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Barbecued pork and preparation method thereof

A technology for barbecued pork and pork belly, which is applied in the directions of food preparation, application, food science, etc., can solve the problems that the barbecued pork can not meet the taste and production needs of diners, the appearance of the barbecued pork is unsightly, and the taste and taste are single. Beautiful appearance, satisfying operation requirements, good taste effect

Inactive Publication Date: 2014-01-15
DALIAN FENGHE FOODSTUFFS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Existing char siu meat has limitations in ingredients in the actual eating and production process, taste and mouthfeel are single, and the preparation method is rigid. Existing barbecued pork can no longer meet the taste needs and production needs of the majority of diners

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0048] detailed description Embodiment 1 A kind of barbecued pork, it is made of following raw material:

[0049] Pork belly roll: 74kg;

[0050] Salt: 1.08kg;

[0051] 87℃ boiling water: 60kg;

[0052] Ginger: 0.7kg;

[0053] Soy sauce: 13.2kg;

[0054] Green onions: 2.8kg;

[0055] White sugar: 3.4kg;

[0056] Monosodium glutamate: 0.28kg;

[0057] Syrup: 0.96kg;

[0058] Honey: 0.72kg;

[0059] 15° Japanese sake: 3kg;

[0060] Mirin: 3kg;

[0061] Dipping juice: 5kg.

[0062] Above-mentioned dipping juice is to be made by weight ratio by following raw material:

[0063] Soy sauce: 5kg;

[0064] White sugar: 2kg;

[0065] Water: 5kg;

[0066] Preparation of dipping juice: first mix soy sauce, water and sugar according to the weight ratio, then put it into the pot, and boil the pot.

Embodiment 2

[0067] Embodiment 2 A kind of barbecued pork, it is made of following raw material:

[0068] Pork belly roll: 72kg;

[0069] Salt: 0.88kg;

[0070] 87℃ boiling water: 58kg;

[0071] Ginger: 0.5kg;

[0072] Soy sauce: 13kg;

[0073] Green onions: 3kg;

[0074] White sugar: 3.5kg;

[0075] Monosodium glutamate: 0.3kg;

[0076] Syrup: 1kg;

[0077] Honey: 0.75kg;

[0078] 15° Japanese sake: 3.5kg;

[0079] Mirin: 3.5kg;

[0080] Dipping juice: 4kg.

[0081] Above-mentioned dipping juice is to be made by weight ratio by following raw material:

[0082] Soy sauce: 4kg;

[0083] White sugar: 2kg;

[0084] Water: 4kg;

[0085] Preparation of dipping juice: first mix soy sauce, water and sugar according to the weight ratio, then put it into the pot, and boil the pot.

Embodiment 3

[0086] Embodiment 3 A kind of barbecued pork, it is made of following raw material:

[0087] Pork belly roll: 75kg;

[0088] Salt: 1.28kg;

[0089] 87℃ boiling water: 62kg;

[0090] Ginger: 1kg;

[0091] Soy sauce: 13.5kg;

[0092] Green onions: 2.5kg;

[0093] White sugar: 3kg;

[0094] Monosodium glutamate: 0.2kg;

[0095] Syrup: 0.9kg;

[0096] Honey: 0.7kg;

[0097] 15° Japanese sake: 2.5kg;

[0098] Mirin: 2.5kg;

[0099] Dipping juice: 6kg.

[0100] Above-mentioned dipping juice is to be made by weight ratio by following raw material:

[0101] Soy sauce: 5kg;

[0102] White sugar: 3kg;

[0103] Water: 6kg;

[0104] Preparation of dipping juice: first mix soy sauce, water and sugar according to the weight ratio, then put it into the pot, and boil the pot.

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Abstract

The invention discloses barbecued pork and a preparation method thereof. The barbecued pork is prepared from the following raw materials: streaky pork rolls, salt, boiled water of 87 DEG C, ginger, soybean sauce, green Chinese onions, white sugar, aginomoto, syrup, honey, sake of 15%Vol, mirin and extractive juice. The preparation method comprises the steps of raw material preparation, pork boiling, juice soaking, bagging, quick-freezing and preservation. Compared with the prior art, the invention has the advantages that the barbecued pork is diversiform in food material, rich in nutrition, excellent in taste, good in flavor, attractive in appearance, and convenient to eat, and the preparation method is simple and flexible and the like.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a barbecued pork and a preparation method thereof. Background technique [0002] Barbecued pork belongs to Cantonese cuisine and is one of the Cantonese flavors. The main ingredient is pork tenderloin, and the main cooking technique is barbecue. The finished product is bright red in color, tender and fragrant. The traditional barbecue pork ingredients include tenderloin, chives and ginger, and the preparation method is as follows: [0003] 1. Wash and mince shallots and ginger; wash and cut meat into strips, add soy sauce, salt, cooking wine, shallots and ginger and marinate for 2 hours; [0004] 2. After draining the marinated meat, put it into the oil pan and deep-fry until it becomes maroon red; take it out; [0005] 3. Leave a little oil in the pot, then put the fried meat, add the marinated soup and half a bowl of water, cook on low heat for about half an hour, ad...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
CPCA23L13/428A23L13/70
Inventor 汪正志钟小宓
Owner DALIAN FENGHE FOODSTUFFS
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