CN107594366A - The processing technology of sauce pig face - Google Patents
The processing technology of sauce pig face Download PDFInfo
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- CN107594366A CN107594366A CN201710832628.1A CN201710832628A CN107594366A CN 107594366 A CN107594366 A CN 107594366A CN 201710832628 A CN201710832628 A CN 201710832628A CN 107594366 A CN107594366 A CN 107594366A
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- pork head
- head meat
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- processing technology
- sauce
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Abstract
The invention belongs to food processing technology field, and in particular to a kind of processing technology of sauce pig face；Specifically comprise the following steps：(1) it be raw material to choose pork head meat, and cleaning boiling afterwards, to medium, taking-up cools；(2) all bones in pork head meat are removed；(3) condiment is added into pork head meat of boning, under conditions of 1~5 DEG C, constant temperature is pickled 8~15 days；(4) under conditions of 70~80 DEG C, dewater treatment is carried out to pork head meat, dewatering time is 20~30 hours；The processing technology of sauce pig face provided by the invention, there is the characteristics of easy to process, obtained sauce pig face is damp and in good taste, open date is long.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of processing technology of sauce pig face.
Background technology
It using pork head meat is raw material through cooking one of Shandong formula famous dish forming that sauce pig face, which is, eats fertilizer while hot and oiliness, fragrance alcohol
Thickness, and there is the effect of skin maintenance.Due to pig's head meat closely, salinity is difficult to penetrate into, and the bone inside pig's head
Tissue is complicated, and meat easily turns sour rotten in sauce pig face curing process, therefore difficulty of processing is high.Sauce pig face is main edible at present
Form is still now to do existing food, and this severely limits the popularization of sauce pig face.
The content of the invention
It is an object of the invention to provide a kind of processing technology of sauce pig face, has easy to process, obtained sauce pig face
The characteristics of damp and in good taste, open date is long.
To achieve the above object, the technical solution adopted by the present invention is：A kind of processing technology of sauce pig face, specifically include as
Lower step：
(1) it be raw material to choose pork head meat, and cleaning boiling afterwards, to medium, taking-up cools；
(2) all bones in pork head meat are removed；
(3) condiment is added into pork head meat of boning, under conditions of 1~5 DEG C, constant temperature is pickled 8~15 days；
(4) under conditions of 70~80 DEG C, dewater treatment is carried out to pork head meat, dewatering time is 20~30 hours.
Beneficial effect is caused by above-mentioned technical proposal：It is to pig's head first when processing sauce pig face using the above method
Meat implement boiling, make meat soft, conveniently bone with it is tasty；Then implement constant temperature under 1~5 DEG C of cryogenic conditions to pickle, energy
Avoid fermentation inside meat and turn sour rotten；Again under conditions of 70~80 DEG C, drying and dewatering processing is carried out to pork head meat, can be kept away
The dip and internal large quantity of moisture for exempting from pork head meat remained on surface produce spontaneous fermentation, further ensure the edible quality of meat
And flavor.Industrialization production can be realized to sauce pig face using the above method, have that easy to process, process conditions are controllable, obtained
The characteristics of sauce pig face is damp and in good taste, open date is long.
Embodiment
Technical scheme disclosed by the invention is described further below by way of 3 embodiments：
Embodiment 1：A kind of processing technology of sauce pig face, specifically comprises the following steps：
(1) 100 jin of pork head meats are weighed, to medium, taking-up cools for boiling after cleaning；
(2) all bones in pork head meat are removed；
(3) 30 jin of light soy sauce, 30 jin of dark soy sauce, 1 jin of salt, 2 jin of sugar, 1 jin of liquor made from sorghum, 0.2 jin of taste are added into pork head meat of boning
Essence, 0.1 jin of anise, 0.1 jin of capsicum, 0.05 jin of Chinese prickly ash, 20 jin of sodium ascorbates, 20 jin of dehydroactic acid sodiums, in 2 DEG C of condition
Under, constant temperature is pickled 10 days；Need daily pork head meat turn in curing process to handle all over whole body, and be completely soaked pork head meat
In condiment；
(4) dewater treatment is carried out to pork head meat in 72 DEG C of drying room, dewatering time is 25 hours；
(5) pork head meat is taken out from drying room, puts to ventilation and cool down 10 hours, be vacuum-packed；
(6) packaged finished product is put into -10 DEG C of freezer and preserved.
After testing, the finished product sauce pig face made can preserve 12 months.
Embodiment 2：A kind of processing technology of sauce pig face, specifically comprises the following steps：
(1) 90 jin of pork head meats are weighed, to medium, taking-up cools for boiling after cleaning；
(2) all bones in pork head meat are removed；
(3) 25 jin of light soy sauce of addition into pork head meat of boning, 35 jin of dark soy sauce, 1 jin of salt, 2.5 jin of sugar, 0.5 jin of liquor made from sorghum, 0.1
Jin monosodium glutamate, 0.05 jin of anise, 0.15 jin of capsicum, 0.03 jin of Chinese prickly ash, 18 sodium ascorbates, 23 jin of dehydroactic acid sodiums, in 5 DEG C of bar
Under part, constant temperature is pickled 8 days；Need daily pork head meat turn in curing process to handle all over whole body, and pork head meat is soaked completely
Bubble is in condiment；
(4) dewater treatment is carried out to pork head meat in 80 DEG C of drying room, dewatering time is 30 hours；
(5) pork head meat is taken out from drying room, puts to ventilation and cool down 10 hours, be vacuum-packed；
(6) packaged finished product is put into -10 DEG C of freezer and preserved.
