CN104082755A - Preparation method for marinated pig knuckle - Google Patents
Preparation method for marinated pig knuckle Download PDFInfo
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- CN104082755A CN104082755A CN201410241532.4A CN201410241532A CN104082755A CN 104082755 A CN104082755 A CN 104082755A CN 201410241532 A CN201410241532 A CN 201410241532A CN 104082755 A CN104082755 A CN 104082755A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 9
- 235000015277 pork Nutrition 0.000 claims description 40
- 229910052736 halogen Inorganic materials 0.000 claims description 37
- 150000002367 halogens Chemical class 0.000 claims description 37
- 241001131796 Botaurus stellaris Species 0.000 claims description 31
- 238000009835 boiling Methods 0.000 claims description 17
- 238000009938 salting Methods 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000009966 trimming Methods 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000007170 pathology Effects 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 230000003068 static effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 239000003205 fragrance Substances 0.000 abstract description 9
- 238000004898 kneading Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 48
- 235000013372 meat Nutrition 0.000 description 22
- 238000000034 method Methods 0.000 description 19
- 230000008569 process Effects 0.000 description 11
- 238000005554 pickling Methods 0.000 description 9
- 210000001519 tissue Anatomy 0.000 description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 235000013622 meat product Nutrition 0.000 description 8
- 239000007788 liquid Substances 0.000 description 7
- 235000015067 sauces Nutrition 0.000 description 7
- 235000013599 spices Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 235000015278 beef Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
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- 238000011161 development Methods 0.000 description 3
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- 238000000605 extraction Methods 0.000 description 2
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- 230000000813 microbial effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
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- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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Classifications
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
A disclosed preparation method for marinated pig knuckle comprises a step of selecting and finishing materials, a step of kneading and preserving, a step of stewing with a master stock, and a step of marinating, and the above steps are successively performed. The prepared product is uniform in internal and external flavor, stable in quality, uniform in color, rich and durable in fragrance, short in preparation period, less in pie knuckle fluid loss and long in shelf life. The yield of the product is 75% or more. The preparation method is applicable to production of marinated pig knuckle.
Description
Technical field
The invention belongs to Meat processing field, the processing that relates to pig elbow is processed, specifically a kind of preparation method of halogen pork leg's upper part.
Background technology
Sauce halogen flavored pigs Zhou Shi China traditional pork product that have existed since ancient times, is subject to liking of consumers in general deeply.The conventional production methods of halogen pig elbow is that pig elbow is arranged and to be cleaned up, and then pig elbow is put into water, adds spice and salt, and flavouring like sauce forms through the boiling of certain hour.The pork leg's upper part local flavor that the method is produced is poor, and mouthfeel is not good, and product yield ratio only has 60% left and right, yield rate is low, moisture in raw material elbow and the nutritional labeling being present in juice run off in a large number in boiling process, cause the serious waste of food, have caused certain economic loss.In addition, because the product of producing is exposed, deposit, vulnerable to pollution, the shelf-life is short, edible and sale inconvenience.
The shortcomings such as the method for salting of traditional meat is divided into dry salting or wet cure, and the meat products that these two kinds of methods are pickled exists surface and inner local flavor heterogeneity, quality is unstable, salting period is long.Along with scientific and technical progress, tumbling technology has overcome the limitation of meat products traditional pickling process method, and meat products is carried out to tumbling, can make meat absorb equably pickling liquid, improves the elasticity that meat tissue is knotted power and product, improves mouthfeel and the output capacity of product.
Publication No. is the Chinese invention patent application of CN103653030A, a kind of " preparation method of sauce Spiced beef " disclosed, tumbling in the method, pickle, the time that shortening boils is longer, beef is comparatively loose, chew strength deficiency, the production cycle of whole sauce Spiced beef is elongated, and the beef in the condition of high temperature after shortening is cooling under 0-4 ℃ of condition, the quick cooling crust in beef product surface, free water steam in meat can not be got rid of, product moisture activity is increased, in addition pack process is to carry out after sterilizing, and also can be faced with the pollution of bacterium in the process of pack, be unfavorable for the preservation of product.
