238 results about "Minced pork" patented technology

The present invention discloses a seaweed squid sausage, which is characterized in that the seaweed squid sausage is prepared from the following raw materials, by mass, 60-70% of a main material, 20-30% of an auxiliary material, 5-10% of a seasoning, and 1-5% of an additive. The seaweed squid sausage has characteristics of reasonable compatibility, balanced nutrition, green health, good color and good taste. The invention further discloses a seaweed squid sausage processing method, which mainly comprises the following steps: (1) preparing seaweed powder, (2) preparing minced pork, (3) preparing small squid blocks, (4) mixing materials and flavoring, (5) filling, (6) embrittling, (7) baking and cooking, and (8) packaging and sterilizing. The method has the simple processing process, wherein a color and a taste of the seaweed squid sausage can be ensured, and it can be further ensured that original nutrients are not lost.

The invention relates to a preparation method of thermal reaction pork essence with obvious characteristic aroma. The method comprises the steps of (1) preparation of enzymatic hydrolysis-oxidation pig fat: carrying out a lipase hydrolysis reaction on the pig fat, and carrying out hot air oxidation on the product of the lipase hydrolysis reaction; (2) preparation of pig bone zymolyte: cooking pig leg bones under high pressure, and then drying and grinding the pig leg bones; feeding a certain amount of water, and then gradually carrying out lipase enzymolysis, protease 1 enzymolysis and flavourzyme enzymolysis; (3) preparation of pork zymolyte: feeding a certain amount of water into minced pork, and then gradually carrying out protease 2 enzymolysis and flavourzyme enzymolysis; (4) Maillard reaction: mixing the materials according to certain proportion, and carrying out the Maillard reaction. The pork essence prepared by the method is obvious in pork characteristic aroma, rich and full in meat flavor, natural, mellow and lasting in fragrance and stable in quality, is a natural food additive, and is mainly used in processing of meat products such as broths, instant noodle seasoning, puffed food, snack, sausages and the like, and other aspects.

The invention relates to the field of a food, particularly relates to the field of food manufacturing, and more particularly relates to a dog food for big dogs, aiming at the disadvantages that the taste is single, the palatability is not good, the formula is single, various nutrient substance requirements of the dogs cannot be met, the nutrient value is lower, and the like. The dog food is formed by the following components: starch, bone meal, carrot powder, corn flour, pork liver meal, vitamin C, vitamin E, brown rice, oats, seaweed meal and composite minced meat; the composite minced meat is compounded by one or more of minced beef, minced pork, minced lamb meat, minced chicken and minced fish. According to the dog food for the big dogs, on the basis that the difficulty of a dog food manufacturing process is not increased, the nutrition is more sufficient and reasonable and the palatability is stronger; the dog food is good for maintaining muscles of the big dogs and maintaining color and luster of hairs.

The invention discloses a method for making a steamed stuffed bun with crab cream and crab meat, which uses flour, pork, crab meat, crab cream and an aged hen as main materials and uses a proper amount of auxiliary materials. The method includes the steps: cleaning and steaming a crab first, cooling the crab, using a special knife to strip the crab meat and the crab cream and containing the crab meat and the meant cream; peeling the skin of the streaky pork, chopping the streaky pork, cleaning the chopped pork, using a mincer to mince the chopped pork into minced pork, adding cooking wine, ginger, chopped green onion, soy sauce, salt, sugar or sugar substitute and a proper amount of water ( water should be added according to seasons and a fat-lean proportion of the pork) and well mixing for standby; scalding the skin of the streaky pork, removing hair and oil, baking the streaky pork and the cleared aged hen, taking out the skin, using the mincer to mince the skin, placing the skin in a pot to boil, adding ginger, spring onion, soy sauce, salt and cooking wine, and removing the ginger and the onion to mince the skin into frozen pork skin with the mincer for standby after collagen in the skin dissolves in soup; taking part of the crab meat and adding the minced pork, the minced skin, oil of the crab meat and seasonings to well mix with the part of the crab meat for standby; and adding yeast, baking powder, sugar or sugar substitute and warm water to mix with flour, fermenting the mixture for 20 minutes, making mixed crab meat stuffing and crab cream stuffing into pastry, and steaming the pastry in a steamer. The steamed stuffed bun with crab cream and crab meat is tasty and delicious and has a delicate taste.

