CN104026608A - Ready-to-eat pigtail and processing method thereof - Google Patents

Abstract

The invention discloses a ready-to-eat pigtail and a processing method thereof, and belongs to the field of food processing. The ready-to-eat pigtail solves the problems that time and labor are wasted for cooking the pigtail, and the color, the fragrance and the taste of the pigtail are difficult to control. The added quality ratio of the pigtail, water to condiments is (8-12) to (10-15) to 1. The processing method comprises the following steps: firstly, the water and the condiments with intense fire are boiled, then the pigtail after being cleaned is added into the boiled feed liquid, the pigtail is stewed for 60-90 minutes with mild fire, temperature is set within 70-85 DEG C, and the temperature is kept for 3-4 hours; after heating is stopped, the pigtail is continuously soaked for 18-25 hours, the pigtail is taken out and loaded into a bag, vacuum package is performed, then vacuum-packed bags are put in a sterilizing chamber, and sterilization is performed for 15-30 minutes under the temperature condition of 120-140 DEG C to obtain the vacuum-packed ready-to-eat pigtail. The processing method disclosed by the invention is suitable for home-made manners in families, and is suitable for industrialized production.

Description

Instant pigtail and processing method thereof

Technical field

The present invention relates to a kind of instant pigtail and processing method thereof, belong to food processing field.

Background technology

Pigtail also claims Pi Dapi, successively fragrant.Pigtail contains more protein, and main component is collagenic protein, is the indispensable nutritional labeling of skin histology, can improve the left scar of variola.Pigtail is mended the effect of waist power, beneficial marrow in addition.Pigtail connects pygostyle stews soup together, has the effect of tonifying yin benefit marrow, can improve and have a pain in the back, prevention of osteoporosis; In teenager men and women growth course, can promote skeleton development; The elderly is edible, can delay that sclerotin is aging, early ageing.Pigtail common people are edible, especially suitablely have a pain in the back, osteoporotic teenager and the elderly edible.

Pigtail nutrition is delicious, but cooking pigtail but exists time-consuming taking a lot of work, and color, smell and taste are difficult to the shortcoming of controlling, if adopt in addition cooking methods improperly, as sootiness, fried, barbecue etc., not only can cause the nutrition leak of pigtail, also may produce the carcinogens such as BaP.

Summary of the invention

The object of the present invention is to provide a kind of comprehensive nutrition, appetizing instant pigtail.

The present invention also aims to provide a kind of technique simple, the processing method of workable instant pigtail.

Described instant pigtail, comprises pigtail, water, flavouring, and wherein the mass ratio of pigtail, water, flavouring is (8-12): (10-15): 1.

Described flavouring is comprised of the raw material of following weight portion: dark soy sauce 15-20 part, light soy sauce 3-8 part, edible salt 12-17 part, oyster sauce 8-12 part, sesame oil 6-10 part, soya sauce 13-18 part, white sugar 6-12 part, monosodium glutamate 3-6 part, anistree 3-7 part, cassia bark 3-5 part, Chinese prickly ash 3-7 part, spiceleaf 3-7 part, ginger 8-12 part, green onion 5-10 part, garlic 5-10 part.

Preferably, flavouring is comprised of the raw material of following weight portion: 18 parts of dark soy sauce, 5 parts of light soy sauce, 15 parts of edible salts, 10 parts, oyster sauce, 8 parts, sesame oil, 15 parts of soya sauces, 10 parts of white sugar, 5 parts of monosodium glutamates, anistree 5 parts, 4 parts, cassia bark, 5 parts, Chinese prickly ash, 5 parts of spiceleafs, 10 parts, ginger, 8 parts of green onions, 8 parts of garlics.

The processing method of described instant pigtail, comprises the following steps:

(1) get fresh pigtail, unhairing, scrapes wash clean, standby;

(2) with (10-15): 1 ratio measures pure water and flavouring, big fire is boiled, then the pigtail cleaning up is added in the feed liquid of boiling, slow fire boiling 60-90 minute, Temperature Setting is incubated to 3-4 hour at 70-85 ℃, stop heating rear continuation and soak 18-25 hour, take out pack, carry out vacuum packaging;

(3) vacuum-packed pig ear is put into sterilizing chamber, within sterilization 15-30 minute under 120-140 ℃ of condition, obtain vacuum-packed instant pigtail.

Described pigtail, water, the optimal proportion of flavouring is: 10:13:1.

Beneficial effect of the present invention:

(1) the instant pigtail that adopts method of the present invention to prepare, can not cause the loss of pigtail nutrient, is of high nutritive value, tasty, by insulation and immersion process feed liquid, infiltrate pigtail, make pigtail completely tasty, reach and look good, smell good and taste good, for a long time food and oiliness;

(2) do not add anticorrisive agent, adopt vacuum packaging, middle temperature sterilizing, extends the pigtail shelf-life, and instant bagged is easy to carry, safety and sanitation;

(3) processing method is simple, workable, is applicable to family's self-control, is also applicable to suitability for industrialized production, and market prospects are wide.

The specific embodiment

Embodiment 1

The processing method of instant pigtail, comprises the following steps:

(1) get fresh pigtail 10Kg, unhairing, scrapes wash clean, standby;

(2) in 13Kg water, add 1Kg flavouring, big fire is boiled, and then the pigtail cleaning up is added in the feed liquid of boiling, slow fire boiling 80 minutes, 80 ℃ of insulations 3.5 hours, stops Temperature Setting heating rear continuation and soaks 20 hours, take out pack, carry out vacuum packaging;

(3) vacuum-packed pig ear is put into sterilizing chamber, under 130 ℃ of conditions, sterilization obtains vacuum-packed instant pigtail for 25 minutes.

