure sterilization is 115-125 ℃, and the pressure is 0.1-0.15 MPa;
s3, adding 50-70 parts by weight of filtrate into 100-150 parts by weight of absolute ethyl alcohol, uniformly mixing, standing for 10-20h at 1-5 ℃, centrifuging, and freeze-drying the precipitate to obtain the agar extract.
S4, adding 0.5-2 parts by weight of agar extract into 20-60 parts by weight of water, and stirring at 40-50 ℃ for 1-6min at the stirring speed of 50-100 rpm; adding 20-60 parts by weight of 0.1-0.5 wt% gamma-polyglutamic acid aqueous solution at the rate of 2-4mL/min, continuously stirring for 30-40min, concentrating under reduced pressure, and freeze drying to obtain the final product; preferably, the preparation method of the 0.1-0.5 wt% gamma-polyglutamic acid aqueous solution comprises the following steps: adding 0.1-0.5g of gamma-polyglutamic acid into 100mL of water, and uniformly mixing to obtain the compound.
Further preferably, the functionalized cauliflower extract is prepared by the following method:
s1, crushing the dried agar, and sieving the crushed agar with a 20-80 mesh sieve to obtain agar powder;
s2, adding 20-30 parts by weight of agar powder into 80-150 parts by weight of water, uniformly mixing, adjusting the pH to 4-5, adding 0.05-0.15 part by weight of cellulase, and stirring at 53-62 ℃ for 50-60min at the stirring speed of 50-100 rpm; adjusting pH to 7, autoclaving for 60-80min, cooling to room temperature, and filtering to obtain filtrate; preferably, the temperature of the high-pressure sterilization is 115-125 ℃, and the pressure is 0.1-0.15 MPa;
s3, adding 50-70 parts by weight of filtrate into 100-150 parts by weight of absolute ethyl alcohol, uniformly mixing, standing for 10-20h at 1-5 ℃, centrifuging, and freeze-drying the precipitate to obtain the agar extract.
S4, adding 0.5-2 parts by weight of agar extract into 20-60 parts by weight of water, and stirring at 40-50 ℃ for 1-6min at the stirring speed of 50-100 rpm; and sequentially adding 10-30 parts by weight of 0.1-0.5 wt% gamma-polyglutamic acid aqueous solution and 10-30 parts by weight of 0.1-0.5 wt% hyaluronic acid aqueous solution at the rate of 2-4mL/min, continuously stirring for 30-40min, concentrating under reduced pressure, and freeze-drying to obtain the final product. Preferably, the preparation method of the 0.1-0.5 wt% hyaluronic acid aqueous solution comprises the following steps: adding 0.1-0.5g of hyaluronic acid into 100mL of water, and uniformly mixing to obtain the hyaluronic acid gel; the preparation method of the 0.1-0.5 wt% gamma-polyglutamic acid aqueous solution comprises the following steps: adding 0.1-0.5g of gamma-polyglutamic acid into 100mL of water, and uniformly mixing to obtain the compound.
The invention also discloses secret braised pork with tight meat quality, which is prepared by adopting the process.
The invention has the beneficial effects that: the special braised pork with tight meat quality, which is prepared by the invention, has the advantages of simple and convenient preparation process, advanced prefabrication and high dish serving speed; extracting with yellow wine, and recovering the original taste of the food material. The special braised pork is salty, sweet, soft and glutinous, crisp, soft and tasty, condensed into fat and fine meat, fat but not greasy, lean but not firewood, and also has the effects of maintaining beauty and keeping young.
Detailed Description
The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.
Introduction of some raw materials in this application:
the white granulated sugar is commercially available yu tang white granulated sugar and is purchased from the oriental leading sugar wine company Limited.
The yellow wine is a three-year old Guyue Longshan Shaoxing yellow wine which is purchased from Zhejiang Guyue Longshan Shaoxing wine GmbH.
The light soy sauce is seafood light soy sauce which is purchased from Foshan Haitian flavoring food GmbH.
Dark soy sauce is prepared from special grade Haitian straw mushroom dark soy sauce purchased from Foshan Haitian seasoned food GmbH.
Wanzi soy sauce is made of Japanese tortoise shell Wanzi soy sauce and purchased from Shanghai Xihuan Co Ltd.
The fresh flavor juice is Hongkong fresh flavor juice purchased from Hongkong food company Limited.
Pepper, which is Wangzheyi white pepper powder, is purchased from Wangzheyi thirteen spices group Co.
The edible oil is sunflower oil edible oil which is purchased from food Co., Ltd.
Adopting commercially available pork streaky pork with skin; selection criteria: three-fat two-lean, bright red color, red and bright lean meat, snow white fat, tight meat quality, firmness, non-stickiness, no odor or peculiar smell, no ammonia taste or sour taste, and no oxidation taste of fat.
The same commercially available quail eggs, ginger and scallion are adopted.
