CN102960753A - Method for pickling pork head meat - Google Patents
Method for pickling pork head meat Download PDFInfo
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- CN102960753A CN102960753A CN2012105542568A CN201210554256A CN102960753A CN 102960753 A CN102960753 A CN 102960753A CN 2012105542568 A CN2012105542568 A CN 2012105542568A CN 201210554256 A CN201210554256 A CN 201210554256A CN 102960753 A CN102960753 A CN 102960753A
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Abstract
The invention relates to a method for pickling pork head meat. For the existing method for pickling the pork head meat, the process is is not reasonable, and the pork head meat with a specific flavor can not be prepared by using the existing method. The method disclosed by the invention comprises the following procedures of: treating raw material meat, pickling, rinsing and drying, cooking, packaging and sterilizing; in the raw material meat treating procedure, a pork head is used as a raw material, and the pork tongue and the pork face are taken off; the pork head is cut into two halves and the pork brain is taken out to obtain the pork head bones; in the pickling procedure, the pork head bones, the pork tongue and the pork face are pre-cooled to be at the temperature lower than 10 DEG C; pepper and salt are coated to pickle for 28-32 days; at the first four days, a cylinder containing the raw materials and the auxiliary materials is reversed in every day; from the fifth day, the cylinder containing the raw materials and the auxiliary materials is reversed every three days; the cooking procedure is carried out after the rinsing and the drying; the pork head bones are put into boiled water to be boiled for 42-48 minutes to obtain pork head bone meat; the pork nose, the pork tongue and the pork face are steamed by steam at 100 DEG C for 18-22 minutes; and the pork ears are steamed by the steam at 100 DEG C for 28-32 minutes; and the finished-product pickled pork head meat is obtained after the packaging and sterilizing procedures are carried out. According to the method disclosed by the invention, the process is reasonable and the manufactured pork head meat has a specific flavor.
Description
Technical field
The present invention relates to a kind of method of pickling pork head meat, belong to a kind of processing method of meat products.
Background technology
Pork head meat is the product that has much characteristic in the traditional Chinese meat products, and the meat of pork head meat is red white clearly demarcated, and quality is fresh and tender, it is fertile and oiliness to taste, be rich in proteins,vitamins,and minerals, the effect that have tonifying middle-Jiao and Qi, improves the health is a kind of traditional food that people generally like.Pork head meat is the most famous will count " take off and burn whole pig's head " in the style of cooking of Huaiyang, and its firer is the most exquisite, with the longest history, is the Huaiyang famous dish that has long enjoyed a good reputation.
Pig's head belongs to the byproduct in the slaughtering process of live pigs, and the processing of traditional pig's head and sell very simply just will be scalded the pig's head direct marketing after taking off, and is worth lowlyer, can't the surcharge that pig's head is higher give full play to and embody.In addition, domestic pig slaughtering industry belongs to small profit trade, traces it to its cause, and very major part is exactly the potential value of pig byproduct not to be developed and utilized, and the in-depth of pig's head is processed with the profit that is beneficial to the raising slaughtering industry, promote healthy, the fast development of industry.The exploitation of pork head meat product can provide for the deep processing of pig's head an effective way.
At present, the production of China's pork head meat and the processing mode distributed family workshop modes of operation that adopt more, the ratio of manufactured goods is lower, and the quality of traditional pork head meat product differs, health is difficult to guarantee, and extremely inconvenient in storage, on transporting and carrying, do not satisfy the consumer with the needs of pork head meat as a kind of desirable travel food.In addition, the manufacture craft of traditional pork head meat is difficult to reach the sterilization requirement of long-time preservation, thereby has been with very large obstacle for the sale of product and storage.In addition, traditional pork head meat can be separated out more grease in process, causes the profile of product and color and luster not good, affects consumer's appetite, thereby has hindered the sale of pork head meat product.
Development is convenient, healthy pork head meat product can be adjusted the industrial product structure of meat products, improves manufactured goods proportion.The method that some processing pork head meats are also arranged at present, for example open day is on 03 24th, 2010, publication number is in the Chinese patent of CN101675809, a kind of preparation method of sauce pig face is disclosed, the used raw material of the method comprises (in parts by weight): pig's head: 80-120, thick broad-bean sauce: 160-240, sauce pig face through pickle, cold fermentation is made after air-dry, the inadequate science of batching that the method is used, and the mouthfeel of the pork head meat product that is made is relatively poor, local flavor is unique not, carries and eat all inconvenience.And for example open day is on 03 24th, 2010, publication number is in the Chinese patent of CN101675808, a kind of preparation method of plate pig face is disclosed, the used raw material of the method comprises (in parts by weight): pig's head: 95-105, salt: 3-5, white sugar: 4-7, light soy sauce: 0.8-1.2,50 ° of liquor: 1.8-2.5, sodium nitrate: 0.04-0.06, pig's head is through pickling, being made after the cold fermentation, low-temperature air-drying, the mouthfeel of the pork head meat product that the method is made is relatively poor, carries and inconvenient eating.
