CN1806683A - Jelly salted pork with ganoderma lucidum - Google Patents
Jelly salted pork with ganoderma lucidum Download PDFInfo
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- CN1806683A CN1806683A CNA2006100380557A CN200610038055A CN1806683A CN 1806683 A CN1806683 A CN 1806683A CN A2006100380557 A CNA2006100380557 A CN A2006100380557A CN 200610038055 A CN200610038055 A CN 200610038055A CN 1806683 A CN1806683 A CN 1806683A
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- jelly salted
- ganoderma lucidum
- salted pork
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Abstract
The invention discloses a jelly salted pork with ganoderma lucidum comprising the following constituents, pork 40-70 parts, hogskin 20-30 parts, sugar 2-6 parts, salt 1-3 parts, wall-brocken ganoderma lucidum spore powder 0.1-1 part, wine 1-2 parts and glyceryl laurate ester trimer 0.1-0.5 part.
Description
Technical field
The invention discloses a kind of nutritious tonifying type jelly salted pork, especially a kind of jelly salted pork with ganoderma lucidum belongs to the meat products technical field that contains additive.
Background technology
Jelly salted pork is the quartzy meat and fish dishes hoof of name also, is Zhenjiang tradition famous dish.The cured pork color of the leather is pure white, bright, smooth sparkling and crystal-clear, the shape of halogen deep colling such as crystal, so gain the name.In daily life, people to enjoy a lot edible be main jelly salted pork in order to pork.This class jelly salted pork nutrition is single, low percentages of protein, and this jelly salted pork production technology is outmoded, and Yin Wendu crosses up to 80～100 ℃, destroys nutritional labeling easily, so nutritive value is not high, frequent eating causes the people to suffer from class diseases such as nutritional deficiency easily.
In recent years, along with the raising and the change of people's living standard and life style, meat products market is developed rapidly, the particularly fast development of tourist industry, and the leisure meat products is development with surprising rapidity especially.Along with progressively going deep into of Chinese society doctrine market economy, improving constantly of living standards of the people, the variation of matter has also taken place in people's consumption idea, food as the consumer field most important thing, new development trend has also appearred, healthy meat products becomes new bright spot of consumption, and natural, nutrition, the health meat products is familiar with by consumers in general just day by day and accept.
Glossy ganoderma is the different grass of a kind of rarity, in the big ground of China many graces is arranged and magical legend, has good names such as " not old grass ", " celestial grass ".The human world useful glossy ganoderma stewed chicken soup, the custom that is used for nourishing the body, because it has unique health-care effect, and very popular.
Glossy ganoderma contains rich nutrient contents.The record of the famous Compendium of Material Medica of Ancient Times in China: " this product is nontoxic; have strengthen the body resistance to consolidate the constitution, nourishing and fit keeping function, the effect of building up health, building up resistance " modern medicine study shows: glossy ganoderma contains abundant B-type glucan, ganoderic acid, adenosine and biology total alkali and various trace elements, is human optimal natural medicine and health products.
Though glossy ganoderma contains rich nutrient contents, but but be difficult to join the jelly salted pork of making health in the jelly salted pork, reason is that wall-breaking lucidum spore powder contained in the glossy ganoderma has bitter taste, add behind the jelly salted pork consumer beyond affordability it, once the bitter taste that had many human desiress will be doped with in the jelly salted pork of wall-breaking lucidum spore powder is removed, and all fails at last and comes to an end.
Summary of the invention
The objective of the invention is to overcome the weak point of existing jelly salted pork, provide a kind of contain the wall-breaking lucidum spore powder but product taste and do not have the health-care nutritive of bitter taste jelly salted pork.
Purpose of the present invention can reach by following measure:
A kind of jelly salted pork with ganoderma lucidum is characterized in that it comprises the raw material of following component: 40～70 parts of porks, 20～30 parts of pigskins, 2～6 parts of sugar, 1～3 part of salt, 0.1～1 part of wall-breaking lucidum spore powder, 0.1～0.5 part of 1～2 part of wine and trimerization glyceryl laurate ester.
The component of this jelly salted pork with ganoderma lucidum is preferably: pork is 60 parts, 28 parts of pigskins, 6 parts of sugar, 3 parts of salt, 1 part of wall-breaking lucidum spore powder, 0.5 part of 2 parts of wine and trimerization glyceryl laurate ester.
Beneficial effect of the present invention:
After the present invention directly adds wall-breaking lucidum spore powder and trimerization glyceryl laurate ester, have unrivaled outstanding substantive features of common jelly salted pork and obvious improvement.In addition, pure taste of the present invention, meat is good, look good, long shelf-life, has remedied the bitter taste of simple interpolation wall-breaking lucidum spore powder.