Food containing whitebait is prepared from the following raw materials by weight: 80-120 g of whitebait, 1-3 eggs, 4-6 g of , 4-8 g of honeysuckle flower, 20-40 g of minced pork, 10-30 g of carrot filaments, 8-12 g of green capsicum filaments, 10-20 g of fresh tender lotus leaf filaments, 15-25 g of minced spring onion, 3-7 g of ginger filaments, 0.1-0.3 g of powdered pepper, 2-4 g of refined salt, 0.5-1 g of chickens' extract, 3-7 mL of Shaoxing yellow rice wine, 80-100 mL of clear chicken soup and 3-5 mL of refined soybean oil. The food containing whitebait is relatively balance in nutrition, relatively well keeps the natural flavors of each component, is relatively delicious in taste and simple in preparation technology, is applicable to household application, and is suitable for industrialized large-scale production.

The invention relates to sargassum and sleeve-fish balls and a preparation technology. The sargassum and sleeve-fish balls are prepared from sargassum fragments, minced sleeve-fish, minced pork, starch and carrageenan as well as seasonings. The preparation technology comprises the following steps of: preprocessing the sargassum, the sleeve-fish and the pork, mixing the materials, wrapping, cooking, freezing quickly the balls, packaging the balls, and the like. According to the invention, the sleeve-fish meat, the sargassum and the pork are mixed, and then the seasonings are added to the materials to prepare the fish balls, and the fish balls are complete in color, fragrance and taste and suitable for industrialized production, are green and healthy, and are novel in variety and convenient to eat; meanwhile, the sleeve-fish subjected to tenderization treatment is tender and crisp in mouthfeel and has obvious seafood flavor; and the fish balls with the sargassum is good for health protection, and conforms to the concept of healthy consumption.

The invention belongs to the pork sausage technical field, and especially relates to a crystal pork sausage and its making method. The present invention provides the crystal pork sausage with the advantages of good mouthfeel and rich nutrition. According to the invention, the crystal pork sausage takes minced pork and pigskin jelly particles as main materials, an auxiliary material is added to make the crystal pork sausage. The pigskin jelly particles in intestine are in a transparent state, the product possesses the sense characteristics of strong elasticity and diversity, strong chewing sense, unique structure and unique appearance.

The invention discloses a low sucrose content pie which comprises 10-20% of wheat flour, 5-10% of malt sugar, 5-10% of minced pork, 9-12% of peanut oil, 6-10% of Chinese yam powder, 0-10% of peanut kernel, 0-4% of sesame kernel, 6-10% of fresh hen egg, 1-5% of fruit preparation processed with honey, 0-3% of garlic, 1-5% of Momordica grosvenori juice, 1-3% of baking soda and 0-3.5% of aromatic seasoning according to weight percentage. The low sucrose content pie is prepared from Momordica grosvenori, shaddock and honey instead of white granulated sugar, the sweet taste is natural and pure, and the low sucrose content pie is suitable for all kinds of consumers and can particularly meet the requirements of those losing weight and the plump, the old people and diabetic patients for sweet food.

The invention relates to fructus perillae pork meatballs which are prepared from the following raw materials in part by weight: 80 parts of pork lean meat, 5 to 10 parts of fructus perillae, 5 to 15 parts of starch, 20 to 30 parts of ice water, 2 to 5 parts of soy isolate protein, 0.2 to 0.5 part of carrageenan, 0.2 to 0.5 part of composite phosphate, 1.5 to 2.5 parts of salt, 1 to 2 parts of white sugar, 0.2 to 0.3 part of monosodium glutamate, 0.1 to 0.2 part of white pepper, 1 to 1.5 parts of fresh onion and 0.5 to 1.0 part of fresh ginger. The preparation method comprises the steps: (1) preprocessing and mincing pork meat; (2) preparing fructus perillae powder; (3) mixing and chopping; (4) forming; (5) pre-boiling; (6) cooling; (7) quick-freezing; (8) packaging and carrying out frozen storage. The invention provides the pork meatballs with a new taste; consumption requirements of people for eating diversification and requirements of people for health, nutrition and great taste are met; meanwhile, the comprehensive utilization level of fructus perillae is enlarged; the fructus perillae is used for processing pork products.

