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Method for preparing spiced Zhuzhou (upper part of a leg of pork)

A technology for pork knuckle and spiced pork knuckle is applied in the field of preparation of spiced pork knuckle, which can solve problems such as adverse effects on human health, and achieve significant social and economic benefits, promotion value, long shelf life and golden color.

Inactive Publication Date: 2006-11-29
河北玉兰香保定会馆饮食有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many processing methods for pork cooked food products. According to the different types of seasonings and processing methods, products with different flavors and characteristics have been formed. However, many of the existing pork cooked food products use synthetic spices or synthetic pigments in their processing. The olfactory, visual and other effects of the product will have adverse effects on human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1: Wash 100 parts by weight of fresh pork elbows, apply sugar color, and then deep-fry them in vegetable oil at 160°C to make them golden brown, then put them in with 2 parts of grass fruit, 2 parts of meatballs, and 2 parts of cloves. , 2 parts cinnamon, 3 parts Sanna, 2 parts Baikou, 3 parts Alpiniae, 3 parts Amomum villosum, 3 parts Angelica dahurica, 3 parts Ligusticum chuanxiong, 3 parts Shizi, 2 parts Amanopsis ginseng, 7 parts lily, 20 parts table salt, 5 portions of Chinese pepper, 5 portions of star anise, 20 portions of green onions, 20 portions of ginger, 10 portions of fennel seeds, 25 portions of soy sauce, 20 portions of Baoding Huai Mao noodle sauce, simmer in a pot, and add 600-800 portions of pork bones and simmer together. Soak the pork knuckles in water, simmer for 1.5 hours or simmer for 3 hours to obtain the finished product. The prepared finished products are vacuum-packed, sterilized and disinfected to produce instant foods that are ready to e...

Embodiment 2

[0012] Example 2: The difference between this example and Example 1 is that 120 parts by weight of fresh pork elbows are washed and coated with sugar, and then fried in vegetable oil at 150°C until golden brown, and then put into 1 part Cao Guo, 1 part Roukou, 1 part clove, 1 part cinnamon, 2 parts San Nai, 1 part Bai Kou, 2 parts ginger, 2 parts Amomum villosum, 2 parts Angelica dahurica, 2 parts Chuanxiong, 2 parts Weizi, 1 part Parts of sand ginseng, 6 parts of lily, 18 parts of salt, 4 parts of Chinese pepper, 4 parts of star anise, 18 parts of green onions, 18 parts of ginger, 9 parts of fennel seeds, 22 parts of soy sauce, 18 parts of Baoding Huaimao noodle sauce are simmered in a pot, Soak the pork knuckles in water, simmer for 1.5 hours or simmer for 2.5 hours to obtain the finished product.

Embodiment 3

[0013] Example 3: The difference between this example and Example 1 is that 80 parts by weight of fresh pork elbows are washed and coated with sugar, and then fried in vegetable oil at 160°C until golden yellow, and then put into Cao Guo, 3 Roukou, 3 Clove, 3 Cinnamon, 4 San Nai, 3 Baikou, 4 Ginger, 4 Amomum, 4 Angelica, 4 Chuanxiong, 4 Weizi, 3 Parts of sand ginseng, 8 parts of lily, 22 parts of salt, 6 parts of Chinese pepper, 6 parts of star anise, 22 parts of green onions, 22 parts of ginger, 11 parts of fennel seeds, 26 parts of soy sauce, 22 parts of Baoding Huaimao noodle sauce are simmered in a pot, Soak the pork knuckles in water, simmer for 2 hours on high fire or simmer for 3.5 hours on low fire to obtain the finished product.

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PUM

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Abstract

A method for cooking the spiced upper part of a pork leg, which has the functions of building up body and beautifying skin is disclosed. It features that its composite flavouring is prepared from 21 raw materials including cloves, cinnamon bark, Chuan-xiong rhizome, edible salt, scallion, ginger, soy, sweet flour paste, etc.

Description

Technical field [0001] The invention relates to a deep food, in particular to a preparation method of spiced pork knuckle. Background technique [0002] There are many processing methods for pork cooked food products. According to the different types of seasonings and processing methods, products with different flavors and characteristics are formed. However, many existing pork cooked food products use synthetic spices or synthetic pigments in their processing to improve The olfactory and visual effects of the product have an adverse effect on human health. Summary of the invention [0003] The invention provides a preparation method of five-spice pork knuckle with golden color, salty aroma and non-greasy and long-term preservation. [0004] The purpose of the present invention is achieved in this way. The preparation method of this kind of spiced pork knuckle includes pork knuckle, seasoning, water and vegetable oil. The fresh pork knuckle is fried and simmered in a pot with se...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/22A23L1/01A23L13/20A23L5/10A23L27/00
Inventor 梁连起
Owner 河北玉兰香保定会馆饮食有限公司
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