CN101647575A - Method for making sweet and sour spareribs - Google Patents
Method for making sweet and sour spareribs Download PDFInfo
- Publication number
- CN101647575A CN101647575A CN200910074992A CN200910074992A CN101647575A CN 101647575 A CN101647575 A CN 101647575A CN 200910074992 A CN200910074992 A CN 200910074992A CN 200910074992 A CN200910074992 A CN 200910074992A CN 101647575 A CN101647575 A CN 101647575A
- Authority
- CN
- China
- Prior art keywords
- sweet
- parts
- chop
- baste
- sour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a method for making sweet and sour sparerib, comprising the following steps: cutting, pickling and oil-soaking the spareribs; making sweet and sour seasoning juice; packagingand sterilizing the spareribs and the seasoning juice according to the proportion; and packaging into a big package bag to obtain a finished product. The invention organically combines the prior dining technology with the modern food engineering technology based on the dining sweet and sour sparerib; and the product does not contain any chemical addictive and preservative, thereby ensuring the nourishment and the delicious taste of the sweet and sour sparerib itself, and displaying a certain advantage on food sanitation and food convenience.
Description
Technical field
The present invention relates to the fast food production technical field, be meant a kind of preparation method especially with sweet and sour spareribs of instant, fresh-keeping, delicious, nutrition, instant edible.
Background technology
Meat product has the consumer group widely in China, and chop is widely known traditional dish, the favor that chop is low with its protein content height, fat content, be of high nutritive value, delicious flavour is subjected to mass consumption person.But the processing of traditional chop can only be the instant method of now doing, and process time is longer, it is edible at fixed-sites such as restaurant and families only to suit, the sweet and sour spareribs dish is on sale in many restaurants, but the edible fixed-sites such as restaurant and family that only are confined to bring very big inconvenience for some consumers.
Summary of the invention
That the preparation method that the purpose of this invention is to provide a kind of sweet and sour spareribs, this method have is instant, fresh-keeping, delicious, the advantage of nutrition, instant edible.
Technical scheme of the present invention is earlier chop to be cut apart, pickled and oily excessively, cooks sweet and sour baste again, treat that major ingredient and baste cool off naturally after, in proportion chop and baste are packed respectively, sterilization, reinstall big packaging bag and be finished product.
The preparation method of sweet and sour spareribs of the present invention may further comprise the steps:
(1) makes chop chop is cut into 7～10 centimetres piece, wash the back blanching, drain, pickled 20 minutes with claret again, exploded 2 minutes with deep fat then, naturally after the cooling, vacuum-packed, sterilization, the weight portion ratio of chop and claret is 7～8: 1;
(2) make baste and put into a small amount of edible oil in the heat pot, the oil temperature is put into white granulated sugar, mature vinegar, dark soy sauce, aniseed powder, sweet fermented flour sauce, green onion, ginger, water during to 120 ℃ of left and right sides, cooks and fries after two minutes, cools off nitrogen-filled packaging, sterilization naturally;
The parts by weight of raw materials of making baste is: white granulated sugar 8-10 part, mature vinegar 2.5-3 part, dark soy sauce 2-2.5 part, edible oil 2-3 part, aniseed powder 0.2-0.25 part, sweet fermented flour sauce 1-1.25 part, green onion 1.5-2 part, ginger 1-1.5 part, water 8-10 part;
Making baste preferred feedstock weight portion is: 8 parts of white granulated sugars, 2.5 parts in mature vinegar, 2.5 parts of dark soy sauces, 2 parts of edible oils, 0.25 part in aniseed powder, 1.25 parts of sweet fermented flour sauces, 2 parts of green onions, 1 part of ginger, 8 parts in water;
(3) packing is according to chop and baste 3.5-4: 1 weight portion ratio, the chop made and baste packaging bag packed into seals preferred 3.5: 1 of the ratio of chop and baste in the big packaging bag.
The present invention is based on the food and drink sweet and sour spareribs, prior restaurant technology and modern food engineering are organically combined, and product does not contain any chemical addition agent and anticorrisive agent, has both guaranteed the nutrition and the delicious food of sweet and sour spareribs itself, can guarantee the quality under instant again, fresh-keeping, the health, normal temperature 1 year.The characteristics of this product maximum are convenient, delicious, are edible after the heating.
