Braised meat making formula used by braised meat rice and making method

Abstract

The invention discloses a braised meat making formula used by braised meat rice. The braised meat making formula comprises a spice combination A, a spice combination B, main ingredients, an auxiliarymaterial combination A, an auxiliary material combination B and an auxiliary material combination C. The braised meat making method totally comprises the following five steps: preparing stock, processing the stock into marinade, pre-preparing streaky pork strips, cooking by braising, braising at a low temperature, and steaming in a waterproof manner. Without the adoption of a salting process, pathogenic risk of consumers is reduced, the marinade is made from chicken feet, pig feet and other ingredients, the nutrition is comprehensive, and the streaky pork strips with skin are fried to be braised, so that the streaky pork strips with skin are colored and have strong fragrance; with the adoption of the low temperature braising technology, meat deterioration brought by high temperature is avoided, the braised meat is steamed for sales by adopting the waterproof steaming process, the meat nutrition structure is not damaged, and the meat is complete in form, natural in fragrance, non-pastyor non-scorched and not greasy in taste and has a delicate food flavor. The braised meat can meet requirements of human body on absorption of multiple nutrients, does not cause influence to human health and has excellent prospects.

Description

technical field [0001] The technical field of food production of the present invention, in particular, a recipe and method for making Lurou rice used in Lurou rice. Background technique [0002] Lu Rou Fan (also known as braised pork rice) is a kind of food that is processed and cooked meat products after stewing, and eaten with rice at the same time. Lu Rou Fan is widely used in the food industry because of its convenient use, delicious taste, and easy commercial operation. occupy a large share. The essence of Lu Rou Rice lies in the production of Lu Rou (also known as stewed pork). The success of Lu Rou is mainly reflected in whether the color, flavor and nutrition are complete; as people pay more and more attention to the balanced combination of nutrition and healthy Diet puts forward new requirements for the production of lu meat, that is, under the premise of good color, flavor and taste, lu meat should contain as many nutrients as possible, and contain no harmful subs...

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the disadvantages of the production method used in the existing Lu Rou rice, the Lu Rou made from the stewed raw materials has a single nutritional component, and contains potential pathogenic substances that are not suitable for the human body. It eliminates the risk of disease to consumers brought about by using salt water or nitrate or nitrate as raw materials for marinating meat. Chicken feet and trotters rich in collagen and other ingredients are used to make marinade, which has more comprehensive nutrition. , Stir-fried pork belly strips with skin and related auxiliary materials and pour them into the marinade for maturation, so that the pork belly strips with skin will be colored after being cooked and the aroma will be more intense. To avoid the deterioration of meat caused by high temperature, the pork belly strips are steamed and sold by using the water-proof steaming process. After steaming, the nutritional structure of the pork belly will not be destroyed, and the volatilization of the marinade will be reduced to the greatest extent. The aroma of the pork belly is natural, not mushy Burnt, the soup is moist, the shape is complete, the original flavor is rich and mellow, the taste is not greasy, and the recipe and production method of a Lurou rice with a unique gourmet flavor

Images