CN104872689A - Air-dried spiced black pork and preparation process thereof - Google Patents
Air-dried spiced black pork and preparation process thereof Download PDFInfo
- Publication number
- CN104872689A CN104872689A CN201510211259.5A CN201510211259A CN104872689A CN 104872689 A CN104872689 A CN 104872689A CN 201510211259 A CN201510211259 A CN 201510211259A CN 104872689 A CN104872689 A CN 104872689A
- Authority
- CN
- China
- Prior art keywords
- black
- pork
- inland river
- parts
- meat
- 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.)
- Pending
Links
Abstract
The invention discloses air-dried spiced black pork and a preparation process thereof, and belongs to the field of food processing. The air-dried spiced black pork consists of the following raw materials in parts by weight: 90-120 parts of Neijiang black pork, 1-4 parts of salt, 0.5-1 part of rocky candies, 0.75-1.35 parts of cooking wine, 0.1-0.3 parts of pepper powder, 0.75-1.35 parts of bruised ginger, 0.05-0.1 parts of anise, 0.05-0.1 parts of clove, 0.05-0.1 parts of cumin and 0.3-0.5 parts of sweet bean sauce. The preparation process of the air-dried spiced black pork comprises the following steps: slaughtering a Neijiang black pig; removing floating water; curing pork; smearing the sweet bean sauce and naturally air-drying for certain duration; roasting; cooling at room temperature; and vacuumizing and packaging. The black pork disclosed by the invention has the advantages of being simple in process, easy in control, good in product taste, delicious and fresh in quality, convenient in preservation and high in safety.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of black pig wind sauced meat and manufacture craft thereof.
Background technology
Along with the raising gradually of present living standard, people are also more and more fastidious to food.All the time, the pig cultivated under natural conditions in Pork Market is more liked than the pig of traditional stable breeding, and certainly, the nutritive value of pork itself is also the emphasis that people consider." black whirlwind " upsurge of Pork Market, shifts onto black for inland river pork among tide in recent years.
The black pork in inland river is a kind of nutritious meat product, and its color is scarlet, slaughters pork quality traits that is yellowish pink in latter 24 hours, the tender height of intramuscular fat meat and is all better than the external thin pigs such as Landrace; To four seed amino acids that meat flavor plays a crucial role in the black pork in inland river: threonine, alanine, glutamic acid and cysteine content are higher than external thin pigs such as Landraces; Unsaturated fatty acid content total in the black pig muscle in inland river is higher, with health role; Inland river black pig muscle fibre kind is many, and fibre diameter is little, and edible fine and tender taste, mouthfeel are better; Comprise abundant irony, protein and vitamin in the black pork in inland river, provide some micronutrients.Increasing people starts the cultivation carrying out the black pig in inland river now, particularly remarkable at the quantity increment of the black pig in inland river, southwest.
Present inland river black pork eating method is single, and fresh inland river black pork added value is not high, and the black pork in fresh inland river is preserved inconvenient, causes in edible process, be not easy taste to do delicious.Black for inland river pork is carried out baking, for which providing a kind of preserving type.But in baking, salting period is short, baking temperature is high, the black pork in inland river pickling out can be caused tasty not, the deliciousness of meat can not be kept.Utilize between high temperature, short time and toast, meat is easily by high temperature, and make meat stale, voluptuousness is bad; High-temperature baking inland river out black pork outward appearance is not good, causes consumer not have an optimistic view of its appearance.People, except the concern of the sense of taste, vision, particularly take a fancy to the safety of food.Therefore, how to make delicious meat, mouthfeel good, safe and reliable, can the black pork product in relieved edible inland river be urgent problem.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of inland river of characteristic black pig wind sauced meat and manufacture craft thereof are provided.
Object of the present invention is realized by following scheme: a kind of black pig wind sauced meat, and it is made up of the raw material of following weight portion:
The black pork 90 ~ 120 in inland river,
Salt 1 ~ 4,
Rock sugar 0.5 ~ 1,
Cooking wine 0.75 ~ 1.35,
Zanthoxylum powder 0.1 ~ 0.3,
Bruised ginger 0.75 ~ 1.35,
Anistree 0.05 ~ 0.1,
Cloves 0.05 ~ 0.1,
Cumin 0.05 ~ 0.1,
Sweet fermented flour sauce 0.3 ~ 0.5.
