Manufacture method of braised Luchuan pork

A production method and meat deduction technology, applied in the field of food processing, can solve the problems of oily but not greasy, can not reflect Luchuan pork and other problems, achieve the effects of strong aroma, avoid fried and burnt pork belly, and reduce oil and fat

Inactive Publication Date: 2016-11-09
罗朝吉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, in the traditional production process of braised pork, it is necessary to pierce the skin of the pork belly with a needle before applying ingredients such as salt, wine, and vinegar. It is crispy, cut into thin slices and stewed with water, the pork skin is soft and refreshing, and the existing pork knuckle production process is used to produce and process Luchuan pork knuckle. It embodies the characteristics of Luchuan pork pork, such as oily but not greasy, rich and delicious, delicious and fragrant, fragrant in the mouth, and excellent in flavor and quality

Method used

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Examples

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Effect test

Embodiment 1

[0030] A method for making Luchuan pork braised pork, comprising the following steps:

[0031] (1) Raw material selection: choose Luchuan pigs, especially free-range or free-range Luchuan pigs, which are best fed by farmers themselves and have the best meat quality. Pork belly is selected as raw meat after slaughter.

[0032] (2) Pretreatment: Remove impurities, blood stains, ribs, and diaphragm from the selected pork belly, and then trim the whole piece of raw meat along the sides.

[0033] (3) Cooking for the first time: Put the raw meat into the clamp pot, add water into the pot, the water level is 10-15cm lower than the raw meat, heat to boil, cook until the raw meat reaches 4 maturity, remove; during the cooking process , Use a spoon to skim off the froth floating on the water surface in time.

[0034] (4) Cut into pieces: Cut the raw meat processed in the previous step into pieces while it is hot, and cut into pieces with a length of 12-15cm and a width of 10-14cm, and ...

Embodiment 2

[0046] A method for making Luchuan pork braised pork, comprising the following steps:

[0047] (1) Raw material selection: choose Luchuan pigs, especially free-range or free-ranging Luchuan pigs, which are best fed by farmers themselves and have the best meat quality. Cold discharge acid, the time is generally not less than 10 hours.

[0048] (2) Pretreatment: Soak the pork belly in clean water to allow it to thaw naturally. During the thawing process, the water can be changed 1 or 2 times according to the actual situation; it can also be thawed with running tap water or clean water. After thawing, remove impurities, blood stains, ribs, and diaphragm, and then trim the whole piece of raw meat along the sides.

[0049] (3) Cooking for the first time: Put the raw meat into the clamp pot, add water into the pot, the water level is 10-15cm lower than the raw meat, heat and boil until the raw meat reaches 4 maturity, remove; during the cooking process, Skim off the foam floating ...

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PUM

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Abstract

The present invention provides a manufacture method of braised Luchuan pork. The manufacture method comprises the following steps of raw material selecting, pretreating, first cooking, block dicing, second cooking, accessory material liquid applying, first oil-frying, second oil-frying, wind-cooling, inner packaging, sterilizing, inspecting, outer packaging, etc. The manufacture method of the braised Luchuan pork is as follows: streaky pork is subjected to twice cooking and twice oil-frying, a layer of the accessory material liquid is applied before the oil-frying, the accessory material liquid can quickly enter the inner layers of pork skins, change the tissue structures and permeability of the pork skins without using needles to prick holes, and also enables the oil-fried pork skins to be crisp and even and dense in bubbles. After slicing, the oil-fried pork skins are braised using water, so that the pork skins are soft and refreshing, more fragrant and tasty in mouthfeel, delicious and juicy in meat quality, delicate, slippery and refreshing, and mellow in fragrance, leave fragrances between mouth and teeth, and are long in aftertastes. Each of the raw materials in the accessory material liquid reacts with each other, so that the braised Luchuan pork has functions of reducing fat, eliminating the greasy feeling, restraining the rancidity, lowering the acid value, prolonging the shelf life, etc., and the manufacture method shortens the used time of stewing, stir-frying, steaming, boiling, etc. when the Luchuan pork is prepared into dishes.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing Luchuan pig meat. 【Background technique】 [0002] Luchuan pig, named after it was originally produced in Luchuan County in the southeast of Guangxi, has a long history and excellent quality. It is one of the eight local excellent breeds in the country. Luchuan pigs are short, short, wide, fat and round. The back and waist are wide and concave, the abdomen is often mopping the floor, and the coat color is uniform black and white. It has the advantages of high fecundity, good motherhood, strong stress resistance, tender and delicious meat, compact body, and stable heredity. Luchuan pork has the characteristics of being oily but not greasy, fragrant and delicious, delicious and fragrant, fragrant in the mouth, and excellent in flavor and quality. [0003] Luchuan pigs are rich in various nutrients needed by the human body. From July 29...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L5/10
Inventor 罗朝吉
Owner 罗朝吉
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