CN107114700A - A kind of preparation method of lemon flavor pig tongue - Google Patents
A kind of preparation method of lemon flavor pig tongue Download PDFInfo
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- CN107114700A CN107114700A CN201710543159.1A CN201710543159A CN107114700A CN 107114700 A CN107114700 A CN 107114700A CN 201710543159 A CN201710543159 A CN 201710543159A CN 107114700 A CN107114700 A CN 107114700A
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- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 235000019634 flavors Nutrition 0.000 title claims abstract description 13
- 244000248349 Citrus limon Species 0.000 title 1
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 49
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 235000021110 pickles Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 52
- 230000001954 sterilising effect Effects 0.000 claims description 36
- 235000013599 spices Nutrition 0.000 claims description 15
- 235000013882 gravy Nutrition 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 235000013547 stew Nutrition 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 238000005538 encapsulation Methods 0.000 claims description 5
- 229910052736 halogen Inorganic materials 0.000 claims description 5
- 150000002367 halogens Chemical class 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 20
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 10
- 229930003268 Vitamin C Natural products 0.000 abstract description 10
- 235000019154 vitamin C Nutrition 0.000 abstract description 10
- 239000011718 vitamin C Substances 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 5
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 abstract description 4
- 108010084210 citrin Proteins 0.000 abstract description 4
- 210000002105 tongue Anatomy 0.000 description 71
- 239000000047 product Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 210000001124 body fluid Anatomy 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 241000234314 Zingiber Species 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 241000220317 Rosa Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/263—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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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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Abstract
The present invention relates to pig tongue preparation method field, especially a kind of preparation method of lemon flavor pig tongue, the preparation method is comprised the following steps that：Pickle：Fresh pig tongue after blanching processing accounts for gross weight 96.6~97%, salt accounts for the 0.4~0.6% of gross weight, ginger powder accounts for the 0.3~0.5% of gross weight, cooking wine accounts for the 0.8% of gross weight, and zanthoxylum powder accounts for the 0.1~0.2% of gross weight, and pepper powder accounts for the 0.3~0.5% of gross weight, white granulated sugar accounts for the 0.1~0.3% of gross weight, lemon juice accounts for the 0.3~0.5% of gross weight, after the completion of each component is matched more than, is pickled at 4~8 DEG C standby after 8~10 hours.The invention provides a kind of preparation method of lemon flavor pig tongue, by with the addition of lemon juice in lemon pig tongue, meat can be made more delicate, tenderizing effectses are played to pig tongue, improve the texture of product, assign the vitamin C and citrin of rich choice of products.
Description
Technical field
The present invention relates to pig tongue preparation method field, especially a kind of preparation method of lemon flavor pig tongue.
Background technology
Pig tongue, flat property and sweet taste, returns spleen, stomach invigorating, replenishing qi and blood, strengthening the bones and muscles, has functions that nourishing Yin and moistening dryness.The protein of pig tongue
For complete protein, the composition containing various amino acid needed by human, and essential amino acid needs close to human body, because
This is easily made full use of by human body, is of high nutritive value, and belongs to good protein.The protein content of pig tongue is average left 13.2%
The right side, because the kind of pig, the age, girth of a garment degree and it is different.It is the regular guest on ordinary people common people's dining table, China pig in Chinese pork
The trend that the output of meat linearly rose in recent years, but it is extremely low including utilization rates such as pig tongues to the agricultural byproducts of pork
Under.
The content of the invention
The technical problem to be solved in the present invention is：In order to solve the deficiency that existing pig tongue utilization rate is low, the present invention is provided
A kind of preparation method of lemon flavor pig tongue, by with the addition of lemon juice in lemon pig tongue, can make meat more delicate,
Tenderizing effectses are played to pig tongue, the texture of product is improved, the vitamin C and citrin of rich choice of products are assigned, vitamin C can
It is anti-oxidant, it naturally can effectively extend the shelf-life of pig tongue.The lemon pericarp added in lemon pig tongue, is waved rich in fragrance
Composition is sent out, can be promoted the production of body fluid relieving summer-heat, and appetizing is amusing, lemon pericarp can dispel the gas of the smelling of fish or mutton of pig tongue, assign pig tongue with unique lemon
Lemon novel aroma.The present invention takes innovative secondary microwave batch (-type) sterilization mode, has been effectively retained the pure and fresh fragrance of lemon, has subtracted
Lack loss of the vitamin C in heat sterilisation process, and higher temperatures height has been pressed with good change in terms of sense organ, texture
It is kind.In the case of effective control sterilization parameter, microwave sterilizing effect and high temperature sterilization difference are little.
