CN109287970A - A kind of preparation method of instant halogen pork head meat - Google Patents
A kind of preparation method of instant halogen pork head meat Download PDFInfo
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- CN109287970A CN109287970A CN201811464444.5A CN201811464444A CN109287970A CN 109287970 A CN109287970 A CN 109287970A CN 201811464444 A CN201811464444 A CN 201811464444A CN 109287970 A CN109287970 A CN 109287970A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 212
- 235000015277 pork Nutrition 0.000 title claims abstract description 201
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 132
- 150000002367 halogens Chemical class 0.000 title claims abstract description 132
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 79
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 79
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 67
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 49
- 235000013547 stew Nutrition 0.000 claims abstract description 49
- 239000003513 alkali Substances 0.000 claims abstract description 34
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 19
- 230000035617 depilation Effects 0.000 claims abstract description 18
- 230000008569 process Effects 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims description 101
- 238000005554 pickling Methods 0.000 claims description 82
- 238000002803 maceration Methods 0.000 claims description 50
- 239000012267 brine Substances 0.000 claims description 40
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 40
- 239000000243 solution Substances 0.000 claims description 40
- 210000000988 bone and bone Anatomy 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 230000001954 sterilising effect Effects 0.000 claims description 33
- 238000004659 sterilization and disinfection Methods 0.000 claims description 33
- 239000002131 composite material Substances 0.000 claims description 27
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 26
- DOUMFZQKYFQNTF-WUTVXBCWSA-N (R)-rosmarinic acid Chemical compound C([C@H](C(=O)O)OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-WUTVXBCWSA-N 0.000 claims description 24
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 24
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- 150000003839 salts Chemical class 0.000 claims description 24
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 14
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical group CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 14
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 14
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 14
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 13
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- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
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- 239000005030 aluminium foil Substances 0.000 claims description 12
- 235000010323 ascorbic acid Nutrition 0.000 claims description 12
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- 238000010411 cooking Methods 0.000 claims description 12
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- 229940010454 licorice Drugs 0.000 claims description 12
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- DOUMFZQKYFQNTF-MRXNPFEDSA-N rosemarinic acid Natural products C([C@H](C(=O)O)OC(=O)C=CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-MRXNPFEDSA-N 0.000 claims description 12
- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
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- 235000013622 meat product Nutrition 0.000 abstract description 7
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- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 1
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- 102000003886 Glycoproteins Human genes 0.000 description 1
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- 108010093825 Mucoproteins Proteins 0.000 description 1
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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- 229910052760 oxygen Inorganic materials 0.000 description 1
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- 210000000697 sensory organ Anatomy 0.000 description 1
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- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 description 1
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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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- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation methods of instant halogen pork head meat, and pig's head be finally packaged through marinated, stew in soy sauce, anti-oxidant treatment after the enzyme-linked conjunction of alkali is lost hair or feathers and modified and obtain the product after aseptic process.The present invention keeps pig's head depilation clean using the enzyme-linked conjunction depilation of alkali, and dehairing process is simple and safe；Product special flavour is improved using low-temperature salting；Using antioxidant and heat-barrier material collaboration is protected from light to product progress anti-oxidant treatment, and aseptic process finally is carried out to pork head meat.Halogen pig's head meat product clean hygiene, edible safety, flavour made of the present invention be delicious, special taste, easy to digest and shelf life have reached 1 year or more.
Description
Technical field
The present invention relates to pork processing technique fields, relate in particular to a kind of preparation method of instant halogen pork head meat.
Background technique
China is that pig-breeding big country and pork consumption big country, pork annual consumption reach 50,000,000 tons, and pork head meat is then
Accounting 10% has 5,000,000 tons of yield every year, but there are no the products of circulation in the market for bath chap product, most common edible
Mode is exactly the pork head meat dish inside sauce halogen pork head meat and restaurant, these modes and the circulation for being unfavorable for pork head meat.Production one
Money pig's head meat product be used to reduce the huge yield of pork head meat and fill up the blank in market very it is necessary to.
Currently, China mainly using it is mechanical scrape, open fire burning irons, the methods of rosin unhairing loses hair or feathers to pig's head, there are small Maos
Not clean, uneven, production of losing hair or feathers is difficult to the shortcomings such as serialization, causes the depilation of pork head meat finished product not clean, influences product sensory
Quality.
Halogen pork head meat is one of product most characteristic in traditional Chinese meat products processing, and traditional production is mostly to dissipate room man
The operation of front yard workshop, product quality is different, and health is difficult to ensure, has security risk to consumer；Traditional halogen bath chap product is difficult to
It is tasty, so that product special flavour difficulty or ease meet the increasingly fastidious requirement of consumer；Since bath chap product is full of nutrition, cause bacterium
Easily growth and breeding substantially reduces pork head meat shelf life, while also having security risk；And since the characteristic of pork head meat is
Grease is more, and the influence of environmental factor is highly prone in production and sales, such as high temperature and illumination factor can make grease easily oxygen
Change, causes halogen pork head meat not easy to maintain.These factors all be restrict bath chap product at home so that the world circulation it is important because
Element.
In view of above-mentioned deficiency, delicious a clean hygiene, edible safety, flavour, special taste, easy to digest and shelf are made
The instant halogen bath chap product of phase length is used to reduce the huge yield of pork head meat and fills up the blank in market, and San Shi family is replaced to make
Mill halogen bath chap product is necessary.
Summary of the invention
In order to overcome not clean halogen pig's head meat product depilation in the prior art, poor quality, product category rareness, pork head meat system
Product security risk, product special flavour are difficult to the problem of being guaranteed.It is reasonable that the present invention provides a kind of preparation process, strong operability, fits
Close the preparation method of the instant halogen pork head meat of large-scale production.Manufactured pig's head meat product clean hygiene, edible safety, flavour are fresh
Beauty, special taste, easy to digest and shelf life are long.
