CN107890037A - A kind of pork head meat pickles soup stock and prepares the processing technology of pork head meat cure foods - Google Patents
A kind of pork head meat pickles soup stock and prepares the processing technology of pork head meat cure foods Download PDFInfo
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- CN107890037A CN107890037A CN201711342874.5A CN201711342874A CN107890037A CN 107890037 A CN107890037 A CN 107890037A CN 201711342874 A CN201711342874 A CN 201711342874A CN 107890037 A CN107890037 A CN 107890037A
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- Prior art keywords
- soy sauce
- head meat
- pork head
- stew
- meat
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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
- A23L13/70—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
-
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Soup stock is pickled the present invention relates to a kind of pork head meat and prepares the processing technology of pork head meat cure foods, is prepared by the raw material of following weight proportion：Drinkable water, edible salt, dark soy sauce, monosodium glutamate, fried sugar, shallot, ginger and spice bag；Spice bag is made up of tsaoko, nutmeg, cassia bark, galingal, the root of Dahurain angelica, cloves, kaempferia galamga, spiceleaf, dried orange peel, Bi groups, Radix Angelicae Sinensis, fructus amomi, Chinese prickly ash and aniseed.Processing technology includes following preparation process：Choose above-mentioned raw materials, through thaw it is ironed, pickle, stew in soy sauce, de- bone, compacting：The good pork head meat of stew in soy sauce is placed on chopping board and taken out bone with hand, then is placed in the box of packaging bag and is pressed, standby after cooling, cutting, packaging, storage, after the assay was approved vanning are put in storage.The soup stock of the present invention has unique flavor, good reproducibility, cost advantage and convenient use by using being boiled respectively at different temperatures, and its meat products pickled, taste is more delicious, and nutrition is easier to absorb.
Description
Technical field
The present invention relates to the technical field of food processing, and in particular to a kind of pork head meat, which pickles soup stock and prepares pork head meat, to salt down
The processing technology of food processed.
Background technology
Xiyang native place pork head meat, begin former in the local folk custom local trait among the people of Xiyang County folk tradition manufacture craft combination.With ten
Remaining kind of Chinese herbal medicine configures long-used soup, is formed by whole boiling hot, cleaning, stew in soy sauce, compacting.Delicate fragrance is tasty, it is fertile and oiliness be red-letter day among the people,
The essential preferable delicious food of wedding dinner, birthday party.
In order to preferably change the quality of this traditional product and technique, Xiyang County native place agriculture and animal husbandry Development Co., Ltd opens up
Wide thinking, keep on improving.Modern manufacture craft is combined in traditional handicraft preparation method, it is coarse, hygienic to change traditional fabrication
The uneasy technologic defect of congruence, develops and creates qualified Xiyang " native place pork head meat " product repeatedly with reference to modern crafts.
State food drug surveilance office is arrived to approve and issued QS certifications, another new platform is created for Xiyang distinguishing products.
The content of the invention
Soup stock is pickled it is an object of the invention to provide a kind of pork head meat and prepares the processing technology of pork head meat cure foods.
The soup stock of the present invention has unique flavor, good reproducibility, cost excellent by using being boiled respectively at different temperatures
Gesture and convenient use, realize active principle and maximumlly extract, in turn ensure that the complete of its flavor；Its meat products pickled,
Taste is more delicious, and nutrition is easier to absorb.
The technical solution adopted by the present invention：A kind of pork head meat pickles soup stock, it by following weight proportion raw material prepare and
Into：Drinkable water 100kg, edible salt 5kg, dark soy sauce 1kg, monosodium glutamate 100g, fried sugar 500g, shallot 250g, ginger 250g and spice
Bag；The spice bag is by tsaoko 35g, nutmeg 40g, cassia bark 30g, galingal 60g, root of Dahurain angelica 15g, cloves 10g, kaempferia galamga 10g, spiceleaf
15g, dried orange peel 15g, Bi dial 20g, Radix Angelicae Sinensis 15g, fructus amomi 15g, Chinese prickly ash 15g and aniseed 20g compositions.
