Production and processing method for marinating old Beijing

Abstract

The present invention discloses an old Beijing marinating and cooking production processing mode, and belongs to the technical field of food processing, and the old Beijing marinating and cooking production processing mode comprises the following steps: marinating and cooking food materials are washed, deodorized and diced for later use; and wrapping the marinating material, putting the marinating material into water, boiling, adding the composite plant extract liquid and the diced marinating and boiling food materials, continuously boiling, adding the soup-stock, continuously boiling, and closing the fire source after the boiling is finished, thereby obtaining the old Beijing marinating and boiling. Wherein the composite plant extract liquid is a mixture of moso bamboo leaf extract liquid, lotus extract liquid and chrysanthemum extract liquid. The method is used for solving the technical problems that the old Beijing is much in marinated oil and poor in taste.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to the production and processing method of old Beijing stewed entrails. Background Art

[0002] Braised products are mainly made of the meat and internal organs of poultry and livestock, game, some aquatic products, and vegetables. They are put into the prepared braising sauce, brought to a boil over high heat, and then simmered over low heat, so that the flavor of the braising sauce slowly penetrates into the raw materials, thus becoming fragrant and delicious braised products. Old Beijing stewed entrails also belong to braised products, which is a traditional snack with a strong Beijing flavor. Its main raw materials are pig intestines (including pig large intestines, pig small intestines, etc.) and pig lungs. Sometimes, fried tofu, pig hearts and other ingredients are also added and cooked by the method of braising, which is a very popular food.

[0003] As a traditional Beijing snack, old Beijing stewed entrails are loved by many people for their unique taste and rich historical background. However, old Beijing stewed entrails usually contain pig large intestines, pig lungs, etc. These ingredients will absorb more oil during the cooking process, resulting in a relatively high overall calorie content. Long-term intake may have an adverse impact on people's physical health and also lead to a poor taste of the stewed entrails. Summary of the Invention

[0004] The present invention provides a production and processing method of old Beijing stewed entrails to solve the technical problems of the existing old Beijing stewed entrails having more oil and poor taste.

[0005] In view of this, the production and processing method of old Beijing stewed entrails provided by the present invention includes the following steps:

[0006] S1: Wash the ingredients for stewed entrails, remove the fishy smell, cut them into pieces, and set aside;

[0007] S2: Wrap the braising spices, put them into water, bring to a boil, add the compound plant extract and the cut ingredients for stewed entrails, continue to cook, then add the high soup, continue to cook. After the cooking is completed, turn off the heat source to obtain old Beijing stewed entrails;

[0008] Among them, the compound plant extract is a mixture of extracts of Phyllostachys nigra leaves, lotus flowers, and chrysanthemums.

[0009] Further, the production and processing method of old Beijing stewed entrails includes the following steps:

[0010] S1: Wash the ingredients for stewed entrails, remove the fishy smell, cut them into pieces, and set aside;

[0011] S2: Wrap the spices in gauze, put them into water, bring to a boil, add the compound plant extract and the cooked ingredients cut into dices, continue to cook for 5 - 10 min, then add the high - soup, continue to cook until boiling for 1 - 5 min, and then cool down to 60 - 70 °C and cook for 1 - 2 h. After cooking is completed, turn off the heat source to make the old - Beijing stewed cooked food;

[0012] Among them, the compound plant extract is a mixture of extracts of Phyllostachys nigra leaves, lotus flowers, and chrysanthemums.

[0013] Optionally, the weight ratio of the cooked ingredients, spices, compound plant extract, water, and high - soup is 1:(0.3 - 0.5):(0.1 - 0.3):(4 - 6):(1 - 2).

[0014] Optionally, the cooked ingredients include pig large intestine and pig lung.

[0015] Further, the weight ratio of pig large intestine to pig lung is 1:1.

[0016] Optionally, the compound plant extract is prepared by the following method: Wash, dry, crush, and sieve Phyllostachys nigra leaves, lotus flowers, and chrysanthemums to obtain powder, perform water - bath extraction on the powder, filter, collect the filtrate, and perform extraction again. Repeat the above operations to obtain the compound plant extract.

