CN114128848A - Natural sliced pork head meat making and processing technology - Google Patents
Natural sliced pork head meat making and processing technology Download PDFInfo
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- CN114128848A CN114128848A CN202111472028.1A CN202111472028A CN114128848A CN 114128848 A CN114128848 A CN 114128848A CN 202111472028 A CN202111472028 A CN 202111472028A CN 114128848 A CN114128848 A CN 114128848A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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Abstract
The invention discloses a process for making and processing natural sliced pork head meat, which comprises the following steps: s1, cleaning the pig head, removing hair with edible cedar, cleaning until the outer surface of the pig head has no hair, and cleaning sundries on the pig head with clear water; s2, separating the pig heads through a head splitting machine, dividing one pig head into two pieces, taking out pig brains and nasal bone buds, and cleaning the pig brains and the nasal bone buds with clear water; s3, purifying the pork slices by using a Jianchen purifier for 6 minutes, wherein hormones and antibiotics in the meat food materials can be thoroughly removed; and S4, fishing out the purified pig heads, placing the pig heads on a precooling shelf, and then entering a precooling warehouse for precooling. The processing technology for making the natural pork head meat ensures the quality of products by limiting the working environment and the method steps, and meanwhile, related personnel are equipped to carry out tracking registration record on the processing raw materials, and the contents of the tracking registration record comprise raw material source, processing process, warehousing time, ex-warehouse time and product sale place, thereby ensuring the health of consumers.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a process for making natural sliced pork head meat.
Background
The food processing refers to grain grinding, feed processing, vegetable oil and sugar processing, slaughtering, meat processing, aquatic product processing, food processing activities of vegetables, fruits, nuts and the like, potato processing, dehydrated vegetable processing and vegetable can processing which are directly carried out by taking agricultural, forestry, animal husbandry and fishery products as raw materials, and is a type of processing industry of generalized agricultural products.
The current pork food industry market is disordered, the products have the problem of falsification, and enterprises have no mode for deep processing of pork and pig byproducts. Therefore, a processing technology for making the natural sliced pork head meat is provided.
Disclosure of Invention
The invention aims to provide a process for making and processing natural sliced pork head meat, which aims to solve the problems that the market of the existing pork food industry is disordered and the products are falsified and the enterprises do not have a deep processing mode for pork and pork accessory products in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: the process for making and processing the natural sliced pork head meat comprises the following steps:
s1, cleaning the pig head, removing hair with edible cedar, cleaning until the outer surface of the pig head has no hair, and cleaning sundries on the pig head with clear water;
s2, separating the pig heads through a head splitting machine, dividing one pig head into two pieces, taking out pig brains and nasal bone buds, and cleaning the pig brains and the nasal bone buds with clear water;
s3, purifying the pork slices by using a Jianchen purifier for 6 minutes, wherein hormones and antibiotics in the meat food materials can be thoroughly removed;
s4, fishing out the purified pig heads, placing the pig heads on a precooling shelf, then precooling the pig heads in a precooling warehouse, sucking out moisture on the surfaces of pig head slices by precooling cold air, and circulating for 2-3 hours;
s5, soaking the pre-cooled pig head slices in 12-degree saline; especially, the outer surface of the pig head slices soaked in the saline water has special color, the pig head slices have no influence on the pork, one surface is skin, the other surface is bone, the pig skin is not easy to absorb salinity components, and the pig head meat is wrapped by the pig head bone and the pig head skin, so the method is particularly beneficial to processing and manufacturing.
S6, after the pig head slices are soaked by saline water, clear water is stored in a container, then the pig head slices are placed in the clear water container, the clear water is used for submerging the pig head slices, cold water is used firstly, then the container is heated for 10 minutes by warm fire, when the pig head slices receive the temperature, fibrin is generated, namely meat is coagulated, no matter what meat is composed of solid and liquid, the liquid is blood, the blood is acidic liquid, the body health can be affected after long-term eating, the cold water and the pig scalp are heated by the temperature, the solid and the liquid can be separated, harmful substances in the blood can be dissolved in the blood, and turbid blood foam is generated by the water;
s7, after washing with clear water, putting the pig head slices into a container to be boiled, fishing out after boiling for about 80 minutes, and then separating bones and meat in the pig head slices;
s8, preparing soup bases, putting the pork head meat into a container with the prepared soup bases, and stewing for 120 minutes by slow fire;
s9, fishing out the pork head meat, placing the pork head meat on a frame of a special vehicle for ventilation, enabling the pork head meat to face downwards with skin, pushing the frame to a special cold air pre-cooling warehouse for pre-cooling after the lean meat is cooled upwards, enabling a worker to enter the pre-cooling warehouse for pre-cooling for 30 minutes, enabling the pork head meat to face upwards with skin, and covering the pork head meat with a quality date stamp;
and S10, packaging the finished pork, namely measuring, scanning, coding and programming the finished pork, then carrying out vacuum packaging, putting into a quick-freezing freezer, quickly freezing for 24 hours, and then transferring into the freezer.
