[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's knuckles is kept intact, and the core temperature of the pig's knuckles is cooled to 5°C for later use. Usually the skin on the pig's hoof in the present invention is 2-3cm longer than the two cross-sections. In the material selection process of the present invention, the pig's hoof from the back elbow can also be selected. The pig's hoof is 6cm from the knee joint from the ankle joint. At the position of the pig's feet, the divided pig's knuckle is a flat structure with a height of 6cm. The skin on the pig's knuckle is 2-3cm longer than the two transverse sections. The present invention can cool the core temperature of the pig's knuckle to below 7°C for use, and usually cool the core temperature to 0-7°C for use. In the present invention, the skin surface on the pig's knuckle is more common knowledge than the two cross-sections, and the core temperature of the pig's knuckle and the method for measuring the core temperature are all the prior art.
[0027] In the preparation process of pepper salt in this embodiment, crude salt, pepper, cinnamon and star anise are used as raw materials. The weight percentage of the crude salt: pepper: cinnamon: star anise is 100:1:0.5:0.5. First, the coarse salt is fried for 2.5 min, at this time the coarse salt makes a rustling sound, then add the pepper, cinnamon and star anise to the fried coarse salt to obtain a coarse salt mixture, and then stir the coarse salt mixture for 9 minutes to prepare hot pepper salt. The color of pepper salt is slightly yellow, and it smells strong pepper flavor. Finally, put the hot pepper salt into the turnover box, and cover the box tightly to prevent the hot pepper salt from being damp, smelling and contaminated. Hot pepper salt The pepper salt is made by natural cooling for 15 hours in the turnover box. During the natural cooling process, the hot pepper salt can continuously absorb the aroma components of pepper, cinnamon and star anise, which makes the aroma of pepper salt stronger and helps increase the fragrance of the product. In the preparation process of prickly ash salt in this embodiment, coarse salt is used as a raw material, and the coarse salt has larger particles, which is beneficial for the prickly ash salt to more fully penetrate into the pork knuckles during pickling. In the preparation process of pepper salt of the present invention, the weight percentage of coarse salt: pepper: cinnamon: anise is usually 100:1:0.5:0.5. The frying of the coarse salt usually takes 2-3 minutes, and the hot pepper salt is placed in the turnover box to cool naturally The time is usually more than 10 hours. The temperature of coarse salt frying in the present invention is common knowledge for those skilled in the art, and the turnover box used for natural cooling of hot pepper salt in the present invention is the prior art, which will not be described in detail here.
[0028] This embodiment enters the pickling process after the material selection process and the pepper salt preparation process. In the pickling process, sodium nitrite, sodium erythorbate, tea polyphenols and BHT are fully mixed into the pepper salt to prepare the pickling material. The weight percentage of the sodium nitrite: sodium erythorbate: tea polyphenol: BHT: prickly ash salt is 0.006: 0.015: 0.01: 0.005: 3; then use the pickling material to rub lightly on each part of the pig's knuckle and shake it off The excess marinating material on the pig’s knuckles is called upper salt. Applying small salt to the pig’s knuckles can prevent the lean meat on the pig’s knuckles from being rapidly dehydrated and hardened under high salt osmotic pressure. Salt is conducive to the better penetration of the salt in the subsequent pickling of the pig's feet, ensuring that the product tastes better and the flavor is more unique; then the pig's feet that have been rubbed with the marinating material are placed flat on the pallet. The cutting side of the small diameter of the hoof is facing down, and the cutting side of the larger diameter is facing up. The pig's hoofs are layered on top of each other; finally, the pig's hoofs stacked on the bunker board are placed at a temperature of 4-6°C Marinate for 24 hours. In the present invention, the pork knuckles stacked on the mat board can be marinated at a temperature of 0-10°C, and the marinating time is usually 20-28 hours. The weight percentage of sodium nitrite: sodium erythorbate: tea polyphenol: BHT: pepper salt in the marinating material of the invention is 0.006: 0.015: 0.01: 0.005: 3, which makes the flavor of pig's knuckle more unique. The added sodium erythorbate can protect the flesh color, prevent fat oxidation, and inhibit the formation of nitrosamines; the added tea polyphenols and BHT can also effectively prevent fat oxidation, and the simultaneous use of erythorbate, tea polyphenols and BHT can play a role. The synergistic effect can not only prevent the oxidation of fat and control the acid value, but also increase the physiologically active function of the product, so that the skin of the finished product is golden yellow, the fat is transparent and white, and the shelf life of the finished product at 25°C can be reached. 6 months. In the curing process of the present invention, the operation step of rubbing the pickling material on each part of the pig's knuckle is common knowledge to those skilled in the art. The sodium nitrite, sodium erythorbate, tea polyphenols and BHT used are all In the prior art, the bunker board used for stacking pig hooves is common knowledge to those skilled in the art.
