Ching bo leung flavor braised meat

A technology of clearing and tonifying cold and meat, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems such as mouth sores, constipation, and meat is easy to get angry, and achieves a fragrance overflowing , crisp taste, simple preparation method

Inactive Publication Date: 2016-12-07
杨寿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

An essential process in the process of making braised pork is to fry it in an oil pan until the skin of the pork is crispy. The braised pork made through this process is easy to get angry, get sore mouth and tongue, and constipation after eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The Qingbuliang flavor braised meat of the present invention is prepared from the following raw materials in parts by weight: 100 parts of braised pork, 6 parts of salt, 3 parts of sugar, 3 parts of sour pepper, 1 part of chili pepper, 1 part of sour lemon, and 1 part of garlic 0.5 parts of monosodium glutamate, 3 parts of rice wine, 3 parts of ginger, 1 part of mature vinegar, 1 part of soy sauce, 1 part of sesame oil, 5 parts of coix, 8 parts of chrysanthemum, 3 parts of wolfberry, 5 parts of Luo Han Guo, 3 parts of lily, 3 parts of mint, 2 parts Polygonatum odoratum, 5 parts Citrus fruit, 2 parts red dates, 2 parts tangerine peel, 2 parts Bawanghua, 3 parts raw land, 3 parts sand ginseng, 2 parts longan.

[0024] The preparation method of the present invention is as follows:

[0025] 1) Preparation of auxiliary materials: pickle pepper, chili pepper, sour lemon, garlic, ginger, diced, smashed for later use, and cool tonic ingredients: coix, chrysanthemum, wolfberry, ...

Embodiment 2

[0032] The refreshing and refreshing flavored braised pork of the present invention is prepared from the following raw materials in parts by weight: 110 parts of braised pork, 7 parts of salt, 4 parts of sugar, 4 parts of sour pepper, 2 parts of chili pepper, 2 parts of sour lemon, 2 parts of garlic 1 part of MSG, 4 parts of rice wine, 4 parts of ginger, 2 parts of mature vinegar, 2 parts of soy sauce, 2 parts of sesame oil, 7 parts of coix, 10 parts of chrysanthemum, 5 parts of wolfberry, 7 parts of Luo Han Guo, 5 parts of lily, 5 parts of mint, Polygonatum 3 parts, Cishi 10 parts, red dates 3 parts, tangerine peel 3 parts, overlord flower 3 parts, raw land 5 parts, sand ginseng 5 parts, longan 3 parts.

[0033] The preparation method of the present invention is as follows:

[0034] 1) Preparation of auxiliary materials: pickle pepper, chili pepper, sour lemon, garlic, ginger, diced, smashed for later use, and cool tonic ingredients: coix, chrysanthemum, wolfberry, Luo Han Gu...

Embodiment 3

[0041] The Qingbuliang flavored braised meat of the present invention is prepared from the following raw materials in parts by weight: 120 parts of braised pork, 8 parts of salt, 5 parts of sugar, 5 parts of sour pepper, 3 parts of chili pepper, 3 parts of sour lemon, 3 parts of garlic 1.5 parts of monosodium glutamate, 5 parts of rice wine, 5 parts of ginger, 3 parts of mature vinegar, 3 parts of soy sauce, 3 parts of sesame oil, 10 parts of coix, 12 parts of chrysanthemum, 6 parts of wolfberry, 10 parts of Luo Han Guo, 6 parts of lily, 6 parts of mint, Polygonatum 4 parts, Cishi 15 parts, red dates 4 parts, tangerine peel 4 parts, bawanghua 4 parts, raw land 6 parts, sand ginseng 6 parts, longan 4 parts.

[0042] The preparation method of the present invention is as follows:

[0043] 1) Preparation of auxiliary materials: pickle pepper, chili pepper, sour lemon, garlic, ginger, diced, smashed for later use, and cool tonic ingredients: coix, chrysanthemum, wolfberry, Luo Han ...

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PUM

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Abstract

The invention discloses ching bo leung flavor braised meat. The made braised meat cannot allow a person to feel greasy or suffer from excessive internal heat after eating by adding ching bo leung ingredients. In the ching bo leung ingredients, flos chrysanthemi, fructus momordicae and lily bulb all have the heat clearing and internal heat removing efficacy. Fructus lycii has the liver-fire removing and eyesight improving efficacy, dried orange peel, pitaya flower and radix polygonati officinalis have the heat-clearing and phelgm-resolving efficacy, and herba menthae has the cooling and grease removing efficacy. The braised meat is crisp and refreshing after being eaten, and can be safely eaten without adding any preservatives in the making process.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing, and in particular relates to braised pork with refreshing and refreshing flavor. 【technical background】 [0002] Braised pork is a food made from pork through multiple complicated procedures. It is a famous dish in Guangdong and Guangxi. The "button" of buckle meat refers to the process of boiling or stewing the whole piece of meat until it is cooked, putting the slices into a bowl and steaming them thoroughly, and then pouring out the steamed oil and covering it in a bowl or plate. An essential process in the process of making braised pork is to fry it in an oil pan until the pork skin is crispy. The braised pork made through this process is easy to get angry, get sore mouth and tongue, and constipation after eating. 【Content of invention】 [0003] In view of the problems raised above, the present invention provides a kind of braised pork with refreshing and tonic flavor. In the pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L33/105A23L13/70
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 杨寿
Owner 杨寿
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