Sauced pork joint and manufacturing method thereof

Abstract

A sauced pork joint and a manufacturing method thereof are disclosed and relate to the field of food processing. According to the manufacturing method, the sauced pork joint is obtained by cleaning, pickling, steaming, sterilizing with microwave and packaging under vacuum to obtain a finished product. The sauced pork joint can be ate directly, thus overcoming problems of complex operation, time consumption, labor consumption, bad taste, and the like of traditional cooking, and satisfying needs of a rapid-pace life at present. The sauced pork joint has characteristics of tender and chewy meat, rich fragrance, no greasy taste, no dryness, and capability of leaving a lingering fragrance in one's mouth and leading a person to endless aftertastes. The sauced pork joint and the manufacturing method thereof satisfy needs of a rapid-pace life at present, achieve industrial batch production and increase the economic benefit of enterprises.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a sauce-flavored pork knuckle and a preparation method thereof. Background technique: [0002] Pork provides high-quality protein and essential fatty acids for humans. Pork can provide heme (organic iron) and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia. Pork knuckle is very nutritious and contains a lot of protein, especially collagen protein. Like meat skin, it is a good food therapy product for plumping and moisturizing the skin, strengthening the body and increasing fat. Pork knuckle is sweet and salty in taste and flat in nature; It has the functions of harmonizing blood vessels, moistening skin, replenishing kidney essence, and strengthening waist and feet. Clove, also known as Jitongxiang, belongs to the woody plant of the fragrant wood class, and is a flavoring spice. The taste is pungent, fragrant and bitter. It can be used alone o...

AI Technical Summary

Problems solved by technology

[0004] The invention provides a sauce-flavored pork trotter and its production method. The sauce-flavored pork trotter produced by the production method of the invention can be eaten directly, which solves the problems of complicated traditional cooking operations, time-consuming and labor-consuming, and poor taste. , to meet the needs of the current fast-paced life, and the meat is tender and firm, the aroma is rich and tangy, the food is not greasy or dry, and the fragrance of the teeth after eating is endless.