CN107647292A - A kind of production technology of farmers''s side fish meat - Google Patents
A kind of production technology of farmers''s side fish meat Download PDFInfo
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- CN107647292A CN107647292A CN201610590697.1A CN201610590697A CN107647292A CN 107647292 A CN107647292 A CN 107647292A CN 201610590697 A CN201610590697 A CN 201610590697A CN 107647292 A CN107647292 A CN 107647292A
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- oil
- streaky pork
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- soya bean
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Abstract
The invention discloses a kind of production technology of farmers''s side fish meat, described production craft step is：1) pre-treatment, 2) streaky pork piece oil bath, the 3) frying of garlic granule, the 4) preparation of the bold and vigorous fermented soya bean of oil, 5) botargo, 6) packaging, 7) storage storage, 8) cold-storage delivery StoreFront, 9) microwave is sold.A kind of production technology of farmers''s side fish meat of the present invention, for taste similar to home cooking, it has the characteristics of fragrance is natural, mouthfeel is soft, not only avoid the loss in terms of nutrition, and is greatly enhanced in mouthfeel and in appearance.
Description
Technical field
The present invention relates to a kind of dining food technical field, and in particular to a kind of production technology of farmers''s side fish meat.
Background technology
Farmers''s side fish meat, main food materials are streaky pork and green pepper, and main cooking technology is to fry.This dish fine and tender taste, it is spicy
Fresh perfume (or spice), cunning is tender agreeable to the taste, is the home cooking on dining table.
Side fish meat is adapted to Forum on College Eating-room, snack bar, food city etc., and not only cooking methods are simple and convenient, and streaky pork
Nutritive value is high, and non-greasy, so mouthfeel of tasting is also fine.But the like product of in the market produces on a large scale,
Complex manufacturing be present, loss is many in terms of nutrition, be also weak in mouthfeel and in appearance.
The content of the invention
It is an object of the invention to provide a kind of production technology of farmers''s side fish meat, it is made home cooking on a large scale
Process, and be effectively retained the mouthfeel and its nutritive value of farmers''s side fish meat.
To achieve these goals, the present invention adopts the technical scheme that：A kind of production technology of farmers''s side fish meat：It is special
Sign is：
Described production craft step is：
1) pre-treatment
A, cyan line green pepper, the selecting of millet chilli, clean and cut distribution
Cyan line green pepper, hot millet are selected, the inedible part of cyan line green pepper, hot millet rhizome is removed, cleans up, then will
Cut green onion machine and modulate corresponding parameter, the section by cyan line green pepper, hot millet cutting for long 1.5cm, by the cyan line green pepper section cut, hot millet
Section is respectively charged into white plastic box, and 2% ready-mixed oil for adding raw material weight mixes oil sealing thoroughly；
B. the selecting of garlic bolt, clean and cut distribution
Garlic bolt, garlic bolt is removed into root and exocuticle inedible part, cleaned up, it is corresponding then will to cut the modulation of green onion machine
Parameter, be in 1*3cm garlic bolt sections by its cutting, be fitted into oil sealing in white plastic box, oil sealing amount according to raw material weight 2% tune
And oil；
C. streaky pork is cut into slices
Freezing：By fresh peeling streaky pork split growth 21cm, wide 7cm, high 3cm, bar be neatly placed in solid disc,
It is -2~-4 DEG C to be put into deep freezer to freeze to internal temperature；
Section:The thickness of chipper is adjusted to 0.4cm, the streaky pork bar frozen is neatly then placed in chipper
In, it is in 7*3*0.4cm piece by its cutting, the streaky pork piece cut is placed in white plastic box, is transferred to rear kitchen operation room, solves
It is standby after jelly；
2) streaky pork piece oil bath
88L ready-mixed oils are added into oil bath pan, 160 DEG C of oil temperature is set, treats that oil temperature rises to 160 DEG C, pour into five to have thawed
Flower sliced meat 2.5kg/ time, streaky pork piece are gently stirred back and forth in pot with bamboo strainer after oil bath about 50s-80s, it is ensured that streaky pork piece is oily
Bath is heated evenly and adhesion, timing terminate, and depression of handle, filter screen rises, and oil bath pan pars intermedia is moved it to after draining oil
The good streaky pork piece of oil bath is poured out in position, is scooped into and the dark soy sauce of formula ratio is added in clean Stainless steel basin stirs and be transferred to packaging
Between it is cool to room temperature, then be transferred to chilling room and be cooled to less than 10 DEG C, it is standby；
