CN104886616A - Crystal-like salted pork in jelly production technology - Google Patents
Crystal-like salted pork in jelly production technology Download PDFInfo
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- CN104886616A CN104886616A CN201510231709.7A CN201510231709A CN104886616A CN 104886616 A CN104886616 A CN 104886616A CN 201510231709 A CN201510231709 A CN 201510231709A CN 104886616 A CN104886616 A CN 104886616A
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Abstract
The present invention discloses a crystal-like salted pork in jelly production technology which includes the following steps: material taking, stirring, statically pickling, marinating, forming, slicing and etc. The production process is simple, the product has mellow flavor, delicate and tender mouth feel, is crisp, moist and not greasy, has a moderate salty and light refreshing taste, embodies the fragrant, fresh, crisp and tender four characteristics of the salted pork in jelly, and has transparent color.
Description
Technical field
The present invention relates to pork deep process technology field, specifically a kind of production technology of jelly salted pork.
Background technology
Cured pork, has another name called crystal meat and fish dishes hoof, is called for short cured pork, is traditional famous dish of Zhenjiang, Jiangsu, spreads in Yangze river and Huai river one band.Except Zhenjiang, Yangze river and Huai river one has been with making, the time but taste flavor slightly has not been cooked or heated long enough all the time.It must selected pig forehoof be major ingredient that cured pork makes, and adding nitre through special technique and pickle aft-loaded airfoil and form, is the representative dish in Huai-Yang recipe system.
Summary of the invention
For solving above-mentioned the problems referred to above, the invention discloses a kind of production technology of jelly salted pork, its step is as follows:
1, feeding: pig tendon meat 100 parts, pigskin 60 parts, edible salt 4 parts, natrium nitrosum 0.01 part, sodium iso-vc 0.1 part, sodium phosphate trimer 0.5 part, yellow rice wine 1 part, sodium Diacetate 0.1 part, monosodium glutamate 0.6 part, 8 parts, water;
2, make: the pig tendon meat trimmed is knocked down in cylinder together with batching and stirs quiet salting down more than 48 hours, then pig tendon meat and pigskin are put into respectively and shift to an earlier date stew in soy sauce in ready halogen soup, pull out for subsequent use.Pigskin is layered on and puts meat bottom grinding tool and repave one deck pigskin, finally extruded, the specification stretched film that extruded good cured pork is cut into needs is packed, and final pasteurising cooling packing is put in storage.
The present invention is a kind of production technology of jelly salted pork, and production stage is simple, and product is strong and brisk in taste, mouthfeel is delicate, crisp profit is oiliness, and the degree of saltiness is tasty and refreshing, the perfume (or spice) embodying cured pork, fresh, crisp, tender four characteristics, the features such as look transparent.
Detailed description of the invention
1, feeding: pig tendon meat 100 parts, pigskin 60 parts, edible salt 4 parts, natrium nitrosum 0.01 part, sodium iso-vc 0.1 part, sodium phosphate trimer 0.5 part, yellow rice wine 1 part, sodium Diacetate 0.1 part, monosodium glutamate 0.6 part, 8 parts, water;
2, make: the pig tendon meat trimmed is knocked down in cylinder together with batching and stirs quiet salting down more than 48 hours, then pig tendon meat and pigskin are put into respectively and shift to an earlier date stew in soy sauce in ready halogen soup, pull out for subsequent use.Pigskin is layered on and puts meat bottom grinding tool and repave one deck pigskin, finally extruded, the specification stretched film that extruded good cured pork is cut into needs is packed, and final pasteurising cooling packing is put in storage.
Last it is noted that above embodiment only in order to illustrate the present invention and and unrestricted technical scheme described in the invention; Therefore, although this description with reference to each above-mentioned embodiment to present invention has been detailed description, those of ordinary skill in the art should be appreciated that and still can modify to the present invention or equivalent to replace; And all do not depart from technical scheme and the improvement thereof of the spirit and scope of the present invention, it all should be encompassed in right of the present invention.
Claims (1)
1. the invention discloses a kind of production technology of jelly salted pork, it is characterized in that: its step is as follows:
1, feeding: pig tendon meat 100 parts, pigskin 60 parts, edible salt 4 parts, natrium nitrosum 0.01 part, sodium iso-vc 0.1 part, sodium phosphate trimer 0.5 part, yellow rice wine 1 part, sodium Diacetate 0.1 part, monosodium glutamate 0.6 part, 8 parts, water;
2, make: the pig tendon meat trimmed is knocked down in cylinder together with batching and stirs quiet salting down more than 48 hours, then pig tendon meat and pigskin are put into respectively and shift to an earlier date stew in soy sauce in ready halogen soup, pull out for subsequent use, pigskin is layered on and puts meat bottom grinding tool and repave one deck pigskin, finally extruded, the specification stretched film that extruded good cured pork is cut into needs is packed, and final pasteurising cooling packing is put in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510231709.7A CN104886616A (en) | 2015-05-08 | 2015-05-08 | Crystal-like salted pork in jelly production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510231709.7A CN104886616A (en) | 2015-05-08 | 2015-05-08 | Crystal-like salted pork in jelly production technology |
Publications (1)
| Publication Number | Publication Date |
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| CN104886616A true CN104886616A (en) | 2015-09-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510231709.7A Pending CN104886616A (en) | 2015-05-08 | 2015-05-08 | Crystal-like salted pork in jelly production technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094914A (en) * | 2017-11-15 | 2018-06-01 | 江苏百斯特农业发展有限公司 | A kind of preparation method of element skin jelly salted pork |
-
2015
- 2015-05-08 CN CN201510231709.7A patent/CN104886616A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094914A (en) * | 2017-11-15 | 2018-06-01 | 江苏百斯特农业发展有限公司 | A kind of preparation method of element skin jelly salted pork |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150909 |
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| WD01 | Invention patent application deemed withdrawn after publication |