Instant Chinese toon tender leaf braised pork
A technology of meat and Chinese toon, applied in food science, bacteria used in food preparation, application, etc., can solve the problems of less meat in Chinese toon, greasy taste, unacceptable to consumers, etc., to increase appetite, taste delicious, Flavor-enriching effect
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Embodiment 1
[0016] The instant Chinese toon buckwheat is made from the following raw materials in parts by weight: 20 Chinese toon, 45 parts by weight, and 25 parts by weight.
[0017] The preparation method of the braised pork comprises the following steps: select fresh pork meat with a fat thickness of 3-4 cm, wash it, blanch it, remove the hair, apply rice wine evenly on the surface of the pig skin, and heat the vegetable oil to 200-200 cm. 210°C, fry for 10-15 seconds, take it out and put it in running water to cool immediately, cut the meat into strips with a thickness of 0.8-1.2cm, add lactic acid bacteria, ferment at 32°C for 10 hours, take it out and place it at a temperature of Re-fry in vegetable oil at 180~190°C for 20~40 seconds, then cool down naturally, so that the meat is cooked.
[0018] The lactic acid bacteria, whose insertion amount is 4% of the weight of pig meat, consist of the following bacterial strains in parts by weight: Lactobacillus casei 17, Lactobacillus acido...
Embodiment 2
[0025] A ready-to-eat Chinese toon braised meat is made from the following raw materials in parts by weight: 23 Chinese toon, 48 braised pork, and 30 stewed soup.
[0026] The preparation method of the braised pork comprises the following steps: select fresh pork meat with a fat thickness of 3-4 cm, wash it, blanch it, remove the hair, apply rice wine evenly on the surface of the pig skin, and heat the vegetable oil to 200-200 cm. 210°C, fry for 10-15 seconds, take it out and put it in running water to cool immediately, cut the meat into strips with a thickness of 0.8-1.2cm, add lactic acid bacteria, ferment at 33°C for 11 hours, take it out and place it at a temperature of Re-fry in vegetable oil at 180~190°C for 20~40 seconds, then cool down naturally, so that the meat is cooked.
[0027] The said lactic acid bacteria, whose incorporation amount is 4.5% of the weight of pork meat, consists of the following bacterial strains in parts by weight: Lactobacillus casei 18, Lactoba...
Embodiment 3
[0034] The instant Chinese toon buckwheat is made from the following raw materials in parts by weight: 25 Chinese toon, 50 buckle pork and 35 stewed soup.
[0035] The preparation method of the braised pork comprises the following steps: select fresh pork meat with a fat thickness of 3-4 cm, wash it, blanch it, remove the hair, apply rice wine evenly on the surface of the pig skin, and heat the vegetable oil to 200-200 cm. 210°C, fry for 10-15 seconds, take it out and put it in running water to cool immediately, cut the meat into strips with a thickness of 0.8-1.2cm, add lactic acid bacteria, ferment at 34°C for 12 hours, take it out and place it at a temperature of Re-fry in vegetable oil at 180~190°C for 20~40 seconds, then cool down naturally, so that the meat is cooked.
[0036] The said lactic acid bacteria, whose insertion amount is 5% of the weight of the pork meat, consists of the following bacterial strains in parts by weight: Lactobacillus casei 19, Lactobacillus aci...
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