In sum, also there is not at present a kind of technique reasonable, the batching science, comfortable taste, the unique flavor of the pork head meat product that is made are convenient to the supermarket and are sold, and are convenient to the method for the pickling pork head meat that the consumer eats.
Summary of the invention
The object of the invention is to overcome above shortcomings in the prior art, and provide a kind of technique reasonable, batching science, comfortable taste, the unique flavor of the pork head meat product that is made, be convenient to the supermarket and sell, be convenient to the method for the pickling pork head meat that the consumer eats.
The present invention addresses the above problem the technical scheme that adopts: the characteristics of the method for this pickling pork head meat are: the method comprises the raw meat treatment process, pickles operation, rinsing baking operation, shortening operation, packaging process and sterilization process;
(1), in the described raw meat treatment process, as raw material, take off first pig tongue and pig face in the pig's head with pig's head, again pig's head is split half and take out the pig brain in the pig's head and obtain pig skull;
(2), described pickling in the operation, central temperature with the pig skull in the step (1), pig tongue and pig face is chilled to below 10 ℃ in advance first, then pig skull, pig tongue and pig face are spread one deck pepper salt, pig skull, pig tongue and pig face being placed temperature is that 0-4 ℃ freezer is pickled again; Second day carries out inverted engine and wipes salt, first pig skull, pig tongue and pig face is taken out, and shrugs off the wet salt on surface, again mend and dry salt one time, it is abundant to require each position to wipe salt, then pig skull, pig tongue and pig face is stacked neat, every shop one deck all spreads one deck salt, and topmost one deck covers tightly with salt; The 3rd day and carry out inverted engine the 4th day every day and wipe salt, beginning in the 5th day was wiped salt once every inverted engine in three days, and total salting period is 28-32 days, thereby makes pig skull, pig tongue and pig face after pickling;
(3), in the described rinsing baking operation, first the salt on pig skull, pig tongue and pig face surface after pickling in the step (2) is trembled and removed, again pig skull, pig tongue and pig face are put into 0-4 ℃ water rinsing 60-65 hour, change water in the rinse cycle once, every 6-10 hour agitate water once, the salinity in water is 2-3
oStop rinsing during B é, then take out pig skull, pig tongue and pig face, and pig pig ear and hog snout on the face taken off; The temperature that again pig skull, pig ear, hog snout, pig tongue and pig face tiled is to smoke 28-30 hour in 55 ℃ the drying room, continue behind the turn-over to smoke and came out of the stove in 1.8-2.2 hour, and the central temperature of pig skull, pig ear, hog snout, pig tongue and pig face is cooled to below 20 ℃;
(4), in the described shortening operation, the pig skull in the step (3) is put into jacketed pan with boiling water boiling 42-48 minute, then pour out pig skull, reject while hot the pork above the pig skull, get pig's head kindred; Hog snout in the step (3), pig tongue and pig face being tiled to steam in the hull, is to come out of the stove in 100 ℃ steamed 18-22 minute with temperature then; Pig ear in the step (3) being tiled to steam in the hull, is to come out of the stove in 100 ℃ steamed 28-32 minute with temperature then;
(5), in the described packaging process, the pig's head kindred in the step (4), pig ear, hog snout, pig tongue and pig face are cut into slices, then pack to get packed pork head meat;
(6), in the described sterilization process, the packed pork head meat in the step (5) is carried out sterilization and makes the finished product pickling pork head meat.So that the unique flavor of the finished product pickling pork head meat that the present invention is made, comfortable taste is convenient for carrying, and is of high nutritive value thus, has crisp mashed, the bright perfume (or spice) of lean meat of the girth of a garment, flavor is pure and tender, fragrance is fragrant characteristics.
As preferably, in the described packaging process, adopt aluminium foil bag as packaging bag, tableted pig's head kindred, pig ear, hog snout, pig tongue and pig face are mixed, then pack, packaging bag requires to carry out vacuum seal, pumpdown time is 20-30 second, and the vacuum of packaging bag reaches-0.1MPa.
As preferably, in the described sterilization process, adopt the mode of wet sterilization that packed pork head meat is carried out sterilization, first packed pork head meat is lain against in the sterilization dish by bag, mutually must not be overlapping, push retort, close pot cover tight, start the retort power supply, carry out vapour and kill, during sterilization the boiler room steam pressure necessary 〉=0.3Mpa; Open retort steam admission valve and in 10 minutes, be warming up to 105 ℃, constant temperature is 30 minutes again, the retort internal pressure is below 0.2MPa in the thermostatic process, steam off admission valve after constant temperature finishes, then opening water pump injects cooling water in the retort and cools, when the retort internal pressure is lower than 0.2MPa, pass into compressed air, ftercompction is to 0.2MPa, the closes compression air, again be lower than 0.2MPa such as discovery retort internal pressure in the cooling procedure, again pass into the compressed air ftercompction to 0.2MPa, so cycling guarantees to adopt the packed pork head meat of water quench under the pressure of 0.2MPa, steam discharge takes the dish out of the pot when making the temperature of packed pork head meat≤40 ℃, thereby makes the packed pork head meat of finished product; Because the outer surface temperature of packed pork head meat sharply descends during cooling, so that the bag internal pressure causes the sack swelling fracture easily greater than the bag external pressure, equate in order to guarantee the sack external and internal pressure, when injecting water quench, need to pass in the retort and have the cooling of pressurizeing of certain pressure compressed air.
