CN101675809A - Spiced pig cheek and production method thereof - Google Patents
Spiced pig cheek and production method thereof Download PDFInfo
- Publication number
- CN101675809A CN101675809A CN200810156374A CN200810156374A CN101675809A CN 101675809 A CN101675809 A CN 101675809A CN 200810156374 A CN200810156374 A CN 200810156374A CN 200810156374 A CN200810156374 A CN 200810156374A CN 101675809 A CN101675809 A CN 101675809A
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- CN
- China
- Prior art keywords
- pig
- head
- sauce
- dry
- flavor
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention relates to a spiced pig cheek and a production method thereof, belonging to the field of food processing. The inventive spiced pig cheek comprises the following raw materials in parts byweight: pig head 80-120, and thick broad-bean sauce 160-240. The inventive spiced pig cheek is made by salting, fermenting at a low temperature, and air drying. The product features unique flavor, amber color, rich soy sauce and salty flavor in sweet flavor, and is a special meat flavor meat product with local specialty.
Description
Technical field
The present invention relates to a kind of sauce 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 sauce pig face and preparation method thereof is provided.
Sauce pig face of the present invention comprises following raw material (in parts by weight):
Pig's head: 80-120, thick broad-bean sauce: 160-240
Preferably, sauce pig face of the present invention comprises following raw material (in parts by weight):
Pig's head: 100, thick broad-bean sauce: 200
The making step of sauce 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, cleans to dry and put into pickled pond, pulls out after 20 days and dry after clear water is cleaned.
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 10 days.
Product special flavour uniqueness of the present invention is amber, and sauce is aromatic strongly fragrant, is with in sweet saltyly, is a kind of local flavor meat products of unique local characteristic.
The specific embodiment
Prepare raw material (jin) according to following weight ratio:
Pig's head: 100, thick broad-bean sauce: 200
The preparation method of sauce 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, cleans to dry and put into pickled pond, pulls out after 20 days and dry after clear water is cleaned.
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 10 days.
The sauce pig face that is made is amber, and sauce is aromatic strongly fragrant, be with in sweet salty, unique flavor.
Claims (3)
1, a kind of sauce pig face is characterized in that, comprises following raw material (in parts by weight):
Pig's head: 80-120, thick broad-bean sauce: 160-240.
2, sauce pig face according to claim 1 is characterized in that, comprises following raw material (in parts by weight):
Pig's head: 100, thick broad-bean sauce: 200.
3, a kind of preparation method of sauce 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, cleans to dry and put into pickled pond, pulls out after 20 days and dry after clear water is cleaned;
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 10 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810156374A CN101675809A (en) | 2008-09-19 | 2008-09-19 | Spiced pig cheek and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810156374A CN101675809A (en) | 2008-09-19 | 2008-09-19 | Spiced pig cheek and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101675809A true CN101675809A (en) | 2010-03-24 |
Family
ID=42028649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810156374A Pending CN101675809A (en) | 2008-09-19 | 2008-09-19 | Spiced pig cheek and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101675809A (en) |
Cited By (2)
| 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 |
| CN107594366A (en) * | 2017-09-15 | 2018-01-19 | 黄山全江生态农业科技有限公司 | The processing technology of sauce pig face |
-
2008
- 2008-09-19 CN CN200810156374A patent/CN101675809A/en active Pending
Cited By (2)
| 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 |
| CN107594366A (en) * | 2017-09-15 | 2018-01-19 | 黄山全江生态农业科技有限公司 | The processing technology of sauce pig face |
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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 |