9 results about "Roast pork" patented technology

The invention provides a preparation method of a fruit charcoal roasted litchi pork product, and belongs to the field of food processing. The preparation method comprises the four steps of raw material pretreatment, litchi component preparation, layered fusion and fruit charcoal roasting, fruit charcoal roasting is used as a core process, and deep fusion of litchis and pork is achieved through inner layer permeation of litchi concentrated juice and outer layer wrapping of litchi pulp. And then carrying out indirect partitioned temperature-controlled baking by using fruit charcoal such as litchi charcoal and longan charcoal. According to the method, three flavors of litchi fruit fragrance, pork fat fragrance and fruit charcoal fragrance can be formed, litchi fruit acid softens the meat quality to reduce the shearing force, the benzopyrene content meets the food safety standard, multi-form products such as dried pork slices and meat blocks can be produced, and the problems that existing charcoal-grilled pork is single in flavor, dry and hard in meat quality and insufficient in safety are solved. The method is suitable for snacks, dining tables and other scenes.

The utility model discloses a knock style skin loosing ware relates to food material processing equipment technical field, including puncture part and hand-held part, puncture part includes fixed base and connect a plurality of first puncture needle at the bottom end of fixed base, hand-held part includes connecting rod and holding rod, connecting rod is connected with the side end of fixed base, and the holding rod is connected with the side end of fixed base. The central axis of the connecting rod intersects with the plane where the bottom end of the fixed base is located at a first preset angle, the holding rod is connected with the end, away from the fixed base, of the connecting rod, and the central axis of the holding rod intersects with the central axis of the connecting rod at a second preset angle. The problems that in the prior art, due to the fact that chopsticks or toothpicks are used for conducting skin loosening operation on meat, the making efficiency of pot cooking, meat braising and the like is low, and due to the fact that a straight holding type skin loosening device is used for conducting direct inserting type skin loosening operation on the meat, labor consumed by workers is large, and the skin loosening operation cannot be continuously conducted on the meat for a long time are solved. The technical problem of low making efficiency of pot cooking, braised meat and the like is further solved.

1. Name of the product in this design: Packaging bag (roasted pork tenderloin). 2. Intended use of this design: for food packaging. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product, therefore the left view, right view, top view, and bottom view are omitted.

1. The name of the design product: packaging bag (Changqiao style roast pork). 2. The use of the design product: for product packaging bag. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a thin product, and the left view, right view, top view and bottom view are omitted.

The invention belongs to the technical field of hotpot formulas and preparation, and discloses a standardized process-based assorted pot food material ratio, and the assorted pot food material comprises main materials, seasonings and soup bases; the main materials comprise main materials of meat, wherein the main materials comprise 100 grams of roasted meat, 100 grams of fried balls, 100 grams of chicken nuggets, 100 grams of water-swollen sea cucumbers and 100 grams of water-swollen squids; according to the invention, each link from the variety and dosage of meat and vegetable food materials in the main materials, accurate addition of seasonings and elaborate blending of soup bases has a clear standard. Therefore, quality fluctuation caused by personal experience differences of chefs, environmental factors and the like is effectively avoided. The specific dosage of meat food materials such as roasted meat, fried balls and chicken nuggets and vegetarian food materials such as dried long beans, calabash strips and Chinese cabbages is clearly specified, and it is ensured that the composition of the food materials of the assorted pot made every time is kept consistent. The pretreatment of the food materials, the dish arrangement sequence, the stewing time, the heating degree and the like are specified in detail, and the standardization and the repeatability of the making process are guaranteed.