CN107647378A - A kind of production method of fragrant spicy mushroom black curded bean pork sauce - Google Patents
A kind of production method of fragrant spicy mushroom black curded bean pork sauce Download PDFInfo
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- CN107647378A CN107647378A CN201710985041.4A CN201710985041A CN107647378A CN 107647378 A CN107647378 A CN 107647378A CN 201710985041 A CN201710985041 A CN 201710985041A CN 107647378 A CN107647378 A CN 107647378A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 65
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 57
- 235000015067 sauces Nutrition 0.000 title claims abstract description 32
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 23
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title description 5
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 6
- 238000005453 pelletization Methods 0.000 claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 12
- 235000010413 sodium alginate Nutrition 0.000 claims description 12
- 229940005550 sodium alginate Drugs 0.000 claims description 12
- 239000000661 sodium alginate Substances 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 6
- 235000012424 soybean oil Nutrition 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 125000003118 aryl group Chemical group 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000000779 smoke Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 240000008574 Capsicum frutescens Species 0.000 description 6
- 239000000463 material Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of fragrant spicy mushroom black curded bean pork sauce, it is characterised in that prepare mushroom fourth and frying white sesameseed first；Then pork removed the peel, boned, rinsed, pelletizing, pickled, obtaining pickling rear pork grain；Rear pork grain will finally be pickled to rub, add mushroom fourth, white sesameseed and other dispensings stir-frying flavouring colour-regulating, canned, sterilizing, obtain a kind of fragrant spicy mushroom black curded bean pork sauce.The pork sauce of the present invention, nutritious using mushroom, sesame and pork as raw material, unique flavor, flavour is delicious, produces and easy to process simple.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of production method of fragrant spicy mushroom black curded bean pork sauce.
Background technology
Meat pulp is for primary raw material with mutton, pork, beef, poultry etc., is auxiliary original with capsicum, Chinese prickly ash, thick broad-bean sauce etc.
Material, being formed using the cooking skill of uniqueness is refined, product is nutritious, attractive color, instant, and with cooking fragrance.
But meat pulp presently, there are product delicate flavour deficiency, smell of mutton weight, lack comprehensive preservation technology, and storage period is short, when storing and transporting in marketing process
Often there are the safety problems such as putrid and deteriorated, index deterioration.
The content of the invention
It is an object of the invention to provide a kind of production method of the delicious fragrant spicy mushroom black curded bean pork sauce of flavour.
In order to realize above-mentioned purpose, present invention employs following technical scheme：
A kind of fragrant spicy mushroom black curded bean pork sauce, it is characterised in that prepare mushroom fourth and frying white sesameseed first；Then by pork
Remove the peel, bone, rinsing, pelletizing, pickling, obtaining pickling rear pork grain；To finally pickle rear pork grain rub, add mushroom fourth,
White sesameseed and other dispensings stir-frying flavouring colour-regulating, canned, sterilizing, obtain a kind of fragrant spicy mushroom black curded bean pork sauce.