As preferably, described pickling in the operation, total salting period is 30 days.
As preferably, in the described rinsing baking operation, described pig skull, pig ear, hog snout, pig tongue and the pig face temperature that tiles is to smoke 28-30 hour in 55 ℃ the drying room, treat that the surface shows slightly golden yellow, and the strong rear turn-over of feel continues to smoke, and comes out of the stove when waiting to smell cured fragrance.
As preferably, in the shortening operation of the present invention, the pig skull in the step (3) is put into jacketed pan with boiling water boiling 45 minutes, then pour out pig skull, reject while hot the pork above the pig skull, get pig's head kindred; Hog snout in the step (3), pig tongue and pig face being tiled to steam in the hull, is that 100 ℃ steamed was come out of the stove in 20 minutes with temperature then; Pig ear in the step (3) being tiled to steam in the hull, is that 100 ℃ steamed was come out of the stove in 30 minutes with temperature then.
As preferably, of the present inventionly pickle pepper salt used in the operation and be comprised of crude salt, Chinese prickly ash, cassia bark and anise, described crude salt, Chinese prickly ash, cassia bark and anistree parts by weight are respectively 100 parts, (0.8-1.2) part, (0.5-1) part and (0.3-0.8) part.So that the prescription of the used pepper salt of the present invention is more reasonable, fragrance is stronger, guarantees that the finished product pickling pork head meat has unique local flavor thus.
As preferably, in the packaging process of the present invention, pig's head kindred, pig ear, hog snout, pig tongue and pig face after the section are mixed and make mixture, in mixture, add spicy oil, capsicum sheet and salad oil again, and stir, pack at last to get packed pork head meat; The parts by weight of described mixture, spicy oil, capsicum sheet and salad oil are respectively 100 parts, (0.1-0.5) part, (0.5-1.0) part and (0.8-1.2) part.So that finished product pickling pork head meat of the present invention has spicy flavor, the better uniqueness of local flavor is so that product diversification thus.
The present invention compared with prior art has the following advantages and effect: the unique flavor of finished product pickling pork head meat, comfortable taste is convenient for carrying, and is of high nutritive value, and has that the girth of a garment is crisp mashed, the bright perfume (or spice) of lean meat, flavor is pure and tender, fragrance is fragrant characteristics.
The craft science of processing pork head meat product of the present invention keeps and has developed the characteristic of traditional handicraft, the excellent taste of finished product pickling pork head meat, and aromatic flavour, fertile and oiliness, so that pork head meat has unique local flavor.Process for sterilizing of the present invention and technology of the package are reasonable, have greatly improved the edible safety of product, have prolonged to greatest extent the shelf-life of product, greatly facilitate transportation, storage and the sale of product.
What adopt in traditional pork head meat production method is a ripening process, the present invention has adopted the technique of Divisional difference shortening, the present invention compares with traditional handicraft, shortened greatly the time of product high temperature shortening, improved generation efficiency, reduce the loss of meat nutritional labeling in high-temperature heating process, when giving the splendid mouthfeel of finished product pickling pork head meat, kept to greatest extent the nutritive value of product.
The pork head meat processing technology that adopts among the present invention is ripe, science, and the production technology of pork head meat has been carried out standardized management, conveniently instructs and be applied to Workshop Production, is conducive to promote large-scale production and the industrialized development of pork head meat.
The finished product pickling pork head meat that the present invention produces has changed the single processing of traditional pig's head and sales mode, pig's head has been carried out retrofit, the pork head meat product has improved the economic worth of pig's head greatly, also provides a kind of new extra earning approach for raiser and slaughterhouse.
The present invention is under the prerequisite that keeps traditional manufacturing technique and local flavor, traditional handicraft is innovated, the comfortable taste of the finished product pickling pork head meat that the present invention is made, fragrance fragrance, unique flavor is of high nutritive value, but also is convenient for carrying, the present invention is conducive to adjust the industrial product structure of meat products, is conducive to improve manufactured goods proportion.The present invention has improved pig's head deep processing level by new technology, new technology, so that meat products is fit to the needs of convenient purification, variation, fast food, balanced in nutritionization more, in addition, can produce as required different tastes, enrich the kind of product, be conducive to consumer's selection.The finished product pickling pork head meat that the present invention is made can be good at adapting to supermarket, store sales, and pork head meat has been made the form of soft vacuum package, has not only kept the flavour of traditional pork head meat, and has prolonged shelf life, has made things convenient for the consumer to choose.