A manufacture craft for black pig wind sauced meat, it specifically comprises the following steps:
(1) each raw material is taken according to the above ratio, for subsequent use;
(2) black for inland river pig is slaughtered, selects streaky pork position, be cut into wide 4 ~ 6cm, long 12 ~ 20cm by knife, cuboid block that thickness is 2 ~ 4cm, rinse well with clear water;
(3) the black pork in inland river after cleaning is put into boiling water, remove after swimming, pull out immediately, dry in the air 1 ~ 2h;
(4) salt of described weight portion, rock sugar, cooking wine, zanthoxylum powder, bruised ginger, anise, cloves and cumin is taken, to mix thoroughly and black pork surface, inland river evenly after drying in the air spreads out, then one deck puts into pickling pool by one deck, and sealing, at room temperature pickles 10 ~ 20h;
(5) the black pork in inland river after pickling is dried, get the sweet fermented flour sauce of described weight portion, at surface smear one deck of meat, air-dry 3 ~ 10h, then at surface smear one deck of meat, air-dry 3 ~ 10h;
(6) meat coating sweet fermented flour sauce is put into baking box, heated baking 1 ~ 2h, temperature rises to 80 ~ 85 DEG C, keeps this temperature, and baking 6 ~ 7h, is cooled to 60 ~ 70 DEG C subsequently, keeps this temperature, continues baking 4 ~ 5h;
(7) after baking terminates, take out the black pork in inland river, under being placed in room temperature, cool 5 ~ 6h;
(8) black for cooled inland river pork is placed on 80 ~ 90KPa to carry out vacuumizing packaging, wherein, the pumpdown time is 30s ~ 90s.
The present invention has following beneficial effect: (1) mode of production of the present invention is perfect, system, and production operation is simple, easily controls; (2) the black pork mouthfeel in the inland river of pickling out is good, and delicious meat is not perishable; (3) coat sweet fermented flour sauce, dry in the air a period of time, to make and the long period smokes, make the black pork color in inland river even, easily catch the eyeball of consumer; (4) long-time, smoking of lower temperature, makes the black pork forming in inland river of smoking; (5) smoke the effect also can playing sterilization for a long time, security is improved; (6) products taste of the present invention is good, and delicious meat is easily preserved, and vacuumizes packaging and is conducive to carrying, and makes it preserve the longer time.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described, and protection scope of the present invention is not limited to the following stated.
embodiment 1:a kind of black pig wind sauced meat, is made up of the raw material of following weight portion:
The black pork 90 in inland river,
Salt 1,
Rock sugar 0.5,
Cooking wine 0.75,
Zanthoxylum powder 0.1,
Bruised ginger 0.75,
Anistree 0.05,
Cloves 0.05,
Cumin 0.05,
Sweet fermented flour sauce 0.3.
The manufacture craft of above-mentioned a kind of black pig wind sauced meat, it specifically comprises the following steps:
(1) each raw material is taken according to the above ratio, for subsequent use;
(2) black for inland river pig is slaughtered, selects streaky pork position, be cut into wide 4cm, long 12cm by knife, cuboid block that thickness is 2cm, rinse well with clear water;
(3) the black pork in inland river after cleaning is put into boiling water, remove after swimming, pull out immediately, dry in the air 1h;
(4) take the salt of described weight portion, rock sugar, cooking wine, zanthoxylum powder, bruised ginger, anise, cloves and cumin, to mix thoroughly and black pork surface, inland river evenly after drying in the air spreads out, then one deck puts into pickling pool by one deck ground, seals, at room temperature pickles 10h;
(5) the black pork in inland river after pickling is dried, get the sweet fermented flour sauce of described weight portion, at surface smear one deck of meat, natural air drying 5h, then at surface smear one deck of meat, natural air drying 5h;
(6) meat coating sweet fermented flour sauce is put into baking box, heated baking 1h, temperature rises to 80 DEG C, keeps this temperature, and baking 7h, is cooled to 60 DEG C subsequently, keeps this temperature, continues baking 5h;
(7), after baking terminates, take out the black pork in inland river, under being placed in room temperature, cool 5h;
(8) black for cooled inland river pork is placed on 80KPa to carry out vacuumizing packaging, wherein, the pumpdown time is 30s.
