CN104336653A - Making technology of stewed meat can - Google Patents
Making technology of stewed meat can Download PDFInfo
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- CN104336653A CN104336653A CN201310327331.1A CN201310327331A CN104336653A CN 104336653 A CN104336653 A CN 104336653A CN 201310327331 A CN201310327331 A CN 201310327331A CN 104336653 A CN104336653 A CN 104336653A
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- halogen
- meat
- canned
- mustard
- stand oil
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Abstract
A making technology of a stewed meat can is characterized in that oil cooked mustard root or oil cooked black beans and stewed meat are loaded to a one-stage evacuated can to form the stewed meat can. The technology allows the stewed meat to undergo better depth processing, and fills the gap in the stewed meat can. The stewed meat can be instantly eaten after opening, has a shelf life of 12 months, and is oval in shape.
Description
Art
This practicality invention relates to a kind of halogen meat and makes Canning Technique, starts the product of halogen canned meat.
Background technology
At present, known can class has Salt black bean canned fish, braised pork can, canned pork luncheon meat, Salt black bean canned fish making fish is filling forms with stand oil Salt black bean and frying.Braised pork can adds lard clearly with fricassee and makes filling forming.Canned pork luncheon meat adds lard clearly and makes to synthesize meat and fillingly to form.But do not have halogen canned meat to make.
Summary of the invention
In order to by better for halogen meat deep processing, fill up the blank not having halogen canned meat, this product adds ox bone and boils bittern in halogen material, makes halogen meat bone aromatic flavour like this.Add that old thick gravy makes halogen meat fresh aromatic thick, tasty and refreshing oiliness for many years.Tinning batching be Salt black bean through rape oil frying, have similarity with canned fish.But the fish of canned fish is frying makes, and the halogen meat of halogen canned meat is that stew in soy sauce forms.Not only in tank, food is different between the two, and preparation method is also had any different.In order to distinguish to some extent to canned fish batching, I develops another halogen canned meat special batching: stand oil root-mustard, with root-mustard after secret, is cut into particle and edible vegetable oil frying forms.
Its halogen canned meat thick gravy boils formula: soy sauce, rock sugar, cooking wine, refined salt, anise, cassia bark, fennel seeds, Kaempferia galanga, tsaoko, cloves, Chinese prickly ash, pimiento, ginger, green onion, sugar colour, monosodium glutamate, pig bone, add the soup stock of the secret of this product and old thick gravy.
The soup stock of its halogen canned meat boils material to be had: Os Bovis seu Bubali 2000 grams, warm water 2000 grams, rape oil 75 grams, salt 100 grams, coriander 100 grams, ginger 50 grams.
The soup stock preparation method of this halogen canned meat: Os Bovis seu Bubali is cut in broken placement basin and pickle three hours.Then pot clean for a bite is burnt after heat and pour edible vegetable oil preheating into, then the ox bone pickled is poured into pot stir-fry, then will pour into for warm water and hot plate after water opens with big fire, dregs on noodle soup are picked up.Then little fire is stewed slowly and is added coriander, the glow of ginger color and luster.Cool cold standby.This soup stock bone aromatic flavour, mellow in taste is main soup stock in whole thick gravy.
The batching title of its halogen canned meat: stand oil root-mustard, root-mustard 1000 grams, 100 grams, edible vegetable oil, Chinese prickly ash 10 grams of salt 100 grams
The batching preparation method of its halogen canned meat: root-mustard is cleaned cool dry to fifty percent, then have salt to pickle to put into altar good seal.Pickle 30 days afterwards take out be cut into particle pour in pot with edible vegetable oil with Chinese prickly ash stir-fry slow-witted savory time, pick up for subsequent use.This batching mouthfeel is tender and crisp, lefts a lingering fragrance in one's mouth after eating.
Its halogen canned meat preparation method; First stand oil root-mustard is loaded a part in can, reinstall halogen meat, then disposable extracting vacuum sealing is filling.
Which canned pack its stand oil root-mustard does not commercially have prepare burden with it, should belong to prepare burden in canned pack original.
Its halogen canned meat does not commercially have like product, and what should belong in canned pack is original.
