CN103932167B - The double; two stone pot processing technique in a kind of Mount Huang - Google Patents
The double; two stone pot processing technique in a kind of Mount Huang Download PDFInfo
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- CN103932167B CN103932167B CN201410126446.9A CN201410126446A CN103932167B CN 103932167 B CN103932167 B CN 103932167B CN 201410126446 A CN201410126446 A CN 201410126446A CN 103932167 B CN103932167 B CN 103932167B
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- double
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- mount huang
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- 239000004575 stone Substances 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 22
- 241000288007 Alectoris chukar Species 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 230000005855 radiation Effects 0.000 claims abstract description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 5
- 241000251468 Actinopterygii Species 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 210000003205 muscle Anatomy 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 239000005030 aluminium foil Substances 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 235000021110 pickles Nutrition 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 239000003921 oil Substances 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 4
- 230000007812 deficiency Effects 0.000 abstract description 4
- 235000014593 oils and fats Nutrition 0.000 abstract description 4
- 235000013547 stew Nutrition 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 241000234314 Zingiber Species 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 238000012163 sequencing technique Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000321428 Epinephelus guttatus Species 0.000 description 1
- 241001560470 Quasipaa spinosa Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000009412 basement excavation Methods 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses the double; two stone pot processing technique in a kind of Mount Huang, including: add cooking wine, shredded ginger, Sal after 1, Alectoris chukar is cleaned cutting, pickle；2, the Alectoris chukar step 1 processed fried to muscle tighten up, color golden yellow；3, take drystone ear and soak rehydration；4, taking sliced ham, grillING is so as to fuel-displaced；5, add Rhizoma Zingiberis, onion parts after the Petaso mixing that Alectoris chukar step 2 processed and step 4 are processed, stew in water and boil；6, step 5 off the pot before add step 3 processing Umbillcaria esculenta, chicken essence, fish juice, Radix orixae japonicae；7, load thicker aluminium foil bag after product cooling step 6 processed to seal, and carry out radiation sterilizing with 60Co。The double; two stone pot processing technique in a kind of Mount Huang of the present invention, overcoming the double; two stone pot in existing Mount Huang has the deficiency that certain fishy smell, oils and fats and salt content are higher, and can preserve 3-6 month, the advantage with instant bagged。
Description
Technical field
The present invention relates to the processing technique of the double; two stone pot in a kind of Mount Huang, belong to food processing technology field。
Background technology
The Anhui speciality that the double; two stone pot in Mount Huang is is main material with Alectoris chukar and Umbillcaria esculenta together, has mouthfeel and all good advantage of nutrition, has high market value。Alectoris chukar formal name used at school Ranaspinosa David., rich in proteins, it is of high nutritive value, is that Huangshan area is exclusive, wild, pure natural free of contamination tradition Anhui cuisine food materials。Umbillcaria esculenta is lichen door plant, because of its likeness in form ear, and is grown in gaining the name in the dark and damp crack of stone of overhanging cliff, and body is flat, in irregular cycle, above brown, the back side is by black fine hair。Umbillcaria esculenta contains high protein and various trace elements, is the nourishing food that nutritive value is higher, is a kind of rare famous and precious delicacy from mountain。The Umbillcaria esculenta in Mount Huang, Alectoris chukar, cabrilla are also called " Mount Huang three stone "。
At present, the processing technique of the double; two stone pot in Mount Huang still stops the stage edible immediately after the cooking, market does not have double; two stone pot in Mount Huang of industrialization processing and packaging, therefore greatly limit the popularization region of the double; two stone pot in Mount Huang, make the market value of the double; two stone pot in Mount Huang be difficult to abundant excavation yet。Additionally, the double; two stone pot in existing Mount Huang has been usually present certain fishy smell, the deficiency that fat content is higher, and the double; two stone pot in existing Mount Huang significantly has the salty fresh seasoning feature of traditional Anhui cuisine, thus being unfavorable for promoting and expanding eating crowd's scope。And simply reduce the consumption of seasoning salt, then be more unfavorable for the removal of fishy smell, and oils and fats and fishy smell minimizing technology improper, the mouthfeel of Alectoris chukar can be had a strong impact on, so as to self distinctive taste that scatters and disappears。
