CN103876171B - Roasting pork head meat and preparation method - Google Patents
Roasting pork head meat and preparation method Download PDFInfo
- Publication number
- CN103876171B CN103876171B CN201410141974.1A CN201410141974A CN103876171B CN 103876171 B CN103876171 B CN 103876171B CN 201410141974 A CN201410141974 A CN 201410141974A CN 103876171 B CN103876171 B CN 103876171B
- Authority
- CN
- China
- Prior art keywords
- head
- pig
- pot
- meat
- bgreatt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
<b> bakes pork head meat and preparation method.</b><bGreatT.Gre aT.GT 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 after boiling hot leg, price is lower, surcharge higher for pig's head cannot be given full play to and embody, the potential value of pig byproduct is not developed and utilized, and the mythology of pig's head is processed with to the profit being beneficial to and improving slaughtering industry, promote industry development, the exploitation of pork head meat product, an effective way can be provided for the deep processing of pig's head.</b><bGreatT.Gre aT.GT the inventive method comprises: (</b><bGreatT.Gre aT.GT1</b><bGrea tT.GreaT.GT) raw material choose and raw material arrange process, (</b><bGreatT.Gre aT.GT2</b><bGrea tT.GreaT.GT) is to the pig's head raw material system of scalding, calcination, arrange, rinsing process (</b><bGreatT.Gre aT.GT3</b><bGrea tT.GreaT.GT) carries out stew in soy sauce to pig's head, (</b><bGreatT.Gre aT.GT4</b><bGrea tT.GreaT.GT) picks a bone to pig's head, (</b><bGreatT.Gre aT.GT5</b><bGrea tT.GreaT.GT) carries out baking to pig's head, (</b><bGreatT.Gre aT.GT6</b><bGrea tT.GreaT.GT) sends into warehouse for finished product airing to the pig's head after the system of fire-cureing, (</b><bGreatT.Gre aT.GT7</b><bGrea tT.GreaT.GT) warehouse for finished product airing finally obtains finished product pork head meat.</b><bGreatT.Gre aT.GT the present invention is used for the making </b><bGreatT.Gre aT.GT that </b><bGreatT.Gre aT.GT bakes pork head meat.</b>
Description
technical field:
the present invention relates to a kind of preparation method of roasting pork head meat.
background technology:
pork head meat has much distinctive product in traditional Chinese meat products, the meat of pork head meat is red white clearly demarcated, and quality is fresh and tender tastes fertile 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 after boiling hot leg, price is lower, surcharge higher for pig's head cannot be given full play to and embody, pig slaughtering industry domestic in addition belongs to small profit trade, very major part of tracing it to its cause is exactly do not develop the potential value of pig byproduct and utilize, and the mythology of pig's head is processed with to the profit being beneficial to and improving slaughtering industry, promote industry development, the exploitation of pork head meat product, an effective way can be provided for the deep processing of pig's head.Way at present for pork head meat has a variety of, pickles, sauce system, does not also 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 is realized 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 the pig's head raw material system of scalding, calcination, arrangement, rinsing process;
(3) stew in soy sauce is carried out to pig's head;
(4) pig's head is picked a bone;
(5) to the pig's head system of fire-cureing;
(6) warehouse for finished product airing is sent into the pig's head after the system of fire-cureing;
(7) warehouse for finished product airing finally obtains finished product and bakes pork head meat.
step (1) raw material choose described in preparation method of described roasting pork head meat and raw material arrange process, the qualified ear that has of dynamic inspection sanitary inspection is selected 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 that the glossy redness of muscle is even, Fat Emulsion white, freeze product requirement muscle glossy, red or slightly dark, fat white, require fiber definition flexible, meat is tight, after finger pressure, recess should recover, tangent plane has diffusate tack-free, there is the smell that pig's head is intrinsic, free from extraneous odour, pig's head should meet sanitary index requirement simultaneously, total plate count (individual/gram)≤50000, VBN (mg/100g)≤15, to thaw negative catalysis, thaw and adopt cold water to thaw negative catalysis, cold water thaws in the thawing room that temperature is less than 20 DEG C, stainless steel thawing vat is adopted to thaw, conscientiously check in thawing vat whether have foreign material before thawing, and thawing vat is cleaned up, the pig's head that need thaw puts into thawing vat, cold water is filled it up with again to thawing vat, pig's head is submerged 10cm, pig's head is made to be placed in below the water surface completely, thawing time, summer, early autumn 18--24h, early spring, winter 24-36h, thaw and to be advisable with 7-8 DEG C with water, thaw removal Superficial Foreign Body, raw material watery blood, cleaning, thaw terminal time, pig's head surface temperature≤4 DEG C, the central temperature >-1 DEG C of pig's head.
