CN105831605A - Pork curing method - Google Patents
Pork curing method Download PDFInfo
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- CN105831605A CN105831605A CN201610192777.1A CN201610192777A CN105831605A CN 105831605 A CN105831605 A CN 105831605A CN 201610192777 A CN201610192777 A CN 201610192777A CN 105831605 A CN105831605 A CN 105831605A
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- Prior art keywords
- sus domestica
- carnis sus
- meat
- pork
- salting
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- 235000015277 pork Nutrition 0.000 title claims abstract description 21
- 238000001723 curing Methods 0.000 title abstract description 5
- 235000013372 meat Nutrition 0.000 claims abstract description 81
- 238000000034 method Methods 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000007605 air drying Methods 0.000 claims abstract description 16
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 70
- 235000013409 condiments Nutrition 0.000 claims description 26
- 238000009938 salting Methods 0.000 claims description 23
- 235000013599 spices Nutrition 0.000 claims description 22
- 150000003839 salts Chemical class 0.000 claims description 21
- 206010054786 Skin burning sensation Diseases 0.000 claims description 10
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 9
- 206010023126 Jaundice Diseases 0.000 claims description 8
- 238000006424 Flood reaction Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 241000186562 Clostridium carnis Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000001932 seasonal effect Effects 0.000 abstract description 2
- 238000011282 treatment Methods 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000015241 bacon Nutrition 0.000 description 8
- 241000282898 Sus scrofa Species 0.000 description 6
- 241000756943 Codonopsis Species 0.000 description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 description 5
- 240000004760 Pimpinella anisum Species 0.000 description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 description 5
- 235000020995 raw meat Nutrition 0.000 description 5
- 206010053615 Thermal burn Diseases 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 239000003610 charcoal Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000005554 pickling Methods 0.000 description 4
- 238000005406 washing Methods 0.000 description 3
- 208000005623 Carcinogenesis Diseases 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000036952 cancer formation Effects 0.000 description 2
- 231100000504 carcinogenesis Toxicity 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- POCJOGNVFHPZNS-ZJUUUORDSA-N (6S,7R)-2-azaspiro[5.5]undecan-7-ol Chemical compound O[C@@H]1CCCC[C@]11CNCCC1 POCJOGNVFHPZNS-ZJUUUORDSA-N 0.000 description 1
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 1
- 244000089719 Bergera koenigii Species 0.000 description 1
- 235000008734 Bergera koenigii Nutrition 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- BSPUVYFGURDFHE-UHFFFAOYSA-N Nitramine Natural products CC1C(O)CCC2CCCNC12 BSPUVYFGURDFHE-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009028 cell transition Effects 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- POCJOGNVFHPZNS-UHFFFAOYSA-N isonitramine Natural products OC1CCCCC11CNCCC1 POCJOGNVFHPZNS-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 150000003512 tertiary amines Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a pork curing method, which comprises the following steps: a. fresh pork is cured with table salt, and then subjected to air drying and skin burning treatments; b. the treated pork in step a is cleaned and cut into sections, then the pork sections are decocted with the addition of water and seasonings until there is no water and the pork becomes golden; and c, the cooked pork is put into a crock, then hot oil is poured into the crock until the pork is flooded, and the crock is sealed and cellared. The cured pork prepared by curing the fresh pork to be tasty, then adding water to be decocted, and finally cellaring the cooked pock in the crock is cooked meat, with a characteristic of ready-to-eat once opening the crock; according to different tastes, the cured pork can be compounded with various seasonings, subjected to further processing, stir-fried with seasonal vegetables, etc.; the cured pork does not contain any harmful bacteria, does not need to be cleaned, is health and safety, delicious and tender in meat texture, fat but not greasy and good in taste, has an unique flavor, is rich in nutrition and suitable for all ages and can be preserved for a long time; and the curing process is simple and easy to operate.
Description
Technical field
The present invention relates to food processing field, particularly to a kind of Carnis Sus domestica method for salting.
