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Seasoning pork paste and preparation method thereof

A technology for pork sauce and lean pork, applied in food preparation, application, climate change adaptation and other directions, can solve the problem of lean pork nutrition loss and other problems, and achieve the effects of pure color, edible and hygienic, and physical enhancement.

Inactive Publication Date: 2012-05-23
杜卫忠
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  • Summary
  • Abstract
  • Description
  • Claims
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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

Method used

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Examples

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Effect test

Embodiment Construction

[0026] The best implementation mode of the present invention is:

[0027] A kind of seasoning pork sauce, comprises the raw material (kilogram) of following ratio:

[0028] lean pork 45 chili powder 5,

[0029] Salt 2, Sesame 10,

[0030] Edible oil 7, peanut powder 3,

[0031] Corn flour 3, sugar 0.8,

[0032] Water 10, soy sauce 1.5,

[0033] Chicken essence 1.5, green onion 2.

[0034] The preparation of seasoned pork sauce comprises the following steps:

[0035] 1) Washing: washing the lean pork to remove impurities;

[0036] 2) Steaming and cooking: put the washed lean pork in a pot and cook it. After standing for 24 hours, the lean pork turns from yellow to brown;

[0037] 3) Grinding: Grind the cooked lean pork with a small grinder to make steamed buns or squares, then wrap them in paper and let them ferment naturally;

[0038] 4) Drying and adding ingredients: After several months, wash the sauce base with clean water, then break it into small pieces, put it in...

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Abstract

The invention provides seasoning pork paste and a preparation method thereof. The seasoning pork paste obtained by the preparation method can fully retain pork nutrients, and has the effects of preventing and treating cancers and lossing the weight, a pure color and an obvious fragrance. The seasoning pork paste is an excellent condiment for being eaten together with main foods, is clean and can be taken conveniently.

Description

technical field [0001] The invention relates to a seasoned pork sauce and a production process thereof. Background technique [0002] Pork is the main non-staple food in daily life. It has the functions of tonifying deficiency and strengthening the body, nourishing yin and moistening dryness, and plumping 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 dynasties believed: "Pigs are the most used, but the meat should not be eaten too much, which makes people fattened, and it is caused by weak muscles." "All meat is nourishing, but pork is not." Jishui, covered with meat, enters the stomach with dampness and heat, heat produces phlegm, and phlegm produces qi not descending, and all diseases are over." 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 Universit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCY02A40/90
Inventor 杜卫忠
Owner 杜卫忠
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