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Condiment for shredded pork with garlic sauce and production method of condiment

A fish-flavored shredded pork and production technology, which is applied in the field of seasoning, can solve the problems of long preparation time, numerous procedures, and poor flavor of dishes, and achieve the effect of saving time and raw materials

Inactive Publication Date: 2015-12-23
CHENGDU BAIWEIFANG TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of fish-flavored pork shreds requires a lot of materials, the preparation time is relatively long, and there are many processes, which cannot meet the needs of the fast-paced life of modern society. Prepare all the seasonings and spices, making fish-flavored shredded pork at home often cannot produce corresponding deliciousness due to limited materials; on the other hand, even if all the ingredients are prepared, it will take many years to prepare authentic fish-flavored shredded pork seasoning Experience, not everyone can properly grasp the amount of various spices and seasonings and their stir-fry cooking time, so the flavor of the cooked dishes is often not good, especially for inexperienced people , homemade fish-flavored shredded pork is very difficult, and the taste is generally not authentic

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0020] A fish-flavored shredded pork seasoning, the raw materials of the seasoning are calculated in parts by weight, including: 200 parts of edible oil, 100 parts of bean paste, 150 parts of sweet noodle sauce, 100 parts of pickled pepper, 70 parts of umami flavor, 5 parts of minced garlic, 1 part minced ginger, 10 parts green onion, 5 parts pepper, 5 parts white sugar, 5 parts salt.

[0021] Wherein, the umami agent is composed of the following components by weight: 920 parts of monosodium glutamate, 23 parts of I+G, 37 parts of scallops, and 20 parts of citric acid.

[0022] The production process of the fish-flavored shredded pork seasoning in this embodiment includes the following steps:

[0023] (1) Stir-fried Doubanjiang: Heat the edible oil to 140°C, add the Doubanjiang and stir fry to produce a fragrance;

[0024] (2) Stir-fry: add sweet noodle sauce, pickled pepper, umami agent, minced garlic, minced ginger, green onion, pepper, sugar, salt and stir fry evenly; this can make...

Embodiment 2

[0028] The fish-flavored shredded pork seasoning described in this embodiment differs from the first embodiment in that the raw materials of the seasoning include 220 parts by weight of edible oil, 110 parts of bean paste, 155 parts of sweet noodle sauce, and pickled peppers. 110 parts, 75 parts of umami flavor, 5 parts of minced garlic, 1 part of minced ginger, 10 parts of green onion, 5 parts of Chinese pepper, 5 parts of white sugar, 5 parts of salt.

[0029] The production process of the fish-flavored shredded pork seasoning in this embodiment is the same as the production process described in the first embodiment.

Embodiment 3

[0031] The fish-flavored shredded pork seasoning described in this embodiment differs from the first embodiment in that the raw materials of the seasoning include 280 parts by weight of edible oil, 130 parts of bean paste, 175 parts of sweet noodle sauce, and pickled peppers. 125 parts, 85 parts of umami, 15 parts of minced garlic, 10 parts of minced ginger, 20 parts of green onion, 15 parts of Chinese pepper, 15 parts of white sugar, 10 parts of salt.

[0032] The production process of the fish-flavored shredded pork seasoning in this embodiment is the same as the production process described in the first embodiment.

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PUM

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Abstract

The invention discloses a condiment for shredded pork with garlic sauce. The condiment is prepared from the following raw materials in parts by weight: 200-300 parts of edible oil, 100-140 parts of thick broad-bean sauce, 150-180 parts of sweet soybean sauce, 100-130 parts of pickled chilies and 70-90 parts of a flavor agent. The condiment for the shredded pork with the garlic sauce, which is convenient to use, is prepared by screening the components and proportioning, frying and boiling, and packaging; and the condiment for the shredded pork with the garlic sauce can be directly added in a cooking process so that the raw materials and time are saved, and consumers can conveniently make the shredded pork with the garlic sauce, which has an authentic taste.

Description

Technical field [0001] The invention relates to the technical field of seasonings, in particular to a fish-flavored shredded pork seasoning and a production process thereof. Background technique [0002] Yuxiang shredded pork is a classic traditional Han Chinese dish. Yuxiang is one of the main traditional flavors of Sichuan cuisine. The finished dish has a fish aroma, but its flavor does not come from fish, but red pepper, onion, ginger, garlic, Condiments such as sugar, salt, soy sauce, etc., are now a favorite dish, with both salty, sweet and sour and spicy, with outstanding characteristics of onion, ginger and garlic. However, the preparation of fish-flavored shredded pork requires more materials, longer preparation time, and numerous processes, which cannot meet the needs of fast-paced life in modern society. At the same time, the production of fish-flavored shredded pork requires more seasonings and spices, which is difficult for ordinary families. Prepare all the seasonin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22
Inventor 王丹枫潘秀云陈学德
Owner CHENGDU BAIWEIFANG TRADE
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