Special flavor pork skin paste and production method thereof
A production method and technology of pork skin sauce, applied in the fields of application, food preparation, food science, etc., can solve the problem that pork skin can only be used for solid food and chemical raw materials, achieve good spreadability and ductility, improve flavor, and produce The effect of mild process conditions
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Embodiment 1
[0035] Example 1: spicy pork skin sauce
[0036] (1) Product formula, consisting of the following raw materials in parts by weight:
[0037] 40 parts of pure soybean paste, 20 parts of pork skin, 18 parts of soybean oil, 12 parts of dried red pepper flakes, 3 parts of cooked peanut powder, 0.5 parts of pepper powder, 0.3 parts of aniseed powder, 4 parts of peppercorns, 3 parts of table salt, onion 4 parts, MSG 1.5 parts, water 25 parts;
[0038] (2) Refreshing treatment of dried red pepper flakes
[0039] Pepper flakes with a particle size of 2-3 mm and intact seeds are scalded with 2.5 times the mass of boiling water, sealed, and placed at room temperature for 6 hours for refreshment treatment, and set aside.
[0040] (3) Peanut processing
[0041] Choose fresh "four grains of red" peanuts with no mildew, no moths, and full grains, rinse them with running water, drain the water, bake at 150°C for 20 minutes, raise the temperature to 180°C, and continue to bake for 20 minut...
Embodiment 2
[0056] Example 2: Spicy pork skin sauce
[0057] (1) Product formula, consisting of the following raw materials in parts by weight:
[0058] 25 parts of pure soybean paste, 12.5 parts of pork skin, 14 parts of soybean oil, 7.5 parts of dried red pepper flakes, 2 parts of cooked peanut powder, 0.3 parts of pepper powder, 0.2 parts of aniseed powder, 0.25 parts of peppercorns, 2 parts of table salt, onion 2.5 parts, 1.0 parts MSG, 15 parts water;
[0059] (2) Refreshing treatment of dried red pepper flakes
[0060] Pepper flakes with a particle size of 2-3 mm and intact seeds are scalded with 2.2 times the mass of boiling water, sealed, placed at room temperature for 5 hours, and re-fresh, and set aside;
[0061] (3) Peanut processing
[0062] Choose fresh "four grains of red" peanuts with no mildew, no moths, and full grains, rinse them with running water, drain the water, bake at 150°C for 20 minutes, raise the temperature to 180°C, and continue to bake for 20 minutes until...
Embodiment 3
[0077] Example 3: slightly spicy pork skin sauce
[0078] (1) Product formula, consisting of the following raw materials in parts by weight:
[0079] 10 parts of noodle sauce, 5 parts of pork skin, 10 parts of corn germ oil, 3 parts of dried red pepper flakes, 1 part of cooked peanut powder, 0.1 part of pepper powder, 0.1 part of aniseed powder, 0.1 part of peppercorns, 1 part of table salt, onion 1 part, 0.5 parts of monosodium glutamate, 5 parts of water;
[0080] (2) Refreshing treatment of dried red pepper flakes
[0081] Pepper flakes with a particle size of 2-3mm and complete seeds are scalded with boiling water twice the mass, sealed, and placed at room temperature for 4 hours for refreshment treatment, and set aside;
[0082] (3) Peanut processing
[0083] Choose fresh "four grains of red" peanuts with no mildew, no moths, and full grains, rinse them with running water, drain the water, bake at 150°C for 20 minutes, raise the temperature to 180°C, and continue to ba...
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