CN1220111A - Chitu defatted steamed pork - Google Patents
Chitu defatted steamed pork Download PDFInfo
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- CN1220111A CN1220111A CN97122047A CN97122047A CN1220111A CN 1220111 A CN1220111 A CN 1220111A CN 97122047 A CN97122047 A CN 97122047A CN 97122047 A CN97122047 A CN 97122047A CN 1220111 A CN1220111 A CN 1220111A
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Abstract
The present invention relates to a chitu defatted steamed pork. It is made up by using lean pork as main raw material and adopting 24 flavouring materials of black soy sauce, ginger powder, cooking wine, fermented black bean, broad bean paste, soy sauce, edible oil, white sugar, vinegar, fennel, rock sugar, clove, cumin, monosodium glutamate, chopped onions, fermented bean curd, cardamom, tangerine peel and cayenne pepper, etc. through the processes of heating, defatting, colouring, frying, flavouring, secondary heating, colouring, slicing, steaming and adding soup so as to obtain the invented product with bright and beautiful jujube red colour and palatefull taste.
Description
The invention belongs to meat product, particularly a kind of Chitu defatted steamed pork.
Present existing meat product is removed outside can and the intestines class, and the meat product of most of lacol flavors is difficult for suitability for industrialized production, and the shelf-life is short.The lacol flavor meat product is not found a good sale in.The popularization that influences the lacol flavor meat product exchanges.The reservation that also influences the lacol flavor meat product is developed.
The purpose of this invention is to provide a kind of Chitu defatted steamed pork, overcome above-mentioned meat product and be difficult for suitability for industrialized production, the shortcoming and defect that the shelf-life is short.
The object of the present invention is achieved like this:
A kind of Chitu defatted steamed pork is characterized in that: the product that adopts following technology to make:
One, major ingredient: be that to select the three-dimensional hybridization of ternary lean meat species pork for use be raw material.
Two, flavouring material formula:the meat feed ratio example of following table is an example by 5 kilograms of porks.By that analogy. condiment title consumption condiment title consumption Guangzhou superior soy sauces 50 Ke Shajiang powder 1 gram Shaoxing yellow rice wine 100 gram galangals 5 gram Tianjin four stars soy sauce 500 gram anises 5 gram Yang He Da Qu wine 30 gram Amomum cardamomums 5 gram Beijing six must occupy yellow bean sauce 75 gram gingers 100 gram Beijing kings make peace 4 kilograms of zhenjiang vinegars of fermented bean curd 150 gram edible oil, 30 gram soft white sugars, 50 gram fructus amomis, 3 gram salt, 10 gram cloves, 3 gram monosodium glutamates, 20 gram dried orange peels, 5 gram green onions, 150 Keshan short, bristly hair or beards, 10 gram garlics, 15 gram fennel seeds, 5 gram rock sugar, 25 gram hot pepper powders, 1 gram three, preparation method:
(1) selects materials: will be referred to as streaky pork with the cutability that the meat of bone belt leather full wafer bacon hogs is selected.
(2) decontamination, remove raw meat, with warm water cleaning and scrape off greasy dirt and surplus hair on the pork skin.The meat that decontamination is clean is put into boiled water pot and is boiled, and drags for then in the cold water basin, adds zhenjiang vinegar, pulls out stand-by behind the mixing.
(3) heat, degrease, tasty.
After the interior adding of pot clear water is boiled, to put into pot and simultaneously fructus amomi, cloves, dried orange peel, hawthorn, fennel seeds, galangal, Amomum cardamomum, Yang He Da Qu wine be put into simultaneously pot (consumption is seen the condiment table) with the meat that vinegar was washed, boil with moderate heat, cast aside the oil slick in the pot, then add again in the pot and coldly use little fire instead and boil again, after meat is pulled out stand-by.
(4) painted, oily excessively, seasoning, heat again.
To be the sanguine fried sugar of chicken brushes on well-done pork skin uniformly.
Put into edible oil in the pot and add and burn heat, when oily temperature reaches the 200 degree left and right sides, painted cube meat is put into pot shrink to pork skin and bubble, treat that it cools off after, it is stand-by to be cut into sheet by knife.
