Barbecued pork and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and specifically relates to a barbecued pork and a preparation method thereof. The barbecued pork comprises the following raw materials in parts by weight: 80 to 120 parts of lean meat, 2 to 8 parts of liquor, 3 to 10 parts of onion juice cooking wine, 5 to 15 parts of erythritol, 1 to 5 parts of salt, 1 to 5 parts of light soy sauce, 0.5 to 2 parts of pepper powder, 1 to 5 parts of spices, 0.5 to 2 parts of peanut oil, and 1 to 5 parts of raw lemon. The preparation method comprises the following steps: washing lean meats, slicing, adding residual auxiliary materials, rolling the mixture by a rolling machine, after rolling, carrying out static pickling, adding the pickled lean meats into a steamer, steaming the lean meats until the lean meats are cooked, and finally frying the cooked lean meats until the color of the lean meats becomes golden yellow. The preparation method has the advantages that erythritol is taken as the additive directly, the step of sugar decoction is not needed, the step of saccharification coloring is not required for manufacturing barbecued pork, moreover, special spices are added, after a special rolling treatment, the lean meat is better spiced, and the prepared barbecued pork is rich in fragrance, is soft and is suitable for many people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to barbecued pork and a preparation method thereof. Background technique [0002] Pork is currently one of the most important animal foods on people's tables. Pork contains rich high-quality protein, fat, vitamins, etc. needed for human growth and development, and the meat is tender and easy to digest. Pork provides high-quality protein and essential fatty acids for humans. Pork can provide heme (organic iron) and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia. There are many pork products on the market at present, and barbecued pork is one of the most important products, and it is also one of the best flavors in Guangdong. It has a long production history and is widely used in workshop production and small and medium-sized enterprises. Occupies a very important seat in the catering market. However, there are the following p...

AI Technical Summary

Problems solved by technology

However, there are the following problems in the production of this product: first, people who are prone to get angry dare not eat more of the finished barbecued pork because the auxiliary materials are too hot; The meat in the final char siu is hard, and the fourth is that the taste of the finished char siu is relatively light.

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