Making method of defatted stewed pork with brown sauce

Abstract

The invention relates to a making method of defatted stewed pork with brown sauce, and belongs to the technical field of food processing. The method adopts a chickens' extract-free defatting cooking technology comprises the following steps: pressing streaky pork with a weight, and steaming the streaky pork; cutting the steamed streaky pork with a knife to form square port, and cutting remaining parts to form minced pork; arranging a bamboo pad at the bottom of a pot, adding ginger and scallion, arranging the square pork on the bamboo pad, adding cold water until the square pork is immersed, adding high-grade Shaoxing wine, red wine, soy sauce and white sugar, and boiling the cold water with strong fire; changing to weak fire, boiling until the pork is loose and bright red, and taking out the pork with a dense sauce; adding the minced pork to the pot, cooking the minced pork, taking out the cooked minced pork, and reserving the obtained pork juice without oil; selecting a ceramic pot, adding dried bamboo shoot and the cooked square pork, filling with small strips of the minced pork, adding dry black carps, and pouring the pork juice; and carrying out secondary steaming on the panned stewed pork with brown sauce to obtain the defatted stewed pork with brown sauce. The stewed pork with brown sauce, made in the invention, has the advantages of bright red color, soft meat, thinness without skinniness, and special delicate fragrance mouthfeel formed through mutual fusion of various fragrances.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, the invention relates to a method for preparing defatted braised pork. Background technique [0002] Pork is the most common meat food on the table in the daily life of ordinary people in our country. Braised pork in brown sauce has a long history in our country. favor. However, with the improvement of people's living standards and the continuous increase in per capita consumption of meat, more and more people are overweight or even obese, and are accompanied by many chronic diseases caused by excessive fat intake. Modern medicine has proved that excessive fat intake will not only directly lead to obesity and affect the appearance of the human body, but also induce diabetes, high blood pressure, and cardiovascular and cerebrovascular diseases. Therefore, in order to satisfy oral intake and appetite without affecting health, it is necessary to develop a method for maki...

AI Technical Summary

Problems solved by technology

The chemical degreasing method refers to the saponification, wetting, dispersing, emulsifying, etc. of various oils and fats through the degreasing agent, so that the surface oil is detached and becomes soluble or emulsified to achieve the purpose of degreasing, but this method requires the use of chemicals , may cause potential harm to human health and affect the taste; steam degreasing method refers to the use of high-temperature steam to dissolve the fat of meat and then remove it. This degreasing method is more thorough, but the separate steaming process not only takes time long and single taste