Scorched rice bacon manufacturing method and scorched rice bacon
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机译：烧腊肉的制作方法及烧腊肉
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摘要
PURPOSE: Pork belly with scorched rice, and a producing method thereof are provided to coat the outer surface of the pork belly with various kinds of grain powder for improving the taste of the pork belly. CONSTITUTION: A producing method of pork belly with scorched rice comprises the following steps: cutting the pork belly into the width of 5-30mm(S1); thawing the cut pork belly at 5-20 deg C for 5-15 minutes(S2); forming cuts having the size of 3-7mm on the outer surface of the thawed pork belly(S3); coating the outer surface of the pork belly with grain powder(S4); soaking rice paper in water, and wrapping the outside of the pork belly with the rice paper(S5); freezing the pork belly wrapped in the rice paper for 5-20 minutes, and vacuum packaging the pork belly(S6); and storing the packaged pork belly in the temperature lower than -18 deg C(S7). The grain powder is selected from brown rice powder, soybean powder, rice powder, or corn powder.
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