[0017] Further, the compound plant extract is prepared by the following method: Wash, dry, crush Phyllostachys nigra leaves, lotus flowers, and chrysanthemums, and sieve through an 80 - 120 - mesh sieve to obtain powder. Perform water - bath extraction on the powder at a temperature of 80 - 100 °C, filter, collect the filtrate, and perform extraction again. Repeat the above operations to obtain the compound plant extract.

[0018] Optionally, the weight ratio of Phyllostachys nigra leaves, lotus flowers, and chrysanthemums is 1:(0.8 - 1.2):(0.8 - 1.2).

[0019] Optionally, the compound plant extract also undergoes the following pretreatment before use: Perform ultraviolet light irradiation treatment on the compound plant extract, then add chitosan, mix evenly, let stand, and filter to obtain the pretreated compound plant extract.

[0020] Further, the compound plant extract also undergoes the following pretreatment before use: Perform light irradiation treatment on the compound plant extract under ultraviolet light with a wavelength of 250 - 260 nm for 20 - 40 min, then add chitosan, mix evenly, let stand, and filter to obtain the pretreated compound plant extract;

[0021] Among them, the weight ratio of the compound plant extract to chitosan is 1:(0.4 - 0.7).

[0022] Optionally, the specific steps for cleaning the marinated ingredients in step S1 are as follows: Soak the marinated ingredients in salt water, take them out, rinse with water, then rub the outer wall of the pig intestine with flour and edible vinegar, then rinse with water, turn the inner wall of the pig intestine out, remove the grease and impurities on the inner wall of the pig intestine, also rub the inner wall of the intestine with flour and edible vinegar, and rinse with water. Then put the pig intestine and pig lung into water for ultrasonic cleaning. After cleaning, take them out and rinse with water again.

[0023] Further, the specific steps for cleaning the marinated ingredients in step S1 are as follows: Soak the marinated ingredients in salt water with a mass fraction of 30% for 30 - 50 minutes, with the salt water covering the ingredients. Take them out and rinse with water. Then rub the outer wall of the pig intestine with flour and edible vinegar for 1 - 5 minutes, then rinse with water. Then turn the inner wall of the pig intestine out, remove the grease and impurities on the inner wall of the pig intestine, also rub the inner wall of the pig intestine with flour and edible vinegar for 1 - 5 minutes, and rinse with water. Then put the pig intestine and pig lung into water, with the water covering the ingredients, and perform ultrasonic cleaning at a power of 80 - 120W and a frequency of 30 - 50HZ for 20 - 40 minutes. After cleaning, take them out and rinse with water again.

[0024] Optionally, the specific steps for deodorization treatment in step S1 are as follows: Put the cleaned marinated ingredients into water for soaking, add white vinegar, let it stand, take them out, rinse with water, then put them into water again, and add scallions and ginger for blanching, then take them out.

[0025] Further, the specific steps for deodorization treatment in step S1 are as follows: Put the cleaned marinated ingredients into water for soaking, with the water covering the ingredients, add white vinegar, let it stand for 20 - 40 minutes, take them out, rinse with water, then put them into water again, and add scallions and ginger for blanching, then take them out;

[0026] Among them, the addition amount of white vinegar per 1g of marinated ingredients is 0.1 - 0.4 mL, the weight ratio of marinated ingredients to scallions is 1:(0.01 - 0.03), and the weight ratio of marinated ingredients to ginger is 1:(0.01 - 0.03).

[0027] Optionally, the marinade includes table salt, scallions, ginger, Chinese prickly ash, star anise, anise, chili peppers, cinnamon, dried tangerine peel, tsaoko fruit, monk fruit, kaempferia galanga, dahurian angelica root. The weight ratio of each raw material of the marinated ingredients to the marinade is 1:(0.3 - 0.6):(0.04 - 0.06):(0.03 - 0.05):(0.06 - 0.08):(0.04 - 0.07):(0.06 - 0.08):(0.04 - 0.06):(0.02 - 0.04):(0.01 - 0.02):(0.01 - 0.02):(0.01 - 0.03):(0.01 - 0.03):(0.01 - 0.03).

[0028] Furthermore, the spice mixture includes table salt, scallions, ginger, Chinese prickly ash, star anise, Chinese star anise, chili peppers, cinnamon, dried tangerine peel, tsaoko fruit, monk fruit, kaempferia galanga, and dahurian angelica root. The weight ratios of these ingredients to the total weight of ingredients such as pig large intestine and pig lungs are 1:0.45:0.05:0.04:0.07:0.65:0.07:0.05:0.03:0.015:0.015:0.02:0.02:0.02 respectively.

