| 摘要 |
A preparation method of vacuum-packed pork hock is provided to prevent packed pork hock product from going bad or getting soft by using green tea leaves. A preparation method of vacuum-packed pork hock comprises the steps of: (a) putting 1.26wt.pt of green tea leaves, 0.94wt.pt of ginger, 0.63wt.pt of garlic, 0.31wt.pt of soy sauce, 0.31wt.pt of starch syrup, 0.31wt.pt of cinnamon, and 0.94wt.pt of a composition consisting of onion, ginseng, whole pepper, monosodium L-glutamate and licorice, based on 100wt.pt of pork hock, into a fixed amount of water, and then boiling the water; (b) putting pork hock into the boiled water, and cooking the pork hock at 70~90°C for 60~120min; and (c) adding 0.10~0.30wt.pt of laurel leaves to the cooked pork hock, and cooking it at 50~70°C for 30~50min, followed by vacuum-packing. |