the step (2) described in preparation method of described roasting pork head meat is to the pig's head raw material system of scalding, calcination, arrange, rinsing process, the safe operation situation of jacketed pan is conscientiously checked before the system of scalding, 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, after getting rid of 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 DEG C, pig's head is put into jacketed pan inner bag, to sling jacketed pan inner bag (pulley can not exceed the knotting position of steel wire rope) with crane, and move reposefully be put in jacketed pan put safe, pig's head is made to be immersed in below the water surface, open vapour heating, throwing in weight for every pot must not more than 100, under making pig's head be placed in liquid level, stir 2--4 time up and down, pig's head is heated evenly, beat the time of scalding be about 2--3 minute, skim the greasy dirt and blood foam impurity etc. on liquid level at any time, after playing end of scalding, close jacketed pan admission valve, to sling inner bag (taking the dish out of the pot speeds control within 10 seconds) with crane, move in boxcar after control water, check whether Burning tools leaks gas, under determining security situation, open the air valve of rifle mouth, tiltedly aim at muzzle with lighter or match to light, adjustment oxygen switch, (extension flare is for blue to make flame reach the best, internal flame flare is faint yellow), pig's head is kept flat on the table, burn with oxy arc and fall to remain in eye socket on pig's head, the hair root at cochlea and mouth place, when calcination is surperficial without fine hair to pig's head, without hair root, without hair stubble, the pig's head cold water burnt is soaked 1 hours, temperature must not be greater than 20 DEG C, wipe the pig hair root of the black epidermis of calcination place, show condition is prescinded along having the downward force cutter introversion of bone one-inch place in mind, pluck cervical lymph, remove pig brain, centered by head, axle is divided into two simultaneously, pig's head surface impurity and foreign matter is removed with cold water drift, draining frames up stand-by, cold water water temperature is 0-4 DEG C, rinsing time is no more than 24 hours, take first in first out as principle, freeze after product needs freeze and can store, temperature is-18 DEG C, time is no more than 6 months.
the step (3) described in preparation method of described roasting pork head meat carries out stew in soy sauce to pig's head, first the Baume degrees modulating soup-stock is 13 degree, in raw material 100, equal proportion adds salt, sugar, monosodium glutamate, green onion, ginger, band number plate material bag 1 (500g/ bag), number plate material bag often uses changes 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, the boiling 100 slices/pot of every pot of limitation, then the pig's head that stew in soy sauce will place is carried out, under pressure is 1.5Mpa, about 30 minutes boiled by pot liquor, steady fire keeps boiling 30 minutes, i.e. steam off valve, simmer 180min.Remove pressure pot stone, take out stainless steel curtain, the epistasis in upper layer header is watered with soup juice, the ripe rotten and tasty degree that pot checks pig's head to be turned over every 30min, (with the plentiful place of meat, hook light tartar eye limit, not fishing without hook is had to be felt as shortening lucky) turn over pot and be not less than 2 times, offscum will be beaten when carrying out stew in soy sauce, pot face oil reservoir is kept 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 pressure 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.
the step (4) described in preparation method of described roasting pork head meat picks a bone to pig's head, puts curtain, first mandible is first gone then to remove spinal joints, eye bone, rear jawbone, bone thoroughly, bone is not with meat, and then put the every curtain of curtain and put 13, ear inwardly puts, occupy as far as possible, can not be overlapping, to gap be had between every sheet, in order to avoid painted when impact is smoked.
the step (5) described in preparation method of described roasting pork head meat is to the pig's head system of fire-cureing, mix smoked with cumin with sugar, use during sootiness pot and perform in strict accordance with sootiness pot operational procedure, first the base plate of smoked pot is burnt heat (color is dark red), white soft sugar and (0.5 jin, cumin mixture is sprinkled at the central point of the bottom of a pan plate, sugar and cumin ratio are 10:1), treat that smoked pig's head puts into smoked pot by what be well placed, every pot of curtain, cover rapidly smoked pot cover, stewing smoked 1 minute, observe color, spices is sprinkled at pork head meat surface uniform after opening pot cover, baking was taken out after 30 seconds, the pig's head fire-cureed is placed on airing car.