[0029] Optionally, the high-quality stock is prepared by the following method: Wash and cut the pig bones, blanch them, remove and set aside. Then add them to water, add scallions, ginger, and cooking wine, and continue to cook until the soup turns white. Turn off the heat, filter, collect the filtrate, and let it cool naturally to obtain the high-quality stock.

[0030] Furthermore, the high-quality stock is prepared by the following method: Wash and cut the pig bones, blanch them, remove and set aside. Then add them to water, add scallions, ginger, and cooking wine, and continue to cook until the soup turns white. Turn off the heat, filter, collect the filtrate, and let it cool naturally to obtain the high-quality stock;

[0031] Among them, the amount of water added per 1 g of pig bones is 20 - 30 mL. The weight ratio of pig bones to scallions is 1:(0.01 - 0.03). The weight ratio of pig bones to ginger is 1:(0.01 - 0.03). The amount of cooking wine added per 1 g of pig bones is 3 - 5 mL.

[0032] From the above technical solutions, it can be seen that the embodiments of the present invention have the following advantages:

[0033] 1. In the cooking process of the present invention, a compound plant extract is added. The compound plant extract is a mixture of extracts of Phyllostachys nigra leaves, lotus flowers, and chrysanthemums. Through the combined action of the three, it can reduce the greasiness and enrich the taste. Among them, Phyllostachys nigra leaves contain rich natural antioxidant flavonoids, which help reduce the oxidation reaction of ingredients during the marinating process, thus maintaining the freshness and taste of the ingredients. At the same time, as an extract added, the volatile oil of Phyllostachys nigra leaves has a typical filtrate characteristic flavor, similar to the fragrance of fruits, which helps remove the fishy and greasy taste in the marinating. The lotus flower itself has a fresh taste and aroma. The lotus flower extract can bring a fresh feeling into the marinating, thereby reducing the greasiness. Moreover, the components in the lotus flower extract can interact with the grease in the marinating, reducing the taste of the grease and making the marinating more refreshing and not greasy. Chrysanthemums have a unique fragrance, which also helps remove the greasiness in the marinating, adjust the overall flavor of the marinating, make it more balanced and harmonious, and thus improve the taste.

[0034] 2. Before using the compound plant extract in the present invention, it is pretreated by irradiating with ultraviolet light for sterilization, and then chitosan is used to adsorb the impurities in the compound plant extract, reducing other factors that affect the taste of the marinating.

[0035] 3. In the present invention, flour and edible vinegar are used to clean the inner and outer walls of pig large intestines. Flour has a certain adsorption effect. The tiny particles of flour can form a protective film, effectively adsorbing the grease, dirt and other impurities on the surface of the large intestine, making the pig large intestine cleaner. The acetic acid in edible vinegar can neutralize the alkaline substances in the pig large intestine, destroy the structure of the fishy smell molecules, help reduce the fishy smell, and facilitate the improvement of the taste. And ultrasonic cleaning is carried out on the pig large intestine and pig lungs. The powerful impact force of ultrasonic waves can penetrate the surface of the food materials, penetrate into the tiny gaps, improve the cleaning efficiency, and can also effectively remove the fishy smell of the pig large intestine and pig lungs, helping to improve the taste of the braised food. Detailed implementation manners

[0036] In order to enable the personnel in the technical field to better understand the solution of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts fall within the scope of protection of the present invention. Unless otherwise specifically stated, all kinds of raw materials, reagents, instruments and equipment used in the present invention can be obtained through the market or can be prepared by existing methods.

[0037] Preparation examples

[0038] Preparation example 1

[0039] A compound plant extract is prepared by the following method:

[0040] Wash 1 kg of bamboo leaves, 0.8 kg of lotus flowers, and 0.8 kg of chrysanthemums, dry them, crush them, and pass through a 100-mesh sieve to obtain a powder. The powder is subjected to water bath extraction at a temperature of 90 °C, filtered, and the filtrate is collected. Then extract again and repeat the above operations to obtain a compound plant extract.

[0041] Preparation example 2

[0042] A compound plant extract, the difference from Preparation example 1 is that the addition amount of lotus flowers is different, and the addition amount in Preparation example 2 is 0.9 kg.

