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Delicious lauraceae litsea preserved meat and making method thereof

A production method, wood ginger cured technology, applied in the direction of food ingredients as color, food ingredients as taste improver, food science, etc., can solve the problem of single style of bacon, and achieve the goal of improving immunity, rich nutrition, and no harmful substances Effect

Inactive Publication Date: 2016-03-09
HUANGPING FUYUAN ECOLOGICAL TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing bacon style is relatively single, and has not changed for many years. In order to meet people's increasingly stringent taste requirements, it is necessary to improve the existing bacon formula and process in order to produce more unique and distinctive flavors. Bacon varieties and products to meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The wood ginger cured meat of the present embodiment comprises the following components in parts by weight:

[0021] 8 parts of pork; 0.1 part of wood ginger; 0.05 part of pepper powder; 0.05 part of star anise powder; 0.05 part of five spice powder; 0.5 part of salt; 0.03 part of corn wine.

[0022] The jaggery fruit in the present invention is the brewed jaggery fruit, which has medicinal value.

[0023] The preparation method of the cured meat comprises the following steps:

[0024] Step 1: Weigh the raw materials, wash and divide the pork into strips, about 1.5 kg each;

[0025] Step 2: Soaking the geraniums with corn wine for 20 days, then drying the soaked geraniums and pulverizing them;

[0026] Step 3: Mix the crushed wood ginger with pepper powder, star anise powder, five-spice powder, edible salt, and corn wine in proportion, marinate the pork evenly with the above ingredients, and then put it into a wooden barrel;

[0027] Step 4: After 3 days of fermentat...

Embodiment 2

[0029] The wood ginger cured meat of the present embodiment comprises the following components in parts by weight: 10 parts of pork; 0.3 part of wood ginger; 0.07 part of pepper powder; 0.07 part of star anise powder; 0.07 part of five-spice powder; 1 part of salt; share.

[0030] The preparation method of the cured meat comprises the following steps:

[0031] Step 1: Weigh the raw materials, wash and divide the pork into pork strips, about 2 kg each;

[0032] Step 2: Soaking the geraniums with corn wine for 30 days, then drying the soaked geraniums and crushing them;

[0033] Step 3: Mix the crushed wood ginger with pepper powder, star anise powder, five-spice powder, edible salt, and corn wine in proportion, marinate the pork evenly with the above ingredients, and then put it into a wooden barrel;

[0034] Step 4: After 4 days of fermentation, the fermentation temperature is 15°C, the pork strips are taken out and hung up at intervals, and air-dried or dried with firewood ...

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PUM

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Abstract

The invention discloses delicious lauraceae litsea preserved meat. The delicious lauraceae litsea preserved meat is prepared from the following components in parts by weight: 8 to 12 parts of pork; 0.1 to 0.5 part of lauraceae litsea; 0.05 to 0.1 part of zanthoxylum piperitum powder; 0.05 to 0.1 part of star aniseed powder; 0.05 to 0.1 part of five spice powder; 0.5 to 1.5 parts of salt; and 0.03 to 0.09 part of maize wine. The invention also provides a method for making the delicious lauraceae litsea preserved meat. The delicious lauraceae litsea preserved meat made by using the method is wax yellow in color, semitransparent, faint scent in mouthfeel and delicious in taste while being used for making soup and dish, and rich in indistinct bouquet and faint scent of lauraceae litsea, contains multiple microelements advantageous for the human body and rich nutrition, is suitable for people of all ages, and can play the roles of improving the immunity of the human body and eliminating the fatigue. The delicious lauraceae litsea preserved meat is natural in materials and free of harmful substances.

Description

technical field [0001] The invention relates to the field of food production, in particular to wood ginger cured meat, and a production method thereof. Background technique [0002] Bacon is a kind of food that people like to hear and see. It has strong anti-corrosion ability, can prolong the storage time, and add a unique flavor. The existing bacon is marinated with salt, pepper and spices and then smoked or air-dried. The prepared bacon has the same appearance, transparent and bright, bright color, yellow and red inside, and tastes mellow and fragrant, fat and not greasy The mouth is thin and does not clog the teeth. It not only has a unique flavor, but also has the functions of appetizing, removing cold, and eliminating food. [0003] The existing bacon style is relatively single, and has not changed for many years. In order to meet people's increasingly stringent taste requirements, it is necessary to improve the existing bacon formula and process in order to produce mo...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L33/10
CPCA23V2002/00A23V2200/04A23V2200/16A23V2200/30A23V2200/324
Inventor 廖朝云
Owner HUANGPING FUYUAN ECOLOGICAL TECH DEV CO LTD
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