Preparation method of bitter gourd braised pork

A production method and technology of bitter gourd, which are applied to the functions of food ingredients, food science, applications, etc., can solve the problems of aggravating gastrointestinal work, single nutritional components, indigestion, etc., and achieve the goal of reducing gastrointestinal burden, increasing appetite, and reducing nutritional components churn effect

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

AI Technical Summary

Problems solved by technology

The method is single, the nutritional content is single, and the pork is fat but not greasy, but eating too much will cause indigestion and increase the work of the stomach

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of balsam pear buckle meat, it is characterized in that, described preparation method comprises the following steps:

[0022] (1) Clean the balsam pear, cut off both ends of the balsam pear, cut the middle balsam pear into 1 cm cylindrical sections, remove the melon pulp and seeds in the middle, and soak in salt water for 2 hours. The salt water is 20% by weight. % of water, then soak in clean water for 1 hour, remove the bitter gourd segment and set aside;

[0023] (2) Select pork belly with skin, remove the hair and clean the pork belly, dry the pork belly, apply a layer of salt on the surface of the pork belly, vacuum fry the pork belly, cool the fried pork belly, and put it in the refrigerator to freeze 1 hour, the temperature is -10 ℃ ~ -20 ℃, then take it out and thaw, cut the pork belly into 1 cm pork belly slices, then add seasoning and cook for 1 hour, the seasoning includes: gallnut, wolfberry, red dates, fennel, cinnamon, Grass f...

Embodiment 2

[0026] A kind of preparation method of balsam pear buckle meat, it is characterized in that, described preparation method comprises the following steps:

[0027] (1) Clean the balsam pear, cut off both ends of the balsam pear, cut the middle balsam pear into 1 cm cylindrical sections, remove the melon pulp and seeds in the middle, and soak in salt water for 2 hours. The salt water is 20% by weight. % of water, then soak in clean water for 1 hour, remove the bitter gourd segment and set aside;

[0028] (2) Select pork belly with skin, remove hair and clean the pork belly, dry the pork belly, smear a layer of salt on the surface of the pork belly, loosen the skin of the pork belly with a needle less than 0.1 cm, vacuum fry the pork belly, The oil used for frying is a mixture of olive oil, sunflower oil and hemp oil, and the weight ratio of the olive oil, sunflower oil and hemp oil is 1:2:0.5. After the fried pork belly is cooled, put Freeze in the refrigerator for 1 hour at a t...

Embodiment 3

[0031] A kind of preparation method of balsam pear buckle meat, it is characterized in that, described preparation method comprises the following steps:

[0032] (1) Clean the balsam pear, cut off both ends of the balsam pear, cut the middle balsam pear into 1 cm cylindrical sections, remove the melon pulp and seeds in the middle, and soak in salt water for 2 hours. The salt water is 20% by weight. % of water, then soak in clean water for 1 hour, remove the bitter gourd segment and set aside;

[0033] (2) Select pork belly with skin, remove hair and clean the pork belly, dry the pork belly, smear a layer of salt on the surface of the pork belly, loosen the skin of the pork belly with a needle less than 0.1 cm, vacuum fry the pork belly, The oil used for frying is a mixture of olive oil, sunflower oil and hemp oil, and the weight ratio of the olive oil, sunflower oil and hemp oil is 1:2:0.5. After the fried pork belly is cooled, put Freeze in the refrigerator for 1 hour at a t...

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PUM

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Abstract

The invention discloses a preparation method of bitter gourd braised pork, which includes the steps of: cutting bitter gourds into pieces; frying, freezing and boiling streaky pork, cutting sour bamboo shoot, adding salt and sugar, and mixing the components uniformly; compactly filling the bitter gourd pieces with the cut sour bamboo shoot, and densely placing the bitter gourd pieces on a plate; densely placing the processed streaky pork on the bitter gourd pieces, and steaming the semi-product for 20-40 min to prepare the bitter gourd braised pork. By means of the method, the braised pork is tender and juicy, wherein the bitter taste of the bitter gourd is eliminated after cooking. The bitter gourd and the sour bamboo shoot can relieve the greasy taste of the pork and have the effects of fortifying spleen and promoting digestion, thereby reducing load on intestine and stomach due to digestion of the braised port and reducing blood fat and pressure. The braised pork has a fragrance of the bitter gourd, thus improving appetite.

Description

technical field [0001] The invention relates to the field of meat product processing. More specifically, the present invention relates to a preparation method of balsam pear braised meat. Background technique [0002] Knuckle meat is a common traditional Chinese dish made of pork. It is soft and rotten, fat but not greasy. There is a saying in Guangdong and Guangxi that "no buckle can't be a feast". There are many ways to make braised pork, mainly divided into taro braised pork and preserved vegetable braised pork. The method is single, the nutritional content is single, and although the pork is fat but not greasy, eating too much will cause indigestion and aggravate the work of the stomach. Contents of the invention [0003] An object of the present invention is to solve at least the above-mentioned problems, and provide a method for making bitter gourd meat. The made meat is tender and juicy. It is greasy and has the function of invigorating the spleen and eliminating...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L13/40A23L33/00A23L5/10
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 周依宁
Owner 周依宁
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