CN105661347A - Method for making braised pigskin with soy sauce - Google Patents
Method for making braised pigskin with soy sauce Download PDFInfo
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- CN105661347A CN105661347A CN201610042411.6A CN201610042411A CN105661347A CN 105661347 A CN105661347 A CN 105661347A CN 201610042411 A CN201610042411 A CN 201610042411A CN 105661347 A CN105661347 A CN 105661347A
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- 238000000034 method Methods 0.000 title claims abstract description 31
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 19
- 210000003491 skin Anatomy 0.000 claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 210000004209 hair Anatomy 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 124
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 86
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 48
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 48
- 235000013372 meat Nutrition 0.000 claims description 34
- 238000009835 boiling Methods 0.000 claims description 24
- 235000013599 spices Nutrition 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 229930006000 Sucrose Natural products 0.000 claims description 16
- 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 16
- 238000002360 preparation method Methods 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 238000009461 vacuum packaging Methods 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 8
- 239000012267 brine Substances 0.000 claims description 8
- 238000004090 dissolution Methods 0.000 claims description 8
- 235000013355 food flavoring agent Nutrition 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 8
- 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 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 8
- 235000021419 vinegar Nutrition 0.000 claims description 8
- 239000000052 vinegar Substances 0.000 claims description 8
- 241000282898 Sus scrofa Species 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 6
- 210000002615 epidermis Anatomy 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims 2
- 240000004160 Capsicum annuum Species 0.000 claims 2
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 210000003780 hair follicle Anatomy 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000006870 function Effects 0.000 abstract description 2
- 210000002356 skeleton Anatomy 0.000 abstract description 2
- 210000002435 tendon Anatomy 0.000 abstract description 2
- 210000001519 tissue Anatomy 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 9
- 235000013622 meat product Nutrition 0.000 description 8
- 241000234282 Allium Species 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
- 239000000356 contaminant Substances 0.000 description 4
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- 238000004458 analytical method Methods 0.000 description 2
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- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 206010040844 Skin exfoliation Diseases 0.000 description 1
- 206010048222 Xerosis Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
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- 230000035618 desquamation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for making braised pigskin with soy sauce.The method sequentially includes: sauce preparing, raw material selecting and sorting, cleaning, precooking, saucing, recooking, cooling, flavoring, packaging and sterilizing to obtain finished products which are in uniform appetizing brown red, wherein the recooking time is 15-20min.The braised pigskin with soy sauce has the advantages of uniformity of size and thickness, uniformity and compactness of surface tissues, uniform and unobvious hair follicles, moderate hardness, smoothness in taste, freeness of greasiness, chewiness, appropriate stiffness, high harmony, color attractiveness, harmonious taste and flavor, good mouthfeel and appetite temptation and has significant physiological healthcare functions on human skin, tendons, skeletons and hairs.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the manufacture method of a kind of beans Corii Sus domestica.
Background technology
China's Corii Sus domestica yield is big. China is live pig big producing country. pig carcass while, create substantial amounts of Corii Sus domestica. According to calculating, Corii Sus domestica accounts for the 10% of hog on hook weight, a year butcher pig amount 150,000 meat processing combine, about produce Corii Sus domestica 1125 tons (calculating by average every pig weight 75kg) every year.
Pigskin nutritive is worth height. Corii Sus domestica is as the significantly high meat products raw material of a kind of protein content, its good nutritive value is not affected by our due attention always, in Corii Sus domestica, protein content is 2.5 times of Carnis Sus domestica, and the content of carbohydrate is 4 times of Carnis Sus domestica, and fat content only has the 1/2 of Carnis Sus domestica. The proteinaceous main component of Corii Sus domestica is collagen protein, account for 85%, collagenic protein is relevant with the ability of Bound moisture, if lacking this collagen protein belonging to biomacromolecule gelatin substance in human body, making the mechanism generation obstacle of cells in vivo storage water, the Cell binding water yield significantly reduces, and " dehydration " phenomenon will occur human body, light then make xerosis cutis, desquamation, follow the string, wrinkle grows wild, heavy then affect life; Collagen protein still constitutes human body muscle and the indispensable nutrient of bone, and can promote hair, nail growth; It addition, Corii Sus domestica sweet in the mouth, cool in nature, have YIN nourishing qi-restoratives, effect of relieving sore-throat by clearing away heat, often edible Corii Sus domestica also has slow down aging and anticancer effect.
