阅读说明：本技术 一种风味糖醋排骨 (Flavored sweet and sour spare ribs ) 是由 童文华 杨莹 于 2020-05-13 设计创作，主要内容包括：本发明公开了一种风味糖醋排骨,包括新鲜排骨包10～30份、甜味包1～5份、酸性包0.5～1.5份、酱香包0.2～0.5份、酒香包0.1～0.3份、芝麻包1～5份、姜片0.5～1.5份、食用油0.2～0.5份,还包括清香包2.5～7.0份。该发明提供的糖醋排骨,风味独特,糖醋风味突出,香味持久回味无穷,配方独特,所用配料安全、健康,唯一的食品添加剂为醋酸钠,不会对人体健康造成损害,非常适合于无暇下厨又喜食甜味肉食的上班族们速食使用,加工简单,市场收益高。(The invention discloses a flavored sweet and sour spare ribs which comprises 10-30 parts of fresh spare ribs, 1-5 parts of sweet bags, 0.5-1.5 parts of acidic bags, 0.2-0.5 part of sauce flavor bags, 0.1-0.3 part of wine flavor bags, 1-5 parts of sesame bags, 0.5-1.5 parts of ginger slices, 0.2-0.5 part of edible oil and 2.5-7.0 parts of fresh flavor bags. The sweet and sour spare ribs provided by the invention have the advantages of unique flavor, prominent sweet and sour flavor, lasting fragrance and endless aftertaste, unique formula, safe and healthy ingredients, no damage to human health due to the fact that the only food additive is sodium acetate, is very suitable for office workers who are not in the kitchen and like sweet meat to eat, and is simple to process and high in market income.)

1. The flavored sweet and sour spare ribs are characterized by comprising fresh spare rib bags, sweet bags, acidic bags, sauce flavor bags, wine flavor bags, sesame bags, ginger slice bags and edible oil bags.

2. The flavored sweet and sour spare ribs according to claim 1, comprising 10-30 parts of fresh spare rib bags, 1-5 parts of sweet bags, 0.5-1.5 parts of acidic bags, 0.2-0.5 part of sauce flavor bags, 0.1-0.3 part of wine flavor bags, 1-5 parts of sesame bags, 0.5-1.5 parts of ginger slices and 0.2-0.5 part of edible oil.

3. The flavored sweet and sour spare ribs according to claim 1, further comprising 2.5-7.0 parts of a sachet.

4. The flavored sweet and sour spare ribs according to any one of claims 1 to 3, wherein the sweet taste packet is any one of brown sugar or stevioside; the acidic bag is any one of fruit vinegar and wintercherry water; the sauce fragrant bag is soy sauce; the wine aroma bag is any one of rice wine or white spirit; the sesame bag is any one of white cooked sesame grains or white cooked sesame powder.

5. The flavored sweet and sour spare ribs according to claim 3, wherein the sachet is any one of licorice or tea.

6. A method for preparing the flavored sweet and sour spare ribs according to claim 1 or 2, comprising: 1) fresh pork ribs bag: cutting fresh spareribs into segments, putting the cut spareribs into a vacuum packaging bag, vacuumizing, sealing, and freezing for storage; 2) sweet bag: a. brown sugar: packaging the brown sugar into a small bag; b. and (3) stevia: packaging steviosin in small bags; 3) acid packaging: a. fruit vinegar: packaging the fruit vinegar finished product into a small bag; b. acid slurry water: prepared by fermenting celery, wheat flour, white vinegar, mature vinegar and water in proportion, and adding sodium acetate into supernatant to encapsulate a packet; 4) sauce flavor bag: packaging the soy sauce finished product into a small bag; 5) wine aroma packaging: packaging any one of rice wine or Chinese liquor in small bags; 6) wrapping sesame: a. white cooked sesame: parching semen Sesami Indici, and packaging; b. white cooked sesame powder: parching semen Sesami Indici, grinding, and packaging; 7) ginger slice wrapping: slicing rhizoma Zingiberis, and packaging; 8) edible oil bag: packaging the edible peanut oil into small bags.

