| 摘要 |
PURPOSE: A producing method of pork boiled in soy sauce capable of controlling the growth of salmonella food poisoning bacteria is provided to use non-preferred portions of pork for producing the pork boiled in the soy sauce. CONSTITUTION: A producing method of pork boiled in soy sauce comprises the following steps: cutting pork rear legs into 5-6cm, and dipping the cut pork in water for 30 minutes for removing blood(100,101); inserting the pork, water, ginger, bay leaves, and traditional fermented soybean paste into a container, and boiling for 2-3 minutes at 98-102 deg C(200); inserting beef bones, astragalus membranaceus, and angelica gigas into water, and boiling for 24 hours to obtain a medical herb extract; boiling the pork with medical herb extract, inserting dark soy sauce into the mixture, and boiling for 30-40 minutes to obtain the pork boiled in soy sauce(300); finely cutting the pork boiled in soy sauce(301); inserting a Japanese apricot extract and sugar into the pork, and boiling for 1 hour(302); and boiling the pork with garlic, pepper, and starch syrup before slowly cooling(400). |
