CN105077305A - Minced pork and making method thereof - Google Patents
Minced pork and making method thereof Download PDFInfo
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Abstract
The invention relates to the field of food, in particular to minced pork and a making method thereof. The method includes the steps of firstly, decocting ginger, pepper, cinnamon and nutmeg in cold water to obtain seasoning water, and adding the seasonings to the minced pork in the form of seasoning water so that flavor can be enhanced and quite good deodorization and fragrance enhancing effects can be achieved; secondly, specifically selecting herbs powder, rosemary powder, starch, chicken powder, grounded cumin seed and dark soy sauce as seasonings, and making the minced pork through the seasonings and port with a certain fat-to-lean ratio according to a certain proportion. The finally-made minced pork is fragrant, fresh and tender; due to the fact that the seasonings in the minced pork have already been prepared on multiple aspects, the minced pork does not need to be seasoned any more. In the making process, only edible salt, edible oil and prepared vegetables need to be added to the made minced pork, and multiple purposes are achieved through one type of minced pork. In the making method, different seasonings are sequentially added to the minced pork, and therefore the obtained minced port is more delicious in flavor and remarkable in special flavor, the making time and making procedures are reduced, and cost is greatly reduced.
Description
Technical field
The present invention relates to field of food, in particular to a kind of pork filling and preparation method thereof.
Background technology
Food with filling is the Speciality Foods of China.Now general fillings production process follows tradition filling operation processed substantially, after meat being cut or twisting, then add various garnishes respectively, edible oil mixes thoroughly, finally add various flavoring respectively, make various fillings.
Only make manufacturing procedure with regard to traditional fillings, compare and be suitable for family manufacture, once in a while once, make separately, and be not suitable for shops's continuous-flow type making everyday.
And Chinese tradition food with filling has the most direct relation in the number of the sales volume of StoreFront and the mouthfeel of its fillings and fillings kind, this just determines:
1. fillings kind is more, and production process is more.Because the stationarity of shops position defines sphere of consumption, and then the total sales volume of each shops every day does not have too great fluctuation process yet, but in order to the mouthfeel that ensures fillings and quality, each StoreFront can only prepare fillings used on the same day at every turn, the fillings amount made so each is also little, and kind is more, and the amount of often kind of fillings is fewer, but the man-hour and the recruitment that make fillings increase, and this adds increased cost of manufacture.
2. high duplication work lengthy and jumbled so very easily reduces job enthusiasm and the work quality of producer, and this situation directly can affect the oeverall quality of finished product, and remote-effects StoreFront is sold, and the running of final high cost can only obtain low income.
3. the old established firm that in fast-food market, food with filling has with a long history, scale to become, as Tianjin Gou Buli, Beijing Qing Feng steamed stuffed bun, etc., but be more blazon the various snack bars of standing in great numbers, they do not form unified orderly filling operation processed.In order to improve the mouthfeel of faric goods and then improve sales volume, operator can walk to abuse the shortcut of food additives mostly, improves food mouthfeel, increases the turnover, causes certain Community health's hidden danger.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is to provide a kind of pork filling, realizes the function that a filling is multiplex.In the whole manufacturing process of fillings, use the pork filling of formulated of the present invention, later stage only need arrange in pairs or groups various green goods, and multi-faceted preparation is done to the seasoning of meat stuffing in the present invention's formula, arranged in pairs or groups all kinds of fillingss of various green vegetables also without the need to respectively seasoning again, only need add edible salt and edible oil, really realize a filling multiplex; The perfume (or spice) of meat, fresh, tender, add the entree taste of greengrocery, make the fresh perfume (or spice) of whole fillings entrance, characteristic taste is obvious.
The second object of the present invention is the preparation method providing a kind of described pork filling, the method turns parts into the whole the seasoning of the making of meat stuffing and fillings, decrease Production Time and production process, thus greatly reduce costs in recruitment, man-hour, raw materials consumption.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of pork filling, makes primarily of following raw material: by weight, pork 4500-5500 part, thyme powder 90-110 part, rosemary powder 90-110 part, starch 140-160 part, chicken powder 140-160 part, fennel seeds powder 140-160 part, dark soy sauce 100-150 part, condiment water 900-1100 part;
Described pork is that lard and thin pork form with 3.8-4.5:6 by weight;
Described condiment water boils rear filtration by the raw material of following weight portion and obtains: ginger 450-550 part, Chinese prickly ash 90-110 part, Chinese cassia tree 45-55 part, nutmeg 45-55 part, cold water 1800-2200 part.