It is a kind of that the processing technology that soup stock prepares pork head meat cure foods, including following preparation process are pickled using pork head meat：
（1）Raw material is chosen：Described raw materials by weight portion meter includes following component：Drinkable water 100kg, edible salt 5kg, dark soy sauce 1kg,
Monosodium glutamate 100g, fried sugar 500g, shallot 250g, ginger 250g, tsaoko 35g, nutmeg 40g, cassia bark 30g, galingal 60g, root of Dahurain angelica 15g,
Cloves 10g, kaempferia galamga 10g, spiceleaf 15g, dried orange peel 15g, Bi dial 20g, Radix Angelicae Sinensis 15g, fructus amomi 15g, Chinese prickly ash 15g and aniseed 20g；
（2）Thaw ironed：Fresh pig head is selected, pig head is split into two halves cuts out the harmful substances such as pig brain, lymph, is entered with flatiron
The whole boiling hot depilation of row, then with clear water cleaned standby seam；
（3）Pickle：Pig head after cleaning is put into curing container, add drinkable water, edible salt, dark soy sauce, monosodium glutamate, fried sugar,
Shallot and ginger are pickled, salting period 80-100 minutes；
（4）Stew in soy sauce：It is put into the curing container that upward step has been pickled and adds tsaoko 35g, nutmeg 40g, cassia bark 30g, galingal
60g, root of Dahurain angelica 15g, cloves 10g, kaempferia galamga 10g, spiceleaf 15g, dried orange peel 15g, Bi dial 20g, Radix Angelicae Sinensis 15g, fructus amomi 15g, Chinese prickly ash 15g and
Aniseed 20g carries out stew in soy sauce, small fire stew in soy sauce 35-48 minutes again after first big fire stew in soy sauce 30-50 minutes；
（5）De- bone, compacting：The good pork head meat of stew in soy sauce is placed on chopping board and taken out bone with hand, then is placed on the box of packaging bag
It is pressed in son, it is standby after cooling；
（6）Cutting, packaging, storage：The pork head meat suppressed is taken out after cooling and removes epidermis, split by required weight,
Whether have gas leak phenomenon, after the assay was approved vanning storage if packing, be vacuum-packed and then going through.
Its advantage is the present invention compared with prior art：The soup stock of the present invention by using carrying out at different temperatures
Boil respectively, there is unique flavor, good reproducibility, cost advantage and convenient use, it is maximized to realize active principle
Extraction, in turn ensure that the complete of its flavor；Its meat products pickled, taste is more delicious, and nutrition is easier to absorb.
Embodiment
A kind of pork head meat pickles soup stock, and it is prepared by the raw material of following weight proportion：Drinkable water 100kg, edible salt
5kg, dark soy sauce 1kg, monosodium glutamate 100g, fried sugar 500g, shallot 250g, ginger 250g and spice bag；The spice bag is by tsaoko
35g, nutmeg 40g, cassia bark 30g, galingal 60g, root of Dahurain angelica 15g, cloves 10g, kaempferia galamga 10g, spiceleaf 15g, dried orange peel 15g, Bi dial 20g,
Radix Angelicae Sinensis 15g, fructus amomi 15g, Chinese prickly ash 15g and aniseed 20g compositions.
It is a kind of that the processing technology that soup stock prepares pork head meat cure foods, including following preparation process are pickled using pork head meat：
（1）Raw material is chosen：Described raw materials by weight portion meter includes following component：Drinkable water 100kg, edible salt 5kg, dark soy sauce 1kg,
Monosodium glutamate 100g, fried sugar 500g, shallot 250g, ginger 250g, tsaoko 35g, nutmeg 40g, cassia bark 30g, galingal 60g, root of Dahurain angelica 15g,
Cloves 10g, kaempferia galamga 10g, spiceleaf 15g, dried orange peel 15g, Bi dial 20g, Radix Angelicae Sinensis 15g, fructus amomi 15g, Chinese prickly ash 15g and aniseed 20g；
（2）Thaw ironed：Fresh pig head is selected, pig head is split into two halves cuts out the harmful substances such as pig brain, lymph, is entered with flatiron
The whole boiling hot depilation of row, then with clear water cleaned standby seam；
（3）Pickle：Pig head after cleaning is put into curing container, add drinkable water, edible salt, dark soy sauce, monosodium glutamate, fried sugar,
Shallot and ginger are pickled, salting period 80-100 minutes；
（4）Stew in soy sauce：It is put into the curing container that upward step has been pickled and adds tsaoko 35g, nutmeg 40g, cassia bark 30g, galingal
60g, root of Dahurain angelica 15g, cloves 10g, kaempferia galamga 10g, spiceleaf 15g, dried orange peel 15g, Bi dial 20g, Radix Angelicae Sinensis 15g, fructus amomi 15g, Chinese prickly ash 15g and
Aniseed 20g carries out stew in soy sauce, small fire stew in soy sauce 35-48 minutes again after first big fire stew in soy sauce 30-50 minutes；
（5）De- bone, compacting：The good pork head meat of stew in soy sauce is placed on chopping board and taken out bone with hand, then is placed on the box of packaging bag
It is pressed in son, it is standby after cooling；
（6）Cutting, packaging, storage：The pork head meat suppressed is taken out after cooling and removes epidermis, split by required weight,
Whether have gas leak phenomenon, after the assay was approved vanning storage if packing, be vacuum-packed and then going through.
