Barbecued pork and preparation method thereof

A technology of barbecued pork and hind legs, which is applied in the field of barbecued pork and its production, can solve the problems of troublesome production, no benefit to human health, cumbersome procedures, etc., and achieve the effects of increasing appetite, rich nutrition, and simple operation procedures

Inactive Publication Date: 2017-12-08
陈子轩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to make barbecued pork, with different styles and tastes, and the traditional method is troublesome to make, the process is cumbersome, and chemical additives are added, which is not beneficial to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of barbecued pork is made from the following raw materials in parts by weight: 400 parts of hind leg meat, 40 parts of white sugar, 8 parts of coarse salt, 5 parts of shredded green onion, 38 parts of Sanhua wine with a temperature above 56 degrees, 5 parts of shredded ginger, fermented bean curd 5 parts, 25 parts of eggs, 5 parts of cornstarch. The method for making the above-mentioned char siew meat includes the following steps: (1) Preparation: take the hind leg meat as the meat material, wash, drain, peel, and cut into 0.2cm thick meat slices; (2) marinate: pour into (1) Add the above-mentioned shredded ginger, coarse salt, white sugar, fermented bean curd, shredded green onion, and three-flower wine to the sliced ​​meat, stir well and marinate for 2 hours. During the marinating process, stir it every 0.5 hours, then Add the above-mentioned eggs and raw flour in parts by weight, and stir evenly; (3) Deep-fry: Put the marinated meat slices into the oil pan and...

Embodiment 2

[0015] A barbecued pork made from the following raw materials in parts by weight: 500 parts of hind leg meat, 50 parts of white sugar, 12 parts of coarse salt, 10 parts of shredded green onion, 45 parts of Sanhua wine with a temperature above 56 degrees, 10 parts of shredded ginger, tofu 10 parts of milk, 40 parts of eggs, 10 parts of cornstarch. The method for making the above-mentioned char siu pork includes the following steps: (1) material preparation: take hind leg meat as the meat material, wash, drain, peel, and cut into 0.5cm thick meat slices; (2) marinate: add (1 ) to the sliced ​​meat, add ginger, coarse salt, sugar, fermented bean curd, green onion and Sanhua wine in the above parts by weight, stir well and marinate for 3 hours. During the marinating process, turn over every 0.5 hours, Then add the eggs and raw flour according to the weight of claim 1, and stir evenly; (3) Frying: put the marinated meat slices into the oil pan and fry them until the skin is golden ...

Embodiment 3

[0017] A barbecued pork made from the following raw materials in parts by weight: 450 parts of hind leg meat, 45 parts of white sugar, 10 parts of coarse salt, 8 parts of shredded green onion, 40 parts of Sanhua wine with a temperature above 56 degrees, 8 parts of shredded ginger, tofu 8 parts of milk, 32 parts of eggs, 8 parts of cornstarch. The method for making the above-mentioned char siu pork includes the following steps: (1) material preparation: take hind leg meat as the meat material, wash, drain, peel, and cut into 0.3cm thick meat slices; (2) marinate: add (1 ) to the sliced ​​meat, add ginger, coarse salt, sugar, fermented bean curd, green onion and Sanhua wine in the above weight, stir well and marinate for 2.5 hours. Then add the eggs and raw flour according to the weight of claim 1, and stir evenly; (3) Frying: put the marinated meat slices into the oil pan and fry them until the skin is golden yellow and take out of the pan.

[0018] The invention uses ham meat...

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PUM

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Abstract

The invention discloses barbecued pork which is prepared from the following raw materials in parts by weight: 400-500 parts of thigh meat, 40-50 parts of white sugar, 8-12 parts of crude salt, 5-10 parts of sliced scallions, 38-45 parts of Sanhua liquor of which the concentration is more than 56 degrees, 5-10 parts of shredded ginger, 5-10 parts of fermented bean curd, 25-40 parts of eggs and 5-10 parts of corn starch. A preparation method of the barbecued pork comprises the steps of material preparation, pickling and frying. Preparation processes are simple, chemical additives are not needed, and the barbecued pork is crispy and delicious and contains rich nutrients.

Description

technical field [0001] The invention relates to the field of food, in particular to a barbecued pork and a preparation method thereof. Background technique [0002] Barbecued pork belongs to Cantonese cuisine and is one of the Cantonese flavors. Traditional barbecued pork raw materials include tenderloin, shallots and ginger. The preparation method is as follows: 1. Wash and mince shallot and ginger; wash and cut the meat into long strips, add soy sauce, salt, Marinate with cooking wine, green onion, and ginger for 2 hours; 2. Drain the marinated meat, fry it in an oil pan until it becomes maroon; 3. Leave a little oil in the pan, add the fried meat Cook the soup and half a bowl of water on low heat for about half an hour, add sugar, and switch to high heat. When the juice is thick, put the meat in a plate, let it cool, cut it into thin slices and put it on a plate Pour the sauce over the meat. [0003] Barbecued pork belongs to Chinese Cantonese cuisine, and the main raw ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/10A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 陈子轩
Owner 陈子轩
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