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1
Get pork 40kg, earlier pork was pickled 40 hours through conventional operation, after soaking, clean, conventional operation carries out conventional stew in soy sauce operation again, in the stew in soy sauce operation, add 1.33kg sugar, 0.67kg salt, wall-breaking lucidum spore powder 0.067kg, 0.67kg wine and trimerization glyceryl laurate ester 0.067kg and stir, make it fully tasty;
Get pigskin 20kg, earlier pigskin is scraped hair, carried out routine after deoiling and pickled 40 hours through conventional operation, with the pigskin pickled through conventional operation soak, cleaning and stew in soy sauce, in the stew in soy sauce operation, add 0.67kg sugar, 0.33kg salt, wall-breaking lucidum spore powder 0.033kg, 0.33kg wine and trimerization glyceryl laurate ester 0.033kg and stir, make it fully tasty.
The pork that stew in soy sauce is good and pigskin moulded section in mould, cut apart, vacuum packaging can make finished product.
Embodiment 2
Get pork 70kg, earlier pork was pickled 40 hours through conventional operation, after soaking, clean, conventional operation carries out conventional stew in soy sauce operation again, in the stew in soy sauce operation, add 4.2kg sugar, 2.1kg salt, wall-breaking lucidum spore powder 0.7kg, wine 1.4kg and trimerization glyceryl laurate ester 0.35kg and stir, make it fully tasty;
Get pigskin 30kg, earlier pigskin is scraped hair, carried out routine after deoiling and pickled 40 hours through conventional operation, with the pigskin pickled through conventional operation soak, cleaning and stew in soy sauce, in the stew in soy sauce operation, add 1.8kg sugar, 0.9kg salt, wall-breaking lucidum spore powder 0.3kg, wine 0.6kg and trimerization glyceryl laurate ester 0.15kg and stir, make it fully tasty.
The pork that stew in soy sauce is good and pigskin moulded section in mould, cut apart, vacuum packaging can make finished product.
Embodiment 3
Get pork 60kg, earlier pork was pickled 40 hours through conventional operation, after soaking, clean, conventional operation carries out conventional stew in soy sauce operation again, in the stew in soy sauce operation, add 4.10kg sugar, 2.05kg salt, wall-breaking lucidum spore powder 0.68kg, wine 1.36kg and trimerization glyceryl laurate ester 0.34kg and stir, make it fully tasty;
Get pigskin 28kg, earlier pigskin is scraped hair, carried out routine after deoiling and pickled 40 hours through conventional operation, with the pigskin pickled through conventional operation soak, cleaning and stew in soy sauce, in the stew in soy sauce operation, add 1.9kg sugar, 0.95kg salt, wall-breaking lucidum spore powder 0.32kg, wine 0.74kg and trimerization glyceryl laurate ester 0.16kg and stir, make it fully tasty.
The pork that stew in soy sauce is good and pigskin moulded section in mould, cut apart, vacuum packaging can make finished product.
Claims (2)
1, a kind of jelly salted pork with ganoderma lucidum is characterized in that it comprises the raw material of following component: 40～70 parts of porks, 20～30 parts of pigskins, 2～6 parts of sugar, 1～3 part of salt, 0.1～1 part of wall-breaking lucidum spore powder, 0.1～0.5 part of 1～2 part of wine and trimerization glyceryl laurate ester.
2, jelly salted pork with ganoderma lucidum according to claim 1 is characterized in that described pork is 60 parts, 28 parts of pigskins, 6 parts of sugar, 3 parts of salt, 1 part of wall-breaking lucidum spore powder, 0.5 part of 2 parts of wine and trimerization glyceryl laurate ester.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100380557A CN100456964C (en) | 2006-01-26 | 2006-01-26 | Jelly salted pork with ganoderma lucidum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100380557A CN100456964C (en) | 2006-01-26 | 2006-01-26 | Jelly salted pork with ganoderma lucidum |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1806683A true CN1806683A (en) | 2006-07-26 |
| CN100456964C CN100456964C (en) | 2009-02-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100380557A Expired - Fee Related CN100456964C (en) | 2006-01-26 | 2006-01-26 | Jelly salted pork with ganoderma lucidum |
Country Status (1)
| Country | Link |
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| CN (1) | CN100456964C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106937724A (en) * | 2017-04-26 | 2017-07-11 | 合肥绿益食品有限公司 | The processing method of health lamb cured pork |
| CN106962805A (en) * | 2017-04-26 | 2017-07-21 | 合肥绿益食品有限公司 | The processing method of ganoderma lucidum cured pork |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1305406C (en) * | 2004-07-23 | 2007-03-21 | 新沂市明帝食品有限公司 | Cooked, bound, flavorous pig's feet, and its making method |
-
2006
- 2006-01-26 CN CNB2006100380557A patent/CN100456964C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106937724A (en) * | 2017-04-26 | 2017-07-11 | 合肥绿益食品有限公司 | The processing method of health lamb cured pork |
| CN106962805A (en) * | 2017-04-26 | 2017-07-21 | 合肥绿益食品有限公司 | The processing method of ganoderma lucidum cured pork |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100456964C (en) | 2009-02-04 |
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Granted publication date: 20090204 Termination date: 20150126 |
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