CN103340421A - Preparation method of Tujia preserved pig ears (Tujia is an ethnic minority of China) - Google Patents
Preparation method of Tujia preserved pig ears (Tujia is an ethnic minority of China) Download PDFInfo
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Abstract
A preparation method of Tujia preserved pig ears (Tujia is an ethnic minority of China) comprises the following steps of: selecting pig ears, removing hairs, preparing seasonings, mixing, salting, soaking, performing air-drying, baking, smoking, performing color matching, performing color and flavor protection, performing oil immersion, and packaging; the preparation method has the beneficial effects that the seasonings in the salting process only adopt peppers, salt and cooking wine, so that the traditional natural colors of the Tujia salted preserved pig ears are kept; the pig ears are upwardly hung and propped open by bamboo branches in the smoking process, so that the pig ears cannot be deformed and are kept in original sector shapes; smoke generated by fresh pine and cypress branches, oak wood and pepper branches are adopted in smoking and baking processes, so that the meat is fragrant; the color matching is performed by virtue of the smoke concentration, so that the natural color of the meat is kept under the circumstance that the use of a pigment is avoided and an effect of bright color and luster is achieved; through the color and flavor protection and the oil immersion, the preserved pig ears can be stored for a long time and cannot go bad; the preserved pig ears prepared by the method are bright in color and luster, crisp and flexible to eat, fragrant but not greasy in taste, mellow and rich in flavor, lingering in aftertaste, and chewable.
Description
Technical field
The present invention relates to field of meat product processing, particularly the preparation method of the cured pig ear of a kind of Tujia.
Background technology
Cured meat product is in the history in existing several thousand of China, mainly is popular in Sichuan, Hunan, Hubei, Jiangxi, Yunnan, Guizhou, Guangdong one band, owing to normally pickle in twelfth month of the lunar calendar, so be commonly called as " bacon ".Cured meat product is processed, is fabricated into and deposits from fresh meat, and meat is constant, keeps fragrance for a long time, puts not bad characteristics for a long time in addition, and meat products is smoked by rapidoprint, so summer, mosquitos and flies did not climb, never degenerates through dog days, becomes peculiar local flavour food.
The pig ear is nutritious, contain protein, fat, carbohydrate, vitamin and calcium, phosphorus, iron etc., have the effect of strengthening the spleen and stomach, be applicable to that qi and blood is deficient, gynecological ailments person edible, the pig ear also contains more collagen, to skin care, nourishing the body has the Bi benefit greatly; It is one of indispensable kind in the folk tradition cured meat product that fresh pig ear is made into cured pig ear, also a most characteristic kind in the cured meat product; Cured pig ear is because of its unique sootiness color, taste uniqueness, the fragrant fragrance of fragrance, and non-greasy, the appetizing of food helps food, and it is very popular to improve a poor appetite etc.
Traditional cured pig ear making is generally just rubbed tasty when pickled with spices, leaving standstill a period of time then fire-cures again, traditional fire-cureing is to make simple and easy baking vessel with the scrap iron bucket, the pig ear is placed in one, bucket loam cake gunnysack class shelter directly fire-cures, and is full of smoke when smoking, contaminated environment, and disaster hidden-trouble is arranged, unsuitable large-scale production; Special-purpose cured goods baking machinery equipment is arranged now, adopt sesame oil stifling, electric baking, though beautiful the failing to act and thinking in the same way of cured pig ear outward appearance of doing like this causes, and mouthfeel is stiff, has lost due special favor traditionally.
Summary of the invention
Technical problem to be solved by this invention provides the preparation method of the cured pig ear of a kind of Tujia, and the cured pig ear color and luster that this method is made is sallow, the same outside and inside, and the resting period is long, food crisp and pliable and tough, and the local flavor deliciousness, mellow strong, aftertaste is long, chews more fragrant and more fragrant.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is the preparation method of the cured pig ear of a kind of Tujia, it is characterized in that by the selection unhairing, get the raw materials ready, spice, pickled, immersion, air-dry, baking, sootiness, mix colours, protect look protect flavor, immersion oil, packing totally ten two big operations finish.
(1) selection unhairing: it is bright in vain to select the epidermis color and luster, is rich in gloss, and quality is tight, high resilience, and the fresh pig ear of no extravasated blood with the cured pig hair that removes pig ear surface of honey, cleans up then again, drains stand-by.
