CN114098012A - Manual making method of cooked streaky pork and seasoning formula - Google Patents
Manual making method of cooked streaky pork and seasoning formula Download PDFInfo
- Publication number
- CN114098012A CN114098012A CN202111202415.3A CN202111202415A CN114098012A CN 114098012 A CN114098012 A CN 114098012A CN 202111202415 A CN202111202415 A CN 202111202415A CN 114098012 A CN114098012 A CN 114098012A
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- China
- Prior art keywords
- streaky pork
- seasoning formula
- pork
- red wine
- streaky
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- 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.)
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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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
- A23L13/70—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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a hand-made method for cooked streaky pork and a seasoning formula, belonging to the technical field of food production and processing, the streaky pork is put in a refrigeration and fresh-keeping refrigerator with the temperature of 0-5 ℃ for refrigeration and thawing for 8-12 hours, then the thawed streaky pork is cut into pieces with the length of 15cm, the width of 4-5.5 cm and the thickness of 3.5-4.5 cm (285-300 g), the streaky pork is reformed by a flower knife, the size is 0.5cm in depth and the width of 0.8-1 cm, then the rhombic streaky pork is put in a container and is added with red wine with the alcoholic strength of 13.5-14% for pickling, and the streaky pork is soaked in the red wine for 2 hours for pickling; immediately wrapping the pickled streaky pork by using tinfoil for the first time, then wrapping the streaky pork by using a preservative film for the second time, packaging the streaky pork by using a sealed box, and placing the streaky pork in a refrigerator at the temperature of 1-3 ℃ for curing for about 48-72 hours.
Description
Technical Field
The invention relates to a food production and processing technology, in particular to a hand-made method for making cured streaky pork and a seasoning formula.
Background
Streaky pork (also called rib meat and triple-layer meat) is located in the abdomen of pigs, and the fat tissues in the abdomen of pigs are rich, and muscle tissues are also carried in the streaky pork, so the streaky pork is called as streaky pork. This portion of lean meat is also the most tender and juicy.
The taste and the mouthfeel of the traditional streaky pork can be effectively improved after the traditional streaky pork is cured, but the existing curing method is too simple, some curing materials are usually directly mixed with the streaky pork for curing, and no proper definition is provided for time, temperature and the proportion of the curing materials, so that the fragrance and the juice of the streaky pork are easily lost after the streaky pork is cured, and the meat quality effect is poor.
Therefore, the invention provides a hand-made method for preparing cured streaky pork and a seasoning formula, which aim to solve the problems in the background technology.
Disclosure of Invention
The invention aims to provide a hand-made method for cooked streaky pork and a seasoning formula, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: hand-made method for cooked streaky pork and seasoning
The formula comprises the following steps:
s1: placing the streaky pork in a refrigeration and fresh-keeping refrigerator for refrigeration and thawing;
s2: cutting the unfrozen streaky pork into blocks;
s3, cutting streaky pork into streaky pork;
s4, placing the streaky pork with the improved flower knife into a container and adding red wine for pickling;
and S5, immediately wrapping the pickled streaky pork for the first time by using tinfoil, then wrapping the streaky pork for the second time by using a preservative film, and putting the streaky pork in a refrigerator for ripening by using a sealed box.
As a further scheme of the invention: the temperature of the refrigerator where the streaky pork is placed in the step S1 is 0 to 5 degrees, and the thawing time is 8 to 12 hours.
As a still further scheme of the invention: the size of the streaky pork dices in the step S2 is 15cm in length, 4-5.5 cm in width and 3.5-4.5 cm in thickness (285-300 g).
As a still further scheme of the invention: the cut streaky pork cuter in the step S3 is modified to have a depth of 0.5cm and a width of 0.8 to 1 cm.
As a still further scheme of the invention: the alcohol content of the red wine for pickling the streaky pork in the step S4 is 13.5% -14%, and the streaky pork is soaked in the red wine for pickling for 2 hours.
As a still further scheme of the invention: the temperature in the refrigerator for storing the sealed and boxed streaky pork in the step S5 is 1-3 ℃, and the ripening time is 48-72 hours.