The invention discloses meat balls with vegetable stuffing and a preparation method of the meat balls. The meat balls are prepared from wrappers and the vegetable stuffing wrapped by the wrappers, wherein the wrappers are prepared from minced meat stuffing and other ingredients. The preparation method of the meat balls with the vegetable stuffing comprises the following steps: (1) washing fresh vegetables, stewing the vegetables for 10-30 minutes by steam at the temperature of 90-95 DEG C and chopping the vegetables into vegetable puree; (2) adding 5%-30% of sweet rice flour and 5%-10% of minced pork into the vegetable puree, and uniformly stirring to obtain the vegetable stuffing; (3) mincing 10-50 parts by weight of chicken breast and 20-50 parts by weight of pork, adding 5-10 parts by weight of cassava starch and ingredients which are used as seasonings, and uniformly stirring to obtain the wrappers; and (4) cooling the vegetable stuffing to 0-5 DEG C, then wrapping the vegetable stuffing by the wrappers to obtain the meat balls with the vegetable stuffing. The meat balls with the vegetable stuffing are comprehensive in nutrition by virtue of collocation of meat and vegetables, are rich and non-greasy in taste and suitable for different people and belong to pure green foods.

A seaweed sausage is prepared from seaweed, lean and fat pork, edible salt, starch, plant oil, spirit scallion, fresh ginger, powdered spices and sodium nitrite through cutting seaweed to become dust, mincing pork, proportionally mixing them with others, filling the mixture in sausage casing, drying, and fumigating at 75-85 deg.C for 50-90 min.

A technology for preparing a sausage with special fragrant smell and compact mass includes such step as removing fatty membrane and tendon from lean pork, washing, dripdrying, mincing to obtain the minced pork A, washing the fatty park, dripdrying, cutting to become pork bits B, proportionally mixing said A, B and flavourings, stirring, filling the mixture in casing, tying with fine thread and baking.

The present invention involves a pork flavor, which is prepared by the method including the following steps: 1) Plucking fresh pork and adding papaya proteases for pork hydrolysis to get pork hydrophobic liquid; pour fresh chicken, add papaya protease,Perform chicken hydrolysis, get chicken hydrolyzed liquid; 2) Add pork hydraulic solution, chicken hydraulic solution, pork bone white soup, restore sugar, amino acids, vitamins, lard oil, salt, salt, heating, heating temperature, heating temperature, heating temperature, heating temperature, heating temperatureControl at 100-120 ° C, and the response time is 1-3 hours. After the reaction is over, the cooling is cooled.The pork flavor of the present invention uses pork moisture and chicken hydraulic solution, pork bone, and pork bone white soup at the same time.

The invention discloses a method for making pork kebabs with Taiwan flavor. Minced pork is sequentially subjected to tumbling, salting, threading and single freezing. The seasoning for salting is prepared by mixing salt, white sugar, glucose, monosodium glutamate, I+G, sodium tripolyphosphate, carrageenin, oil cassia powder, semen myristica powder, dark soy sauce, sesame oil, ethyl maltol, barbecue essence, pork essence cream, starch and ice water. After the made pork kebabs with Taiwan flavor are broiled by charcoal, broiled by electricity at the temperature of 180 DEG C or fried, the surface color is attractive, the meat is fresh, tender and delicious, the taste is uniform, the mouthfeel is comfortable, the taste is delicious, the fragrance is thick, and the aftertaste is lingering.