The technical solution adopted for the present invention to solve the technical problems is：
A kind of preparation method of lemon flavor pig tongue, is comprised the following steps that：
(1) pickle：Fresh pig tongue after blanching processing accounts for gross weight 96.6~97%, and salt accounts for the 0.4~0.6% of gross weight,
Ginger powder accounts for the 0.3~0.5% of gross weight, and cooking wine accounts for the 0.8% of gross weight, and zanthoxylum powder accounts for the 0.1~0.2% of gross weight, and pepper powder is accounted for always
The 0.3~0.5% of weight, white granulated sugar accounts for the 0.1~0.3% of gross weight, and lemon juice accounts for the 0.3~0.5% of gross weight, more than each component is pressed
After the completion of proportioning, pickled at 4~8 DEG C standby after 8~10 hours；
(2) stew in soy sauce：Pig tongue blanching after pickling, takes out pig tongue and is put into thick gravy, first halogen 10 minutes at 60~80 DEG C,
Then fire is closed, allows pig tongue to be soaked in thick gravy 20 minutes, you can to dry in the air cool；
(3) toast：Pig tongue after stew in soy sauce, is put into baking box middle level, and about 150 DEG C fire are toasted 5 minutes, dry in the air cool standby；
(4) cut into slices：Pig tongue after baking dry in the air it is cool after, machine section；
(5) spice：Pig tongue after section accounts for the 80~85% of gross weight, and chilli oil accounts for 3~5% of gross weight or so, and sugar is accounted for always
The 4~6% of weight, zanthoxylum powder accounts for the 0.2~0.4% of gross weight, and salt accounts for the 0.3~0.4% of gross weight, monosodium glutamate account for gross weight 0.8~
1%, lemon juice accounts for the 3~4% of gross weight, and Fresh Lemon skin accounts for the 3~4% of gross weight.
Specifically, the pig tongue after the spice includes following sterilization encapsulation step：
(1) microwave disinfection：640W microwave power is selected to sterilize the pig tonguing row microwave batch (-type) after spice, for the first time
The effective sterilizing time of microwave disinfection is 3 minutes, each microwave disinfection interval 30 seconds；
(2) it is vacuum-packed：Pig tongue after the completion of the microwave disinfection is put into high-temperature retort bag to be vacuum-packed；
(3) second of microwave pressure sterilization：After vacuum packaging, second of microwave pressure sterilization, effective sterilizing time are carried out
For 3 minutes, each microwave disinfection interval 30 seconds.
The beneficial effects of the invention are as follows：The invention provides a kind of preparation method of lemon flavor pig tongue, pass through lemon
Lemon juice is with the addition of in pig tongue, meat can be made more delicate, tenderizing effectses are played to pig tongue, the texture of product is improved, assigned
The vitamin C and citrin of rich choice of products are given, vitamin C can be anti-oxidant, naturally can effectively extend the shelf-life of pig tongue.
The lemon pericarp added in lemon pig tongue, rich in aromatic volatile component, can be promoted the production of body fluid relieving summer-heat, and appetizing is amusing, lemon pericarp
The gas of the smelling of fish or mutton of pig tongue can be dispelled, pig tongue is assigned with unique lemon novel aroma.The present invention is taken between innovative secondary microwave
Formula of having a rest sterilization mode, has been effectively retained the pure and fresh fragrance of lemon, reduces loss of the vitamin C in heat sterilisation process, and
And higher temperatures height has been pressed with good improvement in terms of sense organ, texture.In the case of effective control sterilization parameter, microwave disinfection
Effect and high temperature sterilization difference are little.
Embodiment
A kind of preparation method of lemon flavor pig tongue, is comprised the following steps that：
(1) pickle：Fresh pig tongue after blanching processing accounts for gross weight 96.6~97%, and salt accounts for the 0.4~0.6% of gross weight,
Ginger powder accounts for the 0.3~0.5% of gross weight, and cooking wine accounts for the 0.8% of gross weight, and zanthoxylum powder accounts for the 0.1~0.2% of gross weight, and pepper powder is accounted for always
The 0.3~0.5% of weight, white granulated sugar accounts for the 0.1~0.3% of gross weight, and lemon juice accounts for the 0.3~0.5% of gross weight, more than each component is pressed
After the completion of proportioning, pickled at 4~8 DEG C standby after 8~10 hours；
(2) stew in soy sauce：Pig tongue blanching after pickling, takes out pig tongue and is put into thick gravy, first halogen 10 minutes at 60~80 DEG C,
Then fire is closed, allows pig tongue to be soaked in thick gravy 20 minutes, you can to dry in the air cool；
(3) toast：Pig tongue after stew in soy sauce, is put into baking box middle level, and 150 DEG C of fire are toasted 5 minutes, dry in the air cool standby；
(4) cut into slices：Pig tongue after baking dry in the air it is cool after, machine section；
(5) spice：Pig tongue after section accounts for the 80~85% of gross weight, and chilli oil accounts for 3~5% of gross weight or so, and sugar is accounted for always
The 4~6% of weight, zanthoxylum powder accounts for the 0.2~0.4% of gross weight, and salt accounts for the 0.3~0.4% of gross weight, monosodium glutamate account for gross weight 0.8~
1%, lemon juice accounts for the 3~4% of gross weight, and Fresh Lemon skin accounts for the 3~4% of gross weight.