3) frying of garlic granule
After frying pan is drained, the ready-mixed oil of formula ratio, big fire heating are added；Treat that oil temperature rises to 160 DEG C, by formula ratio plus
Enter the garlic granule twisted, change middle small fire, Oil-temperature control is at 140 DEG C or so；Ceaselessly stir-fried garlic granule with slice, make garlic granule heated equal
It is even, and prevent that garlic granule is fried；About frying 15 minutes；Stir-fry and fry to flavescence after garlic granule, close coal gas, be poured into special
Stainless steel basin in, it is cool to room temperature to be transferred to packing shop, then is transferred to chilling room and is cooled to less than 10 DEG C, standby；
By it is cool put fry garlic granule pour into special stainless steel bucket be transferred to freezer capping storage, 5 days shelf-lifves；
3) preparation of the bold and vigorous fermented soya bean of oil
Weigh fermented soya bean to add in special stainless steel cask, the ready-mixed oil of formula ratio is added into gas-fired boiler, treats that oil temperature rises to
180 DEG C close fire, add in the stainless steel cask equipped with fermented soya bean deep fat with special oil skipper, are stirred for uniformly with slice, by fermented soya bean
After 60min is soaked in deep fat, pull fermented soya bean out and drain oil and be put into special Stainless Steel bucket that to be transferred to packing shop cool to room temperature, then
It is transferred to chilling room and is cooled to less than 10 DEG C, standby, remaining fermented soya bean oil is likewise cooled to less than 10 DEG C, standby；
Fermented soya bean are put by cool and fermented soya bean oil is transferred to freezer capping storage, 15 days shelf-lifves；
4) botargo
Mixing, make-up room temperature are ensured at 0-10 DEG C, and the cool oil bath streaky pork piece put, oil are sprinkled into fermented soya bean, powder material bag,
Bruised ginger, stir-fry garlic granule, cyan line green pepper section, hot millet section are poured into Stainless steel basin and are mixed evenly, and are then added garlic bolt section and are mixed thoroughly i.e.
Can；
5) pack
The farmers''s side fish meat mixed is fitted into 150g/ parts ± 5g in special box, sealer labelling storage；
6) storage storage
Packaged vegetable is placed in green dew eye basket and prepares storage, 0-4 DEG C of refrigerated storage, 3 days shelf-lifves；
7) cold-storage delivery StoreFront
Refrigerator car sets temperature：0-4 DEG C, the box-packed farmers''s side fish meat made is dispensed into StoreFront, StoreFront is stored in 0-4 DEG C
Cold storage refrigerator；
8) microwave is sold
It is postprandial in customer's point, the vegetable of respective numbers is taken out, is sent into 1800w micro-wave ovens, it is about to set the high fiery heat time
60s, time reach more than 75-80 DEG C to rear internal temperature, you can go out meal for customer；As customer needs in addition or sends outside, Gu Keke
Prompted to carry out microwave heating operation according to Product labelling, can equally meet that product goes out needs of eating.
A kind of production technology of farmers''s side fish meat as described above, wherein, ready-mixed oil used in oil sealing is in the pre-treatment
It is free from extraneous odour, unworn.
A kind of production technology of farmers''s side fish meat as described above, wherein, the streaky pork is bright from fine and tender taste, layering
Aobvious streaky pork.
A kind of production technology of farmers''s side fish meat as described above, wherein, the cool streaky pork piece put in the botargo
In mixing in the form of sheets.
Compared with prior art, beneficial effect caused by the present invention is mainly reflected in：
1st, the production technology of a kind of farmers''s side fish meat of the invention, carries out large-scale processing and fabricating by home cooking, both may be used
To ensure the delicious of meat, nutritive loss is prevented, ensures that dish has very outstanding mouthfeel；
2nd, the production technology of a kind of farmers''s side fish meat of the invention, it carries out cold-storage delivery after completing, to each point
It is to carry out microwave heating that customer, which orders, again behind shop, and the parameters such as time, the temperature of heating are selected according to the characteristics of the vegetable；Effectively protect
The extensive mouthfeel for making vegetable of barrier；
3rd, the production technology of a kind of farmers''s side fish meat of the invention, it has the characteristics of processing technology is simple, cost is low；Should
Each step of item production technology is simple and easy, and at utmost ensure that the nutritive value and mouthfeel of vegetable.
Embodiment
For the ease of understanding the purpose of the present invention, technical scheme and its effect, now the present invention will be done in conjunction with the embodiments into
One step elaborates.
