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Shredded pork with garlic sauce and preparation method thereof

A technology of fish-flavored shredded pork and pork shreds, which is applied in the field of food processing, can solve the problems of non-standardization of fish-flavored pork shreds, achieve the effects of improving taste and section effect, enhancing water retention, and increasing yield

Inactive Publication Date: 2012-11-14
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 fish-flavored shredded pork and its preparation method, aiming to solve the problem that the existing fish-flavored shredded pork has not been standardized

Method used

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  • Shredded pork with garlic sauce and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: Fish-flavored pork shreds and preparation method thereof

[0025] A fish-flavored shredded pork, the fish-flavored shredded pork is mainly made of 950-1050 parts by weight of the main ingredient pork and the following accessories by weight:

[0026] Chicken essence 14~16 parts;

[0027] 6~8 portions of table salt;

[0028] 6~8 parts of starch;

[0029] 4~6 servings of Fresh King;

[0030] 1~3 parts white sugar;

[0031] Sodium bicarbonate 5~8 parts.

[0032] See attached figure 1 As shown, the method for making fish-flavored shredded pork includes putting the auxiliary material and main ingredient pork into a tumbler for tumbling operation, and then marinating at 0-5°C for 3-4 hours.

[0033] A further preferred technical solution of the specific embodiment of the present invention also includes 10 to 12 parts of meat product pickling preparation.

[0034] In a further preferred technical solution of the specific embodiment of the present invention,...

Embodiment 2

[0038] Embodiment 2: Fish-flavored pork shreds and preparation method thereof

[0039] A fish-flavored shredded pork, the ingredients of which are as follows

[0040] 1000 grams of pork:

[0041] Chicken essence 15 grams;

[0042] 7 grams of table salt;

[0043] 7 grams of starch;

[0044] Umami King 5 grams;

[0045] 2 grams of white sugar;

[0046] 10 grams of meat product pickling agent;

[0047] Sodium bicarbonate 6 grams.

[0048] See attached figure 1 As shown, the method for making fish-flavored shredded pork, the steps are as follows:

[0049] 1. Picking material: raw material: pork. Check whether the pork has deteriorated or has a peculiar smell.

[0050] 2. Shred: Put the pork into the shredder and beat it twice. Standard: The length, width and thickness are 6*0.35*0.35 cm, and the shredded pork does not have a knife.

[0051] 3. Weighing: Return the electronic scale to zero before weighing. The shredded pork is weighed by 150 jin per unit.

[0052] 4. ...

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Abstract

The invention provides shredded pork with garlic sauce and a preparation method thereof. The shredded pork with garlic sauce is mainly prepared from the main material of 950-1050 parts of pork, and the accessories of 14-16 parts of essence of chicken, 6-8 parts of salt, 6-8 parts of starch, 4-6 parts of Xianweiwang, 1-3 parts of white granulated sugar and 5-8 parts of sodium bicarbonate by weight. The shredded pork with garlic sauce and the preparation method have the following advantage: the raw material standardization, product standardization and process standardization of the shredded pork with garlic sauce can be realized.

Description

technical field [0001] The invention relates to fish-flavored shredded pork 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 sk...

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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