CN1868335A - Method for preparing spiced Zhuzhou (upper part of a leg of pork) - Google Patents
Method for preparing spiced Zhuzhou (upper part of a leg of pork) Download PDFInfo
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- CN1868335A CN1868335A CNA2006100128833A CN200610012883A CN1868335A CN 1868335 A CN1868335 A CN 1868335A CN A2006100128833 A CNA2006100128833 A CN A2006100128833A CN 200610012883 A CN200610012883 A CN 200610012883A CN 1868335 A CN1868335 A CN 1868335A
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- pig elbow
- spiced
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Abstract
A method for cooking the spiced upper part of a pork leg, which has the functions of building up body and beautifying skin is disclosed. It features that its composite flavouring is prepared from 21 raw materials including cloves, cinnamon bark, Chuan-xiong rhizome, edible salt, scallion, ginger, soy, sweet flour paste, etc.
Description
Technical field
The present invention relates to a kind of dark food, be specifically related to a kind of preparation method of spiced pig elbow.
Background technology
The processing method of Pork cooked product is a lot, difference according to used condiment kind and processing method, the goods of different flavor and characteristic have separately been formed, but existing Pork cooked product is a lot of effects such as the sense of smell adding synthetic perfumes or secondary colour and usually improve goods, vision that adopt in its processing, and health is brought adverse influence.
Summary of the invention
The invention provides a kind of golden yellow color, salty perfume (or spice) is oiliness and the preparation method of spiced pig elbow with long preservation period.
The present invention seeks to realize like this, the preparation method of this all spiced pig elbow, comprise pig elbow, condiment, water and vegetable oil, adopt fresh pig elbow vexed boiling in fried, as to be added with condiment pot, it is characterized in that consisting of by the weight of the used flavouring composition of pig elbow of per 80～120 weight portions:
1～3 part of tsaoko, 1～3 part of meat bandit, 1～3 part of cloves, 1～3 part of Chinese cassia tree, three how 2～4 parts, 1～3 part of white bandit, 2～4 parts of galingals, 2～4 parts of fructus amomis, 2～4 parts of the roots of Dahurain angelica, 2～4 parts of Ligusticum wallichiis, 2～4 parts on mast, 1～3 part of sand ginseng, 6～8 parts of lilies, 18～22 parts of salt, 4～6 parts in Chinese prickly ash, anistree 4～6 parts, 18～22 parts of green onions, 18～22 parts of ginger, 5～8 parts of anise seeds, 22～26 parts in soy sauce, 18～22 parts of flour pastes.
To clean, the fresh pig elbow of colouring explodes into golden yellow in 150～160 ℃ vegetable oil after, put it in the pot that is added with above-mentioned flavouring composition, add water and make it vexed boiling after the submergence, very hot oven 1.5～2 hours or slow fire take the dish out of the pot after 2.5～3.5 hours and make finished product.For ease of long preservation,, produce and promptly open instant instant food the packing of finished product vacuum, the sterilization for preparing.
Described condiment component composition is preferably: 2 parts of tsaokos, 2 parts of meat bandits, 2 parts of cloves, 2 parts of Chinese cassia trees, three how 2 parts, 2 parts of white bandits, 3 parts of galingals, 3 parts of fructus amomis, 3 parts of the roots of Dahurain angelica, 3 parts of Ligusticum wallichiis, 3 parts on mast, 2 parts of sand ginsengs, 7 parts of lilies, 20 parts of salt, 5 parts in Chinese prickly ash, anistree 5 parts, 20 parts of green onions, 20 parts of ginger, 10 parts of anise seeds, 25 parts in soy sauce, 20 parts of flour pastes.
The technological progress that the present invention obtains:
(1). the present invention be discovery and arrangement and use for reference Qing Dynasty's Zhili in period local authorities' dish and the basis of imperial palace famous dish " pot bag pork leg " on one cuisines developing, its golden yellow color, salty perfume (or spice) is oiliness, strengthen muscles and bones, rich in taste enjoys endless aftertastes, and has the dietary function of skin maintenance.
(2). the present invention is made into and promptly opens instant vacuum packaged instant food, long shelf-life, people can be tasted whenever and wherever possible obtain this to have the cuisines that enrich historical cooking culture, enriched people's material and culture more and enjoyed, have significant social economic benefit and promotional value.
The specific embodiment
Embodiment 1: smear fried sugar after elbow before the fresh pig of 100 weight portions is cleaned, after in 160 ℃ vegetable oil, exploding into golden yellow then, put it into and be added with 2 parts of tsaokos, 2 parts of meat bandits, 2 portions of cloves, 2 portions of Chinese cassia trees, 3 part three how, 2 parts of white bandits, 3 parts of galingals, 3 parts of fructus amomis, 3 parts of roots of Dahurain angelica, 3 parts of Ligusticum wallichiis, 3 parts of masts, 2 parts of sand ginsengs, 7 portions of lilies, 20 portions of salt, 5 portions of Chinese prickly ashes, 5 parts of anises, 20 portions of green onions, 20 portions of ginger, 10 parts of anise seeds, 25 portions of soy sauce, vexed boiling in the pot of 20 parts of Baoding Huai Mao flour pastes, add 600～800 parts of vexed together boiling of pig bone simultaneously, make water logging not have the pig elbow, very hot oven is vexed to be boiled 1.5 hours or vexed the boiling after 3 hours of slow fire makes finished product.With the packing of finished product vacuum, the sterilization for preparing, produce and promptly open instant instant food.
