CN110604265A - Processing method of health tea-flavor salted pork in salted duck soup - Google Patents

Processing method of health tea-flavor salted pork in salted duck soup Download PDF

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Publication number
CN110604265A
CN110604265A CN201810620004.8A CN201810620004A CN110604265A CN 110604265 A CN110604265 A CN 110604265A CN 201810620004 A CN201810620004 A CN 201810620004A CN 110604265 A CN110604265 A CN 110604265A
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pig
processing method
health tea
pork
rolling
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吴国杰
王桂才
季斐
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Jiangsu Spring Food Science And Technology Development Co Ltd
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Jiangsu Spring Food Science And Technology Development Co Ltd
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    • 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
    • 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
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

Abstract

The invention discloses a processing method of health tea-fragrant salted pork in the dish, which has simple operation process, long shelf life, water retention and fresh keeping in cleaning treatment and isolation of bacterial pollution, adopts unique rolling methods such as injection rolling pickling and the like to make pickling more uniform and tasty, adds cassia seed liquid and black tea liquid in a compounding way to enhance aroma and improve taste, promotes organism metabolism, promotes digestion and relieves greasiness, improves the taste and flavor of the salted pork in a synergic way, and is particularly suitable for the consumption requirements of fast modern people.

Description

Processing method of health tea-flavor salted pork in salted duck soup
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of health tea-flavored boiled pork.
Background
The total meat yield of China accounts for 1/4 worldwide, and the world is the first, and the annual per capita yield exceeds the world average level, so that the meat producing and meat consuming major countries in the world are formed, the domestic consumption requirements are met, and the meat producing and meat consuming major countries in the world make important contributions to the meat industry in the world. With the improvement of the living standard of people in China, the eating amount of meat and meat products is increased year by year. However, not only the eating quality of food, but also the relationship between diet and health are being paid more and more attention. Health considerations are also more relevant to the purchase of meat products by consumers, including low salt, low fat, low cholesterol products and products with added bioactive ingredients such as unsaturated fatty acids, sterols, dietary fibers, and the like.
Zhenjiang boiled pork, also known as crystal boiled pork, is a famous Zhenjiang dish with faint scent in all over the world. The product is prepared by selecting cold fresh pig essence tendon meat and pigskin, inheriting the Chinese traditional process, introducing the modern low-temperature meat product processing technology and adding special old brine, and has the characteristics of unique flavor, fresh meat, pure taste, no oil or grease, capability of preserving nutritional ingredients to the maximum extent and the like. The pigskin is mainly composed of water, protein and a small amount of fat and carbohydrates. Wherein the protein accounts for about 35% of the total amount (mainly comprising collagen and elastin), and the collagen in the protein is more than 90%, and has effects of improving skin elasticity, reducing wrinkle, and resisting aging.
The jelly salted pork produced by the traditional method has good tissue character and taste through higher salt content, although the jelly salted pork has a certain antiseptic effect, the jelly salted pork does not accord with the general trend of meat industry development, and a plurality of diseases can be caused by excessive salt intake; the traditional jelly salted pork is poor in taste and has a certain roughness, and the overall acceptability of consumers to the products is seriously influenced; and the product shelf life is short, which is not beneficial to scale production and enterprise profit improvement. Therefore, aiming at the defects of the existing jelly salted pork production, the development of a jelly salted pork product with better market prospect is a problem to be solved urgently by meat processing enterprises and food processing industries.
