Making method of functional braised pork in brown sauce

Abstract

The invention provides a preparation method of functional braised pork in brown sauce. Fresh streaky pork is used as a main material, various seasonings are used as auxiliary materials, functional seasonings with health-care effects are added, and the streaky pork is prepared by adopting a method of frying firstly and then simmering and cooking. Compared with a traditional cooking technology, loss of nutrients and moisture in the cooking process is reduced, the sodium content is reduced, and the functional braised pork with brown sauce which nourishes yin and moistens dryness and is fat but not greasy can be prepared. According to the method, the cooking time and temperature are controlled through accurate calculation, so that the braised pork in brown sauce is bright and elastic and melts in the mouth, the fat content is reduced by 40-60%, and the nutritional ingredients contained in the food materials are retained. The high-quality meat is rich in protein, fat and the like, and the health-care value can be improved through reasonable matching.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a method for preparing functional pork belly. Background Art

[0002] Baidu Encyclopedia records: Pork, a Chinese medicine. It has the effects of nourishing the kidney and yin, nourishing blood and moistening dryness, invigorating qi, and reducing swelling. It is often used for kidney deficiency, thinness, dry blood and body fluid, dry cough, thirst, constipation, and edema. "Red-braised pork" is made from pork. It is a traditional Chinese delicacy with a fragrant aroma, good color, fragrance and taste. It is one of the most common dishes on the Chinese table. Nowadays, whether it is a family banquet for relatives and friends or a high-end restaurant, red-braised pork is one of the most popular dishes. However, red-braised pork is rich in fat, and 1 gram of fat can produce 9 kilocalories. Eating red-braised pork frequently will cause excessive energy intake and cause a high incidence of overweight and obesity. Pay attention to the dosage.

[0003] In a large-scale production method of Mao's braised pork, the patent publication number is CN 115956657 A. The meat ball is placed in a vacuum frying tank through vacuum frying technology, and the vegetable oil in the heating tank is heated to 110-115°C. The vacuum pump is turned on to evacuate the tank into negative pressure, and then the oil pump is turned on to pump an appropriate amount of 110-115°C vegetable oil into the frying tank for frying. After 3-8 minutes of circulation, the whole frying process can be completed. Then the oil is discharged from the frying tank, and the meat ball is centrifuged and deoiled at a speed of 10-30r / min for 20-45 seconds. At this time, the weight of the meat ball is less than 80% of that before frying. Finally, cooking, high-temperature aging and other steps are performed. This production method reduces the fat content of Mao's braised pork by 8%-30%, but the vacuum frying and centrifugal deoiling steps are complicated and difficult to implement in daily life.

[0004] In a pre-prepared braised pork dish and a preparation method thereof, the pork is chopped and fried in edible oil, and then microwaved to collect the juice. Soybean meal polypeptide is added, and vacuum packaging is performed to obtain the pre-prepared braised pork dish. This method uses a large amount of edible oil for frying, which greatly increases the amount of oil used and the intake of fat, which is not good for human health.

[0005] In a method for processing light-fragrant braised pork with patent publication number CN111903929A, streaky pork and tumbling liquid are placed in a tumbling machine for tumbling, followed by pickling, steaming, secondary hair removal, precooling, dicing, vegetable puree preparation, braising, cooling, bagging, sterilization, freezing and other steps to complete the production of light-fragrant braised pork. The tumbling process solves the problem of traditional lean meat being dry and woody, and the vegetable puree is used to flavor the braising process to form a light-fragrant, fat but not greasy taste. However, the processing steps of light-fragrant braised pork are complicated, the required raw materials are complex, the production is difficult, and it is not easy for daily cooking. Summary of the invention

[0006] The purpose of the present invention is to make up for the defects of the prior art and provide a method for making functional braised pork with low fat content. The method adopts the cooking technology of direct frying and stewing and then removes fat twice, and adds rock sugar with lung moistening effect, which not only reduces the fat content by 40%-60%, but also has better yin nourishing effect, and has rich and unique taste, which has the effect of reducing fire and moisturizing dryness for people who have a fast pace, often eat "Western food" and stay up late. Through the selection of ingredients and unique cooking technology, people can get nourishment for their bodies while tasting delicious food.

