TH19850Y - Recipe and method for making roasted pork skin for use in noodles. - Google Patents

Abstract

------November 23, 2021------(OCR) This invention's recipe and production method for grilled pork rind for noodle soup includes: fresh pork rind, water, ground black pepper, fresh garlic, coriander root, coarse salt, chili sauce, white sugar, and seasoning sauce. The production method for charcoal-grilled lean pork rind for noodle soup consists of the following steps: Grill the fresh pork rind over charcoal, wash it thoroughly, scrape off all hair and fat, and cut it into strips. Boil water and season with chili sauce, ground black pepper, coarse salt, white sugar, seasoning sauce, finely blended fresh garlic, and finely chopped coriander root for 20 minutes. Then add the cut pork rind to the boiling water and cook for another 30 minutes. Store at -8 degrees Celsius in a sealed bag for use in noodle soup. ------------ ------May 14, 2020------(OCR) Page 1 of 1. Summary of the invention: Recipe and production method for grilled pork rind for noodle soup. This invention describes a charcoal-grilled, lean pork skin for noodle soup, consisting of fresh pork skin, water, ground black pepper, fresh garlic, coriander root, coarse salt, chili sauce, white sugar, and seasoning sauce. The production process involves the following steps: grilling fresh pork skin over charcoal, washing it thoroughly, scraping off all hair and fat, cutting it into strips, boiling it in water, and seasoning it with chili sauce, ground black pepper, coarse salt, white sugar, seasoning sauce, finely blended fresh garlic, and finely blended coriander root for 20 minutes. The cut pork skin is then added to the boiling water and cooked for another 30 minutes. It is then stored at -8 degrees Celsius in a sealed bag for use in noodle soup. ------------ Page 1 of 1. Summary of the invention: This page reveals the invention of charcoal-grilled, lean pork skin for noodle soup and its production process, which includes fresh pork skin, water, fresh garlic, ground black pepper, coriander root, coarse salt, chili sauce, white sugar, and seasoning sauce, along with the production method. Charcoal-grilled lean pork skin for noodle soup is prepared as follows: Fresh pork skin is grilled over charcoal, washed thoroughly, hair and fat are removed, and it is cut into strips. Then, it is seasoned with chili sauce, black pepper, salt, sugar, soy sauce, garlic, and coriander root before being added to noodle soup.

Claims (2)

------November 23, 2021------(OCR) 1. Recipe for grilled pork skin for noodle soup: Ingredients include 12,000 grams of fresh pork skin, 3 liters of water, 50 grams of ground black pepper, 500 grams of fresh garlic, 500 grams of coriander root, 400 grams of coarse salt, 500 milliliters of chili sauce, 1,500 grams of white sugar, and 600 milliliters of seasoning sauce. 2. The production process for grilled pork skin for noodle soup, using the recipe in patent 1, involves the following steps: A. Grill 12,000 grams of fresh pork skin over charcoal until cooked and fragrant, then soak it in water to reduce heat. Scrape off all hair and fat. Wash the grilled and scraped pork skin thoroughly. After roasting and scraping off the fat, 12,000 grams of pork skin will be reduced to 8,000 grams. B. Cut the pork skin obtained from step A into strips 1-1.5 centimeters wide and 5-7 centimeters long. C. Bring 3 liters of water to a boil in a pot. Then add 50 grams of ground black pepper, 500 grams of finely chopped fresh garlic, 500 grams of finely chopped coriander root, 400 grams of coarse salt, 500 milliliters of chili sauce, 1,500 grams of white sugar, and 600 milliliters of soy sauce. Stir well for 20 minutes until thickened. D. Add the grilled and sliced pork skin (from step B) to the pot from step C. Stir thoroughly until sticky, 30 minutes. E. Then let it cool for 2 hours, then transfer to a sealed bag and store by freezing at -8 degrees Celsius. ------------ ------14/05/2020------(OCR) Page 1 of 1 Claims page The recipe for roasted pork skin for noodle soup includes: 12,000 grams of fresh pork skin, 3 liters of water, 50 grams of ground black pepper, 500 grams of fresh garlic, 500 grams of coriander roots, 400 grams of coarse salt, 500 milliliters of chili sauce, 1,500 grams of white sugar, and 600 milliliters of soy sauce. The production process for roasted pork skin for noodle soup, according to the recipe in Patent 1, involves the following steps: A. Roast 12,000 grams of fresh pork skin over charcoal until cooked and fragrant, then soak it in water to reduce heat. Scrape off all hair and fat. Wash the roasted and scraped pork skin thoroughly. After roasting and scraping, 12,000 grams of pork skin will weigh 8,000 grams. B. Cut the pork skin from step A into strips 1-1.5 centimeters wide and 5-7 centimeters long. C. Bring 3 liters of water to a boil in a pot. Then add 50 grams of ground black pepper, 500 grams of finely minced fresh garlic, 500 grams of finely minced coriander root, 400 grams of coarse salt, 500 milliliters of chili sauce, 1,500 grams of white sugar, and 600 milliliters of soy sauce. Stir well for 20 minutes until thickened. d. Add the grilled and sliced pork skin (from step b) to the pot from step c. Stir thoroughly until sticky, 30 minutes. e. Then let it cool for 2 hours, then transfer to airtight bags and store by freezing at -8 degrees Celsius. ------------ Page 1 of 1 Copyright 1. This recipe for charcoal-grilled lean pork skin for noodle soup includes: 12 kg of fresh pork skin, 3 liters of water, 50 g of ground black pepper, 500 g of fresh garlic, 500 g of coriander roots, 400 g of coarse salt, 500 ml of chili sauce, 1.5 kg of white sugar, and 600 ml of soy sauce. 2. The process for producing lean, grilled pork rind for noodle soup, as per claim 1, consists of the following steps: a. Grill 12 kilograms of fresh pork rind over a charcoal fire until cooked. Scrape off all hair and fat. Wash the grilled and scraped pork rind thoroughly. b. Cut the pork rind into strips approximately 1-1.5 centimeters wide and 5-7 centimeters long. c. Boil 3 liters of water in a pot. Add 0.5 kilograms of finely minced fresh garlic, 0.5 kilograms of finely minced coriander root, 50 grams of ground black pepper, 400 grams of coarse salt, 500 milliliters of chili sauce, 1.5 kilograms of white sugar, and 600 milliliters of soy sauce. Stir well for approximately 20 minutes until the mixture thickens. d. Add the grilled and sliced pork rind to the pot with the prepared sauce. Stir thoroughly until thickened, approximately 30 minutes. e. Let it cool for approximately 2 hours. Then, transfer it to sealed bags and store it in the freezer at -8 degrees Celsius.