Flavored pork sauce and production process thereof

Abstract

The invention provides flavored pork sauce and a production process thereof. The sauce is characterized by comprising the following raw materials in parts by weight: 40-50 parts of lean pork, 3-6 parts of red chilly powder, 1-3 parts of salt, 8-12 parts of sesame, 5-10 parts of edible oil, 2-5 parts of peanut powder, 2-5 parts of cornmeal, 0.2-1 part of white sugar, 8-12 parts of water, 0.5-2 parts of soy sauce, 1-2 parts of chicken essence and 1.5-2.5 parts of diced green onion. The production process comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4) drying and adding accessories; and 5) fermenting. The flavored pork sauce prepared by the production process can fully maintain the nutritions of the lean pork, can build the bodies, resist the sources of diseases and aging, prevent and treat cancers and lose weight in case of long-term use, has pure colors and strong fragrance, is a superexcellent condiment used as a sidedish and is convenient and sanitary to eat.

Description

Technical field [0001] The invention relates to a seasoned pork sauce and its production process. Background technique [0002] Pork is the main non-staple food in daily life. It has the functions of invigorating the body, nourishing yin and moisturizing dryness, and enriching the skin. Its nature and taste are sweet and flat, rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other ingredients. Physicians of the past believed: "Pigs, for the most use, but meat should not be eaten too much, it makes people gluttonous, and it is caused by weak muscles." "Every meat has a tonic, but pork does not." Replenishing water can cause dampness and heat into the stomach due to the fleshy nature, heat can produce phlegm, and phlegm can cause the qi to remain unreduced, and all symptoms are caused.” Therefore, it is not beneficial for patients with Yin deficiency and blood deficiency to eat more pork. However, according to reports, a professor at the University of Ryukyu ...

AI Technical Summary

Problems solved by technology

[0003] At present, with the improvement of people's living standards, people pay more and more attention to lean pork, and their demand is becoming more and more diversified. They are not only satisfied with eating fresh lean pork directly, but also have more and more demand for processed lean pork. There are more and more, but lean pork often faces the problem of loss of nutrition after processing