CN1182552A

CN1182552A - Local flavour smoked meat and making method thereof

Info

Publication number: CN1182552A
Application number: CN96119562A
Authority: CN
Inventors: 李连贵
Original assignee: LILIANGUI FLAVOUR RESTAURANT SIPING CITY
Current assignee: LILIANGUI FLAVOUR RESTAURANT SIPING CITY
Priority date: 1996-11-19
Filing date: 1996-11-19
Publication date: 1998-05-27

Abstract

The invented method uses the fresh and tender pork as basic raw material and 12 kinds of medicinal flavouring materials as main raw material, and is finished through 6-steps of selecting material, cutting, soaking, boiling the meat, smoking the meat and putting in the dish. The finished product made by said method features brown-red in colour, beautifully wrought shape, fat but not greasy, lean but capable of melting in your mouth, and rich smoking perfume.

Description

A kind of local flavour smoked meat of specification and preparation method thereof

The present invention relates to a kind of meat product of making of pork.

Now, the sauced meat that people are common is to put into soy sauce, water to put into pork again behind condiment, the fried sugar and carry out sauce system.Its color is not good, is not easy to again store, and mouthfeel is also bad.

The objective of the invention is to propose a kind of fresh pork science of using and use condiment and Chinese medicine, smoke a kind of local flavour smoked meat method that forms meticulously.

The present invention is that base stock is that primary raw material is processed into 12 flavor spices and condiment with fresh and tender pork.Spice and condiment are made up of cloves, Gui Zi, fructus amomi, nutmeg, purple cool, Chinese cassia tree, Chinese prickly ash, Chinese anise, shallot, fresh ginger, fennel seeds, Amomum globosum loureiro, and ratio part of its proportioning is 1.25 parts: 1 part: 0.35 part: 1.6 parts: 0.15 part: 0.8 part: 1 part: 1.5 parts: 6 parts: 8 parts: 0.5 part: 0.5 part.Manufacture craft of the present invention by select materials, cut, soak, cook meat, step such as bacon, sabot finishes.

When soaking, the fresh pork green compact of well cutting need carry out twice immersion, at first, be with the cube meat of well cutting, be placed in 55 ℃ the clear water and soak half an hour.Take out the back and dial the hair decontamination.Then cube meat is placed in cylinder or the basin and steeps, make its natural acid discharge with clear water.The time length of soaking and with the height of coolant-temperature gage, with suiting measures to different conditions in season.In summer, soaked about 6 hours with cold water; Winter, to be advisable in 12 hours with 50 ℃ water logging bubble, spring and autumn was advisable with 30-40 ℃ water logging bubble in 8 hours.

When cooking meat, can be divided into three process, do promptly that long-used soup, fire boil, clear soup.When cooking long-used soup, with 40 jin in pig bone, 80 jin in cold water.Earlier the pig bone is opened, be soaked in water 2 hours, afterwards, the pig bone is taken out, will steep bone water and all pour in the pot.Flame enrichment is boiled, and soup surface irregularities and floating foam are all cast aside only, descends spice then.Spice quantity: by 40 jin of pig bones, 80 jin of water calculates must be put into after 0.5 liang of 0.5 liang of 1.25 liang of cloves, 1 liang of Gui Zi, 0.35 liang of fructus amomi, 1.6 liang of nutmegs, purple cool 0.15 liang, 0.8 liang of Chinese cassia tree, 1 liang in Chinese prickly ash, 1.5 liang of Chinese anises, shallot 6-7 two, 8 liang of fresh gingers, fennel seeds (spring and autumn with), Amomum globosum loureiro boils four hours, pull the pig bone out, soup is filtered with 60 mesh sieves, sift out impurity and be long-used soup.When bacon, the cube meat that boils to be cleaned with piece of rag, skin is placed on the smoked curtain down side by side equably, and white sugar a little (per 30 jin of porks, 2 liang of white sugar) is put into smoked pot, with very hot oven pot is burnt heat, and white sugar is fuming.Again the smoked curtain that sets meat is put into pot.Then, pot cover is covered completely.Add very hot oven and burn, make sugar melt living cigarette as early as possible, smoked 4-5 minute, remove fire, cigarette disperses, smoked curtain taking-up is got final product.

The bacon finished product color and luster that the present invention produces is reddish brown, skin and flesh is exquisitely carved, fertile and oiliness, lean and soft, smoke flavour giving off a strong fragrance.

Accompanying drawings embodiment:

Fig. 1, be a kind of local flavour smoked meat process chart.