Publication No. is the Chinese invention patent application of CN103689656A, a kind of " production technology of stewed meat products " disclosed, meat products adopts bittern to pickle, pickle rear sauce halogen meat and there is saline taste, fragrance, then directly kill-acquaintance, whole operation is simple, pickling step is traditional wet cure, because pickling liquid infiltration is slower, the salting period needing is longer, otherwise the meat products of making surface and inner local flavor heterogeneity.But salting period is long, also can increase the breeding of bacterium, cause the shelf-life of product to shorten.In addition, owing to not passing through tumbling operation, the salt soluble protein in meat tissue can not fully extract formation colloform texture, and product institutional framework is poor, and yield rate is low.Also have, this process using high temperature is directly by meat products kill-acquaintance, and required sterilizing time is longer, and meat tissue is at high temperature heated excessively, and products taste is poor, is difficult for section.
Summary of the invention
The technical problem to be solved in the present invention, is to provide a kind of preparation method of halogen pork leg's upper part, comprises that the trimming step of selecting materials, knead-salting step, the bittern that carry out successively boil step, halogen boils step.Salt soluble protein and moisture in knead-salting hind shank muscle form stable colloform texture, and during boiling, the juice loss of pork leg's upper part is few, yield rate >=75% of product; Product surface and the inner local flavor homogeneous made, steady quality, color development is even, and fragrance is dense, lasting, and section property is good, long shelf-life.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A preparation method for halogen pork leg's upper part, comprises that the trimming step of selecting materials, knead-salting step, the bittern that carry out successively boil step, halogen boils step.
As a kind of restriction of the present invention, preparation method is carried out according to following step order:
(1) the trimming of selecting materials
Hair dirt, blood stains, pathology, bone, the broken bony site of the raw material elbow of buying acceptance(check) are rejected, rebuild, get 100 weight portions, obtain A;
(2) knead-salting
(21) tumbling
By weight, by A, 1.9-2.2 part salt and 15-20 part water, add in tumbler, vacuum is 0.1MPa, and tumbling 200-240min, obtains B1;
Tumbling can make pork leg's upper part absorb uniformly pickling liquid, improves the power that is knotted of meat and the elasticity of product, improves mouthfeel and the section effect of product.When tumbling total time is less than 200min, pickling liquid can not fully enter in pork leg's upper part, and salting-in protein contained in meat fiber can not be combined into colloid with salt solution, and during heating and cooking, juice is separated out, and reduces product yield ratio, and the section of product is simultaneously poor, and mouthfeel is bad; When tumbling total time is greater than 240min, pork leg's upper part tumbling is excessive, and outward appearance is broken, and meat mincing increase, thereby make product appearance shape variation, and yield rate reduces.
(22) pickle
B1 is taken out and to put into curing container, pickle 12-16h at 0-4 ℃, after moulding arrangement B2;
(3) bittern boils
(31), according to parts by weight meter, in saucepan, add 0.25 part, cassia bark, 0.15 part, Chinese prickly ash, anistree 0.20 part, 0.20 part of fennel seeds, 0.02 part of fructus amomi, 0.015 part of cloves, 0.03 part of spiceleaf, 0.055 part of tsaoko, ginger slice 1-1.5 part, water 90-100 part, mixes and boils 30-40min, obtains bittern C1;
(32) in bittern C1, add salt 1.9-2.2 part, white sugar 1.5-1.8 part, soy sauce 1.8-2.2 part, monosodium glutamate 0.3-0.4 part, mixes and endures 10-15min, obtains bittern C2;
(4) halogen boils
Bittern C2 and B2 are added in saucepan, and boiling 60-70min at 95-100 ℃, obtains D;
Boiling can make protein denaturation in pork leg's upper part ripe, the moisture in pork leg's upper part is fixed therein, and spice local flavor is penetrated in meat tissue, forms good local flavor with together with taste compound in meat tissue.When the boiling time is greater than 70min, the elastin laminin in meat tissue can too dissolve separates out, and makes product meat loose, and without chewing strength, product increases at the juice loss of boiling process, and yield rate is low; When the boiling time is less than 60min, product hardens, and spice local flavor soaks into insufficient, thereby causes product fragrance lighter.
