CN102960753B - Method for pickling pork head meat - Google Patents
Method for pickling pork head meat Download PDFInfo
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- CN102960753B CN102960753B CN201210554256.8A CN201210554256A CN102960753B CN 102960753 B CN102960753 B CN 102960753B CN 201210554256 A CN201210554256 A CN 201210554256A CN 102960753 B CN102960753 B CN 102960753B
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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 in traditional Chinese meat products, to have much the product of characteristic, and the meat of pork head meat is red white clearly demarcated, and quality is fresh and tender, taste fertile and oiliness, 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.What pork head meat was 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 having long enjoyed a good reputation.
Pig's head belongs to the byproduct in slaughtering process of live pigs, and the processing of traditional pig's head and sell very simply, just by the pig's head direct marketing of scalding after taking off, is worth lowlyer, the higher surcharge of pig's head cannot be given full play to and is embodied.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, be beneficial to the profit that improves slaughtering industry, promote that industry is healthy, development fast.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 on preserving, transporting and carry, can not meet the needs of consumer using 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 to 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.Also the method that has at present some processing pork head meats, 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 method raw material used comprises (in parts by weight): pig's head: 80-120, thick broad-bean sauce: 160-240, sauce pig face through pickling, 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 being made is 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 method raw material used 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 white wine: 1.8-2.5, sodium nitrate: 0.04-0.06, pig's head is made through pickling, after cold fermentation, low-temperature air-drying, the mouthfeel of the pork head meat product that the method is made is poor, carries and inconvenient eating.
In sum, also do not have at present a kind of technique reasonable, batching science, comfortable taste, the unique flavor of the pork head meat product being made, be convenient to supermarket and sell, and is convenient to the method for the edible pickling pork head meat of consumer.
Summary of the invention
The object of the invention is to overcome above shortcomings in prior art, and provide a kind of technique reasonable, batching science, comfortable taste, the unique flavor of the pork head meat product being made, be convenient to supermarket and sell, be convenient to the method for the edible pickling pork head meat of consumer.
The present invention addresses the above problem adopted technical scheme: the feature of the method for this pickling pork head meat is: the method comprises raw meat treatment process, pickles operation, rinsing baking operation, shortening operation, packaging process and sterilization process;
(1), in described raw meat treatment process, with pig's head, as raw material, first take off pig tongue and pig face in pig's head, then by pig's head split half and take out the pig brain in pig's head and obtain pig skull;
(2),, pickle in operation, first the central temperature of the pig skull in step (1), pig tongue and pig face is chilled to below 10 ℃ in advance, then pig skull, pig tongue and pig face are spread to one deck pepper salt, then pig skull, pig tongue and pig face are placed in to temperature is that the freezer of 0-4 ℃ is pickled; Second day carries out inverted engine and wipes salt, first pig skull, pig tongue and pig face is taken out, and shrugs off surperficial wet salt, again mend and dry salt one time, require each position to wipe salt abundant, then pig skull, pig tongue and pig face are stacked neat, every paving 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, within the 5th day, start to wipe salt once every inverted engine in three days, total salting period is 28-32 days, thereby makes pig skull, pig tongue and pig face after pickling;
(3), in described rinsing baking operation, first the salt on pig skull, pig tongue and pig face surface after pickling in step (2) is trembled and removed, again pig skull, pig tongue and pig face are put into the water rinsing 60-65 hour of 0-4 ℃, in rinse cycle, change water once, every 6-10 hour agitate water once, the salinity in water is 2-3
oduring B é, stop rinsing, 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 the drying room of 55 ℃, after turn-over, continue to smoke and come out of the stove for 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 described shortening operation, the pig skull in step (3) is put into boiling water boiling 42-48 minute for jacketed pan, then pour out pig skull, reject while hot the pork above pig skull, obtain pig's head kindred; Hog snout in step (3), pig tongue and pig face are tiled to and steamed in hull, are then 100 ℃ coming out of the stove for steamed 18-22 minute by temperature; Pig ear in step (3) is tiled to and steamed in hull, is then 100 ℃ coming out of the stove for steamed 28-32 minute by temperature;
(5), in described packaging process, the pig's head kindred in step (4), pig ear, hog snout, pig tongue and pig face are cut into slices, then pack to obtain packed pork head meat;
(6), in described sterilization process, the packed pork head meat in step (5) is carried out to sterilization and makes finished product pickling pork head meat.The unique flavor that makes thus 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, and has that girth of a garment shortcake is rotten, the fresh perfume (or spice) of lean meat, taste is pure and tender, fragrance is fragrant feature.
