CN103340421B - A kind of manufacture method of Tujia cured pig ear - Google Patents
A kind of manufacture method of Tujia cured pig ear Download PDFInfo
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Abstract
A kind of manufacture method of Tujia cured pig ear, by selection unhairing, get the raw materials ready, spice, pickled, soak, air-dry, toast, sootiness, toning, color fixative protect taste, immersion oil, packaging totally ten two big operations and complete；It provides the benefit that pickled dispensing, only with Pericarpium Zanthoxyli, Sal and cooking wine, maintains Tujia and pickles traditional true qualities of cured pig ear；In when smoking, pig have sharp ears is hung upward, and with bamboo branch, pig ear is strutted, make pig ear to deform, keep original fan shape；The fumigation that fresh pine and cypress branch, blue or green Fructus Querci Liaotungensis and pricklyash twig are sent is used when smoking baking, meat flavour perfume (or spice) is far filled the air, recycling smokescope is mixed colours, the natural gray of meat is maintained in the case of avoiding using pigment, the effect of bright color can also be reached, taste and immersion oil is protected again so that cured pig ear can long-term storage never degenerate by color fixative；The cured pig ear made by the inventive method, bright color, food crisp and pliable and tough, delicious perfume (or spice) and oiliness, mellow strong, aftertaste is long, chews more fragrant and more fragrant.
Description
Technical field
The present invention relates to field of meat product processing, the manufacture method of a kind of Tujia cured pig ear.
Background technology
Cured meat product in China's history of existing thousand of years, Major Epidemic in Sichuan, Hunan, Hubei, Jiangxi, Yunnan, Guizhou, Guangdong one carries, owing to typically twelfth month at the lunar calendar pickles, so being commonly called as " bacon ".Cured meat product is processed from fresh meat, is fabricated into and deposits, and meat is constant, keeps fragrance for a long time, also has and puts not bad feature for a long time, and meat products is smoked by rapidoprint, therefore summer, mosquitos and flies did not climbed, and never degenerated through dog days, became peculiar local flavour food.
Pig ear is nutritious, containing protein, fat, carbohydrate, vitamin and calcium, phosphorus, ferrum etc., there is effect of strengthening the spleen and stomach, it is adaptable to QI and blood is deficient, asthenic body person eats, pig ear possibly together with more collagen protein, to skin care, nourish the body the most useful；It is one of indispensable kind in folk tradition cured meat product that fresh pig ear is fabricated to cured pig ear, also most characteristic in a cured meat product kind；Cured pig ear is unique because of the sootiness color of its uniqueness, taste, fragrance sweet smell fragrance, non-greasy, and the appetizing of food helps food, and appetite stimulator etc. is very popular.
Traditional cured pig ear making is typically just rubbed tasty when pickled with spice; then standing a period of time fire-cures again; traditional fire-cureing is to make simple baking vessel with scrap iron bucket; pig ear is placed in one; bucket upper cover gunnysack class shelter directly fire-cures, full of smoke when smoking, and pollutes environment; and have disaster hidden-trouble, unsuitable large-scale production；Now with special cured goods baking machinery equipment, use Oleum sesami to fumigate, electric baking, though the cured pig ear outward appearance of do so is beautiful cause of failing to act and thinking in the same way, and mouthfeel is stiff, loses the most due special favor.
Summary of the invention
The technical problem to be solved is to provide the manufacture method of a kind of Tujia cured pig ear, and the cured pig ear color and luster that the method makes is sallow, and the same outside and inside, the resting period is long, food crisp and pliable and tough, and local flavor deliciousness, mellow strong, aftertaste is long, chews more fragrant and more fragrant.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is the manufacture method of a kind of Tujia cured pig ear, it is characterised in that by selection unhairing, get the raw materials ready, spice, pickled, soak, air-dry, toast, sootiness, toning, color fixative protect taste, immersion oil, packaging totally ten two big operations and complete.
(1) selection unhairing: select epidermis color and luster the brightest, is rich in gloss, and quality is tight, high resilience, without the fresh pig ear of congestion, then with the cured Pilus Sus domestica removing pig ear surface of honey, then cleans up, drains stand-by.
(2) get the raw materials ready: join 0.5-0.7kg Pericarpium Zanthoxyli, 4-5kg Sal, the proportioning ready-made mixture of 0.8-1.2kg cooking wine by every 100kg fresh pig ear.
