CN107981234A - Trendy styles from Hong Kong is burnt cured and preparation method thereof - Google Patents
Trendy styles from Hong Kong is burnt cured and preparation method thereof Download PDFInfo
- Publication number
- CN107981234A CN107981234A CN201711183675.4A CN201711183675A CN107981234A CN 107981234 A CN107981234 A CN 107981234A CN 201711183675 A CN201711183675 A CN 201711183675A CN 107981234 A CN107981234 A CN 107981234A
- Authority
- CN
- China
- Prior art keywords
- sucking pig
- weight
- parts
- pig trunk
- trunk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- 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
-
- 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
Landscapes
- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Cured and preparation method thereof the invention discloses a kind of trendy styles from Hong Kong burning, the cured preparation method of the trendy styles from Hong Kong burning includes cleaning, marinated, smoke solution is handled, liquid glucose is handled, baking step.Trendy styles from Hong Kong burning of the present invention is cured, is process using special preparation method, good appearance, unique flavor, the crisp dry perfume (or spice) of skin, meat tenderness succulence, entrance pineization.
Description
Technical field
The present invention relates to food processing technology field, is burnt more particularly to a kind of trendy styles from Hong Kong cured and preparation method thereof.
Background technology
Trendy styles from Hong Kong is burnt cured including roasted goose, squab, sucking pig, roast pork and some bittern cuisines.It is usually first with secret to burn cured
Sauce is pickled to be put into again for a period of time in stove and baked, and roasted goose, sucking pig skin are crisp, fertile, the sweet taste that taste slightly Cantonese likes.
Burn it is cured be divided into fact two kinds of " burning " and " cured ", but people always connect together " burn cured " now.Burn cured general
Refer to barbecue, the meat product of halogen stain.Before the Tang Dynasty is passed, just on the basis of the cured meat and fish of capital of a country, formulate cured with local characteristic
Taste.Sausage food is passed to by Tang and Song Dynasty time, Arabic, Indian again, and cooks are further by bowel lavage production method and local
Pickle carnivorous method to blend, create the Cantonese cured meat and fish of " combining at home and abroad ", be famous at home and abroad.
The patent of invention of Application No. 201611055013.4 discloses a kind of delicious trendy styles from Hong Kong and burns cured and preparation method thereof, institute
It is ruddy vivid to state the cured color and luster of delicious trendy styles from Hong Kong burning, and maintains good chewiness, its quality is substantially better than traditional processing mode system
The burning of work is cured.
Trendy styles from Hong Kong burning of the prior art is cured typically more greasy, and fat content is more, takes in internal fat and accumulates in vivo
Tired and do not allow easy to digest, therefore, often edible trendy styles from Hong Kong burns cured people and alimentary obesity easily occurs, and blood glucose, blood fat are high
Crowd cannot eat burn it is cured.
The content of the invention
The first technical problem to be solved by the present invention is to provide a kind of trendy styles from Hong Kong and burns cured preparation method.
The present invention provides a kind of trendy styles from Hong Kong and burns cured preparation method, including cleans, pickles, smearing liquid glucose, baking step.
Specifically, the present invention provides a kind of trendy styles from Hong Kong burning cured preparation method, comprises the following steps：
(1) clean：Weight 5-10kg, the epidermis completely sucking pig without color spot are selected, carries out slaughtering bloodletting according to a conventional method, move back
Hair, remove internal organ, is rinsed 15-25 minute with flowing water, then sucking pig is rived along spine on the inside of the buttocks, rejecting leaf fat, preceding
Chest 3-4 roots rib cage and shoulder blade, dig out pig brain, are rinsed 25-35 minutes with flowing water, drain away the water, obtain sucking pig trunk；
(2) pickle：By preserved materials uniform coating in newborn pork carcass surface and inner cavity, preserved materials and the mass ratio of sucking pig trunk
For 1：(15-20), when 2-4 DEG C of marinated 24-36 is small；The preparation process of wherein described preserved materials is：By salt 150-180 weight
Part, white granulated sugar 60-90 parts by weight, fish sauce 5-8 parts by weight, star aniseed powder 3-5 parts by weight, rice bran protein 3-5 parts by weight, sesame oil
10-20 parts by weight and garlic 5-8 parts by weight are uniformly mixed, to obtain the final product；
(3) smoke solution is handled：Sucking pig trunk after will be marinated, which is put into smoke solution, to be impregnated 60-90 seconds, sucking pig trunk and cigarette
The weight ratio of Fumeol is 1：(3-5), takes out sucking pig trunk, drains；
(4) liquid glucose is handled：By newborn pork carcass surface of the uniform sprinkle of boiling water after smoke solution processing, the sprinkle time is 5-15
Minute, drain, sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, liquid glucose and sucking pig trunk
Mass ratio be 1：(25-45), will smear the sucking pig trunk after liquid glucose using 55-65 DEG C of hot wind blow 1-1.5 it is small when, by its table
Skin is dried；The preparation process of wherein described liquid glucose is：Herbal polysaccharide 10-30 parts by weight and water 200-300 parts by weight are weighed, by
Medicine polysaccharide and water are stirred 10-20 minutes with 300-400 revs/min of rotating speed, obtain liquid glucose；
(5) it is baked：Sucking pig trunk after epidermis is dried is put into oven, is toasted 80-90 minutes, is taken in 120-130 DEG C
Go out sucking pig trunk, smooth out newborn pork carcass surface due to the grease of baking exudation, then sucking pig trunk is put into oven, is continued at
190-200 DEG C is toasted 25-30 minutes, and it is cured to obtain trendy styles from Hong Kong burning.
Specifically, the present invention provides a kind of trendy styles from Hong Kong burning cured preparation method, comprises the following steps：
(1) clean：Weight 5-10kg, the epidermis completely sucking pig without color spot are selected, carries out slaughtering bloodletting according to a conventional method, move back
Hair, remove internal organ, is rinsed 15-25 minute with flowing water, then sucking pig is rived along spine on the inside of the buttocks, rejecting leaf fat, preceding
Chest 3-4 roots rib cage and shoulder blade, dig out pig brain, are rinsed 25-35 minutes with flowing water, drain away the water, obtain sucking pig trunk；
(2) pickle：By preserved materials uniform coating in newborn pork carcass surface and inner cavity, preserved materials and the mass ratio of sucking pig trunk
For 1：(15-20), when 2-4 DEG C of marinated 24-36 is small；The preparation process of wherein described preserved materials is：By salt 150-180 weight
Part, white granulated sugar 60-90 parts by weight, fish sauce 5-8 parts by weight, star aniseed powder 3-5 parts by weight, rice bran protein 3-5 parts by weight, sesame oil
10-20 parts by weight and garlic 5-8 parts by weight are uniformly mixed, to obtain the final product；
(3) smoke solution is handled：Sucking pig trunk after will be marinated, which is put into smoke solution, to be impregnated 60-90 seconds, sucking pig trunk and cigarette
The weight ratio of Fumeol is 1：(3-5), takes out sucking pig trunk, drains；
(4) liquid glucose is handled：By newborn pork carcass surface of the uniform sprinkle of boiling water after smoke solution processing, the sprinkle time is 5-15
Minute, drain, sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, liquid glucose and sucking pig trunk
Mass ratio be 1：(25-45), will smear the sucking pig trunk after liquid glucose using 55-65 DEG C of hot wind blow 1-1.5 it is small when, by its table
Skin is dried；The preparation process of wherein described liquid glucose is：Herbal polysaccharide 10-30 parts by weight and water 200-300 parts by weight are weighed, by
Medicine polysaccharide and water are stirred 10-20 minutes with 300-400 revs/min of rotating speed, obtain liquid glucose；
(5) it is baked：Sucking pig trunk after epidermis is dried is put into oven, is toasted 80-90 minutes, is taken in 120-130 DEG C
Go out sucking pig trunk, smooth out newborn pork carcass surface due to the grease of baking exudation, then sucking pig trunk is put into oven, is continued at
190-200 DEG C is toasted 25-30 minutes；
(6) ozone treatment：Sucking pig trunk after baking is put into sealable cylindrical drum, ozone is passed through into cylindrical drum
Gas, makes ozone concentration to be 1.5-3.5mg/m in closed cylindrical drum3, after the completion of ventilation, closed cylindrical drum, places 40-80 points
Clock, it is cured to obtain trendy styles from Hong Kong burning.