As preferably, in 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, reach-0.1MPa of the vacuum of packaging bag.
As preferably, in described sterilization process, adopt the mode of wet sterilization to carry out sterilization to packed pork head meat, first packed pork head meat is lain against in sterilization dish by bag, mutually must not be overlapping, push retort, close pot cover tight, start retort power supply, carry out vapour and kill, during sterilization 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, in thermostatic process, retort internal pressure is below 0.2MPa, constant temperature finishes rear steam off admission valve, then opening water pump injects cooling water in retort and cools, when retort internal pressure is during lower than 0.2MPa, pass into compressed air, ftercompction is to 0.2MPa, closes compression air, in cooling procedure, as found, retort internal pressure is again lower than 0.2MPa, again pass into compressed air ftercompction to 0.2MPa, so cycling, guarantee to adopt the packed pork head meat of water quench under the pressure of 0.2MPa, while making temperature≤40 ℃ of packed pork head meat, steam discharge takes the dish out of the pot, thereby make the packed pork head meat of finished product, the outer surface temperature of packed pork head meat sharply declines when cooling, make a bag internal pressure be greater than a bag external pressure, easily cause sack swelling fracture, in order to guarantee that sack external and internal pressure equates, when injecting water quench, need to there is certain pressure compressed air and pressurize cooling to passing in retort.
As preferably, described in pickle in operation, total salting period is 30 days.
As preferably, in 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 the drying room of 55 ℃, treat that surface shows slightly golden yellow, and the strong rear turn-over of feel, continues to smoke, and when smelling cured fragrance, comes out of the stove.
As preferably, in shortening operation of the present invention, the pig skull in step (3) is put into boiling water boiling 45 minutes for jacketed pan, then pour out pig skull, reject while hot the pork above pig skull, obtain pig's head kindred; Hog snout in step (3), pig tongue and pig face are tiled to and steamed in hull, then by the steamed that temperature is 100 ℃, within 20 minutes, come out of the stove; Pig ear in step (3) is tiled to and steamed in hull, then by the steamed that temperature is 100 ℃, within 30 minutes, come out of the stove.
As preferably, of the present inventionly pickle pepper salt used in 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.Make thus the formula of the present invention's pepper salt used more reasonable, fragrance is stronger, guarantees that finished product pickling pork head meat has unique local flavor.
As preferably, in packaging process of the present invention, pig's head kindred, pig ear, hog snout, pig tongue and pig face after section are mixed and make mixture, then add spicy oil, capsicum sheet and salad oil in mixture, and stir, finally pack to obtain 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.Make thus finished product pickling pork head meat of the present invention have spicy flavor, the better uniqueness of local flavor, makes product diversification.
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 girth of a garment shortcake is rotten, the fresh perfume (or spice) of lean meat, taste is pure and tender, fragrance is fragrant feature.
The craft science of processing pork head meat product of the present invention, retains and has developed the characteristic of traditional handicraft, the excellent taste of finished product pickling pork head meat, and aromatic flavour, fertile and oiliness, make pork head meat there is 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 extended to greatest extent the shelf-life of product, greatly facilitate transportation, storage and the sale of product.
What in traditional pork head meat production method, adopt 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, retained to greatest extent the nutritive value of product.
