The process of digestion smooth and well prepared pork cutlet

摘要

A preparation method of a pork cutlet which is soft and digestible is provided to remove the greasy taste and cholesterol of pork by using fruit juice in an aging process. A preparation method of a pork cutlet which is soft and digestible comprises the steps of: cutting a selected fruit in a fixed size, making fruit juice, boiling it to 80-95°C, and aging it at -1°C for 2-24hr; cutting pork in 0.5-1.5cm, and low-temperature aging it; soaking the aged pork in the fruit juice, and low-temperature aging the pork for 4-7day to obtain tenderized pork; taking out the tenderized pork, and curing it with a curing agent including sa forming the cured pork into a cutlet shape; coating the pork cutlet with a coating liquid; and covering the coated pork cutlet with bread crumb.