CN103005481A - Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance - Google Patents

Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance Download PDF

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Publication number
CN103005481A
CN103005481A CN2012105077994A CN201210507799A CN103005481A CN 103005481 A CN103005481 A CN 103005481A CN 2012105077994 A CN2012105077994 A CN 2012105077994A CN 201210507799 A CN201210507799 A CN 201210507799A CN 103005481 A CN103005481 A CN 103005481A
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pork
halogen
beans
meat
bean
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CN2012105077994A
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Chinese (zh)
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CN103005481B (en
Inventor
望正光
张文泉
余波
杨敏
望月�
张强
方园
朱军
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安徽光正食品有限公司
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Abstract

The invention provides a method for processing marinated pork with bean fragrance. The method comprises the following steps of: marinating pork, cooking beans, mixing the pork and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The marinated pork with the bean fragrance retains the nutrient components of the pork and the beans to the maximum extent; nitrite cannot be produced during processing; the marinated pork with the bean fragrance has high protein, low fat and rich nutrition, is spicy, delicious and rich flavor, has various effects of softening the blood vessel, moistening the skin, delaying aging and the like; under often use, body fitness can be realized; effects of complementing the calcium, reducing the lip and enhancing the activity and the energy are achieved; and effects of tonifying kidney and spleen and nourishing the stomach are also achieved.

Description

The fragrant halogen pork of the processing method of the fragrant halogen pork of a kind of beans and beans thereof
Technical field
The present invention relates to food processing field, be specifically related to the processing method of the fragrant halogen pork of a kind of beans and the fragrant halogen pork of beans that makes with this method thereof.
Background technology
Pork contains abundant Aneurine, can added body after the edible pork in not enough Aneurine, can make health that strength is arranged.Pork provides good protein and essential aliphatic acid for the mankind.The protein of pork is complete protein, contains each seed amino acid of needed by human, and the composition of essential amino acid needs near human body, is therefore easily taken full advantage of by human body, is of high nutritive value, and belongs to good protein; The nutrition of pork is very comprehensive, except the main nutrient composition such as protein, fat, also contains calcium, phosphorus, iron, thiamine, riboflavin and niacin etc.Also contain hemoglobin in the lean pork, can play the effect of mending iron, can prevent anaemia.Therefore hemoglobin in the meat, is eaten lean meat and is mended the effect of iron than eating the good pig of vegetables than the better absorption in the plant.
Bean or pea are the black seed of legume soybean.Have another name called black beans, bean or pea, the sweet property of distinguishing the flavor of is flat.Bean or pea have high protein, characteristic low in calories.Research prompting, protein content is equivalent to 2 times of meat, 3 times of the pig egg, 12 times of milk up to 36%-40% in the bean or pea; Bean or pea contain 8 seed amino acids of 18 seed amino acids, particularly needed by human; Bean or pea also contain 19 kinds of oleic acid, and its unsaturated fatty acid content reaches 80%, and absorptivity is up to more than 95%, and decapacitation is satisfied outside the needs of human body to fat, reduces in addition the effect of blood cholesterol.Bean or pea do not contain cholesterol substantially, only contain phytosterol, and the phytosterol utilization that is not absorbed by the body has again the effect that suppresses the absorption of human body cholesterol, reduces cholesterol content in blood.Therefore, often eat bean or pea, the energy softening blood vessel, skin care delays senility.Particularly useful to patients such as hypertension, heart diseases.Modern's operating pressure is large, is prone to the empty weak situation of body.Want to invigorate and energy, according to the theory of motherland's medical science, kidney tonifying is very important.Bean or pea are exactly a kind of effective kidney tonifying product.According to theory of traditional Chinese medical science, beans are the paddy of kidney, and black belongs to water, and water is walked kidney, so the edible bean or pea of the people who suffers from a deficiency of the kidney are benefited.
In the Pork snacks of selling on the market now, when processing, mostly can produce the nitrous acid Asia, often edible this based food is unfavorable to health, has no simultaneously bean or pea and pork Pork leisure food together packaging together.
Summary of the invention
The invention provides processing method and the fragrant halogen pork of beans thereof of the fragrant halogen pork of a kind of beans.