A kind of production technology of farmers''s side fish meat：It is characterized in that：
Described production craft step is：
1) pre-treatment
A, cyan line green pepper, the selecting of millet chilli, clean and cut distribution
Cyan line green pepper, hot millet are selected, the inedible part of cyan line green pepper, hot millet rhizome is removed, cleans up, then will
Cut green onion machine and modulate corresponding parameter, the section by cyan line green pepper, hot millet cutting for long 1.5cm, by the cyan line green pepper section cut, hot millet
Section is respectively charged into white plastic box, and 2% ready-mixed oil for adding raw material weight mixes oil sealing thoroughly；
B. the selecting of garlic bolt, clean and cut distribution
Garlic bolt, garlic bolt is removed into root and exocuticle inedible part, cleaned up, it is corresponding then will to cut the modulation of green onion machine
Parameter, be in 1*3cm garlic bolt sections by its cutting, be fitted into oil sealing in white plastic box, oil sealing amount according to raw material weight 2% tune
And oil；
C. streaky pork is cut into slices
Freezing：By fresh peeling streaky pork split growth 21cm, wide 7cm, high 3cm, bar be neatly placed in solid disc,
It is -2~-4 DEG C to be put into deep freezer to freeze to internal temperature；
Section:The thickness of chipper is adjusted to 0.4cm, the streaky pork bar frozen is neatly then placed in chipper
In, it is in 7*3*0.4cm piece by its cutting, the streaky pork piece cut is placed in white plastic box, is transferred to rear kitchen operation room, solves
It is standby after jelly；
2) streaky pork piece oil bath
88L ready-mixed oils are added into oil bath pan, 160 DEG C of oil temperature is set, treats that oil temperature rises to 160 DEG C, pour into five to have thawed
Flower sliced meat 2.5kg/ time, streaky pork piece are gently stirred back and forth in pot with bamboo strainer after oil bath about 50s-80s, it is ensured that streaky pork piece is oily
Bath is heated evenly and adhesion, timing terminate, and depression of handle, filter screen rises, and oil bath pan pars intermedia is moved it to after draining oil
The good streaky pork piece of oil bath is poured out in position, is scooped into and the dark soy sauce of formula ratio is added in clean Stainless steel basin stirs and be transferred to packaging
Between it is cool to room temperature, then be transferred to chilling room and be cooled to less than 10 DEG C, it is standby；
3) frying of garlic granule
After frying pan is drained, the ready-mixed oil of formula ratio, big fire heating are added；Treat that oil temperature rises to 160 DEG C, by formula ratio plus
Enter the garlic granule twisted, change middle small fire, Oil-temperature control is at 140 DEG C or so；Ceaselessly stir-fried garlic granule with slice, make garlic granule heated equal
It is even, and prevent that garlic granule is fried；About frying 15 minutes；Stir-fry and fry to flavescence after garlic granule, close coal gas, be poured into special
Stainless steel basin in, it is cool to room temperature to be transferred to packing shop, then is transferred to chilling room and is cooled to less than 10 DEG C, standby；
By it is cool put fry garlic granule pour into special stainless steel bucket be transferred to freezer capping storage, 5 days shelf-lifves；
3) preparation of the bold and vigorous fermented soya bean of oil
Weigh fermented soya bean to add in special stainless steel cask, the ready-mixed oil of formula ratio is added into gas-fired boiler, treats that oil temperature rises to
180 DEG C close fire, add in the stainless steel cask equipped with fermented soya bean deep fat with special oil skipper, are stirred for uniformly with slice, by fermented soya bean
After 60min is soaked in deep fat, pull fermented soya bean out and drain oil and be put into special Stainless Steel bucket that to be transferred to packing shop cool to room temperature, then
It is transferred to chilling room and is cooled to less than 10 DEG C, standby, remaining fermented soya bean oil is likewise cooled to less than 10 DEG C, standby；
Fermented soya bean are put by cool and fermented soya bean oil is transferred to freezer capping storage, 15 days shelf-lifves；
4) botargo
Mixing, make-up room temperature are ensured at 0-10 DEG C, and the cool oil bath streaky pork piece put, oil are sprinkled into fermented soya bean, powder material bag,
Bruised ginger, stir-fry garlic granule, cyan line green pepper section, hot millet section are poured into Stainless steel basin and are mixed evenly, and are then added garlic bolt section and are mixed thoroughly i.e.