(3) spice: ready fresh pig ear and dispensing are poured in vacuum tumbler, tumbling 3.5-4.5 hour of machining after extracting vacuum out, it is allowed to fully mix.
(4) pickled: pig ear good for tumbling is poured in container, stand 2-4 days in placing into the cold room of 2-8 DEG C of temperature.
(5) soak: pickled good pig ear is put in the spring water of less than 15 DEG C and soak 3-5 hour, then clean up.
(6) air-dry: cleaned pig ear is placed with dewatering in the container of sieve aperture and air-dries 3-5 hour.
(7) baking: pig ear is hung on and fire-cures in room, during suspension, the have sharp ears of pig ear is hung upward, and with bamboo branch, pig ear is strutted, then by the oven big fire burn-out under the room that fire-cures, the temperature in room that makes to fire-cure reaches 50-60 DEG C, and keep 4 hours, in the room that will fire-cure afterwards, temperature is adjusted to 35-40 DEG C of baking 4-5 days；The shape until pig earlap shape position is translucent, and the blood vessel in the hard of hearing portion of pig can be clearly visible that.
(8) sootiness: simultaneously with the dying fire fresh pine and cypress branch of burning, blue or green Fructus Querci Liaotungensis and pricklyash twig in the heated kang bottom the room that fire-cures, then with the iron plate having bored many sieve apertures, heated kang is covered, making the cigarette after burning fresh pine and cypress branch, blue or green Fructus Querci Liaotungensis and pricklyash twig uniformly overflow from sieve aperture, fire-cure pig ear.
(9) toning: as required, is adjusted by the control air holes of ventilating on door of fire-cureing and fire-cures the smokescope within room, makes pig ear meat color reach required color.
(10) color fixative protects taste: after 4-5 days, the pig ear removal that will have smoked, and is suspended on ventilation, blows on air-dried 8-10 hour, makes pig tongue surface form thin film.
(11) immersion oil: being put into by pig ear in raw pure vegetable oil again and soak 4-5 hour, taking-up drains.
(12) packaging: the pig ear after draining carries out clearing up, sterilizing, and warehouse-in is then vacuum-packed.
Described the Pilus Sus domestica of pig ear surface " Apis cerana Fabricius remove " refers to, by after cured for honey dissolving, be coated in the surface of pig ear uniformly, and again by under cured for honey group after cooling, Pilus Sus domestica comes off the most therewith, and the method is simple to operation, and honey is cured pollution-free to Carnis Sus domestica, is also safe from harm human body.Process because butchering now the family Colophonium of employing or mode of baked wheaten cake when processing pig ear a bit, although Colophonium processes Pilus Sus domestica ratio more thoroughly, but easily remain in the recessed and space of Corii Sus domestica wrinkle, gastronomical process is easily dissolved in meat and decoction, there will be after people is edible dizziness, feel sick, abdominal discomfort is even poisoned；And when using baked wheaten cake, Corii Sus domestica easily occurs that when by high temperature dehydration tightens, the deformation of pig ear and surface color can be made also to lose out gloss.
The patent of described Fang Shi applicant company of fire-cureing " bacon fire-cure room ", patent No. ZL2012202829025, use this patent facility baking and sootiness separately and to be carried out simultaneously.
The invention has the beneficial effects as follows that pickled dispensing, only with Pericarpium Zanthoxyli, Sal and cooking wine, maintains Tujia and pickles traditional true qualities of cured pig ear；During smoking, pig have sharp ears is hung upward, and with bamboo branch, pig ear is strutted, make pig ear to deform, keep original fan shape, overall appearance；The fumigation that fresh pine and cypress branch, blue or green Fructus Querci Liaotungensis and pricklyash twig are sent is used when smoking baking, meat flavour perfume (or spice) is far filled the air, recycling smokescope is mixed colours, the natural gray of meat is maintained in the case of avoiding using pigment, the effect that color and luster is sallow can be reached again, taste and immersion oil is protected again so that cured pig ear can long-term storage never degenerate by color fixative；The cured pig ear made by the inventive method, bright color, food crisp and pliable and tough, delicious perfume (or spice) and oiliness, mellow strong, aftertaste is long, chews more fragrant and more fragrant.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, and following example are intended to illustrate rather than limitation of the invention further, should not limit the scope of the invention with this.