The pork head meat processing technology maturation, the science that in the present invention, adopt, carried out standardized management by the production technology of pork head meat, 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 processing and the sales mode that traditional pig's head is single, pig's head has been carried out to retrofit, pork head meat product has improved the economic worth of pig's head greatly, also for raiser and slaughterhouse provide a kind of new extra earning approach.
The present invention is keeping under the prerequisite of 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, make meat products more be applicable to the needs of convenient purification, variation, fast food, balanced in nutritionization, 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, pork head meat has been made to the form of soft vacuum package, has not only retained the flavour of traditional pork head meat, and has extended shelf life, has facilitated consumer to choose.
Accompanying drawing explanation
Fig. 1 is the process flow diagram of pickling pork head meat in the embodiment of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and by embodiment, the present invention is described in further detail, 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 the method for pickling pork head meat comprise 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; Pig face comprises cheek meat, and the pig face after 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, first, to adding anise, cassia bark and Chinese prickly ash frying 2 minutes in iron pan, is then added to crude salt in iron pan, and little fire continues frying, until the color yellowing look of crude salt, and till savory overflowing.In every double centner crude salt, add 1 kilogram, Chinese prickly ash, 0.8 kilogram, cassia bark, anistree 0.5 kilogram.Crude salt in 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.
First the central temperature of the pig skull in step (1), pig tongue and pig face is chilled to below 10 ℃ in advance, then pig skull, pig tongue and pig face is spread to one deck pepper salt, then pig skull, pig tongue and pig face are placed in to temperature is that the freezer of 0-4 ℃ is pickled.
Second day carries out inverted engine and wipes salt, first pig skull, pig tongue and pig face are taken out, shrug off surperficial wet salt, again mend and dry salt one time, require each position to wipe salt abundant, wipe face's surface of the pig face after salt upward, facing up of pig skull, pig tongue is piled in the gap of pig skull, and pig skull, pig tongue and pig appearance are stacked neat mutually, every paving 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, first pig skull, pig tongue and pig face are taken out, shrug off surperficial wet salt, again mend and dry salt one time, require each position to wipe salt abundant, wipe face's surface of the pig face after salt upward, facing up of pig skull, pig tongue is piled in the gap of pig skull, and pig skull, pig tongue and pig appearance are stacked neat mutually, every paving one deck all spreads one deck salt, and topmost one deck covers tightly with salt.Within the 5th day, start to wipe salt once every inverted engine in three days, total salting period is 30 days, thereby makes pig skull, pig tongue and pig face after pickling.
The present embodiment will notice whether pig skull, pig tongue and pig face occur peculiar smell 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 step (2) is trembled and removed, again pig skull, pig tongue and pig face are put into bucket, to pouring in bucket, pig skull, pig tongue and pig face flood rinsing 60-65 hour, change water midway once, in rinse cycle, every 6-10 hour, stir once.The whole rinse cycle of the present embodiment must carry out in the storehouse of 0-4 ℃.When rinsing to brine strength is 2
oduring B é, stop rinsing, pig ear and hog snout on pig skull are cut off.
Facing up of the pig skull of pickling and pig face tiled to unwheeling, hog snout and pig tongue are kept flat in unwheeling, then the drying room that this pig skull, pig face, hog snout and pig tongue is placed in to temperature and is 55 ℃ is 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, continue to smoke approximately 2 hours, wait hear have cured fragrance time come out of the stove, the product of coming out of the stove pushes rapidly between heat radiation cooling, and be below 20 ℃ by the central temperature of pig skull, hog snout, pig tongue and pig face, stand-by.
(4), shortening operation.
Pig skull in step (3) is put into boiling water boiling 45 minutes for jacketed pan, 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 boil 45 minutes, pull out, reject while hot available pork above pork head meat, obtain pig's head kindred.
Steaming hull is cleaned up, by the pig face in step (3), hog snout and pig tongue tiling dish, mutually must not be overlapping, push in steaming car and keep 100 ℃ of gas steamings to come out of the stove for 20 minutes.