Specifically, the present invention provides a kind of trendy styles from Hong Kong burning cured preparation method, comprises the following steps：
(1) clean：Weight 5-10kg, the epidermis completely sucking pig without color spot are selected, carries out slaughtering bloodletting according to a conventional method, move back
Hair, remove internal organ, is rinsed 15-25 minute with flowing water, then sucking pig is rived along spine on the inside of the buttocks, rejecting leaf fat, preceding
Chest 3-4 roots rib cage and shoulder blade, dig out pig brain, are rinsed 25-35 minutes with flowing water, drain away the water, obtain sucking pig trunk；
(2) pickle：By preserved materials uniform coating in newborn pork carcass surface and inner cavity, preserved materials and the mass ratio of sucking pig trunk
For 1：(15-20), when 2-4 DEG C of marinated 24-36 is small；The preparation process of wherein described preserved materials is：By salt 150-180 weight
Part, white granulated sugar 60-90 parts by weight, fish sauce 5-8 parts by weight, star aniseed powder 3-5 parts by weight, rice bran protein 3-5 parts by weight, sesame oil
10-20 parts by weight and garlic 5-8 parts by weight are uniformly mixed, to obtain the final product；
(3) smoke solution is handled：Sucking pig trunk after will be marinated, which is put into smoke solution, to be impregnated 60-90 seconds, sucking pig trunk and cigarette
The weight ratio of Fumeol is 1：(3-5), takes out sucking pig trunk, drains；
(4) liquid glucose is handled：By newborn pork carcass surface of the uniform sprinkle of boiling water after smoke solution processing, the sprinkle time is 5-15
Minute, drain, sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, liquid glucose and sucking pig trunk
Mass ratio be 1：(25-45), will smear the sucking pig trunk after liquid glucose using 55-65 DEG C of hot wind blow 1-1.5 it is small when, by its table
Skin is dried；The preparation process of wherein described liquid glucose is：Herbal polysaccharide 10-30 parts by weight and water 200-300 parts by weight are weighed, by
Medicine polysaccharide and water are stirred 10-20 minutes with 300-400 revs/min of rotating speed, obtain liquid glucose；
(5) citrange pericarp extract is filled：Sucking pig trunk abdominal cavity filling citrange pericarp extraction after epidermis drying
The mass ratio of thing, citrange pericarp extract and sucking pig trunk is 1：(50-100)；
(6) it is baked：Sucking pig trunk after filling citrange pericarp extract is put into oven, 80- is toasted in 120-130 DEG C
90 minutes, sucking pig trunk is taken out, newborn pork carcass surface is smoothed out due to the grease of baking exudation, sucking pig trunk is then put into oven
It is interior, continue at 190-200 DEG C and toast 25-30 minutes, it is cured to obtain trendy styles from Hong Kong burning.
Specifically, the present invention provides a kind of trendy styles from Hong Kong burning cured preparation method, comprises the following steps：
(1) clean：Weight 5-10kg, the epidermis completely sucking pig without color spot are selected, carries out slaughtering bloodletting according to a conventional method, move back
Hair, remove internal organ, is rinsed 15-25 minute with flowing water, then sucking pig is rived along spine on the inside of the buttocks, rejecting leaf fat, preceding
Chest 3-4 roots rib cage and shoulder blade, dig out pig brain, are rinsed 25-35 minutes with flowing water, drain away the water, obtain sucking pig trunk；
(2) pickle：By preserved materials uniform coating in newborn pork carcass surface and inner cavity, preserved materials and the mass ratio of sucking pig trunk
For 1：(15-20), when 2-4 DEG C of marinated 24-36 is small；The preparation process of wherein described preserved materials is：By salt 150-180 weight
Part, white granulated sugar 60-90 parts by weight, fish sauce 5-8 parts by weight, star aniseed powder 3-5 parts by weight, rice bran protein 3-5 parts by weight, sesame oil
10-20 parts by weight and garlic 5-8 parts by weight are uniformly mixed, to obtain the final product；
(3) smoke solution is handled：Sucking pig trunk after will be marinated, which is put into smoke solution, to be impregnated 60-90 seconds, sucking pig trunk and cigarette
The weight ratio of Fumeol is 1：(3-5), takes out sucking pig trunk, drains；
(4) liquid glucose is handled：By newborn pork carcass surface of the uniform sprinkle of boiling water after smoke solution processing, the sprinkle time is 5-15
Minute, drain, sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, liquid glucose and sucking pig trunk
Mass ratio be 1：(25-45), will smear the sucking pig trunk after liquid glucose using 55-65 DEG C of hot wind blow 1-1.5 it is small when, by its table
Skin is dried；The preparation process of wherein described liquid glucose is：Herbal polysaccharide 10-30 parts by weight and water 200-300 parts by weight are weighed, by
Medicine polysaccharide and water are stirred 10-20 minutes with 300-400 revs/min of rotating speed, obtain liquid glucose；
(5) citrange pericarp extract is filled：Sucking pig trunk abdominal cavity filling citrange pericarp extraction after epidermis drying
The mass ratio of thing, citrange pericarp extract and sucking pig trunk is 1：(50-100)；
(6) it is baked：Sucking pig trunk after filling citrange pericarp extract is put into oven, 80- is toasted in 120-130 DEG C
90 minutes, sucking pig trunk is taken out, newborn pork carcass surface is smoothed out due to the grease of baking exudation, sucking pig trunk is then put into oven
It is interior, continue at 190-200 DEG C and toast 25-30 minutes；
(7) ozone treatment：Sucking pig trunk after baking is put into sealable cylindrical drum, ozone is passed through into cylindrical drum
Gas, makes ozone concentration to be 1.5-3.5mg/m in closed cylindrical drum3, after the completion of ventilation, closed cylindrical drum, places 40-80 points
Clock, it is cured to obtain trendy styles from Hong Kong burning.
The preparation process of the citrange pericarp extract is：After citrange cleans up, citrange pericarp is taken；By citrange pericarp in
When 40-60 DEG C of dry 24-48 is small, dry citrange pericarp is obtained；Dry citrange pericarp is crushed, 60-80 mesh sieves is crossed, obtains
Citrange pericarp powder；By citrange pericarp powder and absolute ethyl alcohol with solid-to-liquid ratio 1：(25-30) (g/mL) is uniformly mixed, in 50-60
DEG C, vacuum be -0.08~-0.06MPa under conditions of extract 30-50 minutes, obtain extracting solution；By extracting solution with 5000-
6000 revs/min of rotating speed centrifuges 10-20 minutes, takes supernatant, by supernatant when the 55-65 DEG C of 5-6 that is concentrated under reduced pressure is small, obtains
Concentrate；Concentrate vacuum freeze drying is obtained into citrange pericarp extract, the process conditions of wherein vacuum freeze drying are：In advance
It is -30~-25 DEG C to freeze temperature, and when the pre-freeze time is 2-3 small, sublimation temperature is 15-25 DEG C, and sublimation temperature is 35-45 DEG C, vacuum
Spend for -0.095~-0.09MPa, the vacuum freeze drying time for 14-20 it is small when.
The rice bran protein can both use commercially available rice bran protein, can also use homemade selenium-enriched rice bran albumen.
The preparation process of the selenium-enriched rice bran albumen is：Selenium-enriched rice bran is crushed, 50-60 mesh sieves is crossed, obtains selenium-enriched rice bran
Powder；By selenium-enriched rice bran powder and n-hexane with solid-to-liquid ratio 1：(5-10) (g/mL) is uniformly mixed, and is obtained mixed liquor I, will be mixed
Liquid I is centrifuged 10-20 minutes with 3000-4000 revs/min of rotating speed, supernatant is abandoned, by bottom solid in 50-60 DEG C of dry 12-
16 it is small when, obtain degreasing selenium-enriched rice bran powder；Sodium hydroxide water by degreasing selenium-enriched rice bran powder with mass fraction for 10-20%
Solution is using solid-to-liquid ratio as 1：(10-15) (g/mL) is uniformly mixed, and mixed liquor II is obtained, by mixed liquor II with 3000-4000 revs/min
The rotating speed of clock centrifuges 15-20 minutes, collects supernatant；Supernatant is water-soluble with the hydrochloric acid that molar concentration is 0.01-0.02mol/L
Liquid adjusts pH value to 5-6, is centrifuged 15-30 minutes with 4000-5000 revs/min of rotating speed, supernatant is abandoned, by precipitation distilled water
Washing, distillation water consumption are 10-20 times of Sediment weight, and vacuum freeze drying obtains selenium-enriched rice bran albumen, wherein vacuum refrigeration
Dry process conditions are：Pre-freezing temperature is -30~-25 DEG C, and when the pre-freeze time is 2-3 small, sublimation temperature is 15-25 DEG C, is risen
Magnificent temperature is 35-45 DEG C, and vacuum is -0.095~-0.09MPa, when the vacuum freeze drying time is 14-20 small.
The herbal polysaccharide is lentinan, astragalus polyose, pachymaran, tremella polysaccharides, hericium erinaceum polysaccharide, polysaccharides
In one or more of mixtures.Preferably, the polysaccharide is hericium erinaceum polysaccharide and the mixture of polysaccharides, wherein hedgehog hydnum
Mushroom polysaccharide and the mass ratio of polysaccharides are 1：(3-5).
Burnt present invention also offers the trendy styles from Hong Kong being prepared by the above method cured.
Trendy styles from Hong Kong burning of the present invention is cured, is process using special preparation method, good appearance, unique flavor, skin is crisp dry
Perfume (or spice), meat tenderness succulence, entrance pineization.
Embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the reality
Apply among a scope.The experimental method of actual conditions is not specified in the following example, according to conventional methods and conditions, or according to business
Product specification selects.
In following embodiments,
Sucking pig, uses sucking pig of the kind for river perfume (or spice) pig.
Salt, the salt provided using Hunan snowy day salt industry technological development Co., Ltd.
White granulated sugar, the white granulated sugar provided using Zhuhai City Doumen District great Jia Food Co., Ltd.
Fish sauce, the fish sauce provided using the source fish sauce processing factory of Rongcheng City's treasured.