the preparation method of described roasting pork head meat, described step (5) sends into warehouse for finished product airing to the pig's head after the system of fire-cureing, and adopts ventilation ventilating and cooling, makes product surface temperature lower than 20 DEG C (or close to room temperatures).The pig's head that airing is good is placed in food box, and 6, every box, delivers to warehouse for finished product, joins confirm after weighing with dispensing.
the preparation method of described roasting pork head meat, described step (5) warehouse for finished product airing finally obtains finished product and bakes pork head meat, 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.
utilize the roasting pork head meat that the method for one of said method makes
beneficial effect:
the present invention is by the method processing pig's head of baking, by carrying out raw material choose and raw material arrangement process to pig's head, then carry out pig's head raw material and carry out the system of scalding, calcination, arrange, the specially treateds such as rinsing, stew in soy sauce is carried out to pig's head, pig's head is picked a bone, to the pig's head system of fire-cureing, warehouse for finished product airing is sent into the pig's head after the system of fire-cureing, warehouse for finished product airing finally obtains finished product and bakes pork head meat, fully the taste of pig's head is embodied in whole like this technical process, 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 long more than one times, be convenient to supermarket package sale, be convenient to consumer use, simultaneously for the processing of pig byproduct provides another effective ways a kind of.
detailed description of the invention:
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 the pig's head raw material system of scalding, calcination, arrangement, rinsing process;
(3) stew in soy sauce is carried out to pig's head;
(4) pig's head is picked a bone;
(5) to the pig's head system of fire-cureing;
(6) warehouse for finished product airing is sent into the pig's head after the system of fire-cureing;
(7) warehouse for finished product airing finally obtains finished product and bakes pork head meat.
embodiment 2:
step (1) raw material choose described in preparation method of the roasting pork head meat according to embodiment 1 and raw material arrange process, the qualified ear that has of dynamic inspection sanitary inspection is selected 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 that the glossy redness of muscle is even, Fat Emulsion white, freeze product requirement muscle glossy, red or slightly dark, fat white, require fiber definition flexible, meat is tight, after finger pressure, recess should recover, tangent plane has diffusate tack-free, there is the smell that pig's head is intrinsic, free from extraneous odour, pig's head should meet sanitary index requirement simultaneously, total plate count (individual/gram)≤50000, VBN (mg/100g)≤15, to thaw negative catalysis, thaw and adopt cold water to thaw negative catalysis, cold water thaws in the thawing room that temperature is less than 20 DEG C, stainless steel thawing vat is adopted to thaw, conscientiously check in thawing vat whether have foreign material before thawing, and thawing vat is cleaned up, the pig's head that need thaw puts into thawing vat, cold water is filled it up with again to thawing vat, pig's head is submerged 10cm, pig's head is made to be placed in below the water surface completely, thawing time, summer, early autumn 18--24h, early spring, winter 24-36h, thaw and to be advisable with 7-8 DEG C with water, thaw removal Superficial Foreign Body, raw material watery blood, cleaning, thaw terminal time, pig's head surface temperature≤4 DEG C, the central temperature >-1 DEG C of pig's head.
embodiment 3:
the step (2) described in preparation method of the roasting pork head meat according to embodiment 1 or 2 is to the pig's head raw material system of scalding, calcination, arrange, rinsing process, the safe operation situation of jacketed pan is conscientiously checked before the system of scalding, 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, after getting rid of 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 DEG C, pig's head is put into jacketed pan inner bag, to sling jacketed pan inner bag (pulley can not exceed the knotting position of steel wire rope) with crane, and move reposefully be put in jacketed pan put safe, pig's head is made to be immersed in below the water surface, open vapour heating, throwing in weight for every pot must not more than 100, under making pig's head be placed in liquid level, stir 2--4 time up and down, pig's head is heated evenly, beat the time of scalding be about 2--3 minute, skim the greasy dirt and blood foam impurity etc. on liquid level at any time, after playing end of scalding, close jacketed pan admission valve, to sling inner bag (taking the dish out of the pot speeds control within 10 seconds) with crane, move in boxcar after control water, check whether Burning tools leaks gas, under determining security situation, open the air valve of rifle mouth, tiltedly aim at muzzle with lighter or match to light, adjustment oxygen switch, (extension flare is for blue to make flame reach the best, internal flame flare is faint yellow), pig's head is kept flat on the table, burn with oxy arc and fall to remain in eye socket on pig's head, the hair root at cochlea and mouth place, when calcination is surperficial without fine hair to pig's head, without hair root, without hair stubble, the pig's head cold water burnt is soaked 1 hours, temperature must not be greater than 20 DEG C, wipe the pig hair root of the black epidermis of calcination place, show condition is prescinded along having the downward force cutter introversion of bone one-inch place in mind, pluck cervical lymph, remove pig brain, centered by head, axle is divided into two simultaneously, pig's head surface impurity and foreign matter is removed with cold water drift, draining frames up stand-by, cold water water temperature is 0-4 DEG C, rinsing time is no more than 24 hours, take first in first out as principle, freeze after product needs freeze and can store, temperature is-18 DEG C, time is no more than 6 months.
