CN108771140A - A kind of formula and preparation method of Pork Lungs in Chili Sauce - Google Patents
A kind of formula and preparation method of Pork Lungs in Chili Sauce Download PDFInfo
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- CN108771140A CN108771140A CN201810648430.2A CN201810648430A CN108771140A CN 108771140 A CN108771140 A CN 108771140A CN 201810648430 A CN201810648430 A CN 201810648430A CN 108771140 A CN108771140 A CN 108771140A
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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Abstract
The present invention relates to a kind of formulas of Pork Lungs in Chili Sauce, are grouped as by the group of following parts by weight：14-18 parts of cooked beef, ripe tripe 14-18 parts, ripe Cowhells 14-18 parts, ripe duck's gizzard 14-18 parts, 14-18 parts of ripe pig ear, 0.5-1 parts of salt, 0.1-0.5 parts of chilli, 0.1-0.5 parts of ginger, 5-10 parts of red oil of self-control, red soup 5-10 parts of secret.Beef is all to select to carry out Australian front and back tendon, and mouthfeel is more soft；The duck's gizzard meat of selection is close, and crisp without hard, flavour is long, no greasy feeling；The quality pigs ear that pig ear is selected, and pig ear should not be too large, otherwise manufactured finished product shape is not beautiful enough；Cowhells overflows in golden red, the pure and strong fresh perfume (or spice) of taste, fragrance.Self-control red oil is composed using the exclusive a few money capsicums in Sichuan, in addition the rapeseed oil that Sichuan is exclusive, sesame oil and stone mill sesame oil so that Pork Lungs in Chili Sauce unique flavor, fragrance are more rich.The red soup of secret is formed using water, vegetable oil, butter and various spices brewings, and spicy appropriateness is without dry strong, delicious and fragrant taste and non-greasy, and soup glow is without thick.
Description
Technical field
The present invention relates to food processing technology fields, more specifically, it relates to a kind of formula of Pork Lungs in Chili Sauce and preparation
Method.
Background technology
Sichuan famous-eat " Pork Lungs in Chili Sauce " was managed homemade originating from more than 50 years pervious Chengdu street corner Guo Shi spouses
Lung piece.Because of its emphasis sorting, making is fine, seasoning is fastidious, is liked deeply by the masses, is enjoyed a reputation all over the country gradually.Again because two people are peddling
When, man and wife follows someone like his shadow, therefore gains the name：Pork Lungs in Chili Sauce.Pork Lungs in Chili Sauce is actually the miscellaneous another call of cold and dressed with sauce ox, and ox lung is
Do not have to, since custom title origin is remote, therefore still continues to use old name so far.
The Pork Lungs in Chili Sauce sold on the market at present, red oil is not fragrant, the inadequate glow of color and luster, raw material freshness are poor, soup is mixed
Ratio when dish is bad, beef is not fresh and tender enough, slice it is uneven be not easy it is tasty.
Invention content
It is fresh and tender with food materials the purpose of the present invention is to provide a kind of formula of Pork Lungs in Chili Sauce and preparation method, giving off a strong fragrance
It is tasty, spicy fresh fragrant, random advantage.
The present invention above-mentioned technical purpose technical scheme is that：A kind of formula of Pork Lungs in Chili Sauce,
It is grouped as by the group of following parts by weight：
14-18 parts of cooked beef
Ripe tripe 14-18 parts
Ripe Cowhells 14-18 parts
Ripe duck's gizzard 14-18 parts
14-18 parts of ripe pig ear
0.5-1 parts of salt
0.1-0.5 parts of chilli
0.1-0.5 parts of ginger
Make 5-10 parts of red oil by oneself
Red soup 5-10 parts of secret.
