Spiced pork ribs and manufacturing method thereof

A technology of spiced spices and auxiliary materials, which is applied in the field of food processing, and can solve the problems of non-standardization of large-scale products, and achieve the effects of improving taste and section effect, enhancing water retention, and improving binding force

Inactive Publication Date: 2012-10-10
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a five-spice big row and its production method, aiming to solve the problem that the existing big row products have not achieved standardization

Method used

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  • Spiced pork ribs and manufacturing method thereof

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Experimental program
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Effect test

Embodiment 1

[0025] Embodiment 1: A kind of five-spice big row and its preparation method

[0026] A kind of spiced pork ribs, the spiced pork ribs is mainly made of 950-1050 parts by weight of the main ingredient pork ribs and the following auxiliary materials by weight:

[0027] Starch 20~25 parts;

[0028] Chicken essence 14~16 parts;

[0029] Light soy sauce 15~20 parts;

[0030] 10~12 servings of peanut butter;

[0031] 12~14 parts white sugar;

[0032] 6~8 parts of curry powder;

[0033] 6~8 portions of table salt;

[0034] MSG 6~8 parts;

[0035] 4~5 servings of soybean protein;

[0036] Five-spice powder 1~2 parts.

[0037] See attached figure 1 As shown, the method for making the five-spice pork ribs includes putting the auxiliary material and the main ingredient pork ribs into a tumbler for tumbling operation, and then marinating at 0-5°C for 2-3 hours.

[0038] In a further preferred technical solution of the specific embodiment of the present invention, the time for t...

Embodiment 2

[0040] Embodiment 2: A kind of five-spice big row and its preparation method

[0041] A kind of five-spice big row, the batching of described five-spice big row is as follows

[0042] 1000g pork chops:

[0043] Starch 20 grams;

[0044] Chicken essence 15 grams;

[0045] soy sauce 18 grams;

[0046] 11 grams of peanut butter;

[0047] 13 grams of white sugar;

[0048] 7 grams of curry powder;

[0049] 7 grams of table salt;

[0050] MSG 7 grams;

[0051] 4 grams of soy protein;

[0052] Five-spice powder 1 gram.

[0053] See attached figure 1 As shown, the method of making five-spice big row, the steps are as follows:

[0054] 1. Picking materials: raw materials: pork chops. Check whether the pork chops have deteriorated or smelled bad.

[0055] 2. Weighing: Return the electronic scale to zero before weighing. Weigh 50 catties per unit of the large row.

[0056] 3. Soaking and rinsing: Stir the soaking material according to the standard (add 15 catties of water ...

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Abstract

Spiced pork ribs and a manufacturing method thereof are provided. The spiced pork ribs are mainly prepared from a major ingredient and auxiliary ingredients by weight, wherein the major ingredient includes 950-1050 parts of pork ribs, and the auxiliary ingredients include 20-25 parts of starch, 14-16 parts of essence of chicken, 15-20 parts of light soy sauce, 10-12 parts of peanut butter, 12-14 parts of white granulated sugar, 6-8 parts of curry powder, 6-8 parts of table salt, 6-8 parts of monosodium glutamate, 4-5 parts of soyabean protein and 1-2 parts of five-spice powder. Raw material standardization, product standardization and technological standardization of the spiced pork ribs can be achieved.

Description

technical field [0001] The invention relates to a five-spice pork chop and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with high efficiency and low cost of large-scale operation, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of personal skills ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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