Manufacturing method for delicious pork slices
By using the soaking liquid of ingredients such as red yeast rice and kelp in pork processing, the problem of neglecting the health effects of existing pork processing methods is solved, and a method of making fresh and fragrant pork slices that reduces fat and cholesterol and improves health effects is realized.
CN104187758AInactive Publication Date: 2014-12-10TAIXIANG GRP TECH DEV
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- TAIXIANG GRP TECH DEV
- Filing Date
- 2014-07-16
- Publication Date
- 2014-12-10
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
⚠Technical Problem
Existing pork processing methods focus on the color, aroma, and taste of the product and ignore the impact on human health, leading to an increase in obesity and health problems.
⚗Method used
A specific soaking liquid formula is used, including red yeast rice, kelp and other ingredients, and is heated and steamed to reduce the fat content and cholesterol in the pork and improve the nutritional value and health effects of the meat slices.
🎯Benefits of technology
It can effectively maintain the nutritional content of pork, reduce the impact on human health, reduce dampness and heat in the stomach, improve the appearance and quality of meat slices, and provide health care effects against stomach heat.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention relates to a manufacturing method for delicious pork slices. To overcome the influence of too much intake of pork products on a human body, the manufacturing method for the delicious pork slices is provided. The manufacturing method comprises the steps of cutting the pork into the pork slices with the thickness of 2-4 mm; immersing the pork slices in an immersion liquid for 10-30 minutes; heating the immersion liquid with the pork slices and cooking for 0.5-1 h; fishing the pork slices out; draining the liquid; packaging and sterilizing. The manufacturing method is characterized in that, based on 100 parts by weight of the pork slices, the immersion liquid comprises, by weight, 1-5 parts of red yeast, 1-10 parts of rice wine, 20-30 parts of soy sauce, 1-5 parts of dried ginger, 10-20 parts of white sugar, 1-5 parts of spices, 1-5 parts of sodium bicarbonate, 15-30 parts of seaweed and 50-60 parts of water. The pork slices processed by the method can effectively prevent damp and hot proliferation in a stomach after being taken, and gives health to a human body while guaranteeing nutrition of the human body.
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