CN101683167A

CN101683167A - Preparation process of sauced pork hock and sauced pork hock product

Info

Publication number: CN101683167A
Application number: CN200810043800A
Authority: CN
Inventors: 陈刚
Original assignee: Shanghai Baiweixuan Food Co Ltd
Current assignee: Shanghai Baiweixuan Food Co Ltd
Priority date: 2008-09-25
Filing date: 2008-09-25
Publication date: 2010-03-31

Abstract

The invention relates to the technical field of food processing, in particular to a preparation process of a sauced pork hock and the sauced pork hock. The preparation process comprises the followingsteps: removing all pig hair form a pork hock; deboning; slitting muscles; adding sauce for saucing; binding for forming; steaming and boiling; vacuumizing and packaging; and refrigerating or steam sterilizing. The preparation process of the sauced pork hock develops a new approach for sauced food hot processing production, breaks through the limitation that sauced foods only can be ate in a coldsauced way, fills in the blank of hot-sauced foods, and realizes the purpose that sauced foods can be ate no matter the sauced foods are cold or hot.

Description

Poor pork leg manufacture craft of a kind of halogen and goods thereof

Technical field

The present invention relates to a kind of food processing technology field, specifically relate to poor pork leg manufacture craft of a kind of halogen and goods thereof.

Background technology

Food " being pickled with grains or in wine " system is food to be boiled in plain water be placed in the container after the maturation, adds poor oil, salt, former halogen and seals, and is edible behind certain hour, and outstanding poor fragrance is as poor claw, Cold chicken cooked in wine, the pork leg etc. is pickled with grains or in wine.

Existing method of making the poor pork leg of halogen, be to clean the pork leg and poor immersion of halogen of boiling to form, continue to use the poor pork leg of this legal system halogen for a long time always,, have viscosity because the poor pork leg of halogen contains a large amount of collagens, be difficult to separate with bone, if separately with bone and meat, time and effort consuming not only, and also the meat that separates does not have Any shape, be difficult to long-distance transport and store, therefore on market, sell and be subjected to very big restriction as a kind of commodity.

Summary of the invention

A kind of manufacture craft that has the poor local flavor of unique halogen and keep pork leg original shape that The present invention be directed to above-mentioned defective and propose, this technology comprise that the pork leg pulls out clean pig hair, picks a bone, the muscles slitting, add poor halogen pickling spices, binding typing, boiling, vacuumize packing, refrigeration or sterilization.

In embodiment, in the described poor halogen pickling spices step, the prescription of poor halogen condiment is that basic weight calculating percentage comprises: poor halogen 2-10%, salt 1-5%, sugared 1-5%, ginger 1-3%, yellow rice wine 1-3%, monosodium glutamate or chickens' extract 0.01-0.1% with the pork leg weight of boning; Salting period is 12-48 hour.

Wherein, the prescription of poor halogen condiment is that basic weight calculating percentage comprises: poor halogen 4%, salt 2%, sugar 2%, ginger 1.2%, yellow rice wine 1.6%, monosodium glutamate or chickens' extract 0.02% with the pork leg weight of boning preferably; Salting period is 28 hours.

Those of ordinary skill in the art knows, when as desire this condiment being used for the poor pork leg one class tourism of preparation such as halogen meat-based product, add the anticorrisive agent additive of usual usefulness in this area, for example Sodium Benzoate, sorbic acid.

In an embodiment, conditions of cooking was 0.01pa 20 minutes in the described boiling step, and 0.01pa 80 minutes was put primary steam every 20 minutes.

In an embodiment, conditions of cooking is for boiling back 0.01pa 15 minutes, vexed 5 minutes in the described boiling step.

Sterilization of the present invention is high temperature sterilization or microwave disinfection.

On the other hand, the present invention also discloses the poor pork leg of the prepared halogen of said method.

The halogen of the present invention pork leg manufacture craft that is pickled with grains or in wine has been started the new way that poor based food hot-working is produced, and having broken through poor based food can only cold poor edible restriction, has filled up the blank of not having hot fermented glutinous rice, makes poor based food become the edible delicious food of cold and hot equal energy.

The halogen provided by the invention pork leg that is pickled with grains or in wine, no matter heat is eaten still cold food, except having cold fermented glutinous rice local flavor, have more the distinctive inlet giving off a strong fragrance of hot fermented glutinous rice, glutinous and oiliness, aftertaste is sweet, fragrant poor long characteristics.The poor pork leg cortex of this halogen is translucent, Fresh ﹠ Tender in Texture, color and luster is red white clearly demarcated, hack complete, and the multiple high-calcium nutrient material of abundant collagen and needed by human body is contained in the inside, has invigorating the spleen, be good for the stomach, the effect of beauty treatment, and its product is tasty and delicious, food and oiliness, all-ages, be a kind of good food that adapts to popular mouthfeel.

