CN104026600A - Preparation method of Hakkas steamed pork belly with pickled vegetables - Google Patents
Preparation method of Hakkas steamed pork belly with pickled vegetables Download PDFInfo
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- CN104026600A CN104026600A CN201410214227.6A CN201410214227A CN104026600A CN 104026600 A CN104026600 A CN 104026600A CN 201410214227 A CN201410214227 A CN 201410214227A CN 104026600 A CN104026600 A CN 104026600A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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Abstract
The invention discloses a preparation method of a Hakkas steamed pork belly with pickled vegetables. The preparation method comprises the following steps: step A, the preparation of the pickled vegetables, wherein after vegetables the preprocessed, 30-50% of moisture in the vegetables is removed through drying, the vegetables are cut into segments and then loaded into a vacuum mixing pot to be mixed and processed under vacuum, 1-2% of salt is added into the pot at the same time when the vegetables in the pot are mixed, then, the vegetables are loaded into a container of which the bottom is provided with a drainage pipe, the vegetables in the container are compacted, the drainage pipe is opened to drain water, the vegetables are drawn out of the container after 5-7 days, 1-2% of salt is added into the vegetables and mixed evenly, the vegetables are loaded into the container again and compacted, water drainage is kept, the vegetables are stored in the container for 70-120 days, and after the pickled vegetables are qualified through inspection, the pickled vegetables are obtained; step B, the preparation of steamed pork belly, wherein after pork is chosen, cleaned and drained, the pork is fried, the fried pork is cut into slices, the sliced pork is mixed with the pickled vegetables, the mixture is loaded into bags under vacuum, and bacteria are killed, so that the steamed pork belly with the pickled vegetables is obtained. The method disclosed by the invention is scientific and reasonable, the steamed pork belly with the pickled vegetables is convenient for mass production, the stability of a preparation technology is good, the steamed pork belly with the pickled vegetables is rich in nutrition, the pickled vegetables stimulate the appetite and promote salivation, and the steamed pork belly is fat but not greasy, so that the steamed pork belly with the pickled vegetables is green food suitable for all ages.
Description
Technical field
The present invention relates to the processing technique field of a kind of vegetables and pork, be specifically related to the preparation method of a kind of the Hakkas wiping dish braised pork.
Background technology
Wiping dish, be also sauerkraut, is a kind of traditional pickles of soil system.Wiping dish is an important class of cure foods, and history is comparatively remote, in south, is often that oneself is edible, is generally used for sending congee, sometimes also bring meal, or as the garnishes of home cooking, fry beef as wiped dish, wipe dish fried pig's large intestines, wipe dish fish, and be all the dish that people like.In " melon dish " age, almost every household all make wipe dish eat, more general in rural area.Among the people once had such spreading: " within three days, not eating acid, the Da Chuan river of walking ".
Wipe dish and generally use green vegetables, Chinese cabbage, also useful fresh kidney beans are next brewed, unique flavor, and light tasty and refreshing, appetizing is promoted the production of body fluid, and contains a large amount of vitamin Cs, lactic acid bacteria, the nutriments such as dietary fiber, are a kind of green health food, all-ages.
Traditional wiping dish preparation method: first bluish white dish is placed under the sun and shines a couple of days, 6 seventy percent are cut into chunky shape when dry by knife, then put in the large young crock of a tripe, compress with waddy, limit rim is pressed, and it is tight to press until slotting, then spreads in the above and needs salt, sealing and fermenting, has just become the fragrant strongly fragrant wiping dish of local flavor after one month.Can also dry that to make sauerkraut dry wiping dish, have another kind of local flavor.
The way of tradition braised pork: streaky pork is scraped wash clean, lower cold water pan boiling is to disconnected raw, pull lower oil cauldron out fried to brownish red, section dress bowl, put green onion, ginger, anise, salt, monosodium glutamate, cooking wine, soy sauce, pepper powder, white sugar, bud dish, soup-stock, upper cage steams 2 hours with moderate heat, and meat is buckled in dish, soup juice falls in pot and waters on braised pork after thicken soup, to obtain final product.
