Ready-to-eat pork cartilage and production method thereof

The invention provides ready-to-eat pork cartilage and a production method thereof and relates to the technical field of food processing. The production method includes the steps of: 1) weighing 100 parts by weight of pork cartilage in a container, adding 20-100 parts by weight of yellow wine, sealing the container, steaming the pork cartilage until the pork cartilage is cooked completely; 2) cooling the cooked pork cartilage to room temperature, adding seasonings and lactic streptococci to prepare the ready-to-eat pork cartilage. The ready-to-eat pork cartilage has abundant nutrients, is green and harmless and is convenient to store. The production method solves the technical problems that additives may cause damage on human body and ready-to-eat pork cartilage in the prior art has damage on nutrients and is inconvenient to store. 本发明提供了种速食猪脆骨及其制作方法，涉及食品加工技术领域。所述猪脆骨的制作方法包括以下步骤：1)称取猪脆骨100重量份置于容器中，并加入20-100重量份的黄酒，将容器密封后进行蒸制直至猪脆骨熟透；2)将熟透的猪脆骨冷却至室温后，加入调味品和乳酸链球菌，得到速食猪脆骨。利用该方法制得的速食猪脆骨具有营养丰富、绿色无害且便于储存的优点，解决了添加剂对人体的损