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A technology of konjac paste and ham, applied in the fields of application, food preparation, food science, etc.
Active Publication Date: 2012-03-14
云南富源金田原农产品开发有限责任公司
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The nutrition and health function of konjac is to exert the regulatory effect of dietary fiber on nutritional imbalance, but adding konjac to edible sauce has not been reported in relevant literature
Method used
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[0014] With reference to the formula percentage weight value of each component in the Dahe black pig ham konjac sauce composition that is given by the technical scheme, prepare various relevant components respectively according to the total amount of products planned to be produced; , konjac and bean paste are fried and processed, and then mixed with other processed main ingredients and seasonings. The specific process is as follows:
[0015] 1. Pretreatment of condiments. Zanthoxylum bungeanum, pepper, star anise, fennel, and ginger are all dried and matured to make powder for later use; garlic is mashed into mashed garlic for later use; among them, star anise, fennel, and Chinese prickly ash are dried until they emit fragrance and then made into powder.
[0016] 2. Selection and processing of Dahe black pig ham ingredients. Choose the Dahe black pig ham that has been marinated for no less than one year, take the pure lean meat part, chop it with a knife into grains no large...
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Abstract
The invention provides a sauce with Dahe black pig ham and konjaku. The sauce is prepared from ham, thick broad-bean sauce, konjaku flour, vegetable oil, garlic, cooking wine, and spicy and hot seasonings for making sauce food, wherein the sauce is prepared from the following components in percentages by weight: 38-45% of Dahe black pig ham, 22-26% of thick broad-bean sauce, 12-18% of sesame, 0.5-1.5% of konjaku flour, 0.5-1.1% of wild pepper powder, 4-8% of chilli powder, 8-13% of vegetable oil, 0.8-1.6% of garlic, 0.01-0.04% of star aniseed powder, 0.01-0.05% of ginger powder, 0.02-0.06% offennel powder, 0.03-0.09 of cooking wine and 0.4-1.10% of monosodium glutamate by the production process of ham sauce. By adoption of the konjaku flour which has the puffing characteristic and the functions of expelling toxin, losing weight and relaxing the bowels and balancing salinity, the salinity is reduced, taste, appearance, mouthfeeling and elasticity are improved, viscosity and softness are enhanced and the quality guarantee periodd is increased; through the adoption of high-quality Dahe black pig ham lean meat, the formula problem of the product is solved, the taste of the product isimproved and the suitability of the product is enhanced.
Description
technical field [0001] The patent of the invention relates to a Dahe black pig ham and konjac sauce. Background technique [0002] The ham sauce currently on the market, its batching mainly mainly uses ham diced, capsicum, Chinese prickly ash, vegetable oil and other spices to mix and process with existing soybean paste usually, and edible is comparatively convenient, is the seasoning of daily consumption. The ham sauce currently produced and processed has a simple formula. The ham contains fat in the ingredients. The ingredients are single, and the taste of the ham is still preserved. The salt in the ham is too heavy and the spicy taste in the bean paste is too strong. It is not suitable for human health requirements, especially for middle-aged and elderly people. If a large amount of other starch materials are added to neutralize the salt, the quality of the sauce will be affected, or it will not have the quality of bean paste and ham flavor, and the shelf life of the pro...
Claims
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