The specific embodiment
Embodiment 1
Get 10 kilograms of chops, be cut into 7～10 centimetres piece, blanching after washing drains, and pickles 20 minutes with 1.4 kilograms of clarets again, explodes 2 minutes in deep fat then, after the cooling, restrains vacuum packaging, sterilizes by every pouch 300 naturally.
In the heat pot, put into 300 gram edible oils, oil temperature is during to 120 ℃ of left and right sides, put into 800 gram white granulated sugars, 300 gram mature vinegar, 250 gram dark soy sauces, 25 gram aniseed powder, 125 gram sweet fermented flour sauces, 150 gram green onions, 100 gram ginger, 800 gram water, cook and fry after two minutes, naturally cooling is by every pouch 85 gram nitrogen-filled packagings, sterilization.1 part of chop packaging bag making and 1 part of baste packaging bag packed into seal in 1 big packaging bag, make product.
Embodiment 2
Get 10 kilograms of chops, be cut into 7～10 centimetres piece, blanching after washing drains, and pickles 20 minutes with 1.25 kilograms of clarets again, explodes 2 minutes in deep fat then, after the cooling, restrains vacuum packaging, sterilizes by every pouch 400g naturally.
In the heat pot, put into 200 gram edible oils, oil temperature is during to 120 ℃ of left and right sides, put into 1 kilogram of white granulated sugar, 250 gram mature vinegar, 200 gram dark soy sauces, 20 gram aniseed powder, 100 gram sweet fermented flour sauces, 200 gram green onions, 150 gram ginger, 1 kg of water, cook and fry after two minutes, naturally cooling is by every pouch 100 gram nitrogen-filled packagings, sterilization.1 part of chop packaging bag making and 1 part of baste packaging bag packed into seal in 1 big packaging bag, make product.
Embodiment 3
Get 10 kilograms of chops, be cut into 7～10 centimetres piece, blanching after washing drains, and pickles 20 minutes with 1.3 kilograms of clarets again, explodes 2 minutes in deep fat then, after the cooling, restrains vacuum packaging, sterilizes by every pouch 350 naturally.
In the heat pot, put into 200 gram edible oils, oil temperature is during to 120 ℃ of left and right sides, put into 0.8 kilogram of white granulated sugar, 250 gram mature vinegar, 250 gram dark soy sauces, 25 gram aniseed powder, 125 gram sweet fermented flour sauces, 200 gram green onions, 100 gram ginger, 0.8 kg of water, cook and fry after two minutes, naturally cooling is by every pouch 90 gram nitrogen-filled packagings, sterilization.1 part of chop packaging bag making and 1 part of baste packaging bag packed into seal in 1 big packaging bag, make product.
Claims (4)
1, a kind of preparation method of sweet and sour spareribs is that chop and sweet and sour baste are packed respectively, sterilized, and reinstalls big packaging bag, it is characterized in that:
(1) make chop chop is cut into 7～10 centimetres piece, wash the back blanching, drain, pickled 20 minutes with claret again, exploded 2 minutes with deep fat then, after cooling off naturally, vacuum-packed, sterilization;
(2) make baste and in the heat pot, put into a small amount of edible oil, oil temperature is during to 120 ℃ of left and right sides, put into white granulated sugar 8-10 part, mature vinegar 2.5-3 part, dark soy sauce 2-2.5 part, aniseed powder 0.2-0.25 part, sweet fermented flour sauce 1-1.25 part, green onion 1.5-2 part, ginger 1-1.5 part, water 8-10 part, cook and fry after two minutes, naturally cooling, nitrogen-filled packaging, sterilization;
(3) packing is according to chop and baste 3.5-4: 1 weight portion ratio, the chop made and baste packaging bag packed into to be sealed in the big packaging bag.
2, the preparation method of sweet and sour spareribs according to claim 1 is characterized in that: the weight portion ratio of chop and claret is 7～8: 1.
