The invention discloses a preparation method of soy sauce stewed pork with a smooth and tender
mouthfeel. The preparation method comprises the following steps: putting pork into a freezer for freezing; unfreezing and adding table salt and water, and stirring; filtering and
coating the surface of the pork with table salt; refrigerating at low temperature and storing in a sealed manner; washing and adding
clean water for boiling; then adding star anise, radix angelicae dahuricae,
flos caryophylli, rhizoma alpiniae officinarum and chili, and boiling;
fishing out and draining; then adding
green tea powder, jasmine flower, fructus amomi rotundus, fructus amomi, dried ginger, fructus tsaoko, fructus lycii, herba moslae, herba coriandri sativi,
maltose, rhizoma polygonati and
clean water, and mixing and boiling;
fishing out and draining to obtain a pre-produced material; mixing and stirring
carrageenan, fish
gelatin and
distilled water, and mixing and stirring; under a stirring state, adding
glycerol in sequence and uniformly mixing; then adding
tartaric acid and
malic acid and stirring; cooling and regulating the pH (Potential of
Hydrogen) value of a
system to be neutral; adding
lotus root
starch, proteinase and
amylase and carrying out enzymolysis; carrying out
enzyme killing,
drying and crushing; then adding the pre-produced material,
xanthan gum, lard oil, beer and
sweet basil herb, and uniformly stirring; bagging, sealing and sterilizing to obtain the soy sauce stewed pork with the smooth and tender
mouthfeel.