Container meat is put into continuous sugar, ginger, anise, green onion, garlic, gets the sliced meat that cut then, and surface down; In addition with the soup of putting in the container after the filtration of cooking meat, add again that Guangzhou superior soy sauce, Shaoxing yellow rice wine, Tianjin four stars soy sauce, Beijing six must occupy yellow bean sauce, Beijing king causes and puts fermented bean curd, husky ginger powder, hot pepper powder, salt, monosodium glutamate, water in containing the container of sliced meat after mixing well, then container is put into steam box and steamed the back taking-up.Left-hand thread in dish, i.e. product for this reason.
Characteristics of the present invention are: the outward appearance pork skin is purplish red, and decorative pattern projection and glossy bright is arranged; Meat is brownish red, and bavin is not oiliness, and is well arranged, and the mellow deliciousness of taste is agreeable to the taste, and its form circle is attractive in appearance, tempting appetite.
Because making the warm-up time of overall process, this product reaches more than 3 hour, through heat repeatedly and degrease after in (earlier after boil, explode, steaming etc.) meat contained fat can deviate from a large number, cholesterol in its meat also reduces thereupon in a large number, its saturated fatty acid also can reduce in a large number, and can roll up human body beneficial's unrighted acid.
Through the contrast theory of medicine, cholesterol in human body too much can cause the generation of multiple disease, and the cholesterol metabolic disorder then is one of major incentive that causes cholelithiasis.
Based on above argumentation, the result that the method for production of this kind food and flavouring material formula and alternate manner are processed same raw material can reduce the pathogenetic chance of clinical cholelith by contrast relatively.Because the composition in the flavouring material formula contains the appetizing of regulating the flow of vital energy, why the Chinese herbal medicine of the stagnated food that disappears is easier to digest and assimilate than other meat product.Human body is truly had benefit.
Its concrete operations preparation method:
(1) select materials: will remove bone with the meat cutter of bone belt leather full wafer bacon hogs, cut forward and backward stern, cut away logical ridge, flank again, selected cutability is referred to as streaky pork.
(2) decontamination, remove raw meat, the streaky pork of choosing is cut into into 20 centimetres by knife wide 15 centimetres pane.With the warm water cleanings of 50 degree and scrape off greasy dirt and surplus hair on the pork skin.To add water boiled in the pot, (meat water ratio is 1: 2.5), the meat that decontamination is cleaned is put into pot and was boiled 30 minutes with moderate heat, drags for then (meat water ratio 1: 2) in the cold water basin, adds zhenjiang vinegar 30 grams, behind the mixing meat cleaned pull out stand-by.Meat is two with the purpose of vinegar, the one, and in order to remove meat fishy smell.The 2nd, when meat in water bath after boiling, run into cold acid suddenly meat and pork skin are hardened, increase toughness, it is mashed to be difficult for very fast shortcake when helping heating again.
(3) heat, degrease, tasty.
Add in the pot 20 kilograms in clear water boiled after, to go into also simultaneously fructus amomi, cloves, dried orange peel, hawthorn, fennel seeds, galangal, Amomum cardamomum, Yang He Da Qu wine to be put into simultaneously pot (consumption is seen the condiment table) in the pot with the meat that vinegar was washed, boiled 60 minutes with moderate heat, when boiling, constantly cast aside oil slick in the pot with spoon, add again in the pot after 60 minutes 2 kilograms in cold water use instead little fire boil again after 30 minutes meat is pulled out stand-by.
(4) painted, oily excessively, seasoning, heat again.
Frying pan placed on the stove fire burns heat, put into clear water 50 grams, rock sugar 25 grams, with scoop constantly stir to rock sugar be the blood red back of chicken with brush uniformly brush on well-done pork skin.
Put into 4 kilograms in edible oil in the pot and add baked wheaten cake heat, when oily temperature reached the 200 degree left and right sides, it is fried that painted meat block-by-block is put into pot, looking fried shrink to pork skin bubbles, can pull out after moisture content in the meat and lipid material deviate from about 30%, treat its cooling after, the sheet that is cut into 3 millimeters thick by knife is stand-by.