Star aniseed powder, the star aniseed powder provided using Qingdao Nuo An food ingredients Co., Ltd.
Rice bran protein, the rice bran protein provided using Daxing'an Mountainrange Lin Gebei psychrophiles Science and Technology Co., Ltd..
Sesame oil, the sesame oil provided using this daily use chemicals development in science and technology Co., Ltd of the Guangzhou Chinese one hundred.
Garlic, the garlic provided using the Shanghai Hu Ling market of farm produces.
Hericium erinaceum polysaccharide, No. CAS：12542-36-8, using Wuhan far into the Hericium erinaceus for creating Science and Technology Ltd.'s offer
Polysaccharide.
Citrange, the Ka Lizuo citranges provided using the Shanghai Hu Ling market of farm produces.
Absolute ethyl alcohol, the food-grade anhydrous ethanol provided using Lu Hao industrial chemicals Co., Ltd of Suzhou City.
Smoke solution, the food-grade smoke solution provided using Shandong Feng Tai bio tech ltd, is made using hawthorn fruit stone
For basic raw material.
Polysaccharides, No. CAS：107-43-7, using Wuhan far into the polysaccharides for creating Science and Technology Ltd.'s offer.
Selenium-enriched rice bran, the selenium-enriched rice bran provided using Harbin Hao Mai developments in agricultural science and technology Co., Ltd.
Embodiment 1
Trendy styles from Hong Kong burns cured preparation method, comprises the following steps：
(1) weight 5kg, the epidermis completely sucking pig without color spot are selected, carry out slaughtering bloodletting according to a conventional method, pluck, go in
It is dirty, rinsed 20 minutes with flowing water, then sucking pig rived along spine on the inside of the buttocks, during riving not damaged epidermis with
Keep shape complete, reject leaf fat, the rib cage of shirtfront 3 and shoulder blade, dig out pig brain, rinsed 30 minutes, drained with flowing water
Moisture, obtains sucking pig trunk；
(2) by preserved materials uniform coating in newborn pork carcass surface and inner cavity, the mass ratio of preserved materials and sucking pig trunk is 1：
15, in 2 DEG C it is marinated 24 it is small when, wherein the preparation process of the preserved materials is：By 180 parts by weight of salt, 90 parts by weight of white granulated sugar,
5 parts by weight of fish sauce, 3 parts by weight of star aniseed powder, 5 parts by weight of rice bran protein, 20 parts by weight of sesame oil and 5 parts by weight of garlic are uniformly mixed,
To obtain the final product；
(3) the newborn pork carcass surface by the uniform sprinkle of boiling water after marinated, sprinkle time are 8 minutes, tighten pigskin, pig
Meat is hardened, and drains away the water, and sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, liquid glucose and breast
The mass ratio of hog on hook is 1:25, will smear the sucking pig trunk after liquid glucose using 60 DEG C of hot wind blow 1 it is small when, its epidermis is dried
It is dry, wherein the preparation process of the liquid glucose is：200 parts by weight of 30 parts by weight of hericium erinaceum polysaccharide and water are weighed, by hericium erinaceum polysaccharide
Stirred 20 minutes with 300 revs/min of rotating speed with water, obtain liquid glucose；
(4) the sucking pig trunk after epidermis is dried is put into oven, is toasted 80 minutes in 120 DEG C, is taken out sucking pig trunk, is smeared
Then sucking pig trunk is put into oven due to the grease of baking exudation, is continued at 200 DEG C and toast 30 points by flat breast pork carcass surface
Clock, it is cured to obtain trendy styles from Hong Kong burning.
Embodiment 2
Trendy styles from Hong Kong burns cured preparation method, comprises the following steps：
(1) weight 5kg, the epidermis completely sucking pig without color spot are selected, carry out slaughtering bloodletting according to a conventional method, pluck, go in
It is dirty, rinsed 20 minutes with flowing water, then sucking pig rived along spine on the inside of the buttocks, during riving not damaged epidermis with
Keep shape complete, reject leaf fat, the rib cage of shirtfront 3 and shoulder blade, dig out pig brain, rinsed 30 minutes, drained with flowing water
Moisture, obtains sucking pig trunk；
(2) by preserved materials uniform coating in newborn pork carcass surface and inner cavity, the mass ratio of preserved materials and sucking pig trunk is 1：
15, in 2 DEG C it is marinated 24 it is small when, wherein the preparation process of the preserved materials is：By 180 parts by weight of salt, 90 parts by weight of white granulated sugar,
5 parts by weight of fish sauce, 3 parts by weight of star aniseed powder, 5 parts by weight of rice bran protein, 20 parts by weight of sesame oil and 5 parts by weight of garlic are uniformly mixed,
To obtain the final product；
(3) the sucking pig trunk after will be marinated, which is put into smoke solution, to be impregnated 60 seconds, and the weight ratio of sucking pig trunk and smoke solution is
1：3, sucking pig trunk is taken out, is drained；
(4) the newborn pork carcass surface by the uniform sprinkle of boiling water after smoke solution processing, sprinkle time are 8 minutes, make pigskin
Tighten, pork is hardened, and drains away the water, sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, sugar
The mass ratio of liquid and sucking pig trunk is 1:25, will smear the sucking pig trunk after liquid glucose using 60 DEG C of hot wind blow 1 it is small when, by its table
Skin is dried, wherein the preparation process of the liquid glucose is：200 parts by weight of 30 parts by weight of hericium erinaceum polysaccharide and water are weighed, by Hericium erinaceus
Polysaccharide and water are stirred 20 minutes with 300 revs/min of rotating speed, obtain liquid glucose；
(5) the sucking pig trunk after epidermis is dried is put into oven, is toasted 80 minutes in 120 DEG C, is taken out sucking pig trunk, is smeared
Then sucking pig trunk is put into oven due to the grease of baking exudation, is continued at 200 DEG C and toast 30 points by flat breast pork carcass surface
Clock, it is cured to obtain trendy styles from Hong Kong burning.
Embodiment 3
Trendy styles from Hong Kong burns cured preparation method, comprises the following steps：
(1) weight 5kg, the epidermis completely sucking pig without color spot are selected, carry out slaughtering bloodletting according to a conventional method, pluck, go in
It is dirty, rinsed 20 minutes with flowing water, then sucking pig rived along spine on the inside of the buttocks, during riving not damaged epidermis with
Keep shape complete, reject leaf fat, the rib cage of shirtfront 3 and shoulder blade, dig out pig brain, rinsed 30 minutes, drained with flowing water
Moisture, obtains sucking pig trunk；
(2) by preserved materials uniform coating in newborn pork carcass surface and inner cavity, the mass ratio of preserved materials and sucking pig trunk is 1：
15, in 2 DEG C it is marinated 24 it is small when, wherein the preparation process of the preserved materials is：By 180 parts by weight of salt, 90 parts by weight of white granulated sugar,
5 parts by weight of fish sauce, 3 parts by weight of star aniseed powder, 5 parts by weight of rice bran protein, 20 parts by weight of sesame oil and 5 parts by weight of garlic are uniformly mixed,
To obtain the final product；
(3) the sucking pig trunk after will be marinated, which is put into smoke solution, to be impregnated 60 seconds, and the weight ratio of sucking pig trunk and smoke solution is
1：3, sucking pig trunk is taken out, is drained；
(4) the newborn pork carcass surface by the uniform sprinkle of boiling water after smoke solution processing, sprinkle time are 8 minutes, make pigskin
Tighten, pork is hardened, and drains away the water, sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, sugar
The mass ratio of liquid and sucking pig trunk is 1:25, will smear the sucking pig trunk after liquid glucose using 60 DEG C of hot wind blow 1 it is small when, by its table
Skin is dried, wherein the preparation process of the liquid glucose is：200 parts by weight of 30 parts by weight of hericium erinaceum polysaccharide and water are weighed, by Hericium erinaceus
Polysaccharide and water are stirred 20 minutes with 300 revs/min of rotating speed, obtain liquid glucose；
(5) the sucking pig trunk after epidermis is dried is put into oven, is toasted 80 minutes in 120 DEG C, is taken out sucking pig trunk, is smeared
Then sucking pig trunk is put into oven due to the grease of baking exudation, is continued at 200 DEG C and toast 30 points by flat breast pork carcass surface
Clock；
(6) the sucking pig trunk after baking is put into sealable cylindrical drum, ozone gas is passed through into cylindrical drum, making can
Ozone concentration is 2.5mg/m in closed cylindrical drum3, after the completion of ventilation, closed cylindrical drum, is placed 60 minutes, and it is cured to obtain trendy styles from Hong Kong burning.
