Making method of marinated bath chap

Abstract

The invention belongs to the field of food processing, and relates to a making method of marinated bath chap. The marinated bath chap made through preserving, multi-time marinating and baking for removing fats and peculiar smell does not have the greasy mouthfeel of traditional bath chap, can be easily accepted by consumers, and has the characteristics of mellow fragrance, non-skinny lean meat and non-greasy fat meat.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing stewed pork head meat. Background technique [0002] Pork head meat is a home-cooked dish that is often seen on the dining table. It has rich nutritional value. The therapeutic effect of pig head meat is flat in nature, sweet and salty; tonic, nourishing yin, nourishing blood, and moistening dryness. People with damp heat and phlegm stagnation should take it with caution; people with obesity and high blood lipids should not eat more. There are many types of cooked pork head meat in the market, but due to the strong peculiar smell of the pig’s head raw material, the finished product usually has a greasy smell that cannot be removed or the smell of Chinese herbal medicine is used to cover up the greasy smell, and there is also fat in the product Many, the problem of greasy taste. Contents of the invention [0003] In order to solve the above-mentioned technic...

AI Technical Summary

Problems solved by technology

There are many types of cooked pork head meat in the market, but due to the strong peculiar smell of the pig’s head raw material, the finished product usually has a greasy smell that cannot be removed or the smell of Chinese herbal medicine is used to cover up the greasy smell, and there is also fat in the product Many, the problem of greasy taste