CN102805362B - Preparation method of preserved butterfly-shaped pig's cheek meat product - Google Patents
Preparation method of preserved butterfly-shaped pig's cheek meat product Download PDFInfo
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- CN102805362B CN102805362B CN2012103113996A CN201210311399A CN102805362B CN 102805362 B CN102805362 B CN 102805362B CN 2012103113996 A CN2012103113996 A CN 2012103113996A CN 201210311399 A CN201210311399 A CN 201210311399A CN 102805362 B CN102805362 B CN 102805362B
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Abstract
The invention relates to a preparation method of a preserved butterfly-shaped pig's cheek meat product. The preserved butterfly-shaped pig's cheek meat product comprises raw materials in parts by weight as follows: 100 parts of pig's cheek, 6 parts of table salt, 2 parts of spirit, 0.25 part of pepper, 0.2 part of anise, 0.1 part of syzygium aromaticum, 0.015 part of sodium nitrite and 0.15 part of D-sodium erythorbate. The preparation method comprises the steps of: scrapping residual hair, mucus, dirt, bloodstain and lymph gland of a pig's head; cleaning with cold water, outwards pulling and shaping meat and skin of two checks of the pig's head to form a butterfly shape; frying salt and preserving; then washing; and drying, cooling and packaging. The preserved butterfly-shaped pig's cheek meat product prepared by the method provided by the invention is fragrant and tasty, rich in cured flavor, attractive in model, convenient to clean, and is similar in shape of a butterfly, and has significant meaning on improving the utilizing and economic benefits of byproducts of pigs, and increasing the variety of meat products.
Description
Technical field
The present invention relates to a kind of preparation method of the cured butterfly pig face meat products that salts down.
Background technology
Within 2010, China's feeding live pig amount is 1,100,000,000, occupies first place in the world, for meat packing provides affluent resources.Pig's head is generally edible for marketing fresh, and converted products is very few, seriously restricts economic benefit and added value.
Summary of the invention
Purpose of the present invention just is to provide a kind of preparation method of the cured butterfly pig face meat products that salts down, and the method is made salts that cured butterfly pig face meat products cured meat and fish are strong, shape is attractive in appearance, novelty is unique down.
The preparation method of the cured butterfly pig face meat products that salts down of the present invention comprises the following steps:
Raw material is by weight: pig face meat 100, salt 6, white wine 2, Chinese prickly ash 0.25, anistree 0.2, cloves 0.1, natrium nitrosum 0.015, D-araboascorbic acid sodium 0.15;
1, pig's head is struck off to residual little Mao, mucus, dirt, bloodstain and lymph node, clean up with cold water;
2, pretreatment: the pig's head surface is placed on chopping board, flesh noodles upward, with cutter along the bottom median line by the bone cleave in two, can not injure face's pork and skin, remove pig brain and bone, the meat on whole pig face both sides and skin are outwards pulled open and are shaped to butterfly-like shape;
3, frying salt pickles: salt, anise, Chinese prickly ash are put into to iron pan together with cloves, the slow fire heating, stir on stir-fry limit, limit, while frying to micro-yellow, take out cooling, remove anise, Chinese prickly ash and cloves with the steel sieve, get dry salt and mix with white wine, natrium nitrosum, D-araboascorbic acid sodium, evenly remove on the surface of pig face, with the hands erasing salt back and forth, till dissolving, and by the pig face by only being deposited in container, skin down, meat upward, one deck is stacked to be tight compact, every 12 hours upper-lower positions, stir once, dry-salt 3-4 days gets final product;
4, clean: the pig face of pickling is rinsed with clear water, except crude removal;
5, dry: be through on the surface in the middle of pig face one side with rope, hang on stoving rack and drip and remove surperficial water droplet, enter drying room, 50-55 ℃ of oven dry 18-24 hour, or under the sun airing 4-5 days;
6, cooling: that the butterfly pig face of oven dry is taken out and is cooled to room temperature;
7, packing: the pig face is trimmed to butterfly-like shape and flattens, vacuum packaging sealing in the food plastic bag of packing into.
