CN105595086A - Seasoning for fish flavored pork slices and preparation method thereof - Google Patents
Seasoning for fish flavored pork slices and preparation method thereof Download PDFInfo
- Publication number
- CN105595086A CN105595086A CN201410678509.1A CN201410678509A CN105595086A CN 105595086 A CN105595086 A CN 105595086A CN 201410678509 A CN201410678509 A CN 201410678509A CN 105595086 A CN105595086 A CN 105595086A
- Authority
- CN
- China
- Prior art keywords
- fish
- parts
- condiment
- sodium glutamate
- shredded pork
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention provides seasoning for fish flavored pork slices. Bean cotyledons, pickled peppers, edible vinegar and a pu-flavor food additive are reasonably matched, other food materials are auxiliary, and the seasoning is prepared. The fish flavored pork slices prepared with the seasoning has the salty, sweet, sour, spicy, delicious and fragrant characteristics and the like; the fish flavored pork slices have the advantages of red and bright colors, smooth mouthfeel, fine and tender meat quality, sour, spicy, salty and sweet tastes, delicious and tender quality of shredded meat, fresh quality, and fish flavor. The preparation technology is simple, and is suitable for production of large scale.
Description
Technical field
The present invention relates to cooking condiment technical field, relate in particular to a kind of fish-flavoured shredded pork condiment and preparation method thereof.
Background technology
Fish-flavoured shredded pork, name of the dish comes from Jiang Jieshi's cook, is nowadays one of main traditional taste type of Sichuan cuisine. Though be fish-flavoured shredded pork, be not to be made by fish, but made through special process by materials such as fertile three thin seven shredded meats, pickling pepper ends, after the cooking shredded meat soft tender, prepare burden tender and crisp; Color and luster is ruddy, red white black alternate; Salty sweet vinegar-pepper having both,, green onion, ginger and garlic taste is strong. Because fish-flavoured shredded pork has salty, sour, sweet, peppery, fragrant, fresh and strong green onion, ginger, garlicky characteristic, very popular since it comes out.
Make fish-flavoured shredded pork process complexity, the material needing is more, and different technique exists different mouthfeels. Along with the development of Chinese society, young man a lot of 80, after 90s, unskilled for cooking skill, be difficult to directly fry out in kitchen good to eat delicious food. But mostly people young man also can not solve breakfast, lunch and dinner problem every day at the restaurant, therefore, develop a simply, applicable, can help people that cooking level is not high to make the condiment of fish-flavoured shredded pork very necessary.
Summary of the invention
The object of this invention is to provide a kind of fish-flavoured shredded pork condiment.
Another object of the present invention is to provide the preparation method of above-mentioned fish-flavoured shredded pork condiment.
The present invention is achieved through the following technical solutions:
Without specified otherwise in the situation that, the present invention is all in weight portion.
A kind of fish-flavoured shredded pork condiment, is made by following raw material:
Bean cotyledon 19-21 part; White granulated sugar 17-19 part; Bubble green pepper 16-18 part; Vegetable oil 11-13 part; Vinegar 7-9 part; Chickens' extract 4-6 part; Edible salt 4-6 part; Garlic 3-5 part; Old ginger 2-4 part; Peanut 2-4 part; Sodium glutamate 0.7-0.9 part; Spice 0.7-0.9 part; High fresh smart 0.2-0.4 part.
The fresh essence of described height be sodium glutamate, 5 '-flavour nucleotide disodium, disodium succinate with 93:4:3(by percentage to the quality) mix.
The present invention also provides a kind of preparation method of fish-flavoured shredded pork condiment, is undertaken by following operating procedure:
1) oil is heated into the deep fat of 125-128 DEG C, in described deep fat, adds successively bean cotyledon, bubble green pepper, edible salt, old ginger, garlic, peanut, white granulated sugar, stir-fry, make oil boiling close fire in 5-6 minute, make first part of product;
2) in first part of product, add chickens' extract, sodium glutamate, Gao Xianjing, vinegar, spice, stir, off the pot, the fish-flavoured shredded pork condiment of the present invention of system.