Embodiment 1.
Taking 80kg epidermis color and luster the brightest, be rich in gloss, quality is tight, high resilience, without the fresh pig ear of congestion, then with the cured Pilus Sus domestica removing pig ear surface of honey, then cleans up, drains stand-by；Pericarpium Zanthoxyli 0.5kg, Sal 4kg, cooking wine 0.8kg is got ready again by this weight ratio；Then ready fresh pig ear and dispensing are poured in vacuum tumbler, tumbling 3.5 hours of machining after extracting vacuum out, it is allowed to fully mix；Pig ear good for tumbling is poured in container, in placing into the cold room of 2-8 DEG C of temperature, stands 2 days；Pickled good pig ear is put in the spring water of less than 15 DEG C and soak 3 hours, then clean up；Again cleaned pig ear is placed with dewatering in the container of sieve aperture and air-dries 3 hours；Then being hung on by pig ear fire-cures in room, is hung upward by the have sharp ears of pig ear, and strutted by pig ear with bamboo branch during suspension, again by the oven big fire burn-out under the room that fire-cures, the temperature in room that makes to fire-cure reaches 50-60 DEG C, and keeps 4 hours, and in the room that will fire-cure afterwards, temperature is adjusted to 35-40 DEG C and toasts 4 days；Simultaneously with the dying fire fresh pine and cypress branch of burning, blue or green Fructus Querci Liaotungensis and pricklyash twig in the heated kang bottom the room that fire-cures, then being covered by heated kang with the iron plate having bored many sieve apertures, make the cigarette after burning fresh pine and cypress branch, blue or green Fructus Querci Liaotungensis and pricklyash twig uniformly overflow from sieve aperture, fire-cure pig ear；Close the ventilation control air holes fire-cureed on door when the 1st, 2 days to smoke, again the ventilation control air holes fire-cureed on door is opened 1/3rd when the 3rd day, the ventilation control air holes fire-cureed on door was opened half in 4th day, reduction progressively is fire-cureed the smokescope within room, make pig ear color yellowish, bright color, the standard of fire-cureing is that pig earlap shape position is translucent shape, and can be clearly visible that the blood vessel in the hard of hearing portion of pig is advisable；After 4 days, the pig ear smoked is taken out, be suspended on ventilation, blow on air-dried 8 hours, make pig ear surface form thin film, carry out color fixative and protect taste；Being put into by pig ear in raw pure vegetable oil the most again and soak 4 hours, take out and drain oil, such pig ear surface has vegetable oil to be wrapped in, can prevent the invasion of air and antibacterial, extend and deposit the time guaranteed the quality, and the integral surface color and luster also making pig ear is glossy, allows people produce appetite；The draining of pig ear does not has under oil droplet to be advisable, then the pig ear after draining carries out clearing up, sterilizing, and warehouse-in is then vacuum-packed.Such that the cured pig ear made in the manufacture method of a kind of Tujia of the present invention cured pig ear.
Embodiment 2.
