Japanese barbecued pork capable of being stored at room temperature and preparing method thereof

Abstract

The invention discloses Japanese barbecued pork capable of being stored at room temperature and a preparing method thereof. The Japanese barbecued pork is prepared from, by weight, 100 parts of meat, 12-25 parts of injection seasoner liquid and 3.5-10 parts of barbecued pork seasoner liquid. The preparing method mainly comprises the steps of seasoner liquid preparation, meat preparation, pickling, sausage filling, curing, slicing, packaging, detection and sterilization. By optimizing the formula and the preparing method, the prepared Japanese barbecued pork has the advantages of being regular in shape, uniform and good in taste, high in fiber sense, high in chewiness, suitable for being stored at room temperature and long in storage life and has broad market prospects and great market benefits.

Description

technical field [0001] The invention relates to the technical field of barbecued pork and a preparation method thereof, and specifically provides a Japanese-style barbecued pork that can be stored at room temperature and a preparation method thereof. Background technique [0002] Barbecued pork is a traditional Han nationality dish in Guangdong Province, belonging to Cantonese cuisine. Barbecued pork is a kind of barbecue meat. It refers to a kind of cooked pork and poultry meat, which is seasoned with soy sauce, salt, sugar and wine. Meat products are a kind of Cantonese siu mei. Mostly red, made of lean meat, slightly sweet. Japanese-style barbecued pork is tender and juicy, bright in color and full of fragrance; among them, the balance between fat and lean meat is the best, which is called "semi-fat and lean". [0003] Japanese-style barbecued pork originated from Cantonese-style barbecued pork, but it is different from Cantonese-style barbecued pork. Pork belly or pl...

AI Technical Summary

Problems solved by technology

However, the disadvantage of this stewed stewing method is that it relies on manual seasoning of the stewed soup, and the flavor of the products produced each time cannot be completely consistent; in addition, due to the use of wire ropes, the thickness of the products is very uneven and the shape is not fixed, so it cannot be effectively cooked. Control the specifications of the product; therefore, the above-mentioned braised cooking method cannot produce Japanese-style char siu on a large scale

[0004] In addition, traditional Japanese char siu is a frozen product and requires storage under freezing conditions

However, at present, the cold chain of domestic enterprises is generally not well done, making it difficult to store and transport Japanese-style barbecued pork products

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