The invention relates to a processing method of a surimi product, and in particular relates to an animal and plant compound protein surimi product and a production method thereof. The surimi product comprises the main raw materials of grass carp surimi and eel surimi and further comprises the following raw material components in the total quantity of the grass carp surimi and the eel surimi: 15%-25% of minced pork, 1.5%-3.0% of salt, 0.2%-0.5% of phosphate, 5%-8% of soybean protein isolate, 5%-8% of wheat gluten, 8%-15% of corn starch, 5%-10% of potato starch, 0.2%-0.5% of carrageenan, 1%-2% of monosodium glutamate, 2%-3% of white granulated sugar and 0.5%-1.0% of ginger powder. The surimi product is produced through the processes of killing, cleaning, slicing, fish odor removing, rinsing, dehydrating, mincing, chopping, kneading, mixing, chopping, forming, quick freezing and the like of fresh fishes. According to the method, marine fish and grass fish with low values are combined with vegetable protein, so that the surimi product is balanced and rich in nutrition and delicious in taste, has smooth and crispy mouthfeel, and leads a person to endless aftertaste.

The invention discloses a fruit and vegetable compound fish sausage and a preparation method thereof. The fruit and vegetable compound fish sausage is prepared from the following raw materials in parts by weight: 30 to 40 parts of minced fish, 8 to 12 parts of minced pork, 5 to 10 parts of soybean proteins, 3 to 8 parts of starch, 10 to 20 parts of fruit and vegetable particles, 15 to 20 parts of water, 1 to 2 parts of edible salt, 0.1 to 0.5 part of a coagulator, 0.05 to 0.25 part of saccharose and 3 to 5 parts of spice. The method comprises the following steps: null blending: blending the minced fish and the minced pork for 4 to 7 min; salt blending: after the null blending is completed, adding edible salt, and blending for 14 to 17 min; seasoning blending: after the salt blending is completed, adding the spice, blending for 5 to 7 min, then adding the starch and the soybean proteins which are uniformly mixed for blending for 2 to 7 min, and adding the fruit and vegetable particles for uniform mixing, and controlling the temperature of 2 to 8 DEG C. Due to the processing technology, the elasticity, the quality and the taste of the fish sausage are improved; the oily feeling of a user when the user takes the fish sausage is reduced, and the faint scent of fruits and vegetables is enhanced; the fruit and vegetable particles are granular in the fish sausage, so that the fish sausage has unique appearance and taste.

The invention relates to a preparation technology of a spiced hock, which is prepared by the steps of: mincing pork lean into lumps, finishing and cutting pigskin, rolling and kneading the pork lean and prepared auxiliary materials together for curing, then conducting ham net molding, stewing, marinating, and air drying, etc. A spiced hock product prepared by the technology of the invention has strong flavor, unique taste that is generated from marinating and stewing of soy sauce and various spices and is very popular to Chinese consumers. Besides, the preparation technology is simple and convenient, and is suitable for batch production.

The invention relates to a method for making crispy pork sticks, which comprises the following steps: mincing pork and fat, stirring accessories into the pork and the fat with by a stirrer, pickling for 7-12 hours, making stuffing into pork sticks, uniformly scattering a layer of bread crumbs on the surfaces of the pork sticks, inserting bamboo sticks, quick-freezing the pork sticks for shaping, packaging, and putting in storage for refrigeration. The accessories comprise salt, monosodium glutamate, whiter sugar, pepper powder, onion powder, hydrolyzed vegetable protein, soy protein isolate, carrageenan, corn starch, composite phosphate, pork powder flavor, I+G (imp(disodiuminosine5'-monophosphate)-gmp(disodiumguanosine5'-monophosphate)), soy sauce and ice water. The process for making the crispy pork sticks is simple and can well meet the requirements of industrial production. The product has high quality and delicious taste, can be eaten by a consumer after being heated by a microwave or fried and is crispy and delicious. The crispy pork sticks are frozen for storage so that the shelf life of the crispy pork sticks is prolonged greatly.