Traditional wiping dish braised pork preparation method technique is more random, is only suitable for family and individual workship and uses, and is unfavorable for large-scale production popularization, and needs a lot of producers' experience, has limited the popularization of this healthy food.
Summary of the invention
the object of the present invention is to provide a kind of preparation method who wipes dish braised pork based on the improved the Hakkas of traditional manufacturing technique, promote the production of body fluid soft and smooth tasty and refreshing in conjunction with braised pork of the refreshing appetizing of acid of wiping dish, can meet larger consumer's taste bud, is also more conducive to large-scale production.
The preparation method of dish wipes in the Hakkas of the present invention, comprises the following steps:
A, the preparation of wiping dish, taking fresh vegetables as raw material, after pretreatment, the dry moisture content of removing 30-50%, cut and cut into chunks, pack in vacuum stirring tank, under vacuum, carry out stir process, in stir process, add the salt of 1-2%, then pack bottom into and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, after 5 ~ 7 days, dish is drawn out, add the salt of 1-2% to mix, container compacting before reinstalling, and opening water discharge pipe draining always, deposit 70-120 days, after the assay was approved, to obtain final product;
The preparation of B, braised pork, after taking fresh pork as raw material, choosing, cleaning, be filtered dry, carries out friedly, cuts in flakes, mix with above-mentioned wiping dish, and vacuum bagging, sterilization, to obtain final product.
Described cut to cut into chunks refer to the section that pretreated vegetables is cut into 1-2cm.
The described drying means of cutting the vegetables of cutting into chunks is 50-70 DEG C for controlling baking temperature, and be 8-12 hour drying time.
Described being up to the standards refers to that the method inspection according to GB GB/T 5009.33-2010 does not measure nitrite, is 60-70% with the water content of delicacies of the season, and pH is 3.5-4.5.
The preparation method of dish wipes in described the Hakkas, also comprises spice operation after the assay was approved, admixes capsicum, salt in dish, makes taste better;
Or in dish, admix and be equivalent to the wormwood of fresh vegetables gross weight 0.2-0.5%, the dried orange peel of 0.1-0.2%, the garlic of 0.5-0.7%, the Chinese prickly ash of 0.3-0.5%, the pepper of 0.1-0.3%, these compositions be spices be also traditional Chinese medicine ingredients, can make to wipe dish taste more aromatic character and agreeable taste, appetizing is promoted the production of body fluid, and there is the gynaecological disease, liver-protecting and stomach-protecting of alleviation, the health-care effect such as relieving cough and reducing sputum, make people when enjoyment is delicious, can also suitably nurse one's health health, kill two birds with one stone.
The preparation method of dish braised pork wipes in described the Hakkas, also comprise the stew in soy sauce operation after being filtered dry, described stew in soy sauce operation comprises: the wormwood of preparing fresh pork gross weight 0.5-0.8%, the dried orange peel of 0.2-0.3%, the garlic of 0.4-0.7%, the Chinese prickly ash of 0.5-0.7%, the pepper of 0.3-0.5%, the anise of 0.7-0.9%, the pepper powder of 0.3-0.5%, the salt of 5-7%, the soy sauce of 5-7%, the white granulated sugar of 5-7%, the white wine of 0.5-0.7%, the light-coloured vinegar of 0.3-0.6%, 1% ~ 1.4% water, make thick gravy, pork is put into thick gravy stew in soy sauce 20 ~ 40 minutes.
Also comprise fried rehydration operation afterwards, described rehydration operation refers to that the pork after fried is immersed to cold water to be soaked, and wetting time is 8 ~ 12 minutes.
Described cutting in flakes refers to, and block pork cut and grown up 10 centimetres, the sheet of thick 0.8 centimetre.
Described sterilisation step is: in 10 minutes, be warming up to 110 ~ 130 DEG C, keep 10 ~ 20 minutes, then be cooled to room temperature in 10 minutes.
The spices adding in the present invention and the plant origin of medicinal herbs are as follows:
Wormwood, Latin is called Tanacetum vulgare L., is the plant of China's medicative diet for food therapy, energy dispelling cold and removing dampness, warming channel for arresting bleeding.Be applicable to the cold of insufficiency type hemorrhage and stomachache, have obvious curative effects for women's cold of insufficiency type irregular menstruation, stomachache, uterine bleeding, be a kind of gynaecology good medicine.