Summary of the invention
The deficiency that the present invention exists for prior art just, there is provided a kind of Mount Huang double; two stone pot processing technique, adopt industrialized processing technique and technology of the package, so that the double; two stone pot in Mount Huang has instant bagged and good performance of guaranteeing the quality easily, and there is less salt, low fat, advantage without fishy smell, thus being conducive to the popularization of the double; two stone pot in Mount Huang, fully excavate its market value。
For solving the problems referred to above, the technical solution used in the present invention is as follows:
The double; two stone pot processing technique in a kind of Mount Huang, including:
Step one, Alectoris chukar is cleaned cutting after take 100-250g, add cooking wine 0.5-2mL, shredded ginger 1-2g, Sal 2-3g, pickle；
Step 2, the Alectoris chukar that step one is processed fried to muscle tighten up, color golden yellow；
Step 3, take 0.5-1g drystone ear soak rehydration；
Step 4, taking 25-65g sliced ham, grillING is so as to fuel-displaced；
Add Rhizoma Zingiberis 4-8g, onion parts 1-2g after the Petaso mixing of step 5, Alectoris chukar step 2 processed and step 4 processing, stew in 500-800mL water and boil；
The Umbillcaria esculenta of step 3 processing, chicken essence 1-2g, fish juice 0.5-1mL, Radix orixae japonicae 0.5-1g is added before step 6, step 5 are off the pot；
Load thicker aluminium foil bag after step 7, product cooling step 6 processed to seal, and carry out radiation sterilizing with 60Co。
It will be apparent that above-mentioned steps three and step one there is no sequencing, step 4 and step one to other step between five there is no sequencing to the step between three。Above-mentioned technique, overcoming the double; two stone pot in existing Mount Huang has the deficiency that certain fishy smell, oils and fats and salt content are higher, and can preserve 3-6 month, the advantage with instant bagged。
As the improvement of technique scheme, the time pickled in described step one is 10-20 minute。Not only ensure tasty by the preferred salting period of actual experiment and remove raw meat effect, and consuming time few relative to prior art, and efficiency is high。
As the improvement of technique scheme, in described step 2, first edible oil is heated to medium well, step 2 processing Alectoris chukar cross oil micro-fried 15-20 second, and to muscle tighten up, color golden yellow, pull out and oil drained。
As the improvement of technique scheme, in described step 4, smear a small amount of edible oil at pan, with little fire grillING sliced ham so as to fuel-displaced, then oil is drained。
As the improvement of technique scheme, in described step 5, adding Rhizoma Zingiberis 4-8g, onion parts 1-2g after the Petaso mixing of the Alectoris chukar process described step 4 and the processing of described step 5, in 500-800mL cold water, big fire is boiled, and rear little fire is stewed and boiled 1-2 hour。
As the improvement of technique scheme, in described step 6, within first 10-15 minute off the pot, add the Umbillcaria esculenta of described step 3 processing, chicken essence 1-2g, fish juice 0.5-1mL, Radix orixae japonicae 0.5-1g in described step 5。Described preferred process conditions ensure that the condiment that step 6 adds can make food materials major ingredient fully tasty, can reduce again the degree of nutritional labeling decomposes。
As the improvement of technique scheme, the irradiation dose of described step 7 is 5-8kGy。
Compared with prior art, the implementation result of the present invention is as follows for the present invention:
Adopting the double; two stone pot product in Mount Huang of processes of the present invention, wherein Alectoris chukar salt and fat content are low, meet the requirement of the health diet idea of existing less salt, low fat, natural nuisance-free。
Additionally, the present invention adopts Petaso as dispensing, not only can solving raw meat, and can tart up, adopt the Petaso of said method processing can reduce saline taste simultaneously, mouthfeel is outstanding；The additionally ruddy distinctness of Petaso color and luster, the Alectoris chukar collocation shallow with color can significantly improve the color shape of the double; two stone pot in Mount Huang；And remove the excess oil of Petaso through grillING, it is ensured that the low fat requirement of the double; two stone pot product in Mount Huang, expand edible crowd's scope, health-nutrition；Therefore, Alectoris chukar is brought out the best in each other with Petaso collocation。