7. The method for making the flavored sweet and sour spare ribs according to claim 5, wherein the delicate fragrance bag is a small packaging bag made of any one of licorice and tea, and the small packaging bag is a PLA polylactic acid tea bag.

8. The method for preparing flavored sweet and sour spare ribs according to claim 6, wherein the method for preparing the sour slurry water in the step 3) comprises the following steps: a) uniformly stirring and mixing the wheat flour and water to obtain flour water; b) boiling water in a pot, slowly pouring the boiled water into the flour water in the step a), boiling for 3-5 minutes by using soft fire to obtain fermentation mother liquor, and transferring the fermentation mother liquor to a pottery jar for later use; c) cutting cleaned celery into segments, blanching in boiling water for 2 minutes, and draining to obtain fermented celery material; d) and (c) putting the fermentation materials obtained in the step c) into the fermentation mother liquor obtained in the step b), dripping white vinegar and mature vinegar, fermenting for 5-8 days at 25-30 ℃, and taking supernatant to obtain acid serofluid, wherein the mass ratio of the wheat flour, the water, the celery, the white vinegar and the mature vinegar is 1: 10: 5: 0.01: 0.002.

9. The method for eating the flavored sweet and sour spare ribs according to claim 1 or 2, characterized in that, firstly, edible oil is put into a pot and heated for seven times, then the fresh spare rib bag, the sweet bag, the acidic bag, the sauce bag, the wine bag and the ginger slice bag are removed from the packaging bag, the materials in the fresh spare rib bag, the sweet bag, the acidic bag, the sauce bag, the wine bag and the ginger slice are put into the pot, water is added to submerge all the above food materials, the materials are put into the pot and boiled, then the pot is stewed with slow fire until juice is obtained, the sesame bag is opened, and sesame is scattered to eat.

10. The method for eating the flavored sweet and sour spare ribs according to claim 3, wherein the edible oil is firstly put into a pot and heated to seven degrees, the fresh spare rib bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slice bags are disassembled from the packaging bags, the materials in the fresh spare rib bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slices are put into the pot, the fresh flavor bags are put into the pot, the water is added into the fresh flavor bags, all the food materials are soaked in the water, the fresh flavor bags are boiled in the pot, the stewing is carried out with small fire until juice is obtained, the fresh flavor bags are picked out, the sesame bags are opened, and the sesame is spread with sesame for eating.

Technical Field

The invention relates to the technical field of food development, in particular to a flavored sweet and sour spare ribs.

Background

The making method and the materials of the authentic sweet and sour spareribs are very exquisite, and the spareribs are selected from young spareribs and rib spareribs. Removing blood from spareribs, draining, pickling, flavoring, coating with flour, frying until the surface is golden and crisp, taking out, parching crystal sugar to obtain sugar color, putting spareribs into a pot, parching, and spraying rice vinegar to obtain the final product.

With modern people, especially office workers, because the time of leaving from rest after work is not much, and people who can cook by themselves are less and less after one day of fatigue. People who can make sweet and sour spareribs also have the limitation of cooking level, and dishes such as sweet and sour spareribs also do not see fast food on the world at present, so, in order to satisfy the hobby meat crowd, can save the demand of time to a great extent again and develop this kind of product. Overcomes the defects of complicated working procedures, bad cooking taste and the like of the traditional method for making the sweet and sour spareribs.

Disclosure of Invention

The invention overcomes the defects and provides the flavored sweet and sour spare ribs.

In order to achieve the purpose, the invention is realized by the following technical scheme:

the first purpose of the invention is to provide a flavored sweet and sour spare ribs which comprise fresh spare rib bags, sweet flavor bags, acidic bags, sauce flavor bags, wine flavor bags, sesame bags, ginger slice bags and edible oil bags.

