Manufacturing technology of diced pork in pot

Abstract

The invention belongs to the field of food processing and provides a novel manufacturing technology aiming to the problems of poor storage of diced pork in pots after being manufactured so that the diced pork in pots goes bad. The manufacturing technology includes following steps: selecting pork, pickling the pork with salt, pulling hair from the pork, burning the skin, setting a pot with oil being contained therein, turning on fire, cooking the pork in heated oil, taking out the cooked pork, placing the cooked pork in the pots and storing the pork in the pots. The manufacturing technology is mainly characterized in that the diced pork in pots is sealed through lard oil so that the pork is ensured to be safe and sanitary. A storage time of the pork is ensured to be long enough and a fine and tender mouthfeel of the pork is ensured. The manufacturing technology and the pork in the pots are unique. The pork melts in mouth when being eaten, is fat but not greasy and is delicious but not excessive thick. The pork is suitable for both the northern and the southern in taste and is simple in eating method. The pork can be mixed with various flavors according to various flavors just by taking out the diced pork from the pots and heating the pork for melting the oil, or can be deeply processed and be used for frying in-season vegetables. The diced pork in pots is natural and environment-protective.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of meat products. Background technique [0002] The jar meat is full of local flavor, and this dish originated in the countryside. Because there are many ways to live in the farm, there is a lot of food, there are a lot of pigs, and there are a lot of pigs and meat. During the harvest season, there are few busy farmers. So in the busy work, I used the altar instead of the pot, hurriedly put a large piece of pork into the altar, added salt and water, added some onion and ginger seasoning, sealed the mouth of the altar, simmered it with charcoal, and when I returned home by hand, opened the mouth of the altar, and the fragrance was everywhere. overflow. Traditional jar meat is either marinated in ceramic jars or stored after air-drying. The former is easily mushy and shapeless, while the latter is hard to chew after air-drying. Contents of the inv...

AI Technical Summary

Problems solved by technology

Traditional jar meat is either marinated in ceramic jars or stored after air-drying. The former is easily mushy and deformed, while the latter is hard to chew after air-drying.