Braised pork cans need to be prepared with pork, oil, yellow wine, maltose, soy sauce, monosodium glutamate and other materials. Canning machines and sterilization equipment are needed. The production steps are as follows:

1. Raw materials are processed, and boneless ribs of pigs and skinned meat on the abdomen are selected (lean meat should not be too much). If you choose front leg meat, those with too thick lean meat should be trimmed properly and kept for about 2 cm.

2. The ratio of water to meat is about 2∶1, and all the meat pieces are immersed. Cook the meat in boiling water for about 35-55 minutes. Add fresh onion and chopped ginger (wrapped in a cloth bag) when precooking. Cook until the skin is soft and sticky.

3. color and fry, and immediately color and fry the cooked meat. Wipe the moisture on the surface of the skin first, and then apply a layer of caramel coloring liquid, which is made of yellow wine, maltose and sauce color. Fry in an oil pan at 2 ~ 22℃ for about 1 minute, and take out. The skin is brownish red, wrinkled and brittle, and the lean meat turns yellow.

4. After slightly filtering the oil, immediately put it in cold water to cool for 1-2 minutes, and then take out the slices. Note that the frying should be done with the skin facing down, and the frying should be turned gently in the middle and late stages.

5. Re-frying: frying the meat pieces in an oil pan at 18-19℃ for 3-5 minutes, stirring constantly, and frying until the sliced meat is slightly yellow. After filtering the oil, cool it in cold water for 1 minute, and immediately take it out for canning.

6. Preparation of soup: Boil the soup ingredients in a jacketed pot for 5 minutes, and add the yellow wine and monosodium glutamate before leaving the pot. Filter with 6-8 layers of gauze for later use.

7. Canning and pouring juice: When canning, the meat pieces should be arranged in turn. The skin should be upward, and a small piece of meat should be padded at the bottom, and the fat and thin should be evenly matched.

8, exhaust sealing, vacuum pumping. The central temperature in the tank is 6-65℃. The sealing is completed by the can sealing machine.

9. After sterilization and cooling, the finished product can be produced after inspection.

Reference: Baidu Encyclopedia-Braised Braised Pork Canned.