Farmer bouilli production method

Abstract

The present invention provides a farmer bouilli production method, which comprises: (1) selecting streaky pork with a fat thickness of not more than 2-2.5 com and a fat to lean meat ratio of 3:7, and cutting into blocks with a size of 2*2 cm so as to be spare; (2) frying 3 g of laurel leaf, 3 g of illicium verum hook.f, 5 g of cinnamomum tamala, 3 allium fistulosum sections and 2 dried capsicum annuum by using oil to achieve aroma, adding 500 g of the cut meat blocks, firing for 3 min, and adding 500 g of water, 25 g of white sugar, 12 g of salt, 30 g of dark soy sauce, 20 g of sweet fermented flour paste, 5 g of fermentum rubrum powder, 4 g of monosodium glutamate, and 50 g of yellow wine; (3) after boiling with large fire, firing for 30 min with small fire to make the meat be in a cooked state but out a completely cooked state, taking out, and loading into a turnover box; (4) cooking 500 g of cut dried vigna unguiculata in a boiling water pot for 2 min, taking out, and loading into the turnover box; and (5) thickening the juice, pouring into a basin, naturally cooling at a room temperature to achieve a temperature of less than or equal to 25 DEG C, and pulling to a packaging workshop so as to be spare. With the farmer bouilli production method of the present invention, the mass production of the bouilli is achieved.

Description

Technical field: [0001] The invention relates to the technical field of food production, in particular to a production method of farmhouse braised pork. Background technique: [0002] Braised pork has been one of everyone’s favorite dishes since ancient times. The methods of making braised pork are very different. At present, the traditional way of making braised pork is too greasy for regular consumption, and the process of braised pork is more troublesome. According to the traditional method, both It wastes time and delays the eating of customers. Contents of the invention [0003] The pork fat selected by the present invention must not be more than 2-2.5cm thick, and the addition of dried beans just absorbs the fat in the meat, making this dish greener and healthier, catering to the requirements of modern people who like low fat, and having higher reliability The preparation method of the edible and promotional farmhouse braised pork, its technical scheme is: the metho...

AI Technical Summary

Problems solved by technology

[0002] Braised pork has been one of everyone’s favorite dishes since ancient times. The methods of making braised pork are very different. At present, the traditional way of making braised pork is too greasy for regular consumption, and the process of braised pork is more troublesome. According to the traditional method, both Waste of time and delay customers' eating