CN107625062A - A kind of preparation method of pork fried with sugar ＆ vinegar dressing - Google Patents
A kind of preparation method of pork fried with sugar ＆ vinegar dressing Download PDFInfo
- Publication number
- CN107625062A CN107625062A CN201710826090.3A CN201710826090A CN107625062A CN 107625062 A CN107625062 A CN 107625062A CN 201710826090 A CN201710826090 A CN 201710826090A CN 107625062 A CN107625062 A CN 107625062A
- Authority
- CN
- China
- Prior art keywords
- fried
- pot
- sugar
- oil
- cutlet
- 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
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of preparation method of pork fried with sugar ＆ vinegar dressing, batch tenterloin is cut into thick strip and adds in the baste mixed by sugar, cooking wine, salt and water and immerses in vinegar solution the 30min that ferments, entire mixture is put into progress alcoholic fermentation 30min in alcohol after fermentation；Then flour and fecula are mixed, pours into suitable quantity of water and be tuned into slurry, slurry is put into the mixture after fermentation and is well mixed；Oil is added in pot, burns to sixty percent heat, small fire in turning, is one by one put into cutlet, pulls out within fried about one minute and drains, the oil in pot is continued to heat, when oil temperature 8 ninety percent is hot, pour into the multiple fried piece of cutlet carve to it is golden yellow it is crisp after, pull out and drain；A little base oil is stayed to heat in pot, quick-fried chive garlic granule, adds the sweet and sour juice mixed up and above-mentioned baste is boiled to thick, and the tenterloin bar that tripping in fry quickly stir-fries, and pours into white sesameseed rapidly and turns over even take the dish out of the pot and carries out vacuum packaging completion preparation.
Description
Technical field
It is especially relevant with a kind of preparation method of pork fried with sugar ＆ vinegar dressing the invention belongs to technical field of food preparation.
Background technology
Pork fried with sugar ＆ vinegar dressing is one of classical traditional famous dish, using griskin as main material, is equipped with the condiments such as flour, starch, vinegar, acid
Sweet tea is tasty, allows people's appetite to open greatly.But the method for existing making pork fried with sugar ＆ vinegar dressing is mixed and disorderly, and batch making can not be formed, it is fresh-keeping
Effect is also poor.
The content of the invention
The defects of existing for prior art, the present invention is intended to provide a kind of preparation method of pork fried with sugar ＆ vinegar dressing.
Therefore, the present invention uses following technical scheme：A kind of preparation method of pork fried with sugar ＆ vinegar dressing, batch tenterloin is cut into thick bar
Shape adds in the baste mixed by sugar, cooking wine, salt and water and immerses in vinegar solution the 30min that ferments, and fermentation later will all
Mixture, which is put into alcohol, carries out alcoholic fermentation 30min；Then flour and fecula are mixed, pours into suitable quantity of water and be tuned into slurry, will
Slurry is put into the mixture after fermentation and is well mixed；Oil is added in pot, is burnt to sixty percent heat, small fire in turning, one by one by cutlet
Be put into, pull out within fried about one minute and drain, the oil in pot is continued to heat, when oil temperature 8 ninety percent is hot, pour into the multiple fried piece of cutlet carve to
After golden yellow is crisp, pulls out and drain；Stay a little base oil to heat in pot, quick-fried chive garlic granule, add the sweet and sour juice mixed up and above-mentioned tune
Taste juice is boiled to thick, and the tenterloin bar that tripping in has been fried quickly stir-fries, and is poured into white sesameseed rapidly and is turned over even take the dish out of the pot and carries out vacuum packaging completion
Prepare.
As the supplement to above-mentioned technical proposal and perfect, present invention additionally comprises following technical characteristic.
Alcohol is white wine or yellow rice wine.
Cutlet fries process and cutlet is fried carried out in Vacuum frying machine again.
Described fecula can be replaced by breadcrumbs.