Dried orange peel, Latin is called Citri Reticulatae Pericarpium, is the maturate peel of rutaceae orange and variety thereof, and for chest gastral cavity turgor, food is few vomits and diarrhoea, coughing with a lot of sputum.
Garlic, Latin is called A.Sativam L. var.Viviparum Regel, and warm in nature, Wen Zhonghang is stagnant, removing toxic substances, desinsection.Antibacterial, antiviral, kill protozoon; Lipopenicillinase, antiatherosclerosis.Suppress platelet aggregation; Improve immunity; Antitumor; Protect the liver.
Chinese prickly ash, Latin is called zanthoxylum, warm in nature, warming middle energizer to relieve pain, desinsection, antipruritic, anti-inflammatory, antiulcer, antibacterial, only diarrhoea; Protect the liver; Tool local anesthetic action, to intestinal smooth muscle, motion has two-way function.
Pepper, Latin is called Piper nigrum Linn, hot in nature, warming spleen and stomach for dispelling cold, lower gas pain relieving, antidiarrheal, appetizing.
Anise, Latin is called Illixium verum, another name anise is warm in nature, have dispelling cold temperature, regulating qi-flowing for relieving pain and stomach adjust in function, conditioning waist crymodynia, it is vexed and the vomiting that causes of catching cold is powerful, antibacterial, promote gastrointestinal peristalsis, increase leucocyte that stomach is swollen.
In fresh vegetables, contain nitrate, and nitrate can change into nitrite in the process of preparation wiping dish or sauerkraut, human body is taken the photograph the too much nitrite of input can be affected healthy even carcinogenic.The wiping dish that prior art processes is made during the fermentation, all can produce a certain amount of nitrite, a large amount of edible be unfavorable for healthy.And the prepared novel the Hakkas wiping dish of the inventive method does not contain nitrite, this is also one of core inventive point of the present invention, the main key point of eliminating nitrite is just that the present invention wipes twice compacting storing process in dish preparation process and the control of salt addition, time and salt amount that technique is deposited in twice compacting are not arbitrarily to control, inventor has carried out a large amount of experiments in this, final experiment draws technique of the present invention, in process of production, the compacting for the first time that is created in of main nitrite is deposited in process, after dish is drawn out, carry out compacting for the second time, this is deposited process and just can utilize and draw out the oxygen that dish contacts, oxidation Decomposition nitrite progressively, this wherein, the effective content of salt is very important to keeping the stability of whole reaction system to play a part, too much or the very few decomposition rate that all can affect nitrite of salt amount.
The preparation method of dish braised pork wipes in novel the Hakkas of the present invention, its preparation technology wipes in tradition on dish braised pork preparation method's basis, combine modern equipment, formed the new preparation process that a set of tradition and modernity organically combines, the method is convenient to control the links in technique, simple to operate, scientific and reasonable, greatly save production human cost, improve production efficiency, effectively reduce production cost, be convenient to wipe applying of dish.Wiping dish braised pork prepared by the present invention, vegetables and pork reasonably combined, nutritious, environment-friendly and green, wipes dish appetizing and promotes the production of body fluid, and sour fragrance is pure, and braised pork is fertile and oiliness, soft and smooth tasty and refreshing, is a kind of ecological organic food, suitable for four seasons, can become the delicious food being popular.