10 of extracting containers, container is put into continuous sugar, ginger, anise, green onion, garlic, get sliced meat 350 grams (being roughly equal to raw meat 500 grams) that cut then, the neat down sign indicating number of surface is gone in the container, in addition the soup of putting into after the filtration with a container 400 of cooking meat restrains, add again that Guangzhou superior soy sauce, Shaoxing yellow rice wine, Tianjin four stars soy sauce, Beijing six must occupy yellow bean sauce, Beijing king causes and puts fermented bean curd, husky ginger powder, hot pepper powder, salt, monosodium glutamate, water in containing the container of sliced meat after mixing well, then container is put into steam box and steamed taking-up after 60 minutes.Get a soup plate and cover on container, again with the container left-hand thread in soup plate, container taken away is finished product.
This finished product is got final product list marketing through plastic uptake sealing dress.
Claims (4)
1, a kind of Chitu defatted steamed pork is characterized in that: the product that adopts following technology to make:
One, major ingredient: be that to select the three-dimensional hybridization of ternary lean meat species pork for use be raw material;
Two, flavouring material formula: wine Beijing, four stars soy sauce Yang He Da Qu, yellow rice wine Tianjin, superior soy sauce Shaoxing, Guangzhou six must occupy yellow bean sauce Beijing king fermented bean curd zhenjiang vinegar fructus amomi cloves dried orange peel hawthorn fennel seeds pericarpium zanthoxyli silty sand ginger powder galangal anise Amomum cardamomum ginger edible oil salt monosodium glutamate green onion garlic rock sugar of making peace
Three, preparation method:
(1) selects materials: will be referred to as streaky pork with the cutability that the meat of bone belt leather full wafer bacon hogs is selected;
(2) decontamination, remove raw meat, with warm water cleaning and scrape off greasy dirt and surplus hair on the pork skin; The meat that decontamination is clean is put into boiled water pot and is boiled, and drags for then in the cold water basin, adds zhenjiang vinegar, pulls out stand-by behind the mixing;
(3) heat, degrease, tasty;
After the interior adding of pot clear water is boiled, to put into pot and simultaneously fructus amomi, cloves, dried orange peel, hawthorn, fennel seeds, galangal, Amomum cardamomum, Yang He Da Qu wine be put into simultaneously pot (consumption is seen the condiment table) with the meat that vinegar was washed, boil with moderate heat, cast aside the oil slick in the pot, then add again in the pot and coldly use little fire instead and boil again, after meat is pulled out stand-by;
(4) painted, oily excessively, seasoning, heat again;
To be the sanguine fried sugar of chicken brushes on well-done pork skin uniformly;
Put into edible oil in the pot and add and burn heat, when oily temperature reaches the 200 degree left and right sides, painted cube meat is put into pot shrink to pork skin and bubble, treat that it cools off after, it is stand-by to be cut into sheet by knife;
Container meat is put into continuous sugar, ginger, anise, green onion, garlic, gets the sliced meat that cut then, and surface down; In addition with the soup of putting in the container after the filtration of cooking meat, add again that Guangzhou superior soy sauce, Shaoxing yellow rice wine, Tianjin four stars soy sauce, Beijing six must occupy yellow bean sauce, Beijing king causes and puts fermented bean curd, husky ginger powder, hot pepper powder, salt, monosodium glutamate, water in containing the container of sliced meat after mixing well, then container is put into steam box and steamed the back taking-up; Left-hand thread in dish, i.e. product for this reason.