Description of drawings
Fig. 1 is the process flow diagram of pickling pork head meat in the embodiment of the invention.
The specific embodiment
The present invention is described in further detail below in conjunction with accompanying drawing and by embodiment, and following examples are explanation of the invention and the present invention is not limited to following examples.
Embodiment 1.
Referring to Fig. 1, in the present embodiment method of pickling pork head meat comprise the raw meat treatment process, pickle operation, rinsing baking operation, shortening operation, packaging process and sterilization process, specific as follows.
(1), raw meat treatment process.
Select fresh interior ternary pig's head as raw material, meet acceptance criteria, then to pig's head cut pig tongue, stripping pig face, split half, the processing such as mowing and obtain pig skull.Require: institute's pig's tongue of drawing keeps complete, is not with oil, mucus and extravasated blood, purulence born of the same parents, pig hair, cartilago epiglottica; The pig face comprises cheek meat, and the pig face after the mowing requires complete, without damaged, removes lymph, extravasated blood and the impurity on pig face surface.
(2), pickle operation.
The frying of pepper salt: iron pan is preheated to uniform temperature, adds first anistree, cassia bark and Chinese prickly ash frying 2 minutes in the iron pan, then crude salt is added in the iron pan, and little fire continues frying, until the color yellowing look of crude salt, and till savory the overflowing.In every double centner crude salt, add 1 kilogram in Chinese prickly ash, 0.8 kilogram on cassia bark, anistree 0.5 kilogram.Crude salt among the present invention, Chinese prickly ash, cassia bark and anistree parts by weight also can be respectively 100 parts, (0.8-1.2) part, (0.5-1) part and (0.3-0.8) part.
Central temperature with the pig skull in the step (1), pig tongue and pig face is chilled to below 10 ℃ in advance first, then pig skull, pig tongue and pig face is spread one deck pepper salt, and pig skull, pig tongue and pig face being placed temperature is that 0-4 ℃ freezer is pickled again.
Second day carries out inverted engine and wipes salt, namely first pig skull, pig tongue and pig face are taken out, shrug off the wet salt on surface, again mend and dry salt one time, it is abundant to require each position to wipe salt, face's surface of the pig face after the wiping salt up, facing up of pig skull, pig tongue are piled in the slit of pig skull, and pig skull, pig tongue and pig appearance are stacked neat mutually, every shop one deck all spreads one deck salt, and topmost one deck covers tightly with salt.
The 3rd day and carry out inverted engine the 4th day every day and wipe salt, namely first pig skull, pig tongue and pig face are taken out, shrug off the wet salt on surface, again mend and dry salt one time, it is abundant to require each position to wipe salt, face's surface of the pig face after the wiping salt up, facing up of pig skull, pig tongue are piled in the slit of pig skull, and pig skull, pig tongue and pig appearance are stacked neat mutually, every shop one deck all spreads one deck salt, and topmost one deck covers tightly with salt.Beginning in the 5th day is wiped salt once every inverted engine in three days, and total salting period is 30 days, thereby makes pig skull, pig tongue and pig face after pickling.
Present embodiment will notice whether pig skull, pig tongue and pig face peculiar smell occurs when salt is wiped in inverted engine.
(3), rinsing baking operation.
First the salt on pig skull, pig tongue and pig face surface after pickling in the step (2) is trembled and removed, again pig skull, pig tongue and pig face are put into bucket, pouring in the bucket, pig skull, pig tongue and pig face flooded rinsing 60-65 hour, change water midway once, stirred once every 6-10 hour in the rinse cycle.The whole rinse cycle of present embodiment must carry out in 0-4 ℃ storehouse.When rinsing to brine strength is 2
oDuring B é, stop rinsing, pig ear and hog snout on the pig skull are cut off.
Pig skull and the facing up of pig face of pickling are tiled to unwheeling, hog snout and pig tongue are kept flat in the unwheeling, then this pig skull, pig face, hog snout and pig tongue being placed temperature is that 55 ℃ drying room was smoked 28-30 hour, the surface for the treatment of pig skull, pig face, hog snout and pig tongue shows slightly golden yellow, and the strong rear turn-over of feel, continued to smoke about 2 hours, wait to hear cured fragrance is arranged the time come out of the stove, the product of coming out of the stove pushes between heat radiation rapidly and cools off, and be below 20 ℃ with the central temperature of pig skull, hog snout, pig tongue and pig face, stand-by.
(4), shortening operation.
Pig skull in the step (3) is put into jacketed pan with boiling water boiling 45 minutes, pours out pig skull, and pig skull tooth cheek side is broken into two with one's hands, be reentered into new water again boiling water boiled 45 minutes, pull out, reject while hot available pork above the pork head meat, get pig's head kindred.
To steam hull and clean up, in the pig face in the step (3), hog snout and pig tongue tiling dish, mutually must not be overlapping, push to steam and keep 100 ℃ of gas to steam in the car coming out of the stove in 20 minutes.
