CN105105156A - Fragrant and crispy flavor ribs and processing method thereof - Google Patents

Abstract

The invention discloses fragrant and crispy flavor ribs and a processing method thereof. The fragrant and crispy flavor ribs comprise, by weight, 300-500 parts of ribs, 20-30 parts of acorn kernels, 30-35 parts of fish meat, 10-20 parts of milk, 20-30 parts of peanut butter, 40-60 parts of cedrela sinensis, 2-3 parts of radix ophiopogonis, 2-3 parts of folium mori, 1-2 parts of moutan bark, 1-2 parts of wintergreen, 2-3 parts of hollyhock flowers, 10-15 parts of barley oil, 5-10 parts of ground pepper, 10-30 parts of salt, 8-15 parts of soybean sauce, 4-8 parts of ginger powder, an appropriate amount of flavor nutrient solution and 60-100 parts of natural apple vinegar. According to the fragrant and crispy flavor ribs, various medicine and food homologous seasonings are added, blending and taste improving are achieved, digestion can be prompted better, appetite is improved, and the seasonings are reasonably compatible with other food materials; the meat quality is firm and tenacious, and the fragrant and crispy flavor ribs are fragrant, crispy and unique in flavor; due to the addition of the ingredients such as cedrela sinensis and fish meat, nutritions are enriched, aroma improvement and freshness raising are achieved better, and the fragrant and crispy flavor ribs are suitable for being eaten by various crowds.

Description

A kind of delicious and crisp local flavor chop and processing method thereof

Technical field

The present invention relates to a kind of delicious and crisp local flavor chop and processing method thereof, belong to food processing technology field.

Background technology

Meat food or abbreviation " meat ", for various animal with it can be edible meat and some its hetero-organizations, through in various degree and the processing of method, becoming different types of meat food, is a most important group food in human diet.Common meat comprises pork, beef, mutton and chicken, and main nutritive value is to provide protein, also provides fat and some minerals and vitamins simultaneously.

Because meat contains the various nutrition of supply biological existence, have containing a large amount of moisture, therefore meat is very apt to deteriorate, and its processing technology of meat product mainly adopts fresh system, stew in soy sauce, pickles rear steaming, has boiled at present, its mouthfeel and local flavor single, present crowd can not be met and to suit one's taste the requirement of variation, nutritiousization, need the meat-based product that a kind of flavor type, auxotype, health etc. develop jointly badly, cater to the market demand.

Summary of the invention

The object of the present invention is to provide a kind of delicious and crisp local flavor chop and processing method thereof.

The technical solution used in the present invention is as follows:

A kind of delicious and crisp local flavor chop, is made up of the raw material of following weight portion:

Chop 300-500, acorn kernel 20-30, the flesh of fish 30-35, milk 10-20, peanut butter 20-30, Chinese toon 40-60, the tuber of dwarf lilyturf 2-3, appropriate, the former vinegar 60-100 of apple of mulberry leaf 2-3, moutan bark 1-2, wintergreen 1-2, Althaea roseal 2-3, coix seed oil 10-15, pepper powder 5-10, salt 10-30, soy sauce 8-15, ginger powder 4-8, flavored nutrient solution;

Described flavored nutrient solution is made up of the raw material of following weight portion: Bee Pollen 3-5, fish sauce 5-10, Ilex paraguarensis 10-15, red yeast rice 20-25, dessert almond 10-15, durian shell 20-25, perilla seed 3-5, pineapple leaves 4-6, fructus amomi 5-8, nutmeg 3-5, anistree 2-5, balm 2-4, barley 2-4, beat throw leaf 3-5, galangal 10-20, fish soup 200-250, grape-kernel oil are appropriate;

Described flavored nutrient solution preparation method be: a, by perilla seed, pineapple leaves, fructus amomi, nutmeg, anise, balm, barley, beat and throw leaf, galangal and after drying respectively, be crushed to the mixing of 20-60 order, join containing the glossy pot of appropriate grape pip, slow fire stir-fries out perfume (or spice), add powder 8-10 times of water big fire and decoct 30-50 minute, filter and remove residue, filtrate is concentrated into the 30-50% of original volume again, obtains concentrated fragrant liquid;