Steaming hull is cleaned up, the pig ear in step (3) is tiled in dish, mutually must not be overlapping, push in steaming car and keep 100 ℃ of gas steamings to come out of the stove for 30 minutes.
(5), packaging process.
Pig's head kindred in 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 large steel basin, add tingle and hot flavorings to mix, wherein, in every double centner pork head meat, add spicy oily 0.3 kilogram, 0.8 kilogram of capsicum sheet, 1 kilogram of salad oil.With aluminium foil bag, pack every bag of quantitative 200g.Then adopt vacuum seal technique to carry out vacuum seal and obtain packed pork head meat, the pork head meat sack after 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 in 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.
By bag, check the packed pork head meat in step (5), reject defective work, and do over again in time, the packed pork head meat of passed examination is tiltedly stood in sterilization dish by bag, push and in retort, carry out sterilization.Bactericidal formula in the present embodiment is: in 10 minutes, be rapidly heated to 105 ℃, constant temperature 30 minutes, strictly controls temperature well in sterilization process, prevent that product from killing shortcake or sterilization is not thorough.After sterilization finishes, be cooled with circulating water to 40 ℃ and take the dish out of the pot below.Through sterilization process, the packed pork head meat in step (5) is made to finished product pickling pork head meat.
Finished product pickling pork head meat adopts carton package after the assay was approved through inspector, requires the box body date to print clear, correct, complete.
Embodiment 2.
Referring to Fig. 1, in the present embodiment the method for pickling pork head meat comprise 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 fresh interior ternary pig's head as raw material, and tack, 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 pig hair, free from admixture, tissue is without incomplete, and epidermis is without breakage, lovely luster, fat is pure white.
Pick mowing: go pig tongue as follows: from cutter under the root of the tongue, along tongue outer ledge, carry out separation, then the lip of the tongue drawn out from oral cavity, finally from root of the tongue portion by whole separated the pig tongues of tongue body.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., cutter from pig lower jaw starts, presses close to place in pig's head and peel off whole pig face, thereby obtain pig face, and this pig face comprises cheek meat, and the pig face after mowing requires complete, without damaged.
Split half: cutter from mandible,, must not there is cutter stubble in the whole pig skull of riving, and pig eyes are broken with lancination, and in requirement, skull is connected, and after distinguishing out, is butterfly-like shape with hand.
Mowing is processed: pig brain is drawn out from pig skull, kept pig brain complete, 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.
Pickle front by pig skull, the central temperature of pig tongue and pig face is chilled to below 10 ℃ in advance, adopt pepper salt to pig skull, pig tongue and pig face are pickled, pepper salt used is with anistree by crude salt, cassia bark, Chinese prickly ash stir-fry and cooling and, by pig's head, pig tongue, pig face is spread one deck pepper salt, unnecessary pepper salt is shaked off, when wiping salt for the first time, with salt, be difficult for too much, then by pig skull, pig tongue and pig face lie in plate, the surface of pig face upward, facing up of pig skull, being convenient to watery blood oozes out, be stacked layer by layer, put neat, carry out sign.The freezer that pig skull, pig tongue and pig face are placed in to 0-4 ℃ is pickled.
The pig skull of pickling, pig tongue and pig face second day take out, shrug off surperficial wet salt, again mend and dry salt one time, require each position to wipe salt abundant, Ca Yanhou pig face surface upward, the facing up of pig skull, pig tongue is piled in skull head gap, mutually stack neatly, every paving 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, the 5th day started every inverted engine in three days once, and total salting period is 30 days.When wiping salt, inverted engine to notice whether pig skull, pig tongue and pig face occur peculiar smell.
(3), rinsing baking operation.
Rinsing: the salinity of pickling pig skull, pig tongue and pig face surface after end is shaked off, washed with water inside and outside to the greatest extent salinity, put into bucket pouring and flood rinsing 60-65 hour, change water midway once, stirred once every 6-10 hour in rinse cycle.Whole rinse cycle must carry out in the storehouse of 0-4 ℃.In potcher, brine strength is 2-3
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.