Disclosed is a process for producing instant dumplings in soup which comprises the steps of: (1) mincing pork, chopping vegetables, charging right amount of quelite, stirring into stuffing, steaming the stuffing in containers, (2) charging right amount of modifying agent and water, kneading flour, ripening, calendaring, pressing meshed covers with dies, steaming the covers, (3) forming with dumpling wrapping machine or manually, (4) drying the formed dumplings through freeze sublimation till water content is lower than 8%, finally packaging into vacuum or nitrogen.

The invention relates to a making method of defatted stewed pork with brown sauce, and belongs to the technical field of food processing. The method adopts a chickens' extract-free defatting cooking technology comprises the following steps: pressing streaky pork with a weight, and steaming the streaky pork; cutting the steamed streaky pork with a knife to form square port, and cutting remaining parts to form minced pork; arranging a bamboo pad at the bottom of a pot, adding ginger and scallion, arranging the square pork on the bamboo pad, adding cold water until the square pork is immersed, adding high-grade Shaoxing wine, red wine, soy sauce and white sugar, and boiling the cold water with strong fire; changing to weak fire, boiling until the pork is loose and bright red, and taking out the pork with a dense sauce; adding the minced pork to the pot, cooking the minced pork, taking out the cooked minced pork, and reserving the obtained pork juice without oil; selecting a ceramic pot, adding dried bamboo shoot and the cooked square pork, filling with small strips of the minced pork, adding dry black carps, and pouring the pork juice; and carrying out secondary steaming on the panned stewed pork with brown sauce to obtain the defatted stewed pork with brown sauce. The stewed pork with brown sauce, made in the invention, has the advantages of bright red color, soft meat, thinness without skinniness, and special delicate fragrance mouthfeel formed through mutual fusion of various fragrances.

The invention belongs to the technical field of sewage treatment equipment, and particularly discloses a slaughtering sewage treatment system with a waste recycling function. The slaughtering sewage treatment system with the waste recycling function comprises a tank body, a filtering module, an oil removing module and a screening module; a rib plate is arranged in the tank body to divide the interior of the tank body into a left part and a right part which are independent of each other; a through hole is horizontally formed in the ribbed plate; a groove is vertically formed in the left end surface of the ribbed plate; the upper end of the groove penetrates through the top of the tank body to be communicated with the outside; a water inlet is formed in the lower part of the left end surfaceof the tank body; a water outlet is formed in the lower part of the right end surface of the tank body; the filtering module is positioned in a filtering chamber of the tank body, and the filtering module is used for filtering hair and minced pork from sewage; the oil removing module is positioned in the oil removing chamber of the tank body, and is used for filtering oil from the sewage; the screening module is used for separating the hair and the minced pork. According to the slaughtering sewage treatment system with the waste recycling function, filtrate can be cleaned and a filtering netcan be cleaned and replaced at any time in a sewage treatment process, moreover, the hair and the minced pork can be separated from the sewage.

The invention discloses a Meicai cake which is prepared from Meicai, henry steudnera tuber, pork, mushroom, glutinous rice flour and peanut as raw materials and salt, pepper powder, chicken powder and water as auxiliary materials. A preparation method of the Meicai comprises the steps: cutting the Meicai, cleaning, soaking, dewatering and shredding the cut Meicai; uniformly blending the glutinous rice flour and powdered stevia rebaudiana with the water to prepare slurry; dicing the henry steudnera tuber; dicing the mushroom; mincing the pork or chopping the pork to obtain minced pork; frying the raw materials; stir-frying the raw materials and mixing the raw materials after stir-frying with the slurry to obtain paste; and steaming by the water. Conventional preserved Meicai is used for preparing the cake, and a new choice is provided for consumers enjoying Meicai foods; the prepared Meicai cake is a leisure small food which is special in mouth feel and rich in nutrients and has the multi-layered mouth feel. By adopting the preparation method of the Meicai cake, the mechanical production can be completely achieved, and a new thought is provided for developing the instant Meicai products.