Pork filling provided by the invention, ginger, Chinese prickly ash, Chinese cassia tree and nutmeg are added cold water boil, obtain condiment water, with the form of condiment water, this several flavoring is added meat stuffing, increase mouthfeel, further, this several flavoring is to have extraordinary effect of removing raw meat Titian in the form of condiment water interpolation meat stuffing; Specific thyme powder, rosemary powder, starch, chicken powder, fennel seeds powder, the dark soy sauce selected is condiment again, makes pork filling with the pork of certain girth of a garment ratio by certain proportioning.Add thyme powder and rosemary powder makes the fragrance of meat to increase pure and fresh fresh fragrance, the high antioxidant of thymic natural anticorrosion effect simultaneously and rosemary makes the quality of meat stuffing more secure; Adding dark soy sauce one is in order to painted, two be follow salty in have the seasoning aim of taste, the fragrance of entirety is set off out; Add starch be first to wrap meat and spiced fragrance, be secondly the tenderness in order to promote meat, make the cube meat in the meat stuffing obtained perfume and not old.Final obtained pork filling is fragrant, fresh, tender, and has done multi-faceted preparation due to the seasoning in meat stuffing, and all kinds of fillings is also without the need to distinguishing seasoning again.Obtained pork filling is in the manufacturing process of fillings, and only need add the green goods of edible salt and edible oil and preparation, achieve the function that a filling is multiplex, the obtained fresh perfume (or spice) of fillings entrance, characteristic taste is obvious.
In order to strengthen the synergy between each raw material further, the pork filling obtained is more delicious, preferably, by weight, pork 4800-5200 part, thyme powder 95-105 part, rosemary powder 95-105 part, starch 145-155 part, chicken powder 145-155 part, fennel seeds powder 145-155 part, dark soy sauce 110-135 part, condiment water 950-1050 part;
Described pork is that lard and thin pork form with 3.9-4.2:6 by weight;
Described condiment water boils rear filtration by the raw material of following weight portion and obtains: ginger 480-520 part, Chinese prickly ash 95-105 part, Chinese cassia tree 47-53 part, nutmeg 47-53 part, cold water 1900-2100 part.
More preferably, by weight, pork 4900-5100 part, thyme powder 98-102 part, rosemary powder 98-102 part, starch 148-152 part, chicken powder 148-152 part, fennel seeds powder 148-152 part, dark soy sauce 115-125 part, condiment water 980-1020 part;
Described pork is that lard and thin pork form with 4.0-4.1:6 by weight;
Described condiment water boils rear filtration by the raw material of following weight portion and obtains: ginger 490-510 part, Chinese prickly ash 98-102 part, Chinese cassia tree 49-51 part, nutmeg 49-51 part, cold water 1950-2050 part.
Most preferably, by weight, pork 5000 parts, 100 parts, thyme powder, 100 parts, rosemary powder, starch 150 parts, 150 parts, chicken powder, 150 parts, fennel seeds powder, dark soy sauce 120 parts, condiment water 995-1010 part;
Described pork is that lard and thin pork form with 4:6 by weight;
Described condiment water boils rear filtration by the raw material of following weight portion and obtains: ginger 500 parts, 100 parts, Chinese prickly ash, Chinese cassia tree 50 parts, nutmeg 50 parts, 2000 parts, cold water.
Preferably, described dark soy sauce is straw mushroom dark soy sauce.Be more preferably extra large sky straw mushroom dark soy sauce.Straw mushroom dark soy sauce not only makes the pork filling light that obtains ruddy, and increases its fresh perfume (or spice) together with other flavorings.
Find in practical operation, thyme, rosemary, fennel seeds are not dried and are pulverized, the thyme powder obtained, rosemary powder and fennel seeds powder, not only containing moisture, are not easy preservation, and all have acid.This thyme powder, rosemary powder and fennel seeds powder are added in pork and make meat stuffing, these flavoring roles are had a greatly reduced quality.Preferably, described thyme powder, rosemary powder and fennel seeds powder are prepared respectively by with under type:
Thyme, rosemary and fennel seeds are dried respectively, is then ground into powder respectively, to obtain final product.
