CN103876171A - Baked pork head meat and manufacturing method thereof - Google Patents
Baked pork head meat and manufacturing method thereof Download PDFInfo
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- CN103876171A CN103876171A CN201410141974.1A CN201410141974A CN103876171A CN 103876171 A CN103876171 A CN 103876171A CN 201410141974 A CN201410141974 A CN 201410141974A CN 103876171 A CN103876171 A CN 103876171A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
Abstract
The invention discloses baked pork head meat and a manufacturing method thereof. Pork heads belong to by-products in a pig slaughtering process, and are simply processed and sold in the past, and only the scalded pork heads are directly sold at low price, so that the high additional values of the pork heads cannot be brought into fully play; the potential values of the by-products of the pigs are not developed and utilized; the pork heads are miraculously processed according to the invention, thus facilitating the increase of the profits of the slaughtering industry and promoting the development of the industry; the development of pork head meat products can provide an effective way of deeply processing the pork heads. The method comprises the following steps: 1, selecting and neatening raw materials; 2, blanching, firing, neatening and poaching the raw materials of the pork heads; 3, marinating the pork heads; 4, deboning the pork heads; 5, baking the pork heads; 6, feeding the baked pork heads into a finished product warehouse to dry; and 7, drying the pork heads in the finished product warehouse to finally obtain the finished pork head meat. The manufacturing method is used for manufacturing the baked pork head meat.
Description
technical field:
the present invention relates to a kind of preparation method of roasting pork head meat.
background technology:
pork head meat is in traditional Chinese meat products, to have much distinctive product, the meat of pork head meat is red white clearly demarcated, and quality is fresh and tender tastes fertilely and oiliness, is rich in proteins,vitamins,and minerals, having tonifying middle-Jiao and Qi, improve the health to effect, is a kind of traditional food that people generally like.Pig's head belongs to the byproduct in slaughtering process of live pigs, processing and the sale of tradition pig's head are very simple, just by the pig's head direct marketing of scalding after leg, price is lower, surcharge higher pig's head cannot be given full play to and embodied, domestic pig slaughtering industry belongs to small profit trade in addition, the very major part of tracing it to its cause is exactly the potential value of pig byproduct not to be developed and utilized, and being processed with, the mythology of pig's head is beneficial to the profit that improves slaughtering industry, promote industry development, the exploitation of pork head meat product, can provide an effective way for the deep processing of pig's head.Have at present a variety ofly for the way of pork head meat, pickle, sauce system, also do not occur processing pig's head by the method for baking.
summary of the invention:
the object of this invention is to provide a kind of preparation method of roasting pork head meat.
above-mentioned object realizes by following technical scheme:
a preparation method for roasting pork head meat, the method comprises the steps:
(1) raw material choose and raw material arrange process;
(2) to pig's head raw material scald system, calcination, arrangement, rinsing processing;
(3) pig's head is carried out to stew in soy sauce;
(4) pig's head is picked a bone;
(5) to the pig's head system of fire-cureing;
(6) pig's head after the system of fire-cureing is sent into warehouse for finished product airing;
(7) warehouse for finished product airing finally obtains the roasting pork head meat of finished product.
step (1) raw material choose and raw material arrangement process described in the preparation method of described roasting pork head meat are, select the qualified ear that has of moving inspection sanitary inspection to remove the full head of neck, monomer weight is at 4---5kg, accomplish that build is full, without incomplete, epidermis is without breakage, without extravasated blood, without lymph, free from admixture, non-oxidation spot, fresh free from extraneous odour raw material, fresh goods requires the glossy redness of muscle even, Fat Emulsion white, freeze product requirement muscle glossy, red or slightly dark, fat white, require the clear flexible of fiber, meat is tight, after finger pressure, recess should recover, tangent plane has diffusate tack-free, there is the intrinsic smell of pig's head, free from extraneous odour, pig's head should meet sanitary index requirement simultaneously, total plate count (individual/gram)≤50000, VBN (mg/100g)≤15, the negative catalysis of thawing, thaw and adopt the cold water negative catalysis of thawing, cold water thaws in temperature is the thawing room below 20 ℃, adopt stainless steel thawing vat to thaw, before thawing, conscientiously check and in thawing vat, whether have foreign material, and thawing vat is cleaned up, the pig's head that need are thawed is put into thawing vat, fill it up with cold water to thawing vat again, pig's head is submerged 10cm, pig's head is placed in below the water surface completely, thawing time, summer, early autumn 18--24h, early spring, winter 24-36h, the water that thaws is advisable with 7-8 ℃, removal Superficial Foreign Body thaws, raw material watery blood, clean, when thawing terminal, pig's head surface temperature≤4 ℃, the central temperature >-1 ℃ of pig's head.
