Sparerib sauce base material, production method and application thereof

A production method and technology for ribs, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of assembly line production of less ribs sauce and less mass production, and achieve the effect of pure and rich flavor of ribs, convenient consumption and unique style.

Inactive Publication Date: 2012-11-07
FUJIAN XINMA INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the current pork rib sauce is generally cooked in a small amount at home, and there is very little mass production, and there are even fewer reports about the production line of pork rib sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0096] 1) First weigh the components according to the following formula

[0097] Porcine 26 kg;

[0098] Pork lean meat 26 kg;

[0099] Animal protease 0.005kg;

[0100] Yeast extract 2.0kg;

[0101] Hydrolyzed vegetable protein 6.0kg;

[0102] Refined lard 8kg;

[0103] MSG 7.0kg;

[0104] Edible glucose 9.5kg;

[0105] Edible fine salt 6.5kg;

[0106] I+G 0.45kg;

[0107] White granulated sugar 1.0kg;

[0108] Soybean protein powder 2.5kg;

[0109] Thirteen spice powder 1.5kg;

[0110] Maltodextrin 1.5kg;

[0111] Taurine 0.20kg;

[0112] Modified starch 1.50kg;

[0113] BHT 0.02kg;

[0114] Potassium sorbate 0.05kg;

[0115] Pork base 0.45kg;

[0116] 26 kg of water.

[0117] 2) Mince the selected lean pork meat into minced meat;

[0118] 3) Put the ground minced meat in step 2) into the sandwich pot, add water to immerse, heat and stir to boil, when it is boiled until there is no meat and blood, stop heating, and pass through the colloid mill to obtain th...

Embodiment 2

[0128] 1) First weigh the components according to the following formula

[0129] Porcine 26 kg;

[0130] Pork lean meat 26 kg;

[0131] Animal protease 0.005kg;

[0132] Yeast extract 2.5kg;

[0133] Hydrolyzed vegetable protein 5.0kg;

[0134] Refined lard 10kg;

[0135] MSG 7.0kg;

[0136] Edible glucose 8.5kg;

[0137] Edible fine salt 7.5kg;

[0138] I+G 0.35kg;

[0139] White granulated sugar 2.0kg;

[0140] Soybean protein powder 1.5kg;

[0141] Thirteen spice powder 1.5kg;

[0142] Maltodextrin 1.8kg;

[0143] Taurine 0.10kg;

[0144] Modified starch 2.0kg;

[0145] BHT 0.02kg;

[0146] Potassium sorbate 0.05kg;

[0147] Pork base 0.45kg;

[0148] 26 kg of water.

[0149] 2) Mince the selected lean pork meat into minced meat;

[0150] 3) Put the ground minced meat in step 2) into the sandwich pot, add water to immerse, heat and stir to boil, when it is boiled until there is no meat and blood, stop heating, and pass through the colloid mill to obtain th...

Embodiment 3

[0160] 1) First weigh the components according to the following formula

[0161] Porcine 26 kg;

[0162] Pork lean meat 26 kg;

[0163] Animal protease 0.005kg;

[0164] Yeast extract 2.3kg;

[0165] Hydrolyzed vegetable protein 5.5kg;

[0166] Refined lard 9kg;

[0167] MSG 7.0kg;

[0168] Edible glucose 9.0kg;

[0169] Edible fine salt 7.0kg;

[0170] I+G 0.40kg;

[0171] White granulated sugar 1.5kg;

[0172] Soybean protein powder 2.0kg;

[0173] Thirteen spice powder 1.5kg;

[0174] Maltodextrin 1.6kg;

[0175] Taurine 0.14kg;

[0176] Modified starch 1.7kg;

[0177] BHT 0.02kg;

[0178] Potassium sorbate 0.05kg;

[0179] Pork base 0.45kg;

[0180] 26 kg of water.

[0181] 2) Mince the selected lean pork meat into minced meat;

[0182] 3) Put the ground minced meat in step 2) into the sandwich pot, add water to immerse, heat and stir to boil, when it is boiled until there is no meat and blood, stop heating, and pass through the colloid mill to obtain the...

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PUM

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Abstract

The invention discloses a sparerib sauce base material, a production method and application thereof. The base material comprises pig bone essence, pig lean meat, animal protease, yeast extract, hydrolyzed plant protein powder, refined pig oil, monosodium glutamate, edible glucose, edible refined salt, I+G, white granulated sugar, soybean protein powder, mixed spices, maltodextrin, taurine, modified starch, BHT, potassium sorbate, and pig lean meat essence. The preparation method comprises the steps of (1) mincing pig lean meat into minced meat; (2) cooking the minced meat, and milling with colloid mill to obtain minced meat liquid; (3) performing enzymatic hydrolysis on the minced meat liquid; (4) deactivating enzyme; (5) adding other components into the enzymolysis liquid, and stepwise heating under stirring; and (6) stopping reaction to obtain the base material. The base material has the advantages of pure and thick fragrance of sparerib, rich and unique flavor, mellow mouth feeling, and lasting aftertaste. The base material can be used for producing sparerib sauce.

Description

technical field [0001] The invention relates to a rib sauce base material and a production method thereof, in particular to a rib sauce base material with special flavor, a production method and application thereof. Background technique [0002] Bone soup made from pork bones has many health benefits. Its protein content is higher than that of milk powder, its iron and sodium are much higher than that of fresh meat, and its calcium content is far beyond that of other foods. Drinking more bone broth can slow down aging. Because as people age, the function of bone marrow to produce red blood cells and white blood cells will decline. If the mucinoid protein contained in bone marrow can be continuously ingested from the diet, the function of bone marrow to produce blood cells can be strengthened, thereby achieving the goal of slowing down aging. Purpose. Therefore, the elderly often eat bone soup, which can not only effectively curb bone marrow aging, but also prevent and tre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/24A23L27/26A23L27/60
Inventor 苏祖凤钱寿根郭雅杰
Owner FUJIAN XINMA INDAL
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