Dry as moisture is less than 3%.The granularity pulverized, more than 75 orders, is generally 80-90 order.
Wherein, dry and adopt dryer to carry out, pulverize and adopt flour mill to carry out.In order to reduce expenses, all select household small-size household electrical appliances.
Wherein, pork can twist filling, also can be cut into meat cubelets.In order to the pork filling voluptuousness obtained is pure, taste is more delicious, and meat is more fragrant, and preferably, pork is cut into meat cubelets.More preferably, described thin pork is cut into the meat cubelets that size is 1.0-1.5cm × 1.0-1.5cm × 1.0-1.5cm, and described lard is cut into the meat cubelets that size is 0.3-0.6cm × 0.3-0.6cm × 0.3-0.6cm.
Present invention also offers the preparation method of pork filling, comprise the following steps:
(a), ginger, Chinese prickly ash, Chinese cassia tree, nutmeg are added in cold water, boil rear filtration and obtain condiment water, for subsequent use;
(b), thin pork and lard are cut into meat cubelets respectively, be mixed to get meat stuffing;
(c), part condiment water and described thyme powder and rosemary powder are added in described meat stuffing, add while stirring in adition process, then add dark soy sauce, stir evenly;
D (), surplus condiment water are in harmonious proportion described starch, obtain starch fluid, added in described meat stuffing by described starch fluid, more described chicken powder and fennel seeds powder are added, stir evenly.
The preparation method of pork filling provided by the invention, joins different flavorings in meat stuffing successively, and the taste obtained is more delicious, and characteristic taste is obvious.By the seasoning of the making of meat stuffing and fillings is turned parts into the whole, decrease Production Time and production process, thus greatly reduce costs in recruitment, man-hour, raw materials consumption.
Nutmeg strikes and splits better to leach its fragrance.Preferably, in step (a), described nutmeg splits adding first to strike before in cold water.
Preferably, in step (a), add in cold water by ginger, Chinese prickly ash, Chinese cassia tree, nutmeg, then pot on little fire, after water boils, little fire boils 25-40min.Pot on cold water pan feeding, uses little fire, and cold water and spices are together heated, and fragrance slowly overflows, and little fire is endured slowly and endured out fully by the fragrance matter in spices.
Wherein, the little fire related in the present invention uses naked light, and flare is about about 1cm, is generally 0.8-1.2cm.For 2000g cold water, with little fire heating hours boiling.Cold water refers to that temperature is the water of 5-20 DEG C.
In order to strengthen the mouthfeel of fillings, preferably, in step (b), described thin pork is cut into the meat cubelets that size is 1.0-1.5cm × 1.0-1.5cm × 1.0-1.5cm, and described lard is cut into the meat cubelets that size is 0.3-0.6cm × 0.3-0.6cm × 0.3-0.6cm.
In order to strengthen the mouthfeel of meat stuffing, further, described thin pork adopts artificial cutter to be cut into meat cubelets.
Compared with prior art, beneficial effect of the present invention is:
(1) pork filling provided by the invention, adds cold water by ginger, Chinese prickly ash, Chinese cassia tree and nutmeg and boils, and obtains condiment water, with the form of condiment water, this several flavoring is added meat stuffing, increases mouthfeel, has extraordinary effect of removing raw meat Titian.
(2) in the present invention, also specific thyme powder, rosemary powder, starch, chicken powder, fennel seeds powder, the dark soy sauce selected is condiment, add thyme powder and rosemary powder makes the fragrance of meat to increase pure and fresh fresh fragrance, the high antioxidant of thymic natural anticorrosion effect simultaneously and rosemary makes the quality of meat stuffing more secure; Adding dark soy sauce one is in order to painted, two be follow salty in have the seasoning aim of taste, the fragrance of entirety is set off out.
(3) pork filling that obtains of the present invention is fragrant, fresh, tender, and because multi-faceted preparation has been done in the seasoning in meat stuffing, after adding various green vegetables, all kinds of fillingss of gained are also without the need to distinguishing seasoning again, only need add the green goods of edible salt and edible oil and preparation, achieve the function that a filling is multiplex, the obtained fresh perfume (or spice) of fillings entrance, characteristic taste is obvious.
