| 摘要 |
The present invention provides a method for producing pork taffy. Malt and water are mixed with boiled grains, and a mixture is saccharized at a temperature of 45-55°C. A saccharization liquid obtained by filtering the saccharized mixture is heated. When the saccharization liquid starts to boil, pork is fed and steamed. After the pork is taken out, the saccharization liquid is firstly heated and concentrated to have a concentration in a grain syrup state. Pork, ginseng, garlic, peanut, and shiitake that are pulverized are fed and agitated in the saccharization liquid, and the saccharization liquid is secondly heated and concentrated. It is preferable that the saccharizing is performed for 2-3 hours, so a soluble solid of the saccharization liquid becomes 21°Brix. It is preferable that the secondly heating and concentrating is performed until a soluble solid of the saccharization liquid becomes 75°Brix. |