To steam hull and clean up, the pig ear in the step (3) will be tiled in the dish, mutually must not be overlapping, push to steam and keep 100 ℃ of gas to steam in the car coming out of the stove in 30 minutes.
(5), packaging process.
Pig's head kindred in the step (4), pig ear, hog snout, pig tongue and pig face are cut into the sheet of thickness 0.2-0.3cm according to shape, length is no more than 8cm, then carry out vacuum packaging, tableted pig's head kindred, hog snout, pig face, hog snout and pig tongue are placed in the large steel basin, add tingle and hot flavorings and mix, wherein, add spicy oily 0.3 kilogram in every double centner pork head meat, 0.8 kilogram of capsicum sheet, 1 kilogram of salad oil.Pack every bag of quantitative 200g with aluminium foil bag.Then adopt vacuum seal technique to carry out vacuum seal and get packed pork head meat, the pork head meat sack behind the vacuum seal will clean up, and requires bag face and sack clean and tidy, without greasy and dirt.The parts by weight of the pork head meat among the present invention, spicy oil, capsicum sheet and salad oil also can be respectively 100 parts, (0.1-0.5) part, (0.5-1.0) part and (0.8-1.2) part.
(6), sterilization process.
Check packed pork head meat in the step (5) by bag, reject defective work, and in time do over again, the packed pork head meat of passed examination is tiltedly stood in the sterilization dish by bag, push and carry out sterilization in the retort.Bactericidal formula in the present embodiment is: be rapidly heated in 10 minutes to 105 ℃, constant temperature 30 minutes is strictly controlled temperature well in the sterilization process, prevent that product from killing shortcake or sterilization is not thorough.Sterilization is cooled with circulating water to taking the dish out of the pot below 40 ℃ after finishing.Through sterilization process the packed pork head meat in the step (5) is made the finished product pickling pork head meat.
The finished product pickling pork head meat adopts carton package after the assay was approved through the inspector, and it is clear, correct, complete to require the box body date to print.
Embodiment 2.
Referring to Fig. 1, in the present embodiment method of pickling pork head meat comprise the raw meat treatment process, pickle operation, rinsing baking operation, shortening operation, packaging process and sterilization process, specific as follows.
(1), raw meat treatment process.
Raw material is checked and accepted: select bright interior ternary pig's head as raw material, and tack, the weight size is not limit, and rosin is dialled hair, splits half disjunctor, removes pig brain and lymph.Pig's head belt leather, band ear, band tongue, fresh disease-free, without the pig hair, free from admixture, tissue be without incomplete, and epidermis is without breakage, lovely luster, fat is pure white.
Pick mowing: go the pig tongue as follows: cutter under the root of the tongue, separate along the tongue outer ledge, then the lip of the tongue is drawn out from the oral cavity, from the root of the tongue section tongue body is all separated to get the pig tongue at last.The pig tongue requires institute's pig's tongue of drawing to keep complete, is not with oil, mucus and extravasated blood, purulence born of the same parents, pig hair, cartilago epiglottica.Stripping pig face is as follows: remove residual pig hair, impurity etc., begin lower cutter from the pig lower jaw, press close to and locate in the pig's head to peel off whole pig face, thereby obtain the pig face, this pig face comprises cheek meat, and the pig face after the mowing requires complete, without damaged.
Split half: cutter under the mandible, the cutter stubble must not appear in the whole pig skull of riving, and the pig eyes are broken with lancination, and skull is continuous in requirements, is butterfly-like shape after distinguishing out with hand.
Mowing is processed: the pig brain is drawn out from pig skull, kept the pig brain complete, the pig brain is put into the quick-frozen of pallet warehouse-in; Remove lymph, extravasated blood and the impurity on pig face surface, put into Turnround basket and put quick-frozen in storage.
(2), pickle operation.
Pickling front central temperature with pig skull, pig tongue and pig face is chilled to below 10 ℃ in advance, adopt pepper salt that pig skull, pig tongue and pig face are pickled, used pepper salt is stir-fried with anise, cassia bark, Chinese prickly ash by crude salt and cools off and get, pig's head, pig tongue, pig face are spread one deck pepper salt, unnecessary pepper salt is shaked off, when carrying out wiping salt the first time, be difficult for too much with salt, then pig skull, pig tongue and pig face are lain in plate, the surface of pig face up, the facing up of pig skull, being convenient to watery blood oozes out, be stacked layer by layer, put neatly, carry out sign.Place 0-4 ℃ freezer to pickle pig skull, pig tongue and pig face.
The pig skull of pickling, pig tongue and pig face second day take out, shrug off the wet salt on surface, again mend and dry salt one time, it is abundant to require each position to wipe salt, wipe salt after pig face surface up, the facing up of pig skull, the pig tongue is piled in skull head slit, mutually stack neatly, every shop one deck all spreads one deck salt, and topmost one deck covers tightly with salt.
