CN105724907A - Manufacturing method of roasted suckling pig - Google Patents
Manufacturing method of roasted suckling pig Download PDFInfo
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- CN105724907A CN105724907A CN201410754252.3A CN201410754252A CN105724907A CN 105724907 A CN105724907 A CN 105724907A CN 201410754252 A CN201410754252 A CN 201410754252A CN 105724907 A CN105724907 A CN 105724907A
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- pig
- piglets
- suckling pig
- roasted suckling
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Abstract
The invention belongs to the field of food, and particularly relates to a manufacturing method of a roasted suckling pig. The method specifically comprises: soaking a cleaned suckling pig in tea water for no less than one hour to obtain the pre-treated suckling pig; putting a marinade A into the belly of the pre-treated suckling pig and marinating the pig for 20-30 min, and applying a marinade B to the surface of the pig and marinating the pig for 20-30 min to obtain the marinated suckling pig; fixing the marinated suckling pig with a bamboo strip and a plurality of bamboo sticks, and sprinkling the suckling pig with boiling water till the skin of the pig is hard; and applying a crackling liquid to the skin of the pig, putting the obtained pig into an oven for baking to obtain the roasted suckling pig. The manufactured roasted suckling pig is excellent in color, doesn't taste greasy, and is appetizing, crispy, and delicious.
Description
Technical field
The invention belongs to field of food, particularly to the preparation technology of roasted suckling pig.
Background technology
Roasted suckling pig is the foremost speciality in Guangzhou, and is one of leading dish in " "Ching and Han" Royal Dynasty Feast ".When the Western Zhou Dynasty, this dish is listed in one of " eight delicacies ", is called " big gun globefish " at that time.
When the Northern and Southern Dynasties, Jia Sixie is documented in roasted suckling pig Important Arts for the People's Welfare suffers as an important cooking skill achievement.He writes: " the same succinum of color, class is very golden again, and entrance then disappears, if strong Ling Xue, containing slurry cream profit, special all often also." roasted suckling pig is also one of sacrificial offerings of offering a sacrifice to an ancestor for many years, is the thing that should save that all can't do without of every household, has held a memorial ceremony for after ancestor with piglets, relative have a dinner party edible again.
Traditional preparation method is: rived from inner chamber by clean light piglets, and making pig body is tabular, then chops third and fourth rib off, takes out whole Os Sus domesticas and the both sides ribs of the fan at this position, digs out Medulla sus domestica, respectively cut a cutter at both sides mandibular joint.Roasted suckling pig takes 125 grams of spice even painting pig inner chambers, salts down 30 minutes and namely hangs up with cleek, takes off, mixed and stirred by the whole flavoring agent except spices and sucrose solution after drip-dry moisture, even smears inner chamber, salts down on 20 minutes back vents, with boiling water all over drench pig body make skin tighten, meat hardening.Head-up being put by hot pig body, with spread pen brush sucrose solution, prop up pig body with batten at inner chamber, front and back lower limb is also respectively opened with a batten stull, ties pig hands.Light charcoal fire, allocate for front and back two heap, after pig's head and buttocks are roasted into bright red color, use the dazzling aerofluxus of pin, then by pig body all over brush vegetable oil, stove charcoal is dialled the logical roasting pig body of growth bar shaped, rotates vent simultaneously and make the duration and degree of heating uniformly, become large red just to become to pig the whole body.During precedency generally with red silk lid it, cook opens split in the presence of all.
When preparing roasted suckling pig, the color and luster of roasted suckling pig is extremely important, if the duration and degree of heating is not grasped, will affect its color and luster and mouthfeel.The present invention be directed to the research that the problems referred to above are launched.
Summary of the invention
The preparation method that it is an object of the invention to provide a kind of roasted suckling pig, the color and luster of gained piglets is good, mouthfeel non-greasy.
For achieving the above object, the technical scheme is that
The preparation method of a kind of roasted suckling pig, comprises the following steps:
The pretreatment of A roasted suckling pig:
Piglets is controlled after only, put into and Aqua Folium Camelliae sinensis soaks no less than 1 hour, obtain pretreatment piglets；
B pickles
Insert piglets abdominal part with cure A to pickle 20-30 minute, then cure B film is pickled 20-30 minute to piglets surface, piglets must be pickled；
C scorches
By bamboo cane, several bamboo lets make piglets shape, then with boiling water water pouring piglets to skin hard；Spread upon on piglets skin with crackling water, then piglets is put in oven bake, obtain roasted suckling pig.
Further, the preparation method of described a kind of roasted suckling pig, in step A, described Aqua Folium Camelliae sinensis is prepared from by Folium camelliae assamicae.
Further, the preparation method of described a kind of roasted suckling pig, in step A, soak 3 hours.
Further, the preparation method of described a kind of roasted suckling pig, in step B, described cure A is made up of five spice powder and refined salt.