Above step is basic step of the present invention, and products made thereby can be used heat food in a short time, or slightly does cooling rear as cold dish.
As another kind of restriction of the present invention, described tumbling is batch (-type) tumbling.
As further restriction of the present invention,
The parts by weight of described cassia bark, Chinese prickly ash, anise, fennel seeds, fructus amomi, cloves, spiceleaf, tsaoko, ginger slice, water are respectively 0.25 part, 0.15 part, 0.2 part, 0.2 part, 0.02 part, 0.015 part, 0.03 part, 0.055 part, 1 part, 100 parts; The parts by weight of salt, white sugar, soy sauce, monosodium glutamate are respectively 2.0 parts, 1.5 parts, 2.0 parts, 0.3 part.
In described step (21), tumbling is batch (-type) tumbling, and every tumbling 40min, stops 20min, so repeatedly to completing; When tumbling is continous way tumbling state, pork leg's upper part and pickling liquid roll up and down, massage in tumbler, high strength ground extracts the salting-in protein in musculature, meanwhile, during tumbling between cube meat and and tumbler wall between can be because friction generates heat, cause that internal temperature is high, the easy sex change of albumen, and be beneficial to microbial reproduction; When tumbling is batch (-type) tumbling state, rely on the hyperosmosis of pickling liquid to permeate voluntarily in meat tissue, pickling liquid is evenly distributed, the time interval while simultaneously utilizing this to pause, the produced heat that rubs during by a front tumbling conducts by tank body, reduce internal temperature, prevent meat tissue sex change and microbial reproduction, then carry out the tumbling in next cycle.
The time that boils in described step (31) is 30min.
The time that boils in described step (32) is 10min.
As of the present invention the third, limit, described step (4) is also provided with step (6) vacuum packaging and sterilization afterwards.
As further restriction, described step (6):
(6) vacuum packaging and sterilization
Pack product into packaging bag, sealed after being vacuumized, puts into high-temperature sterilization pot sterilizing 30min at 115 ℃.
Product after vacuum packaging sterilization, can be used for long-time preservation, and with eating with unpacking, its shelf-life can reach 3 months.
The present invention also has a kind of restriction, between step (4) and step (6), is also provided with step (5) cooling.
As further restriction, described step (5):
Step (4) products obtained therefrom is cooled to elbow body core temperature below 12 ℃ at 10-15 ℃ of temperature.
The manufacturing process of halogen pork leg's upper part of the present invention is done as a whole, have make simple, the cycle is short, product yield ratio is high, juice loss is few, local flavor is good, the advantages such as good, long shelf-life of cutting into slices.
Owing to having adopted above-mentioned technical scheme, the present invention compared with prior art, obtained technological progress is: halogen pork leg's upper part preparation method of the present invention, comprise the trimming step of selecting materials of carrying out successively, knead-salting step, bittern boils step, halogen boils step, step tumbling process has improved the power that is knotted of meat and the elasticity of product, and prevent meat tissue frictional heat, improve mouthfeel and the section property of product, improved product yield ratio, extended the shelf-life, product surface and inner local flavor homogeneous that the bittern boiling goes out boiling, steady quality, fragrance is dense, lastingly, the manufacturing process cycle of the present invention is short, the juice loss of pork leg's upper part is few, yield rate >=75% of product, long shelf-life.
The present invention is applicable to the stew in soy sauce processing to pig elbow and similar meat raw material, makes halogen pork leg's upper part and similar stew in soy sauce meat products.
The present invention is described in further detail below in conjunction with specific embodiment.
