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Marinated pig entrails and preparation method thereof

A production method and pig offal technology, which are applied in the directions of food ingredients as taste improver, function of food ingredients, food science, etc. Simple and reasonable, improve production efficiency, and easy to master the effect of technology

Inactive Publication Date: 2017-01-11
胡平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some stores in the market add seasonings and edible oils of different grades, which have poor taste and lack of nutritional value.
Some stores blindly add spices to increase the taste, consumers will feel dry mouth after eating, easy to get angry; some unscrupulous businesses even use unqualified seasonings, endangering human health
[0004] With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor of food. At present, the variety of stewed products in the market is not rich enough, the nutritional value has certain limitations, and the flavor needs to be improved. , and the production method is relatively complicated, it is difficult to meet the needs of the growing consumer market and people's increasingly updated modern health concepts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A stewed pork offal is made from the following raw materials in parts by weight: 80 parts of fresh pork offal, 2 parts of young ginger slices, 1 part of chili powder, 2 parts of garlic kernels, 3 parts of fresh peas, 2 parts of red pepper, and 8 parts of vegetable oil part, 3 parts of rice wine, 100 parts of bone broth, 10 parts of soybean soy sauce, an appropriate amount of refined salt, 2 parts of rock sugar, 0.5 part of monosodium glutamate, an appropriate amount of water, and 8 parts of seasoning; the seasoning includes the following raw materials in parts by weight: star anise 0.3 parts, 1 part of amomum, 1 part of white cardamom, 0.1 part of mustard, 1 part of thorn rose, 0.2 ~ part of longan, 0.2 part of Polygonum japonica, 0.5 part of bellflower, 0.2 part of salvia miltiorrhiza, 0.1 part of Agaricus blazei;

[0020] The preparation method of described marinated pork offal comprises the following steps:

[0021] (1) Select fresh pork offal, wash it, drain it, add...

Embodiment 2

[0026] A stewed pork offal is made from the following raw materials in parts by weight: 120 parts of fresh pork offal, 5 parts of young ginger slices, 3 parts of pepper noodles, 5 parts of garlic kernels, 8 parts of fresh peas, 5 parts of red pepper, and 15 parts of vegetable oil 6 parts, 6 parts of rice wine, 150 parts of bone broth, 20 parts of soybean soy sauce, an appropriate amount of refined salt, 6 parts of rock sugar, 1 part of monosodium glutamate, an appropriate amount of water, and 15 parts of seasoning; the seasoning includes the following raw materials in parts by weight: 0.8 parts, 2 parts of amomum, 2 parts of white cardamom, 0.3 parts of mustard, 2 parts of thorn rose, 0.4 parts of longan, 0.4 parts of Polygonum japonica, 1 part of bellflower, 0.4 part of salvia miltiorrhiza, 0.2 part of Agaricus blazei;

[0027] The preparation method of described marinated pork offal comprises the following steps:

[0028] (1) Select fresh pork offal, wash it, drain it, add t...

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PUM

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Abstract

The invention discloses marinated pig entrails and a preparation method thereof. The marinated pig entrails are prepared from the following raw materials: fresh pig entrails, young ginger slices, chilli powder, garlic kernels, fresh peas, red pepper, vegetable oil, yellow wine, bone soup, soybean sauce, a proper amount of refined salt, rock candy, monosodium glutamate, a proper amount of water and seasoning. The preparation method comprises the following steps: (1) preparing standby pig entrails; (2) preparing a seasoning bag for future use; (3) preparing soup bases for future use; and (4) putting the standby pig entrails and the seasoning bag into the soup bases, boiling with strong fire, and cooking slowly with soft fire to obtain the marinated pig entrails. The marinated pig entrails prepared by the method has fragrance striking the nose, fragrant and strong taste and unique flavor; various nourishing raw materials with reasonable proportion are added, so the nutritional value is rich and a certain food therapy health-care effect is achieved; and the process is simple, the technology is easy to learn, the production efficiency is improved, and the preparation method is suitable for popularization.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to stewed pork offal and a preparation method thereof. Background technique [0002] Stewed products are traditional food in China. The main raw materials are poultry, livestock meat, viscera, game, some aquatic products, and vegetables. Slowly infiltrating into the texture of raw materials, it becomes a fragrant and delicious stewed product. Stewed meat products belong to general cooked meat products, which highlight the original taste and color of raw materials. Salt and a small amount of soy sauce are mainly used as condiments to focus on their original color, aroma and taste. Braised products are "cooked hot and eaten cold", with a delicious taste. The adjusted marinade can be used for a long time, and the older it is, the more fragrant it becomes. The origin of marinated products can be traced back to the distant Warring States Period. After having cooki...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/40A23L13/70
CPCA23V2002/00A23V2200/16A23V2200/30
Inventor 胡平
Owner 胡平
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