Claims (2)
1. a kind of pork head meat pickles soup stock, it is characterised in that it is prepared by the raw material of following weight proportion：Drinkable water
100kg, edible salt 5kg, dark soy sauce 1kg, monosodium glutamate 100g, fried sugar 500g, shallot 250g, ginger 250g and spice bag；The perfume (or spice)
Pungent material bag is by tsaoko 35g, nutmeg 40g, cassia bark 30g, galingal 60g, root of Dahurain angelica 15g, cloves 10g, kaempferia galamga 10g, spiceleaf 15g, dried orange peel
15g, Bi dial 20g, Radix Angelicae Sinensis 15g, fructus amomi 15g, Chinese prickly ash 15g and aniseed 20g compositions.
2. a kind of pork head meat using claim 1 pickles the processing technology that soup stock prepares pork head meat cure foods, its feature exists
In, including following preparation process：（1）Raw material is chosen：Described raw materials by weight portion meter includes following component：Drinkable water
100kg, edible salt 5kg, dark soy sauce 1kg, monosodium glutamate 100g, fried sugar 500g, shallot 250g, ginger 250g, tsaoko 35g, nutmeg 40g,
Cassia bark 30g, galingal 60g, root of Dahurain angelica 15g, cloves 10g, kaempferia galamga 10g, spiceleaf 15g, dried orange peel 15g, Bi dial 20g, Radix Angelicae Sinensis 15g, fructus amomi
15g, Chinese prickly ash 15g and aniseed 20g；
（2）Thaw ironed：Fresh pig head is selected, pig head is split into two halves cuts out the harmful substances such as pig brain, lymph, is entered with flatiron
The whole boiling hot depilation of row, then with clear water cleaned standby seam；
（3）Pickle：Pig head after cleaning is put into curing container, add drinkable water, edible salt, dark soy sauce, monosodium glutamate, fried sugar,
Shallot and ginger are pickled, salting period 80-100 minutes；
（4）Stew in soy sauce：It is put into the curing container that upward step has been pickled and adds tsaoko 35g, nutmeg 40g, cassia bark 30g, galingal
60g, root of Dahurain angelica 15g, cloves 10g, kaempferia galamga 10g, spiceleaf 15g, dried orange peel 15g, Bi dial 20g, Radix Angelicae Sinensis 15g, fructus amomi 15g, Chinese prickly ash 15g and
Aniseed 20g carries out stew in soy sauce, small fire stew in soy sauce 35-48 minutes again after first big fire stew in soy sauce 30-50 minutes；
（5）De- bone, compacting：The good pork head meat of stew in soy sauce is placed on chopping board and taken out bone with hand, then is placed on the box of packaging bag
It is pressed in son, it is standby after cooling；
（6）Cutting, packaging, storage：The pork head meat suppressed is taken out after cooling and removes epidermis, split by required weight,
Whether have gas leak phenomenon, after the assay was approved vanning storage if packing, be vacuum-packed and then going through.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711342874.5A CN107890037A (en) | 2017-12-14 | 2017-12-14 | A kind of pork head meat pickles soup stock and prepares the processing technology of pork head meat cure foods |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711342874.5A CN107890037A (en) | 2017-12-14 | 2017-12-14 | A kind of pork head meat pickles soup stock and prepares the processing technology of pork head meat cure foods |
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| Publication Number | Publication Date |
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| CN107890037A true CN107890037A (en) | 2018-04-10 |
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| CN201711342874.5A Pending CN107890037A (en) | 2017-12-14 | 2017-12-14 | A kind of pork head meat pickles soup stock and prepares the processing technology of pork head meat cure foods |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783194A (en) * | 2018-05-22 | 2018-11-13 | 河南广安生物科技股份有限公司 | A kind of preparation method of halogen perfume (or spice) pig ear |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135853A (en) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | A kind of halogen material and the preparation method of spiced and stewed food |
| CN107397145A (en) * | 2017-09-11 | 2017-11-28 | 盘锦宋大房食品有限公司 | A kind of preparation method of stew in soy sauce pork head meat |
-
2017
- 2017-12-14 CN CN201711342874.5A patent/CN107890037A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135853A (en) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | A kind of halogen material and the preparation method of spiced and stewed food |
| CN107397145A (en) * | 2017-09-11 | 2017-11-28 | 盘锦宋大房食品有限公司 | A kind of preparation method of stew in soy sauce pork head meat |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783194A (en) * | 2018-05-22 | 2018-11-13 | 河南广安生物科技股份有限公司 | A kind of preparation method of halogen perfume (or spice) pig ear |
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Application publication date: 20180410 |
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