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Shredded pork with black bean sauce

A technology for shredded fermented fermented bean and fermented fermented fermented fermented fermented bean curd, which is applied in the application, food preparation, food science and other directions, and can solve the problems that the market demand cannot be met, and the taste of fermented fermented fermented fermented bean curd is monotonous and the like.

Inactive Publication Date: 2009-09-09
刘诗城
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no research on the diversity of fermented soybeans in China. The taste of fermented soybeans has always been very monotonous, and it has gradually failed to meet the needs of the market.

Method used

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Embodiment Construction

[0005] This specific embodiment adopts the following process: first, soybeans are screened, cleaned, and soaked for 3 hours, steamed and boiled at 100 degrees Celsius for 4 hours, and then inoculated to make koji. The temperature of the inoculated koji is controlled at 36-38 degrees Celsius, and the time is about 36 hours; fermentation treatment, exposed to the sun for more than three months in the fermentation tank, then filtered with a filter cloth to obtain naturally fermented soybean meal, and then steamed, the cooking temperature should be controlled at 80-100 degrees Celsius, and added during the cooking process seasoning, and finally carry out canning, packaging, and inspection; the formula and process of adding seasoning and seasoning are as follows: fresh meat is washed and drained, shredded, fried with rapeseed oil, and the oil is drained for backup Use; salty peppers are crushed for later use; garlic and shallots are cleaned and then crushed for later use; add rapese...

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Abstract

Shredded pork with black bean sauce relates to a food, in particular to a seasoning for daily use at home. The Shredded pork with black bean sauce is prepared by a technical process that: firstly, screening and washing soybeans, soaking the soybeans for 3to 5 hours, and cooking the soybeans at 100 DEG C for 4 to 5 hours; secondly, inoculating for starter propagation, fermenting, filtering the product of fermentation with filter cloth to obtain natural fermented black beans; thirdly, cooking the natural fermented black beans and adding seasonings during cooking; and finally, carrying out canning, packing and inspecting. In the invention, black beans and chilies are added into lean pork to form a main raw material; advanced fermentation technology is used for producing the black beans; and the shredded pork with black bean sauce has rich nutrients, proteins and fat. The shredded pork with black bean sauce has wide applications such as steaming fish, steaming spareribs, braising gooses and ducks, cooking various meats, frying rice noodles and rice, and mixing vegetables.

Description

Technical field: [0001] The invention relates to a food, in particular to a family daily seasoning. Background technique: [0002] Fermented soya bean is a commonly used condiment and is used in large amounts in daily life. With the growth of the national economy and the improvement of people's living standards, people have higher requirements for condiments. At present, there is no research on the diversity development of Douchi in China. The taste of Douchi has been very monotonous, and it has gradually failed to meet the needs of the market. Invention content: [0003] The purpose of the present invention is to provide a kind of shredded soybean meal, which can satisfy people's demand for condiments, enrich people's dining table and improve people's dietary level. [0004] In order to solve the existing problems of the background technology, the present invention adopts the following technological process: first, the soybeans are screened, cleaned, soaked for 3-5 hour...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/202A23L1/311A23L1/01A23L1/221A23L5/10A23L11/20A23L13/10A23L27/10
Inventor 刘诗城
Owner 刘诗城
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