Taking 100kg epidermis color and luster the brightest, be rich in gloss, quality is tight, high resilience, without the fresh pig ear of congestion, then with the cured Pilus Sus domestica removing pig ear surface of honey, cleans up, drains stand-by；Pericarpium Zanthoxyli 0.6kg, Sal 4.5kg, cooking wine 1kg is got ready again by this weight ratio；Then ready fresh pig ear and dispensing are poured in vacuum tumbler, tumbling 4 hours of machining after extracting vacuum out, it is allowed to fully mix；Pig ear good for tumbling is poured in container, in placing into the cold room of 2-8 DEG C of temperature, stands 3 days；Pickled good pig ear is put in the spring water of less than 15 DEG C and soak 4 hours, then clean up；Again cleaned pig ear is placed with dewatering in the container of sieve aperture and air-dries 4 hours；Then being hung on by pig ear fire-cures in room, is hung upward by the have sharp ears of pig ear, and strutted by pig ear with bamboo branch during suspension, again by the oven big fire burn-out under the room that fire-cures, the temperature in room that makes to fire-cure reaches 50-60 DEG C, and keeps 4 hours, and in the room that will fire-cure afterwards, temperature is adjusted to 35-40 DEG C and toasts 4.5 days；Simultaneously with the dying fire fresh pine and cypress branch of burning, blue or green Fructus Querci Liaotungensis and pricklyash twig in the heated kang bottom the room that fire-cures, then being covered by heated kang with the iron plate having bored many sieve apertures, make the cigarette after burning fresh pine and cypress branch, blue or green Fructus Querci Liaotungensis and pricklyash twig uniformly overflow from sieve aperture, fire-cure pig ear；Close the ventilation control air holes fire-cureed on door when the 1st, 2 days to smoke, when the 3rd day, the ventilation control air holes fire-cureed on door is opened 1/3rd, after 3 days, the ventilation control air holes fire-cureed on door is opened half, reduction progressively is fire-cureed the smokescope within room, make pig ear color yellowish, bright color, the standard of fire-cureing is that pig earlap shape position is translucent shape, and can be clearly visible that the blood vessel in the hard of hearing portion of pig is advisable；After 4.5 days, the pig ear smoked is taken out, be suspended on ventilation, blow on air-dried 9 hours, make pig ear surface form thin film, carry out color fixative and protect taste；Being put into by pig ear in raw pure vegetable oil the most again and soak 4.5 hours, take out and drain oil, such pig ear surface has vegetable oil to be wrapped in, can prevent the invasion of air and antibacterial, extend and deposit the time guaranteed the quality, and the integral surface color and luster also making pig ear is glossy, allows people produce appetite；The draining of pig ear does not has under oil droplet to be advisable, then the pig ear after draining carries out clearing up, sterilizing, and warehouse-in is then vacuum-packed.Such that the cured pig ear made in the manufacture method of a kind of Tujia of the present invention cured pig ear.
Embodiment 3.
Taking 120kg epidermis color and luster the brightest, be rich in gloss, quality is tight, high resilience, without the fresh pig ear of congestion, then with the cured Pilus Sus domestica removing pig ear surface of honey, cleans up, drains stand-by；Pericarpium Zanthoxyli 0.7kg, Sal 5kg, cooking wine 1.2kg is got ready again by this weight ratio；Then ready fresh pig ear and dispensing are poured in vacuum tumbler, tumbling 4.5 hours of machining after extracting vacuum out, it is allowed to fully mix；Pig ear good for tumbling is poured in container, in placing into the cold room of 2-8 DEG C of temperature, stands 4 days；Pickled good pig ear is put in the spring water of less than 15 DEG C and soak 5 hours, then clean up；Again cleaned pig ear is placed with dewatering in the container of sieve aperture and air-dries 5 hours；Then being hung on by pig ear fire-cures in room, is hung upward by the have sharp ears of pig ear, and strutted by pig ear with bamboo branch during suspension, again by the oven big fire burn-out under the room that fire-cures, the temperature in room that makes to fire-cure reaches 50-60 DEG C, and keeps 4 hours, and in the room that will fire-cure afterwards, temperature is adjusted to 35-40 DEG C and toasts 5 days；Simultaneously with the dying fire fresh pine and cypress branch of burning, blue or green Fructus Querci Liaotungensis and pricklyash twig in the heated kang bottom the room that fire-cures, then being covered by heated kang with the iron plate having bored many sieve apertures, make the cigarette after burning fresh pine and cypress branch, blue or green Fructus Querci Liaotungensis and pricklyash twig uniformly overflow from sieve aperture, fire-cure pig ear；Close the ventilation control air holes fire-cureed on door when the 1st, 2 days to smoke, at the 3rd, 4 days, the ventilation control air holes fire-cureed on door is opened 1/3rd, when the 5th day, the ventilation control air holes fire-cureed on door is opened 2/3rds, reduction progressively is fire-cureed the smokescope within room, make pig ear color yellowish, bright color, the standard of fire-cureing is that pig earlap shape position is translucent shape, and can be clearly visible that the blood vessel in the hard of hearing portion of pig is advisable；After 5 days, the pig ear smoked is taken out, be suspended on ventilation, blow on air-dried 10 hours, make pig ear surface form thin film, carry out color fixative and protect taste；Being put into by pig ear in raw pure vegetable oil the most again and soak 5 hours, take out and drain oil, such pig ear surface has vegetable oil to be wrapped in, can prevent the invasion of air and antibacterial, extend and deposit the time guaranteed the quality, and the integral surface color and luster also making pig ear is glossy, allows people produce appetite；The draining of pig ear does not has under oil droplet to be advisable, then pig tonguing row cleaning after draining, sterilization, and warehouse-in is then vacuum-packed.Such that the cured pig ear made in the manufacture method of a kind of Tujia of the present invention cured pig ear.