step (2) described in the preparation method of described roasting pork head meat is to the pig's head raw material system of scalding, calcination, arrange, rinsing processing, before the system of scalding, conscientiously check the safe operation situation of jacketed pan, the Pressure gauge of jacketed pan configuration, safety-valve, whether condensed water elimination valve is complete, make well, open condensed water elimination valve, and open steam valve, get rid of after the condensed water in interlayer, close condensed water elimination valve, check whether jacketed pan and pipeline have air leak position, whether Pressure gauge is normal, after confirming that jacketed pan is errorless, heat water to 100 ℃, pig's head is put into jacketed pan inner bag, with the crane jacketed pan inner bag (pulley can not exceed the knotting position of steel wire rope) of slinging, and move be reposefully put in jacketed pan, put safe, pig's head is immersed in below the water surface, open vapour heating, throw in weight for every pot and must not exceed 100, pig's head is placed under liquid level, stir 2--4 time up and down, pig's head is heated evenly, beat the about 2--3 minute of time that scalds, skim at any time greasy dirt and blood foam impurity etc. on liquid level, beat and scald after end, close jacketed pan admission valve, with the crane inner bag (speed of taking the dish out of the pot was controlled in 10 seconds) of slinging, after control water, move in boxcar, check whether calcination instrument leaks gas, determine under security situation, open the air valve of rifle mouth, tiltedly aiming at muzzle with lighter or match lights, adjust oxygen switch, (extension flare is for blue to make flame reach the best, internal flame flare is faint yellow), pig's head is lain on workbench, burn and fall to remain in eye socket on pig's head with oxy arc, the hair root at cochlea and mouth place, when calcination is arrived pig's head surface without fine hair, without hair root, without hair stubble, the pig's head having burnt is soaked about 1 hour with cold water, temperature must not be greater than 20 ℃, wipe the pig hair root of the black epidermis of calcination place, prescind show condition along having the downward force cutter introversion of bone one-inch place in mind, pluck neck lymph, remove pig brain, centered by head, axle is divided into two simultaneously, float pig's head surface impurity and foreign matter with cold water, draining frames up stand-by, cold water water temperature is 0-4 ℃, rinsing time is no more than 24 hours, take first in first out as principle, freeze after product need to freeze and can store, temperature is-18 ℃, time is no more than 6 months.
step (3) described in the preparation method of described roasting pork head meat is carried out stew in soy sauce to pig's head, first the Baume degrees of modulating soup-stock is 13 degree, in 100 of raw materials, equal proportion adds salt, sugar, monosodium glutamate, green onion, ginger, band number plate 1 of bag of material (500g/ bag), the every use of number plate material bag is changed one batch 3 times, recycling replacing, after confirming that jacketed pan is errorless, soup-stock is boiled, auxiliary material is fully dissolved, and beat surperficial offscum, 100 slices/pot of every pot of limitation boilings, then carry out a stew in soy sauce by the pig's head placing, be under 1.5Mpa at pressure, about 30 minutes, pot liquor is boiled, steady fire keeps boiling 30 minutes, it is steam off valve, the stewing 180min that boils.Remove and press pot stone, take out stainless steel curtain, water the epistasis in upper layer header with soup juice, to turn over the ripe rotten and tasty degree of pot inspection pig's head every 30min, (with the plentiful place of meat, the light tartar's eye of hook limit, have not fishing without hook be felt as shortening lucky) turn over pot and be not less than 2 times, in carrying out stew in soy sauce, to beat offscum, keep pot face oil reservoir to be no less than 15mm, upwards undisguisedly face down along pot flaw-piece successively by quantity, mouth sets to pot Bian Erxiangguo center, press stainless steel curtain, put and press pot stone, and require pig's head to be fully immersed in soup juice, after one time stew in soy sauce completes, lightly pig's head is pulled out successively in the other direction by cooking with hook and Zhao vessel used to hold grain at the imperial sacrifice, be positioned over and shave on bone case face.