By using above-mentioned technical proposal, beef is all to select to carry out Australian front and back tendon, and mouthfeel is more soft；It selects
Duck's gizzard meat is close, and crisp without hard, flavour is long, no greasy feeling；The quality pigs ear that pig ear is selected, and pig ear should not be too large, it is no
Then manufactured finished product shape is not beautiful enough；Cowhells overflows in golden red, the pure and strong fresh perfume (or spice) of taste, fragrance；Tripe selects high-quality tripe,
It is flexible, organize solid, no lump, solids, mouthfeel bullet cunning to have chewy texture.Red oil is made by oneself to combine using the exclusive a few money capsicums in Sichuan
It forms, including two twigs of the chaste tree, rod chilli, capsicum annum fasciculatum and bell pepper etc., in addition the rapeseed oil that Sichuan is exclusive, sesame oil and stone mill are fragrant
Oil.The original seed vegetable seed that rapeseed oil is produced by Sichuan Basin knob squeezes, because of geography and water and soil condition that hills is special, breeding
Rapeseed can not growing and cultivation, and field management such as traditional original seed vegetable seed is by cold-resistant, need not apply fertilizer, dispenser, and being able to
Sichuan exists in a manner of the traditional agriculture of extensive cultivation.With this rapeseed through traditional handicraft frying and squeeze out come grease,
The naturally more rich fragrance of flavor, fragrance are more rich.The red soup of secret is formed using water, vegetable oil, butter and various spices brewings, fiber crops
Peppery appropriateness is without dry strong, delicious and fragrant taste and non-greasy, and soup glow is without thick.
Further, the formula of the cooked beef is grouped as by the group of following parts by weight：
40-50 parts of raw beef
50-55 parts of water
1 part of chilli
1 part of ginger
0.5-1 parts of salt.
By using above-mentioned technical proposal, raw beef is cooked by simple basic seasoning, ginger deodorization, salt and dry
Capsicum proposes delicate flavour, utmostly retains the flavor of high quality beef food materials script.
Further, the formula of the ripe duck's gizzard is grouped as by the group of following parts by weight：
Raw 40-50 parts of duck's gizzard
50-55 parts of water
1 part of chilli
1 part of ginger
0.5-1 parts of salt.
By using above-mentioned technical proposal, raw duck's gizzard is cooked by simple basic seasoning, ginger deodorization, salt and dry
Capsicum proposes fresh perfume (or spice), utmostly retains the flavor of duck's gizzard.
A kind of preparation method of Pork Lungs in Chili Sauce, including following preparation process：
S1, cooked beef, ripe tripe, ripe Cowhells, ripe duck's gizzard, ripe pig ear are cut into slices respectively, block, is mixed；
S2, salt, chilli, ginger, self-control red oil and the red soup of secret are added into S1, stir evenly；
S3, addition sesame, shelled peanut end, celery etc. stir evenly, and finally help and are decorated with caraway.
Salt, chilli and ginger stirring is added by the way that each food materials are cut into suitable size by using above-mentioned technical proposal
Uniformly, seasoning as needed, pours into self-control red oil and the red soup of secret makes seasoning be dispersed between food materials, and food materials more enter
Taste.
Further, S1, will wait for that defrosting raw beef is put and be dragged into unfreezing machine on the top of the shelf, defrosting 18-20h, wait thaw it is good after,
Fritter is cut into knife；
S2, it discharges water by canonical measure into steam-jacked kettle, salt, ginger, chilli is added, start steam-jacked kettle；
S3, the raw beef that stripping and slicing in S1 is added after steam-jacked kettle boils, cook 30-35min；
S4, after beef is cooked, it is off the pot to be fitted into big drum, and pour into S5 cook beef liquid, brewed 2.5-3 hours with
On, picked up after immersion be placed on cleaning Turnround basket in input chilling room；
S5, the product to take the dish out of the pot is placed on to the specified cooling tunnel cooling of chilling room, cooling temperature is -10 DEG C ± 2 DEG C；
It is sent between being packaged and is packaged after S6, cooling are good, reamed grease extra above cooked beef before packing, product discharge
Temperature is controlled at 10 DEG C.
By using above-mentioned technical proposal, stripping and slicing after the raw beef of freezing is thawed is tasty convenient for cooking；By various seasonings
Material, which is put into steam-jacked kettle, to be boiled, and then addition raw beef cooks tasty together, and hot water makes beef surface protein rapid
Solidification, prevents the amino acid in beef to be lost in so that beef is fully well-done, and keeps delicate flavour, while keeping the meat of beef anti-
Only its aging；High temperature boiling so that beef is well-done and keeps delicious meat；Continue after taking the dish out of the pot brewed so that cooked beef is more added
Taste；Finally beef is cooled down, cooling temperature is -10 DEG C ± 2 DEG C so that cooked beef keeps its delicious flavor to the full extent, beats
Beef excess surface grease is removed before packet so that beef clean taste non-greasy, product discharge temperature are controlled at 10 DEG C.