Preferably, the soup bases in step S8 are configured as follows: 50kg of water, 1.5kg of salt, 2kg of soy sauce, 100g of aniseed and 200g of ginger.
Preferably, the temperature of the pre-cooling warehouse in the step S9 is set to be between-5 degrees and-5 degrees, and the total pre-cooling time is 120 minutes.
Preferably, in the product processing process, relevant personnel are equipped to perform tracking registration record on the processing raw materials, and the contents of the tracking registration record comprise raw material source, processing process, warehousing time, ex-warehousing time and product sale place.
Preferably, in step S6, the water temperature is heated to about 70 degrees and maintained at 75 degrees or less.
Preferably, the temperature of the processing workshop is set to be between 0 and 5 ℃, the temperature of the quick-freezing refrigeration house is set to be between minus 25 and minus 30 ℃, and the temperature of the storage refrigeration house is set to be above minus 18 ℃.
Compared with the prior art, the invention has the beneficial effects that: the processing technology for making the natural pork head meat ensures the quality of products by limiting the working environment and the method steps, and meanwhile, related personnel are equipped to carry out tracking registration record on the processing raw materials, and the contents of the tracking registration record comprise raw material source, processing process, warehousing time, ex-warehouse time and product sale place, thereby ensuring the health of consumers.
Detailed Description
The present invention will be further described with reference to the following examples.
The first embodiment is as follows:
the process for making and processing the natural sliced pork head meat comprises the following steps:
s1, cleaning the pig head, removing hair with edible cedar, cleaning until the outer surface of the pig head has no hair, and cleaning sundries on the pig head with clear water;
s2, separating the pig heads through a head splitting machine, dividing one pig head into two pieces, taking out pig brains and nasal bone buds, and cleaning the pig brains and the nasal bone buds with clear water;
s3, purifying the pork slices by using a Jianchen purifier for 6 minutes, wherein hormones and antibiotics in the meat food materials can be thoroughly removed;
s4, fishing out the purified pig heads, placing the pig heads on a precooling shelf, then, precooling the pig heads in a precooling warehouse, setting the temperature of the precooling warehouse between minus 5 ℃ and 5 ℃, sucking out the moisture on the surfaces of the pig head slices by precooling cold air, and circulating for 2-3 hours;
s5, soaking the pre-cooled pig head slices in 12-degree saline; especially, the outer surface of the pig head slices soaked in the saline water has special color, the pig head slices have no influence on the pork, one surface is skin, the other surface is bone, the pig skin is not easy to absorb salinity components, and the pig head meat is wrapped by the pig head bone and the pig head skin, so the method is particularly beneficial to processing and manufacturing.
S6, after the pig head slices are soaked by saline water, clear water is stored in a container, then the pig head slices are placed in the clear water container, the clear water is used for submerging the pig head slices, cold water is used firstly, then the container is heated for 10 minutes by warm fire, when the pig head slices are heated by the warm fire, fibrin is generated, namely meat is coagulated, no matter what meat is composed of solid and liquid, the liquid is blood, the blood is acidic liquid, the body health can be affected after long-term eating, the solid and the liquid can be separated after the cold water and the pig scalp are heated by the warm fire, the blood is dissolved in the water, the harmful substances in the blood are dissolved out, and turbid blood foam is generated by the water;
s7, after washing with clear water, putting the pig head slices into a container to be boiled, fishing out after boiling for about 80 minutes, and then separating bones and meat in the pig head slices;
s8, preparing soup bases, putting the pork head meat into a container with the prepared soup bases, and stewing for 120 minutes by slow fire;
s9, fishing out the pork head meat, placing the pork head meat on a frame of a special vehicle for ventilation, enabling the pork head meat to face downwards with skin, pushing the frame to a special cold air pre-cooling warehouse for pre-cooling after the lean meat is cooled upwards, enabling a worker to enter the pre-cooling warehouse for pre-cooling for 30 minutes, enabling the pork head meat to face upwards with skin, and covering the pork head meat with a quality date stamp;
and S10, packaging the finished pork, namely measuring, scanning, coding and programming the finished pork, then carrying out vacuum packaging, putting into a quick-freezing freezer, quickly freezing for 24 hours, and then transferring into the freezer.