The time that described oil temperature arrives is determined according to frying pan and actual conditions.
Boiling time: first part of product accumulative total boiling time is 5-6 minute.
Described material adds fashionable even, dispersion (group of having avoided) in order and adds.
In described rapid stirring and before blanking, in pot, must there is the blanking of the little boiling ability of panful.
Must remove rapidly the residue in clean pot after having fried for described every pot, just can carry out next pot of frying, the Ba Bixu water that is burned if occur cleans rear use again.
Technique effect:
The invention provides a kind of fish-flavoured shredded pork condiment, select bean cotyledon, bubble green pepper, vinegar and high fresh essence reasonably combined, be aided with other food materials and make, the present invention has broken fish-flavoured shredded pork in industry and, without the restriction of bean cotyledon, by rational proportion relation, has ensured on basis with sweet and sour flavor, also realize sauce perfume (or spice), the fish-flavoured shredded pork that uses the present invention to make has the features such as salty, sweet, sour, peppery, fresh, fragrant, color and luster glow, and entrance is smooth, fine and tender taste, vinegar-pepper salty sweet, shredded meat quality is fresh and tender, fresh, the rich taste with sweet and sour flavor of matter. Preparation technology of the present invention is simple, is applicable to large-scale production.
Detailed description of the invention
The explanation of following examples is just for helping to understand method of the present invention and core concept thereof. It should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of the claims in the present invention. Raw material used in the present invention is all commercially available prod.
Embodiment 1
Batching:
19 parts of bean cotyledons; 17 parts of white granulated sugars; 16 parts of bubble greens pepper; 11 parts of vegetable oil; 7 parts of vinegars; 4 parts of chickens' extracts; 4 parts of edible salts; 3 parts, garlic; 2 parts of old gingers; 2 parts of peanuts; 0.7 part of sodium glutamate; 0.7 part of spice; High fresh smart 0.2 part.
The fresh essence of described height be sodium glutamate, 5 '-flavour nucleotide disodium, disodium succinate with 93:4:3(by percentage to the quality) mix.
Undertaken by following operating procedure:
1) oil is heated into the deep fat of 125 DEG C, in described deep fat, adds successively bean cotyledon, bubble green pepper, edible salt, old ginger, garlic, peanut, white granulated sugar, stir-fry, make oil boiling close fire in 5 minutes, make first part of product;
2) in first part of product, add chickens' extract, sodium glutamate, Gao Xianjing, vinegar, spice, stir, off the pot, the fish-flavoured shredded pork condiment of the present invention of system.
Physical and chemical index: the fish-flavoured shredded pork condiment that the present invention makes, through detection, moisture, salt, acid value, peroxide value, total arsenic, lead, AFB1Deng all meeting hygiene relevant criterion.
Embodiment 2
21 parts of bean cotyledons; 19 parts of white granulated sugars; 18 parts of bubble greens pepper; 13 parts of vegetable oil; 9 parts of vinegars; 6 parts of chickens' extracts; 6 parts of edible salts; 5 parts, garlic; 4 parts of old gingers; 4 parts of peanuts; 0.9 part of sodium glutamate; 0.9 part of spice; High fresh smart 0.4 part.
Gao Xianjing be sodium glutamate, 5 '-flavour nucleotide disodium, disodium succinate with 93:4:3(by percentage to the quality) mix.
Undertaken by following operating procedure:
1) oil is heated into the deep fat of 128 DEG C, in described deep fat, adds successively bean cotyledon, bubble green pepper, edible salt, old ginger, garlic, peanut, white granulated sugar, stir-fry, make oil boiling close fire in 6 minutes, make first part of product;
2) in first part of product, add chickens' extract, sodium glutamate, Gao Xianjing, vinegar, spice, stir, off the pot, the fish-flavoured shredded pork condiment of the present invention of system.
Physical and chemical index: the fish-flavoured shredded pork condiment that the present invention makes, through detection, moisture, salt, acid value, peroxide value, total arsenic, lead, AFB1Deng all meeting hygiene relevant criterion.
