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Pork rib stewing seasoner and preparation method thereof

A technology for braised pork ribs and raw materials, applied in the field of seasonings for stewed pork ribs, can solve problems such as single spice, and achieve the effects of reducing greasy feeling, increasing aroma, preventing or delaying type 2 diabetes

Active Publication Date: 2014-08-20
INNER MONGOLIA HUACHENG TRADE LIMITED LIABILITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The disadvantages of the existing stewed ribs on the market are: it consists of a single spice, and other seasonings need to be added when using it. The stewed meat can only meet part of the needs of consumers.

Method used

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  • Pork rib stewing seasoner and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Prepare raw materials according to the following weights, spice raw materials: star anise 2.5kg, Chinese prickly ash 2kg, pepper 1.5kg, cinnamon 3kg; City Shiweitian Food Co., Ltd. TNT brand solid powder, ingredient list: protein derivatives, taste nucleotide disodium, salt) 0.5kg, salt 16kg, chicken essence seasoning 15kg, maltodextrin 16kg.

[0015] The raw materials of the spices are selected, prepared, and packaged into spice packets; the raw materials of the seasoning sauce are selected, prepared, stirred, sterilized (sterilization temperature 90°C-95°C, time 30 minutes), filled (filling temperature not lower than 50℃) into seasoning sauce packets; the raw materials of the powder are selected, batched, and subpackaged into powder packets; the spice packets, sauce packets, and powder packets are combined into a unified package.

[0016] The weight of the stew material of single combined package after final packaging is 76 grams.

[0017] The method of use is:

[0...

Embodiment 2

[0021] Consumers of different age groups are selected to conduct a simple taste test on the pork ribs cooked with the stewed pork ribs material to verify its acceptability.

[0022] Select 50 people from different age groups of 10-15 years old, 15-20 years old, 20-25 years old, 25-30 years old, 30-40 years old, 40-50 years old, 50-60 years old, 60-70 years old, a total of 400 people Tested by people, the test results are as follows:

[0023]

[0024] The test results show that most of the subjects feel that the pork ribs prepared with the stewed meat material of the present invention have a very good taste, and very few think it is average. After further inquiry and analysis, the reason for this result is that the age is relatively high or low. Groups have different cognitions on salty taste, medicine (star anise, etc.) taste, etc. Older people have inaccurate experience of food taste due to taste degradation and other reasons, while younger people have certain inadaptabili...

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Abstract

The invention relates to a pork rib stewing seasoner which comprises spices, sauce and powder, wherein the spices comprise the following raw materials: anise, zanthoxylum bungeanum maxim, chili and cassia barks; the sauce comprises the following raw materials: braising soy; the powder comprises the following raw materials: long peppers, pork powder, seasoning powder, salt, chicken essence seasoning and maltodextrin.

Description

technical field [0001] The invention relates to the field of food seasonings, in particular to a seasoning for stewing pork ribs. Background technique [0002] Ribs refer to the ribs and vertebrae left after the meat of pigs, cattle, sheep and other animals are removed, with a small amount of meat attached to them, which can be eaten. Generally speaking, as long as we mention ribs, we are referring to pork ribs. The pork ribs are delicious and not too greasy. In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, and bone mucin, which can provide calcium for young children and the elderly. [0003] Stewed ribs is a common method of cooking ribs in people's daily life. The taste of the stewed ribs will vary greatly depending on the raw materials, and due to the level of cooks, not all people can cook delicious stewed pork ribs. Ribs. [0004] In order to cook the stewed ribs with the most palatability in the simplest way, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
CPCA23L27/00
Inventor 刘华刘峰
Owner INNER MONGOLIA HUACHENG TRADE LIMITED LIABILITY
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