KR102632313B1 - Manufacturing Method of Boiled Pork Head - Google Patents

Abstract

The present invention relates to a method for producing pork head cold meat, comprising the steps of washing the pig head (step 1); Preparing a seasoning sauce (step 2); Adding 200 to 250 parts by weight of the seasoning sauce to 100 parts by weight of the washed pig head and boiling at 100 to 105°C for 60 to 90 minutes (step 3); Separating the boiled pig head from the marinade (step 4); Forming the boiled pig head using a roll-shaped device (step 5); and cutting the molded pig head (step 6); Its technical feature is that it is manufactured including: It has the advantage of excellently removing the foul smell and fishy taste of the pig's head, has the advantage of being manufactured in a roll shape, and improves the texture of the pig's head. There are advantages to this.

Description

{Manufacturing Method of Boiled Pork Head}

The present invention relates to a method of manufacturing pig head cold meat, and more specifically, to a method of producing pig head cold meat, which can remove the unpleasant smell and fishy taste of the pig head, and can be manufactured in a roll shape. .

Pig head is a by-product of pig slaughter, and has a stronger pork odor and musty smell compared to other parts. Accordingly, pig head cannot be consumed directly, so it is mainly consumed by processing it in the form of cold meat.

To make a pig's head into cold meat, first remove the hair from the pig's head, remove any blood and unpleasant parts, cut it in half, add onion, ginger, peppercorns, and garlic, pour in enough water to cover, and boil. Afterwards, the boiled meat is cut with a knife, wrapped in a cotton cloth to make the texture look good, pressed in a cold place for 1 to 2 hours, and then cut into thin slices to complete the cold meat. The cold meat made in this way is consumed with salted shrimp milk soup.

However, because the intensity of the unpleasant odor or unpleasant odor generated from the pig's head is so strong, if the amount of seasoning input is different, the unpleasant odor and unpleasant odor cannot be completely removed from the produced cold meat. Additionally, the produced cold meat has a short shelf life, so After a few hours, unpleasant odors and unpleasant odors appear again.

Meanwhile, preservatives are sometimes used to extend the preservation period of cold meat, but in this case, not only can the texture of cold meat be reduced, but it often causes abdominal pain, diarrhea, etc., and is undesirable from a health perspective.

Korean Patent Publication No. 10-2010-0026394 (2010.03.10.) discloses processed pig head food and its manufacturing method.

The above processed pig head food has the advantage of maintaining the shape of the pig head without crushing it, but has the disadvantage of leaving the pig head with a musty smell and fishy taste.

KR 10-2010-0026394 A 2010.03.10.

The purpose of the present invention is to provide a method for producing pork head cold meat, which can remove the unpleasant smell and fishy taste of the pig head, and can be manufactured in a roll shape.

Another object of the present invention is to provide a method for producing pork head cold meat that can improve the texture of the pig head.

To achieve the above object, the present invention provides the following means.

The present invention includes the steps of washing pig heads (step 1); Preparing a seasoning sauce (step 2); Adding 200 to 250 parts by weight of the seasoning sauce to 100 parts by weight of the washed pig head and boiling at 100 to 105°C for 60 to 90 minutes (step 3); Separating the boiled pig head from the marinade (step 4); Forming the boiled pig head using a roll-shaped device (step 5); and cutting the molded pig head (step 6); However, in step 2, the seasoning sauce includes 45 to 55% by weight of mineral water, 15 to 25% by weight of soy sauce, 15 to 25% by weight of cooking wine, 0.1 to 1% by weight of ginger, 0.01 to 0.1% by weight of star anise, and 5 to 10% of onion. Pork, including 0.1-1% by weight of green onions, 1-5% by weight of pears, 0.01-0.1% by weight of cloves, 0.1-1% by weight of garlic, 0.01-0.1% by weight of bay leaves and 0.01-0.1% by weight of pepper. Provides a manufacturing method for braised hair.

