CN106071903A - A kind of manufacture method of the Luchuan cured pig of pig - Google Patents
A kind of manufacture method of the Luchuan cured pig of pig Download PDFInfo
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Classifications
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- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The manufacture method of the Luchuan of the present invention cured pig of pig, including material choice, pretreatment, preparation pickling liquid, pickle, the step such as added baking, colouring, second time are toasted, soften, packed, inspection.The cured pig manufacture method of the present invention, the method of secondary alternating temperature cold drying is used to toast after pickling, avoid fat oxidation during high-temperature baking, ensure that product peroxide value reaches standard, and peroxide value is low, substantially remain the nutritional labeling of Luchuan pig Carnis Sus domestica, improve the nutritive value of product, thus improve cured pig quality.Physico-chemical tests index value is more preferable than national standard and industry standard.Remaining mandarin orange powder, Radix Glycyrrhizae powder, leaf of Moringa powder is added in preserved materials, during low-temperature salting, low-temperature bake, softening etc., preserved materials interacts and reacts, arrive reduction oils and fats, elimination greasy feeling, suppress to become sour, reduce acid value, extend the shelf life, make that cured Corii Sus domestica is soft waits effect, reduce when making dish and boil in a covered pot over a slow fire, fry, steam, the time used by mode such as boil.
Description
[technical field]
The invention belongs to food processing technology field, be specifically related to the manufacture method of a kind of Luchuan cured pig of pig.
[background technology]
Luchuan pig, gains the name because originating in the Luchuan County of Southeast of Guangxi, and it is with a long history, best in quality, is the whole nation eight
One of big local improved seeds.Luchuan pig build is short, short, wide, fertile, round.The back of the body waist broadness recessed, enlarged abdomen often mops floor, hair color in
Concordance black-and-white flower, has that reproductive capacity is high, maternal instinct is good, tender delicious a, advantage such as build is compact, heritability is stable of strong stress resistance, meat.
Luchuan pig Carnis Sus domestica has oily but not greasy, and giving off a strong fragrance is good to eat, delicious fragrance, entrance i.e. perfume, the characteristics such as flavor quality is excellent.
Luchuan pig is rich in the various nutrient of needed by human body.29 to 30 July in 2010, Guangxi University's animal science
Institute, Guangxi herding institute multidigit expert have carried out meat analysis to Luchuan pig, and it is excellent that Luchuan Meat measures general comment grade.?
M eatquality aspect, Luchuan Carnis Sus domestica fragrance is marked 4.09 points；Meat tenderness is marked 3.39 points；Many juiciness scores 3.02 points；Muscle fiber
Average 27.62 microns, between sarcostyle 0.75 micron 1.25 microns；Unsaturated fatty acid 63.94 ± 2.90%.Shearing force
16.341 ± 0.750, slaughter determining characteristic, eye muscle area is 19.566 ± 3.854cm2, lean meat percentage is 38.685 ±
3.7239%, back-fat thickness is 5.644 ± 0.840cm, and fat is 41.0875 ± 4.9687%.Survey through slaughter determining, meat
Fixed and on the scene evaluation expert is consistent after tasting to be thought, Corii Sus domestica thin meat in Luchuan is tender, and bone is the most delicious, fragrant and sweet good to eat, and unique flavor has
Delicious meat succulence, muscle fiber is thin, and shearing force is little, delicate smooth, and the characteristic that fragrance is dense, after trial test, lips and teeth lasting, makes us back
Taste is long.
It is lengthening manufacturing chain, the inevitable choice improving industry added value, creating more jobs that Luchuan pig Carnis Sus domestica carries out deep processing.
The common Carnis Sus domestica deep processed products such as roasted suckling pig with crisp skin (cured pig), sausage, five flower braised pork, fried pork chop, white cut pig's feets are good choosings
Select；Wherein, Luchuan pig Carnis Sus domestica is processed into the cured pig being loved by the people, is a product having very much market prospect.