(4) preparation method of pork filling provided by the invention, joins different flavorings in meat stuffing successively, and the taste obtained is more delicious, and characteristic taste is obvious.By the seasoning of the making of meat stuffing and fillings is turned parts into the whole, decrease Production Time and production process, thus greatly reduce costs in recruitment, man-hour, raw materials consumption.
(5) pork filling provided by the invention applies to after in practical operation, the not only mixed and disorderly unordered filling flow process processed of potential specification, also make the mouthfeel of fillings and manufactured goods farthest be promoted, quality is protected, and is subject to the consistent favorable comment of practitioner and consumer.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, being can by the conventional products of commercially available acquisition.
Embodiment 1
Pork filling is prepared by the following method:
Nutmeg strikes and splits, and adds in 1800g cold water by ginger 450g, Chinese prickly ash 90g, Chinese cassia tree 45g, nutmeg 45g, and little fire is heated to boiling, and after water boils, little fire boils 25min, filters and obtains 900g condiment water, for subsequent use;
Pork 4500g, wherein, lard and thin pork form with 4.5:6 ratio by weight, artificial for thin pork cutter is cut into the meat cubelets that size is 1.0-1.5cm × 1.0-1.5cm × 1.0-1.5cm, with meat block slicing machine, lard is cut into the meat cubelets that size is 0.3-0.6cm × 0.3-0.6cm × 0.3-0.6cm, is mixed to get meat stuffing;
Thyme, rosemary and fennel seeds are Tumblied Dry respectively, is then ground into powder respectively, obtain thyme powder, rosemary powder and fennel seeds powder respectively;
Stay a small amount of condiment water for subsequent use, remaining condiment moisture repeatedly stirs in meat stuffing, while stirring into condiment water, stirs in meat stuffing by 90 grams, thyme powder, the 110 grams of gradation of rosemary powder with condiment water, then adds extra large sky straw mushroom dark soy sauce 100g, stir evenly;
With a small amount of condiment water mediation 140g starch stayed, obtain starch fluid, starch fluid is stirred in meat stuffing, then 140 grams, happy for family chicken powder, 140 grams, fennel seeds powder are added in meat stuffing, stir evenly and obtain pork filling.
This pork filling preparation method is routinely added celery and green onion end, add proper amount of edible oil and salt, obtained celery cube meat steamed stuffed bun.
Embodiment 2
Pork filling is prepared by the following method:
Nutmeg strikes and splits, and adds in 2200g cold water by ginger 550g, Chinese prickly ash 110g, Chinese cassia tree 55g, nutmeg 55g, and little fire is heated to boiling, and after water boils, little fire boils 30min, filters and obtains 1100g condiment water, for subsequent use;
Pork 5500g, wherein, lard and thin pork form with 3.8:6 ratio by weight, artificial for thin pork cutter is cut into the meat cubelets that size is 1.0-1.5cm × 1.0-1.5cm × 1.0-1.5cm, with meat block slicing machine, lard is cut into the meat cubelets that size is 0.3-0.6cm × 0.3-0.6cm × 0.3-0.6cm, is mixed to get meat stuffing;
Thyme, rosemary and fennel seeds are Tumblied Dry respectively, is then ground into powder respectively, obtain thyme powder, rosemary powder and fennel seeds powder respectively;
Stay a small amount of condiment water for subsequent use, remaining condiment moisture repeatedly stirs in meat stuffing, while stirring into condiment water, stirs in meat stuffing by 110 grams, thyme powder, the 90 grams of gradation of rosemary powder with condiment water, then adds extra large sky straw mushroom dark soy sauce 150g, stir evenly;
With a small amount of condiment water mediation 160g starch stayed, obtain starch fluid, starch fluid is stirred in meat stuffing, then 160 grams, happy for family chicken powder, 160 grams, fennel seeds powder are added in meat stuffing, stir evenly and obtain pork filling.
This pork filling preparation method is routinely added Chinese cabbage and green onion end, add proper amount of edible oil and salt, obtained Chinese cabbage cube meat steamed stuffed bun.