Disclosure of Invention
The invention aims to solve the technical problem of the existing crystal salted pork production process and provides a processing method of health tea salted pork. The invention is realized by the following technical scheme:
a processing method of health tea-flavored salted pork in salted duck soup comprises the following steps:
(1) and screening raw materials: the pig forehooves which are fresh, have less and clean fur, thin skin and bones, no external injury marks, less black dirt and complete hooves are taken as raw materials;
(2) and finishing and cleaning: scraping residual hair, fine hair, black dirt between toes and hoof shells of the selected pig trotters, cleaning, removing bones, trimming, keeping complete outer skins, removing broken bones and extravasated blood, cleaning again, and draining for later use;
(3) and pickling: preparing a salt solution, injecting the salt solution into the pig forehoof meat by using a saline injection machine, wherein the dosage of the salt solution is 10-15% of the weight of the pig forehoof meat, and feeding the rest salt solution and the pig forehoof meat into a rolling and kneading machine for rolling, kneading and pickling;
(4) boiling: wrapping the spicy seasoning gauze, putting the wrapped spicy seasoning gauze into a marinating boiler, adding a proper amount of old marinade, adding water, decocting for 20-30 minutes, adding the pig forehoofs, decocting for 40-50 minutes, and fishing out the pig forehoofs for later use;
(5) and soup mixing: filtering the boiled soup with gauze, adding 30-50% of pigskin into the filtrate, decocting for 1.5-2 hr to obtain stock solution, and taking out the pigskin for use;
(6) and (3) entering a die to cut: placing pig forehoofs into a mold, spreading the pig forehoofs with lean meat facing upwards, uniformly pouring stock soup, spreading pigskin, performing compression molding, cooling for 30-60 minutes at-15 +/-3 ℃, opening the mold and cutting into slices;
(7) and packaging and sterilizing: filling sliced salted pork in food-grade PE composite bag in a completely unfolded and flat state, vacuum packaging, and sterilizing in 75-85 deg.C water bath for 20-30 min.
Preferably, in the trimming and cleaning in the step (2), the cleaning is performed by using an aqueous solution prepared from the following raw materials in parts by weight: 1-2 parts of salt, 0.1-0.2 part of citric acid, 0.2-0.5 part of tea polyphenol, 0.5-1 part of chitosan and 100 parts of water.
Preferably, in the pickling in the step (3), the salt solution comprises the following raw materials in percentage by weight based on the amount of the pig forehooves: 2-3% of salt, 0.01-0.02% of color-assisting agent, 0.1-0.2% of polygonatum odoratum polysaccharide, 0.5-1% of cassia seed extract, 1-2% of black tea liquid, 2.5-3.4% of composite preservative and 25-30% of water.
Preferably, the color assistant agent comprises the following components in percentage by weight according to the using amount of the pig forehooves: 0.4-0.5 per mill of sodium erythorbate, 0.3-0.4 per mill of nicotinamide and 0.2-0.3 per mill of tea polyphenol.
Preferably, the preparation method of the cassia seed extracting solution comprises the following steps: putting cassia seeds into an aqueous solution containing 0.01-0.02wt% of citric acid, screening, washing, dehydrating, draining, putting into a microwave oven, drying at 40-60 ℃, heating to 100-105 ℃, drying until the seeds are fragrant but not scorched, grinding into powder in an ultramicro manner, adding distilled water which is 2-3 times of the weight of the cassia seeds, mixing uniformly, extracting for 20-25 minutes by ultrasonic waves at 90-95 ℃, cooling, centrifuging and filtering to obtain the cassia seed extract.
Preferably, the composite preservative comprises the following components in percentage by weight according to the using amount of the pig foretrotters: 0.01-0.05% of nisin, 2.5-2.9% of sodium lactate, 0-0.26% of lysozyme, 0-0.025% of tea polyphenol and 0-0.05% of potassium sorbate.
Preferably, the rolling and pickling process comprises the steps of putting the pig foretrotters and a salt solution into a rolling and kneading machine, controlling the temperature to be 0-10 ℃, carrying out vacuum 15-20 minutes, standing for 35-40 minutes under normal pressure, carrying out vacuum rolling and kneading, and repeatedly carrying out rolling and kneading under normal pressure for 10-12 hours.
Preferably, the vacuum degree is 0.06-0.09MPa, and the rotating speed of the tumbler is 10-15 r/min.