The black pork uniform color in the inland river of smoking in the present embodiment, mouthfeel is good, delicious meat.
embodiment 2:a kind of black pig wind sauced meat, is made up of the raw material of following weight portion:
The black pork 120 in inland river,
Salt 4,
Rock sugar 1,
Cooking wine 1.35,
Zanthoxylum powder 0.3,
Bruised ginger 1.35,
Anistree 0.1,
Cloves 0.1,
Cumin 0.1,
Sweet fermented flour sauce 0.5.
The manufacture craft of above-mentioned a kind of black pig wind sauced meat, it specifically comprises the following steps:
(1) each raw material is taken according to the above ratio, for subsequent use;
(2) black for inland river pig is slaughtered, and be cut into wide 6cm, long 20cm by knife, cuboid block that thickness is 3cm, rinse well with clear water;
(3) the black pork in inland river after cleaning is put into boiling water, remove after swimming, pull out immediately, dry in the air 2h;
(4) take the salt of described weight portion, rock sugar, cooking wine, zanthoxylum powder, bruised ginger, anise, cloves and cumin, to mix thoroughly and black pork surface, inland river evenly after drying in the air spreads out, then one deck puts into pickling pool by one deck ground, seals, at room temperature pickles 20h;
(5) the black pork in inland river after pickling is dried, get the sweet fermented flour sauce of described weight portion, at surface smear one deck of meat, natural air drying 7h; Again at surface smear one deck of meat, natural air drying 7h;
(6) meat coating sweet fermented flour sauce is put into baking box, heated baking 2h, temperature rises to 85 DEG C, keeps this temperature, and baking 6h, is cooled to 70 DEG C subsequently, keeps this temperature, continues baking 4h;
(7), after baking terminates, take out the black pork in inland river, under being placed in room temperature, cool 6h;
(8) black for cooled inland river pork is placed on 90KPa to carry out vacuumizing packaging, wherein, the pumpdown time is 90s.
The black pork uniform color in the inland river of smoking in the present embodiment, mouthfeel is good, delicious meat.
embodiment 3:a kind of black pig wind sauced meat, is made up of the raw material of following weight portion:
The black pork 100 in inland river,
Salt 2,
Rock sugar 0.7,
Cooking wine 0.9,
Zanthoxylum powder 0.2,
Bruised ginger 0.9,
Anistree 0.07,
Cloves 0.07,
Cumin 0.07,
Sweet fermented flour sauce 0.4.
The manufacture craft of above-mentioned a kind of black pig wind sauced meat, it specifically comprises the following steps:
(1) each raw material is taken according to the above ratio, for subsequent use;
(2) black for inland river pig is slaughtered, and be cut into wide 5cm, long 14cm by knife, cuboid block that thickness is 4cm, rinse well with clear water;
(3) the black pork in inland river after cleaning is put into boiling water, remove after swimming, pull out immediately, dry in the air 1.5h;
(4) take the salt of described weight portion, rock sugar, cooking wine, zanthoxylum powder, bruised ginger, anise, cloves and cumin, to mix thoroughly and black pork surface, inland river evenly after drying in the air spreads out, then one deck puts into pickling pool by one deck ground, seals, at room temperature pickles 13h;
(5) the black pork in inland river after pickling is dried, get the sweet fermented flour sauce of described weight portion, at surface smear one deck of meat, natural air drying 10h, then at surface smear one deck of meat, natural air drying 10h;
(6) meat coating sweet fermented flour sauce is put into baking box, heated baking 1.5h, temperature rises to 82 DEG C, keeps this temperature, and baking 6.5h, is cooled to 63 DEG C subsequently, keeps this temperature, continues baking 4.5h;
(7), after baking terminates, take out the black pork in inland river, under being placed in room temperature, cool 5.5h;
(8) black for cooled inland river pork is placed on 83KPa to carry out vacuumizing packaging, wherein, the pumpdown time is 50s.