The specific embodiment
the preparation method of 1 one kinds of halogen pork leg's upper parts of embodiment
In the present embodiment, the preparation method of halogen pork leg's upper part is carried out according to following step order:
(1) the trimming of selecting materials
Hair dirt, blood stains, pathology, the broken bony site of the raw material pig elbow of buying acceptance(check) are rejected, rebuild, get 100kg, obtain A;
(2) knead-salting
(21) tumbling
A is added in tumbler with 2kg salt and 15kg water, and vacuum is 0.1MPa, and tumbling is batch (-type) tumbling, each tumbling cycle comprises tumbling 40min, stops 20min, so repeatedly to completing 5 tumbling cycles, be that effective total time of tumbling is 240min, it is all also necessary resting each time, obtains B1;
(22) pickle
B1 is taken out and to put into curing container, pickle 16h, the moulding B2 that arranges to obtain at 0 ℃;
(3) bittern boils
In saucepan, add cassia bark 0.25kg, Chinese prickly ash 0.15kg, anistree 0.2kg, fennel seeds 0.2kg, fructus amomi 0.02Kg, cloves 0.015kg, spiceleaf 0.03kg, tsaoko 0.055kg, ginger slice 1kg, water 100kg, mixes and boils 30min, obtains C1; In C1, add salt 2.0kg, white sugar 1.5kg, soy sauce 2.0kg, monosodium glutamate 0.3kg, mixes and boils 10min, obtains C2;
(4) halogen boils
C2 and B2 are added in saucepan, and boiling 70min at 95 ℃, obtains D;
(5) cooling
D is taken out, be cooled to pork leg's upper part central temperature below 12 ℃ at 15 ℃, obtain E;
(6) vacuum packaging and sterilization
E is packed in packaging bag, and sealed after being vacuumized, puts into high-temperature sterilization pot, and sterilizing 30min at 115 ℃, obtains product.
The power that is knotted of the halogen horseshoe piece that above-described embodiment is made and the elasticity of product are improved, mouthfeel and the section of product are effective, and bittern boils in two steps and boils, product surface and inner local flavor homogeneous that the bittern boiling goes out boiling, color development is even, and fragrance is dense, lasting.The manufacturing process cycle of the present invention is short, and the juice loss of pork leg's upper part is few, and the yield rate of product is 75%, long shelf-life.
the preparation method of embodiment 2-5 halogen pork leg's upper part
Embodiment 2-5 is respectively a kind of preparation method of halogen pork leg's upper part, and manufacturing process is identical with embodiment 1, and difference is only that in manufacturing process, corresponding technical parameter is different, and design parameter is in Table 1.
The sauce halogen pork leg's upper part that above-described embodiment is made is flexible, and the power that is knotted, mouthfeel and the section of meat are effective, and bittern boils and adopts two-step method to boil, product surface and inner local flavor homogeneous that the bittern boiling goes out boiling, steady quality, color development is even, and fragrance is dense, lasting, it is good to cut into slices.The manufacturing process cycle is short, and the juice loss of pork leg's upper part is few, yield rate >=75% of product, long shelf-life.
embodiment 6-7 bittern boils the impact of step on halogen pork leg's upper part product special flavour, quality
Bittern of the present invention boils and adopts two-step method to boil, and the first step is carried out spice water and boiled, and second step carries out boiling after flavor taste allotment to spice water again.It is that condiment by all boils together that tradition bittern boils, and the different steps that boils has impact to the local flavor of final products and quality.
The present embodiment is explored the step that boils of bittern, batching and each addition of preparing burden that other making step and bittern boil in process are identical with embodiment 1, difference is only, the step that in embodiment 6, bittern boils is identical with embodiment 1, in embodiment 7, bittern boils employing one-step method, be about to all condiment and boil together, concrete outcome is in Table 2.
From above-described embodiment; the prepared bittern of embodiment 7 is owing to adding salt, soy sauce, white sugar, monosodium glutamate too early; reduced the activity of hydrone in material water; make it be difficult for permeating in spices; salt solution also makes the protein in spices do sth. in advance sex change simultaneously, other fragrance components is played to blocking action, thereby affect taste composition extraction effect; because bittern local flavor is not dense, make the local flavor of product thin out; And the bittern that the present invention boils is owing to having taked two-stage process, taste composition extraction effect is good, and product special flavour is giving off a strong fragrance more, tempting, and product is more chewed strength.
the impact of chilling temperature on sauce halogen pork leg's upper part product special flavour, quality in embodiment 8 cooling steps
In the present invention, pork leg's upper part temperature in the halogen of previous step boils process is higher, in taking-up, carry out in cooling process, cooling temperature has important impact to the mouthfeel of pork leg's upper part product, the present embodiment is explored chilling temperature in cooling step, other making step is identical with embodiment 1, difference is only that chilling temperature is different, and concrete outcome is in Table 3.