The preparation method of the cured butterfly pig face meat products that salts down of the present invention, by pig's head through cleaning finishing, tear bone open, pickle, be dried into that delicate fragrance is good to eat, cured meat and fish are strong, the novel meat product of pig face handsome in appearance, easy to clean, the likeness in form butterfly, to improving utilization and the economic benefit of pig byproduct, increase the meat product pattern variety all significant.
The specific embodiment
A kind of preparation method of the cured butterfly pig face meat products that salts down comprises the following steps:
Raw material: pig face meat 100kg, salt 6kg, white wine 2kg, Chinese prickly ash 0.25kg, anistree 0.2kg, cloves 0.1kg, natrium nitrosum 0.015kg, D-araboascorbic acid sodium 0.15kg;
1, pig's head is struck off to residual little Mao, mucus, dirt, bloodstain and lymph node, clean up with cold water;
2, pretreatment: the pig's head surface is placed on chopping board, flesh noodles upward, with cutter along the bottom median line by the bone cleave in two, can not injure face's pork and skin, remove pig brain and bone, the meat on whole pig face both sides and skin are outwards pulled open and are shaped to butterfly-like shape;
3, frying salt pickles: salt, anise, Chinese prickly ash are put into to iron pan together with cloves, the slow fire heating, stir on stir-fry limit, limit, while frying to micro-yellow, take out cooling, remove anise, Chinese prickly ash and cloves with the steel sieve, get dry salt and mix with white wine, natrium nitrosum, D-araboascorbic acid sodium, evenly remove on the surface of pig face, with the hands erasing salt back and forth, till dissolving, and by the pig face by only being deposited in container, skin down, meat upward, one deck is stacked to be tight compact, every 12 hours upper-lower positions, stir once, dry-salt 3-4 days gets final product;
4, clean: the pig face of pickling is rinsed with clear water, except crude removal;
5, dry: be through on the surface in the middle of pig face one side with rope, hang on stoving rack and drip and remove surperficial water droplet, enter drying room, 50-55 ℃ of oven dry 18-24 hour, or under the sun airing 4-5 days;
6, cooling: that the butterfly pig face of oven dry is taken out and is cooled to room temperature;
7, packing: the pig face is trimmed to butterfly-like shape and flattens, vacuum packaging sealing in the food plastic bag of packing into.
The cured butterfly pig face meat products that salts down that the inventive method is made, detect institute through Jiangxi Province's product quality supervision and detect, and the examination and test of products is reported as follows:
| Interventions Requested | Specification requirement | Assay | The individual event judgement |
| Outward appearance | Slightly moistening, slightly be clamminess | Meet the requirements | Qualified |
| Color and luster | Lean meat is coffee color or kermesinus, and fatty tangent plane is micro-yellow, and gloss is poor | Meet the requirements | Qualified |
| Tissue morphology | Quality is slightly soft, nonelastic, and tangent plane is more smooth | Meet the requirements | Qualified |
| Smell | The due smell of bacon is still arranged, slightly tart flavour | Meet the requirements | Qualified |
| VBN (g/100g) | ≤45 | 25.1 | Qualified |
| Acid value (with buttermeter) (mg/g) | ≤4.0 | 0.80 | Qualified |
| Peroxide value (with buttermeter) (g/100g) | ≥0.5 | 0.088 | Qualified |
| Natrium nitrosum (mg/kg) | ≤30 | 2.9 | Qualified |
| Plumbous (mg/kg) | ≤0.2 | 0.01 | Qualified |
| Inorganic arsenic (mg/kg) | ≤0.05 | Do not detect | Qualified |
| Cadmium (mg/kg) | ≤0.1 | 0.0037 | Qualified |
| Total mercury (mg/kg) | ≤0.05 | Do not detect | Qualified |
| Sorbic acid (g/kg) | Must not detect | Do not detect | Qualified |
| Benzoic acid (g/kg) | Must not detect | Do not detect | Qualified |
| Carmine | Must not detect | Do not detect | Qualified |
Claims (1)