(2) get the raw materials ready: join the 0.5-0.7kg Chinese prickly ash, 4-5kg salt, the proportioning ready-made mixture of 0.8-1.2kg cooking wine by the bright pig ear of every 100kg.
(3) spice: ready bright pig ear and batching are poured in the vacuum tumbler, machined tumbling 3.5-4.5 hour after the extraction vacuum, make it fully mixed.
(4) pickled: the pig ear that tumbling is good is poured in the container, and the refrigerating chamber of putting into 2-8 ℃ of temperature again left standstill 2-4 days.
(5) soak: the mountain spring water that pickled good pig ear is put into below 15 ℃ soaked 3-5 hour, cleaned up then.
(6) air-dry: cleaned pig ear is put into sieve aperture the air-dry 3-5 of container draining hour.
(7) baking: the pig ear is hung in the room that fire-cures, have sharp ears with the pig ear during suspension hangs up, and with the bamboo branch pig ear is strutted, the beneath baking oven in room that will fire-cure then is warm with big baked wheaten cake, make that temperature reaches 50-60 ℃ in the room that fire-cures, and kept 4 hours, temperature is adjusted to 35-40 ℃ of baking 4-5 days in the room that will fire-cure afterwards; The shape that is translucent up to pig earlap shape position, and can see the blood vessel of the hard of hearing portion of pig clearly.
(8) sootiness: simultaneously in the heated kang of bottom, room that fire-cures with dying fire burn bright pine and cypress branch, blue or green thick stick wood and pricklyash twig, with the iron plate of having bored many sieve apertures heated kang is covered then, the cigarette of burning behind bright pine and cypress branch, blue or green thick stick wood and the pricklyash twig evenly overflowed from sieve aperture, and the pig ear fire-cures.
(9) toning: as required, by the fire-cure smokescope of inside, room of the ventilation control wind hole adjustment on the door that fire-cures, make pig ear meat color reach needed color.
(10) protect look and protect flavor: after 4-5 days, smoked good pig ear is shifted out, be suspended on the ventilation, blew on air-dry 8-10 hour, make pig tongue surface form thin film.
(11) immersion oil: the pig ear is put into given birth to pure rape oil immersion 4-5 hour again, take out drop oil.
(12) packing: with the pig ear behind the drop oil clear up, sterilization, vacuum-packed warehouse-in then.
Described " beeswax removes the pig hair on pig ear surface " refer to honey is cured dissolve after, be coated in the surface of pig ear uniformly, after the cooling again with under cured group of the honey, the pig hair also comes off thereupon, the method is simple to operation, and honey is cured pollution-free to pork, and human body also is safe from harm.Handle because butchering now the rosin that when handling the pig ear, adopts at the family or the mode of baked wheaten cake a bit, though it is more thorough that rosin is handled the pig hair, but remain in easily in the recessed and space of pigskin wrinkle, in gastronomical process, be dissolved in easily in meat and the soup juice, can occur after the people is edible dizzy, feel sick, abdominal discomfort even poisoning; And adopt when burning, pigskin occurs dehydration easily and tightens when being subjected to high temperature, can make the distortion of pig ear and surface color also can lose out gloss.
The patent that the described room that fire-cures is applicant company " bacon fire-cure room ", patent No. ZL2012202829025 adopts this patent facility baking and sootiness can be separated and carry out simultaneously.
The invention has the beneficial effects as follows that pickled batching only adopts Chinese prickly ash, salt and cooking wine, kept Tujia to pickle traditional true qualities of cured pig ear; In the process of smoking, the pig have sharp ears is hung up, and with the bamboo branch pig ear is strutted, the pig ear can be out of shape, keep original fan shape, overall appearance; The fumigation that adopts bright pine and cypress branch, blue or green thick stick wood and pricklyash twig to send when smoking baking, make meat flavour perfume (or spice) far fill the air, the recycling smokescope is mixed colours, avoiding using the natural true qualities that kept meat under the situation of pigment, can reach the sallow effect of color and luster again, protect flavor and immersion oil by protecting look again, but make cured pig ear long-term storage never degenerate; With the cured pig ear that the inventive method is made, color and luster is bright, food crisp and pliable and tough, and delicious perfume (or spice) is and oiliness, mellow strong, and aftertaste is long, chews more fragrant and more fragrant.
The specific embodiment
The invention will be further described below in conjunction with embodiment, and following examples are intended to illustrate the present invention rather than limitation of the invention further, should not limit protection scope of the present invention with this.
