Barbecued pork and preparation method thereof

A technology for barbecued pork and lean meat, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve the problems of high sugar content in finished barbecued pork, hard meat of barbecued pork, weak taste of barbecued pork, etc. The effect of increasing the number of people, the meat is soft, and the fragrance is full

Inactive Publication Date: 2016-12-14
玉林市孝坚食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are the following problems in the production of this product: first, people who are prone to get angry dare not eat more of the finished barbecued pork because the auxiliary materials are too hot; The meat in the final char siu is hard, and the fourth is that the taste of the finished char siu is relatively light.

Method used

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  • Barbecued pork and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Preparation of raw materials:

[0024] 80 parts of lean meat, 2 parts of white wine, 3 parts of scallion cooking wine, 5 parts of erythritol, 1 part of salt, 1 part of soy sauce, 0.5 parts of ancient moon powder, 1 part of spices, 0.5 parts of peanut oil and 1 part of raw lemon fruit ;

[0025] Among them, the spices include the following raw materials in parts by weight: 3 parts of licorice, 1 part of star anise, 1 part of wild chive flower, 1 part of tangerine peel, 1 part of fennel, 1 part of Tsaoguo, 1 part of Sichuan pepper, 2 parts of sand ginger 1 part, 2 parts of nard pine, 1 part of clove, 1 part of mint leaf, 1 part of marjoram, 1 part of onion, 1 part of garlic, 1 part of sesame, 1 part of mustard, 1 part of Zhu medicine, 1 part of caraway seed, 1 part of liu vine, 1 part of laurel and 1 part of shallot.

[0026] Prepare by following method for above-mentioned spices:

[0027](1): According to the parts by weight, onion, garlic, wild leek flower, and sh...

Embodiment 2

[0035] 1. Preparation of raw materials:

[0036] 120 parts of lean meat, 8 parts of white wine, 10 parts of onion juice cooking wine, 15 parts of erythritol, 5 parts of salt, 5 parts of soy sauce, 2 parts of ancient moon powder, 5 parts of spices, 2 parts of peanut oil and 5 parts of raw lemon fruit ;

[0037] Among them, the spices include the following raw materials in parts by weight: 15 parts of licorice, 10 parts of star anise, 10 parts of wild leek flower, 10 parts of tangerine peel, 10 parts of fennel, 10 parts of grass fruit, 10 parts of Sichuan pepper, and 10 parts of sand ginger , 10 parts of pines, 8 parts of cloves, 8 parts of mint leaves, 8 parts of marjoram, 8 parts of onions, 8 parts of garlic, 8 parts of sesame seeds, 8 parts of mustard, 5 parts of Zhu medicine, 5 parts of caraway seeds, Fuliu 5 parts of vine, 5 parts of laurel and 5 parts of chives.

[0038] Prepare by following method for above-mentioned spices:

[0039] (1): According to parts by weight, ...

Embodiment 3

[0047] 1. Preparation of raw materials:

[0048] 100 parts of lean meat, 3 parts of white wine, 5 parts of scallion cooking wine, 10 parts of erythritol, 2 parts of salt, 2 parts of soy sauce, 1 part of ancient moon powder, 2 parts of spices, 1 part of peanut oil and 2 parts of raw lemon fruit ;

[0049] Among them, the spices include the following raw materials in parts by weight: 8 parts of licorice, 6 parts of star anise, 7 parts of wild leek flower, 6 parts of tangerine peel, 6 parts of fennel, 6 parts of grass fruit, 7 parts of Sichuan pepper, and 7 parts of sand ginger , 6 parts of pine nuts, 5 parts of cloves, 5 parts of mint leaves, 5 parts of marjoram, 5 parts of onions, 4 parts of garlic, 4 parts of sesame seeds, 4 parts of mustard, 3 parts of Zhu medicine, 3 parts of caraway seeds, Fuliu 3 parts vine, 3 parts bay and 3 parts chives.

[0050] Prepare by following method for above-mentioned spices:

[0051] (1): According to the parts by weight, onion, garlic, wild...

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Abstract

The invention belongs to the technical field of food processing, and specifically relates to a barbecued pork and a preparation method thereof. The barbecued pork comprises the following raw materials in parts by weight: 80 to 120 parts of lean meat, 2 to 8 parts of liquor, 3 to 10 parts of onion juice cooking wine, 5 to 15 parts of erythritol, 1 to 5 parts of salt, 1 to 5 parts of light soy sauce, 0.5 to 2 parts of pepper powder, 1 to 5 parts of spices, 0.5 to 2 parts of peanut oil, and 1 to 5 parts of raw lemon. The preparation method comprises the following steps: washing lean meats, slicing, adding residual auxiliary materials, rolling the mixture by a rolling machine, after rolling, carrying out static pickling, adding the pickled lean meats into a steamer, steaming the lean meats until the lean meats are cooked, and finally frying the cooked lean meats until the color of the lean meats becomes golden yellow. The preparation method has the advantages that erythritol is taken as the additive directly, the step of sugar decoction is not needed, the step of saccharification coloring is not required for manufacturing barbecued pork, moreover, special spices are added, after a special rolling treatment, the lean meat is better spiced, and the prepared barbecued pork is rich in fragrance, is soft and is suitable for many people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to barbecued pork and a preparation method thereof. Background technique [0002] Pork is currently one of the most important animal foods on people's tables. Pork contains rich high-quality protein, fat, vitamins, etc. needed for human growth and development, and the meat is tender and easy to digest. Pork provides high-quality protein and essential fatty acids for humans. Pork can provide heme (organic iron) and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia. There are many pork products on the market at present, and barbecued pork is one of the most important products, and it is also one of the best flavors in Guangdong. It has a long production history and is widely used in workshop production and small and medium-sized enterprises. Occupies a very important seat in the catering market. However, there are the following p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/212A23V2250/6402
Inventor 林飞宇林孝坚
Owner 玉林市孝坚食品有限公司
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