Production method of Tibetan purple potato Tibetan flavor pork chilli sauce

A technology of Tibetan-flavored pork and chili sauce, which is applied in the direction of fat-containing food ingredients, food science, etc., can solve the problems of lack of nutritional balance and achieve the effect of ensuring safety, complete form, balanced and rich nutrition

Active Publication Date: 2018-11-23
SICHUAN ACAD OF FOOD & FERMENTATION INDS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Therefore, although there are many kinds of meat and soy sauce peppers on the market, they lack nutritional balance (carbohydrates, fats, beans, and protein are evenly matche

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of preparation method of Tibetan purple taro (potato) Tibetan fragrant pork chili sauce comprises the steps:

[0032] 1) Rinse 1500g of Tibetan-style purple taro (potatoes) purchased from the Qinghai-Tibet Plateau with water at 4°C for 4 hours, and pre-cook them in Tibetan-flavored pork broth (Be°30) until 6-7 years old, until the purple taro (potatoes) contains When the water volume is reduced to 30%, take it out and let it cool, and then use liquid nitrogen for surface hardening and shrinkage treatment, keep it below -4°C and stop heating for later use as a process product ① for use;

[0033] 2) The preparation method of Tibetan fragrant pork is: take 2000g of Tibetan fragrant pork, rinse with 4°C-6°C water for 2 hours, cut into diced meat, minced meat or meat strips, and marinate with 40g of salt at 3°C ​​for 8 hours , and then use red oil to carry out secondary pickling, wherein, the mass ratio of red oil to meat=1:1 (that is, red oil 2000g Tibetan pork 2000g...

Embodiment 2

[0045] Adopt the method in the embodiment to prepare Tibetan-style purple taro (potato) Tibetan-flavored pork chili sauce, and further obtain Tibetan-style purple taro (potato) Tibetan-flavored pork chili sauce with a richer taste. Dried chili powder 500g after sterilization treatment (sterilization treatment: dried chili powder was sterilized by dry heat at 180° C. for 30 minutes), and stir-fried evenly with residual temperature.

[0046] Treat that temperature drops to about 90 ℃, add the pork thick soup (Be ° 30) that accounts for this material weight ratio 5%, about 500g.

[0047] When the temperature drops to about 70°C, add seasonings that have been sterilized (when feeding, the total number of colonies of seasonings is required to be ≤1000cfu / g, coliforms ≤30MPN / 100g, and the microbial limit indicators are implemented in accordance with relevant food safety standards) . The seasoning contains 100 g of monosodium glutamate, 300 g of salt and 300 g of sugar.

[0048] Co...

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PUM

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Abstract

The invention belongs to the technical field of food processing and particularly discloses a production method of Tibetan purple potato Tibetan flavor pork chilli sauce. The Tibetan purple potato Tibetan flavor pork chilli sauce is prepared from the following raw materials in parts by weight: 2 to 100 parts of Tibetan plateau purple potatoes and 2 to 50 parts of Tibetan flavor pork, wherein the mass ratio of the total mass of the Tibetan plateau purple potatoes and the Tibetan flavor pork to fried pepper sauce is 100 to (3 to 80). The method comprises the steps of preparing raw materials, pretreating, stir-frying, cooling, packaging, vacuumizing, sealing and sterilizing. The production method disclosed by the invention enables people to taste the unique flavor of local native vegetable Danba purple potatoes; meanwhile, the invention also provides a purple potato Tibetan flavor pork chili sauce seasoning with the characteristics of higher deliciousness, bright color, high content of anthocyanins, as well as rich and balanced nutrition; the safety and hygiene of foods are ensured.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing Tibetan-style purple taro and Tibetan-flavored pork chili sauce. Background technique [0002] There are many types of chili sauce, and it is a commonly used condiment. However, the production process of chili-based meat sauce is relatively extensive and traditional, with low water activity and insufficient nutrition. After adding vegetables and beans by ordinary methods, due to the difference in water absorption and swelling coefficient between the seed coat and the inner essence of the seed, the seed coat is easy to burst during processing, and the inner essence of the seed flows out. and color, and the taste cannot reflect the texture and natural flavor of the raw materials. In high-altitude and difficult areas lacking balanced nutrition, it is very necessary to produce a kind of food with balanced nutrition, delicate taste and beautiful appeara...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L19/12
CPCA23V2002/00A23L19/12A23L27/60A23V2250/18
Inventor 李益恩游敬刚张健康
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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