Can；
5) pack
The farmers''s side fish meat mixed is fitted into 150g/ parts ± 5g in special box, sealer labelling storage；
6) storage storage
Packaged vegetable is placed in green dew eye basket and prepares storage, 0-4 DEG C of refrigerated storage, 3 days shelf-lifves；
7) cold-storage delivery StoreFront
Refrigerator car sets temperature：0-4 DEG C, the box-packed farmers''s side fish meat made is dispensed into StoreFront, StoreFront is stored in 0-4 DEG C
Cold storage refrigerator；
8) microwave is sold
It is postprandial in customer's point, the vegetable of respective numbers is taken out, is sent into 1800w micro-wave ovens, it is about to set the high fiery heat time
60s, time reach more than 75-80 DEG C to rear internal temperature, you can go out meal for customer；As customer needs in addition or sends outside, Gu Keke
Prompted to carry out microwave heating operation according to Product labelling, can equally meet that product goes out needs of eating.
The present invention a kind of farmers''s side fish meat production technology, in the pre-treatment ready-mixed oil used in oil sealing be free from extraneous odour,
It is unworn.
A kind of production technology of farmers''s side fish meat of the present invention, the cool streaky pork piece put in the botargo is in mixing
In the form of sheets.
A kind of production technology of farmers''s side fish meat of the present invention, the streaky pork is from fine and tender taste, layering obvious five
Flower meat；So as to ensure the nutritive value of vegetable and tasty mouthfeel.
A kind of production technology of farmers''s side fish meat of the present invention, farmers''s side fish meat belong to homely menu, and primary raw material is five
Flower meat and capsicum, culinary art difficulty belong to middle rank；It is time saving with saving trouble, there is sweet-salty, mild-natured, enter spleen, stomach, kidney channel；Kidney tonifying is supported
Blood, the effect of nourishing Yin and moistening dryness.
Claims (4)
- A kind of 1. production technology of farmers''s side fish meat：It is characterized in that：Described production craft step is：1) pre-treatmentA, cyan line green pepper, the selecting of millet chilli, clean and cut distributionCyan line green pepper, hot millet are selected, the inedible part of cyan line green pepper, hot millet rhizome is removed, cleans up, then will cut green onion Machine modulates corresponding parameter, and cyan line green pepper, the section that hot millet cutting is long 1.5cm divide the cyan line green pepper section cut, hot millet section It is not fitted into white plastic box, 2% ready-mixed oil for adding raw material weight mixes oil sealing thoroughly；B. the selecting of garlic bolt, clean and cut distributionGarlic bolt, garlic bolt is removed into root and exocuticle inedible part, cleaned up, then will cut the corresponding ginseng of green onion machine modulation Number, is in 1*3cm garlic bolt sections by its cutting, is fitted into oil sealing in white plastic box, oil sealing amount according to raw material weight 2% mediation Oil；C. streaky pork is cut into slicesFreezing：By fresh peeling streaky pork split growth 21cm, wide 7cm, high 3cm, bar be neatly placed in solid disc, be put into It is -2~-4 DEG C that deep freezer, which freezes to internal temperature,；Section:The thickness of chipper is adjusted to 0.4cm, is then neatly placed in the streaky pork bar frozen in chipper, will Its cutting is in 7*3*0.4cm piece, and the streaky pork piece cut is placed in white plastic box, rear kitchen operation room is transferred to, after defrosting It is standby；2) streaky pork piece oil bath88L ready-mixed oils are added into oil bath pan, 160 DEG C of oil temperature is set, treats that oil temperature rises to 160 DEG C, pour into the streaky pork to have thawed Piece 2.5kg/ times, gently stir streaky pork piece back and forth in pot with bamboo strainer after oil bath about 50s-80s, it is ensured that the oil bath of streaky pork piece by Hot uniformly and adhesion, timing terminate depression of handle, filter screen rises, and drains and moves it to oil bath pan middle part after oil and fall Go out the good streaky pork piece of oil bath, be scooped into and the dark soy sauce of formula ratio is added in clean Stainless steel basin stir that to be transferred to make-up room cool To room temperature, then it is transferred to chilling room and is cooled to less than 10 DEG C, it is standby；3) frying of garlic granuleAfter frying pan is drained, the ready-mixed oil of formula ratio, big fire heating are added；Treat that oil temperature rises to 160 DEG C, add and twist by formula ratio Good garlic granule, changes middle small fire, Oil-temperature control is at 140 DEG C or so；Ceaselessly stir-fried garlic granule with slice, be heated evenly garlic granule, and Prevent that garlic granule is fried；About frying 15 minutes；Stir-fry and fry to flavescence after garlic granule, close coal gas, be poured into it is special not Become rusty