In order to solve the above-mentioned technical problem, present invention employs following technical solutions:
A kind of preparation method of instant halogen pork head meat, which is characterized in that preparation method includes the following steps:
(1) the enzyme-linked conjunction depilation of alkali: sodium bicarbonate is added in water, alkaline unhairing liquid is made, and alkaline unhairing liquid is heated, then
Not plucked pig's head is immersed in alkaline unhairing liquid and is impregnated, alkali protease is added thereto after cooling down and digests, after enzymatic hydrolysis
Pig's head is rinsed well, clean pig's head is obtained；
(2) finishing is boned: clean pig's head being removed tongue, ear, decerebrate is removed, remove eye, bone, modify, must bone pork head meat；
(3) pickle: the pork head meat that will bone is cooled to 0 ~ 4 DEG C with pickling liquid, and 7 ~ 8h is pickled under 0 ~ 4 DEG C of environment, cleans up, obtains
Pickling pork head meat；
(4) stew in soy sauce: pickling pork head meat being placed in brine solution and carries out stew in soy sauce, and the mass ratio of pork head meat and brine solution is 6:11 ~ 15,
3 ~ 3.5h of stew in soy sauce is heated, halogen pork head meat is obtained；
(5) it configures anti-oxidant maceration extract: composite antioxidant is added in the brine solution after step (4) described stew in soy sauce and is configured into anti-
Aoxidize maceration extract；
(6) it impregnates: will be impregnated in the anti-oxidant maceration extract after halogen pork head meat slice, anti-oxidant maceration extract submerges halogen pig's head
Meat, 25 ~ 30min of dipping get product halogen pork head meat；
(7) be vacuum-packed: the heat-insulated opaque packaging material of selection is vacuum-packed, and the instant halogen pork head meat of preform is obtained；
(8) aseptic process: by the instant halogen pork head meat of preform carry out three times ultra-high pressure sterilization to get a kind of instant halogen pork head meat.
The further alkali is enzyme-linked to close the obtained alkaline unhairing liquid of the sodium bicarbonate for losing hair or feathers and being 0.2 ~ 0.3% will be added in water,
And alkaline unhairing liquid is heated to 80 ~ 90 DEG C, then not plucked pig's head is submerged in alkaline unhairing liquid, impregnates 4 ~ 5min
Afterwards, after being cooled to 53 ~ 57 DEG C, 0.3 ~ 0.4% alkali protease is added thereto, heat preservation 1 ~ 1.5h of enzymatic hydrolysis rinses pig's head dry
Net clean pig's head to obtain the final product.
The further pickling liquid is by 30 parts, 8 ~ 12 parts of the red wine dregs, 3 ~ 4 parts of ginger powder, licorice powder 3 ~ 4 of fetching water by weight
After part, 2 ~ 3 parts of salt, 0.1 ~ 0.2 part of ascorbic acid, 3 ~ 3.5 parts of sucrose, 0.1 ~ 0.3 part of citric acid, 3 ~ 3.5 parts of white wine mixing i.e.
Obtain pickling liquid.
The further pickling liquid is to bone the 13 ~ 17% of pork head meat material quality.
The further brine solution is fetched water 10000 parts, 74 ~ 86 parts of salt, 31 ~ 33 parts of rock sugar, cooking wine 40 ~ 46 by weight
Part, 30 ~ 35 parts of red wine dregs, 18 ~ 24 parts of old ginger, illiciumverum, Chinese prickly ash, mushroom, Lysimachia sikokiana, white button, nutmeg, cassia bark, each 6 ~ 8 parts of amomum viosum,
Each 4 ~ 6 parts of cassia seed, fructus amomi, fennel, spiceleaf, dried orange peel configure.
The further anti-oxidant maceration extract is the brine after every 1000 parts of steps (4) stew in soy sauce by weight ratio
4 ~ 6 parts of composite antioxidants are added in liquid, and the composite antioxidant is tert-butyl hydroquinone, Rosmarinic acid, tea polyphenols by matter
Amount is than being (2 ~ 3): (4 ~ 5): (1 ~ 2) configures.
The further heat-insulated opaque packaging material is combined by PE and aluminium foil, and PE is inner membrance.
The further ultra-high pressure sterilization three times is 65 ~ 70 DEG C, 550 ~ 600Mpa, 13 ~ 17min of ultra-high pressure sterilization, often
Pressure standing 18 ~ for 24 hours, it is repeated 3 times.
The invention also discloses one kind instant halogen pork head meat as made from above-mentioned any preparation method.
The beneficial effects of the present invention are:
From pig hair in the link properties of raw mode and fur, hair is grown from hair follicle, and perifollicolar basilar memebrane is
A series of peptide bonds are surround, and heating plus alkali can be such that hair follicle expands and the mucopolysaccharide, mucoprotein and mucinoid of perifollicolar can be made to send out
Changing property, enzyme can degrade glycoprotein in basilar memebrane and proteoglycan to destroy peptide bond, to effectively weaken between hair and skin
Connection and easily lose hair or feathers.
The present invention pickles under the conditions of 0 ~ 4 DEG C can make pork head meat tasty abundant, so that product integrated sensory quality is mentioned
Height meets people's requirement increasingly fastidious to halogen bath chap product flavor.
According to the high characteristic of pork head meat fat content, the present invention is with composite antioxidant and is protected from light packaging material to pig's head
Protection and retarding action are played in oxidation of the meat in shelf life, make in pork head meat lubricant component be not easy to breathe out lose it is rotten.
The present invention carries out 3 ultrahigh-pressure sterilizations to pork head meat, and normal pressure stands 20h or so, gemma after each ultrahigh-pressure sterilization
Then budding sterilizes once again, can largely kill gemma after 3 ultrahigh-pressure sterilizations, reach the pork head meat shelf-life 1 year
More than.
Specific embodiment
Embodiment 1
(1) alkali is enzyme-linked closes depilation: alkaline unhairing liquid is made in the sodium bicarbonate that 0.2% is added in water, and alkaline unhairing liquid is heated
To 80 DEG C, then not plucked pig's head is submerged in alkaline unhairing liquid, after impregnating 4min, 53 DEG C is cooled to and is added thereto
0.3% alkali protease, heat preservation rinse pig's head up to clean pig's head well after digesting 1h；
(2) finishing is boned: clean pig's head being removed tongue, ear, decerebrate is removed, remove eye, bone, modify, must bone pork head meat；
(3) configure pickling liquid: the pickling liquid is fetched water 30 parts, 12 parts of red wine dregs, 4 parts of ginger powder, 4 parts of licorice powder, salt 3 by weight
It is made after being mixed after part, 0.2 part of ascorbic acid, 3.5 parts of sucrose, 0.3 part of citric acid, 3.5 parts of white wine mixing up to pickling liquid；
(4) low-temperature salting: the pork head meat that will bone is cooled to 4 DEG C with pickling liquid, and pickling liquid is pork head meat material quality of boning
17%, 8h is pickled under 4 DEG C of environment, is cleaned up, is obtained pickling pork head meat；
(5) stew in soy sauce: pickling pork head meat being placed in brine solution and carries out stew in soy sauce, and pork head meat and brine solution mass ratio are 6:11, stew in soy sauce
3h, obtains halogen pork head meat, and the brine solution is fetched water 10000 parts, 86 parts of salt, 31 parts of rock sugar, 40 parts of cooking wine, red wine dregs 30 by weight
Part, 24 parts of old ginger, illiciumverum, Chinese prickly ash, mushroom, Lysimachia sikokiana, white button, nutmeg, cassia bark, each 6 parts of amomum viosum, cassia seed, fructus amomi, fennel,
Each 4 parts of spiceleaf, dried orange peel configure；
(6) configure anti-oxidant maceration extract: the anti-oxidant maceration extract is the halogen after every 1000 parts of stew in soy sauces by weight ratio
4 parts of composite antioxidants are added in aqueous, and told composite antioxidant is tert-butyl hydroquinone, Rosmarinic acid, tea polyphenols by matter
Amount is than being that 3:4:1 is configured；
(7) it impregnates: will be impregnated in the anti-oxidant maceration extract after halogen pork head meat slice, anti-oxidant maceration extract submerges halogen pig's head
Meat, dipping 25min get product halogen pork head meat；
(8) be vacuum-packed: PE and aluminium foil, compound, PE is heat-insulated opaque packaging material made of inner membrance, is carried out to pork head meat
Vacuum packaging, obtains the instant halogen pork head meat of preform；
(9) aseptic process: carrying out ultra-high pressure sterilization for the instant halogen pork head meat of preform, and ultrahigh-pressure sterilization parameter is 65 DEG C,
550Mpa, sterilizes 13min, and normal pressure stands for 24 hours, is repeated 3 times to get a kind of instant halogen pork head meat.
Embodiment 2
(1) alkali is enzyme-linked closes depilation: alkaline unhairing liquid is made in the sodium bicarbonate that 0.3% is added in water, and alkaline unhairing liquid is heated
To 90 DEG C, then not plucked pig's head is submerged in alkaline unhairing liquid, after impregnating 5min, 57 DEG C is cooled to and is added thereto
0.4% alkali protease, heat preservation rinse pig's head up to clean pig's head well after digesting 1.5h；
(2) finishing is boned: clean pig's head being removed tongue, ear, decerebrate is removed, remove eye, bone, modify, must bone pork head meat；
(3) configure pickling liquid: the pickling liquid is fetched water 30 parts, 8 parts of red wine dregs, 3 parts of ginger powder, 3 parts of licorice powder, salt 2 by weight
It is made after being mixed after part, 0.1 part of ascorbic acid, 3 parts of sucrose, 0.1 part of citric acid, 3 parts of white wine mixing up to pickling liquid；
(4) low-temperature salting: the pork head meat that will bone is cooled to 0 DEG C with pickling liquid, and pickling liquid is pork head meat material quality of boning
13%, 7h is pickled under 0 DEG C of environment, is cleaned up, is obtained pickling pork head meat；
(5) stew in soy sauce: pickling pork head meat being placed in brine solution and carries out stew in soy sauce, and the mass ratio of pork head meat and brine solution is 6:13, halogen
3.3h processed, obtains halogen pork head meat, and the brine solution is fetched water 10000 parts, 74 parts of salt, 32 parts of rock sugar, 43 parts of cooking wine, red wine dregs by weight
33 parts, 18 parts of old ginger, illiciumverum, Chinese prickly ash, mushroom, Lysimachia sikokiana, white button, nutmeg, cassia bark, each 7 parts of amomum viosum, cassia seed, fructus amomi, fennel
Each 5 parts of perfume, spiceleaf, dried orange peel configure；
(6) configure anti-oxidant maceration extract: the anti-oxidant maceration extract is the halogen after every 1000 parts of stew in soy sauces by weight ratio
5 parts of composite antioxidants are added in aqueous, and told composite antioxidant is tert-butyl hydroquinone, Rosmarinic acid, tea polyphenols by matter
Amount is than being that 2:5:2 is configured；
(7) it impregnates: will be impregnated in the anti-oxidant maceration extract after halogen pork head meat slice, anti-oxidant maceration extract submerges halogen pig's head
Meat, dipping 28min get product halogen pork head meat；
(8) be vacuum-packed: PE and aluminium foil, compound, PE is heat-insulated opaque packaging material made of inner membrance, is carried out to pork head meat
Vacuum packaging, obtains the instant halogen pork head meat of preform；
(9) aseptic process: carrying out ultra-high pressure sterilization for the instant halogen pork head meat of preform, and ultrahigh-pressure sterilization parameter is 68 DEG C,
570Mpa, sterilizes 15min, and normal pressure stands 18h, is repeated 3 times to get a kind of instant halogen pork head meat.
Embodiment 3
(1) alkali is enzyme-linked closes depilation: alkaline unhairing liquid is made in the sodium bicarbonate that 0.3% is added in water, and alkaline unhairing liquid is heated
To 85 DEG C, then not plucked pig's head is submerged in alkaline unhairing liquid, after impregnating 4min, 55 DEG C is cooled to and is added thereto
0.3% alkali protease, heat preservation rinse pig's head up to clean pig's head well after digesting 1.5h；
(2) finishing is boned: clean pig's head being removed tongue, ear, decerebrate is removed, remove eye, bone, modify, must bone pork head meat；
(3) configure pickling liquid: the pickling liquid is fetched water 30 parts, 10 parts of red wine dregs, 3.5 parts of ginger powder, licorice powder 3.5 by weight
After being mixed after part, 2.5 parts of salt, 0.1 part of ascorbic acid, 3 parts of sucrose, 0.2 part of citric acid, 3.5 parts of white wine mixing up to pickling liquid
It is made；
(4) low-temperature salting: the pork head meat that will bone is cooled to 2 DEG C with pickling liquid, and pickling liquid is pork head meat material quality of boning
15%, 7.5h is pickled under 2 DEG C of environment, is cleaned up, is obtained pickling pork head meat；
(5) stew in soy sauce: pickling pork head meat being placed in brine solution and carries out stew in soy sauce, and the mass ratio of pork head meat and brine solution is 6:15, halogen
3.5h processed, obtains halogen pork head meat, and the brine solution is fetched water 10000 parts, 80 parts of salt, 33 parts of rock sugar, 46 parts of cooking wine, red wine dregs by weight
35 parts, 21 parts of old ginger, illiciumverum, Chinese prickly ash, mushroom, Lysimachia sikokiana, white button, nutmeg, cassia bark, each 8 parts of amomum viosum, cassia seed, fructus amomi, fennel
Each 6 parts of perfume, spiceleaf, dried orange peel configure；
(6) configure anti-oxidant maceration extract: the anti-oxidant maceration extract is the halogen after every 1000 parts of stew in soy sauces by weight ratio
6 parts of composite antioxidants are added in aqueous, and told composite antioxidant is tert-butyl hydroquinone, Rosmarinic acid, tea polyphenols by matter
Amount is than being that 2:4:1 is configured；
(7) it impregnates: will be impregnated in the anti-oxidant maceration extract after halogen pork head meat slice, anti-oxidant maceration extract submerges halogen pig's head
Meat, dipping 30min get product halogen pork head meat；
(8) be vacuum-packed: PE and aluminium foil, compound, PE is heat-insulated opaque packaging material made of inner membrance, is carried out to pork head meat
Vacuum packaging, obtains the instant halogen pork head meat of preform；
(9) aseptic process: carrying out ultra-high pressure sterilization for the instant halogen pork head meat of preform, and ultrahigh-pressure sterilization parameter is 70 DEG C,
600Mpa, sterilizes 17min, and normal pressure stands 21h, is repeated 3 times to get a kind of instant halogen pork head meat.
Comparative example 1(embodiment is with embodiment 1, and only the temperature of low-temperature salting is changed to 5 DEG C of low-temperature saltings)
(1) alkali is enzyme-linked closes depilation: alkaline unhairing liquid is made in the sodium bicarbonate that 0.2% is added in water, and alkaline unhairing liquid is heated
To 80 DEG C, then not plucked pig's head is submerged in alkaline unhairing liquid, after impregnating 4min, 53 DEG C is cooled to and is added thereto
0.3% alkali protease, heat preservation rinse pig's head up to clean pig's head well after digesting 1h；
(2) finishing is boned: clean pig's head being removed tongue, ear, decerebrate is removed, remove eye, bone, modify, must bone pork head meat；
(3) configure pickling liquid: the pickling liquid is fetched water 30 parts, 12 parts of red wine dregs, 4 parts of ginger powder, 4 parts of licorice powder, salt 3 by weight
It is made after being mixed after part, 0.2 part of ascorbic acid, 3.5 parts of sucrose, 0.3 part of citric acid, 3.5 parts of white wine mixing up to pickling liquid；
(4) low-temperature salting: the pork head meat that will bone is cooled to 5 DEG C with pickling liquid, and pickling liquid is pork head meat material quality of boning
17%, 8h is pickled under 5 DEG C of environment, is cleaned up, is obtained pickling pork head meat；
(5) stew in soy sauce: pickling pork head meat being placed in brine solution and carries out stew in soy sauce, and pork head meat and brine solution mass ratio are 6:11, stew in soy sauce
3h, obtains halogen pork head meat, and the brine solution is fetched water 10000 parts, 86 parts of salt, 31 parts of rock sugar, 40 parts of cooking wine, red wine dregs 30 by weight
Part, 24 parts of old ginger, illiciumverum, Chinese prickly ash, mushroom, Lysimachia sikokiana, white button, nutmeg, cassia bark, each 6 parts of amomum viosum, cassia seed, fructus amomi, fennel,
Each 4 parts of spiceleaf, dried orange peel configure；
(6) configure anti-oxidant maceration extract: the anti-oxidant maceration extract is the halogen after every 1000 parts of stew in soy sauces by weight ratio
4 parts of composite antioxidants are added in aqueous, and told composite antioxidant is tert-butyl hydroquinone, Rosmarinic acid, tea polyphenols by matter
Amount is than being that 3:4:1 is configured；
(7) it impregnates: will be impregnated in the anti-oxidant maceration extract after halogen pork head meat slice, anti-oxidant maceration extract submerges halogen pig's head
Meat, dipping 25min get product halogen pork head meat；
(8) be vacuum-packed: PE and aluminium foil, compound, PE is heat-insulated opaque packaging material made of inner membrance, is carried out to pork head meat
Vacuum packaging, obtains the instant halogen pork head meat of preform；
(9) aseptic process: carrying out ultra-high pressure sterilization for the instant halogen pork head meat of preform, and ultrahigh-pressure sterilization parameter is 65 DEG C,
550Mpa, sterilizes 13min, and normal pressure stands for 24 hours, is repeated 3 times to get a kind of instant halogen pork head meat.
Comparative example 2(embodiment is with embodiment 1, and only the temperature of low-temperature salting is changed to -1 DEG C of low-temperature salting)
(1) alkali is enzyme-linked closes depilation: alkaline unhairing liquid is made in the sodium bicarbonate that 0.2% is added in water, and alkaline unhairing liquid is heated
To 80 DEG C, then not plucked pig's head is submerged in alkaline unhairing liquid, after impregnating 4min, 53 DEG C is cooled to and is added thereto
0.3% alkali protease, heat preservation rinse pig's head up to clean pig's head well after digesting 1h；
(2) finishing is boned: clean pig's head being removed tongue, ear, decerebrate is removed, remove eye, bone, modify, must bone pork head meat；
(3) configure pickling liquid: the pickling liquid is fetched water 30 parts, 12 parts of red wine dregs, 4 parts of ginger powder, 4 parts of licorice powder, salt 3 by weight
It is made after being mixed after part, 0.2 part of ascorbic acid, 3.5 parts of sucrose, 0.3 part of citric acid, 3.5 parts of white wine mixing up to pickling liquid；
(4) low-temperature salting: the pork head meat that will bone is cooled to -1 DEG C with pickling liquid, and pickling liquid is pork head meat material quality of boning
17%, 8h is pickled under -1 DEG C of environment, is cleaned up, is obtained pickling pork head meat；
(5) stew in soy sauce: pickling pork head meat being placed in brine solution and carries out stew in soy sauce, and pork head meat and brine solution mass ratio are 6:11, stew in soy sauce
3h, obtains halogen pork head meat, and the brine solution is fetched water 10000 parts, 86 parts of salt, 31 parts of rock sugar, 40 parts of cooking wine, red wine dregs 30 by weight
Part, 24 parts of old ginger, illiciumverum, Chinese prickly ash, mushroom, Lysimachia sikokiana, white button, nutmeg, cassia bark, each 6 parts of amomum viosum, cassia seed, fructus amomi, fennel,
Each 4 parts of spiceleaf, dried orange peel configure；
(6) configure anti-oxidant maceration extract: the anti-oxidant maceration extract is the halogen after every 1000 parts of stew in soy sauces by weight ratio
4 parts of composite antioxidants are added in aqueous, and told composite antioxidant is tert-butyl hydroquinone, Rosmarinic acid, tea polyphenols by matter
Amount is than being that 3:4:1 is configured；
(7) it impregnates: will be impregnated in the anti-oxidant maceration extract after halogen pork head meat slice, anti-oxidant maceration extract submerges halogen pig's head
Meat, dipping 25min get product halogen pork head meat；
(8) be vacuum-packed: PE and aluminium foil, compound, PE is heat-insulated opaque packaging material made of inner membrance, is carried out to pork head meat
Vacuum packaging, obtains the instant halogen pork head meat of preform；
(9) aseptic process: carrying out ultra-high pressure sterilization for the instant halogen pork head meat of preform, and ultrahigh-pressure sterilization parameter is 65 DEG C,
550Mpa, sterilizes 13min, and normal pressure stands for 24 hours, is repeated 3 times to get a kind of instant halogen pork head meat.
Comparative example this comparative example of 3(embodiment is with embodiment 1, and only repeatedly ultrahigh-pressure sterilization carries out 2 times)
(1) alkali is enzyme-linked closes depilation: alkaline unhairing liquid is made in the sodium bicarbonate that 0.2% is added in water, and alkaline unhairing liquid is heated
To 80 DEG C, then not plucked pig's head is submerged in alkaline unhairing liquid, after impregnating 4min, 53 DEG C is cooled to and is added thereto
0.3% alkali protease, heat preservation rinse pig's head up to clean pig's head well after digesting 1h；
(2) finishing is boned: clean pig's head being removed tongue, ear, decerebrate is removed, remove eye, bone, modify, must bone pork head meat；
(3) configure pickling liquid: the pickling liquid is fetched water 30 parts, 12 parts of red wine dregs, 4 parts of ginger powder, 4 parts of licorice powder, salt 3 by weight
It is made after being mixed after part, 0.2 part of ascorbic acid, 3.5 parts of sucrose, 0.3 part of citric acid, 3.5 parts of white wine mixing up to pickling liquid；
(4) low-temperature salting: the pork head meat that will bone is cooled to 4 DEG C with pickling liquid, and pickling liquid is pork head meat material quality of boning
17%, 8h is pickled under 4 DEG C of environment, is cleaned up, is obtained pickling pork head meat；
(5) stew in soy sauce: pickling pork head meat being placed in brine solution and carries out stew in soy sauce, and pork head meat and brine solution mass ratio are 6:11, stew in soy sauce
3h, obtains halogen pork head meat, and the brine solution is fetched water 10000 parts, 86 parts of salt, 31 parts of rock sugar, 40 parts of cooking wine, red wine dregs 30 by weight
Part, 24 parts of old ginger, illiciumverum, Chinese prickly ash, mushroom, Lysimachia sikokiana, white button, nutmeg, cassia bark, each 6 parts of amomum viosum, cassia seed, fructus amomi, fennel,
Each 4 parts of spiceleaf, dried orange peel configure；
(6) configure anti-oxidant maceration extract: the anti-oxidant maceration extract is the halogen after every 1000 parts of stew in soy sauces by weight ratio
4 parts of composite antioxidants are added in aqueous, and told composite antioxidant is tert-butyl hydroquinone, Rosmarinic acid, tea polyphenols by matter
Amount is than being that 3:4:1 is configured；
(7) it impregnates: will be impregnated in the anti-oxidant maceration extract after halogen pork head meat slice, anti-oxidant maceration extract submerges halogen pig's head
Meat, dipping 25min get product halogen pork head meat；
(8) be vacuum-packed: PE and aluminium foil, compound, PE is heat-insulated opaque packaging material made of inner membrance, is carried out to pork head meat
Vacuum packaging, obtains the instant halogen pork head meat of preform；
(9) aseptic process: carrying out ultra-high pressure sterilization for the instant halogen pork head meat of preform, and ultrahigh-pressure sterilization parameter is 65 DEG C,
550Mpa, sterilizes 13min, and normal pressure stands for 24 hours, is repeated 2 times to get a kind of instant halogen pork head meat.
Comparative example 4(embodiment repeats ultrahigh-pressure sterilization and carries out 4 times with embodiment 1)
(1) alkali is enzyme-linked closes depilation: alkaline unhairing liquid is made in the sodium bicarbonate that 0.2% is added in water, and alkaline unhairing liquid is heated
To 80 DEG C, then not plucked pig's head is submerged in alkaline unhairing liquid, after impregnating 4min, 53 DEG C is cooled to and is added thereto
0.3% alkali protease, heat preservation rinse pig's head up to clean pig's head well after digesting 1h；
(2) finishing is boned: clean pig's head being removed tongue, ear, decerebrate is removed, remove eye, bone, modify, must bone pork head meat；
(3) configure pickling liquid: the pickling liquid is fetched water 30 parts, 12 parts of red wine dregs, 4 parts of ginger powder, 4 parts of licorice powder, salt 3 by weight
It is made after being mixed after part, 0.2 part of ascorbic acid, 3.5 parts of sucrose, 0.3 part of citric acid, 3.5 parts of white wine mixing up to pickling liquid；
(4) low-temperature salting: the pork head meat that will bone is cooled to 4 DEG C with pickling liquid, and pickling liquid is pork head meat material quality of boning
17%, 8h is pickled under 4 DEG C of environment, is cleaned up, is obtained pickling pork head meat；
(5) stew in soy sauce: pickling pork head meat being placed in brine solution and carries out stew in soy sauce, and pork head meat and brine solution mass ratio are 6:11, stew in soy sauce
3h, obtains halogen pork head meat, and the brine solution is fetched water 10000 parts, 86 parts of salt, 31 parts of rock sugar, 40 parts of cooking wine, red wine dregs 30 by weight
Part, 24 parts of old ginger, illiciumverum, Chinese prickly ash, mushroom, Lysimachia sikokiana, white button, nutmeg, cassia bark, each 6 parts of amomum viosum, cassia seed, fructus amomi, fennel,
Each 4 parts of spiceleaf, dried orange peel configure；
(6) configure anti-oxidant maceration extract: the anti-oxidant maceration extract is the halogen after every 1000 parts of stew in soy sauces by weight ratio
4 parts of composite antioxidants are added in aqueous, and told composite antioxidant is tert-butyl hydroquinone, Rosmarinic acid, tea polyphenols by matter
Amount is than being that 3:4:1 is configured；
(7) it impregnates: will be impregnated in the anti-oxidant maceration extract after halogen pork head meat slice, anti-oxidant maceration extract submerges halogen pig's head
Meat, dipping 25min get product halogen pork head meat；
(8) be vacuum-packed: PE and aluminium foil, compound, PE is heat-insulated opaque packaging material made of inner membrance, is carried out to pork head meat
Vacuum packaging, obtains the instant halogen pork head meat of preform；
(9) aseptic process: carrying out ultra-high pressure sterilization for the instant halogen pork head meat of preform, and ultrahigh-pressure sterilization parameter is 65 DEG C,
550Mpa, sterilizes 13min, and normal pressure stands for 24 hours, is repeated 4 times to get a kind of instant halogen pork head meat.
Comparative example 5(embodiment is with embodiment 1, and only natural adding proportion is tert-butyl hydroquinone, fan
Repeatedly fragrant acid is 2:1 in mass ratio)
(1) alkali is enzyme-linked closes depilation: alkaline unhairing liquid is made in the sodium bicarbonate that 0.2% is added in water, and alkaline unhairing liquid is heated
To 80 DEG C, then not plucked pig's head is submerged in alkaline unhairing liquid, after impregnating 4min, 53 DEG C is cooled to and is added thereto
0.3% alkali protease, heat preservation rinse pig's head up to clean pig's head well after digesting 1h；
(2) finishing is boned: clean pig's head being removed tongue, ear, decerebrate is removed, remove eye, bone, modify, must bone pork head meat；
(3) configure pickling liquid: the pickling liquid is fetched water 30 parts, 12 parts of red wine dregs, 4 parts of ginger powder, 4 parts of licorice powder, salt 3 by weight
It is made after being mixed after part, 0.2 part of ascorbic acid, 3.5 parts of sucrose, 0.3 part of citric acid, 3.5 parts of white wine mixing up to pickling liquid；
(4) low-temperature salting: the pork head meat that will bone is cooled to 4 DEG C with pickling liquid, and pickling liquid is pork head meat material quality of boning
17%, 8h is pickled under 4 DEG C of environment, is cleaned up, is obtained pickling pork head meat；
(5) stew in soy sauce: pickling pork head meat being placed in brine solution and carries out stew in soy sauce, and pork head meat and brine solution mass ratio are 6:11, stew in soy sauce
3h, obtains halogen pork head meat, and the brine solution is fetched water 10000 parts, 86 parts of salt, 31 parts of rock sugar, 40 parts of cooking wine, red wine dregs 30 by weight
Part, 24 parts of old ginger, illiciumverum, Chinese prickly ash, mushroom, Lysimachia sikokiana, white button, nutmeg, cassia bark, each 6 parts of amomum viosum, cassia seed, fructus amomi, fennel,
Each 4 parts of spiceleaf, dried orange peel configure；
(6) configure anti-oxidant maceration extract: the anti-oxidant maceration extract is the halogen after every 1000 parts of stew in soy sauces by weight ratio
4 parts of composite antioxidants are added in aqueous, and told composite antioxidant is tert-butyl hydroquinone, Rosmarinic acid is 2 in mass ratio:
1 configures；
(7) it impregnates: will be impregnated in the anti-oxidant maceration extract after halogen pork head meat slice, anti-oxidant maceration extract submerges halogen pig's head
Meat, dipping 25min get product halogen pork head meat；
(8) be vacuum-packed: PE and aluminium foil, compound, PE is heat-insulated opaque packaging material made of inner membrance, is carried out to pork head meat
Vacuum packaging, obtains the instant halogen pork head meat of preform；
(9) aseptic process: carrying out ultra-high pressure sterilization for the instant halogen pork head meat of preform, and ultrahigh-pressure sterilization parameter is 65 DEG C,
550Mpa, sterilizes 13min, and normal pressure stands for 24 hours, is repeated 3 times to get a kind of instant halogen pork head meat.
The enzyme-linked conjunction epilation step of alkali only is revised as not adding pig's head by comparative example 6(embodiment with embodiment 1
Alkali heat treatment)
(1) pig's head loses hair or feathers: unhairing liquid is made in the alkali protease that 0.3% is added in water, and unhairing liquid is heated to 53 DEG C, so
After not plucked pig's head is submerged in unhairing liquid, pig's head is rinsed well up to clean pig's head after heat preservation enzymatic hydrolysis 1h；
(2) finishing is boned: clean pig's head being removed tongue, ear, decerebrate is removed, remove eye, bone, modify, must bone pork head meat；
(3) configure pickling liquid: the pickling liquid is fetched water 30 parts, 12 parts of red wine dregs, 4 parts of ginger powder, 4 parts of licorice powder, salt 3 by weight
It is made after being mixed after part, 0.2 part of ascorbic acid, 3.5 parts of sucrose, 0.3 part of citric acid, 3.5 parts of white wine mixing up to pickling liquid；
(4) low-temperature salting: the pork head meat that will bone is cooled to 4 DEG C with pickling liquid, and pickling liquid is pork head meat material quality of boning
17%, 8h is pickled under 4 DEG C of environment, is cleaned up, is obtained pickling pork head meat；
(5) stew in soy sauce: pickling pork head meat being placed in brine solution and carries out stew in soy sauce, and pork head meat and brine solution mass ratio are 6:11, stew in soy sauce
3h, obtains halogen pork head meat, and the brine solution is fetched water 10000 parts, 86 parts of salt, 31 parts of rock sugar, 40 parts of cooking wine, red wine dregs 30 by weight
Part, 24 parts of old ginger, illiciumverum, Chinese prickly ash, mushroom, Lysimachia sikokiana, white button, nutmeg, cassia bark, each 6 parts of amomum viosum, cassia seed, fructus amomi, fennel,
Each 4 parts of spiceleaf, dried orange peel configure；
(6) configure anti-oxidant maceration extract: the anti-oxidant maceration extract is the halogen after every 1000 parts of stew in soy sauces by weight ratio
4 parts of composite antioxidants are added in aqueous, and told composite antioxidant is tert-butyl hydroquinone, Rosmarinic acid, tea polyphenols by matter
Amount is than being that 3:4:1 is configured；
(7) it impregnates: will be impregnated in the anti-oxidant maceration extract after halogen pork head meat slice, anti-oxidant maceration extract submerges halogen pig's head
Meat, dipping 25min get product halogen pork head meat；
(8) be vacuum-packed: PE and aluminium foil, compound, PE is heat-insulated opaque packaging material made of inner membrance, is carried out to pork head meat
Vacuum packaging, obtains the instant halogen pork head meat of preform；
(9) aseptic process: carrying out ultra-high pressure sterilization for the instant halogen pork head meat of preform, and ultrahigh-pressure sterilization parameter is 65 DEG C,
550Mpa, sterilizes 13min, and normal pressure stands for 24 hours, is repeated 3 times to get a kind of instant halogen pork head meat.