Adopting the double; two stone pot product in Mount Huang of processes of the present invention and packaging, best in quality after radiation sterilizing, instant bagged, edible safety, shelf life can reach 3-6 month；And radiation sterilizing can be effectively prevented from the situation of broken bag relative to conventional thermal sterilization。
Detailed description of the invention
Present disclosure is described below in conjunction with specific embodiments。
Step one, being decaptitated by Alectoris chukar, broken thorax removes internal organs, cleans up, suitable cutting；Preferred individuality wild Alectoris chukar alive bigger, muscular；
Step 2, take step one processing Alectoris chukar 100-250g, add cooking wine 0.5-2mL, shredded ginger 1-2g, Sal 2-3g, pickle 10-20 minute；
Step 3, take 0.5-1g drystone ear and soak after rehydration and clean up；
Step 4, edible oil is heated to medium well, the Alectoris chukar of step 2 processing cross micro-fried (15-20 second) to the muscle of oil tighten up, color golden yellow, pull out and oil drained；
Step 5, taking 25-65g High-quality ham and be cut into the lamellar of 50mm × 30mm × about 2mm, smear a small amount of edible oil at pan, oil so as to fuel-displaced, is then drained by little fire grillING Petaso；
The oils and fats accompanying by Petaso of step 6, Alectoris chukar step 4 processed and step 5 processing adds Rhizoma Zingiberis 4-8g, onion parts 1-2g after fully removing, and in 500-800mL cold water, big fire is boiled, and rear little fire is stewed and boiled 1-2 hour；
Step 7, step 6 add the Umbillcaria esculenta of step 3 processing, chicken essence 1-2g, fish juice 0.5-1mL, Radix orixae japonicae 0.5-1g in first 10-15 minute off the pot；
Load thicker aluminium foil bag after step 8, product cooling step 7 processed to seal；
The product of step 8 is carried out radiation sterilizing by step 9, employing 60Co, and irradiation dose is 5-8kGy。
Above content is detailed description made for the present invention in conjunction with specific embodiments, it is impossible to assert that the present invention is embodied as being only limitted to these explanations。For those skilled in the art, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace, the scope of protection of the invention all should be considered as belonging to。
Claims (1)
1. the double; two stone pot processing technique in Mount Huang, is characterized in that, including:
Step one, Alectoris chukar is cleaned cutting after take 100-250g, add cooking wine 0.5-2mL, shredded ginger 1-2g, Sal 2-3g, pickle；The time pickled is 10-20 minute；
Step 2, being first heated to by edible oil medium well, it's oil micro-fried 15-20 second pasts Alectoris chukar that step one is processed, and to muscle tighten up, color golden yellow, pull out and oil drained；
Step 3, take 0.5-1g drystone ear soak rehydration；
Step 4, take 25-65g sliced ham, smear a small amount of edible oil at pan, with little fire grillING sliced ham so as to fuel-displaced, then oil is drained；
Adding Rhizoma Zingiberis 4-8g, onion parts 1-2g after the Petaso mixing of step 5, Alectoris chukar step 2 processed and step 4 processing, in 500-800mL cold water, big fire is boiled, and rear little fire is stewed and boiled 1-2 hour；
Step 6, step 5 add the Umbillcaria esculenta of step 3 processing, chicken essence 1-2g, fish juice 0.5-1mL, Radix orixae japonicae 0.5-1g in first 10-15 minute off the pot；
Load thicker aluminium foil bag after step 7, product cooling step 6 processed to seal, and carry out radiation sterilizing with 60Co；Irradiation dose is 5-8kGy。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410126446.9A CN103932167B (en) | 2014-04-01 | 2014-04-01 | The double; two stone pot processing technique in a kind of Mount Huang |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410126446.9A CN103932167B (en) | 2014-04-01 | 2014-04-01 | The double; two stone pot processing technique in a kind of Mount Huang |
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| Publication Number | Publication Date |
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| CN103932167A CN103932167A (en) | 2014-07-23 |
| CN103932167B true CN103932167B (en) | 2016-06-22 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109170607A (en) * | 2018-08-31 | 2019-01-11 | 黄山龙王潭生态园有限公司 | A kind of manufacture craft of chukar soup can |
| CN109170608A (en) * | 2018-08-31 | 2019-01-11 | 黄山龙王潭生态园有限公司 | A kind of Dragon King pool chukar can |
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| JP2003225066A (en) * | 2002-02-05 | 2003-08-12 | Hiroshi Tada | Seasoned red miso |
| CN103251036A (en) * | 2013-05-27 | 2013-08-21 | 张云国 | Method for cooking mushroom |
| CN103431460A (en) * | 2013-09-05 | 2013-12-11 | 周永燕 | Cooking method of black-bone-chicken nourishing and skin-beautifying soup |
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Granted publication date: 20160622 Termination date: 20210401 |