Method for pickling pork head meat

A pig head meat and pig head technology, which is applied in the field of pickled pig head meat, can solve the problems of inconvenient carrying and eating, poor taste of pig head meat, and not unique flavor, etc., and achieve shortening of high-temperature cooking time, reasonable sterilization process and packaging process , the effect of retaining nutritional value

Active Publication Date: 2013-03-13
ZHEJIANG QINGLIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also some methods of processing pig head meat at present. For example, the date of publication is March 24, 2010, and the publication number is CN101675809 in the Chinese patent, which discloses a method for making pig face with sauce. The raw materials used in the method include (by weight) Number of servings): pig head: 80-120, bean paste: 160-240, sauced pig face is made after pickling, low-temperature fermentation and air-drying. The ingredients used in this method are not scientific enough, and the pig head meat product made The taste is poor, the flavor is not unique enough, and it is inconvenient to carry and eat
Another example is that the publication date is March 24, 2010, and the publication number is CN101675808 in the Chinese patent, which discloses a method for making flat pig face. The raw materials used in the method include (in parts by weight): pig head: 95 -105, salt: 3-5, sugar: 4-7, light soy sauce: 0.8-1.2, 50° liquor: 1.8-2.5, sodium nitrate: 0.04-0.06, the pig head is made by pickling, low-temperature fermentation, and low-temperature air-drying As a result, the taste of the pork head meat products made by this method is poor, and it is inconvenient to carry and eat
[0006] In summary, there is still no reasonable technology, scientific ingredients, the mouthfeel of the pork head meat product made is comfortable, unique flavor, easy to sell in supermarkets, and a method for pickling pork head meat that is convenient for consumers to eat

Method used

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  • Method for pickling pork head meat

Examples

Experimental program
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Effect test

Embodiment 1

[0031] see figure 1 , The method for marinating pig head meat in the present embodiment includes a raw meat treatment process, a pickling process, a rinsing and drying process, a cooking process, a packaging process and a sterilization process, as follows.

[0032] (1) Raw meat processing procedure.

[0033] The fresh internal three-yuan pig head is selected as raw material, which meets the acceptance criteria, and then the pig head is processed by cutting the pig tongue, peeling the pig face, splitting in half, and trimming to obtain the pig skull. Requirements: The excavated strips should be kept intact, free of oil, mucus, blood, pus, pig hair, and epiglottis cartilage; pig face including cheek meat, after trimming, the pig face should be complete without damage, and the lymph on the surface of the pig face should be removed , congestion and impurities.

[0034] (2), pickling process.

[0035] Frying of pepper and salt: Preheat the iron pot to a certain temperature, firs...

Embodiment 2

[0053] see figure 1 , The method for marinating pig head meat in the present embodiment includes a raw meat treatment process, a pickling process, a rinsing and drying process, a cooking process, a packaging process and a sterilization process, as follows.

[0054] (1) Raw meat processing procedure.

[0055] Raw material acceptance: Use fresh internal three-yuan pig head as raw material, flat head, no weight limit, rosin plucking, split into half, remove pig brain and lymph. Pig head with skin, ears, and tongue, fresh and disease-free, no pig hair, no impurities, no incomplete tissue, no damage to the epidermis, bright color, and white fat.

[0056] Picking and trimming: remove the pig tongue as follows: cut the tongue from the base of the tongue, separate along the outer edge of the tongue, then pull out the tip of the tongue from the mouth, and finally separate the tongue from the base of the tongue to obtain the pig tongue. The pig tongue requires the strips to be kept in...

Embodiment 3

[0078] see figure 1 , The method for marinating pig head meat in the present embodiment includes a raw meat treatment process, a pickling process, a rinsing and drying process, a cooking process, a packaging process and a sterilization process, as follows.

[0079] (1) In the raw meat processing process, the pig's head is used as the raw material, the pig's tongue and pig's face in the pig's head are removed first, then the pig's head is split in half and the pig's brain in the pig's head is taken out to obtain the pig's skull.

[0080] (2) In the marinating process, pre-cool the center temperature of the pig skull, pig tongue and pig face in step (1) to below 10°C, and then smear the pig skull, pig tongue and pig face with a layer Pepper and salt, then put the pig skull, pig tongue and pig face in a cold storage at a temperature of 0-4°C for marinating; the next day, put the salt in the vat, first take out the pig skull, pig tongue and pig face, shake Remove the wet salt on ...

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PUM

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Abstract

The invention relates to a method for pickling pork head meat. For the existing method for pickling the pork head meat, the process is is not reasonable, and the pork head meat with a specific flavor can not be prepared by using the existing method. The method disclosed by the invention comprises the following procedures of: treating raw material meat, pickling, rinsing and drying, cooking, packaging and sterilizing; in the raw material meat treating procedure, a pork head is used as a raw material, and the pork tongue and the pork face are taken off; the pork head is cut into two halves and the pork brain is taken out to obtain the pork head bones; in the pickling procedure, the pork head bones, the pork tongue and the pork face are pre-cooled to be at the temperature lower than 10 DEG C; pepper and salt are coated to pickle for 28-32 days; at the first four days, a cylinder containing the raw materials and the auxiliary materials is reversed in every day; from the fifth day, the cylinder containing the raw materials and the auxiliary materials is reversed every three days; the cooking procedure is carried out after the rinsing and the drying; the pork head bones are put into boiled water to be boiled for 42-48 minutes to obtain pork head bone meat; the pork nose, the pork tongue and the pork face are steamed by steam at 100 DEG C for 18-22 minutes; and the pork ears are steamed by the steam at 100 DEG C for 28-32 minutes; and the finished-product pickled pork head meat is obtained after the packaging and sterilizing procedures are carried out. According to the method disclosed by the invention, the process is reasonable and the manufactured pork head meat has a specific flavor.

Description

technical field [0001] The invention relates to a method for pickling pork head meat, which belongs to a method for processing meat products. Background technique [0002] Pork head meat is a distinctive product among traditional Chinese meat products. The meat quality of pig head meat is distinct, fresh and tender. It tastes fat but not greasy. It is rich in protein, vitamins and minerals. Efficacy, is a kind of traditional food that people generally like. The most famous pork head meat is the "grilled whole pig's head" in Huaiyang cuisine. It is the most exquisite firework and has the longest history. It is a famous Huaiyang dish with a long-standing reputation. [0003] Pig heads are a by-product of the pig slaughtering process. The processing and sales of traditional pig heads are very simple, but the pig heads after blanching are sold directly. The value is low, and the high added value of pig heads cannot be fully utilized and reflected. In addition, the domestic pig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L1/312A23L13/20A23L13/40A23L13/70
Inventor 李森张娜顾千辉
Owner ZHEJIANG QINGLIAN FOOD
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