[0043] Preparation example 3

[0044] A compound plant extract, the difference from Preparation example 1 is that the addition amount of lotus flowers is different, and the addition amount in Preparation example 3 is 1 kg.

[0045] Preparation example 4

[0046] A compound plant extract, the difference from Preparation example 1 is that the addition amount of chrysanthemums is different, and the addition amount in Preparation example 4 is 0.9 kg.

[0047] Preparation Example 5

[0048] A compound plant extract, which is different from Preparation Example 1 in that the addition amount of chrysanthemum is different, and the addition amount in Preparation Example 5 is 1 kg.

[0049] Examples

[0050] Example 1

[0051] The production and processing method of old Beijing stewed pig offal includes the following steps:

[0052] S1: Soak 1 kg of pig large intestine and 1 kg of pig lung in brine with a mass fraction of 30% for 40 min, with the brine covering the ingredients. Take them out, rinse with water, then knead the outer wall of the pig large intestine with flour and edible vinegar for 3 min, then rinse with water. Then turn the inner wall of the pig large intestine out, remove the grease and impurities on the inner wall of the pig large intestine, also knead the inner wall of the pig large intestine with flour and edible vinegar for 3 min, and rinse with water. Then put the pig large intestine and pig lung into water again, with the water covering the ingredients, and perform ultrasonic cleaning for 30 min at a power of 100 w and a frequency of 40 HZ. After the cleaning is completed, take them out and rinse them clean with water. Deodorize the cleaned pig large intestine, pig lung and other ingredients. Put the ingredients into water, with the water covering the ingredients, add 0.4 L of white vinegar, let it stand for 30 min, take it out and rinse it clean with water. Then put it into water again, with the water covering the ingredients, and add 0.04 kg of scallions and 0.04 kg of ginger for blanching. Take it out, dice it and set aside;

[0053] S2: Wrap 0.8 kg of spices in a gauze bag. The spices are a mixture of table salt, scallions, ginger, Chinese prickly ash, star anise, anise, chili, cinnamon, tangerine peel, tsaoko fruit, monk fruit, kaempferia galanga, and angelica dahurica, and the weight ratio is 0.9:0.1:0.08:0.14:0.13:0.14:0.1:0.06:0.03:0.03:0.04:0.04:0.04. Put it into 10 kg of water, bring to a boil, add 0.2 kg of the compound plant extract prepared in Preparation Example 1 and the diced pig large intestine and pig lung, continue to cook for 8 min, then add 3 kg of high - soup, continue to cook until it boils for 3 min, and then cool down to 65 °C and cook for 1.5 h. After the cooking is completed, turn off the heat source to make old Beijing stewed pig offal.

[0054] Example 2

[0055] The production and processing method of old Beijing stewed pig offal, which is different from Example 1 in that the addition amount of the compound plant extract is different. The addition amount of the compound plant extract in Example 2 is 0.4 kg.

[0056] Example 3

[0057] The production and processing method of old Beijing stewed pig offal, the difference from Example 1 lies in that the addition amount of the compound plant extract is different, and the addition amount of the compound plant extract in Example 3 is 0.6 kg.

[0058] Examples 4-7

[0059] The production and processing method of old Beijing stewed pig offal, the difference from Example 2 lies in that the sources of the compound plant extracts are different, and the compound plant extracts in Examples 4-7 are respectively prepared by Preparation Examples 2-5.

[0060] Example 8

[0061] The production and processing method of old Beijing stewed pig offal, the difference from Example 6 lies in that the compound plant extract is pretreated before use: the compound plant extract is irradiated with ultraviolet light at a wavelength of 255 nm for 30 min, then chitosan is added, mixed evenly, allowed to stand, and filtered to obtain the pretreated compound plant extract. The weight ratio of the compound plant extract to chitosan is 1:0.6.

[0062] Comparative examples

[0063] Comparative Example 1

[0064] The production and processing method of old Beijing stewed pig offal, the difference from Example 1 lies in that the lotus flower in the compound plant extract is replaced with bamboo leaves of Phyllostachys pubescens in equal amount.

[0065] Comparative Example 2

[0066] The production and processing method of old Beijing stewed pig offal, the difference from Example 1 lies in that the chrysanthemum in the compound plant extract is replaced with bamboo leaves of Phyllostachys pubescens in equal amount.