Dry: drying room temperature rises to 55 ℃, the good pig skull of rinsing and pig face are faced up and be laid in unwheeling, hog snout and pig tongue are lain in unwheeling, in being the drying room of 55 ℃, temperature smokes 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 to dry approximately 2 hours, when smelling cured fragrance, comes out of the stove.
Cooling: the pig skull after coming out of the stove, hog snout, pig tongue and pig face to be pushed rapidly and between heat radiation, carry out coolingly, be cooled to product center temperature till below 20 ℃.
(4), shortening operation.
Pig skull: pig skull is put into boiling water boiling 45 minutes for jacketed pan, pour out pig skull, reject while hot available pork above pig skull, thereby make pig's head kindred.
Pig face, hog snout and pig tongue: steaming hull is cleaned up, pig face, hog snout and pig tongue are laid in dish, mutually must not be overlapping, push in steaming car and keep 100 ℃ of gas to steam 20 minutes, come out of the stove.
Pig ear: steaming hull is cleaned up, pig ear is tiled in dish, mutually must not be overlapping, push in steaming car and keep 100 ℃ of gas to steam 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, 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 large steel basin and are mixed, take advantage of before meat does not also peptonize and complete bagwork, every bag of quantitative 200g.Then carry out vacuum seal: require reach-0.1MPa of vacuum, time 20-30 second, sealing firmly, fold not, sealing line is no more than 0.5 centimetre apart from sack.Pork head meat sack after vacuum seal will clean up, and requires bag face and sack clean and tidy, without greasy and dirt.
(6), sterilization process.
Sterilization: check the pork head meat after vacuum seal by bag, reject defective work, and do over again in time, first the packed pork head meat of passed examination is lain against in sterilization dish by bag, mutually must not be overlapping, push retort, close pot cover tight, start retort power supply, carry out vapour and kill (during sterilization 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, in thermostatic process, retort internal pressure is below 0.2MPa, constant temperature finishes rear steam off admission valve, then opening water pump injects cooling water in retort and cools, when retort internal pressure is during lower than 0.2MPa, pass into compressed air, ftercompction is to 0.2MPa, closes compression air, in cooling procedure, as found, retort internal pressure is again lower than 0.2MPa, again pass into compressed air ftercompction to 0.2MPa, so cycling, guarantee to adopt the packed pork head meat of water quench under the pressure of 0.2MPa, while making temperature≤40 ℃ of packed pork head meat, steam discharge takes the dish out of the pot, thereby make the packed pork head meat of finished product, the outer surface temperature of packed pork head meat sharply declines when cooling, make a bag internal pressure be greater than a bag external pressure, easily cause sack swelling fracture, in order to guarantee that sack external and internal pressure equates, when injecting water quench, need to there is certain pressure compressed air and pressurize cooling to passing in retort.
External packing: carried out an acceptance inspection by bag by 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 inspector, requires the box body date to print clear, correct, complete.
Embodiment 3.
Referring to Fig. 1, in the present embodiment the method for pickling pork head meat comprise raw meat treatment process, pickle operation, rinsing baking operation, shortening operation, packaging process and sterilization process, specific as follows.
(1), in raw meat treatment process, with pig's head, as raw material, first take off pig tongue and pig face in pig's head, then pig's head split to half and take out the pig brain in pig's head and obtain pig skull.
(2), in pickling operation, first the central temperature of the pig skull in step (1), pig tongue and pig face is chilled to below 10 ℃ in advance, then pig skull, pig tongue and pig face are spread to one deck pepper salt, then pig skull, pig tongue and pig face are placed in to temperature is that the freezer of 0-4 ℃ is pickled; Second day carries out inverted engine and wipes salt, first pig skull, pig tongue and pig face is taken out, and shrugs off surperficial wet salt, again mend and dry salt one time, require each position to wipe salt abundant, then pig skull, pig tongue and pig face are stacked neat, every paving 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, within the 5th day, start to wipe salt once every inverted engine in three days, total salting period is 30 days, thereby makes pig skull, pig tongue and pig face after pickling.