Example 1
A process for preparing secret braised pork with tight meat quality comprises the following steps:
cutting into blocks in the step (I): quickly freezing the streaky pork with skin, and cutting into pieces to obtain meat pieces; the meat blocks are 4cm multiplied by 4 cm;
blanching: taking 12 meat blocks obtained in the step (I), adding 20 parts by weight of shallot, 15 parts by weight of ginger, 750 parts by weight of water and 150 parts by weight of yellow wine, heating to boil, and blanching for 5min to obtain blanched meat blocks;
and (III) stewing: adding 5 parts by weight of edible oil into a pot, heating to 110 ℃, and adding 20 parts by weight of green onion and 15 parts by weight of ginger for stir-frying for 8 s; adding the blanched meat blocks in the step (II) and frying for 1 min; adding 85 parts by weight of edible sugar, 6 parts by weight of light soy sauce, 7 parts by weight of Chinese character Wan soy sauce, 7 parts by weight of delicious juice, 13 parts by weight of dark soy sauce and 0.5 part by weight of ground pepper into a pot, and uniformly stirring and frying; adding 750 weight parts of water, heating with strong fire (power of 2100W) to boil, stewing with slow fire (power of 1000W) for 80min, adding 10 weight parts of quail egg, and stewing for 10 min; collecting concentrated soup with strong fire (power 2100W) for 10min to obtain braised pork; the edible sugar is white granulated sugar;
step (IV) tripod mounting: and (3) filling the braised pork in brown sauce in the step (III) into a liner of a tripod, adding 100 ℃ boiled water into the tripod, and then putting the liner filled with the braised pork in brown sauce.
Example 2
A process for preparing secret braised pork with tight meat quality comprises the following steps:
cutting into blocks in the step (I): quickly freezing the streaky pork with skin, and cutting into pieces to obtain meat pieces; the meat blocks are 4cm multiplied by 4 cm;
blanching: taking 18 meat blocks obtained in the step (I), adding 30 parts by weight of shallot, 22 parts by weight of ginger, 1000 parts by weight of water and 220 parts by weight of yellow wine, heating to boil, and blanching for 8min to obtain blanched meat blocks;
and (III) stewing: adding 8 parts by weight of edible oil into a pot, heating to 120 ℃, and then adding 30 parts by weight of shallot and 22 parts by weight of ginger for stir-frying for 12 s; adding the blanched meat blocks in the step (II) and frying for 2 min; adding 130 parts by weight of edible sugar, 8 parts by weight of light soy sauce, 10 parts by weight of Chinese character Wan soy sauce, 10 parts by weight of delicious juice, 20 parts by weight of dark soy sauce and 1 part by weight of ground pepper into a pot, and uniformly stirring and frying; adding 1000 weight parts of water, heating with strong fire (power 2100W) to boil, stewing with slow fire (power 1000W) for 110min, adding 20 weight parts of quail egg, and stewing for 20 min; collecting concentrated soup with strong fire (power 2100W) for 15min to obtain braised pork; the edible sugar is white granulated sugar;
step (IV) tripod mounting: and (3) filling the braised pork in brown sauce in the step (III) into a liner of a tripod, adding 100 ℃ boiled water into the tripod, and then putting the liner filled with the braised pork in brown sauce.
Test example 1
Sensory evaluation of secret braised pork with compact meat quality: randomly selecting 60 persons, wherein the age range is 20-55 years, and carrying out sensory evaluation on the secret braised pork with compact meat quality of the example; each term full score is 100 points, and the average value (taking an integer) is calculated.
TABLE 1 sensory evaluation (score) of meat-dense secret braised pork
Compared with the traditional braised pork, the secret braised pork with the meat quality is compact, and the sensory property is better; and the three-year old Guyue Longshan Shaoxing yellow wine is also used for processing and refreshing, so that the natural taste of the food material is restored, and the food material is more salty, sweet, soft and glutinous, crisp and delicious.
Example 3
A process for preparing secret braised pork with tight meat quality comprises the following steps:
cutting into blocks in the step (I): quickly freezing the streaky pork with skin, and cutting into pieces to obtain meat pieces; the meat blocks are 4cm multiplied by 4 cm; slowly freezing, putting 15 meat blocks into 1100 weight parts of 28 deg.C pickling solution, pickling for 50min, and washing with water to obtain pickled meat blocks;
blanching: taking 15 pieces of the pickled meat in the step (I), adding 1100 parts by weight of water, heating to boil, and blanching for 6min to obtain blanched meat pieces;
and (III) stewing: adding 6 parts by weight of edible oil into a pot, heating to 112 ℃, and then adding 26 parts by weight of shallot and 18 parts by weight of ginger for stir-frying for 10 s; adding the blanched meat blocks in the step (II) and frying for 1.5 min; adding 100 parts by weight of edible sugar, 7 parts by weight of light soy sauce, 8 parts by weight of Chinese character Wan soy sauce, 8 parts by weight of delicious juice, 15 parts by weight of dark soy sauce and 0.8 part by weight of ground pepper into a pot, and uniformly stirring and frying; adding 850 weight parts of water, heating with strong fire (power 2100W) to boil, stewing with slow fire (power 1000W) for 90min, adding 12 weight parts of quail egg, and stewing for 15 min; collecting concentrated soup with strong fire (power 2100W) for 12min to obtain braised pork; the edible sugar is white granulated sugar;
step (IV) tripod mounting: and (3) filling the braised pork in brown sauce in the step (III) into a liner of a tripod, adding 100 ℃ boiled water into the tripod, and then putting the liner filled with the braised pork in brown sauce.