The invention discloses pork rolls capable of invigorating spleen, tonifying Qi and resisting cancers and a preparation method thereof. The pork rolls capable of invigorating the spleen, tonifying Qi and resisting the cancers comprise following raw materials in parts by weight: 40-60 parts of pork, 4-6 parts of ginsengs, 2-3 parts of rhizoma atractylodis macrocephalae, 2-3 parts of radix scrophulariae, 2-3 parts of medlar, 2-3 parts of astragalus membranaceus, 0.6-0.8 part of refined salt, 2-3 parts of starch, 0.5-1.5 parts of white granulated sugar, 0.08-0.12 part of monosodium glutamate and 0.4-0.6 part of yellow rice or millet wine. The preparation method for the pork rolls capable of invigorating the spleen, tonifying Qi and resisting the cancers comprises the following steps: selecting piglet meat and pig meat to be matched to prepare ginseng, rhizoma atractylodis macrocephalae, radix scrophulariae, medlar, astragalus membranaceus and poria cocos minced pork; putting the ginseng, rhizoma atractylodis macrocephalae, radix scrophulariae, medlar, astragalus membranaceus and poria cocos minced pork on a copper tube to form a cylindrical shape; conveying the pork rolls into an oven to be cooked; and then pulling out the copper tube after the pork rolls are cooked to prepare the pork rolls capable of invigorating the spleen, tonifying Qi and resisting the cancers. The pork rolls capable of invigorating the spleen, tonifying Qi and resisting the cancers, which are prepared by the preparation method disclosed by the invention have the effects of golden yellow luster and color, fresh and delicious tastes, rich elasticity and good eating efficiency; the pork rolls can also be used for invigorating the spleen, tonifying Qi and resisting the cancers.

The invention provides an emulsion type sausage containing enzymatic modified soybean protein isolate and a preparation method thereof. The preparation method comprises the following steps: carrying out pretreatment on soybean protein isolate by adopting micro-jet high-pressure homogenization so as to increase enzymatic cross-linking / hydrolytic sensitivity thereof, and controlling enzymatic modification on the soybean protein isolate by adopting protein cross-linking enzyme / hydrolase, thus obtaining high-emulsibility enzymatic soybean protein isolate and strong-gelation enzymatic cross-linking soybean protein isolate; then mixing the high-emulsibility enzymatic soybean protein isolate with minced pork so as to enhance emulsion property of meat paste, and carrying out high-speed chopping emulsion (the chopping speed is 2800 to 3500rpm (Revolutions Per Minute)), thus preparing emulsifying bodies of which the average grain diameter of lipomicron is less than or equal to 50 mu m; then carrying out low-speed chopping (the chopping speed is 600 to 800 rpm) and mixing on the strong-gelation enzymatic cross-linking soybean protein isolate, the emulsifying bodies and other auxiliary materials, thus enhancing the gelation property of stuffing of the emulsion type sausage. According to the preparation method provided by the invention, the problems of water exudation, oil exudation, poor texture and the like after the emulsion type sausage is boiled by heating or squeezed can be obviously improved, and the whole quality of the emulsion type sausage is greatly increased.

The invention provides a method for preparing delicious pork rolls. The method comprises the following steps: mincing pork, cutting vegetables, and uniformly stirring the minced pork and the cut vegetables with auxiliary materials; rolling the mixture with bean curd sheets; and finally, quickly freezing, thus obtaining the delicious pork rolls. The pork rolls are convenient to eat, and the original freshness, color and flavor and nutrition of the vegetables and pork can be maintained; and the method for preparing the delicious pork rolls is reasonable and strict, has the advantages of strong operability and high manufacturing efficiency, and is suitable for industrial production; and the prepared pork rolls are safe and sanitary, and have stable quality.

The invention discloses a two-end black pig minced pork cutlet and a preparing method thereof. The two-end black pig minced pork cutlet is prepared from, by weight, 60-70 parts of two-end black pig minced pork, 10-20 parts of soybean protein isolate, 2-3 parts of peach gum, 1.5-2.5 parts of sodium alginate, 1.5-2.0 parts of vegetable oil and 3.5-5.8 parts of a pickling agent. The preparing methodof the minced pork cutlet includes the steps of evenly mixing the soybean protein isolate with water, adding the vegetable oil to be evenly mixed, adding the pickling agent to the minced pork for ultrasonic pickling to prepare the pickled minced pork, adding the pickled minced pork to a chopper mixer to be chopped and mixed, adding the soybean protein isolate, peach gum and sodium alginate to continue being chopped and mixed to obtain a mixture, conducting molding on the mixture, and conducting cooking to obtain the two-end black pig minced pork cutlet. The two-end black pig minced pork cutlet has the advantages of being good in flavor, smoothness, tenderness, water retaining property, oil retaining property and elasticity, low in fat content, high in yield, low in cost, low in productioncost and easy to produce industrially on a large scale; the preparing method is simple and feasible.

