CN102334694A - Formulation of spiced pork hock and preparation process thereof - Google Patents
Formulation of spiced pork hock and preparation process thereof Download PDFInfo
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- CN102334694A CN102334694A CN2010102331693A CN201010233169A CN102334694A CN 102334694 A CN102334694 A CN 102334694A CN 2010102331693 A CN2010102331693 A CN 2010102331693A CN 201010233169 A CN201010233169 A CN 201010233169A CN 102334694 A CN102334694 A CN 102334694A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a food preparation process, specifically a formulation of a spiced pork hock and a preparation process thereof. The formulation of the invention comprises a pork hock, salt, aniseed, cassia, fennel fruits, cloves, myrcia, Amomum tsao-ko, white cardamom, native chicken, pork loin, ginseng, welsh onion, fresh ginger slices, chili, and liquor. The preparation process consists of the steps of: washing the selected pork hock, putting the pork hock and well dissolved saline water into a pot and adding soup stock till just submerging the pork hock; boiling the mixture and removing foreign materials and oil on the soup surface, then adding a seasoning packet made of aniseed, cassia, fennel fruits, cloves, myrcia, Amomum tsao-ko, and white cardamom into the pot; putting the chicken, pork loin, ginseng, welsh onion, fresh ginger slices, chili, and liquor into the pot together for heating and changing the temperature from high to constant temperature, heating the pot for 1.5h when the temperature reaches 80DEG C, then taking the pork hock out of the pot and wiping it clean, coating the pork hock with vegetable oil, then conducting packaging and cold preservation. The spiced pork hock of the invention has the advantages of unique cooking, fragrant but not greasy taste, loose and soft meat, good mouthfeel, abundant nutrition, and ruddy color, thus being suitable for use in family feasts and travelling.
Description
Technical field
The present invention relates to a kind of prescription and manufacture craft of food, specifically a kind of prescription of spiced pork leg and preparation technology thereof.
Background technology
Horseshoe piece food in the market; Mostly by smoke, steam, boil, roasting these several kinds of manufacture crafts are made, that sells on the market is maximum for spiced smoked elbows, though it is tasty; But meat is not really soft; The bad crowd of old man and tooth eats the comparison difficulty, can not often eat because of smoked product again, overeats to be unfavorable for that people's is healthy.
Summary of the invention
The object of the present invention is to provide soft, the giving off a strong fragrance of a kind of meat, nutritious, mouthfeel is good, the prescription of a kind of spiced pork leg that color and luster is ruddy and manufacture craft thereof.The present invention is formulated according to constant weight by following raw material of substance: pork leg 50-75kg, salt 6-15kg, anistree 0.25kg, cassia bark 0.1kg, fennel seeds 0.15kg, cloves 0.15kg, spiceleaf 0.15kg, tsaoko 0.05kg, white bandit 0.05, native chicken 1.5-2kg, pig bone 5-7.5kg, genseng 0.25kg, shallot 0.25kg, fresh ginger sheet 0.5kg, spicy angle 0.25kg, 50 ° of 0.25kg of liquor.Production process of the present invention is to choose up-to-standard pig pork leg 75kg to clean; The salinization of 0.5-0.65kg is become salt solution, with above-mentioned pork leg and change good salt solution and pour in the pot again in pot with long-used soup to just pork leg being flooded, boiled, take down the foreign material and oil on the noodle soup after; In pot, add a flavor pack that is mixed with by anistree 0.25kg, cassia bark 0.1kg, fennel seeds 0.15kg, cloves 0.15kg, spiceleaf 0.15kg, tsaoko 0.05kg, white bandit 0.05kg again; Put chicken 1.5-2kg, pig bone 5-7.5kg, genseng 0.25kg, shallot 0.25kg, fresh ginger sheet 0.5kg, spicy angle 0.25kg, 50 ° of 0.25kg of liquor in pot heating together then; Make temperature by high 100 ° to constant temperature 90-80 ° excessive gradually, need continue to heat 10-20 minute during 100 ° of high temperature, in the time of constant temperature 90-80 °; Need to continue heating 10-15 minute; When temperature to 80 °, continue heating and can take the dish out of the pot after 1 hour 30 minutes, wipe clean one by one, coat ripe pure rape oil with clean towel; Pack into then in the packaging bag, under-8 ° temperature, refrigerate and deposit.