The pickling solution is prepared by the following method: adding 180 parts by weight of yellow wine and 1 part by weight of functional cauliflower extract into 850 parts by weight of water, and stirring at 28 ℃ for 10min at the stirring speed of 80 rpm; then adding 26 parts by weight of green onion and 18 parts by weight of ginger and uniformly mixing to obtain the finished product.
The functional cauliflower extract is prepared by the following method:
s1, crushing the dried agar-agar, and sieving the crushed agar-agar with a 50-mesh sieve to obtain agar-agar powder;
s2, adding 25 parts by weight of agar powder into 100 parts by weight of water, uniformly mixing, adjusting the pH to 4.5, adding 0.1 part by weight of cellulase, and stirring at 60 ℃ for 55min at the stirring speed of 80 rpm; adjusting pH to 7, and autoclaving at 121 deg.C under 0.12MPa for 65 min; cooling to room temperature, and filtering to obtain filtrate;
s3, adding 140 parts by weight of absolute ethyl alcohol into 60 parts by weight of filtrate, uniformly mixing, standing at 4 ℃ for 15 hours, centrifuging, and freeze-drying the precipitate to obtain a agar extract;
s4, adding 1 weight part of agar extract into 50 weight parts of water, and stirring at 45 ℃ for 5min at the stirring speed of 80 rpm; adding 50 parts by weight of 0.48 wt% gamma-polyglutamic acid aqueous solution at the speed of 2.5mL/min, continuously stirring for 35min, concentrating under reduced pressure, and freeze-drying to obtain the final product.
The preparation method of the 0.48 wt% gamma-polyglutamic acid aqueous solution comprises the following steps: adding 0.48g of gamma-polyglutamic acid into 100mL of water, and uniformly mixing to obtain the gamma-polyglutamic acid. Wherein, cellulase, food grade, CAS: 9012-54-8, 10000U/g, available from Shanghai Ji to Biochemical technology, Inc.; gamma-polyglutamic acid, food grade, CAS: 25513-46-6, molecular weight 5000, available from Nantong Tianxiang bioengineering, Inc.; gelidium amansii, which is the name of Gelidium amansii, and is commercially available air-dried Gelidium amansii, and is produced in Shandong by sunshine; gelidium amansii contains abundant algal polysaccharides, vitamin B, carotene, unsaturated fatty acid, potassium, iron, iodine, phosphorus and other minerals.
Example 4
A process for preparing secret braised pork with tight meat quality comprises the following steps:
cutting into blocks in the step (I): quickly freezing the streaky pork with skin, and cutting into pieces to obtain meat pieces; the meat blocks are 4cm multiplied by 4 cm; slowly freezing, putting 15 meat blocks into 1100 weight parts of 28 deg.C pickling solution, pickling for 50min, and washing with water to obtain pickled meat blocks;
blanching: taking 15 pieces of the pickled meat in the step (I), adding 1100 parts by weight of water, heating to boil, and blanching for 6min to obtain blanched meat pieces;
and (III) stewing: adding 6 parts by weight of edible oil into a pot, heating to 112 ℃, and then adding 26 parts by weight of shallot and 18 parts by weight of ginger for stir-frying for 10 s; adding the blanched meat blocks in the step (II) and frying for 1.5 min; adding 100 parts by weight of edible sugar, 7 parts by weight of light soy sauce, 8 parts by weight of Chinese character Wan soy sauce, 8 parts by weight of delicious juice, 15 parts by weight of dark soy sauce and 0.8 part by weight of ground pepper into a pot, and uniformly stirring and frying; adding 850 weight parts of water, heating with strong fire (power 2100W) to boil, stewing with slow fire (power 1000W) for 90min, adding 12 weight parts of quail egg, and stewing for 15 min; collecting concentrated soup with strong fire (power 2100W) for 12min to obtain braised pork; the edible sugar is white granulated sugar;
step (IV) tripod mounting: and (3) filling the braised pork in brown sauce in the step (III) into a liner of a tripod, adding 100 ℃ boiled water into the tripod, and then putting the liner filled with the braised pork in brown sauce.
The pickling solution is prepared by the following method: adding 180 parts by weight of yellow wine and 1 part by weight of gelidium amansii extract into 850 parts by weight of water, and stirring at the temperature of 28 ℃ for 10min at the stirring speed of 80 rpm; then adding 26 parts by weight of green onion and 18 parts by weight of ginger and uniformly mixing to obtain the finished product.
