Preparation process of sauced pork hock and sauced pork hock product

Abstract

The invention relates to the technical field of food processing, in particular to a preparation process of a sauced pork hock and the sauced pork hock. The preparation process comprises the followingsteps: removing all pig hair form a pork hock; deboning; slitting muscles; adding sauce for saucing; binding for forming; steaming and boiling; vacuumizing and packaging; and refrigerating or steam sterilizing. The preparation process of the sauced pork hock develops a new approach for sauced food hot processing production, breaks through the limitation that sauced foods only can be ate in a coldsauced way, fills in the blank of hot-sauced foods, and realizes the purpose that sauced foods can be ate no matter the sauced foods are cold or hot.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a process for making braised hoof knuckles and products thereof. Background technique [0002] The "bad" system of food is to boil the food and put it in a container, add bad oil, salt, and raw brine to seal it, and eat it after a certain period of time to highlight the smell of bad food, such as bad feet, bad chicken, bad hoofs, etc. . [0003] The existing method of making stewed pork belly is to soak the washed and cooked pork belly and stewed glutinous rice. This method has been used for a long time to make stewed pork belly. Because the stewed pork belly contains a lot of collagen, it is sticky. , It is difficult to separate from the bones. If you want to separate the bones from the meat, it is not only time-consuming and laborious, but also the separated meat has no shape and is difficult to transport and store for long distances. Therefore, it is greatly restricte...

AI Technical Summary

Problems solved by technology

[0003] The existing method of making stewed pork belly is to soak the washed and cooked pork belly and stewed glutinous rice. This method has been used for a long time to make stewed pork belly. Because the stewed pork belly contains a lot of collagen, it is sticky. , It is difficult to separate from the bone. If you want to separate the bone from the meat, it is not only time-consuming and laborious, but also the separated meat has no shape, and it is difficult to transport and store for a long distance. Therefore, it is greatly restricted as a commodity in the market.