/view/141103.html?wtp=ttThe production process of Taicang Pork Floss ① Ingredients standards: Main ingredient: 50 kilograms of lean pork.

Accessories: 15 kilograms of soy sauce, 1.5 kilograms of sugar, 1 kilogram of ginger, 750 grams of rice wine, and 60 grams of anise.

②Processing method: Material selection and preparation: Select fresh pig hind leg lean meat that has passed the health inspection, remove bones, skin, fat, tendons, cut into fist-sized pieces of meat along the muscle lines, soak in cold water, and wash away congestion

and dirt, drain.

Cooking: Put the cut meat into a pot, add water until the water surface exceeds the meat surface by 3 to 5 cm, bring to a boil over high heat, and skim off the floating oil and foam.

Add ginger and anise (put into the material bag), continue to cook for 2 hours, then add rice wine.

When the meat is cooked loose, add sugar and stir gently with a shovel; after half an hour, add soy sauce and continue cooking.

Stir-fry: Cook until the meat is soft and the soup is almost burned out, take out the bag, switch to low heat, use a shovel to break up the meat, and stir-fry.

Fry frequently until dry.

The color of the meat gradually changes from gray-brown to golden.

Rub and loosen: After the soup is stir-fried and the muscle fibers are loosened, take it out of the pot, pour it into a clean dustpan (or food plate), and rub it repeatedly with your hands on a wooden washboard to loosen.

The first pass is to knead it into pieces, and the second pass is to knead it into fluffy fibers to make it fluffy, and pick out the thicker meat and impurities. After cooling, it is the finished product, which is packaged in plastic bags.

If conditions permit, you can use a fluffing machine to fry the fluff, use a fluffing machine to roll it into a fluffy shape, and use a vacuum packaging machine to package it.

③ Product features: Golden or light yellow color, fluffy fiber, fluffy and soft, delicious taste, rich aroma, rich nutrition, easy to carry.