The 3rd day and all want the 4th day every day inverted engine to wipe salt once, beginning in the 5th day every inverted engine in three days once, total salting period is 30 days.When wiping salt, inverted engine to notice whether pig skull, pig tongue and pig face peculiar smell occurs.
(3), rinsing baking operation.
Rinsing: the salinity that will pickle pig skull, pig tongue and pig face surface after the end is shaked off, and washes inside and outside to the greatest extent salinity with water, puts into the bucket pouring and floods rinsing 60-65 hour, changes water midway once, stirs once every 6-10 hour in the rinse cycle.Whole rinse cycle must carry out in 0-4 ℃ storehouse.Brine strength is 2-3 in potcher
oDuring B é, stop rinsing, take out pig skull, pig tongue and pig face, and pig pig ear and hog snout on the face cut off.
Oven dry: the drying room temperature rises to 55 ℃, the pig skull that rinsing is good and pig face face up and are tiled in the unwheeling, hog snout and pig tongue are lain in the unwheeling, in being 55 ℃ drying room, temperature smoked 28-30 hour, the surface for the treatment of pig skull, pig tongue and pig face shows slightly golden yellow, and the strong laggard row turn-over of feel continues about 2 hours of baking, comes out of the stove when waiting to smell cured fragrance.
Cooling: the pig skull after will coming out of the stove, hog snout, pig tongue and pig face push between heat radiation rapidly and cool off, and are cooled to the product center temperature till below 20 ℃.
(4), shortening operation.
Pig skull: pig skull is put into jacketed pan with boiling water boiling 45 minutes, pour out pig skull, reject while hot available pork above the pig skull, thereby make pig's head kindred.
Pig face, hog snout and pig tongue: will steam hull and clean up, pig face, hog snout and pig tongue will be tiled in the dish, mutually must not be overlapping, push to steam and keep 100 ℃ of gas to steam in the car 20 minutes, come out of the stove.
The pig ear: will steam hull and clean up, the pig ear will be tiled in the dish, mutually must not be overlapping, push to steam and keep 100 ℃ of gas to steam in the car 30 minutes, come out of the stove.
(5), packaging process.
Section: pig's head kindred, hog snout, pig face, hog snout and the pig root of the tongue are cut into the sheet of thickness 0.2-0.3cm according to shape, and length is no more than 8cm.
Packing: pack with aluminium foil bag, tableted pig's head kindred, hog snout, pig face, hog snout and pig tongue are placed in the large steel basin mix, take advantage of and finish bagwork, every bag of quantitative 200g before meat does not also peptonize.Then carry out vacuum seal: require vacuum to reach-0.1MPa, time 20-30 second, sealing firmly, fold not, sealing line is no more than 0.5 centimetre apart from sack.Pork head meat sack behind the vacuum seal will clean up, and requires bag face and sack clean and tidy, without greasy and dirt.
(6), sterilization process.
Sterilization: by the pork head meat behind the bag inspection vacuum seal, reject defective work, and in time do over again, packed pork head meat with passed examination lies against in the sterilization dish by bag first, mutually must not be overlapping, push retort, close pot cover tight, start the retort power supply, carry out vapour kill (during sterilization the boiler room steam pressure necessary 〉=0.3Mpa).Open retort steam admission valve and in 10 minutes, be warming up to 105 ℃, constant temperature is 30 minutes again, the retort internal pressure is below 0.2MPa in the thermostatic process, steam off admission valve after constant temperature finishes, then opening water pump injects cooling water in the retort and cools, when the retort internal pressure is lower than 0.2MPa, pass into compressed air, ftercompction is to 0.2MPa, the closes compression air, again be lower than 0.2MPa such as discovery retort internal pressure in the cooling procedure, again pass into the compressed air ftercompction to 0.2MPa, so cycling guarantees to adopt the packed pork head meat of water quench under the pressure of 0.2MPa, steam discharge takes the dish out of the pot when making the temperature of packed pork head meat≤40 ℃, thereby makes the packed pork head meat of finished product; Because the outer surface temperature of packed pork head meat sharply descends during cooling, so that the bag internal pressure causes the sack swelling fracture easily greater than the bag external pressure, equate in order to guarantee the sack external and internal pressure, when injecting water quench, need to pass in the retort and have the cooling of pressurizeing of certain pressure compressed air.
External packing: carried out an acceptance inspection by bag by the Quality Inspector, check that finished product has free from admixture, vacuum seal whether firm, smooth.Product adopts carton package after the assay was approved through the inspector, and it is clear, correct, complete to require the box body date to print.
Embodiment 3.
Referring to Fig. 1, in the present embodiment method of pickling pork head meat comprise the raw meat treatment process, pickle operation, rinsing baking operation, shortening operation, packaging process and sterilization process, specific as follows.
(1), in the raw meat treatment process, as raw material, take off first pig tongue and pig face in the pig's head with pig's head, again pig's head is split half and take out the pig brain in the pig's head and obtain pig skull.