Corii Sus domestica utilization rate is low. A kind of animal skins that Corii Sus domestica enriches the most as china natural resources, as the excellent meat products raw material of a kind of high protein, is but not affected by due attention. In very long one period, part meat processing combine is at a loss in the face of substantial amounts of Corii Sus domestica, usually inexpensively processes, makes enterprise suffer huge economic loss. In recent years, along with the development of science and technology, the application of Corii Sus domestica extends to some extent, but its value does not obtain sufficient development and utilization yet, it is reported that current Corii Sus domestica is industrially mainly used in the aspects such as process hides, the extraction of collagen protein, treatment burn; It is mainly used in family cooking in food service industry, market only has Corii Sus domestica freezes, Corii Sus domestica is dry, the seldom goods such as artificial casing. On market, the various goods of Carnis Sus domestica are a feast for the eyes, complete, and such as Ungula Sus domestica, pig elbow, and other various cut meat, but as the pork skin of account for hog on hook weight about 10%, Related product is very few.
Nutritive value and existing market situation in view of Corii Sus domestica, it is seen that, the good edibility of Corii Sus domestica and commercial value all do not obtain sufficient development and utilization, if the Corii Sus domestica product with excellent flavor can be developed with a kind of suitable method, will have great importance, while improving the utilization rate of Corii Sus domestica, also will necessarily bring certain nutritive value and commercial value.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of beans Corii Sus domestica, prepared beans Corii Sus domestica products taste chewiness, non-greasy, excellent flavor.
For achieving the above object, the present invention is by the following technical solutions:
A kind of manufacture method of beans Corii Sus domestica, step is as follows:
(1) preparation of spice water: clear water is added in jacketed pan, with the quality of clear water for benchmark, in jacketed pan, add Fructus Capsici 2 ~ 6%, Pericarpium Zanthoxyli 2 ~ 6%, Fructus Anisi Stellati 1 ~ 3%, Flos Caryophylli 1 ~ 3%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1 ~ 4%, Radix Glycyrrhizae 1 ~ 4%, micro-infusion 2h that boils, be then filtrated to get spice water with double gauze;
(2) preparation of dip: with the quality of the Corii Sus domestica of required sauced for benchmark, take refined salt 1 ~ 4%, white sugar 0.5 ~ 1.5%, cooking wine 2 ~ 6%, white vinegar 3 ~ 6%, soy sauce 18 ~ 22%, spice water 48 ~ 52% are put in container, mixed dissolution, filters with double gauze after being sufficiently mixed dissolving, prepares dip;
(3) pretreatment of raw material: remove pig skin surfaces dirt, rinses to clarification of water with clear water after removing show condition, is then put in by Corii Sus domestica in weak brine and soaks 8 ~ 12min, then rinses 3 ~ 5 times with clear water;
(4) precooking: take suitable quantity of water in digester, add appropriate Rhizoma Zingiberis and onion parts, big fire is boiled, cleaned Corii Sus domestica is put into boiling water boils 3 ~ 5min, then remove the hair above Corii Sus domestica and epidermis oil after pulling natural cooling out, clean up the meat skin sheet of rear cutout growth 5cm, wide 3cm;
(5) saucing: meat skin sheet is immersed in the dip that step (2) prepares, saucing 10 ~ 14h;
(6) boiling and cooling: saucing is boiled with 128 ~ 132 DEG C of duration and degree of heating after terminating again again, add white sugar, then boil 5 ~ 8min pass fire after boiling 10 ~ 12min, first supercool boiled water cools down, and is then put in refrigerator and cools down further;
(7) seasoning: after cooling meat skin sheet flavouring agent modulation prepare spiced beans Corii Sus domestica or spoon chilli oil, Fructus Zanthoxyli oil stirs prepared chilli sauce Corii Sus domestica;
(8) packaging of finished product and sterilization: beans Corii Sus domestica finished product is carried out vacuum packaging with Multifunctional vacuum package machine.
Clear water is added in jacketed pan by being prepared by of described step (1) spice water, with the quality of clear water for benchmark, in jacketed pan, add Fructus Capsici 4%, Pericarpium Zanthoxyli 4%, Fructus Anisi Stellati 2%, Flos Caryophylli 2%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2%, Radix Glycyrrhizae 2%, micro-infusion 2h that boils, be then filtrated to get spice water with double gauze.