Embodiment 2: the present embodiment difference from Example 1 is, smear fried sugar after elbow before the fresh pig of 120 weight portions cleaned, after in 150 ℃ vegetable oil, exploding into golden yellow then, put it into and be added with 1 part of tsaoko, 1 part of meat bandit, 1 portion of cloves, 1 portion of Chinese cassia tree, 2 part three how, 1 part of white bandit, 2 parts of galingals, 2 parts of fructus amomis, 2 parts of roots of Dahurain angelica, 2 parts of Ligusticum wallichiis, 2 parts of masts, 1 part of sand ginseng, 6 portions of lilies, 18 portions of salt, 4 portions of Chinese prickly ashes, 4 parts of anises, 18 portions of green onions, 18 portions of ginger, 9 parts of anise seeds, 22 portions of soy sauce, vexed boiling in the pot of 18 parts of Baoding Huai Mao flour pastes, make water logging not have the pig elbow, very hot oven is vexed to be boiled 1.5 hours or vexed the boiling after 2.5 hours of slow fire makes finished product.
Embodiment 3: the present embodiment difference from Example 1 is, smear fried sugar after elbow before the fresh pig of 80 weight portions cleaned, after in 160 ℃ vegetable oil, exploding into golden yellow then, put it into and be added with 3 parts of tsaokos, 3 parts of meat bandits, 3 portions of cloves, 3 portions of Chinese cassia trees, 4 part three how, 3 parts of white bandits, 4 parts of galingals, 4 parts of fructus amomis, 4 parts of roots of Dahurain angelica, 4 parts of Ligusticum wallichiis, 4 parts of masts, 3 parts of sand ginsengs, 8 portions of lilies, 22 portions of salt, 6 portions of Chinese prickly ashes, 6 parts of anises, 22 portions of green onions, 22 portions of ginger, 11 parts of anise seeds, 26 portions of soy sauce, vexed boiling in the pot of 22 parts of Baoding Huai Mao flour pastes, make water logging not have the pig elbow, very hot oven is vexed to be boiled 2 hours or vexed the boiling after 3.5 hours of slow fire makes finished product.
Claims (4)
1. the preparation method of a spiced pig elbow comprises pig elbow, condiment, water and vegetable oil, adopts fresh pig elbow vexed boiling in fried, as to be added with condiment pot, it is characterized in that consisting of by the weight of the used flavouring composition of pig elbow of per 80～120 weight portions:
1～3 part of tsaoko, 1～3 part of meat bandit, 1～3 part of cloves, 1～3 part of Chinese cassia tree, three how 2～4 parts, 1～3 part of white bandit, 2～4 parts of galingals, 2～4 parts of fructus amomis, 2～4 parts of the roots of Dahurain angelica, 2～4 parts of Ligusticum wallichiis, 2～4 parts on mast, 1～3 part of sand ginseng, 6～8 parts of lilies, 18～22 parts of salt, 4～6 parts in Chinese prickly ash, anistree 4～6 parts, 18～22 parts of green onions, 18～22 parts of ginger, 5～8 parts of anise seeds, 22～26 parts in soy sauce, 18～22 parts of flour pastes.
To clean, the fresh pig elbow of colouring explodes into golden yellow in 150～160 ℃ vegetable oil after, put it in the pot that is added with above-mentioned flavouring composition, add water and make it vexed boiling after the submergence, very hot oven 1.5～2 hours or slow fire take the dish out of the pot after 2.5～3.5 hours and make finished product.
2. the preparation method of spiced pig elbow according to claim 1 is characterized in that described condiment component consists of: 2 parts of tsaokos, 2 parts of meat bandits, 2 parts of cloves, 2 parts of Chinese cassia trees, three how 2 parts, 2 parts of white bandits, 3 parts of galingals, 3 parts of fructus amomis, 3 parts of the roots of Dahurain angelica, 3 parts of Ligusticum wallichiis, 3 parts on mast, 2 parts of sand ginsengs, 7 parts of lilies, 20 parts of salt, 5 parts in Chinese prickly ash, anistree 5 parts, 20 parts of green onions, 20 parts of ginger, 10 parts of anise seeds, 25 parts in soy sauce, 20 parts of flour pastes.
3. the preparation method of spiced pig elbow according to claim 1 is characterized in that described pig elbow adopts the preceding elbow of pig.
4. according to the preparation method of claim 1,2 lakes, 3 described spiced pig elbows, it is characterized in that described flour paste adopts Baoding Huai Mao flour paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100128833A CN1868335A (en) | 2006-06-28 | 2006-06-28 | Method for preparing spiced Zhuzhou (upper part of a leg of pork) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100128833A CN1868335A (en) | 2006-06-28 | 2006-06-28 | Method for preparing spiced Zhuzhou (upper part of a leg of pork) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1868335A true CN1868335A (en) | 2006-11-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100128833A Pending CN1868335A (en) | 2006-06-28 | 2006-06-28 | Method for preparing spiced Zhuzhou (upper part of a leg of pork) |
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| CN (1) | CN1868335A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156693B (en) * | 2007-11-02 | 2010-09-08 | 贾明跃 | Pearl tendon ball can and preparation method |
| CN104106815A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Clove salty pork joint and manufacturing method thereof |
| CN104957643A (en) * | 2015-07-30 | 2015-10-07 | 安徽朗朗好心人食品有限公司 | Sauced pork leg |
-
2006
- 2006-06-28 CN CNA2006100128833A patent/CN1868335A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156693B (en) * | 2007-11-02 | 2010-09-08 | 贾明跃 | Pearl tendon ball can and preparation method |
| CN104106815A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Clove salty pork joint and manufacturing method thereof |
| CN104957643A (en) * | 2015-07-30 | 2015-10-07 | 安徽朗朗好心人食品有限公司 | Sauced pork leg |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |