CN1157122C

CN1157122C - Fragrant jar meat making process

Info

Publication number: CN1157122C
Application number: CNB021333246A
Authority: CN
Inventors: 李全华
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-06-21
Filing date: 2002-06-21
Publication date: 2004-07-14
Anticipated expiration: 2022-06-21
Also published as: CN1387798A

Abstract

The present invention relates to a manufacture method of delicious jar meat. The method is characterized in that the manufacture method comprises the steps that 1) the bones of fresh pork is removed and cleanly washed, marbled meat block with skin is used as raw material meat; 2) 2.8 to 3.2kg of salt is added into each 100kg of the raw material meat for uniformly mixing, and then, the raw material meat is placed for 12 to 24 hours at 0 to 15 DEG C; 3) a pot is heated to 80 to 100 DEG C, the skin part of the raw material meat processed by the pervious step is rubbed in the pot until the skin is in a yellowish state, and then, the raw material meat is cleaned for airing; 4) melted lard is added into the pot, the raw material meat processed by the pervious step is put into the melted lard for frying, the water content of the raw material meat is removed completely, and the surface of the meat presents golden yellow; 5) the fried raw material meat is taken out and put into a container, the melted lard is filled up in the container until the oil surface of the melted lard is higher than the raw material meat; 6) the container is hermetically closed and placed for more than 12 hours at-10 DEG C to 10 DEG C, and a finished product is obtained.

Description

The preparation method of fragrant jar meat

Technical field

The present invention relates to a kind of processing method of charcuterie.

Background technology

Chinese invention patent discloses a kind of preparation method of taking off meat for No. 94111615.8, put into boiling water after this method selects for use the preceding pork leg of pig to clean through artificial unhairing and remove watery blood, put into cold water then and treat to use instead after water is opened low baking temperature stewing system, with the rock sugar that boils meat is painted, and successively put into different batching low baking temperatures and simmer system, it is said that made to take off meat soft and mashed, aromatic flavour, thus have certain characteristics.But the said goods is not suitable for liking the consumer taste of food fried food.

Summary of the invention

The preparation method that the purpose of this invention is to provide a kind of fragrant jar meat.

The preparation method of fragrant jar meat of the present invention is carried out according to the following steps: 1., fresh pork is boned, cleaned, choose the alternate cube meat of the belt leather and the girth of a garment as raw meat; 2., in per 100 kilograms of raw meats, add 2.8～3.2 kilograms of salt, after the uniform mixing, 0～15 ℃ of following placement 12～24 hours; 3., pot burn is scalded to 80～100 ℃, the raw meat pork skin position after the processing of last step is rubbed in pot to the pork skin jaundice, dry after again this raw meat being imposed cleaning; 4., putting into lard in pot, fried system in putting into of the raw meat lard that the last step was made, to change lard during fried the system earlier and be heated to 110～130 ℃ with the raw meat that is immersed in it, after keeping 40～60 minutes under this temperature, be cooled to 80～100 ℃ again, kept 20～30 minutes, be heated to 110～130 ℃ again, kept 3～8 minutes, and made raw meat moisture content absolutely dry, it is golden yellow that the surface shows slightly; 5., will take out the container of packing into through the raw meat after the fried system of last step, the change lard of fusing is also charged in this container, allow the pasta of change lard of fusing flood raw meat; 6., container is airtight, placing under-10～10 ℃ the temperature more than 12 hours, get product.In the method for the invention, when the size of raw meat is big, can implementation step 4. before, earlier raw meat is cut into bulk.When stripping and slicing, the size of cube meat can be chosen flexibly, generally, can make cube meat become all rectangles between 5～12 centimetres of length and width size.In addition, step 5. in, employed container can be jar, jar, bottle etc., certainly, in order to allow product have higher grade, is good to adopt jar.Step of the present invention 2. in, the deal that adds salt can be grasped according to the light standard of the required one-tenth of product, place a period of time after adding salt, can allow salt enter the inside of raw meat, makes the saline taste of made finished product even.When raw meat being carried out 2. processing of step, also can suitably add spices.Step 3. in,, can play the effect of " loose skin " by above-mentioned processing to pork skin, avoid pork skin in step fried system process 4. too the sclerosis, thereby make it have soft mouthfeel.In the present invention, step fried system process 4. is comparatively crucial, by the fried system process of heating, suitably lowering the temperature, heating, can allow the innner and outer of raw meat all be exploded thoroughly, produces fabulous mouthfeel; Simultaneously, this step yet very fastidious with oil is not to adopt vegetable oil (as rapeseed oil) commonly used, but employingizations lard, i.e. the oil that boils by lard stock, thus can guarantee the original pig flesh flavor of product reservation.Step 5. in, the change lard of adding can will explode the raw meat sealing that makes after freezing, its fragrance can not overflowed in the preservation process of product, and prolong the fresh keeping time of product; Simultaneously, this change lard also can not destroy the original flavor of pork.Step effect 6. promptly is to allow the change lard in the container solidify in the process of leaving standstill, and guarantees product quality.

