| 摘要 |
PURPOSE: A method of manufacturing a seasoned pork hock and the seasoned pork hock manufactured thereby are provided to increase shelf life of the seasoned pork hock while restricting strong flavor of ingredients contained in the pork hock. CONSTITUTION: A method of manufacturing a seasoned pork hock includes the following steps: binding the pork hocks with a thread after putting lotus leaves, pine needles, bamboo leaves and mulberry leaves on the pork; pouring water to a steamer; spreading the bamboo leaves on a supporting plate; putting the pork hocks on the bamboo leaves; cooling the pork hocks after laminating the pine leaves and the bamboo leaves; heating the steamer for 60 ~ 80 minutes; manufacturing a first mixture by mixing onion, crushed garlic, cayenne pepper, starch syrup, soy sauce, red pepper paste, pear, and black pepper etc; manufacturing seasoning by mixing the first mixture with water; manufacturing a second mixture by mixing the bamboo leaves, pine leaves, mulberry leaves, and the lotus leaves; manufacturing natural material seasoning liquid; and heating the pork hocks mixed with the seasoning for 80 ~ 100 minutes. |