Embodiment 1.
It is bright in vain to get 80kg epidermis color and luster, is rich in gloss, and quality is tight, high resilience, and the fresh pig ear of no extravasated blood with the cured pig hair that removes pig ear surface of honey, cleans up then again, drains stand-by; Get Chinese prickly ash 0.5kg ready by this weight ratio again, salt 4kg, cooking wine 0.8kg; Then ready bright pig ear and batching are poured in the vacuum tumbler, the tumbling 3.5 hours of machining after the extraction vacuum makes it fully mixed; The pig ear that tumbling is good is poured in the container, and the refrigerating chamber of putting into 2-8 ℃ of temperature again left standstill 2 days; The mountain spring water that pickled good pig ear is put into below 15 ℃ soaked 3 hours, cleaned up then; Again cleaned pig ear is put into air-dry 3 hours of the container draining of sieve aperture; Then the pig ear is hung in the room that fire-cures, the have sharp ears with the pig ear during suspension hangs up, and with the bamboo branch pig ear is strutted, the beneath baking oven in room that will fire-cure again is warm with big baked wheaten cake, make that temperature reaches 50-60 ℃ in the room that fire-cures, and kept 4 hours, temperature is adjusted to 35-40 ℃ of baking 4 days in the room that will fire-cure afterwards; Simultaneously in the heated kang of bottom, room that fire-cures with dying fire burn bright pine and cypress branch, blue or green thick stick wood and pricklyash twig, with the iron plate of having bored many sieve apertures heated kang is covered then, the cigarette behind burning bright pine and cypress branch, blue or green thick stick wood and the pricklyash twig is evenly overflowed from sieve aperture, the pig ear fire-cures; 1st, smoke in the ventilation control wind hole of closing on the door that fire-cures 2 days the time, the ventilation control wind hole that to fire-cure again in the time of the 3rd day on the door opens 1/3rd, half is opened in ventilation control wind hole on the 4th day door that will fire-cure, the fire-cure smokescope of inside, room of reduction progressively, make pig ear color yellowish, color and luster is bright, and the standard of fire-cureing is the pig earlap shape position shape that is translucent, and can see clearly that the blood vessel of the hard of hearing portion of pig is advisable; The pig ear that to smoke after 4 days takes out, and is suspended on the ventilation, blows on air-dry 8 hours, makes pig ear surface form thin film, protects look and protects flavor; And then the pig ear is put into living pure rape oil soaked 4 hours, take out and drain oil, pig ear surface has rape oil to be wrapped in like this, can prevent the invasion of air and bacterium, has prolonged and has deposited the time of guaranteeing the quality, and also makes the integral surface color and luster of pig ear glossy, allows the people produce appetite; The drop oil of pig ear is advisable under the oil droplet not having, and the pig ear behind the drop oil is cleared up, sterilization, vacuum-packed warehouse-in then again.Like this, namely make the cured pig ear in the preparation method of the cured pig ear of a kind of Tujia of the present invention.
Embodiment 2.
It is bright in vain to get 100kg epidermis color and luster, is rich in gloss, and quality is tight, high resilience, and the fresh pig ear of no extravasated blood with the cured pig hair that removes pig ear surface of honey, cleans up then, drains stand-by; Get Chinese prickly ash 0.6kg ready by this weight ratio again, salt 4.5kg, cooking wine 1kg; Then ready bright pig ear and batching are poured in the vacuum tumbler, the tumbling 4 hours of machining after the extraction vacuum makes it fully mixed; The pig ear that tumbling is good is poured in the container, and the refrigerating chamber of putting into 2-8 ℃ of temperature again left standstill 3 days; The mountain spring water that pickled good pig ear is put into below 15 ℃ soaked 4 hours, cleaned up then; Again cleaned pig ear is put into air-dry 4 hours of the container draining of sieve aperture; Then the pig ear is hung in the room that fire-cures, have sharp ears with the pig ear during suspension hangs up, and with the bamboo branch pig ear is strutted, the beneath baking oven in room that will fire-cure again is warm with big baked wheaten cake, make that temperature reaches 50-60 ℃ in the room that fire-cures, and kept 4 hours, temperature is adjusted to 35-40 ℃ of baking 4.5 days in the room that will fire-cure afterwards; Simultaneously in the heated kang of bottom, room that fire-cures with dying fire burn bright pine and cypress branch, blue or green thick stick wood and pricklyash twig, with the iron plate of having bored many sieve apertures heated kang is covered then, the cigarette behind burning bright pine and