(2), in pickling operation, central temperature with the pig skull in the step (1), pig tongue and pig face is chilled to below 10 ℃ in advance first, then pig skull, pig tongue and pig face are spread one deck pepper salt, pig skull, pig tongue and pig face being placed temperature is that 0-4 ℃ freezer is pickled again; Second day carries out inverted engine and wipes salt, first pig skull, pig tongue and pig face is taken out, and shrugs off the wet salt on surface, again mend and dry salt one time, it is abundant to require each position to wipe salt, then pig skull, pig tongue and pig face is stacked neat, every shop one deck all spreads one deck salt, and topmost one deck covers tightly with salt; The 3rd day and carry out inverted engine the 4th day every day and wipe salt, beginning in the 5th day was wiped salt once every inverted engine in three days, and total salting period is 30 days, thereby makes pig skull, pig tongue and pig face after pickling.
(3), in the rinsing baking operation, first the salt on pig skull, pig tongue and pig face surface after pickling in the step (2) is trembled and removed, again pig skull, pig tongue and pig face are put into 0-4 ℃ water rinsing 60-65 hour, change water in the rinse cycle once, every 6-10 hour agitate water once, the salinity in water is 3
oStop rinsing during B é, then take out pig skull, pig tongue and pig face, and pig pig ear and hog snout on the face taken off; The temperature that again pig skull, pig ear, hog snout, pig tongue and pig face tiled is to smoke 30 hours in 55 ℃ the drying room, continues behind the turn-over to smoke 2 hours, comes out of the stove, and the central temperature of pig skull, pig ear, hog snout, pig tongue and pig face is cooled to below 20 ℃.
(4), in the shortening operation, the pig skull in the step (3) is put into jacketed pan with boiling water boiling 45 minutes, then pour out pig skull, reject while hot the pork above the pig skull, get pig's head kindred; Hog snout in the step (3), pig tongue and pig face being tiled to steam in the hull, is that 100 ℃ steamed was come out of the stove in 20 minutes with temperature then; Pig ear in the step (3) being tiled to steam in the hull, is that 100 ℃ steamed was come out of the stove in 30 minutes with temperature then.
(5), in packaging process, the pig's head kindred in the step (4), pig ear, hog snout, pig tongue and pig face are cut into slices, then pack to get packed pork head meat.
(6), in sterilization process, the packed pork head meat in the step (5) is carried out sterilization and makes the finished product pickling pork head meat.
Although the present invention with embodiment openly as above; but it is not to limit protection scope of the present invention; any technical staff who is familiar with this technology not breaking away from change and the retouching of doing in the spirit and scope of the present invention, all should belong to protection scope of the present invention.
Claims (8)
1. the method for a pickling pork head meat is characterized in that: the method comprises the raw meat treatment process, pickles operation, rinsing baking operation, shortening operation, packaging process and sterilization process;
(1), in the described raw meat treatment process, as raw material, take off first pig tongue and pig face in the pig's head with pig's head, again pig's head is split half and take out the pig brain in the pig's head and obtain pig skull;
(2), described pickling in the operation, central temperature with the pig skull in the step (1), pig tongue and pig face is chilled to below 10 ℃ in advance first, then pig skull, pig tongue and pig face are spread one deck pepper salt, pig skull, pig tongue and pig face being placed temperature is that 0-4 ℃ freezer is pickled again; Second day carries out inverted engine and wipes salt, first pig skull, pig tongue and pig face is taken out, and shrugs off the wet salt on surface, again mend and dry salt one time, it is abundant to require each position to wipe salt, then pig skull, pig tongue and pig face is stacked neat, every shop one deck all spreads one deck salt, and topmost one deck covers tightly with salt; The 3rd day and carry out inverted engine the 4th day every day and wipe salt, beginning in the 5th day was wiped salt once every inverted engine in three days, and total salting period is 28-32 days, thereby makes pig skull, pig tongue and pig face after pickling;
(3), in the described rinsing baking operation, first the salt on pig skull, pig tongue and pig face surface after pickling in the step (2) is trembled and removed, again pig skull, pig tongue and pig face are put into 0-4 ℃ water rinsing 60-65 hour, change water in the rinse cycle once, every 6-10 hour agitate water once, the salinity in water is 2-3
oStop rinsing during B é, then take out pig skull, pig tongue and pig face, and pig pig ear and hog snout on the face taken off; The temperature that again pig skull, pig ear, hog snout, pig tongue and pig face tiled is to smoke 28-30 hour in 55 ℃ the drying room, continue behind the turn-over to smoke and came out of the stove in 1.8-2.2 hour, and the central temperature of pig skull, pig ear, hog snout, pig tongue and pig face is cooled to below 20 ℃;
(4), in the described shortening operation, the pig skull in the step (3) is put into jacketed pan with boiling water boiling 42-48 minute, then pour out pig skull, reject while hot the pork above the pig skull, get pig's head kindred; Hog snout in the step (3), pig tongue and pig face being tiled to steam in the hull, is to come out of the stove in 100 ℃ steamed 18-22 minute with temperature then; Pig ear in the step (3) being tiled to steam in the hull, is to come out of the stove in 100 ℃ steamed 28-32 minute with temperature then;
(5), in the described packaging process, the pig's head kindred in the step (4), pig ear, hog snout, pig tongue and pig face are cut into slices, then pack to get packed pork head meat;
(6), in the described sterilization process, the packed pork head meat in the step (5) is carried out sterilization and makes the finished product pickling pork head meat.
