Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Spicy wild fungus shredded pork and preparation method thereof

A technology of wild mushroom pork and pork shreds, applied in application, food preparation, food science and other directions, can solve the problems of short shelf life of fresh meat and restrict people's consumption, achieve long aftertaste, improve iron deficiency anemia, and mellow meat. Effect

Active Publication Date: 2010-09-22
贵州五福坊食品(集团)股份有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the eating method of pork is mostly fresh meat cooking, but the shelf life of fresh meat is short, and it needs to be cooked before eating, and its eating is limited by time and place, thus limiting people's eating

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: the preparation method of spicy wild mushroom shredded pork of the present invention:

[0018] (1) Pork processing: select pork leg meat, remove the fascia, broken oil and blood stains on the pork leg meat, take 100Kg of the processed pork leg meat and put it in a sandwich pot and cook until it is broken. If the meat piece is too large, Before cooking, it can be cut along the muscle fiber, and after cooking, the meat piece should be scattered along the muscle fiber of the pork, and then the pork should be torn into strips with a diameter of 2 mm;

[0019] (2) Take 6Kg of dried shiitake mushrooms and soak them in clear water for 50 minutes until they are thoroughly soaked, softened and torn into strips, then fished out and dried, and fried with vegetable oil until golden yellow;

[0020] (3) Frying: take auxiliary materials white sugar 15Kg, dried pepper 7Kg, honey 2Kg, rice wine 2Kg, salt 1.8Kg, pepper powder 1.2Kg, white pepper 0.6Kg, monosodium glutamate...

Embodiment 2

[0025] Embodiment 2: the preparation method of spicy wild mushroom shredded pork of the present invention:

[0026] (1) The processing of pork: take 90Kg of pork and cook until it is broken, then pat the meat pieces along the muscle fibers of the pork while it is hot, and then tear the pork into strands with a diameter of 1.8 mm;

[0027] (2) the processing of mycelium: get dry gallinaceous bacterium 5Kg and soak in clear water until soft and tear into silk strips, pull out and filter dry, wild mycelium is fried to golden yellow with vegetable oil;

[0028] (3) Stir-frying: Take 16Kg of white sugar, 8Kg of dried pepper, 3Kg of honey, 3Kg of rice wine, 2Kg of salt, 1.5Kg of pepper powder, 0.7Kg of white pepper, 0.7Kg of monosodium glutamate, 0.3Kg of hay powder, 0.3Kg of five-spice powder and star anise Put 0.12Kg of powder into the pot, mix well, add 15Kg of water to boil the auxiliary materials, add shredded pork and fried wild mycelia and stir fry, and dry the juice;

[002...

Embodiment 3

[0033] Embodiment 3: the preparation method of spicy wild mushroom shredded pork of the present invention:

[0034] (1) Pork processing: get 110Kg of pork and cook until it is broken, then pat the meat pieces along the pork muscle fibers while hot, and then tear the pork into strands with a diameter of 2.2 mm;

[0035] (2) Treatment of mycelium: soak 7Kg of dried wild fungus in clear water until softened and torn into strands, remove and filter dry, and fry wild mycelium with vegetable oil until golden yellow;

[0036] (3) Stir-frying: Take 14Kg of white sugar, 6Kg of dried pepper, 1Kg of honey, 1Kg of rice wine, 1.5Kg of salt, 1Kg of pepper powder, 0.5Kg of white pepper, 0.5Kg of monosodium glutamate, 0.1Kg of hay powder, 0.1Kg of five-spice powder and star anise Put 0.08Kg of powder into the pot, mix well, then add 15kg of water to boil the auxiliary materials, add shredded pork and fried wild mycelia and stir fry, and dry the juice;

[0037] (4) Baking: Spread the fried sh...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a kind of pungent wild edible mushroom pork shreds and its preparation method. It is made up by using pork and edible wild mushroom as main raw material and adding white granulated sugar, vegetable oil, dried hot pepper, honey, sesame, yellow wine, salt, Chinese prickly ash powder, white pepper, monosodium glutamate, licorice powder, five spices powder and star aniseed powder as auxiliary material through a certain preparation process. Besides, said invention also provides the concrete steps of its preparation process.

Description

technical field [0001] The invention relates to shredded pork with wild mushrooms and a preparation method thereof, in particular to shredded pork with wild mushrooms and a preparation method thereof, belonging to the field of food preparation. Background technique [0002] Pork is one of the common animal foods on people's tables, and its price is moderate, and it is the main source of people's intake of animal fat. Most of the eating methods of pork are fresh meat cooking at present, but the shelf life of fresh meat is short, and it needs to be cooked before eating, and its eating is limited by time and place, thereby limiting people's eating. The fat and cholesterol content in pork is higher than other meats. If you eat too much for a long time, it will inevitably lead to a large intake of fat, saturated fatty acids and cholesterol. Therefore, when making pork into a product that is convenient to eat and carry, you must also consider Nutrition collocation, balanced intak...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/01A23L1/28A23L1/48A23L13/40A23L31/00
Inventor 陈古杰张汝平林国虎
Owner 贵州五福坊食品(集团)股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com