CN103222629A - Method for producing smoked spiced wild boar meat - Google Patents
Method for producing smoked spiced wild boar meat Download PDFInfo
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- CN103222629A CN103222629A CN201210026603XA CN201210026603A CN103222629A CN 103222629 A CN103222629 A CN 103222629A CN 201210026603X A CN201210026603X A CN 201210026603XA CN 201210026603 A CN201210026603 A CN 201210026603A CN 103222629 A CN103222629 A CN 103222629A
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- brawn
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- fumigated
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Abstract
The invention discloses a method for producing smoked spiced wild boar meat, which comprises the following steps: baking wild boar meat without skin removal by a roer, cleaning, arranging and partitioning for srandby; adding Chinese herbal medicine and flavouring in the wild boar meat for preserving; boiling the preserved wild boar meat, insulting and degreasing; smoking the degreased wild boar meat and coloring for enhancing the flavor, wherein the flavor coloring materials comprise white sugar, netmeg and dried orange peel, placing the smoked and colored wild boar meat under aseptic normal temperature for airing, performing vacuum package for the aired wild boar meat, and performing high temperature sterilization after vacuum package, wherein the product after sterilization is the finished product. The method has the beneficial effects that the smoked spiced wild boar meat has the advantages of good mouthfeel, high nutrition value, preservable performance and convenient carrying.
Description
Technical field
The present invention relates to a kind of preparation method of brawn, relate in particular to a kind of preparation method of fumigated spiced brawn.
Background technology
Fumigated spiced brawn is people's favorite health meat products in society back of enjoying a fairly comfortable life, it is one of good style of cooking of people's edible efficient and convenient nutrition mouthfeel of wishing, the preparation method of present fumigated spiced brawn, basically be roasting by spray, the stain system, boiling is smoked, and is painted, increase step compositions such as flavor, in the process of steeping the system boiling and smoking, need to add various Chinese herbal medicines and flavouring, with the taste and the nutrition of adjusting main body, but some brawn goods, the mouthfeel of tasting is poor, be of low nutritive value, quality does not ensure, the inconvenience of food.
Summary of the invention
The present invention is directed to above-mentioned the deficiencies in the prior art, it is good to the purpose of this invention is to provide a kind of mouthfeel, is of high nutritive value, and can store the preparation method of a kind of fumigated spiced brawn easy to carry.
The technical scheme that the present invention takes is: a kind of preparation method of fumigated spiced brawn, and its feature includes following steps:
A kind of preparation method of fumigated spiced brawn, its feature includes following steps:
1), the brawn of belt leather is roasting with the firelock spray, the little yellow of epidermis is cleaned, and repaiies inspection, and is standby behind the piecemeal;
2), standby brawn adding herbal mediciment and flavouring are spread upon the brawn top layer uniformly, stain system tasty 6-12 hour;
3), will steep system tasty good brawn boiling 10-30 minute, stop boiling, under 60 ℃-90 ℃ temperature, carried out the tasty 0.5-2 of degreasing hour;
4), will smoke tasty brawn and smoke the painted flavor that increases, painted flavouring matter adopts white sugar, nutmeg, dried orange peel, the painted flavor temperature that increases remains on 75 ℃-95 ℃, the time is 15-40 minute, smokes the painted brawn that increases behind the flavor and is placed on the cold of drying in the air under the aseptic normal temperature;
5), the brawn after the cold of will drying in the air carries out vacuum packaging, the pumpdown time is 25-35 second;
6), the brawn after the vacuum packaging is carried out high temperature sterilization, temperature is at 115 ℃-131 ℃, time is 25-60 minute, beats cooling water temperature then, and keep-ups pressure at the 1.5-2.5 kilogram, arrange steam in the pot simultaneously, beat cooling water to the air bleeding valve water outlet, stop to fetch water, sterilization finishes, bleed off cooling water, taking out product promptly is finished product.