step (4) described in the preparation method of described roasting pork head meat picks a bone, puts curtain to pig's head, first first go mandible then to remove spinal joints, eye bone, rear jawbone, bone thoroughly, on bone, be not with meat, then put the every curtain of curtain and put 13, ear inwardly puts, occupy as far as possible, can not be overlapping, gapped between every, in order to avoid painted while smoking of impact.
step (5) described in the preparation method of described roasting pork head meat is to the pig's head system of fire-cureing, mix smoked with cumin with sugar, while using sootiness pot, carry out in strict accordance with sootiness pot operational procedure, first the base plate of smoked pot is burnt to heat (color is dark red), sprinkle (0.5 jin, white soft sugar and cumin mixture at the central point of the bottom of a pan plate, sugar is 10:1 with cumin ratio), the smoked pig's head for the treatment of being well placed is put into smoked pot, every pot of curtain, cover rapidly smoked pot cover, stewing smoked 1 minute, observe color, after opening pot cover, sprinkle spices at pork head meat surface uniform, baking is taken out for 30 seconds afterwards, the pig's head fire-cureing is placed on airing car.
the preparation method of described roasting pork head meat, described step (5) is sent into warehouse for finished product airing to the pig's head fire-cureing after making, and adopts ventilation to ventilate cooling, makes product surface temperature lower than 20 ℃ (or approaching room temperature).The pig's head that airing is good is placed in food box, and 6, every box, delivers to warehouse for finished product, after weighing, confirms with dispensing handing-over.
the preparation method of described roasting pork head meat, described step (5) warehouse for finished product airing finally obtains the roasting pork head meat of finished product, and its appearance luster Huang is red, spices even, barbecue taste is strong, have visual impact, and the thin meat of skin is many, and the girth of a garment is alternate.
the roasting pork head meat that utilizes the method for one of said method to make
beneficial effect:
the present invention is by the method processing pig's head of baking, arrange process by pig's head being carried out to raw material choose and raw material, then carry out the pig's head raw material system of scalding, calcination, arrange, the specially treateds such as rinsing, pig's head is carried out to stew in soy sauce, pig's head is picked a bone, to the pig's head system of fire-cureing, pig's head after the system of fire-cureing is sent into warehouse for finished product airing, warehouse for finished product airing finally obtains the roasting pork head meat of finished product, in whole like this technical process, fully the taste of pig's head is embodied, the pork head meat color and luster Huang of baking is red, spices is even, barbecue taste is strong, there is visual impact, the thin meat of skin is many, the girth of a garment is alternate, mouthfeel is good, unique flavor, freshness date is along growing more than one times, be convenient to supermarket package sale, being convenient to consumer uses, simultaneously for the processing of pig byproduct provides a kind of another effective ways.
the specific embodiment:
embodiment 1:
a preparation method for roasting pork head meat, the method comprises the steps:
(1) raw material choose and raw material arrange process;
(2) to pig's head raw material scald system, calcination, arrangement, rinsing processing;
(3) pig's head is carried out to stew in soy sauce;
(4) pig's head is picked a bone;
(5) to the pig's head system of fire-cureing;
(6) pig's head after the system of fire-cureing is sent into warehouse for finished product airing;
(7) warehouse for finished product airing finally obtains the roasting pork head meat of finished product.
