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Special flavor fried pork and its production process

A production method and technology for pork, applied in the fields of application, food preparation, food science, etc., can solve problems such as inconvenience to carry and eat in the wild, unfavorable physical health, inappropriate weight limit for weight loss, etc., and achieve pleasant aroma and golden color. , reliable quality effect

Inactive Publication Date: 2008-07-09
李英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

One of the more common methods in rural areas is to fry some pieces of meat in a frying pan during oil refining, and put them in a container with the oil after frying. The fried meat obtained in this way is soaked in lard. It is relatively greasy, which is very practical for farmers who are not rich in life, but it is too inappropriate for people who are gradually moving towards a well-off life today and need to lose weight.
Secondly, lard itself is a high-fat and high-cholesterol substance, which is not very beneficial to human health. Today’s nutritionists do not advocate multi-use. The shelf life of lard is often relatively short. Generally, it will turn yellow and deteriorate in less than a year. edible
Again, the taste of pork is not good if it is simply fried in lard, and it needs to be heated and processed again, which is not easy to carry and eat in the wild

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment one: select the local black-haired pig of Yunnan Gejiu for use, this pig takes corn and vegetable leaf as beverage, gross weight is 80-150Kg, growth period 8-12 months. After being slaughtered and passing the quarantine inspection, first take the hind leg meat and some third-line meat, that is, the two ribs, remove the bones, remove the remaining hair, wash and hang the water until there is no water dripping, or dry it quickly with a dry towel. Absorb gravity water, cut into 5cm square blocks for later use. Mix seven parts of hind leg meat and three parts of three-line meat according to the above method and ratio, add salt, star anise, wine, grass fruit and monosodium glutamate, or chicken essence, and the wine is ordinary grain wine with 40-55 degrees. Based on 100 jin of meat, add 2.5 jin of salt, 0.4 jin of star anise, 5 grass fruits that are not crushed, 0.5 jin of 52-degree sorghum wine, 0.01 jin of monosodium glutamate and 0.01 jin of chicken essence, m...

Embodiment 2

[0021] Embodiment two: the pork of above example is raw material, adds 2 jin of salt, 0.3 jin of star anise, 3 grass fruits that are not crushed, 0.3 jin of 52 degree sorghum wine, 0.01 jin of monosodium glutamate and stir evenly for every 100 jin of meat pieces. Store in a large container for 3-5 days and stir once every other day. When the temperature is higher than 25°C in summer, the operation is moved to the cold storage, and the temperature in the storage is controlled at 7-10°C. Adopt peanut oil to fry, the process and requirements are the same as Example 1, and the quality of the product obtained is similar to it, but the taste is slightly lighter, which is more suitable for people with light taste. The characteristics are the same as the previous example.

Embodiment 3

[0022] Example 3, using the pork from Example 1 as raw material, add 3 jin of salt, 0.5 jin of star anise, 12 grass fruits that are not crushed, 0.7 jin of 52-degree sorghum wine, 0.01 jin of monosodium glutamate and 0.01 jin of chicken essence for every 100 jin of meat pieces Stir evenly, put it in a large container and store it for 3-5 days, and stir once every other day. When the temperature is higher than 25°C in summer, the operation is moved to the cold storage, and the temperature in the storage is controlled at 7-10°C. Adopt extra-grade or first-class vegetable oil to fry, the process and requirements are the same as Example 1, and the quality of the product obtained is similar to it, but the taste is slightly stronger, which is more suitable for people with heavier taste. The characteristics are the same as the previous example.

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PUM

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Abstract

The special flavor fried pork is produced with fresh pork and through soaking, frying and re-soaking. The production process includes the steps of: cutting selected pork into blocks; mixing with table salt, aniseed, tsaoko, wine and monosodium glutamate and soaking for 3-5 days for tasting; frying in vegetable oil at 95-120 deg.c until well done, fishing out and cooling naturally; soaking in fried oil inside some container and packing. The special flavor fried pork as one kind of instant food is good in look, delicious, and unique.

Description

technical field [0001] The invention belongs to flavor fried pork and a production method thereof. Background technique [0002] People have many ways and methods for the processing and eating of pork, with different tastes. Among them, frying is one kind, but most of the ordinary fried pork is fried and eaten now, such as fried pork ribs. One of the more common methods in rural areas is to fry some pieces of meat in a frying pan during oil refining, and put them in a container with the oil after frying. The fried meat obtained in this way is soaked in lard. It is relatively greasy, which is very practical for farmers who are not yet rich in life, but it is too inappropriate for people who are gradually moving towards a well-off life today and need to lose weight and limit weight. Secondly, lard itself is a high-fat and high-cholesterol substance, which is not very beneficial to human health. Today’s nutritionists do not advocate multi-use. The shelf life of lard is often ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/01A23L13/10A23L5/10A23L13/70
Inventor 李英
Owner 李英