2. the method for pickling pork head meat according to claim 1, it is characterized in that: in the described packaging process, adopt aluminium foil bag as packaging bag, tableted pig's head kindred, pig ear, hog snout, pig tongue and pig face are mixed, then pack, packaging bag requires to carry out vacuum seal, and the pumpdown time is 20-30 second, and the vacuum of packaging bag reaches-0.1MPa.
3. the method for pickling pork head meat according to claim 1, it is characterized in that: in the described sterilization process, adopt the mode of wet sterilization that packed pork head meat is carried out sterilization, first packed pork head meat is lain against in the sterilization dish by bag, mutually must not be overlapping, push retort, close pot cover tight, start the retort power supply, carry out vapour and kill, during sterilization the boiler room steam pressure necessary 〉=0.3MPa; Open retort steam admission valve and in 10 minutes, be warming up to 105 ℃, constant temperature is 30 minutes again, the retort internal pressure is below 0.2MPa in the thermostatic process, steam off admission valve after constant temperature finishes, then opening water pump injects cooling water in the retort and cools, when the retort internal pressure is lower than 0.2MPa, pass into compressed air, ftercompction is to 0.2MPa, the closes compression air, again be lower than 0.2MPa such as discovery retort internal pressure in the cooling procedure, again pass into the compressed air ftercompction to 0.2MPa, so cycling guarantees to adopt the packed pork head meat of water quench under the pressure of 0.2MPa, steam discharge takes the dish out of the pot when making the temperature of packed pork head meat≤40 ℃, thereby makes the packed pork head meat of finished product; Because the outer surface temperature of packed pork head meat sharply descends during cooling, so that the bag internal pressure causes the sack swelling fracture easily greater than the bag external pressure, equate in order to guarantee the sack external and internal pressure, when injecting water quench, need to pass in the retort and have the cooling of pressurizeing of certain pressure compressed air.
4. according to claim 1 and 2 or the method for 3 described pickling pork head meats, it is characterized in that: described pickling in the operation, total salting period is 30 days.
5. according to claim 1 and 2 or the method for 3 described pickling pork head meats, it is characterized in that: in the described rinsing baking operation, described pig skull, pig ear, hog snout, pig tongue and the pig face temperature that tiles is to smoke 28-30 hour in 55 ℃ the drying room, treat that the surface shows slightly golden yellow, and the strong rear turn-over of feel, continue to smoke, come out of the stove when waiting to smell cured fragrance.
6. according to claim 1 and 2 or the method for 3 described pickling pork head meats, it is characterized in that: in the described shortening operation, the pig skull in the step (3) is put into jacketed pan with boiling water boiling 45 minutes, then pour out pig skull, reject while hot the pork above the pig skull, get pig's head kindred; Hog snout in the step (3), pig tongue and pig face being tiled to steam in the hull, is that 100 ℃ steamed was come out of the stove in 20 minutes with temperature then; Pig ear in the step (3) being tiled to steam in the hull, is that 100 ℃ steamed was come out of the stove in 30 minutes with temperature then.
7. according to claim 1 and 2 or the method for 3 described pickling pork head meats, it is characterized in that: describedly pickle pepper salt used in the operation and be comprised of crude salt, Chinese prickly ash, cassia bark and anise, described crude salt, Chinese prickly ash, cassia bark and anistree parts by weight are respectively 100 parts, (0.8-1.2) part, (0.5-1) part and (0.3-0.8) part.
8. according to claim 1 and 2 or the method for 3 described pickling pork head meats, it is characterized in that: in the described packaging process, pig's head kindred, pig ear, hog snout, pig tongue and pig face after the section are mixed and make mixture, in mixture, add spicy oil, capsicum sheet and salad oil again, and stir, pack at last to get packed pork head meat; The parts by weight of described mixture, spicy oil, capsicum sheet and salad oil are respectively 100 parts, (0.1-0.5) part, (0.5-1.0) part and (0.8-1.2) part.
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| 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 |
| CN111436572A (en) * | 2020-03-02 | 2020-07-24 | 保山市质量技术监督综合检测中心 | Pickled pork prepared from pig byproduct and its preparation method |
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| CN104705673A (en) * | 2013-12-17 | 2015-06-17 | 王世华 | Steamed pork tongue and production method thereof |
| 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 |
| CN104839749B (en) * | 2015-03-31 | 2018-06-22 | 田瑞祥 | A kind of production method of pork head meat |
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