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CN-122004407-A - Preparation method of fungus sesame oil bottom meat

CN122004407ACN 122004407 ACN122004407 ACN 122004407ACN-122004407-A

Abstract

The invention discloses a preparation method of fungus sesame oil bottom meat, which comprises the following steps of 1, pretreating pork with skin, burning the pork with skin at high temperature by flame, 2, preparing a marinade, namely uniformly smearing the marinade on the surface of the pork according to the proportion of 5-6 g of well salt, 2-3 g of white wine, 10-12 g of natural fungus powder, 20-25 g of dried bolete slices, 40-60 g of artificially cultivated fresh mushroom slices and 2-3 g of spice, and 3, cleaning and airing the cured pork, heating the lard to 120 ℃, adding the pork, and frying until the pork is golden in color. According to the preparation method of the fungus sesame oil bottom meat, the unique low-temperature pickling and the accurate temperature control soaking and frying process are combined, so that the fungus sesame oil bottom meat is fat but not greasy and has the unique flavor of unique fungus fragrance. Experiments show that the oil-bottom meat prepared by the method can still keep excellent sensory quality and food safety after being stored for 12 months in an environment below 30 ℃, and has more concentrated flavor characteristics.

Inventors

  • HU YOUGUO

Assignees

  • 胡友国

Dates

Publication Date
20260512
Application Date
20260311

Claims (4)

  1. 1. The preparation method of the fungus sesame oil bottom meat is characterized by comprising the following steps of: step 1, pre-treating pork with skin, namely singing the pork under high-temperature flame; Step 2, preparing a marinade, namely uniformly smearing the marinade on the surface of pork according to the proportion of 5-6 g of well salt, 2-3 g of white spirit, 10-12 g of natural fungus powder, 20-25 g of dried bolete slices, 40-60 g of artificially cultivated fresh mushroom slices and 2-3 g of spice for each 1 jin of pork, pickling for 36-60 hours at the temperature of 5-10 ℃, turning once every 10-12 hours, and uniformly smearing the marinade during turning; and 3, heating the lard to 145-150 ℃, adding the cured pork, frying for 90 minutes, and taking out and storing after the pork is fried to golden.
  2. 2. The method for preparing the fungus sesame oil bottom meat according to claim 1, wherein the pork in the step1 is selected from black-wool pig streaky pork without antibiotics and hormone in the feed, and is fed by grains in a cultivation growth period of more than 300 days.
  3. 3. The method for preparing the fungus sesame oil ground meat according to claim 1, wherein the pork skin is turned downwards when being burnt, the pork is slowly rotated by the flame until the pork skin turns into a dark brown color, bubbles are formed, and the tiny pig hair completely disappears, the burnt pork is immediately soaked in hot water for 5-10 minutes, after the pork skin is softened, the dark brown layer on the surface is scraped off, and the scraped pork is washed clean by clean water.
  4. 4. The method for preparing fungus sesame oil ground meat according to claim 1, wherein in the step 2, the spice is 0.5 g of star anise, 0.5 g of thirteen spices, 0.5 g of red pepper, 0.6g of dried chilli and 3 g of fungus powder are adopted for each jin of pork.

Description

Preparation method of fungus sesame oil bottom meat Technical Field The invention belongs to the field of food processing, relates to meat processing technology, and in particular relates to a preparation method of fungus sesame oil bottom meat. Background The pork curing is a processing means for improving the flavor, prolonging the shelf life and improving the taste by utilizing the physical, chemical and microbial actions to enable the curing ingredients to permeate into the meat, and common salt added during curing is a core preservative ingredient according to different curing ingredients and processes. After salt is dissolved, a high osmotic pressure environment is formed on the surface of meat, so that moisture in meat cells is exuded outwards, and meanwhile, the moisture in microbial cells is also precipitated, so that microorganisms such as bacteria, mold and the like cannot reproduce or even die due to water loss, and therefore, the spoilage of pork is delayed, meanwhile, in the pickling process, the salt can be combined with water molecules, the free water content in the meat is reduced, the water activity is reduced to a range where the microorganisms are difficult to survive, and the aim of long-term fresh keeping is fulfilled. The ingredients in the marinade enter the interstitial spaces of the meat by diffusion and osmosis and combine with the proteins and lipolytic products of the meat itself to form a unique flavor. In the prior art, the preservation period of pork is prolonged by adopting a refrigeration method, the cured pork is required to be preserved in a low-temperature environment, and the method is not suitable for areas with higher air temperature and no refrigeration preservation condition. Disclosure of Invention The invention aims to provide a processing method of fresh pork, which can prolong the preservation time of the pork in areas with higher air temperature and obtain different flavors. The preparation method of the fungus sesame oil ground meat comprises the following steps: step 1, pre-treating pork with skin, namely singing the pork under high-temperature flame; Step 2, preparing a marinade, namely uniformly smearing the marinade on the surface of pork according to the proportion of 5-6 g of well salt, 2-3 g of white spirit, 10-12 g of natural fungus powder, 20-25 g of dried bolete slices, 40-60 g of artificially cultivated fresh mushroom slices and 2-3 g of spice for each 1 jin of pork, pickling for 36-60 hours at the temperature of 5-10 ℃, turning once every 10-12 hours, and uniformly smearing the marinade during turning; and 3, heating the lard to 145-150 ℃, adding the cured pork, frying for 90 minutes, and taking out and storing after the pork is fried to golden. Preferably, the pork in the step 1 is selected from black-wool-soil pork streaky pork which has a cultivation growth cycle of more than 300 days and is fed by grains, wherein antibiotics and hormone are not contained in the feed. Preferably, when the pork skin is burnt, the pork skin is downwards rotated by clinging to flame until the pork skin turns into scorched black, small bubbles are formed, and tiny pig hair completely disappears, the burnt pork is immediately soaked in hot water for 5-10 minutes, after the pork skin is softened, the scorched black layer on the surface is scraped off, and the scraped pork is washed clean by clean water. Preferably, in the step 2, the spice adopts 0.5 g of star anise, 0.5 g of thirteen spices, 0.5 g of red pepper, 0.6 g of dry pepper and 3 g of fungus powder per jin of pork. According to the preparation method of the fungus sesame oil bottom meat, the unique low-temperature pickling and the accurate temperature control soaking and frying process are combined, so that the anti-corrosion fresh-keeping effect for years in a high-temperature environment is realized, and the meat, the skin, the glutinous rice and the fertilizer are not greasy and have the unique flavor of unique fungus fragrance. Experiments show that the oil-bottom meat prepared by the method can still keep excellent sensory quality and food safety after being stored for 12 months in an environment below 30 ℃. Detailed Description In order to make the purposes, technical solutions and advantages of the embodiments of the present invention more clear, the following describes the technical solutions of the embodiments of the present invention clearly and completely. It will be apparent that the described embodiments are some, but not all, embodiments of the invention. Step 1, pre-treating pork with skin, namely singing the pork under high-temperature flame; Selecting black-wool pig streaky pork with a cultivation growth period of more than 300 days, adopting grains for cultivation, and having no antibiotics and hormone in the feed. The black-wool pig has sufficient exercise quantity and compact meat quality. The appearance and the texture are alternate, the gradation is clear, and the transparent texture sim