After testing, the finished product sauce pig face made can preserve 12 months.
Embodiment 3：A kind of processing technology of sauce pig face, specifically comprises the following steps：
(1) 110 jin of pork head meats are weighed, to medium, taking-up cools for boiling after cleaning；
(2) all bones in pork head meat are removed；
(3) 35 jin of light soy sauce of addition into pork head meat of boning, 25 jin of dark soy sauce, 1 jin of salt, 1.5 jin of sugar, 2 jin of liquor made from sorghums, 0.3 jin
Monosodium glutamate, 0.15 jin of anise, 0.15 jin of capsicum, 0.08 jin of Chinese prickly ash, 23 jin of sodium ascorbates, 18 jin of dehydroactic acid sodiums, in 1 DEG C of bar
Under part, constant temperature is pickled 15 days；Need daily pork head meat turn in curing process to handle all over whole body, and pork head meat is soaked completely
Bubble is in condiment；
(4) dewater treatment is carried out to pork head meat in 70 DEG C of drying room, dewatering time is 20 hours；
(5) pork head meat is taken out from drying room, puts to ventilation and cool down 10 hours, be vacuum-packed；
(6) packaged finished product is put into -10 DEG C of freezer and preserved.
After testing, the finished product sauce pig face made can preserve 12 months.
Claims (4)
1. a kind of processing technology of sauce pig face, it is characterised in that specifically comprise the following steps：
(1) it be raw material to choose pork head meat, and cleaning boiling afterwards, to medium, taking-up cools；
(2) all bones in pork head meat are removed；
(3) condiment is added into pork head meat of boning, under conditions of 1~5 DEG C, constant temperature is pickled 8~15 days；
(4) under conditions of 70~80 DEG C, dewater treatment is carried out to pork head meat, dewatering time is 20~30 hours.
2. the processing technology of sauce pig face as claimed in claim 1, it is characterised in that boned in the step (3) pork head meat and
The dosage of each condiment is：Bone 80~120 parts of pork head meat, 25~35 parts of light soy sauce, 25~35 parts of dark soy sauce, 1 part of salt, sugar 1.5~2.5
Part, 0.5~2 part of liquor made from sorghum, 0.1~0.3 part of monosodium glutamate is anistree 0.05~0.15 part, 0.05~0.15 part of capsicum, and Chinese prickly ash 0.03~
0.08 part, 18~23 parts of sodium ascorbate, 18~23 parts of dehydroactic acid sodium.
3. the processing technology of sauce pig face as claimed in claim 1, it is characterised in that boned in the step (3) pork head meat and
The dosage of each condiment is：Bone 100 parts of pork head meat, 30 parts of light soy sauce, 30 parts of dark soy sauce, 1 part of salt, 2 parts of sugar, 1 part of liquor made from sorghum, monosodium glutamate
It is 0.2 part, anistree 0.1 part, 0.1 part of capsicum, 0.05 part of Chinese prickly ash, 20 parts of sodium ascorbate, 20 parts of dehydroactic acid sodium.
4. the processing technology of sauce pig face as claimed in claim 1, it is characterised in that the step (3) needs in curing process
Daily pork head meat turn over and be handled all over whole body, and pork head meat is fully immersed in condiment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710832628.1A CN107594366A (en) | 2017-09-15 | 2017-09-15 | The processing technology of sauce pig face |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710832628.1A CN107594366A (en) | 2017-09-15 | 2017-09-15 | The processing technology of sauce pig face |
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| Publication Number | Publication Date |
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| CN107594366A true CN107594366A (en) | 2018-01-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201710832628.1A Pending CN107594366A (en) | 2017-09-15 | 2017-09-15 | The processing technology of sauce pig face |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108433034A (en) * | 2018-03-05 | 2018-08-24 | 周建和 | A kind of preparation method of instant pork head meat and instant pork head meat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101675809A (en) * | 2008-09-19 | 2010-03-24 | 朱长满 | Spiced pig cheek and production method thereof |
| CN102960753A (en) * | 2012-03-06 | 2013-03-13 | 浙江青莲食品股份有限公司 | Method for pickling pork head meat |
-
2017
- 2017-09-15 CN CN201710832628.1A patent/CN107594366A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101675809A (en) * | 2008-09-19 | 2010-03-24 | 朱长满 | Spiced pig cheek and production method thereof |
| CN102960753A (en) * | 2012-03-06 | 2013-03-13 | 浙江青莲食品股份有限公司 | Method for pickling pork head meat |
Non-Patent Citations (3)
| Title |
|---|
| 周永昌: "蝴蝶猪脸加工技术研究", 《肉类工业》 * |
| 舒池: "《现代家庭厨艺大全》", 31 January 1997, 湖北辞书出版社 * |
| 袁玉超等: "《肉制品加工技术》", 31 August 2015, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108433034A (en) * | 2018-03-05 | 2018-08-24 | 周建和 | A kind of preparation method of instant pork head meat and instant pork head meat |
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Application publication date: 20180119 |