Embodiment 3
Pork filling is prepared by the following method:
Nutmeg strikes and splits, and adds in 1900g cold water by ginger 480g, Chinese prickly ash 95g, Chinese cassia tree 47g, nutmeg 47g, and little fire is heated to boiling, and after water boils, little fire boils 40min, filters and obtains 950g condiment water, for subsequent use;
Pork 4800g, wherein, lard and thin pork form with 4.2:6 ratio by weight, artificial for thin pork cutter is cut into the meat cubelets that size is 1.0-1.5cm × 1.0-1.5cm × 1.0-1.5cm, with meat block slicing machine, lard is cut into the meat cubelets that size is 0.3-0.6cm × 0.3-0.6cm × 0.3-0.6cm, is mixed to get meat stuffing;
Thyme, rosemary and fennel seeds are Tumblied Dry respectively, is then ground into powder respectively, obtain thyme powder, rosemary powder and fennel seeds powder respectively;
Stay a small amount of condiment water for subsequent use, remaining condiment moisture repeatedly stirs in meat stuffing, while stirring into condiment water, stirs in meat stuffing by 95 grams, thyme powder, the 95 grams of gradation of rosemary powder with condiment water, then adds extra large sky straw mushroom dark soy sauce 110g, stir evenly;
With a small amount of condiment water mediation 145g starch stayed, obtain starch fluid, starch fluid is stirred in meat stuffing, then 155 grams, happy for family chicken powder, 155 grams, fennel seeds powder are added in meat stuffing, stir evenly and obtain pork filling.
This pork filling preparation method is routinely added shallot end, adds proper amount of edible oil and salt, obtained shallot cube meat steamed stuffed bun.
Embodiment 4
Pork filling is prepared by the following method:
Nutmeg strikes and splits, and adds in 2100g cold water by ginger 520g, Chinese prickly ash 105g, Chinese cassia tree 53g, nutmeg 53g, and little fire is heated to boiling, and after water boils, little fire boils 40min, filters and obtains 1050g condiment water, for subsequent use;
Pork 5200g, wherein, lard and thin pork form with 3.9:6 ratio by weight, artificial for thin pork cutter is cut into the meat cubelets that size is 1.0-1.5cm × 1.0-1.5cm × 1.0-1.5cm, with meat block slicing machine, lard is cut into the meat cubelets that size is 0.3-0.6cm × 0.3-0.6cm × 0.3-0.6cm, is mixed to get meat stuffing;
Thyme, rosemary and fennel seeds are Tumblied Dry respectively, is then ground into powder respectively, obtain thyme powder, rosemary powder and fennel seeds powder respectively;
Stay a small amount of condiment water for subsequent use, remaining condiment moisture repeatedly stirs in meat stuffing, while stirring into condiment water, stirs in meat stuffing by 105 grams, thyme powder, the 105 grams of gradation of rosemary powder with condiment water, then adds extra large sky straw mushroom dark soy sauce 135g, stir evenly;
With a small amount of condiment water mediation 155g starch stayed, obtain starch fluid, starch fluid is stirred in meat stuffing, then 145 grams, happy for family chicken powder, 145 grams, fennel seeds powder are added in meat stuffing, stir evenly and obtain pork filling.
This pork filling preparation method is routinely added fennel, adds proper amount of edible oil and salt, obtained fennel cube meat steamed stuffed bun.
Embodiment 5
Pork filling is prepared by the following method:
Nutmeg strikes and splits, and adds in 1950g cold water by ginger 490g, Chinese prickly ash 98g, Chinese cassia tree 49g, nutmeg 51g, and little fire is heated to boiling, and after water boils, little fire boils 25min, filters and obtains 1020g condiment water, for subsequent use;
Pork 4900g, wherein, lard and thin pork form with 4:6 ratio by weight, artificial for thin pork cutter is cut into the meat cubelets that size is 1.0-1.5cm × 1.0-1.5cm × 1.0-1.5cm, with meat block slicing machine, lard is cut into the meat cubelets that size is 0.3-0.6cm × 0.3-0.6cm × 0.3-0.6cm, is mixed to get meat stuffing;
Thyme, rosemary and fennel seeds are Tumblied Dry respectively, is then ground into powder respectively, obtain thyme powder, rosemary powder and fennel seeds powder respectively;
Stay a small amount of condiment water for subsequent use, remaining condiment moisture repeatedly stirs in meat stuffing, while stirring into condiment water, stirs in meat stuffing by 98 grams, thyme powder, the 98 grams of gradation of rosemary powder with condiment water, then adds extra large sky straw mushroom dark soy sauce 115g, stir evenly;
With a small amount of condiment water mediation 148g starch stayed, obtain starch fluid, starch fluid is stirred in meat stuffing, then 148 grams, happy for family chicken powder, 148 grams, fennel seeds powder are added in meat stuffing, stir evenly and obtain pork filling.
