Pig head meat marinating material and marinating method
A technology for making pig's head meat and marinated ingredients, which is applied in the directions of food ingredients containing natural extracts, climate change adaptation, and food ingredients as odor improvers. The effect of comprehensive sensory quality improvement, rich meat flavor and overflowing marinated aroma
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Embodiment 1
[0030] The invention discloses a stewed pork head meat material and a stewed method, and the adopted technical scheme is as follows:
[0031] A stewed pig's head meat material. The stewed material comprises the following raw materials in parts by weight: 15,000 parts of broth, 20 parts of prickly ash, 30 parts of amomum, 90 parts of pepper, 15 parts of gardenia, 25 parts of star anise, and 15 parts of white buckle 140 parts of Angelica dahurica, 15 parts of grass fruit, 0.5 parts of flavor-enhancing bag per 100 parts of broth, 1500 parts of oil, 85 parts of sand ginger powder, 380 parts of chicken essence, 420 parts of salt, 380 parts of monosodium glutamate, 20 parts of maltol, oil consumption 800 parts, 130 parts of sugar, 600 parts of sugar color, 220 parts of maltose.
[0032] As a preferred technical solution of the present invention, in terms of parts by weight, the preparation method of the broth is as follows: 6 parts of large bones, 0.5 parts of old chickens, 1 part o...
Embodiment 2
[0053] The invention discloses a stewed pork head meat material and a stewed method, and the adopted technical scheme is as follows:
[0054] A stewed pork head meat material, in parts by weight, said stewed material comprising the following raw materials: 25000 parts of broth, 40 parts of Chinese prickly ash, 50 parts of amomum, 110 parts of pepper, 25 parts of gardenia, 35 parts of star anise, 25 parts of white buckle 160 parts of Angelica dahurica, 25 parts of grass fruit, 2 flavor packs per 100 parts of broth, 2500 parts of oil, 105 parts of sand ginger powder, 420 parts of chicken essence, 480 parts of salt, 420 parts of monosodium glutamate, 30 parts of maltol, oil consumption 1000 parts, 170 parts of sugar, 800 parts of sugar color, 280 parts of maltose.
[0055] As a preferred technical solution of the present invention, in parts by weight, the preparation method of the broth is as follows: 10 parts of large bone, 2 parts of old chicken, 3 parts of duck rack, 7 parts o...
Embodiment 3
[0076] In view of the problems existing in the prior art, the invention discloses a stewed pork head meat material and a stewed method, and the adopted technical scheme is:
[0077] A stewed pig's head meat material, which comprises the following raw materials in parts by weight: 19,000 parts of broth, 30 parts of Chinese prickly ash, 40 parts of amomum, 100 parts of pepper, 20 parts of gardenia, 30 parts of star anise, and 20 parts of white buckle 150 parts of Angelica dahurica, 20 parts of grass fruit, 1 flavor-enhancing bag per 100 parts of broth, 2000 parts of oil, 95 parts of sand ginger powder, 400 parts of chicken essence, 450 parts of salt, 400 parts of monosodium glutamate, 25 parts of maltol, oil consumption 900 parts, 150 parts sugar, 700 parts sugar color, 250 parts maltose.
[0078] As a preferred technical solution of the present invention, in terms of parts by weight, the preparation method of the broth is as follows: 8 parts of large bones, 1 part of old chicke...
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