The enzyme-linked conjunction epilation step of alkali is only revised as not carrying out alkali to pig's head by comparative example 7(embodiment with embodiment 1
Property Protease Treatment)
(1) pig's head loses hair or feathers: alkaline unhairing liquid is made in the sodium bicarbonate that 0.2% is added in water, and alkaline unhairing liquid is heated to 80
DEG C, then not plucked pig's head is submerged in alkaline unhairing liquid, after impregnating 4min, pig's head is rinsed well up to clean pig
Head；
(2) finishing is boned: clean pig's head being removed tongue, ear, decerebrate is removed, remove eye, bone, modify, must bone pork head meat；
(3) configure pickling liquid: the pickling liquid is fetched water 30 parts, 12 parts of red wine dregs, 4 parts of ginger powder, 4 parts of licorice powder, salt 3 by weight
It is made after being mixed after part, 0.2 part of ascorbic acid, 3.5 parts of sucrose, 0.3 part of citric acid, 3.5 parts of white wine mixing up to pickling liquid；
(4) low-temperature salting: the pork head meat that will bone is cooled to 4 DEG C with pickling liquid, and pickling liquid is pork head meat material quality of boning
17%, 8h is pickled under 4 DEG C of environment, is cleaned up, is obtained pickling pork head meat；
(5) stew in soy sauce: pickling pork head meat being placed in brine solution and carries out stew in soy sauce, and pork head meat and brine solution mass ratio are 6:11, stew in soy sauce
3h, obtains halogen pork head meat, and the brine solution is fetched water 10000 parts, 86 parts of salt, 31 parts of rock sugar, 40 parts of cooking wine, red wine dregs 30 by weight
Part, 24 parts of old ginger, illiciumverum, Chinese prickly ash, mushroom, Lysimachia sikokiana, white button, nutmeg, cassia bark, each 6 parts of amomum viosum, cassia seed, fructus amomi, fennel,
Each 4 parts of spiceleaf, dried orange peel configure；
(6) configure anti-oxidant maceration extract: the anti-oxidant maceration extract is the halogen after every 1000 parts of stew in soy sauces by weight ratio
4 parts of composite antioxidants are added in aqueous, and told composite antioxidant is tert-butyl hydroquinone, Rosmarinic acid, tea polyphenols by matter
Amount is than being that 3:4:1 is configured；
(7) it impregnates: will be impregnated in the anti-oxidant maceration extract after halogen pork head meat slice, anti-oxidant maceration extract submerges halogen pig's head
Meat, dipping 25min get product halogen pork head meat；
(8) be vacuum-packed: PE and aluminium foil, compound, PE is heat-insulated opaque packaging material made of inner membrance, is carried out to pork head meat
Vacuum packaging, obtains the instant halogen pork head meat of preform；
(9) aseptic process: carrying out ultra-high pressure sterilization for the instant halogen pork head meat of preform, and ultrahigh-pressure sterilization parameter is 65 DEG C,
550Mpa, sterilizes 13min, and normal pressure stands for 24 hours, is repeated 3 times to get a kind of instant halogen pork head meat.
Test case 1
Invite ten professions judge personnel to halogen pork head meat made of halogen pork head meat made of embodiment 1 ~ 3 and comparative example 1 ~ 2 into
Row sensory evaluation, this experiment carry out overall merit to the sense organ of halogen pork head meat, to visual appearance feeling, smell and flavor body
It tests, and comprehensive soft or hard, the tasty degree felt, felt when including chewing when intake oral cavity.From the color (15 of halogen pork head meat
Point), flavor (25 points), mouthfeel (30 points), structural state (30 points) score, as a result grade average is taken to take, test result
It is shown in Table 1.
1 integrated sensory's evaluation table of table
。
When the low-temperature salting temperature known to the analysis of 1 data of table is -1 DEG C and 5 DEG C, integrated sensory's evaluation is made with embodiment 1 ~ 3
At halogen pig's head meat flavor all differ larger, it is known that pig's head is pickled at 0 ~ 4 DEG C, can make halogen pork head meat integrated sensory evaluate
It improves.
Test case 2
Instant halogen pork head meat is made in embodiment 1 and comparative example 3 ~ 5 is made instant halogen pork head meat and is placed in 25 DEG C, relative humidity is
It is kept in dark place in 80% environment, carries out Indexs measure, wherein the detection method of total plate count is referring to GB 4789.2-2016；Greatly
The detection method of enterobacteria is referring to GB 4789.3-2016；The detection method of salmonella is referring to GB 4789.4-2016；Will is congratulated
The detection method of Salmonella is referring to GB 4789.5-2016；The detection method of TVB-N value is referring to GB 5009.227-2016.It measures
It the results are shown in Table 2.
2 detection data result of table
。
The microbiological indicator of stewed meat products is provided in cooked meat product sanitary standard (GB 2726-2016) are as follows: bacterium colony is total
Number must not exceed 10000CFU/g, Escherichia coli must not exceed the testing result of 10CFU/g, TVB-N and must not exceed 20mg/
100g, must not staphylococcus aureus, the detection pathogenic bacteria such as salmonella and Shigella.From 2 data of table in test case 1
The microorganism testing of instant halogen pig pork head meat made of embodiment 1 is all up to standard, and TVB-N value is also not above limitation, and guarantees the quality
Phase can reach 1 year or more.2 ultra-high pressure sterilizations are carried out to halogen pork head meat known to embodiment 1, the analysis of comparative example 3 ~ 4, are saved
Total plate count is exceeded after 1 year, and progress 3 times or more ultra-high pressure sterilizations, every Testing index is qualified after saving 1 year；By reality
The interpretation of result of TVB-N value in example 1 and comparative example 5 is applied it is found that antioxidant is tert-butyl hydroquinone, rosemary in mass ratio
Acid, tea polyphenols (2 ~ 3): (4 ~ 5): (1 ~ 2) configuration can be such that the TVB-N value of halogen pork head meat saves 1 year and also be no more than limitation.