It can reach following beneficial effect using the present invention：The present invention increases alcohol hair after tenterloin progress vinegar liquid is fermented
The step of ferment, so as to add the taste of pork fried with sugar ＆ vinegar dressing.The fry step of the present invention is carried out in Vacuum frying machine, so as to be formed
Batch production to pork fried with sugar ＆ vinegar dressing, will not also be polluted to environment.Completing can be for a long time by vacuum packaging after preparing
Insurance, and the batch production to pork fried with sugar ＆ vinegar dressing provides condition.
Embodiment
Embodiment one：Batch tenterloin is cut into thick strip and added by sugar, cooking wine, salt and the seasoning of water mixing by the present invention
In juice and the 30min that ferments is immersed in vinegar solution, entire mixture is put into white wine after fermentation and carries out alcoholic fermentation 30min；
Then flour and fecula are mixed, pours into suitable quantity of water and be tuned into slurry, slurry is put into the mixture after fermentation and is well mixed；
Oil is added in pot, burns to sixty percent heat, small fire in turning, is one by one put into cutlet, pulls out within fried about one minute and drains, by the oil in pot after
Continuous heating, when oil temperature 8 ninety percent is hot, pour into the multiple fried piece of cutlet carve to it is golden yellow it is crisp after, pull out and drain, cutlet fries process and meat
Bar is fried again to be carried out in Vacuum frying machine；Stay a little base oil to heat in pot, quick-fried chive garlic granule, add the sweet and sour juice that mixes up and above-mentioned
Baste is boiled to thick, and the tenterloin bar that tripping in has been fried quickly stir-fries, and is poured into white sesameseed rapidly and is turned over even take the dish out of the pot and carries out vacuum packet and install
Into preparation.
Embodiment two：Batch tenterloin is cut into thick strip and added by sugar, cooking wine, salt and the seasoning of water mixing by the present invention
In juice and the 30min that ferments is immersed in vinegar solution, entire mixture is put into yellow rice wine after fermentation and carries out alcoholic fermentation 30min；
Then flour and fecula are mixed, pours into suitable quantity of water and be tuned into slurry, slurry is put into the mixture after fermentation and is well mixed；
Oil is added in pot, burns to sixty percent heat, small fire in turning, is one by one put into cutlet, pulls out within fried about one minute and drains, by the oil in pot after
Continuous heating, when oil temperature 8 ninety percent is hot, pour into the multiple fried piece of cutlet carve to it is golden yellow it is crisp after, pull out and drain, cutlet fries process and meat
Bar is fried again to be carried out in Vacuum frying machine；Stay a little base oil to heat in pot, quick-fried chive garlic granule, add the sweet and sour juice that mixes up and above-mentioned
Baste is boiled to thick, and the tenterloin bar that tripping in has been fried quickly stir-fries, and is poured into white sesameseed rapidly and is turned over even take the dish out of the pot and carries out vacuum packet and install
Into preparation.
Embodiment three：Batch tenterloin is cut into thick strip and added by sugar, cooking wine, salt and the seasoning of water mixing by the present invention
In juice and the 30min that ferments is immersed in vinegar solution, entire mixture is put into yellow rice wine after fermentation and carries out alcoholic fermentation 30min；
Then flour and breadcrumbs are mixed, pours into suitable quantity of water and be tuned into slurry, slurry is put into the mixture after fermentation and mixed
It is even；Oil is added in pot, burns to sixty percent heat, small fire in turning, is one by one put into cutlet, pulls out within fried about one minute and drains, by pot
Oil continues to heat, when oil temperature 8 ninety percent is hot, pour into the multiple fried piece of cutlet carve to it is golden yellow it is crisp after, pull out and drain, cutlet fries process
Fry with cutlet and carried out in Vacuum frying machine again；Stay a little base oil to heat in pot, quick-fried chive garlic granule, add the sweet and sour juice that mixes up and
Above-mentioned baste is boiled to thick, and the tenterloin bar that tripping in has been fried quickly stir-fries, and is poured into white sesameseed rapidly and is turned over even take the dish out of the pot and carries out vacuum packet
Install into preparation.