Pig tongue after spice includes following sterilization encapsulation step：
(1) microwave disinfection：640W microwave power is selected to sterilize the pig tonguing row microwave batch (-type) after spice, for the first time
The effective sterilizing time of microwave disinfection is 3 minutes, each microwave disinfection interval 30 seconds；
(2) it is vacuum-packed：Pig tongue after the completion of the microwave disinfection is put into high-temperature retort bag to be vacuum-packed；
(3) second of microwave pressure sterilization：After vacuum packaging, second of microwave pressure sterilization, effective sterilizing time are carried out
For 3 minutes, each microwave disinfection interval 30 seconds.
Lemon juice is with the addition of in lemon pig tongue, meat can be made more delicate, tenderizing effectses are played to pig tongue, improved
The texture of product, assigns the vitamin C and citrin of rich choice of products, vitamin C can be anti-oxidant, naturally can effectively extend pig
The shelf-life of tongue.
The lemon pericarp added in lemon pig tongue, rich in aromatic volatile component, can be promoted the production of body fluid relieving summer-heat, and appetizing is amusing,
Lemon pericarp can dispel the gas of the smelling of fish or mutton of pig tongue, assign pig tongue with unique lemon novel aroma.
The present invention takes innovative secondary microwave batch (-type) sterilization mode, has been effectively retained the pure and fresh fragrance of lemon, reduces
Loss of the vitamin C in heat sterilisation process, and in terms of sense organ, texture higher temperatures height has been pressed with good improvement.
In the case of effective control sterilization parameter, microwave sterilizing effect and high temperature sterilization difference are little.
Embodiment 1
A kind of preparation method of lemon flavor pig tongue, is comprised the following steps that：
(1) pickle：Fresh pig tongue after blanching processing accounts for gross weight 96.6%, and salt accounts for the 0.6% of gross weight, and ginger powder accounts for gross weight
0.5%, cooking wine accounts for the 0.8% of gross weight, and zanthoxylum powder accounts for the 0.2% of gross weight, and pepper powder accounts for the 0.5% of gross weight, and white granulated sugar is accounted for always
The 0.3% of weight, lemon juice accounts for the 0.5% of gross weight, after the completion of each component is matched more than, is pickled at 4 DEG C standby after 8 hours；
(2) stew in soy sauce：Pig tongue blanching after pickling, takes out pig tongue and is put into thick gravy, first in 60 times halogen 10 minutes, Ran Houguan
Fire, allows pig tongue to be soaked in thick gravy 20 minutes, you can dry in the air cool；
(3) toast：Pig tongue after stew in soy sauce, is put into baking box middle level, and 150 DEG C of fire are toasted 5 minutes, dry in the air cool standby；
(4) cut into slices：Pig tongue after baking dry in the air it is cool after, machine section；
(5) spice：Pig tongue after section accounts for the 80% of gross weight, and chilli oil accounts for 5% of gross weight or so, and sugar accounts for gross weight
5.6%, zanthoxylum powder accounts for the 0.2% of gross weight, and salt accounts for the 0.4% of gross weight, and monosodium glutamate accounts for the 0.8% of gross weight, and lemon juice accounts for gross weight
4%, Fresh Lemon skin accounts for the 4% of gross weight.
Pig tongue after spice includes following sterilization encapsulation step：.
(1) microwave disinfection：640W microwave power is selected to sterilize the pig tonguing row microwave batch (-type) after spice, for the first time
The effective sterilizing time of microwave disinfection is 3 minutes, each microwave disinfection interval 30 seconds；
(2) it is vacuum-packed：Pig tongue after the completion of the microwave disinfection is put into high-temperature retort bag to be vacuum-packed；
(3) second of microwave pressure sterilization：After vacuum packaging, second of microwave pressure sterilization, effective sterilizing time are carried out
For 3 minutes, each microwave disinfection interval 30 seconds.
Above production method increases lemon taste and vitamin to people to protrude proportion of the lemon in pig tongue with this
The effect of body.
