CN105876723A - Pork chop juice - Google Patents
Pork chop juice Download PDFInfo
- Publication number
- CN105876723A CN105876723A CN201610279241.3A CN201610279241A CN105876723A CN 105876723 A CN105876723 A CN 105876723A CN 201610279241 A CN201610279241 A CN 201610279241A CN 105876723 A CN105876723 A CN 105876723A
- Authority
- CN
- China
- Prior art keywords
- parts
- juice
- pork chop
- chop
- minced
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 22
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 16
- 244000203593 Piper nigrum Species 0.000 claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 14
- 235000013614 black pepper Nutrition 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 17
- 235000013355 food flavoring agent Nutrition 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 10
- 241000220324 Pyrus Species 0.000 claims description 9
- 235000021017 pears Nutrition 0.000 claims description 9
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 7
- 235000013922 glutamic acid Nutrition 0.000 claims description 7
- 239000004220 glutamic acid Substances 0.000 claims description 7
- 239000002336 ribonucleotide Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 240000008415 Lactuca sativa Species 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 5
- 239000000843 powder Substances 0.000 abstract description 5
- 235000012045 salad Nutrition 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000014443 Pyrus communis Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 239000008159 sesame oil Substances 0.000 abstract 1
- 235000011803 sesame oil Nutrition 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 10
- 230000008676 import Effects 0.000 description 9
- 241000234282 Allium Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 235000005911 diet Nutrition 0.000 description 6
- 230000037213 diet Effects 0.000 description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 6
- 235000013923 monosodium glutamate Nutrition 0.000 description 6
- 239000004223 monosodium glutamate Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 241000282898 Sus scrofa Species 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000015220 Febrile disease Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241001627955 Tetraodon lineatus Species 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 208000022530 polyphagia Diseases 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
Disclosed is pork chop juice. The pork chop juice comprises, by weight, 60 parts of flavor enhancing seasoning, 300-400 parts of Korean brown sugar, 10 parts of black pepper powder, 500-550 parts of Mongolian soy sauce, 350-500 parts of sesame oil, 200 parts of salad oil, 200-300 parts of white syrup, 200 parts of Korean cooking wine, 5 parts of minced garlic, 6 parts of minced ginger, 20-26 parts of minced onion, 30 parts of minced apple, 20 parts of minced pear, 200 parts of dark soy sauce and 2500-2800 parts of water. The pork chop juice has the advantages that the pork chop juice is safe and healthy; during eating of pork chop, application of the pork chop juice is conducted according to personal needs, and the port chop can be more delicious. The port chop juice is suitable for popularization, and good economic benefit can be realized.
Description
Technical field
The present invention relates to the field of seasoning of pork chop, be specifically related to a kind of pork chop juice.
Background technology
Carnis Sus domestica has another name called globefish meat, is one of Some Livestock, the meat of porcine animals man pig.Its property sweet-salty is put down, and contains
The compositions such as rich in protein and fat, carbohydrate, calcium, phosphorus, ferrum.Carnis Sus domestica is the main of daily life
Non-staple food, has qi-restoratives and keeps fit, the effect of flesh skin care nourshing Yin and drynsessmoistening prescription, rich, according to statistics, and annual Carnis Sus domestica wastage in bulk or weight
Measure most with China.Additionally, it also be Chinese for producing the most place of Carnis Sus domestica, account for whole world Carnis Sus domestica meat 46 with
On.The flat sweet in the mouth of Carnis Sus domestica, has intestine moistening stomach, born fluid, the kidney invigorating gas, effect of relieving heat toxin, cure mainly consumption of body fluid caused by febrile disease,
Quench one's thirst win thin, kidney deficiency and bodily weakness, blood deficiency in puerperal, cough caused by dryness, constipation, qi-restoratives, YIN nourishing, moisturize, liver nourishing is cloudy, profit
Skin, diuresis and only quench one's thirst.Carnis Sus domestica boil soup drink lower can suddenly mend owing to deficiency of body fluid causes fidgety, dry cough,
Constipation and difficult labour.The nutritive value of Carnis Sus domestica, Carnis Sus domestica provides high quality protein and required fatty acid for the mankind.Pig
Meat can provide haemachrome (Organic Iron) and the cysteine promoting ferrum to absorb, and can improve iron deficiency anemia.
Carnis Sus domestica is grown greasy, and polyphagia is easily retarded by silt, and what namely we often said gets angry, and how to produce one and does not grow greasy,
The pork chop of nutrient health, is insurmountable technical barrier in prior art, and allowing pork chop health delicious food again is a difficulty
On add difficulty technical problem.
Summary of the invention
The present invention provides a kind of pork chop juice, and its formula unique security is the most healthy, when edible pork chop, according to individual
Demand smears the pork chop juice of the present invention, it is possible to make pork chop more delicious, and the present invention is suitable for promoting, it is possible to produce very
Good economic benefit.
