Seasoning sauce for braised pork with preserved vegetables in soy sauce and making method of seasoning sauce

Abstract

The invention relates to seasoning sauce for braised pork with preserved vegetables in soy sauce. The seasoning sauce comprises the following components in parts by weight: 20-50 parts of soybean oil, 10-30 parts of preserved vegetables, 10-30 parts of streaky pork, 2-10 parts of chopped chili, 1-5 parts of garlic, 1-5 parts of edible salt, 2-10 parts of light soy sauce, 1-10 parts of dark soy sauce, 1-5 parts of cooking wine, 0.3-0.5 part of monosodium glutamate, 0.2-10 parts of spice, 0.3-0.5 part of pork flavor, 1-8 parts of dried chili pieces, 1-5 parts of chopped Chinese prickly ash and 1-5 parts of sesame oil. The seasoning sauce for braised pork with preserved vegetables in soy sauce is unique in flavor characteristic, intense in meat feeling, full and mellow in taste, long-lasting in aftertaste, good in aftertaste and relatively weak in adverse flavor such as greasiness.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a pickled pork seasoning sauce and a preparation method thereof. Background technique [0002] With the continuous development of China's social economy and the improvement of people's living standards year by year, people's food consumption is changing from "full food" to "good food", and the requirements for "quantity" of food have changed to "quality". What is more considered is the product's "simple, fast, safe and hygienic, nutritious and healthy, and delicious enjoyment". Consumers' demand for food flavors is becoming more and more diversified. Products with special flavors are more and more favored by consumers and have broad development. space. [0003] Pork with pickled vegetables is also called Shaobai. It is a traditional name of the Han nationality. It belongs to Cantonese Hakka cuisine. Not greasy, but very popular with consumers. [0004] However, pickled...

AI Technical Summary

Problems solved by technology

[0004] However, pickled meat dishes with preserved vegetables need to be soaked in preserved vegetables, prepared with soup, steamed, cut into pieces, colored, stewed and steamed, etc. There are many processes and complicated processes, which limit consumers' enjoyment of this delicious food.

And at present, the instant food with preserved vegetables and buckwheat that occurs on the market, as instant dishes, canned food etc., although make things convenient for people to eat, all need pork to be boiled in the production process, and temperature is more than 90 ℃, and cooking time (pre-prepared) Boiling and steaming) over 40min, some even up to 2h

Long-term cooking will increase the serious loss of flavor substances and nutrients in the processing of raw pork, resulting in weakened product flavor intensity and weak taste, affecting the quality of product taste

In the patent CN 104489719.A, although the number of cooking times is reduced and the one-time cooking method is adopted, it also requires 40-80 minutes of cooking at 75-120°C, and the raw pork is directly mixed with preserved vegetables and sauce, and steamed after vacuum sealing , the aroma and flavor of pork, preserved vegetables, and sauces have not been fully released and utilized, which will also lead to weak flavor and weak taste of the product

[0005] Through the search, no patent publications related to the patent application of the present invention have been found

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