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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

Inactive Publication Date: 2017-05-10
阿坝州博文农牧科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As we all know, fresh pork has a short storage time and is inconvenient to store. In order to eat delicious and healthy pork, people usually make pork into bacon or meat sauce. Although bacon has a long storage time, the processing technology of bacon is complicated and the taste is single. It is made into bacon A large number of beneficial ingredients in the meat are destroyed, which is not conducive to promotion and inconvenient to carry; in recent years, with the popularity of various flavor sauces, pork is made into meat sauces with various tastes, which are not only convenient for transportation and carrying, but also nutritious. Rich, unique taste, is becoming the object of people's scrambling to choose
Although there are many kinds of various Tibetan-flavored pork sauces on the market, there is a lack of an original ecological delicious taste, high nutritional value, low-fat and healthier Tibetan-flavored pork sauce and its preparation method

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[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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PUM

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to Tibetan-flavor pork paste and a processing and preparation method thereof. The Tibetan-flavor pork paste is prepared by mixing the following components in parts by weight: 25-35 parts of Tibetan-flavor pork, 20-30 parts of edible oil, 2-3 parts of pork bone soup, 6-8 parts of bean sauce, 3-5 parts of fried crushed peanuts, 15-20 parts of boiled oil chili, 1-2 parts of green Chinese onion, 1-2 parts of garlic, 1-2 parts of ginger, 4-6 parts of white sugar, 2-3 parts of table salt, 2-3 parts of chicken essence, 1-2 parts of five-spice powder, 1-2 parts of monosodium glutamate, 1-2 parts of fried white sesame and 1-2 parts of sweet soybean paste. The preparation method of the Tibetan-flavor pork paste maintains the pure flavor of the Tibetan-flavor pork paste, produced in an industrialized way, by setting various parameters in a processing process and using the formula of secretly-made soup base; the prepared Tibetan-flavor pork paste is smooth in mouth feel and fragrant in taste; therefore, a convenient and fast way is provided for the industrial production of the Tibetan-flavor pork paste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a Tibetan pork sauce and a processing and preparation method thereof. Background technique [0002] Tibetan pig, also known as "ginseng pig" and "pipa pig", is an ancient breed of animal resources unique to the Western Sichuan Plateau, Yunnan, Tibet, Gannan, Gansu and Min County. breed. The main places of origin are Aba Prefecture and Ganzi Prefecture in Sichuan, Shangri-La in Yunnan, and Nyingchi in Tibet. The Tibetan-flavored pigs that grew up known as "drinking spring water and eating mountain delicacies" are becoming a brand of Tibetan food culture. Tibetan pork has low fat content, thin skin, delicious and plump meat, and rich nutrition. It is a favorite food of Tibetans. The local Tibetan pigs are raised in the mountains and forests, and they often eat wild medicinal materials such as Cordyceps (Cordyceps can be divided into yellow grass and white gras...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 文军
Owner 阿坝州博文农牧科技有限公司
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