This pork filling preparation method is routinely added leek, adds proper amount of edible oil and salt, obtained leek cube meat steamed stuffed bun.
Embodiment 6
Pork filling is prepared by the following method:
Nutmeg strikes and splits, and adds in 2050g cold water by ginger 510g, Chinese prickly ash 102g, Chinese cassia tree 51g, nutmeg 49g, and little fire is heated to boiling, and after water boils, little fire boils 30min, filters and obtains 980g condiment water, for subsequent use;
Pork 5100g, wherein, lard and thin pork form with 4.1:6 ratio by weight, artificial for thin pork cutter is cut into the meat cubelets that size is 1.0-1.5cm × 1.0-1.5cm × 1.0-1.5cm, with meat block slicing machine, lard is cut into the meat cubelets that size is 0.3-0.6cm × 0.3-0.6cm × 0.3-0.6cm, is mixed to get meat stuffing;
Thyme, rosemary and fennel seeds are Tumblied Dry respectively, is then ground into powder respectively, obtain thyme powder, rosemary powder and fennel seeds powder respectively;
Stay a small amount of condiment water for subsequent use, remaining condiment moisture repeatedly stirs in meat stuffing, while stirring into condiment water, stirs in meat stuffing by 102 grams, thyme powder, the 102 grams of gradation of rosemary powder with condiment water, then adds extra large sky straw mushroom dark soy sauce 125g, stir evenly;
With a small amount of condiment water mediation 152g starch stayed, obtain starch fluid, starch fluid is stirred in meat stuffing, then 152 grams, happy for family chicken powder, 152 grams, fennel seeds powder are added in meat stuffing, stir evenly and obtain pork filling.
This pork filling preparation method is routinely added onion, adds proper amount of edible oil and salt, obtained onion cube meat steamed stuffed bun.
Embodiment 7
Pork filling is prepared by the following method:
Nutmeg strikes and splits, and adds in 2000g cold water by ginger 500g, Chinese prickly ash 100g, Chinese cassia tree 50g, nutmeg 50g, and little fire is heated to boiling, and after water boils, little fire boils 40min, filters and obtains 995g condiment water, for subsequent use;
Pork 5000g, wherein, lard and thin pork form with 4:6 ratio by weight, artificial for thin pork cutter is cut into the meat cubelets that size is 1.0-1.5cm × 1.0-1.5cm × 1.0-1.5cm, with meat block slicing machine, lard is cut into the meat cubelets that size is 0.3-0.6cm × 0.3-0.6cm × 0.3-0.6cm, is mixed to get meat stuffing;
Thyme, rosemary and fennel seeds are Tumblied Dry respectively, is then ground into powder respectively, obtain thyme powder, rosemary powder and fennel seeds powder respectively;
Stay a small amount of condiment water for subsequent use, remaining condiment moisture repeatedly stirs in meat stuffing, while stirring into condiment water, stirs in meat stuffing by 100 grams, thyme powder, the 100 grams of gradation of rosemary powder with condiment water, then adds extra large sky straw mushroom dark soy sauce 120g, stir evenly;
With a small amount of condiment water mediation 150g starch stayed, obtain starch fluid, starch fluid is stirred in meat stuffing, then 150 grams, happy for family chicken powder, 150 grams, fennel seeds powder are added in meat stuffing, stir evenly and obtain pork filling.
This pork filling preparation method is routinely added leek, adds proper amount of edible oil and salt, obtained leek cube meat steamed stuffed bun.