Administration of Quality and Technology Supervision's assay is following through the Xianyang in the present invention:
Spiced pork leg
1 scope
This standard code the specification requirement of pork leg, the method for inspection, inspection rule and sign, packing, transportation and storage.
This standard is applicable to that with bright (freezing) meat of the poultry that meets national veterinary sanitary inspection quarantine standard and internal organ be primary raw material, the spiced pork leg of processing through operations such as stew in soy sauce, high temperature sterilizations.
2 specific quoting documents
Clause in the following files becomes the clause of this standard through quotation of this standard.Every reference document with bearing date, its all subsequently modification single (not comprising the content of correcting errors in printing) or revised edition all are not suitable for this standard, however whether each side's research that encouragement is reached an agreement according to this standard can use the latest edition of these files.Every reference document without bearing date, its latest edition is applicable to this standard.
GB/T 191 pictorial markings for handling of packages
GB 317 white granulated sugars
GB 1907 food additives natrium nitrosums
GB 2707 aquatic foods (freezing) poultry meat sanitary standard
GB 2760 food additives use sanitary standard
The check of GB/T 4789.26 food microbiological analysis tinned food commercial sterilizations
The mensuration of total arsenic and inorganic arsenic in GB/T 5009.11 food
The mensuration of lead in GB/T 5009.12 food
The mensuration of copper in GB/T 5009.13 food
The mensuration of zinc in GB/T 5009.14 food
The mensuration of cadmium in GB/T 5009.15 food
The mensuration of tin in GB/T 5009.16 food
Total mercury and organomercurial mensuration in GB/T 5009.17 food
The assay method of nitrite and nitrate in GB/T 5009.33 food
GB/T 7718 prepackaged food label general rules
GB/T 9695.8 meat and meat products chloride determination
GB/T 9695.15 meat and meat products determination of moisture
GB/T 9695.19 meat and meat products sampling method
The mensuration of QB/T 1007 tinned food net weight and solid content
JJF1070 content of prepackaged goods with fixed net metering test rule
" quantification packing commodity metrological supervision and administration way "
3 specification requirements
3.1 supplementary material requirement
3.1.1 raw material: the relevant regulations that should meet GB2707 and national veterinary sanitary inspection quarantine.
3.1.2 auxiliary material
3.1.2.1 edible salt: should meet the requirement of GB5461.
3.1.2.2 white granulated sugar: should meet the requirement of GB317.
3.1.2.3 nitrite: should meet the requirement of GB1907.
3.1.2.1 food additives: should meet GB2760 standard and relevant regulations.
3.1.3 spice: quality is good, dry, do not have go mouldy, free from insect pests, free from extraneous odour.
3.2 organoleptic indicator
The organoleptic indicator should meet the regulation of table 1.
Table 1
Project demand
Color and luster has the distinctive color and luster of this stew in soy sauce meat product
Flavour and smell have the distinctive fragrance of this product, agreeable to the taste, the free from extraneous odour of the degree of saltiness
Structural state tissue tight, soft or hard be agreeable to the taste, have elasticity
Impurity does not have the visible exogenous impurity of naked eyes
3.3 physical and chemical index
Physical and chemical index should meet the regulation of table 2.
Table 2
Project demand
Moisture/(%)≤70
Salt (in NaCl)/(%)≤4.0
Solid content (%)≤80
Nitrite (in NaNO2)/(mg/kg)≤50
Inorganic arsenic/(mg/kg)≤0.05
Plumbous (Pb)/(mg/kg)≤0.5
Copper (Cu)/(mg/kg)≤5.0
Zinc (Zn)/(mg/kg)≤100
Cadmium (Cd)/(mg/kg)≤0.1
Tin (Sn)/(mg/kg)≤250
Total mercury (in Hg)/(mg/kg)≤0.05
Food additives are pressed the regulation of GB2760 and are carried out
3.4 microbiological indicator
Microbiological indicator should meet the regulation of tinned food commercial sterilization.
3.5 net content
Net content should meet the regulation of " quantification packing commodity metrological supervision and administration way ".
4 methods of inspection
4.1 organoleptic examination
Sample is placed the ceramic whiteware dish of cleaning, with estimating, taste, smell check.
