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Mixed pork jelly and preparation method thereof

A technology of meat skin jelly and mixed meat, which is applied in the field of meat skin jelly, can solve problems such as monotony, and achieve the effect of good toughness, good taste and remarkable effect

Inactive Publication Date: 2018-10-02
萨江雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a mixed meat skin jelly to solve the relatively monotonous problem that the existing meat skin jelly is boiled separately with pig skin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] This embodiment provides a mixed meat skin jelly, which is prepared from the following raw materials in grams by weight: 90 grams of pig skin, 350 grams of chicken feet soup, 7 grams of table salt, 15 grams of cooking wine, and 10 grams of ginger juice , Onion juice 10 grams.

[0041] The nutrient soup is prepared from the following raw materials in grams by weight: 45 grams of chicken feet, 280 grams of water, and 7 grams of cooking wine. Its production process is as follows: weigh the above-mentioned raw materials according to the formula and put them all in a pot, boil on high heat for 30 minutes, then simmer on low heat for 5 hours, stop decocting, and filter through 4 layers of gauze to get chicken feet soup.

[0042] A. Preparation of raw materials: Clean the pigskin, cut it into long sections, put it in a pot, add water to cover the pigskin, boil for 30 minutes on high heat, remove the oil and scrape off the fat, pull out the pig hair, and cut it into fine cubes ...

Embodiment 2

[0047] This embodiment provides a mixed meat skin jelly, which is prepared from the following raw materials in grams by weight: 80 grams of pig skin, 400 grams of chicken feet soup, 5 grams of table salt, 20 grams of cooking wine, and 7 grams of ginger juice , Onion juice 13 grams.

[0048] The nutrient soup is prepared from the following raw materials in grams by weight: 50 grams of chicken feet, 240 grams of water, and 10 grams of cooking wine. Its production process is as follows: weigh the above-mentioned raw materials according to the formula and put them all in a pot, boil on high heat for 20 minutes, then simmer on low heat for 4 hours, stop decocting, and filter through 2 layers of gauze to get chicken feet soup.

[0049] A. Preparation of raw materials: Clean the pigskin, cut it into long pieces, put it in a pot, add water to cover the pigskin, boil for 20 minutes on high heat, remove the oil and scrape off the fat, pull out the pig hair, and cut it into fine cubes fo...

Embodiment 3

[0054] This embodiment provides a mixed meat skin jelly, which is prepared from the following raw materials in grams by weight: 100 grams of pig skin, 300 grams of chicken feet soup, 10 grams of salt, 10 grams of cooking wine, and 13 grams of ginger juice , 7 grams of onion juice.

[0055] The nutrient soup is prepared from the following raw materials in grams by weight: 40 grams of chicken feet, 320 grams of water, and 5 grams of cooking wine. Its production process is as follows: weigh the above-mentioned raw materials according to the formula and put them all in a pot, boil on high heat for 40 minutes, then simmer on low heat for 6 hours, stop decocting, and filter through 6 layers of gauze to obtain chicken feet soup.

[0056] A. Preparation of raw materials: Clean the pigskin, cut it into long pieces, put it into a pot, add water to cover the pigskin, boil it for 40 minutes on high heat, remove it, scrape off the fat, pull out the pig hair, and cut it into fine cubes for ...

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Abstract

The invention discloses mixed pork jelly. The mixed pork jelly is prepared by using pork skin as a main material, and mixing the pork skin with one or more of chicken paws, duck claws, goose claws, donkey skin, cattleskin, lambskin and deerskin through boiling. The pork jelly is good in toughness, good in color, fragrance, taste and mouth feel, and rich in nutrient elements of collagen, celluloseand the like, has the efficacy of nourishing yin, alleviating deficiency, clearing heat and relieving sore throat after being eaten, has important physiology health-care effects on skin, tendons, skeletons and hair of people, and is notable in effects of maintaining beauty and keeping young. The invention further discloses a preparation method of the mixed pork jelly. The method has the characteristics of being diversified in selected materials, and simple and convenient to operate.

Description

technical field [0001] The invention relates to the technical field of meat skin jelly, in particular to a mixed meat skin jelly and a preparation method thereof. Background technique [0002] Pork skin jelly is a traditional delicacy in China, which is deeply loved by the common people. Pork skin jelly not only has good toughness, but also has good color, aroma, taste and taste, and is rich in nutrients such as collagen and cellulose. Hair has important physiological and health care functions, and the effect of beautifying and nourishing the skin is remarkable, and it is a kind of beauty food. [0003] But present pork skin jelly mainly still is the pig skin jelly boiled separately with pigskin, comparatively monotonous. Contents of the invention [0004] The object of the present invention is to provide a mixed pork skin jelly to solve the monotonous problem that the existing pork skin jelly is boiled separately with pig skin. [0005] To achieve the above object, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/30A23L13/40A23L33/00
CPCA23V2002/00A23L13/20A23L13/30A23L13/428A23L33/00A23V2200/318A23V2200/314A23V2200/306A23V2200/30A23V2250/204
Inventor 萨江雷
Owner 萨江雷
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