CN1216550C

CN1216550C - Process for preparing salted pig head meat

Info

Publication number: CN1216550C
Application number: CN021354839A
Authority: CN
Inventors: 孙允孝
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-09-18
Filing date: 2002-09-18
Publication date: 2005-08-31
Anticipated expiration: 2022-09-18
Also published as: CN1483350A

Abstract

The present invention relates to a process for preparing salted pig head meat, which comprises: a pig head is selected, cleaned, compounded, baked and salted, and the selected pig head is epilated, washed, baked by spraying and cleaned again; subsequently, the pig head is soaked in cold water, and the pig head soaked in the cold water is drained and salted in brine; finally, the pig head is colored, baked and steamed successively to obtain the product. The preparation process of the present invention is scientific and rational and is convenient for industrialized operation; the prepared salted pig head meat has red bright color, softness, palatability, fat meat but no greasiness, pure fragrance, unique flavor and abundant nutrients; the salted pig head meat contains multiple amino acids, vitamins and minerals necessary for human bodies, becomes a special dish newly developed and has broad market prospect.

Description

The preparation method of salted pig head meat

Technical field

The present invention relates to a kind of preparation method of salted pig head meat, belong to the food manufacture technology field.

Background technology

Along with improving constantly of expanding economy and living standards of the people, the catering trade has obtained development at full speed, and food, dish are various in style, have their own characteristics each.People's consumption idea has also had large increase, when diet consumption, not only pays attention to nutrition, and the color of dish is also had higher requirement, and requires dish tempting, can trigger appetite of people, satisfies people's spiritual enjoyment.

The preparation method of pig's head dish just has a variety of, also still has a lot of method expectation people further to develop, develop.

Summary of the invention

Technical problem to be solved by this invention is: a kind of preparation method of salted pig head meat is provided, and scientific and reasonable, be convenient to the industrialization operation, the salted pig head meat color and luster glow that makes, fragrance is pure, and unique flavor is nutritious.

The preparation method of salted pig head meat of the present invention, comprise select materials, washing, batching, baking, halogen salts down, pig's head epilation, cleaning, the spray chosen is roasting, cleaning again, soak with cold water then, the pig's head blanching that will soak with cold water, again with the bittern halogen (bittern is crossed pig's head with submergence and is advisable) that salts down, then successively through colouring, baking, water steam after handling product, wherein bittern to boil the ingredients by weight that the seasoning matter weight batching forms with water be radix, other ingredient groups becomes to be respectively:

Fennel 0.02%, anistree 0.08%, Chinese prickly ash 0.05%, the Herba Lycopi 0.03%, tsaoko 0.03%, meat bandit 0.05%, cloves 0.03%, Chinese cassia tree 0.05%, dried orange peel 0.05%, rascal 0.02%, three how 0.08%, white bandit 0.08%, white sugar 0.2%, salt 5%, monosodium glutamate 0.05%, the brigand 0.3%, betel nut 0.05%, cassia twig 0.3%, galingal 0.08%, red bandit 0.1%, dried green onion 0.3%, rhizoma zingiberis 0.3%, fructus amomi 0.1%, stone begins 0.05%, cassia bark 0.1%, the root of Dahurain angelica 0.05%, gingko 0.05%, Ligusticum wallichii 0.05%, Radix Angelicae Sinensis 0.05%, cape jasmine 0.05%, sand ginseng 0.05%, lily 0.05%, yellow rice wine 2%, chicken frame 2%, duck frame 2%, pig bone 3%, peanut oil 2%, bright shallot 0.5%, bright Da Jiang 0.4%, bright sharp green pepper 0.3%, garlic son 0.4%, caraway 0.2%.

Wherein:

The boiling method of bittern is:

With fennel, anise, Chinese prickly ash, Herba Lycopi, tsaoko, meat bandit, cloves, Chinese cassia tree, dried orange peel, rascal, three how, white bandit, white sugar, salt, monosodium glutamate, brigand, betel nut, cassia twig, galingal, red bandit, dried green onion, rhizoma zingiberis, fructus amomi, stone begin, cassia bark, the root of Dahurain angelica, gingko, Ligusticum wallichii, Radix Angelicae Sinensis, cape jasmine, sand ginseng, lily are put into pot and added entry, add yellow rice wine, chicken frame, duck frame, pig bone again, boiling water boiled 1.5～3 hours, add again peanut oil, bright shallot, bright Da Jiang, bright sharp green pepper, peeling garlic son, caraway after boiling bittern.

