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Preparation method of seasoned pork

A production method and pork technology, applied in the field of food processing, can solve the problems of single taste and lack of nutritional value, and achieve the effect of increasing the taste

Inactive Publication Date: 2013-09-18
ANHUI WANGJIABA ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sauced pork produced by this craft lacks nutritional value and has a single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A method for making sauced pork. The weight of raw materials (unit: 10 grams) is formulated as follows: 700 pork, 110 soy sauce, 30 rapeseed oil, 2 panax notoginseng powder, 5 rehmannia leaves, 5 hawthorn cores, 5 mango leaves, 3 Codonopsis pilosula, Amomum 3, grape leaves 3, moss chestnut leaves 3, fresh orange peel 20, roses 2, light bamboo leaves 2, corn flour 3, grape seed oil 8, soybean paste 20, wine 20, seasoning, water to taste;

[0016] The production method is:

[0017] (1) Wash the pork, put it in a pot, boil it in high heat, blanch it for 5-10 minutes, take it out, rinse it and drain it for later use;

[0018] (2) Add rehmannia leaves, hawthorn core, mango leaves, Codonopsis pilosula, amomum, grape leaves, chrysanthemum chestnut leaves, corn flour, and grape seed oil to water, then add pork, after boiling, turn to low heat and simmer for 60 minutes until the pork is cooked through;

[0019] (3) Take out the pork, drain and set aside; heat the rapeseed oil,...

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PUM

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Abstract

The invention discloses a making method of seasoned pork. Raw materials are as follows in parts by weight: 500-700 parts of pork, 90-110 parts of soybean sauce, 20-30 parts of rapeseed oil, 1-2 parts of pseudo-ginseng powder, 3-5 parts of rehmannia leaves, 2-5 parts of Chinese hawthorn seeds, 3-5 parts of mango leaves, 2-3 parts of codonopsis pilosula, 3-5 parts of fructus amomi, 3-5 parts of grape leaves, 2-3 parts of castanea seguinii leaves, 10-20 parts of fresh orange peels, 1-2 parts of rose flowers, 1-2 parts of lophatherum gracile, 3-5 parts of corn powder, 5-8 parts of grape seed oil, 10-20 parts of soybean paste, 20-30 parts of grape wine, and suitable amount of condiments and water. The seasoned pork disclosed by the invention sufficiently adsorbs beneficial components of traditional Chinese medicinal materials in a boiling phase so as to have a health-care effect; the codonopsis pilosula is used for tonifying Qi, the Chinese hawthorn seeds are used for invigorating stomach and the rehmannia leaves are used for reducing blood sugar; a previous meat fishy smell can be also removed; the making method adopts the fresh orange peels, the rose flowers and the lophatherum gracile to be fried by oil, and then the fried materials and other condiments are used for pickling the pork; therefore, the mouth feel of the pork is enhanced, the pork has flower aroma and orange aroma and the product can attract consumers.

Description

Technical field: [0001] The invention belongs to the field of food processing and relates to a preparation method of sauced pork. Background technique: [0002] Sauce pork is people's favorite meat food. The traditional craft of sauce pork is: boil the pork in the old soup for 2-3 hours, and then take it out. The sauce pork produced by this craft lacks nutritional value and has a single taste. Invention content: [0003] The purpose of the invention is to overcome the deficiencies of the prior art and provide a method for preparing sauced pork with good taste and certain health care effects. [0004] The purpose of the present invention is achieved through the following technical solutions: [0005] A method for making sauced pork, characterized in that the raw material weight formula is: 500-700 pork, 90-110 soy sauce, 20-30 rapeseed oil, 1-2 Panax notoginseng powder, 3-5 rehmannia leaves, hawthorn core 2-5, Mango leaves 3-5, Codonopsis 2-3, Amomum 3-5, Grape leaves 3-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/311A23L13/70A23L13/10
Inventor 王金玲
Owner ANHUI WANGJIABA ECOLOGICAL AGRI
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