2, Chitu defatted steamed pork according to claim 1, its technology characteristics is:
Form by above raw material:
One, major ingredient; It is raw material that system selects the three-dimensional hybridization of ternary lean meat species pork for use;
Two, flavouring material formula:the meat feed ratio example of following table is an example by 5 kilograms of porks; By that analogy; Condiment title consumption condiment title consumption Guangzhou superior soy sauce 50 Ke Shajiang powder 1 gram Shaoxing yellow rice wine 100 gram galangals 5 gram Tianjin four stars soy sauce 500 gram anises 5 gram Yang He Da Qu wine 30 gram Amomum cardamomums 5 gram Beijing six must occupy yellow bean sauce 75 gram gingers 100 gram Beijing kings 4 kilograms of zhenjiang vinegars of fermented bean curd 150 gram edible oil, 30 gram soft white sugars, 50 gram fructus amomis, 3 gram salt, 10 gram cloves, 3 gram monosodium glutamates, 20 gram dried orange peels, 5 gram green onions, 150 Keshan short, bristly hair or beards, 10 gram garlics, 15 gram fennel seeds, 5 gram rock sugar, 25 gram hot pepper powders, 1 gram of making peace
3, Chitu defatted steamed pork according to claim 2, its technology characteristics is:
(1) selects materials: will be referred to as streaky pork with the cutability that the meat of bone belt leather full wafer bacon hogs is selected;
(2) decontamination, remove raw meat, with warm water cleaning and scrape off greasy dirt and surplus hair on the pork skin; The meat that decontamination is clean is put into boiled water pot and is boiled, and drags for then in the cold water basin, adds zhenjiang vinegar, pulls out stand-by behind the mixing;
(3) heat, degrease, tasty;
After the interior adding of pot clear water is boiled, to put into pot and simultaneously fructus amomi, cloves, dried orange peel, hawthorn, fennel seeds, galangal, Amomum cardamomum, Yang He Da Qu wine be put into pot simultaneously with the meat that vinegar was washed, boil with moderate heat, cast aside the oil slick in the pot, then add again in the pot and coldly use little fire instead and boil again, after meat is pulled out stand-by;
(4) painted, oily excessively, seasoning, heat again;
To be the sanguine fried sugar of chicken brushes on well-done pork skin uniformly;
Put into edible oil in the pot and add and burn heat, when oily temperature reaches the 200 degree left and right sides, painted cube meat is put into pot shrink to pork skin and bubble, treat that it cools off after, it is stand-by to be cut into sheet by knife;
Container meat is put into continuous sugar, ginger, anise, green onion, garlic, gets the sliced meat that cut then, and surface down; In addition with the soup of putting in the container after the filtration of cooking meat, add again that Guangzhou superior soy sauce, Shaoxing yellow rice wine, Tianjin four stars soy sauce, Beijing six must occupy yellow bean sauce, Beijing king causes and puts fermented bean curd, husky ginger powder, hot pepper powder, salt, monosodium glutamate, water in containing the container of sliced meat after mixing well, then container is put into steam box and steamed the back taking-up; Left-hand thread is in dish.
4, Chitu defatted steamed pork according to claim 3, its technology characteristics is:
Its preparation method:
(1) select materials: will remove bone with the meat cutter of bone belt leather full wafer bacon hogs, cut forward and backward stern, cut away logical ridge, flank again, selected cutability is referred to as streaky pork;
(2) decontamination, remove raw meat, the streaky pork of choosing is cut into into 20 centimetres by knife wide 15 centimetres pane; With the warm water cleanings of 50 degree and scrape off greasy dirt and surplus hair on the pork skin; To add water boiled in the pot, (meat water ratio is 1: 2.5), the meat that decontamination is cleaned is put into pot and was boiled 30 minutes with moderate heat, drags for then (meat water ratio 1: 2) in the cold water basin, adds zhenjiang vinegar 30 grams, behind the mixing meat cleaned pull out stand-by; Meat is two with the purpose of vinegar, the one, in order to remove meat fishy smell; The 2nd, when meat in water bath after boiling, run into cold acid suddenly meat and pork skin are hardened, increase toughness, it is mashed to be difficult for very fast shortcake when helping heating again;
(3) heat, degrease, tasty;