1. the preparation method of cured butterfly pig face meat products that salts down, it is characterized in that: it comprises the following steps:
Raw material is by weight: pig face meat 100, salt 6, white wine 2, Chinese prickly ash 0.25, anistree 0.2, cloves 0.1, natrium nitrosum 0.015, D-araboascorbic acid sodium 0.15;
(1), pig's head is struck off to residual little Mao, mucus, dirt, bloodstain and lymph node, with cold water, clean up;
(2), pretreatment: the pig's head surface is placed on chopping board, flesh noodles upward, with cutter along the bottom median line by the bone cleave in two, can not injure face's pork and skin, remove pig brain and bone, the meat on whole pig face both sides and skin are outwards pulled open and are shaped to butterfly-like shape;
(3), frying salt pickles: salt, anise, Chinese prickly ash are put into to iron pan together with cloves, the slow fire heating, stir on stir-fry limit, limit, while frying to micro-yellow, take out cooling, remove anise, Chinese prickly ash and cloves with the steel sieve, get dry salt and mix with white wine, natrium nitrosum, D-araboascorbic acid sodium, evenly be sprinkling upon on the surface of pig face, with the hands the dry salt of erasing back and forth, till dissolving, and by the pig face by only being deposited in container, skin down, meat upward, one deck is stacked to be tight compact, every 12 hours upper-lower positions, stir once, dry-salt 3-4 days gets final product;
(4), clean: the pig face of pickling is rinsed with clear water, except crude removal;
(5), dry: be through on the surface in the middle of pig face one side with rope, hang on stoving rack and drip and remove surperficial water droplet, enter drying room, 50-55 ℃ of oven dry 18-24 hour, or under the sun airing 4-5 days;
(6), cooling: that the butterfly pig face of oven dry is taken out and is cooled to room temperature;
(7), packing: the pig face is trimmed to butterfly-like shape and flattens, vacuum packaging sealing in the food plastic bag of packing into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103113996A CN102805362B (en) | 2012-08-29 | 2012-08-29 | Preparation method of preserved butterfly-shaped pig's cheek meat product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103113996A CN102805362B (en) | 2012-08-29 | 2012-08-29 | Preparation method of preserved butterfly-shaped pig's cheek meat product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102805362A CN102805362A (en) | 2012-12-05 |
| CN102805362B true CN102805362B (en) | 2013-12-18 |
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| CN2012103113996A Expired - Fee Related CN102805362B (en) | 2012-08-29 | 2012-08-29 | Preparation method of preserved butterfly-shaped pig's cheek meat product |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104719936A (en) * | 2013-12-23 | 2015-06-24 | 安徽宝迪肉类食品有限公司 | Method for preparing quick-frozen salty pig head |
| CN104719935A (en) * | 2013-12-23 | 2015-06-24 | 安徽宝迪肉类食品有限公司 | Preparation method of quick-frozen pork smiling face |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383749A (en) * | 2002-05-22 | 2002-12-11 | 曲铁栋 | Process of making cooked pig's head meat |
| CN101675808A (en) * | 2008-09-19 | 2010-03-24 | 朱长满 | Dried salted pig cheek and production method thereof |
| 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 |
-
2012
- 2012-08-29 CN CN2012103113996A patent/CN102805362B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383749A (en) * | 2002-05-22 | 2002-12-11 | 曲铁栋 | Process of making cooked pig's head meat |
| CN101675808A (en) * | 2008-09-19 | 2010-03-24 | 朱长满 | Dried salted pig cheek and production method thereof |
| 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 |
Non-Patent Citations (5)
| Title |
|---|
| 史金春.用猪脸烹佳肴.《四川烹饪》.2004,(第12期), |
| 张致强."蝴蝶猪头".《烹饪秘诀》.2001,234-235. |
| 扒猪脸的制做工艺;沈晓峰;《食品科学》;19970830(第08期);全文 * |
| 沈晓峰.扒猪脸的制做工艺.《食品科学》.1997,(第08期), |
| 用猪脸烹佳肴;史金春;《四川烹饪》;20041210(第12期);全文 * |
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| CN102805362A (en) | 2012-12-05 |
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