Test case 2
To in embodiment 1 ~ 3 and comparative example 6 ~ 7, through depilation, treated that clean pig's head carries out plucking rate inspection, selects vision normal
Not near-sighted adult tests to pig hair residual quantity on clean pig's head, and obtained inspection result is shown in Table 3.
Table 3 pig hair residual quantity inspection result
。
After comparative example 7 is using adding alkali heating to lose hair or feathers pig's head known to 3 data of table, pig hair remains also more, comparative example 6
After being lost hair or feathers using enzyme process to pig's head, depilation situation is more satisfactory, but has a small amount of pig hair residual, and embodiment 1 is enzyme-linked using alkali
Closing depilation can make pig's head lose hair or feathers completely completely.
Claims (9)
1. a kind of preparation method of instant halogen pork head meat, which is characterized in that preparation method includes the following steps:
(1) the enzyme-linked conjunction depilation of alkali: sodium bicarbonate is added in water, alkaline unhairing liquid is made, and alkaline unhairing liquid is heated, then
Not plucked pig's head is immersed in alkaline unhairing liquid and is impregnated, alkali protease is added thereto after cooling down and digests, after enzymatic hydrolysis
Pig's head is rinsed well, clean pig's head is obtained；
(2) finishing is boned: clean pig's head being removed tongue, ear, decerebrate is removed, remove eye, bone, modify, must bone pork head meat；
(3) pickle: the pork head meat that will bone is cooled to 0 ~ 4 DEG C with pickling liquid, and 7 ~ 8h is pickled under 0 ~ 4 DEG C of environment, cleans up, obtains
Pickling pork head meat；
(4) stew in soy sauce: pickling pork head meat being placed in brine solution and carries out stew in soy sauce, and the mass ratio of pork head meat and brine solution is 6:11 ~ 15,
3 ~ 3.5h of stew in soy sauce is heated, halogen pork head meat is obtained；
(5) it configures anti-oxidant maceration extract: composite antioxidant is added in the brine solution after step (4) described stew in soy sauce and is configured into anti-
Aoxidize maceration extract；
(6) it impregnates: will be impregnated in the anti-oxidant maceration extract after halogen pork head meat slice, anti-oxidant maceration extract submerges halogen pig's head
Meat, 25 ~ 30min of dipping get product halogen pork head meat；
(7) be vacuum-packed: the heat-insulated opaque packaging material of selection is vacuum-packed, and the instant halogen pork head meat of preform is obtained；
(8) aseptic process: by the instant halogen pork head meat of preform carry out three times ultra-high pressure sterilization to get a kind of instant halogen pork head meat.
2. a kind of preparation method of instant halogen pork head meat as described in claim 1, it is characterised in that step (1) described alkali is enzyme-linked
Closing depilation is alkaline unhairing liquid to be made in the sodium bicarbonate that 0.2 ~ 0.3% is added in water, and alkaline unhairing liquid is heated to 80 ~ 90
DEG C, then not plucked pig's head is submerged in alkaline unhairing liquid, after impregnating 4 ~ 5min, 53 ~ 57 DEG C is cooled to and adds thereto
Enter 0.3 ~ 0.4% alkali protease, rinses pig's head up to clean pig's head well after 1 ~ 1.5h of heat preservation enzymatic hydrolysis.
3. a kind of preparation method of instant halogen pork head meat as described in claim 1, it is characterised in that step (3) described pickling liquid
30 parts, 8 ~ 12 parts of red wine dregs, 3 ~ 4 parts of ginger powder, 3 ~ 4 parts of licorice powder, 2 ~ 3 parts of salt, ascorbic acid 0.1 ~ 0.2 of water intaking by weight
Up to pickling liquid after part, 3 ~ 3.5 parts of sucrose, 0.1 ~ 0.3 part of citric acid, 3 ~ 3.5 parts of white wine mixing.
4. a kind of preparation method of instant halogen pork head meat as described in claim 1, it is characterised in that in step (3)
The pickling liquid is to bone the 13 ~ 17% of pork head meat material quality.
5. a kind of preparation method of instant halogen pork head meat as described in claim 1, it is characterised in that step (4) described brine solution
10000 parts, 74 ~ 86 parts of salt, 31 ~ 33 parts of rock sugar, 40 ~ 46 parts of cooking wine, 30 ~ 35 parts of red wine dregs, old ginger 18 ~ 24 of water intaking by weight
Part, illiciumverum, Chinese prickly ash, mushroom, Lysimachia sikokiana, white button, nutmeg, cassia bark, each 6 ~ 8 parts of amomum viosum are cassia seed, fructus amomi, fennel, spiceleaf, old
Each 4 ~ 6 parts of skin configure.
6. a kind of preparation method of instant halogen pork head meat as described in claim 1, it is characterised in that step (5) is described anti-oxidant
Maceration extract is that 4 ~ 6 parts of composite antioxidants, institute is added in the brine solution after every 1000 parts of steps (4) stew in soy sauce by weight ratio
State that composite antioxidant is tert-butyl hydroquinone, Rosmarinic acid, tea polyphenols are (2 ~ 3) in mass ratio: (4 ~ 5): (1 ~ 2) configuration
It forms.
7. a kind of preparation method of instant halogen pork head meat as described in claim 1, it is characterised in that step (7) it is described it is heat-insulated not
Light transmission packaging material is combined by PE and aluminium foil, and PE is inner membrance.
8. a kind of preparation method of instant halogen pork head meat as described in claim 1, it is characterised in that step (8) is described to be surpassed three times
High pressure sterilization is 65 ~ 70 DEG C, 550 ~ 600Mpa, 13 ~ 17min of ultra-high pressure sterilization, normal pressure standing 18 ~ for 24 hours, and it is repeated 3 times.
9. a kind of instant halogen pork head meat as made from claim 1 ~ 8 any preparation method.
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