Fermented mulberry leaf ready-to-eat pork product and preparation method thereof
A technology for meat products and pork, applied in sugary food ingredients, food ingredients as odor modifiers, food science, etc., can solve problems such as loss of interest, not dare to eat more, and little change
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Embodiment 1
[0036] Example 1: Fermented mulberry leaf pork preserved
[0037] Fermented mulberry leaf pork preserved by weight, including the following components: 500 parts (fat meat juice and lean meat ratio is 1:9) pork, 10 parts fermented mulberry leaf powder, 25 parts rice wine, 3 parts salt, 15 parts white sugar , 15 parts dextrose, 2 parts white pepper, 2 parts five-spice powder, 0.2 parts meat tenderizer, 2 parts pupa-flavored peptide for baked meat products;
[0038] A preparation method of the above-mentioned fermented mulberry leaf pork preserved meat includes the following steps:
[0039] a) Pork processing: select the fresh high-quality peeled hind leg meat of the day, wash, drain the water, and mince with a meat grinder to obtain lean meat with a particle size of not less than 2mm; select the fresh high-quality color snow-white peeled fat on the day Wash the meat, drain the water, use a meat grinder to mince to obtain the fat gravy; mix the fat gravy with the lean meat at a ratio ...
Embodiment 2
[0044] Example 2: Fermented mulberry leaf pork sticks
[0045] Fermented mulberry leaf pork sticks, by weight, including the following components: 500 parts (fat gravy and lean meat is 2:8 ratio) pork, 40 parts fermented mulberry leaf powder, 30 parts rice wine, 3 parts salt, 20 parts white sugar , 15 parts dextrose, 2 parts white pepper powder, 2 parts five-spice powder, 0.5 parts meat tenderizer, 4 parts special silkworm pupa peptide for baked meat products;
[0046] A preparation method comprising the above-mentioned fermented mulberry leaf pork stick includes the following steps:
[0047] a) Pork processing: select the fresh high-quality peeled hind leg meat of the day, wash, drain the water, and mince with a meat grinder to obtain lean meat with a particle size of not less than 2mm; select the fresh high-quality color snow-white peeled fat on the day Wash the meat, drain the water, mince it with a meat grinder to obtain the fat gravy; mix the fat gravy with the lean meat at a r...
Embodiment 3
[0052] Example 3: Fermented mulberry leaf pork meat
[0053] Fermented mulberry leaf pork cubes, by weight, including the following components: 500 parts (fat gravy and lean meat is 1:9) pork, 10 parts fermented mulberry leaf powder, 30 parts rice wine, 3 parts salt, 20 parts white sugar , 15 parts dextrose, 2 parts white pepper, 2 parts five-spice powder, 0.2 parts meat tenderizer, 2 parts pupa-flavored peptide for baked meat products;
[0054] A preparation method of the above-mentioned fermented mulberry-leaf pork knuckle includes the following steps:
[0055] a) Pork processing: select the fresh high-quality peeled hind leg meat of the day, wash, drain the water, and mince with a meat grinder to obtain lean meat with a particle size of not less than 2mm; select the fresh high-quality color snow-white peeled fat on the day The meat, wash, drain the water, use a meat grinder to mince, obtain the fat gravy; mix the fat gravy and lean meat at a ratio of 1:9, and add the above-mentio...
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