The technical scheme used:
A kind of pork chop juice, its formula meter includes: increase fresh flavoring agent 60 parts, Korea S remelt sugar 300-400
Part, black pepper 10 parts, Mongolia's soy sauce 500-550 part, Oleum sesami 350-500 part, salad oil 200 parts,
White sugar dilute 200-300 part, Korea S's cooking wine 200 parts, minced Bulbus Allii 5 parts, bruised ginger 6 parts, onion end 20-26 part,
30 parts of Fructus Mali pumilae end, 20 parts of pears end, dark soy sauce 200 parts, water 2500-2800 part.
Dilute the boiling for white sugar of described white sugar forms, and it is by the white sugar of 95% percentage by weight and 5% weight
The water composition of percentage ratio.
Described black pepper was the black pepper powder of 200 mesh sieves.
Described Korea S's remelt sugar be Korea S's import remelt sugar be existing product.
Described Korea S's cooking wine be Korea S's import cooking wine be existing product.
Described Mongolian soy sauce is existing product.
Described minced Bulbus Allii 5 parts, bruised ginger 6 parts, onion end 20-26 part, 30 parts of Fructus Mali pumilae end, 20 parts of pears end
The volume of granule is between 0.4-0.8 cubic millimeter scope.
The fresh flavoring agent of described increasing can be monosodium glutamate.
The described fresh flavoring agent of increasing can be by 5 '-ribonucleotide of mass percent 43% and mass percent 57%
Glutamic acid composition, experiment prove special ratios two kinds of materials combination can maintain diet product originally have
While some delicious foods, strengthen class saline taste flavor.5 '-ribonucleotide and glutamic acid are to make in full diet product
Material, therefore can strengthen the class saline taste flavor of diet product the most secure and cheaply.
Have an advantage in that:
Pork chop juice obtained by the present invention, delicious flavour, the most several dispensings used are Korea S's import, maximum journey
Degree ensure that taste is consistent with Korea S characteristic taste, increases 5 '-ribonucleotide of fresh flavoring agent use special ratios
Replace monosodium glutamate with glutamic acid, can improve the saline taste delicate flavour flavor of food, it is possible to maintain diet product inherently
While delicious food, effectively cut down one's diet the monosodium glutamate content in product, therefore can enter in health diet product field etc.
Row utilizes.
Detailed description of the invention
For making the purpose of the embodiment of the present invention, technical scheme and advantage clearer, below to the embodiment of the present invention
In technical scheme be clearly and completely described, it is clear that described embodiment is that a part of the present invention is real
Execute example rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not having
Have and make the every other embodiment obtained under creative work premise, broadly fall into the scope of protection of the invention.
Embodiment 1
A kind of pork chop juice, its formula meter includes: increase fresh flavoring agent 60 parts, Korea S's remelt sugar 300 parts,
Black pepper 10 parts, 500 parts of soy sauce of Mongolia, Oleum sesami 350 parts, salad oil 200 parts, dilute 200 parts of white sugar,
Korea S's cooking wine 200 parts, minced Bulbus Allii 5 parts, bruised ginger 6 parts, 20 parts of onion end, 30 parts of Fructus Mali pumilae end, pears end 20
Part, dark soy sauce 200 parts, 2500 parts of water.
Dilute the boiling for white sugar of described white sugar forms, and it is by the white sugar of 95% percentage by weight and 5% weight
The water composition of percentage ratio.
Described black pepper was the black pepper powder of 200 mesh sieves.
Described Korea S's remelt sugar be Korea S's import remelt sugar be existing product.
Described Korea S's cooking wine be Korea S's import cooking wine be existing product.
Described Mongolian soy sauce is existing product.
Described minced Bulbus Allii 5 parts, bruised ginger 6 parts, onion end 20-26 part, 30 parts of Fructus Mali pumilae end, 20 parts of pears end
The volume of granule is between 0.4 cubic millimeter of scope.
The fresh flavoring agent of described increasing can be monosodium glutamate.
The described fresh flavoring agent of increasing can be by 5 '-ribonucleotide of mass percent 43% and mass percent 57%
Glutamic acid composition.
Embodiment 2
A kind of pork chop juice, its formula meter includes: increase fresh flavoring agent 60 parts, Korea S's remelt sugar 350 parts,
Black pepper 10 parts, 520 parts of soy sauce of Mongolia, Oleum sesami 400 parts, salad oil 200 parts, dilute 240 parts of white sugar,
Korea S's cooking wine 200 parts, minced Bulbus Allii 5 parts, bruised ginger 6 parts, 25 parts of onion end, 30 parts of Fructus Mali pumilae end, pears end 20
Part, dark soy sauce 200 parts, 2700 parts of water.
Dilute the boiling for white sugar of described white sugar forms, and it is by the white sugar of 95% percentage by weight and 5% weight
The water composition of percentage ratio.
Described black pepper was the black pepper powder of 200 mesh sieves.
