The whole process of braised pork production

Braised pork is a cooked meat product cooked by adding salt or soy sauce and spices to water, which is the most variety of braised pork products.

Its flavor is different, but the main production technology is similar, but the specific operation method and dosage are different.

Some hole meat of sauce-fried braised pork is pre-cooked with clear water, usually about 20 minutes.

Then cook with sauce or marinade, and some products need sauce or marinade for smoking.

The main characteristics of braised pork in sauce are bright color, delicious taste, tender meat and unique flavor. The color and flavor of products mainly depend on seasonings and spices.

Sauced meat mainly includes sauced meat, braised pork, roast chicken, sweet and sour pork ribs, honey sauce hooves and so on.

The preparation of halogen products is to prepare halogen juice or add old halogen, and then put the raw materials into the halogen juice.

First, use a big fire. After the marinade is boiled, then use a small fire to marinate it slowly, so that the marinade is gradually immersed in the raw materials until it is crisp and rotten.

Halogen products generally use old halogen. After each marinating, the marinade must be marinated (skimmed, filtered, heated and cooled) and then stored.

The longer the aged brine is used, the stronger the fragrance and umami taste, and the product is characterized by crisp and rotten taste.

The theoretical knowledge is finished, and then talk about practical skills. Brother Lu takes the production of braised pig head meat as an example:

1. Proportion of raw materials:

Fresh pig's head 100 kg, salt 3000 g, soy sauce 4000 g, ginger 1500 g, fresh ginger 200 g, cooking wine 200 g, spice 1580 g. Yue Yue private kitchen shared, 200g of pepper, 0/60g of long pepper, 0/60g of kaempferol, 60g of clove, 60g of angelica dahurica, 300g of cinnamon, 240g of tsaoko and 400g of star anise.

Second, the production method

1, material selection and treatment

Fresh pig heads that meet the requirements of health inspection are selected as processing raw materials, and the pig heads are thoroughly scraped to remove the hair scale and dirt on the pig heads' surfaces, face grooves, ear roots, etc., and the residual hair and hair roots are pulled out.

Put the pig face down on the chopping block, split it from the middle of the back of the head, dig out the pig brain, remove the skull, cut off the ears, remove the eyes and nose;

Take out the mouthparts, soak them in clean water 1 hour, take them out, wash them, and drain them.

2, marinating

Put the cleaned pig's head, mouth strips and ears in a boiling water pot for blanching 15 minutes, then take them out and drain them;

Put it into the old pot of marinated soup, add other seasonings and spices, add water until the pig's head is over, simmer for about 2 hours after the fire is boiled, and take it out;

The pig's head is taken out of the pot, boned while it is hot, and the finished product is obtained after shaping.

I taught you what braised pork is just now, and I believe you have a certain understanding of braised pork.

So, do you know the details that should be paid attention to in the process of making braised pork with sauce? Don't worry, let Brother Iron Pot come for everyone.

1, preparation of sauce and marinated soup

The preparation of sauce and marinated pork soup used in the processing of sauce and marinated pork products is a key link that affects the quality of products. It is necessary to apply scientific formula and select high-quality ingredients to form the unique flavor and color of products.

Broth is very important in the production of sauce and marinated products. The longer the soup is, the better the flavor of the sauce and marinated products will be.

If there is no broth in the first sauce and brine product, the ingredients should be adjusted accordingly.

After repeated use, there will be a lot of sediment that will affect the consistency of the product, so be sure to filter it frequently to keep the soup clean.

In industrial production, the purification process can be completed by filtration or purification machinery.

In addition, skim the floating foam every time you use it, clean it after use and boil it.

Usually the broth should be used every day, and the broth that has not been used for a long time should be frozen or boiled regularly to prevent corruption and deterioration.

2. Processing and preservation of soup stock.

Broth is an important raw material for processing braised pork products, and good broth is an important condition for making braised pork products have unique flavor.

Broth contains a large number of protein and fat degradation products, which accumulate rich flavor substances, which is an important reason for the unique flavor of braised pork products.

However, in the storage process of the old soup, these substances are easily used by microorganisms, which makes the old soup deteriorate;

Repeated use of broth contains a lot of dregs and meat scraps, which is also easy to deteriorate the broth and its flavor.

When braised pork contains impurities, the impurities will adhere to the surface of the meat, which will affect the quality and consistency of the product.

Therefore, the soup stock must be cooked before use. If it is not used for a long time, it must be cooked regularly and stored at low temperature.

Generally, the stock that needs to be stored is cooked, filtered with a 50-mesh screen, skimmed off the floating foam and residue, and then put into storage.

Store at 0-4℃ for later use. In industrial production, in order to maintain the consistency of product quality, mechanical filtration and other measures are usually used to filter the old soup uniformly to ensure that all raw materials are based on the old soup as a unified standard.