The quality being prepared by the Corii Sus domestica with required sauced of described step (2) dip is for benchmark, take refined salt 2%, white sugar 1%, cooking wine 4%, white vinegar 4%, soy sauce 20%, spice water 50% are put in container, mixed dissolution, filters with double gauze after being sufficiently mixed dissolving, prepares dip.
In described step (3), the mass concentration of weak brine is 1 ~ 3%.
The consumption of the suitable quantity of water in described step (4) is not can have Corii Sus domestica to be as the criterion, and with the quality of this water for benchmark, adds the onion parts of 0.2 ~ 1%, the Rhizoma Zingiberis of 0.5 ~ 1.5%.
With the quality of pork skin for benchmark in described step (6), add white sugar 0.2 ~ 2%.
Flavouring agent in described step (7) is refined salt, monosodium glutamate and light soy sauce.
Described Corii Sus domestica is the fresh Corii Sus domestica that phosphate soaked.
In described step (8), the parameter of vacuum packing machine is arranged: vacuum time: 40s; Heat-sealing time: 1.5s; Cool time: 3.5s; Use pasteurization two-stage sterilization; After sterilization, carry out cold preservation.
Beneficial effects of the present invention: product is tempting red sauce, uniform color; Product size thickness is uniform, and surface texture is homogeneous closely, and hair follicle is uniformly inconspicuous, neither too hard, nor too soft; Entrance is lubricious, non-greasy, chews strength not really up to the mark again; Harmony is good, attractive color, grows abnormal smells from the patient and coordinates, good mouthfeel, and the skin of people, tendon, skeleton, hair are had important Functions of Physiological Health Care by tempting appetite.
Detailed description of the invention
Embodiment 1
A kind of manufacture method of beans Corii Sus domestica, step is as follows:
(1) preparation of spice water: 100kg clear water is added in jacketed pan, with the quality of clear water for benchmark, in jacketed pan, add Fructus Capsici 2kg, Pericarpium Zanthoxyli 6kg, Fructus Anisi Stellati 1kg, Flos Caryophylli 3kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1kg, Radix Glycyrrhizae 4kg, micro-infusion 2h that boils, be then filtrated to get spice water with double gauze;
(2) preparation of dip: need the quality of Corii Sus domestica of sauced for benchmark with 100kg, take refined salt 1kg, white sugar 1.5kg, cooking wine 2kg, white vinegar 6kg, soy sauce 18kg, spice water 52kg are put in container, mixed dissolution, filters with double gauze after being sufficiently mixed dissolving, prepares dip;
(3) pretreatment of raw material: remove Corii Sus domestica (the fresh Corii Sus domestica that phosphate soaked) surface contaminants, rinses to clarification of water with clear water after removing show condition, is then put in by Corii Sus domestica in the weak brine that mass concentration is 1% and soaks 8 ~ 12min, then rinses 3 times with clear water;
(4) precook: take suitable quantity of water in digester (so that Corii Sus domestica can not had to be as the criterion), with the quality of this water for benchmark, add the onion parts of 0.2%, the Rhizoma Zingiberis of 1.5%, big fire is boiled, and is put into by cleaned Corii Sus domestica and boils 3min in boiling water, removes the hair above Corii Sus domestica and epidermis oil after then pulling natural cooling out, clean up the meat skin sheet of rear cutout growth 5cm, wide 3cm;
(5) saucing: meat skin sheet is immersed in the dip that step (2) prepares, saucing 10h;
(6) boiling and cooling: saucing is boiled with 128 DEG C of duration and degree of heating after terminating again again, add white sugar 0.2kg, then boil 8min pass fire after boiling 12min, first supercool boiled water cools down, and is then put in refrigerator and cools down further;
(7) seasoning: the flavouring agent modulation such as meat skin sheet refined salt after cooling, monosodium glutamate and light soy sauce prepare spiced beans Corii Sus domestica;
(8) packaging of finished product and sterilization: beans Corii Sus domestica finished product is carried out vacuum packaging with Multifunctional vacuum package machine, the parameter of vacuum packing machine is arranged: vacuum time: 40s; Heat-sealing time: 1.5s; Cool time: 3.5s; Use pasteurization two-stage sterilization; After sterilization, carry out cold preservation.