Embodiment 4
Trendy styles from Hong Kong burns cured preparation method, comprises the following steps：
(1) weight 5kg, the epidermis completely sucking pig without color spot are selected, carry out slaughtering bloodletting according to a conventional method, pluck, go in
It is dirty, rinsed 20 minutes with flowing water, then sucking pig rived along spine on the inside of the buttocks, during riving not damaged epidermis with
Keep shape complete, reject leaf fat, the rib cage of shirtfront 3 and shoulder blade, dig out pig brain, rinsed 30 minutes, drained with flowing water
Moisture, obtains sucking pig trunk；
(2) by preserved materials uniform coating in newborn pork carcass surface and inner cavity, the mass ratio of preserved materials and sucking pig trunk is 1：
15, in 2 DEG C it is marinated 24 it is small when, wherein the preparation process of the preserved materials is：By 180 parts by weight of salt, 90 parts by weight of white granulated sugar,
5 parts by weight of fish sauce, 3 parts by weight of star aniseed powder, 5 parts by weight of rice bran protein, 20 parts by weight of sesame oil and 5 parts by weight of garlic are uniformly mixed,
To obtain the final product；
(3) the sucking pig trunk after will be marinated, which is put into smoke solution, to be impregnated 60 seconds, and the weight ratio of sucking pig trunk and smoke solution is
1：3, sucking pig trunk is taken out, is drained；
(4) the newborn pork carcass surface by the uniform sprinkle of boiling water after smoke solution processing, sprinkle time are 8 minutes, make pigskin
Tighten, pork is hardened, and drains away the water, sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, sugar
The mass ratio of liquid and sucking pig trunk is 1:25, will smear the sucking pig trunk after liquid glucose using 60 DEG C of hot wind blow 1 it is small when, by its table
Skin is dried, wherein the preparation process of the liquid glucose is：200 parts by weight of 30 parts by weight of hericium erinaceum polysaccharide and water are weighed, by Hericium erinaceus
Polysaccharide and water are stirred 20 minutes with 300 revs/min of rotating speed, obtain liquid glucose；
(5) epidermis drying after sucking pig trunk abdominal cavity fill citrange pericarp extract, citrange pericarp extract with
The mass ratio of sucking pig trunk is 1：50；
(6) the sucking pig trunk after filling citrange pericarp extract is put into oven, is toasted 80 minutes in 120 DEG C, taken out
Sucking pig trunk, smoothes out newborn pork carcass surface due to the grease of baking exudation, then sucking pig trunk is put into oven, is continued at
200 DEG C are toasted 30 minutes, and it is cured to obtain trendy styles from Hong Kong burning.
The preparation process of the citrange pericarp extract is：After citrange cleans up, citrange pericarp is taken；By citrange pericarp in
When 40 DEG C of dryings 24 are small, dry citrange pericarp is obtained；Dry citrange pericarp is crushed, 60 mesh sieves is crossed, obtains citrange pericarp
Powder；By citrange pericarp powder and absolute ethyl alcohol with solid-to-liquid ratio 1：25 (g/mL) are uniformly mixed, and are extracted 30 minutes, are obtained in 60 DEG C
Extracting solution；Extracting solution is centrifuged 20 minutes with 5000 revs/min of rotating speed, supernatant is taken, by supernatant in 60 DEG C, vacuum
For be concentrated under reduced pressure under conditions of -0.06MPa 5 it is small when, obtain concentrate；Concentrate vacuum freeze drying is obtained citrange pericarp to carry
Thing is taken, the process conditions of wherein vacuum freeze drying are：Pre-freezing temperature is -25 DEG C, and when the pre-freeze time is 2 small, sublimation temperature is
15 DEG C, sublimation temperature is 35 DEG C, and vacuum is -0.09MPa, when the vacuum freeze drying time is 18 small.
Embodiment 5
Trendy styles from Hong Kong burns cured preparation method, comprises the following steps：
(1) weight 5kg, the epidermis completely sucking pig without color spot are selected, carry out slaughtering bloodletting according to a conventional method, pluck, go in
It is dirty, rinsed 20 minutes with flowing water, then sucking pig rived along spine on the inside of the buttocks, during riving not damaged epidermis with
Keep shape complete, reject leaf fat, the rib cage of shirtfront 3 and shoulder blade, dig out pig brain, rinsed 30 minutes, drained with flowing water
Moisture, obtains sucking pig trunk；
(2) by preserved materials uniform coating in newborn pork carcass surface and inner cavity, the mass ratio of preserved materials and sucking pig trunk is 1：
15, in 2 DEG C it is marinated 24 it is small when；The preparation process of wherein described preserved materials is：By 180 parts by weight of salt, 90 parts by weight of white granulated sugar,
5 parts by weight of fish sauce, 3 parts by weight of star aniseed powder, 5 parts by weight of rice bran protein, 20 parts by weight of sesame oil and 5 parts by weight of garlic are uniformly mixed,
To obtain the final product；
(3) the sucking pig trunk after will be marinated, which is put into smoke solution, to be impregnated 60 seconds, and the weight ratio of sucking pig trunk and smoke solution is
1：3, sucking pig trunk is taken out, is drained；
(4) the newborn pork carcass surface by the uniform sprinkle of boiling water after smoke solution processing, sprinkle time are 8 minutes, make pigskin
Tighten, pork is hardened, and drains away the water, sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, sugar
The mass ratio of liquid and sucking pig trunk is 1:25, will smear the sucking pig trunk after liquid glucose using 60 DEG C of hot wind blow 1 it is small when, by its table
Skin is dried, wherein the preparation process of the liquid glucose is：200 parts by weight of 30 parts by weight of hericium erinaceum polysaccharide and water are weighed, by Hericium erinaceus
Polysaccharide and water are stirred 20 minutes with 300 revs/min of rotating speed, obtain liquid glucose；
(5) epidermis drying after sucking pig trunk abdominal cavity fill citrange pericarp extract, citrange pericarp extract with
The mass ratio of sucking pig trunk is 1：50；
(6) the sucking pig trunk after filling citrange pericarp extract is put into oven, is toasted 80 minutes in 120 DEG C, taken out
Sucking pig trunk, smoothes out newborn pork carcass surface due to the grease of baking exudation, then sucking pig trunk is put into oven, is continued at
200 DEG C are toasted 30 minutes；
(7) the sucking pig trunk after baking is put into sealable cylindrical drum, ozone gas is passed through into cylindrical drum, making can
Ozone concentration is 2.5mg/m in closed cylindrical drum3, after the completion of ventilation, closed cylindrical drum, is placed 60 minutes, and it is cured to obtain trendy styles from Hong Kong burning.
The preparation process of the citrange pericarp extract is：After citrange cleans up, citrange pericarp is taken；By citrange pericarp in
When 40 DEG C of dryings 24 are small, dry citrange pericarp is obtained；Dry citrange pericarp is crushed, 60 mesh sieves is crossed, obtains citrange pericarp
Powder；By citrange pericarp powder and absolute ethyl alcohol with solid-to-liquid ratio 1：25 (g/mL) are uniformly mixed, and are extracted 30 minutes, are obtained in 60 DEG C
Extracting solution；Extracting solution is centrifuged 20 minutes with 5000 revs/min of rotating speed, supernatant is taken, by supernatant in 60 DEG C, vacuum
For be concentrated under reduced pressure under conditions of -0.06MPa 5 it is small when, obtain concentrate；Concentrate vacuum freeze drying is obtained citrange pericarp to carry
Thing is taken, the process conditions of wherein vacuum freeze drying are：Pre-freezing temperature is -25 DEG C, and when the pre-freeze time is 2 small, sublimation temperature is
15 DEG C, sublimation temperature is 35 DEG C, and vacuum is -0.09MPa, when the vacuum freeze drying time is 18 small.
Embodiment 6
Trendy styles from Hong Kong burns cured preparation method, comprises the following steps：
(1) weight 5kg, the epidermis completely sucking pig without color spot are selected, carry out slaughtering bloodletting according to a conventional method, pluck, go in
It is dirty, rinsed 20 minutes with flowing water, then sucking pig rived along spine on the inside of the buttocks, during riving not damaged epidermis with
Keep shape complete, reject leaf fat, the rib cage of shirtfront 3 and shoulder blade, dig out pig brain, rinsed 30 minutes, drained with flowing water
Moisture, obtains sucking pig trunk；
(2) by preserved materials uniform coating in newborn pork carcass surface and inner cavity, the mass ratio of preserved materials and sucking pig trunk is 1：
15, in 2 DEG C it is marinated 24 it is small when, wherein the preparation process of the preserved materials is：By 180 parts by weight of salt, 90 parts by weight of white granulated sugar,
5 parts by weight of fish sauce, 3 parts by weight of star aniseed powder, 5 parts by weight of selenium-enriched rice bran albumen, 20 parts by weight of sesame oil and the mixing of 5 parts by weight of garlic are equal
It is even, to obtain the final product；
(3) the sucking pig trunk after will be marinated, which is put into smoke solution, to be impregnated 60 seconds, and the weight ratio of sucking pig trunk and smoke solution is
1：3, sucking pig trunk is taken out, is drained；
(4) the newborn pork carcass surface by the uniform sprinkle of boiling water after smoke solution processing, sprinkle time are 8 minutes, make pigskin
Tighten, pork is hardened, and drains away the water, sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, sugar
The mass ratio of liquid and sucking pig trunk is 1:25, will smear the sucking pig trunk after liquid glucose using 60 DEG C of hot wind blow 1 it is small when, by its table
Skin is dried, wherein the preparation process of the liquid glucose is：200 parts by weight of 30 parts by weight of hericium erinaceum polysaccharide and water are weighed, by Hericium erinaceus
Polysaccharide and water are stirred 20 minutes with 300 revs/min of rotating speed, obtain liquid glucose；
(5) epidermis drying after sucking pig trunk abdominal cavity fill citrange pericarp extract, citrange pericarp extract with
The mass ratio of sucking pig trunk is 1：50；
(6) the sucking pig trunk after filling citrange pericarp extract is put into oven, is toasted 80 minutes in 120 DEG C, taken out
Sucking pig trunk, smoothes out newborn pork carcass surface due to the grease of baking exudation, then sucking pig trunk is put into oven, is continued at
200 DEG C are toasted 30 minutes；
(7) the sucking pig trunk after baking is put into sealable cylindrical drum, ozone gas is passed through into cylindrical drum, making can
Ozone concentration is 2.5mg/m in closed cylindrical drum3, after the completion of ventilation, closed cylindrical drum, is placed 60 minutes, and it is cured to obtain trendy styles from Hong Kong burning.