cypress branch, blue or green thick stick wood and the pricklyash twig is evenly overflowed from sieve aperture, the pig ear fire-cures; 1st, smoke in the ventilation control wind hole of closing on the door that fire-cures 2 days the time, the ventilation control wind hole that to fire-cure in the time of the 3rd day on the door opens 1/3rd, half is opened in the ventilation control wind hole that will fire-cure after 3 days on the door, the fire-cure smokescope of inside, room of reduction progressively, make pig ear color yellowish, color and luster is bright, and the standard of fire-cureing is the pig earlap shape position shape that is translucent, and can see clearly that the blood vessel of the hard of hearing portion of pig is advisable; 4.5 the pig ear that will smoke after it takes out, and is suspended on the ventilation, blows on air-dry 9 hours, makes pig ear surface form thin film, protects look and protects flavor; And then the pig ear is put into living pure rape oil soaked 4.5 hours, take out and drain oil, pig ear surface has rape oil to be wrapped in like this, can prevent the invasion of air and bacterium, has prolonged and has deposited the time of guaranteeing the quality, and also makes the integral surface color and luster of pig ear glossy, allows the people produce appetite; The drop oil of pig ear is advisable under the oil droplet not having, and the pig ear behind the drop oil is cleared up, sterilization, vacuum-packed warehouse-in then again.Like this, namely make the cured pig ear in the preparation method of the cured pig ear of a kind of Tujia of the present invention.
Embodiment 3.
It is bright in vain to get 120kg epidermis color and luster, is rich in gloss, and quality is tight, high resilience, and the fresh pig ear of no extravasated blood with the cured pig hair that removes pig ear surface of honey, cleans up then, drains stand-by; Get Chinese prickly ash 0.7kg ready by this weight ratio again, salt 5kg, cooking wine 1.2kg; Then ready bright pig ear and batching are poured in the vacuum tumbler, the tumbling 4.5 hours of machining after the extraction vacuum makes it fully mixed; The pig ear that tumbling is good is poured in the container, and the refrigerating chamber of putting into 2-8 ℃ of temperature again left standstill 4 days; The mountain spring water that pickled good pig ear is put into below 15 ℃ soaked 5 hours, cleaned up then; Again cleaned pig ear is put into air-dry 5 hours of the container draining of sieve aperture; Then the pig ear is hung in the room that fire-cures, the have sharp ears with the pig ear during suspension hangs up, and with the bamboo branch pig ear is strutted, the beneath baking oven in room that will fire-cure again is warm with big baked wheaten cake, make that temperature reaches 50-60 ℃ in the room that fire-cures, and kept 4 hours, temperature is adjusted to 35-40 ℃ of baking 5 days in the room that will fire-cure afterwards; Simultaneously in the heated kang of bottom, room that fire-cures with dying fire burn bright pine and cypress branch, blue or green thick stick wood and pricklyash twig, with the iron plate of having bored many sieve apertures heated kang is covered then, the cigarette behind burning bright pine and cypress branch, blue or green thick stick wood and the pricklyash twig is evenly overflowed from sieve aperture, the pig ear fire-cures; 1st, smoke in the ventilation control wind hole of closing on the door that fire-cures 2 days the time, ventilation control wind hole on will fire-cureing door on the 3rd, 4 day opens 1/3rd, the ventilation control wind hole that to fire-cure in the time of the 5th day on the door opens 2/3rds, the fire-cure smokescope of inside, room of reduction progressively, make pig ear color yellowish, color and luster is bright, and the standard of fire-cureing is the pig earlap shape position shape that is translucent, and can see clearly that the blood vessel of the hard of hearing portion of pig is advisable; The pig ear that to smoke after 5 days takes out, and is suspended on the ventilation, blows on air-dry 10 hours, makes pig ear surface form thin film, protects look and protects flavor; And then the pig ear is put into living pure rape oil soaked 5 hours, take out and drain oil, pig ear surface has rape oil to be wrapped in like this, can prevent the invasion of air and bacterium, has prolonged and has deposited the time of guaranteeing the quality, and also makes the integral surface color and luster of pig ear glossy, allows the people produce appetite; The drop oil of pig ear is advisable under the oil droplet not having, again with the cleaning of the pig tonguing row behind the drop oil, sterilization, and vacuum-packed warehouse-in then.Like this, namely make the cured pig ear in the preparation method of the cured pig ear of a kind of Tujia of the present invention.
