Pork pine, also known as dried pork or preserved pork, is a delicacy with a rich aroma and a delicious, savory flavor. It is soft yet chewy, low in cholesterol, and high in protein, making it suitable for people of all ages. The traditional manufacturing method involves several careful steps to ensure the perfect texture and taste.
First, select fresh pork hind legs and cut the lean meat into strips about 10 cm long. Wash them thoroughly, drain, and set aside. Next, prepare the ingredients for Fujian Rousong: 50 kg of lean pork, 9 kg of white soy sauce, 3.2 kg of sugar, 3.2 kg of red fat, 1.5–2.5 kg of dried shrimp, and 0.3–0.35 kg of net lard. For Taicang Floss, use 45 kg of lean pork, 5 kg of sugar, 3.15 kg of white soy sauce, 0.75 kg of salt, 0.15 kg of ginger, and 75 g of MSG.
To begin the cooking process, heat the lard in a wok and add the red fat. Pour in the soy sauce and enough water, then simmer for about 20 minutes until the mixture becomes thick and foamy. Once the meat is softened, gently mash it with a mortar or a spatula. Keep the heat moderate to avoid burning and ensure the meat remains tender. As the liquid evaporates, continuously flip the meat with a spatula and press it to remove excess moisture, allowing the fibers to loosen.
Once the meat is about 50% dry, add wine, sugar, monosodium glutamate, and other seasonings. Cook on low heat, stirring gently until the meat becomes finely minced. Rub the mixture by hand to check for elasticity and moisture. When it feels dry and fibrous, it’s ready to be removed from the pan. Shake the meat to make the fibers fluffy and collect the condensed pieces.
Melt some lard separately and pour it back into the pot. Continue frying on low heat until the meat becomes fully fluffy and golden. Be careful not to use high heat, as this can cause the meat to burn, especially after adding sugar. After drying for 4–5 days, the pork pine is ready to be packed and enjoyed. This traditional method ensures a unique texture and deep flavor that makes it a cherished ingredient in many Asian cuisines.
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