CN104544144A - Making method of roasted comb-shaped meat coated with paste - Google Patents
Making method of roasted comb-shaped meat coated with paste Download PDFInfo
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- CN104544144A CN104544144A CN201310477839.XA CN201310477839A CN104544144A CN 104544144 A CN104544144 A CN 104544144A CN 201310477839 A CN201310477839 A CN 201310477839A CN 104544144 A CN104544144 A CN 104544144A
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Abstract
The invention discloses a making method of a roasted comb-shaped meat coated with paste. The method comprises the following steps: making long column-shaped meat pieces into strip-shaped meat for braising, processing the meat into a grooved comb shape, coating all sides of the meat with syrup, filling the meat with protein starch paste, coating the meat with wheat protein starch paste, roasting the meat in an oven until the meat is golden yellow, vacuum-packing and sterilizing the roasted meet, and storing the obtained product by refrigeration. In the invention, the traditional process and modern science and technology are integrated, and inheritance and innovation are promoted simultaneously. The roasted comb-shaped meat is carefully processed through more than 60 procedures, is crispy outside and tender inside, moderate in fragrance, unique in flavor and seasoning materials and good in aftertaste, and the meat surface has a good chewiness. In the roasted comb-shaped meat, the original taste and flavor of the traditional braised pork are retained, the content of fat is low, the nutrients are rich and balanced, and the shelf life is long. The roasted comb-shaped meat is convenient and safe to eat, and is suitable for mass production. The roasted comb-shaped meat can be eaten both as a staple food and a non-staple food, is suitable for people of all ages and is a delicacy for living at home, traveling and entertaining guests. People can choose the products flexibly according to different flavors and personal preferences.
Description
Technical field
The invention belongs to food processing technology field, what relate generally to is the preparation method of the red roasting pectination meat of a kind of hanging.
Background technology
Pork braised in brown sauce has long history in China, its long and dark favor being subject to the numerous common people with color and luster glow, fertilizer and oiliness, fragrant glutinous soft cunning, aftertaste.Although the preparation method of conventional red Canton style roast pork is various, its fat content is high, and other nutritional labeling such as protein is low, thus many persons sponging on an aristocrat doting on pork braised in brown sauce are parted reluctantly with what one treasures, and tries to stop but cannot, thus large-scale production and commercialization are extremely restricted.
Summary of the invention
Object of the present invention produces thus, proposes the preparation method of the red roasting pectination meat of a kind of hanging, by the combination of traditional handicraft and modern industry; make the pork braised in brown sauce of making, outward appearance is regular, batching and taste uniqueness; nutritious equilibrium, conveniently stores and eats, being suitable for large-scale production.
The technical scheme that the present invention realizes above-mentioned purpose employing is: the preparation method of the red roasting pectination meat of a kind of hanging, long column cube meat is made the strip meat that thickness is 0.1-0.5 centimeter, width is 4-6 centimeters, and at distance pork skin 0.5 centimeter, every 0.5 centimeter of stringer column excision, the cedductor width of excision is about 0.5 centimeter, then parallel for the cedductor proximal end that retreats to is formed comb groove, cedductor forms pectination arrangement.Smear syrup in each face of pectination meat, put into mould, with the filling of soybean protein gelatinized corn starch comb groove and comb gap, put into baking box low temperature and bake, bake in an oven after last hanging crisp to surface after, refrigerate through the sterilizing of vacuum controlled atmospheric packing.
The present invention integrates traditional handicraft and modern science and technology, learns wildly from other's strong points, original and different, goes through that more than 60 procedures are refining to be processed.This product mouthfeel crisp outside tender inside, fragrant and oiliness, pork skin chewiness, long times of aftertaste, its instant safety, not only remain the genuineness of conventional red Canton style roast pork, and fat content is low, nutritious equilibrium, long shelf-life, old children is all suitable, and main non-staple food has both, and is the good merchantable brand of receiving guests of travelling at home.
Detailed description of the invention
The present invention is described in detail by way of example further.
The preparation method of the red roasting pectination meat of hanging described in the present embodiment, comprises following technique:
(1) preparation of long column meat
Selected qualified belt leather fresh pig streaky pork.Clean with cold water, after 0-4 degree Celsius of refrigeration, be cut into the long column shape cube meat that width is 4--6 centimetre, length is 10-15 centimetre, put into cold water and soak 10 minutes, removing watery blood.Then boil skimming 30 minutes with medium and small fire, take out and removed totally by fur while hot, 0-4 degree Celsius of refrigeration is for subsequent use.Meat soup is for subsequent use after filtering.