Background technology
Fresh pork, after rationally pickling, not only can be protected and will not go bad within the longer time. and burn till salty
Meat flavor is unique, long times of aftertaste, can be cooked into plurality of dishes.Existing cured meat, is all by green meat
Air-drying after pickling with salt and preserve, be processed into prepared food again when needing edible, traditional bacon processing technology is big
Same small difference, is usually first by pickled for cutlet spice, fire-cures with bavin material, and technic index is different, system
Obtained by work, bacon taste and mouthfeel are the most different.The most homemade bacon has the common feature of curing food,
Being exactly salty, hard, dry, mouthfeel is puckery.The bacon produced as commercial scale, in order to obtain preferable mouthfeel,
Preparation process typically can be added nitrite, play color development, bacteriostasis, simultaneously improving product mouthfeel,
Make every effort to make meat good springiness and free from extraneous odour.Nitrite sour environment (in stomach) can with tertiary amine,
Phthalein amine etc. form the nitramine material with strong carcinogenesis, and oneself is well-known in its harm.Meanwhile, it is used for smoking
Containing a large amount of benzopyrene in the smog of bacon processed, there is strong carcinogenesis equally.Even if it is it addition, natural smoked
The bacon of system there is also the problem that stiff difficulty is chewed, even and if bacon after air-drying is as the humidity of weather
Going mouldy etc. reason generation, if dry, temperature is the highest, and the bacon smoked also can produce " stream oil " etc.
Problem.
Summary of the invention
In view of this, it is an object of the invention to provide a kind of Carnis Sus domestica method for salting, the meat after pickling is cold cuts,
Having the advantages that out that cylinder is instant, can clean, healthy and safe, delicious meat is delicate, fertile and oiliness,
In good taste, there is the fragrance of uniqueness, deep fat sealing anaerobic is aseptic and easily preserves.
The Carnis Sus domestica method for salting of the present invention, it is characterised in that: comprise the following steps:
A. carry out after being pickled by fresh pork Sal air-drying, burning skin process；
B. the meat handled well in step a is cleaned up rear cutting, then add water and condiment decoct dry to water and
Till meat is golden yellow；
C. well-done Carnis Sus domestica is put in watt cylinder, then pour into deep fat to seal after a watt cylinder floods Carnis Sus domestica and store sth. in a cellar；
Further, in rapid a, 20-40 gram of Sal ratio is needed to salt down salt 5-10 with 1 jin of Carnis Sus domestica fresh pork
My god；
Further, described fresh pork is the Carnis Sus domestica that grain is fed；Carnis Sus domestica after Feng Ganing burns skin process and sends out to skin
Yellow；
Further, in step b, described condiment includes Bulbus Allii 0.5-1 part, Rhizoma Zingiberis Recens 0.5-1, red by weight
Fructus Capsici 0.8-1.2 part and spice 0.2-0.4 part, wherein contact more than 10 minutes after Bulbus Allii section in air；
Further, described condiment includes 0.6 part of Bulbus Allii, Rhizoma Zingiberis Recens 0.7, Fructus Capsici 1 part and spice by weight
0.3 part；
Further, in step c, the temperature of described deep fat is 100-120 DEG C；
Further, the meat oil produced in decoction process during described deep fat is step b；
Further, in step c, watt cylinder is stored sth. in a cellar 50-70 days in shady and cool place；
Further, in step c, described deep fat be temperature be 110 DEG C, natural cooling stores sth. in a cellar 60 days；
Further, in step a, first it is carried out the Carnis Sus domestica pickled carrying out again air-drying process.
Beneficial effects of the present invention: a kind of Carnis Sus domestica method for salting of the present invention, by first salting down green meat
Make tasty after add water that to decoct the butcher's meat that the mode stored sth. in a cellar finally by watt cylinder prepares be cold cuts, there is out cylinder i.e.
The feature of food, it is possible to according to different tastes, the preparation of various seasoning can be carried out, or be processed again, join
Sauteed seasonal vegetable etc., containing any noxious bacteria, can clean, healthy and safe, and delicious meat is delicate, fertile and
It is oiliness, nutritious, in good taste, there is the fragrance of uniqueness, all-ages, can preserve for a long time, this salts down
Technique processed is simple, easily operates.
