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Lucid ganoderma frost-flower pork joint

A technology of Ganoderma lucidum and Binghua, applied in the application, food preparation, food science and other directions, can solve the problems of inability to remove the bitterness of the product, no patent publications have been found, and influence on eating, etc., and achieve the effects of good color, long shelf life, and improved production efficiency.

Inactive Publication Date: 2013-10-02
TIANJIN HEIZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although Ganoderma lucidum is rich in nutrients, it is difficult to add it to meat products to make healthy meat products. The reason is that the broken Ganoderma lucidum spore powder contained in Ganoderma lucidum has a bitter taste, and it is difficult for consumers to add it to meat products. Accept it, many people have wanted to add broken Ganoderma lucidum spore powder to Binghua elbow, but the bitterness in the product cannot be removed, which affects its consumption
[0007] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of ganoderma ice flower elbow, its composition and weight are as follows:

[0023] Pork front elbow 70kg, sugar 2kg, salt 1kg, broken ganoderma spore powder 0.1kg, wine 1kg and glyceryl trilaurate 0.1kg.

[0024] The preparation method of above-mentioned Ganoderma lucidum ice flower elbow, the steps are as follows:

[0025] Take 70kg of pig's front elbow, first marinate the pig's front elbow for 40 hours through the conventional process, then soak and wash it in the conventional process, and then carry out the conventional marinating process, adding 2 kg of sugar, 1 kg of salt, and 0.1 kg of broken Ganoderma lucidum spore powder , 1kg of wine and 0.1kg of tripolylaurin and stir evenly to make it fully tasty;

[0026] Cut the stewed pork knuckle into small pieces, add stewed soup in the mold, press mold, divide, and vacuum pack to make the finished product.

Embodiment 2

[0028] A kind of Ganoderma lucidum ice flower elbow, its composition and parts by weight are as follows:

[0029] Pork front elbow 70kg, sugar 4.2kg, salt 2.1kg, broken ganoderma spore powder 0.7kg, white wine 1.4kg and glyceryl trilaurate 0.35kg.

[0030] The preparation method of above-mentioned Ganoderma lucidum ice flower elbow, the steps are as follows:

[0031] Take the pig’s front elbow, first marinate the pig’s front elbow through the conventional process for 40 hours, then soak and wash it through the conventional process, and then proceed to the conventional marinating process, adding sugar, salt, broken ganoderma spore powder, white wine and trimeric Glyceryl laurate and stir evenly to make it fully tasty;

[0032] Cut the stewed pork knuckle into small pieces, add stewed soup in the mold, press mold, divide, and vacuum pack to make the finished product.

Embodiment 3

[0034] A kind of Ganoderma lucidum ice flower elbow, its composition and parts by weight are as follows:

[0035] Pork front elbow 60kg, sugar 4.10kg, salt 2.05kg, broken ganoderma lucidum spore powder 0.68kg, rice wine 1.36kg and glyceryl trilaurate 0.34kg.

[0036] The preparation method of above-mentioned Ganoderma lucidum ice flower elbow, the steps are as follows:

[0037] Take the pig's front elbow, first marinate the pig's front elbow for 35 hours through the conventional process, then soak and wash it in the conventional process, and then carry out the conventional marinating process, adding sugar, salt, broken ganoderma spore powder, rice wine and trimeric Glyceryl laurate and stir evenly to make it fully tasty;

[0038] Cut the stewed pork knuckle into small pieces, add stewed soup in the mold, press mold, divide, and vacuum pack to make the finished product.

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PUM

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Abstract

The invention relates to a lucid ganoderma frost-flower pork joint. The lucid ganoderma frost-flower pork joint comprises the following components in parts by weight: 70-90 parts of pork fore knuckles, 2-6 parts of sugar, 1-3 parts of salt, 0.1-1 part of wall-breaking lucid ganoderma spore powder, 1-2 parts of liquor and 0.1-0.5 part of tripoly (glyceryl laurate ester). After the wall-breaking lucid ganoderma spore powder and the tripoly (glyceryl laurate ester) are directly added, the lucid ganoderma frost-flower pork joint has outstanding substantial characteristics and obvious progresses which are incomparable to a common frost-flower pork joint, and the bitter taste formed by purely adding the wall-breaking lucid ganoderma spore powder is alleviated. Furthermore, the lucid ganoderma frost-flower pork joint is pure in taste, abundant in nutrition, good in meat quality, good in color, long in shelf life, nutritional, nourished and healthy, and meets the requirements of customers.

Description

technical field [0001] The invention belongs to the technical field of stewed meat products, and relates to a stewed meat product containing additives, in particular to ganoderma lucidum iced elbow. Background technique [0002] Binghua elbow, also known as crystal dish hoof, is a famous traditional dish in Jiangsu and Zhejiang. The hoof skin is white in color, transparent in stewed jelly, smooth and crystal-like, and shaped like crystal, hence the name. In daily life, people like to eat Binghua elbow which is made of pork knuckle by marinating and pressing. This kind of ice elbow has a single nutrition and low protein content. The production process of this ice elbow is outdated. Because the temperature is too high as 90-100 ℃, it is easy to destroy the nutritional content, so the nutritional value is not high, and frequent consumption can easily lead to people suffering from nutritional deficiencies and other diseases . [0003] In recent years, with the improvement and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/30A23L1/318A23L33/10
Inventor 刘志安
Owner TIANJIN HEIZI FOOD