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Marinated pig tripe and production method thereof

A production method and a technology for pork belly, which are applied in the field of food processing, can solve the problems of complex production methods, difficult to satisfy, lack of nutritional value and the like, and achieve the effects of simple and reasonable production methods, improved production efficiency and rich nutritional value.

Inactive Publication Date: 2017-01-04
姜敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some stores in the market add seasonings and edible oils of different grades, which have poor taste and lack of nutritional value.
Some stores blindly add spices to increase the taste, consumers will feel dry mouth after eating, easy to get angry; some unscrupulous businesses even use unqualified seasonings, endangering human health
[0004] With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor of food. At present, the variety of stewed products in the market is not rich enough, the nutritional value has certain limitations, and the flavor needs to be improved. , and the production method is relatively complicated, it is difficult to meet the needs of the growing consumer market and people's increasingly updated modern health concepts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A stewed pork belly is made from the following raw materials in parts by weight: 80 parts of fresh pork belly, 2 parts of galangal slices, 1 part of Chinese prickly ash powder, 2 parts of green onions, 3 parts of coriander, 2 parts of bell pepper, and 8 parts of vegetable oil , 3 parts of wine, 100 parts of bone broth, 10 parts of fatty soy sauce, an appropriate amount of refined salt, 2 parts of rock sugar, 0.5 part of monosodium glutamate, an appropriate amount of water, and 8 parts of seasoning; the seasoning includes the following raw materials in parts by weight: star anise 0.3 parts, 1 part of Cao Guo, 1 part of clove, 0.1 part of black pepper, 1 part of mango, 0.2 ~ part of wolfberry, 0.2 part of golden grass, 0.5 part of orange peel, 0.2 part of salvia miltiorrhiza, 0.1 part of paeonol;

[0020] The preparation method of described stewed pork belly, comprises the following steps:

[0021] (1) Select fresh pork belly, wash it, drain, add galangal slices, pepper p...

Embodiment 2

[0026] A stewed pork belly is made from the following raw materials in parts by weight: 120 parts of fresh pork belly, 5 parts of galangal slices, 3 parts of pepper powder, 5 parts of green onions, 8 parts of coriander, 5 parts of long-handled peppers, and 15 parts of vegetable oil , 6 parts of wine, 150 parts of bone broth, 20 parts of fat-flavored soy sauce, an appropriate amount of refined salt, 6 parts of rock sugar, 1 part of monosodium glutamate, an appropriate amount of water, and 15 parts of seasoning; 0.8 parts, 2 parts grass fruit, 2 parts cloves, 0.3 parts black pepper, 2 parts mango, 0.4 parts wolfberry, 0.4 parts golden grass, 1 part orange peel, 0.4 parts salvia miltiorrhiza, 0.2 parts paeonol;

[0027] The preparation method of described stewed pork belly, comprises the following steps:

[0028] (1) Select fresh pork belly, wash it, drain, add galangal slices, pepper powder and appropriate amount of refined salt to the pork belly, marinate it with a vacuum marin...

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PUM

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Abstract

The invention discloses marinated pig tripe and a production method thereof. The marinated pig tripe is prepared from raw materials as follows: fresh pig tripe, young galangal slices, pepper powder, green Chinese onion, caraway, long-stem pepper, vegetable oil, red wine, bone soup, fat-flavored soy sauce, a proper amount of refined salt, rock candy, monosodium glutamate, a proper amount of water and seasonings. The adopted production method comprises steps as follows: (1) standby pig tripe is prepared; (2) a seasoning bag is produced for later use; (3) a soup base is prepared for later use; (4) the standby pig tripe and the seasoning bag are placed in the soup base, the mixture is boiled over strong fire and then slowly boiled over soft fire, and the marinated pig tripe is obtained. The produced marinated pig tripe has fragrance striking the nose, has fragrant and strong taste and has unique flavor, multiple nourishing raw materials in reasonable proportion are added, and the marinated pig tripe has high nutrition value and has certain food therapy and healthcare effects; the process is simple, the technology is easy to master, the production efficiency is improved, and the method is suitable for popularization and application.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a stewed pork belly and a preparation method thereof. Background technique [0002] Stewed products are traditional food in China. The main raw materials are poultry, livestock meat, viscera, game, some aquatic products, and vegetables. Slowly infiltrating into the texture of raw materials, it becomes a fragrant and delicious stewed product. Stewed meat products belong to general cooked meat products, which highlight the original taste and color of raw materials. Salt and a small amount of soy sauce are mainly used as condiments to focus on their original color, aroma and taste. Braised products are "cooked hot and eaten cold", with a delicious taste. The adjusted marinade can be used for a long time, and the older it is, the more fragrant it becomes. The origin of marinated products can be traced back to the distant Warring States period. After having cooking utensil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/08A23V2250/628A23V2250/2124
Inventor 姜敏
Owner 姜敏
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