Preferably, the spicy seasoning in step (4) comprises the following components in percentage by weight based on the amount of the pig forehooves: 0.03-0.10% of pepper, 0.03-0.10% of fennel, 0.03-0.12% of anise, 0-0.05% of angelica, 0.0-0.12% of cinnamon, 0.50-0.80% of ginger, 0.05-0.10% of monosodium glutamate, 0-0.07% of pepper, 0-0.07% of soy sauce, 0-0.12% of pig bone extract, 0-0.01% of cane sugar, 0-0.08% of five spice powder and 0-0.05% of licorice powder.
Compared with the prior art, the invention has the following advantages and beneficial effects that the processing method of the health care tea delicious pork,
the invention provides a processing method of health tea-fragrant salted pork in dishes, which has simple operation process, long shelf life, water retention and fresh keeping in cleaning treatment and isolation of bacterial pollution, adopts unique rolling methods such as injection rolling and pickling, has more uniform pickling and flavor, improves flavor by adding cassia seed liquid and black tea liquid in a compounding way, promotes organism metabolism, promotes digestion and relieves greasiness, improves the taste and flavor of the salted pork in a synergic way, and is particularly suitable for the consumption requirements of fast modern people.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
Example 1
A processing method of health tea-flavored salted pork in salted duck soup comprises the following steps:
(1) and screening raw materials: the pig forehooves which are fresh, have less and clean fur, thin skin and bones, no external injury marks, less black dirt and complete hooves are taken as raw materials;
(2) and finishing and cleaning: scraping residual hair, fine hair, black dirt between toes and hoof shells of the selected pig trotters, cleaning, removing bones, trimming, keeping complete outer skins, removing broken bones and extravasated blood, cleaning again, and draining for later use; the cleaning is to adopt the following raw materials to prepare aqueous solution for cleaning: 1 part of salt, 0.1 part of citric acid, 0.2 part of tea polyphenol, 0.5 part of chitosan and 100 parts of water;
(3) and pickling: preparing a salt solution, injecting the salt solution into the pig forehoof meat by using a saline injection machine, wherein the dosage of the salt solution is 10% of the weight of the pig forehoof meat, and feeding the rest salt solution and the pig forehoof meat into a rolling and kneading machine for rolling, kneading and pickling;
the saline solution comprises the following raw materials in percentage by weight: 2% of salt, 0.01% of color enhancer, 0.1% of polygonatum odoratum polysaccharide, 0.5% of cassia seed extract, 1% of black tea liquid, 2.5% of compound preservative and 25% of water;
the color-assisting agent comprises the following components in percentage by weight according to the using amount of the pig forehooves: 0.4 per mill of sodium erythorbate, 0.3 per mill of nicotinamide and 0.2 per mill of tea polyphenol;
the preparation method of the cassia seed extracting solution comprises the following steps: putting cassia seeds into an aqueous solution containing 0.01wt% of citric acid, screening, washing, dehydrating, draining, putting into a microwave oven, drying at 40 ℃ until the cassia seeds are dry, heating to 100 ℃ until the cassia seeds are fragrant but not scorched, grinding into powder in a superfine mode, adding distilled water which is 2 times of the weight of the cassia seeds, mixing uniformly, extracting for 20 minutes by ultrasonic waves at 90 ℃, cooling, and carrying out centrifugal filtration to obtain the cassia seed extract;
the composite preservative comprises the following components in percentage by weight according to the using amount of the pig forehooves: 0.01% of nisin, 2.5% of sodium lactate, 0.1% of lysozyme, 0.01% of tea polyphenol and 0.01% of potassium sorbate;
the rolling and kneading pickling is to put the pig forehooves and salt solution into a rolling and kneading machine, control the temperature at 0 ℃, carry out vacuum for 15 minutes, carry out standing for 35 minutes under normal pressure, carry out rolling and kneading repeatedly under vacuum and standing under normal pressure for 10 hours;