[0007] The present invention is realized by the following technical scheme: a method for making functional braised pork, which comprises the following specific steps: A). cutting fresh pork belly into cubes of 3-5 cm; putting the cut pork belly cubes into cold water with a mass ratio of 1:(3-4) of the fresh pork belly, adding ginger and green onion, boiling, skimming off the floating foam, and continuing to boil for 3-6 minutes; B). taking out the pork belly, rinsing it with warm water, draining it for later use; C). putting oil in a pot, adding the pork belly cubes over medium heat, stir-frying evenly until six sides are browned, adding ingredients, stir-frying for 1-5 minutes, and removing excess grease; D). adding boiling water, then adding seasonings, boiling, covering, turning to low heat, and stewing for 40-80 minutes, putting the braised pork into a bowl, naturally cooling it, putting it in a refrigerator for 3-8 hours, skimming off the grease, and steaming it for consumption.

[0008] Preferably, the ginger in step A) is ginger slices, and the mass ratio of ginger to fresh pork belly is 1:(0.06-0.07); the onions are onion segments, and the mass ratio of onions to fresh pork belly is 1:(0.06-0.08).

[0009] Preferably, the warm water in step B) is 30-50 degrees.

[0010] Preferably, the oil described in step C) is salad oil, and the mass ratio of the oil to the fresh pork belly is 1 (0.03-0.04); the ingredients are scallion segments, ginger slices, star anise and tsaoko; wherein the mass ratio of the ginger slices to the fresh pork belly is 1: (0.06-0.08), the mass ratio of the scallion segments to the fresh pork belly is 1: (0.07-0.08), the mass ratio of the star anise to the fresh pork belly is 1: (0.008-0.009), and the mass ratio of the tsaoko to the fresh pork belly is 1: (0.008-0.009).

[0011] Preferably, the seasonings described in step D) are rock sugar, light soy sauce and dark soy sauce; wherein the mass ratio of rock sugar to fresh pork belly is 1:(0.32-0.36), the mass ratio of light soy sauce to fresh pork belly is 1:(0.24-0.38), and the mass ratio of dark soy sauce to fresh pork belly is 1:(0.06-0.07); and the mass ratio of boiled water to fresh pork belly is 1:(3-4).

[0012] The above-mentioned medium fire is generally 60-80% of the maximum firepower; the small fire is 20-40% of the maximum firepower.

[0013] The beneficial effects of the present invention are: reducing fat intake by 40-60%, helping to control body weight and reduce the risk of cardiovascular diseases; retaining the taste and flavor of traditional pork belly, satisfying the edible needs of consumers. It is indeed a health-preserving delicacy and a nourishing meal. DETAILED DESCRIPTION

[0014] Embodiment 1:

[0015] (1) Cut 500 g fresh pork belly into cubes of about 4 cm.

[0016] (2) Place the chopped pork belly into a pot with 2000g of cold water, add 30g of scallion segments and 30g of ginger, bring to a boil, skim off the foam, and continue to cook for 54 minutes to ensure that the blood and impurities in the pork belly are removed.

[0017] (3) Remove the pork belly, rinse it with 30-degree warm water, drain and set aside.

[0018] (4) Put 15 grams of oil in a pan, add the pork belly on medium heat (60% of the power), stir-fry evenly until six sides are browned, add the ingredients, 35 grams of scallion segments, 30 grams of ginger slices, 4 grams of star anise, and 4 grams of cardamom, turn to low heat (20% of the power), stir-fry for 2 minutes, and remove excess oil.

[0019] (5) Add 1500g of boiling water, 160g of rock sugar, 120g of light soy sauce, and 30g of dark soy sauce. Bring to a boil over high heat.

[0020] (6) Cover the pot and simmer over low heat (20% of the power) for 60 minutes.

[0021] (7) Place in a bowl, cool naturally, and place in a refrigerator for 3.5 hours to skim off the fat. According to the national standard Soxhlet extraction method, 48% of the fat is removed. When eating, seal with plastic wrap and steam thoroughly.

[0022] Embodiment 2:

[0023] (1) Cut 1000g fresh pork belly into cubes of about 5cm.

[0024] (2) Place the chopped pork belly into a pot with 4000g of cold water, add 70g of scallion segments and 65g of ginger, bring to a boil, skim off the foam, and continue boiling for 5 minutes to ensure that the blood and impurities in the pork belly are removed.

[0025] (3) Remove the pork belly, rinse it with 40-degree warm water, drain and set aside.