Described fragrant spicy mushroom black curded bean pork sauce, it is characterised in that it is prepared by following steps：
（1）The mushroom that new delicate flavour is dense, cap is thick is selected, is cleaned with clear water, removing is mixed with silt debris, is then cut into mushroom
0.5cm mushroom fourth, mushroom fourth is then put into middle pot and boils 15-18min, pulls out and drains, obtain mushroom fourth；
（2）White sesameseed is rinsed with water, supernatant impurity is removed in drift, and 3-4 is rinsed in water using the string bag or fine and closely woven gauze
It is secondary, dry；Using slow fire frying white sesameseed, white sesameseed is spread out completely as far as possible during frying, ensure to be heated evenly, until sesame
Numb grain is slightly golden yellow, and fire can be closed when can smell fragrance, cooling, the white sesameseed fried；
（3）Pork is removed the peel, boned, removes connective tissue, with 38-40 DEG C of warm water leaching drift, drains away the water and treats；Pork is cut into 2-
3cm or so meat particle, salt, monosodium glutamate, star aniseed powder, fennel powder, phosphate, ascorbic acid sodium and cooking wine are added, is mixed evenly
Afterwards, 2-3h is pickled under conditions of being placed in 0-5 DEG C, obtains pickling rear pork grain；
（4）Rear pork grain will be pickled to be rubbed with meat grinder, obtain meat gruel；When soybean oil being poured into frying pan being heated to smoke, it is put into
Green onion, ginger, garlic and chilli powder, when aromatic spilling, meat gruel is added, after pork fries, add fermented soya bean, white granulated sugar and vinegar, make
It is well mixed, adds white sesameseed and mushroom fourth, continues stir-frying uniformly, adds sodium alginate soln, keeps micro-boiling, side heating
Side is stirred, and is added soy sauce toning, is stopped heating, obtain meat pulp；
（5）The good meat pulp of frying to be bottled while hot, autoclave, 110 DEG C of sterilizing 18-20min are put into after sealing, sterilizing terminates, from
So cooling, obtains fragrant spicy mushroom black curded bean pork sauce.
The preparation method of described fragrant spicy mushroom black curded bean pork sauce, it is characterised in that step（3）Middle pork grain, salt,
Monosodium glutamate, star aniseed powder, fennel powder, phosphate, the mass ratio of ascorbic acid sodium and cooking wine are 1：0.025-0.035：0.00012-
0.00015：0.0002-0.00022：0.0002-0.00022：0.00012-0.00015：0.0003-0.00032：0.02-
0.03。
The preparation method of described fragrant spicy mushroom black curded bean pork sauce, it is characterised in that step（4）Middle meat gruel, soybean oil,
Green onion, ginger, garlic, chilli powder, fermented soya bean, white granulated sugar, vinegar, white sesameseed, the mass ratio of mushroom fourth and sodium alginate soln are 1：0.02-
0.03：0.001-0.0012：0.001-0.0012：0.001-0.0012：0.002-0.0022：0.2-0.22：0.002-
0.003：0.0012-0.0015：0.05-0.06：0.08-0.1：0.1-0.12.
The preparation method of described fragrant spicy mushroom black curded bean pork sauce, it is characterised in that step（4）Middle sodium alginate soln
For 1% sodium alginate soln.
By above-mentioned technical scheme, the beneficial effects of the invention are as follows：
The method comprises the steps of firstly, preparing mushroom fourth and frying white sesameseed；Then pork removed the peel, boned, rinsed, pelletizing, pickled, obtained
Pickle rear pork grain；Rear pork grain will be finally pickled to rub, add mushroom fourth, white sesameseed and other dispensings stir-frying flavouring colour-regulating,
Canned, sterilizing, obtains a kind of fragrant spicy mushroom black curded bean pork sauce.Not only flavour is delicious for mushroom, and mouthfeel is strong, and nutrition is rich
Richness, containing various active material, there are the different physiological roles such as preventing arteriosclerosis, antitumor；The present invention adds in pork sauce
Mushroom, the mouthfeel of pork sauce can not only be improved, increase the nutritive value of pork sauce, and assign pork sauce softening blood vessel, preventing and treating
The health-care efficacies such as angiocardiopathy.Pork elder generation pelletizing is developed the flavouring colour-regulating that stir-fries again by the pork sauce of the present invention, adds mushroom, white
Sesame, chilli powder, fermented soya bean and other auxiliary materials, the delicate flavour of pork sauce is improved, reduce the fishy smell of pork, mouthfeel is more uniform.
The pork sauce of the present invention, nutritious using mushroom, sesame and pork as raw material, unique flavor, flavour is delicious, production and processing
It is convenient and simple.