Embodiment 2
A kind of manufacture method of beans Corii Sus domestica, step is as follows:
(1) preparation of spice water: 100kg clear water is added in jacketed pan, with the quality of clear water for benchmark, in jacketed pan, add Fructus Capsici 6kg, Pericarpium Zanthoxyli 2kg, Fructus Anisi Stellati 3kg, Flos Caryophylli 1kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4kg, Radix Glycyrrhizae 1kg, micro-infusion 2h that boils, be then filtrated to get spice water with double gauze;
(2) preparation of dip: need the quality of Corii Sus domestica of sauced for benchmark with 100kg, take refined salt 4kg, white sugar 0.5kg, cooking wine 6kg, white vinegar 3kg, soy sauce 22kg, spice water 48kg are put in container, mixed dissolution, filters with double gauze after being sufficiently mixed dissolving, prepares dip;
(3) pretreatment of raw material: remove Corii Sus domestica (the fresh Corii Sus domestica that phosphate soaked) surface contaminants, rinses to clarification of water with clear water after removing show condition, is then put in by Corii Sus domestica in the weak brine that mass concentration is 3% and soaks 8min, then rinses 5 times with clear water;
(4) precook: take suitable quantity of water in digester (so that Corii Sus domestica can not had to be as the criterion), with the quality of this water for benchmark, add the onion parts of 1%, the Rhizoma Zingiberis of 0.5%, big fire is boiled, and is put into by cleaned Corii Sus domestica and boils 5min in boiling water, removes the hair above Corii Sus domestica and epidermis oil after then pulling natural cooling out, clean up the meat skin sheet of rear cutout growth 5cm, wide 3cm;
(5) saucing: meat skin sheet is immersed in the dip that step (2) prepares, saucing 14h;
(6) boiling and cooling: saucing is boiled with 132 DEG C of duration and degree of heating after terminating again again, add white sugar 2kg, then boil 5min pass fire after boiling 10min, first supercool boiled water cools down, and is then put in refrigerator and cools down further;
(7) seasoning: the meat skin sheet after cooling spoons chilli oil, Fructus Zanthoxyli oil stirs prepared chilli sauce Corii Sus domestica;
(8) packaging of finished product and sterilization: beans Corii Sus domestica finished product is carried out vacuum packaging with Multifunctional vacuum package machine, the parameter of vacuum packing machine is arranged: vacuum time: 40s; Heat-sealing time: 1.5s; Cool time: 3.5s; Use pasteurization two-stage sterilization; After sterilization, carry out cold preservation.
Embodiment 3
A kind of manufacture method of beans Corii Sus domestica, step is as follows:
(1) preparation of spice water: 100kg clear water is added in jacketed pan, with the quality of clear water for benchmark, in jacketed pan, add Fructus Capsici 4kg, Pericarpium Zanthoxyli 4kg, Fructus Anisi Stellati 2kg, Flos Caryophylli 2kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2kg, Radix Glycyrrhizae 2kg, micro-infusion 2h that boils, be then filtrated to get spice water with double gauze;
(2) preparation of dip: need the quality of Corii Sus domestica of sauced for benchmark with 100kg, take refined salt 2kg, white sugar 1kg, cooking wine 4kg, white vinegar 4kg, soy sauce 20kg, spice water 50kg are put in container, mixed dissolution, filters with double gauze after being sufficiently mixed dissolving, prepares dip;
(3) pretreatment of raw material: remove Corii Sus domestica (the fresh Corii Sus domestica that phosphate soaked) surface contaminants, rinses to clarification of water with clear water after removing show condition, is then put in by Corii Sus domestica in the weak brine that mass concentration is 2% and soaks 10min, then rinses 4 times with clear water;
(4) precook: take suitable quantity of water in digester (so that Corii Sus domestica can not had to be as the criterion), with the quality of this water for benchmark, add the onion parts of 0.8%, the Rhizoma Zingiberis of 1%, big fire is boiled, and is put into by cleaned Corii Sus domestica and boils 4min in boiling water, removes the hair above Corii Sus domestica and epidermis oil after then pulling natural cooling out, clean up the meat skin sheet of rear cutout growth 5cm, wide 3cm;
(5) saucing: meat skin sheet is immersed in the dip that step (2) prepares, saucing 12h;
(6) boiling and cooling: saucing is boiled with 130 DEG C of duration and degree of heating after terminating again again, add white sugar 1kg, then boil 7min pass fire after boiling 11min, first supercool boiled water cools down, and is then put in refrigerator and cools down further;
(7) seasoning: the flavouring agent modulation such as meat skin sheet refined salt after cooling, monosodium glutamate and light soy sauce prepare spiced beans Corii Sus domestica;
(8) packaging of finished product and sterilization: beans Corii Sus domestica finished product is carried out vacuum packaging with Multifunctional vacuum package machine, the parameter of vacuum packing machine is arranged: vacuum time: 40s; Heat-sealing time: 1.5s; Cool time: 3.5s; Use pasteurization two-stage sterilization; After sterilization, carry out cold preservation.