Further, described Chinese herbal medicine and condiment product are made by following proportion raw material by weight:
Described painted flavouring matter white sugar, nutmeg, dried orange peel proportioning by weight are:
White sugar 10-20 part nutmeg 0.1-1.5 part
Dried orange peel 0.5-2.5 part
Further, described Chinese herbal medicine and flavouring weight proportion are:
Described painted flavouring matter white sugar, nutmeg, dried orange peel weight proportion are:
2 parts of 1 part of dried orange peels of 15 parts of nutmegs of white sugar
Further, described stain system is tasty 8 hours.
Further, described digestion time 20 minutes carries out tasty degreasing 1.5 hours under 85 ℃ temperature.
Further, the described painted flavor temperature that increases is at 85 ℃, and the time is 25 minutes.
Further, described vacuum-packed evacuated time is 30 seconds.
Further, the temperature of carrying out high temperature sterilization after the described vacuum packaging is 121 ℃, and sterilizing time is 30 minutes, beats cooling water temperature then, keep-ups pressure 2 kilograms, steam in the pot side by side, and cooling water stops to fetch water after the air bleeding valve water outlet, and sterilization finishes.
Advantageous effect of the present invention is: the preparation method of fumigated spiced brawn of the present invention, the processing technology of uses advanced, by bake with fire-fighting, pickle, boiling, smoke, vacuum-packed, sterilization, make it remove flavor and enhancing flavor, it is convenient to eat, easily store, nutrition heightens, color, smell and taste are pleasant, through action of high temperature, the amino acid reaction in its sugar part and the meat in the protein generates unique fragrance and collagen, fumigated spiced brawn has abundant nutritious tonifying value and health care and is worth, and makes it the good merchantable brand of people's back to nature.
The specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment:
Embodiment: a kind of preparation method of fumigated spiced brawn, its feature includes following steps:
1), the brawn of belt leather is roasting with the firelock spray, the little yellow of epidermis is cleaned, and repaiies inspection, and is standby behind the piecemeal;
2), standby brawn adding herbal mediciment and flavouring are spread upon the brawn top layer uniformly, stain system tasty 6-12 hour;
3), will steep system tasty good brawn boiling 10-30 minute, stop boiling, under 60 ℃-90 ℃ temperature, carried out the tasty 0.5-2 of degreasing hour;
4), will smoke tasty brawn and smoke the painted flavor that increases, painted flavouring matter adopts white sugar, nutmeg, dried orange peel, the painted flavor temperature that increases remains on 75 ℃-95 ℃, the time is 15-40 minute, smokes the painted brawn that increases behind the flavor and is placed on the cold of drying in the air under the aseptic normal temperature;
5), the brawn after the cold of will drying in the air carries out vacuum packaging, the pumpdown time is 25-35 second;
6), the brawn after the vacuum packaging is carried out high temperature sterilization, temperature is at 115 ℃-131 ℃, time is 25-60 minute, beats cooling water temperature then, and keep-ups pressure at the 1.5-2.5 kilogram, arrange steam in the pot simultaneously, beat cooling water to the air bleeding valve water outlet, stop to fetch water, sterilization finishes, bleed off cooling water, taking out product promptly is finished product.
Further, described Chinese herbal medicine and condiment product are made by following proportion raw material by weight:
Described painted flavouring matter white sugar, nutmeg, dried orange peel proportioning by weight are:
White sugar 10-20 part nutmeg 0.1-1.5 part
Dried orange peel 0.5-2.5 part
Further, described Chinese herbal medicine and flavouring weight proportion are:
Described painted flavouring matter white sugar, nutmeg, dried orange peel weight proportion are:
2 parts of 1 part of dried orange peels of 15 parts of nutmegs of white sugar
Further, described stain system is tasty 8 hours.
Further, described digestion time 20 minutes carries out tasty degreasing 1.5 hours under 85 ℃ temperature.
Further, the described painted flavor temperature that increases is at 85 ℃, and the time is 25 minutes.
Further, described vacuum-packed evacuated time is 30 seconds.
Further, the temperature of carrying out high temperature sterilization after the described vacuum packaging is 121 ℃, and sterilizing time is 30 minutes, beats cooling water temperature then, keep-ups pressure 2 kilograms, steam in the pot side by side, and cooling water stops to fetch water after the air bleeding valve water outlet, and sterilization finishes.