Embodiment four：1st, it is cut into washed lean pork taken under the spinal column of a hog by knife as broad as long tenterloin bar;2nd, lean pork taken under the spinal column of a hog orly is given
（1）By ginger, garlic peeling wash clean be chopped into end it is standby, it is to not affect the appearance finally to be chopped into end；（2）By cooking wine, egg
It is uniformly standby with appropriate flour debugging, appropriate cold water can be put, to see your egg and flour, it is just more without flour
With egg, just, small spoon is had a meal with spoon to three small spoonfuls of flour of substantially 4 eggs.（3）By the tenterloin cutlet cut with
Batter is fully combined together；3rd, fried tenterloin cutlet（1）Vacuum frying machine is opened, to oiling in pot is placed on stove toward pot
It is preferred that oil can just cover lean pork taken under the spinal column of a hog；（2）Now you need the oily heat penetration such as patience and then lean pork taken under the spinal column of a hog are put into pot to fry
Huang, which is turned over, to tenterloin cutlet surface pulls that natural cooling is standby, and secondary step should be noted out：Lean pork taken under the spinal column of a hog is put as being that use chopsticks in pot
Son is put into oil cauldron one by one, in order that one exempts from meat and be sticked together to influence attractive in appearance and mouthfeel, the duration and degree of heating should use moderate heat in order to avoid outer
Jiao Lisheng；（3）Oily heat is opened and then is put into the lean pork taken under the spinal column of a hog for placing cooling to entering to fry golden yellow can pull out in pot again again
Standby in disk, this process duration and degree of heating application big fire is in order that make it become fragile；4th, unnecessary oil is poured out and stays a little oil in pot, then
Ginger and garlic granule are put into oil cauldron to stir-fry, finally, by preprepared white sugar and appropriate catsup to entering in pot to fry to scarlet
Hair is fragrant shinny；5th, by just now fried golden yellow tenterloin cutlet all to entering in pot to stir-fry, until dip and tenterloin cutlet are fully tied
Close, then pull sabot out；6th, chive is cut into chopped spring onion by by preprepared caraway and chive wash clean, a little
Caraway is placed on the pork fried with sugar ＆ vinegar dressing fried, so sour-sweet crisp together by chopped spring onion being sprinkling upon on pork fried with sugar ＆ vinegar dressing arbitrarily
Pork fried with sugar ＆ vinegar dressing is just carried out.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (4)
- A kind of 1. preparation method of pork fried with sugar ＆ vinegar dressing, it is characterised in that：By batch tenterloin be cut into thick strip add by sugar, cooking wine, In salt and the baste of water mixing and the 30min that ferments is immersed in vinegar solution, is put into alcohol by entire mixture after fermentation Row alcoholic fermentation 30min；Then flour and fecula are mixed, pours into suitable quantity of water and be tuned into slurry, after slurry is put into fermentation It is well mixed in mixture；Oil is added in pot, burns to sixty percent heat, small fire in turning, is one by one put into cutlet, pulls drip out within fried one minute Oil, the oil in pot is continued to heat, when oil temperature 8 ninety percent is hot, pour into the multiple fried piece of cutlet carve to it is golden yellow it is crisp after, pull out and drain； A little base oil is stayed to heat in pot, quick-fried chive garlic granule, adds the sweet and sour juice mixed up and above-mentioned baste is boiled to thick, what tripping in had been fried Tenterloin bar quickly stir-fries, pour into rapidly white sesameseed turn over it is even take the dish out of the pot carry out vacuum packaging complete prepare.
- A kind of 2. preparation method of pork fried with sugar ＆ vinegar dressing according to claim 1, it is characterised in that：Described alcohol be white wine or Yellow rice wine.