3, the preparation method of sweet and sour spareribs according to claim 1 is characterized in that: the parts by weight of raw materials of making baste is: 8 parts of white granulated sugars, 2.5 parts in mature vinegar, 2.5 parts of dark soy sauces, 2 parts of edible oils, 0.25 part in aniseed powder, 1.25 parts of sweet fermented flour sauces, 2 parts of green onions, 1 part of ginger, 8 parts in water.
4, the preparation method of sweet and sour spareribs according to claim 1 is characterized in that: join the weight portion ratio of 1 portion of baste according to 3.5 parts of chops, the chop made and baste packaging bag are packed into to be sealed in the big packaging bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910074992A CN101647575A (en) | 2009-07-21 | 2009-07-21 | Method for making sweet and sour spareribs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910074992A CN101647575A (en) | 2009-07-21 | 2009-07-21 | Method for making sweet and sour spareribs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101647575A true CN101647575A (en) | 2010-02-17 |
Family
ID=41669988
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910074992A Pending CN101647575A (en) | 2009-07-21 | 2009-07-21 | Method for making sweet and sour spareribs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101647575A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431326A (en) * | 2013-08-27 | 2013-12-11 | 河南科技大学 | Preparation method of sweet-sour burclover dish |
| CN104082766A (en) * | 2014-06-26 | 2014-10-08 | 张跃春 | Method for preparing sweet and sour spare ribs |
| CN113662143A (en) * | 2020-05-13 | 2021-11-19 | 杨莹 | Making method of flavored sweet and sour spare ribs |
| CN113662142A (en) * | 2020-05-13 | 2021-11-19 | 杨莹 | Flavored sweet and sour spare ribs |
-
2009
- 2009-07-21 CN CN200910074992A patent/CN101647575A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431326A (en) * | 2013-08-27 | 2013-12-11 | 河南科技大学 | Preparation method of sweet-sour burclover dish |
| CN103431326B (en) * | 2013-08-27 | 2014-11-26 | 河南科技大学 | Preparation method of sweet-sour burclover dish |
| CN104082766A (en) * | 2014-06-26 | 2014-10-08 | 张跃春 | Method for preparing sweet and sour spare ribs |
| CN113662143A (en) * | 2020-05-13 | 2021-11-19 | 杨莹 | Making method of flavored sweet and sour spare ribs |
| CN113662142A (en) * | 2020-05-13 | 2021-11-19 | 杨莹 | Flavored sweet and sour spare ribs |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101606717A (en) | A kind of preparation method of spicy spareribs with chili | |
| CN101647586A (en) | Method for making mutton soup | |
| CN102919894B (en) | Processing method of instant sweet and sour fish capable of being preserved at normal temperature | |
| CN102293415A (en) | Method for preparing cane shoot preserved meat | |
| CN101773257A (en) | Abalone food and manufacture method thereof | |
| CN102475298B (en) | Manufacture method for stewed chicken in beer | |
| CN102406183B (en) | Method for preparing braised chicken chips with brown sauce | |
| CN102396731A (en) | Method for making pork-chicken patties | |
| CN102028271B (en) | Sea cucumber food and manufacturing method thereof | |
| CN101416749A (en) | Fish-flavored shredded pork making method | |
| CN101647575A (en) | Method for making sweet and sour spareribs | |
| CN101433344A (en) | Process for preparing convenient dish of steamed Wuchang fish | |
| CN112690441A (en) | Mushroom sour and hot sauce | |
| CN103169019A (en) | Quick-frozen instant edible fungus rice and production process | |
| CN101416751A (en) | Making method of braised spare ribs In tomato sauce | |
| KR20110082849A (en) | Instant old fermented kimchi soup and a manufacturing method thereof | |
| CN102150870A (en) | Method for making fillet foods | |
| CN101647581A (en) | Cooking method of sweet-and-sour fish | |
| CN102475293B (en) | Method for making numbing sliced chicken | |
| CN102475292B (en) | Method for making stewed chicken chops with red wine | |
| CN102475302B (en) | Manufacture method for lemon chicken | |
| CN101653269A (en) | Method for making spicy fish | |
| CN105410775A (en) | Potato can and preparation method thereof | |
| CN101427807A (en) | Process for preparing instant full sheep's haslet | |
| CN108112854A (en) | A kind of mutton hotbed chives filling acid soup dumpling and its processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100217 |