Embodiment 8
Pork filling is prepared by the following method:
Nutmeg strikes and splits, and adds in 2000g cold water by ginger 500g, Chinese prickly ash 100g, Chinese cassia tree 50g, nutmeg 50g, and little fire is heated to boiling, and after water boils, little fire boils 30min, filters and obtains 1010g condiment water, for subsequent use;
Pork 5000g, wherein, lard and thin pork form with 4:6 ratio by weight, artificial for thin pork cutter is cut into the meat cubelets that size is 1.0-1.5cm × 1.0-1.5cm × 1.0-1.5cm, with meat block slicing machine, lard is cut into the meat cubelets that size is 0.3-0.6cm × 0.3-0.6cm × 0.3-0.6cm, is mixed to get meat stuffing;
Thyme, rosemary and fennel seeds are Tumblied Dry respectively, is then ground into powder respectively, obtain thyme powder, rosemary powder and fennel seeds powder respectively;
Stay a small amount of condiment water for subsequent use, remaining condiment moisture repeatedly stirs in meat stuffing, while stirring into condiment water, stirs in meat stuffing by 100 grams, thyme powder, the 100 grams of gradation of rosemary powder with condiment water, then adds extra large sky straw mushroom dark soy sauce 120g, stir evenly;
With a small amount of condiment water mediation 150g starch stayed, obtain starch fluid, starch fluid is stirred in meat stuffing, then 150 grams, happy for family chicken powder, 150 grams, fennel seeds powder are added in meat stuffing, stir evenly and obtain pork filling.
This pork filling preparation method is routinely added fresh kidney beans and green onion end, add proper amount of edible oil and salt, obtained fresh kidney beans cube meat steamed stuffed bun.
Wherein, the little fire related in above-described embodiment uses naked light, and flare is about about 1cm, is generally 0.8-1.2cm.
The cube meat steamed stuffed bun containing different vegetable that embodiment 1-8 is obtained respectively in Chengdu, Shanghai, Guangzhou, Beijing, multiple city such as Jinan and Harbin carry out market survey test and appraisal.Each city Stochastic choice 100 people, the steamed stuffed bun that each embodiment obtains selects 800 people to taste altogether.Taster gives a mark to index of quality such as the mouthfeel of each vegetables cube meat steamed stuffed bun, overall local flavor and degree of liking, and make even and divide equally, wherein, the full marks of each index of quality are 100 points.Meanwhile, the pork steamed stuffed bun of the identical vegetable species that certain esbablished corporation of various places is made as a control group, particularly, control group 1: the celery pork steamed stuffed bun that certain esbablished corporation edible makes; Control group 2: the Chinese cabbage pork steamed stuffed bun of certain esbablished corporation edible; Control group 3: the fresh kidney beans pork steamed stuffed bun of certain esbablished corporation edible; Control group 4: the fennel pork steamed stuffed bun of certain esbablished corporation edible; Control group 5: the leek pork steamed stuffed bun of certain esbablished corporation edible; Control group 6: the onion pork steamed stuffed bun of certain esbablished corporation edible; Control group 7: the shallot pork steamed stuffed bun of certain esbablished corporation edible.In addition, the equal no significant difference of manufacture craft of the pork content of steamed stuffed bun, flour kind and steamed stuffed bun in the embodiment of the present invention and control group.The result obtained is as shown in table 1.
Table 1 index of quality result
| Project | Mouthfeel | Overall local flavor | Degree of liking |
| Embodiment 1 | 95 | 94 | 95 |
| Embodiment 2 | 96 | 95 | 96 |
| Embodiment 3 | 96 | 93 | 96 |
| Embodiment 4 | 97 | 95 | 96 |
| Embodiment 5 | 96 | 94 | 95 |
| Embodiment 6 | 97 | 96 | 96 |
| Embodiment 7 | 99 | 97 | 98 |
| Embodiment 8 | 98 | 97 | 97 |
| Control group 1 | 85 | 83 | 82 |
| Control group 2 | 85 | 84 | 84 |
| Control group 3 | 84 | 82 | 83 |
| Control group 4 | 83 | 80 | 81 |
| Control group 5 | 86 | 82 | 83 |
| Control group 6 | 81 | 80 | 80 |
| Control group 6 | 80 | 79 | 79 |
As can be seen from Table 1, the cube meat steamed stuffed bun mouthfeel of the different vegetable taste that the embodiment of the present invention provides and overall local flavor obtain certainly, and in statistic processes, taster thinks that steamed stuffed bun voluptuousness provided by the invention is pure, special taste, obviously different from the taste of existing steamed stuffed bun, like rate all to reach more than 95%.The cube meat steamed stuffed bun that pork filling provided by the invention makes various greengrocery is put on market, can be subject to liking of consumers in general.