Detailed description of the invention
Embodiment 1
A, wipe the preparation of dish, taking 5000 grams of fresh vegetables as raw material, after pretreatment, be dried, controlling baking temperature is 50 DEG C, be 8 hours drying time, remove 30% moisture content, cut into the section of 1-2cm, pack in vacuum stirring tank, under vacuum, carry out stir process, in stir process, add 1% salt, then pack bottom into and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, after 5 days, dish is drawn out, add 1% salt to mix, container compacting before reinstalling, and opening water discharge pipe draining always, deposit 70 days, method inspection according to GB gram B/T 5009.33-2010 does not measure nitrite, be 60% with the water content of delicacies of the season, pH is 3.5, after the assay was approved, admix appropriate capsicum, salt, and in dish, admix 10 grams of wormwoods, 5 grams of dried orange peels, 25 grams, garlic, 15 grams, Chinese prickly ash, 5 grams, pepper, obtain,
B, the preparation of braised pork, taking 1000 grams of fresh porks as raw material, selection, clean, after being filtered dry, prepare 5 grams of wormwoods, the dried orange peel of 2 grams, 4 grams of garlics, 5 grams of Chinese prickly ashes, 3 grams of peppers, 7 grams of anises, 3 grams of pepper powders, 50 grams of salt, 50 grams of soy sauce, 50 grams of white granulated sugars, 5 grams of white wine, 3 grams of light-coloured vinegars, 10 grams of water, make bittern, pork is put into bittern stew in soy sauce 20 minutes, then carry out fried, when fried, pork is block, pork after fried is immersed to cold water wetting, wetting time is 8 minutes, pork after wetting cuts grows up 10 centimetres, the sheet of thick 0.8 centimetre, mix with wiping dish, vacuum bagging, in 10 minutes, be warming up to 110 DEG C, keep 10 minutes, in 10 minutes, be cooled to room temperature again and carry out sterilization, obtain.
Embodiment 2
A, wipe the preparation of dish, taking 5000 grams of fresh vegetables as raw material, after pretreatment, be dried, controlling baking temperature is 60 DEG C, be 10 hours drying time, remove 40% moisture content, cut into the section of 1-2cm, pack in vacuum stirring tank, under vacuum, carry out stir process, in stir process, add 1.5% salt, then pack bottom into and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, after 6 days, dish is drawn out, add 1.5% salt to mix, container compacting before reinstalling, and opening water discharge pipe draining always, deposit 95 days, method inspection according to GB gram B/T 5009.33-2010 does not measure nitrite, be 65% with the water content of delicacies of the season, pH is 4, after the assay was approved, admix appropriate capsicum, salt, and in dish, admix 17.5 grams of wormwoods, 7.5 grams of dried orange peels, 30 grams, garlic, 20 grams, Chinese prickly ash, 10 grams, pepper, obtain,
The preparation of B, braised pork, taking 1000 grams of fresh porks as raw material, after choosing, clean, being filtered dry, prepare 6.5 grams of wormwoods, the dried orange peel of 2.5 grams, 5.5 grams of garlics, 6 grams of Chinese prickly ashes, 4 grams of peppers, 8 grams of anises, 4 grams of pepper powders, 60 grams of salt, 60 grams of soy sauce, 60 grams of white granulated sugars, 6 grams of white wine, 4.5 grams of light-coloured vinegars, 12 grams of water, make bittern, and pork is put into bittern stew in soy sauce 30 minutes.Then pork skin rehydration is carried out fried, when fried, pork is block, the pork after fried is immersed to cold water wetting, and wetting time is 10 minutes, pork after wetting cuts grows up 10 centimetres, the sheet of thick 0.8 centimetre, mixes vacuum bagging with described wiping dish, in 10 minutes, be warming up to 120 DEG C, keep 15 minutes, then in 10 minutes, be cooled to room temperature and carry out sterilization, to obtain final product.
Embodiment 3
A, wipe the preparation of dish, taking 5000 grams of fresh vegetables as raw material, after pretreatment, be dried, controlling baking temperature is 70 DEG C, be 12 hours drying time, remove 50% moisture content, cut into the section of 1-2cm, pack in vacuum stirring tank, under vacuum, carry out stir process, in stir process, add 2% salt, then pack bottom into and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, after 7 days, dish is drawn out, add 2% salt to mix, container compacting before reinstalling, and opening water discharge pipe draining always, deposit 120 days, method inspection according to GB gram B/T 5009.33-2010 does not measure nitrite, be 70% with the water content of delicacies of the season, pH is 4.5, after the assay was approved, admix appropriate capsicum, salt, and in dish, admix 25 grams of wormwoods, 10 grams of dried orange peels, 35 grams, garlic, 25 grams, Chinese prickly ash, 15 grams, pepper, obtain,
B, the preparation of braised pork, taking 1000 grams of fresh porks as raw material, selection, clean, after being filtered dry, prepare 8 grams of wormwoods, the dried orange peel of 3 grams, 7 grams of garlics, 7 grams of Chinese prickly ashes, 5 grams of peppers, 9 grams of anises, 5 grams of pepper powders, 70 grams of salt, 70 grams of soy sauce, 70 grams of white granulated sugars, 7 grams of white wine, 6 grams of light-coloured vinegars, 14 grams of water, make bittern, pork is put into bittern stew in soy sauce 40 minutes, then pork skin rehydration is carried out fried, when fried, pork is block, pork after fried is immersed to cold water wetting, wetting time is 12 minutes, pork after wetting cuts grows up 10 centimetres, the sheet of thick 0.8 centimetre, mix with described wiping dish, vacuum bagging, in 10 minutes, be warming up to 130 DEG C, keep 20 minutes, in 10 minutes, be cooled to room temperature again and carry out sterilization, obtain.