embodiment 4:
step (3) described in the preparation method of the roasting pork head meat according to embodiment 1 or 2 or 3 carries out stew in soy sauce to pig's head, first the Baume degrees modulating soup-stock modulation soup-stock is 13 degree, in raw material 100, equal proportion adds salt, sugar, monosodium glutamate, green onion, ginger, band number plate material bag 1 (500g/ bag), number plate material bag often uses changes 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, the boiling 100 slices/pot of every pot of limitation, then the pig's head that stew in soy sauce will place is carried out, under pressure is 1.5Mpa, about 30 minutes boiled by pot liquor, steady fire keeps boiling 30 minutes, i.e. steam off valve, simmer 180min.Remove pressure pot stone, take out stainless steel curtain, the epistasis in upper layer header is watered with soup juice, the ripe rotten and tasty degree that pot checks pig's head to be turned over every 30min, (with the plentiful place of meat, hook light tartar eye limit, not fishing without hook is had to be felt as shortening lucky) turn over pot and be not less than 2 times, offscum will be beaten when carrying out stew in soy sauce, pot face oil reservoir is kept 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 pressure 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:
step (4) described in the preparation method of the roasting pork head meat according to embodiment 1 or 2 or 3 or 4 picks a bone to pig's head, puts curtain, first mandible is first gone then to remove spinal joints, eye bone, rear jawbone, bone thoroughly, bone is not with meat, and then put the every curtain of curtain and put 13, ear inwardly puts, occupy as far as possible, can not be overlapping, to gap be had between every sheet, in order to avoid painted when impact is smoked.
embodiment 6:
step (5) described in the preparation method of the roasting pork head meat according to embodiment 1 or 2 or 3 or 4 or 5 is to the pig's head system of fire-cureing, mix smoked with cumin with sugar, use during sootiness pot and perform in strict accordance with sootiness pot operational procedure, first the base plate of smoked pot is burnt heat (color is dark red), white soft sugar and (0.5 jin, cumin mixture is sprinkled at the central point of the bottom of a pan plate, sugar and cumin ratio are 10:1), treat that smoked pig's head puts into smoked pot by what be well placed, every pot of curtain, cover rapidly smoked pot cover, stewing smoked 1 minute, observe color, spices is sprinkled at pork head meat surface uniform after opening pot cover, baking was taken out after 30 seconds, the pig's head fire-cureed is placed on airing car.
embodiment 7:
the preparation method of the roasting pork head meat according to embodiment 1 or 2 or 3 or 4 or 5 or 6, described step (5) sends into warehouse for finished product airing to the pig's head after the system of fire-cureing, and adopts ventilation ventilating and cooling, makes product surface temperature lower than 20 DEG C (or close to room temperatures).The roasting pig's head that airing is good is placed in food box, and 6, every box, delivers to warehouse for finished product, joins confirm after weighing with dispensing.
embodiment 8:
the preparation method of the roasting pork head meat according to embodiment 1 or 2 or 3 or 4 or 5 or 6 or 7, described step (5) warehouse for finished product airing finally obtains finished product and bakes pork head meat, 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:
utilize the roasting pork head meat that the method for one of embodiment 1-8 makes.
