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US 2019/0313676 A1Published application
Boiled pork bossam and preparation method therefor
AssigneeEverit Co., Ltd.
InventorsYoung Hwan Lee, Eun Su Jung
Life of this patent
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Abstract
The present invention relates to boiled pork which has improved flavor and taste as a result of keeping the unique savory taste of fat and preventing the loss of meat juice while effectively removing animal fat during preparation thereof, and to a standardized preparation method capable of preparing the boiled pork with uniform quality, and more particularly to boiled pork having on its surface a film formed by frying in oil and a method for preparing the same.
Claims12
Boiled pork comprising a film formed on its surface by frying in oil.
A method for preparing boiled pork, comprising steps of:
- (A) cutting pork to a predetermined size;
- (B) frying the cut pork in oil to form a film on a surface of the pork;
- and
- (C) boiling the fried pork in water or steaming the fried pork.
1 more element
Dependencies are inferred from the claim text.