Preferably, the pork chop sauce comprises 10-30 parts of fresh pork chop bags, 1-5 parts of sweet bags, 0.5-1.5 parts of acidic bags, 0.2-0.5 part of sauce flavor bags, 0.1-0.3 part of wine flavor bags, 1-5 parts of sesame bags, 0.5-1.5 parts of ginger slices and 0.2-0.5 part of edible oil.

The sweet bag is any one of brown sugar or stevioside; the acidic bag is any one of fruit vinegar and wintercherry water; the sauce flavor bag is a sauce bag; the wine aroma bag is any one of rice wine or white spirit; the sesame bag is any one of white cooked sesame grains or white cooked sesame powder.

The second purpose of the invention is to provide the flavor sweet and sour spare ribs which comprise fresh spare rib bags, sweet flavor bags, acid bags, sauce flavor bags, wine flavor bags, fresh flavor bags, sesame bags, ginger slice bags and edible oil bags.

Preferably, the pork chop sauce comprises 10-30 parts of fresh pork chop bags, 1-5 parts of sweet bags, 0.5-1.5 parts of acidic bags, 0.2-0.5 part of sauce flavor bags, 0.1-0.3 part of wine flavor bags, 2.5-7.0 parts of fresh flavor bags, 1-5 parts of sesame bags, 0.5-1.5 parts of ginger slices and 0.2-0.5 part of edible oil.

The sweet bag is any one of brown sugar or stevioside; the acidic bag is any one of fruit vinegar and wintercherry water; the sauce fragrant bag is soy sauce; the wine aroma bag is any one of rice wine or white spirit; the sesame bag is any one of white cooked sesame grains or white cooked sesame powder.

The sachet is any one of licorice or tea.

The third purpose of the invention is to provide a method for preparing the flavored sweet and sour spare ribs, which comprises the following steps: 1) fresh pork ribs bag: cutting fresh spareribs into segments, putting the cut spareribs into a vacuum packaging bag, vacuumizing, sealing, and freezing for storage; 2) sweet bag: a. brown sugar: packaging the brown sugar into a small bag; b. and (3) stevia: packaging steviosin in small bags; 3) acid packaging: a. fruit vinegar: packaging the fruit vinegar finished product into a small bag; b. acid slurry water: prepared by fermenting celery, wheat flour, white vinegar, mature vinegar and water in proportion, and adding sodium acetate into supernatant to encapsulate a packet; 4) sauce flavor bag: packaging the soy sauce finished product into a small bag; 5) wine aroma packaging: packaging any one of rice wine or Chinese liquor in small bags; 6) wrapping sesame: a. white cooked sesame: parching semen Sesami Indici, and packaging; b. white cooked sesame powder: parching semen Sesami Indici, grinding, and packaging; 7) ginger slice wrapping: slicing rhizoma Zingiberis, and packaging; 8) edible oil bag: packaging the edible peanut oil into small bags.

The fresh scent bag is a small packaging bag for packaging any one of liquorice or tea, wherein the small packaging bag is a PLA polylactic acid tea bag.

The preparation method of the acid slurry water in the step 3) comprises the following steps: a) uniformly stirring and mixing the wheat flour and water to obtain flour water; b) boiling water in a pot, slowly pouring the boiled water into the flour water in the step a), boiling for 3-5 minutes by using soft fire to obtain fermentation mother liquor, and transferring the fermentation mother liquor to a pottery jar for later use; c) cutting cleaned celery into segments, blanching in boiling water for 2 minutes, and draining to obtain fermented celery material; d) and (c) putting the fermentation materials obtained in the step c) into the fermentation mother liquor obtained in the step b), dripping white vinegar and mature vinegar, fermenting for 5-8 days at 25-30 ℃, and taking supernatant to obtain acid serofluid, wherein the mass ratio of the wheat flour, the water, the celery, the white vinegar and the mature vinegar is 1: 10: 5: 0.01: 0.002.

The fourth purpose of the invention is to provide an eating method of the flavor sweet and sour spare ribs, which comprises the steps of firstly putting edible oil into a pot, heating for seven times, then removing the packaging bags from the fresh spare rib bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slice bags, putting the materials in the fresh spare rib bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slices into the pot, adding water to submerge all the food materials, putting the food materials into the pot, boiling, stewing with small fire to obtain juice, opening the sesame bags, and scattering sesame for eating.