Further, every fritter after the raw beef cutting in S1 is 0.8-1.5 jins.
By using above-mentioned technical proposal, 0.8-1.5 jins of beef suitable size keeps ox while beef is fully well-done
Meat and flavor are consistent inside and outside meat, and prevent beef clod decoction made from powder, are convenient for subsequent slice.
Further, the brew temperatures in S3 are 95 ± 5 DEG C.
By using above-mentioned technical proposal, it is maintained at 95 ± 5 DEG C of thermostatic and cooks beef, keep beef meat fresh
It is tender, it prevents cold and hot variation from beef meat being caused to tighten greatly, influences mouthfeel.
Further, S1, the raw duck's gizzard that will wait thawing are put into unfreezing machine, defrosting 16-20h, wait thaw it is good after carry out in next step
Processing；
S2, cleaning product, by extra residue, watery blood cleans up；
Discharge water measurement in S3, steam-jacked kettle, salt, cooking wine and ginger is added, and the chilli fried loading gauze pocket is put
Enter in pot, starts steam-jacked kettle；
S4, after boiling, raw duck's gizzard is poured into pot, 15-20min is cooked in the steam-jacked kettle；
S5, off the pot, well-done duck's gizzard drags in stainless steel barrel, pours into the boiling water for boiling duck's gizzard, covers bung and impregnates 2 hours or more,
Ripe duck's gizzard is dragged in clean Turnround basket with big strainer after impregnating well；
S6, the product to take the dish out of the pot is placed on to the specified cooling tunnel cooling of chilling room, is sent into after cooling is good to be packaged between being packaged.
By using above-mentioned technical proposal, duck's gizzard is thawed and cleaned, various seasonings are added in steam copper, after boiling
Duck's gizzard boiling is added, extracts the delicate flavour of duck's gizzard, and the duck's gizzard of fiber consolidation is boiled to crisp without hard, high resilience；It pulls out
Duck's gizzard is impregnated after duck's gizzard, makes its fully tasty, subsequent cooled fresh-keeping, and be packaged.
Further, the brew temperatures in S4 are 95 ± 5 DEG C.
By using above-mentioned technical proposal, it is maintained at 95 ± 5 DEG C of thermostatic and cooks duck's gizzard so that duck's gizzard is fully ripe
Thoroughly, it and prevents its cold and hot variation from duck's gizzard meat being caused to tighten greatly, influences mouthfeel.
Further, the cooling temperature in S6 is -10 DEG C ± 2 DEG C, and product discharge temperature is controlled at 10 DEG C.
By using above-mentioned technical proposal, at -10 DEG C ± 2 DEG C, product discharge temperature is controlled at 10 DEG C cooling temperature so that
Ripe duck's gizzard keeps its delicious flavor to the full extent.
In conclusion the invention has the advantages that：
1. making red oil by oneself by addition, it is composed using the exclusive a few money capsicums in Sichuan, including two twigs of the chaste tree, rod chilli, court
Its green pepper and bell pepper etc., in addition the rapeseed oil that Sichuan is exclusive, sesame oil and stone mill sesame oil so that Pork Lungs in Chili Sauce unique flavor is fragrant
Taste is more rich；
2. being processed by standardizing each food materials, the cooking of each raw material, cut distribution technique have the flow strictly regulated so that
Stay in grade, flavor keep high-quality state.
Specific implementation mode
Embodiment 1：
Raw material is weighed according to following parts by weight：14 parts of cooked beef, 14 parts of ripe tripe, 14 parts of ripe Cowhells, 14 parts of ripe duck's gizzard, ripe pig ear
14 parts, 0.5 part of salt, 0.1 part of chilli, 0.1 part of ginger, 5 parts of red oil of self-control, 5 parts of the red soup of secret.Wherein self-control red oil is by Sichuan
Exclusive a few money capsicums are composed, including two twigs of the chaste tree, rod chilli, capsicum annum fasciculatum and bell pepper etc., in addition the vegetable seed that Sichuan is exclusive
Oil, sesame oil and stone mill sesame oil frying；The red soup of secret is formed by water, vegetable oil, butter and various spices brewings.