the vacuum degree is 0.06MPa, and the rotating speed of the rolling and kneading machine is 10 r/min;
(4) boiling: wrapping the spicy seasoning gauze, putting the wrapped spicy seasoning gauze into a marinating boiler, adding a proper amount of old marinade, adding water, decocting for 20 minutes, adding the pig forehoofs, decocting for 40 minutes, and fishing out the pig forehoofs for later use;
the spicy seasoning comprises the following components in percentage by weight: 0.03% of pepper, 0.03% of fennel, 0.03% of anise, 0.02% of angelica, 0.05% of cassia bark, 0.50% of ginger, 0.05% of monosodium glutamate, 0.01% of pepper, 0.01% of soy sauce, 0.05% of pig bone extract, 0.01% of cane sugar, 0.01% of five spice powder and 0.01% of licorice powder
(5) And soup mixing: filtering the boiled soup with gauze, adding 30-50% of pigskin into the filtrate, decocting for 1.5-2 hr to obtain stock solution, and taking out the pigskin for use;
(6) and (3) entering a die to cut: placing pig forehoofs into a mold, spreading the pig forehoofs with lean meat facing upwards, uniformly pouring stock soup, spreading pigskin, performing compression molding, cooling for 30-60 minutes at-15 +/-3 ℃, opening the mold and cutting into slices;
(7) and packaging and sterilizing: filling sliced salted pork in food-grade PE composite bag in a completely unfolded and flat state, vacuum packaging, and sterilizing in 75-85 deg.C water bath for 20-30 min.
Example 2
A processing method of health tea-flavored salted pork in salted duck soup comprises the following steps:
(1) and screening raw materials: the pig forehooves which are fresh, have less and clean fur, thin skin and bones, no external injury marks, less black dirt and complete hooves are taken as raw materials;
(2) and finishing and cleaning: scraping residual hair, fine hair, black dirt between toes and hoof shells of the selected pig trotters, cleaning, removing bones, trimming, keeping complete outer skins, removing broken bones and extravasated blood, cleaning again, and draining for later use; the cleaning is to adopt the following raw materials to prepare aqueous solution for cleaning: 2 parts of salt, 0.2 part of citric acid, 0.3 part of tea polyphenol, 0.8 part of chitosan and 100 parts of water;
(3) and pickling: preparing a salt solution, injecting the salt solution into the pig forehoof meat by using a saline injection machine, wherein the dosage of the salt solution is 12% of the weight of the pig forehoof meat, and feeding the rest salt solution and the pig forehoof meat into a rolling and kneading machine for rolling, kneading and pickling;
the saline solution comprises the following raw materials in percentage by weight: 2.5% of salt, 0.015% of color assistant agent, 0.15% of polygonatum odoratum polysaccharide, 0.8% of cassia seed extract, 1.5% of black tea liquid, 2.8% of compound preservative and 28% of water;
the color-assisting agent comprises the following components in percentage by weight according to the using amount of the pig forehooves: 0.45 per mill of sodium erythorbate, 0.35 per mill of nicotinamide and 0.25 per mill of tea polyphenol;
the preparation method of the cassia seed extracting solution comprises the following steps: putting cassia seeds into an aqueous solution containing 0.01-0.02wt% of citric acid, screening, washing, dehydrating, draining, putting into a microwave oven, drying at 50 ℃ until the cassia seeds are dry, heating to 100 ℃ until the cassia seeds are fragrant but not scorched, grinding into powder in an ultramicro mode, adding distilled water which is 3 times of the weight of the cassia seeds, mixing uniformly, extracting for 22 minutes by using ultrasonic waves at 92 ℃, cooling, and carrying out centrifugal filtration to obtain the cassia seed extract;
the composite preservative comprises the following components in percentage by weight according to the using amount of the pig forehooves: 0.03% of nisin, 2.6% of sodium lactate, 0.2% of lysozyme, 0.02% of tea polyphenol and 0.02% of potassium sorbate;
