Farm-flavor shredded-pork-with-vegetable essence and preparation method thereof

A technology for stir-fried pork and farmhouse, applied in the field of food processing, can solve the problems of restricting the industrialization of the flavor of special dishes, restricting the taste of the flavor of the farmhouse's stir-fried pork, and no patent publication documents have been found, and achieves a prominent green pepper characteristic, shortened production process, and soft aroma. Effect

Active Publication Date: 2019-02-22
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is very difficult to blend the imitation aroma of green peppers in the flavor of farmhouse fried meat only based on component analysis.
[0004] In addition, green peppers will undergo dramatic flavor changes in a short period of time during cooking and storage, producing unpleasant flavor substances and losing the freshness of fresh peppers, which seriously restricts the flavor industrialization of local specialties and limits people's convenience and quickness. Taste the flavor of farmhouse fried pork
[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Farm-flavor shredded-pork-with-vegetable essence and preparation method thereof
  • Farm-flavor shredded-pork-with-vegetable essence and preparation method thereof
  • Farm-flavor shredded-pork-with-vegetable essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A farmhouse fried meat flavor essence, its composition and parts by weight are as follows:

[0027] The formula for producing 100kg farmhouse small fried meat flavor essence is as shown in table 1:

[0028] Table 1 Recipe table

[0029]

[0030]

[0031] Wherein, the preparation method of described farm flavor oil is:

[0032] Wash 10 parts of garlic and 12 parts of ginger, dry them, and slice them; pick out 25 parts of Chinese prickly ash and 3 parts of black pepper; wash 220 parts of green peppers, dry them, and cut them into sections; heat 600 parts of rapeseed oil to 60-90°C, put the prepared garlic, ginger, Chinese prickly ash and black pepper into the rapeseed oil, cook at a constant temperature for 18-25 minutes, add green peppers to the rapeseed oil, and continue to cook at a constant temperature for 7-12 Minutes, stop the fire, cool, filter the oil, and get the farmhouse flavor oil;

[0033] The above-mentioned parts are all parts by weight.

[0034] ...

Embodiment 2

[0037] A farmhouse fried meat flavor essence, its composition and parts by weight are as follows:

[0038]

[0039]

[0040] Preferably, the preparation method of the farmhouse flavor oil is:

[0041] Wash 8-12 parts of garlic and 10-15 parts of ginger, dry them, and slice them; pick 22-30 parts of Chinese prickly ash and 2-5 parts of black pepper; wash 200-250 parts of green peppers, dry them, Cut into sections; heat 500-700 portions of rapeseed oil to 60-90°C, put the prepared garlic, ginger, Chinese prickly ash and black pepper into the rapeseed oil, boil at constant temperature for 18-25 minutes, add green pepper In the rapeseed oil, continue to boil at constant temperature for 7-12 minutes, stop the fire, cool, and filter the oil to obtain the farmhouse flavor oil;

[0042] The above-mentioned parts are all parts by weight.

[0043] A method for preparing the above-mentioned farmhouse fried meat flavor essence, the steps are as follows:

[0044] Each raw material...

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PUM

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Abstract

The invention relates to a farm-flavor shredded-pork-with-vegetable essence. The farm-flavor shredded-pork-with-vegetable essence comprises the following ingredients: 4-methyl-5-(beta-hydroxyethyl)-thiazole; 2-methyl-3-furanthiol; bis-(2-methyl-3-furyl)-disulfide; 3-methylthio-propanal; 3-methylthio-propanol; 2,4-heptadienal; homofuraneol; furanone; octanal; 1-octene-3-alcohol; difurfuryl-sulfide;2,3,5-trimethyl-pyrazine; furfuryl-thioacetate; ethyl-3-methylthiopropionate; 2-methoxy-3-isobutyl-pyrazine; caproaldehyde; anisaldehyde; isovaleraldehyde; phenylacetaldehyde; farm-flavor oil; and soybean oil. The farm-flavor shredded-pork-with-vegetable essence has obvious characteristics of green peppers, and perfectly combines with flavor of stir-fried meat; moreover, the farm-flavor shredded-pork-with-vegetable essence is soft in aroma and natural in flavor. Thus, the farm-flavor shredded-pork-with-vegetable essence is capable of livingly presenting natural cooked aroma of dishes as wellas refreshing and pleasant taste of fresh vegetables. The farm-flavor shredded-pork-with-vegetable essence is capable of fully presenting the essence of the dishes of farm-flavor shredded pork with vegetables.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a farmhouse fried meat flavor essence and a preparation method thereof. Background technique [0002] Farmhouse fried pork is a very popular home-cooked dish, with pork belly and green pepper as the main ingredients, and the unique spicyness of green pepper is an important feature of this dish. Adding the flavor and flavor of farmhouse fried pork to instant noodles, rice products, and snack foods can satisfy people's enjoyment of the flavor of a plate of farmhouse fried pork just out of the pan. The common flavor essences for small fried pork in farmhouses are generally based on the flavor and texture of meat, and are more inclined to highlight the characteristics of fried meat, and contain no or very little chili flavor. [0003] At present, hundreds of volatile compounds have been detected from the volatile aroma components of green peppers, but 5 of them are relativel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26
CPCA23L27/26
Inventor 乔海涛李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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