The agar extract is prepared by the following method:
s1, crushing the dried agar-agar, and sieving the crushed agar-agar with a 50-mesh sieve to obtain agar-agar powder;
s2, adding 25 parts by weight of agar powder into 100 parts by weight of water, uniformly mixing, adjusting the pH to 4.5, adding 0.1 part by weight of cellulase, and stirring at 60 ℃ for 55min at the stirring speed of 80 rpm; adjusting pH to 7, and autoclaving at 121 deg.C under 0.12MPa for 65 min; cooling to room temperature, and filtering to obtain filtrate;
s3, adding 140 parts by weight of absolute ethyl alcohol into 60 parts by weight of filtrate, uniformly mixing, standing for 15 hours at 4 ℃, centrifuging, and freeze-drying the precipitate to obtain the agar extract. Wherein, cellulase, food grade, CAS: 9012-54-8, 10000U/g, available from Shanghai Ji to Biochemical technology, Inc.; gelidium amansii, which is the name of Gelidium amansii, and is commercially available air-dried Gelidium amansii, and is produced in Shandong by sunshine; gelidium amansii contains abundant algal polysaccharides, vitamin B, carotene, unsaturated fatty acid, potassium, iron, iodine, phosphorus and other minerals.
Comparative example 1
A process for preparing secret braised pork with tight meat quality comprises the following steps:
cutting into blocks in the step (I): quickly freezing the streaky pork with skin, and cutting into pieces to obtain meat pieces; the meat blocks are 4cm multiplied by 4 cm; slowly freezing, putting 15 meat blocks into 1100 weight parts of 28 deg.C pickling solution, pickling for 50min, and washing with water to obtain pickled meat blocks;
blanching: taking 15 pieces of the pickled meat in the step (I), adding 1100 parts by weight of water, heating to boil, and blanching for 6min to obtain blanched meat pieces;
and (III) stewing: adding 6 parts by weight of edible oil into a pot, heating to 112 ℃, and then adding 26 parts by weight of shallot and 18 parts by weight of ginger for stir-frying for 10 s; adding the blanched meat blocks in the step (II) and frying for 1.5 min; adding 100 parts by weight of edible sugar, 7 parts by weight of light soy sauce, 8 parts by weight of Chinese character Wan soy sauce, 8 parts by weight of delicious juice, 15 parts by weight of dark soy sauce and 0.8 part by weight of ground pepper into a pot, and uniformly stirring and frying; adding 850 weight parts of water, heating with strong fire (power 2100W) to boil, stewing with slow fire (power 1000W) for 90min, adding 12 weight parts of quail egg, and stewing for 15 min; collecting concentrated soup with strong fire (power 2100W) for 12min to obtain braised pork; the edible sugar is white granulated sugar;
step (IV) tripod mounting: and (3) filling the braised pork in brown sauce in the step (III) into a liner of a tripod, adding 100 ℃ boiled water into the tripod, and then putting the liner filled with the braised pork in brown sauce.
The pickling solution is prepared by the following method: adding 180 parts by weight of yellow wine into 851 parts by weight of water, and stirring at the temperature of 28 ℃ for 10min at the stirring speed of 80 rpm; then adding 26 parts by weight of green onion and 18 parts by weight of ginger and uniformly mixing to obtain the finished product.
Comparative example 2
A process for preparing secret braised pork with tight meat quality comprises the following steps:
cutting into blocks in the step (I): quickly freezing the streaky pork with skin, and cutting into pieces to obtain meat pieces; the meat blocks are 4cm multiplied by 4 cm; slowly freezing, putting 15 meat blocks into 1100 weight parts of 28 deg.C pickling solution, pickling for 50min, and washing with water to obtain pickled meat blocks;
blanching: taking 15 pieces of the pickled meat in the step (I), adding 1100 parts by weight of water, heating to boil, and blanching for 6min to obtain blanched meat pieces;
and (III) stewing: adding 6 parts by weight of edible oil into a pot, heating to 112 ℃, and then adding 26 parts by weight of shallot and 18 parts by weight of ginger for stir-frying for 10 s; adding the blanched meat blocks in the step (II) and frying for 1.5 min; adding 100 parts by weight of edible sugar, 7 parts by weight of light soy sauce, 8 parts by weight of Chinese character Wan soy sauce, 8 parts by weight of delicious juice, 15 parts by weight of dark soy sauce and 0.8 part by weight of ground pepper into a pot, and uniformly stirring and frying; adding 850 weight parts of water, heating with strong fire (power 2100W) to boil, stewing with slow fire (power 1000W) for 90min, adding 12 weight parts of quail egg, and stewing for 15 min; collecting concentrated soup with strong fire (power 2100W) for 12min to obtain braised pork; the edible sugar is white granulated sugar;
step (IV) tripod mounting: and (3) filling the braised pork in brown sauce in the step (III) into a liner of a tripod, adding 100 ℃ boiled water into the tripod, and then putting the liner filled with the braised pork in brown sauce.