the rolling and pickling process comprises the steps of putting the pig forehooves and a salt solution into a rolling and kneading machine, controlling the temperature to be 5 ℃, carrying out vacuum for 18 minutes, standing for 38 minutes under normal pressure, carrying out vacuum rolling and kneading, standing for 38 minutes under normal pressure, and repeatedly rolling and kneading for 11 hours;
the vacuum degree is 0.08MPa, and the rotating speed of the tumbler is 12 r/min;
(4) boiling: wrapping the spicy seasoning gauze, putting the wrapped spicy seasoning gauze into a marinating boiler, adding an appropriate amount of old marinade, adding water, decocting for 25 minutes, adding the pig forehoofs, decocting for 45 minutes, and fishing out the pig forehoofs for later use;
the spicy seasoning comprises the following components in percentage by weight: 0.05% of pepper, 0.06% of fennel, 0.1% of anise, 0.04% of angelica, 0.1% of cinnamon, 0.6% of ginger, 0.08% of monosodium glutamate, 0.06% of pepper, 0.06% of soy sauce, 0.1% of pig bone extract, 0.008% of cane sugar, 0.05% of five spice powder and 0.04% of licorice powder
(5) And soup mixing: filtering the boiled soup by gauze, taking filtrate, adding pigskin which is 40 percent of the weight of the pig forehooves into the filtrate, decocting for 1.5 hours to obtain stock, and fishing out the pigskin for later use;
(6) and (3) entering a die to cut: placing pig forehoofs into a mold, spreading the pig forehoofs with lean meat facing upwards, uniformly pouring stock soup, spreading pigskin, performing compression molding, cooling for 50 minutes at the temperature of-15 ℃, opening the mold and cutting into slices;
(7) and packaging and sterilizing: filling sliced salted pork in food-grade PE composite bag in a completely unfolded and flat state, vacuum packaging, and sterilizing in 78 deg.C water bath for 25 min.
Example 3
A processing method of health tea-flavored salted pork in salted duck soup comprises the following steps:
(1) and screening raw materials: the pig forehooves which are fresh, have less and clean fur, thin skin and bones, no external injury marks, less black dirt and complete hooves are taken as raw materials;
(2) and finishing and cleaning: scraping residual hair, fine hair, black dirt between toes and hoof shells of the selected pig trotters, cleaning, removing bones, trimming, keeping complete outer skins, removing broken bones and extravasated blood, cleaning again, and draining for later use; the cleaning is to adopt the following raw materials to prepare aqueous solution for cleaning: 2 parts of salt, 0.2 part of citric acid, 0.5 part of tea polyphenol, 1 part of chitosan and 100 parts of water;
(3) and pickling: preparing a salt solution, injecting the salt solution into the pig forehoof meat by using a saline injection machine, wherein the dosage of the salt solution is 15% of the weight of the pig forehoof meat, and feeding the rest salt solution and the pig forehoof meat into a rolling and kneading machine for rolling, kneading and pickling;
the saline solution comprises the following raw materials in percentage by weight: 3% of salt, 0.02% of color assistant, 0.2% of polygonatum odoratum polysaccharide, 1% of cassia seed extract, 2% of black tea liquid, 3.4% of compound preservative and 30% of water;
the color-assisting agent comprises the following components in percentage by weight according to the using amount of the pig forehooves: 0.4-0.5 per mill of sodium erythorbate, 0.3-0.4 per mill of nicotinamide and 0.2-0.3 per mill of tea polyphenol;
the preparation method of the cassia seed extracting solution comprises the following steps: putting cassia seeds into an aqueous solution containing 0.02wt% of citric acid, screening, washing, dehydrating, draining, putting into a microwave oven, drying at-60 ℃ until the cassia seeds are dry, heating to 105 ℃ until the cassia seeds are fragrant but not scorched, grinding into powder in an ultramicro mode, adding distilled water which is 3 times of the weight of the cassia seeds, mixing uniformly, extracting for 25 minutes by using ultrasonic waves at 95 ℃, cooling, and carrying out centrifugal filtration to obtain the cassia seed extract;