Blanching is to add water, boiled in the pot, pig's head to be put into pot scald, and pulls out cleanly, dries moisture.

Salt down the method for halogen of bittern is that pig's head is put into the bittern pot, and is boiled, the halogen 15～22 hours of salting down of ceasing fire.

Colouring is that the pig's head after the halogen that salts down is dried, and is with sweet and sour water that the pig's head external coating is even, and sweet and sour water gets final product with common sweet and sour water, and we have used maltose, light-coloured vinegar to make sweet and sour water, and color and luster is better, and the weight proportion of water, light-coloured vinegar, maltose is 4: 2: 1.

The secondary baking: the pig's head after will painting places baking box, baking under 160～190 ℃ temperature.

Water steams: the water that carries out of pig's head after the baking is steamed, and the time is 8～12 minutes, makes by roasting hard epidermis to absorb moisture again, becomes soft good to eat.

Processings of preferably pig's head being boned before water steams while hot at pig's head external coating one deck sesame oil, is placed on the ventilation and dries after the water steaming, can make no bone salted pig head meat product.Direct-edible or vacuum-packed making sold the salted pig head meat product.

Preparation method of the present invention is scientific and reasonable, be convenient to the industrialization operation, the salted pig head meat color and luster glow that makes, soft good to eat, meat is fertile and oiliness, fragrance is pure, unique flavor, nutritious, be rich in several amino acids, vitamin and the mineral matter of needed by human body, become another kind of speciality newly developed, have vast market.

The specific embodiment

The present invention is further illustrated below in conjunction with embodiment.

Embodiment:

The preparation method of salted pig head meat of the present invention, comprise select materials, washing, batching, baking, the halogen etc. that salts down, follow these steps to successively carry out:

(1) select materials: the pig of the qualified animal-slaughtering in fixed place of selected epidemic prevention, pig's head weight are in 8～10 jin of scopes.

(2) epilation: rosin, lard are poured in the pot, are heated to 120 ℃ and make its dissolving, pig's head is placed on dips in evenly in the rosin size cooking kettle, take out pig's head, the pig hair is pulled up from pig's head with rosin, repeat 3～5 times with perching knife.

(3) clean: pig's head is rived in the middle of two ears, take out tongue, nose, spinal joints, with circulating water pig's head is cleaned 5 times, it be ear nose position in proper order, after wash other positions, reach all clean till.

(4) spray is roasting: each position that utilizes blowtorch to aim at pig's head is sprayed roasting, bakes and sends out Jiao to epidermis, removes remaining hair root and fishy smell.

(5) clean again: pig's head is put into the pond, soak and wipe burned top layer off with scraper plate half an hour, flush away impurity, the coke black when being baked by spray becomes wax yellow.

(6) soak: flood whole pig's head with cold water, soak and cleaned in two hours.

(7) blanching: add water, boiled in the pot, pig's head is put into pot scald, pull out cleanly, dry moisture.

(8) halogen that salts down: pig's head is put into the bittern pot, be heated to soup and open, cast aside clean floating foam, cease fire and pickled 20 hours.(if in summer: consider and be warm that the temperature height preferably is divided into twice and pickles, after truce was pickled 10 hours for the first time, igniting heating was again opened truce again to soup and was pickled 10 hours, and like this, bittern and raw material are not perishable).

(9) colouring: pig's head is pulled out with clean towel pig's head.Maltose adds water, neat and well spaced pig's head of the sweet and sour water brush of light-coloured vinegar furnishing.

(10) baking: pig's head is put in the baking box, and temperature is controlled to be about 180 ℃, roasting about 60 minutes.

(11) bone: take out pig's head in the baking box and remove all bone.

(12) steam: the pig's head epidermis of baking is crisp, puts into and steams the car steaming to 10 minutes, makes epidermis absorb the moisture of capacity again, becomes soft good to eat.

