Formulation of spiced pork hock and preparation process thereof

Abstract

The invention relates to a food preparation process, specifically a formulation of a spiced pork hock and a preparation process thereof. The formulation of the invention comprises a pork hock, salt, aniseed, cassia, fennel fruits, cloves, myrcia, Amomum tsao-ko, white cardamom, native chicken, pork loin, ginseng, welsh onion, fresh ginger slices, chili, and liquor. The preparation process consists of the steps of: washing the selected pork hock, putting the pork hock and well dissolved saline water into a pot and adding soup stock till just submerging the pork hock; boiling the mixture and removing foreign materials and oil on the soup surface, then adding a seasoning packet made of aniseed, cassia, fennel fruits, cloves, myrcia, Amomum tsao-ko, and white cardamom into the pot; putting the chicken, pork loin, ginseng, welsh onion, fresh ginger slices, chili, and liquor into the pot together for heating and changing the temperature from high to constant temperature, heating the pot for 1.5h when the temperature reaches 80DEG C, then taking the pork hock out of the pot and wiping it clean, coating the pork hock with vegetable oil, then conducting packaging and cold preservation. The spiced pork hock of the invention has the advantages of unique cooking, fragrant but not greasy taste, loose and soft meat, good mouthfeel, abundant nutrition, and ruddy color, thus being suitable for use in family feasts and travelling.

Description

technical field [0001] The invention relates to a recipe and a preparation process of a food, in particular to a recipe and a preparation process of spiced pork knuckle. Background technique [0002] At present, most elbow meat products on the market are made by smoking, steaming, boiling, and roasting. The most popular one on the market is spiced smoked elbow. It is more difficult for people with bad teeth to eat, and because smoked products cannot be eaten frequently, eating too much is not conducive to people's health. Contents of the invention [0003] The object of the present invention is to provide a kind of prescription and production process of a kind of spiced elbow with soft meat, strong fragrance, rich nutrition, good taste and ruddy color. The present invention is prepared from the following materials according to a certain weight: elbow 50-75kg, salt 6-15kg, star anise 0.25kg, cinnamon 0.1kg, fennel 0.15kg, clove 0.15kg, bay leaf 0.15kg, grass fruit 0.05kg, ...

AI Technical Summary

Problems solved by technology

[0002] At present, most elbow meat products on the market are made by smoking, steaming, boiling, and roasting. The most sold in the market is spiced smoked elbow. Although it is delicious, the meat is not very soft. It is more difficult for people with bad teeth to eat, and because smoked products cannot be eaten frequently, eating too much is not conducive to people's health