In step 1, 50 to 60 parts by weight of pig head is immersed in 100 parts by weight of complex fermentation liquid at 20 to 30 ° C. for 2 to 3 hours and then washed with water. The complex fermentation liquid contains 50 to 60% by weight of aronia fermentation liquid, It contains 20-30% by weight of stevia fermentation liquid and 15-25% by weight of lotus leaf fermentation liquid, and the aronia fermentation liquid is a mixture of 80-85% by weight of aronia, 10-15% by weight of fructooligosaccharides, and 1-6% by weight of xylose. It is then produced by fermenting at 25-30°C for 2-3 days. The stevia fermentation liquid includes the steps of roasting stevia leaves at 140-150°C for 30-35 minutes; Adding 800 to 900 parts by weight of purified water to 100 parts by weight of the peeled stevia leaves, heating at 110 to 115°C for 15 to 20 minutes, and then filtering to obtain a stevia leaf extract; And adding 1 to 3 parts by weight of yeast to 100 parts by weight of the stevia leaf extract and fermenting at 25 to 30 ° C. for 20 to 22 hours; The lotus leaf fermentation liquid is prepared including: immersing the lotus leaf in saline water with a concentration of 2.0% (w/v) at 10 to 15°C for 40 to 45 minutes; Adding 500 to 600 parts by weight of purified water to 100 parts by weight of the immersed lotus leaf and then extracting at 1.7 to 1.8 atmospheres and 95 to 100°C for 1 to 2 hours to obtain a lotus leaf extract; And adding 6 to 8 parts by weight of lactic acid bacteria to 100 parts by weight of the lotus leaf extract, fermenting at 25 to 30 ° C. for 4 to 6 hours, and then filtering to prepare a lotus leaf fermentation liquid; Manufactured including.

In step 3, 1 to 5 parts by weight of a texture improver is additionally included per 100 parts by weight of the washed pig head, wherein the texture improver includes 80 to 90% by weight of dried blueberries and 10 to 20% by weight of blueberry puree, The dried blueberries are first ripened at -20-25℃ for 2-3 days, then thawed at 6-8℃ for 10-12 hours, and then at 25-27℃ for 1-2 days. It is produced by secondary maturation and then drying at 40-42°C for 30-40 minutes. The blueberry puree contains 90-95% by weight of blueberry juice, 2-6% by weight of barley sprout extract, and 1-5 weight of xylitol. It is prepared by mixing %, and the sprout barley extract is obtained by adding 300 to 400 parts by weight of 90% (v/v) ethanol to 100 parts by weight of sprout barley, leaving it at 20 to 24 ° C. for 12 hours, and then filtering.

After step 4, a step of adding 1 to 5 parts by weight of an off-flavor improver to 100 parts by weight of the boiled pig head and maturing at 1 to 5 ° C for 10 to 12 hours is added, wherein the off-flavor improver is 80 to 90% by weight of sweet potato vinegar. and 10 to 20% by weight of pear extract, wherein the sweet potato vinegar includes adding 45 to 50 parts by weight of sweet potatoes to 100 parts by weight of purified water and heating at 110 to 115°C for 20 to 25 minutes to obtain a sweet potato extract; Adding 5 to 6 parts by weight of liquefaction enzyme to 100 parts by weight of the sweet potato extract and liquefying it at 65°C for 10 to 15 minutes; Adding 5 to 6 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied sweet potato extract and saccharifying at 65°C for 40 to 45 minutes; Adding 4 to 5 parts by weight of yeast to 100 parts by weight of the saccharified sweet potato extract and performing alcohol fermentation at 25 to 28°C for 1 to 2 days to obtain an alcohol fermentation liquid; Preparing an acetic acid fermentation broth by adding 6 to 7 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation broth and fermenting with acetic acid at 25 to 28°C for 4 to 5 days; And maturing the acetic acid fermentation liquid at 22-25°C for 3-4 days; The pear extract is prepared by adding 6 to 10 parts by weight of blueberries, 6 to 10 parts by weight of blackberries, and 6 to 10 parts by weight of maqui berries to 100 parts by weight of water and stirring at 90 to 95°C for 40 to 45 minutes. Preparing berry extract under heating; crushing pears; And adding 300 to 400 parts by weight of the berry extract to 100 parts by weight of the pulverized pear, heating at 96 to 100° C. for 30 to 35 minutes, and then filtering to prepare a pear extract; Manufactured including.

The method for manufacturing pig head cold meat according to the present invention has the advantage of excellently removing the foul smell and fishy taste of pig head, and has the advantage of being able to manufacture it in a roll shape.

