CN101675793A - Flavored pork sauce and production process thereof - Google Patents

Flavored pork sauce and production process thereof Download PDF

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Publication number
CN101675793A
CN101675793A CN200810156309A CN200810156309A CN101675793A CN 101675793 A CN101675793 A CN 101675793A CN 200810156309 A CN200810156309 A CN 200810156309A CN 200810156309 A CN200810156309 A CN 200810156309A CN 101675793 A CN101675793 A CN 101675793A
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China
Prior art keywords
parts
sauce
pork
thin
flavored
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Pending
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CN200810156309A
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Chinese (zh)
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颜桂珠
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颜桂珠
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Priority to CN200810156309A priority Critical patent/CN101675793A/en
Publication of CN101675793A publication Critical patent/CN101675793A/en
Pending legal-status Critical Current

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Abstract

The invention provides flavored pork sauce and a production process thereof. The sauce is characterized by comprising the following raw materials in parts by weight: 40-50 parts of lean pork, 3-6 parts of red chilly powder, 1-3 parts of salt, 8-12 parts of sesame, 5-10 parts of edible oil, 2-5 parts of peanut powder, 2-5 parts of cornmeal, 0.2-1 part of white sugar, 8-12 parts of water, 0.5-2 parts of soy sauce, 1-2 parts of chicken essence and 1.5-2.5 parts of diced green onion. The production process comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4) drying and adding accessories; and 5) fermenting. The flavored pork sauce prepared by the production process can fully maintain the nutritions of the lean pork, can build the bodies, resist the sources of diseases and aging, prevent and treat cancers and lose weight in case of long-term use, has pure colors and strong fragrance, is a superexcellent condiment used as a sidedish and is convenient and sanitary to eat.

Description

A kind of flavored pork sauce and production technology thereof
Technical field
The present invention relates to a kind of flavored pork sauce and production technology thereof.
Background technology
Pork is the main non-staple food of daily life, has qi-restoratives and keeps fit, the effect of nourshing Yin and drynsessmoistening prescription, rich flesh pool skin.Its property sweet-salty is flat, contains compositions such as rich in protein and fat, carbohydrate, calcium, phosphorus, iron.Ancient Chinese medicine doctor is thought: " pig, for at most, only meat should not be eaten more, makes us sudden and violent fertilizer, covers due to the empty flesh also." " all meat has benefit, and only pork is of no help." " with the meat tonifying yin, be with Huo Jishui, it is just damp and hot that lid meat is gone into stomach, and heat is given birth to phlegm, and phlegm gives birth to then that gas does not fall, and all diseases are done.So " that deficiency of Yin deficiency of blood patient is eaten pork more is unhelpful.Yet, it is reported that the Japanese college professor of Ryukyu finds that by inquiry proper if the pork accent boils, it also can become " medicine of longevity ".Investigation result finds that the long lived elders of somewhere more than 80 years old are almost all eaten pork every day, mainly due to the cooking method difference, the time that pork boils is all very long, after earlier pork being boiled two or three hours, add sea-tangle or radish again and boiled again one hour, make a kind of soup vegetable edible and use.Through assay, pork is after long-time stewed boiling, and fat can reduce 40-50%, and unrighted acid increases, and cholesterol level reduces greatly.Though pork is daily bread, the general health people and suffer from disease can eat it per capita, many foods make us empty fertilizer, moving greatly wind phlegm is eaten more or cold food easily causes the glutted or abdominal distension diarrhoea of stomach and intestine.For fatty meat and lard, trouble hypertension or hemiplegia (apoplexy) patient and the stomach cold of insufficiency type, empty fertile health, the wet Sheng of phlegm, indigestion person answer careful food or eat it less.Generally be used as medicine and be lean pork.
At present; raising along with people's living standard; people more and more pay attention to thin pork; its demand is also more and more come variation; not only be satisfied with the thin pork of direct edible fresh; the demand of thin pork processed goods is also more and more, but often can face the losing issue of nutrition through processing back thin pork.
Summary of the invention
The objective of the invention is to overcome the problems referred to above, a kind of flavored pork sauce and production technology thereof that thin pork nutrition can be remained intact is provided.
Flavored pork sauce of the present invention comprises following component by the raw material weight ratio:
Thin pork 40-50 part, chilli powder 3-6 part,
Salt 1-3 part, sesame 8-12 part,
Edible oil 5-10 part, peanut end 2-5 part,
Corn flour 2-5 part, white sugar 0.2-1 part,
Water 8-12 part, soy sauce 0.5-2 part,
Chickens' extract 1-2 part, green onion end 1.5-2.5 part.
Preferably, flavored pork sauce of the present invention comprises following component by the raw material weight ratio:
45 parts of thin porks, 5 parts of chilli powders,
2 parts of salt, 10 parts of sesames,
3 parts at 7 parts of edible oils, peanut end,
3 parts of corn flour, 0.8 part of white sugar,
10 parts in water, 1.5 parts in soy sauce,
1.5 parts of chickens' extracts, 2 parts at green onion end.
The production technology of flavored pork sauce of the present invention comprises following several steps:
1) cleans: thin pork is cleaned removed impurity;
2) boiling boils: washed thin pork is placed in the pot boils, place after 24 hours, thin pork is become brown by yellow;
3) grind: well-done thin pork is ground with little mill, make steamed bun type or cubic type, good with paper bag then, allow its spontaneous fermentation;
4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, break into fritter then off with the fingers and thumb, put sun cured, other raw material blending except that thin pork is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air, then the sauce piece is put into, added clear water subsequently, the sauce piece is floated;
5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, each was beaten and took off once evening.
Flavored pork sauce by production technology preparation of the present invention can fully keep thin pork nutrition, long-term edible can build up health, disease-resistant source, anti-ageing, give protection against cancer, control cancer, fat-reducing, and color and luster is pure, fresh assailing the nostrils, be a kind of excellent condiments of the garnishes usefulness of going with rice or bread, edible convenient and sanitary.
The specific embodiment
Preferred forms of the present invention is:
A kind of flavored pork sauce comprises following proportion raw material (kilogram):
Thin pork 45, chilli powder 5,
Salt 2, sesame 10,
Edible oil 7, peanut end 3,
Corn flour 3, white sugar 0.8,
Water 10, soy sauce 1.5,
Chickens' extract 1.5, green onion end 2.
The preparation of flavored pork sauce comprises following several steps:
1) cleans: thin pork is cleaned removed impurity;
2) boiling boils: washed thin pork is placed in the pot boils, place after 24 hours, thin pork is become brown by yellow;
3) grind: well-done thin pork is ground with little mill, make steamed bun type or cubic type, good with paper bag then, allow its spontaneous fermentation;
4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, break into fritter then off with the fingers and thumb, put sun cured, other raw material blending except that thin pork is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air, then the sauce piece is put into, added clear water subsequently, the sauce piece is floated;
5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, each was beaten and took off once evening.It after January edible.