The preparation process of the citrange pericarp extract is：After citrange cleans up, citrange pericarp is taken；By citrange pericarp in
When 40 DEG C of dryings 24 are small, dry citrange pericarp is obtained；Dry citrange pericarp is crushed, 60 mesh sieves is crossed, obtains citrange pericarp
Powder；By citrange pericarp powder and absolute ethyl alcohol with solid-to-liquid ratio 1：25 (g/mL) are uniformly mixed, and are extracted 30 minutes, are obtained in 60 DEG C
Extracting solution；Extracting solution is centrifuged 20 minutes with 5000 revs/min of rotating speed, supernatant is taken, by supernatant in 60 DEG C, vacuum
For be concentrated under reduced pressure under conditions of -0.06MPa 5 it is small when, obtain concentrate；Concentrate vacuum freeze drying is obtained citrange pericarp to carry
Thing is taken, the process conditions of wherein vacuum freeze drying are：Pre-freezing temperature is -25 DEG C, and when the pre-freeze time is 2 small, sublimation temperature is
15 DEG C, sublimation temperature is 35 DEG C, and vacuum is -0.09MPa, when the vacuum freeze drying time is 18 small.
The preparation process of the selenium-enriched rice bran albumen is：Selenium-enriched rice bran is crushed, 60 mesh sieves is crossed, obtains Rice enriched-Se chaff powder
End；By selenium-enriched rice bran powder and n-hexane with solid-to-liquid ratio 1：10 (g/mL) be uniformly mixed, obtain mixed liquor I, by mixed liquor I with
3000 revs/min of rotating speed centrifuges 10 minutes, abandons supernatant, by bottom solid when 50 DEG C of dryings 16 are small, obtains degreasing selenium-rich
Rice bran powder；By degreasing selenium-enriched rice bran powder and mass fraction be 12% sodium hydrate aqueous solution using solid-to-liquid ratio as 1：15(g/
ML) it is uniformly mixed, obtains mixed liquor II, mixed liquor II is centrifuged 20 minutes with 4000 revs/min of rotating speed, is collected supernatant；
Supernatant is adjusted into pH value to 5 with the aqueous hydrochloric acid solution that molar concentration is 0.02mol/L, is centrifuged with 4000 revs/min of rotating speed
30 minutes, supernatant is abandoned, precipitation is washed with distilled water, distillation water consumption is 20 times of Sediment weight, and vacuum freeze drying obtains
To selenium-enriched rice bran albumen, the process conditions of wherein vacuum freeze drying are：Pre-freezing temperature is -25 DEG C, when the pre-freeze time is 2 small,
Sublimation temperature is 15 DEG C, and sublimation temperature is 35 DEG C, and vacuum is -0.09MPa, when the vacuum freeze drying time is 18 small.
Embodiment 7
Trendy styles from Hong Kong burns cured preparation method, comprises the following steps：
(1) weight 5kg, the epidermis completely sucking pig without color spot are selected, carry out slaughtering bloodletting according to a conventional method, pluck, go in
It is dirty, rinsed 20 minutes with flowing water, then sucking pig rived along spine on the inside of the buttocks, during riving not damaged epidermis with
Keep shape complete, reject leaf fat, the rib cage of shirtfront 3 and shoulder blade, dig out pig brain, rinsed 30 minutes, drained with flowing water
Moisture, obtains sucking pig trunk；
(2) by preserved materials uniform coating in newborn pork carcass surface and inner cavity, the mass ratio of preserved materials and sucking pig trunk is 1：
15, in 2 DEG C it is marinated 24 it is small when, wherein the preparation process of the preserved materials is：By 180 parts by weight of salt, 90 parts by weight of white granulated sugar,
5 parts by weight of fish sauce, 3 parts by weight of star aniseed powder, 5 parts by weight of selenium-enriched rice bran albumen, 20 parts by weight of sesame oil and the mixing of 5 parts by weight of garlic are equal
It is even, to obtain the final product；
(3) the sucking pig trunk after will be marinated, which is put into smoke solution, to be impregnated 60 seconds, and the weight ratio of sucking pig trunk and smoke solution is
1：3, sucking pig trunk is taken out, is drained；
(4) the newborn pork carcass surface by the uniform sprinkle of boiling water after smoke solution processing, sprinkle time are 8 minutes, make pigskin
Tighten, pork is hardened, and drains away the water, sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, sugar
The mass ratio of liquid and sucking pig trunk is 1:25, will smear the sucking pig trunk after liquid glucose using 60 DEG C of hot wind blow 1 it is small when, by its table
Skin is dried, wherein the preparation process of the liquid glucose is：200 parts by weight of 30 parts by weight of polysaccharides and water are weighed, by polysaccharides
Stirred 20 minutes with 300 revs/min of rotating speed with water, obtain liquid glucose；
(5) epidermis drying after sucking pig trunk abdominal cavity fill citrange pericarp extract, citrange pericarp extract with
The mass ratio of sucking pig trunk is 1：50；
(6) the sucking pig trunk after filling citrange pericarp extract is put into oven, is toasted 80 minutes in 120 DEG C, taken out
Sucking pig trunk, smoothes out newborn pork carcass surface due to the grease of baking exudation, then sucking pig trunk is put into oven, is continued at
200 DEG C are toasted 30 minutes；
(7) the sucking pig trunk after baking is put into sealable cylindrical drum, ozone gas is passed through into cylindrical drum, making can
Ozone concentration is 2.5mg/m in closed cylindrical drum3, after the completion of ventilation, closed cylindrical drum, is placed 60 minutes, and it is cured to obtain trendy styles from Hong Kong burning.
The preparation process of the citrange pericarp extract is：After citrange cleans up, citrange pericarp is taken；By citrange pericarp in
When 40 DEG C of dryings 24 are small, dry citrange pericarp is obtained；Dry citrange pericarp is crushed, 60 mesh sieves is crossed, obtains citrange pericarp
Powder；By citrange pericarp powder and absolute ethyl alcohol with solid-to-liquid ratio 1：25 (g/mL) are uniformly mixed, and are extracted 30 minutes, are obtained in 60 DEG C
Extracting solution；Extracting solution is centrifuged 20 minutes with 5000 revs/min of rotating speed, supernatant is taken, by supernatant in 60 DEG C, vacuum
For be concentrated under reduced pressure under conditions of -0.06MPa 5 it is small when, obtain concentrate；Concentrate vacuum freeze drying is obtained citrange pericarp to carry
Thing is taken, the process conditions of wherein vacuum freeze drying are：Pre-freezing temperature is -25 DEG C, and when the pre-freeze time is 2 small, sublimation temperature is
15 DEG C, sublimation temperature is 35 DEG C, and vacuum is -0.09MPa, when the vacuum freeze drying time is 18 small.
The preparation process of the selenium-enriched rice bran albumen is：Selenium-enriched rice bran is crushed, 60 mesh sieves is crossed, obtains Rice enriched-Se chaff powder
End；By selenium-enriched rice bran powder and n-hexane with solid-to-liquid ratio 1：10 (g/mL) be uniformly mixed, obtain mixed liquor I, by mixed liquor I with
3000 revs/min of rotating speed centrifuges 10 minutes, abandons supernatant, by bottom solid when 50 DEG C of dryings 16 are small, obtains degreasing selenium-rich
Rice bran powder；By degreasing selenium-enriched rice bran powder and mass fraction be 12% sodium hydrate aqueous solution using solid-to-liquid ratio as 1：15(g/
ML) it is uniformly mixed, obtains mixed liquor II, mixed liquor II is centrifuged 20 minutes with 4000 revs/min of rotating speed, is collected supernatant；
Supernatant is adjusted into pH value to 5 with the aqueous hydrochloric acid solution that molar concentration is 0.02mol/L, is centrifuged with 4000 revs/min of rotating speed
30 minutes, supernatant is abandoned, precipitation is washed with distilled water, distillation water consumption is 20 times of Sediment weight, and vacuum freeze drying obtains
To selenium-enriched rice bran albumen, the process conditions of wherein vacuum freeze drying are：Pre-freezing temperature is -25 DEG C, when the pre-freeze time is 2 small,
Sublimation temperature is 15 DEG C, and sublimation temperature is 35 DEG C, and vacuum is -0.09MPa, when the vacuum freeze drying time is 18 small.
