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A production method and a technology for fragrant meat, applied in the field of meat products, can solve the problems of restricting economic benefits and added value, less comprehensive processing and utilization, etc., and achieve the effects of improving comprehensive utilization and economic benefits, adding new varieties, and unique flavor.
Inactive Publication Date: 2019-08-20
JIANGXI GUOHONG GRP CO LTD
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Problems solved by technology
Pig by-products are generally sold fresh for consumption, and comprehensive processing and utilization are seldom used, which seriously restricts economic benefits and added value
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[0028] A preparation method of Bazhen fragrant meat, the specific steps are:
[0029] 1. Raw materials: parts by weight, unit kg, pig ears 10.0, pork belly 8.0, cured pork head 8.0, pig intestines 6.0, pig liver 6.0, pig tongue 5.0, pig tail 5.0, pig heart 2.0;
[0030] 2. Bacteria reduction treatment: remove the residual hair, grease, dirt and sundries on the raw meat, repeatedly wash the raw meat with clean water with a concentration of 50PPM food-grade chlorine dioxide until there is no peculiar smell, and put it in a container to drain;
[0031] 3. Pull out the blood: Put the raw meat that has been treated with bacteria reduction, boil it in boiling water for 5 minutes to remove the blood and foam, put it in a clean container and drain it;
[0032] 4. White bittern: Weigh eight kinds of natural spices: cumin 0.6, cinnamon 0.5, pepper 0.3, fruit 0.3, angelica 0.2, amomum 0.2, bay leaves 0.1, star anise 0.5, put them into the spice bag and put them in the pot Add 50kg of wa...
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Abstract
The invention relates to a method for preparing eight-treasure fragrant meat. The method comprises the following steps: adding eight pig by-products including pig ears, pig bag, preserved pig head meat, pig intestines, pig liver, pig tongue, pig tail and pig heart into hot water which comprises eight natural spices including cumin, cinnamon, Chinese prickly ash, nutmeg, dahurian angelica roots, villous amomum fruits, star anise and myrcia as well as auxiliary materials of cooking wine, table salt, crystal sugar and monosodium glutamate for white pot stewing; slicing and cutting the pig by-products cooked by the white pot stewing into sections; and adding chop soup, chili oil, sour pepper juice, chili oil chilies and Sichuan pepper powder into a stirrer with full stirring and mixing so as to obtain the eight-treasure fragrant meat. The preparation method of the eight-treasure fragrant meat disclosed by the invention processes eight by-products of slaughtered pigs into the eight-treasurefragrant meat food which has the advantages of nutrition, health, unique flavor, color with color, taste with taste and integrates seven tastes of sourness, sweetness, spiciness, saltiness, freshnessand fragrance into one. The method has important significance in improving the comprehensive utilization and economic benefit of pig by-products, meeting the needs of good life for people, and increasing new varieties of meat foods.
Description
technical field [0001] The invention relates to meat products, in particular to a method for preparing Bazhen-flavored meat. [0002] technical background [0003] my country's pig breeding and pork production and consumption rank first in the world, providing abundant processing resources for the meat industry. Pig by-products are generally sold fresh for consumption, and comprehensive processing and utilization are rarely used, which seriously restricts economic benefits and added value. Contents of the invention [0004] The object of the present invention is to provide a method for preparing Bazhen fragrant meat with economic benefit, high added value and unique flavor. [0005] A kind of preparation method of Bazhen fragrant meat of the present invention, concrete steps are: [0006] 1. Raw materials: parts by weight, unit kg, eight kinds of pig by-products: pig ears 10.0, pork belly 8.0, cured pig head meat 8.0, pig intestines 6.0, pig liver 6.0, pig tongue 5.0, pig...
Claims
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Application Information
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