The technical solution used in the present invention is:
The processing method of the fragrant halogen pork of a kind of beans is characterized in that comprise processing, the boiling of bean or pea, allotment, vacuum packaging, sterilization, the warehouse-in operation of pork, concrete steps are as follows:
The processing of A, pork
(1) finishing is processed
Get the fresh or freezing raw material pork that is up to the standards, directly clean or thaw after clean up, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, be cut into the bulk of 10cm * 6cm, till extremely separating out without watery blood with the clear water rinsing again, drain stand-by;
(2) normal temperature is pickled
The pork that cleaning drains is put into container, add the salt of the 2-3 ﹪ of pork weight, the natrium nitrosum of 0.2-0.3/ ‰, the D-araboascorbic acid sodium of 0.5-1.0/ ‰, the ginger end of 0.1-0.5%, the star aniseed powder of 0.1-0.2%, the Chinese prickly ash end of 0.1-0.3%, the lotus leaf powder of 0.1-0.3%, the Tea Polyphenols of 0.01-0.03%, the Vc of 0.4-0.5%, adopt during interpolation and successively pickle, evenly being sprinkled into of one deck meat one deck preserved materials pickled under the normal temperature 10-20 hour;
(3) boiling, remove raw meat
The pork of pickling is rinsed well with clear water, admix the papain of pork weight 0.1-0.3%, left standstill after mixing thoroughly 10-15 minute, then put into boiling water and boil 10-20min, when meat surface can take the dish out of the pot without the trace of blood, pull the cooling of ventilating out, every pot all will be changed water, will constantly remove the offscum of the water surface of precooking in the process of precooking;
(4) stew in soy sauce:
A, the pork that step (3) cooling is good is put into the halogen pot, add and prepare in advance halogen material bag, add clear water to flooding pork fully, the yellow rice wine that adds again the 1-3% of pork weight, the spiceleaf of 0.1-0.2%, elder generation's big fire boils, then slow fire makes halogen soup keep boiling, add water keeps halogen soup to cover pork in good time, the control temperature is at 90-110 ℃, 40-50 minutes stew in soy sauce time, stirred one time cube meat in every interval 7-9 minute, to skim the oil slick that floats over halogen soup surface in the stew in soy sauce process, described halogen material bag is made by following component, the weight portion of each raw material components in the used halogen material bag of per 1000 parts of raw meats is: large fennel 2.0-2.4, little fennel 1.2-1.6, Chinese cassia tree 1.0-1.4,0.8-1.4 in one's early teens, Chinese prickly ash 0.8-1.2, root of Dahurain angelica 1.0-1.4, cloves 0.2-0.5, tsaoko 1.0-1.4, Radix Glycyrrhizae 1.0-1.5, dried orange peel 1.0-1.4, hawthorn 0.8-1.2, fruit of Chinese wolfberry 0.8-1.2, pepper 0.5-0.9, galangal 0.3-0.8, green onion 0.8-1.2, ginger 0.8-1.2, nutmeg 0.5-0.8, mountain naphthalene 0.3-0.45, fructus amomi 0.2-0.5, gynostemma pentaphylla 0.2-0.4, sugarcane top 0.1-0.3, red sage root 0.3-0.5, radix polygonati officinalis 0.6-0.8
In the cloth bag of packing into after the chopping of mentioned component raw material or the section, fasten sack, make halogen material bag;
B, the pork that stew in soy sauce is good take the dish out of the pot rapidly, are placed on the clean platform case and naturally cool to room temperature;
C, section: with cooled cube meat, be cut into the sheet sliced meat of 5 * 3 * 0.8 ㎝ or the fourth shape meat cubelets of 0.8 * 0.8 * 0.8 ㎝ with automatic clinical microtome or dicer meat;
(5) smoke: the sliced meat that cut or meat cubelets are put into the bottom be covered with in the stainless steel plate of lotus leaf and orange peel, again plate is put into baking oven, under 150-200 ℃ temperature, toasted 30-50 minute;
The boiling of B, bean or pea
