Recipe

Pork 100kg, salt 3kg, sugar 4kg, glucose 4kg, MSG 0.3kg,

Liquor 3kg, maltodextrin 3kg, Monascus red pigment 0.015 kg, phosphate 0.25 kg, nitrite 0.01 kg, aniseed 0.3 kg, pepper 0.15 kg, chili pepper 1 kg, Zanthoxylum bungeanum 0.4 kg, ginger powder 0.2 kg, cinnamon 0.15 kg, thermal reaction pig powder 1 kg , consume 3 kg of propylene glycol. < /p>

Production method

Material selection

Select the front and rear legs of the pig, and remove the broken bones, cartilage, fat, congestion, lymph, tumors and wounds. , hair, etc., clean them. Cut the cleaned pork into cubes weighing 300-500g.

Marinate

Add salt, phosphate, nitrite and ice water to the cut pork pieces, stir evenly in a certain proportion and marinate at low temperature. Generally, it is marinated for about 24 hours. During the marinating period, it can be stirred five or six times to make the meat fully absorb water.

Cooking

Put the marinated pork pieces into boiling water and cook. During the cooking process, be careful to stir and skim off the foam on the surface. Cook until five or six When mature, take it out of the pot and place it on a low temperature for later use.

Cut into cubes

Cut the cooked and cooled pork into cubes of a certain size for later use, usually 25px3 cubes.

Fire to taste

Add the diced meat into the special white soup according to a certain proportion, add salt, sugar, maltodextrin, and pigment, stir and cook, and wait until the marinade Add the spices and white wine halfway through, and control the temperature, time and heat. When the marinade is almost dry, add the remaining MSG and other small ingredients, and stir evenly until the soup is completely absorbed by the meat.

Drying and baking

Take the fried diced meat out of the pot and spread it on the wire sieve. Try to spread it evenly and avoid stacking it together. Then place the wire sieve in the drying room for baking, keep the temperature of the drying room at about 70°C, and bake for 3-4 hours. During the baking period, you need to turn it several times to ensure even baking. When the surface of the product is dry, take it out and place it in the oven. Let it dry for 24 hours at a constant temperature. The purpose of this is to allow the moisture in the diced meat to penetrate outward and regain moisture. Then continue to bake the diced meat at a temperature of 100°C for 2-3 hours until the inside and outside of the product are dry and the moisture content is about 20%.