Detailed description of the invention
The Carnis Sus domestica method for salting of the present embodiment, comprises the following steps:
A. carry out after being pickled by fresh pork Sal air-drying, burning skin process；Pickle guarantee tasty effective,
Ensure the fresh flavor of meat, air-dry and use natural air drying, promote meat crisp that special taste burns at skin
The purpose of reason is to remove the abnormal flavour on meat skin, improves the mouthfeel of meat skin simultaneously, makes cell transition be dehydrated, make meat
Skin produces gauffer, it is simple to tasty during follow-up decoction, makes the cell of meat again fill, and reaches the fullest
With, making meat skin and meat the softest, improve meat and mouthfeel, its processing mode is: pot burn and scald to 80
100 DEG C, raw meat meat skin portion is ironed to jaundice at pot internal friction, then scrapes off that layer of oil stain on meat skin；Certainly,
Carrying out burning skin according to charcoal fire to process, effect is more preferable；
B. the meat handled well in step a is cleaned up rear cutting, then add water and condiment decoct dry to water and
Till meat is golden yellow；Cutting is preferably 10cm*25cm, and cut-out is easy to tasty after processing；Cutting Carnis Sus domestica is put
Entering to add (without draining the oil) in cauldron little water to decoct, put into condiment, little fire slowly decocts, and makes the perfume (or spice) of condiment
Taste slowly infiltrates into Carnis Sus domestica cell by water, it is ensured that the deliciousness of meat is soft good to eat；If cut-out Carnis Sus domestica is drained the oil
Carry out decocting stir-fry, can directly affect the mouthfeel of Carnis Sus domestica and the nutritional labeling of Carnis Sus domestica, and the fragrance of condiment can be affected,
And suitable condiment adds the meat cell exciting Carnis Sus domestica so that it is keep the fresh and tender good to eat of original Carnis Sus domestica；
C. well-done Carnis Sus domestica is put in watt cylinder, then pour into deep fat to seal after a watt cylinder floods Carnis Sus domestica and store sth. in a cellar；
Watt cylinder is a kind of clay terrine, with mud embryo high-temperature firing in addition, has the feature of resistance to temperature, and to environment temperature
The modulability of degree is strong, and the temperature in cylinder can be made to be in temperature constant state, by deep fat, meat is carried out seal preservation and sends out
Ferment, provides simultaneously and carries out stewing prepared environment and state, be conducive to improving the mouthfeel of meat, the most also have fresh-keeping
Effect, makes meat be in vacuum environment, it is to avoid growing of antibacterial, it is simple to preserve.
In the present embodiment, in rapid a, 20-40 gram of Sal ratio is needed to salt down salt with 1 jin of Carnis Sus domestica fresh pork
5-10 days；With pickling natural law, suitable ensures that meat is moderately salted and avoids meat to pickle described by salt ratio
At a temperature of occur fat oxidation, it is ensured that the fresh flavor of meat.
In the present embodiment, described fresh pork is the Carnis Sus domestica that grain is fed；Carnis Sus domestica after Feng Ganing burns skin and processes extremely
Skin turns to be yellow.
In the present embodiment, in step b, described condiment include by weight Bulbus Allii 0.5-1 part, Rhizoma Zingiberis Recens 0.5-1,
Fructus Capsici 0.8-1.2 part and spice 0.2-0.4 part, wherein Bulbus Allii section after in air contact 10 minutes with
On；The usage ratio of condiment can excite meat perfume and the texture of Carnis Sus domestica itself, plays the effect fully rendered palatable,
Bulbus Allii can produce anticancer element after being fully contacted in atmosphere, is conducive to health, Bulbus Allii and air contact 15 minutes
For most preferably.
In the present embodiment, described condiment include by weight 0.6 part of Bulbus Allii, Rhizoma Zingiberis Recens 0.7, Fructus Capsici 1 part and
Spice 0.3 part；Spice can be the one in Fructus Amomi Rotundus, anise, Fructus Tsaoko, Radix Codonopsis, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix orixae japonicae or
Two or more mixture, its amount ratio is: by weight percentage for curry leaf: anistree: Fructus Tsaoko: Radix Codonopsis:
Cortex cinnamomi japonici (Ramulus Cinnamomi): Radix orixae japonicae=0.1:0.3:1:1.5:0.5:0.1；Above-mentioned spice arbitrarily can be taken according to above-mentioned amount ratio
Join.
In the present embodiment, in step c, the temperature of described deep fat is 100-120 DEG C；The temperature of deep fat is unsuitable
Too high, the mouthfeel of the too high Carnis Sus domestica that can affect in watt cylinder, the temperature of deep fat is also unsuitable too low, and too low cannot have
Effect avoids growing of antibacterial, the most also can affect the fermentation temperature environment in cylinder, makees owing to a watt cylinder has constant temperature
With, therefore, when temperature is 50-60 DEG C, the ambient temperature in cylinder is most beneficial for the stewing system of meat and preservation, more has
It is beneficial to improve meat and mouthfeel.