Embodiment 8
Trendy styles from Hong Kong burns cured preparation method, comprises the following steps：
(1) weight 5kg, the epidermis completely sucking pig without color spot are selected, carry out slaughtering bloodletting according to a conventional method, pluck, go in
It is dirty, rinsed 20 minutes with flowing water, then sucking pig rived along spine on the inside of the buttocks, during riving not damaged epidermis with
Keep shape complete, reject leaf fat, the rib cage of shirtfront 3 and shoulder blade, dig out pig brain, rinsed 30 minutes, drained with flowing water
Moisture, obtains sucking pig trunk；
(2) by preserved materials uniform coating in newborn pork carcass surface and inner cavity, the mass ratio of preserved materials and sucking pig trunk is 1：
15, in 2 DEG C it is marinated 24 it is small when, wherein the preparation process of the preserved materials is：By 180 parts by weight of salt, 90 parts by weight of white granulated sugar,
5 parts by weight of fish sauce, 3 parts by weight of star aniseed powder, 5 parts by weight of selenium-enriched rice bran albumen, 20 parts by weight of sesame oil and the mixing of 5 parts by weight of garlic are equal
It is even, to obtain the final product；
(3) the sucking pig trunk after will be marinated, which is put into smoke solution, to be impregnated 60 seconds, and the weight ratio of sucking pig trunk and smoke solution is
1：3, sucking pig trunk is taken out, is drained；
(4) the newborn pork carcass surface by the uniform sprinkle of boiling water after smoke solution processing, sprinkle time are 8 minutes, make pigskin
Tighten, pork is hardened, and drains away the water, sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, sugar
The mass ratio of liquid and sucking pig trunk is 1:25, will smear the sucking pig trunk after liquid glucose using 60 DEG C of hot wind blow 1 it is small when, by its table
Skin is dried, wherein the preparation process of the liquid glucose is：Weigh 5 parts by weight of hericium erinaceum polysaccharide, 25 parts by weight of polysaccharides and water 200
Parts by weight, hericium erinaceum polysaccharide, polysaccharides and water are stirred 20 minutes with 300 revs/min of rotating speed, obtain liquid glucose；
(5) epidermis drying after sucking pig trunk abdominal cavity fill citrange pericarp extract, citrange pericarp extract with
The mass ratio of sucking pig trunk is 1：50；
(6) the sucking pig trunk after filling citrange pericarp extract is put into oven, is toasted 80 minutes in 120 DEG C, taken out
Sucking pig trunk, smoothes out newborn pork carcass surface due to the grease of baking exudation, then sucking pig trunk is put into oven, is continued at
200 DEG C are toasted 30 minutes；
(7) the sucking pig trunk after baking is put into sealable cylindrical drum, ozone gas is passed through into cylindrical drum, making can
Ozone concentration is 2.5mg/m in closed cylindrical drum3, after the completion of ventilation, closed cylindrical drum, is placed 60 minutes, and it is cured to obtain trendy styles from Hong Kong burning.
The preparation process of the citrange pericarp extract is：After citrange cleans up, citrange pericarp is taken；By citrange pericarp in
When 40 DEG C of dryings 24 are small, dry citrange pericarp is obtained；Dry citrange pericarp is crushed, 60 mesh sieves is crossed, obtains citrange pericarp
Powder；By citrange pericarp powder and absolute ethyl alcohol with solid-to-liquid ratio 1：25 (g/mL) are uniformly mixed, and are extracted 30 minutes, are obtained in 60 DEG C
Extracting solution；Extracting solution is centrifuged 20 minutes with 5000 revs/min of rotating speed, supernatant is taken, by supernatant in 60 DEG C, vacuum
For be concentrated under reduced pressure under conditions of -0.06MPa 5 it is small when, obtain concentrate；Concentrate vacuum freeze drying is obtained citrange pericarp to carry
Thing is taken, the process conditions of wherein vacuum freeze drying are：Pre-freezing temperature is -25 DEG C, and when the pre-freeze time is 2 small, sublimation temperature is
15 DEG C, sublimation temperature is 35 DEG C, and vacuum is -0.09MPa, when the vacuum freeze drying time is 18 small.
The preparation process of the selenium-enriched rice bran albumen is：Selenium-enriched rice bran is crushed, 60 mesh sieves is crossed, obtains Rice enriched-Se chaff powder
End；By selenium-enriched rice bran powder and n-hexane with solid-to-liquid ratio 1：10 (g/mL) be uniformly mixed, obtain mixed liquor I, by mixed liquor I with
3000 revs/min of rotating speed centrifuges 10 minutes, abandons supernatant, by bottom solid when 50 DEG C of dryings 16 are small, obtains degreasing selenium-rich
Rice bran powder；By degreasing selenium-enriched rice bran powder and mass fraction be 12% sodium hydrate aqueous solution using solid-to-liquid ratio as 1：15(g/
ML) it is uniformly mixed, obtains mixed liquor II, mixed liquor II is centrifuged 20 minutes with 4000 revs/min of rotating speed, is collected supernatant；
Supernatant is adjusted into pH value to 5 with the aqueous hydrochloric acid solution that molar concentration is 0.02mol/L, is centrifuged with 4000 revs/min of rotating speed
30 minutes, supernatant is abandoned, precipitation is washed with distilled water, distillation water consumption is 20 times of Sediment weight, and vacuum freeze drying obtains
To selenium-enriched rice bran albumen, the process conditions of wherein vacuum freeze drying are：Pre-freezing temperature is -25 DEG C, when the pre-freeze time is 2 small,
Sublimation temperature is 15 DEG C, and sublimation temperature is 35 DEG C, and vacuum is -0.09MPa, when the vacuum freeze drying time is 18 small.
Test case 1
The cured shearing force of trendy styles from Hong Kong burning to embodiment 1-8 is tested：It is 2cm × 2cm that trendy styles from Hong Kong is burnt cured cutting city size
The square sample of × 2cm, sample is positioned on physical property measurement instrument pallet, after rectifying an instrument, is measured.Test parameter
For：Speed 2.0mm/s before survey, surveys medium velocity 1.0mm/s, speed 2.0mm/s, shear distance 50mm, probe type HDP/ after survey
BSK types, 25 DEG C of measuring temperature.Test equipment uses the model TA-XT2i that Stable Micro System companies of Britain provide
Physical property measurement instrument.Each embodiment takes 8 samples, and each sample replication 3 times, results are averaged.Specific test knot
Fruit is shown in Table 1.
Table 1：Shearing force testing result table
Test case 2
The cured Volatile Base Nitrogen (TVB-N) of trendy styles from Hong Kong burning to embodiment 1-8 is tested, with reference to GB/T5009.44-
1996 carry out.Specific test result is shown in Table 2.
Table 2：Volatile Base Nitrogen test result table
Test case 3
The cured organoleptic properties of trendy styles from Hong Kong burning to embodiment 1-8 are evaluated：After inviting 20 Majors of Food personnel trained
The organoleptic properties of product respectively score in composition evaluation group, from color and luster (20 points), mouthfeel (20 points), structural state (20
Point), the aspect of flavor (20 points) 4 carries out.
Specifically standards of grading are：
Color and luster：Good colour, reflecting feel is obvious, 13-20 points；Color and luster is slightly worse, and reflecting feel is dim, 6-12 points, shade deviation, nothing
Reflecting feel, 0-5 points.
Mouthfeel：Delicate mouthfeel, the fragrant fragrance natural fusion with auxiliary material of pork, 13-20 points；Mouthfeel is slightly coarse, noresidue slag,
6-12 points；Coarse mouthfeel, there is residual slag, and 0-5 divides.
Structural state：Tissue is fine and smooth, compacted mass, and preferably, 13-20 divides elasticity；Tissue is preferable, and compactness is slightly worse, auxiliary material
Skewness, 6-12 points；Poor, poor flexibility, auxiliary material skewness are organized, 0-5 divides.
Flavor：With rich flavor, the degree of saltiness is agreeable to the taste, has and burns cured distinctive flavor, 13-20 points；Flavor is poor, taste deficiency or not
It is good, 6-12 points；Weak flavor, there is peculiar smell or tasteless, and 0-5 divides.
Sensory evaluation's result table is shown in Table 3.
Table 3：Organoleptic properties assessment result table
It was found from above-mentioned data, embodiment 2 is good to assign sucking pig by carrying out smoke solution processing to the sucking pig after pickling
Quality, this is probably due to sucking pig and absorbs the product that smoked material is thermally decomposed, reduces sucking pig surface moisture activity, increase autolytic enzyme
Activity, make pork moderately shrink, meat soften, while play the role of suppress microorganism growth and breeding.Embodiment 3 is right
Sucking pig after baking carries out ozone treatment, while fatty Quick Oxidation is promoted, promotes the formation of part flavor substance, but
Perhaps there is also contact for formation of the effect of microorganism to flavor substance in processing procedure.Embodiment 4 is filled out in sucking pig abdominal cavity
Citrange pericarp extract is filled, is contained in citrange pericarp extract containing materials such as abundant flavonoids, carotenoid, glucosides, this
A little materials, which can not only improve, burns cured flavor, but also can promote metabolism of the fat in body, prevents fat in body
Accumulation so that prevent human body due to intake excessive power cause alimentary obesity.
