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Liver and streaky pork sauce and its preparing process

A technology of liver flower sauce and pig liver, which is applied in food preparation, food preservation, meat/fish preservation, etc., can solve the problems of vacant nitrite, etc., and achieve safe and healthy food, simple production process, and short curing time Effect

Active Publication Date: 2007-10-24
LIJIANG SANCHUAN IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention is to solve the problem of vacancy in pickled pork liver and pork belly and the easy production of nitrite in traditional meat pickled food, and provides a kind of liver flower sauce made of pork liver and pork belly and its preparation method. This food is healthy, delicious

Method used

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Examples

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Embodiment Construction

[0010] Select 50kg of fresh pork liver and 50kg of pork belly from lean fat pigs of the right age, remove the gallbladder, tendons, membranes and skin and tendons of pork belly, and cut them into 0.2cm 3 For diced meat, take 20kg of dried red pepper and 1.5kg of dried red pepper and grind them into powder, add 10kg of corn wine with an alcohol content of 45° and 6kg of refined iodized salt into the diced meat and stir evenly, then put it into an earthen altar or glass container It is sealed with edible wax and placed in a shaded and cool place for 2 months to become liver flower sauce.

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PUM

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Abstract

The invention discloses a food made from pork liver and streaky pork, and the process for preparation, wherein the food mainly comprises (by weight portions) fresh pork liver and streaky pork 100 parts, refined iodized table salt 5-7 parts, white spirit 10-12 parts, pimiento 15-25 parts and pricklyash peel 0. 8-2 parts.

Description

technical field [0001] The invention relates to a food, especially a food made from pork liver and pork belly and a preparation method thereof. Background technique [0002] At present, there are many pickled meat foods, but there are no pickled pork liver and pork belly foods, and many pickled meat foods are mostly pickled with nitrate salt. Although the color is bright after pickling, the salty taste is heavy. mouthfeel, and easily produce nitrite in the long-term pickling, and people's food poses a threat to health, therefore, need to improve the preparation method of meat pickling food. Contents of the invention [0003] The present invention is to solve the problem of vacancy in pickled pork liver and pork belly and the easy production of nitrite in traditional meat pickled food, and provides a kind of liver flower sauce made of pork liver and pork belly and its preparation method. This food is healthy, delicious. [0004] The liver flower sauce of the invention is ...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L1/312A23L1/311A23L1/318A23B4/12A23B4/023A23L13/00A23L13/10A23L13/20A23L13/70
Inventor 芮茂能
Owner LIJIANG SANCHUAN IND GRP
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