the composite preservative comprises the following components in percentage by weight according to the using amount of the pig forehooves: 0.05% of nisin, 2.9% of sodium lactate, 0.26% of lysozyme, 0.025% of tea polyphenol and 0.05% of potassium sorbate;
the rolling and kneading and pickling process includes the steps of putting pig forehooves and salt solution into a rolling and kneading machine, controlling the temperature to be 10 ℃, carrying out vacuum for 20 minutes, standing for 40 minutes under normal pressure, carrying out vacuum rolling and kneading and standing for 12 hours repeatedly under normal pressure;
the vacuum degree is 0.06MPa, and the rotating speed of the rolling and kneading machine is 15 r/min;
(4) boiling: wrapping the spicy seasoning gauze, putting the wrapped spicy seasoning gauze into a marinating boiler, adding an appropriate amount of old marinade, adding water, decocting for 30 minutes, adding the pig forehoofs, decocting for 50 minutes, and fishing out the pig forehoofs for later use;
the spicy seasoning comprises the following components in percentage by weight: 0.10 percent of pepper, 00.10 percent of fennel, 0.12 percent of star anise, 0.05 percent of angelica, 0.12 percent of cassia bark, 0.80 percent of ginger, 0.10 percent of monosodium glutamate, 0.07 percent of pepper, 0.07 percent of soy sauce, 0.12 percent of pig bone extract, 0.01 percent of cane sugar, 0.08 percent of five spice powder and 0.05 percent of licorice powder
(5) And soup mixing: filtering the boiled soup with gauze, adding 50% of pigskin into the filtrate, decocting for 1.5-2 hr to obtain stock solution, and taking out the pigskin for use;
(6) and (3) entering a die to cut: placing pig forehoofs into a mold, spreading the pig forehoofs with lean meat facing upwards, uniformly pouring stock soup, spreading pigskin, performing compression molding, cooling for 60 minutes at-12 ℃, opening the mold and cutting into slices;
(7) and packaging and sterilizing: filling sliced salted pork in food-grade PE composite bag in a completely unfolded and flat state, vacuum packaging, and sterilizing in 85 deg.C water bath for 20 min.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.

Claims (9)

1. A processing method of health tea-flavor boiled pork is characterized by comprising the following steps:
(1) and screening raw materials: the pig forehooves which are fresh, have less and clean fur, thin skin and bones, no external injury marks, less black dirt and complete hooves are taken as raw materials;
(2) and finishing and cleaning: scraping residual hair, fine hair, black dirt between toes and hoof shells of the selected pig trotters, cleaning, removing bones, trimming, keeping complete outer skins, removing broken bones and extravasated blood, cleaning again, and draining for later use;
(3) and pickling: preparing a salt solution, injecting the salt solution into the pig forehoof meat by using a saline injection machine, wherein the dosage of the salt solution is 10-15% of the weight of the pig forehoof meat, and feeding the rest salt solution and the pig forehoof meat into a rolling and kneading machine for rolling, kneading and pickling;
(4) boiling: wrapping the spicy seasoning gauze, putting the wrapped spicy seasoning gauze into a marinating boiler, adding a proper amount of old marinade, adding water, decocting for 20-30 minutes, adding the pig forehoofs, decocting for 40-50 minutes, and fishing out the pig forehoofs for later use;
(5) and soup mixing: filtering the boiled soup with gauze, adding 30-50% of pigskin into the filtrate, decocting for 1.5-2 hr to obtain stock solution, and taking out the pigskin for use;
(6) and (3) entering a die to cut: placing pig forehoofs into a mold, spreading the pig forehoofs with lean meat facing upwards, uniformly pouring stock soup, spreading pigskin, performing compression molding, cooling for 30-60 minutes at-15 +/-3 ℃, opening the mold and cutting into slices;
(7) and packaging and sterilizing: filling sliced salted pork in food-grade PE composite bag in a completely unfolded and flat state, vacuum packaging, and sterilizing in 75-85 deg.C water bath for 20-30 min.
