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Marinated pig skin and making method thereof

A production method and technology of pigskin, applied to the functions of food ingredients, food ingredients containing fat, food ingredients containing natural extracts, etc., can solve the problems of insufficient variety of stewed products, complicated production methods, and lack of nutritional value, and achieve The production method is simple and reasonable, the technology is easy to master, and the effect of rich nutritional value

Inactive Publication Date: 2017-01-11
方民宇
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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 pigskin is made from the following raw materials in parts by weight: 80 parts of fresh pigskin, 2 parts of tender ginger slices, 1 part of tender meat powder, 2 parts of purple garlic, 3 parts of tempeh, 2 parts of ivory pepper, and 8 parts of vegetable oil 3 parts, 3 parts of rice wine, 100 parts of bone broth, 10 parts of dark 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: 0.3 parts of cumin, 1 part of amomum, 1 part of tangerine peel, 0.1 part of white pepper, 1 part of papaya, 0.2 to 0.2 parts of fragrant fruit, 0.2 parts of perilla leaves, 0.5 parts of turmeric, 0.2 parts of sand ginseng, and 0.1 parts of Chuanxiong;

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

[0021] (1) Select fresh pigskin, wash it, drain it, add tender...

Embodiment 2

[0026] A stewed pigskin is made from the following raw materials in parts by weight: 120 parts of fresh pigskin, 5 parts of tender ginger, 3 parts of tender meat powder, 5 parts of purple garlic, 8 parts of tempeh, 5 parts of ivory pepper, and 15 parts of vegetable oil 1 part, 6 parts of rice wine, 150 parts of bone broth, 20 parts of dark 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; the seasoning includes the following raw materials in parts by weight: 0.8 parts of cumin, 2 parts of amomum, 2 parts of tangerine peel, 0.3 parts of white pepper, 2 parts of papaya, 0.4 parts of fragrant fruit, 0.4 parts of perilla leaves, 1 part of turmeric, 0.4 parts of ginseng, and 0.2 parts of Chuanxiong;

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

[0028] (1) Select fresh pigskin, wash it, drain it, add tender ginger slices, t...

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PUM

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Abstract

The invention discloses marinated pig skin and a making method thereof. The marinated pig skin is made from the following raw materials of fresh pig skin, tender ginger slices, a tenderizer, purple garlic, fermented soya beans, CapsicumfrutescensL.var.acuminatumFingh., vegetable oil, yellow wine, bone soup, a dark soy sauce, an appropriate amount of refined salt, crystal sugar, gourmet powder, an appropriate amount of water and seasoning. The making method comprises the following steps of (1) making spare pig skin; (2) making a seasoning packet for standby application; (3) making a soup base for standby application; and (4) putting the spare pig skin and the seasoning packet into the soup base, performing boiling with a strong fire, and performing slow decoction with a small fire so as to obtain the marinated pig skin. The marinated pig skin made by the making method disclosed by the invention is rich in fragrance, fragrant and rich in taste and unique in flavor; various nourishing raw materials in a reasonable ratio are added, so that the marinated pig skin is high in nutrient value, and has certain food therapy and health-care effects; and the marinated pig skin is simple in technology, the technique of the marinated pig skin is easy to control, the production efficiency is improved, and the marinated pig skin 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 pigskin 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 utensils, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/2112A23V2250/212A23V2250/18
Inventor 方民宇
Owner 方民宇
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