B, Ilex paraguarensis is added 2-3 flooding, add at every turn the water yield be the heavy 10-15 of tea doubly, lixiviate 8-15 minute at temperature is 85-94 DEG C, filters merging filtrate, obtains Ilex paraguarensis liquid;

C, the white flesh got in durian shell are cleaned, the red yeast rice cleaned with removal of impurities, dessert almond propagandize 10-15 minute hotly respectively in grape-kernel oil, pull out and drain, add Ilex paraguarensis immersion bubble 1-1.5 hour, grinding pulping, add fish soup, slow fire infusion 25-40 minute, filter and remove residue, obtains soup juice, stir with concentrated fragrant liquid and other surplus stocks.

The processing method of described delicious and crisp local flavor chop, comprises the following steps:

(1) a cun section is cut into, except the foreign material such as bits of boning are clean, by fresh and tender Chinese toon stalk mire water 1-3 minute after, being cut by chop, pull out and rinse to cool, rub with chop section, salt and mix evenly, add the former vinegar of apple and rub bubble evenly, compacting sealed pickling 12-24 hour, isolates chop, Chinese toon, stand-by;

(2), by the tuber of dwarf lilyturf, mulberry leaf, moutan bark, wintergreen, Althaea roseal add 3-5 times of heavy water of chop, add after boiling and pickle chop and simmer 35-50 minute, pull chop block out, rinse well, must keep healthy chop block;

(3), by dry for the frying of acorn kernel slow fire fragrant, pulverize, rinse Chinese toon well simple stage property, clean with deburring removal of impurities oppress, soy sauce, ginger powder rub mix even, leave standstill fresh-keeping 1-2 hour, enter pot with 5-8 times of water and simmer to boiling, add acorn kernel meal, milk, peanut butter endure cook until sauce is thickened, make pulping, obtain sauce and stick with paste;

(4), health care chop block is added 30-50% flavored nutrient solution tumbling 20-30 minute, leave standstill stewing steaming again to ripe perfume (or spice), take out chop block, under 50-60 DEG C of hot blast, smoke 1-3 hour, more evenly wrap up in painting one deck sauce paste, spray even pepper powder, put into baking box baking, spray coix seed oil simultaneously, to ripe perfume (or spice), to obtain final product.

In the present invention, wintergreen is the herb of Pyrolaceae plant traditional embankment, have the strong bone of kidney tonifying, dispel rheumatism, cough-relieving, hemostasis effect;

Althaea roseal is the flower of Malvaceae Althaea plant hollyhock, can be clearing heat and detoxicating;

To be that Aquifoliaceae evergreen shrubs horse black pigment used by women in ancient times to paint their eyebrows leaf is refining form Ilex paraguarensis, and containing the abundant composition such as Ma Daiyin, Chlorogenic acid, rutin, tannic acid, vitamin reaches 12 kinds more than and the active material that can test out up to 196 kinds, is all nutrients of needed by human body; Have remove cholesterol, reduce blood fat, opposing scurvy, prevention effect such as diabetes, gastric ulcer, have more stimulate circulation, produce refreshing effect to the mind, the effect such as sleep aiding and nerve soothing, inspiration heart;

Durian shell is the shell of Bombacaceae plant durian, has effect of heat-clearing and fire-reducing, blood yiqi, moist yin-nourishing;

Balm is Labiatae herbaceous plant for many years, has delicate fragrance as lemon, can improve a poor appetite, promote digestion;

A kind of spices that Da Paoyeshi Thailand is common, taste micro-peppery, have peat-reek.Enter dish and remove very special, dense, the very awake stomach of raw meat, fragrance.The use of have solution abdominal distension, flatulence, wind dispelling, reducing phlegm.

