Fish-flavored shredded pork making method

A technology of fish-flavored shredded pork and a production method, which is applied in food preparation, application, food science and other directions, can solve problems such as inconvenience for consumers, and achieve the effect of not losing taste

Inactive Publication Date: 2009-04-29
山西百世特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the processing of traditional fish-flavored shredded pork can only be the method of instant cooking, which is only suitable for eating in fixed places such as restaurants and families.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Accurately weigh 5 kg of lean pork shreds, 200 g of egg white, 1 kg of shredded bamboo shoots, 1 kg of fungus, 700 g of salad oil, 400 g of bean paste, 400 g of tomato sauce, 200 g of white sugar, 200 g of salt, 50 g of cooking wine, 50 g of monosodium glutamate, and 50 g of pepper , 20g minced ginger, 20g minced green onion, 710g water.

[0015] Rinse the lean pork shreds with clear water to remove the blood, drain, hang the pulp in the egg white, put it into a hot oil pan and fry for 1-2 minutes to make mature shredded pork, cool it naturally, pack it with 200g nitrogen gas per bag, seal it, and extinguish it. bacteria. Blanch the shredded bamboo shoots in water, drain them, cool them down naturally, pack them in 40g bags filled with nitrogen, seal them, and sterilize them. Wash the fungus, cut into thin shreds, boil water, drain, cool naturally, pack with 40g nitrogen gas per bag, seal and sterilize. After heating the salad oil, put in bean paste, tomato sauce, whi...

Embodiment 2

[0017] Take 4.5 kg of lean pork shreds, 300 g of egg whites, 1.1 kg of shredded bamboo shoots, 1.1 kg of fungus, 700 g of edible oil, 400 g of bean paste, 500 g of tomato sauce, 200 g of white sugar, 200 g of salt, 50 g of cooking wine, 50 g of monosodium glutamate, 50 g of pepper, and minced ginger 20g, chopped green onion 30g, water 800g.

[0018] Rinse the lean pork shreds with clear water to remove the blood, drain them, hang them in egg white, fry them in a hot oil pan for 1-2 minutes to make mature shredded pork, cool them naturally, pack 180g per bag with nitrogen, seal them, and extinguish them. bacteria. Blanch the shredded bamboo shoots in water, drain them, cool them down naturally, pack them in 44g bags filled with nitrogen, seal them, and sterilize them. Wash the fungus, cut into filaments, boil water, drain, cool naturally, pack 44g per bag with nitrogen gas, seal and sterilize. After heating the edible oil, put in bean paste, tomato sauce, white sugar, salt, c...

Embodiment 3

[0020] Take 6 kg of lean pork shreds, 200 g of egg whites, 900 g of bamboo shoots, 900 g of fungus shreds, 600 g of salad oil, 300 g of bean paste, 200 g of tomato sauce, 100 g of white sugar, 100 g of salt, 20 g of cooking wine, 20 g of monosodium glutamate, 20 g of pepper, and 20 g of minced ginger , diced green onion 20g, water 600g.

[0021] Rinse the lean pork shreds with water to remove the blood, drain, hang the pulp in the egg white, put it into a hot oil pan and fry for 1-2 minutes to make mature shredded pork, cool it naturally, pack it with 120g nitrogen gas per bag, seal it, and extinguish it. bacteria. Blanch the shredded bamboo shoots in water, drain them, cool them down naturally, pack them in 18g bags filled with nitrogen, seal them, and sterilize them. Wash the fungus, cut into thin shreds, boil water, drain, cool naturally, pack with 18g nitrogen gas per bag, seal and sterilize. After heating the edible oil, put in bean paste, tomato sauce, white sugar, sal...

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PUM

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Abstract

The invention relates to a method of making shredded pork with garlic sauce, comprising rinsing shredded pork with clean water to remove blood, draining, starching the pork in egg white, frying for 1-2 minutes in oil pan, cooling naturally, thus forming cooked shredded pork; deep-frying shredded lettuces and shredded agarics in water, draining, cooling naturally, thus forming cooked shredded lettuces and shredded agarics; making cooking liquor with edible oil, soyabean paste, ketchup, ketchup, salt, cooking wine, monosodium glutamate, capsicums, bruised gingers, minced shallots and water; packing the cooked shredded pork, cooked shredded lettuces, cooked shredded agarics and cooking liquor with certain weight when charging nitrogen, sealing, sterilizing, and filling in big bags, thus forming finished products. The invention combines the traditional dishes with the modern food engineering technology to form industrial production without any chemical additive and preservative, thus guaranteeing that the nutrition and taste of the traditional shredded pork with garlic sauce do not lose and the shredded pork with garlic sauce is convenient and sanitary to eat, only needing to be heated.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for preparing fish-flavored shredded pork that is instant, fresh, tasty, nutritious and convenient to eat. Background technique [0002] Meat products have a wide range of consumer groups in my country. Among them, pork series foods have high nutritional value and a variety of product types. They are very popular whether they are living at home or eating out. They are traditional products that people like to eat. Main meat varieties. Among them, fish-flavored shredded pork is a well-known traditional dish. It is favored by consumers for its low-fat, high-protein and delicious taste. But the processing of traditional fish-flavored shredded pork can only be the method of instant cooking, which is only suitable for eating in fixed places such as restaurants and families. . Contents of the invention [0003] The object of the present invention is to provide a met...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/01A23L13/10A23L5/10
Inventor 崔保国陈联平
Owner 山西百世特食品有限公司
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