[summary of the invention]
The present invention is according to the m eatquality of Luchuan pig, it is provided that the manufacture method of a kind of Luchuan cured pig of pig, is rolled by low temperature
Rub and make meat absorb preserved materials equably, improve the power that is knotted and the elasticity of product of meat；Secondary alternating temperature low temperature is used to do after pickling
Dry method is toasted, it is to avoid the oxidation of fat during high-temperature baking, it is ensured that product peroxide value reaches standard, and mistake
Oxidation number is low, substantially remains the nutritional labeling of Luchuan pig Carnis Sus domestica, and the detected value no significant difference of fresh meat, thus improves cured
Pig quality.And the cured pig aromatic flavor made, golden yellow color, meat shortcake skin are crisp；Salinity is only 1.6～2.2% simultaneously, edible
Do not have later and catch up with water phenomenon.
The present invention is achieved through the following technical solutions: the manufacture method of a kind of Luchuan cured pig of pig, including following step
Rapid:
(1) material choice: produce the Luchuan cured pig of pig, selects Luchuan pig piglets, and piglets does not butchers front whole important ask 60
～between 80 jin, it is impossible to the least, can not be the biggest；The Luchuan pig raised scattered or put in a suitable place to breed, peasant household oneself feed optimal, meat product
Matter is best, carries out next step pretreatment after butchering.Preferably, after piglets is butchered, put in 8 DEG C of freezers overnight, carry out pre-cooling
Acid discharge, the time is typically no less than 10 hours.After pre-cooling acid discharge, it is reprocessed into cured pig, mouthfeel and Physico-chemical tests index ratio
Do not carry out wanting more preferably of pre-cooling acid discharge.
(2) pretreatment: if what piglets was i.e. processed after butchering, the Luchuan pig piglets after butchering is removed miscellaneous
Matter, blood stains, diaphragm, reject skull, rib, foot bone, by meat cut-flower in piglets abdomen after finishing；If the piglets after butchering is by
Pre-cooling acid discharge carries out next step processor after processing again, needs first to thaw before carrying out pretreatment, and course of defrosting is: by whole breast
Pig is put in clear water and soaks so that it is naturally thaws, according to practical situation in course of defrosting, can change 1～2 water；Can also use
Tap water or the clear water of flowing thaw.Defrosting carries out pretreatment after completing again, and preprocessing process i.e. adds with after butchering
As work processes.
(3) preparation pickling liquid: pretreated piglets is weighed, by every kilogram of piglets meat weight precise preserved materials:
NaCl18g, white sugar 40g, light soy sauce 30ml, three-flower wine 15ml, sodium nitrite 0.1g, husky Rhizoma Zingiberis powder 0.2g, Radix Glycyrrhizae powder 0.2g, remaining Citrus chachiensis Hort.
Sub-powder 0.5g, leaf of Moringa powder 0.2g, mix preserved materials, fully stir evenly, obtain pickling liquid.
(4) pickle: pretreated piglets and pickling liquid are put into vacuum tumbler, stack one layer of piglets, splash one
In layer pickling liquid, and piglets abdomen, meat is upward, pickles temperature and is set as 5～8 DEG C, and vacuum reaches more than 0.08MPa, tumbler
Rotating 5min, intermittently 10min, the knead-salting time is 2～3h；Then piglets is taken out, contain with container, stack sturdy, put
Entering in 8 DEG C of freezers overnight, the time is 14～16h.
(5) added baking: piglets prefabricated brandreth fixing limbs and the head that will pickle, is then hung up baking rack
On, baking rack is put into and has reached the bakery of design temperature and carry out toasting for the first time, set bakery initially toasts temperature
Degree is 65～72 DEG C, and humidity is 20%～25%, takes out colouring after baking 48h.
