Method for making stewed pork with brown sauce

A production method and technology of braised pork, applied in the field of food processing, can solve problems such as difficulty in achieving perfect unity of taste, color and taste, complicated production process, and inability to carry out large-scale production, so as to achieve soft texture, controllable process, suitable for production

Inactive Publication Date: 2013-01-16
SHAOSHAN MAOJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Braised pork in brown sauce is a kind of dish that is widely favored by consumers. The processing process is generally soaked in cooking wine, boiled, stewed, and the juic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: 800 parts of selected fresh streaky pork are placed in a steamer and steamed until 7 mature; the meat is cut into cubes of about 3-4 cm; fried in an oil pan until slightly browned, and excess fat is removed. Take it out and set aside; stir-fry 5 parts of white sugar to make the sugar color, and stir-fry together with 10 parts of pepper, 20 parts of rice wine, 10 parts of rock sugar, 3 parts of star anise, and 3 parts of cinnamon; add 40 parts of salt to the fried pork belly , 3 parts of monosodium glutamate, seasoned, and then simmered with appropriate amount of water; sterilized after packaging.

Embodiment 2

[0011] Example 2: 860 parts of selected fresh streaky pork are placed in a steamer and steamed until 7 mature; the meat is cut into cubes of about 3-4 cm; fried in an oil pan until slightly browned, and excess fat is removed. Take it out and set aside; stir-fry 10 parts of white sugar to make the sugar color, stir-fry together with 15 parts of pepper, 30 parts of rice wine, 20 parts of rock sugar, 5 parts of star anise, and 5 parts of cinnamon; add 50 parts of salt to the fried pork belly , 5 parts of monosodium glutamate, seasoned, add appropriate amount of water and simmer for 15 minutes; pack and sterilize.

Embodiment 3

[0012] Example 3: 900 parts of selected fresh streaky pork are placed in a steamer and steamed until 7 mature; the meat is cut into cubes of about 3-4 cm; fried in an oil pan until slightly browned, and excess fat is removed. Take it out and set aside; stir-fry 15 parts of white sugar to make the sugar color, stir-fry together with 20 parts of pepper, 40 parts of rice wine, 30 parts of rock sugar, 10 parts of star anise, and 10 parts of cinnamon; add 60 parts of salt to the fried pork belly , 10 parts of monosodium glutamate, seasoned, add appropriate amount of water and simmer for 20 minutes; sterilize after packaging.

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PUM

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Abstract

The invention relates to a method for making stewed pork with brown sauce, employing the following materials in weight ratio: 800-900 parts of square streaky pork blocks, 40-60 parts of salt, 10-30 parts of crystal sugar, 20-40 parts of yellow rice wine, 5-15 parts of white sugar, 3-10 parts of monosodium glutamate, 10-20 parts of chilli, 3-10 parts of anise and 3-10 parts of cinnamon. The method comprises the steps of braising streaky pork until the streaky pork is cooked 70% and then cutting the streaky pork into blocks, frying the streaky pork blocks in oil, filtering and taking out the fried streaky pork blocks; frying the white sugar to caramel, and then frying the caramel with chilli, crystal sugar, anise, cinnamon and yellow rice wine, flavoring the streaky pork blocks with the salt and the monosodium glutamate and then stewing the same with water, and finally, performing sterilization after packaging, thereby obtaining the finished product. The stewed pork with brown sauce made by the method provided by the invention is red through yellow, soft and glutinous, easy to melt in mouth, non-greasy, rich in meat smell, slightly spicy, fresh in taste, simple to make, controllable in flow and suitable for production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing braised pork. Background technique [0002] Braised pork is a dish widely favored by consumers. The processing process is generally soaked in cooking wine, boiled, stewed, and the juice is collected in an iron pot. The production process is complicated and cannot be mass-produced, and the taste, color and taste are difficult to achieve perfection. unity. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the present invention provides a method for preparing braised pork in brown sauce with complete color, aroma and taste. [0004] The technical scheme that the present invention solves the problems of the technologies described above comprises the following steps: [0005] It is made of the following materials by weight ratio: 800-900 parts of streaky pork cubes, 40-60 parts of salt, 10-30 parts of rock sugar, 20-4...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 毛桃芝董树冰
Owner SHAOSHAN MAOJIA FOOD CO LTD
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