(13) dry: from steam car, take out the pig face and be coated with last layer sesame oil while hot, be placed on the ventilation and dry, the fresh-keeping food that is equipped with.

Wherein the batching of bittern and boiling method are as follows: the seasoning matter weight batching is: with 100 jin of water is radix, with fennel 0.02%, anistree 0.08%, Chinese prickly ash 0.05%, the Herba Lycopi 0.03%, tsaoko 0.03%, meat bandit 0.05%, cloves 0.03%, Chinese cassia tree 0.05%, dried orange peel 0.05%, rascal 0.02%, three how 0.08%, white bandit 0.08%, white sugar 0.2%, salt 5%, monosodium glutamate 0.05%, the brigand 0.3%, betel nut 0.05%, cassia twig 0.3%, galingal 0.08%, red bandit 0.1%, dried green onion 0.3%, rhizoma zingiberis 0.3%, fructus amomi 0.1%, stone begins 0.05%, cassia bark 0.1%, the root of Dahurain angelica 0.05%, gingko 0.05%, Ligusticum wallichii 0.05%, Radix Angelicae Sinensis 0.05%, cape jasmine 0.05%, sand ginseng 0.05%, lily 0.05% is put into pot and adds entry, add yellow rice wine 2% again, chicken frame 2%, duck frame 2%, pig bone 3%, boiling water boiled 2 hours, add peanut oil 1000 grams again, bright shallot 250 grams, bright Da Jiang 200 grams, bright sharp green pepper 150 grams, young 200 grams of peeling garlic, caraway 100 grams get bittern after boiling.

Claims

1, a kind of preparation method of salted pig head meat, comprise select materials, washing, batching, baking, halogen salts down, pig's head epilation, cleaning, the spray chosen is roasting, cleaning again, soak with cold water then, it is characterized in that the pig's head blanching that will soak with cold water, again with the bittern halogen that salts down, then successively through colouring, baking, water steam after handling product, wherein bittern to boil the ingredients by weight that the seasoning matter weight batching forms with water be radix, other ingredient groups becomes to be respectively:

Fennel 0.02%, anistree 0.08%, Chinese prickly ash 0.05%, the Herba Lycopi 0.03%, tsaoko 0.03%, meat bandit 0.05%, cloves 0.03%, Chinese cassia tree 0.05%, dried orange peel 0.05%, rascal 0.02%, three how 0.08%, white bandit 0.08%, white sugar 0.2%, salt 5%, monosodium glutamate 0.05%, the brigand 0.3%, betel nut 0.05%, cassia twig 0.3%, galingal 0.08%, red bandit 0.1%, dried green onion 0.3%, rhizoma zingiberis 0.3%, fructus amomi 0.1%, stone begins 0.05%, cassia bark 0.1%, the root of Dahurain angelica 0.05%, gingko 0.05%, Ligusticum wallichii 0.05%, Radix Angelicae Sinensis 0.05%, cape jasmine 0.05%, sand ginseng 0.05%, lily 0.05%, yellow rice wine 2%, chicken frame 2%, duck frame 2%, pig bone 3%, peanut oil 2%, bright shallot 0.5%, bright Da Jiang 0.4%, bright sharp green pepper 0.3%, garlic son 0.4%, caraway 0.2%;

The boiling method of bittern is:

2, the preparation method of salted pig head meat according to claim 1 is characterized in that salt down the method for halogen of bittern is that pig's head is put into the bittern pot, and is boiled, the halogen 15～22 hours of salting down of ceasing fire.

3, the preparation method of salted pig head meat according to claim 1 and 2, it is characterized in that painting is that pig's head with after the halogen that salts down is dried, with sweet and sour water that the pig's head external coating is even.

4, the preparation method of salted pig head meat according to claim 3, the baking after it is characterized in that painting is that pig's head is placed baking box, baking under 160～190 ℃ temperature.

5, the preparation method of salted pig head meat according to claim 4 is characterized in that the water steaming time of pig's head is 8～12 minutes after the baking.

6, the preparation method of salted pig head meat according to claim 5 is characterized in that processings of boning before water steams, after the water steaming while hot at pig's head external coating one deck sesame oil, be placed on the ventilation dry product.