Embodiment 4
A kind of manufacture method of beans Corii Sus domestica, step is as follows:
(1) preparation of spice water: 100kg clear water is added in jacketed pan, with the quality of clear water for benchmark, Fructus Capsici 3kg, Pericarpium Zanthoxyli 5kg, Fructus Anisi Stellati 2.5kg, Flos Caryophylli 1.5kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3kg, Radix Glycyrrhizae 2.5kg is added in jacketed pan, micro-infusion 2h that boils, is then filtrated to get spice water with double gauze;
(2) preparation of dip: need the quality of Corii Sus domestica of sauced for benchmark with 100kg, take refined salt 3kg, white sugar 1.2kg, cooking wine 4kg, white vinegar 5kg, soy sauce 19kg, spice water 51kg are put in container, mixed dissolution, filters with double gauze after being sufficiently mixed dissolving, prepares dip;
(3) pretreatment of raw material: remove Corii Sus domestica (the fresh Corii Sus domestica that phosphate soaked) surface contaminants, rinses to clarification of water with clear water after removing show condition, is then put in by Corii Sus domestica in the weak brine that mass concentration is 1 ~ 3% and soaks 9min, then rinses 5 times with clear water;
(4) precook: take suitable quantity of water in digester (so that Corii Sus domestica can not had to be as the criterion), with the quality of this water for benchmark, add the onion parts of 0.9%, the Rhizoma Zingiberis of 1.2%, big fire is boiled, and is put into by cleaned Corii Sus domestica and boils 5min in boiling water, removes the hair above Corii Sus domestica and epidermis oil after then pulling natural cooling out, clean up the meat skin sheet of rear cutout growth 5cm, wide 3cm;
(5) saucing: meat skin sheet is immersed in the dip that step (2) prepares, saucing 13h;
(6) boiling and cooling: saucing is boiled with 131 DEG C of duration and degree of heating after terminating again again, add white sugar 1.8kg, then boil 5min pass fire after boiling 12min, first supercool boiled water cools down, and is then put in refrigerator and cools down further;
(7) seasoning: the flavouring agent modulation such as meat skin sheet refined salt after cooling, monosodium glutamate and light soy sauce prepare spiced beans Corii Sus domestica;
(8) packaging of finished product and sterilization: beans Corii Sus domestica finished product is carried out vacuum packaging with Multifunctional vacuum package machine, the parameter of vacuum packing machine is arranged: vacuum time: 40s; Heat-sealing time: 1.5s; Cool time: 3.5s; Use pasteurization two-stage sterilization; After sterilization, carry out cold preservation.
1, the research of best brew time
Meat skin by after saucing when boiling again, meat skin is divided into five equal portions, is numbered 1#, 2#, 3#, 4#, 5# respectively, the time boiled again is set to 10min, 15min, 20min, 25min, 30min successively, except boiling except time difference again, other process is both needed to identical, prepares finished product.
Referring next to GB/T22210-2008 " meat and meat products subjective appreciation specification ", it then follows methods of marking, carry out subjective appreciation, record evaluation result, evaluation result is analyzed, it is determined that best brew time.
2, the research of beans Corii Sus domestica local flavor
Beans Corii Sus domestica is produced in strict accordance with required technological process and key points for operation, the time of boiling is fixed best brew time again, the seasonings such as appropriate Sal, monosodium glutamate, light soy sauce are added after supercooling, then meat skin is divided into quarter, it is numbered 1#, 2#, 3#, 4# respectively, wherein 1# meat skin does not add other flavouring agent any, 2#, 3# meat skin spoons appropriate chilli oil, Fructus Zanthoxyli oil respectively, 4# meat skin spoons appropriate chilli oil and Fructus Zanthoxyli oil, all stir, prepare the beans Corii Sus domestica of spiced, pungent, fiber crops taste and four kinds of local flavors of spicy successively.
Referring next to GB/T22210-2008 " meat and meat products subjective appreciation specification ", it then follows methods of marking, carry out subjective appreciation, record evaluation result, determine the local flavor of beans Corii Sus domestica according to evaluation result.
