Tibetan-flavor pork paste and preparation method thereof
A technology of Tibetan-flavored pork and pork sauce, which is applied in the field of food processing, can solve the problems of destruction of beneficial ingredients, single taste, inconvenient storage, etc., and achieve the effect of strong flavor, smooth taste and long storage time
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[0024] The aforementioned Tibetan-flavored pork sauce, wherein the cooked oil chili is prepared by the following method: after heating the edible oil to 200-220°C, cooling down to 150-180°C, adding it to the prepared dried chili powder, stirring mixing to obtain the product; wherein, the weight ratio of the edible oil to the dried chili powder is 6-7:5-6.
[0025] The present invention firstly heats the edible oil, such as rapeseed oil in the vegetable oil, to 200-220°C when the cooked pepper is boiled, and then cools it down to 150-180°C, so that the unfavorable saponins in the vegetable oil can be fully reduced. and other ingredients, and at the same time ensure the purest taste of the prepared cooked oil chili, which will not scald the dried chili powder, but also fully release the flavor substances in the dried chili powder; in the preparation process of cooked oil chili, the oil should be uniform Pour into the dried chili powder, and stir while pouring to avoid excessive ...
Embodiment 1
[0039] a. Raw material preparation
[0040] Take the qualified Tibetan pork hind legs, and use a shredder to cut the Tibetan pork into 0.5cm 3 After about diced meat, rinse twice with cold water, cook in boiling water for 30-60 minutes, take out the pot and cool to room temperature, and finally put the cooked diced pork into the refrigerator for later use;
[0041] Put the qualified Pixian watercress into the chopping pot at 1500 rpm / min and chop for 1-2 minutes;
[0042] Chop and mix fresh shallots, ginger and garlic in a chopping pot at 1500 rpm for 1-2 minutes;
[0043] Stir-fry the raw peanuts, remove the peanut shells, and then crush them into 1 / 4 sized peanut kernels;
[0044] b. Cooked chili oil
[0045] After heating the rapeseed oil to 200°C, cool down to 150°C, mix according to the mass ratio, rapeseed oil: two vitex (ie chili) powder = 7:6, let it stand for one night, then weigh it for later use (note: when mixing, it should be To avoid excessive local temperatu...
Embodiment 2
[0060] a. Raw material preparation
[0061] Take the qualified frozen meat of Tibetan pork hind legs, thaw it to 0-2°C, and use a shredder to cut the Tibetan pork into diced meat of about 0.5 cm3, rinse it twice with cold water, cook in boiling water for 30-60 minutes, and take it out of the pan Cool to room temperature, and finally put the cooked diced pork into the refrigerator for later use;
[0062] Put the qualified Pixian watercress into the chopping pot at 1800 rpm / min and chop for 1.5 minutes;
[0063] Chop and mix fresh shallots, ginger and garlic in a chopping pot at 1800 rpm for 1.5 minutes;
[0064] Stir-fry the raw peanuts, remove the peanut shells, and then crush them into 1 / 4 sized peanut kernels;
[0065] b. Cooked chili oil
[0066] Heat the rapeseed oil to 210°C, cool down to 160°C, mix according to the ratio of rapeseed oil: vitex (that is, chili) powder = 6:5, let it stand overnight and weigh it for later use (note: avoid local temperature when mixing I...
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