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Processing method for sauce-braised pig's ear

A processing method and pig ear technology, which are applied in the field of food processing, can solve the problems of single taste of sauerkraut, no functionality of sauerkraut, insufficient taste, etc., and achieve the effects of prolonging storage time, increasing benefit and increasing flavor.

Inactive Publication Date: 2018-10-02
安徽省楚汉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The stewed vegetables in the prior art often have a single taste and lack of flavor due to improper coloring or seasoning, or the coloring is too dark to become black, and the existing stewed vegetables have no specific functionality.

Method used

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  • Processing method for sauce-braised pig's ear

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A processing method for stewed pork ears in sauce, characterized in that: comprising the following steps,

[0024] (1) Select 10 kilograms of pig ears, clean them with detergent, and then clean them with water;

[0025] (2) Add 1 kg of salt to the cleaned pig ears and marinate for 20 hours;

[0026] (3) Wash off the salt on the surface of the pickled pig ears, put them in a boiling water pot, scald them, pick them up, rinse them, and set aside;

[0027] (4) Put the blanched pig ears into a 200-degree high-temperature oil pan for frying, and the frying time is 1 minute;

[0028] (5) Let the fried pig ears cool, then make holes, put the pierced pig ears into the marinade for soaking, the soaking temperature is 50 degrees, and the soaking time is 2 hours;

[0029] (6) Heat the soaked pig ears together with the marinade to boil, then simmer for 1 hour on low heat, and then continue soaking in the marinade to cool for 1 hour after boiling.

[0030] The stew material in st...

Embodiment 2

[0037] A processing method for stewed pork ears in sauce, characterized in that: comprising the following steps,

[0038] (1) Select 10 kilograms of pig ears, clean them with detergent, and then clean them with water;

[0039] (2) Add 1 kg of salt to the cleaned pig ears and marinate for 24 hours;

[0040] (3) Wash off the salt on the surface of the pickled pig ears, put them in a boiling water pot, scald them, pick them up, rinse them, and set aside;

[0041] (4) Put the blanched pig ears into a 230-degree high-temperature oil pan for frying, and the frying time is 2 minutes;

[0042] (5) Let the fried pig ears cool and then make holes, put the pierced pig ears into the marinade for soaking, the soaking temperature is 60 degrees, and the soaking time is 4 hours;

[0043] (6) Heat and boil the soaked pig ears together with the marinade, then simmer for 2 hours on low heat, and then continue soaking in the marinade to cool for 2 hours after boiling.

[0044] The stew materia...

Embodiment 3

[0051] A processing method for stewed pork ears in sauce, characterized in that: comprising the following steps,

[0052] (1) Select 10 kilograms of pig ears, clean them with detergent, and then clean them with water;

[0053] (2) Add 1 kg of salt to the cleaned pig ears and marinate for 22 hours;

[0054] (3) Wash off the salt on the surface of the pickled pig ears, put them in a boiling water pot, scald them, pick them up, rinse them, and set aside;

[0055] (4) Put the blanched pig ears into a 220-degree high-temperature oil pan for frying, and the frying time is 1 minute;

[0056] (5) Let the fried pig ears cool and then make holes, put the pierced pig ears into the marinade for soaking, the soaking temperature is 55 degrees, and the soaking time is 3 hours;

[0057] (6) Heat the soaked pig ears together with the marinade to boil, then simmer for 2 hours on low heat, and then continue soaking in the marinade to cool for 1 hour after boiling.

[0058] The stew material i...

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Abstract

The invention provides a processing method for a sauce-braised pig's ear, belonging to the technical field of food processing methods. According to the processing method, through cleaning with a cleaning agent, pickling, blanching with boiling water and high-temperature rapid frying, dirt and fat oil in a pig's ear can be effectively removed, the flavor of the sauce-braised pig's ear is improved,the processed pig's ear tastes delicious and non-greasy, fat content is lowered, the sauce-braised pig's ear is healthier, and the preservation time of the sauce-braised pig's ear is prolonged. A marinating material is composed of a plurality of beneficial components and has traditional Chinese medicine components capable of clearing away heat, decreasing internal heat and preventing cold, so thehelpfulness of the sauce-braised pig's ear is improved; and a recipe for the marinating material is favorable for reducing the greasiness of the sauce-braised pig's ear during eating.

Description

Technical field: [0001] The invention relates to the technical field of food processing methods, in particular to a processing method for stewed pork ears in sauce. Background technique: [0002] Braised vegetables are dishes made by boiling the raw materials that have been initially processed and blanched in a prepared marinade. Generally, it can be divided into three categories: red bittern, yellow bittern, and white bittern; Sichuan bittern is the most common in the country, mostly red bittern. The stewed vegetables in the prior art often have a single taste and lack of flavor due to improper coloring or seasoning, or the coloring is too dark to become black, and the existing stewed vegetables have no specific functionality. Invention content: [0003] The technical problem to be solved by the present invention is to provide a processing method for stewed pig ears with sauce that has deep flavor, good taste, good color and can prevent atypical colds. [0004] The tech...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L33/10A23L5/10A23L5/20
CPCA23L5/11A23L5/273A23L13/20A23L13/428A23L13/72A23L33/10
Inventor 王勇
Owner 安徽省楚汉食品有限公司
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