Claims (1)
1. the manufacture method of Tujia's cured pig ear, it is characterised in that by selection unhairing, get the raw materials ready, spice, pickled, soak, air-dry, toast, sootiness, toning, color fixative protect taste, immersion oil, packaging totally ten two big operations and complete:
(1) selection unhairing: select epidermis color and luster the brightest, is rich in gloss, and quality is tight, high resilience, without the fresh pig ear of congestion, then with the cured Pilus Sus domestica removing pig ear surface of honey, then cleans up, drains stand-by；
(2) get the raw materials ready: join 0.5-0.7kg Pericarpium Zanthoxyli, 4-5kg Sal, the proportioning ready-made mixture of 0.8-1.2kg cooking wine by every 100kg fresh pig ear；
(3) spice: ready fresh pig ear and dispensing are poured in vacuum tumbler, tumbling 3.5-4.5 hour of machining after extracting vacuum out, it is allowed to fully mix；
(4) pickled: pig ear good for tumbling is poured in container, stand 2-4 days in placing into the cold room of 2-8 DEG C of temperature；
(5) soak: pickled good pig ear is put in the spring water of less than 15 DEG C and soak 3-5 hour, then clean up；
(6) air-dry: cleaned pig ear is placed with dewatering in the container of sieve aperture and air-dries 3-5 hour；
(7) baking: pig ear is hung on and fire-cures in room, during suspension, the have sharp ears of pig ear is hung upward, and with bamboo branch, pig ear is strutted, then by the oven big fire burn-out under the room that fire-cures, the temperature in room that makes to fire-cure reaches 50-60 DEG C, and keep 4 hours, in the room that will fire-cure afterwards, temperature is adjusted to 35-40 DEG C of baking 4-5 days；The shape until pig earlap shape position is translucent, and the blood vessel in the hard of hearing portion of pig can be clearly visible that；
(8) sootiness: simultaneously with the dying fire fresh pine and cypress branch of burning, blue or green Fructus Querci Liaotungensis and pricklyash twig in the heated kang bottom the room that fire-cures, then with the iron plate having bored many sieve apertures, heated kang is covered, making the cigarette after burning fresh pine and cypress branch, blue or green Fructus Querci Liaotungensis and pricklyash twig uniformly overflow from sieve aperture, fire-cure pig ear；
(9) toning: as required, is adjusted by the control air holes of ventilating on door of fire-cureing and fire-cures the smokescope within room, makes pig ear meat color reach required color；
(10) color fixative protects taste: after 4-5 days, the pig ear removal that will have smoked, and is suspended on ventilation, blows on air-dried 8-10 hour, makes pig ear surface form thin film；
(11) immersion oil: being put into by pig ear in raw pure vegetable oil again and soak 4-5 hour, taking-up drains；
(12) packaging: the pig ear after draining carries out clearing up, sterilizing, and warehouse-in is then vacuum-packed.
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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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|---|---|---|---|---|
| CN101664196A (en) * | 2009-09-05 | 2010-03-10 | 泰祥集团技术开发有限公司 | Method for producing instant pig ears |
| CN102613588A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant salted pig gristle food and processing technology thereof |
| CN102697068A (en) * | 2012-06-15 | 2012-10-03 | 重庆敦康农业发展股份合作社 | Method for preparing Tujia cured meat |
| CN103099228A (en) * | 2013-01-04 | 2013-05-15 | 重庆市城口县赵孝春野生食品开发有限责任公司 | Preparation method of sausages |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664196A (en) * | 2009-09-05 | 2010-03-10 | 泰祥集团技术开发有限公司 | Method for producing instant pig ears |
| CN102613588A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant salted pig gristle food and processing technology thereof |
| CN102697068A (en) * | 2012-06-15 | 2012-10-03 | 重庆敦康农业发展股份合作社 | Method for preparing Tujia cured meat |
| CN103099228A (en) * | 2013-01-04 | 2013-05-15 | 重庆市城口县赵孝春野生食品开发有限责任公司 | Preparation method of sausages |
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