CN102450656A

CN102450656A - Manufacture method for vacuum packaging of pigtail

Info

Publication number: CN102450656A
Application number: CN2010105190023A
Authority: CN
Inventors: 王禄
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-10-25
Filing date: 2010-10-25
Publication date: 2012-05-16

Abstract

The invention relates to a manufacture method for vacuum packaging of pigtail. The method mainly comprises: raw materials, auxiliary materials and a manufacture processes, and is characterized in that: the main material comprises 2 kg of the clean pigtail; the auxiliary materials comprise 15 g of ginger, 10 g of green onion, 30 g of light soy sauce, 10 g of dark soy sauce, 30 grains of flatspine pricklyash, 7 grains of illiciumverum hooker, 30 g of cassia, 25 g of white sugar, and 15 g of salt; the manufacture process comprises: 1, washing the pigtail, and cutting into segments with the length of 1 Chinese inch; cutting the green onion, and cutting the ginger into slices; 2, placing the pigtail into boiling water to remove impurities by boiling, and draining the moisture; 3, adding a small amount of oil and the sugar to a pot, carrying out stir-frying until the yellowish foam appears, adding the pigtail to the pot, and carrying out uniform stir-frying; 4, adding the light soy sauce, the dark soy sauce, the green onion and the ginger to the pot, placing the flatspine pricklyash, the illiciumverum hooker and the cassia in a seasoning bag, adding the seasoning bag to the pot, and adding water to the pot until the pigtail is submerged; 5, boiling by strong fire, then boiling for 40 minutes by soft fire, and then adopting the strong fire to collect the sauce; cooling the pigtail, then carrying out treatments of bagging, compressing and sealing to obtain the product. The process of the present invention is simple and convenient, and the prepared pigtail has delicious taste, and is suitable for the home production.

Description

The vacuum-packed preparation method of pigtail

Technical field

The present invention relates to a kind of preparation method of food, exactly disclose the vacuum-packed preparation method of a kind of pigtail.

Background technology

Along with rapid development of economy, the various places cooking culture is also constantly being developed, and traditional cuisines more and more receive liking of people, and wherein pigtail is exactly a kind of Jiangsu local famous dish with legendry.Owing to the difference of folkways and customs, the eating method of the pigtail of various tastes has appearred at present, and its manufacturing process is also far different.

Summary of the invention

The vacuum-packed preparation method of pigtail just discloses a kind of pigtail manufacture craft of special flavour.Mainly comprise: raw material, auxiliary material and manufacture craft; It is characterized in that: the pigtail 2kg that major ingredient is clean; Auxiliary material ginger 15g, green onion 10g, light soy sauce 30g, dark soy sauce 10g, 30 in Chinese prickly ash, 7 of aniseed, cassia bark 30g, white sugar 25g, salt 15g; Manufacture craft 1. pigtail is cleaned, and is cut into a cun section; Green onion is cut off, the ginger section; 2. pigtail is put into the boiling water impurity of scalding, drain well; 3. put little oil in the pot, add white sugar, fry, put into pigtail and stir-fry evenly to little yellow foam; 4. add light soy sauce, dark soy sauce, green onion ginger, put into Chinese prickly ash, aniseed, cassia bark flavor pack and put into, add water and do not have pigtail; 5. big fire is boiled, and changes little fire and boils 40 minutes, changes big fire again and receives juice; Pack after cooling, compress, seal and get final product.This technology is simple and convenient, and delicious flavour is fit to family manufacture.

Description of drawings

This invents no accompanying drawing.

The specific embodiment

Below in conjunction with embodiment, concrete characteristic of the present invention is described further.

Embodiment cleans pigtail, is cut into a cun section; Green onion is cut off, the ginger section; Pigtail is put into the boiling water decontamination of scalding, drain well; Put little oil in the pot, put into white sugar, fry, put into pigtail and stir-fry evenly to little yellow foam; Add light soy sauce, dark soy sauce, green onion ginger then, put into the condiment flavor pack to Chinese prickly ash, aniseed, cassia bark and put into, add water and do not have pigtail; Big fire is boiled, and changes little fire and boils 40 minutes, changes big fire again and receives juice; Pack after cooling, compress, seal and get final product.

Claims

1. the vacuum-packed preparation method of pigtail mainly comprises: raw material, auxiliary material and manufacture craft; It is characterized in that: the pigtail 2kg that major ingredient is clean; Auxiliary material ginger 15g, green onion 10g, light soy sauce 30g, dark soy sauce 10g, 30 in Chinese prickly ash, 7 of aniseed, cassia bark 30g, white sugar 25g, salt 15g; Manufacture craft 1. pigtail is cleaned, and is cut into a cun section; Green onion is cut off, the ginger section; 2. pigtail is put into the boiling water impurity of scalding, drain well; 3. put little oil in the pot, add white sugar, fry, put into pigtail and stir-fry evenly to little yellow foam; 4. add light soy sauce, dark soy sauce, green onion ginger, put into Chinese prickly ash, aniseed, cassia bark flavor pack and put into, add water and do not have pigtail; 5. big fire is boiled, and changes little fire and boils 40 minutes, changes big fire again and receives juice; Pack after cooling, compress, seal and get final product.