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Seasoning for marinated pig's tripe and preparation method thereof

A pork belly and seasoning technology, which is applied in the field of stewed seasoning, can solve the problems of unsatisfactory public taste, bland and tasteless stewed pork belly, poor seasoning effect, etc., and achieve the effect of bright color, rich taste and rich nutrients

Inactive Publication Date: 2014-04-30
马飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The braised pork belly sold in the existing market has relatively single seasoning ingredients and poor seasoning effect. The braised pork belly produced is bland and tasteless, and has a poor taste, which cannot satisfy the taste of the public.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Weigh 70g of ginkgo, 80g of ginger, 50g of nutmeg, 65g of hawthorn, 55g of amomum, 70g of cassia twig, 90g of peach leaf, 85g of galangal, 40g of yuhuangcao, 50g of battered leaf, 110g of clove, 80g of star anise, 70g Chinese prickly ash, 40g Dingguo leaves, 90g tarragon, 70g thyme, 50g citrus peel, 65g grass fruit, washed, dried at 50°C, mixed evenly, crushed through a 200-mesh sieve, sterilized, and bagged , you can.

Embodiment 2

[0014] Weigh 80g ginkgo, 90g ginger, 45g nutmeg, 55g hawthorn, 65g amomum, 75g cinnamon twig, 100g peach leaf, 80g ginger, 35g yuhuangcao, 45g diabolite leaf, 100g clove, 85g star anise, 80g Zanthoxylum bungeanum, 45g Dingguo leaves, 95g tarragon, 65g thyme, 60g citrus peel, 60g grass fruit, washed, dried at 60°C, mixed evenly, crushed through a 200-mesh sieve, sterilized, and bagged , you can.

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PUM

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Abstract

The invention discloses a seasoning for marinated pig's tripe and a preparation method thereof. The seasoning is composed of the following raw materials by weight part: 60-80 of ginkgoes, 70-90 of ginger, 40-60 of nutmeg, 55-75 of hawthorn, 45-65 of fructus amomi, 65-75 of cassia twigs, 80-100 of Myrtle leaves, 75-95 of Alpinia officinarum Hance, 30-50 of Merremia sibirica, 45-55 of Pad Ka-paw, 100-120 of clove, 75-85 of illicium verum, 60-80 of chinese prickly ash, 30-50 of Blastus cavaleriei leaves, 80-100 of Artemisia dracunculus, 60-80 of thyme, 40-60 of orange peels, and 50-80 of tsaoko amomum fruits. The seasoning provided by the invention is formed by scientific compatibility of multiple natural raw materials, and has rich nutrients and strong flavoring function. The pig's tripe marinated by the seasoning prepared according to the formula has good color, flavor and taste, the color is bright, the taste is abundant, the flavor is unique, and the mouthfeel is fresh and delicious. Thus, the pig's tripe marinated by the seasoning can satisfy the diversified pursuits of people for diet tastes, and is not greasy after being eaten for a long time.

Description

technical field [0001] The invention relates to a stewed seasoning, in particular to a seasoning for braised pork belly and a preparation method thereof. Background technique [0002] Pork belly is the stomach of pigs, a porcine animal. It is one of the parts of pigs that are often eaten by humans. It is rich in calcium, potassium, sodium, magnesium, iron and other elements, as well as vitamin A, vitamin E, protein, fat and other ingredients. At the same time, it has the effects of treating fatigue, weakness, diarrhea, dysentery, thirst, frequent urination, and malnutrition in children. Pork belly can be cooked in many different ways. Marinating is one of the methods. As we all know, the aroma and taste of braised pork belly are closely related to the recipe of the stewed ingredients. The seasoning ingredients of the braised pork belly sold in the existing market are relatively single, and the seasoning effect is poor. Contents of the invention [0003] The object of t...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/221A23L1/29A23L1/314A23L1/318A23L1/312A23L27/20A23L13/20A23L13/40A23L13/70A23L27/10A23L33/00
CPCA23L13/428A23L13/20A23L27/14
Inventor 马飞
Owner 马飞
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