[0067] Comparative Example 3

[0068] The production and processing method of old Beijing stewed pig offal, the difference from Example 1 lies in that the bamboo leaves of Phyllostachys pubescens in the compound plant extract are replaced with lotus flower in equal amount.

[0069] Comparative Example 4

[0070] The production and processing method of old Beijing stewed pig offal, the difference from Example 1 lies in that the compound plant extract is not added.

[0071] Performance detection test

[0072] The following performance detections are carried out on the old Beijing stewed pig offal in Examples 1-8 and Comparative Examples 1-4:

[0073] Invite 10 food professionals to evaluate the stewed pig offal according to the scoring criteria of appearance, flavor, taste, richness and aftertaste. The evaluation criteria for appearance, taste and quality are shown in Table 1, and the scoring results are shown in Table 2.

[0074] Specific evaluation method: Invite the above 10 food professionals to have a taste test. The taste test is carried out in 4 days, and all start 3 hours after breakfast. On the first day, 3 kinds are tasted, on the second day, 3 kinds are tasted, on the third day, 3 kinds are tasted, and on the fourth day, 3 kinds are tasted. During the taste test, each food professional is separated by a partition, so that the food professionals are in a relatively independent space, reducing the mutual interference and influence among food professionals. Before each taste test, rinse the mouth with water 3 times, and the interval between every two taste tests is 30 minutes. The 10 food professionals have good health, sound sensory organs, good discrimination ability, no alcohol or tobacco addiction, good personal hygiene conditions, and no obvious personal taste preferences. Take the average score of 10 people as the product score.

[0075] Table 2 Sensory evaluation score table

[0076] Score Appearance Taste Quality 0-3 Poor color, no fragrance Poor taste Taste too salty or too light, poor flavor, tough meat 4-7 Slightly poor color, with a faint fragrance Good taste Taste slightly salty or slightly light, bland flavor, slightly poor meat quality 8-10 Good color, fragrant smell Excellent taste Moderate saltiness, delicious flavor, tender and chewy meat

[0077] Table 2 Scoring results

[0078]

[0079]

[0080] It can be seen from Table 2 that the production and processing method of the old Beijing stewed pig offal in this application can reduce the greasiness, improve the taste and quality through the combined action of various raw materials. Among them, the appearance score is 9.6 - 9.8 points, the taste score is 8.7 - 9.9 points, and the quality score is 8.3 - 9.8 points.

[0081] Combined with Example 1 and Examples 1 - 4, it can be seen that the appearance of the stewed pig offal in Example 1 is 9.6 points, the taste is 8.7 points, and the quality is 8.3 points, which is better than Comparative Examples 1 - 4, indicating that it is more appropriate to use the extraction solutions of Phyllostachys nigra leaves, lotus flowers and chrysanthemums together as the composite plant extraction solution. Through the combined action of the three, it can better improve the taste of the old Beijing stewed pig offal.

[0082] Combined with Examples 1 - 3, it can be seen that the appearance of the stewed pig offal in Example 2 is 9.6 points, the taste is 9.1 points, and the quality is 8.9 points, which is better than other examples, indicating that the addition amount of the composite plant extraction solution in Example 2 is more appropriate. If the addition amount of the composite plant extraction solution is too small, it cannot play an optimal role; if the addition amount of the composite plant extraction solution is too large, since the composite plant extraction solution contains various flavor components, it may cause the taste of the stewed pig offal to be too strong or bitter, resulting in covering the taste of the ingredients themselves, making the overall flavor unbalanced, and further affecting the taste.

[0083] Combined with Examples 2 and 4-7, it can be seen that the appearance of the stewed food in Example 6 is 9.7 points, the taste is 9.7 points, and the quality is 9.6 points, which is better than other examples. This shows that the addition amounts of Phyllostachys heterocycla var. pubescens leaves, lotus flowers, and chrysanthemums in the compound plant extract in Example 6 are more appropriate. If the addition amount of any one of them is too small, it will affect the taste of the final stewed food; if the addition amount of any one of them is too large, it may cover the taste of the ingredients themselves due to the components of the three, affecting the taste.

