Preparation technology of spiced hock

A production process and technology of fragrant elbow, which is applied in food preparation, application, food science, etc., can solve the problems of single taste and few types, and achieve the effect of good slice organization, smooth taste and delicate taste

Inactive Publication Date: 2012-03-07
天津宝迪农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are not many types of this product on the market, and the taste is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0021] A raw material formula of fragrant elbow is as follows: the main ingredients are 4.6 kg of lean pork and 1.5 kg of pig skin. Use 1kg of ice water, 0.11kg of salt, 0.06kg of sugar, 0.02kg of monosodium glutamate, 0.018kg of compound phosphate, 0.2kg of white pepper, 0.03kg of soybean protein isolate, 0.015kg of potato starch, 0.007kg of sodium iso-VC, and corn modified starch 12kg, 0.0015kg of carrageenan, 0.0005kg of red yeast rice, 0.0006kg of sodium nitrite and 0.002kg of pork essence are made into auxiliary material water.

[0022] The ratio of stewed liquid is: 100kg of water, 2kg of soy sauce, 200g of star anise, 100g of fennel, 100g of cardamom, and 10g of red yeast rice.

[0023] The preparation method of the above-mentioned fragrant elbow is: carry out according to the following steps:

[0024] 1. Pretreatment: The pork lean meat is segmented to remove congestion, broken bones, pig hair and other foreign impurities. The segmented lean pork meat is made into chu...

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PUM

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Abstract

The invention relates to a preparation technology of a spiced hock, which is prepared by the steps of: mincing pork lean into lumps, finishing and cutting pigskin, rolling and kneading the pork lean and prepared auxiliary materials together for curing, then conducting ham net molding, stewing, marinating, and air drying, etc. A spiced hock product prepared by the technology of the invention has strong flavor, unique taste that is generated from marinating and stewing of soy sauce and various spices and is very popular to Chinese consumers. Besides, the preparation technology is simple and convenient, and is suitable for batch production.

Description

Technical field: [0001] The invention relates to a method for making smoked and boiled ham products, in particular to a method for making fragrant elbow made from pigskin and pork. Background technique: [0002] Fragrant elbow is a kind of pork lean meat wrapped in pig skin and processed by ham net molding, steaming, marinating, and drying. The product has a strong fragrance, the surface of the pigskin tastes smooth and delicate, the lean pork wrapped in the pigskin is tender and smooth, and tastes strong in meat. The product is easy to carry and has a greatly improved shelf life after industrialized vacuum packaging. There are not many types of this product on the market, and the taste is relatively single. The fragrant elbow produced by this process has a unique taste and is deeply loved by consumers Invention content: [0003] The purpose of the present invention is to provide a method for making fragrant elbow with pork and pigskin as the main raw materials. The frag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
Inventor 刘明祝恒前卢进峰王雅静黄从进程东山毛晓茗
Owner 天津宝迪农业科技股份有限公司
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