The pickling solution is prepared by the following method: adding 180 parts by weight of yellow wine and 1 part by weight of functional cauliflower extract into 850 parts by weight of water, and stirring at 28 ℃ for 10min at the stirring speed of 80 rpm; then adding 26 parts by weight of green onion and 18 parts by weight of ginger and uniformly mixing to obtain the finished product.
The functional cauliflower extract is prepared by the following method:
s1, crushing the dried agar-agar, and sieving the crushed agar-agar with a 50-mesh sieve to obtain agar-agar powder;
s2, adding 25 parts by weight of agar powder into 100 parts by weight of water, uniformly mixing, and carrying out autoclaving treatment for 65min at 121 ℃ under 0.12 MPa; cooling to room temperature, and filtering to obtain filtrate;
s3, adding 140 parts by weight of absolute ethyl alcohol into 60 parts by weight of filtrate, uniformly mixing, standing at 4 ℃ for 15 hours, centrifuging, and freeze-drying the precipitate to obtain a agar extract;
s4, adding 1 weight part of agar extract into 50 weight parts of water, and stirring at 45 ℃ for 5min at the stirring speed of 80 rpm; adding 50 parts by weight of 0.48 wt% gamma-polyglutamic acid aqueous solution at the speed of 2.5mL/min, continuously stirring for 35min, concentrating under reduced pressure, and freeze-drying to obtain the final product.
The preparation method of the 0.48 wt% gamma-polyglutamic acid aqueous solution comprises the following steps: adding 0.48g of gamma-polyglutamic acid into 100mL of water, and uniformly mixing to obtain the gamma-polyglutamic acid. Wherein, gamma-polyglutamic acid, food grade, CAS: 25513-46-6, molecular weight 5000, available from Nantong Tianxiang bioengineering, Inc.; hyaluronic acid, food grade, CAS: 9004-61-9, MW 6000, available from Biotech, Inc., of Hebei province; gelidium amansii, which is the name of Gelidium amansii, and is commercially available air-dried Gelidium amansii, and is produced in Shandong by sunshine; gelidium amansii contains abundant algal polysaccharides, vitamin B, carotene, unsaturated fatty acid, potassium, iron, iodine, phosphorus and other minerals.
Comparative example 3
A process for preparing secret braised pork with tight meat quality comprises the following steps:
cutting into blocks in the step (I): quickly freezing the streaky pork with skin, and cutting into pieces to obtain meat pieces; the meat blocks are 4cm multiplied by 4 cm; slowly freezing, putting 15 meat blocks into 1100 weight parts of 28 deg.C pickling solution, pickling for 50min, and washing with water to obtain pickled meat blocks;
blanching: taking 15 pieces of the pickled meat in the step (I), adding 1100 parts by weight of water, heating to boil, and blanching for 6min to obtain blanched meat pieces;
and (III) stewing: adding 6 parts by weight of edible oil into a pot, heating to 112 ℃, and then adding 26 parts by weight of shallot and 18 parts by weight of ginger for stir-frying for 10 s; adding the blanched meat blocks in the step (II) and frying for 1.5 min; adding 100 parts by weight of edible sugar, 7 parts by weight of light soy sauce, 8 parts by weight of Chinese character Wan soy sauce, 8 parts by weight of delicious juice, 15 parts by weight of dark soy sauce and 0.8 part by weight of ground pepper into a pot, and uniformly stirring and frying; adding 850 weight parts of water, heating with strong fire (power 2100W) to boil, stewing with slow fire (power 1000W) for 90min, adding 12 weight parts of quail egg, and stewing for 15 min; collecting concentrated soup with strong fire (power 2100W) for 12min to obtain braised pork; the edible sugar is white granulated sugar;
step (IV) tripod mounting: and (3) filling the braised pork in brown sauce in the step (III) into a liner of a tripod, adding 100 ℃ boiled water into the tripod, and then putting the liner filled with the braised pork in brown sauce.
The pickling solution is prepared by the following method: adding 180 parts by weight of yellow wine and 1 part by weight of functional cauliflower extract into 850 parts by weight of water, and stirring at 28 ℃ for 10min at the stirring speed of 80 rpm; then adding 26 parts by weight of green onion and 18 parts by weight of ginger and uniformly mixing to obtain the finished product.
The functional cauliflower extract is prepared by the following method:
s1, crushing the dried agar-agar, and sieving the crushed agar-agar with a 50-mesh sieve to obtain agar-agar powder;
s2, adding 25 parts by weight of agar powder into 100 parts by weight of water, uniformly mixing, adjusting the pH to 4.5, adding 0.1 part by weight of cellulase, and stirring at 60 ℃ for 55min at the stirring speed of 80 rpm; adjusting pH to 7, and autoclaving at 121 deg.C under 0.12MPa for 65 min; cooling to room temperature, and filtering to obtain filtrate;
s3, adding 140 parts by weight of absolute ethyl alcohol into 60 parts by weight of filtrate, uniformly mixing, standing at 4 ℃ for 15 hours, centrifuging, and freeze-drying the precipitate to obtain a agar extract;
s4, adding 1 weight part of agar extract into 50 weight parts of water, and stirring at 45 ℃ for 5min at the stirring speed of 80 rpm; and adding 50 parts by weight of 0.48 wt% hyaluronic acid aqueous solution at the rate of 2.5mL/min, continuously stirring for 35min, concentrating under reduced pressure, and freeze-drying to obtain the final product.