Compared with prior art, advantage of the present invention is:

Delicious and crisp local flavor chop of the present invention, adds the seasoning matter of multiple integration of drinking and medicinal herbs, and blending is rendered palatable simultaneously, more can promote digestion, improves appetite, reasonable with other food materials compatibilities; Meat is tough and tensile, and crisp-fried is crisp and refreshing, unique flavor, adds the composition such as Chinese toon, the flesh of fish, and abundant nutrition simultaneously, more carry fresh by flavouring, is applicable to various crowd and eats.

Detailed description of the invention

A kind of delicious and crisp local flavor chop, is made up of the raw material of following weight (gram):

Chop 400, acorn kernel 30, the flesh of fish 35, milk 20, peanut butter 30, Chinese toon 60, the tuber of dwarf lilyturf 2, mulberry leaf 3, moutan bark 2, wintergreen 2, Althaea roseal 3, coix seed oil 10, pepper powder 10, salt 20, soy sauce 15, ginger powder 8, flavored nutrient solution are appropriate, the former vinegar 100 of apple;

Described flavored nutrient solution is made up of the raw material of following weight (gram): Bee Pollen 4, fish sauce 8, Ilex paraguarensis 12, red yeast rice 20, dessert almond 15, durian shell 20, perilla seed 3, pineapple leaves 4, fructus amomi 5, nutmeg 3, anistree 3, balm 3, barley 2, beat throwing leaf 3, galangal 20, fish soup 250, grape-kernel oil are appropriate;

Described flavored nutrient solution preparation method be: a, by perilla seed, pineapple leaves, fructus amomi, nutmeg, anise, balm, barley, beat and throw leaf, galangal and after drying respectively, be crushed to 20 orders mixing, join containing the glossy pot of appropriate grape pip, slow fire stir-fries out perfume (or spice), add powder 10 times of water big fire and decoct 30 minutes, filter and remove residue, filtrate is concentrated into 30% of original volume again, obtains concentrated fragrant liquid;

B, Ilex paraguarensis is added 2 floodings, add the water yield is that tea weighs 15 times at every turn, lixiviate 15 minutes at temperature is 85 DEG C, filters merging filtrate, obtains Ilex paraguarensis liquid;

C, the white flesh got in durian shell are cleaned, the red yeast rice cleaned with removal of impurities, dessert almond propagandize 15 minutes hotly respectively in grape-kernel oil, pull out and drain, add Ilex paraguarensis immersion and steep 1.5 hours, grinding pulping, add fish soup, slow fire infusion 40 minutes, filter and remove residue, obtains soup juice, stir with concentrated fragrant liquid and other surplus stocks.

The processing method of described delicious and crisp local flavor chop, comprises the following steps:

(1) a cun section is cut into, except the foreign material such as bits of boning are clean, by fresh and tender Chinese toon stalk mire water 2 minutes after, being cut by chop, pull out and rinse to cool, rub with chop section, salt and mix evenly, add the former vinegar of apple and rub bubble evenly, compacting sealed pickling 24 hours, isolates chop, Chinese toon, stand-by;

(2), by the tuber of dwarf lilyturf, mulberry leaf, moutan bark, wintergreen, Althaea roseal add 5 times of heavy water of chop, add after boiling and pickle chop and simmer 40 minutes, pull chop block out, rinse well, must keep healthy chop block;

(3), by dry for the frying of acorn kernel slow fire fragrant, pulverize, rinse Chinese toon well simple stage property, clean with deburring removal of impurities oppress, soy sauce, ginger powder rub mix even, leave standstill fresh-keeping 2 hours, enter pot with 6 times of water and simmer to boiling, add acorn kernel meal, milk, peanut butter endure cook until sauce is thickened, make pulping, obtain sauce and stick with paste;

(4), by health care chop block add 30% flavored nutrient solution tumbling 30 minutes, then leave standstill stewing steaming to ripe perfume (or spice), take out chop block, under 50 DEG C of hot blasts, smoke 3 hours, evenly wrap up in again and be coated with one deck sauce paste, spray even pepper powder, put into baking box baking, spray coix seed oil simultaneously, to ripe perfume (or spice), to obtain final product.