The black pork uniform color in the inland river of smoking in the present embodiment, mouthfeel is good, delicious meat.
embodiment 4:a kind of black pig wind sauced meat, is made up of the raw material of following weight portion:
The black pork 110 in inland river,
Salt 3,
Rock sugar 0.9,
Cooking wine 1.1,
Zanthoxylum powder 0.2,
Bruised ginger 1.1
Anistree 0.09,
Cloves 0.09,
Cumin 0.09,
Sweet fermented flour sauce 0.4.
The manufacture craft of described a kind of black pig wind sauced meat, it specifically comprises the following steps:
(1) each raw material is taken according to the above ratio, for subsequent use;
(2) black for inland river pig is slaughtered, and be cut into wide 5cm, long 16cm by knife, cuboid block that thickness is 2cm, rinse well with clear water;
(3) the black pork in inland river after cleaning is put into boiling water, remove after swimming, pull out immediately, dry in the air 2h;
(4) take the salt of described weight portion, rock sugar, cooking wine, zanthoxylum powder, bruised ginger, anise, cloves and cumin, to mix thoroughly and black pork surface, inland river evenly after drying in the air spreads out, then one deck puts into pickling pool by one deck ground, seals, at room temperature pickles 18h;
(5) the black pork in inland river after pickling is dried, get the sweet fermented flour sauce of described weight portion, at surface smear one deck of meat, natural air drying 9h, then at surface smear one deck of meat, natural air drying 9h;
(6) meat coating sweet fermented flour sauce is put into baking box, heated baking 2h, temperature rises to 84 DEG C, keeps this temperature, and baking 7h, is cooled to 62 DEG C subsequently, keeps this temperature, continues baking 5h;
(7), after baking terminates, take out the black pork in inland river, under being placed in room temperature, cool 6h;
(8) black for cooled inland river pork is placed on 88KPa to carry out vacuumizing packaging, wherein, the pumpdown time is 70s.
Claims (2)
1. a black pig wind sauced meat, it is characterized in that, it is made up of the raw material of following weight portion:
The black pork 90 ~ 120 in inland river,
Salt 1 ~ 4,
Rock sugar 0.5 ~ 1,
Cooking wine 0.75 ~ 1.35,
Zanthoxylum powder 0.1 ~ 0.3,
Bruised ginger 0.75 ~ 1.35,
Anistree 0.05 ~ 0.1,
Cloves 0.05 ~ 0.1,
Cumin 0.05 ~ 0.1,
Sweet fermented flour sauce 0.3 ~ 0.5.
2. the manufacture craft of a kind of black pig wind sauced meat according to claim 1, it is characterized in that, it specifically comprises the following steps:
(1) each raw material is taken according to the above ratio, for subsequent use;
(2) black for inland river pig is slaughtered, selects streaky pork position, be cut into wide 4 ~ 6cm, long 12 ~ 20cm by knife, cuboid block that thickness is 2 ~ 4cm, rinse well with clear water;
(3) the black pork in inland river after cleaning is put into boiling water, remove after swimming, pull out immediately, dry in the air 1 ~ 2h;
(4) salt of described weight portion, rock sugar, cooking wine, zanthoxylum powder, bruised ginger, anise, cloves and cumin is taken, to mix thoroughly and black pork surface, inland river evenly after drying in the air spreads out, then one deck puts into pickling pool by one deck, and sealing, at room temperature pickles 10 ~ 20h;
(5) the black pork in inland river after pickling is dried, get the sweet fermented flour sauce of described weight portion, smear one deck at the surface uniform of meat, natural air drying 5 ~ 10h, then smear one deck at the surface uniform of meat, natural air drying 5 ~ 10h;
(6) meat coating sweet fermented flour sauce is put into baking box, heated baking 1 ~ 2h, temperature rises to 80 ~ 85 DEG C, keeps this temperature, and baking 6 ~ 7h, is cooled to 60 ~ 70 DEG C subsequently, keeps this temperature, continues baking 4 ~ 5h;
(7) after baking terminates, take out the black pork in inland river, under being placed in room temperature, cool 5 ~ 6h;
