CN1233419A - Method for preparing imitating braised upper and of pig leg seasoned with soy sauce using pressed pork as raw material - Google Patents

Method for preparing imitating braised upper and of pig leg seasoned with soy sauce using pressed pork as raw material Download PDF

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Publication number
CN1233419A
CN1233419A CN99106153A CN99106153A CN1233419A CN 1233419 A CN1233419 A CN 1233419A CN 99106153 A CN99106153 A CN 99106153A CN 99106153 A CN99106153 A CN 99106153A CN 1233419 A CN1233419 A CN 1233419A
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China
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grams
pork
raw material
braised
seasoned
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CN99106153A
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Chinese (zh)
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CN1079211C (en
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王忠祖
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Individual
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Publication of CN1079211C publication Critical patent/CN1079211C/en
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Expired - Fee Related legal-status Critical Current

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Abstract

The present invention provides a prodn. method of spiced pork leg. It uses pork as raw material,adds 14 kinds of seasoning material in including staranise, pricklyash, cinnamon bark, cardamon, ginger, clove etc, and adopts the steps of boilying under 90-105 deg.C for 10-15 min., adding edible salt, white sugar, welsh onion, sesame oil, then cooking under 80-100 deg.c for 1.5-2hr. pressing the obtd. mixture to form, cooling and coagualting to obtain the finished product.

Description

A kind of production method of pork pressing elbow
The present invention relates to a kind of production method of meat product, specifically, the present invention relates to a kind of production method of pork pressing elbow.
At present, the production method of the pork elbow flower of selling on the market is such: with cotton rope pig rear foot elbow meat is tied around getting up to put into pot, add condiment and cook pot, because its technology and condiment proportioning are improper, excess oil does not go out multiple unreasonable factor existence such as most in the former meat, so taste was not good when this elbow flower was eaten, and did not reach tasty.
Purpose of the present invention is exactly at the deficiencies in the prior art, and a kind of production method of pork pressing elbow is provided.
Technical scheme of the present invention is as follows:
1. the production method of a pork pressing elbow, (1) be raw material with raw pork 50kg, put into pot and add water, amount of water serves as easily to surpass 20～30 millimeters in meat material, adds following condiment then: anistree aniseed 65～95 grams, Chinese prickly ash 30～65 grams, cassia bark 40～50 grams, Amomum cardamomum 20～40 grams, dried orange peel 30～80 grams, tsaoko 20～60 grams, fructus amomi 20～40 grams, nutmeg 20～45 grams, ginger 100～500 grams, cloves 20～50 grams, galingal 20～50 grams, finish and foretell 20～45 grams, spiceleaf 10～35 grams, mountain naphthalene 20～50 grams;
2. above-mentioned gains were boiled 10～15 minutes at 90～105 ℃ of following halogen, add following condiment again: salt 800～2000 grams, wonderful white sugar 100～500 grams, shallot 500～2000 grams, sesame oil 50～250 grams, halogen boiled 1.5～2 hours again under 80～100 ℃;
3. the mixture extruding, condensation, the shaping that above-mentioned steps are obtained are the pork pressing elbow.
The pork pressing elbow that the present invention produces is tasty, and hundred are not fed up with eating, and especially the major part of the excess oil in the former meat is pushed away, and is infertile not thin, is subjected to people's welcome especially.
Be described in further detail below by embodiment:
A kind of production method of pork pressing elbow:
(1) is raw material with raw pork 50kg, puts into pot and add water that amount of water surpasses 25 millimeters in meat material, add following condiment then: anistree aniseed 80 grams, Chinese prickly ash 50 grams, cassia bark 50 grams, Amomum cardamomum 30 grams, dried orange peel 60 grams, tsaoko 40 grams, fructus amomi 30 grams, nutmeg 35 grams, ginger 350 grams, cloves 35 grams, galingal 38 grams are finished and are foretold 35 grams, spiceleaf 25 grams, mountain naphthalene 38 grams;
(2) above-mentioned gains were boiled 12 minutes at 80～100 ℃ of following halogen, add following condiment again: salt 2000 grams, wonderful white sugar 300 grams, shallot 1500 grams, sesame oil 150 grams, halogen boiled 2 hours again under 90～105 ℃.
(3) the mixture extruding, condensation, the shaping that above-mentioned steps are obtained are the pork pressing elbow.

