1/Materials and utensils:

Fresh pork (ear, head, etc. can be) aroma and zi materials, seasonings, etc..

Pot, stove, chopper, pots, scales

2/process: raw materials sorting - marinade - brining - finished

3/ Preparation of marinade:

Ratio of ingredients:

Pork 20 kg table salt 200 grams of soy sauce 500 grams of sugar 100 grams of white wine 30 grams

Monosodium glutamate 20 grams of ginger 50 grams of cinnamon 40 grams of fennel 20 grams of chen pericarp 20 grams

cloves 10 grams of grass berries 20 grams of Sannai 30 grams of peppercorns 15 grams of vanilla 20 grams

Principle of the production steps

1. Repair the skin and hair of the raw meat, remove the bones and excess fat (remove the bones can be used to make soup, fat should not be more than 2 centimeters, cut into half a kilogram to a kilogram of rectangular).

2. marinade: rub the salt evenly on the raw meat, and put it in a basin to marinate for 4-24 hours, (large pieces of meat, cold weather, more time).

3. sugar water: 100 grams of sugar just dissolved, not see the particles until

4. Preparation of marinade (initial brine):

With gauze wrapped spices (ginger, cinnamon, cumin, chenpi, cloves, grass fruits, Sannai, peppercorns, vanilla), plus the old broth (bone broth) 1 large bowl, 2 large bowls of water together in a pot, low-fire boil for one hour. Be careful to replenish the water, do not boil dry.

Add sugar water (keep boiling for 5 minutes, stirring constantly) Note: Sugar is not used here for sweetening.

Add soy sauce and stir well (cease fire for 5 minutes)

Add white wine and boil then cease fire

Add monosodium glutamate (MSG) and stir

Adjusting the brine: adjust the amount of broth and saltiness with stock, water, and salt to make the initial brine taste light

Heat and boil

5. Old brine mixing:

Replenish the spices, replenish the broth and water, and cook on a low heat for 30 minutes

Taste

Adjusting the brine: adjust the amount of soup and saltiness with soup, water and salt to make the initial brine taste light

Heating and boiling

6. brining: put the marinated and cleaned ( pieces of meat into the prepared initial brine for brining. Boil with high fire, then simmer with mild fire (small fire) for 30-60 minutes to get out of the pot. The cooking process should turn the pot two or three times.

7. Brine preservation: after brining the meat, heat it to boiling and then leave it unused, don't open the lid of the pot at will when it is unused to avoid volatilization of aroma substances, microorganisms and pests from entering. Keep it properly and avoid theft by business rivals.

Product characteristics:

Skin is golden yellow, lean meat is brown, salty and light, five flavors, glutinous skin and meat rot (skin crispy meat), fat but not greasy, the rate of finished product is 65%-70% (75%-80%)

Note:

1. According to the amount of meat Proportionally determine the amount of other ingredients

2. The flavor of the initial marinade is certainly The flavor of the first brine is definitely not good, not a technical problem, the flavor of the brine needs to be accumulated, with the repetition of the brine, the flavor will be more and more good.

3. The salty flavor of the meat is in the marinade into the meat, in the process of repeated brining brine will become more and more salty, but the amount of salt used in the marinade can never be reduced, you can adjust the brine to adjust the salinity of the finished meat.

4. spices will continue to lose, a packet can be used 5 times, but each time you need to add the first 1/5. (The amount of spices added and the number of times you use it can be increased or decreased according to the spices, spice prices, customer tastes, etc., but the ratio is the same. Use 3 times, each time you add 1/3; use 6 times, each time you add 1/6).

5. Spices are not easy to too much, too much spice is not only a waste, but also will make the product only five flavors, eat after the boredom.

6. The first halogen spices do not need to add anise (fennel), and later you can add a small amount of anise (5-15 grams).

7. Good quality star anise has a great impact on the five flavors, the amount added to control, more than just anise flavor!

8. spices are not cheap, do not want to packages soaked in white wine for 2-12 hours, to slag to stay wine, wine bottled spare.

9. old brine in sugar, white wine, soy sauce added:

Taste brine before each brine, by a person (good taste, do not smoke, do not drink) is specifically responsible for to ensure that each batch of products flavor consistent.

White wine: add 10-30 grams of wine soaked in spent spices at a time.

Soy sauce: If the marinade is light in color and the finished meat is not good in color, add an appropriate amount of soy sauce, taking care not to be too salty.

Sugar: the main role of sugar is not sweet, but a special caramel flavor and coloring effect. If the customer does not like the sweet flavor, in addition to the first brine directly add sugar, the subsequent old brine are not directly add sugar.

Caramel water: first dissolve the sugar with water, boil over high heat, stirring constantly, change to low heat, stirring constantly, until it becomes reddish-brown (close to black-red) caramel, add boiling water to dissolve, the water is red, bottled and ready. (Caramel water has a special flavor and glossy color, can be added to the old brine in moderation, but also for the color of the meat skin)

10. Each link must be paid attention to in order for the product to maintain a certain flavor.

If I can make you satisfied, give me 100 points on the OK, everyone is quite difficult, I hope your craft is getting better and better!