As seen from the above table, when chilling temperature is at 10-15 ℃, the power that is knotted of halogen pork leg's upper part product is good, and section is effective, and mouthfeel is good, and the overall merit of product is optimum.
Above-described embodiment 1-5, it is only preferred embodiment of the present invention, be not the present invention to be done to the restriction of other form, any those skilled in the art may utilize above-mentioned technology contents as enlightenment, to be changed or be modified as the equivalent embodiment of equivalent variations.But every technical solution of the present invention content that do not depart from, the simple modification of above embodiment having been done according to technical spirit of the present invention, equivalent variations and remodeling, still belong to the protection domain of the claims in the present invention.
Claims (10)
1. a preparation method for halogen pork leg's upper part,
it is characterized in that:this preparation method comprises that the trimming step of selecting materials, knead-salting step, the bittern that carry out successively boil step, halogen boils step.
2. the preparation method of halogen pork leg's upper part according to claim 1,
it is characterized in thatdescribed preparation method is carried out according to following steps order:
(1) the trimming of selecting materials
Hair dirt, blood stains, pathology, bone, the broken bony site of the raw material elbow of buying acceptance(check) are rejected, rebuild, get 100 weight portions, obtain A;
(2) knead-salting
(21) tumbling
By weight, by A, 1.9-2.2 part salt and 15-20 part water, add in tumbler, vacuum is 0.1MPa, and tumbling 200-240min under 0-4 ℃ of room temperature condition, obtains B1;
(22) pickle
B1 is taken out and to put into container, the static 12-16h that pickles at 0-4 ℃, after moulding arrangement B2;
(3) bittern boils
(31), according to parts by weight meter, in saucepan, add 0.25 part, cassia bark, 0.15 part, Chinese prickly ash, anistree 0.20 part, 0.20 part of fennel seeds, 0.02 part of fructus amomi, 0.015 part of cloves, 0.03 part of spiceleaf, 0.055 part of tsaoko, ginger slice 1-1.5 part, water 90-100 part, mixes and boils 30-40min, obtains bittern C1;
(32) in bittern C1, add salt 1.9-2.2 part, white sugar 1.5-1.8 part, soy sauce 1.8-2.2 part, monosodium glutamate 0.3-0.4 part, mixes and boils 10-15min, obtains bittern C2;
(4) halogen boils
Bittern C2 and B2 are added in saucepan, and boiling 60-70min at 95-100 ℃, obtains product.
3. the preparation method of halogen pork leg's upper part according to claim 2,
it is characterized in that:
The parts by weight of described ginger slice, water are respectively 1 part, 100 parts; The parts by weight of salt, white sugar, soy sauce, monosodium glutamate are respectively 2.0 parts, 1.5 parts, 2.0 parts, 0.3 part.
4. the preparation method of halogen pork leg's upper part according to claim 1,
it is characterized in that:described tumbling is batch (-type) tumbling, will rest a period of time, then carry out the operation of tumbling next time after every tumbling a period of time.
5. the preparation method of halogen pork leg's upper part according to claim 2,
it is characterized in that:in described step (21), tumbling is batch (-type) tumbling, and every tumbling 40min, stops 20min, so repeatedly to completing.
6. the preparation method of halogen pork leg's upper part according to claim 2,
it is characterized in that:the time that boils in described step (31) is 30min.
7. the preparation method of halogen pork leg's upper part according to claim 2,
it is characterized in that:the time that boils in described step (32) is 10min.
8. according to the preparation method of the halogen pork leg's upper part described in any one in claim 1-7,
it is characterized in that:described step (4) is also provided with step (6) afterwards, that is:
(6) vacuum packaging and sterilization.
9. the preparation method of halogen pork leg's upper part according to claim 8,
it is characterized in thatdescribed step (6) is:
Pack product into packaging bag, sealed after being vacuumized, puts into high-temperature sterilization pot sterilizing 30min at 115 ℃.
