Sauce with Dahe black pig ham and konjaku
A technology of konjac paste and ham, applied in the fields of application, food preparation, food science, etc.
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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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