Embodiment
The fragrant spicy mushroom black curded bean pork sauce of the present embodiment, it is prepared by following steps：
（1）The mushroom that new delicate flavour is dense, cap is thick is selected, is cleaned with clear water, removing is mixed with silt debris, is then cut into mushroom
0.5cm mushroom fourth, mushroom fourth is then put into middle pot and boils 18min, pulls out and drains, obtain mushroom fourth；
（2）White sesameseed is rinsed with water, supernatant impurity is removed in drift, is rinsed using the string bag or fine and closely woven gauze in water 4 times,
Dry；Using slow fire frying white sesameseed, white sesameseed is spread out completely as far as possible during frying, ensure to be heated evenly, until sesame
Grain is slightly golden yellow, and fire can be closed when can smell fragrance, cools down, the white sesameseed fried；
（3）Pork is removed the peel, boned, removes connective tissue, with 40 DEG C of warm water leaching drifts, drains away the water and treats；Pork is cut into 2cm or so
Meat particle, add salt, monosodium glutamate, star aniseed powder, fennel powder, phosphate, ascorbic acid sodium and cooking wine, after being mixed evenly, be placed in 5
3h is pickled under conditions of DEG C, obtains pickling rear pork grain；
（4）Rear pork grain will be pickled to be rubbed with meat grinder, obtain meat gruel；When soybean oil being poured into frying pan being heated to smoke, it is put into
Green onion, ginger, garlic and chilli powder, when aromatic spilling, meat gruel is added, after pork fries, add fermented soya bean, white granulated sugar and vinegar, make
It is well mixed, adds white sesameseed and mushroom fourth, continues stir-frying uniformly, adds sodium alginate soln, keeps micro-boiling, side heating
Side is stirred, and is added soy sauce toning, is stopped heating, obtain meat pulp；
（5）The good meat pulp of frying is bottled while hot, autoclave is put into after sealing, 110 DEG C of sterilizing 20min, sterilizing terminates, naturally cold
But, fragrant spicy mushroom black curded bean pork sauce is obtained.
The step of the present embodiment（3）Middle pork grain, salt, monosodium glutamate, star aniseed powder, fennel powder, phosphate, ascorbic acid sodium and material
The mass ratio of wine is 1：0.035：0.00015：0.00022：0.00022：0.00012：0.00032：0.03.
The step of the present embodiment（4）Middle meat gruel, soybean oil, green onion, ginger, garlic, chilli powder, fermented soya bean, white granulated sugar, vinegar, white sesameseed,
The mass ratio of mushroom fourth and sodium alginate soln is 1：0.03：0.001：0.0012：0.001：0.002：0.22：0.003：
0.0015：0.06：0.1：0.12.
The step of the present embodiment（4）Middle sodium alginate soln is 1% sodium alginate soln.
Claims (5)
1. a kind of fragrant spicy mushroom black curded bean pork sauce, it is characterised in that prepare mushroom fourth and frying white sesameseed first；Then by pig
Meat is removed the peel, boned, rinsing, pelletizing, is pickled, and obtains pickling rear pork grain；Rear pork grain will be finally pickled to rub, add mushroom
Fourth, white sesameseed and other dispensings stir-frying flavouring colour-regulating, canned, sterilizing, obtain a kind of fragrant spicy mushroom black curded bean pork sauce.
