Method for making perilla frutescens steamed meat

A production method and meat deduction technology, applied in food science and other directions, can solve the problems of single taste, not unique enough, not good enough taste, etc., and achieve the effect of unique flavor, soft skin and rich nutrition.

Inactive Publication Date: 2018-03-06
尚伦艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now on the market, there are mainly sour chili meat and salted vegetable meat, which are the same as traditional meat. They are all salty and have a single taste. They are not novel enough and unique enough; from a nutritional point of view Look at the pickled pork with sour peppers and salted vegetables. The nutrition is not rich enough, and the taste is not good enough to meet the needs of the masses for food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of preparation method of Su Ma buckle meat, is made up of seven steps of preparing material, cooking, frying, slicing, assembling, steaming, turning over buckle, concrete method is as follows:

[0016] (1) Meat preparation and accessories: a, singe the pork belly, scrape it clean, and cut it into a 5cm wide block structure; b, fry the hemp seeds until fragrant, and make them with brown sugar in a ratio of 1:1 Su Ma sugar powder, then wet with water and stir for 10 minutes to make it into a sticky, fragrant and not easy to flow Su Ma sugar paste;

[0017] (2) Cooking: Put the meat pieces in the pot, add salt water and spices and simmer until 7 mature, remove and drain; among them: the salt water is subject to just submerging the surface of the meat pieces, and the ingredients and weight ratio of the spices are: ginger slices 10 parts, star anise 0.5 part, fennel 0.5 part, bay leaf 0.2 part, Amomum 0.5 part, grass fruit 0.2 part, Chinese prickly ash 0...

Embodiment 2

[0023] Embodiment 2: a kind of preparation method of Su Ma buckle meat, is made up of seven steps of preparing material, cooking, frying, slicing, assembling, steaming, turning over buckle, and concrete method is as follows:

[0024] (1) Meat preparation and accessories: a, singe the pork belly, scrape it clean, and cut it into 7cm-wide blocks; b, fry the hemp seeds, peanuts, and pumpkin seeds until fragrant, and press 1 with the brown sugar. : 1.5 ratio to make sesame sugar powder, then wet with water and stir for 15min to make it into a sticky, fragrant and not easy to flow sesame sugar paste;

[0025] (2) Cooking: Put the meat pieces into the pot, add salt water and spices and simmer until 8 mature, remove and drain; among them: the salt water is subject to just submerging the surface of the meat pieces, and the ingredients and weight ratio of the spices are: ginger slices 10 parts, star anise 0.5 part, fennel 0.5 part, bay leaf 0.2 part, Amomum 0.5 part, grass fruit 0.2 pa...

Embodiment 3

[0031] Embodiment 3, a kind of preparation method of Su Ma buckled meat, is made up of seven major steps of preparing material, cooking, frying, slicing, assembling, steaming, turning buckle, concrete method is as follows:

[0032] (1) Meat preparation and accessories: a, singe the pork belly, scrape it clean, and cut it into 8cm-wide blocks; b, fry the hemp seeds, soybeans, and oats until fragrant, and 1:2 with brown sugar The proportion of sesame sugar powder is made, then wet with water and stirred for 20min to make it into a sticky, glutinous and not easy to flow sesame sugar paste;

[0033] (2) Cooking: Put the meat pieces in the pot, add salt water and spices and simmer until they are 9 mature, remove and drain; among them: the salt water is subject to just submerging the surface of the meat pieces, and the ingredients and weight ratio of the spices are: ginger slices 10 parts, star anise 0.5 part, fennel 0.5 part, bay leaf 0.2 part, Amomum 0.5 part, grass fruit 0.2 part...

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PUM

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Abstract

The invention relates to a method for making perilla frutescens steamed meat and belongs to the technical field of meat processing. The method comprises the following seven main steps: preparing materials, boiling meat, frying the meat, cutting the meat into pieces, laying the meat pieces together, steaming the meat, and turning over the meat. The steamed meat made by using the method is unique instyle, rich in nutrition, sticky in meat texture, crispy and soft in pork skin, salty with slight sweet and long-lasting in after taste.

Description

technical field [0001] The invention relates to a preparation method of Su Ma buckled meat, belonging to the technical field of meat processing. Background technique [0002] Buckwheat is a food made from pork through multiple processes. The “buckle” of buckwheat refers to the process of putting the meat on the plate after it is fully steamed. At present, there are mainly sour pepper buckled meat and salted vegetable buckled meat on the market. The sour pepper buckled meat and salted vegetable buckled meat are the same as traditional meat. They are all salty and have a single taste, which is not novel and unique. From a nutritional point of view Seeing that the sour pepper and salted vegetables are not rich enough in nutrients and taste is not good enough, they cannot meet the needs of the general public for food. SUMMARY OF THE INVENTION [0003] In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a method for making ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00A23L13/40A23L13/70
CPCA23L13/03A23L13/42A23L13/428A23L13/72
Inventor 尚伦艳
Owner 尚伦艳
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