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Seasoning for fish flavored pork slices and preparation method thereof

A fish-flavored shredded pork and seasoning technology, which is applied in food preparation, application, food science and other directions, can solve the problems of many materials, different tastes, and difficulty in cooking delicious food in the kitchen, and achieves a simple preparation process, bright red color, and fresh texture. Effect

Inactive Publication Date: 2016-05-25
CHONGQING ZHOUJUNJI HOTPOT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The process of making fish-flavored shredded pork is complicated and requires more materials, and different processes have different tastes
With the development of our society, many young people born in the 1980s and 1990s are not skilled in cooking techniques, and it is difficult to fry delicious food directly in the kitchen.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Ingredients:

[0024] 19 parts of watercress; 17 parts of white sugar; 16 parts of pickled pepper; 11 parts of vegetable oil; 7 parts of vinegar; 4 parts of chicken essence; 4 parts of edible salt; 3 parts of garlic; 2 parts of ginger; parts; 0.7 parts of spices; 0.2 parts of high fresh essence.

[0025] The high fresh essence is prepared by mixing sodium glutamate, disodium 5'-flavored nucleotide, and disodium succinate at a ratio of 93:4:3 (by mass percentage).

[0026] Follow the steps below:

[0027] 1) Heat the oil into hot oil at 125°C, add watercress, pickled pepper, edible salt, ginger, garlic, peanuts, white sugar to the hot oil in turn, stir fry until the oil boils for 5 minutes, turn off the heat, and make get the first product;

[0028] 2) Add chicken essence, sodium glutamate, high fresh essence, vinegar, and spices to the first product, stir evenly, and prepare the fish-flavored shredded pork seasoning of the present invention.

[0029] Physical and ch...

Embodiment 2

[0031] 21 parts of watercress; 19 parts of white sugar; 18 parts of pickled pepper; 13 parts of vegetable oil; 9 parts of vinegar; 6 parts of chicken essence; 6 parts of edible salt; 5 parts of garlic; 4 parts of ginger; parts; 0.9 parts of spices; 0.4 parts of high fresh essence.

[0032] High fresh essence is made by mixing sodium glutamate, disodium 5'-flavored nucleotide, and disodium succinate at a ratio of 93:4:3 (by mass percentage).

[0033] Follow the steps below:

[0034] 1) Heat the oil into hot oil at 128°C, add watercress, pickled pepper, edible salt, ginger, garlic, peanuts, white sugar to the hot oil in turn, stir fry until the oil boils for 6 minutes, turn off the heat, and make get the first product;

[0035] 2) Add chicken essence, sodium glutamate, high fresh essence, vinegar, and spices to the first product, stir evenly, and prepare the fish-flavored shredded pork seasoning of the present invention.

[0036] Physical and chemical indicators: the fish-fla...

Embodiment 3

[0038] Ingredients:

[0039] 20 parts of watercress; 18 parts of white sugar; 17 parts of pickled pepper; 12 parts of vegetable oil; 8 parts of vinegar; 5 parts of chicken essence; 5 parts of edible salt; 4 parts of garlic; 3 parts of ginger; 0.8 parts of spices; 0.3 parts of high fresh essence.

[0040] High fresh essence is made by mixing sodium glutamate, disodium 5'-flavored nucleotide, and disodium succinate at a ratio of 93:4:3 (by mass percentage).

[0041] Follow the steps below:

[0042] 1) Heat the oil into hot oil at 125°C, add watercress, pickled pepper, edible salt, ginger, garlic, peanuts, white sugar to the hot oil in turn, stir fry until the oil boils for 5-6 minutes and turn off the heat , to obtain the first product;

[0043] 2) Add chicken essence, sodium glutamate, high fresh essence, vinegar, and spices to the first product, stir evenly, and prepare the fish-flavored shredded pork seasoning of the present invention.

[0044] Physical and chemical indic...

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PUM

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Abstract

The invention provides seasoning for fish flavored pork slices. Bean cotyledons, pickled peppers, edible vinegar and a pu-flavor food additive are reasonably matched, other food materials are auxiliary, and the seasoning is prepared. The fish flavored pork slices prepared with the seasoning has the salty, sweet, sour, spicy, delicious and fragrant characteristics and the like; the fish flavored pork slices have the advantages of red and bright colors, smooth mouthfeel, fine and tender meat quality, sour, spicy, salty and sweet tastes, delicious and tender quality of shredded meat, fresh quality, and fish flavor. The preparation technology is simple, and is suitable for production of large scale.

Description

technical field [0001] The invention relates to the technical field of cooking seasoning, in particular to a fish-flavored shredded pork seasoning and a preparation method thereof. Background technique [0002] Fish-flavored shredded pork, named after Chiang Kai-shek's chef, is now one of the main traditional flavors of Sichuan cuisine. Although it is fish-flavored shredded pork, it is not made from fish, but from materials such as fat three lean seven shredded pork, soaked chili powder and other materials through a special process. After cooking, the shredded meat is soft and tender, and the ingredients are crisp and tender; the color is ruddy, Red, white and black; salty, sweet, sour and spicy, rich in onion, ginger and garlic. Because the fish-flavored shredded pork has the characteristics of salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic, it has been loved by people since its inception. [0003] The process of making fish-flavored shredded...

Claims

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Application Information

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IPC IPC(8): A23L1/22
Inventor 周英明
Owner CHONGQING ZHOUJUNJI HOTPOT FOOD
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