(2) preparation of strip meat braised in soy sauce
Boiled by meat for long column anticorrosion soup-stock after 1 hour cool cold, pork skin is smeared syrup warm fried 5-10 minute in palm oil, treat that skin bubbles, being cut into thickness after refrigeration is 0.1-0.5 centimetre.
(3) preparation of syrup
After oil, water mix with rock sugar, brown sugar (6:5:10:1), be brewed into flavous syrup with medium and small fire, 0-4 degree Celsius of refrigeration is for subsequent use.
(4) preparation of anticorrosion soup-stock
Condiment (anise, Chinese prickly ash, spiceleaf, capsicum, cassia bark, cloves, tealeaves, ginger splices, the head of garlic and onion parts etc.) and suitable appropriate food additives (potassium sorbate, ditert-butylhydro quinone etc.) are added by traditional cooking methods in meat soup, soak 30 minutes, boil 30 minutes with moderate heat.After filtering, 0-4 degree Celsius of refrigeration is for subsequent use.
(5) preparation of soup-stock soybean protein gelatinized corn starch
De-fatted soya protein Powder and starch (1:40) reconcile into the pasty state of rare thick appropriateness with anticorrosion soup-stock, fresh hen egg etc., with tune.
(6) preparation of soup-stock wheat gluten gelatinized corn starch
Gluten powder and starch (1:10) adjust the pasty state forming rare thick appropriateness with anticorrosion meat soup, fresh hen egg etc., with tune.
(7) preparation of strip meat braised in soy sauce by soup-stock
After anticorrosion soup-stock is mixed (20:1) with appropriate syrup, add appropriate dark soy sauce, salt and cooking wine etc., strip pork skin braised in soy sauce is put into pressure cooker downwards together, and every block meat is separated ensure there is soup-stock therebetween and soaks 20 minutes, how much soup-stock is advisable to exceed flesh noodles 1 centimeter.After ebuillition of heated, pressurization 20 minutes (being as the criterion so that pork skin is soft), makes flavouring and additive utilize the effect of HTHP, infiltrates the human body quickly and evenly.Take out drainage after powered-down decompression, separate, in order to avoid adhesion with the husky cloth of sterilization between every block.0-4 degree Celsius of refrigeration is for subsequent use.
(9) pectination braises the preparation of strip meat in soy sauce
Soup-stock is braised in soy sauce strip meat apart from pork skin 0.5 centimeter, every 0.5 centimeter of stringer column excision, cedductor width is about 0.5 centimeter, and then parallel for the cedductor proximal end that retreats to is formed comb groove, cedductor forms pectination arrangement.Smear syrup in each face of pectination meat, put into mould, with soybean protein gelatinized corn starch filling comb groove and comb gap, put into baking box low temperature and bake.Refrigerate for subsequent use.
(10) preparation of the red roasting pectination meat of hanging
By injecting wheat gluten gelatinized corn starch in mould, to be about 0.1-0.5 centimetre thick, pectination strip meat is placed in mould, its edge is 0.1-0.5 centimetre far from die edge, then pour wheat gluten gelatinized corn starch into and be about the thick closed pectination strip meat of 0.1-0.5 centimetre, after moulded section, bake the golden yellow crisp to surface with baking box.Its gross thickness is 0.3-1.5 centimetre.0-4 degree Celsius of refrigeration is to be packaged.
(11) pack: the sterilizing of vacuum controlled atmospheric packing, 0-4 degree Celsius of storage.Shelf-life is 3--6 month.
(12) eating method: gross thickness is 0.3-0.5 person's instant bagged, 0.6-1.0 centimetre person, can instant bagged, with heat edible as well, 1.1-1.5 centimetre person, can instant bagged or heating edible, to open a bag steamed wheaten foods the best.
Claims (8)
1. a preparation method for the red roasting pectination meat of hanging, is characterized in that: long column meat being made thickness is that the pectination of 0.1-0.5 centimetre braises strip meat in soy sauce, and put into mould after hanging, bake to golden yellow with baking box, vacuum controlled atmospheric packing refrigerates.
2. the preparation method of the red roasting pectination meat of hanging according to claim 1, it is characterized in that: described long column meat is for raw material with belt leather fresh pig streaky pork, clean with cold water, the long column shape cube meat that width is 4--8 centimetre is cut into after 0-4 degree Celsius of refrigeration, put into cold water to soak 10 minutes, removing watery blood, then boils skimming 30 minutes with medium and small fire, take out and removed totally by fur while hot, 0-4 degree Celsius of refrigeration is for subsequent use.