The fifth purpose of the invention is to provide an eating method of the flavor sweet and sour spare ribs, which comprises the steps of firstly putting edible oil into a pot, heating for seven times, then removing the packaging bags from the fresh spare rib bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slice bags, putting the materials in the fresh spare rib bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slice into the pot, putting the fresh flavor bags into the pot, adding water to submerge all the food materials, boiling the materials in the pot, stewing with small fire to obtain juice, picking out the fresh flavor bags, opening the sesame bags, and scattering sesame for eating.

The flavored sweet and sour spare ribs have the following beneficial effects: 1) the flavor is unique, the sweet and sour flavor is prominent, and the fragrance lasts for a long time and the aftertaste is endless; 2) the formula is unique, and the used ingredients are safe and healthy; 3) the only food additive is sodium acetate, which does not cause damage to human health; 4) the instant food is very suitable for office workers who are not in the time of eating the sweet meat; 5) the processing is simple, and the market income is high.

Detailed Description

In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.

Example 1

A flavored sweet and sour spareribs comprises 500g of fresh spareribs, 50g of sweet bags, 40g of acidic bags, 10g of sauce flavor bags, 5g of wine flavor bags, 50g of sesame bags, 15g of ginger slices and 5g of edible oil; the sweet bag is brown sugar; the acidic bag is fruit vinegar; the sauce flavor bag is a sauce bag; the wine flavor bag is rice wine; the sesame bag is white cooked sesame grains.

A preparation method of flavored sweet and sour spare ribs comprises the following steps: 1) fresh pork ribs bag: cutting fresh spareribs into segments, putting the cut spareribs into a vacuum packaging bag, vacuumizing, sealing, and freezing for storage; 2) sweet bag: packaging the brown sugar into a small bag; 3) acid packaging: packaging the fruit vinegar finished product into a small bag; 4) sauce flavor bag: packaging the soy sauce finished product into a small bag; 5) wine aroma packaging: packaging the rice wine into a small bag; 6) wrapping sesame: parching semen Sesami Indici, and packaging; 7) ginger slice wrapping: slicing rhizoma Zingiberis, and packaging; 8) edible oil bag: packaging the edible peanut oil into small bags.

When the spicy pork chop is eaten, firstly, edible oil is put into a pot and heated for seven times, then the fresh pork chop bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slice bags are disassembled and packaged, the materials in the fresh pork chop bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slices are put into the pot, water is added to submerge all the food materials, the materials are put into the pot and boiled, then the pot is stewed with small fire until juice is obtained, the sesame bags are opened, and sesame seeds are spread on the sesame seeds for eating.

Example 2

A flavored sweet and sour spareribs comprises 1000g of fresh spareribs, 100g of sweet bags, 150g of acidic bags, 20g of sauce flavor bags, 10g of wine flavor bags, 100g of sesame bags, 30g of ginger slices and 10g of edible oil; the sweet bag is brown sugar; the acidic bag is sour slurry water; the sauce flavor bag is a sauce bag; the wine flavor bag is rice wine; the sesame bag is white cooked sesame grains.

A preparation method of flavored sweet and sour spare ribs comprises the following steps: 1) fresh pork ribs bag: cutting fresh spareribs into segments, putting the cut spareribs into a vacuum packaging bag, vacuumizing, sealing, and freezing for storage; 2) sweet bag: packaging the brown sugar into a small bag; 3) the acidic bag is sour slurry water, which is prepared by fermenting celery, wheat flour, white vinegar, mature vinegar and water in proportion, and the supernatant is taken and added with sodium acetate to be packaged into a small bag; 4) sauce flavor bag: packaging the soy sauce finished product into a small bag; 5) wine aroma packaging: packaging the white spirit into small bags; 6) wrapping sesame: parching semen Sesami Indici, and packaging; 7) ginger slice wrapping: slicing rhizoma Zingiberis, and packaging; 8) edible oil bag: packaging the edible peanut oil into small bags. The addition quality of sodium acetate is strictly performed according to food additive standards.