In addition, the method for producing pig head cold meat according to the present invention has the advantage of improving the texture of the pig head.

Figure 1 is a photograph of a roll-shaped device used in molding boiled pig head in Example 1 of the present invention.
Figure 2 is a photograph of pig head cold meat prepared in Example 1 of the present invention.

Hereinafter, the present invention will be described in detail as follows.

First, the method for producing pig head cold meat according to the present invention will be described.

The method for producing pig head cold meat of the present invention,

Washing the pig head (step 1);

Preparing a seasoning sauce (step 2);

Adding 200 to 250 parts by weight of the seasoning sauce to 100 parts by weight of the washed pig head and boiling at 100 to 105°C for 60 to 90 minutes (step 3);

Separating the boiled pig head from the marinade (step 4);

Forming the boiled pig head using a roll-shaped device (step 5); and

Slicing the formed pig head (step 6);

Includes.

A step of deboning the pig's head may be added before step 1.

Step 1 is a step of immersing 50 to 60 parts by weight of pig head in 100 parts by weight of complex fermentation liquid at 20 to 30°C for 2 to 3 hours and then washing with water.

The present invention is characterized by being able to remove the musty smell and fishy taste of the pig's head by immersing the pig's head in a complex fermentation liquid.

The complex fermentation liquid contains 50-60% by weight of aronia fermentation liquid, 20-30% by weight of stevia fermentation liquid, and 15-25% by weight of lotus leaf fermentation liquid.

The aronia fermentation liquid is prepared by mixing 80-85% by weight of aronia, 10-15% by weight of fructooligosaccharides, and 1-6% by weight of xylose and fermenting at 25-30°C for 2-3 days.

The stevia fermentation liquid,

Roasting stevia leaves at 140-150°C for 30-35 minutes;

Adding 800 to 900 parts by weight of purified water to 100 parts by weight of the peeled stevia leaves, heating at 110 to 115°C for 15 to 20 minutes, and then filtering to obtain a stevia leaf extract; and

Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the stevia leaf extract and fermenting at 25 to 30 ° C. for 20 to 22 hours;

Manufactured including.

The lotus leaf fermentation liquid,

Immersing lotus leaves in saline water with a concentration of 2.0% (w/v) at 10-15°C for 40-45 minutes;

Adding 500 to 600 parts by weight of purified water to 100 parts by weight of the immersed lotus leaf and then extracting at 1.7 to 1.8 atmospheres and 95 to 100°C for 1 to 2 hours to obtain a lotus leaf extract; and

Adding 6 to 8 parts by weight of lactic acid bacteria to 100 parts by weight of the lotus leaf extract, fermenting at 25 to 30°C for 4 to 6 hours, and then filtering to prepare lotus leaf fermentation liquid;

Manufactured including.

The magnetic salt is precipitated by placing seawater in a cauldron and heating and concentrating it at 160-180°C for 4-5 days.

In step 2, the seasoning includes 45-55% by weight of mineral water, 15-25% by weight of soy sauce, 15-25% by weight of cooking wine, 0.1-1% by weight of ginger, 0.01-0.1% by weight of star anise, 5-10% by weight of onion, and green onion. It contains 0.1 to 1% by weight, pear 1 to 5% by weight, cloves 0.01 to 0.1% by weight, garlic 0.1 to 1% by weight, bay leaf 0.01 to 0.1% by weight, and pepper 0.01 to 0.1% by weight.

The marinade has the advantage of removing the fishy smell and fishy taste of pork head by adding star anise, cloves, and bay leaves.

This is the step of adding 200 to 250 parts by weight of the seasoning sauce to 100 parts by weight of the washed pig head and boiling it at 100 to 105 ° C. for 60 to 90 minutes.

If less than 200 parts by weight of the seasoning sauce is added to 100 parts by weight of the pig head, there is a problem that the effect of eliminating the spicy smell and fishy taste of the pig head is insufficient, and if it exceeds 250 parts by weight, there is a problem that the seasoning taste becomes too strong.

In step 3, 1 to 5 parts by weight of a texture improver may be additionally included per 100 parts by weight of the washed pig head.

There is an advantage in that the chewy texture can be further improved by adding a texture improver to the washed pig head.