Preferred embodiment of the invention described in detail above.It should be appreciated that those of ordinary skill in the art without
Need creative work to conceive according to the present invention and make many modifications and variations.Therefore, all technologies in the art
Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Technical solution, all should be in the protection domain being defined in the patent claims.
Claims (9)
1. a kind of trendy styles from Hong Kong burns cured preparation method, it is characterised in that including cleaning, pickling, smoke solution processing, liquid glucose processing, roasting
Step processed.
2. trendy styles from Hong Kong as claimed in claim 1 burns cured preparation method, it is characterised in that comprises the following steps：
(1) clean：Select weight 5-10kg, the epidermis completely sucking pig without color spot, carry out slaughtering according to a conventional method bloodletting, pluck,
Internal organ are removed, is rinsed 15-25 minutes with flowing water, then sucking pig is rived along spine on the inside of buttocks, reject leaf fat, shirtfront 3-
4 rib cages and shoulder blade, dig out pig brain, are rinsed 25-35 minutes with flowing water, drain away the water, obtain sucking pig trunk；
(2) pickle：By preserved materials uniform coating in newborn pork carcass surface and inner cavity, the mass ratio of preserved materials and sucking pig trunk is 1：
(15-20), when 2-4 DEG C of marinated 24-36 is small；The preparation process of wherein described preserved materials is：By salt 150-180 parts by weight,
White granulated sugar 60-90 parts by weight, fish sauce 5-8 parts by weight, star aniseed powder 3-5 parts by weight, rice bran protein 3-5 parts by weight, sesame oil 10-20
Parts by weight and garlic 5-8 parts by weight are uniformly mixed, to obtain the final product；
(3) smoke solution is handled：Sucking pig trunk after will be marinated, which is put into smoke solution, to be impregnated 60-90 seconds, sucking pig trunk and smoke solution
Weight ratio be 1：(3-5), takes out sucking pig trunk, drains；
(4) liquid glucose is handled：By newborn pork carcass surface of the uniform sprinkle of boiling water after smoke solution processing, the sprinkle time is 5-15 points
Clock, drains, and sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, liquid glucose and sucking pig trunk
Mass ratio is 1：(25-45), will smear the sucking pig trunk after liquid glucose using 55-65 DEG C of hot wind blow 1-1.5 it is small when, by its epidermis
Drying；The preparation process of wherein described liquid glucose is：Herbal polysaccharide 10-30 parts by weight and water 200-300 parts by weight are weighed, by Chinese medicine
Polysaccharide and water are stirred 10-20 minutes with 300-400 revs/min of rotating speed, obtain liquid glucose；
(5) it is baked：Sucking pig trunk after epidermis is dried is put into oven, is toasted 80-90 minutes in 120-130 DEG C, takes out breast
Hog on hook, smoothes out newborn pork carcass surface due to the grease of baking exudation, then sucking pig trunk is put into oven, continues at 190-
200 DEG C are toasted 25-30 minutes, and it is cured to obtain trendy styles from Hong Kong burning.
3. trendy styles from Hong Kong as claimed in claim 1 burns cured preparation method, it is characterised in that comprises the following steps：
(1) clean：Select weight 5-10kg, the epidermis completely sucking pig without color spot, carry out slaughtering according to a conventional method bloodletting, pluck,
Internal organ are removed, is rinsed 15-25 minutes with flowing water, then sucking pig is rived along spine on the inside of buttocks, reject leaf fat, shirtfront 3-
4 rib cages and shoulder blade, dig out pig brain, are rinsed 25-35 minutes with flowing water, drain away the water, obtain sucking pig trunk；
(2) pickle：By preserved materials uniform coating in newborn pork carcass surface and inner cavity, the mass ratio of preserved materials and sucking pig trunk is 1：
(15-20), when 2-4 DEG C of marinated 24-36 is small；The preparation process of wherein described preserved materials is：By salt 150-180 parts by weight,
White granulated sugar 60-90 parts by weight, fish sauce 5-8 parts by weight, star aniseed powder 3-5 parts by weight, rice bran protein 3-5 parts by weight, sesame oil 10-20
Parts by weight and garlic 5-8 parts by weight are uniformly mixed, to obtain the final product；
(3) smoke solution is handled：Sucking pig trunk after will be marinated, which is put into smoke solution, to be impregnated 60-90 seconds, sucking pig trunk and smoke solution
Weight ratio be 1：(3-5), takes out sucking pig trunk, drains；
(4) liquid glucose is handled：By newborn pork carcass surface of the uniform sprinkle of boiling water after smoke solution processing, the sprinkle time is 5-15 points
Clock, drains, and sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, liquid glucose and sucking pig trunk
Mass ratio is 1：(25-45), will smear the sucking pig trunk after liquid glucose using 55-65 DEG C of hot wind blow 1-1.5 it is small when, by its epidermis
Drying；The preparation process of wherein described liquid glucose is：Herbal polysaccharide 10-30 parts by weight and water 200-300 parts by weight are weighed, by Chinese medicine
Polysaccharide and water are stirred 10-20 minutes with 300-400 revs/min of rotating speed, obtain liquid glucose；
(5) it is baked：Sucking pig trunk after epidermis is dried is put into oven, is toasted 80-90 minutes in 120-130 DEG C, takes out breast
Hog on hook, smoothes out newborn pork carcass surface due to the grease of baking exudation, then sucking pig trunk is put into oven, continues at 190-
200 DEG C are toasted 25-30 minutes；
(6) ozone treatment：Sucking pig trunk after baking is put into sealable cylindrical drum, ozone gas is passed through into cylindrical drum
Body, makes ozone concentration to be 1.5-3.5mg/m in closed cylindrical drum3, after the completion of ventilation, closed cylindrical drum, places 40-80 points
Clock, it is cured to obtain trendy styles from Hong Kong burning.
4. trendy styles from Hong Kong as claimed in claim 1 burns cured preparation method, it is characterised in that comprises the following steps：
(1) clean：Select weight 5-10kg, the epidermis completely sucking pig without color spot, carry out slaughtering according to a conventional method bloodletting, pluck,
Internal organ are removed, is rinsed 15-25 minutes with flowing water, then sucking pig is rived along spine on the inside of buttocks, reject leaf fat, shirtfront 3-
4 rib cages and shoulder blade, dig out pig brain, are rinsed 25-35 minutes with flowing water, drain away the water, obtain sucking pig trunk；
(2) pickle：By preserved materials uniform coating in newborn pork carcass surface and inner cavity, the mass ratio of preserved materials and sucking pig trunk is 1：
(15-20), when 2-4 DEG C of marinated 24-36 is small；The preparation process of wherein described preserved materials is：By salt 150-180 parts by weight,
White granulated sugar 60-90 parts by weight, fish sauce 5-8 parts by weight, star aniseed powder 3-5 parts by weight, rice bran protein 3-5 parts by weight, sesame oil 10-20
Parts by weight and garlic 5-8 parts by weight are uniformly mixed, to obtain the final product；
(3) smoke solution is handled：Sucking pig trunk after will be marinated, which is put into smoke solution, to be impregnated 60-90 seconds, sucking pig trunk and smoke solution
Weight ratio be 1：(3-5), takes out sucking pig trunk, drains；
(4) liquid glucose is handled：By newborn pork carcass surface of the uniform sprinkle of boiling water after smoke solution processing, the sprinkle time is 5-15 points
Clock, drains, and sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, liquid glucose and sucking pig trunk
Mass ratio is 1：(25-45), will smear the sucking pig trunk after liquid glucose using 55-65 DEG C of hot wind blow 1-1.5 it is small when, by its epidermis
Drying；The preparation process of wherein described liquid glucose is：Herbal polysaccharide 10-30 parts by weight and water 200-300 parts by weight are weighed, by Chinese medicine
Polysaccharide and water are stirred 10-20 minutes with 300-400 revs/min of rotating speed, obtain liquid glucose；
(5) citrange pericarp extract is filled：Sucking pig trunk abdominal cavity after epidermis drying fills citrange pericarp extract, trifoliate orange
The mass ratio of orange pericarp extract and sucking pig trunk is 1：(50-100)；
(6) it is baked：Sucking pig trunk after filling citrange pericarp extract is put into oven, 80-90 points are toasted in 120-130 DEG C
Clock, takes out sucking pig trunk, smoothes out the grease that newborn pork carcass surface is oozed out due to baking, then sucking pig trunk is put into oven,
Continue at 190-200 DEG C to toast 25-30 minutes, it is cured to obtain trendy styles from Hong Kong burning.