(6) colouring: in the ratio of 25 kilograms of piglets meat 60ml dark soy sauce every after step (2) pretreatment, with brush by dark soy sauce
Uniformly brush is in piglets abdomen on meat and epidermis, and colouring is uniformly, fully.
(7) second time baking: after having painted, puts into the baking rack hanging piglets bakery and carries out drying for the second time
Roasting, set baking temperature as 56～60 DEG C, humidity set is 15%～20%, and baking time is 24h.
(8) soften: baked cured pig is placed on and ventilates smoothly in room, allow it the most naturally absorb water soft
Changing, the time is 12～14h；Preferably, air humidity controls 45～55%；Depending on the concrete time softened is by air humidity,
Air humidity is the highest, and the time used by softening is the shortest, typically can rule of thumb determine.
(9) pack, check: first carry out vacuum inner packing, then carry out outer package, air tight, i.e. through inspection exterior and interior packing
For qualified finished product.
Through long-term experimental study, inventor creatively according to Luchuan Meat characteristic and heat conduction transmission characteristic, opens
Send a set of baking process being processed into cured pig for Luchuan pig piglets, it is to avoid the oxidation of fat during high-temperature baking, protect
Card product peroxide value reaches standard, and peroxide value is low, substantially remains the nutritional labeling of Luchuan pig Carnis Sus domestica, with the inspection of fresh meat
Measured value no significant difference, reduces energy consumption simultaneously.
The method have the advantages that
1, preserved materials used by the Luchuan pig cured pig manufacture method of the present invention, kind is few, consumption is low, meets modern people to strong
The requirement of health diet, salinity is only 1.6～2.2% simultaneously, and edible later not havinging catches up with water phenomenon.
2, make meat absorb preserved materials equably by low temperature tumbling, improve the power that is knotted and the elasticity of product of meat；Pickle
The method of rear employing secondary alternating temperature cold drying toasts, it is to avoid the oxidation of fat during high-temperature baking, it is ensured that product
Peroxide value reaches standard, and peroxide value is low, substantially remains the nutritional labeling of Luchuan pig Carnis Sus domestica, with the detected value of fresh meat without
Notable difference, substantially increases the nutritive value of product, thus improves cured pig quality.
3, toasting after pickling, baking uses the method for secondary alternating temperature cold drying to carry out, and low temperature after first high temperature makes piglets table
The preserved materials in face solidifies rapidly, is then passed through low-temperature bake, and the fragrance making preserved materials strong the most slowly immerses in meat, obtains
Cured pig aromatic flavor, golden yellow color, meat shortcake skin crisp.
4, adding remaining mandarin orange powder, Radix Glycyrrhizae powder, leaf of Moringa powder in preserved materials, prepared cured pig is except the spy with general cured pig
Outside property, meanwhile, in low-temperature salting, low-temperature bake, softening process, preserved materials interacts and reacts, and has reduction oils and fats, elimination
Greasy feeling, suppression are become sour, are reduced acid value, extend the shelf life, and make that cured Corii Sus domestica is soft waits effect, reduce stewing when making dish, stir-fry,
Steaming, the time used by mode such as boil, mouthfeel is the most fragrant and the most sweet good to eat, delicious meat succulence, and delicate smooth, fragrance is dense, tastes posterior lip
Tooth lasting, makes us long times of aftertaste, has more special health care.
5, the cured pig that the present invention makes, Physico-chemical tests index value is more preferable than national standard and industry standard, and the shelf-life is more
Long.