Select the high-quality bean or pea, clean up, put into pot and add poach system, and Xiang Shuizhong adds the salt of the 2-3 ﹪ of bean or pea weight, the white granulated sugar of 1-2 ﹪, the monosodium glutamate of 0.3-0.6 ﹪, the 5'-flavour nucleotide disodium of 0.5-0.6 ﹪, the yeast extract of 0.3-0.5 ﹪, the D-araboascorbic acid sodium that dish, 0.03-0.08 ﹪ chicken extract powder, 0.1-0.2 ﹪ are revealed in 0.1-0.3 ﹪ mountain, an amount of green onion and ginger, after first big fire is boiled under the normal pressure, use slow fire instead and boiled 30-50 minute, then pull the nature cooling out;
C, allotment
(1) admix the self-control flavored oils of bean or pea weight 4-6% after bean or pea are cooled off fully, the curry powder of 0.1-0.3%, the flavoring of 2-4% are fully mixed thoroughly, then the vacuum packet bag of packing on request;
(2) pork slices that stew in soy sauce is good or pork fourth and packed beans are packed in the bag together, requirement, and beans meat weight ratio is (7-6): ratio (3-4), then carrying out vacuum seal;
(3) the fragrant halogen pork of packaged beans vacuum bagged product carry out high-temp steam sterilizing again, require vapor (steam) temperature under 121 ℃ condition, constant temperature sterilization 6-10 minute;
(4) the fragrant halogen pork of the beans after sterilization vacuum bagged product are sent into to be incubated between insulation and were processed 2-3 hour;
(5) will be incubated the vacuum packing product that finishes, and wipe moisture, and check, certified products are cased on request, warehouse-in gets final product,
Described self-control flavored oils is made by the raw material of following weight portion:
Capsicum 0-0.8, Chinese prickly ash 0.2-0.4, Chinese anise 0.1-0.3, fennel seeds 0.1-0.3, corn poppy's pollen 0.1-0.3, cassia bark 0.1-0.3, green onion 0.4-0.6, ginger 0.4-0.6, vegetable oil 9-11,
The preparation method is:
When vegetable oil is heated to 80-90 ℃, add in proportion Chinese prickly ash, Chinese anise, fennel seeds, corn poppy's pollen, cassia bark, green onion, ginger, slow fire is fried to be pulled spices out to 20 minutes again, filtered cooling and can make self-control flavored oils;
Described flavoring is made by the raw material of following weight portion:
Flavoring essence 0.05-0.1, pepper powder 0.1-0.15, cooking wine 0.3-0.6, fry pearling cone meal 0.2-0.4, the homemade 2-3 of flavored oils, dehydro sodium acetate 0.01-0.03, D-araboascorbic acid sodium 0.2-0.5.
The processing method of the fragrant halogen pork of described beans is characterized in that, described pork is black pig pork.
The fragrant halogen pork of the beans that the processing method of the fragrant halogen pork of described beans makes.
Advantage of the present invention:
It is raw material that the present invention adopts high quality pork and high-quality bean or pea, additional multiple natural flavor, the difference stew in soy sauce, then adding special flavored oils, condiment, mix, again through high-temperature sterilization, vacuum-packed special process is refining to be formed, the fragrant halogen pork of the beans that this processing technology is made, the nutritional labeling that has kept to greatest extent pork and bean or pea, when pickling, added Vc and Tea Polyphenols, overcome the generation of nitrite when pickling, simultaneously when stew in soy sauce pork, added the Chinese herbal medicine with health care in the halogen material bag, the pork that stew in soy sauce goes out has flavour mellow the time, has increased health-care efficacy; When bean or pea are finished at stew in soy sauce, mix homemade flavored oils and flavoring, added simultaneously curry powder, pork has the aromatic health care that also increased strongly fragrant time of gas; With pork and halogen beans mixed edible, overcome the Chinese herbal medicine taste in the conventional health care halogen pig, the fragrant halogen pork of beans of the present invention, have nutritious, soft tender ripe mashed, the gas of meat aromatic strongly fragrant, the degree of saltiness suitable, unique flavor, meat contains high protein, low fat, high calcareous, have spleen benefiting and stimulating the appetite, the health-care efficacies such as moistening lung, lipopenicillinase, hypoglycemic have simultaneously nourishing, replenish the calcium, toxin expelling, beauty treatment, go the effect of acne.