embodiment 2:
according to step (1) raw material choose described in the preparation method of the roasting pork head meat described in embodiment 1 and raw material arrangement process be, select the qualified ear that has of moving inspection sanitary inspection to remove the full head of neck, monomer weight is at 4---5kg, accomplish that build is full, without incomplete, epidermis is without breakage, without extravasated blood, without lymph, free from admixture, non-oxidation spot, fresh free from extraneous odour raw material, fresh goods requires the glossy redness of muscle even, Fat Emulsion white, freeze product requirement muscle glossy, red or slightly dark, fat white, require the clear flexible of fiber, meat is tight, after finger pressure, recess should recover, tangent plane has diffusate tack-free, there is the intrinsic smell of pig's head, free from extraneous odour, pig's head should meet sanitary index requirement simultaneously, total plate count (individual/gram)≤50000, VBN (mg/100g)≤15, the negative catalysis of thawing, thaw and adopt the cold water negative catalysis of thawing, cold water thaws in temperature is the thawing room below 20 ℃, adopt stainless steel thawing vat to thaw, before thawing, conscientiously check and in thawing vat, whether have foreign material, and thawing vat is cleaned up, the pig's head that need are thawed is put into thawing vat, fill it up with cold water to thawing vat again, pig's head is submerged 10cm, pig's head is placed in below the water surface completely, thawing time, summer, early autumn 18--24h, early spring, winter 24-36h, the water that thaws is advisable with 7-8 ℃, removal Superficial Foreign Body thaws, raw material watery blood, clean, when thawing terminal, pig's head surface temperature≤4 ℃, the central temperature >-1 ℃ of pig's head.
embodiment 3:
according to the step (2) described in the preparation method of the roasting pork head meat described in embodiment 1 or 2 to the pig's head raw material system of scalding, calcination, arrange, rinsing processing, before the system of scalding, conscientiously check the safe operation situation of jacketed pan, the Pressure gauge of jacketed pan configuration, safety-valve, whether condensed water elimination valve is complete, make well, open condensed water elimination valve, and open steam valve, get rid of after the condensed water in interlayer, close condensed water elimination valve, check whether jacketed pan and pipeline have air leak position, whether Pressure gauge is normal, after confirming that jacketed pan is errorless, heat water to 100 ℃, pig's head is put into jacketed pan inner bag, with the crane jacketed pan inner bag (pulley can not exceed the knotting position of steel wire rope) of slinging, and move be reposefully put in jacketed pan, put safe, pig's head is immersed in below the water surface, open vapour heating, throw in weight for every pot and must not exceed 100, pig's head is placed under liquid level, stir 2--4 time up and down, pig's head is heated evenly, beat the about 2--3 minute of time that scalds, skim at any time greasy dirt and blood foam impurity etc. on liquid level, beat and scald after end, close jacketed pan admission valve, with the crane inner bag (speed of taking the dish out of the pot was controlled in 10 seconds) of slinging, after control water, move in boxcar, check whether calcination instrument leaks gas, determine under security situation, open the air valve of rifle mouth, tiltedly aiming at muzzle with lighter or match lights, adjust oxygen switch, (extension flare is for blue to make flame reach the best, internal flame flare is faint yellow), pig's head is lain on workbench, burn and fall to remain in eye socket on pig's head with oxy arc, the hair root at cochlea and mouth place, when calcination is arrived pig's head surface without fine hair, without hair root, without hair stubble, the pig's head having burnt is soaked about 1 hour with cold water, temperature must not be greater than 20 ℃, wipe the pig hair root of the black epidermis of calcination place, prescind show condition along having the downward force cutter introversion of bone one-inch place in mind, pluck neck lymph, remove pig brain, centered by head, axle is divided into two simultaneously, float pig's head surface impurity and foreign matter with cold water, draining frames up stand-by, cold water water temperature is 0-4 ℃, rinsing time is no more than 24 hours, take first in first out as principle, freeze after product need to freeze and can store, temperature is-18 ℃, time is no more than 6 months.
embodiment 4:
according to the step (3) described in the preparation method of the roasting pork head meat described in embodiment 1 or 2 or 3, pig's head is carried out to stew in soy sauce, first the Baume degrees of modulating soup-stock modulation soup-stock is 13 degree, in 100 of raw materials, equal proportion adds salt, sugar, monosodium glutamate, green onion, ginger, band number plate 1 of bag of material (500g/ bag), the every use of number plate material bag is changed one batch 3 times, recycling replacing, after confirming that jacketed pan is errorless, soup-stock is boiled, auxiliary material is fully dissolved, and beat surperficial offscum, 100 slices/pot of every pot of limitation boilings, then carry out a stew in soy sauce by the pig's head placing, be under 1.5Mpa at pressure, about 30 minutes, pot liquor is boiled, steady fire keeps boiling 30 minutes, it is steam off valve, the stewing 180min that boils.Remove and press pot stone, take out stainless steel curtain, water the epistasis in upper layer header with soup juice, to turn over the ripe rotten and tasty degree of pot inspection pig's head every 30min, (with the plentiful place of meat, the light tartar's eye of hook limit, have not fishing without hook be felt as shortening lucky) turn over pot and be not less than 2 times, in carrying out stew in soy sauce, to beat offscum, keep pot face oil reservoir to be no less than 15mm, upwards undisguisedly face down along pot flaw-piece successively by quantity, mouth sets to pot Bian Erxiangguo center, press stainless steel curtain, put and press pot stone, and require pig's head to be fully immersed in soup juice, after one time stew in soy sauce completes, lightly pig's head is pulled out successively in the other direction by cooking with hook and Zhao vessel used to hold grain at the imperial sacrifice, be positioned over and shave on bone case face.