Claims (2)
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 the pig's head raw material system of scalding, calcination, arrangement, rinsing process;
(3) stew in soy sauce is carried out to pig's head;
(4) pig's head is picked a bone;
(5) baking is carried out to pig's head;
(6) warehouse for finished product airing is sent into the pig's head after baking;
(7) warehouse for finished product airing finally obtains finished product and bakes pork head meat;
described step (1) raw material choose and raw material arrange process, the qualified ear that has of dynamic inspection sanitary inspection is selected 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 that the glossy redness of muscle is even, Fat Emulsion white, freeze product requirement muscle glossy, red or slightly dark, fat white, require fiber definition flexible, meat is tight, after finger pressure, recess should recover, tangent plane has diffusate tack-free, there is the smell that pig's head is intrinsic, free from extraneous odour, pig's head should meet sanitary index requirement simultaneously, total plate count≤50000/gram, VBN≤15mg/100g, to thaw negative catalysis, thaw and adopt cold water to thaw negative catalysis, cold water thaws in the thawing room that temperature is less than 20 DEG C, stainless steel thawing vat is adopted to thaw, conscientiously check in thawing vat whether have foreign material before thawing, and thawing vat is cleaned up, the pig's head that need thaw puts into thawing vat, cold water is filled it up with again to thawing vat, pig's head is submerged 10cm, pig's head is made to be placed in below the water surface completely, thawing time, summer, early autumn 18--24h, early spring, winter 24-36h, thaw and be 7-8 DEG C with water, thaw removal Superficial Foreign Body, raw material watery blood, cleaning, thaw terminal time, pig's head surface temperature≤4 DEG C, the central temperature >-1 DEG C of pig's head, described step (2) is to the pig's head raw material system of scalding, calcination, arrange, rinsing process, the safe operation situation of jacketed pan is conscientiously checked before the system of scalding, 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, after getting rid of 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 DEG C, pig's head is put into jacketed pan inner bag, to sling jacketed pan inner bag with crane, pulley can not exceed the knotting position of steel wire rope, and move reposefully be put in jacketed pan put safe, pig's head is made to be immersed in below the water surface, open vapour heating, throwing in weight for every pot must not more than 100, under making pig's head be placed in liquid level, stir 2--4 time up and down, pig's head is heated evenly, beat the time 2--3 minute that scalds, skim impurity liquid level comprising greasy dirt and blood foam at any time, after playing end of scalding, close jacketed pan admission valve, to sling inner bag with crane, take the dish out of the pot speeds control within 10 seconds, move in boxcar after control water, check whether Burning tools leaks gas, under determining security situation, open the air valve of rifle mouth, tiltedly aim at muzzle with lighter or match to light, adjustment oxygen switch, flame is made to reach best, extension flare is blue, internal flame flare is faint yellow, pig's head is kept flat on the table, burn with oxy arc and fall to remain in eye socket on pig's head, the hair root at cochlea and mouth place, when calcination is surperficial without fine hair to pig's head, without hair root, without hair stubble, the pig's head cold water burnt is soaked 1 hour, temperature must not be greater than 20 DEG C, wipe the pig hair root of the black epidermis of calcination place, show condition is prescinded along having the downward vertical cutter introversion in bone one-inch place in mind, pluck cervical lymph, remove pig brain, centered by head, axle is divided into two simultaneously, pig's head surface impurity and foreign matter is removed with cold water drift, draining frames up stand-by, cold water water temperature is 0-4 DEG C, rinsing time is no more than 24 hours, take first in first out as principle, freeze after product needs freeze and can store, temperature is-18 DEG C, time is no more than 6 months, described step (3) carries out stew in soy sauce to pig's head, first the Baume degrees modulating soup-stock is 13 degree, in raw material 100, equal proportion adds salt, sugar, monosodium glutamate, green onion, ginger, band number plate material bag 1, 500g/ wraps, number plate material bag often uses changes 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, the boiling 100 slices/pot of every pot of limitation, then a stew in soy sauce is carried out, by the pig's head placed, under pressure is 1.5Mpa, 30 minutes boiled by pot liquor, steady fire keeps boiling 30 minutes, i.e. steam off valve, simmer 180 minutes, remove pressure pot stone, take out stainless steel curtain, the epistasis in upper layer header is watered with soup juice, the ripe rotten and tasty degree that pot checks pig's head will be turned over every 30 minutes, with the plentiful place of meat, hook light tartar eye limit, not fishing without hook is had to be felt as shortening lucky, turn over pot and be not less than 2 times, offscum will be beaten when carrying out stew in soy sauce, pot face oil reservoir is kept 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 pressure 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, described step (4) picks a bone to pig's head, first mandible is first gone then to remove spinal joints, eye bone, rear jawbone, bone thoroughly, bone is not with meat, and then put the every curtain of curtain and put 13, ear inwardly puts, occupy as far as possible, can not be overlapping, to gap be had between every sheet, in order to avoid painted when impact is smoked, described step (5) carries out baking to pig's head, mix smoked with cumin with sugar, use during sootiness pot and perform in strict accordance with sootiness pot operational procedure, first the base plate of smoked pot is burnt heat, color is dark red, soft white sugar and 0.5 jin, cumin mixture is sprinkled at the central point of the bottom of a pan plate, sugar and cumin ratio are 10:1, treat that smoked pig's head puts into smoked pot, every pot of curtain by what be well placed, cover rapidly smoked pot cover, stewing smoked 1 minute, observe color, after opening pot cover, sprinkle spices at pork head meat surface uniform, baking was taken out after 30 seconds, was placed on by the pig's head smoked on airing car, described step (6) sends into warehouse for finished product airing to the pig's head after baking, adopts ventilation ventilating and cooling, makes product surface temperature lower than 20 DEG C, or close to 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, join with dispensing after weighing and confirm, described step (7) warehouse for finished product airing finally obtains finished product pork head meat, 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.