Described flavouring is comprised of the raw material of following weight portion: 18 parts of dark soy sauce, 5 parts of light soy sauce, 15 parts of edible salts, 10 parts, oyster sauce, 8 parts, sesame oil, 15 parts of soya sauces, 10 parts of white sugar, 5 parts of monosodium glutamates, anistree 5 parts, 4 parts, cassia bark, 5 parts, Chinese prickly ash, 5 parts of spiceleafs, 10 parts, ginger, 8 parts of green onions, 8 parts of garlics.

Embodiment 2

The processing method of instant pigtail, comprises the following steps:

(1) get fresh pigtail 12Kg, unhairing, scrapes wash clean, standby;

(2) in 15Kg water, add 1Kg flavouring, big fire is boiled, and then the pigtail cleaning up is added in the feed liquid of boiling, slow fire boiling 60 minutes, 85 ℃ of insulations 3 hours, stops Temperature Setting heating rear continuation and soaks 24 hours, take out pack, carry out vacuum packaging;

(3) vacuum-packed pig ear is put into sterilizing chamber, under 120 ℃ of conditions, sterilization obtains vacuum-packed instant pigtail for 30 minutes.

Described flavouring is comprised of the raw material of following weight portion: 15 parts of dark soy sauce, 4 parts of light soy sauce, 14 parts of edible salts, 12 parts, oyster sauce, 10 parts, sesame oil, 13 parts of soya sauces, 6 parts of white sugar, 4 parts of monosodium glutamates, anistree 7 parts, 4 parts, cassia bark, 7 parts, Chinese prickly ash, 3 parts of spiceleafs, 8 parts, ginger, 7 parts of green onions, 10 parts of garlics.

Embodiment 3

The processing method of instant pigtail, comprises the following steps:

(1) get fresh pigtail 8Kg, unhairing, scrapes wash clean, standby;

(2) in 15Kg water, add 1Kg flavouring, big fire is boiled, and then the pigtail cleaning up is added in the feed liquid of boiling, slow fire boiling 90 minutes, 70 ℃ of insulations 4 hours, stops Temperature Setting heating rear continuation and soaks 18 hours, take out pack, carry out vacuum packaging;

(3) vacuum-packed pig ear is put into sterilizing chamber, under 140 ℃ of conditions, sterilization obtains vacuum-packed instant pigtail for 15 minutes.

Described flavouring is comprised of the raw material of following weight portion: 16 parts of dark soy sauce, 3 parts of light soy sauce, 17 parts of edible salts, 11 parts, oyster sauce, 6 parts, sesame oil, 18 parts of soya sauces, 12 parts of white sugar, 3 parts of monosodium glutamates, anistree 4 parts, 5 parts, cassia bark, 3 parts, Chinese prickly ash, 6 parts of spiceleafs, 12 parts, ginger, 5 parts of green onions, 7 parts of garlics.

Embodiment 4

The processing method of instant pigtail, comprises the following steps:

(1) get fresh pigtail 12Kg, unhairing, scrapes wash clean, standby;

(2) in 10Kg water, add 1Kg flavouring, big fire is boiled, and then the pigtail cleaning up is added in the feed liquid of boiling, slow fire boiling 70 minutes, 75 ℃ of insulations 3.5 hours, stops Temperature Setting heating rear continuation and soaks 25 hours, take out pack, carry out vacuum packaging;

(3) vacuum-packed pig ear is put into sterilizing chamber, under 125 ℃ of conditions, sterilization obtains vacuum-packed instant pigtail for 20 minutes.

Described flavouring is comprised of the raw material of following weight portion: 20 parts of dark soy sauce, 8 parts of light soy sauce, 12 parts of edible salts, 8 parts, oyster sauce, 7 parts, sesame oil, 16 parts of soya sauces, 12 parts of white sugar, 6 parts of monosodium glutamates, anistree 3 parts, 3 parts, cassia bark, 6 parts, Chinese prickly ash, 7 parts of spiceleafs, 9 parts, ginger, 10 parts of green onions, 5 parts of garlics.

Claims (3)

1. an instant pigtail, comprises pigtail, water, flavouring, it is characterized in that: the mass ratio of pigtail, water, flavouring is (8-12): (10-15): 1.

2. instant pigtail according to claim 1, is characterized in that: described flavouring is comprised of the raw material of following weight portion: dark soy sauce 15-20 part, light soy sauce 3-8 part, edible salt 12-17 part, oyster sauce 8-12 part, sesame oil 6-10 part, soya sauce 13-18 part, white sugar 6-12 part, monosodium glutamate 3-6 part, anistree 3-7 part, cassia bark 3-5 part, Chinese prickly ash 3-7 part, spiceleaf 3-7 part, ginger 8-12 part, green onion 5-10 part, garlic 5-10 part.

3. a processing method for instant pigtail claimed in claim 1, is characterized in that, comprises the following steps:

(1) get fresh pigtail, unhairing, scrapes wash clean, standby;

(2) with (10-15): 1 ratio measures pure water and flavouring, big fire is boiled, then the pigtail cleaning up is added in the feed liquid of boiling, slow fire boiling 60-90 minute, Temperature Setting is incubated to 3-4 hour at 70-85 ℃, stop heating rear continuation and soak 18-25 hour, take out pack, carry out vacuum packaging;

(3) vacuum-packed pig ear is put into sterilizing chamber, within sterilization 15-30 minute under 120-140 ℃ of condition, obtain vacuum-packed instant pigtail.