Pork loose making method

Pork loose making method

Pork is rich in flavor and delicious, soft and crisp, low in cholesterol and high in protein. It is a food for all ages. The manufacturing method is:

1. Select the fresh pork hind leg meat, cut the pure lean meat into strips about 10 cm long, wash and drain, and set aside.

2. Ingredients Fujian's fleshy pine ingredients are: 50 kg of lean pork, 9 kg of white soy sauce, 3.2 kg of sugar, 3.2 kg of red grains, 1.5-2.5 kg of dried shrimp, and 0.3-0.35 kg of net lard. . Taicang fleshy pine ingredients: 45 kg of lean pork, 5 kg of sugar, 3.15 kg of white soy sauce, 0.75 kg of refined salt, 0.15 kg of ginger, 75 g of MSG.

这是一张猪肉松制作方法的配图

3, the embryo is placed in the wok into the lard to boil, add red grains to dry, add soy sauce and the right amount of water, boil for 20 minutes with simmer, to slag and floating foam. The cut meat is smashed in the pot, the firepower should be moderate, otherwise the residual oil will not be easy to make the meat loose. Always simmer into the pot and dry it. When simmering, use a spatula to continually flip and squeeze the meat pieces to make the water gradually dry. When the meat fiber is loose, it will become a meat embryo.

4. Stir-fried loose meat embryos into the pot, quickly fry until the meat is 50% dry, dissolve the wine, grains, monosodium glutamate, white sugar, pour into the pot, heat over low heat, continue to rub and bake with a simmer. Until the pot is surrounded by fine minced meat, the hand rubs the fibers to be elastic, no moisture, and generally achieves semi-drying. Then the meat is shaken, the fibers are fluffy, and the agglomerated meat pieces are sorted out. In addition, it is heated to melt with lard, poured into a pot, and the agglomerated meat pieces are kept in a pan and then fried until all fluffy. Avoid frying when frying, to prevent roasting, especially after adding sugar, stir fry and dry for 4-5 days.


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