As a still further scheme of the invention: the mass ratio of the streaky pork cooked by the red wine to the red wine is as follows: red wine equal to 5: 1.
advantageous effects
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, through proper storage temperature and method, curing temperature and time, red wine alcoholic strength and the mass ratio of the red wine cured streaky pork to the red wine, the fragrance of the pork can be exerted to the maximum extent, juice in the pork can be retained, the pork is elastic, fresh and tender, has light bouquet, is more unique in taste and is stronger in meat juice taste.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below.
In the embodiment of the invention, a hand-made method for preparing cured streaky pork and a seasoning formula comprise the following steps:
s1: placing the streaky pork in a refrigeration and fresh-keeping refrigerator for refrigeration and thawing;
s2: cutting the unfrozen streaky pork into blocks;
s3, cutting streaky pork into streaky pork;
s4, placing the streaky pork with the improved flower knife into a container and adding red wine for pickling;
and S5, immediately wrapping the pickled streaky pork for the first time by using tinfoil, then wrapping the streaky pork for the second time by using a preservative film, and putting the streaky pork in a refrigerator for ripening by using a sealed box.
In this embodiment: the temperature of the refrigerator where the streaky pork is placed in the step S1 is 0 to 5 degrees, and the thawing time is 8 to 12 hours.
In this embodiment: the size of the streaky pork dices in the step S2 is 15cm in length, 4-5.5 cm in width and 3.5-4.5 cm in thickness (285-300 g).
In this embodiment: the cut streaky pork cuter in the step S3 is modified to have a depth of 0.5cm and a width of 0.8 to 1 cm.
In this embodiment: the alcohol content of the red wine for pickling the streaky pork in the step S4 is 13.5% -14%, and the streaky pork is soaked in the red wine for pickling for 2 hours.
In this embodiment: the temperature in the refrigerator for storing the sealed and boxed streaky pork in the step S5 is 1-3 ℃, and the ripening time is 48-72 hours.
In this embodiment: the mass ratio of the streaky pork cooked by the red wine to the red wine is as follows: red wine equal to 5: 1.
putting the streaky pork in a refrigeration and preservation refrigerator with the temperature of 0-5 ℃ for refrigerating and unfreezing for 8-12 hours, then cutting the unfrozen streaky pork into pieces with the length of 15cm, the width of 4-5.5 cm and the thickness of 3.5-4.5 cm (285-300 g), then carrying out flower knife modification on the streaky pork, wherein the size is 0.5cm in depth and 0.8-1 cm in width, putting the rhombic streaky pork into a container, adding red wine with the alcoholic strength of 13.5-14% into the container for pickling, and soaking the streaky pork in the red wine for 2 hours for pickling; immediately wrapping the pickled streaky pork by using tinfoil for the first time, then wrapping the streaky pork by using a preservative film for the second time, packaging the streaky pork by using a sealed box, and placing the streaky pork in a refrigerator at the temperature of 1-3 ℃ for curing for about 48-72 hours.
Claims (7)
1. A hand-made method for preparing cooked streaky pork and a seasoning formula comprise the following steps:
s1: placing the streaky pork in a refrigeration and fresh-keeping refrigerator for refrigeration and thawing;
s2: cutting the unfrozen streaky pork into blocks;
s3, cutting streaky pork into streaky pork;
s4, placing the streaky pork with the improved flower knife into a container and adding red wine for pickling;
and S5, immediately wrapping the pickled streaky pork for the first time by using tinfoil, then wrapping the streaky pork for the second time by using a preservative film, and putting the streaky pork in a refrigerator for ripening by using a sealed box.
2. The hand-made method for preparing cooked streaky pork and the seasoning formula according to claim 1, wherein the seasoning formula comprises: the temperature of the refrigerator where the streaky pork is placed in the step S1 is 0 to 5 degrees, and the thawing time is 8 to 12 hours.
3. The hand-made method for preparing cooked streaky pork and the seasoning formula according to claim 1, wherein the seasoning formula comprises: the size of the streaky pork dices in the step S2 is 15cm in length, 4-5.5 cm in width and 3.5-4.5 cm in thickness (285-300 g).
