Preparation method of soy sauce stewed pork with smooth and tender mouthfeel

Abstract

The invention discloses a preparation method of soy sauce stewed pork with a smooth and tender mouthfeel. The preparation method comprises the following steps: putting pork into a freezer for freezing; unfreezing and adding table salt and water, and stirring; filtering and coating the surface of the pork with table salt; refrigerating at low temperature and storing in a sealed manner; washing and adding clean water for boiling; then adding star anise, radix angelicae dahuricae, flos caryophylli, rhizoma alpiniae officinarum and chili, and boiling; fishing out and draining; then adding green tea powder, jasmine flower, fructus amomi rotundus, fructus amomi, dried ginger, fructus tsaoko, fructus lycii, herba moslae, herba coriandri sativi, maltose, rhizoma polygonati and clean water, and mixing and boiling; fishing out and draining to obtain a pre-produced material; mixing and stirring carrageenan, fish gelatin and distilled water, and mixing and stirring; under a stirring state, adding glycerol in sequence and uniformly mixing; then adding tartaric acid and malic acid and stirring; cooling and regulating the pH (Potential of Hydrogen) value of a system to be neutral; adding lotus root starch, proteinase and amylase and carrying out enzymolysis; carrying out enzyme killing, drying and crushing; then adding the pre-produced material, xanthan gum, lard oil, beer and sweet basil herb, and uniformly stirring; bagging, sealing and sterilizing to obtain the soy sauce stewed pork with the smooth and tender mouthfeel.

Description

technical field [0001] The invention relates to the technical field of stewed pork, in particular to a method for preparing stewed pork with smooth and tender taste. Background technique [0002] Pork is listed by experts as the best health care product for intelligence development, longevity enhancement and beauty treatment, and is increasingly favored by consumers. In the production process of processed mature meat products, there are mainly various methods such as steaming, boiling, frying, roasting, stewing, etc. The most commonly used method is boiling, but if the pork is cooked for too long, the pork tends to become old, and If the cooking time is too long, the more nutrients in the pork will be lost, and the more harmful substances will be accumulated. If the cooking time is too short, the active ingredients in the seasoning will not be able to dissociate into the water and dissolve into the pork, directly affecting the meat. Product quality of cooked pork. The tast...

AI Technical Summary

Problems solved by technology

In the production process of processed mature meat products, there are mainly various methods such as steaming, boiling, frying, roasting, stewing, etc. The most commonly used method is boiling, but if the pork is cooked for too long, the pork tends to become old, and If the cooking time is too long, the more nutrients in the pork will be lost, and the more harmful substances will be accumulated. If the cooking time is too short, the active ingredients in the seasoning will not be able to dissociate into the water and dissolve into the pork, directly affecting the meat. Product quality of cooked pork

The taste of pork is relatively poor, and the taste is relatively simple