Method for processing low-salt air-dried golden pork knuckles

A processing method and golden hoof technology, which can be used in applications, food preparation, climate change adaptation, etc., can solve the problems of low salt content and difficulty in satisfying people's tastes, and achieve comfortable taste, protect meat color, and inhibit the formation of nitrosamines Effect

Active Publication Date: 2010-09-08
ZHEJIANG QINGLIAN FOOD
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Problems solved by technology

Another example is that the date of publication is November 01, 2006, and the publication number is CN1853486. In the Chinese patent, a kind of cured meat and its preparation method are disclosed. There are big deficiencies in

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  • Method for processing low-salt air-dried golden pork knuckles
  • Method for processing low-salt air-dried golden pork knuckles

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Example Embodiment

[0025] Examples:

[0026] See figure 1 In this embodiment, the low-salt air-dried golden hoof processing method includes the selection process, the pepper salt preparation process, the pickling process, the inversion process, the rinsing process, the drying and cooling process, the vacuum packaging process and the inspection and storage process, among which are selected The pig's hoof of the front elbow is selected in the material process. The pig's hoof is 6cm from the wrist joint and the elbow joint. The divided pig's hoof is a flat structure, and the pig's hoof has a large diameter. The cutting surface and a cutting surface with a small diameter. The height of the whole pig's knuckle is 6cm, and the skin on the pig's knuckle is 2.5cm longer than the two cross-sections. Then remove the residual hair on the surface of the pig's knuckle and trim the surface. For black spots, the two parts of the pig's knuckles are exposed and the pig bones are sawn flat, and the skin of the pig'...

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Abstract

The invention relates to a method for processing low-salt air-dried golden pork knuckles, which belongs to the method for processing preserved meat products. Preserved meat produced by a conventional method cannot meet the requirement on low salt content, strong preserved flavor and unique flavor. The method of the invention comprises a material selection process, a preservation process, a tank filling process and a vacuum package process. The method is characterized by also comprising a wild pepper salt preparation process, a rinsing process, and drying and cooling processes; in the wild pepper salt preparation process, crude salt, wild pepper, cassia and star anise serve as raw materials; in the preservation process, a preserving material is obtained by mixing sodium nitrite, sodium isoascorbate, tea polyphenol and BHT into the wild pepper salt; in the tank filling process, the weight percent ratio of the wild pepper to the pork knuckles is (2-3):100; and in the rinsing process, the rinsing of the pork knuckles is stopped when the concentration of light salt brine is less than or equal to 3 degree Be. The pork knuckles prepared by the method have the characteristics of dryness and smoothness, robust handfeel, golden cuticular layer, strong preserved flavor and unique flavor; and the salt content of a finished product is less than 5 percent.

Description

technical field [0001] The invention relates to a processing method of air-dried golden hooves, in particular to a processing method of low-salt air-dried golden hooves, which belongs to the production method of pickled bacon products. Background technique [0002] China's meat processing has formed a variety of flavors and colorful products through a long history of development. According to its processing method and product characteristics, it can be classified into cured meat products, sauced meat products, dried meat products, sausage products, ham products, barbecue meat products, smoked meat products, canned meat products and other products. Among them, cured meat products have become a typical representative of traditional Chinese meat products due to their long history and unique flavor. Cured meat products refer to a type of meat products made from raw meat after pretreatment, pickling, dehydration, and preservation. Including bacon, bacon, sausage, ham and salted d...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
CPCY02A40/90
Inventor 李森
Owner ZHEJIANG QINGLIAN FOOD
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