Process for processing braised meat

Abstract

The invention discloses a process for processing braised meat. The process comprises the following steps: (1) cutting big meat into blocks at first and soaking in clear water for 6-8 h; (2) washing the soaked big meat with clear water, placing into a pan, adding water, boiling for 20-30 min, and uniformly stirring up and down; and fishing out the blanched big meat and placing into a basin for washing; (3) placing the washed big meat into a container, adding water, adding seasonings, boiling for 10-15 min with big fire, and boiling for 20-30 min with small fire until the meat is medium-well; (4) fishing out the meat from the pan, removing bones, cooling by air, dishing up, refrigerating, and leaving meat soup for later use; and (5), placing the refrigerated meat into an earthen pot, adding water and old soup bases, and stewing with slow fire; and taking out, mincing the meat, adding earthen pot soup, and uniformly stirring. The braised meat processed by the process is gold yellow and beautiful in color, and is enough in taste, good in mouth feel and low in fat content.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a meat processing method, in particular to a stewed meat processing technology. Background technique [0002] The existing stewed meat processing technology is: cut the meat into pieces, flakes or minced meat, add shiitake mushrooms to boil, the main material is lean pork, and the auxiliary materials are salt, monosodium glutamate, dark soy sauce, star anise, cinnamon, fennel and other big ingredients. The processing time is about 60 minutes, or it is directly steamed in the container. The shape of the stewed meat made by the existing method is not good, the color is earthy yellow, the processing time is short, the meat is not tasty enough, and the taste is not good. The ingredients are also unhealthy, and the color is not good-looking. Contents of the invention [0003] The object of the present invention is to overcome the above-mentioned shortcomings of the prior art, and provi...

AI Technical Summary

Problems solved by technology

[0002] The existing stewed meat processing technology is: cut the meat into pieces, flakes or minced meat, add shiitake mushrooms to boil, the main material is lean pork, and the auxiliary materials are salt, monosodium glutamate, dark soy sauce, star anise, cinnamon, fennel and other big ingredients. The processing time is about 60 minutes, or it is directly steamed in the container. The shape of the stewed meat made by the existing method is not good, the color is earthy yellow, the processing time is short, the meat is not tasty enough, and the taste is not good. The ingredients are not good for health, and the color is not good-looking