Claims (2)

1. a delicious and crisp local flavor chop, is characterized in that, is made up of the raw material of following weight portion:

Chop 300-500, acorn kernel 20-30, the flesh of fish 30-35, milk 10-20, peanut butter 20-30, Chinese toon 40-60, the tuber of dwarf lilyturf 2-3, appropriate, the former vinegar 60-100 of apple of mulberry leaf 2-3, moutan bark 1-2, wintergreen 1-2, Althaea roseal 2-3, coix seed oil 10-15, pepper powder 5-10, salt 10-30, soy sauce 8-15, ginger powder 4-8, flavored nutrient solution;

Described flavored nutrient solution is made up of the raw material of following weight portion: Bee Pollen 3-5, fish sauce 5-10, Ilex paraguarensis 10-15, red yeast rice 20-25, dessert almond 10-15, durian shell 20-25, perilla seed 3-5, pineapple leaves 4-6, fructus amomi 5-8, nutmeg 3-5, anistree 2-5, balm 2-4, barley 2-4, beat throw leaf 3-5, galangal 10-20, fish soup 200-250, grape-kernel oil are appropriate;

Described flavored nutrient solution preparation method be: a, by perilla seed, pineapple leaves, fructus amomi, nutmeg, anise, balm, barley, beat and throw leaf, galangal and after drying respectively, be crushed to the mixing of 20-60 order, join containing the glossy pot of appropriate grape pip, slow fire stir-fries out perfume (or spice), add powder 8-10 times of water big fire and decoct 30-50 minute, filter and remove residue, filtrate is concentrated into the 30-50% of original volume again, obtains concentrated fragrant liquid;

B, Ilex paraguarensis is added 2-3 flooding, add at every turn the water yield be the heavy 10-15 of tea doubly, lixiviate 8-15 minute at temperature is 85-94 DEG C, filters merging filtrate, obtains Ilex paraguarensis liquid;

C, the white flesh got in durian shell are cleaned, the red yeast rice cleaned with removal of impurities, dessert almond propagandize 10-15 minute hotly respectively in grape-kernel oil, pull out and drain, add Ilex paraguarensis immersion bubble 1-1.5 hour, grinding pulping, add fish soup, slow fire infusion 25-40 minute, filter and remove residue, obtains soup juice, stir with concentrated fragrant liquid and other surplus stocks.

2. a processing method for delicious and crisp local flavor chop as claimed in claim 1, is characterized in that comprising the following steps:

(1) a cun section is cut into, except the foreign material such as bits of boning are clean, by fresh and tender Chinese toon stalk mire water 1-3 minute after, being cut by chop, pull out and rinse to cool, rub with chop section, salt and mix evenly, add the former vinegar of apple and rub bubble evenly, compacting sealed pickling 12-24 hour, isolates chop, Chinese toon, stand-by;

(2), by the tuber of dwarf lilyturf, mulberry leaf, moutan bark, wintergreen, Althaea roseal add 3-5 times of heavy water of chop, add after boiling and pickle chop and simmer 35-50 minute, pull chop block out, rinse well, must keep healthy chop block;

(3), by dry for the frying of acorn kernel slow fire fragrant, pulverize, rinse Chinese toon well simple stage property, clean with deburring removal of impurities oppress, soy sauce, ginger powder rub mix even, leave standstill fresh-keeping 1-2 hour, enter pot with 5-8 times of water and simmer to boiling, add acorn kernel meal, milk, peanut butter endure cook until sauce is thickened, make pulping, obtain sauce and stick with paste;

(4), health care chop block is added 30-50% flavored nutrient solution tumbling 20-30 minute, leave standstill stewing steaming again to ripe perfume (or spice), take out chop block, under 50-60 DEG C of hot blast, smoke 1-3 hour, more evenly wrap up in painting one deck sauce paste, spray even pepper powder, put into baking box baking, spray coix seed oil simultaneously, to ripe perfume (or spice), to obtain final product.