4.2 physical and chemical index
4.2.1 salt: the method for pressing the regulation of GB/T9695.8 is measured.
4.2.2 moisture: the method for pressing the regulation of GB/T9695.15 is measured.
4.2.3 solid content: the method for pressing the regulation of QB/T1007 is measured.
4.2.4 inorganic arsenic: the method for pressing the regulation of GB/T5009.11 is measured.
4.2.5 plumbous: the method for pressing the regulation of GB/T5009.12 is measured.
4.2.6 copper: the method for pressing the regulation of GB/T5009.13 is measured.
4.2.7 zinc: the method for pressing the regulation of GB/T5009.14 is measured.
4.2.8 cadmium: the method for pressing the regulation of GB/T5009.15 is measured.
4.2.9 tin: the method for pressing the regulation of GB/T5009.16 is measured.
4.2.10 total mercury: the method for pressing the regulation of GB/T5009.17 is measured.
4.2.11 nitrite: the method for pressing the regulation of GB/T5009.33 is measured.
4.3 microbiological indicator: the method for pressing the GB/T4789.26 regulation is measured.
4.4 net content: the method for pressing the method for JJF1070 regulation is measured.
5 inspection rules
5.1 with the complete product of one feeding Production and Packaging is a collection of, every batch of product must be through factory's quality testing department sampling inspection, through being up to the standards and providing the quality certification, the sale of can dispatching from the factory.
5.2 the exfactory inspection project is organoleptic indicator, net content, salt, solid content, commercial sterilization, all the other projects are the periodic inspection project.
5.3 during check, the regulation of pressing GB/T9695.19, random sampling from every batch of product, sample size is no less than 5kg.Sample is divided into two parts, and portion keeps sample, a usefulness as check.Microbiological indicator is defective in the assay judges that then this batch product is defective, and other index is defective, and multiplicable draw samples is rechecked, if it is still defective to recheck the result, judges that then this batch product is a defective work.
6 signs, packing, transportation, storing
6.1 sign
Packing of product sign should meet the regulation of GB191, GB7718 to be carried out.
6.2 packing
Product adopts vacuum-packed, and packing should be tight.Big packing uses corrugated case, used packaging material should meet state food health relevant regulations.
6.3 transportation
The Product transport instrument must cleanliness without any pollution.Should avoid Exposure to Sunlight during transportation, drench with rain, must not be poisonous, harmful article and pollutant load in mixture fortune with car with other.
6.4 store
6.4.1 product should be deposited in the storehouse of cool place that ventilate, drying, cleaning, free from extraneous odour, stacks in good orderly, under the case dunnage should be arranged, and must not deposit with harmful substance is mixed.
6.4.2 product is under above-mentioned storage requirement, the shelf-life is 6 months.
The invention has the advantages that and draw materials conveniently, the reasonable science of preparing burden, culinary art is unique, and meat is soft, and it is fragrant that mouthfeel is good and oiliness, nutritious, and color and luster is ruddy, is very suitable for using in family feast and the tourism.
The specific embodiment
Below in conjunction with embodiment the present invention is done further explain:
The present invention is formulated according to constant weight by following raw material of substance: pork leg 50-75kg, salt 6-15kg, anistree 0.25kg, cassia bark 0.1kg, fennel seeds 0.15k g, cloves 0.15kg, spiceleaf 0.15kg, tsaoko 0.05kg, white bandit 0.05, native chicken 1.5-2kg, pig bone 5-7.5kg, genseng 0.25kg, shallot 0.25kg, fresh ginger sheet 0.5kg, spicy angle 0.25kg, 50 ° of 0.25kg of liquor.Production process of the present invention is to choose up-to-standard pig pork leg 75kg to clean; The salinization of 0.5-0.65kg is become salt solution, with above-mentioned pork leg and change good salt solution and pour in the pot again in pot with long-used soup to just pork leg being flooded for well, boiled, take down the foreign material and oil on the noodle soup after; In pot, add a flavor pack that is mixed with by anistree 0.25kg, cassia bark 0.1kg, fennel seeds 0.15kg, cloves 0.15kg, spiceleaf 0.15kg, tsaoko 0.05kg, white bandit 0.05kg again; Put chicken 1.5-2kg, pig bone 5-7.5kg, genseng 0.25kg, shallot 0.25kg, fresh ginger sheet 0.5kg, spicy angle 0.25kg, 50 ° of 0.25kg of liquor in pot heating together then; Make temperature by high 100 ° to constant temperature 90-80 ° excessive gradually, need continue to heat 10-20 minute during 100 ° of high temperature, in the time of constant temperature 90-80 °; Need to continue heating 10-15 minute; When temperature to 80 °, continue heating and can take the dish out of the pot after 1 hour 30 minutes, wipe clean one by one, coat ripe pure rape oil with clean towel; Pack into then in the packaging bag, under-8 ° temperature, refrigerate and deposit.