Claims (8)
1. the preparation method of a fumigated spiced brawn, its feature includes following steps:
1), the brawn of belt leather is roasting with the firelock spray, the little yellow of epidermis is cleaned, and repaiies inspection, and is standby behind the piecemeal;
2), standby brawn adding herbal mediciment and flavouring are spread upon the brawn top layer uniformly, stain system tasty 6-12 hour;
3), will steep system tasty good brawn boiling 10-30 minute, stop boiling, under 60 ℃-90 ℃ temperature, carried out the tasty 0.5-2 of degreasing hour;
4), will smoke tasty brawn and smoke the painted flavor that increases, painted flavouring matter adopts white sugar, nutmeg, dried orange peel, the painted flavor temperature that increases remains on 75 ℃-95 ℃, the time is 15-40 minute, smokes the painted brawn that increases behind the flavor and is placed on the cold of drying in the air under the aseptic normal temperature;
5), the brawn after the cold of will drying in the air carries out vacuum packaging, the pumpdown time is 25-35 second;
6), the brawn after the vacuum packaging is carried out high temperature sterilization, temperature is at 115 ℃-131 ℃, time is 25-60 minute, beats cooling water temperature then, and keep-ups pressure at the 1.5-2.5 kilogram, arrange steam in the pot simultaneously, beat cooling water to the air bleeding valve water outlet, stop to fetch water, sterilization finishes, bleed off cooling water, taking out product promptly is finished product.
2. the preparation method of a kind of fumigated spiced brawn according to claim 1, it is characterized in that: described Chinese herbal medicine and condiment product are made by following proportion raw material by weight:
Described painted flavouring matter white sugar, nutmeg, dried orange peel proportioning by weight are:
White sugar 10-20 part nutmeg 0.1-1.5 part
Dried orange peel 0.5-2.5 part.
3. the preparation method of a kind of fumigated spiced brawn according to claim 2 is characterized in that described Chinese herbal medicine and flavouring weight proportion are:
Described painted flavouring matter white sugar, nutmeg, dried orange peel weight proportion are:
2 parts of 1 part of dried orange peels of 15 parts of nutmegs of white sugar.
4. the preparation method of a kind of fumigated spiced brawn according to claim 1 is characterized in that: tasty 8 hours of described stain system.
5. the preparation method of a kind of fumigated spiced brawn according to claim 1 is characterized in that, described digestion time 20 minutes carries out tasty degreasing 1.5 hours under 85 ℃ temperature.
6. the preparation method of a kind of fumigated spiced brawn according to claim 1 is characterized in that: the described painted flavor temperature that increases is at 85 ℃, and the time is 25 minutes.
7. the preparation method of a kind of fumigated spiced brawn according to claim 1, it is characterized in that: described vacuum-packed evacuated time is 30 seconds.