The specific embodiment
The processing method of the fragrant halogen pork of a kind of beans is characterized in that comprise processing, the boiling of bean or pea, allotment, vacuum packaging, sterilization, the warehouse-in operation of pork, concrete steps are as follows:
The processing of A, pork
(1) finishing is processed
Get the black pork of the fresh or freezing raw material that is up to the standards, directly clean or thaw after clean up, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, be cut into the bulk of 10cm * 6cm, till extremely separating out without watery blood with the clear water rinsing again, drain stand-by;
(2) normal temperature is pickled
The pork that cleaning drains is put into container, add the salt of the 2-3 ﹪ of pork weight, the natrium nitrosum of 0.2-0.3/ ‰, the D-araboascorbic acid sodium of 0.5-1.0/ ‰, the ginger end of 0.1-0.5%, the star aniseed powder of 0.1-0.2%, the Chinese prickly ash end of 0.1-0.3%, the Tea Polyphenols of 0.01-0.03%, the Vc of 0.4-0.5%, the lotus leaf powder of 0.1-0.3%, adopt during interpolation and successively pickle, evenly being sprinkled into of one deck meat one deck preserved materials pickled under the normal temperature 10-20 hour;
(3) boiling, remove raw meat
The pork of pickling is rinsed well with clear water, admix the papain of pork weight 0.1-0.3%, left standstill after mixing thoroughly 10-15 minute, then put into boiling water and boil 10-20min, when meat surface can take the dish out of the pot without the trace of blood, pull the cooling of ventilating out, every pot all will be changed water, will constantly remove the offscum of the water surface of precooking in the process of precooking;
(4) stew in soy sauce:
A, at first prepare halogen material bag:
Every 1000kg deceives pork, the weight of each raw material components in the used halogen material bag is: large fennel 2.3kg, little fennel 1.5kg, Chinese cassia tree 1.3kg, 1.1kg in one's early teens, Chinese prickly ash 1.1kg, root of Dahurain angelica 1.2kg, cloves 0.3kg, tsaoko 1.2kg, Radix Glycyrrhizae 1.2kg, dried orange peel 1.2kg, hawthorn 1.0kg, fruit of Chinese wolfberry 1.0kg, pepper 0.7kg, galangal 0.6kg, green onion 1.0kg, ginger 1.2kg, nutmeg 0.7kg, mountain naphthalene 0.35kg, fructus amomi 0.3kg, gynostemma pentaphylla 0.3, sugarcane top 0.2, the red sage root 0.4, radix polygonati officinalis 0.7
In the cloth bag of packing into after the chopping of mentioned component raw material or the section, fasten sack, make halogen material bag;
B, the pork that step (3) cooling is good are put into the halogen pot, add and prepare in advance halogen material bag, add clear water to pork and be immersed in fully in the water, add again 1% yellow rice wine of pork weight, the spiceleaf of 0.1-0.2%, elder generation's big fire boils, then keep slow fire to make halogen soup keep boiling, add water in good time and keep halogen soup to cover pork, the control temperature is at 90-110 ℃, 40-50 minutes stew in soy sauce time, stirred one time pork in per 10 minutes;
C, the pork that stew in soy sauce is good take the dish out of the pot rapidly, are placed on the clean platform case and naturally cool to room temperature;
D, section: with cooled cube meat, be cut into the sheet sliced meat of 5 * 3 * 0.8 ㎝ or the fourth shape meat cubelets of 0.8 * 0.8 * 0.8 ㎝ with automatic clinical microtome or dicer meat;
(5) smoke: the sliced meat that cut or meat cubelets are put into the bottom be covered with in the stainless steel plate of lotus leaf and orange peel, again plate is put into baking oven, under 150-200 ℃ temperature, toasted 30-50 minute;
The boiling of B, bean or pea
Select the high-quality bean or pea, clean up, put into pot and add poach system, and Xiang Shuizhong adds salt, the white granulated sugar of 1-2 ﹪, the monosodium glutamate of 0.3-0.6 ﹪, the 5'-flavour nucleotide disodium of 0.5-0.6 ﹪, the yeast extract of 0.3-0.5 ﹪, 0.1-0.3 ﹪ mountain dew dish, 0.03-0.08 ﹪ chicken extract powder, green onion, the ginger of the 2-3 ﹪ of bean or pea weight, in right amount, after first big fire is boiled under the normal pressure, use slow fire instead and boiled 30-50 minute, then pull the nature cooling out;
C, allotment
(1) preparation of flavored oils and flavoring
Spicy flavored oils is made by the raw material of following weight portion:
Capsicum 0.6, Chinese prickly ash 0.3, Chinese anise 0.2, corn poppy's pollen 0.2, fennel seeds 0.1, cassia bark 0.2, green onion 0.4-0.6, ginger 0.5, vegetable oil 10,
The preparation method is:
When vegetable oil is heated to 80-90 ℃, add in proportion capsicum, Chinese prickly ash, Chinese anise, corn poppy's pollen, fennel seeds, cassia bark, green onion, ginger, slow fire is fried to be pulled spices out to 20 minutes again, filtered cooling and can make self-control flavored oils;
Flavoring is become by the mixed raw material of following weight portion:
Flavoring essence 0.08, pepper powder 0.12, the cooking wine 0.5 of pork flavor, fry pearling cone meal 0.3, homemade flavored oils 2.5, dehydro sodium acetate 0.02, D-araboascorbic acid sodium 0.3;
(2) admix the self-control flavored oils of bean or pea weight 5% after bean or pea are cooled off fully, 0.2% curry powder, 3% flavoring are fully mixed thoroughly, then the vacuum packet bag of packing on request;
(3) pork slices that stew in soy sauce is good or pork fourth and packed beans are packed in the bag together, requirement, and beans meat weight ratio is the ratio of 7:3, is then carrying out vacuum seal;
(4) the fragrant halogen pork of packaged beans vacuum bagged product carry out high-temp steam sterilizing again, require vapor (steam) temperature under 121 ℃ condition, constant temperature sterilization 6-10 minute;
(5) the fragrant halogen pork of the beans after sterilization vacuum bagged product are sent into to be incubated between insulation and were processed 2-3 hour;
(6) will be incubated the vacuum packing product that finishes, and wipe moisture, and check, certified products are cased on request, warehouse-in gets final product.