In the present invention, the correlation properties of each raw material are as follows:
Remaining mandarin orange is sweet, sour, puckery, cool.Return lung meridian, stomach warp.Clearing away heat and cooling blood, promoting digestion and invigorating the stomach, cough-relieving of promoting the production of body fluid.For heat in blood blood
The stasis of blood, dyspepsia, abdominal distention, cough, laryngalgia, xerostomia.Staphylococcus aureus, bacillus subtilis, vibrio cholera etc. are shown and presses down
Bacterium effect；Very obvious action is had to improving human erythrocyte superoxide dismutase (SOD) activity, can enhancing body anti-
Oxidability；Also there is clearing away heat and cooling blood, promoting digestion and invigorating the stomach, cough-relieving of promoting the production of body fluid, the oxidation resistance of enhancing body；There is antiviral, resist
Mutation, teratogenesis, preventing tumor, lowering blood-fat and reducing weight, blood pressure lowering, slow down aging, enhancing body assimilation, facilitating digestion etc. act on.
Radix Glycyrrhizae: Radix Glycyrrhizae, property is flat, sweet in the mouth.GUIXIN warp, stomach warp, spleen channel, lung meridian.Effect and effect: invigorating the spleen and replenishing QI, cough-relieving are dispelled
Expectorant, emergency analgesic therapy, the property of medicine that is in harmonious proportion.Belong to the Qi-tonifying drug of classification under qi-restoratives medicine.
Leaf of Moringa: leaf of Moringa, has blood sugar lowering, blood fat reducing, blood pressure lowering, antitumor, antioxidation, relieving constipation, diuresis, anthelmintic, improvement to sleep
The effects such as dormancy, are eaten for a long time and can strengthen immune function of human body, slow down aging, prevention disease.
[detailed description of the invention]
The following examples can help those skilled in the art that the present invention is more fully understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
The manufacture method of a kind of Luchuan cured pig of pig, comprises the following steps:
(1) material choice: select Luchuan pig piglets, the Luchuan pig piglets especially raised scattered or put in a suitable place to breed, peasant household oneself feed
Optimal, meat quality is best, and piglets is not butchered front whole heavy 60～80 jin, carries out next step pretreatment after butchering.
(2) pretreatment: the Luchuan pig piglets after butchering removes impurity, blood stains, diaphragm, rejects skull, rib, foot
Bone, by meat cut-flower in piglets abdomen after finishing.
(3) preparation pickling liquid: the piglets obtained after previous step being processed is weighed, salts down by every kilogram of piglets meat weight precise
System material: NaCl 18g, white sugar 40g, light soy sauce 30ml, three-flower wine 15ml, sodium nitrite 0.1g, husky Rhizoma Zingiberis powder 0.2g, Radix Glycyrrhizae powder
0.2g, remaining mandarin orange powder 0.5g, leaf of Moringa powder 0.2g, mix preserved materials, fully stir evenly, obtain pickling liquid.
(4) pickle: pretreated piglets and pickling liquid are put into vacuum tumbler, stack one layer of piglets, splash one
In layer pickling liquid, and piglets abdomen, meat is upward, pickles temperature and is set as 5 DEG C, and vacuum reaches more than 0.08MPa, and tumbler turns
Dynamic 5min, intermittently 10min, the knead-salting time is 2～3h；Then piglets is taken out, contain with container, stack sturdy, put into 8
In DEG C freezer overnight, the time is 14h.
(5) added baking: piglets prefabricated brandreth fixing limbs and the head that will pickle, is then hung up baking rack
On, baking rack is put into and has reached the bakery of design temperature and carry out toasting for the first time, set bakery initially toasts temperature
Degree is 65～72 DEG C, and humidity is 20%～25%, takes out colouring after baking 48h.
(6) colouring: in the ratio of 25 kilograms of piglets meat 60ml dark soy sauce every after step (2) pretreatment, with brush by dark soy sauce
Uniformly brush is in piglets abdomen on meat and epidermis, and colouring is uniformly, fully.
(7) second time baking: after having painted, puts into the baking rack hanging piglets bakery and carries out drying for the second time
Roasting, set baking temperature as 56～60 DEG C, humidity set is 15%～20%, and baking time is 24h.
(8) soften: baked cured pig is placed on and ventilates smoothly in room, allow it the most naturally absorb water soft
Changing, the time is 12～14h, and air humidity controls 45～55%.