The texture improver includes 80 to 90% by weight of dried blueberries and 10 to 20% by weight of blueberry puree.

The dried blueberries are first ripened at -20-25℃ for 2-3 days, then thawed at 6-8℃ for 10-12 hours, and then at 25-27℃ for 1-2 days. It is produced by secondary aging and then drying at 40-42°C for 30-40 minutes.

The blueberry puree is prepared by mixing 90 to 95% by weight of blueberry juice, 2 to 6% by weight of barley sprout extract, and 1 to 5% by weight of xylitol.

The barley sprout extract is obtained by adding 300 to 400 parts by weight of 90% (v/v) ethanol to 100 parts by weight of barley sprouts, leaving it at 20 to 24°C for 12 hours, and then filtering.

Step 4 is a step of separating the boiled pig head from the marinade.

After step 4, a step of adding 1 to 5 parts by weight of an off-flavor improver to 100 parts by weight of the boiled pig head and maturing at 1 to 5°C for 10 to 12 hours may be added.

There is an advantage in that the unpleasant smell and fishy taste of the pig's head can be further removed by adding an off-flavor improver to the boiled pig's head and adding the step of maturing.

The off-flavor improver includes 80-90% by weight of sweet potato vinegar and 10-20% by weight of pear extract.

The sweet potato vinegar,

Adding 45 to 50 parts by weight of sweet potato to 100 parts by weight of purified water and heating at 110 to 115°C for 20 to 25 minutes to obtain a sweet potato extract;

Adding 5 to 6 parts by weight of liquefaction enzyme to 100 parts by weight of the sweet potato extract and liquefying it at 65°C for 10 to 15 minutes;

Adding 5 to 6 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied sweet potato extract and saccharifying at 65°C for 40 to 45 minutes;

Adding 4 to 5 parts by weight of yeast to 100 parts by weight of the saccharified sweet potato extract and performing alcohol fermentation at 25 to 28°C for 1 to 2 days to obtain an alcohol fermentation liquid;

Preparing an acetic acid fermentation broth by adding 6 to 7 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation broth and fermenting with acetic acid at 25 to 28°C for 4 to 5 days; and

Aging the acetic acid fermentation liquid at 22-25°C for 3-4 days;

Manufactured including.

The pear extract is,

Preparing a berry extract by adding 6 to 10 parts by weight of blueberries, 6 to 10 parts by weight of blackberries and 6 to 10 parts by weight of maqui berries to 100 parts by weight of water and heating at 90 to 95°C for 40 to 45 minutes;

crushing pears; and

Preparing a pear extract by adding 300 to 400 parts by weight of the berry extract to 100 parts by weight of the pulverized pear, heating at 96 to 100° C. for 30 to 35 minutes, and then filtering;

Manufactured including.

Step 5 is a step of molding the boiled pig head using a roll-type device.

The roll type device is not particularly limited, and any device capable of forming the boiled pig head into a roll type can be used.

Step 6 is a step of slicing the molded pig head to a thickness that is easy to consume.

The method for manufacturing pig head cold meat according to the present invention has the advantage of excellently removing the foul smell and fishy taste of pig head, and has the advantage of being able to manufacture it in a roll shape.

In addition, the method for producing pig head cold meat according to the present invention has the advantage of improving the texture of the pig head.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention and the scope of the present invention is not limited by these examples.

