Preparation method of spicy garlic-flavor dried pork

• Main Authors: LU WEIWEI, LIU JIA, JI HAO, KONG FANBO, DOU CHANGQING, KAN JIANWEI
• Format: Patent
• Language: Chinese; English
• Published: 16.07.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of a spicy garlic-flavor dried pork, which comprises the following steps: taking pure lean pork as a raw material, trimming the pure lean pork, cutting the trimmed lean pork into diced meat with the size of 3*3cm, sprinkling edible salt, pickling for 30 minutes, sprinkling corn starch, and uniformly stirring; putting the prepared diced pork into a pot, frying with oil, putting the fried diced pork in a steamer, steaming for 50 minutes, adding monopotassium glycyrrhizinate, uniformly stirring, repeatedly frying and steaming for 8 times, uniformly mixing the obtained product with a mixture of fresh minced red pepper, mashed garlic and Chinese prickly ash, canning, and storing for one week to obtain the spicy garlic-flavor dried pork. The obtained dried pork has rich taste, the taste is spicy and refreshing, the method has clear process, simple technology, low cost and high yield, and a more efficient way is provided for preparing the spicy garlic-flavor dried pork. 本