CN102715516A - Honeydew pork ribs and preparation method thereof - Google Patents
Honeydew pork ribs and preparation method thereof Download PDFInfo
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- CN102715516A CN102715516A CN2012101737069A CN201210173706A CN102715516A CN 102715516 A CN102715516 A CN 102715516A CN 2012101737069 A CN2012101737069 A CN 2012101737069A CN 201210173706 A CN201210173706 A CN 201210173706A CN 102715516 A CN102715516 A CN 102715516A
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- honeydew
- float
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Abstract
The invention relates to honeydew pork ribs and a preparation method thereof. The honeydew pork ribs are mainly prepared from 950 to 1,050 weight parts of main material pork rib and 50 to 60 weight parts of auxiliary material spice. According to the invention, product standardization and process standardization of the honeydew pork ribs can be realized.
Description
Technical field
The present invention relates to a kind of honeydew float and preparation method thereof, belong to food processing technology field.
Background technology
The famous scientist's Qian Xuesen that calls modern fast food " great revolution on the human history " proposes: should set up the fast food center in some big cities of China; High efficiency and low cost with scale management; Satisfy broad masses' diet needs; Accelerate the paces of the socialization of housework, promote Chinese economic development.Yet, even to this day, every aspect such as from the production to the management style, the present situation of fast food still exists huge gap with social requirement, and many insiders propose: fast food should be walked the road of standardization, industrialization.At present, fast food need develop from the empirical direction to standardization, industrialization of individual skill, finally accomplishes the standardization of the process of being not only, the corporate image standardization, and more to realize raw material standardization, the standardization of products and process standardization.
Pig rib row can be described as the pig float again, and it is meant the chop of pig abdominal cavity near tripe sirloin part, and its top is son row.Pig rib row's sarcocyte is thicker, and has white cartilage.But existing pork chop product is not realized standardization, so its individual skill because of the cook causes product to vary.
Summary of the invention
The present invention provides a kind of honeydew float and preparation method thereof, and purpose is to solve existing honeydew float not realize standardized problem.
For achieving the above object, first kind of technical scheme that the present invention adopts is: a kind of honeydew float, said honeydew float are mainly processed by the major ingredient pig rib row of 950 ~ 1050 weight portions and the auxiliary material spice of 50 ~ 60 weight portions.
For achieving the above object, second kind of technical scheme that the present invention adopts is: a kind of method of making the honeydew float comprises that said auxiliary material spice and the big row of major ingredient pig are dropped into tumbler to carry out tumbling and operate, under 0 ~ 5 ℃ of condition pickled 2 ~ 3 hours then.
Related content in the technique scheme is explained as follows:
1, in the such scheme, said spice is selected from anise, fennel seeds, cassia twig, dried orange peel, Chinese cassia tree, Radix Glycyrrhizae, galingal, Chinese prickly ash, pepper.Spice can be the powder of being processed by various raw materials, or the liquid form product that is reprocessed into various raw materials is such as chili oil.
2, in the such scheme, before the said tumbling operation, earlier pig rib row is cut into 3 ~ 3.5 centimetres section.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
The present invention can realize raw material standardization, the standardization of products and the process standardization of honeydew float product.
Description of drawings
Accompanying drawing 1 is a flow chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is further described:
Embodiment one: a kind of honeydew float and preparation method thereof
A kind of honeydew float, said honeydew float are mainly processed by the major ingredient pig rib row of 950 ~ 1050 weight portions and the auxiliary material spice of 50 ~ 60 weight portions.
Shown in accompanying drawing 1, make the method for honeydew float, comprise that said auxiliary material spice and the big row of major ingredient pig are dropped into tumbler to carry out tumbling and operate, under 0 ~ 5 ℃ of condition pickled 6 ~ 8 hours then.
The further optimized technical scheme of the specific embodiment of the invention, said spice is selected from anise, fennel seeds, cassia twig, dried orange peel, Chinese cassia tree, Radix Glycyrrhizae, galingal, Chinese prickly ash, pepper.
