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Preparation method of spicy Xiang pork

A production method and technology of pork, applied in the field of food processing, can solve the problems of poor taste, short storage time of fragrant pork, unsuitable for industrial production, etc., and achieve the effect of pure taste, low cost and short production cycle

Inactive Publication Date: 2015-02-25
FENGGANG COUNTY HENGTAI XIUZHU ECOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, after the fragrant pig is slaughtered, it is generally used to roast the whole pig, or to make homemade stir-fry. The fragrant pork prepared by the above method has the characteristics of short storage time, unsuitable for industrial production and poor taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of spicy pork, comprising the steps of:

[0021] (1) Pretreatment: After the fragrant pigs are slaughtered, they are sorted, divided, cleaned, and finally cut into small cubes with a length of 2 cm for later use;

[0022] (2) Pickling: Put the fragrant pork processed in step (1) into a container, and add marinade to the container to marinate, control the weight ratio of fragrant pork and marinade to 100:5, and the curing time is For 2 days, the marinade is prepared with salt, ginger powder, pepper powder, pepper powder, and garlic powder in a weight ratio of 60:25:28:28:22;

[0023] (3) Stir-frying: take out the marinated fragrant pork and dry it for 20 minutes, then put it into a pot with edible oil and heat it with fire for frying, after 10 minutes, add chili powder and cooking wine into the pot 1. Edible vinegar and soy sauce, continue to fry for 10 minutes and then take out of the pan. The weight ratio of fragrant pork, edible oil, chili powder...

Embodiment 2

[0027] A preparation method of spicy pork, comprising the steps of:

[0028] (1) Pretreatment: After the fragrant pigs are slaughtered, they are sorted, divided, cleaned, and finally cut into small cubes with a length of 2 cm for later use;

[0029] (2) Pickling: Put the fragrant pork processed in step (1) into a container, and add marinade to the container to marinate, control the weight ratio of fragrant pork and marinade to 100:5.5, and the curing time is For 3 days, the marinade is prepared with salt, ginger powder, pepper powder, pepper powder, and garlic powder in a weight ratio of 70:35:32:32:28;

[0030] (3) Stir-frying: take out the marinated fragrant pork and dry it for 30 minutes, then put it into a pot with edible oil and heat it with fire for frying, after 15 minutes, add chili powder and cooking wine into the pot 1. Edible vinegar and soy sauce, continue to fry for 5 minutes and then take out of the pan. The weight ratio of fragrant pork, edible oil, chili powde...

Embodiment 3

[0034] A preparation method of spicy pork, comprising the steps of:

[0035] (1) Pretreatment: After the fragrant pigs are slaughtered, they are sorted, divided, cleaned, and finally cut into small cubes with a length of 2 cm for later use;

[0036] (2) Pickling: Put the fragrant pork processed in step (1) into a container, and add marinade to the container to marinate, control the weight ratio of fragrant pork and marinade to be 100:5.2, and the curing time is For 3 days, the marinade is prepared with salt, ginger powder, pepper powder, pepper powder, and garlic powder in a weight ratio of 65:30:30:30:25;

[0037] (3) Stir-frying: take out the marinated fragrant pork and dry it for 25 minutes, then put it into a pot with edible oil and heat it with fire for frying, after 12 minutes, add chili powder and cooking wine into the pot 1. Edible vinegar and soy sauce, continue frying for 8 minutes and then take it out of the pan. The weight ratio of fragrant pork, edible oil, chili...

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Abstract

The invention discloses a preparation method of spicy Xiang pork and belongs to the technical field of food processing. The preparation method of the spicy Xiang pork comprises the following steps: in a preprocessing process, butchering Xiang pigs, then finishing, segmenting, washing and slicing; in a pickling process, putting the Xiang pork in a container, and adding pickle seasonings for pickling; in a frying process, firstly taking the Xiang pork out and airing, then stir-frying and adding chilli powder, cooking wine, table vinegar and soybean sauce; firstly cooling the Xiang pork, then sterilizing and packing during cooling and packing. The preparation method of the spicy Xiang pork is simple, short in production period, low in cost and suitable for mass production; the finally prepared spicy Xiang pork is pink rose in color, spicy and delicious in flavor and pure in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing spicy pork. Background technique [0002] Xiang pig, also known as "mini pig", is famous all over the country for its small body, early maturity and delicious meat. Among them, Congjiang Fragrant Pig, Jianbai Fragrant Pig, and Bama Fragrant Pig from Guangxi, which is close to Qiandongnan Region, Guizhou, are the most famous. The average weight of 6-month-old boars is 24.2 kg, body length is 65 cm, and body height is 33 cm; sows are 8-month-old and weigh 30 kg, body length is 70 cm, body height is 47 cm, and chest circumference is 73 cm. The fattening pig lean meat rate reaches 52.2%. It is a high-protein and low-energy food with comprehensive nutrition, rich in essential amino acids and trace elements, and fully meets the physiological needs and health needs of the human body. [0003] Fragrant pigs are high in protein, low in fat, low in calorie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L13/10A23L13/40A23L13/70
CPCA23L13/428A23L13/10A23L13/70
Inventor 刘国祥张登先
Owner FENGGANG COUNTY HENGTAI XIUZHU ECOLOGICAL TECH
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