CN107439961A - A kind of preparation method of crisp fried spareribses - Google Patents
A kind of preparation method of crisp fried spareribses Download PDFInfo
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- CN107439961A CN107439961A CN201610376296.6A CN201610376296A CN107439961A CN 107439961 A CN107439961 A CN 107439961A CN 201610376296 A CN201610376296 A CN 201610376296A CN 107439961 A CN107439961 A CN 107439961A
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Abstract
The invention discloses a kind of preparation method of crisp fried spareribses, including Feedstock treating, pickle, wrap up in the steps such as powder, frying.The chop delicious and crisp that this method makes is crisp, and delicious and crisp is delicious, nutritious, increases appetite, and storage is simple, it is not easy to and it is rotten, it is direct-edible, garnishes can also be used as edible, and without chemical addition agent, production process is simple, healthy and beneficial to human body.
Description
Technical field
The present invention relates to field of food, is to be related to a kind of preparation method of crisp fried spareribses specifically.
Background technology
Chop containing albumen, fat, can be child also containing a large amount of calcium phosphate, ossein, osseomucoid etc. outside vitamin
There is provided with old man calcareous.Chop has very high nutritive value, has the effect of nourishing and strengthening vital, Yijing blood.Chop way is usual
Chop is stewed for Baoshang spareribs with brown sauce, sweet and sour spareribs, rib soup, potato, stewes chop etc., it is nutritious, but all must be shorter
Eat and finish in time, it is impossible to which storage too long, is also not directly eaten.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of preparation method of crisp fried spareribses, party's legal system
The chop delicious and crisp of work is crisp, and delicious and crisp is delicious, nutritious, increases appetite, and storage is simple, it is not easy to and it is rotten, it is direct-edible, also may be used
Using edible as garnishes, and without chemical addition agent, production process is simple, healthy and beneficial to human body.
To achieve the above object, the present invention is achieved by the following technical solutions：A kind of preparation method of crisp fried spareribses,
Comprise the following steps：（1）Feedstock treating：By fresh chop, clean, drain, be cut into 3-5cm3 Size；（2）Pickle：Will processing
Good every chop 300-400 parts, add three-flower wine 5-10 parts, fermented bean curd 20-30 parts, soy sauce 3-5 parts, shredded ginger 15-20 parts, salt
10-15 parts, sugared 20-30 parts, green onion silk 5-10 parts, egg 20-30 parts pickle 2-3 hours, and every 0.5 hour overturns once,
（3）Wrap up in powder：Chop after pickling is drained, wrapped with 50-100 part fecula；（4）It is fried：The chop of fecula will be wrapped
It is put into oil temperature and frying is carried out in 130-160 DEG C of pot, frying to surface can takes the dish out of the pot in golden yellow.
Further illustrate, it is described pickle every 300 parts of chops in step add 5 parts of three-flower wine, 20 parts of fermented bean curd, 3 parts of soy sauce,
15 parts of shredded ginger, 10 parts of salt, 20 parts of sugar, 5 parts of green onion silk, 20 parts of egg.
Further illustrate, it is described to pickle every 400 parts of chops addition, 10 parts of three-flower wine, 30 parts of fermented bean curd, soy sauce 5 in step
Part, 20 parts of shredded ginger, 15 parts of salt, 30 parts of sugar, 8 parts of green onion silk, 30 parts of egg.
Further illustrate, it is described pickle every 350 parts of chops in step add 8 parts of three-flower wine, 25 parts of fermented bean curd, 4 parts of soy sauce,
18 parts of shredded ginger, 12 parts of salt, 25 parts of sugar, 10 parts of green onion silk, 25 parts of egg.
Further illustrate, the baste also includes the pepper powder of 10-15 parts by weight.
Compared with prior art, the present invention has the advantages that：The present invention with chop, white sugar, salt, more than 56 degree
Three-flower wine, shredded ginger, fermented bean curd, egg and fecula are raw material, and without other chemical addition agents, operational sequence is simple, uses in addition
Three-flower wine both can cause carnification to obtain soft pine, increase the aromatic of chop, can prevent chop souring again, can be gone using shredded ginger
Raw meat, fermented bean curd tart up, and egg provides protein, and pepper powder is used to increase pungent.Can be in chop frying using fecula
The loss of taste is avoided, while the mouthfeels such as the perfume (or spice) of chop, shortcake can be increased；The chop of the present invention is delicious, tasty, nutritious,
Increase appetite, storage is simple, it is not easy to it is rotten, it is direct-edible, garnishes can also be used as edible, beneficial to health, this hair
Bright crisp fried spareribses are direct-edible, it can also be used to cook.
Embodiment
The present invention is described in further detail below in conjunction with embodiment, but not limited the scope of the invention
And application：
Embodiment 1
A kind of preparation method of crisp fried spareribses, comprises the following steps：（1）Feedstock treating：By fresh chop, clean, drain, be cut into
3-5cm3 Size；（2）Pickle：The every 300 parts of chops handled well are added into 5 parts of three-flower wine, 20 parts of fermented bean curd, 3 parts of soy sauce, ginger
Silk 15 parts, 10 parts of salt, 20 parts of sugar, 5 parts of green onion silk, 10 parts of pepper powder, 20 parts of egg pickle 2 hours, and every 0.5 hour overturns
Once,（3）Wrap up in powder：Chop after pickling is drained, wrapped with 50 parts of fecula；（4）It is fried：The chop of fecula will be wrapped
It is put into oil temperature and frying is carried out in 130 DEG C of pot, frying to surface can takes the dish out of the pot in golden yellow.