2.
a kind of roasting pork head meat utilizing the method for claim 1 to make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410141974.1A CN103876171B (en) | 2014-04-10 | 2014-04-10 | Roasting pork head meat and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410141974.1A CN103876171B (en) | 2014-04-10 | 2014-04-10 | Roasting pork head meat and preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103876171A CN103876171A (en) | 2014-06-25 |
| CN103876171B true CN103876171B (en) | 2015-12-30 |
Family
ID=50945555
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410141974.1A Active CN103876171B (en) | 2014-04-10 | 2014-04-10 | Roasting pork head meat and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103876171B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107397145B (en) * | 2017-09-11 | 2020-09-22 | 盘锦宋大房食品有限公司 | Preparation method of marinated pork head meat |
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1154809A (en) * | 1996-04-10 | 1997-07-23 | 沈晓峰 | Method for processing integral raw pig's head into cooked food |
| CN1483350A (en) * | 2002-09-18 | 2004-03-24 | 孙允孝 | Process for preparing salted pig head meat |
| CN101133853A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Sauced pig head meat manufacturing method |
| CN101366532A (en) * | 2008-09-27 | 2009-02-18 | 重庆市怀乡食品有限责任公司 | Roast suckling pig processing method |
-
2014
- 2014-04-10 CN CN201410141974.1A patent/CN103876171B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1154809A (en) * | 1996-04-10 | 1997-07-23 | 沈晓峰 | Method for processing integral raw pig's head into cooked food |
| CN1483350A (en) * | 2002-09-18 | 2004-03-24 | 孙允孝 | Process for preparing salted pig head meat |
| CN101133853A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Sauced pig head meat manufacturing method |
| CN101366532A (en) * | 2008-09-27 | 2009-02-18 | 重庆市怀乡食品有限责任公司 | Roast suckling pig processing method |
Non-Patent Citations (1)
| Title |
|---|
| 五种猪肉食品的加工工艺;张傲;《中国猪业》;20111231(第7期);62-63 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103876171A (en) | 2014-06-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102960753B (en) | Method for pickling pork head meat | |
| CN105231321A (en) | Process for producing baked marinated eggs | |
| CN103783553B (en) | The processing technology of spiced chicken | |
| CN103082306A (en) | Processing method of Bama minipig preserved meat | |
| CN104172222A (en) | Making method of negative-pressure marinated bacon | |
| CN104305155B (en) | A kind of Suillus albidipes (Peck) Sing minced chicken and preparation method thereof | |
| CN103876171B (en) | Roasting pork head meat and preparation method | |
| CN105124639A (en) | Processing method of quail eggs | |
| CN109287970A (en) | A kind of preparation method of instant halogen pork head meat | |
| CN101912119A (en) | Goose red sausage and making method | |
| CN102845733B (en) | Special flavor pork skin paste and production method thereof | |
| CN109770250A (en) | A kind of spicy roast duck production process technique in river | |
| CN103948060A (en) | Lime and peppermint flavored sausages and preparation method thereof | |
| CN106578985A (en) | Production method of flavor duck intestines | |
| CN104187578B (en) | A kind of delicacy incense beans and preparation method | |
| CN109043360A (en) | A kind of production method of plain chicken | |
| CN108420003A (en) | A kind of production and processing technology of canned beef | |
| CN106974202A (en) | A kind of sauce chicken wings low temperature marinating method | |
| CN103876167A (en) | Production method of roasted Xiang pig | |
| CN110393271A (en) | A kind of processing method of edible ox-hide | |
| CN102499319A (en) | Preparation method of instant bran dough | |
| CN101700125A (en) | Method for processing chicken food | |
| CN109123435A (en) | A kind of sea sedge Snakegourd Fruit seed tortoise meat dried meat floss and preparation method thereof | |
| CN109744484A (en) | The processing preparation method of mutton snack food | |
| CN101791130B (en) | Method for manufacturing pine needle roasted duck |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |