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Spicy vegetarian Dongpo's braised pork canned food and making method thereof

The technology of Dongpo meat and spicy element is applied in the field of canned Dongpo meat with spicy element and its preparation, which can solve the problems of cumbersome processing, storage and eating process of simulated Dongpo meat, affecting the taste of simulated Dongpo meat, complicated preparation process and the like. , to achieve the effect of convenient consumption, pure taste and simplified preparation process

Inactive Publication Date: 2018-04-06
保定素味珍食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the simulated Dongpo meat needs to prepare the cortex, fat layer and lean layer separately, the preparation of the cortex, fat layer and lean layer needs to be batched and stirred separately, which makes the preparation process cumbersome
In addition, the simulated Dongpo meat is stored in a low-temperature refrigeration method. When the freezing time is too long, the taste of the simulated Dongpo meat will be directly affected. When eating, the frozen simulated Dongpo meat needs to be thawed to make the simulated Dongpo meat Complicated processing, storage and consumption

Method used

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  • Spicy vegetarian Dongpo's braised pork canned food and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Embodiment 1: Spicy Su Dongpo Meat is prepared by the following method:

[0056] (1) Preparation of thick soup: Stir-fry the predetermined amount of soybean oil and Chinese prickly ash to get the aroma, add the predetermined amount of grass fruit, nutmeg, tangerine peel, aniseed, clove, kaempferen, ginger and water and boil for 4 minutes, add the predetermined amount of light soy sauce and dark soy sauce , white sugar, salt, konjac gum, and starch, boiled for 0.5 hours, and cooled at low temperature to obtain a stewed soup in a solid state; stir-fry a predetermined amount of salad oil, chili powder, dried chili peppers, and sesame peppers to produce a fragrance, and put in a predetermined amount of cooking wine, Stir-fry with salt and water for 4 minutes, add a predetermined amount of monosodium glutamate and stir for 0.7 minutes, and cool at low temperature to obtain a solid spicy soup;

[0057] (2) Rehydration: select a predetermined amount of textured soybean protein...

Embodiment 2

[0063] Embodiment 2: Spicy Su Dongpo Meat is prepared by the following method:

[0064] (1) Thick soup preparation: Stir-fry the predetermined amount of soybean oil and Chinese prickly ash to get the aroma, add the predetermined amount of grass fruit, nutmeg, tangerine peel, aniseed, clove, kaempferen, ginger and water and boil for 5 minutes, add the predetermined amount of light soy sauce and dark soy sauce , white sugar, salt, konjac gum, and starch, boiled for 0.5 hours, and cooled at low temperature to obtain a stewed soup in a solid state; stir-fry a predetermined amount of salad oil, chili powder, dried chili peppers, and sesame peppers to produce a fragrance, and put in a predetermined amount of cooking wine, Stir-fry with salt and water for 5 minutes, add a predetermined amount of monosodium glutamate and stir for 0.8 minutes, and cool at low temperature to obtain a solid spicy soup;

[0065] (2) Rehydration: select a predetermined amount of textured soybean protein an...

Embodiment 3

[0071] Embodiment 3: Spicy Su Dongpo Meat is prepared by the following method:

[0072] (1) Thick soup preparation: Stir-fry the predetermined amount of soybean oil and Chinese prickly ash to get the fragrance, add the predetermined amount of grass fruit, nutmeg, tangerine peel, aniseed, clove, kaempferen, ginger and water and boil for 8 minutes, add the predetermined amount of light soy sauce and dark soy sauce , white sugar, salt, konjac gum, and starch, boiled for 0.7 hours, cooled at a low temperature, and obtained a stewed soup in a solid state; fried a predetermined amount of salad oil, chili powder, dried chili peppers, and sesame peppers to produce a fragrance, and put in a predetermined amount of cooking wine, Stir-fry with salt and water for 3 minutes, add a predetermined amount of monosodium glutamate and stir for 0.6 minutes, and cool at low temperature to obtain a solid spicy soup;

[0073] (2) Rehydration: select a predetermined amount of textured soybean protein...

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Abstract

The invention relates to a spicy vegetarian Dongpo's braised pork canned food and a making method thereof. The spicy vegetarian Dongpo's braised pork is characterized by comprising the following raw materials in parts by weight: 82.51-99.12 parts of vegetarian Dongpo's braised pork, 41-68 parts of spicy soup and 15-47 parts of marinating soup. A making method of the spicy vegetarian Dongpo's braised pork comprises the steps of preparing rich soup, performing rehydration, performing dehydration, performing chopping and blending, mixing and blending materials, performing shaping, and performingsteaming and ageing so as to obtain the spicy vegetarian Dongpo's braised pork finally. The making method of the spicy vegetarian Dongpo's braised pork canned food comprises the steps of cleaning canbodies and can covers, stuffing the spicy vegetarian Dongpo's braised pork, performing vacuum can sealing, cleaning real can bodies, performing sterilization and quenching, inspecting products, and performing warehousing so as to obtain the spicy vegetarian Dongpo's braised pork canned food. The spicy vegetarian Dongpo's braised pork canned food disclosed by the invention has the advantages of being rich in nutrition, pure in taste, free from preservatives, simple in making technology, long in storage time and convenient to eat.

Description

technical field [0001] The invention relates to the technical field of vegetarian food processing, in particular to a canned spicy vegetarian Dongpo meat and a preparation method thereof. Background technique [0002] Dongpo meat is widely loved by people because of its special taste and taste that is crisp but not rotten, fat but not greasy. At present, the famous "Dongpo meat" in Hangzhou, "Dongpo meat" in Huangzhou, and "Dongpo meat" in Yongxiu, Jiangxi are famous all over the country. "Dongpo Meat" in Yangzhou, Jiangsu, "Dongpo Meat" in Suzhou, "Dongpo Meat" in Dali, Yunnan, and "Dongpo Meat" in Sichuan, etc. It can be seen that "Dongpo Meat" has developed rapidly all over the country. The main raw material of Dongpo pork is pork belly, but the fat content in pork belly is too high, with an average of about 67 grams of fat per 100 grams of pork belly, which can produce 666 kcal of energy. Excessive intake of fat will cause obesity, and may also cause fatty liver, hyperl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/185A23L31/00A23L27/00A23L27/10A23L3/3418B08B3/10
CPCA23L3/3418A23L27/00A23L27/10A23L31/00A23L33/185A23V2002/00B08B3/10A23V2200/16
Inventor 林丁约
Owner 保定素味珍食品有限公司
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