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A kind of pork sauce and preparation method thereof

A technology of pork sauce and bean paste, which is applied in the field of food processing, can solve the problems of bad taste, lack of aroma and spicy taste of pork sauce, etc., and achieve the effect of strong aroma of pork and simple process

Inactive Publication Date: 2015-11-18
LANCANG LAGU RENJIA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of pork sauce, which is a common condiment, but the general pork sauce is added with many common seasonings, which makes the pork sauce lack the unique fragrance and spicy taste, and the taste is not good

Method used

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  • A kind of pork sauce and preparation method thereof

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Effect test

preparation example Construction

[0019] The invention provides a method for preparing pork sauce and pork sauce obtained by the method.

[0020] figure 1 A schematic flow diagram showing the method for preparing pork sauce of the present invention. Such as figure 1 As shown, the preparation method of the pork sauce according to the present invention includes the following steps: first enter the fermentation step S1100, soak the soybeans in water, and then cook the soaked soybeans thoroughly with high heat, generally according to the time consumption of 1 kg of soybeans 1 hour of steaming time can fully cook soybeans. Put the cooked soybeans in the bag and ferment for 2-3 days. At this time, the soybeans have a smell and the fermentation is complete.

[0021] Take out the fermented soybeans, add spicy noodles (that is, ground spicy peppers), ginger, monosodium glutamate, white wine and salt to it, and stir the above substances evenly to make soybean paste raw materials, wherein the weight of each of the abo...

Embodiment 1

[0027] 9000 parts by weight of soybeans are soaked in water, and then the soaked soybeans are cooked. The boiled soybeans are fermented in pockets for 2 days until they have a bad smell. The fermented soybeans are taken out, 900 parts by weight of spicy noodles, 200 parts by weight of ginger, 40 parts by weight of monosodium glutamate, 150 parts by weight of rice wine and 1000 parts by weight of salt are added and fully mixed to become the raw material of soybean paste. Put the soybean paste raw materials into an altar and jar to marinate for 1 month after standing for 3 days.

[0028] Get 11000 parts by weight of the marinated bean paste raw material, add the seasonings of the following weight proportions to it for seasoning: 4500 parts of fresh pork, 11000 parts of small tomatoes, 1100 parts of kohlrabi root, 900 parts of large parsley, 9000 parts of chili sauce, 21000 parts of salty noodle sauce, 1100 parts of monosodium glutamate, 900 parts of chicken essence, 600 parts o...

Embodiment 2

[0030] 10000 parts by weight of soybeans are soaked in water, and then the soaked soybeans are cooked. The boiled soybeans are fermented in pockets for 3 days until they have a bad smell. The fermented soybeans are taken out, 750 parts by weight of spicy noodles, 250 parts by weight of ginger, 50 parts by weight of monosodium glutamate, 125 parts by weight of rice wine and 1100 parts by weight of salt are added and fully mixed to become the raw material of soybean paste. Put the soybean paste raw materials into an altar and jar to marinate for 3 months after standing for 5 days.

[0031] Get 12000 parts by weight of the pickled bean paste raw material, add the following seasonings in the weight ratio to it for seasoning: 5000 parts of fresh pork, 10000 parts of small tomatoes, 1000 parts of kohlrabi root, 1000 parts of large coriander, 10000 parts of chili sauce, 20,000 portions of salty noodle sauce, 1,000 portions of monosodium glutamate, 1,000 portions of chicken essence, ...

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Abstract

The invention discloses a preparation method of pork paste. The preparation method comprises the following steps: fermenting, namely thoroughly steaming soaked yellow beans and fermenting for 2-3 days; salting, namely fully mixing the fermented yellow beans with chili powder, ginger, monosodium glutamate, white spirit and salt to prepare a soybean paste raw material, standing the soybean paste raw material for 3-5 days, and salting for at least one month; seasoning, namely adding fresh pork, small tomatoes, allium hookeri thwaites roots, Eryngium foetidum L, chili sauce, salty flour sauce, monosodium glutamate, chicken essence, chili sections, garlic, edible oil, amomum tsaoko and white sugar into the salted soybean paste raw material; and frying, namely stir-frying the soybean paste raw material and the seasonings in a cauldron for 2-4 hours to obtain the pork paste. The preparation method is simple in process; the prepared pork paste is rich in pork fragrance, has the fresh aroma of the yellow beans, is not greasy, has local national features, is suitable for cooking, and can be directly eaten.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of pork sauce. Background technique [0002] There are many kinds of pork sauce, which is a common condiment, but the general pork sauce is added with many common seasonings, so that the pork sauce lacks its unique fragrance and spicy taste, and the taste is not good. Contents of the invention [0003] For this reason, the object of the present invention is to provide a kind of processing technology of pork sauce, make the prepared pork sauce have strong fragrance, improve the quality and mouthfeel of pork sauce. [0004] The invention provides a kind of preparation method of pork sauce, comprises the steps: [0005] Fermentation step: steam the soaked soybeans, and then ferment them for 2-3 days; [0006] Pickling step: 9000-11000 parts by weight of fermented soybeans, 700-900 parts by weight of spicy noodles, 200-350 parts by weig...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/311A23L27/60A23L13/10
CPCA23L27/60
Inventor 谢燕萍
Owner LANCANG LAGU RENJIA FOOD