The further optimized technical scheme of the specific embodiment of the invention before the said tumbling operation, cuts into pig rib row 3 ~ 3.5 centimetres section earlier.
When edible, the honeydew float that the present invention is made is heated to ripe getting final product, and mode of heating can be heating using microwave, Steam Heating, baking oven baking or fried to ripe.The baking oven baking is meant: at first on baking tray, complete tinfoil, arrange the honeydew float of pickling on tinfoil uniformly then, and build the honeydew float fully with tinfoil.Send into baking box then, baking 10 minutes is promptly ripe.
Embodiment two: a kind of honeydew float and preparation method thereof
A kind of honeydew float, the batching of said honeydew float is following
Pig rib row 1000 grams;
Spice 50 grams.
Shown in accompanying drawing 1, make the method for honeydew float, step is following:
1, neck material: raw material: pig rib row.Confirm that whether pig rib row is rotten, has peculiar smell, color.
2, cut float: rib is discharged on the pallet cut growth 3-3.5 centimetre section.Float after will cutting again is put in the basin and washes.
3, flushing, control water: water is rinsed it well no watery blood.Poured basket internal control water again into 10 minutes.
4, machine stirs: stir (bread and cheese is used mixer, also can be tumbler) by the batching standard, stir.The stirring standard: batching stirs the no caking phenomenon of preparing burden.Spice is the mixture of anise and Chinese prickly ash.
5, weigh: pour into after stirring in the storing basin.The good name of an article of go-cart marked, stirring date, mixing time, weight.
6, pickle: go-cart is pulled to pickle the storehouse pickled naturally; Pickled temperature controlled 0 ℃-5 ℃; Naturally the pickled time: 6-8 hour.
7, packing, quick-frozen: operate by packing and quick-freeze craft, after go into freezer.Quick-frozen: product is smooth, adfreezing.
The foregoing description only is explanation technical conceive of the present invention and characteristics, and its purpose is to let the personage who is familiar with this technology can understand content of the present invention and enforcement according to this, can not limit protection scope of the present invention with this.All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (4)
1. honeydew float is characterized in that: said honeydew float is mainly processed by the major ingredient pig rib row of 950 ~ 1050 weight portions and the auxiliary material spice of 50 ~ 60 weight portions.
2. honeydew float according to claim 1 is characterized in that: said spice is selected from anise, fennel seeds, cassia twig, dried orange peel, Chinese cassia tree, Radix Glycyrrhizae, galingal, Chinese prickly ash, pepper.
3. major ingredient that adopts claim 1 or 2 and the auxiliary material method of making the honeydew float comprises that said auxiliary material spice and the big row of major ingredient pig are dropped into tumbler to carry out tumbling and operate, under 0 ~ 5 ℃ of condition pickled 6 ~ 8 hours then.
4. the method for making honeydew float according to claim 3 is characterized in that: before the said tumbling operation, earlier pig rib row is cut into 3 ~ 3.5 centimetres section.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101737069A CN102715516A (en) | 2012-05-31 | 2012-05-31 | Honeydew pork ribs and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101737069A CN102715516A (en) | 2012-05-31 | 2012-05-31 | Honeydew pork ribs and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102715516A true CN102715516A (en) | 2012-10-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101737069A Pending CN102715516A (en) | 2012-05-31 | 2012-05-31 | Honeydew pork ribs and preparation method thereof |
Country Status (1)
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| CN (1) | CN102715516A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102389122A (en) * | 2011-11-15 | 2012-03-28 | 天津宝迪农业科技股份有限公司 | Manufacturing method of charcoal broiling pork chop |
| CN105249265A (en) * | 2015-09-21 | 2016-01-20 | 合肥栖巢食品有限公司 | Making method of Brazil barbecue |
-
2012
- 2012-05-31 CN CN2012101737069A patent/CN102715516A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102389122A (en) * | 2011-11-15 | 2012-03-28 | 天津宝迪农业科技股份有限公司 | Manufacturing method of charcoal broiling pork chop |
| CN105249265A (en) * | 2015-09-21 | 2016-01-20 | 合肥栖巢食品有限公司 | Making method of Brazil barbecue |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121010 |