- A kind of 3. preparation method of pork fried with sugar ＆ vinegar dressing according to claim 1, it is characterised in that：Cutlet fries process and cutlet is answered Fry and carried out in Vacuum frying machine.
- A kind of 4. preparation method of pork fried with sugar ＆ vinegar dressing according to claim 1, it is characterised in that：Described fecula can pass through Breadcrumbs replaces.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710826090.3A CN107625062A (en) | 2017-09-14 | 2017-09-14 | A kind of preparation method of pork fried with sugar ＆ vinegar dressing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710826090.3A CN107625062A (en) | 2017-09-14 | 2017-09-14 | A kind of preparation method of pork fried with sugar ＆ vinegar dressing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107625062A true CN107625062A (en) | 2018-01-26 |
Family
ID=61100274
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710826090.3A Pending CN107625062A (en) | 2017-09-14 | 2017-09-14 | A kind of preparation method of pork fried with sugar ＆ vinegar dressing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107625062A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783253A (en) * | 2018-07-10 | 2018-11-13 | 安徽杠岗香食品科技有限公司 | A kind of pork fried with sugar & vinegar dressing cooking packet and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942622A (en) * | 2017-03-28 | 2017-07-14 | 周景天 | A kind of preparation method of pineapple Gulao meat |
-
2017
- 2017-09-14 CN CN201710826090.3A patent/CN107625062A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942622A (en) * | 2017-03-28 | 2017-07-14 | 周景天 | A kind of preparation method of pineapple Gulao meat |
Non-Patent Citations (2)
| Title |
|---|
| 赵立广: "《我最爱吃的猪肉》", 31 March 2015, 译林出版社 * |
| 邓宇兵，等: "《食品生物工艺专业改革创新教材系列 烹饪原料与基础》", 28 February 2017, 暨南大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783253A (en) * | 2018-07-10 | 2018-11-13 | 安徽杠岗香食品科技有限公司 | A kind of pork fried with sugar & vinegar dressing cooking packet and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187529B (en) | A kind of convenience type tomato Fish in Sour Soup condiment and preparation method thereof | |
| David | French Country Cooking | |
| Lawson | How to eat | |
| Spry et al. | The Constance Spry Cookery Book | |
| CN102885340A (en) | Method for preparing Miao highly flavored type salting soup | |
| McGee | Keys to good cooking: A guide to making the best of foods and recipes | |
| CN102871026A (en) | Making method for rice dumplings with meat | |
| CN105029339A (en) | Seasoning for sour soup beef | |
| CN102894314A (en) | Method for preparing Hmong's delicate fragrance-type pickled soup | |
| CN107625062A (en) | A kind of preparation method of pork fried with sugar ＆ vinegar dressing | |
| Hom | Chinese Cookery | |
| KR102368784B1 (en) | manufacture method of woodong as the main material for pork and woodong manufactured thereby | |
| CN105053935B (en) | Yellow braised chicken seasoning and preparation method thereof | |
| CN102894315A (en) | Method for preparing Hmong's waxy fragrant pickled soup | |
| CN102885341A (en) | Method for preparing Miao wheat-tasted type salting soup | |
| CN105105225A (en) | Chicken soup and preparation method thereof | |
| CN104757607A (en) | Anhui style smelly fish cooking method | |
| CN103750400A (en) | Preparation method of sliced flounder fish in hot chili oil | |
| CN109275870A (en) | A kind of production method of the sliding fish block of river | |
| CN110192614A (en) | A kind of production method of litchi meat | |
| Krissoff | Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry | |
| CN108685038A (en) | A kind of production method of chafing dish pork tripe | |
| CN107173710A (en) | A kind of preparation method of oil-free pork braised in brown sauce | |
| CN106962811A (en) | A kind of preparation method of carrot chicken nugget | |
| KR20170120969A (en) | method of chicken skewer and chicken skewer product the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180126 |