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Method for producing smoked spiced wild boar meat

A production method, the technology of spiced wild pork, is applied in the field of production of smoked spiced wild pork, which can solve the problems of inconvenient eating, low nutritional value, and insecure quality, and achieve the effects of easy storage, greatly increased nutrition, and pleasant color and fragrance

Inactive Publication Date: 2013-07-31
刘春河
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Smoked spiced wild pork is people's favorite health-care meat product after entering a well-off society. It is composed of cooking, cooking, smoking, coloring, flavoring and other steps. In the process of pickling, cooking and smoking, various Chinese herbal medicines and condiments need to be added to adjust the taste and nutrition of the main body. However, some wild meat products have a taste Poor, low nutritional value, poor quality, inconvenient to eat

Method used

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  • Method for producing smoked spiced wild boar meat
  • Method for producing smoked spiced wild boar meat
  • Method for producing smoked spiced wild boar meat

Examples

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Embodiment

[0029] Embodiment: a kind of preparation method of smoked spiced wild boar, it is characterized in that comprising the following steps:

[0030] 1) Spray and roast the skinned wild pork with a musket, the skin is slightly yellow, wash, repair, and divide into pieces for later use;

[0031] 2) Add Chinese herbal medicines and condiments to the spare wild pork and spread evenly on the surface of the wild pork, soaking for 6-12 hours;

[0032] 3) Cook the pickled and tasty wild pork for 10-30 minutes, stop cooking, and degrease and taste the meat at a temperature of 60°C-90°C for 0.5-2 hours;

[0033] 4) Smoking and coloring the smoked wild boar to enhance the flavor, using white sugar, nutmeg, and tangerine peel for coloring and flavoring, keeping the coloring and flavoring temperature at 75°C-95°C for 15-40 minutes, smoking, coloring, and flavoring The wild boar meat after is placed in the aseptic room temperature and cools down;

[0034] 5), vacuum-pack the wild pork meat af...

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Abstract

The invention discloses a method for producing smoked spiced wild boar meat, which comprises the following steps: baking wild boar meat without skin removal by a roer, cleaning, arranging and partitioning for srandby; adding Chinese herbal medicine and flavouring in the wild boar meat for preserving; boiling the preserved wild boar meat, insulting and degreasing; smoking the degreased wild boar meat and coloring for enhancing the flavor, wherein the flavor coloring materials comprise white sugar, netmeg and dried orange peel, placing the smoked and colored wild boar meat under aseptic normal temperature for airing, performing vacuum package for the aired wild boar meat, and performing high temperature sterilization after vacuum package, wherein the product after sterilization is the finished product. The method has the beneficial effects that the smoked spiced wild boar meat has the advantages of good mouthfeel, high nutrition value, preservable performance and convenient carrying.

Description

technical field [0001] The invention relates to a method for preparing wild boar meat, in particular to a method for making smoked spiced wild boar meat. Background technique [0002] Smoked spiced wild pork is people's favorite health-care meat product after entering a well-off society. It is composed of cooking, cooking, smoking, coloring, flavoring and other steps. In the process of pickling, cooking and smoking, various Chinese herbal medicines and condiments need to be added to adjust the taste and nutrition of the main body. However, some wild meat products have a taste Poor, low nutritional value, poor quality, inconvenient to eat. Contents of the invention [0003] The present invention aims at the deficiencies of the above-mentioned prior art. The purpose of the present invention is to provide a method for making smoked spiced wild pork that has good taste, high nutritional value, can be stored, and is convenient to carry. [0004] The technical solution adopted...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 刘春河刘松褚丽丽刘洋褚福侠田家祥
Owner 刘春河
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