(9) pack, check: first carry out vacuum inner packing, then carry out outer package, air tight, i.e. through inspection exterior and interior packing
For qualified finished product.
Main physical and chemical index testing result is as follows:
| Salinity | Acid value | Moisture | Peroxide value |
| 1.6～2.2% | ≤2 | 12～15% | ≤0.05 |
Embodiment 2
The manufacture method of a kind of Luchuan cured pig of pig, comprises the following steps:
(1) material choice: select Luchuan pig piglets, the Luchuan pig piglets especially raised scattered or put in a suitable place to breed, peasant household oneself feed
Optimal, meat quality is best, and piglets is not butchered front whole heavy 60～80 jin, puts in 8 DEG C of freezers overnight, carry out pre-after butchering
Cold type acid, the time is typically no less than 10 hours.
(2) pretreatment: the piglets after previous step being processed is put in clear water and soaks so that it is naturally thaw, in course of defrosting
According to practical situation, 1～2 water can be changed；Can also thaw with the tap water of flowing or clear water.Defrosting is removed after completing
Impurity, blood stains, diaphragm, reject skull, rib, foot bone, by meat cut-flower in piglets abdomen after finishing.
(3) preparation pickling liquid: weighed by the piglets obtained after pretreatment, is pickled by every kilogram of piglets meat weight precise
Material: NaCl18g, white sugar 40g, light soy sauce 30ml, three-flower wine 15ml, sodium nitrite 0.1g, husky Rhizoma Zingiberis powder 0.2g, Radix Glycyrrhizae powder 0.2g,
Remaining mandarin orange powder 0.5g, leaf of Moringa powder 0.2g, mix preserved materials, fully stir evenly, obtain pickling liquid.
(4) pickle: pretreated piglets and pickling liquid are put into vacuum tumbler, stack one layer of piglets, splash one
In layer pickling liquid, and piglets abdomen, meat is upward, pickles temperature and is set as 8 DEG C, and vacuum reaches more than 0.08MPa, and tumbler turns
Dynamic 5min, intermittently 10min, the knead-salting time is 2～3h；Then piglets is taken out, contain with container, stack sturdy, put into 8
In DEG C freezer overnight, the time is 16h.
(5) added baking: piglets prefabricated brandreth fixing limbs and the head that will pickle, is then hung up baking rack
On, baking rack is put into and has arrived the bakery of design temperature and carry out toasting for the first time, set bakery initially toasts temperature
Degree is 65～72 DEG C, and humidity is 20%～25%, takes out colouring after baking 48h.
(6) colouring: in the ratio of 25 kilograms of piglets meat 60ml dark soy sauce every after step (2) pretreatment, with brush by dark soy sauce
Uniformly brush is in piglets abdomen on meat and epidermis, and colouring is uniformly, fully.
(7) second time baking: after having painted, puts into the baking rack hanging piglets bakery and carries out drying for the second time
Roasting, set baking temperature as 56～60 DEG C, humidity set is 15%～20%, and baking time is 24h.
(8) soften: baked cured pig is placed on and ventilates smoothly in room, allow it the most naturally absorb water soft
Changing, the time is 12～14h, and air humidity controls 45～55%；Depending on the concrete time softened is by air humidity, air humidity
The highest, the time used by softening is the shortest, typically can rule of thumb determine.
(9) pack, check: first carry out vacuum inner packing, then carry out outer package, air tight, i.e. through inspection exterior and interior packing
For qualified finished product.
Main physical and chemical index testing result is as follows:
| Salinity | Acid value | Moisture | Peroxide value |
| 1.6～2.2% | ≤2 | 12～15% | ≤0.05 |
The cured pig that embodiment 1 and embodiment 2 prepare, aromatic flavor, golden yellow color, meat shortcake skin are crisp, and the shelf-life is 30 months.