The preparation method of the acid slurry water in the step 3) comprises the following steps: a) uniformly stirring and mixing 2kg of wheat flour and 19kg of water to obtain flour water; b) boiling 1kg of water in a pot, slowly pouring the flour water obtained in the step a) after the water is boiled, boiling for 3 minutes by using soft fire to obtain fermentation mother liquor, and transferring the fermentation mother liquor to a pottery jar for later use; c) cutting cleaned celery 10kg into segments, scalding in boiling water for 2 min, and draining to obtain fermented material; d) adding the fermentation material obtained in the step c) into the fermentation mother liquor obtained in the step b), dripping 0.02kg of white vinegar and 0.004kg of mature vinegar, fermenting at 30 ℃ for 5 days, and taking the supernatant to obtain the acid serofluid.

When the spicy pork chop is eaten, firstly, edible oil is put into a pot and heated for seven times, then the fresh pork chop bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slice bags are disassembled and packaged, the materials in the fresh pork chop bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slices are put into the pot, water is added to submerge all the food materials, the materials are put into the pot and boiled, then the pot is stewed with small fire until juice is obtained, the sesame bags are opened, and sesame seeds are spread on the sesame seeds for eating.

Example 3

A flavored sweet and sour spareribs comprises 500g of fresh spareribs, 50g of sweet bags, 80g of acidic bags, 10g of sauce flavor bags, 5g of wine flavor bags, 50g of sesame bags, 15g of ginger slices and 5g of edible oil; the sweet bag is stevioside; the acidic bag is sour slurry water; the sauce flavor bag is a sauce bag; the wine flavor bag is white wine; the sesame bag is white cooked sesame powder.

A preparation method of flavored sweet and sour spare ribs comprises the following steps: 1) fresh pork ribs bag: cutting fresh spareribs into segments, putting the cut spareribs into a vacuum packaging bag, vacuumizing, sealing, and freezing for storage; 2) sweet bag: packaging steviosin in small bags; 3) the acidic bag is sour slurry water, which is prepared by fermenting celery, wheat flour, white vinegar, mature vinegar and water in proportion, and the supernatant is taken and added with sodium acetate to be packaged into a small bag; 4) sauce flavor bag: packaging the soy sauce finished product into a small bag; 5) wine aroma packaging: packaging the white spirit into small bags; 6) wrapping sesame: parching semen Sesami Indici, grinding, and packaging; 7) ginger slice wrapping: slicing rhizoma Zingiberis, and packaging; 8) edible oil bag: packaging the edible peanut oil into small bags. The addition quality of sodium acetate is strictly performed according to food additive standards.

The preparation method of the acid slurry water in the step 3) comprises the following steps: a) 1kg of wheat flour and 9kg of water are stirred and mixed evenly to obtain flour water; b) boiling 1kg of water in a pot, slowly pouring the flour water obtained in the step a) after the water is boiled, boiling for 4 minutes by using soft fire to obtain fermentation mother liquor, and transferring the fermentation mother liquor to a pottery jar for later use; c) cutting 5kg of cleaned celery into segments, scalding in boiling water for 2 minutes, and draining for later use to obtain a fermented fruit material; d) adding the fermentation material obtained in the step c) into the fermentation mother liquor obtained in the step b), dripping 0.01kg of white vinegar and 0.002kg of mature vinegar, fermenting at 28 ℃ for 6 days, and taking the supernatant to obtain the acid serofluid.

When the spicy pork chop is eaten, firstly, edible oil is put into a pot and heated for seven times, then the fresh pork chop bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slice bags are disassembled and packaged, the materials in the fresh pork chop bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slices are put into the pot, water is added to submerge all the food materials, the materials are put into the pot and boiled, then the pot is stewed with small fire until juice is obtained, the sesame bags are opened, and sesame seeds are spread on the sesame seeds for eating.

