CN103932210A

CN103932210A - Method for making fat-pork-stuffed preserved pork liver

Info

Publication number: CN103932210A
Application number: CN201410138511.XA
Authority: CN
Inventors: 陆丹
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-04-09
Filing date: 2014-04-09
Publication date: 2014-07-23

Abstract

The invention discloses a method for making fat-pork-stuffed preserved pork liver. The method comprises the following steps: cleaning fresh pork liver with water, cutting into long strips which are 3-4 centimeters in width, adding table salt in a ratio of 1:(0.3-0.5), and pickling indoors for 5-7 days; removing skin from fresh fat pork, cutting into long strips which are 10 centimeters in length and 1 centimeter in width, adding table salt in a ratio of 1:0.2, and pickling fresh fat pork and pork liver separately; taking the pickled pork liver out, drying in the sun, and cutting a long hole in the middle of the pork liver by using a pointed knife after the surface of the pork liver turns hard; slowly putting the fat pork into the pork liver till the fat pork is fully submerged into the pork liver; continually drying in the sun to 50 percent till the pork liver contracts naturally and the fat pork is tightly wrapped inside; and fumigating by using charcoal or bagasse for 2-3 days to obtain a finished product. The method has the beneficial effects that the nutritional components of pork liver can be kept, and the preserved pork liver is of good color, has good mouthfeel, unique taste, long-lasting aftertaste, is beneficial to appetite and convenient to preserve and store.

Description

The preparation method of the cured pork liver of a kind of fat meat filling

Technical field

The present invention relates to field of food, be specifically related to the manufacturing process of the cured pork liver of a kind of fat meat filling.

Background technology

Pork liver irony is abundant, is the most frequently used food in food of enriching blood, and edible pork liver is adjustable and improve the physiological function of anemia human hematopoietic system; Pork liver contains abundant vitamin A, has the effect that maintains normal growth and Reproductive Performance, can protect eyes, maintains twenty-twenty vision, prevents that eyes are dry and astringent, tired, maintains the healthy colour of skin, significant to the fitness of skin; Pork liver also has vitamin C and the trace elements of selenium that general meat product does not contain, and can strengthen the immune response of human body, anti-oxidant, anti-aging, and the generation of energy inhibition tumor cell.After pork liver adds fat meat rationally to pickle, mouthfeel is better, fragrant pepperyly oozes sweetly, and taste is unique, and pleasant impression is long, and appetizing is aid digestion, and be delicacies in feast and the good merchantable brand of presenting friends, and be convenient to storage and preserve, be therefore the cure foods of each family first-selection.

Summary of the invention

Goal of the invention: the object of this invention is to provide the preparation method of the cured pork liver of a kind of fat meat filling, it is a kind of meal food, and manufacturing process is simple, instant, clean hygiene.

Technical scheme: for solving the existing problem of background technology, the present invention is by the following technical solutions:

1. get fresh liver (selecting solid, non-friable oil liver), clean with clear water, being longitudinally cut into wide is 3-4 centimetres rectangular, and a general pork liver can be cut into 5-6 block length bars;

2. be that salt is put in 1:0.3～0.5 in the ratio of pork liver and salt, salt is evenly put on pork liver, then put into basin, build with leaf of Japanese banana or other leaf, pickle 5-7 days indoor, number of days is determined depending on weather condition;

3. get fresh pig fat meat peeling, be cut into long 10 centimetres, wide 1 centimetre rectangular;

4. put into salt in the ratio of 1:0.2, separate and pickle with pork liver;

Pork liver pickled after, take out and under the sun, shine one day, wait after the hardening of pork liver epidermis, cut out a long hole with sharp knife in the middle of the pork liver, fat meat is slowly put into, until fat meat all submerges in pork liver;

6. the surface of tea oil being smeared to pork liver, prevents fly, continue to shine to 5 one-tenth dry, allow pork liver natural shrinking, fat meat is tightly wrapped in to the inside, fine day shines 3 days, the cloudy day shines 7 days;

7. after shining well, smoke 2-3 days with charcoal or bagasse, i.e. finished product, enters vacuum packaging and dispatches from the factory.

Eating method: eat the front warm water foam washing of using, in section, pot cooks rear edible.

Beneficial effect: compared with prior art, its beneficial effect is in the present invention:

The present invention adopts fat meat to cook filling, puts in pork liver and pickles into cured pork liver, can keep the nutritional labeling of pig, can make again cured pork liver color and luster better see, mouthfeel is better, and taste is unique, and pleasant impression is long, increases appetite, and is convenient to storage and preserves.

detailed description of the invention

This detailed description of the invention is by the following technical solutions:

1. on market, get fresh liver (selecting solid, non-friable oil liver), clean with clear water, being longitudinally cut into wide is 3-4 centimetres rectangular, and a general pork liver can be cut into 5-6 block length bars;

2. be that 1:0.4 puts into salt in the ratio of pork liver and salt, salt is evenly put on pork liver, then put into basin, build with leaf of Japanese banana, pickle 5 days indoor;

4. put into salt in the ratio of 1:0.2, separate and pickle with pork liver;

6. the surface of tea oil being smeared to pork liver, prevents fly, continues to shine 4 days, allows pork liver natural shrinking, and fat meat is tightly wrapped in to the inside;

7. shine good after, smoke 3 days i.e. finished product with charcoal or bagasse.

Claims

1. a preparation method for the cured pork liver of fat meat filling, is characterized in that comprising following concrete steps: (1) gets fresh liver, cleans with clear water, and being longitudinally cut into wide is 3-4 centimetres rectangular; (2) be that salt is put in 1:0.3～0.5 in the ratio of pork liver and salt, salt is evenly put on pork liver, then put into basin, build with leaf of Japanese banana, pickle 5-7 days indoor; (3) get fresh pig fat meat peeling, be cut into long 10 centimetres, wide 1 centimetre rectangular; (4) put into salt in the ratio of 1:0.2, separate and pickle with pork liver; (5) pork liver pickled after, take out and under the sun, shine one day, wait after the hardening of pork liver epidermis, cut out a long hole with sharp knife in the middle of the pork liver, fat meat is slowly put into, until fat meat all submerges in pork liver; (6) tea oil is smeared to the surface of pork liver, is prevented fly, continue to shine to 5 one-tenth dry, allow pork liver natural shrinking, fat meat is tightly wrapped in to the inside; (7) after shining well, smoke 2-3 days with charcoal or bagasse, i.e. finished product, enters vacuum packaging and dispatches from the factory.

2. the preparation method of the cured pork liver of a kind of fat meat filling according to claim 1, the fresh liver described in it is characterized in that will be selected solid, non-friable oil liver.

3. the preparation method of the cured pork liver of a kind of fat meat filling according to claim 1, the leaf of Japanese banana that it is characterized in that described step (2) can also be other leaf.