阅读说明：本技术 一种红烧肉的制作方法 (Method for making braised pork in brown sauce ) 是由 杨忠信 于 2018-06-26 设计创作，主要内容包括：本发明涉及一种红烧肉的制作方法,包括以下步骤：取猪后腿及五花肉各一半,切成大块,尺寸为2～3寸,将切成大块的猪后腿及五花肉放入100摄氏度开水中煎煮10分钟,其中,开水水量为锅的三分之二,将煎煮后的猪后腿及五花肉取出,倒入自来水中清洗,将清洗后的猪后腿及五花肉放入锅内,再加入调料,酱油,白糖,辣椒粉,再加入梅干菜,放入水,水量需淹没猪后腿及五花肉,取大火烧开,改为中火,烧制1小时,再改为小火,烧制1个半小时,再用小火焖3小时即制成,采用本发明制作的红烧肉,香甜而不腻,并且一直保持刚刚烧制好的美味。(The invention relates to a method for making braised pork in brown sauce, which comprises the following steps: taking half of each of the hind legs and the streaky pork, cutting the hind legs and the streaky pork into large blocks with the size of 2-3 inches, putting the hind legs and the streaky pork which are cut into large blocks into boiled water with the temperature of 100 ℃ for decocting for 10 minutes, wherein the amount of the boiled water is two thirds of that of a pot, taking out the hind legs and the streaky pork which are decocted, pouring the hind legs and the streaky pork into tap water for cleaning, putting the hind legs and the streaky pork which are cleaned into the pot, adding seasonings, soy sauce, white sugar, chilli powder, dried pickled mustard tuber and water into the pot, putting the hind legs and the streaky pork into the water, submerging the hind legs and the streaky pork with the water, boiling the hind legs and the streaky pork with a big fire, changing the hind legs and the streaky pork into a medium fire, burning for 1 hour, burning for 1 half hour, and stewing with a small fire for.)

1. The method for making the braised pork in brown sauce is characterized by comprising the following steps of:

(1) taking half of each of the hind legs and streaky pork of the pigs, and cutting the hind legs and the streaky pork into large blocks with the size of 2-3 inches;

(2) putting the pig hind legs and streaky pork which are cut into large blocks into boiled water at the temperature of 100 ℃ for decocting for 10 minutes, wherein the amount of the boiled water is two thirds of that of the pot;

(3) taking out the decocted pig hind legs and streaky pork, and pouring into tap water for cleaning;

(4) putting the cleaned pig hind legs and streaky pork into a pot, adding seasonings, soy sauce, white sugar, chili powder and dried pickled mustard, adding water to submerge the pig hind legs and the streaky pork, boiling the pig hind legs and the streaky pork with strong fire, changing the temperature to medium fire, burning for 1 hour, changing the temperature to small fire, burning for 1 half hour, and stewing for 3 hours with small fire.

2. The method for making the braised pork in brown sauce according to claim 1, wherein the preserved vegetables are fresh vegetables in southern Anhui mountainous areas, and are prepared by airing, shredding and pickling.

3. The method for making braised pork in brown sauce according to claim 1, wherein the heating equipment is a cooking bench made of mud, and the heating raw material is firewood.

4. The method for making braised pork in brown sauce in accordance with claim 1, wherein the pot is an iron pot and has a diameter of 70-80 cm.

5. The method for preparing braised pork in brown sauce according to claim 1, wherein the braised pork in brown sauce is stored in a pot after being baked, and is kept warm with a slow fire throughout the year.

Technical Field

The invention relates to a food processing method, in particular to a method for making braised pork in brown sauce.

Background

The braised pork is a dish favored by consumers, the processing processes include cooking wine soaking, big and small fire stewing, iron pan juice collection and the like, and the quality difference is large in the manufacturing process because the manufacturing process is complex.

In the processing process of the braised pork sold in the market, various seasonings are added to improve the effects of smell, vision and the like of the product, and a large amount of the seasonings are used, so that the original taste of the braised pork is natural, and the health consciousness is improved along with the return of the taste of people, and the braised pork in the original taste and flavor is urgently needed in the market.

Disclosure of Invention

The invention aims to provide a method for making braised pork with brown sauce, which is used for making braised pork with brown sauce with unique taste and fat but not greasy taste.

The purpose of the invention can be realized by the following technical scheme:

a method for making braised pork in brown sauce comprises the following steps:

(1) taking half of each of the hind legs and streaky pork of the pigs, and cutting the hind legs and the streaky pork into large blocks with the size of 2-3 inches;

(2) putting the pig hind legs and streaky pork which are cut into large blocks into boiled water at the temperature of 100 ℃ for decocting for 10 minutes, wherein the amount of the boiled water is two thirds of that of the pot;

(3) taking out the decocted pig hind legs and streaky pork, and pouring into tap water for cleaning;

(4) putting the cleaned pig hind legs and streaky pork into a pot, adding seasonings, soy sauce, white sugar, chili powder and dried pickled mustard, adding water to submerge the pig hind legs and the streaky pork, boiling the pig hind legs and the streaky pork with strong fire, changing the temperature to medium fire, burning for 1 hour, changing the temperature to small fire, burning for 1 half hour, and stewing for 3 hours with small fire.

Further, the preserved vegetable is prepared by airing, shredding and pickling fresh vegetables in southern Anhui mountainous areas.

Furthermore, the heating equipment is a cooking bench made of mud, and the heating raw material is firewood.

Preferably, the pot is an iron pot, and the diameter of the pot is 70 cm-80 cm.

Further, the braised pork in brown sauce is stored in a pot after being baked, and is kept warm with soft fire all the year round.

The invention has the beneficial effects that:

according to the invention, the fragrant of the soil is fired into the red-cooked meat by using the cooking bench made of the soil, and the fired red-cooked meat is fat but not greasy by switching the big fire, the middle fire and the small fire, is melted in the mouth and is suitable for the taste of most Chinese people.

Detailed Description

The following detailed description of embodiments of the invention, but the invention can be practiced in many different ways, as defined and covered by the claims.

The invention aims to provide a method for making braised pork in brown sauce, which ensures that the baked braised pork in brown sauce has unique taste, is fat but not greasy and accords with the taste of most Chinese people, and the method comprises the following steps:

(1) taking half of each of the hind legs and streaky pork of the pigs, and cutting the hind legs and the streaky pork into large blocks with the size of 2-3 inches;

(2) putting the pig hind legs and streaky pork which are cut into large blocks into boiled water at the temperature of 100 ℃ for decocting for 10 minutes, wherein the amount of the boiled water is two thirds of that of the pot;

(3) taking out the decocted pig hind legs and streaky pork, and pouring into tap water for cleaning;

(4) putting the cleaned pig hind legs and streaky pork into a pot, adding seasonings, soy sauce, white sugar, chili powder and dried pickled mustard, adding water to submerge the pig hind legs and the streaky pork, boiling the pig hind legs and the streaky pork with strong fire, changing the temperature to medium fire, burning for 1 hour, changing the temperature to small fire, burning for 1 half hour, and stewing for 3 hours with small fire.

In order to make the braised pork with brown sauce have better fragrance, the preserved vegetable is prepared by airing, shredding and pickling fresh vegetables in southern Anhui mountainous areas.

The heating equipment is a cooking bench made of mud, the heating raw material is firewood, the green smell is achieved by firing through an original method, and the cooking bench is fragrant and sweet compared with a modern liquefied gas or gas stove.

The pot is an iron pot, the diameter of the pot is 70 cm-80 cm, the design of the cooking bench is met, and the pot is convenient for uniform heating by fire.

And after the red-cooked pork is fired, storing the red-cooked pork in a pot, and keeping the temperature of the red-cooked pork all year round by using a small fire.

Compared with the common method for making the braised pork in brown sauce, the method has the advantages that the meat quality and the proportion are different, the processing of the raw materials is quantified, the time control of each burning step is realized, and the burning tools are used, so that the braised pork in brown sauce is fragrant and sweet but not greasy, and the braised pork in brown sauce is stored in a heat-preservation pot and keeps the delicious taste of the braised pork.

The foregoing is merely exemplary and illustrative of the present invention and various modifications, additions and substitutions may be made by those skilled in the art to the specific embodiments described without departing from the scope of the invention as defined in the following claims.