[0026] (4) Put 35g of oil in a pan, add the pork belly on medium heat (70% of the power), stir-fry evenly until all six sides are browned, add the ingredients, 75g of scallion segments, 65g of ginger slices, 8.5g of star anise, and 8.5g of cardamom, turn to low heat (30% of the power), stir-fry for 3 minutes, and remove excess oil.

[0027] (5) Add 4000g of boiling water, 340g of rock sugar, 240g of light soy sauce, and 65g of dark soy sauce. Bring to a boil over high heat.

[0028] (6) Cover the pot and simmer over low heat (30% of the power) for 70 minutes.

[0029] (7) Place in a bowl, cool naturally, and refrigerate for 4 hours, then skim off the fat. According to the national standard Soxhlet extraction method, 55% of the fat is removed. When eating, seal with plastic wrap and steam thoroughly.

[0030] Embodiment 3:

[0031] (1) Cut 1500g of fresh pork belly into pieces about 3cm square.

[0032] (2) Place the chopped pork belly into a pot with 6000 grams of water, add 90 grams of ginger and 120 grams of green onions, bring to a boil, skim off the foam, and continue to cook for 6 minutes to ensure that the blood and impurities in the pork belly are removed.

[0033] (3) Remove the pork belly, rinse it with 50-degree warm water, drain and set aside.

[0034] (4) Put 60 grams of oil in a pan, add the pork belly on medium heat (80% of the power), stir-fry evenly until six sides are browned, add the ingredients, 120 grams of scallion segments, 120 grams of ginger slices, 13.5 grams of star anise, and 13.5 grams of cardamom, turn to low heat (40% of the power), stir-fry for 5 minutes, and remove excess oil.

[0035] (5) Add 5250g of boiling water, 500g of rock sugar, 570g of light soy sauce, and 105g of dark soy sauce. Bring to a boil over high heat.

[0036] (6) Cover the pot and simmer over low heat (40% of the power) for 80 minutes.

[0037] (7) Place in a bowl, cool naturally, and place in a refrigerator for 7.5 hours to skim off the fat. According to the national standard Soxhlet extraction method, 60% of the fat is removed. When eating, seal with plastic wrap and steam thoroughly.

Claims

1. A method for preparing functional braised pork, the specific steps of which are as follows: A). Cut fresh pork belly into cubes of 3-5 cm; put the cut pork belly cubes into cold water with a mass ratio of 1:(3-4) to the fresh pork belly, add ginger and green onion, boil, skim off the foam, and continue to boil for 3-6 minutes; B) remove the pork belly, rinse it with warm water, drain and set aside; C) put oil in a pot, add the pork belly cubes over medium heat, stir-fry evenly until six sides are browned, add ingredients, stir-fry for 1-5 minutes, and remove excess fat; D) add boiling water and seasonings, boil, cover and turn to low heat, simmer for 40-80 minutes, put the braised pork into a bowl, cool it naturally and put it in a refrigerator for 3-8 hours, skim off the fat; steam it and eat it.

2. The method according to claim 1, characterized in that: The ginger described in step A) is ginger slices, and the mass ratio of ginger to fresh pork belly is 1: (0.06-0.07); the green onions are green onion segments, and the mass ratio of green onions to fresh pork belly is 1: (0.06-0.08).

3. The method according to claim 1, characterized in that: The warm water described in step B) is 30-50 degrees.

4. The method according to claim 1, characterized in that: The oil described in step C) is salad oil, and the mass ratio of the oil to the fresh pork belly is 1 (0.03-0.04); the ingredients are scallion segments, ginger slices, star anise and tsaoko; wherein the mass ratio of the ginger slices to the fresh pork belly is 1: (0.06-0.08), the mass ratio of the scallion segments to the fresh pork belly is 1: (0.07-0.08), the mass ratio of the star anise to the fresh pork belly is 1: (0.008-0.009), and the mass ratio of the tsaoko to the fresh pork belly is 1: (0.008-0.009).

5. The method according to claim 1, characterized in that: The seasonings described in step D) are rock sugar, light soy sauce and dark soy sauce; the mass ratio of rock sugar to fresh pork belly is 1: (0.32-0.36), the mass ratio of light soy sauce to fresh pork belly is 1: (0.24-0.38), and the mass ratio of dark soy sauce to fresh pork belly is 1: (0.06-0.07); the mass ratio of boiled water to fresh pork belly is 1: (3-4).

6. The method according to claim 1, characterized in that: The medium fire is 60-80% of the maximum fire; the low fire is 20-40% of the maximum fire.