2. The processing method of health tea-flavored salted pork in accordance with claim 1, wherein said cleaning step (2) comprises cleaning with an aqueous solution prepared from the following raw materials (by weight parts): 1-2 parts of salt, 0.1-0.2 part of citric acid, 0.2-0.5 part of tea polyphenol, 0.5-1 part of chitosan and 100 parts of water.
3. The processing method of health tea-flavored salted pork according to claim 1, wherein the salt solution is prepared from the following raw materials (by weight percentage) in the step (3): 2-3% of salt, 0.01-0.02% of color-assisting agent, 0.1-0.2% of polygonatum odoratum polysaccharide, 0.5-1% of cassia seed extract, 1-2% of black tea liquid, 2.5-3.4% of composite preservative and 25-30% of water.
4. The processing method of health tea-flavored salted pork in accordance with claim 3, wherein the color-assisting agent comprises the following components in percentage by weight based on the amount of the pig foretrotters: 0.4-0.5 per mill of sodium erythorbate, 0.3-0.4 per mill of nicotinamide and 0.2-0.3 per mill of tea polyphenol.
5. The processing method of health tea-flavored salted pork according to claim 3, wherein the cassia seed extract is prepared by the steps of: putting cassia seeds into an aqueous solution containing 0.01-0.02wt% of citric acid, screening, washing, dehydrating, draining, putting into a microwave oven, drying at 40-60 ℃, heating to 100-105 ℃, drying until the seeds are fragrant but not scorched, grinding into powder in an ultramicro manner, adding distilled water which is 2-3 times of the weight of the cassia seeds, mixing uniformly, extracting for 20-25 minutes by ultrasonic waves at 90-95 ℃, cooling, centrifuging and filtering to obtain the cassia seed extract.
6. The processing method of the health tea-flavored salted pork in the claim 3, wherein the compound preservative comprises the following components by weight percent: 0.01-0.05% of nisin, 2.5-2.9% of sodium lactate, 0-0.26% of lysozyme, 0-0.025% of tea polyphenol and 0-0.05% of potassium sorbate.
7. The processing method of health tea-flavored salted pork as claimed in claim 3, wherein the rolling and pickling is carried out by putting pig forehooves and salt solution into a rolling machine, controlling the temperature at 0-10 ℃, carrying out vacuum treatment for 15-20 minutes, standing at normal pressure for 35-40 minutes, and repeatedly carrying out the rolling and kneading under vacuum and standing at normal pressure for 10-12 hours.
8. The processing method of health tea flavor pork as claimed in claim 7, wherein the vacuum degree is 0.06-0.09MPa and the rotational speed of the tumbler is 10-15 r/min.
9. The processing method of health tea-flavored salted pork in accordance with claim 1, wherein the spicy seasoning of step (4) comprises the following ingredients in percentage by weight based on the amount of pig foretrotters: 0.03-0.10% of pepper, 0.03-0.10% of fennel, 0.03-0.12% of anise, 0-0.05% of angelica, 0.0-0.12% of cinnamon, 0.50-0.80% of ginger, 0.05-0.10% of monosodium glutamate, 0-0.07% of pepper, 0-0.07% of soy sauce, 0-0.12% of pig bone extract, 0-0.01% of cane sugar, 0-0.08% of five spice powder and 0-0.05% of licorice powder.
CN201810620004.8A 2018-06-15 2018-06-15 Processing method of health tea-flavor salted pork in salted duck soup Withdrawn CN110604265A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113170812A (en) * 2021-04-09 2021-07-27 福建省亚明食品有限公司 Automatic processing equipment and method for beef willow

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113170812A (en) * 2021-04-09 2021-07-27 福建省亚明食品有限公司 Automatic processing equipment and method for beef willow
CN113170812B (en) * 2021-04-09 2022-08-26 福建省亚明食品有限公司 Automatic processing equipment and method for beef willow

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