Processing method of instant pot-stewed pigtails
A processing method and tail technology, which are applied in the field of cooked food technicians, can solve the problems of time-consuming and labor-intensive, difficult color and fragrance, and loss of nutrition of pig tails, and achieve the effects of prolonging storage time, being convenient to carry, and maintaining color and nutrition.
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[0017] A processing method for instant braised pork tail, comprising the following steps:
[0018] (1) Use fresh or frozen and thawed pig tails as raw materials, soak them in lime root boiling water at a temperature of 45-50°C for 25-30 minutes, take them out, drain the water, and apply lime water on the surface, Place in a refrigerator at a temperature of 1-4°C for 2 hours;
[0019] (2) Put the above-mentioned processed pig tail into boiling water, boil for 5-8 minutes, take it out, trim it, remove the bristles, rinse it in hot water at 65-70°C, drain the water, spare;
[0020] (3) After preparing the stewed soup raw materials, after boiling for 1-1.5 hours, add seasonings and continue to cook for 25-30 minutes to obtain the stewed soup and stewed ingredients; among them, every 100kg of water needs to be added The stewed soup raw materials are: star anise 160-220g, Chinese prickly ash 80-120g, pepper 80-120g, nard pine 120-160g, cinnamon 60-100g, cinnamon 60-80g, longan 50-...
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