Braised pork in brown sauce(hong shao zhu rou )

Method of braised pork in brown sauce:

Raw materials for making braised pork

400g pork tenderloin, proper lettuce, (a) a little salt and pepper, (b) half tbsp sugar, half cup soy sauce, 2 tbsp wine, onion (mud) and scallion.

Processing steps of braised pork

1. Put the meat through five or six holes with fork, sprinkle with seasoning (a), and then tie it tightly with cotton rope.

2. Soak the meat in the seasoning (b) for half a day, and turn it up and down with chopsticks.

3. Put the meat in the bamboo cage or net for microwave oven, and turn it for 1 minute without covering the microwave film.

4. Take it out and turn it up and down, apply the marinade with a brush, turn it for another 6 minutes, and apply it several times during the process.

5. Take out and slice, then decorate the vegetables.

Braised pork in brown sauce

Braised pork is a kind of food with pork as main material and refined salt as auxiliary material.

Practice operation

① Put the meat through five or six holes with a fork, drizzle with seasoning (a), and then tie tightly with cotton rope.

③ Soak the meat in the seasoning (a) for half a day, and turn it up and down with chopsticks.

③ Put the meat in the bamboo cage or net for microwave oven, turn for 1 minute without covering the microwave film.

④ Take it out, turn it up and down, apply the marinade with a brush, turn it for another 6 minutes, and apply it several times during the process.

⑤ Take out and slice, then decorate the vegetables.

Production steps

1. Raw material treatment: the skinned pork and lean meat after removing bone and wool and dirt are cut into strips (pieces) 3-5cm wide.

2. Precooking: the ratio of water to meat is as follows: the water just submerges the pork, the precooking time is 45-60 minutes, until there is no blood water in the center of the meat, the dehydration rate is 15-20%.

3. Coloring and frying: after boiling the meat with skin, dry the skin while it is hot, apply the coloring liquid evenly immediately, and fry it after the coloring liquid is dried. The oil temperature is 180-190 ℃, the time is 45-60 seconds, and the dehydration rate is about 5%. The lean meat was cut into 3-4cm pieces and fried in 180-190 ℃ oil for 30-40 seconds. The dehydration rate was about 10-15%.

4. coloring liquid preparation: 7 portions of sauce and Baijiu (or diluted to 25 degrees alcohol), 3 parts, mix well and reserve evenly.

5. Slicing and frying: after deep frying, the meat with skin is cut into small pieces about 3cm in size, and then fried in 160-170 ℃ oil temperature for 20-25 seconds, the dehydration rate is about 8-10%.

6. Preparation of soup: 30 kg soy sauce, 430 g ginger (washed and chopped), 28.5 kg yellow rice wine, 430 g scallion (washed and chopped), 28.5 kg refined salt, 94 g monosodium glutamate, 7.6 kg granulated sugar and 100 kg broth. Put the above ingredients into the sandwich pot to boil, and finally add rice wine and monosodium glutamate out of the pot. After filtration, adjust the soup to a total amount of 100 kg.

7. Canning: can no. 962, net weight 397G, meat 280 g, soup 117 g; can no. 860, net weight 256 g, meat 185g, soup 71 G.

8. Exhaust and seal: exhaust seal: the center temperature is above 80 ℃. After sealing, use hot water to clean the oil on the outside of the tank.

9. Sterilization and cooling: sterilization (exhaust): 15 ′～ 60 ′～ 20 ′ / 118 ℃ cooling.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Zhu Rou