8. the preparation method of a kind of fumigated spiced brawn according to claim 1, it is characterized in that: the temperature of carrying out high temperature sterilization after the described vacuum packaging is 121 ℃, sterilizing time is 30 minutes, beat cooling water temperature then, keep-up pressure 2 kilograms, side by side the pot in steam, cooling water is after the air bleeding valve water outlet, stop to fetch water, sterilization finishes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210026603XA CN103222629A (en) | 2012-01-31 | 2012-01-31 | Method for producing smoked spiced wild boar meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210026603XA CN103222629A (en) | 2012-01-31 | 2012-01-31 | Method for producing smoked spiced wild boar meat |
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| CN201210026603XA Pending CN103222629A (en) | 2012-01-31 | 2012-01-31 | Method for producing smoked spiced wild boar meat |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719938A (en) * | 2013-12-24 | 2015-06-24 | 枣庄虹合食品科技服务有限公司 | Production method of lotus-leaf-flavor pork |
| CN104839756A (en) * | 2014-02-13 | 2015-08-19 | 孙强盛 | Dried wild boar meat sausage and manufacturing method thereof |
| CN104839751A (en) * | 2014-02-13 | 2015-08-19 | 孙强盛 | Dried wild boar meat and manufacturing method thereof |
| CN108029991A (en) * | 2017-12-29 | 2018-05-15 | 长沙湘资生物科技有限公司 | A kind of roasting taste brawn facilitates prepared food |
| CN108029990A (en) * | 2017-12-28 | 2018-05-15 | 长沙湘资生物科技有限公司 | Wild boar meat products and its quick manufacturing process |
| CN111671053A (en) * | 2020-07-06 | 2020-09-18 | 北京雁栖月盛斋清真食品有限公司 | Method for preparing spiced sauce lamb liver |
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| CN1257667A (en) * | 1998-12-23 | 2000-06-28 | 田忠国 | Method for processing smoked pig's trotters as medicinal food |
| CN1522607A (en) * | 2003-09-08 | 2004-08-25 | 刘士纯 | Fumigated hog hoofs preparation method |
| CN101263914A (en) * | 2008-04-17 | 2008-09-17 | 刘春河 | Method for making fumigated spiced pig's feet |
| CN101700124A (en) * | 2009-07-14 | 2010-05-05 | 刘春河 | Preparation method of smoked mushroom partridge |
| CN101816436A (en) * | 2010-04-30 | 2010-09-01 | 何才福 | Method for making stewed duck |
| CN101999692A (en) * | 2010-11-20 | 2011-04-06 | 张家界灵洁绿色食品有限公司 | Instant sausage and making method thereof |
| CN102078007A (en) * | 2010-12-13 | 2011-06-01 | 河南工业大学 | Processing method for cooling and air-drying meat products |
| CN102188013A (en) * | 2010-03-04 | 2011-09-21 | 枣庄鑫虹食品有限公司 | Manufacturing method of spicy chicken |
-
2012
- 2012-01-31 CN CN201210026603XA patent/CN103222629A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257667A (en) * | 1998-12-23 | 2000-06-28 | 田忠国 | Method for processing smoked pig's trotters as medicinal food |
| CN1522607A (en) * | 2003-09-08 | 2004-08-25 | 刘士纯 | Fumigated hog hoofs preparation method |
| CN101263914A (en) * | 2008-04-17 | 2008-09-17 | 刘春河 | Method for making fumigated spiced pig's feet |
| CN101700124A (en) * | 2009-07-14 | 2010-05-05 | 刘春河 | Preparation method of smoked mushroom partridge |
| CN102188013A (en) * | 2010-03-04 | 2011-09-21 | 枣庄鑫虹食品有限公司 | Manufacturing method of spicy chicken |
| CN101816436A (en) * | 2010-04-30 | 2010-09-01 | 何才福 | Method for making stewed duck |
| CN101999692A (en) * | 2010-11-20 | 2011-04-06 | 张家界灵洁绿色食品有限公司 | Instant sausage and making method thereof |
| CN102078007A (en) * | 2010-12-13 | 2011-06-01 | 河南工业大学 | Processing method for cooling and air-drying meat products |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719938A (en) * | 2013-12-24 | 2015-06-24 | 枣庄虹合食品科技服务有限公司 | Production method of lotus-leaf-flavor pork |
| CN104839756A (en) * | 2014-02-13 | 2015-08-19 | 孙强盛 | Dried wild boar meat sausage and manufacturing method thereof |
| CN104839751A (en) * | 2014-02-13 | 2015-08-19 | 孙强盛 | Dried wild boar meat and manufacturing method thereof |
| CN108029990A (en) * | 2017-12-28 | 2018-05-15 | 长沙湘资生物科技有限公司 | Wild boar meat products and its quick manufacturing process |
| CN108029991A (en) * | 2017-12-29 | 2018-05-15 | 长沙湘资生物科技有限公司 | A kind of roasting taste brawn facilitates prepared food |
| CN111671053A (en) * | 2020-07-06 | 2020-09-18 | 北京雁栖月盛斋清真食品有限公司 | Method for preparing spiced sauce lamb liver |
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Application publication date: 20130731 |