CN105747117A - Production method of hand-tear preserved meat made of Congjiang Xiang-pig - Google Patents
Production method of hand-tear preserved meat made of Congjiang Xiang-pig Download PDFInfo
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- CN105747117A CN105747117A CN201610138863.4A CN201610138863A CN105747117A CN 105747117 A CN105747117 A CN 105747117A CN 201610138863 A CN201610138863 A CN 201610138863A CN 105747117 A CN105747117 A CN 105747117A
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- meat
- pig
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- hours
- fragrant
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- 235000013372 meat Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 239000008158 vegetable oil Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000015241 bacon Nutrition 0.000 claims description 15
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 241000282898 Sus scrofa Species 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 239000002304 perfume Substances 0.000 claims description 6
- 239000003610 charcoal Substances 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 235000015277 pork Nutrition 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000011017 operating method Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000002566 Capsicum Nutrition 0.000 abstract description 2
- 239000006002 Pepper Substances 0.000 abstract description 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 2
- 235000017804 Piper guineense Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract description 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 2
- 238000005520 cutting process Methods 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 2
- 235000020997 lean meat Nutrition 0.000 abstract 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000019542 Cured Meats Nutrition 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007665 sagging Methods 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production method of hand-tear preserved meat made of Congjiang Xiang-pig.The production method includes: cutting Xiang-pig leg meat into strips, pickling with salt, and airing; mixing cinnamon, anise, spices and pepper and grinding the mixture into powder, placing into cooled boiled water, evenly stirring, heating for boiling, cooling to 40-50 DEG C, soaking the aired Xiang-pig meat into the obtained mixed liquid, and taking out and airing; roasting the soaked Xiang-pig meat in a roasting room, turning the Xiang-pig meat during the roasting to allow the same to be heated evenly, and naturally cooling to room temperature; smearing vegetable oil on the surface of the dried Xiang-pig meat, and performing vacuum packaging.The surface and the inside of the produced preserved meat are consistent, the sliced cooked preserved meat is transparent and shiny, bright in color, yellow touched with red, mellow and fragrant in taste, lean, unique in flavor and capable of appetizing, dispelling cold and promoting digestion, the meat does not get stuck in the silts among teeth, and the lean meat is stripped in a thread-like manner when the lean meat is torn by hands.
Description
Technical field
The present invention relates to a kind of method for processing cured meat, especially a kind of Congjiang perfume (or spice) pig hands tears the manufacture method of bacon.
Background technology
Bacon is the food being frequently seen on a kind of dining table on New Year's Day or other festivals, the delicious flavour of bacon, and nutritious, so the deep parent by people looks at.Tradition bacon Conventional processing methods be: meat is cut the block being of moderate size, is placed in basin, add that the taste according to oneself such as cooking wine, salt, pepper grain puts spice, rub back and forth on meat, rub with the hands even after be placed in basin and build, every day is stirred once.After five days, pickled meat having been taken out and dried in the air three, five days, appearance moisture content has dried and just can smoke, and cigarette not fire, generally to smoke five hours, be butcher's meat.
But, some minority areas in Guizhou, also have part there is no the method for processing cured meat of disclosed secret prescription handed down in the family from generation to generation, the bacon adopting the method to make, there is special mouthfeel.
Summary of the invention
The present invention provides a kind of Congjiang perfume (or spice) pig hands to tear the manufacture method of bacon, and this method is based on secret prescription handed down in the family from generation to generation, and the hands of processing tears bacon, aromatic flavor, special mouthfeel.
A kind of Congjiang perfume (or spice) pig hands tears the manufacture method of bacon, including following operating procedure:
1) the fragrant leg of pork folder meat 100 parts of choosing, is cut into strip, 500 1000 grams every；
2), after cleaning, pickle with 10 15 portions of salt by quality proportioning, salting period 12 20 hours；
3) air-dry 30 48 hours；
4) spice is prepared: 12 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 1 1.5 parts, spiced 12 parts, 0.8 1.2 parts of Fructus Piperis；
The mixing of above-mentioned spice is broken into powder, is then placed in cold water and stirs evenly, reheat and boiled be cooled to 40 50 DEG C, put into above-mentioned air-dry fragrant Carnis Sus domestica brewed 6 10 hours, further take out air-dry 24 48 hours；
5) above-mentioned bacon is put into the baking of drying room charcoal fire, baking is stirred fragrant Carnis Sus domestica so that it is be heated evenly, baking time: 12 24 hours, then naturally cool to room temperature；
6) step 5) 23 times are repeated；
7) at the fragrant Carnis Sus domestica surface smear vegetable oil of above-mentioned drying, vacuum packaging is then carried out.
Adopt the bacon that above-mentioned secret prescription handed down in the family from generation to generation processes, the same outside and inside, transparent shinny after cutting into slices, bright in colour, in Huang thoroughly red, taste sweet-smelling of tasting, thin do not get stuck between the teeth, not only unique flavor, and there is appetizing, cold removing, the merit such as help digestion, during hand-shredded meat, meat is thread stripping.