From Fig. 1, learn: the present invention when making at first by selecting materials 1, the fresh pork after mostly selecting for use 8-10 to make pig slaughtering month year, spy do not oestrus or pregnant sow during selecting this for use.Cut 2 after choosing material, bacon piece of the present invention is with about one jin, about six cun square being advisable.During following cutter, aim at and want local vertical cutting-out of cutting, the meat that cuts out wants build neat, handsome in appearance.The immersion 3 of cube meat, the bacon green compact that cut need carry out twice immersion 3.At first the cube meat of well cutting to be placed in 55 ℃ the clear water and soak half an hour, decontamination, unhairing.Then cube meat is placed in cylinder or the basin and steeps, make its natural acid discharge with clear water.Cook meat and 4 can be divided into three process (1) and cook long-used soup: with 40 jin in pig bone, 80 jin in cold water.Earlier the pig bone is opened, be soaked in water 2 hours, afterwards, the pig bone is taken out, will steep bone water and all pour in the pot.Flame enrichment is boiled, and soup surface irregularities and floating foam are all cast aside only, descends spice then.Drop into 12 kinds of spice condiment according to the above ratio, after boiling 4 hours, pull the pig bone out, soup is filtered with 60 mesh sieves, be long-used soup, (2) fire boils process, earlier long-used soup is poured in the pot, insufficient section is supplied with the watery blood that soaks cube meat, puts an amount of salt again, boiled with very hot oven, with spoon foreign material in the soup and foam are removed away then.Boil with very hot oven again, the cube meat and spice that have drenched water are cooked together.Half an hour, earlier boiled with very hot oven in the back of cooking, after simmered in water 40 minutes.(3) clear soup, clear soup are exactly that the oil slick of cooking meat above the soup is got, with the contaminant removal in the soup.The oil slick of cooking meat above the long-used soup promptly is a clear soup, also is the main condiment of making the expensive large flat bread of Li Lian.During bacon 5, the cube meat that boils is cleaned with piece of rag, skin is placed in equably side by side on the smoked curtain a little white sugar (per 30 jin of porks, 2 liang of white sugar) is put into smoked pot down, with very hot oven pot is burnt heat, and white sugar is fuming.Again the smoked curtain that sets is put into pot, then, pot cover is covered completely.Add very hot oven and burn, make sugar melt living cigarette as early as possible.Smoked 4-5 minute, remove fiery cigarette and disperse; Curtain is taken out.Sabot 6 is with smoked good pork, carries out the procedure that the cutter worker beautifies arrangement, and is at first rebasing, surrounding edge then, bonnet knife face.

Claims

1, a kind of local flavour smoked meat is characterized in that: with fresh and tender pork is that base stock is that primary raw material is processed into 12 flavor spices and condiment.Spice and condiment are made up of cloves, Gui Zi, fructus amomi, nutmeg, purple cool, Chinese cassia tree, Chinese prickly ash, Chinese anise, shallot, fresh ginger, fennel seeds, Amomum globosum loureiro, and ratio part of its proportioning is 1.25 parts: 1 part: 0.35 part: 1.6 parts: 0.15 part: 0.8 part: 1 part: 1.5 parts: 6 parts: 8 parts: 0.5 part: 0.5 part.

2, a kind of preparation method of local flavour smoked meat is characterized in that: by select materials 1, cutting 2, soak 3, cook meat 4, steps such as bacon 5, sabot 6 finish.

3, the preparation method of a kind of local flavour smoked meat according to claim 2, it is characterized in that: soaking 3 o'clock, the fresh pork green compact of well cutting need carry out twice immersion, at first, will be with the cube meat of well cutting, be placed in 55 ℃ the clear water and soak half an hour, take out the back and dial the hair decontamination, cube meat is placed in cylinder or the basin steeps then, make its natural acid discharge with clear water, the time length of soaking and with the height of coolant-temperature gage, with suiting measures to different conditions in season, in summer, soaked about 6 hours with cold water: winter, water logging bubble with 50 ℃ was advisable in 12 hours, and spring and autumn was advisable with 30-40 ℃ water logging bubble in 8 hours.

4, the preparation method of a kind of local flavour smoked meat according to claim 2, it is characterized in that: cooking meat 4 o'clock, can be divided into three process, promptly cook long-used soup, fire boils, clear soup, when cooking long-used soup, with 40 jin in pig bone, 80 jin in cold water, earlier the pig bone is opened, be soaked in water 2 hours, afterwards, the pig bone is taken out, will steeping bone water, all to pour pot interior flame enrichment into boiled, all cast aside soup surface irregularities and floating foam clean, descend spice then, spice quantity: by 40 jin of pig bones, 80 jin of water calculate must put into 1.25 liang of cloves, 1 liang of osmanthus, 0.35 liang of fructus amomi, 1.6 liang of nutmegs, purple cool 0.15 liang, 0.8 liang of Chinese cassia tree, 1 liang in Chinese prickly ash, 1.5 liang of Chinese anises, shallot 6-7 two, 8 liang of fresh gingers, 0.5 liang of fennel seeds (spring and autumn is used), 0.5 liang of Amomum globosum loureiro, after boiling four hours, pull the pig bone out, soup is filtered with 60 mesh sieves, sift out impurity and be long-used soup.

5, the preparation method of a kind of local flavour smoked meat according to claim 2, it is characterized in that: when bacon 5, the cube meat that boils is cleaned with piece of rag, skin down, be placed in equably side by side on the smoked curtain, white sugar a little (per 30 jin of porks, 2 liang of white sugar) is put into smoked pot, with very hot oven pot is burnt heat, white sugar is fuming, the more smoked curtain that sets meat is put into pot, then, pot cover is covered completely, add very hot oven and burn, make sugar melt living cigarette as early as possible, smoked 4-5 minute, remove fire, cigarette disperses, smoked curtain is taken out get final product.