Add in the pot 20 kilograms in clear water boiled after, to go into also simultaneously fructus amomi, cloves, dried orange peel, hawthorn, fennel seeds, galangal, Amomum cardamomum, Yang He Da Qu wine to be put into simultaneously pot (consumption is seen the condiment table) in the pot with the meat that vinegar was washed, boiled 60 minutes with moderate heat, when boiling, constantly cast aside oil slick in the pot with spoon, add again in the pot after 60 minutes 2 kilograms in cold water use instead little fire boil again after 30 minutes meat is pulled out stand-by;
(4) painted, oily excessively, seasoning, heat again;
Frying pan placed on the stove fire burns heat, put into clear water 50 grams, rock sugar 25 grams, with scoop constantly stir to rock sugar be the blood red back of chicken with brush uniformly brush on well-done pork skin;
Put into 4 kilograms in edible oil in the pot and add baked wheaten cake heat, when oily temperature reached the 200 degree left and right sides, it is fried that painted meat block-by-block is put into pot, looking fried shrink to pork skin bubbles, can pull out after moisture content in the meat and lipid material deviate from about 30%, treat its cooling after, the sheet that is cut into 3 millimeters thick by knife is stand-by;
10 of extracting containers, container is put into continuous sugar, ginger, anise, green onion, garlic, get sliced meat 350 grams (being roughly equal to raw meat 500 grams) that cut then, the neat down sign indicating number of surface is gone in the container, in addition the soup of putting into after the filtration with a container 400 of cooking meat restrains, add again that Guangzhou superior soy sauce, Shaoxing yellow rice wine, Tianjin four stars soy sauce, Beijing six must occupy yellow bean sauce, Beijing king causes and puts fermented bean curd, husky ginger powder, hot pepper powder, salt, monosodium glutamate, water in containing the container of sliced meat after mixing well, then container is put into steam box and steamed taking-up after 60 minutes; Get a soup plate and cover on container, again with the container left-hand thread in soup plate, container taken away is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97122047A CN1220111A (en) | 1997-12-18 | 1997-12-18 | Chitu defatted steamed pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97122047A CN1220111A (en) | 1997-12-18 | 1997-12-18 | Chitu defatted steamed pork |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1220111A true CN1220111A (en) | 1999-06-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97122047A Pending CN1220111A (en) | 1997-12-18 | 1997-12-18 | Chitu defatted steamed pork |
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| Country | Link |
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| CN (1) | CN1220111A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771806A (en) * | 2012-08-23 | 2012-11-14 | 重庆敦康农业发展股份合作社 | Production method for Tujia braised meat |
| CN103610089A (en) * | 2013-11-25 | 2014-03-05 | 广西远邻集团食品有限责任公司 | Preparation method of steamed pork can and seasoning juice of steamed pork |
| CN103919147A (en) * | 2014-04-28 | 2014-07-16 | 天津汇香源食品有限公司 | Method for making terra cotta braised meat |
| CN104351817A (en) * | 2014-10-29 | 2015-02-18 | 周仁祥 | Red wine flavor steamed meat and preparation method thereof |
| CN106174051A (en) * | 2016-06-30 | 2016-12-07 | 杨寿 | A kind of qibuliang local flavor braised pork |
| CN106174057A (en) * | 2016-07-06 | 2016-12-07 | 周依宁 | A kind of manufacture method of medicated diet braised pork |
| CN106261801A (en) * | 2016-08-19 | 2017-01-04 | 戴海 | A kind of health care braised pork and preparation method thereof |
-
1997
- 1997-12-18 CN CN97122047A patent/CN1220111A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771806A (en) * | 2012-08-23 | 2012-11-14 | 重庆敦康农业发展股份合作社 | Production method for Tujia braised meat |
| CN103610089A (en) * | 2013-11-25 | 2014-03-05 | 广西远邻集团食品有限责任公司 | Preparation method of steamed pork can and seasoning juice of steamed pork |
| CN103610089B (en) * | 2013-11-25 | 2016-02-10 | 广西远邻集团食品有限责任公司 | A kind of preparation method of braised pork can and flavouring juice thereof |
| CN103919147A (en) * | 2014-04-28 | 2014-07-16 | 天津汇香源食品有限公司 | Method for making terra cotta braised meat |
| CN104351817A (en) * | 2014-10-29 | 2015-02-18 | 周仁祥 | Red wine flavor steamed meat and preparation method thereof |
| CN106174051A (en) * | 2016-06-30 | 2016-12-07 | 杨寿 | A kind of qibuliang local flavor braised pork |
| CN106174057A (en) * | 2016-07-06 | 2016-12-07 | 周依宁 | A kind of manufacture method of medicated diet braised pork |
| CN106261801A (en) * | 2016-08-19 | 2017-01-04 | 戴海 | A kind of health care braised pork and preparation method thereof |
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