Embodiment 2
A kind of preparation method of lemon flavor pig tongue, is comprised the following steps that：
(1) pickle：Fresh pig tongue after blanching processing accounts for gross weight 96.8%, and salt accounts for the 0.5% of gross weight, and ginger powder accounts for gross weight
0.5%, cooking wine accounts for the 0.8% of gross weight, and zanthoxylum powder accounts for the 0.2% of gross weight, and pepper powder accounts for the 0.5% of gross weight, and white granulated sugar is accounted for always
The 0.3% of weight, lemon juice accounts for the 0.4% of gross weight, after the completion of each component is matched more than, is pickled at 6 DEG C standby after 9 hours；
(2) stew in soy sauce：Pig tongue blanching after pickling, takes out pig tongue and is put into thick gravy, first halogen 10 minutes at 70 DEG C, then
Guan Huo, allows pig tongue to be soaked in thick gravy 20 minutes, you can dry in the air cool；
(3) toast：Pig tongue after stew in soy sauce, is put into baking box middle level, and 150 DEG C of fire are toasted 5 minutes, dry in the air cool standby；
(4) cut into slices：Pig tongue after baking dry in the air it is cool after, machine section；
(5) spice：Pig tongue after section accounts for the 83% of gross weight, and chilli oil accounts for 4% of gross weight or so, and sugar accounts for gross weight
5.3%, zanthoxylum powder accounts for the 0.3% of gross weight, and salt accounts for the 0.4% of gross weight, and monosodium glutamate accounts for the 1% of gross weight, and lemon juice accounts for the 3% of gross weight,
Fresh Lemon skin accounts for the 3% of gross weight.
Pig tongue after spice includes following sterilization encapsulation step：
(1) microwave disinfection：640W microwave power is selected to sterilize the pig tonguing row microwave batch (-type) after spice, for the first time
The effective sterilizing time of microwave disinfection is 3 minutes, each microwave disinfection interval 30 seconds；
(2) it is vacuum-packed：Pig tongue after the completion of the microwave disinfection is put into high-temperature retort bag to be vacuum-packed；
(3) second of microwave pressure sterilization：After vacuum packaging, second of microwave pressure sterilization, effective sterilizing time are carried out
For 3 minutes, each microwave disinfection interval 30 seconds.
Above production method is with the balanced collocation between pig tongue and lemon, to realize that pig tongue is most closed with lemon mouthfeel and nutrition
The collocation of reason.
Using the above-mentioned desirable embodiment according to the present invention as enlightenment, by above-mentioned description, relevant staff is complete
Various changes and amendments can be carried out without departing from the scope of the technological thought of the present invention' entirely.The technology of this invention
Property scope is not limited to the content on specification, it is necessary to its technical scope is determined according to right.
Claims (2)
1. a kind of preparation method of lemon flavor pig tongue, it is characterised in that comprise the following steps that：
(1) pickle：Fresh pig tongue after blanching processing accounts for gross weight 96.6~97%, and salt accounts for the 0.4~0.6% of gross weight, ginger powder
The 0.3~0.5% of gross weight is accounted for, cooking wine accounts for the 0.8% of gross weight, and zanthoxylum powder accounts for the 0.1~0.2% of gross weight, and pepper powder accounts for gross weight
0.3~0.5%, white granulated sugar accounts for the 0.1~0.3% of gross weight, and lemon juice accounts for the 0.3~0.5% of gross weight, and each component is matched more than
After the completion of, pickled at 4~8 DEG C standby after 8~10 hours；
(2) stew in soy sauce：Pig tongue blanching after pickling, takes out pig tongue and is put into thick gravy, first halogen 10 minutes at 60~80 DEG C, then
Guan Huo, allows pig tongue to be soaked in thick gravy 20 minutes, you can dry in the air cool；
(3) toast：Pig tongue after stew in soy sauce, is put into baking box middle level, and 150 DEG C of fire are toasted 5 minutes, dry in the air cool standby；
(4) cut into slices：Pig tongue after baking dry in the air it is cool after, machine section；
(5) spice：Pig tongue after section accounts for the 80~85% of gross weight, and chilli oil accounts for 3~5% of gross weight or so, and sugar accounts for the 4 of gross weight
~6%, zanthoxylum powder accounts for the 0.2~0.4% of gross weight, and salt accounts for the 0.3~0.4% of gross weight, and monosodium glutamate accounts for the 0.8~1% of gross weight, lemon
Juice accounts for the 3~4% of gross weight, and Fresh Lemon skin accounts for the 3~4% of gross weight.
2. a kind of preparation method of lemon flavor pig tongue according to claim 1, it is characterised in that the pig after the spice
Tongue includes following sterilization encapsulation step：
(1) microwave disinfection：640W microwave power is selected to sterilize the pig tonguing row microwave batch (-type) after spice, first time microwave
It is 3 minutes, each microwave disinfection interval 30 seconds to sterilize effective sterilizing time；
(2) it is vacuum-packed：Pig tongue after the completion of the microwave disinfection is put into high-temperature retort bag to be vacuum-packed；
(3) second of microwave pressure sterilization：After vacuum packaging, second of microwave pressure sterilization is carried out, effective sterilizing time is 3 points
Clock, each microwave disinfection interval 30 seconds.
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