Making method of preserved bean curd braised pork can
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of braised pork and canning, which is applied in the field of preparation of canned bean curd and braised pork, to achieve the effect of strong aroma and bright red color
Inactive Publication Date: 2014-12-17
SICHUAN HUIQUAN CANNED FOOD
View PDF2 Cites 4 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
It can be seen that the domestic market has not really started yet, and the potential is huge
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0031] A preparation method for canned bean curd braised pork, comprising the steps of:
[0032] (1) Cut the pork belly into 2.5 cm square pieces and blanch them.
[0033] (2) Put a small amount of oil in the pot, add the blanched pork belly, green onion, ginger, star anise, and dried chili.
[0034] (3) Stir-fry until the pork belly is slightly yellow, remove it.
[0035] (4) Leave the bottom oil in the pot, add rock sugar, and fry the rock sugar until it turns brownish red.
[0036] (5) Put the pork belly stir-fried in step (3) into the rock sugar pan and continue to stir-fry evenly.
[0037] (6) Pour in soy sauce, fermented bean curd juice and cooking wine and stir-fry for 2 minutes.
[0038] (7) Add boiling water to cover the meat, heat and simmer until the soup is concentrated, add salt to taste.
[0039] (8) Fill in cans and sterilize.
[0040] The ratio of raw materials is: 500 parts of pork belly, 1 part of green onion, 1 part of ginger, 0.2 part of star anise, 0....
Embodiment 2
[0042] A preparation method for canned bean curd braised pork, comprising the steps of:
[0043] (1) Cut the pork belly into 1.5 cm square pieces and blanch them.
[0044] (2) Put a small amount of oil in the pot, add the blanched pork belly, green onion, ginger, star anise, and dried chili.
[0045] (3) Stir-fry until the pork belly is slightly yellow, remove it.
[0046] (4) Leave the bottom oil in the pot, add rock sugar, and fry the rock sugar until it turns brownish red.
[0047] (5) Put the pork belly stir-fried in step (3) into the rock sugar pan and continue to stir-fry evenly.
[0048] (6) Pour in soy sauce, fermented bean curd juice and cooking wine and stir-fry for 1 minute.
[0049] (7) Add boiling water to cover the meat, heat and simmer until the soup is concentrated, add salt to taste.
[0050] (8) Fill in cans and sterilize.
[0051] The ratio of raw materials is: 500 parts of pork belly, 1 part of green onion, 1 part of ginger, 0.2 part of star anise, 0.5...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a making method of a preserved bean curd braised pork can. The method comprises the following steps: 1, cutting streaky pork to form blocks of 1.5-2.5cm<3>, and blanching; 2, adding a small amount of oil into a boiler, adding the blanched streaky pork, scallion, ginger, Illicium verum and dry capsicum; 3, stir-frying until the streaky pork is slightly yellow, and taking out; 4, leaving bottom oil in the boiler, adding rock sugar, and stir-frying to make the rock sugar brown red; 5, putting the streaky pork stir-fried in step 3 into the rock sugar stir-frying boiler, and continuously and uniformly stir-frying; 6, pouring soy, a preserved bean juice and a cooking wine, and stir-frying for 1-2min; 7, adding boiling water to make the water level higher than the height of the meat, carrying out heating stewing until the obtained juice is concentrated, and adding salt to season; and 8, canning, and disinfecting. The preserved bean curd braised pork is a preserved bean curd and streaky pork mixed main meat dish suitable for satisfying food desires, is delicious but not greasy, is soft and tasty, and can stimulate appetite. The addition of the preserved bean curd juice to the streaky pork makes the cooked streaky pork have red and bright color and rich fragrance.
Description
technical field [0001] The invention belongs to the field of canned food processing, and in particular relates to a preparation method of canned fermented bean curd and braised pork. Background technique [0002] The survey from the China National Food Industry Association shows that with the improvement of residents' living standards and the increasing travel and tourism, food consumption concepts and methods are quietly changing. Many families are trying to liberate themselves from the kitchen to reduce oil fume pollution and housework. Canned food is adapting to people's daily needs due to its convenience, sanitation and easy storage, and is increasingly popular. In addition, the consumption level of canned food in our country is still very low. In terms of per capita annual consumption, the United States is 90 kg, Western Europe is 50 kg, Japan is 23 kg, and my country is only 1 kg. It can be seen that the domestic market has not really started yet, and the potential is...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more