Spiced pork ear formula

A technology of spiced pig and formula, which is applied in the direction of food science, etc., can solve the problems of large nutritional loss of ingredients, greasy taste, affecting chewing texture, etc., and achieve the effect of increasing hydrophilicity, increasing elasticity and crispness, and improving texture and taste

Inactive Publication Date: 2020-01-17
ANHUI WANLI FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, pig ears are usually made into cured meat or stewed products. Although cured meat has a unique flavor, it consumes a lot of nutrients and needs to be smoked, which is not conducive to health.
The brine used in stewed products is usually old brine, which contains very high nitrite. Frequent consumption of such substances may induce cancer. Rich and greasy, not everyone is suitable for eating. At the same time, pig ears are usually processed at high temperature during processing, which damages the meat quality, which not only affects the chewing taste, but also affects the appearance. Therefore, a new pig ear formula is invented. as necessary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A spiced pig's ear formula, which is composed of the following raw materials in parts by weight: 600 parts of pig's ears, 9 parts of Chinese prickly ash, 9 parts of sweet-scented osmanthus, 7 parts of fennel, 8 parts of star anise, 6 parts of tangerine peel, 3 parts of peony bark, 3 parts of Tongcao, 24 parts of edible salt, 19 parts of white sugar, 30 parts of white wine, 1.5 parts of protein emulsifier, and 0.3 parts of Monascus Red.

[0024] The Cortex Cortex Moutan and Tongcao are obtained by washing, drying, crushing and passing through a 100-mesh sieve.

[0025] The protein emulsifier is prepared by mixing soybean protein isolate and modified egg yolk powder at a mass ratio of 1.5:1.

[0026] The preparation method of the soybean protein isolate comprises the following steps: degreasing the soybean meal and soaking it in alkali solution for 90 minutes, centrifuging, adding an acid solution to the supernatant, standing it for precipitation at 2°C, and drying the ob...

Embodiment 2

[0033] A spiced pig's ear formula, which is composed of the following raw materials in parts by weight: 500 parts of pig's ears, 6 parts of Chinese prickly ash, 6 parts of sweet-scented osmanthus, 5 parts of fennel, 5 parts of star anise, 4 parts of tangerine peel, 2 parts of peony bark, 2 parts of Tongcao, 20 parts of edible salt, 15 parts of white sugar, 25 parts of white wine, 1 part of protein emulsifier, 0.2 part of Monascus Red.

[0034] The Cortex Cortex Moutan and Tongcao are obtained by washing, drying, crushing and passing through an 80-mesh sieve.

[0035] The protein emulsifier is made by mixing soybean protein isolate and modified egg yolk powder at a mass ratio of 1:1.

[0036] The preparation method of the soybean protein isolate comprises the following steps: degreasing the soybean meal and soaking it in alkaline solution for 60 minutes, centrifuging, adding acid solution to the supernatant liquid, standing for precipitation at 0°C, and drying the obtained prec...

Embodiment 3

[0043] A spiced pig's ear formula, which is composed of the following raw materials in parts by weight: 700 parts of pig's ears, 12 parts of Chinese prickly ash, 12 parts of sweet-scented osmanthus, 10 parts of cumin, 10 parts of star anise, 8 parts of tangerine peel, 4 parts of peony bark, 4 parts of Tongcao, 28 parts of edible salt, 23 parts of white sugar, 35 parts of white wine, 2 parts of protein emulsifier, 0.5 part of Monascus Red.

[0044] The Cortex Moutan and Tongcao are washed and dried, then crushed and passed through a 120-mesh sieve.

[0045] The protein emulsifier is prepared by mixing soybean protein isolate and modified egg yolk powder at a mass ratio of 2:1.

[0046] The preparation method of the soybean protein isolate comprises the following steps: degreasing the soybean meal and soaking it in alkaline solution for 120 minutes, centrifuging, adding acid solution to the supernatant, standing at 4°C for precipitation, and drying the obtained precipitate to ob...

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PUM

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Abstract

The invention discloses a spiced pig ear formula. The spiced pork ear formula is composed of the following raw materials in parts by weight: 500-700 parts of pork ears, 6-12 parts of Chinese prickly ash, 6-12 parts of sweet-scented osmanthus, 5-10 parts of fennel, 5-10 parts of star anise, 4-8 parts of tangerine peel, 2-4 parts of moutan bark, 2-4 parts of tetrapanax papyriferus, 20-28 parts of edible salt, 15-23 parts of white granulated sugar, 25-35 parts of white spirit, 1-2 parts of a protein emulsifier and 0.2-0.5 part of monascus color. Spiced pork ears break through the limitation of traditional ingredients of the pork ears, on the basis of spiced ingredients, the Moutan bark is adopted for seasoning and freshness increasing, then the tetrapanax papyriferus is adopted for balancingthe taste, the spiced pork ears are deeply tasty, the taste is good, meanwhile, as a medicinal and edible dual-purpose ingredient, the tetrapanax papyriferus has a nourishing effect, and the nutritional value and the dietetic invigoration effect of the pork ears are balanced.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a five-spice pig ear formula. Background technique [0002] Pig ears contain protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, etc., and have the effect of strengthening the spleen and stomach. They are suitable for people with weak qi and blood and thin bodies. They are rich in colloid and have the effect of beauty and beauty. They are mostly used for Roasted, stewed, sauced, cold dressed, etc., the pig ear products obtained are waxy on the outside and crispy on the inside, rich in taste and not greasy, so they are widely loved by people. [0003] At present, pig ears are usually made into cured meat or stewed products. Although cured meat has a unique flavor, it consumes a lot of nutrients in the ingredients, and at the same time, it needs to be smoked, which is not conducive to health. The brine used in stewed products is usually old brine, which contains very hi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L33/10
CPCA23L13/20A23L13/428A23L13/42A23L13/72A23L33/10A23L13/426
Inventor 黄宁黄伟
Owner ANHUI WANLI FOODS CO LTD
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