3, subjective appreciation
The subjective appreciation of 3.1 best brew time
Subjective appreciation all carries out with reference to GB/T22210-2008 " meat and meat products subjective appreciation specification ", and the subjective appreciation standard of best brew time is in Table 1.
The subjective appreciation standard of the best brew time of table 1
3.2 different flavor beans Corii Sus domestica subjective appreciations
Subjective appreciation all carries out with reference to GB/T22210-2008 " meat and meat products subjective appreciation specification ", and the subjective appreciation standard of different flavor beans Corii Sus domestica is in Table 2.
The subjective appreciation standard of table 2 different flavor beans Corii Sus domestica
3.3 assessment methods
10 are selected to like pork skin and the sense of taste relatively sensitive subjects respectively finished product to be tasted at ordinary times, according to standard, allowing it carry out respectively indices such as the color and luster of sliced meat, surface texture, mouthfeel, local flavors passing judgment on score, finally carrying out score ratio relatively, thus doing final evaluation.
4 results and analysis
The determination of 4.1 best brew time
With reference to GB/T22210-2008 " meat and meat products subjective appreciation specification " standard, carry out subjective appreciation according to subjective appreciation method, record evaluation result such as table 3. Brew time impact such as table 3 on beans Corii Sus domestica quality. As can be seen from Table 3, the quality of finished product is had a great impact by time of boiling the again length in beans Corii Sus domestica manufacturing process, the particularly impact on product surface tissue and color and luster, boil overlong time again and can cause that product surface hair follicle is obvious, too short product color can be partially shallow, finished product does not reach intended better quality, and the word of comprehensive color and luster, surface texture, three organoleptic indicators of mouthfeel and subjective appreciation personnel indicates and can determine that the best time of boiling again is 15-20min.
The impact on beans Corii Sus domestica quality of table 3 brew time
The determination of 4.2 beans Corii Sus domestica local flavors
With reference to GB/T22210-2008 " meat and meat products subjective appreciation specification "[12], carry out subjective appreciation according to subjective appreciation method, record evaluation result such as table 4. Differently flavoured beans Corii Sus domestica results of sensory evaluation such as table 4. As can be seen from Table 4 in four kinds of local flavors spiced, peppery, numb, spicy, score is followed successively by spiced, spicy, fiber crops taste, pungent from high to low, Five-spice taste sauce Corii Sus domestica is more popular, and hot pepper sauce Corii Sus domestica is least welcome, so complex chart is marked with and the word of subjective appreciation personnel indicates and determines that the final local flavor of product is spiced and spicy two kinds. Even if being not difficult to find out that most popular spiced beans Corii Sus domestica score percentage ratio is still not as high from table, remove undesirable according to the hair follicle that subjective appreciation data result and the word results noted analysis appearance topmost reason of this phenomenon are finished surfaces, relatively affect the quality of finished product, await further experimentation and improved; Secondly spiced and spicy finished product flavor coordination are better, and individually fiber crops taste or pungent stimulate partially, inaccurate coordination; It addition, chilli oil local flavor used is less desirable.
The differently flavoured beans Corii Sus domestica results of sensory evaluation of table 4
5 conclusions
5.1 beans Corii Sus domestica the best brew time
In beans Corii Sus domestica is processed, technological process is selection and the arrangement → clean → precook → saucing → boil → cool down → seasoning → packaging → sterilization → finished product again of the preparation → raw material of dip, and wherein the time of boiling is 15-20min again.