In the present embodiment, described deep fat is the meat oil produced in decoction process in step b；Decoction process produces
Raw meat oil is in good taste, and fragrance is unique, is beneficial to carry fresh, and more conducively seasoning is in good taste, the most fully carries out
High-temperature sterilization treatment, healthy and safe, take full advantage of again raw material simultaneously.
In the present embodiment, in step c, watt cylinder is stored sth. in a cellar 50-70 days in shady and cool place；Store sth. in a cellar natural law unsuitable
Long also unsuitable too short, the suitable natural law that stores sth. in a cellar guarantees the raising of mouthfeel；Store sth. in a cellar natural law and pickled natural law by early stage
Together decide on to improve meat and mouthfeel with the temperature of deep fat.
In the present embodiment, in step c, described deep fat be temperature be 110 DEG C, natural cooling stores sth. in a cellar 60 days；
In the present embodiment, in step a, first it is carried out the Carnis Sus domestica pickled carrying out again air-drying process；Pickle
After be carried out helping to maintain suitable mouthfeel.
Embodiment one
The Carnis Sus domestica method for salting of the present embodiment, comprises the following steps:
A. 20 grams of Sal ratios salt that salts down is needed to carry out natural air drying after 5 days in 1 jin of Carnis Sus domestica fresh grain Carnis Sus domestica
To without moisture, then carry out burning skin with charcoal fire and process to meat skin jaundice；
B. the meat handled well in step a is cleaned up rear cutting and become 10cm*25cm, then add water and condiment
Decoct to water is dry and meat is golden yellow；The consumption of water is as the criterion can flood meat, and the condiment used is: press
Weight portion includes 0.5 part of Bulbus Allii, Rhizoma Zingiberis Recens 0.5, Fructus Capsici 0.8 part and spice 0.2 part, wherein after Bulbus Allii section
Contact more than 15 minutes in air；Wherein spice is anistree；
C. well-done Carnis Sus domestica is put in watt cylinder, then pour the deep fat that temperature is 110 DEG C into a watt cylinder and flood pig
Seal after meat to store sth. in a cellar and store sth. in a cellar 50 days in shady and cool place.
Embodiment two
The Carnis Sus domestica method for salting of the present embodiment, comprises the following steps:
A. 40 grams of Sal ratios salt that salts down is needed to carry out natural air drying after 10 days in 1 jin of Carnis Sus domestica fresh grain Carnis Sus domestica
To without moisture, then carry out burning skin with charcoal fire and process to meat skin jaundice；
B. the meat handled well in step a is cleaned up rear cutting and become 10cm*25cm, then add water and condiment
Decoct to water is dry and meat is golden yellow；The consumption of water is as the criterion can flood meat, and the condiment used is: press
Weight portion includes Bulbus Allii part, Rhizoma Zingiberis Recens 1 part, Fructus Capsici 1.2 parts and spice 0.4 part, wherein after Bulbus Allii section in
Air contacts more than 10 minutes；Wherein spice is weight percentage as anise: Fructus Tsaoko: Radix Codonopsis: Cortex cinnamomi japonici (Ramulus Cinnamomi):
Radix orixae japonicae=0.3:1:1.5:0.5:0.1；
C. well-done Carnis Sus domestica is put in watt cylinder, then pour the deep fat that temperature is 120 DEG C into a watt cylinder and flood pig
Seal after meat to store sth. in a cellar and store sth. in a cellar 70 days in shady and cool place.
Embodiment three
The Carnis Sus domestica method for salting of the present embodiment, comprises the following steps:
A. 30 grams of Sal ratios salt that salts down is needed to carry out natural air drying after 8 days in 1 jin of Carnis Sus domestica fresh grain Carnis Sus domestica
To without moisture, then carry out burning skin with charcoal fire and process to meat skin jaundice；
B. the meat handled well in step a is cleaned up rear cutting and become 10cm*25cm, then add water and condiment
Decoct to water is dry and meat is golden yellow；The consumption of water is as the criterion can flood meat, and the condiment used is: press
Weight portion includes 0.8 part of Bulbus Allii, Rhizoma Zingiberis Recens 0.8, Fructus Capsici 1 part and spice 0.3 part, wherein after Bulbus Allii section in
Air contacts 15 minutes；Wherein spice is weight percentage as anise: Fructus Tsaoko: Radix Codonopsis: Cortex cinnamomi japonici (Ramulus Cinnamomi):
=0.3:1:1.5:0.5；
C. well-done Carnis Sus domestica is put in watt cylinder, then pour the deep fat that temperature is 110 DEG C into a watt cylinder and flood pig
Seal after meat to store sth. in a cellar and store sth. in a cellar 60 days in shady and cool place.