Bones were deboned from the pig's head. 60 parts by weight of deboned pig head were immersed in 100 parts by weight of complex fermentation liquid at 25°C for 2 hours and then washed with water. The complex fermentation liquid was prepared by mixing 60% by weight of aronia fermentation liquid, 20% by weight of stevia fermentation liquid, and 20% by weight of lotus leaf fermentation liquid. The aronia fermentation liquid was prepared by mixing 80% by weight of aronia, 15% by weight of fructooligosaccharides, and 5% by weight of xylose and fermenting at 30°C for 2 days. The stevia fermentation liquid is prepared by peeling stevia leaves at 140°C for 30 minutes, adding 800 parts by weight of purified water to 100 parts by weight of the peeled stevia leaves, heating at 110°C for 15 minutes, and then filtering to obtain a stevia leaf extract. It was prepared by adding 3 parts by weight of yeast to 100 parts by weight of stevia leaf extract and fermenting at 25°C for 20 hours. The lotus leaf fermentation liquid is made by immersing lotus leaves in saline water with a concentration of 2.0% (w/v) at 15°C for 40 minutes, adding 500 parts by weight of purified water to 100 parts by weight of the immersed lotus leaves, and then heating at 1.7 atm and 95°C for 1 hour. A lotus leaf extract was obtained by extraction, and 6 parts by weight of lactic acid bacteria were added to 100 parts by weight of the lotus leaf extract, fermented at 25°C for 4 hours, and then filtered. 47% by weight of mineral water, 20% by weight of soy sauce, 20% by weight of cooking wine, 0.9% by weight of ginger, 0.08% by weight of star anise, 7% by weight of onion, 0.9% by weight of green onion, 3% by weight of pear, 0.01% by weight of cloves, 1% by weight of garlic, A seasoning sauce was prepared by mixing 0.01% by weight of bay leaves and 0.1% by weight of pepper. 250 parts by weight of the seasoning sauce was added to 100 parts by weight of the washed pig head and boiled at 100°C for 90 minutes. The boiled pig head was separated from the marinade. The boiled pig head was molded using a roll-type device (see Figure 1). The molded pig head was sliced to prepare pig head cold meat. (see Figure 2)

In Example 1, when 250 parts by weight of the seasoning sauce was added to 100 parts by weight of the washed pig head, pork head cold meat was prepared in the same manner except that 5 parts by weight of a texture improver was additionally included in 100 parts by weight of the washed pig head. Manufactured. The texture improver was prepared by mixing 90% by weight of dried blueberries and 10% by weight of blueberry puree. The dried blueberries are made by first ripening blueberry fruits at -25°C for 3 days, then thawing at 6°C for 10 hours, then secondary ripening at 27°C for 1 day, and then at 40°C for 30 minutes. It was prepared by drying. The blueberry puree was prepared by mixing 93% by weight of blueberry juice, 4% by weight of barley sprout extract, and 3% by weight of xylitol. The barley sprout extract was obtained by adding 400 parts by weight of 90% (v/v) ethanol to 100 parts by weight of barley sprouts, leaving it at 24°C for 12 hours, and then filtering.

Pig head cold meat was prepared in the same manner as in Example 1, except that 5 parts by weight of an off-flavor improver was added to 100 parts by weight of the boiled pig head and the rest was added to the process of maturing at 3°C for 10 hours. The off-flavor improver was prepared by mixing 90% by weight of sweet potato vinegar and 10% by weight of pear extract. The sweet potato vinegar is obtained by adding 50 parts by weight of sweet potatoes to 100 parts by weight of purified water and heating at 110°C for 20 minutes to obtain a sweet potato extract, adding 5 parts by weight of liquefied enzyme to 100 parts by weight of the sweet potato extract and liquefying at 65°C for 10 minutes. 5 parts by weight of saccharification enzyme were added to 100 parts by weight of the liquefied sweet potato extract and saccharified for 40 minutes at 65°C. 4 parts by weight of yeast were added to 100 parts by weight of the liquefied sweet potato extract and alcohol fermented at 25°C for 2 days. An alcoholic fermentation broth was obtained, and 7 parts by weight of acetic acid bacteria were added to 100 parts by weight of the alcoholic fermentation broth, followed by acetic acid fermentation at 28°C for 5 days to prepare an acetic acid fermentation broth. The acetic acid fermentation broth was then aged at 25°C for 4 days. The pear extract is prepared by adding 10 parts by weight of blueberries, 10 parts by weight of blackberries, and 10 parts by weight of maqui berries to 100 parts by weight of water, heating at 95°C for 40 minutes to prepare a berry extract, pulverizing the pears, and It was prepared by adding 400 parts by weight of the berry extract to 100 parts by weight of pears, heating at 100°C for 30 minutes, and then filtering.

