CN104106815A - Clove salty pork joint and manufacturing method thereof - Google Patents
Clove salty pork joint and manufacturing method thereof Download PDFInfo
- Publication number
- CN104106815A CN104106815A CN201410268086.6A CN201410268086A CN104106815A CN 104106815 A CN104106815 A CN 104106815A CN 201410268086 A CN201410268086 A CN 201410268086A CN 104106815 A CN104106815 A CN 104106815A
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- CN
- China
- Prior art keywords
- pork leg
- salty
- cloves
- clove
- preparation
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- 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.)
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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
Abstract
A clove salty pork joint and a manufacturing method thereof are disclosed and relate to the field of food processing. According to the manufacturing method, the clove salty pork joint is obtained by material selection, cleaning, pickling and packaging. During a firing process, operation is simple, a package is torn open to take the clove salty pork joint out, and the clove salty pork joint is steamed or braised only by heating without the need of adding other seasoning. The clove salty pork joint has characteristics of tender and chewy meat, rich fragrance, no greasy taste, no dryness, and capability of leaving a lingering fragrance in one's mouth and leading a person to endless aftertastes. The clove salty pork joint and the manufacturing method overcome problems of complex operation, time consumption, labor consumption, bad taste, and the like of traditional cooking, satisfies needs of a rapid-pace life at present, achieve industrial batch production and increase the economic benefit of enterprises.
Description
Technical field:
The present invention relates to food processing field, be specifically related to salty pork leg of a kind of cloves and preparation method thereof.
Background technology:
Pork provides good protein and essential aliphatic acid for the mankind, and pork can provide ferroheme (Organic Iron) and promote the cysteine that iron absorbs, and can improve hypoferric anemia.The nutrition of pig's feet wing is very abundant, containing more protein, particularly contains a large amount of collagenic proteins, the same with pork skin, be to make skin plentiful, moist, and the dietotherapy good merchantable brand of strong body getting fat, pig elbow sweet-salty, property are put down; Have with blood vessels, moisten skin, fill out kidney essense, the effect of strong waist pin.Cloves, has another name called caryophyllus, belongs to incense wood class xylophyta, taste food spices.Taste is pungent, fragrant, bitter.Alone or share and all can with its medicine.Be usually used in the dish such as button steams, burns, simmers, boils, halogen.As cloves chicken, cloves beef, the cloves skin of soya-bean milk etc.Attribute: warm in nature.Function: warm stomach in a surname, kidney-reinforcing Yang-strengthening, controls vomiting.
The pork leg, as a kind of food materials of delicious food, nowadays often appears on people's dining table, yet in contemporary society, raising along with people's living standard, the quickening of rhythm of life, the pork leg is fired loaded down with trivial details in family, and common method for cooking cannot meet people's demand again.
Summary of the invention:
The invention provides salty pork leg of a kind of cloves and preparation method thereof, the salty pork leg of cloves that uses the present invention to produce, when firing, simple to operate, only need to tear packing, the salty pork leg of cloves is taken out, or boiling or braised in soy sauce, need not add other seasoning matter, directly heating, fine and tender taste strength road, give off a strong fragrance assail the nostrils, eat oiliness not dry, food after left a lingering fragrance in one's mouth, make us enjoying endless aftertastes.
Technical scheme provided by the invention is as follows:
Salty pork leg of a kind of cloves and preparation method thereof, is characterized in that comprising the following steps:
1) clean: the described salty pork leg is selected the front elbow 1000g of fresh pig, before following pig, elbow title is used the pork leg to replace, clear water rinses to thoroughly clean, the edge of a knife with knife at pork leg surface Hua Ji road degree of depth 1-2cm, cleans to thoroughly clean with 50-60 ℃ of warm water again, removes remained on surface pig hair, taking-up is dried to not having water mark residual, the benefit of using warm water secondary cleaning is to accomplish that thorough dehematize, except raw meat, can not destroy inner meat, and be convenient to remove remained on surface pig hair.