Claims (3)

1, a kind of flavored pork sauce is characterized in that, comprises following component by the raw material weight ratio:
Thin pork 40-50 part, chilli powder 3-6 part,
Salt 1-3 part, sesame 8-12 part,
Edible oil 5-10 part, peanut end 2-5 part,
Corn flour 2-5 part, white sugar 0.2-1 part,
Water 8-12 part, soy sauce 0.5-2 part,
Chickens' extract 1-2 part, green onion end 1.5-2.5 part.
2, flavored pork sauce according to claim 1 is characterized in that, comprises following component by the raw material weight ratio:
45 parts of thin porks, 5 parts of chilli powders,
2 parts of salt, 10 parts of sesames,
3 parts at 7 parts of edible oils, peanut end,
3 parts of corn flour, 0.8 part of white sugar,
10 parts in water, 1.5 parts in soy sauce,
1.5 parts of chickens' extracts, 2 parts at green onion end.
3, a kind of production technology of flavored pork sauce is characterized in that, comprises following several steps:
1) cleans: thin pork is cleaned removed impurity;
2) boiling boils: washed thin pork is placed in the pot boils, place after 24 hours, thin pork is become brown by yellow;
3) grind: well-done thin pork is ground with little mill, make steamed bun type or cubic type, good with paper bag then, allow its spontaneous fermentation;
4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, break into fritter then off with the fingers and thumb, put sun cured, other raw material blending except that thin pork is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air, then the sauce piece is put into, added clear water subsequently, the sauce piece is floated;
5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, each was beaten and took off once evening.
CN200810156309A 2008-09-19 2008-09-19 Flavored pork sauce and production process thereof Pending CN101675793A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN200810156309A CN101675793A (en) 2008-09-19 2008-09-19 Flavored pork sauce and production process thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN200810156309A CN101675793A (en) 2008-09-19 2008-09-19 Flavored pork sauce and production process thereof

Publications (1)

Publication Number Publication Date
CN101675793A true CN101675793A (en) 2010-03-24

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Application Number Title Priority Date Filing Date
CN200810156309A Pending CN101675793A (en) 2008-09-19 2008-09-19 Flavored pork sauce and production process thereof

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CN (1) CN101675793A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104543960A (en) * 2015-01-09 2015-04-29 马鞍山市黄池食品(集团)有限公司 Sweet-scented osmanthus air-dried vegetable lean meat paste and preparation method thereof
CN104585727A (en) * 2015-01-09 2015-05-06 马鞍山市黄池食品(集团)有限公司 Lean meat paste containing black soybeans and onions, and preparation method of lean meat paste
CN106262605A (en) * 2016-08-18 2017-01-04 姜敏 A kind of Carnis Sus domestica Seasoning gravy and preparation method thereof
CN106262705A (en) * 2016-08-10 2017-01-04 北京资源益嘉农业科技有限公司 A kind of pork sauce and preparation method thereof
CN106616881A (en) * 2016-12-19 2017-05-10 阿坝州博文农牧科技有限公司 Tibetan-flavor pork paste and preparation method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104543960A (en) * 2015-01-09 2015-04-29 马鞍山市黄池食品(集团)有限公司 Sweet-scented osmanthus air-dried vegetable lean meat paste and preparation method thereof
CN104585727A (en) * 2015-01-09 2015-05-06 马鞍山市黄池食品(集团)有限公司 Lean meat paste containing black soybeans and onions, and preparation method of lean meat paste
CN106262705A (en) * 2016-08-10 2017-01-04 北京资源益嘉农业科技有限公司 A kind of pork sauce and preparation method thereof
CN106262605A (en) * 2016-08-18 2017-01-04 姜敏 A kind of Carnis Sus domestica Seasoning gravy and preparation method thereof
CN106616881A (en) * 2016-12-19 2017-05-10 阿坝州博文农牧科技有限公司 Tibetan-flavor pork paste and preparation method thereof

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Open date: 20100324