Five-spice pork

Abstract

The invention discloses five-spice pork. The five-spice pork is prepared from the following raw materials in parts by weight: 150-250 parts of pork, 6-10 parts of grapefruits, 3-5 parts of bay leaves, 4-6 parts of cinnamons, 3-5 parts of lemons, 6-10 parts of white granulated sugar, 4-6 parts of table salt, 4-8 parts of cooking wine, 4-6 parts of Chinese prickly ash, 4-6 parts of aniseeds, 3-5 parts of anises, 6-8 parts of fresh ginger, 6-8 parts of aginomoto, 20-30 parts of pig big bones, 6-8 parts of green onions, 6-8 parts of garlic and 400-600 parts of water. According to the five-spice pork disclosed by the invention, the raw materials are reasonably matched and nutritional ingredients are abundant, and the prepared pork has light red color and luster; and the meat is fine and tender, and smooth and palatable, and has a very delicious taste.

Description

technical field [0001] The invention belongs to the field of processed meat products, and relates to spiced pork. Background technique [0002] Pork is the most common meat food in people's life. In the production process of pork processing mature meat food, there are mainly steaming, boiling, smoking, roasting, stewing and other methods. The most commonly used method is steaming, but pork is steamed. The seasoning ingredients and the amount used in the process are different and the production process is different. The pork produced is different in color and taste, and the production method is different. The processed finished pork has a very big difference in the content of nutrients and the control of harmful components. , especially if the pork cooking time is too long, the pork tends to become old, and if the cooking time is too long, the more nutrients in the pork will be lost, and the more harmful substances will be accumulated. The active ingredients in the meat can ...

AI Technical Summary

Problems solved by technology

[0002] Pork is the most common meat food in people's life. In the production process of pork processing mature meat food, there are mainly steaming, boiling, smoking, roasting, stewing and other methods. The most commonly used method is steaming, but pork is steamed. The seasoning ingredients and the amount used in the process are different and the production process is different. The pork produced is different in color and taste, and the production method is different. The processed finished pork has a very big difference in the content of nutrients and the control of harmful components. , especially if the pork cooking time is too long, the pork tends to become old, and if the cooking time is too long, the more nutrients in the pork will be lost, and the more harmful substances will be accumulated. The active ingredients cannot be dissociated into water and dissolved into pork, directly affecting the product quality of cooked pork

There are many seasoning ingredients in the current cooked pork production process, the preparation method is relatively complicated, and the taste of pork is relatively poor

Smoked and roasted pork tastes good, but it is not suitable to eat often, it is not good for your health