The preparation method of the 0.48 wt% hyaluronic acid aqueous solution comprises the following steps: adding 0.48g hyaluronic acid into 100mL water, and mixing well to obtain the final product. Wherein, cellulase, food grade, CAS: 9012-54-8, 10000U/g, available from Shanghai Ji to Biochemical technology, Inc.; hyaluronic acid, food grade, CAS: 9004-61-9, MW 6000, available from Biotech, Inc., of Hebei province; gelidium amansii, which is the name of Gelidium amansii, and is commercially available air-dried Gelidium amansii, and is produced in Shandong by sunshine; gelidium amansii contains abundant algal polysaccharides, vitamin B, carotene, unsaturated fatty acid, potassium, iron, iodine, phosphorus and other minerals. The texture measurement result of the secret braised pork with tight meat quality of comparative example 3 was: hardness (1781.35 + -58.02) g, elasticity (1.38 + -0.05) s; the centrifugal loss rate of the meat-dense secret braised pork of comparative example 3 was 14.16%.
Example 5
A process for preparing secret braised pork with tight meat quality comprises the following steps:
cutting into blocks in the step (I): quickly freezing the streaky pork with skin, and cutting into pieces to obtain meat pieces; the meat blocks are 4cm multiplied by 4 cm; slowly freezing, putting 15 meat blocks into 1100 weight parts of 28 deg.C pickling solution, pickling for 50min, and washing with water to obtain pickled meat blocks;
blanching: taking 15 pieces of the pickled meat in the step (I), adding 1100 parts by weight of water, heating to boil, and blanching for 6min to obtain blanched meat pieces;
and (III) stewing: adding 6 parts by weight of edible oil into a pot, heating to 112 ℃, and then adding 26 parts by weight of shallot and 18 parts by weight of ginger for stir-frying for 10 s; adding the blanched meat blocks in the step (II) and frying for 1.5 min; adding 100 parts by weight of edible sugar, 7 parts by weight of light soy sauce, 8 parts by weight of Chinese character Wan soy sauce, 8 parts by weight of delicious juice, 15 parts by weight of dark soy sauce and 0.8 part by weight of ground pepper into a pot, and uniformly stirring and frying; adding 850 weight parts of water, heating with strong fire (power 2100W) to boil, stewing with slow fire (power 1000W) for 90min, adding 12 weight parts of quail egg, and stewing for 15 min; collecting concentrated soup with strong fire (power 2100W) for 12min to obtain braised pork; the edible sugar is white granulated sugar;
step (IV) tripod mounting: and (3) filling the braised pork in brown sauce in the step (III) into a liner of a tripod, adding 100 ℃ boiled water into the tripod, and then putting the liner filled with the braised pork in brown sauce.
The pickling solution is prepared by the following method: adding 180 parts by weight of yellow wine and 1 part by weight of functional cauliflower extract into 850 parts by weight of water, and stirring at 28 ℃ for 10min at the stirring speed of 80 rpm; then adding 26 parts by weight of green onion and 18 parts by weight of ginger and uniformly mixing to obtain the finished product.
The functional cauliflower extract is prepared by the following method:
s1, crushing the dried agar-agar, and sieving the crushed agar-agar with a 50-mesh sieve to obtain agar-agar powder;
s2, adding 25 parts by weight of agar powder into 100 parts by weight of water, uniformly mixing, adjusting the pH to 4.5, adding 0.1 part by weight of cellulase, and stirring at 60 ℃ for 55min at the stirring speed of 80 rpm; adjusting pH to 7, and autoclaving at 121 deg.C under 0.12MPa for 65 min; cooling to room temperature, and filtering to obtain filtrate;
s3, adding 140 parts by weight of absolute ethyl alcohol into 60 parts by weight of filtrate, uniformly mixing, standing at 4 ℃ for 15 hours, centrifuging, and freeze-drying the precipitate to obtain a agar extract;
s4, adding 1 weight part of agar extract into 50 weight parts of water, and stirring at 45 ℃ for 5min at the stirring speed of 80 rpm; and sequentially adding 25 parts by weight of 0.48 wt% gamma-polyglutamic acid aqueous solution and 25 parts by weight of 0.48 wt% hyaluronic acid aqueous solution at the rate of 2.5mL/min, continuously stirring for 35min, concentrating under reduced pressure, and freeze-drying to obtain the final product.
