Production method of fried bean sauce with three delicacies and shredded meat

A technology of three fresh pork shredded fried sauce and production method, applied in the application, food preparation, food science and other directions, can solve the problems such as the purity of the taste and the quality of the fried sauce, the inability to realize industrialized production, and the unscientific frying process, etc. Achieve consistent quality standards, consistent taste, simple, scientific and reasonable process

Inactive Publication Date: 2005-11-23
杨秀敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are that the yield of fried sauce is relatively low (because it does not retain water during the frying process, and the meat feels dry), causing browning (due to incomplete sterilization, resulting in the deterioration of fried sauce), which affects the purity of taste and the quality of fried sauce.
The traditional fried sauce is fried under an open flame, which is easy to fry and wastes a certain amount of raw materials. Moreover, it cannot guarantee that each pot of fried sauce has a uniform standard for frying, resulting in inconsistent taste. The frying process is unscientific and cannot be industrialized. production, and there are certain fire safety hazards
Because the chicken used in the three fresh shredded pork has the characteristics of coagulation in the pot, it is currently impossible to make the three fresh pork shreds into fried sauce for industrial production

Method used

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Examples

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Embodiment Construction

[0026] Describe in detail the embodiments of the present invention below (in terms of 100 kilograms of finished products):

[0027] 1. Soup preparation:

[0028] Wash the chicken skeleton, put it into a large pot, add water, add a spice bag (a mixture of aniseed, cloves, and meat) and boil for 4 to 10 hours before use. Wherein the above-mentioned raw materials are proportioned according to the ratio of 1 kilogram of chicken frame bone with 10 kilograms of water, 77 grams of seasonings in the spice bag (comprising 50 grams of aniseed, 25 grams of meat, and 2 grams of cloves).

[0029] 2. Preparation of meat stuffing (take chicken stuffing as an example):

[0030] Freeze 10 kg of chicken stuffing for 24 hours (the freezing temperature is -24~-18°C), and then thaw at room temperature, add 5 grams of water-retaining agent (sodium pyrophosphate), 1 gram of antioxidant (tea polyphenol) and anti-coagulation 120 grams of the agent can be soaked in edible ethanol before being mixed w...

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PUM

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Abstract

The invention provides a production method of fried bean sauce with three delicacies and shredded meat characterized in, using chicken stuffing or shredded chicken, minced mushroom, flour paste and salted and fermented soya paste as main ingredients, unfreezing the chicken stuffing or shredded chicken under atmospheric temperature, charging water-loss reducer, anti-oxidizing agent and anti-agglomeration agent, frying in laminated pan, charging soup stock and thickening agent.

Description

[0001] Field [0002] The invention belongs to the field of food, in particular to a production method of three-fresh shredded pork fried sauce. Background technique [0003] The fried sauce that people eat at present (mainly fried noodles with fried sauce) is the original fried sauce that uses noodle sauce or yellow sauce, main ingredients (shredded pork, shiitake mushrooms) and ingredients (using seasonings such as monosodium glutamate, sugar, spices, etc.) under an open fire. craft. Its disadvantages are that the yield of fried sauce is relatively low (because it does not retain water during the frying process, and the meat feels dry), causing browning (due to incomplete sterilization, which causes the fried sauce to deteriorate), which affects the purity of taste and the quality of fried sauce. The traditional fried sauce is fried under an open flame, which is easy to fry and wastes a certain amount of raw materials. Moreover, it cannot guarantee that each pot of fried sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 董宝禄杨秀敏张忠树
Owner 杨秀敏
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