Method for preparing braised meat delicious in taste and convenient to eat for long-term storage

[0023] (1) After cleaning the pork belly, precook, fry, re-soften, slice, and re-fry;

[0024] (2) Take a stainless steel bowl of the same size as the packaging bowl, put 10 pieces of pork belly skin down into the bowl, put it in a cooking pot and cook at 100°C for 45 minutes, then take it out;

[0025] (3) Cool the pork belly slightly in a Class 10,000 clean room, put the pork belly upside down into an opaque polypropylene plastic bowl that is resistant to cooking, and vacuum seal the mouth of the bowl with a composite plastic film that is resistant to cooking. The whole operation takes 30 minutes completed within.

[0026] (4) Carry out secondary sterilization at 100°C for 30 minutes, and cool down to obtain a semi-finished product of buckwheat in a bowl without seasoning;

[0027] The bowl of braised pork is directly re-cooked for 30 minutes before consumption to obtain braised pork dishes that keep the original taste of braised pork, are fresh, salt-free, and oil-free.

[0029] (1) Pork belly is pre-cooked, deep-fried, re-softened, sliced ​​and re-fried;

[0030] (2) Packed in a stainless steel bowl of the same size as the packaging bowl, steamed at 100°C for 60 minutes to achieve the purpose of conditioning and reducing bacteria;

[0031] (3) Cool in a clean room and put it upside down into a retort-resistant opaque polypropylene plastic bowl, vacuum-seal the bowl mouth with a retort-resistant composite plastic film, and the whole operation is completed within 30 minutes;

[0032] (4) Carry out secondary sterilization at 110°C for 15 minutes, and cool down to obtain a bowl-packed pork semi-finished product without seasoning;

[0033] Season the pork in a bowl and cook for 10 minutes before consumption to obtain a traditional dish that keeps the original taste of the pork, is fresh, and is free from oil.