The invention provides a pet dog food which is composed of following components, by mass: 40-50 parts of minced pork, 4-6 parts of fish meal, 35-40 parts of corn flour, 3-5 parts of buckwheat flour, 3-5 parts of bran, 5-8 parts of soya bean powder, 3-5 parts of sweet potato flour, 4-6 parts of bone meal, 0.1-0.2 parts of salt, 0.5-0.8 parts of soybean oil and 2-3 parts of dewatered green vegetables. The pet dog food is abundant in taste, is strong in palatability, is low in cost and can satisfy requirement of nutrients of dogs.

The invention relates to sticky rice balls. The invention adopts a technical scheme that: stick rice is washed and soaked in water for 6h hours; medlar is washed and soaked in water for 1 hour; minced water chestnut, caraway, scallion and ginger are mixed with minced pork; the mixture is cut by a kitchen knife for 5 min such that the water chestnut, caraway, scallion and ginger are mixed in the minced pork uniformly; the minced pork is placed in a container; salt, white sugar, oil, cornstarch, sauce and sesame oil are added; the materials in the container is uniformly stirred and pickle for 15 minutes; the minced pork is made into balls with a size like that of an egg; the balls are wrapped with a layer of immerged stick rice and added with a medlar; and the balls are placed into a steamer and are steamed over the water for 30 minutes over a big fire. The sticky rice balls have a unique flavor and can be used as staple food and non-staple food.

The invention relates to stuffed bean curd and a preparation method of the stuffed bean curd. The bean curd is prepared from the following raw materials: oil nut, leek, pork, oil and salt. The preparation method comprises the following steps: (1) cleaning leek, chopping the leek, cleaning pork and mincing the pork; (2) putting the chopped leek and the minced pork into a pan, adding oil and salt, and frying for later use; (3) filling the oil nut with the fried leek and pork stuffing to obtain semi-cooked bean curd; and (4) steaming the semi-cooked bean curd in the step (3) in a steamer. The materials are simple and are readily available, the preparation method is simple and can be operated easily, and as the leek has the efficacies on warming kidney, reinforcing yang, benefiting spleen, invigorating stomach, promoting the circulation of qi, regulating blood and reducing blood pressure, the stuffed bean curd filled with the leek and the pork is delicious and can tonify deficiency and strengthen body.

The invention discloses a method for preparing fermented soybean-flavored sparerib-flavored spice. The method comprises the following steps: S1, carrying out enzymolysis: mincing pork, adding water, stirring and mixing, adjusting the pH value to 6.0-8.0, adding protease, and carrying out enzymolysis, so as to obtain enzymatic hydrolysate of the pork; S2, performing Maillard reaction: adding a Maillard reaction substrate into the enzymatic hydrolysate in the step (1), and performing reacting for 30-90 minutes; and S3, carrying out blending: adding table salt, fresh ginger powder, onion powder,star anise, disodium 5'-ribonucleotide and soy sauce into the materials prepared in the step (2), and performing blending, so as to obtain the fermented-soybean-flavored sparerib-flavored spice. The preparation method provided by the invention solves the problems of relatively weak overall aroma intensity, unobvious characteristic aroma and non-full taste of the current fermented soybean-flavoredsparerib-flavored spice. According to the preparation method disclosed by the invention, protein enzymolysis and Maillard reaction are combined, so that protein is fully hydrolyzed, the content of free amino acids in a base material is increased, and the content of aroma-producing precursor substances in the Maillard reaction is increased.