Fragrant jar meat making process

Abstract

The making method of fragrant pot meat is as follows: (1) fresh pork is deboned, cleaned then the meat with skin on and alternately lean and fat as raw material; (2) 2.8-3.2 kg edible salt per 100 kg. raw material meat is added and mixed uniformly and set under 0-15 deg.C for 12-24 hrs.; (3) heating pot to 80-100 deg.C, rubbing the skin part of above mentioned meat with heated pot to yellowish in colour, clean then, the said raw material meat is cleaned and air dried; (4) fry the meat of step (3) in melted lard to golden yellow in colour; (5) put the fried meat in container, fill in melted lard to cover the raw meat; (6) seal the container, set under -10 to 10 deg.C for more than 12 hrs to obtain the product.

Description

technical field [0001] The invention relates to a processing method of pork food. Background technique [0002] Chinese Invention Patent No. 94111615.8 discloses a method for making grilled meat. In this method, the pig’s front elbow is manually depilated and cleaned, then put into boiling water to remove the blood, and then put into cold water, wait for the water to boil, and then simmer over low heat. The meat is colored with boiled rock sugar, and then put into different ingredients and simmered over low heat. It is said that the prepared meat is soft but not rotten, and has a strong fragrance, so it has certain characteristics. But above-mentioned product is not suitable for the consumer's taste that likes to eat deep-fried food. Contents of the invention [0003] The purpose of this invention is to provide a kind of preparation method of fragrant altar meat. [0004] The preparation method of Xiangtan meat of the present invention is carried out according to the fol...

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Problems solved by technology

However, the above products are not suitable for the tastes of consumers who like to eat fried foods