Method for industrially preparing double-cooked pork slices

Abstract

The invention relates to the technical field of preparation of homely dishes and particularly relates to a method for industrially preparing double-cooked pork slices. The method comprises the following steps: taking streaky pork, slicing the streaky pork into pork slices, putting a curing agent in the pork slices, uniformly stirring the curing agent and the pork slices for curing the pork slices, frying the cured pork slices until the surfaces of the streaky pork slices are golden yellow, adding water, cassia bark, aniseeds, pepper, ginger and licorice roots, braising the pork slices until the water is continuously boiled for 5-8min, then closing the fire, adding and stirring chicken essence, and taking and draining the pork slices so as to obtain pork slices and soup; adding sodium carboxymethyl cellulose, soy sauce, white sugar and peanut butter into the soup, heating the soup until the temperature is 60-80 DEG C, stopping heating, and naturally cooling the soup so as to obtain sauce; and stir-frying the pork slices with the sauce, adding shallots, fermented soy beans, fried pepper sauce and houttuynia, and stir-frying and freezing the pork slices so as to obtain the double-cooked pork slices. The double-cooked pork slices are fresh and tender as well as oily but not greasy and have the effects of clearing away heat and toxic materials, protecting the liver and benefiting the gallbladder as well as resisting toxins and cancers.

Description

technical field [0001] The invention relates to the technical field of home cooking, in particular to a method for industrially making twice-cooked pork. Background technique [0002] Twice-cooked pork is a folk traditional dish with a long history and is favored by the common people. Nowadays, there are more and more types of twice-cooked pork, such as Lianshan twice-cooked pork, red pepper twice-cooked pork, bracken twice-cooked pork, etc. The taste is oily but not greasy, which is deeply loved by consumers. However, with the quickening pace of life, people began to pay attention to the nutrition and convenience of food, and because the nutrition and taste of traditional twice-cooked pork depends on the ability and nutritional knowledge of the producer, the traditional twice-cooked pork can no longer satisfy people's nutrition and quick consumption. demand. [0003] Although the rise of quick-frozen food has improved the inconvenient present situation of twice-cooked por...

AI Technical Summary

Problems solved by technology

However, with the quickening pace of life, people began to pay attention to the nutrition and convenience of food, and because the nutrition and taste of traditional twice-cooked pork depends on the ability and nutritional knowledge of the producer, the traditional twice-cooked pork can no longer satisfy people's nutrition and quick consumption. needs

[0003] Although the rise of quick-frozen food has improved the inconvenient eating situation of twice-cooked pork, the quick-freezing technology has reduced the taste and nutrition of twice-cooked pork.

[0004] For example, the patent No. is CN101438835A, "A kind of vacuum-packed fast food twice-cooked pork" discloses that cooked pork and Sichuan authentic twice-cooked pork condiments are processed into original Sichuan authentic twice-cooked pork, and then put into a vacuum bag or put into a vacuum It is sealed and packaged in a container, and made into a fast food that can be used after opening the package or only needs to be heated after opening the package. The double-cooked meat obtained by this method is convenient to eat, but has low nutritional value.

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