Described Korea S's remelt sugar be Korea S's import remelt sugar be existing product.
Described Korea S's cooking wine be Korea S's import cooking wine be existing product.
Described Mongolian soy sauce is existing product.
Described minced Bulbus Allii 5 parts, bruised ginger 6 parts, onion end 25 parts, Fructus Mali pumilae end 30 parts, pears end 20 parts
The volume of grain is between 0.6 cubic millimeter of scope.
The fresh flavoring agent of described increasing can be monosodium glutamate.
The described fresh flavoring agent of increasing can be by 5 '-ribonucleotide of mass percent 43% and mass percent 57%
Glutamic acid composition.
Embodiment 3
A kind of pork chop juice, its formula meter includes: increase fresh flavoring agent 60 parts, Korea S's remelt sugar 400 parts,
Black pepper 10 parts, 550 parts of soy sauce of Mongolia, Oleum sesami 500 parts, salad oil 200 parts, dilute 300 parts of white sugar,
Korea S's cooking wine 200 parts, minced Bulbus Allii 5 parts, bruised ginger 6 parts, 26 parts of onion end, 30 parts of Fructus Mali pumilae end, pears end 20
Part, dark soy sauce 200 parts, 2800 parts of water.
Dilute the boiling for white sugar of described white sugar forms, and it is by the white sugar of 95% percentage by weight and 5% weight
The water composition of percentage ratio.
Described black pepper was the black pepper powder of 200 mesh sieves.
Described Korea S's remelt sugar be Korea S's import remelt sugar be existing product.
Described Korea S's cooking wine be Korea S's import cooking wine be existing product.
Described Mongolian soy sauce is existing product.
Described minced Bulbus Allii 5 parts, bruised ginger 6 parts, onion end 26 parts, Fructus Mali pumilae end 30 parts, pears end 20 parts
The volume of grain is between 0.8 cubic millimeter of scope.
The fresh flavoring agent of described increasing can be monosodium glutamate.
The described fresh flavoring agent of increasing can be by 5 '-ribonucleotide of mass percent 43% and mass percent 57%
Glutamic acid composition.
Embodiment of above is merely to illustrate the present invention, and not limitation of the present invention, relevant technical field
Those of ordinary skill, without departing from the spirit and scope of the present invention, it is also possible to make a variety of changes and
Modification, the technical scheme of the most all equivalents falls within scope of the invention.
Claims (3)
1. a pork chop juice, it is characterised in that: its formula meter includes: increase fresh flavoring agent 60 parts, Korea Spro
State's remelt sugar 300-400 part, black pepper 10 parts, Mongolia's soy sauce 500-550 part, Oleum sesami 350-500 part, color
Draw oil 200 parts, white sugar dilute 200-300 part, Korea S's cooking wine 200 parts, minced Bulbus Allii 5 parts, bruised ginger 6 parts, onion
End 20-26 part, 30 parts of Fructus Mali pumilae end, 20 parts of pears end, dark soy sauce 200 parts, water 2500-2800 part.
A kind of pork chop juice the most according to claim 1, it is characterised in that: the fresh flavoring agent of described increasing is taste
Essence.
A kind of pork chop juice the most according to claim 1, it is characterised in that: the fresh flavoring agent of described increasing is served as reasons
5 '-ribonucleotide of mass percent 43% and the glutamic acid composition of mass percent 57%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610279241.3A CN105876723A (en) | 2016-04-28 | 2016-04-28 | Pork chop juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610279241.3A CN105876723A (en) | 2016-04-28 | 2016-04-28 | Pork chop juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105876723A true CN105876723A (en) | 2016-08-24 |
Family
ID=56702956
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610279241.3A Pending CN105876723A (en) | 2016-04-28 | 2016-04-28 | Pork chop juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105876723A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798231A (en) * | 2016-12-22 | 2017-06-06 | 金成玉 | Decocting food and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326761A (en) * | 2011-09-05 | 2012-01-25 | 云南海潮集团天牧肉牛产业有限公司 | Spicy and hot steak sauce and preparation method thereof |
| CN103169099A (en) * | 2013-04-02 | 2013-06-26 | 彭京肖 | Green fruit and vegetable steak and preparation method thereof |
-
2016
- 2016-04-28 CN CN201610279241.3A patent/CN105876723A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326761A (en) * | 2011-09-05 | 2012-01-25 | 云南海潮集团天牧肉牛产业有限公司 | Spicy and hot steak sauce and preparation method thereof |
| CN103169099A (en) * | 2013-04-02 | 2013-06-26 | 彭京肖 | Green fruit and vegetable steak and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 于信令: "《味精工业手册》", 31 January 2009, 中国轻工业出版社 * |
| 张云甫: "《味道：烹饪大师话调味》", 30 June 2016, 群言出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798231A (en) * | 2016-12-22 | 2017-06-06 | 金成玉 | Decocting food and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160824 |
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