[Comparative Example 1]

The hair of a 5 kg pig's head was removed, the surface of the pig's head was charred with a flame to remove and sterilize the remaining hair, and then it was washed in running drinking water until the soot disappeared. The trimmed pig's head was soaked in clean water for 7 hours to completely remove blood, and the pig's head was cut in half with a bone fracture machine. The seasoning ingredients are mixed with 17% by weight of soy sauce, 15% by weight of onion, 7% by weight of licorice, 12% by weight of green onion, 6% by weight of angelica root, 18% by weight of garlic, 7% by weight of five-spice, and 18% by weight of starch syrup based on the weight ratio of the pig head. It was crushed to form a mixed seasoning solution. The cut pig head and mixed seasoning solution were placed in a pot so that they were submerged and boiled at a constant temperature of 120°C for 2 hours and 30 minutes. The pig head was taken out, dried with a blower at room temperature for 2 hours, then dried in the refrigerator for 1 hour, then vacuum-shrink-packed with a vacuum film and cooled in the refrigerator for 1 hour to prepare pig head processed food.

[Comparative Example 2]

Cut the pork head in half, remove the bone, and soak it in cold water to remove the blood. Next, a pig's head with blood removed was prepared. 1,000 parts by weight of water, 30 parts by weight of lotus leaf-Hwangchil leaf fermentation complex, 3 parts by weight of defatted rice bran, 7.5 parts by weight of wheat dietary fiber, 5 parts by weight of sugar, 20 parts by weight of salt, 8 parts by weight of garlic, 15 parts by weight of onion, A maturing liquid containing 3.5 parts by weight of ginger and 3 parts by weight of pepper was prepared, and raw pork head meat was immersed in the maturing liquid and aged for about 30 hours. Afterwards, the aged result was boiled with water for about 4 hours, covered with a lid, and boiled at a pressure of 0.2 kgf/cm2 for about 80 minutes. Then, it was cooled and pork head cold meat was obtained.

[Experimental Example 1]

The cold pork head prepared in Examples 1 to 3, the processed pig head food prepared in Comparative Example 1, and the cold pork head prepared in Comparative Example 2 were tested on 20 male and female adults for taste, texture, and degree of odor removal. A sensory test was conducted. The test method is a 7-point scoring system: 7 points: very good, 6 points: good, 5 points: a little good, 4 points: average, 3 points: a little bad, 2 points: bad, 1 point: very bad. The evaluation results are shown in Table 1 below.

division taste Texture degree of odor removal Example 1 6.3±0.42 6.1±0.41 6.2±0.59 Example 2 6.3±0.34 6.9±0.72 6.2±0.16 Example 3 6.7±0.68 6.1±0.76 6.9±0.62 Comparative Example 1 3.3±0.43 3.2±0.68 3.1±0.32 Comparative Example 2 4.3±0.72 4.2±0.82 4.1±0.62

According to Table 1, the pork head cold meat of Example 1 showed excellent evaluation in terms of taste, texture, and degree of odor removal, and the pig head cold meat of Example 2 showed a better evaluation in texture compared to Example 1. It can be seen that the pork head cold meat of Example 3 showed a better evaluation in terms of the degree of odor removal compared to Example 1.

In contrast, it can be seen that the processed pig head food prepared in Comparative Example 1 and the pork head cold meat prepared in Comparative Example 2 showed insufficient evaluation in terms of taste, texture, and degree of odor removal compared to Example 1.

Claims (4)

