Stir-fried pork intestines and preparation method thereof

A fat sausage and popular technology, applied in food science and other directions, can solve the problems of poor taste, neither fragrant nor brittle, and difficult to achieve industrialized production, and achieve the effect of retaining nutritional value, complete color and flavor, and rich taste.

Inactive Publication Date: 2016-09-21
GUIZHOU KANGZHENG ANIMAL HUSBANDRY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As for the taste of the hot fat sausage, it is not only related to the heat in the production process, but also related to the combination of raw materials in the production process, and the traditional hot fat sausage is freshly made and eaten, it is difficult to realize industrial production, and, instead of With the realization of industrialized production, the taste of the hot fat sausage produced by it will undergo serious changes, resulting in a taste that is not fragrant or crisp when chewed, and the taste is poor; not to mention that eating hot fat sausage also has the effect of health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A hot fat sausage, the raw material ingredients are 550g fat sausage, 250g green pepper, 110g dried chili, 21g pepper, 21g garlic, 21g green onion, 21g red oil, 21g watercress, 16g cooking wine, 5g sugar, 6g monosodium glutamate, 11g sesame, and 90g cooking oil.

[0022] The preparation method is: cut fat sausage and green pepper into chunks; cut ginger and garlic into slices; cut green onion and dried chili into knots; Put the chunks of fat sausage in the pot for frying and soaking, remove the pot and filter the oil dry, so that the fat sausage becomes crisp and tender from the inside to the outside, so as to ensure that the taste of the fat sausage can be effectively improved in the subsequent preparation process; then put the above oil in In the pot, use a fire temperature of 80-120 degrees Celsius to treat it to 70% heat, add sliced ​​ginger and garlic, stir-fry until fragrant, add watercress, chopped dried chili knots and peppercorns, and stir-fry until After the d...

Embodiment 2

[0024] A hot fatty sausage, the raw material ingredients are 450g fatty sausage, 150g green pepper, 90g dried chili, 19g Chinese prickly ash, 19g garlic, 19g green onion, 19g red oil, 19g watercress, 14g cooking wine, 3g sugar, 4g monosodium glutamate, 9g sesame, and 80g cooking oil.

[0025] The preparation method is the same as in Example 1.

Embodiment 3

[0027] A hot fat sausage, the raw material ingredients are 500g fat sausage, 200g green pepper, 100g dried chili, 20g pepper, 20g garlic, 20g green onion, 20g red oil, 20g watercress, 15g cooking wine, 4g sugar, 5g monosodium glutamate, 10g sesame, and 85g cooking oil.

[0028] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention relates to the technical field of convenient food, in particular to stir-fried pork intestines and a preparation method thereof. Through the mixture ratio control on pork intestines, green peppers, dried chillis, peppers, garlic, green onions, red oil, chilli bean, cooking wine, white sugar, gourmet powder, sesames and edible oil, the stir-fried pork intestines are rich in taste, and have various flavors such as spiciness and sweetness, and has sweet taste after after being chewed; with the combination of the processing through the preparation method, the prepared stir-fried pork intestines are delicious, can increase the appetite of an eater, and have full fragrant crisp flavor in the mouth, the nutritive value is reserved to a greater degree, and the stir-fried pork intestines have the fragrant crisp flavor from inside to outside, and is crispy and tender in the mouth.

Description

technical field [0001] The invention relates to the technical field of instant food, in particular to hot sausage and a preparation method thereof. Background technique [0002] Fat intestines is a famous local dish, which fully embodies the characteristics of the local dish "thick oil and red sauce". Speaking of fat sausage, we naturally cannot forget the person who pushed the business of eating fat sausage to the peak - Su Dongpo. It is precisely because of his efforts that Fei Chang was able to move from the grassroots to the top, from the common people's cooking pot to the literati's dining table. In fact, Dongpo Meat, which has a long history and is famous all over the country, is simply fat intestines. It is really difficult to tell when and where it came into being when studying the history of fat intestines. However, due to the tireless efforts of Mr. Dongpo, since then, fat intestines has officially entered the stage of history. "Huangzhou's good pork is as cheap...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40
Inventor 谢兴贵黄林黄黎晖胡先亮
Owner GUIZHOU KANGZHENG ANIMAL HUSBANDRY TECH
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