embodiment 5:
according to the step (4) described in the preparation method of the roasting pork head meat described in embodiment 1 or 2 or 3 or 4, pig's head is picked a bone, puts curtain, first first go mandible then to remove spinal joints, eye bone, rear jawbone, bone thoroughly, on bone, be not with meat, then put the every curtain of curtain and put 13, ear inwardly puts, occupy as far as possible, can not be overlapping, gapped between every, in order to avoid painted while smoking of impact.
embodiment 6:
according to the step (5) described in the preparation method of the roasting pork head meat described in embodiment 1 or 2 or 3 or 4 or 5 to the pig's head system of fire-cureing, mix smoked with cumin with sugar, while using sootiness pot, carry out in strict accordance with sootiness pot operational procedure, first the base plate of smoked pot is burnt to heat (color is dark red), sprinkle (0.5 jin, white soft sugar and cumin mixture at the central point of the bottom of a pan plate, sugar is 10:1 with cumin ratio), the smoked pig's head for the treatment of being well placed is put into smoked pot, every pot of curtain, cover rapidly smoked pot cover, stewing smoked 1 minute, observe color, after opening pot cover, sprinkle spices at pork head meat surface uniform, baking is taken out for 30 seconds afterwards, the pig's head fire-cureing is placed on airing car.
embodiment 7:
according to the preparation method of the roasting pork head meat described in embodiment 1 or 2 or 3 or 4 or 5 or 6, described step (5) is sent into warehouse for finished product airing to the pig's head fire-cureing after making, and adopts ventilation to ventilate cooling, makes product surface temperature lower than 20 ℃ (or approaching room temperature).The roasting pig's head that airing is good is placed in food box, and 6, every box, delivers to warehouse for finished product, after weighing, confirms with dispensing handing-over.
embodiment 8:
according to the preparation method of the roasting pork head meat described in embodiment 1 or 2 or 3 or 4 or 5 or 6 or 7, described step (5) warehouse for finished product airing finally obtains the roasting pork head meat of finished product, its appearance luster Huang is red, spices even, barbecue taste is strong, have visual impact, and the thin meat of skin is many, and the girth of a garment is alternate.
embodiment 9:
the roasting pork head meat that utilizes the method for one of embodiment 1-8 to make.
Claims (9)
1. a preparation method for roasting pork head meat, is characterized in that: the method comprises the steps:
(1) raw material choose and raw material arrange process;
(2) to pig's head raw material scald system, calcination, arrangement, rinsing processing;
(3) pig's head is carried out to stew in soy sauce;
(4) pig's head is picked a bone;
(5) pig's head is carried out to baking;
(6) pig's head after baking is sent into warehouse for finished product airing;
(7) warehouse for finished product airing finally obtains the roasting pork head meat of finished product.
