METHOD OF MANUFACTURING BOILED PORK USING WILD GRAPE FERMENT AND HAWTHORN FERMENT

摘要

A method for making boiled pork slices containing a wild grape enzyme and a hawthorn enzyme according to the present invention comprises the steps of: preparing 1-1.5 kg of pork buttock loaf from which fat tissues are removed, and 1-1.5 kg of pork bulk belly loaf from which fat tissues are removed; washing the prepared pork buttock loaf and pork bulk belly loaf with flowing water, and then soaking the respective loafs in cool water to remove the blood discharged from the respective loafs; preparing a first mixed enzyme in which 50-60 ml of hawthorn enzyme, 200-210 ml of wild grape enzyme, and 100-110 ml of wild grape wine; taking out the pork buttock loaf and the pork bulk belly loaf from the cool water, and then aging the pork buttock loaf and the pork bulk belly loaf using the mixed enzyme for 1-2 hours; boiling the aged pork buttock loaf and the aged pork bulk belly loaf together with 1.5-2 L of water, 400-500 g of onion, 300-400 g of green onion, 5-10 g of pepper, 50-60 g of ginger, 200-210 g of soybean paste at a temperature of 80-120C for 40-50 minutes; and respectively cutting the boiled pork buttock loaf and the boiled pork bulk belly loaf into slices with a thickness of 5-8 mm, thereby preparing slices of boiled meat.