(8) black for cooled inland river pork is placed on 80 ~ 90KPa to carry out vacuumizing packaging, wherein, the pumpdown time is 30s ~ 90s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510211259.5A CN104872689A (en) | 2015-04-29 | 2015-04-29 | Air-dried spiced black pork and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510211259.5A CN104872689A (en) | 2015-04-29 | 2015-04-29 | Air-dried spiced black pork and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104872689A true CN104872689A (en) | 2015-09-02 |
Family
ID=53940587
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510211259.5A Pending CN104872689A (en) | 2015-04-29 | 2015-04-29 | Air-dried spiced black pork and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104872689A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166945A (en) * | 2015-09-21 | 2015-12-23 | 贵州龙膳香坊食品有限公司 | Sauced pork and making method thereof |
| CN105285887A (en) * | 2015-11-18 | 2016-02-03 | 合肥杠岗香食品有限公司 | Tomato juice chicken flavoring bag |
| CN108782730A (en) * | 2018-07-05 | 2018-11-13 | 四川雅妹子农业科技有限公司 | A kind of air-dried wind sauced meat and preparation method thereof |
| CN110403135A (en) * | 2018-04-26 | 2019-11-05 | 福建全家福食品有限公司 | A kind of julienned pork processing technology |
| CN111802599A (en) * | 2020-06-30 | 2020-10-23 | 四川龙洋食品有限公司 | Preparation method of mud sauced meat |
-
2015
- 2015-04-29 CN CN201510211259.5A patent/CN104872689A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 关地: "特香酱肉的加工", 《四川食品工业科技》 * |
| 周芳: "酱肉加工工艺及挥发性风味物质研究", 《中国优秀硕士学位论文全文数据库》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166945A (en) * | 2015-09-21 | 2015-12-23 | 贵州龙膳香坊食品有限公司 | Sauced pork and making method thereof |
| CN105285887A (en) * | 2015-11-18 | 2016-02-03 | 合肥杠岗香食品有限公司 | Tomato juice chicken flavoring bag |
| CN110403135A (en) * | 2018-04-26 | 2019-11-05 | 福建全家福食品有限公司 | A kind of julienned pork processing technology |
| CN108782730A (en) * | 2018-07-05 | 2018-11-13 | 四川雅妹子农业科技有限公司 | A kind of air-dried wind sauced meat and preparation method thereof |
| CN111802599A (en) * | 2020-06-30 | 2020-10-23 | 四川龙洋食品有限公司 | Preparation method of mud sauced meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103238854B (en) | Production method of air-dried yak meat | |
| CN103315321B (en) | Processing method of fruit-flavor dried goose slices | |
| CN103271376B (en) | Preparation method of air-preserved yak meat | |
| CN104872689A (en) | Air-dried spiced black pork and preparation process thereof | |
| CN103340424B (en) | Method utilizing rice bran to bake meat product | |
| CN102987413A (en) | Production process of wild boar dried meat | |
| CN103989202A (en) | Instant grilled fish and preparation method thereof | |
| CN103584187A (en) | Instant shrimp product and production technology thereof | |
| CN103082342B (en) | Freshwater fish slice with seafood flavor and production method thereof | |
| CN105454988B (en) | Flavored beef cake and preparation method thereof | |
| CN107772279A (en) | A kind of preparation method of dried beef | |
| CN105747142A (en) | Processing method of roasted shrimps | |
| CN105077368A (en) | Processing method and products of Tujia minority flavor health-care cured fish food | |
| CN105995670B (en) | Preparation method of vinasse squid | |
| KR102090052B1 (en) | Manufacturing method of roasted and dried pollack, and pollack manufactured by the method | |
| CN102178201A (en) | Processing method of acetes sauce | |
| CN105077366A (en) | Szechuan-flavored fish paste and preparation method thereof | |
| CN104489473A (en) | Fried rice with sausage and preparation method thereof | |
| CN104738684A (en) | Duck liver sausage and preparation method thereof | |
| CN109315699A (en) | A kind of processing method that fresh and tender fruity local flavor beef is dry | |
| KR20210039027A (en) | Method for preparing seasoned and smoked shrimp, and the Product obtained therefrom | |
| CN109198469A (en) | Tiger fur lucky strike and its processing method | |
| CN104172279A (en) | Method for processing channel catfish lips | |
| CN104026606A (en) | Beef stick and processing technology thereof | |
| CN106579001A (en) | Yak ham pickling method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150902 |
|
| RJ01 | Rejection of invention patent application after publication |