Washing the pig head (step 1);
Preparing a seasoning sauce (step 2);
Adding 200 to 250 parts by weight of the seasoning sauce to 100 parts by weight of the washed pig head and boiling at 100 to 105°C for 60 to 90 minutes (step 3);
Separating the boiled pig head from the marinade (step 4);
Forming the boiled pig head using a roll-shaped device (step 5); and
Cutting the molded pig head (step 6);
Including,
In step 1, 50 to 60 parts by weight of pig head is immersed in 100 parts by weight of complex fermentation liquid at 20 to 30 ° C. for 2 to 3 hours, and then washed with water.
The complex fermentation liquid contains 50-60% by weight of aronia fermentation liquid, 20-30% by weight of stevia fermentation liquid, and 15-25% by weight of lotus leaf fermentation liquid,
The aronia fermentation liquid is prepared by mixing 80-85% by weight of aronia, 10-15% by weight of fructo-oligosaccharides, and 1-6% by weight of xylose and fermenting at 25-30°C for 2-3 days,
The stevia fermentation liquid,
Roasting stevia leaves at 140-150°C for 30-35 minutes;
Adding 800 to 900 parts by weight of purified water to 100 parts by weight of the peeled stevia leaves, heating at 110 to 115°C for 15 to 20 minutes, and then filtering to obtain a stevia leaf extract; and
Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the stevia leaf extract and fermenting at 25 to 30 ° C. for 20 to 22 hours;
Manufactured including,
The lotus leaf fermentation liquid,
Immersing lotus leaves in saline water with a concentration of 2.0% (w/v) at 10 to 15°C for 40 to 45 minutes;
Adding 500 to 600 parts by weight of purified water to 100 parts by weight of the immersed lotus leaf and then extracting at 1.7 to 1.8 atmospheres and 95 to 100°C for 1 to 2 hours to obtain a lotus leaf extract; and
Adding 6 to 8 parts by weight of lactic acid bacteria to 100 parts by weight of the lotus leaf extract, fermenting at 25 to 30°C for 4 to 6 hours, and then filtering to prepare lotus leaf fermentation liquid;
Manufactured including,
In step 2, the seasoning includes 45-55% by weight of mineral water, 15-25% by weight of soy sauce, 15-25% by weight of cooking wine, 0.1-1% by weight of ginger, 0.01-0.1% by weight of star anise, 5-10% by weight of onion, and green onion. Containing 0.1 to 1% by weight, pear 1 to 5% by weight, cloves 0.01 to 0.1% by weight, garlic 0.1 to 1% by weight, bay leaf 0.01 to 0.1% by weight and pepper 0.01 to 0.1% by weight,
Method for producing pork head cold meat.
delete According to clause 1,
In step 3, 1 to 5 parts by weight of a texture improver is additionally included per 100 parts by weight of the washed pig head,
The texture improver includes 80 to 90% by weight of dried blueberries and 10 to 20% by weight of blueberry puree,
The dried blueberries are first ripened at -20-25℃ for 2-3 days, then thawed at 6-8℃ for 10-12 hours, and then at 25-27℃ for 1-2 days. It is manufactured by secondary aging and then drying at 40~42℃ for 30~40 minutes.
The blueberry puree is prepared by mixing 90 to 95% by weight of blueberry juice, 2 to 6% by weight of barley sprout extract, and 1 to 5% by weight of xylitol,
The sprout barley extract is obtained by adding 300 to 400 parts by weight of 90% (v/v) ethanol to 100 parts by weight of sprout barley, leaving it at 20 to 24 ° C. for 12 hours, and then filtering.
Method for producing pork head cold meat.
According to clause 1,
After step 4, the step of adding 1 to 5 parts by weight of an off-flavor improver to 100 parts by weight of the boiled pig head and maturing at 1 to 5 ° C for 10 to 12 hours is added,
The off-flavor improver includes 80-90% by weight of sweet potato vinegar and 10-20% by weight of pear extract,
The sweet potato vinegar,
Adding 45 to 50 parts by weight of sweet potato to 100 parts by weight of purified water and heating at 110 to 115°C for 20 to 25 minutes to obtain a sweet potato extract;
Adding 5 to 6 parts by weight of liquefaction enzyme to 100 parts by weight of the sweet potato extract and liquefying it at 65°C for 10 to 15 minutes;
Adding 5 to 6 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied sweet potato extract and saccharifying at 65°C for 40 to 45 minutes;
Adding 4 to 5 parts by weight of yeast to 100 parts by weight of the saccharified sweet potato extract and performing alcohol fermentation at 25 to 28°C for 1 to 2 days to obtain an alcohol fermentation liquid;
Preparing an acetic acid fermentation broth by adding 6 to 7 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation broth and fermenting with acetic acid at 25 to 28°C for 4 to 5 days; and
Aging the acetic acid fermentation liquid at 22-25°C for 3-4 days;
Manufactured including,
The pear extract is,
Preparing a berry extract by adding 6 to 10 parts by weight of blueberries, 6 to 10 parts by weight of blackberries and 6 to 10 parts by weight of maqui berries to 100 parts by weight of water and heating at 90 to 95°C for 40 to 45 minutes;
crushing pears; and
Preparing a pear extract by adding 300 to 400 parts by weight of the berry extract to 100 parts by weight of the pulverized pear, heating at 96 to 100° C. for 30 to 35 minutes, and then filtering;
Manufactured including,
Method for producing pork head cold meat.