2. the preparation method of roasting pork head meat according to claim 1, it is characterized in that: described step (1) raw material choose and raw material arrangement process are, select the qualified ear that has of moving inspection sanitary inspection to remove the full head of neck, monomer weight is at 4---5kg, accomplish that build is full, without incomplete, epidermis is without breakage, without extravasated blood, without lymph, free from admixture, non-oxidation spot, fresh free from extraneous odour raw material, fresh goods requires the glossy redness of muscle even, Fat Emulsion white, freeze product requirement muscle glossy, red or slightly dark, fat white, require the clear flexible of fiber, meat is tight, after finger pressure, recess should recover, tangent plane has diffusate tack-free, there is the intrinsic smell of pig's head, free from extraneous odour, pig's head should meet sanitary index requirement simultaneously, total plate count (individual/gram)≤50000, VBN (mg/100g)≤15, the negative catalysis of thawing, thaw and adopt the cold water negative catalysis of thawing, cold water thaws in temperature is the thawing room below 20 ℃, adopt stainless steel thawing vat to thaw, before thawing, conscientiously check and in thawing vat, whether have foreign material, and thawing vat is cleaned up, the pig's head that need are thawed is put into thawing vat, fill it up with cold water to thawing vat again, pig's head is submerged 10cm, pig's head is placed in below the water surface completely, thawing time, summer, early autumn 18--24h, early spring, winter 24-36h, the water that thaws is advisable with 7-8 ℃, removal Superficial Foreign Body thaws, raw material watery blood, clean, when thawing terminal, pig's head surface temperature≤4 ℃, the central temperature >-1 ℃ of pig's head.
3. the preparation method of roasting pork head meat according to claim 1 and 2, it is characterized in that: described step (2) is to the pig's head raw material system of scalding, calcination, arrange, rinsing processing, before the system of scalding, conscientiously check the safe operation situation of jacketed pan, the Pressure gauge of jacketed pan configuration, safety-valve, whether condensed water elimination valve is complete, make well, open condensed water elimination valve, and open steam valve, get rid of after the condensed water in interlayer, close condensed water elimination valve, check whether jacketed pan and pipeline have air leak position, whether Pressure gauge is normal, after confirming that jacketed pan is errorless, heat water to 100 ℃, pig's head is put into jacketed pan inner bag, with the crane jacketed pan inner bag of slinging, pulley can not exceed the knotting position of steel wire rope, and move be reposefully put in jacketed pan, put safe, pig's head is immersed in below the water surface, open vapour heating, throw in weight for every pot and must not exceed 100, pig's head is placed under liquid level, stir 2--4 time up and down, pig's head is heated evenly, beat the about 2--3 minute of time that scalds, skim at any time greasy dirt and blood foam impurity etc. on liquid level, beat and scald after end, close jacketed pan admission valve, with the crane inner bag of slinging, the speed of taking the dish out of the pot was controlled in 10 seconds, after control water, move in boxcar, check whether calcination instrument leaks gas, determine under security situation, open the air valve of rifle mouth, tiltedly aiming at muzzle with lighter or match lights, adjust oxygen switch, make flame reach best, extension flare is blue, internal flame flare is faint yellow, pig's head is lain on workbench, burn and fall to remain in eye socket on pig's head with oxy arc, the hair root at cochlea and mouth place, when calcination is arrived pig's head surface without fine hair, without hair root, without hair stubble, the pig's head having burnt is soaked about 1 hour with cold water, temperature must not be greater than 20 ℃, wipe the pig hair root of the black epidermis of calcination place, prescind show condition along having the downward force cutter introversion of bone one-inch place in mind, pluck neck lymph, remove pig brain, centered by head, axle is divided into two simultaneously, float pig's head surface impurity and foreign matter with cold water, draining frames up stand-by, cold water water temperature is 0-4 ℃, rinsing time is no more than 24 hours, take first in first out as principle, freeze after product need to freeze and can store, temperature is-18 ℃, time is no more than 6 months.
4. according to the preparation method of the roasting pork head meat described in claim 1 or 2 or 3, it is characterized in that: described step (3) is carried out stew in soy sauce to pig's head, first the Baume degrees of modulating soup-stock is 13 degree, in 100 of raw materials, equal proportion adds salt, sugar, monosodium glutamate, green onion, ginger, 1 of band number plate material bag, 500g/ bag, the every use of number plate material bag is changed one batch 3 times, recycling replacing, after confirming that jacketed pan is errorless, soup-stock is boiled, auxiliary material is fully dissolved, and beat surperficial offscum, 100 slices/pot of every pot of limitation boilings, then carry out a stew in soy sauce by the pig's head placing, be under 1.5Mpa at pressure, about 30 minutes, pot liquor is boiled, steady fire keeps boiling 30 minutes, it is steam off valve, stewing boiling 180 minutes, remove and press pot stone, take out stainless steel curtain, water the epistasis in upper layer header with soup juice, to turn over the ripe rotten and tasty degree of pot inspection pig's head every 30 minutes, with the plentiful place of meat, the light tartar's eye of hook limit, there is not fishing without hook be felt as shortening lucky, turning over pot is not less than 2 times, in carrying out stew in soy sauce, to beat offscum, keep pot face oil reservoir to be no less than 15mm, upwards undisguisedly face down along pot flaw-piece successively by quantity, mouth sets to pot Bian Erxiangguo center, press stainless steel curtain, put and press pot stone, and require pig's head to be fully immersed in soup juice, after one time stew in soy sauce completes, lightly pig's head is pulled out successively in the other direction by cooking with hook and Zhao vessel used to hold grain at the imperial sacrifice, be positioned over and shave on bone case face.