Claims (3)

1. the processing method of the fragrant halogen pork of beans is characterized in that comprise processing, the boiling of bean or pea, allotment, vacuum packaging, sterilization, the warehouse-in operation of pork, concrete steps are as follows:
The processing of A, pork
(1) finishing is processed
Get the fresh or freezing raw material pork that is up to the standards, directly clean or thaw after clean up, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, be cut into the bulk of 10cm * 6cm, till extremely separating out without watery blood with the clear water rinsing again, drain stand-by;
(2) normal temperature is pickled
The pork that cleaning drains is put into container, add the salt of the 2-3 ﹪ of pork weight, the D-araboascorbic acid sodium of 0.5-1.0/ ‰, the ginger end of 0.1-0.5%, the star aniseed powder of 0.1-0.2%, the Chinese prickly ash end of 0.1-0.3%, the lotus leaf powder of 0.1-0.3%, the Tea Polyphenols of 0.01-0.03%, the Vc of 0.4-0.5% mixes, adopt during interpolation and successively pickle, evenly being sprinkled into of one deck meat one deck preserved materials pickled under the normal temperature 10-20 hour;
(3) boiling, remove raw meat
The pork of pickling is rinsed well with clear water, admix the papain of pork weight 0.1-0.3%, left standstill after mixing thoroughly 10-15 minute, then put into boiling water and boil 10-20min, when meat surface can take the dish out of the pot without the trace of blood, pull the cooling of ventilating out, every pot all will be changed water, will constantly remove the offscum of the water surface of precooking in the process of precooking;
(4) stew in soy sauce:
A, the pork that step (3) cooling is good is put into the halogen pot, add and prepare in advance halogen material bag, add clear water to flooding pork fully, the yellow rice wine that adds again the 1-3% of pork weight, the spiceleaf of 0.1-0.2%, elder generation's big fire boils, then slow fire makes halogen soup keep boiling, add water keeps halogen soup to cover pork in good time, the control temperature is at 90-110 ℃, 40-50 minutes stew in soy sauce time, stirred one time cube meat in every interval 7-9 minute, to skim the oil slick that floats over halogen soup surface in the stew in soy sauce process, described halogen material bag is made by following component, the weight portion of each raw material components in the used halogen material bag of per 1000 parts of raw meats is: large fennel 2.0-2.4, little fennel 1.2-1.6, Chinese cassia tree 1.0-1.4,0.8-1.4 in one's early teens, Chinese prickly ash 0.8-1.2, root of Dahurain angelica 1.0-1.4, cloves 0.2-0.5, tsaoko 1.0-1.4, Radix Glycyrrhizae 1.0-1.5, dried orange peel 1.0-1.4, hawthorn 0.8-1.2, fruit of Chinese wolfberry 0.8-1.2, pepper 0.5-0.9, galangal 0.3-0.8, green onion 0.8-1.2, ginger 0.8-1.2, nutmeg 0.5-0.8, mountain naphthalene 0.3-0.45, fructus amomi 0.2-0.5, gynostemma pentaphylla 0.2-0.4, sugarcane top 0.1-0.3, red sage root 0.3-0.5, radix polygonati officinalis 0.6-0.8
In the cloth bag of packing into after the chopping of mentioned component raw material or the section, fasten sack, make halogen material bag;
B, the pork that stew in soy sauce is good take the dish out of the pot rapidly, are placed on the clean platform case and naturally cool to room temperature;
C, section: with cooled cube meat, be cut into the sheet sliced meat of 5 * 3 * 0.8 ㎝ or the fourth shape meat cubelets of 0.8 * 0.8 * 0.8 ㎝ with automatic clinical microtome or dicer meat;
(5) smoke: the sliced meat that cut or meat cubelets are put into the bottom be covered with in the stainless steel plate of lotus leaf and orange peel, again plate is put into baking oven, under 150-200 ℃ temperature, toasted 30-50 minute;