Embodiment 2
（1）Feedstock treating：By fresh chop, clean, drain, be cut into 3-5cm3 Size；（2）Pickle：To handle well every 400
Part chop adds 10 parts of three-flower wine, 30 parts of fermented bean curd, 5 parts of soy sauce, 20 parts of shredded ginger, 15 parts of salt, 30 parts of sugar, 8 parts of green onion silk, egg 25
Part, 12 parts of pepper powder pickle 2.5 hours, and every 0.5 hour overturns once,（3）Wrap up in powder：Chop after pickling is drained,
Wrapped with 80 parts of fecula；（4）It is fried：The chop for wrapping fecula is put into oil temperature frying is carried out in 145 DEG C of pot,
Frying to surface can take the dish out of the pot in golden yellow.
Embodiment 3
（1）Feedstock treating：By fresh chop, clean, drain, be cut into 3-5cm3 Size；（2）Pickle：To handle well every 350
Part chop adds 8 parts of three-flower wine, 25 parts of fermented bean curd, 4 parts of soy sauce, 18 parts of shredded ginger, 12 parts of salt, 25 parts of sugar, 10 parts of eggs 30 of green onion silk
Part, 15 parts of pepper powder pickle 3 hours, and every 0.5 hour overturns once, the baste by following parts by weight raw material group
Into：（3）Wrap up in powder：Chop after pickling is drained, wrapped with 100 parts of fecula；（4）It is fried：The chop of fecula will be wrapped
It is put into oil temperature and frying is carried out in 160 DEG C of pot, frying to surface can takes the dish out of the pot in golden yellow.
The present invention using chop, white sugar, salt, more than 56 degree of three-flower wine, shredded ginger, fermented bean curd, egg and fecula as raw material,
Without other chemical addition agents, operational sequence is simple, both endoplasm can have been caused to become soft pine using three-flower wine in addition, and increase chop
It is aromatic, chop souring can be prevented again, can be tarted up using shredded ginger with deodorization, fermented bean curd, and egg provides protein, and pepper powder is used
In increase pungent.The loss of taste can be avoided in chop frying using fecula, while the perfume (or spice) of chop, shortcake, crisp can be increased
Etc. mouthfeel；The chop delicious and crisp of the present invention, delicious food, tasty, nutritious, increase appetite, storage are simple, it is not easy to and it is rotten, can be straight
Connect edible, garnishes can also be used as edible, it is suitable for people of all ages beneficial to health.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to is assert
The specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
Some equivalent substitutes or obvious modification are made on the premise of not departing from present inventive concept, and performance or purposes are identical, all should
It is considered as belonging to the scope of patent protection that the present invention is determined by the claims submitted.
Claims (5)
1. a kind of preparation method of crisp fried spareribses, it is characterised in that comprise the following steps：
（1）Feedstock treating：By fresh chop, clean, drain, be cut into 3-5cm3 Size；
（2）Pickle：The chop handled well is added into three-flower wine 5-10 parts, fermented bean curd 20-30 parts, soy sauce 3-5 per 300-400 parts
Part, shredded ginger 15-20 parts, salt 10-15 parts, sugared 20-30 parts, green onion silk 5-10 parts, egg 20-30 parts carry out pickling 2-3 hours, often
0.5 hour overturns once；
（3）Wrap up in powder：Chop after pickling is drained, wrapped with 50-100 part fecula；
（4）It is fried：The chop for wrapping fecula is put into oil temperature frying is carried out in 130-160 DEG C of pot, fried to surface in gold
Yellow can take the dish out of the pot.
2. the preparation method of the crisp fried spareribses according to claim 1, it is characterised in that described to pickle in step per chop
300 parts add 5 parts of three-flower wine, 20 parts of fermented bean curd, 3 parts of soy sauce, 15 parts of shredded ginger, 10 parts of salt, 20 parts of sugar, 5 parts of green onion silk, egg 20
Part.
3. the preparation method of the crisp fried spareribses according to claim 1, it is characterised in that described to pickle in step per chop
400 parts add 10 parts of three-flower wine, 30 parts of fermented bean curd, 5 parts of soy sauce, 20 parts of shredded ginger, 15 parts of salt, 30 parts of sugar, 8 parts of green onion silk, egg 30
Part.
4. the preparation method of the crisp fried spareribses according to claim 1, it is characterised in that described to pickle in step per chop
350 parts add 8 parts of three-flower wine, 25 parts of fermented bean curd, 4 parts of soy sauce, 18 parts of shredded ginger, 12 parts of salt, 25 parts of sugar, 10 parts of green onion silk, egg 25
Part.
5. the preparation method of the crisp fried spareribses according to claim 1, it is characterised in that described pickle in step is additionally added
The pepper powder of 10-15 parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610376296.6A CN107439961A (en) | 2016-05-31 | 2016-05-31 | A kind of preparation method of crisp fried spareribses |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610376296.6A CN107439961A (en) | 2016-05-31 | 2016-05-31 | A kind of preparation method of crisp fried spareribses |
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| Publication Number | Publication Date |
|---|---|
| CN107439961A true CN107439961A (en) | 2017-12-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610376296.6A Pending CN107439961A (en) | 2016-05-31 | 2016-05-31 | A kind of preparation method of crisp fried spareribses |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815442A (en) * | 2014-03-26 | 2014-05-28 | 陈忠杰 | Making method of fried lesser croaker |
-
2016
- 2016-05-31 CN CN201610376296.6A patent/CN107439961A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815442A (en) * | 2014-03-26 | 2014-05-28 | 陈忠杰 | Making method of fried lesser croaker |
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171208 |