In the invention: the configuration of the soup in the step S8 is as follows: 50kg of water, 1.5kg of salt, 2kg of soy sauce, 100g of aniseed and 200g of ginger.
In the invention: the temperature of the pre-cooling warehouse in the step S9 is set to be between minus 5 ℃ and 5 ℃, and the total pre-cooling time is 120 minutes.
In the invention: in the product processing process, related personnel are equipped to carry out tracking registration record on the processing raw materials, and the contents of the tracking registration record comprise raw material source, processing process, warehousing time, ex-warehouse time and product sale place.
In the invention: in step S6, the water temperature is heated to about 70 degrees and maintained at 75 degrees or less.
In the invention: the temperature of the processing workshop is set to be between 0 and 5 ℃, the temperature of the quick-freezing cold storage is set to be between minus 25 and minus 30 ℃, and the temperature of the cold storage is set to be above minus 18 ℃.
Example two:
the process for making and processing the natural sliced pork head meat comprises the following steps:
s1, cleaning the pig head, removing hair with edible cedar, cleaning until the outer surface of the pig head has no hair, and cleaning sundries on the pig head with clear water;
s2, separating the pig heads through a head splitting machine, dividing one pig head into two pieces, taking out pig brains and nasal bone buds, and cleaning the pig brains and the nasal bone buds with clear water;
s3, purifying the pork slices by using a Jianchen purifier for 6 minutes, wherein hormones and antibiotics in the meat food materials can be thoroughly removed;
s4, fishing out the purified pig heads, placing the pig heads on a precooling shelf, then, precooling the pig heads in a precooling warehouse, setting the temperature of the precooling warehouse between minus 5 ℃ and 5 ℃, sucking out the moisture on the surfaces of the pig head slices by precooling cold air, and circulating for 2-3 hours;
s5, soaking the pre-cooled pig head slices in 12-degree saline; especially, the outer surface of the pig head slices soaked in the saline water has special color, the pig head slices have no influence on the pork, one surface is skin, the other surface is bone, the pig skin is not easy to absorb salinity components, and the pig head meat is wrapped by the pig head bone and the pig head skin, so the method is particularly beneficial to processing and manufacturing.
S6, after the pig head slices are soaked by saline water, clear water is stored in a container, then the pig head slices are placed in the clear water container, the clear water is used for submerging the pig head slices, cold water is used firstly, then the container is heated for 10 minutes by warm fire, when the pig head slices are heated by the warm fire, fibrin is generated, namely meat is coagulated, no matter what meat is composed of solid and liquid, the liquid is blood, the blood is acidic liquid, the body health can be affected after long-term eating, the solid and the liquid can be separated after the cold water and the pig scalp are heated by the warm fire, the blood is dissolved in the water, the harmful substances in the blood are dissolved out, and turbid blood foam is generated by the water;
s7, after washing with clear water, putting the pig head slices into a container to be boiled, fishing out after boiling for about 80 minutes, and then separating bones and meat in the pig head slices;
s8, preparing soup bases, putting the pork head meat into a container with the prepared soup bases, and stewing for 200 minutes by slow fire;
s9, fishing out the pork head meat, placing the pork head meat on a frame of a special vehicle for ventilation, enabling the pork head meat to face downwards with skin, pushing the frame to a special cold air pre-cooling warehouse for pre-cooling after the lean meat is cooled upwards, enabling a worker to enter the pre-cooling warehouse for pre-cooling for 30 minutes, enabling the pork head meat to face upwards with skin, and covering the pork head meat with a quality date stamp;
and S10, packaging the finished pork, namely measuring, scanning, coding and programming the finished pork, then carrying out vacuum packaging, putting into a quick-freezing freezer, quickly freezing for 24 hours, and then transferring into the freezer.
In the invention: the configuration of the soup in the step S8 is as follows: 75kg of water, 1kg of salt, 2kg of soy sauce, 100g of aniseed and 200g of ginger.
In the invention: the temperature of the pre-cooling warehouse in the step S9 is set to be between minus 5 ℃ and 5 ℃, and the total pre-cooling time is 120 minutes.
In the invention: in the product processing process, related personnel are equipped to carry out tracking registration record on the processing raw materials, and the contents of the tracking registration record comprise raw material source, processing process, warehousing time, ex-warehouse time and product sale place.
In the invention: in step S6, the water temperature is heated to about 70 degrees and maintained at 75 degrees or less.