Above-described long-used soup is for constantly repeating to boil last time the meat soup of meat.
Claims (3)
1. the prescription of a spiced pork leg and manufacture craft thereof is characterized in that by following raw material of substance formulated according to constant weight: pork leg 50-75kg, salt 6-15kg, anistree 0.25kg, cassia bark 0.1kg, fennel seeds 0.15kg, cloves 0.15kg, spiceleaf 0.15kg, tsaoko 0.05kg, white bandit 0.05, native chicken 1.5-2kg, pig bone 5-7.5kg, genseng 0.25kg, shallot 0.25kg, fresh ginger sheet 0.5kg, spicy angle 0.25kg, 50 ° of 0.25kg of liquor.
2. the manufacture craft of a kind of spiced pork leg according to claim 1 is characterized in that choosing up-to-standard pig pork leg 75kg and cleans; The salinization of 0.5-0.65kg is become salt solution, with above-mentioned pork leg and change good salt solution and pour in the pot again with long-used soup to can pork leg just being flooded, boiled, take down the foreign material and oil on the noodle soup after; In pot, add a flavor pack that is mixed with by anistree 0.25kg, cassia bark 0.1kg, fennel seeds 0.15kg, cloves 0.15kg, spiceleaf 0.15kg, tsaoko 0.05kg, white bandit 0.05kg again; Put chicken 1.5-2kg, pig bone 5-7.5kg, genseng 0.25kg, shallot 0.25kg, fresh ginger sheet 0.5kg, spicy angle 0.25k g, 50 ° of 0.25kg of liquor in pot heating together then; Make temperature by high 100 ° excessive gradually to constant temperature 90-80 °; When temperature to 80 °, continue heating and can take the dish out of the pot after 1 hour 30 minutes, wipe clean one by one, coat ripe pure rape oil with clean towel; Pack into then in the packaging bag, under-8 ° temperature, refrigerate and deposit.
3. the manufacture craft of spiced pork leg according to claim 1 and 2; It is characterized in that described temperature excessively need be continued to heat 10-20 minute 100 ° the time for reaching a high temperature when temperature to constant temperature by height gradually; When temperature reaches constant temperature 90-80 °, need to continue heating 10-15 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102331693A CN102334694A (en) | 2010-07-20 | 2010-07-20 | Formulation of spiced pork hock and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102331693A CN102334694A (en) | 2010-07-20 | 2010-07-20 | Formulation of spiced pork hock and preparation process thereof |
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| Publication Number | Publication Date |
|---|---|
| CN102334694A true CN102334694A (en) | 2012-02-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102331693A Pending CN102334694A (en) | 2010-07-20 | 2010-07-20 | Formulation of spiced pork hock and preparation process thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697074A (en) * | 2012-05-22 | 2012-10-03 | 马胜清 | Chinese prickly ash and salt pork joint with wine fragrance |
| CN104106815A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Clove salty pork joint and manufacturing method thereof |
| CN104957643A (en) * | 2015-07-30 | 2015-10-07 | 安徽朗朗好心人食品有限公司 | Sauced pork leg |
-
2010
- 2010-07-20 CN CN2010102331693A patent/CN102334694A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697074A (en) * | 2012-05-22 | 2012-10-03 | 马胜清 | Chinese prickly ash and salt pork joint with wine fragrance |
| CN104106815A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Clove salty pork joint and manufacturing method thereof |
| CN104957643A (en) * | 2015-07-30 | 2015-10-07 | 安徽朗朗好心人食品有限公司 | Sauced pork leg |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
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Application publication date: 20120201 |