In addition, the present invention, in the manufacturing process of whole fillings, is turned parts into the whole the seasoning of the making of meat stuffing and fillings, is decreased Production Time and production process, thus greatly reduce costs in recruitment, man-hour, raw materials consumption.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a pork filling, it is characterized in that, make primarily of following raw material: by weight, pork 4500-5500 part, thyme powder 90-110 part, rosemary powder 90-110 part, starch 140-160 part, chicken powder 140-160 part, fennel seeds powder 140-160 part, dark soy sauce 100-150 part, condiment water 900-1100 part;
Described pork is that lard and thin pork form with 3.8-4.5:6 by weight;
Described condiment water boils rear filtration by the raw material of following weight portion and obtains: ginger 450-550 part, Chinese prickly ash 90-110 part, Chinese cassia tree 45-55 part, nutmeg 45-55 part, cold water 1800-2200 part.
2. pork filling according to claim 1, is characterized in that, by weight, and pork 4800-5200 part, thyme powder 95-105 part, rosemary powder 95-105 part, starch 145-155 part, chicken powder 145-155 part, fennel seeds powder 145-155 part, dark soy sauce 110-135 part, condiment water 950-1050 part;
Described pork is that lard and thin pork form with 3.9-4.2:6 by weight;
Described condiment water boils rear filtration by the raw material of following weight portion and obtains: ginger 480-520 part, Chinese prickly ash 95-105 part, Chinese cassia tree 47-53 part, nutmeg 47-53 part, cold water 1900-2100 part.
3. pork filling according to claim 1, is characterized in that, by weight, and pork 4900-5100 part, thyme powder 98-102 part, rosemary powder 98-102 part, starch 148-152 part, chicken powder 148-152 part, fennel seeds powder 148-152 part, dark soy sauce 115-125 part, condiment water 980-1020 part;
Described pork is that lard and thin pork form with 4.0-4.1:6 by weight;
Described condiment water boils rear filtration by the raw material of following weight portion and obtains: ginger 490-510 part, Chinese prickly ash 98-102 part, Chinese cassia tree 49-51 part, nutmeg 49-51 part, cold water 1950-2050 part.
4. pork filling according to claim 1, is characterized in that, by weight, and pork 5000 parts, 100 parts, thyme powder, 100 parts, rosemary powder, starch 150 parts, 150 parts, chicken powder, 150 parts, fennel seeds powder, dark soy sauce 120 parts, condiment water 995-1010 part;
Described pork is that lard and thin pork form with 4:6 by weight;
Described condiment water boils rear filtration by the raw material of following weight portion and obtains: ginger 500 parts, 100 parts, Chinese prickly ash, Chinese cassia tree 50 parts, nutmeg 50 parts, 2000 parts, cold water.
5. the pork filling according to any one of claim 1-4, is characterized in that, described thyme powder, rosemary powder and fennel seeds powder are prepared respectively by with under type:
Thyme, rosemary and fennel seeds are dried respectively, is then ground into powder respectively, to obtain final product.
6. the preparation method of the pork filling described in any one of claim 1-5, is characterized in that, comprises the following steps:
(a), ginger, Chinese prickly ash, Chinese cassia tree, nutmeg are added in cold water, boil rear filtration and obtain condiment water, for subsequent use;
(b), thin pork and lard are cut into meat cubelets respectively, be mixed to get meat stuffing;
(c), part condiment water and described thyme powder and rosemary powder are added in described meat stuffing, add while stirring in adition process, then add dark soy sauce, stir evenly;
D (), surplus condiment water are in harmonious proportion described starch, obtain starch fluid, added in described meat stuffing by described starch fluid, more described chicken powder and fennel seeds powder are added, stir evenly.
7. preparation method according to claim 6, is characterized in that, in step (a), described nutmeg splits adding first to strike before in cold water.
8. preparation method according to claim 6, is characterized in that, in step (a), adds in cold water by ginger, Chinese prickly ash, Chinese cassia tree, nutmeg, then pot on little fire, and after water boils, little fire boils 25-40min.
9. preparation method according to claim 6, it is characterized in that, in step (b), described thin pork is cut into the meat cubelets that size is 1.0-1.5cm × 1.0-1.5cm × 1.0-1.5cm, and described lard is cut into the meat cubelets that size is 0.3-0.6cm × 0.3-0.6cm × 0.3-0.6cm.
10. preparation method according to claim 6, is characterized in that, described thin pork adopts artificial cutter to be cut into meat cubelets.
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