The specific embodiment

Below in conjunction with specific embodiment, further illustrate the present invention.Should be understood that these embodiment only to be used to the present invention is described and be not used in and limit the scope of the invention.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer.Ratio and percentage are based on weight, unless stated otherwise.

1. 1 kinds of halogen of embodiment pork leg that is pickled with grains or in wine

The pork leg that the pork leg pulls out clean pig hair, picks a bone, muscles slitting, 250Kg are boned adds poor halogen condiment (poor halogen 10Kg, salt 5Kg, sugar 5Kg, ginger 3Kg, yellow rice wine 4Kg, monosodium glutamate 50g) pickles 28 hours, binding typing, the pork leg and poor halogen condiment and add water 50Kg, boiling (0.01pa 20 minutes, 0.01pa 80 minutes, put primary steam every 20 minutes), vacuumize packing, refrigeration.

2. 1 kinds of halogen of embodiment pork leg that is pickled with grains or in wine

The pork leg that the pork leg pulls out clean pig hair, picks a bone, muscles slitting, 300Kg are boned adds poor halogen condiment (poor halogen 10Kg, salt 5Kg, sugar 5Kg, ginger 3Kg, yellow rice wine 4Kg, monosodium glutamate 50g) pickles 28 hours, binding typing, the pork leg and poor halogen condiment and add water 60Kg, boiled back 0.01pa 15 minutes, vexed 5 minutes, vacuumize packing, microwave disinfection.

3. 1 kinds of halogen of embodiment pork leg that is pickled with grains or in wine

The pork leg that the pork leg pulls out clean pig hair, picks a bone, muscles slitting, 250Kg are boned adds poor halogen condiment (poor halogen 25Kg, salt 12.5Kg, sugar 12.5Kg, ginger 7.5Kg, yellow rice wine 7.5Kg, chickens' extract 250g) pickles 28 hours, binding typing, the pork leg and poor halogen condiment and add water 50Kg, boiling (0.01pa20 minute, 0.01pa 80 minutes, put primary steam every 20 minutes), vacuumize packing, retort sterilization.

Scope of the present invention is not subjected to the restriction of described specific embodiments, and described embodiment is only desired also to comprise the method and the component of functional equivalent in the scope of the invention as the single example of illustrating various aspects of the present invention.In fact, except content as herein described, those skilled in the art can easily grasp multiple improvement of the present invention with reference to above description and accompanying drawing.Described improvement also falls within the scope of appended claims.

Claims

1, the poor pork leg manufacture craft of a kind of halogen comprises the following steps:

A) pork leg pulls out clean pig hair;

B) pick a bone, the muscles slitting;

C) add poor halogen pickling spices;

D) binding typing;

E) boiling;

F) vacuumize packing;

G) refrigeration or sterilization.

2, the poor pork leg manufacture craft of halogen as claimed in claim 1, it is characterized in that in the described poor halogen pickling spices step, the prescription of poor halogen condiment is that basic weight calculating percentage comprises: poor halogen 2-10% with the pork leg weight of boning, salt 1-5%, sugar 1-5%, ginger 1-3%, yellow rice wine 1-3%, monosodium glutamate or chickens' extract 0.01-0.1%; Salting period is 12-48 hour.

3, the poor pork leg manufacture craft of halogen as claimed in claim 2 is characterized in that the prescription of described poor halogen condiment is that basic weight calculating percentage comprises: poor halogen 4%, salt 2% with the pork leg weight of boning preferably, sugar 2%, ginger 1.2%, yellow rice wine 1.6%, monosodium glutamate or chickens' extract 0.02%; Salting period is 28 hours.

4, the poor pork leg manufacture craft of halogen as claimed in claim 1 is characterized in that conditions of cooking is 0.01pa 20 minutes in the described boiling step, and 0.01pa 80 minutes was put primary steam every 20 minutes.

5, the poor pork leg manufacture craft of halogen as claimed in claim 1 is characterized in that conditions of cooking is for boiling back 0.01pa 15 minutes, vexed 5 minutes in the described boiling step.

6, the poor pork leg manufacture craft of halogen as claimed in claim 1 is characterized in that described sterilization is high temperature sterilization or microwave disinfection.

7, the poor pork leg of halogen for preparing by the poor pork leg manufacture craft of each described halogen of claim 1-6.