It is prepared according to following preparation process：
S1, cooked beef, ripe tripe, ripe Cowhells, ripe duck's gizzard, ripe pig ear are cut into block respectively, mixed；
S2, salt, chilli, ginger, self-control red oil and the red soup of secret are added into S1, stir evenly；
S3, addition sesame, shelled peanut end, celery etc. stir evenly, and finally help and are decorated with caraway.
Wherein, cooked beef is made of the component of following parts by weight：40 parts of raw beef, 50 parts of water, 1 part of chilli, ginger 1
Part, 0.5 part of salt.It is prepared according to following preparation method：
S1, will wait for that defrosting raw beef is put and be dragged into unfreezing machine on the top of the shelf, defrosting 18h, wait thaw it is good after, cut into fritter with knife,
Every piece between 0.8-1.5 jins；
S2, it discharges water by canonical measure into steam-jacked kettle, salt, ginger, chilli is added, start steam-jacked kettle；
S3, the raw beef that stripping and slicing in S1 is added after steam-jacked kettle boils, brew temperatures are 95 ± 5 DEG C, cook 30min；
S4, after beef is cooked, it is off the pot to be fitted into big drum, and pour into S5 cook beef liquid, brewed 2.5 hours, leaching
It picks up to be placed in cleaning Turnround basket after bubble and inputs chilling room；
S5, the product to take the dish out of the pot is placed on to the specified cooling tunnel cooling of chilling room, cooling temperature is -10 DEG C ± 2 DEG C；
It is sent between being packaged and is packaged after S6, cooling are good, reamed grease extra above cooked beef before packing, product discharge
Temperature is controlled at 10 DEG C.
Wherein, ripe duck's gizzard is made of the component of following parts by weight：Raw 40 parts of duck's gizzard, 50 parts of water, 1 part of chilli, ginger 1
Part, 0.5 part of salt.It is prepared according to following preparation method：
S1, the raw duck's gizzard that will wait thawing are put into unfreezing machine, defrosting 16h, wait thaw it is good after carry out next step processing；
S2, cleaning product, by extra residue, watery blood cleans up；
Discharge water measurement in S3, steam-jacked kettle, salt, cooking wine and ginger is added, and the chilli fried loading gauze pocket is put
Enter in pot, starts steam-jacked kettle；
S4, after boiling, raw duck's gizzard is poured into pot in the steam-jacked kettle, brew temperatures are 95 ± 5 DEG C, cook 15min；
S5, off the pot, well-done duck's gizzard drags in stainless steel barrel, pours into the boiling water for boiling duck's gizzard, covers bung and impregnates 2 hours, impregnates
Ripe duck's gizzard is dragged in clean Turnround basket with big strainer after good；
S6, the product to take the dish out of the pot is placed on to the specified cooling tunnel cooling of chilling room, cooling temperature is -10 DEG C ± 2 DEG C, after cooling is good
Feeding is to be packaged between being packaged, and product discharge temperature is controlled at 10 DEG C.
Embodiment 2：
Raw material is weighed according to following parts by weight：18 parts of cooked beef, 18 parts of ripe tripe, 18 parts of ripe Cowhells, 18 parts of ripe duck's gizzard, ripe pig ear
18 parts, 1 part of salt, 0.5 part of chilli, 0.5 part of ginger, 10 parts of red oil of self-control, 10 parts of the red soup of secret.Wherein self-control red oil is by Sichuan
Exclusive a few money capsicums are composed, including two twigs of the chaste tree, rod chilli, capsicum annum fasciculatum and bell pepper etc., in addition the vegetable seed that Sichuan is exclusive
Oil, sesame oil and stone mill sesame oil frying；The red soup of secret is formed by water, vegetable oil, butter and various spices brewings.
It is prepared according to following preparation process：
S1, cooked beef, ripe tripe, ripe Cowhells, ripe duck's gizzard, ripe pig ear are cut into block respectively, mixed；
S2, salt, chilli, ginger, self-control red oil and the red soup of secret are added into S1, stir evenly；
S3, addition sesame, shelled peanut end, celery etc. stir evenly, and finally help and are decorated with caraway.