2) pickle: the pork leg after drying is evenly smeared to cure, put into 2-5 ℃ of refrigerating chamber, pickle 8-10 days, obtain the salty pork leg of cloves, the described pork leg is at least pickled 8 days, avoid producing nitrite in the pork leg, be detrimental to health.
Described cure formula is: every 1000g pork leg, put into crude salt 100-150g, cloves 20-30g, pepper 10-15g.
Described cure preparation method is: by cloves 20-30g, and pepper 10-15g, dried and crushed after cleaning, adds crude salt 100-150g uniform stirring to mix, and packs container into, puts into temperature and be 70-80 ℃ of microwave-oven-heating 50-70 second.
Described cure evenly spreads upon inside and outside the pork leg while hot, and knife-edge part is put cure more, makes it fully tasty.
After described cure is smeared evenly, adopt the preservative film sealing pork leg, avoid the fragrance diffusion of cure, make cure fully contact and pickle with the pork leg.
Described preservative film took off after 8-10 hour, poured out moisture, and the pork leg is still placed on 2-5 ℃ of refrigerating chamber and pickles.
3) packing: by the salty pork leg of the cloves of pickling, microwave degerming, carries out vacuum packaging.
The invention has the advantages that salty pork leg of a kind of cloves and preparation method thereof is provided, the salty pork leg of cloves that uses the present invention to produce, when firing, simple to operate, only need to tear packing, the salty pork leg of cloves is taken out, or boiling, or braised in soy sauce, need not add other seasoning matter, directly heating, fine and tender taste strength road, give off a strong fragrance and assail the nostrils, not food oiliness not dry, after food, left a lingering fragrance in one's mouth, make us enjoying endless aftertastes, solved conventional culinary complicated operation, take time and effort, the problems such as mouthfeel is not good, meet the demand of current fast pace life, realize industrialized mass production, increased business economic income.
The specific embodiment:
Salty pork leg of a kind of cloves and preparation method thereof, is characterized in that comprising the following steps:
1) clean: the described salty pork leg is selected the front elbow 1000g of fresh pig, before following pig, elbow title is used the pork leg to replace, clear water rinses to thoroughly clean, the edge of a knife with knife at pork leg surface Hua Ji road degree of depth 1-2cm, again with 50-60 ℃ of warm water, clean to thoroughly clean, remove remained on surface pig hair, take out and dry to not having water mark residual.
2) pickle: the pork leg after drying is evenly smeared to cure, put into 2-5 ℃ of refrigerating chamber, pickle 8-10 days, obtain the salty pork leg of cloves.
The described pork leg is at least pickled 8 days
Described cure formula is: every 1000g pork leg, put into crude salt 150g, cloves 30g, pepper 15g.
Described cure preparation method is: by cloves 30g, and pepper 15g, dried and crushed after cleaning, adds crude salt 150g uniform stirring to mix, and packs container into, and putting into temperature is 80 ℃ of microwave-oven-heatings 50 seconds.
Described cure evenly spreads upon inside and outside the pork leg while hot, and knife-edge part is put cure more, makes it fully tasty.
After described cure is smeared evenly, adopt the preservative film sealing pork leg.
Described preservative film took off after 10 hours, poured out moisture.
3) packing: by the salty pork leg of the cloves of pickling, microwave degerming, carries out vacuum packaging.
Claims (6)
1. salty pork leg of cloves and preparation method thereof, is characterized in that, comprises the following steps:
1) clean: the described salty pork leg is selected the front elbow 1000g of fresh pig, before following pig, elbow title is used the pork leg to replace, clear water rinses to thoroughly clean, the edge of a knife with knife at pork leg surface Hua Ji road degree of depth 1-2cm, again with 50-60 ℃ of warm water, clean to thoroughly clean, remove remained on surface pig hair, take out and dry to there is no water mark;
2) pickle: the pork leg after drying is evenly smeared to cure, put into 2-5 ℃ of refrigerating chamber, pickle 8-10 days, obtain the salty pork leg of cloves;
Described cure formula is: every 1000g pork leg, put into crude salt 100-150g, cloves 20-30g, pepper 10-15g;
Described cure preparation method is: by cloves 20-30g, and pepper 10-15g, dried and crushed after cleaning, adds crude salt 100-150g uniform stirring to mix, and packs container into, puts into temperature and be 70-80 ℃ of microwave-oven-heating 50-70 second;
3) packing: by the salty pork leg of the cloves of pickling, microwave degerming, carries out vacuum packaging.
