Preparation method of crispy spare ribs

A production method and technology of pork ribs, applied in the direction of food science, etc., can solve the problems of not being able to store for a long time, not being able to eat directly, etc., and achieve the effect of not being easy to deteriorate, easy to store, and increasing the aroma

Inactive Publication Date: 2017-12-08
杨凤翠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pork ribs are usually used to make soup, braised pork ribs, sweet and sour pork ribs, pork rib soup, stewed potato ribs, stewed pork ribs, etc. It is rich in nutrition, but it must be eaten in a short period of time. It cannot be stored for a long time, and it cannot be eaten directly.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A method for making crispy pork ribs, comprising the following steps: (1) Raw material processing: wash fresh pork ribs, drain, cut into 3-5cm 3 Size; (2) Pickling: Add 5 parts of Sanhua wine, 20 parts of fermented bean curd, 3 parts of soy sauce, 15 parts of shredded ginger, 10 parts of salt, 20 parts of sugar, 5 parts of shredded green onion for every 300 parts of spare ribs. 10 parts of pepper and 20 parts of eggs were marinated for 2 hours, and turned over every 0.5 hours. (3) Coating: Drain the marinated ribs and coat them with 50 parts of raw powder; (4) oil Frying: Put the pork ribs coated with cornstarch into a pan with an oil temperature of 130°C for frying until the surface turns golden brown and then take out of the pan.

Embodiment 2

[0014] (1) Raw material processing: wash, drain and cut fresh ribs into 3-5cm 3 Size; (2) Pickling: Add 10 parts of Sanhua wine, 30 parts of fermented bean curd, 5 parts of soy sauce, 20 parts of shredded ginger, 15 parts of salt, 30 parts of sugar, and 8 parts of shredded green onion for every 400 parts of spare ribs. 25 parts of eggs, 12 parts of pepper, marinated for 2.5 hours, overturned every 0.5 hours, (3) Coating: Drain the marinated pork ribs and coat them with 80 parts of cornstarch; (4) oil Frying: Put the pork ribs coated with cornstarch into a pan with an oil temperature of 145°C for frying, and fry until the surface turns golden brown.

Embodiment 3

[0016] (1) Raw material processing: wash, drain and cut fresh ribs into 3-5cm 3 Size; (2) Pickling: Add 8 parts of Sanhua wine, 25 parts of fermented bean curd, 4 parts of soy sauce, 18 parts of shredded ginger, 12 parts of salt, 25 parts of sugar, 10 parts of shredded green onion and eggs for every 350 parts of spare ribs 30 parts and 15 parts of pepper powder were marinated for 3 hours and turned over every 0.5 hours. (4) Frying: Put the spare ribs coated with cornstarch into a pan with an oil temperature of 160°C for frying, and fry until the surface is golden brown.

[0017] The invention uses spare ribs, white sugar, salt, Sanhua wine with a degree of more than 56 degrees, shredded ginger, fermented bean curd, eggs and raw powder as raw materials, without other chemical additives, and the operation process is simple. In addition, the use of Sanhua wine can make the endoplasm Soft and loose, it increases the mellowness of the ribs and prevents the ribs from becoming sour...

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PUM

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Abstract

The invention discloses a preparation method of crispy spare ribs. The preparation method comprises the steps of raw material treatment, pickling, flour coating, frying and the like. The spare ribs prepared by the method disclosed by the invention are crispy and delicious, contain rich nutrients, can promote appetite, can be simply stored, are not easy to deteriorate, can be directly eaten, can also serve as a side dish to eat, and are free of chemical additives, simple in preparation process and beneficial to body health.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing crispy pork ribs. Background technique [0002] In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, and bone mucin, which can provide calcium for young children and the elderly. Pork ribs have high nutritional value and have the effects of nourishing yin and strengthening yang, benefiting essence and blood. Pork ribs are usually used in stewed braised pork ribs, sweet and sour pork ribs, pork rib soup, stewed potato ribs, stewed pork ribs, etc. They are nutritious, but they must be eaten within a short period of time, and cannot be stored for too long or eaten directly. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a method for making crispy pork ribs. The pork ribs produced by the method are crispy and crispy, crispy and delicious,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40
Inventor 杨凤翠
Owner 杨凤翠
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