The preparation method of the 0.48 wt% hyaluronic acid aqueous solution comprises the following steps: adding 0.48g of hyaluronic acid into 100mL of water, and uniformly mixing to obtain the hyaluronic acid gel; the preparation method of the 0.48 wt% gamma-polyglutamic acid aqueous solution comprises the following steps: adding 0.48g of gamma-polyglutamic acid into 100mL of water, and uniformly mixing to obtain the gamma-polyglutamic acid. Wherein, cellulase, food grade, CAS: 9012-54-8, 10000U/g, available from Shanghai Ji to Biochemical technology, Inc.; gamma-polyglutamic acid, food grade, CAS: 25513-46-6, molecular weight 5000, available from Nantong Tianxiang bioengineering, Inc.; hyaluronic acid, food grade, CAS: 9004-61-9, MW 6000, available from Biotech, Inc., of Hebei province; gelidium amansii, which is the name of Gelidium amansii, and is commercially available air-dried Gelidium amansii, and is produced in Shandong by sunshine; gelidium amansii contains abundant algal polysaccharides, vitamin B, carotene, unsaturated fatty acid, potassium, iron, iodine, phosphorus and other minerals.
Test example 2
Texture determination of secret braised pork with compact meat quality: the red-cooked meat of comparative examples 1 to 3 and examples 3 to 5 were cut into 2cm × 2cm × 1cm small meat pieces, compression-tested using a TPA mode (i.e., texture multi-surface profile mode), and the parameters were set as: the cylindrical probe P/36R is used for measuring the descending speed of the front probe by 2.0mm/s, the measuring speed is 1.0mm/s, the return speed of the back probe by 2.0mm/s, the compression deformation amount is 50%, the interval time is 5s, and the trigger force is 5 g. Taking the lean meat layer for measurement, and sampling the same part every time; each group was tested for 6 replicates and the singular values were removed and averaged. And selecting the hardness and elasticity in the texture indexes as texture evaluation indexes.
TABLE 2 texture determination results of secret braised pork with brown sauce with compact meat quality
| Hardness, g | Elasticity, s | |
| Example 3 | 1722.23±61.50* | 1.52±0.03* |
| Example 4 | 2118.79±72.38* | 1.09±0.06* |
| Example 5 | 1503.01±50.52* | 1.95±0.02* |
| Comparative example 1 | 2657.98±68.24* | 0.71±0.01* |
| Comparative example 2 | 1935.52±62.81* | 1.20±0.02* |
Note:*representing significant differences (p < 0.05) between different red-cooked meats.
During the process of making braised pork in brown sauce, a large amount of water is lost, the tenderness of lean meat is reduced, the meat quality is dry, myofibrillar protein in pork is very important for maintaining water, but high-temperature cooking can cause protein denaturation, so that the water retention performance of the pork is reduced. Comparing examples 3-4 with comparative example 1, it can be seen that the invention adopts the pickling solution to pickle the meat blocks, and the agar extract/functional agar extract in the pickling solution contains rich active ingredients such as polysaccharide and the like, and can be combined with myofibrillar protein through electrostatic interaction, which is beneficial to the stability of the three-dimensional network structure of the protein cross-linked peptide, thereby greatly maintaining the water content and improving the texture characteristics of the braised meat.
Further, as shown in comparative examples 3 to 4, the modified functional cauliflower extract with gamma-polyglutamic acid has increased dispersibility, and can be more sufficiently contacted with meat mass, thus facilitating the binding with protein through weak interaction; on the other hand, the gamma-polyglutamic acid can also assist active ingredients in the agar extract to participate in the three-dimensional network structure of the stable protein cross-linked peptide, because the gamma-polyglutamic acid contains a large number of functional groups such as carboxyl and the like and can be in cross-linked combination with the myofibrillar protein depending on molecular force hydrogen bonds; the compact net structure can embed more water, and improve the water retention performance and texture characteristics (hardness and elasticity) of the braised pork. In addition, the peptide chain of the gamma-polyglutamic acid is broken when cooking at high temperature, and the glutamic acid residue of the gamma-polyglutamic acid can be crosslinked with lysine residue in the protein of the meat loaf, so that the elasticity of the meat loaf is increased.
Test example 3
The water retention performance of the secret braised pork with meat quality is measured as follows: the surface moisture of the braised pork in brown sauce of comparative examples 1 to 3 and examples 3 to 5 was blotted with absorbent paper, the surface was cut off, the central portion of the braised pork in brown sauce was weighed (M1), wrapped with filter paper and placed in a centrifuge tube containing absorbent cotton, centrifuged at 4000rpm for 25min, and the weight of the pork sample was measured again (M2) in parallel with 5 groups and averaged.