[0084] Combined with Example 6 and Example 8, it can be seen that the appearance of the stewed food in Example 8 is 9.8 points, the taste is 9.9 points, and the quality is 9.8 points, which is better than Example 6. This shows that it is more appropriate to perform pretreatment on the compound plant extract before use. Irradiate it with ultraviolet light for sterilization treatment, and then use chitosan to adsorb the impurities in the compound plant extract to reduce other factors that affect the taste of the stewed food.

[0085] As described above, the above examples are only used to illustrate the technical solutions of the present invention, rather than limiting it; although the present invention has been described in detail with reference to the foregoing examples, those of ordinary skill in the art should understand that: they can still modify the technical solutions recorded in the foregoing examples, or perform equivalent replacements on some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the various examples of the present invention.

Claims

1. The production and processing method of Old Beijing Luzhu is characterized by: The steps include: S1: Wash the stewed ingredients, remove the fishy smell, cut into cubes and set aside; S2: Wrap the marinade, put it into water, boil it, add the compound plant extract and the diced marinade ingredients, continue to cook, then add the broth, continue to cook, and after cooking, turn off the fire to make the old Beijing marinade; The composite plant extract is a mixture of extracts of bamboo leaves, lotus and chrysanthemum.

2. The production and processing method of the old Beijing stew according to claim 1 is characterized by: The weight ratio of the stewed ingredients, marinade, composite plant extract, water and broth is 1:(0.3-0.5):(0.1-0.3):(4-6):(1-2).

3. The production and processing method of the old Beijing stew according to claim 1 is characterized by: The braised ingredients include pig large intestine and pig lung.

4. The production and processing method of the old Beijing stew according to claim 1 is characterized by: The composite plant extract is prepared by the following method: bamboo leaves, lotus and chrysanthemum are washed, dried, crushed and sieved to obtain powder, the powder is subjected to water bath extraction, filtered, the filtrate is collected, extracted again, and the above operation is repeated to obtain the composite plant extract.

5. The production and processing method of the old Beijing stew according to claim 4 is characterized by: The weight ratio of the bamboo leaves, lotus and chrysanthemum is 1:(0.8-1.2):(0.8-1.2).

6. The production and processing method of the old Beijing stew according to claim 4 is characterized by: The composite plant extract is also pretreated as follows before use: the composite plant extract is subjected to ultraviolet light treatment, chitosan is added, mixed evenly, allowed to stand, and filtered to obtain the pretreated composite plant extract.

7. The production and processing method of the old Beijing stew according to claim 1 is characterized by: The specific steps of cleaning the braised ingredients in step S1 are: soak the braised ingredients in salt water, take them out, rinse them with water, rub the outer wall of the pig's large intestine with flour and vinegar, then rinse them with water, turn out the inner wall of the pig's large intestine, remove the grease and impurities on the inner wall of the pig's large intestine, rub the inner wall of the large intestine with flour and vinegar, and rinse them with water, then put the pig's large intestine and lungs into water for ultrasonic cleaning, take them out after cleaning, and rinse them with water.

8. The production and processing method of Old Beijing Stewed Pork according to claim 1 is characterized by: The specific steps of the deodorization treatment in step S1 are: soak the cleaned braised ingredients in water, add white vinegar, let it stand, take it out, rinse it with water, put it in water again, add green onions and ginger to blanch it, and take it out.

9. The production and processing method of Old Beijing Stewed Pork according to claim 1, characterized in that: The marinade includes salt, onion, ginger, pepper, aniseed, star anise, chili, cinnamon, tangerine peel, tsaoko, monk fruit, galangal, and angelica dahurica. The weight ratio of the marinated ingredients to the marinade is 1: (0.3-0.6): (0:04-0.06)：(0.03-0.05)：(0.06-0.08)：(0.04-0.07)：(0.06-0.08)：(0.04-0.06)：(0.02-0.04)：(0.01-0.02)：(0.01-0.02)：(0.01-0.03)：(0.01-0.03)：(0.01-0.03)。 10. The production and processing method of Old Beijing Stewed Pork according to claim 1, characterized in that: The stock is prepared by the following method: washing and cutting the pork bones, blanching them, taking them out, setting them aside, adding them into water, adding green onions, ginger and cooking wine, and continuing to cook until the soup turns white, turning off the heat, filtering, collecting the filtrate, and cooling them naturally to obtain the stock.

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