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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

Pending Publication Date: 2022-01-21
李红波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Pork head meat itself is big and thick. If it is directly marinated, it is difficult to taste. There are many types of cooked pig head meat in the market, but due to the strong odor of the raw material of pig head, the finished product usually has a greasy smell. or in order to cover up the smell of sludge, the Chinese herbal medicine tastes heavy, and there are also problems with the product having a lot of fat and greasy taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a pig head meat marinating material and a marinating method, relates to the technical field of marinated food processing, and aims to solve the problems that an existing pig head meat product is relatively heavy in peculiar smell and greasy in mouth feel. According to the invention, a pig head is divided; internal body fluid can flow out easily; the divided pig head is washed with running water; residual blood in the meat, the fishy body fluid and the swollen hair follicles are completely soaked; fire and clean water are adopted to perform scraping washing so as to remove the residual fishy odor in the sweat gland in the hair follicles, such that the bad taste feeling such as the earthy fishy smell, the hair sweat, the peculiar smell and the odor of the pig head can be effectively removed; the pickling can make the pig head meat rich in taste, such that the comprehensive sensory quality of the product is improved; and the marinated pig head meat product meets the increasingly picky requirements of people on the flavor of the marinated pig head meat product, solves the problems that the pig head meat is greasy and is not easy to be tasty, and gives full play to the fresh, fragrant, soft and glutinous taste of the pig head meat through the secretly-made ingredients, so that the purposes of rich meat fragrance, lasting aftertaste, overflowing marinating fragrance, no greasy taste after long-time eating and lingering fragrance in the mouth and the teeth are achieved.

Description

technical field [0001] The invention relates to the technical field of stewed food processing, in particular to a stewed pork head meat material and a stewed method. Background technique [0002] 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. Pig head meat is the meat of the head of a pig. Its delicious It has long been famous among the people. It has rich nutritional value and therapeutic effect of pig head meat. [0003] The stewed material is the seasoning for making stewed vegetables. It generally refers to the traditional Chinese medicine spices used to make the brine. The stewed material has a strong aromatic smell, which can remove the fishy smell of food raw materials and increase the fragrance of the food. Put the stewed material in the stewed pot and add water It is boiled to make brine. Different brine recipes can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L33/105A23L5/20
CPCA23L13/72A23L13/428A23L33/105A23L5/20A23L5/21A23V2002/00A23V2200/16A23V2200/30A23V2200/15A23V2250/21A23V2250/616Y02A40/90
Inventor 李红波
Owner 李红波
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