2. salty pork leg of a kind of cloves according to claim 1 and preparation method thereof, is characterized in that, the described pork leg is at least pickled 8 days.
3. salty pork leg of a kind of cloves according to claim 1 and preparation method thereof, is characterized in that, described cure evenly spreads upon inside and outside the pork leg while hot, and knife-edge part is put cure more.
4. salty pork leg of a kind of cloves according to claim 1 and preparation method thereof, is characterized in that, after cure of living in is smeared evenly, adopts the preservative film sealing pork leg.
5. according to salty pork leg of a kind of cloves described in claim 1,3 and preparation method thereof, it is characterized in that, preservative film of living in took off after 8-10 hour, poured out moisture, and the pork leg is still placed on 2-5 ℃ of refrigerating chamber and pickles.
6. salty pork leg of a kind of cloves according to claim 1 and preparation method thereof, is characterized in that, described cure formula optimum is: every 1000g pork leg, put into crude salt 150g, cloves 30g, pepper 15g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410268086.6A CN104106815A (en) | 2014-06-16 | 2014-06-16 | Clove salty pork joint and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410268086.6A CN104106815A (en) | 2014-06-16 | 2014-06-16 | Clove salty pork joint and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104106815A true CN104106815A (en) | 2014-10-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410268086.6A Pending CN104106815A (en) | 2014-06-16 | 2014-06-16 | Clove salty pork joint and manufacturing method thereof |
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| Country | Link |
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| CN (1) | CN104106815A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1188617A (en) * | 1997-01-24 | 1998-07-29 | 张清 | Special flavour pork elbow and manufacturing method thereof |
| CN1868335A (en) * | 2006-06-28 | 2006-11-29 | 河北玉兰香保定会馆饮食有限公司 | Method for preparing spiced Zhuzhou (upper part of a leg of pork) |
| CN102334694A (en) * | 2010-07-20 | 2012-02-01 | 咸阳吕彬肉食品有限公司 | Formulation of spiced pork hock and preparation process thereof |
| CN102613582A (en) * | 2012-03-21 | 2012-08-01 | 黑龙江宝迪肉类食品有限公司 | Sauced pig foreleg and making method thereof |
| CN103689656A (en) * | 2014-01-09 | 2014-04-02 | 四川四海食品股份有限公司 | Production technology for marinated meat product |
-
2014
- 2014-06-16 CN CN201410268086.6A patent/CN104106815A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1188617A (en) * | 1997-01-24 | 1998-07-29 | 张清 | Special flavour pork elbow and manufacturing method thereof |
| CN1868335A (en) * | 2006-06-28 | 2006-11-29 | 河北玉兰香保定会馆饮食有限公司 | Method for preparing spiced Zhuzhou (upper part of a leg of pork) |
| CN102334694A (en) * | 2010-07-20 | 2012-02-01 | 咸阳吕彬肉食品有限公司 | Formulation of spiced pork hock and preparation process thereof |
| CN102613582A (en) * | 2012-03-21 | 2012-08-01 | 黑龙江宝迪肉类食品有限公司 | Sauced pig foreleg and making method thereof |
| CN103689656A (en) * | 2014-01-09 | 2014-04-02 | 四川四海食品股份有限公司 | Production technology for marinated meat product |
Non-Patent Citations (2)
| Title |
|---|
| 张庆永等: "中西结合五香肘子的加工工艺", 《肉类工业》 * |
| 薛效贤等: "《中华名菜文化与制作》", 30 May 2008 * |
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Application publication date: 20141022 |