Caramel coloring solution: yellow rice wine maltose 6 kg sauce color 4kg 1kg.

Soup: stock (3%) 100 kg soy sauce 20.6 kg yellow wine 4.5 kg sugar 6 kg fresh onion 0.45 kg refined salt 2. 1 kg ginger (chopped) 0.45 kg monosodium glutamate 0. 15 kg.

manufacturing method

1. Raw material treatment: boneless pork ribs and skinned belly of pigs are selected (not too much lean meat). If you choose the front leg meat, if the lean meat is too thick, you should trim it properly and keep it about 2 cm. The total thickness of pork belly near the abdomen should be more than 2.5 cm, and the thickness of fat near the back should be 2 ~ 3 cm.

2. Pre-cooking: The ratio of water to meat during pre-cooking is about 2∶ 1, and the degree is that the meat pieces are completely immersed. Boil the meat in boiling water for 35-55 minutes as appropriate. Add fresh onion and chopped ginger (wrapped in a cloth bag) when precooking. Cook until the skin becomes soft and sticky. The meat yield should be controlled at 88 ~ 92%.

3. color frying: the pre-cooked meat should be checked piece by piece. Remove the remaining hair and hair roots from the skin, and then color and fry them immediately. Wipe off the moisture on the skin surface before coloring, and then apply a layer of caramel coloring liquid (mixed with yellow wine, maltose and sauce color). Coloring is limited to the skin. Then put it in an oil pan at 200 ~ 220℃ and fry it for about 1 min, then take it out. The skin is reddish brown, wrinkled and fragile, and the lean meat is yellow as well. After slightly filtering the oil, immediately put it in cold water to cool for 1 ~ 2 minutes, and take out the slices. Pay attention to the skin down when frying, and turn it slightly in the middle and late stage of frying.

4. Re-frying: firstly, cut the fried meat into strips with the length of 8 ~ 10 cm, then cut into pieces with the thickness of 1.2 ~ 1.5 cm, and fry in an oil pan at the temperature of 180 ~ 190℃ for 30 ~. After slightly filtering the oil, put it in cold water for cooling 1 min, and immediately take it out and can it.

5. Preparation of soup: Cook the soup in a jacketed pot for 5 minutes, and add rice wine and monosodium glutamate before taking out. Filter with 6 ~ 8 layers of gauze for later use.

6. Canned fruit juice: No.962, net weight 397g, meat weight 260g, soup 137g. When canning, the meat pieces should be arranged in turn. The skin is facing up, the bottom should be padded with small pieces of meat, and the fat and thin should be evenly matched. Note that the net weight is not easy to control after canning, and it should be weighed again before sealing.

7. Exhaust seal: vacuumize about 350 mm Hg. During hot exhaust, the central temperature in the box is 60 ~ 65℃. The sealing is completed by the can sealing machine.

8. Sterilization cooling: sterilization type: 10' ~ 65' ~ back pressure cooling/12 1℃ (back pressure is 1.2kg/cm2).

9. Insulation inspection: the finished product is obtained after inspection. [3]

Homework exercise editor

Ingredients: pork belly 250g, ginger 10g, soy sauce 15mL, soy sauce 20ML, sugar 10ml, carved wine (or white wine) 50ml, star anise 3, pepper 5g, fragrant leaves 3g, monosodium glutamate 1g, and appropriate amount of salt.

Exercise:

1) Wash pork belly, put it in a soup pot, add cooking wine and ginger slices, cook for 30 minutes, take it out and drain.

Stewed pork with brown sauce

Stewed pork with brown sauce

2) Apply soy sauce to the skin and dry it for later use.

3) Put salad oil into the pot, put one side of the skin into the pot after 70% heat, fry until the skin turns brown and blisters, then turn over and continue frying until the meat turns golden yellow.

) Pick up the meat, drain the oil, let it cool for later use (you can put it in the refrigerator to make slicing easier), and then cut it into pieces.

5) Put the soy sauce, soy sauce, sugar, carved wine, star anise, pepper, ginger and fragrant leaves into a bowl and mix well.

6) Soak the sliced meat in the sauce 10 minute, then put it in a steaming bowl, and then pour the remaining soup on the sliced meat.

7) Steam on high fire for 2 hours, press in a pressure cooker for 30 minutes until the meat is soft and rotten, and sprinkle with chopped green onion when serving.

8) Introduce a special way of eating: friends who like spicy food can cut Xiaomi spicy into granules and sprinkle them in the soup, which is more flavorful. Don't add water to this dish, just add wine. The more wine you add, the more tender and fragrant the meat will be. After stewing, the meat will smell good.