2. fragrant spicy mushroom black curded bean pork sauce according to claim 1, it is characterised in that its by following steps prepare and
Into：
（1）The mushroom that new delicate flavour is dense, cap is thick is selected, is cleaned with clear water, removing is mixed with silt debris, is then cut into mushroom
0.5cm mushroom fourth, mushroom fourth is then put into middle pot and boils 15-18min, pulls out and drains, obtain mushroom fourth；
（2）White sesameseed is rinsed with water, supernatant impurity is removed in drift, and 3-4 is rinsed in water using the string bag or fine and closely woven gauze
It is secondary, dry；Using slow fire frying white sesameseed, white sesameseed is spread out completely as far as possible during frying, ensure to be heated evenly, until sesame
Numb grain is slightly golden yellow, and fire can be closed when can smell fragrance, cooling, the white sesameseed fried；
（3）Pork is removed the peel, boned, removes connective tissue, with 38-40 DEG C of warm water leaching drift, drains away the water and treats；Pork is cut into 2-
3cm or so meat particle, salt, monosodium glutamate, star aniseed powder, fennel powder, phosphate, ascorbic acid sodium and cooking wine are added, is mixed evenly
Afterwards, 2-3h is pickled under conditions of being placed in 0-5 DEG C, obtains pickling rear pork grain；
（4）Rear pork grain will be pickled to be rubbed with meat grinder, obtain meat gruel；When soybean oil being poured into frying pan being heated to smoke, it is put into
Green onion, ginger, garlic and chilli powder, when aromatic spilling, meat gruel is added, after pork fries, add fermented soya bean, white granulated sugar and vinegar, make
It is well mixed, adds white sesameseed and mushroom fourth, continues stir-frying uniformly, adds sodium alginate soln, keeps micro-boiling, side heating
Side is stirred, and is added soy sauce toning, is stopped heating, obtain meat pulp；
（5）The good meat pulp of frying to be bottled while hot, autoclave, 110 DEG C of sterilizing 18-20min are put into after sealing, sterilizing terminates, from
So cooling, obtains fragrant spicy mushroom black curded bean pork sauce.
3. the preparation method of fragrant spicy mushroom black curded bean pork sauce according to claim 2, it is characterised in that step（3）In
Pork grain, salt, monosodium glutamate, star aniseed powder, fennel powder, phosphate, the mass ratio of ascorbic acid sodium and cooking wine are 1：0.025-0.035：
0.00012-0.00015：0.0002-0.00022：0.0002-0.00022：0.00012-0.00015：0.0003-0.00032：
0.02-0.03。
4. the preparation method of fragrant spicy mushroom black curded bean pork sauce according to claim 2, it is characterised in that step（4）In
Meat gruel, soybean oil, green onion, ginger, garlic, chilli powder, fermented soya bean, white granulated sugar, vinegar, white sesameseed, the quality of mushroom fourth and sodium alginate soln
Than for 1：0.02-0.03：0.001-0.0012：0.001-0.0012：0.001-0.0012：0.002-0.0022：0.2-0.22：
0.002-0.003：0.0012-0.0015：0.05-0.06：0.08-0.1：0.1-0.12.
5. the preparation method of fragrant spicy mushroom black curded bean pork sauce according to claim 2, it is characterised in that step（4）In
Sodium alginate soln is 1% sodium alginate soln.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710985041.4A CN107647378A (en) | 2017-10-20 | 2017-10-20 | A kind of production method of fragrant spicy mushroom black curded bean pork sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710985041.4A CN107647378A (en) | 2017-10-20 | 2017-10-20 | A kind of production method of fragrant spicy mushroom black curded bean pork sauce |
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| Publication Number | Publication Date |
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| CN107647378A true CN107647378A (en) | 2018-02-02 |
Family
ID=61119024
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| CN201710985041.4A Pending CN107647378A (en) | 2017-10-20 | 2017-10-20 | A kind of production method of fragrant spicy mushroom black curded bean pork sauce |
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| CN111011827A (en) * | 2019-12-31 | 2020-04-17 | 金菜地食品股份有限公司 | Spicy tuna meat sauce and processing method thereof |
| CN111296822A (en) * | 2020-04-10 | 2020-06-19 | 枣庄学院 | High-calcium pig bone sauce rich in dietary fibers and preparation method thereof |
| CN111903956A (en) * | 2020-09-17 | 2020-11-10 | 湖南富高农业科技开发有限公司 | Frog egg fermented soybean chilli sauce and preparation method thereof |
| CN114747756A (en) * | 2022-05-27 | 2022-07-15 | 泌阳亿健食品有限公司 | Processing technology of shiitake mushroom sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN111903956A (en) * | 2020-09-17 | 2020-11-10 | 湖南富高农业科技开发有限公司 | Frog egg fermented soybean chilli sauce and preparation method thereof |
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