How to make plated meat

How to make plated meat

In the past 10 days, among the hot topics about food production on the Internet, "pressed meat" has become the focus of discussion due to its unique taste and production technology. This article will introduce the production method of plated meat in detail, and attach relevant data for reference.

1. Basic introduction to plated meat

Pressed meat is a traditional delicacy. The pressing process makes the meat firmer and has a unique taste. The production process mainly includes four steps: material selection, pickling, pressing and cooking.

2. Detailed production steps

1.Material selection: Choose about 5 pounds of fresh pork hind leg meat, remove excess fat, and keep the intact meat pieces.

2.Pickling recipe:

3.Pressing process: Put the marinated meat into a special mold and press it with a 10kg weight for 48 hours, during which time it will be turned over every 12 hours.

4.cooking method: After the pressing is completed, tie it with cotton thread to shape it, put it into 80℃ water and cook slowly for 2 hours, take it out and let it cool before slicing.

3. Frequently Asked Questions

4. Recommended innovative practices

According to recent hot Internet trends, you can try the following innovative practices:

1.Spicy flavor: Add 10 grams each of Sichuan pepper powder and chili powder when pickling

2.fruity flavorAdd orange peel or apple slices and marinate

3.low salt version: Reduce salt to 30g, increase vanilla flavoring

5. Preservation and consumption suggestions

The prepared pressed meat can be stored in the refrigerator for 7 days and frozen for 30 days. The best way to consume it is:

Through the above detailed production methods and data reference, I believe you will be able to make delicious plated meat. This traditional dish not only has a unique taste, but is also rich in protein, making it a great choice for family dinners.