(3), in rinsing baking operation, first the salt on pig skull, pig tongue and pig face surface after pickling in step (2) is trembled and removed, again pig skull, pig tongue and pig face are put into the water rinsing 60-65 hour of 0-4 ℃, in rinse cycle, change water once, every 6-10 hour agitate water once, the salinity in water is 3
oduring B é, stop rinsing, 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 the drying room of 55 ℃, continues to smoke 2 hours after turn-over, 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 shortening operation, the pig skull in step (3) is put into boiling water boiling 45 minutes for jacketed pan, then pour out pig skull, reject while hot the pork above pig skull, obtain pig's head kindred; Hog snout in step (3), pig tongue and pig face are tiled to and steamed in hull, then by the steamed that temperature is 100 ℃, within 20 minutes, come out of the stove; Pig ear in step (3) is tiled to and steamed in hull, then by the steamed that temperature is 100 ℃, within 30 minutes, come out of the stove.
(5), in packaging process, the pig's head kindred in step (4), pig ear, hog snout, pig tongue and pig face are cut into slices, then pack to obtain packed pork head meat.
(6), in sterilization process, the packed pork head meat in step (5) is carried out to sterilization and makes finished product pickling pork head meat.
Although the present invention with embodiment openly as above; but it is not in order to limit protection scope of the present invention; any technical staff who is familiar with this technology, not departing 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 (7)
1. a method for pickling pork head meat, is characterized in that: the method comprises raw meat treatment process, pickles operation, rinsing baking operation, shortening operation, packaging process and sterilization process;
(1), in described raw meat treatment process, with pig's head, as raw material, first take off pig tongue and pig face in pig's head, then by pig's head split half and take out the pig brain in pig's head and obtain pig skull;
(2),, pickle in operation, first the central temperature of the pig skull in step (1), pig tongue and pig face is chilled to below 10 ℃ in advance, then pig skull, pig tongue and pig face are spread to one deck pepper salt, then pig skull, pig tongue and pig face are placed in to temperature is that the freezer of 0-4 ℃ is pickled; Second day carries out inverted engine and wipes salt, first pig skull, pig tongue and pig face is taken out, and shrugs off surperficial wet salt, again mend and dry salt one time, require each position to wipe salt abundant, then pig skull, pig tongue and pig face are stacked neat, every paving 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, within the 5th day, start to wipe salt once every inverted engine in three days, total salting period is 28-32 days, thereby makes pig skull, pig tongue and pig face after pickling;
(3), in described rinsing baking operation, first the salt on pig skull, pig tongue and pig face surface after pickling in step (2) is trembled and removed, again pig skull, pig tongue and pig face are put into the water rinsing 60-65 hour of 0-4 ℃, in rinse cycle, change water once, every 6-10 hour agitate water once, the salinity in water is 2-3
oduring B é, stop rinsing, 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 the drying room of 55 ℃, after turn-over, continue to smoke and come out of the stove for 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 described shortening operation, the pig skull in step (3) is put into boiling water boiling 42-48 minute for jacketed pan, then pour out pig skull, reject while hot the pork above pig skull, obtain pig's head kindred; Hog snout in step (3), pig tongue and pig face are tiled to and steamed in hull, are then 100 ℃ coming out of the stove for steamed 18-22 minute by temperature; Pig ear in step (3) is tiled to and steamed in hull, is then 100 ℃ coming out of the stove for steamed 28-32 minute by temperature;
(5), in described packaging process, the pig's head kindred in step (4), pig ear, hog snout, pig tongue and pig face are cut into slices, then pack to obtain packed pork head meat;
(6), in described sterilization process, the packed pork head meat in step (5) is carried out to sterilization and makes finished product pickling pork head meat.
