| 摘要 |
A method of producing steamed pork hocks(jokbal) by vacuum-packing steamed pork hocks and then slicing them in the width-wise direction is provided. The food products are eliminated in problems such as separation of bones and meat during cooking or cutting after heating and can be roasted over charcoal fire after seasoning. Pork hocks are heated with steam, cooled and then vacuum-packed. The vacuum-packed pork hocks are stored at 0 to 10deg.C for more than 4hr, sliced in the width direction in a state that meat is attached to bones and vacuum-packed. |