Detailed description of the invention
One, thick gravy formula and modulator approach
Two, thick gravy preparation method
1, first mix anise, cassia bark, little fennel, kaempferia galamga, tsaoko, cloves, Chinese prickly ash thoroughly loading with gauze pocket, tighten pocket.2, clean halogen pot, fresh soup is put into and boils, add pig bone, ox bone (breaking into pieces) boils and drags for most offscum, put into sachet, ginger, green onion, the little fire of chilli boil about one hour.3, boiling in process will by spices lift-off noodle soup, allows juice in bag flow out, penetrates in fresh soup with the fragrance accelerated in bag.All the other raw materials are skimmed and are not to the greatest extent put into refined salt again, rock sugar, cooking wine, soy sauce, the color and luster of thick gravy adjusted with sugar colour, then boil half an hour with low baking temperature, add monosodium glutamate stir evenly thick gravy germule.Thick gravy germule should select the raw material that stew in soy sauce delicate flavour is dense, as chicken, duck, beef etc., becomes the thick gravy that delicate flavour is strong.
Three, halogen meat making step
1, gross weight girth of a garment pig leg meat is scraped wash clean, be cut into the block of 5 centimeter square, enter in boiling water and boil, except dehematizing, foam picks up.
2, by spices bag, Os Bovis seu Bubali, ginger, green onion, chilli, that thick gravy puts into pot is boiled, beat offscum, put into salt, pork stew in soy sauce, use moderate heat instead.Halogen softly ripely to pick up to meat is fragrant.
Four, tinning batching making step
1, stand oil root-mustard raw material: root-mustard 1000 grams, 100 grams, edible vegetable oil, Chinese prickly ash 10 grams of salt 100 grams
2, stand oil root-mustard preparation method: root-mustard is cleaned cool dry to fifty percent, then have salt to pickle to put into altar good seal.Pickle 30 days afterwards take out be cut into particle pour in pot with edible vegetable oil with Chinese prickly ash stir-fry slow-witted savory time, pick up for subsequent use.This batching mouthfeel is tender and crisp, lefts a lingering fragrance in one's mouth after eating.
3, stand oil Salt black bean raw material: Salt black bean 500 grams, 100 grams, edible vegetable oil
4, stand oil Salt black bean makes: first pour edible vegetable oil in pot preheating, then Salt black bean is poured in pot stir-fries, and fries out fragrance.
Five, halogen canned meat finished product making step
1, first stand oil root-mustard batching is loaded a part in can, reinstall the halogen meat cut, then disposable extracting vacuum sealing is filling.
2, first stand oil Salt black bean batching is loaded a part in can, reinstall the halogen meat cut, then disposable extracting vacuum sealing is filling.
Claims (3)
1. make a halogen canned meat technology, at a kind of halogen canned meat made stand oil root-mustard by oneself and combine filling from brewed brine meat.Another kind makes stand oil Salt black bean halogen canned meat filling together with halogen meat by oneself.It is characterized in that: can opening edible, 12 months shelf-lifves.
2. one according to claim 1 makes halogen canned meat technology, comprise a kind of stand oil root-mustard and make can ingredients technical, it is characterized in that: stand oil root-mustard and the disposable vacuum pumping loading of halogen meat are made or stand oil Salt black bean and the disposable vacuum pumping loading of halogen meat are made.
3. one according to claim 1 makes halogen canned meat technology, and its halogen canned meat preparation method comprises: other halogen meat such as halogen pork, Spiced beef belong to same and make halogen canned meat technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310327331.1A CN104336653A (en) | 2013-07-31 | 2013-07-31 | Making technology of stewed meat can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310327331.1A CN104336653A (en) | 2013-07-31 | 2013-07-31 | Making technology of stewed meat can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104336653A true CN104336653A (en) | 2015-02-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310327331.1A Pending CN104336653A (en) | 2013-07-31 | 2013-07-31 | Making technology of stewed meat can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104336653A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192724A (en) * | 2015-09-21 | 2015-12-30 | 贵州龙膳香坊食品有限公司 | Pork chops with fermented soya beans and production method thereof |
| CN105707553A (en) * | 2015-07-10 | 2016-06-29 | 襄阳鼎顺实业有限公司 | Making method of bottled beef cabbages |
| CN111838571A (en) * | 2020-08-11 | 2020-10-30 | 贵州岭岭瀚海食品有限公司 | Pot-packaged beef can and preparation method thereof |
-
2013
- 2013-07-31 CN CN201310327331.1A patent/CN104336653A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707553A (en) * | 2015-07-10 | 2016-06-29 | 襄阳鼎顺实业有限公司 | Making method of bottled beef cabbages |
| CN105192724A (en) * | 2015-09-21 | 2015-12-30 | 贵州龙膳香坊食品有限公司 | Pork chops with fermented soya beans and production method thereof |
| CN111838571A (en) * | 2020-08-11 | 2020-10-30 | 贵州岭岭瀚海食品有限公司 | Pot-packaged beef can and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Feng Ying Document name: Notification that Application Deemed to be Withdrawn |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150211 |
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| WD01 | Invention patent application deemed withdrawn after publication |