Embodiment four
The Carnis Sus domestica method for salting of the present embodiment, comprises the following steps:
A. 20 grams of Sal ratios salt that salts down is needed to carry out after 10 days clear in 1 jin of Carnis Sus domestica the three line meat of fresh grain pig
Washing, then carry out natural air drying to without moisture, then burn skin and process and turn to be yellow to meat skin, the method for burning skin is:
Pot burn and scald to 80 DEG C, raw meat meat skin portion is ironed to jaundice at pot internal friction, then scrapes off that layer on meat skin
Oil stain；
B. the meat handled well in step a is cleaned up rear cutting and become 10cm*25cm, then add water and condiment
Decoct to water is dry and meat is golden yellow；The consumption of water is as the criterion can flood meat, and the condiment used is: press
Weight portion includes 1 part of Bulbus Allii, Rhizoma Zingiberis Recens 0.5, Fructus Capsici 1.2 parts and spice 0.2 part, wherein after Bulbus Allii section in
Air contacts more than 10 minutes；Wherein spice is weight percentage as anise: Fructus Tsaoko: Radix Codonopsis: Radix orixae japonicae
=0.3:1:1.5:0.1；
C. well-done Carnis Sus domestica is put in watt cylinder, then the meat oil processing produced in decoction process is become 100 DEG C
Deep fat pour into seal after a watt cylinder floods Carnis Sus domestica to store sth. in a cellar and store sth. in a cellar 50 days in shady and cool place.
Embodiment five
The Carnis Sus domestica method for salting of the present embodiment, comprises the following steps:
A. 40 grams of Sal ratios salt that salts down is needed to carry out after 5 days clear in 1 jin of Carnis Sus domestica the three line meat of fresh grain pig
Washing, then carry out natural air drying to without moisture, then burn skin and process and turn to be yellow to meat skin, the method for burning skin is:
Pot burn and scald to 100 DEG C, raw meat meat skin portion is ironed to jaundice at pot internal friction, then scrape off on meat skin that
Layer oil stain；
B. the meat handled well in step a is cleaned up rear cutting and become 10cm*25cm, then add water and condiment
Decoct to water is dry and meat is golden yellow；The consumption of water is as the criterion can flood meat, and the condiment used is: press
Weight portion includes 0.8 part of Bulbus Allii, Rhizoma Zingiberis Recens 0.8, Fructus Capsici 0.8 part and spice 0.4 part, wherein after Bulbus Allii section
Contact 15 minutes in air；Wherein spice is weight percentage as anise: Fructus Tsaoko=0.1:0.3；
C. well-done Carnis Sus domestica is put in watt cylinder, then the meat oil processing produced in decoction process is become 104 DEG C
Deep fat pour into seal after a watt cylinder floods Carnis Sus domestica to store sth. in a cellar and store sth. in a cellar 68 days in shady and cool place.
Embodiment six
The Carnis Sus domestica method for salting of the present embodiment, comprises the following steps:
A. 35 grams of Sal ratios salt that salts down is needed to carry out after 7 days clear in 1 jin of Carnis Sus domestica the three line meat of fresh grain pig
Washing, then carry out natural air drying to without moisture, then burn skin and process and turn to be yellow to meat skin, the method for burning skin is:
Pot burn and scald to 90 DEG C, raw meat meat skin portion is ironed to jaundice at pot internal friction, then scrapes off that layer on meat skin
Oil stain；
B. the meat handled well in step a is cleaned up rear cutting and become 10cm*25cm, then add water and condiment
Decoct to water is dry and meat is golden yellow；The consumption of water is as the criterion can flood meat, and the condiment used is: press
Weight portion includes 1 part of Bulbus Allii, Rhizoma Zingiberis Recens 0.5, Fructus Capsici 1.2 parts and spice 0.2 part, wherein after Bulbus Allii section in
Air contacts more than 10 minutes；Wherein spice is anistree；
C. well-done Carnis Sus domestica is put in watt cylinder, then the meat oil processing produced in decoction process is become 120 DEG C
Deep fat pour into seal after a watt cylinder floods Carnis Sus domestica to store sth. in a cellar and store sth. in a cellar 70 days in shady and cool place.