Embodiment 3
Batching:
20 parts of bean cotyledons; 18 parts of white granulated sugars; 17 parts of bubble greens pepper; 12 parts of vegetable oil; 8 parts of vinegars; 5 parts of chickens' extracts; 5 parts of edible salts; 4 parts, garlic; 3 parts of old gingers; 3 parts of peanuts; 0.8 part of sodium glutamate; 0.8 part of spice; High fresh smart 0.3 part.
Gao Xianjing be sodium glutamate, 5 '-flavour nucleotide disodium, disodium succinate with 93:4:3(by percentage to the quality) mix.
Undertaken by following operating procedure:
1) oil is heated into the deep fat of 125 DEG C, in described deep fat, adds successively bean cotyledon, bubble green pepper, edible salt, old ginger, garlic, peanut, white granulated sugar, stir-fry, make oil boiling close fire in 5-6 minute, make first part of product;
2) in first part of product, add chickens' extract, sodium glutamate, Gao Xianjing, vinegar, spice, stir, off the pot, the fish-flavoured shredded pork condiment of the present invention of system.
Physical and chemical index: the fish-flavoured shredded pork condiment that the present invention makes, through detection, moisture, salt, acid value, peroxide value, total arsenic, lead, AFB1Deng all meeting hygiene relevant criterion.
Embodiment 4
20 parts of bean cotyledons; 18 parts of white granulated sugars; 16 parts of bubble greens pepper; 12 parts of vegetable oil; 7 parts of vinegars; 5 parts of chickens' extracts; 6 parts of edible salts; 5 parts, garlic; 2 parts of old gingers; 2 parts of peanuts; 0.7 part of sodium glutamate; 0.9 part of spice; High fresh smart 0.4 part.
Gao Xianjing be sodium glutamate, 5 '-flavour nucleotide disodium, disodium succinate with 93:4:3(by percentage to the quality) mix.
Undertaken by following operating procedure:
1) oil is heated into the deep fat of 128 DEG C, in described deep fat, adds successively bean cotyledon, bubble green pepper, edible salt, old ginger, garlic, peanut, white granulated sugar, stir-fry, make oil boiling close fire in 5-6 minute, make first part of product;
2) in first part of product, add chickens' extract, sodium glutamate, Gao Xianjing, vinegar, spice, stir, off the pot, the fish-flavoured shredded pork condiment of the present invention of system.
Claims (4)
1. a fish-flavoured shredded pork condiment, is made by following raw material:
Bean cotyledon 19-21 part; White granulated sugar 17-19 part; Bubble green pepper 16-18 part; Vegetable oil 11-13 part; Vinegar 7-9 part; Chickens' extract 4-6 part; Edible salt 4-6 part; Garlic 3-5 part; Old ginger 2-4 part; Peanut 2-4 part; Sodium glutamate 0.7-0.9 part; Spice 0.7-0.9 part; High fresh smart 0.2-0.4 part.
2. condiment as claimed in claim 1, is characterized in that: the fresh essence of described height is that sodium glutamate, 5 '-flavour nucleotide disodium, disodium succinate mix with 93:4:3, by percentage to the quality.
3. the preparation method of fish-flavoured shredded pork condiment as claimed in claim 1 or 2, is characterized in that: undertaken by following operating procedure:
1) oil is heated into the deep fat of 125-128 DEG C, in described deep fat, adds successively bean cotyledon, bubble green pepper, edible salt, old ginger, garlic, peanut, white granulated sugar, stir-fry, make oil boiling close fire in 5-6 minute, make first part of product;
2) in first part of product, add chickens' extract, sodium glutamate, Gao Xianjing, vinegar, spice, stir, off the pot, the fish-flavoured shredded pork condiment of the present invention of system.