Wherein, cooked beef is made of the component of following parts by weight：50 parts of raw beef, 55 parts of water, 1 part of chilli, ginger 1
Part, 1 part of salt.It is prepared according to following preparation method：
S1, will wait for that defrosting raw beef is put and be dragged into unfreezing machine on the top of the shelf, defrosting 20h, wait thaw it is good after, cut into fritter with knife,
Every piece between 0.8-1.5 jins；
S2, it discharges water by canonical measure into steam-jacked kettle, salt, ginger, chilli is added, start steam-jacked kettle；
S3, the raw beef that stripping and slicing in S1 is added after steam-jacked kettle boils, brew temperatures are 95 ± 5 DEG C, cook 35min；
S4, after beef is cooked, it is off the pot to be fitted into big drum, and pour into S5 cook beef liquid, brewed 2.5 hours, leaching
It picks up to be placed in cleaning Turnround basket after bubble and inputs chilling room；
S5, the product to take the dish out of the pot is placed on to the specified cooling tunnel cooling of chilling room, cooling temperature is -10 DEG C ± 2 DEG C；
It is sent between being packaged and is packaged after S6, cooling are good, product discharge temperature is controlled at 10 DEG C, will be above cooked beef before packing
Extra grease reams.
Wherein, ripe duck's gizzard is made of the component of following parts by weight：Raw 50 parts of duck's gizzard, 55 parts of water, 1 part of chilli, ginger 1
Part, 1 part of salt.It is prepared according to following preparation method：
S1, the raw duck's gizzard that will wait thawing are put into unfreezing machine, defrosting 20h, wait thaw it is good after carry out next step processing；
S2, cleaning product, by extra residue, watery blood cleans up；
Discharge water measurement in S3, steam-jacked kettle, salt, cooking wine and ginger is added, and the chilli fried loading gauze pocket is put
Enter in pot, starts steam-jacked kettle；
S4, after boiling, raw duck's gizzard is poured into pot in the steam-jacked kettle, brew temperatures are 95 ± 5 DEG C, cook 20min；
S5, off the pot, well-done duck's gizzard drags in stainless steel barrel, pours into the boiling water for boiling duck's gizzard, covers bung and impregnates 2 hours, impregnates
Ripe duck's gizzard is dragged in clean Turnround basket with big strainer after good；
S6, the product to take the dish out of the pot is placed on to the specified cooling tunnel cooling of chilling room, cooling temperature is -10 DEG C ± 2 DEG C, after cooling is good
Feeding is to be packaged between being packaged, and product discharge temperature is controlled at 10 DEG C.
Embodiment 3：
Raw material is weighed according to following parts by weight：16.47 parts of cooked beef, 16.47 parts of ripe tripe, 16.47 parts of ripe Cowhells, ripe duck's gizzard
16.47 parts, 16.47 parts of ripe pig ear, 0.66 part of salt, 0.16 part of chilli, 0.36 part of ginger, 8.01 parts of red oil of self-control, secret is red
8.1 parts of soup.Wherein self-control red oil is composed of the exclusive a few money capsicums in Sichuan, including two twigs of the chaste tree, rod chilli, capsicum annum fasciculatum and lamp
Cage green pepper etc., in addition the rapeseed oil that Sichuan is exclusive, sesame oil and stone mill sesame oil frying；The red soup of secret is by water, vegetable oil, butter and each
Kind spices brewing forms.
It is prepared according to following preparation process：
S1, cooked beef, ripe tripe, ripe Cowhells, ripe duck's gizzard, ripe pig ear are cut into block respectively, mixed；
S2, salt, chilli, ginger, self-control red oil and the red soup of secret are added into S1, stir evenly；
S3, addition sesame, shelled peanut end, celery etc. stir evenly, and finally help and are decorated with caraway.
Wherein, cooked beef is made of the component of following parts by weight：47.2 parts of raw beef, 50 parts of water, 1 part of chilli are raw
1 part of ginger, 0.8 part of salt.It is prepared according to following preparation method：
S1, will wait for that defrosting raw beef is put and be dragged into unfreezing machine on the top of the shelf, defrosting 20h, wait thaw it is good after, cut into fritter with knife,
Every piece between 0.8-1.5 jins；
S2, it discharges water by canonical measure into steam-jacked kettle, salt, ginger, chilli is added, start steam-jacked kettle；
S3, the raw beef that stripping and slicing in S1 is added after steam-jacked kettle boils, brew temperatures are 95 ± 5 DEG C, cook 30min；
S4, after beef is cooked, it is off the pot to be fitted into big drum, and pour into S5 cook beef liquid, brewed 2.5 hours, leaching
It picks up to be placed in cleaning Turnround basket after bubble and inputs chilling room；
S5, the product to take the dish out of the pot is placed on to the specified cooling tunnel cooling of chilling room, cooling temperature is -10 DEG C ± 2 DEG C；
It is sent between being packaged and is packaged after S6, cooling are good, reamed grease extra above cooked beef before packing, product discharge
Temperature is controlled at 10 DEG C.