Centrifuge loss rate (%) (M1-M2)/M1X 100
TABLE 3 centrifugal loss rate measurement results of meat-dense secret braised pork
| Centrifugal loss rate% | |
| Example 3 | 13.50 |
| Example 4 | 16.90 |
| Example 5 | 10.95 |
| Comparative example 1 | 21.00 |
| Comparative example 2 | 15.61 |
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (8)
1. A process for preparing secret braised pork with tight meat quality is characterized by comprising the following steps:
cutting into blocks;
blanching water;
and (III) stewing: adding edible oil into the pan, adding herba Alii Fistulosi and rhizoma Zingiberis recens, and stir-frying; adding the blanched meat blocks in the step (II) and frying; adding edible sugar, light soy sauce, Chinese character Wan soy sauce, delicious juice, dark soy sauce and pepper powder into a pot, and uniformly stir-frying; adding water, heating to boil with strong fire, stewing with slow fire, adding ovum Coturnicis Japonicae, and stewing; collecting concentrated soup with strong fire to obtain braised pork;
step (IV) tripod mounting: and (3) filling the braised pork in brown sauce in the step (III) into a liner of a tripod, adding 100 ℃ boiled water into the tripod, and then putting the liner filled with the braised pork in brown sauce.
2. The process for preparing the meat-dense secret braised pork according to claim 1, which comprises the following steps:
cutting into blocks in the step (I): quickly freezing the streaky pork with skin, and cutting into pieces to obtain meat pieces;
blanching: taking 12-18 meat blocks of the step (I), adding 20-30 parts by weight of shallot, 15-22 parts by weight of ginger, 750-1000 parts by weight of water and 150-220 parts by weight of yellow wine, heating to boil, and blanching for 5-8min to obtain blanched meat blocks;
and (III) stewing: adding 5-8 parts by weight of edible oil into a pot, heating to 110-120 ℃, and then adding 20-30 parts by weight of green onion and 15-22 parts by weight of ginger for stir-frying for 8-12 s; adding the blanched meat blocks in the step (II) and frying for 1-2 min; adding 85-130 parts by weight of edible sugar, 6-8 parts by weight of light soy sauce, 7-10 parts by weight of Chinese character Wan soy sauce, 7-10 parts by weight of delicious juice, 13-20 parts by weight of dark soy sauce and 0.5-1 part by weight of pepper into a pot, and uniformly stirring and frying; adding 750-; collecting concentrated soup with strong fire for 10-15min to obtain braised meat;
step (IV) tripod mounting: and (3) filling the braised pork in brown sauce in the step (III) into a liner of a tripod, adding 100 ℃ boiled water into the tripod, and then putting the liner filled with the braised pork in brown sauce.
3. The process for preparing the meat-dense secret braised meat in brown sauce according to claim 1, which comprises the following steps:
cutting into blocks in the step (I): quickly freezing the streaky pork with skin, and cutting into pieces to obtain meat pieces; after slow freezing, putting 12-18 meat blocks into 1000-1200 parts by weight of 25-30 ℃ pickling solution for pickling for 30-60min, and washing with water to obtain pickled meat blocks;
blanching: taking 12-18 pieces of the pickled meat in the step (I), adding 1000-1200 parts by weight of water, heating to boil, and blanching for 5-8min to obtain blanched meat pieces;
and (III) stewing: adding 5-8 parts by weight of edible oil into a pot, heating to 110-120 ℃, and then adding 20-30 parts by weight of green onion and 15-22 parts by weight of ginger for stir-frying for 8-12 s; adding the blanched meat blocks in the step (II) and frying for 1-2 min; adding 85-130 parts by weight of edible sugar, 6-8 parts by weight of light soy sauce, 7-10 parts by weight of Chinese character Wan soy sauce, 7-10 parts by weight of delicious juice, 13-20 parts by weight of dark soy sauce and 0.5-1 part by weight of pepper into a pot, and uniformly stirring and frying; adding 750-; collecting concentrated soup with strong fire for 10-15min to obtain braised meat;
step (IV) tripod mounting: and (3) filling the braised pork in brown sauce in the step (III) into a liner of a tripod, adding 100 ℃ boiled water into the tripod, and then putting the liner filled with the braised pork in brown sauce.
4. The process for preparing the secret braised pork with tight meat quality according to claim 2 or 3, wherein the meat blocks in the cutting in the step (I) are 4cm x 4 cm.
5. The process for preparing the secret braised pork with tight meat quality according to claim 2 or 3, wherein the edible sugar is any one of white granulated sugar, soft white sugar, single crystal rock sugar and cube sugar.
6. The process for preparing the secret braised pork with tight meat quality according to claim 2 or 3, wherein the power of the big fire is 2000-2200W.
7. The process for preparing the secret braised pork with tight meat quality according to claim 2 or 3, wherein the power of the small fire is 900-1100W.
8. A secret braised pork with compact meat quality, which is prepared by the process of any one of claims 1 to 7.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428906A (en) * | 2022-08-29 | 2022-12-06 | 上海暾昊餐饮有限公司 | Method for making pagoda meat |
| CN115624157A (en) * | 2022-10-13 | 2023-01-20 | 上海暾昊餐饮有限公司 | Special meat pickling liquid and application |
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2020
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428906A (en) * | 2022-08-29 | 2022-12-06 | 上海暾昊餐饮有限公司 | Method for making pagoda meat |
| CN115624157A (en) * | 2022-10-13 | 2023-01-20 | 上海暾昊餐饮有限公司 | Special meat pickling liquid and application |
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