In the invention: the temperature of the processing workshop is set to be between 0 and 5 ℃, the temperature of the quick-freezing cold storage is set to be between minus 25 and minus 30 ℃, and the temperature of the cold storage is set to be above minus 18 ℃.
In summary, the following steps: the processing technology for making the natural pork head meat ensures the quality of products by limiting the working environment and the method steps, and meanwhile, related personnel are equipped to carry out tracking registration record on the processing raw materials, and the contents of the tracking registration record comprise raw material source, processing process, warehousing time, ex-warehouse time and product sale place, thereby ensuring the health of consumers.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The making and processing technology of the natural sliced pork head meat is characterized by comprising the following steps: the method comprises the following steps:
s1, cleaning the pig head, removing hair with edible cedar, cleaning until the outer surface of the pig head has no hair, and cleaning sundries on the pig head with clear water;
s2, separating the pig heads through a head splitting machine, dividing one pig head into two pieces, taking out pig brains and nasal bone buds, and cleaning the pig brains and the nasal bone buds with clear water;
s3, purifying the pork slices by using a Jianchen purifier for 6 minutes, wherein hormones and antibiotics in the meat food materials can be thoroughly removed;
s4, fishing out the purified pig heads, placing the pig heads on a precooling shelf, then precooling the pig heads in a precooling warehouse, sucking out moisture on the surfaces of pig head slices by precooling cold air, and circulating for 2-3 hours;
s5, soaking the pre-cooled pig head slices in 12-degree saline;
s6, after the pig head slices are soaked by saline water, storing clear water in a container, putting the pig head slices into the clear water container, when the pig head slices are submerged by the clear water, firstly using cold water, and then heating the container for 10 minutes by using warm fire;
s7, after washing with clear water, putting the pig head slices into a container to be boiled, fishing out after boiling for about 80 minutes, and then separating bones and meat in the pig head slices;
s8, preparing soup bases, putting the pork head meat into a container with the prepared soup bases, and stewing for 120 minutes by slow fire;
s9, fishing out the pork head meat, placing the pork head meat on a frame of a special vehicle for ventilation, enabling the pork head meat to face downwards with skin, pushing the frame to a special cold air pre-cooling warehouse for pre-cooling after the lean meat is cooled upwards, enabling a worker to enter the pre-cooling warehouse for pre-cooling for 30 minutes, enabling the pork head meat to face upwards with skin, and covering the pork head meat with a quality date stamp;
and S10, packaging the finished pork, namely measuring, scanning, coding and programming the finished pork, then carrying out vacuum packaging, putting into a quick-freezing freezer, quickly freezing for 24 hours, and then transferring into the freezer.
2. The natural slice pig head meat production and processing technology of claim 1, which is characterized in that: the configuration of the soup in the step S8 is as follows: 50kg of water, 1.5kg of salt, 2kg of soy sauce, 100g of aniseed and 200g of ginger.
3. The natural slice pig head meat production and processing technology of claim 1, which is characterized in that: the temperature of the pre-cooling warehouse in the step S9 is set to be between minus 5 ℃ and 5 ℃, and the total pre-cooling time is 120 minutes.
4. The natural slice pig head meat production and processing technology of claim 1, which is characterized in that: in the product processing process, related personnel are equipped to carry out tracking registration record on the processing raw materials, and the contents of the tracking registration record comprise raw material source, processing process, warehousing time, ex-warehouse time and product sale place.
5. The natural slice pig head meat production and processing technology of claim 1, which is characterized in that: in step S6, the water temperature is heated to about 70 degrees and maintained at 75 degrees or less.
6. The natural slice pig head meat production and processing technology of claim 1, which is characterized in that: the temperature of the processing workshop is set to be between 0 and 5 ℃, the temperature of the quick-freezing refrigeration house is set to be between minus 25 and minus 30 ℃, and the temperature of the storage refrigeration house is set to be above minus 18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111472028.1A CN114128848A (en) | 2021-12-06 | 2021-12-06 | Natural sliced pork head meat making and processing technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111472028.1A CN114128848A (en) | 2021-12-06 | 2021-12-06 | Natural sliced pork head meat making and processing technology |
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| Publication Number | Publication Date |
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| CN114128848A true CN114128848A (en) | 2022-03-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111472028.1A Withdrawn CN114128848A (en) | 2021-12-06 | 2021-12-06 | Natural sliced pork head meat making and processing technology |
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| CN (1) | CN114128848A (en) |
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2021
- 2021-12-06 CN CN202111472028.1A patent/CN114128848A/en not_active Withdrawn
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Application publication date: 20220304 |