Example 4

A flavored sweet and sour spareribs comprises 1500g of fresh spareribs, 150g of sweet bags, 120g of acidic bags, 30g of sauce flavor bags, 15g of wine flavor bags, 30g of delicate fragrance bags, 150g of sesame bags, 45g of ginger slices and 15g of edible oil. The sweet bag is brown sugar; the acidic bag is fruit vinegar; the sauce flavor bag is a sauce bag; the wine flavor bag is rice wine; the sesame bags are white cooked sesame grains; the sachet is radix Glycyrrhizae.

A preparation method of flavored sweet and sour spare ribs comprises the following steps: 1) fresh pork ribs bag: cutting fresh spareribs into segments, putting the cut spareribs into a vacuum packaging bag, vacuumizing, sealing, and freezing for storage; 2) sweet bag: packaging the brown sugar into a small bag; 3) acid packaging: packaging the fruit vinegar finished product into a small bag; 4) sauce flavor bag: packaging the soy sauce finished product into a small bag; 5) wine aroma packaging: packaging the rice wine into a small bag; 6) fresh scent bag: packaging the liquorice into a small bag, wherein the small bag for packaging is a PLA polylactic acid tea bag; 7) wrapping sesame: parching semen Sesami Indici, and packaging; 8) ginger slice wrapping: slicing rhizoma Zingiberis, and packaging; 9) edible oil bag: packaging the edible peanut oil into small bags.

When the spicy pork chop is eaten, firstly, edible oil is put into a pot and heated for seven times, then the fresh pork chop bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slice bags are disassembled to be packaged, the materials in the fresh pork chop bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slices are put into the pot, the fresh pork chop bags are put into the pot, water is added to the materials to submerge all the food materials, the materials are put into the pot and boiled, then the pot is stewed with soft fire to be juiced, the fresh pork chop bags are picked out, the sesame bags are opened, and sesame seeds are spread on the sesame bags, so that the spicy pork chop can be eaten.

Example 5

A flavored sweet and sour spareribs comprises 2000g of fresh spareribs, 200g of sweet bags, 300g of acidic bags, 45g of sauce flavor bags, 20g of wine flavor bags, 45g of delicate fragrance bags, 200g of sesame bags, 50g of ginger slices and 20g of edible oil. The sweet bag is brown sugar; the acidic bag is sour slurry water; the sauce flavor bag is a sauce bag; the wine flavor bag is rice wine; the sesame bags are white cooked sesame grains; the scented tea bag is tea.

A preparation method of flavored sweet and sour spare ribs comprises the following steps: 1) fresh pork ribs bag: cutting fresh spareribs into segments, putting the cut spareribs into a vacuum packaging bag, vacuumizing, sealing, and freezing for storage; 2) sweet bag: packaging the brown sugar into a small bag; 3) the acidic bag is sour serofluid, which is prepared by fermenting celery, wheat flour, white vinegar, mature vinegar and water in proportion, and the supernatant is taken and added with sodium acetate to be packaged; 4) sauce flavor bag: packaging the soy sauce finished product into a small bag; 5) wine aroma packaging: packaging the rice wine into a small bag; 6) fresh scent bag: packaging tea leaves into small bags, wherein the small bags for packaging are PLA polylactic acid tea bags; 7) wrapping sesame: parching semen Sesami Indici, and packaging; 8) ginger slice wrapping: slicing rhizoma Zingiberis, and packaging; 9) edible oil bag: packaging the edible peanut oil into small bags. The addition quality of sodium acetate is strictly performed according to food additive standards.