Embodiment 4
Wipe dish content of nitrite contrast test
1, in experiment purpose comparative example 1, embodiment 2, embodiment 3, the wiping dish of preparation and embodiment 4 make by oneself traditionally and wipe dish, and detect content of nitrite separately.
2, laboratory sample is prepared
Fresh vegetable material is to be plucked from same vegetable garden, concentrated, stand-by after plucking;
Dish is wiped in preparation traditionally:
Raw material: 5000 grams of fresh vegetables
In vegetable garden, pluck fresh vegetables concentrated for subsequent use, weigh, record.The leaf that removes outer yellow leaf, damage, carefully cleans up, and drains; Vegetables after cleaning are carried out to airing, and the airing time is 2 days, removes 70% moisture content; Collect airing good vegetables, be broken into fine strip shape with cutting machine, rub by hand broken leaf, between palm, friction back and forth, makes its softness, extrudes moisture content, the moisture content of further removing vegetables, packs into and wipes in dish cylinder, fills cylinder while compresses exhaust, the fermentation of envelope cylinder, controlled fermentation temperature is 28-30 DEG C, is inverted draining, ferment after 7 days, remove potting, add 50 grams of salt, mix, get product.
3, experimental check method and result
Content of nitrite detection method, with reference to national standard " GB/T 5009.33-2010 content of nitrite detect ", the results are shown in Table 1:
The each comparison of wiping dish nitrite of table 1
| Wipe dish test item | Content of nitrite mg/kg |
| Embodiment 1 | 0.0 |
| Embodiment 2 | 0.0 |
| Embodiment 3 | 0.0 |
| Embodiment 4 | 1.2 |
As can be seen from Table 1, embodiment 1, embodiment 2 and embodiment 3 wipe inspection in dish and do not measure nitrite, in the wiping dish that embodiment 4 is prepared by traditional handicraft, contain a certain amount of nitrite, therefore, the embodiment of the present invention 1, in wiping dish prepared by embodiment 2 and embodiment 3, the effective content of salt is very important to keeping the stability of whole reaction system to play a part, too much or the very few decomposition rate that all can affect nitrite of salt amount, coordinate by rational salt, can effectively promote the decomposition of nitrite, reduce the content of wiping dish nitrite, guarantee edible safety.
Edible case
1, Teng × ×, female, people from Nanning, life in 1978, certain employee of business unit, the long-term cold of insufficiency type is hemorrhage, bellyache in menstrual period obtains severe, distastes for food, and dish braised pork is wiped by the Hakkas of the edible embodiment of the present invention 1, every three days one meal, 100 grams of every meal, edible after 1 month continuously, think that spirit takes a turn for the better, breathe smooth and easyly, appetite increases, and bellyache in menstrual period situation is also taken a turn for the better.
2, woods × ×, man, people from Nanning, life in 1977, certain employee of public institution, suffers from indiestion, often food is few vomits and diarrhoea, coughing with a lot of sputum, and dish braised pork is wiped by the edible embodiment of the present invention 2 the Hakkas, two meal weekly, 100 grams of every meal, edible after 1 month continuously, appetite takes a turn for the better, every day, diet was normal, and complexion is front ruddy, and cough diarrhoea situation also reduces.
