Pork paste and its production method

A technology for pork sauce and pork, which is applied in the field of condiments, can solve the problems of insufficient and natural flavor, insufficient stability of aroma and concentration, and achieve the effects of pure color, simple production process and rich nutrition.

Inactive Publication Date: 2012-05-23
TIANJIN LANSHI SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processed pork products prepared at present cannot give full play to their original flavor, the flavor is not full and natural, and the aroma and concentration are not stable enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A kind of preparation method of pork sauce is completed according to the following steps:

[0017] ① Glucose: 8%, monosodium glutamate: 7%, Vc: 0.4%, L-acid: 0.4%, L-salt: 1%, salt: 5%, soy sauce: 15%, glycine: 0.2%, plant hydrolyzed protein: 1%, white sugar: 6%, scallions: 5% and water are put into the reaction kettle, heat until all the powdery materials are melted, then add 10% pork, 15% fat and water to 100%;

[0018] ②Raise the temperature to 100-105°C and keep it for 1-2 hours;

[0019] ③Reduce the temperature rapidly after the reaction is over or release the pork reactants out of the reactor;

[0020] ④ Pass the pork reactant through the colloid mill twice;

[0021] ⑤ When the temperature of the pork reactant is lowered to 50-60°C, then add the pork reactant, pork essence, edible ethanol, purified water, thickener, and potassium sorbate in proportion to the mixer and stir for 10-30 minutes. Colloid mill and then canned.

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PUM

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Abstract

The invention relates to a pork paste, which comprises the following raw materials by weight: 80-90 parts of pork reactant, 0.5-1.5 parts of pork essence, 1-3 parts of edible ethanol, 5-10 parts of purified water, 0.5-1 part of thickening agent and 0.1-0.2 parts of potassium sorbate. The whole production process of the pork paste is carried out in a reaction kettle, and the production process is simple, safe and healthy. The produced pork paste has the characteristics of pure color, soy sauce-like flavor, delicious taste and abundant nutrition, and can achieve the diet requirement for people health.

Description

Technical field: [0001] The invention belongs to a condiment, in particular to a pork sauce and a preparation method thereof. Background technique: [0002] Pork is one of the meat products of the Chinese people. Pork is delicious and rich in nutrition. According to analysis, pork is rich in protein, fat, carbohydrates, calcium, phosphorus, iron and other ingredients. Pork is flat and sweet in nature, has the effects of moistening the intestines and stomach, nourishing body fluid, nourishing kidney qi, and detoxifying heat. Yin, moistens dryness, nourishes liver yin, moistens skin, facilitates urination and quenches thirst. [0003] At present, with the improvement of people's living standards, people pay more and more attention to pork, and their demand is more and more diversified. They are not only satisfied with eating fresh pork directly, but also have more and more demand for processed pork products. . The processed pork products prepared at present cannot give ful...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING
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