4. method as claimed in claim 3, is characterized in that: described first part of product accumulative total boiling time is 5-6 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410678509.1A CN105595086A (en) | 2014-11-24 | 2014-11-24 | Seasoning for fish flavored pork slices and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410678509.1A CN105595086A (en) | 2014-11-24 | 2014-11-24 | Seasoning for fish flavored pork slices and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105595086A true CN105595086A (en) | 2016-05-25 |
Family
ID=55975892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410678509.1A Pending CN105595086A (en) | 2014-11-24 | 2014-11-24 | Seasoning for fish flavored pork slices and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105595086A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106539047A (en) * | 2016-11-18 | 2017-03-29 | 四川望红食品有限公司 | A kind of convenience type acid bamboo shoot shredded meat condiment and preparation method thereof |
| CN107455729A (en) * | 2017-08-24 | 2017-12-12 | 宁夏红山河食品股份有限公司 | A kind of taste fast food culinary art dip with sweet and sour flavor and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284293A (en) * | 2000-08-28 | 2001-02-21 | 胡燕琴 | Convenient cooking seasoning and its producting process |
| CN102113680A (en) * | 2009-12-31 | 2011-07-06 | 崔贵府 | Method for cooking fish-flavored shredded pork |
| CN103798833A (en) * | 2014-02-27 | 2014-05-21 | 江苏荣泽食品有限公司 | Production method of frozen shredded pork with garlic sauce |
-
2014
- 2014-11-24 CN CN201410678509.1A patent/CN105595086A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284293A (en) * | 2000-08-28 | 2001-02-21 | 胡燕琴 | Convenient cooking seasoning and its producting process |
| CN102113680A (en) * | 2009-12-31 | 2011-07-06 | 崔贵府 | Method for cooking fish-flavored shredded pork |
| CN103798833A (en) * | 2014-02-27 | 2014-05-21 | 江苏荣泽食品有限公司 | Production method of frozen shredded pork with garlic sauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106539047A (en) * | 2016-11-18 | 2017-03-29 | 四川望红食品有限公司 | A kind of convenience type acid bamboo shoot shredded meat condiment and preparation method thereof |
| CN107455729A (en) * | 2017-08-24 | 2017-12-12 | 宁夏红山河食品股份有限公司 | A kind of taste fast food culinary art dip with sweet and sour flavor and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101843326B (en) | Chili chicken seasoner and preparation method thereof | |
| CN101856108B (en) | StewIngredient and preparation method thereof | |
| CN105077131A (en) | Sichuan flavor braised seasoning and preparation method and application thereof | |
| CN103859336B (en) | A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish | |
| CN103798708A (en) | Condiment for noodles with soybean paste | |
| CN105394722A (en) | Barbeque sauce and preparation method thereof | |
| CN105595086A (en) | Seasoning for fish flavored pork slices and preparation method thereof | |
| KR101169691B1 (en) | Liquid compositions for stir-frying and sauce, stir-fried food and natural sauce manufactured by using the same | |
| KR20180073046A (en) | Pork soy sauce bulgogi bibimbap and cooking method for bibimbap | |
| CN102871024A (en) | Method for preparing baked braised noodles, braised rice and marinade | |
| CN106690225A (en) | Seasoning sauce for braised pork with preserved vegetables in soy sauce and making method of seasoning sauce | |
| KR101408318B1 (en) | Method of manufacturing seafood jjamppong for hangovers | |
| CN105325902A (en) | Preparation method of spiced chicken feet with lingering aftertaste | |
| Fernandez | Chinese food in the Philippines: Indigenization and transformation | |
| CN109938299A (en) | A kind of production method of carrot agaric dumpling | |
| CN112244204A (en) | Mangrove wild crab rice and making method thereof | |
| CN102232509A (en) | Preparation method for sauce noodle | |
| CN102475211A (en) | Method for making extra-strong fish soup noodles | |
| JP2012034680A (en) | Method for producing seasoning material for cool mapo tofu | |
| CN110269208A (en) | Send welfare secret grilled fish | |
| KR20160067231A (en) | Chop suey instant kimchi, bean sprouts and shredded meat | |
| CN105053935A (en) | Yellow braised chicken seasoning and preparation method thereof | |
| KR100458801B1 (en) | The recipe of the panbroiled food hot pepperpaste with clamshell. | |
| CN105581169A (en) | Making process of canned fish blocks with salt black beans | |
| CN110122844A (en) | A kind of compound pericarpium zanthoxyli sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160525 |
|
| WD01 | Invention patent application deemed withdrawn after publication |