Described above is the detailed description for the preferable possible embodiments of the present invention, but embodiment is not limited to this
Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to
In the contained the scope of the claims of the present invention.
Claims (3)
1. the manufacture method of the cured pig of Luchuan pig, it is characterised in that comprise the following steps:
(1) material choice: the purebred Luchuan pig piglets that choosing is raised scattered or put in a suitable place to breed, piglets is not butchered front whole heavy 60～80 jin, butchers
After carry out pretreatment；
(2) pretreatment: the Luchuan pig piglets after butchering removes impurity, blood stains, diaphragm, rejects skull, rib, foot bone, repaiies
By meat cut-flower in piglets abdomen after whole；
(3) preparation pickling liquid: by every kilogram of piglets meat weighing preserved materials after pretreatment: NaCl 18g, white sugar 40g, light soy sauce
30ml, three-flower wine 15ml, sodium nitrite 0.1g, husky Rhizoma Zingiberis powder 0.2g, Radix Glycyrrhizae powder 0.2g, remaining mandarin orange powder 0.5g, leaf of Moringa powder 0.2g,
Preserved materials is mixed, fully stirs evenly, obtain pickling liquid；
(4) pickle: pretreated piglets and pickling liquid are put into vacuum tumbler, pickle temperature and be set as 5～8 DEG C, very
Reciprocal of duty cycle reaches more than 0.08MPa, and tumbler rotates 5min, intermittently 10min, and the knead-salting time is 2～3h；Then piglets is taken
Going out, contain with container, stack sturdy, put in 8 DEG C of freezers overnight, the time is 14～16h；
(5) added baking: piglets prefabricated brandreth fixing limbs and the head that will pickle, is then hung up on baking rack, will
Baking rack is put into and is reached the bakery of design temperature and carry out toasting for the first time, sets the initial baking temperature of bakery as 65
～72 DEG C, humidity is 20%～25%, takes out colouring after baking 48h；
(6) colouring: in the ratio of 25 kilograms of piglets meat 60ml dark soy sauce every after step (2) pretreatment, with brush, dark soy sauce is uniform
Brush is in piglets abdomen on meat and epidermis, and colouring is uniformly, fully；
(7) second time baking: after having painted, puts into the baking rack hanging piglets bakery and carries out toasting for the second time, if
Determining baking temperature is 56～60 DEG C, and humidity set is 15%～20%, and baking time is 24h；
(8) soften: baked cured pig is placed on and ventilates smoothly in room, allow its softening that the most naturally absorbs water, time
Between be 12～14h；
(9) pack, check: first carry out vacuum inner packing, then carry out outer package, air tight through inspection exterior and interior packing, it is conjunction
The cured pig of lattice finished product.
The manufacture method of a kind of Luchuan the most according to claim 1 cured pig of pig, it is characterised in that: after piglets is butchered, put into 8
In DEG C freezer overnight, pre-cooling acid discharge is carried out.
The manufacture method of a kind of Luchuan the most according to claim 1 cured pig of pig, it is characterised in that: in bating step, air
Humid control is 45～55%.
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| CN103989189A (en) * | 2014-05-19 | 2014-08-20 | 长沙沃尔德农产品科技股份有限公司 | Preserved spotted pig pork preparation method and preserved spotted pig pork |
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| CN104799330A (en) * | 2015-04-20 | 2015-07-29 | 宣威畜牧科贸有限公司 | Preserved meat processing technique |
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| CN104223130A (en) * | 2013-12-13 | 2014-12-24 | 吴建彬 | Processing method of Cantonese cured meat |
| CN103989189A (en) * | 2014-05-19 | 2014-08-20 | 长沙沃尔德农产品科技股份有限公司 | Preserved spotted pig pork preparation method and preserved spotted pig pork |
| CN104432200A (en) * | 2014-11-20 | 2015-03-25 | 张家界溇澧野生动物开发有限公司 | Preparation method of wild boar preserved meat and product of wild boar preserved meat |
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