5. according to the preparation method of the roasting pork head meat described in claim 1 or 2 or 3 or 4, it is characterized in that: described step (4) picks a bone, puts curtain to pig's head, first first go mandible then to remove spinal joints, eye bone, rear jawbone, bone thoroughly, on bone, be not with meat, then put the every curtain of curtain and put 13, ear inwardly puts, and occupies as far as possible, can not be overlapping, gapped between every, in order to avoid painted while smoking of impact.
6. according to the preparation method of the roasting pork head meat described in claim 1 or 2 or 3 or 4 or 5, it is characterized in that: described step (5) is to the pig's head system of fire-cureing, mix smoked with cumin with sugar, while using sootiness pot, carry out in strict accordance with sootiness pot operational procedure, first the base plate of smoked pot is burnt to heat, color is dark red, sprinkle 0.5 jin, white soft sugar and cumin mixture at the central point of the bottom of a pan plate, sugar is 10:1 with cumin ratio, the smoked pig's head for the treatment of being well placed is put into smoked pot, every pot of curtain, cover rapidly smoked pot cover, stewing smoked 1 minute, observe color, after opening pot cover, sprinkle spices at pork head meat surface uniform, baking is taken out for 30 seconds afterwards, the pig's head of having smoked is placed on airing car.
7. according to the preparation method of the roasting pork head meat described in claim 1 or 2 or 3 or 4 or 5 or 6, it is characterized in that: described step (5) is sent into warehouse for finished product airing to the pig's head after baking, adopt ventilation to ventilate cooling, make product surface temperature lower than 20 ℃, or approaching room temperature, the roasting pig's head that airing is good is placed in food box, 6, every box, deliver to warehouse for finished product, after weighing, confirm with dispensing handing-over.
8. according to the preparation method of the roasting pork head meat described in claim 1 or 2 or 3 or 4 or 5 or 6 or 7, it is characterized in that: described step (5) warehouse for finished product airing finally obtains finished product pork head meat, its appearance luster Huang is red, spices even, barbecue taste is strong, have visual impact, the thin meat of skin is many, and the girth of a garment is alternate.
9. a roasting pork head meat that utilizes the method for one of claim 1-8 to make.
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| CN201410141974.1A CN103876171B (en) | 2014-04-10 | 2014-04-10 | Roasting pork head meat and preparation method |
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| CN103876171B CN103876171B (en) | 2015-12-30 |
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| CN104782704A (en) * | 2015-04-22 | 2015-07-22 | 河南省淇县永达食业有限公司 | Method for making sauce flavor roasted pig ear |
| CN107397145A (en) * | 2017-09-11 | 2017-11-28 | 盘锦宋大房食品有限公司 | A kind of preparation method of stew in soy sauce pork head meat |
| CN115281315A (en) * | 2022-08-10 | 2022-11-04 | 深圳市猪趣牧场餐饮链锁有限公司 | Preparation method of marinated roasted pig skull |
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Cited By (3)
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|---|---|---|---|---|
| CN104782704A (en) * | 2015-04-22 | 2015-07-22 | 河南省淇县永达食业有限公司 | Method for making sauce flavor roasted pig ear |
| CN107397145A (en) * | 2017-09-11 | 2017-11-28 | 盘锦宋大房食品有限公司 | A kind of preparation method of stew in soy sauce pork head meat |
| CN115281315A (en) * | 2022-08-10 | 2022-11-04 | 深圳市猪趣牧场餐饮链锁有限公司 | Preparation method of marinated roasted pig skull |
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