Proportion and making technology of barbecued pork

A production process and technology of barbecued pork, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of no change in taste, restricting market development, etc., and achieve the effect of fragrant taste, complete slice shape, and obvious shredded meat.

Inactive Publication Date: 2011-01-12
张影
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Barbecued pork is a kind of meat food made of pork, chicken or ribs. It is very popular because of its special flavor. However, for the sake of simplicity and convenience, people directly make it with some ready-made sauces. The taste is the same and does not change, which cannot meet people's needs well and restricts its market development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0023] Prepare ingredients according to the following weight ratios:

[0024] The ratio of barbecued pork comprises the following components (in parts by weight):

[0025] Selected pork: 40, loose meat powder: 0.2, water: 2,

[0026] For the preparation of barbecued pork, add sauce: 1, red yeast rice: 0.02, and honey sauce: 3.

[0027] Wherein, the preparation of char siew pork adds the proportioning of sauce as follows (in parts by weight):

[0028] Sugar: 2, MSG: 2, Salt: 3,

[0029] Zhuhou Sauce: 1, Hoisin Sauce: 1, Sesame Sauce: 2,

[0030] Peanut Butter: 1, Chicken Essence: 2, Sand Ginger Powder: 0.2,

[0031] Five-spice powder: 0.2, oyster sauce: 0.2, fermented bean curd: 0.6.

[0032] Wherein, the proportioning of honey juice is as follows (in parts by weight):

[0033] Water: 2, Sugar: 15, Citric Acid: 0.02.

[0034] The above raw materials are processed according to the steps of ① material selection → ② ingredients → ③ seasoning → ④ charcoal roasting → ⑤ hangin...

example 2

[0036] Prepare ingredients according to the following weight ratios:

[0037] The ratio of barbecued pork comprises the following components (in parts by weight):

[0038] Selected pork: 40, loose meat powder: 0.3, water: 3,

[0039] For the preparation of barbecued pork, add sauce: 1, red yeast rice: 0.06, honey sauce: 7.

[0040] Wherein, the preparation of char siew pork adds the proportioning of sauce as follows (in parts by weight):

[0041] Sugar: 4, MSG: 4, Salt: 4,

[0042] Zhuhou Sauce: 3, Hoisin Sauce: 3, Sesame Sauce: 3,

[0043] Peanut Butter: 2, Chicken Essence: 4, Sand Ginger Powder: 0.3,

[0044] Five-spice powder: 0.3, oyster sauce: 0.4, fermented bean curd: 1.

[0045] Wherein, the proportioning of honey juice is as follows (in parts by weight):

[0046] Water: 4, Sugar: 25, Citric Acid: 0.04.

[0047] The above-mentioned raw materials are processed according to the steps of ① material selection → ② ingredients → ③ seasoning → ④ charcoal roasting → ⑤ ha...

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PUM

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Abstract

The invention relates to proportion and making technology of barbecued pork. The barbecued pork is made through the steps of sorting, proportioning, mixing, charcoal broiling and sauce sagging according to the following proportion: selected pork: 30-50, meat tenderizer: 0.2-0.3, water: 1-3, added sauces for the preparation of the barbecued pork: 1-3, red yeast rice: 0.02-0.07, and honeydew: 2-10, and has peculiar flavors such as apparent shredded pork, whole slice shape, even thickness and soft mouthfeel.

Description

technical field [0001] The invention relates to a food proportioning and a preparation method, in particular to a proportioning and preparation process of barbecued pork. Background technique [0002] Barbecued pork is a kind of meat food made from pork, chicken or ribs. It is very popular because of its special flavor. However, for the sake of simplicity and convenience, people use some ready-made sauces to make it directly. The taste is stereotyped and does not change, which cannot satisfy people's needs well, and restricts its market development. Contents of the invention [0003] In order to solve the above-mentioned problems, the present invention proposes a proportion and a production process of char siu pork with a unique flavor. The roast pork produced by the proportion and production process is more delicious and nutritious, and better satisfies people's needs. [0004] Barbecued pork proportioning of the present invention comprises the following components (in p...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/24A23L13/10A23L27/60
Inventor 张影
Owner 张影
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