2. the method for pickling pork head meat according to claim 1, it is characterized in that: in 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, reach-0.1MPa of the vacuum of packaging bag.
3. the method for pickling pork head meat according to claim 1, it is characterized in that: in described sterilization process, adopt the mode of wet sterilization to carry out sterilization to packed pork head meat, first packed pork head meat is lain against in sterilization dish by bag, mutually must not be overlapping, push retort, close pot cover tight, start retort power supply, carry out vapour and kill, during sterilization 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, in thermostatic process, retort internal pressure is below 0.2MPa, constant temperature finishes rear steam off admission valve, then opening water pump injects cooling water in retort and cools, when retort internal pressure is during lower than 0.2MPa, pass into compressed air, ftercompction is to 0.2MPa, closes compression air, in cooling procedure, as found, retort internal pressure is again lower than 0.2MPa, again pass into compressed air ftercompction to 0.2MPa, so cycling, guarantee to adopt the packed pork head meat of water quench under the pressure of 0.2MPa, while making temperature≤40 ℃ of packed pork head meat, steam discharge takes the dish out of the pot, thereby make the packed pork head meat of finished product, the outer surface temperature of packed pork head meat sharply declines when cooling, make a bag internal pressure be greater than a bag external pressure, easily cause sack swelling fracture, in order to guarantee that sack external and internal pressure equates, when injecting water quench, need to there is certain pressure compressed air and pressurize cooling to passing in retort.
4. according to the method for the pickling pork head meat described in claim 1 or 2 or 3, it is characterized in that: described in pickle in operation, total salting period is 30 days.
5. according to the method for the pickling pork head meat described in claim 1 or 2 or 3, it is characterized in that: in described shortening operation, the pig skull in step (3) is put into boiling water boiling 45 minutes for jacketed pan, then pour out pig skull, reject while hot the pork above pig skull, obtain pig's head kindred; Hog snout in step (3), pig tongue and pig face are tiled to and steamed in hull, then by the steamed that temperature is 100 ℃, within 20 minutes, come out of the stove; Pig ear in step (3) is tiled to and steamed in hull, then by the steamed that temperature is 100 ℃, within 30 minutes, come out of the stove.
6. according to the method for the pickling pork head meat described in claim 1 or 2 or 3, it is characterized in that: described in pickle pepper salt used in operation and formed by 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.
7. according to the method for the pickling pork head meat described in claim 1 or 2 or 3, it is characterized in that: in described packaging process, pig's head kindred, pig ear, hog snout, pig tongue and pig face after section are mixed and make mixture, in mixture, add spicy oil, capsicum sheet and salad oil again, and stir, finally pack to obtain 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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| CN102805362B (en) * | 2012-08-29 | 2013-12-18 | 江西国鸿集团股份有限公司 | Preparation method of preserved butterfly-shaped pig's cheek meat product |
| 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 |
| CN107212299A (en) * | 2017-06-02 | 2017-09-29 | 河南尚品食品有限公司 | A kind of processing method of sauce pig's head product |
| CN107397145B (en) * | 2017-09-11 | 2020-09-22 | 盘锦宋大房食品有限公司 | Preparation method of marinated pork head meat |
| 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 |
| CN108433034A (en) * | 2018-03-05 | 2018-08-24 | 周建和 | A kind of preparation method of instant pork head meat and instant pork head meat |
| 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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| CN1216550C (en) * | 2002-09-18 | 2005-08-31 | 孙允孝 | Process for preparing salted pig head meat |
| CN101133853A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Sauced pig head meat manufacturing method |
| CN101675808A (en) * | 2008-09-19 | 2010-03-24 | 朱长满 | Dried salted pig cheek and production method thereof |
| CN101675809A (en) * | 2008-09-19 | 2010-03-24 | 朱长满 | Spiced pig cheek and production method thereof |
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