CN101675808A - Dried salted pig cheek and production method thereof - Google Patents
Dried salted pig cheek and production method thereof Download PDFInfo
- Publication number
- CN101675808A CN101675808A CN200810156373A CN200810156373A CN101675808A CN 101675808 A CN101675808 A CN 101675808A CN 200810156373 A CN200810156373 A CN 200810156373A CN 200810156373 A CN200810156373 A CN 200810156373A CN 101675808 A CN101675808 A CN 101675808A
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- pig
- head
- pickle
- plate
- dried salted
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Abstract
The invention relates to a dried salted pig cheek and a production method thereof, belonging to the field of food processing. The inventive dried salted pig cheek comprises the following raw materialsin parts by weight: pig cheek 95-105, common salt 3-5, white sugar 4-7, light soy sauce 0.8-1.2, 50 degree spirit 1.8-2.5, and sodium nitrate 0.04-0.06. The inventive dried salted pig cheek is made by salting, fermenting at a low temperature, and air drying at a low temperature, has a flat shape similar to panel, features unique flavor, brownish red color and handsome luster, is not greasy for eating, and is a popular meat product.
Description
Technical field
The present invention relates to a kind of plate pig face and preparation method thereof, belong to food processing field.
Background technology
Pig's head is the raw material of using always that is used to make dish, and wherein pig face, pig ear, pig brain may be used to make respectively the delicacies of various delicious foods, and existing pig is bold many based on stew in soy sauce, and local flavor is more single, can't satisfy the diversified market demand.
Summary of the invention
The objective of the invention is to solve the single present situation of pig face food kind, a kind of plate pig face and preparation method thereof is provided.
Plate pig face of the present invention comprises following raw material (in parts by weight):
Pig's head: 95-105, salt: 3-5, white sugar: 4-7,
Light soy sauce: 0.8-1.2,50 ° of liquor: 1.8-2.5, sodium nitrate: 0.04-0.06.
Preferably, plate pig face of the present invention comprises following raw material (in parts by weight):
Pig's head: 100, salt: 3.2, white sugar: 6,
Light soy sauce: 1,50 ° of liquor: 2, sodium nitrate: 0.05.
The preparation method of plate pig face of the present invention may further comprise the steps:
A, pickle: select fresh pig's head for use, rive in the place the pig's head lower jaw, removes bone, launch to add flavoring and lie in the fermentation vat plank of each lamination and pickle for folded three to five layers, pickles to pull out after 24 hours and dry;
B, cold fermentation is air-dry: will pickle the pig's head that dries and hang in proper order on the extension base frame in the cold fermentation storehouse, and keep pig's head not squeeze, do not bump, do not press, the temperature in the fermentation storehouse is 3～5 to spend, and outbound gets final product after 15 days.
Product special flavour uniqueness of the present invention, color and luster is reddish brown, gloss is attractive in appearance, the food and oiliness, be a kind of popular meat products.
The specific embodiment
Prepare raw material (jin) according to following weight ratio:
Pig's head: 100, salt: 3.2, white sugar: 6,
Light soy sauce: 1,50 ° of liquor: 2, sodium nitrate: 0.05.
The making step of plate pig face of the present invention:
A, pickle: select fresh pig's head for use, rive in the place the pig's head lower jaw, removes bone, launch to add flavoring and lie in the fermentation vat plank of each lamination and pickle for folded three to five layers.Pickle to pull out after 24 hours and dry;
B, cold fermentation is air-dry: will pickle the pig's head that dries and hang in proper order on the extension base frame in the cold fermentation storehouse, and keep pig's head not squeeze, do not bump, do not press, the temperature in the fermentation storehouse is 3～5 to spend, and outbound gets final product after 15 days.
The plate pig face that is made, profile is flat, and color and luster is reddish brown like dull and stereotyped, and gloss is attractive in appearance, food and oiliness, unique flavor.
Claims (3)
1, a kind of plate pig face is characterized in that, comprises following raw material (in parts by weight):
Pig's head: 95-105, salt: 3-5, white sugar: 4-7,
Light soy sauce: 0.8-1.2,50 ° of liquor: 1.8-2.5, sodium nitrate: 0.04-0.06.
2, plate pig face according to claim 1 is characterized in that, comprises following raw material (in parts by weight):
Pig's head: 100, salt: 3.2, white sugar: 6,
Light soy sauce: 1,50 ° of liquor: 2, sodium nitrate: 0.05.
3, a kind of preparation method of plate pig face is characterized in that, may further comprise the steps:
A, pickle: select fresh pig's head for use, rive in the place the pig's head lower jaw, removes bone, launch to add flavoring and lie in the fermentation vat plank of each lamination and pickle for folded three to five layers, pickles to pull out after 24 hours and dry;
B, cold fermentation is air-dry: will pickle the pig's head that dries and hang in proper order on the extension base frame in the cold fermentation storehouse, and keep pig's head not squeeze, do not bump, do not press, the temperature in the fermentation storehouse is 3～5 to spend, and outbound gets final product after 15 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810156373A CN101675808A (en) | 2008-09-19 | 2008-09-19 | Dried salted pig cheek and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810156373A CN101675808A (en) | 2008-09-19 | 2008-09-19 | Dried salted pig cheek and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101675808A true CN101675808A (en) | 2010-03-24 |
Family
ID=42028648
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810156373A Pending CN101675808A (en) | 2008-09-19 | 2008-09-19 | Dried salted pig cheek and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101675808A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578601A (en) * | 2012-03-06 | 2012-07-18 | 浙江青莲食品股份有限公司 | Method for pickling pork head meat |
| CN102805362A (en) * | 2012-08-29 | 2012-12-05 | 江西国鸿集团股份有限公司 | Preparation method of preserved butterfly-shaped pig's cheek meat product |
| CN107397145A (en) * | 2017-09-11 | 2017-11-28 | 盘锦宋大房食品有限公司 | A kind of preparation method of stew in soy sauce pork head meat |
| CN110800933A (en) * | 2019-11-28 | 2020-02-18 | 中国农业科学院北京畜牧兽医研究所 | Method for preparing fermented beef by plate-type inoculated microorganisms |
-
2008
- 2008-09-19 CN CN200810156373A patent/CN101675808A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578601A (en) * | 2012-03-06 | 2012-07-18 | 浙江青莲食品股份有限公司 | Method for pickling pork head meat |
| CN102805362A (en) * | 2012-08-29 | 2012-12-05 | 江西国鸿集团股份有限公司 | Preparation method of preserved butterfly-shaped pig's cheek meat product |
| CN102805362B (en) * | 2012-08-29 | 2013-12-18 | 江西国鸿集团股份有限公司 | Preparation method of preserved butterfly-shaped pig's cheek meat product |
| CN107397145A (en) * | 2017-09-11 | 2017-11-28 | 盘锦宋大房食品有限公司 | A kind of preparation method of stew in soy sauce pork head meat |
| CN110800933A (en) * | 2019-11-28 | 2020-02-18 | 中国农业科学院北京畜牧兽医研究所 | Method for preparing fermented beef by plate-type inoculated microorganisms |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100324 |