CN102703213B

CN102703213B - Preparation method of straw preserved lard oil

Info

Publication number: CN102703213B
Application number: CN 201210197732
Authority: CN
Inventors: 秦敦康; 罗家祥
Original assignee: Chongqing Dunkang Agricuiltural Development Stock Cooperatives
Current assignee: Chongqing Dunkang Agricuiltural Development Stock Cooperatives
Priority date: 2012-06-15
Filing date: 2012-06-15
Publication date: 2013-12-25
Anticipated expiration: 2032-06-15
Also published as: CN102703213A

Abstract

The invention discloses a preparation method of straw preserved lard oil. The preparation method comprises six working procedures in total, namely, material selection, material agitation, pickling, air drying, roasting and storage. The preparation method has the beneficial effects that leaf lard oil is packaged by using straws, and then is subjected to preservation preparation, so that the leaf lard oil can be stored for a long time; moreover, the longer the leaf lard oil is stored, the more flavorful the leaf lard oil is; and meanwhile, the leaf lard oil has special unique features and flavors.

Description

The making method of the cured lard of straw

Technical field

The present invention relates to a kind of processing and storing method of animal grease, particularly a kind of straw that adopts will carry out the making method of the cured lard of straw of cured system after the leaf fat parcel.

Background technology

Leaf fat is the show condition in pork tripe, by the film parcel, is attached on the inwall in pork tripe chamber.Be generally traditionally show condition is directly exploded into after lard edible, can not long-term storage, also do not find leaf fat is made at present the situation of cured goods.

Summary of the invention

Technical problem to be solved by this invention is that leaf fat is carried out to cured system, in order to make the other tool local flavor of leaf fat can long-term storage.

For solving the problems of the technologies described above, the technical solution adopted in the present invention is the making method of the cured lard of straw, by selecting materials, spice, pickled, air-dry, toast, deposit totally six procedures and complete, concrete grammar is as follows.

(1) select materials: clean clean dry rice straw and fresh pig leaf fat.

(2) spice: the fresh pig leaf fat is floating, salting then, the 2%-3% that deal is leaf fat weight, then be rolled into tubular by leaf fat, and make it to become broad in the middle, the shape that two is little, then with the dry rice straw parcel, tighten with straw rope at two, makes straw bag lard.

(3) pickled: by straw bag lard standing 3-5 days in the normal temperature of 20-30 ℃, centre is stirred once.

(4) air-dry: as then straw bag lard to be taken out to air-dry 12-24 hour.

(5) baking: straw bag lard hangs in the room that fire-cures again, and in the room that makes to fire-cure, temperature reaches 60-70 ℃, and keep 4 hours, in the room that then will fire-cure, temperature is adjusted to 40-45 ℃baking 10-15 days, make the cured lard of straw.

(6) deposit: the cured lard of straw is displayed at dry shady and cool place, more Chen Yuexiang.

The invention has the beneficial effects as follows leaf fat is wrapped up with straw, then carry out cured system, can make the leaf fat long-term storage like this, and get over Chen Yuexiang, make leaf fat there is special characteristic and local flavor simultaneously.

Embodiment

Below in conjunction with embodiment, the invention will be further described.

Embodiment 1.

Clean clean dry rice straw and fresh pig leaf fat, get fresh pig leaf fat 100kg, floating, salting 2kg then, rub evenly, then every leaf fat be rolled into to tubular, and make it to become broad in the middle, the shape that two is little, with the dry rice straw parcel, tighten with straw rope at two, makes straw bag lard again; Then standing in the pickled room of the temperature of 20 ℃, within standing two days, half stirs once, after 5 days, takes out air-dry 24 hours; Then straw bag lard is hung in the room that fire-cures, in the room that makes to fire-cure, temperature reaches 70 ℃, and keep 4 hours, in the room that then will fire-cure, temperature is adjusted to 40 ℃toast 15 days, make the cured lard of straw; Finally the cured lard of straw is displayed in dry shady and cool storehouse, more Chen Yuexiang.

Embodiment 2.

Clean clean dry rice straw and fresh pig leaf fat, get fresh pig leaf fat 50kg, floating, salting 1.5kg then, rub evenly, then every leaf fat be rolled into to tubular, and make it to become broad in the middle, the shape that two is little, with the dry rice straw parcel, tighten with straw rope at two, makes straw bag lard again; Then standing in the pickled room of the temperature of 30 ℃, in the time of standing two days, stir once, after 4 days, take out air-dry 18 hours; Then straw bag lard is hung in the room that fire-cures, in the room that makes to fire-cure, temperature reaches 65 ℃, and keep 4 hours, in the room that then will fire-cure, temperature is adjusted to 43 ℃toast 12 days, make the cured lard of straw; Finally the cured lard of straw is displayed in dry shady and cool storehouse, more Chen Yuexiang.

Embodiment 3.

Clean clean dry rice straw and fresh pig leaf fat, get fresh pig leaf fat 200kg, floating, salting 5kg then, rub evenly, then every leaf fat be rolled into to tubular, and make it to become broad in the middle, the shape that two is little, with the dry rice straw parcel, tighten with straw rope at two, makes straw bag lard again; Then standing in the pickled room of the temperature of 25 ℃, within standing two days, half stirs once, after 3 days, takes out air-dry 12 hours; Then straw bag lard is hung in the room that fire-cures, in the room that makes to fire-cure, temperature reaches 60 ℃, and keep 4 hours, in the room that then will fire-cure, temperature is adjusted to 45 ℃toast 10 days, make the cured lard of straw; Finally the cured lard of straw is displayed in dry shady and cool storehouse, more Chen Yuexiang.

Claims

1. the making method of the cured lard of straw, it is characterized in that by selecting materials, spice, pickled, air-dry, toast, deposit totally six procedures and complete, concrete grammar is as follows:

(1) select materials: clean clean dry rice straw and fresh pig leaf fat;

(2) spice: the fresh pig leaf fat is floating, salting then, the 2%-3% that deal is leaf fat weight, then be rolled into tubular by leaf fat, and make it to become broad in the middle, the shape that two is little, then with the dry rice straw parcel, tighten with straw rope at two, makes straw bag lard;

(3) pickled: by straw bag lard standing 3-5 days in the normal temperature of 20-30 ℃, centre is stirred once;

(4) air-dry: as then straw bag lard to be taken out to air-dry 12-24 hour;

(5) baking: straw bag lard hangs in the room that fire-cures again, and in the room that makes to fire-cure, temperature reaches 60-70 ℃, and keep 4 hours, in the room that then will fire-cure, temperature is adjusted to 40-45 ℃baking 10-15 days, make the cured lard of straw;