Claims (10)
1. a preparation method for dish braised pork wipes in the Hakkas, it is characterized in that comprising the following steps:
A, the preparation of wiping dish, taking fresh vegetables as raw material, after pretreatment, the dry moisture content of removing 30-50%, cut and cut into chunks, pack in vacuum stirring tank, under vacuum, carry out stir process, in stir process, add the salt of 1-2%, then pack bottom into and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, after 5 ~ 7 days, dish is drawn out, add the salt of 1-2% to mix, container compacting before reinstalling, and opening water discharge pipe draining always, deposit 70-120 days, after the assay was approved, to obtain final product;
The preparation of B, braised pork, after taking fresh pork as raw material, choosing, cleaning, be filtered dry, carries out friedly, cuts in flakes, mix with above-mentioned wiping dish, and vacuum bagging, sterilization, to obtain final product.
2. the preparation method of dish braised pork wipes in the Hakkas as claimed in claim 1, it is characterized in that: the cutting to cut into chunks of described wiping dish refers to the section that pretreated vegetables is cut into 1-2cm.
3. the preparation method of dish braised pork wipes in the Hakkas as claimed in claim 1, it is characterized in that: the described drying means of cutting the vegetables of cutting into chunks is 50-70 DEG C for controlling baking temperature, and be 8-12 hour drying time.
4. the preparation method of dish braised pork wipes in the Hakkas as claimed in claim 1, it is characterized in that: described being up to the standards refers to according to the method inspection of GB GB/T 5009.33-2010 and do not measure nitrite, is 60-70% with the water content of delicacies of the season, and pH is 3.5-4.5.
5. the preparation method of dish braised pork wipes in the Hakkas as claimed in claim 1, it is characterized in that: also comprise spice operation after the assay was approved, admix capsicum, salt in dish, make taste better.
6. the preparation method of dish braised pork wipes in the Hakkas as claimed in claim 1, it is characterized in that: also comprise spice operation after the assay was approved, in dish, admix and be equivalent to the wormwood of fresh vegetables gross weight 0.2-0.5%, the dried orange peel of 0.1-0.2%, the garlic of 0.5-0.7%, the Chinese prickly ash of 0.3-0.5%, the pepper of 0.1-0.3%.
7. the preparation method of dish braised pork wipes in the Hakkas as claimed in claim 1, it is characterized in that, also comprise the stew in soy sauce operation after being filtered dry, described stew in soy sauce operation comprises: the wormwood of preparing fresh pork gross weight 0.5-0.8%, the dried orange peel of 0.2-0.3%, the garlic of 0.4-0.7%, the Chinese prickly ash of 0.5-0.7%, the pepper of 0.3-0.5%, the anise of 0.7-0.9%, the pepper powder of 0.3-0.5%, the salt of 5-7%, the soy sauce of 5-7%, the white granulated sugar of 5-7%, the white wine of 0.5-0.7%, the light-coloured vinegar of 0.3-0.6%, 1% ~ 1.4% water, make thick gravy, pork is put into thick gravy stew in soy sauce 20 ~ 40 minutes.
8. the preparation method of dish braised pork wipes in the Hakkas as claimed in claim 1, it is characterized in that: also comprise fried rehydration operation afterwards, described rehydration operation refers to that the pork after fried is immersed to cold water to be soaked, and wetting time is 8 ~ 12 minutes.
9. the preparation method of dish braised pork wipes in the Hakkas as claimed in claim 1, it is characterized in that: described in cut in flakes and refer to, block pork is cut and is grown up 10 centimetres, the sheet of thick 0.8 centimetre.
10. the preparation method of dish braised pork wipes in the Hakkas as claimed in claim 1, it is characterized in that: described sterilisation step is: in 10 minutes, be warming up to 110 ~ 130 DEG C, keep 10 ~ 20 minutes, then be cooled to room temperature in 10 minutes.
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| CN105962097A (en) * | 2016-06-21 | 2016-09-28 | 陆川县龙祥食品有限公司 | Braised pork and preparation method thereof |
| CN106174057A (en) * | 2016-07-06 | 2016-12-07 | 周依宁 | A kind of manufacture method of medicated diet braised pork |
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| CN106174057A (en) * | 2016-07-06 | 2016-12-07 | 周依宁 | A kind of manufacture method of medicated diet braised pork |
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