in steel basin, it is cool to room temperature to be transferred to packing shop, then is transferred to chilling room and is cooled to less than 10 DEG C, standby；By it is cool put fry garlic granule pour into special stainless steel bucket be transferred to freezer capping storage, 5 days shelf-lifves；4) preparation of the bold and vigorous fermented soya bean of oilWeigh fermented soya bean to add in special stainless steel cask, the ready-mixed oil of formula ratio is added into gas-fired boiler, treats that oil temperature rises to 180 DEG C Guan Huo, deep fat is added in the stainless steel cask equipped with fermented soya bean with special oil skipper, is stirred for uniformly with slice, by fermented soya bean and in heat After soaking 60min in oil, pull fermented soya bean out and drain oil and be put into special Stainless Steel bucket that to be transferred to packing shop cool to room temperature, then be transferred to cold But less than 10 DEG C are cooled between, standby, remaining fermented soya bean oil is likewise cooled to less than 10 DEG C, standby；Fermented soya bean are put by cool and fermented soya bean oil is transferred to freezer capping storage, 15 days shelf-lifves；5) botargoMixing, make-up room temperature are ensured at 0-10 DEG C, by the cool oil bath streaky pork piece put, the bold and vigorous fermented soya bean of oil, powder material bag, ginger End, stir-fry garlic granule, cyan line green pepper section, hot millet section are poured into Stainless steel basin and are mixed evenly, and are then added garlic bolt section and are mixed thoroughly；6) packThe farmers''s side fish meat mixed is fitted into 150g/ parts ± 5g in special box, sealer labelling storage；7) storage storagePackaged vegetable is placed in green dew eye basket and prepares storage, 0-4 DEG C of refrigerated storage, 3 days shelf-lifves；8) cold-storage delivery StoreFrontRefrigerator car sets temperature：0-4 DEG C, the box-packed farmers''s side fish meat made is dispensed into StoreFront, StoreFront is stored in 0-4 DEG C cold Hide refrigerator；9) microwave is soldIt is postprandial in customer's point, the vegetable of respective numbers is taken out, is sent into 1800w micro-wave ovens, it is about 60s to set the high fiery heat time, Time reaches more than 75-80 DEG C to rear internal temperature, you can goes out meal for customer；Such as customer's need tyre is sent outside, and customer can basis Product labelling prompting carries out microwave heating operation, can equally meet that product goes out needs of eating.
- A kind of 2. production technology of farmers''s side fish meat according to claim 1, it is characterised in that：Ready-mixed oil used in oil sealing is free from extraneous odour, unworn in the pre-treatment.
- A kind of 3. production technology of farmers''s side fish meat according to claim 1, it is characterised in that：The streaky pork is from fine and tender taste, the obvious streaky pork of layering.
- A kind of 4. production technology of farmers''s side fish meat according to claim 1, it is characterised in that：The cool streaky pork piece put in the botargo in mixing in the form of sheets.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610590697.1A CN107647292A (en) | 2016-07-25 | 2016-07-25 | A kind of production technology of farmers''s side fish meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610590697.1A CN107647292A (en) | 2016-07-25 | 2016-07-25 | A kind of production technology of farmers''s side fish meat |
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| CN107647292A true CN107647292A (en) | 2018-02-02 |
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| CN201610590697.1A Pending CN107647292A (en) | 2016-07-25 | 2016-07-25 | A kind of production technology of farmers''s side fish meat |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363140A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of farmers''s side fish meat flavor essence and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041842A (en) * | 2014-06-27 | 2014-09-17 | 陕西东东包餐饮食品有限公司 | Process for producing capsicum frutescens var duck breasts |
| CN105231179A (en) * | 2015-11-09 | 2016-01-13 | 渤海大学 | Retort pouch of fried pork and processing technology of retort pouch |
-
2016
- 2016-07-25 CN CN201610590697.1A patent/CN107647292A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041842A (en) * | 2014-06-27 | 2014-09-17 | 陕西东东包餐饮食品有限公司 | Process for producing capsicum frutescens var duck breasts |
| CN105231179A (en) * | 2015-11-09 | 2016-01-13 | 渤海大学 | Retort pouch of fried pork and processing technology of retort pouch |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363140A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of farmers''s side fish meat flavor essence and preparation method thereof |
| CN109363140B (en) * | 2018-12-10 | 2021-09-21 | 山东天博食品配料有限公司 | Farmer fried pork flavor essence and preparation method thereof |
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Application publication date: 20180202 |