The boiling of B, bean or pea
Select the high-quality bean or pea, clean up, put into pot and add poach system, and Xiang Shuizhong adds the salt of the 2-3 ﹪ of bean or pea weight, the white granulated sugar of 1-2 ﹪, the monosodium glutamate of 0.3-0.6 ﹪, the 5'-flavour nucleotide disodium of 0.5-0.6 ﹪, the yeast extract of 0.3-0.5 ﹪, the D-araboascorbic acid sodium that dish, 0.03-0.08 ﹪ chicken extract powder, 0.1-0.2 ﹪ are revealed in 0.1-0.3 ﹪ mountain, an amount of green onion and ginger, after first big fire is boiled under the normal pressure, use slow fire instead and boiled 30-50 minute, then pull the nature cooling out;
C, allotment
(1) admix the self-control flavored oils of bean or pea weight 4-6% after bean or pea are cooled off fully, the curry powder of 0.1-0.3%, the flavoring of 2-4% are fully mixed thoroughly, then the vacuum packet bag of packing on request;
(2) pork slices that stew in soy sauce is good or pork fourth and packed beans are packed in the bag together, requirement, and beans meat weight ratio is (7-6): ratio (3-4), then carrying out vacuum seal;
(3) the fragrant halogen pork of packaged beans vacuum bagged product carry out high-temp steam sterilizing again, require vapor (steam) temperature under 121 ℃ condition, constant temperature sterilization 6-10 minute;
(4) the fragrant halogen pork of the beans after sterilization vacuum bagged product are sent into to be incubated between insulation and were processed 2-3 hour;
(5) will be incubated the vacuum packing product that finishes, and wipe moisture, and check, certified products are cased on request, warehouse-in gets final product,
Described self-control flavored oils is made by the raw material of following weight portion:
Capsicum 0-0.8, Chinese prickly ash 0.2-0.4, Chinese anise 0.1-0.3, fennel seeds 0.1-0.3, corn poppy's pollen 0.1-0.3, cassia bark 0.1-0.3, green onion 0.4-0.6, ginger 0.4-0.6, vegetable oil 9-11,
The preparation method is:
When vegetable oil is heated to 80-90 ℃, add in proportion Chinese prickly ash, Chinese anise, fennel seeds, corn poppy's pollen, cassia bark, green onion, ginger, slow fire is fried to be pulled spices out to 20 minutes again, filtered cooling and can make self-control flavored oils;
Described flavoring is made by the raw material of following weight portion:
Flavoring essence 0.05-0.1, pepper powder 0.1-0.15, cooking wine 0.3-0.6, fry pearling cone meal 0.2-0.4, the homemade 2-3 of flavored oils, dehydro sodium acetate 0.01-0.03, D-araboascorbic acid sodium 0.2-0.5.
2. the processing method of the fragrant halogen pork of beans according to claim 1 is characterized in that, described pork is black pig pork.
3. fragrant halogen pork of beans that makes with the processing method of the fragrant halogen pork of beans claimed in claim 1.
CN201210507799.4A 2012-12-03 2012-12-03 Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance CN103005481B (en)

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CN106036757A (en) * 2016-06-01 2016-10-26 刘象玉 Meat seasoning ingredients and processing method of meat
CN106235041A (en) * 2016-08-17 2016-12-21 胡平 A kind of stew in soy sauce pig's head and preparation method thereof
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CN106235041A (en) * 2016-08-17 2016-12-21 胡平 A kind of stew in soy sauce pig's head and preparation method thereof
CN107114460A (en) * 2017-04-26 2017-09-01 合肥绿益食品有限公司 The processing method of mushroom pork
CN107279768A (en) * 2017-06-06 2017-10-24 合肥先智商贸有限责任公司 A kind of processing method of fragrant Spiced beef

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