5. trendy styles from Hong Kong as claimed in claim 1 burns cured preparation method, it is characterised in that comprises the following steps：
(1) clean：Select weight 5-10kg, the epidermis completely sucking pig without color spot, carry out slaughtering according to a conventional method bloodletting, pluck,
Internal organ are removed, is rinsed 15-25 minutes with flowing water, then sucking pig is rived along spine on the inside of buttocks, reject leaf fat, shirtfront 3-
4 rib cages and shoulder blade, dig out pig brain, are rinsed 25-35 minutes with flowing water, drain away the water, obtain sucking pig trunk；
(2) pickle：By preserved materials uniform coating in newborn pork carcass surface and inner cavity, the mass ratio of preserved materials and sucking pig trunk is 1：
(15-20), when 2-4 DEG C of marinated 24-36 is small；The preparation process of wherein described preserved materials is：By salt 150-180 parts by weight,
White granulated sugar 60-90 parts by weight, fish sauce 5-8 parts by weight, star aniseed powder 3-5 parts by weight, rice bran protein 3-5 parts by weight, sesame oil 10-20
Parts by weight and garlic 5-8 parts by weight are uniformly mixed, to obtain the final product；
(3) smoke solution is handled：Sucking pig trunk after will be marinated, which is put into smoke solution, to be impregnated 60-90 seconds, sucking pig trunk and smoke solution
Weight ratio be 1：(3-5), takes out sucking pig trunk, drains；
(4) liquid glucose is handled：By newborn pork carcass surface of the uniform sprinkle of boiling water after smoke solution processing, the sprinkle time is 5-15 points
Clock, drains, and sucking pig trunk is worn to preceding mouth from back leg and is hung, in sucking pig trunk surface smear liquid glucose, liquid glucose and sucking pig trunk
Mass ratio is 1：(25-45), will smear the sucking pig trunk after liquid glucose using 55-65 DEG C of hot wind blow 1-1.5 it is small when, by its epidermis
Drying；The preparation process of wherein described liquid glucose is：Herbal polysaccharide 10-30 parts by weight and water 200-300 parts by weight are weighed, by Chinese medicine
Polysaccharide and water are stirred 10-20 minutes with 300-400 revs/min of rotating speed, obtain liquid glucose；
(5) citrange pericarp extract is filled：Sucking pig trunk abdominal cavity after epidermis drying fills citrange pericarp extract, trifoliate orange
The mass ratio of orange pericarp extract and sucking pig trunk is 1：(50-100)；
(6) it is baked：Sucking pig trunk after filling citrange pericarp extract is put into oven, 80-90 points are toasted in 120-130 DEG C
Clock, takes out sucking pig trunk, smoothes out the grease that newborn pork carcass surface is oozed out due to baking, then sucking pig trunk is put into oven,
190-200 DEG C is continued to toast 25-30 minutes；
(7) ozone treatment：Sucking pig trunk after baking is put into sealable cylindrical drum, ozone gas is passed through into cylindrical drum
Body, makes ozone concentration to be 1.5-3.5mg/m in closed cylindrical drum3, after the completion of ventilation, closed cylindrical drum, places 40-80 points
Clock, it is cured to obtain trendy styles from Hong Kong burning.
6. trendy styles from Hong Kong burns cured preparation method as described in claim 4 or 5, it is characterised in that the citrange pericarp extract
Preparation process is：After citrange cleans up, citrange pericarp is taken；By citrange pericarp when 40-60 DEG C of dry 24-48 is small, done
Dry citrange pericarp；Dry citrange pericarp is crushed, 60-80 mesh sieves is crossed, obtains citrange pericarp powder；By citrange pericarp powder
With absolute ethyl alcohol with solid-to-liquid ratio 1：(25-30) (g/mL) is uniformly mixed, and is extracted 30-50 minutes in 50-60 DEG C, is obtained extracting solution；
Extracting solution is centrifuged 10-20 minutes with 5000-6000 revs/min of rotating speed, supernatant is taken, by supernatant in 55-65 DEG C, vacuum
Spend for the 5-6 that is concentrated under reduced pressure under conditions of -0.08~-0.06MPa it is small when, obtain concentrate；Concentrate vacuum freeze drying is obtained
To citrange pericarp extract, the process conditions of wherein vacuum freeze drying are：Pre-freezing temperature is -30~-25 DEG C, and the pre-freeze time is
When 2-3 is small, sublimation temperature is 15-25 DEG C, and sublimation temperature is 35-45 DEG C, and vacuum is -0.095~-0.09MPa, vacuum refrigeration
When drying time is 14-20 small.
7. trendy styles from Hong Kong as any one of claim 2-5 burns cured preparation method, it is characterised in that the rice bran protein is
Selenium-enriched rice bran albumen.
8. trendy styles from Hong Kong as any one of claim 2-5 burns cured preparation method, it is characterised in that the herbal polysaccharide is
One or more of mixing in lentinan, astragalus polyose, pachymaran, tremella polysaccharides, hericium erinaceum polysaccharide, polysaccharides
Thing.
9. trendy styles from Hong Kong is burnt cured, it is characterised in that is burnt cured preparation method using any trendy styles from Hong Kong in claim 2-8 and is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711183675.4A CN107981234A (en) | 2017-11-23 | 2017-11-23 | Trendy styles from Hong Kong is burnt cured and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711183675.4A CN107981234A (en) | 2017-11-23 | 2017-11-23 | Trendy styles from Hong Kong is burnt cured and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107981234A true CN107981234A (en) | 2018-05-04 |
Family
ID=62032894
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711183675.4A Withdrawn CN107981234A (en) | 2017-11-23 | 2017-11-23 | Trendy styles from Hong Kong is burnt cured and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107981234A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090093391A (en) * | 2008-02-29 | 2009-09-02 | 이길원 | A making method of pork barbecue |
| CN103300398A (en) * | 2013-06-18 | 2013-09-18 | 华南理工大学 | Production method for high-chewiness instant roasted chicken wings |
| CN105876456A (en) * | 2014-10-29 | 2016-08-24 | 何乃成 | Roasted pig and preparation method thereof |
| CN107307318A (en) * | 2017-08-11 | 2017-11-03 | 安徽省启示录餐饮管理有限公司 | Oil-roasted smoked crispy stewed duck and preparation method thereof |
| CN107319262A (en) * | 2017-07-24 | 2017-11-07 | 王睿 | A kind of roasted suckling pig and preparation method thereof |
-
2017
- 2017-11-23 CN CN201711183675.4A patent/CN107981234A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090093391A (en) * | 2008-02-29 | 2009-09-02 | 이길원 | A making method of pork barbecue |
| CN103300398A (en) * | 2013-06-18 | 2013-09-18 | 华南理工大学 | Production method for high-chewiness instant roasted chicken wings |
| CN105876456A (en) * | 2014-10-29 | 2016-08-24 | 何乃成 | Roasted pig and preparation method thereof |
| CN107319262A (en) * | 2017-07-24 | 2017-11-07 | 王睿 | A kind of roasted suckling pig and preparation method thereof |
| CN107307318A (en) * | 2017-08-11 | 2017-11-03 | 安徽省启示录餐饮管理有限公司 | Oil-roasted smoked crispy stewed duck and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 冯化平: "《现代厨房生活小百科》", 31 January 2003, 吉林科学技术出版社 * |
| 梁龙，等: "臭氧及其在肉制品加工中的应用研究现状", 《安徽农业科学》 * |
| 赵余庆: "《中药及天然产物提取制备关键技术》", 31 January 2012, 中国医药科技出版社 * |
| 顾勇: "《现代家庭生活小窍门》", 30 June 2016, 福建科学技术出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104432142B (en) | Preparation method of spicy beef jerky | |
| CN101999693B (en) | Method for processing Sichuan-style sausage | |
| CN106722225A (en) | A kind of production technology of low salt preserved ham | |
| CN104432140B (en) | The preparation method of hand-torn stewed beef bar | |
| CN104397730A (en) | Preparation method of golden shredded beef | |
| KR101788627B1 (en) | Fabrication of rice fish paste using nephrops thomsoni | |
| CN102845733B (en) | Special flavor pork skin paste and production method thereof | |
| KR101342505B1 (en) | Equipments for producing fried duck and the method of fried duck produced by the same equipment and fried duck | |
| CN107495300B (en) | Spicy barbecue sauce and preparation method thereof | |
| CN108902790A (en) | Seasoning composition is used in the roasted Tilapia mossambica grilled fish of a kind of processing method, this method of Tilapia mossambica grilled fish and processing | |
| CN107279457A (en) | A kind of Zi Gong is cold to eat local flavor albumin meat and preparation method thereof | |
| CN101703266A (en) | Making method of dried salted duck | |
| KR101759187B1 (en) | Method of manufacturing crepe and dumplings included fish fillets | |
| CN101584482B (en) | Production process of smoked duck and prepared smoked duck thereof | |
| CN105231180A (en) | Method for preparing preserved meat | |
| CN107981234A (en) | Trendy styles from Hong Kong is burnt cured and preparation method thereof | |
| CN108354131A (en) | A kind of preparation method of no added flavored preserved pork | |
| CN103989123A (en) | Novel spiced turnip and novel preparation method thereof | |
| KR101956508B1 (en) | Method for producing seasoning for fish bulgogi, seasoning by the mehtod and fish bulgogi using it | |
| RU2581242C1 (en) | Method for production of meat-containing chopped semi-products of pork, wrapped in vegetal leaf | |
| KR20180066639A (en) | Soondae champon and manufacturing method thereof | |
| KR20170132437A (en) | Oriental herb collagen cube for stew and manufacturing method thereof | |
| CN104872706A (en) | Preparation method of preserved meat | |
| CN107319573A (en) | Taste albumin meat and preparation method thereof is protected in a kind of palace | |
| KR102271850B1 (en) | Method for manufacturing meat frying using wet rice flour |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180504 |
|
| WW01 | Invention patent application withdrawn after publication |