Wherein, ripe duck's gizzard is made of the component of following parts by weight：Raw 47.2 parts of duck's gizzard, 50 parts of water, 1 part of chilli are raw
1 part of ginger, 0.8 part of salt.It is prepared according to following preparation method：
S1, the raw duck's gizzard that will wait thawing are put into unfreezing machine, defrosting 20h, wait thaw it is good after carry out next step processing；
S2, cleaning product, by extra residue, watery blood cleans up；
Discharge water measurement in S3, steam-jacked kettle, salt, cooking wine and ginger is added, and the chilli fried loading gauze pocket is put
Enter in pot, starts steam-jacked kettle；
S4, after boiling, raw duck's gizzard is poured into pot in the steam-jacked kettle, brew temperatures are 95 ± 5 DEG C, cook 15min；
S5, off the pot, well-done duck's gizzard drags in stainless steel barrel, pours into the boiling water for boiling duck's gizzard, covers bung and impregnates 2 hours, impregnates
Ripe duck's gizzard is dragged in clean Turnround basket with big strainer after good；
S6, the product to take the dish out of the pot is placed on to the specified cooling tunnel cooling of chilling room, cooling temperature is -10 DEG C ± 2 DEG C, after cooling is good
Feeding is to be packaged between being packaged, and product discharge temperature is controlled at 10 DEG C.
As a result it detects：
Select the sample inspection in embodiment 1-3, testing result as follows respectively：
（1）Organoleptic detection, detection is according to reference to GB/T 23586-2009：
（2）Salt, heavy metal and bacterium colony detection：
By detection it is found that the Pork Lungs in Chili Sauce prepared by inventive formulation meets stewed meat products requirement, while salt content meets
Standard is complied with standard without heavy metal, bacterial content, i.e. the Pork Lungs in Chili Sauce of inventive formulation production meets food safety requirements.Separately
Outside, the Pork Lungs in Chili Sauce unique flavor produced by inventive formulation, aromatic flavour, each food materials delicious meat are favored by people.
The above is only a preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-mentioned implementation
Example, all technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
Those of ordinary skill for, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications
It should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of formula of Pork Lungs in Chili Sauce, it is characterised in that：It is grouped as by the group of following parts by weight：
14-18 parts of cooked beef
Ripe tripe 14-18 parts
Ripe Cowhells 14-18 parts
Ripe duck's gizzard 14-18 parts
14-18 parts of ripe pig ear
0.5-1 parts of salt
0.1-0.5 parts of chilli
0.1-0.5 parts of ginger
Make 5-10 parts of red oil by oneself
Red soup 5-10 parts of secret.
2. a kind of formula of Pork Lungs in Chili Sauce according to claim 1, it is characterised in that：The formula of the cooked beef is by following
The group of parts by weight is grouped as：
40-50 parts of raw beef
50-55 parts of water
1 part of chilli
1 part of ginger
0.5-1 parts of salt.
3. a kind of formula of Pork Lungs in Chili Sauce according to claim 2, it is characterised in that：The formula of the ripe duck's gizzard is by following
The group of parts by weight is grouped as：
Raw 40-50 parts of duck's gizzard
50-55 parts of water
1 part of chilli
1 part of ginger
0.5-1 parts of salt.
4. a kind of preparation method of Pork Lungs in Chili Sauce, it is characterised in that：Including following preparation process：
S1, cooked beef, ripe tripe, ripe Cowhells, ripe duck's gizzard, ripe pig ear are cut into block respectively, mixed；
S2, salt, chilli, ginger, self-control red oil and the red soup of secret are added into S1, stir evenly；
S3, addition sesame, shelled peanut end, celery stir evenly, and finally help and are decorated with caraway.