Further, the preparation method of described a kind of roasted suckling pig, in step B, described cure B is made up of tartar sauce, fermented bean curd, sesame paste, white sugar, garlic, crushed shallot, Bulbus Allii Cepae young pilose antler, monosodium glutamate, fecula and five spice powder.
Further, the preparation method of described a kind of roasted suckling pig, described crackling water specifically includes following components in parts by weight:
White vinegar 300-1000 part；
Maltose 120-200 part；
Rice wine 30-80 part；
Wine 80-120 part；
Edible glycerol 2-10 part.
Roasted suckling pig prepared by beneficial effect this method, color and luster is good, mouthfeel non-greasy, crisp, fragrant and pleasant to taste.
Specific embodiment mode
Prepare two groups of roasted suckling pigs, often group 3.A group carries out the pretreatment of Pu'er tea, and preprocess method is: is controlled by piglets after only, puts in Aqua Folium Camelliae sinensis and soak 3 hours.B group is without any process.
A group after processing and untreated B group are carried out as follows: intraperitoneal pig of five spice powder and refined salt erasing, salt down about 30 minutes, then tartar sauce, fermented bean curd, sesame paste, white sugar, garlic, crushed shallot, Bulbus Allii Cepae young pilose antler, monosodium glutamate, fecula, five spice powder are mixed well, spread upon pig intracavity, then salt down about 30 minutes.By bamboo cane, several bamboo lets make piglets shape, then with boiling water water pouring piglets to skin hard.Bowl received by Chinese liquor, vinegar, maltose, adds clear water and is in harmonious proportion, spreads upon on piglets skin, then piglets is put in oven bakes, and roasting about 2 hours, dries taking-up to pig body.Bowl received by Chinese liquor, vinegar, maltose, adds clear water and is in harmonious proportion, spreads upon on piglets skin, then piglets is put in oven bakes, and roasting about 2 hours, dries taking-up to pig body.
Roasted suckling pig after taking-up, by the naked eye, A group color and luster is good, and B group color and luster is general.A group greasy feeling is significantly lower than B group.
Claims (6)
1. the preparation method of a roasted suckling pig, it is characterised in that comprise the following steps:
The pretreatment of A roasted suckling pig:
Piglets is controlled after only, put into and Aqua Folium Camelliae sinensis soaks no less than 1 hour, obtain pretreatment piglets；
B pickles
Insert piglets abdominal part with cure A to pickle 20-30 minute, then cure B film is pickled 20-30 minute to piglets surface, piglets must be pickled；
C scorches
By bamboo cane, several bamboo lets make piglets shape, then with boiling water water pouring piglets to skin hard；Spread upon on piglets skin with crackling water, then piglets is put in oven bake, obtain roasted suckling pig.
2. the preparation method of a kind of roasted suckling pig according to claim 1, it is characterised in that in step A, described Aqua Folium Camelliae sinensis is prepared from by Folium camelliae assamicae.
3. the preparation method of a kind of roasted suckling pig according to claim 1, it is characterised in that in step A, soaks 3 hours.
4. the preparation method of a kind of roasted suckling pig according to claim 1, it is characterised in that in step B, described cure A is made up of five spice powder and refined salt.
5. the preparation method of a kind of roasted suckling pig according to claim 1, it is characterised in that in step B, described cure B is made up of tartar sauce, fermented bean curd, sesame paste, white sugar, garlic, crushed shallot, Bulbus Allii Cepae young pilose antler, monosodium glutamate, fecula and five spice powder.
6.RootPreparation method according to a kind of roasted suckling pig described in claim 1, it is characterised in that described crackling water specifically includes following components in parts by weight:
White vinegar 300-1000 part；
Maltose 120-200 part；
Rice wine 30-80 part；
Wine 80-120 part；
Edible glycerol 2-10 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410754252.3A CN105724907A (en) | 2014-12-11 | 2014-12-11 | Manufacturing method of roasted suckling pig |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410754252.3A CN105724907A (en) | 2014-12-11 | 2014-12-11 | Manufacturing method of roasted suckling pig |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105724907A true CN105724907A (en) | 2016-07-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410754252.3A Pending CN105724907A (en) | 2014-12-11 | 2014-12-11 | Manufacturing method of roasted suckling pig |
Country Status (1)
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| CN (1) | CN105724907A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109549064A (en) * | 2018-11-22 | 2019-04-02 | 广东圣托智能设备有限公司 | A kind of preparation method of roasting pig |
| CN112568382A (en) * | 2020-12-14 | 2021-03-30 | 成都良丰企业管理有限公司 | Method and device for making flame-fried crispy chicken |
-
2014
- 2014-12-11 CN CN201410754252.3A patent/CN105724907A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109549064A (en) * | 2018-11-22 | 2019-04-02 | 广东圣托智能设备有限公司 | A kind of preparation method of roasting pig |
| CN112568382A (en) * | 2020-12-14 | 2021-03-30 | 成都良丰企业管理有限公司 | Method and device for making flame-fried crispy chicken |
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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: 20160706 |
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| WD01 | Invention patent application deemed withdrawn after publication |