[0029] After the marinating process in this embodiment is completed, it enters the inverting process. In the inverting process, the pork knuckles that have been marinated in the marinating process are first taken out, and then the blood inside the pig's knuckles is squeezed out, and then rubbed with pepper salt The various parts of the pig's knuckle, such as fully rubbing pepper salt on the surface of the pig's knuckle and the seam between the bones, layer the pig's knuckle after rubbing the pepper salt on top of each other. With the large cutting side facing up, evenly sprinkle a layer of peppercorns between the two adjacent layers of pork knuckles. The top layer of pig knuckles is covered with pepper salt, and each pig's knuckles are compacted and marinated. The pork knuckles are compacted to form a flat structure. The total time of marinating is 15 days. During the first three days of marinating, the tank is poured once a day, and the tank is poured every three days from the fifth day. In the process, the weight percentage of pepper salt: pork knuckle used in each inversion process is 3:100. The total time of marinating in the inverting process of the present invention is usually 14-16 days. The weight percentage of pepper salt: pork knuckle used in each inverting process can be (2-3): 100. The total amount of pepper salt used in the curing process is about 20% of the weight of the trotters. The operation steps of squeezing out the blood inside the pig's knuckles in the inverting process of the present invention are common knowledge to those skilled in the art.
[0030] The rinsing process is entered after the inverting process in this embodiment is completed. In the rinsing process, the pig's knuckles after the inverting process are first taken out, the pepper salt on the surface of the pig's feet is shaken, and the pepper salt on the surface of the pig's feet is removed with water. Rinse well; then put the pig's knuckles in 1% light salt water to rinse for 28 hours, the weight ratio of the light salt water to the pig's knuckles is 3:1, and the pig's knuckles are turned up and down every 6 hours ; Change the dilute salt water every 12 hours, and place the Baume meter in the dilute salt water to determine the concentration of the dilute salt water, until the Baume meter measures the dilute salt water concentration is less than or equal to 3 °Be, stop treating the trotters Rinse; Finally, fully scrub the black spots of spices on the surface of the pig's feet to prevent spots on the surface of the dried pig's feet. After scrubbing, wash the pig's feet with clean water to ensure that the surface of the pig's feet is free of impurities. In the rinsing process of the present invention, the weight percent concentration of the light salt water used for rinsing is 1%, the rinsing time of the pig's feet in the light salt water can be 24-30 hours, and the weight ratio of the light salt water to the pig's feet can be (2-3):1. The pig's feet can be turned up and down every 5-7 hours in the light salt water, and the rinsing of the pig's feet should be stopped when the concentration of the light salt water is less than or equal to 3°Be. The rinsing process in the present invention is generally performed when the ambient temperature is below 25°C. When the ambient temperature exceeds 25°C, the rinsing process needs to be performed in a refrigerator at 0-4°C. It should be noted that the Baumemeter used in the present invention is the prior art.