Detailed description of the invention
Congjiang perfume (or spice) pig, is the miniature local pig breed of China's preciousness, only originates in moon mountain area, Congjiang County of Guizhou Province.Within 1980, it is put into one of China's eight big local pig breeds.Fragrant pig body body is short and short and small, completely black by hair, has individually lip white and acra is white；Cervical region is short and thin, and head is relatively big, and face is straight, and face amount wrinkle stringer is shallow and lacks, and ear relatively little Bao is patellate, slightly to extension, and slightly sagging or both sides flattened.
Embodiment 1:
1) the fragrant leg of pork folder meat double centner of choosing, is cut into strip, 500 grams every；
2) clean pickle with 12 kilograms of salt, salting period 24 hours；
3) air-dry 40 hours；
4) spice is prepared: 1 kilogram of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 1 kilogram, spiced 1.2 kilograms, 1 kilogram of Fructus Piperis；
The mixing of above-mentioned spice is broken into powder, is then placed in cold water and stirs evenly, reheat and boiled be cooled to 40 50 DEG C, put into above-mentioned air-dry fragrant Carnis Sus domestica brewed 10 hours, further take out air-dry 48 hours；
5) above-mentioned bacon is put into the baking of drying room charcoal fire, baking is stirred fragrant Carnis Sus domestica so that it is be heated evenly, baking time: 18 hours, then naturally cool to room temperature,
6) step 5) 2 times are repeated；
7) at the fragrant ripe vegetable oil of Carnis Sus domestica surface smear system of above-mentioned drying, vacuum packaging is then carried out.
Embodiment 2:
1) the fragrant leg of pork folder meat double centner of choosing, is cut into strip, 500 grams every；
2) clean pickle with 12 kilograms of salt, salting period 24 hours；
3) air-dry 40 hours；
4) spice is prepared: 1.5 kilograms of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 1.2 kilograms, spiced 1.6 kilograms, 1 kilogram of Fructus Piperis；
The mixing of above-mentioned spice is broken into powder, is then placed in cold water and stirs evenly, reheat and boiled be cooled to 40 50 DEG C, put into above-mentioned air-dry fragrant Carnis Sus domestica brewed 10 hours, further take out air-dry 48 hours；
5) above-mentioned bacon is put into the baking of drying room charcoal fire, baking is stirred fragrant Carnis Sus domestica so that it is be heated evenly, baking time: 14 hours, then naturally cool to room temperature,
6) step 5) 3 times are repeated；
7) at the fragrant ripe vegetable oil of Carnis Sus domestica surface smear system of above-mentioned drying, vacuum packaging is then carried out.
Claims (1)
1. a Congjiang perfume (or spice) pig hands tears the manufacture method of bacon, it is characterised in that include following operating procedure:
1) the fragrant leg of pork folder meat 100 parts of choosing, is cut into strip, 500 1000 grams every；
2), after cleaning, pickle with 10 15 portions of salt by quality proportioning, salting period 12 20 hours；
3) air-dry 30 48 hours；
4) spice is prepared: 12 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 1 1.5 parts, spiced 12 parts, 0.8 1.2 parts of Fructus Piperis；
The mixing of above-mentioned spice is broken into powder, is then placed in cold water and stirs evenly, reheat and boiled be cooled to 40 50 DEG C, put into above-mentioned air-dry fragrant Carnis Sus domestica brewed 6 10 hours, further take out air-dry 24 48 hours；
5) above-mentioned bacon is put into the baking of drying room charcoal fire, baking is stirred fragrant Carnis Sus domestica so that it is be heated evenly, baking time: 12 24 hours, then naturally cool to room temperature；
6) step 5) 23 times are repeated；
7) at the fragrant Carnis Sus domestica surface smear vegetable oil of above-mentioned drying, vacuum packaging is then carried out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610138863.4A CN105747117A (en) | 2016-03-13 | 2016-03-13 | Production method of hand-tear preserved meat made of Congjiang Xiang-pig |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610138863.4A CN105747117A (en) | 2016-03-13 | 2016-03-13 | Production method of hand-tear preserved meat made of Congjiang Xiang-pig |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105747117A true CN105747117A (en) | 2016-07-13 |
Family
ID=56333044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610138863.4A Pending CN105747117A (en) | 2016-03-13 | 2016-03-13 | Production method of hand-tear preserved meat made of Congjiang Xiang-pig |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105747117A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029991A (en) * | 2017-12-29 | 2018-05-15 | 长沙湘资生物科技有限公司 | A kind of roasting taste brawn facilitates prepared food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100367A (en) * | 2010-12-23 | 2011-06-22 | 四川金忠食品股份有限公司 | Preparation method of bacon |
| CN104247951A (en) * | 2013-06-29 | 2014-12-31 | 赵敏 | Making method of cured meat |
-
2016
- 2016-03-13 CN CN201610138863.4A patent/CN105747117A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100367A (en) * | 2010-12-23 | 2011-06-22 | 四川金忠食品股份有限公司 | Preparation method of bacon |
| CN104247951A (en) * | 2013-06-29 | 2014-12-31 | 赵敏 | Making method of cured meat |
Non-Patent Citations (1)
| Title |
|---|
| 聂风乔等: "《中国烹饪原料大典（下卷）》", 30 November 2004, 青岛出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029991A (en) * | 2017-12-29 | 2018-05-15 | 长沙湘资生物科技有限公司 | A kind of roasting taste brawn facilitates prepared food |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160713 |
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| WD01 | Invention patent application deemed withdrawn after publication |