The fragrant jar meat that the inventive method is made has kept the original flavor of pork, and its meat shape is complete, color and luster is vivid, meat is soft, the inletization slag, and this product is glutinous and not sticking, fertile and oiliness, fragrant and not gorgeous, and fresh-keeping long shelf-life is the good merchantable brand that suits the taste of both old and young.

Content of the present invention further illustrates with the following Examples, but content of the present invention is not limited only to content related among the embodiment.

The specific embodiment

Embodiment: the fragrant jar meat preparation method of present embodiment is carried out according to the following steps:

1., fresh pork is boned, cleaned, choose the alternate cube meat of the belt leather and the girth of a garment as raw meat, the consumption of raw meat is 100 kilograms.

2., in raw meat, add salt, after the uniform mixing, placed 15 hours down at 10 ℃, it is 3 kilograms that institute adds salinity.

3., pot burn is scalded to 90 ℃, the raw meat pork skin position after the processing of last step is rubbed in pot to the pork skin jaundice, dry after again this raw meat being imposed cleaning.

To go up the raw meat that makes of step and be cut into bulk, and in pot, put into 30 kilograms then and change lards, will be cut into fried system the in block putting into of the raw meat lard 4., earlier; In fried system process, will change lard earlier and be heated to 120 ℃ with the raw meat that is immersed in it, after keeping 50 minutes under this temperature, be cooled to 90 ℃ again, kept 25 minutes, be heated to 120 ℃ again, kept 5 minutes, make raw meat moisture content absolutely dry, it is golden yellow that the surface shows slightly; Raw meat weight after the fried system processing is reduced to 55 kilograms.

5., will take out the container of packing into through the raw meat after the fried system of last step, the change lard of fusing is also charged in this container, allow the pasta of change lard of fusing flood raw meat.

6., container is airtight, under 5 ℃ temperature, placed 12 hours, get product.

In the present embodiment, above-mentioned steps 5. in used container be jar.

Claims

1, a kind of preparation method of fragrant jar meat is characterized in that carrying out according to the following steps:

1., fresh pork is boned, cleaned, choose the alternate cube meat of the belt leather and the girth of a garment as raw meat;

2., in per 100 kilograms of raw meats, add 2.8～3.2 kilograms of salt, after the uniform mixing, 0～15 ℃ of following placement 12～24 hours;

3., pot burn is scalded to 80～100 ℃, the raw meat pork skin position after the processing of last step is rubbed in pot to the pork skin jaundice, dry after again this raw meat being imposed cleaning;

4., putting into lard in pot, fried system in putting into of the raw meat lard that the last step was made, to change lard during fried the system earlier and be heated to 110～130 ℃ with the raw meat that is immersed in it, after keeping 40～60 minutes under this temperature, be cooled to 80～100 ℃ again, kept 20～30 minutes, be heated to 110～130 ℃ again, kept 3～8 minutes, and made raw meat moisture content absolutely dry, it is golden yellow that the surface shows slightly;

5., will take out the container of packing into through the raw meat after the fried system of last step, the change lard that will dissolve also charges in this container, allows the pasta of change lard of fusing flood raw meat;

6., container is airtight, placing under-10～10 ℃ the temperature more than 12 hours, get product.

2, preparation method as claimed in claim 1, it is characterized in that implementation step 4. before, earlier raw meat is cut into bulk.

3, preparation method as claimed in claim 1 is characterized in that container is a jar described in step 5..