Production method for cured meat winter sauce

Abstract

The invention discloses a process for preparing cured meat winter sauce. The specific steps for preparing winter sauce comprises firstly washing and curing soya beans which are grinded into broad beans after being cooked, secondly drying broad beans after being steamed in a food steamer, thirdly hermetically fermenting the broad beans indoor, fourthly mixing the fermentive broad beans with proper amount of salt, and adding proper amount of flavoring into the mixture, finally obtaining the winter sauce after being dried in sunshine. The process for preparing cured meat comprises firstly putting pork into the bought salt brine prepared by using spices for salting into a degree of complete flavoring, and then salting in salty water, secondly smudging the salted cured meat, and thirdly washing and boiling the cured meat which is smudged. The cured meat winter sauce is prepared by packing the cured meat and the winter sauce together. The invention guarantees the flavoring of the cured meat, which can be eaten as instant cured meat by matching with the winter sauce, and the cured meat can be fried with the winter sauce without adding other flavorings, thereby ensuring the taste consistency of the cured meat and expressing the local flavor of the cured meat.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing bacon winter sauce. Background technique [0002] The preparation method of existing bacon roughly contains two kinds: the one, smoked bacon, and a kind of is cured bacon. These two kinds of bacon all have only salty and smoky flavors, and there is no taste of other seasonings infiltrated in the bacon, and it needs to be cooked again when eating, which cannot guarantee the consistency of bacon taste, and is not suitable for consumers to taste bacon taste with the same mouthfeel. Contents of the invention [0003] In order to ensure the consistency of the taste of the bacon and reflect the flavor of the bacon, the invention proposes a method for preparing bacon winter sauce. [0004] For this reason, the technical scheme of the present invention is: the preparation method of bacon winter sauce, and concrete steps are: (1), the making of winter sauce: a, wash...

AI Technical Summary

Problems solved by technology

These two types of bacon have only a salty and smoky taste. There is no taste of other seasonings infiltrated into the bacon. It needs to be cooked before eating. This cannot guarantee the consistency of the taste of the bacon. It is not suitable for consumers to taste the taste of bacon with the same taste.