Claims (1)

1. the production method of a pork pressing elbow is characterized in that:
(1) is raw material with raw pork 50kg, puts into pot and add water that amount of water serves as easy for 20～30 millimeters to surpass the meat material, add following condiment then: anistree aniseed 65～95 grams, Chinese prickly ash 30～65 grams, cassia bark 40～60 grams, Amomum cardamomum 20～40 grams, dried orange peel 30～80 grams, tsaoko 20～60 grams, fructus amomi 20～40 grams, nutmeg 20～45 grams, ginger 100～500 grams, cloves 20～50 grams, galingal 20～50 grams are finished and are foretold 20～45 grams, spiceleaf 10～35 grams, mountain naphthalene 20～50 grams;
(2) above-mentioned gains were boiled 10～15 minutes at 90～105 ℃ of following halogen, add following condiment again: salt 800～2000 grams, wonderful white sugar 100～500 grams, shallot 500～2000 grams, sesame oil 50～250 grams, halogen boiled 1.5～2 hours again under 80～100 ℃;
(3) the mixture extruding, condensation, the shaping that above-mentioned steps are obtained are the pork pressing elbow.
CN99106153A 1999-04-29 1999-04-29 Method for preparing imitating braised upper and of pig leg seasoned with soy sauce using pressed pork as raw material Expired - Fee Related CN1079211C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN99106153A CN1079211C (en) 1999-04-29 1999-04-29 Method for preparing imitating braised upper and of pig leg seasoned with soy sauce using pressed pork as raw material

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN99106153A CN1079211C (en) 1999-04-29 1999-04-29 Method for preparing imitating braised upper and of pig leg seasoned with soy sauce using pressed pork as raw material

Publications (2)

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CN1233419A true CN1233419A (en) 1999-11-03
CN1079211C CN1079211C (en) 2002-02-20

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CN99106153A Expired - Fee Related CN1079211C (en) 1999-04-29 1999-04-29 Method for preparing imitating braised upper and of pig leg seasoned with soy sauce using pressed pork as raw material

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102987170A (en) * 2012-12-31 2013-03-27 杨建民 Seasoning for manufacturing pork food
CN105054083A (en) * 2015-07-14 2015-11-18 山西老关家食品开发有限公司 Marinated and flavored pig elbow
CN107712915A (en) * 2017-11-22 2018-02-23 保定素味珍食品有限公司 Plain elbow flower and preparation method thereof

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102488222A (en) * 2011-11-14 2012-06-13 吕俊忠 Meat greaves and manufacturing method thereof

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1033066C (en) * 1992-07-05 1996-10-23 国营富顺县食品厂 Canned upper part leg of pork and its producing process
CN1052623C (en) * 1996-12-20 2000-05-24 张建力 Jar meat and its prodn
CN1065419C (en) * 1997-01-24 2001-05-09 张清 Special flavour pork elbow and manufacturing method thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102987170A (en) * 2012-12-31 2013-03-27 杨建民 Seasoning for manufacturing pork food
CN105054083A (en) * 2015-07-14 2015-11-18 山西老关家食品开发有限公司 Marinated and flavored pig elbow
CN105054083B (en) * 2015-07-14 2018-04-06 山西老关家食品开发有限公司 A kind of halogen perfume (or spice) pork leg's upper part
CN107712915A (en) * 2017-11-22 2018-02-23 保定素味珍食品有限公司 Plain elbow flower and preparation method thereof

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Publication number Publication date
CN1079211C (en) 2002-02-20

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