10. the preparation method of halogen pork leg's upper part according to claim 9,
it is characterized in thatbetween described step (4) and step (6), be also provided with step (5), that is:
(5) cooling
Step (4) products obtained therefrom is cooled to central temperature below 12 ℃ at 10-15 ℃.
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| CN104621610A (en) * | 2014-11-25 | 2015-05-20 | 新疆百味餐饮食品有限公司 | Production technological process of braised meat product |
| CN104970381A (en) * | 2015-07-14 | 2015-10-14 | 山西老关家食品开发有限公司 | Manufacturing method of fragrant marinated pig elbow |
| CN105231290A (en) * | 2015-08-18 | 2016-01-13 | 厦门银祥集团有限公司 | Industrial production method of sauce braised pork shoulders |
| CN105520069A (en) * | 2016-02-17 | 2016-04-27 | 崔福森 | Marinated pork joint |
| CN106954833A (en) * | 2017-04-14 | 2017-07-18 | 四川神州奥特农业科技有限公司 | A kind of halogen material and its processing method |
| CN106962807A (en) * | 2017-05-17 | 2017-07-21 | 连云港马大姐食品有限公司 | A kind of degreasing pig elbow（Hoof）And its manufacture craft |
| CN107125613A (en) * | 2017-03-25 | 2017-09-05 | 周红 | A kind of processing method of oil-free stew in soy sauce pig elbow |
| CN107668540A (en) * | 2017-10-10 | 2018-02-09 | 尚伦艳 | A kind of preparation method of special flavour pork elbow meat |
| CN107751941A (en) * | 2017-10-31 | 2018-03-06 | 遵义礼奇食品有限责任公司 | A kind of Jiang Ti Bang pickling liquid |
| CN109287970A (en) * | 2018-12-03 | 2019-02-01 | 重庆明海食品有限公司 | A kind of preparation method of instant halogen pork head meat |
| CN111543595A (en) * | 2020-06-03 | 2020-08-18 | 吉林大学 | Method for making quantitative marinated sauced pig elbow |
| CN113068806A (en) * | 2021-04-23 | 2021-07-06 | 黑龙江八一农垦大学 | Processing method of convenient instant sauced pork trotter |
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| CN104621610A (en) * | 2014-11-25 | 2015-05-20 | 新疆百味餐饮食品有限公司 | Production technological process of braised meat product |
| CN104970381B (en) * | 2015-07-14 | 2018-04-06 | 山西老关家食品开发有限公司 | A kind of halogen perfume (or spice) pork leg's upper part preparation method |
| CN104970381A (en) * | 2015-07-14 | 2015-10-14 | 山西老关家食品开发有限公司 | Manufacturing method of fragrant marinated pig elbow |
| CN105231290A (en) * | 2015-08-18 | 2016-01-13 | 厦门银祥集团有限公司 | Industrial production method of sauce braised pork shoulders |
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| CN107125613A (en) * | 2017-03-25 | 2017-09-05 | 周红 | A kind of processing method of oil-free stew in soy sauce pig elbow |
| CN106954833A (en) * | 2017-04-14 | 2017-07-18 | 四川神州奥特农业科技有限公司 | A kind of halogen material and its processing method |
| CN106962807A (en) * | 2017-05-17 | 2017-07-21 | 连云港马大姐食品有限公司 | A kind of degreasing pig elbow（Hoof）And its manufacture craft |
| CN107668540A (en) * | 2017-10-10 | 2018-02-09 | 尚伦艳 | A kind of preparation method of special flavour pork elbow meat |
| CN107751941A (en) * | 2017-10-31 | 2018-03-06 | 遵义礼奇食品有限责任公司 | A kind of Jiang Ti Bang pickling liquid |
| CN109287970A (en) * | 2018-12-03 | 2019-02-01 | 重庆明海食品有限公司 | A kind of preparation method of instant halogen pork head meat |
| CN111543595A (en) * | 2020-06-03 | 2020-08-18 | 吉林大学 | Method for making quantitative marinated sauced pig elbow |
| CN113068806A (en) * | 2021-04-23 | 2021-07-06 | 黑龙江八一农垦大学 | Processing method of convenient instant sauced pork trotter |
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