The 5.2 beans final local flavors of Corii Sus domestica product
5.2.1 spiced beans Corii Sus domestica
The final local flavor of beans Corii Sus domestica product is be seasoned and can obtain the good Five-spice taste sauce Corii Sus domestica product of color, smell and taste with Sal, monosodium glutamate, light soy sauce and be seasoned and can obtain, with Sal, monosodium glutamate, light soy sauce, chilli oil, Fructus Zanthoxyli oil, the chilli sauce Corii Sus domestica product that color, smell and taste are good.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described. Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (9)
1. the manufacture method of a beans Corii Sus domestica, it is characterised in that step is as follows:
(1) preparation of spice water: clear water is added in jacketed pan, with the quality of clear water for benchmark, in jacketed pan, add Fructus Capsici 2 ~ 6%, Pericarpium Zanthoxyli 2 ~ 6%, Fructus Anisi Stellati 1 ~ 3%, Flos Caryophylli 1 ~ 3%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1 ~ 4%, Radix Glycyrrhizae 1 ~ 4%, micro-infusion 2h that boils, be then filtrated to get spice water with double gauze;
(2) preparation of dip: with the quality of the Corii Sus domestica of required sauced for benchmark, take refined salt 1 ~ 4%, white sugar 0.5 ~ 1.5%, cooking wine 2 ~ 6%, white vinegar 3 ~ 6%, soy sauce 18 ~ 22%, spice water 48 ~ 52% are put in container, mixed dissolution, filters with double gauze after being sufficiently mixed dissolving, prepares dip;
(3) pretreatment of raw material: remove pig skin surfaces dirt, rinses to clarification of water with clear water after removing show condition, is then put in by Corii Sus domestica in weak brine and soaks 8 ~ 12min, then rinses 3 ~ 5 times with clear water;
(4) precooking: take suitable quantity of water in digester, add appropriate Rhizoma Zingiberis and onion parts, big fire is boiled, cleaned Corii Sus domestica is put into boiling water boils 3 ~ 5min, then remove the hair above Corii Sus domestica and epidermis oil after pulling natural cooling out, clean up the meat skin sheet of rear cutout growth 5cm, wide 3cm;
(5) saucing: meat skin sheet is immersed in the dip that step (2) prepares, saucing 10 ~ 14h;
(6) boiling and cooling: saucing is boiled with 128 ~ 132 DEG C of duration and degree of heating after terminating again again, add white sugar, then boil 5 ~ 8min pass fire after boiling 10 ~ 12min, first supercool boiled water cools down, and is then put in refrigerator and cools down further;
(7) seasoning: after cooling meat skin sheet flavouring agent modulation prepare spiced beans Corii Sus domestica or spoon chilli oil, Fructus Zanthoxyli oil stirs prepared chilli sauce Corii Sus domestica;
(8) packaging of finished product and sterilization: beans Corii Sus domestica finished product is carried out vacuum packaging with Multifunctional vacuum package machine.
2. the manufacture method of beans Corii Sus domestica according to claim 1, it is characterized in that: clear water is added in jacketed pan by being prepared by of described step (1) spice water, with the quality of clear water for benchmark, Fructus Capsici 4%, Pericarpium Zanthoxyli 4%, Fructus Anisi Stellati 2%, Flos Caryophylli 2%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2%, Radix Glycyrrhizae 2% is added in jacketed pan, micro-infusion 2h that boils, is then filtrated to get spice water with double gauze.
3. the manufacture method of beans Corii Sus domestica according to claim 1, it is characterized in that: the quality being prepared by the Corii Sus domestica with required sauced of described step (2) dip is for benchmark, take refined salt 2%, white sugar 1%, cooking wine 4%, white vinegar 4%, soy sauce 20%, spice water 50% are put in container, mixed dissolution, filter with double gauze after being sufficiently mixed dissolving, prepare dip.
4. the manufacture method of beans Corii Sus domestica according to claim 1, it is characterised in that: in described step (3), the mass concentration of weak brine is 1 ~ 3%.
5. the manufacture method of beans Corii Sus domestica according to claim 1, it is characterised in that: the consumption of the suitable quantity of water in described step (4) is not can have Corii Sus domestica to be as the criterion, and with the quality of this water for benchmark, adds the onion parts of 0.2 ~ 1%, the Rhizoma Zingiberis of 0.5 ~ 1.5%.
6. the manufacture method of beans Corii Sus domestica according to claim 1, it is characterised in that: with the quality of pork skin for benchmark in described step (6), add white sugar 0.2 ~ 2%.
7. the manufacture method of beans Corii Sus domestica according to claim 1, it is characterised in that: the flavouring agent in described step (7) is refined salt, monosodium glutamate and light soy sauce.
8. the manufacture method of beans Corii Sus domestica according to claim 1, it is characterised in that: described Corii Sus domestica is the fresh Corii Sus domestica that phosphate soaked.
9. the manufacture method of beans Corii Sus domestica according to claim 1, it is characterised in that: in described step (8), the parameter of vacuum packing machine is arranged: vacuum time: 40s; Heat-sealing time: 1.5s; Cool time: 3.5s; Use pasteurization two-stage sterilization; After sterilization, carry out cold preservation.
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Application publication date: 20160615 |