| 摘要 |
PURPOSE: Provided are a processed pork meat product and a method for preparing the same by smoking hind legs of a pig, thereby providing a processed product of hind leg having tenderized meat and improved taste and flavor. CONSTITUTION: The method for preparing a processed pork meat product comprises the steps of: deboning the hind leg of a pig then cutting it into a predetermined size; salting the hind leg at normal temperature for 3-7 hours; adding a maturing agent to the hind leg and maturing it at 0-5 deg.C for 25-50 hours; coating butter on the hind leg; smoking the hind leg at an internal temperature of 60-80 deg.C and an outer temperature of 110-140 deg.C for 100-140 minutes; cooling the smoked hind leg at normal temperature; vacuum packing the smoked hind leg; and sterilizing the surface of the packed smoked hind leg at 70-90 deg.C for 10-30 minutes.
|