5. a kind of preparation method of Pork Lungs in Chili Sauce according to claim 4, it is characterised in that：The preparation side of the cooked beef
Method is as follows：
S1, will wait for that defrosting raw beef is put and be dragged into unfreezing machine on the top of the shelf, defrosting 18-20h, wait thaw it is good after, cut into knife small
Block；
S2, it discharges water by canonical measure into steam-jacked kettle, salt, ginger, chilli is added, start steam-jacked kettle；
S3, the raw beef that stripping and slicing in S1 is added after steam-jacked kettle boils, cook 30-35min；
S4, after beef is cooked, it is off the pot to be fitted into big drum, and pour into S5 cook beef liquid, brewed 2.5-3 hours with
On, picked up after immersion be placed on cleaning Turnround basket in input chilling room；
S5, the product to take the dish out of the pot is placed on to the specified cooling tunnel cooling of chilling room, cooling temperature is -10 DEG C ± 2 DEG C；
It is sent between being packaged and is packaged after S6, cooling are good, reamed grease extra above cooked beef before packing, product discharge
Temperature is controlled at 10 DEG C.
6. a kind of preparation method of Pork Lungs in Chili Sauce according to claim 5, it is characterised in that：After raw beef cutting in S1
Every fritter be 0.8-1.5 jins.
7. a kind of preparation method of Pork Lungs in Chili Sauce according to claim 5, it is characterised in that：Brew temperatures in S3 are 95
±5℃。
8. a kind of preparation method of Pork Lungs in Chili Sauce according to claim 4, it is characterised in that：The preparation method of the duck's gizzard
It is as follows：
S1, the raw duck's gizzard that will wait thawing are put into unfreezing machine, defrosting 16-20h, wait thaw it is good after carry out next step processing；
S2, cleaning product, by extra residue, watery blood cleans up；
Discharge water measurement in S3, steam-jacked kettle, salt, cooking wine and ginger is added, and the chilli fried loading gauze pocket is put
Enter in pot, starts steam-jacked kettle；
S4, after boiling, raw duck's gizzard is poured into pot, 15-20min is cooked in the steam-jacked kettle；
S5, off the pot, well-done duck's gizzard drags in stainless steel barrel, pours into the boiling water for boiling duck's gizzard, covers bung and impregnates 2 hours or more,
Ripe duck's gizzard is dragged in clean Turnround basket with big strainer after impregnating well；
S6, the product to take the dish out of the pot is placed on to the specified cooling tunnel cooling of chilling room, is sent into after cooling is good to be packaged between being packaged.
9. a kind of preparation method of Pork Lungs in Chili Sauce according to claim 8, it is characterised in that：Brew temperatures in S4 are 95
±5℃。
10. a kind of preparation method of Pork Lungs in Chili Sauce according to claim 8, it is characterised in that：Cooling temperature in S6 is-
10 DEG C ± 2 DEG C, product discharge temperature is controlled at 10 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109757664A (en) * | 2019-01-24 | 2019-05-17 | 武汉仁川食品有限公司 | A kind of production method of Pork Lungs in Chili Sauce |
| CN115517343A (en) * | 2022-09-27 | 2022-12-27 | 川海品宴(成都)食品有限公司 | Cold sauce stewed couple lung tablets and preparation process thereof |
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2018
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| 刘子祺: "《火爆川菜大全》", 31 May 2016 * |
| 刘涛等: "《家庭牛肉食谱》", 31 October 1990 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757664A (en) * | 2019-01-24 | 2019-05-17 | 武汉仁川食品有限公司 | A kind of production method of Pork Lungs in Chili Sauce |
| CN115517343A (en) * | 2022-09-27 | 2022-12-27 | 川海品宴(成都)食品有限公司 | Cold sauce stewed couple lung tablets and preparation process thereof |
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Effective date of registration: 20190123 Address after: 222200 Guanyun County Economic Development Zone, Lianyungang City, Jiangsu Province, south of Zhejiang West Road (Yuanshuyun Road) and west of Shuyun Zhonggou Applicant after: Lianyungang Zichuan Food Co., Ltd. Address before: 201108 No. 215 Shennan Road, Minhang District, Shanghai Applicant before: Shanghai Ziyan Foods Co., Ltd. |
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Application publication date: 20181109 |