The preparation method of the acid slurry water in the step 3) comprises the following steps: a) uniformly stirring and mixing 2kg of wheat flour and 19kg of water to obtain flour water; b) boiling 1kg of water in a pot, slowly pouring the flour water obtained in the step a) after the water is boiled, boiling for 5 minutes by using soft fire to obtain fermentation mother liquor, and transferring the fermentation mother liquor to a pottery jar for later use; c) cutting cleaned celery 10kg into segments, scalding in boiling water for 2 min, and draining to obtain fermented material; d) adding the fermentation material obtained in the step c) into the fermentation mother liquor obtained in the step b), dripping 0.02kg of white vinegar and 0.004kg of mature vinegar, fermenting at 26 ℃ for 6 days, and taking the supernatant to obtain the acid serofluid.

When the spicy pork chop is eaten, firstly, edible oil is put into a pot and heated for seven times, then the fresh pork chop bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slice bags are disassembled to be packaged, the materials in the fresh pork chop bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slices are put into the pot, the fresh pork chop bags are put into the pot, water is added to the materials to submerge all the food materials, the materials are put into the pot and boiled, then the pot is stewed with soft fire to be juiced, the fresh pork chop bags are picked out, the sesame bags are opened, and sesame seeds are spread on the sesame bags, so that the spicy pork chop can be eaten.

Example 6

A flavored sweet and sour spareribs comprises 500g of fresh spareribs, 30g of sweet bags, 80g of acidic bags, 10g of sauce flavor bags, 6g of wine flavor bags, 15g of delicate fragrance bags, 50g of sesame bags, 15g of ginger slices and 5g of edible oil. The sweet bag is stevioside; the acidic bag is sour slurry water; the sauce flavor bag is a sauce bag; the wine flavor bag is white wine; the sesame bag is white cooked sesame powder; the scented tea bag is tea.

A preparation method of flavored sweet and sour spare ribs comprises the following steps: 1) fresh pork ribs bag: cutting fresh spareribs into segments, putting the cut spareribs into a vacuum packaging bag, vacuumizing, sealing, and freezing for storage; 2) sweet bag: packaging steviosin in small bags; 3) the acidic bag is sour serofluid, which is prepared by fermenting celery, wheat flour, white vinegar, mature vinegar and water in proportion, and the supernatant is taken and added with sodium acetate to be packaged; 4) sauce flavor bag: packaging the soy sauce finished product into a small bag; 5) wine aroma packaging: packaging the white spirit into small bags; 6) fresh scent bag: packaging tea leaves into small bags, wherein the small bags for packaging are PLA polylactic acid tea bags; 7) wrapping sesame: parching semen Sesami Indici, grinding, and packaging; 8) ginger slice wrapping: slicing rhizoma Zingiberis, and packaging; 9) edible oil bag: packaging the edible peanut oil into small bags. The addition quality of sodium acetate is strictly performed according to food additive standards.

The preparation method of the acid slurry water in the step 3) comprises the following steps: a) 1kg of wheat flour and 9kg of water are stirred and mixed evenly to obtain flour water; b) boiling 1kg of water in a pot, slowly pouring the flour water obtained in the step a) after the water is boiled, boiling for 5 minutes by using soft fire to obtain fermentation mother liquor, and transferring the fermentation mother liquor to a pottery jar for later use; c) cutting 5kg of cleaned celery into segments, scalding in boiling water for 2 minutes, and draining for later use to obtain a fermented fruit material; d) adding the fermented materials obtained in the step c) into the fermented mother liquor obtained in the step b), dripping 0.01kg of white vinegar and 0.002kg of mature vinegar, fermenting at 25 ℃ for 8 days, and taking the supernatant to obtain the acid serofluid.

When the spicy pork chop is eaten, firstly, edible oil is put into a pot and heated for seven times, then the fresh pork chop bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slice bags are disassembled to be packaged, the materials in the fresh pork chop bags, the sweet flavor bags, the acidic bags, the sauce flavor bags, the wine flavor bags and the ginger slices are put into the pot, the fresh pork chop bags are put into the pot, water is added to the materials to submerge all the food materials, the materials are put into the pot and boiled, then the pot is stewed with soft fire to be juiced, the fresh pork chop bags are picked out, the sesame bags are opened, and sesame seeds are spread on the sesame bags, so that the spicy pork chop can be eaten.

The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.