3. the preparation method of the red roasting pectination meat of hanging according to claim 1, it is characterized in that: described soup-stock braise in soy sauce strip meat be by meat for long column anticorrosion boil 1 hour after, pork skin is smeared syrup warm fried 5-10 minute in palm oil, treat that skin bubbles, being cut into thickness after refrigeration is 0.1-0.5 centimetre, after soup-stock is mixed (20:1) with appropriate syrup, add appropriate dark soy sauce, salt and cooking wine etc., strip pork skin is put into pressure cooker downwards together, every block meat is separated ensure there is soup-stock therebetween and soaks 20 minutes, how much soup-stock is advisable to exceed flesh noodles 1 centimeter, pressurize 20 minutes after ebuillition of heated, flavouring and additive is made to utilize the effect of HTHP, infiltrate the human body quickly and evenly, drainage is taken out after powered-down decompression, separate with the husky cloth of sterilization between every block, in order to avoid adhesion, 0-4 degree Celsius of refrigeration is for subsequent use.
4. the preparation method of the red roasting pectination meat of hanging according to claim 1, it is characterized in that: the preparation of described syrup is after appropriate oil, water being mixed with rock sugar, brown sugar (6:5:10:1), be brewed into flavous syrup with medium and small fire, 0-4 degree Celsius of refrigeration is for subsequent use.
5. the preparation method of the red roasting pectination meat of hanging according to claim 1, is characterized in that: described soybean protein gelatinized corn starch is De-fatted soya protein Powder and starch (1:40) reconcile into rare thick appropriateness pasty state with anticorrosion soup-stock, fresh hen egg etc., with tune.
6. the preparation method of the red roasting pectination meat of hanging according to claim 1, is characterized in that: described wheat gluten gelatinized corn starch is that gluten powder and starch (1:10) anticorrosion meat soup, fresh hen egg etc. are in harmonious proportion and form the pasty state of rare thick appropriateness, with with tune.
7. the preparation method of the red roasting pectination meat of hanging according to claim 1, it is characterized in that: it is soup-stock is braised in soy sauce strip meat apart from pork skin 0.5 centimeter that described pectination braises strip meat in soy sauce, every 0.5 centimeter of stringer column excision, cedductor width is about 0.5 centimeter, and then parallel for the cedductor proximal end that retreats to is formed comb groove, cedductor forms pectination arrangement, syrup is smeared in each face of pectination meat, put into mould, with soybean protein gelatinized corn starch filling comb groove and comb gap, put into baking box low temperature and bake.
8. the preparation method of the red roasting pectination meat of hanging according to claim 1, it is characterized in that: the red roasting pectination meat of described hanging is that to be about 0.1-0.5 centimetre thick by injecting wheat gluten gelatinized corn starch in mould, pectination strip meat is placed in mould, its edge is 0.1-0.5 centimetre far from die edge, then pour wheat gluten gelatinized corn starch into and be about the thick closed pectination strip meat of 0.1-0.5 centimetre, after moulded section, the golden yellow crisp to surface is baked with baking box, its gross thickness is 0.3-1.5 centimetre, refrigerates through the sterilizing of vacuum controlled atmospheric packing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310477839.XA CN104544144A (en) | 2013-10-14 | 2013-10-14 | Making method of roasted comb-shaped meat coated with paste |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310477839.XA CN104544144A (en) | 2013-10-14 | 2013-10-14 | Making method of roasted comb-shaped meat coated with paste |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116406763A (en) * | 2021-12-28 | 2023-07-11 | 项兆伦 | Method for preparing braised pork in batches |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87100859A (en) * | 1986-02-07 | 1987-08-19 | 阿加托姆工程与建筑公司 | The preparation method of butcher's meat |
| CN1181206A (en) * | 1996-10-31 | 1998-05-13 | 王新文 | Method for prepn. of spiced jerky |
| CN101125001A (en) * | 2007-09-27 | 2008-02-20 | 李风英 | Method for preparing cooked meat food crisp meat |
| CN103005501A (en) * | 2012-12-30 | 2013-04-03 | 湖南恒惠食品有限公司 | Method for preparing flavor preserved pork |
-
2013
- 2013-10-14 CN CN201310477839.XA patent/CN104544144A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87100859A (en) * | 1986-02-07 | 1987-08-19 | 阿加托姆工程与建筑公司 | The preparation method of butcher's meat |
| CN1181206A (en) * | 1996-10-31 | 1998-05-13 | 王新文 | Method for prepn. of spiced jerky |
| CN101125001A (en) * | 2007-09-27 | 2008-02-20 | 李风英 | Method for preparing cooked meat food crisp meat |
| CN103005501A (en) * | 2012-12-30 | 2013-04-03 | 湖南恒惠食品有限公司 | Method for preparing flavor preserved pork |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116406763A (en) * | 2021-12-28 | 2023-07-11 | 项兆伦 | Method for preparing braised pork in batches |
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Application publication date: 20150429 |