In above-described embodiment, during decoction the consumption of Carnis Sus domestica and condiment according in prior art normal fry Carnis Sus domestica time
Consumption, suitably can add and subtract according to individual's taste.
Finally illustrate, above example only in order to technical scheme to be described and unrestricted, although
With reference to preferred embodiment, the present invention is described in detail, it will be understood by those within the art that,
Technical scheme can be modified or equivalent, without deviating from technical solution of the present invention
Objective and scope, it all should be contained in the middle of scope of the presently claimed invention.
Claims (10)
1. a Carnis Sus domestica method for salting, it is characterised in that: comprise the following steps:
A. carry out after being pickled by fresh pork Sal air-drying, burning skin process；
B. the meat handled well in step a is cleaned up rear cutting, then add water and condiment decoct dry to water and
Till meat is golden yellow；
C. well-done Carnis Sus domestica is put in watt cylinder, then pour into deep fat to seal after a watt cylinder floods Carnis Sus domestica and store sth. in a cellar.
Carnis Sus domestica method for salting the most according to claim 1, it is characterised in that: in step a, by fresh
Carnis Sus domestica needs 20-40 gram of Sal ratio to salt down salt 5-10 days with 1 jin of Carnis Sus domestica.
Carnis Sus domestica method for salting the most according to claim 2, it is characterised in that: described fresh pork is grain
The Carnis Sus domestica that food is fed；Carnis Sus domestica after Feng Ganing burns skin and processes to skin jaundice.
Carnis Sus domestica method for salting the most according to claim 1, it is characterised in that: in step b, described assistant
Material includes Bulbus Allii 0.5-1 part, Rhizoma Zingiberis Recens 0.5-1, Fructus Capsici 0.8-1.2 part and spice 0.2-0.4 part by weight,
Wherein contact more than 10 minutes in air after Bulbus Allii section.
Carnis Sus domestica method for salting the most according to claim 4, it is characterised in that: described condiment is by weight
Including 0.6 part of Bulbus Allii, Rhizoma Zingiberis Recens 0.7, Fructus Capsici 1 part and spice 0.3 part.
Carnis Sus domestica method for salting the most according to claim 1, it is characterised in that: in step c, described
The temperature of deep fat is 100-120 DEG C.
Carnis Sus domestica method for salting the most according to claim 6, it is characterised in that: described deep fat is step b
The meat oil produced in middle decoction process.
Carnis Sus domestica method for salting the most according to claim 7, it is characterised in that: in step c, by watt cylinder
50-70 days are stored sth. in a cellar in shady and cool place.
Carnis Sus domestica method for salting the most according to claim 6, it is characterised in that: in step c, described heat
Oil is 110 DEG C for temperature, stores sth. in a cellar 60 days.
Carnis Sus domestica method for salting the most according to claim 1, it is characterised in that: in step a, will pickle
Carnis Sus domestica be first carried out carrying out again air-drying process.
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| CN201610192777.1A CN105831605A (en) | 2016-03-30 | 2016-03-30 | Pork curing method |
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| CN201610192777.1A CN105831605A (en) | 2016-03-30 | 2016-03-30 | Pork curing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719817A (en) * | 2018-05-15 | 2018-11-02 | 甘肃鑫特节能科技有限公司 | A kind of pork method for salting |
| CN115413763A (en) * | 2022-08-19 | 2022-12-02 | 甘肃会宁县刘寨新佳源食品有限公司 | Pork pickling method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742865A (en) * | 2011-04-20 | 2012-10-24 | 陈章恒 | Diced pork in pot and manufacturing technology thereof |
| CN104187761A (en) * | 2014-07-23 | 2014-12-10 | 任明忠 | Manufacturing technology of diced pork in pot |
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2016
- 2016-03-30 CN CN201610192777.1A patent/CN105831605A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742865A (en) * | 2011-04-20 | 2012-10-24 | 陈章恒 | Diced pork in pot and manufacturing technology thereof |
| CN104187761A (en) * | 2014-07-23 | 2014-12-10 | 任明忠 | Manufacturing technology of diced pork in pot |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719817A (en) * | 2018-05-15 | 2018-11-02 | 甘肃鑫特节能科技有限公司 | A kind of pork method for salting |
| CN115413763A (en) * | 2022-08-19 | 2022-12-02 | 甘肃会宁县刘寨新佳源食品有限公司 | Pork pickling method |
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