Claims (1)
1. the preparation method of the cured pig ear of Tujia, it is characterized in that by the selection unhairing, get the raw materials ready, spice, pickled, immersion, air-dry, baking, sootiness, mix colours, protect look protect flavor, immersion oil, packing totally ten two big operations finish:
(1) selection unhairing: it is bright in vain to select the epidermis color and luster, is rich in gloss, and quality is tight, high resilience, and the fresh pig ear of no extravasated blood with the cured pig hair that removes pig ear surface of honey, cleans up then again, drains stand-by;
(2) get the raw materials ready: join the 0.5-0.7kg Chinese prickly ash, 4-5kg salt, the proportioning ready-made mixture of 0.8-1.2kg cooking wine by the bright pig ear of every 100kg;
(3) spice: ready bright pig ear and batching are poured in the vacuum tumbler, machined tumbling 3.5-4.5 hour after the extraction vacuum, make it fully mixed;
(4) pickled: the pig ear that tumbling is good is poured in the container, and the refrigerating chamber of putting into 2-8 ℃ of temperature again left standstill 2-4 days;
(5) soak: the mountain spring water that pickled good pig ear is put into below 15 ℃ soaked 3-5 hour, cleaned up then;
(6) air-dry: cleaned pig ear is put into sieve aperture the air-dry 3-5 of container draining hour;
(7) baking: the pig ear is hung in the room that fire-cures, have sharp ears with the pig ear during suspension hangs up, and with the bamboo branch pig ear is strutted, the beneath baking oven in room that will fire-cure then is warm with big baked wheaten cake, make that temperature reaches 50-60 ℃ in the room that fire-cures, and kept 4 hours, temperature is adjusted to 35-40 ℃ of baking 4-5 days in the room that will fire-cure afterwards; The shape that is translucent up to pig earlap shape position, and can see the blood vessel of the hard of hearing portion of pig clearly;
(8) sootiness: simultaneously in the heated kang of bottom, room that fire-cures with dying fire burn bright pine and cypress branch, blue or green thick stick wood and pricklyash twig, with the iron plate of having bored many sieve apertures heated kang is covered then, the cigarette of burning behind bright pine and cypress branch, blue or green thick stick wood and the pricklyash twig evenly overflowed from sieve aperture, and the pig ear fire-cures;
(9) toning: as required, by the fire-cure smokescope of inside, room of the ventilation control wind hole adjustment on the door that fire-cures, make pig ear meat color reach needed color;
(10) protect look and protect flavor: after 4-5 days, smoked good pig ear is shifted out, be suspended on the ventilation, blew on air-dry 8-10 hour, make pig tongue surface form thin film;
(11) immersion oil: the pig ear is put into given birth to pure rape oil immersion 4-5 hour again, take out drop oil;
(12) packing: with the pig ear behind the drop oil clear up, sterilization, vacuum-packed warehouse-in then.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108464454A (en) * | 2018-04-12 | 2018-08-31 | 重庆市黄良松腌腊食品有限公司 | A kind of preparation method of tradition bacon |
| CN109601890A (en) * | 2018-12-24 | 2019-04-12 | 芷江县庆陵生态兔养殖农民专业合作社 | A kind of production method of the cured rabbit of traditional properties |
| CN110353184A (en) * | 2019-07-23 | 2019-10-22 | 安徽万礼食品有限责任公司 | A kind of spices pig ear and its production technology |
| CN111011739A (en) * | 2019-12-31 | 2020-04-17 | 安徽利霞农业发展有限公司 | Salt pig ear and processing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108464454A (en) * | 2018-04-12 | 2018-08-31 | 重庆市黄良松腌腊食品有限公司 | A kind of preparation method of tradition bacon |
| CN109601890A (en) * | 2018-12-24 | 2019-04-12 | 芷江县庆陵生态兔养殖农民专业合作社 | A kind of production method of the cured rabbit of traditional properties |
| CN110353184A (en) * | 2019-07-23 | 2019-10-22 | 安徽万礼食品有限责任公司 | A kind of spices pig ear and its production technology |
| CN111011739A (en) * | 2019-12-31 | 2020-04-17 | 安徽利霞农业发展有限公司 | Salt pig ear and processing method thereof |
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| CN103340421B (en) | 2016-08-10 |
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