Pork paste and preparation method thereof

A technology of pork sauce and pork, which is applied in the direction of food science, etc., can solve the problems of not enough taste and nourishment, can not meet the needs of taste, single nutrition of pork sauce, etc., and achieve the effect of simple method, maintaining taste and good fragrance

Pending Publication Date: 2021-04-16
贵州远鸿生物有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Sauce food is a seasoning food condiment that many people like. Pork sauce can be eaten immediately or as a cooking condiment. Currently, pork sauce on the market is generally fried, fried, etc., supplemented with other seasonings such as bean paste, sesame oil, etc. However, most pork sauces are relatively simple in nutrition, often taste and nourishing are not good enough, and the current pork sauces often add chicken essence, monosodium glutamate and other condiments to achieve a fragrant smell, which cannot satisfy people's desire for "freshness". taste needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A pork sauce made from the following raw materials: 10kg of chicken fir mushroom, 14kg of black fungus, 20kg of seafood mushroom, 25kg of pork leg mushroom, 15kg of chicken fir mushroom, 25kg of antler mushroom, 90kg of barley sauce, 60kg of oyster, and 40kg of grass shrimp , pork 320kg, purple-skin minced garlic 40kg, Amomum chinensis 7kg, Polygonatum 3kg, peppermint 20kg, rapeseed oil 270kg, the described chicken fir mushroom, seafood mushroom, pig leg mushroom, black skin mushroom and antler mushroom are all Broken wall mushroom powder, the particle size of the broken wall mushroom powder is 600-1200 mesh.

[0027] The preparation method of the pork sauce of the present embodiment, comprises the steps:

[0028] (1) according to the weight of each raw material, take by weighing respectively for subsequent use;

[0029] (2) Heat the rapeseed oil until the impurity foam is eliminated enough, turn off the low heat, and cool down to 6-7% heat;

[0030] (3) Add chicken f...

Embodiment 2

[0032] A kind of pork sauce, made from the following raw materials: 25kg of chicken fir mushroom, 12kg of black fungus, 25kg of seafood mushroom, 22kg of pork leg mushroom, 18kg of chicken fir mushroom, 22kg of antler mushroom, 95kg of barley sauce, 55kg of oyster, and 45kg of grass shrimp , 310kg of pork, 45kg of minced purple garlic, 6kg of amomum chinensis, 4kg of sealwort, 17kg of peppermint, 280kg of rapeseed oil, and the described chicken fir mushroom, seafood mushroom, pork leg mushroom, black skin mushroom and antler mushroom are all Broken wall mushroom powder, the particle size of the broken wall mushroom powder is 600-1200 mesh.

[0033] The preparation method of the pork sauce of the present embodiment, comprises the steps:

[0034] (1) according to the weight of each raw material, take by weighing respectively for subsequent use;

[0035] (2) Heat the rapeseed oil until the impurity foam is eliminated enough, turn off the low heat, and cool down to 6-7% heat;

...

Embodiment 3

[0038] A kind of pork sauce, made from the following raw materials: 30kg of chicken fir mushroom, 10kg of black fungus, 30kg of seafood mushroom, 20kg of pork leg mushroom, 20kg of chicken fir mushroom, 20kg of antler mushroom, 100kg of barley sauce, 50kg of oyster, and 50kg of grass shrimp , pork 300kg, purple-skinned minced garlic 50kg, Amomum chinensis 5kg, Polygonatum 5kg, peppermint 15kg, rapeseed oil 285kg, and the described collybia spp., seafood mushroom, pig leg mushroom, collynidae black-skinned fungus and antler mushroom are all Broken wall mushroom powder, the particle size of the broken wall mushroom powder is 600-1200 mesh.

[0039] The preparation method of the pork sauce of the present embodiment, comprises the steps:

[0040] (1) according to the weight of each raw material, take by weighing respectively for subsequent use;

[0041] (2) Heat the rapeseed oil until the impurity foam is eliminated enough, turn off the low heat, and cool down to 6-7% heat;

[0...

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Abstract

The invention relates to pork paste and a preparation method thereof. The pork paste is prepared from the following raw materials: collybia albuminosa, black fungus, hypsizygus marmoreus, coprinus comatus, oudemansiella raphanipies, Ramaria botrytoides, barley paste, fresh oysters, black tiger shrimps, pork, mashed purple-skin garlic, Lianhuan amomum fruit, polygonatum kingianum, mint and rapeseed oil. The prepared pork paste is free of monosodium glutamate, chicken essence and other seasonings and is prepared from pure natural raw materials; various mushrooms are in the form of wall-broken mushroom powder, and the wall-broken mushroom powder enables active ingredients to be released by breaking of cell walls, so the faint scent of the original mushrooms is fully reflected, and the prepared pork sauce still has relatively good fresh scent on the basis of not adding a flavoring agent, and is good in taste and rich in nutrition; and the pork paste prepared by using the method is delicious in taste, the taste of the original raw materials is kept, the method is simple, and large-scale production can be realized.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a pork sauce and a preparation method thereof. Background technique [0002] Condiments are closely related to people's lives and have always been valued by people. As the saying goes, "Food is the most important thing for the people, and taste is the first food." Food is inseparable from delicious food. According to the data, foreign countries began to study compound seasonings in the 1950s. In the 1970s, they became the subject of scrambled development. The share of seasoning has accounted for more than 80%. And though the annual growth rate of my country's compound seasoning is as high as 20%, in terms of the total amount, it is far from meeting the demand. As far as varieties are concerned, they also focus on a few flavors such as spicy. Compound seasoning is still in the strong development stage in China. [0003] Sauce food is a seasoning food condiment that m...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L27/10A23L13/10A23L17/40A23L17/50A23L31/00A23L5/10
Inventor 陈振钢周克维
Owner 贵州远鸿生物有限公司
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