Paste of steamed pork with preserved vegetables and preparation method thereof

A technology for dried plum vegetables and meat, which is applied in the field of dried plum vegetables and meat sauce and its preparation, can solve the problems of evaluation, flavor retention, high fat and the like, and achieves the effects of reducing fat content, reducing the amount of water, and increasing flavor

Active Publication Date: 2018-04-20
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing multiple meat paste products on the market, as beef sauce (authorization publication number CN 102835645B), rabbit meat sauce (authorization publication number CN103932160B) and mutton sauce (authorization publication number CN 103932161 B) etc., als

Method used

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  • Paste of steamed pork with preserved vegetables and preparation method thereof
  • Paste of steamed pork with preserved vegetables and preparation method thereof
  • Paste of steamed pork with preserved vegetables and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) In parts by weight, prepare 25 parts of lean pork, 25 parts of dried prunes, 5 parts of square bamboo shoots, 17 parts of vegetable oil, 5 parts of lard, 5 parts of sweet noodle sauce, 5 parts of brown sugar, 5 parts of soy sauce, and 1 part of perilla powder 2 parts, 2 parts of ginger, 1.5 parts of spices, 0.2 parts of dried peppers, 3.3 parts of starch; the spices include bay leaves, star anise, fennel, cinnamon;

[0027] 2) Pork processing and marinating: Fresh pork is de-boned after deacidification and ripening, cut off breast milk, removes hair and impurities, cleans it, cuts it into small pieces, and marinates it. Add 50g of water for soaking dried plums, 5g of tender meat powder, 5g of ginger and 10g of cooking wine to each kilogram of meat, marinate for 5 minutes and cut into minced meat.

[0028] 3) Stir-frying: first add vegetable oil and lard and mix them, then add spices and dried chilies and stir-fry, then add marinated minced pork, stir-fry until the wa...

Embodiment 2

[0032] 1) In parts by weight, prepare 26 parts of lean pork, 21 parts of dried prunes, 4 parts of square bamboo shoots, 18 parts of vegetable oil, 7 parts of lard, 4 parts of sweet noodle sauce, 5 parts of brown sugar, 8 parts of soy sauce, and 1 part of perilla powder part, 2 parts of ginger, 0.5 part of spice, 0.2 part of dried chili, 3.3 part of starch; said spice includes bay leaves, star anise, fennel, cinnamon;

[0033] 2) Pork processing and marinating: Fresh pork is de-boned after deacidification and ripening, cut off breast milk, removes hair and impurities, cleans it, cuts it into small pieces, and marinates it. Add 100g of water for soaking dried plums, 5g of tender meat powder, 5g of ginger and 10g of cooking wine to each kilogram of meat, marinate for 5 minutes and cut into minced meat.

[0034] 3) Stir-frying: first add vegetable oil and lard and mix them, then add spices and dried chilies and stir-fry, then add marinated minced pork, stir-fry until the moisture ...

Embodiment 3

[0038] 1) In parts by weight, prepare 25 parts of lean pork, 29 parts of dried prunes, 4 parts of square bamboo shoots, 17 parts of vegetable oil, 5 parts of lard, 4 parts of sweet noodle sauce, 4 parts of brown sugar, 6 parts of soy sauce, and 1 part of perilla powder 1 part, 1 part of ginger, 0.5 part of spice, 0.1 part of dried chili, 3.4 parts of starch;

[0039] 2) Pork processing and marinating: Fresh pork is de-boned after deacidification and ripening, cut off breast milk, removes hair and impurities, cleans it, cuts it into small pieces, and marinates it. Add 80g of water for soaking dried plums, 5g of tender meat powder, 5g of ginger and 10g of cooking wine to each kilogram of meat, marinate for 5 minutes and cut into minced meat.

[0040] 3) Stir-frying: first add vegetable oil and lard and mix them, then add spices and dried chilies and stir-fry, then add marinated minced pork, stir-fry until the moisture of the raw materials in the pot evaporates, add soaked dried pl...

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Abstract

The invention discloses paste of steamed pork with preserved vegetables and a preparation method thereof. According to the method, lean pork is used for replacing conventional streaky pork having relatively high fat content and is stir-fried with mixed oil of lard oil and vegetable oil, soaked preserved vegetables, square bamboo shoots and other ingredients are added into the lean port, stir-frying is carried out, and sterilizing and bottle-filling are finally carried out. The paste is suitable for various groups since the optimized taste of steamed pork with preserved vegetables can be guaranteed, the content of fat in the paste can be reduced, and dietary fibers and protein of the sauce are increased; and the paste has a relatively long storing time, can still ensure relatively good taste and quality even the bottle is opened in 45-60 days, and has a relatively good market prospect.

Description

technical field [0001] The invention belongs to the field of meat sauce food, and in particular relates to a meat sauce with dried plums and vegetables and a preparation method thereof. Background technique [0002] Braised pork with dried plums is a well-known characteristic traditional dish, which belongs to Cantonese and Hakka dishes. It has been a famous dish liked by literati since ancient times. But along with the improvement of people's living standards and the quickening pace of life, traditional dishes can no longer meet people's needs. Therefore how to guarantee its delicacy does not diminish, and then becomes a difficult problem to market delicious traditional famous dish. [0003] After investigation, it was found that although the famous traditional dish of pickled pork with preserved vegetables exists in major restaurants, there is a large market gap for its sauce products, which makes this product have great market potential. In addition, bringing traditiona...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L3/3517
CPCA23L3/3517A23V2002/00A23L27/60A23V2250/5118A23V2250/18A23V2250/5086
Inventor 李美良曹洪芙魏妙宏邹锦鹏李增威史程甲鲁炫池谭金呈罗擎英苏赵
Owner SICHUAN AGRI UNIV
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