4. The hand-made method for preparing cooked streaky pork and the seasoning formula according to claim 1, wherein the seasoning formula comprises: the cut streaky pork cuter in the step S3 is modified to have a depth of 0.5cm and a width of 0.8 to 1 cm.
5. The hand-made method for preparing cooked streaky pork and the seasoning formula according to claim 1, wherein the seasoning formula comprises: the alcohol content of the red wine for pickling the streaky pork in the step S4 is 13.5% -14%, and the streaky pork is soaked in the red wine for pickling for 2 hours.
6. The hand-made method for preparing cooked streaky pork and the seasoning formula according to claim 1, wherein the seasoning formula comprises: the temperature in the refrigerator for storing the sealed and boxed streaky pork in the step S5 is 1-3 ℃, and the ripening time is 48-72 hours.
7. The hand-made method for preparing cooked streaky pork and the seasoning formula according to claim 1, wherein the seasoning formula comprises: the mass ratio of the streaky pork cooked by the red wine to the red wine is as follows: red wine equal to 5: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111202415.3A CN114098012A (en) | 2021-10-15 | 2021-10-15 | Manual making method of cooked streaky pork and seasoning formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111202415.3A CN114098012A (en) | 2021-10-15 | 2021-10-15 | Manual making method of cooked streaky pork and seasoning formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114098012A true CN114098012A (en) | 2022-03-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN202111202415.3A Pending CN114098012A (en) | 2021-10-15 | 2021-10-15 | Manual making method of cooked streaky pork and seasoning formula |
Country Status (1)
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284192A (en) * | 2013-05-31 | 2013-09-11 | 句容市茅山人家生态农业有限公司 | Pickling method of nourishing old goose |
| CN106578971A (en) * | 2015-10-14 | 2017-04-26 | 重庆蹇家坪农业科技发展有限公司 | Making method of dried pork slices in honey sauce |
| CN106579000A (en) * | 2015-10-14 | 2017-04-26 | 重庆蹇家坪农业科技发展有限公司 | Spicy taste dried pork slice production process |
| CN108967506A (en) * | 2018-07-05 | 2018-12-11 | 中国农业大学 | A method of realizing that preservation and freshness is subcooled in meat using high-voltage electrostatic field |
| CN113317449A (en) * | 2021-06-21 | 2021-08-31 | 上海摄来餐饮管理有限公司 | Manual massage method of heart-protecting meat and seasoning formula |
-
2021
- 2021-10-15 CN CN202111202415.3A patent/CN114098012A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284192A (en) * | 2013-05-31 | 2013-09-11 | 句容市茅山人家生态农业有限公司 | Pickling method of nourishing old goose |
| CN106578971A (en) * | 2015-10-14 | 2017-04-26 | 重庆蹇家坪农业科技发展有限公司 | Making method of dried pork slices in honey sauce |
| CN106579000A (en) * | 2015-10-14 | 2017-04-26 | 重庆蹇家坪农业科技发展有限公司 | Spicy taste dried pork slice production process |
| CN108967506A (en) * | 2018-07-05 | 2018-12-11 | 中国农业大学 | A method of realizing that preservation and freshness is subcooled in meat using high-voltage electrostatic field |
| CN113317449A (en) * | 2021-06-21 | 2021-08-31 | 上海摄来餐饮管理有限公司 | Manual massage method of heart-protecting meat and seasoning formula |
Non-Patent Citations (3)
| Title |
|---|
| 健康饮食新观念: "五花肉最好吃的做法，比红烧肉简单比扣肉香，一次吃一斤都不够", pages 1 - 3, Retrieved from the Internet <URL:https://www.163.com/dy/article/DJRU23SU0522W932.html> * |
| 兴森一家: "用红酒腌制的五花肉，烤肉外焦里嫩，真香！", pages 1, Retrieved from the Internet <URL:https://www.xiaohongshu.com/explore/60404fdd0000000001006659> * |
| 金芒美食生活小妙: "保存猪肉直接放冰箱就错了，肉摊老板教我一妙招，放一年都不会坏", pages 1 - 3, Retrieved from the Internet <URL:https://baijiahao.baidu.com/s?id=1707699307606307108&wfr=spider&for=pc> * |
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