[0031] After the rinsing process in this embodiment is completed, it enters the drying and cooling process. In the drying and cooling process, the pig's knuckles after the rinsing process are dried. The pig's knuckles in this embodiment are in a constant temperature and humidity drying room. For drying, the drying parameters of each stage in the constant temperature and humidity drying room are automatically controlled through the instructions of the microcomputer control system, which can greatly shorten the drying cycle. The closed drying environment can significantly reduce the probability of secondary pollution of the product, and the constant drying The system parameters fully ensure the quality stability and uniformity of the pig's knuckles. First spread the pig's knuckle on the perforated screen of the constant temperature and humidity drying room, and dry the pig's knuckle with the meat side up and the skin side down. The pork knuckle is dried at a temperature of 49°C and humidity. Bake 5.5h at 48%, bake 1h at 50℃, 43% humidity, 5h at 52℃, 40% humidity, 8.5h at 54℃, humidity 38%, temperature: Bake at 55℃ and 38% humidity for 4h. Then dry the pork knuckle with the meat side down and the skin side up, and increase the drying temperature to make the skin of the pork knuckle golden yellow. Specifically, the pork knuckle is sequentially heated at a temperature of 56°C and a humidity of 56°C. Bake at 35% for 5 hours, at a temperature of 62°C and a humidity of 32% for 7 hours, at a temperature of 55°C, and a humidity of 25% for 9 hours. After the above-mentioned drying, the pig's feet muscles are dry, firm in hand, elastic, and the skin is golden yellow, and the smell of wax is prominent. Then, the dried pig's knuckle is quickly pushed into the heat dissipation room for cooling, and cooled until the core temperature of the pig's knuckle is 15°C. The pork knuckles in the drying and cooling process of the present invention can be baked at a temperature of 49°C, a humidity of 48% for 5-6 hours, a temperature of 50°C, and a humidity of 43% for 0.8-1.2 hours, and a temperature of 52°C. 、Bake for 4-6h at 40% humidity, 8-9h at 54℃, 38% humidity, 3.5-4.5h at 55℃, humidity 38%, temperature 56℃, humidity 35 Bake for 4.5-5.5h at a temperature of 62°C and a humidity of 32% for 6.5-7.5h, and bake at a temperature of 55°C and a humidity of 25% for 8.5-9.5h; the trotters can be cooled to The core temperature of the pig's knuckle is below 20°C. The heat dissipation room and the constant temperature and humidity drying room with a microcomputer control system in this embodiment are the same as or similar to the prior art.
[0032] After the drying and cooling process in this embodiment is completed, it enters the vacuum packaging process. In the vacuum packaging process, the protruding minced meat and bones on the surface of the pig's knuckle are first removed, and then the fresh-keeping zong leaves are placed on the joints of the pig's knuckle. Place the pig's trotters into the packaging bag for high-barrier oxygen vacuum packaging. The vacuum sealing is firm, smooth and not wrinkled. The vacuum sealing time is 35 seconds, and the vacuum degree in the packaging bag is -0.1MPA. After vacuum packaging After the process, low-salt air-dried golden hoof is prepared. In the present invention, the fresh-keeping zong leaves are placed at the joints of the pig's knuckles, which can prevent the bones on the pig's knuckles from puncturing the packaging bag. At the same time, the pig's knuckles can absorb the fresh fragrance of the fresh-keeping zong leaves during the storage and sales process, which can be consumed by consumers The pork knuckle and the fresh-keeping rice dumpling can be cooked together to make the scent of the pig's knuckle more unique. The fresh-keeping rice dumpling is set off at the joints and the product can be more beautiful. The vacuum sealing time in the vacuum packaging process of the present invention is more than 30 seconds, usually 30-40 seconds. The method of adopting high-barrier oxygen vacuum packaging in this embodiment is the prior art, and the joints of the pig's knuckles are common knowledge for those skilled in the art.
[0033] After the vacuum packaging process in this embodiment is completed, the inspection and storage process is entered, and the inspection is carried out in accordance with the existing product standards. The products that pass the inspection are packed and put into storage, and stored at 25°C for sale. The inspection and storage in the present invention The process is the same as that of the prior art.
[0034] The low-salt air-dried golden hoof produced by this example has a low salt content, accounting for only 4.5-5% of the total weight. The muscles of the pig's hoof are dry, firm in hand, elastic, and the skin is golden-yellow, and the aroma is strong. , Comfortable taste, unique flavor and long shelf life.
[0035] It should be noted that the pig's trotter muscles produced by the present invention are dry, firm in hand, elastic, and the skin is golden yellow, so it is called golden hoof, which is common knowledge for those skilled in the art.
