Preparation method of upper part of leg of pork

Abstract

The invention relates to a preparation method of the upper part of a leg of pork, belonging to a preparation method of a meat product. The method of the upper part of the leg of pork sequentially comprises the steps of processing raw materials, stewing spice, preparing ingredients, injecting, kneading in a rolling way, drying, cooking, making caramel, coloring, baking, carrying out vacuum package and carrying out secondary sterilization. The upper part of the leg of pork prepared by the method is more delicious in flavor and more attractive and stable in color; the traditional Chinese style sauce halogen upper part of the leg of pork adopts the traditional marinating technology, and the thick gravy is prepared and the cooking, the salinity and the color modulation are mastered by human experience, so that the upper parts of the legs of pork which are made by different people in different batches have larger difference; the upper part of the leg of pork is prepared by combining the western style technology and the Chinese style technology, so that all indexes such as flavor, salinity and the like of the product are stable, the processing technology of the product is standard, and the defects that the traditional Chinese style sauce halogen product can not realize quantization and standardization can be avoided; furthermore, according to the method, all the auxiliary material is utilized once, so that the defects that the soup stock of the traditional Chinese style sauce halogen product is repeatedly used, the residue of the soup stock is stored and the like can be avoided, and the cost of the product formula can be lowered.

Description

technical field [0001] The invention relates to a method for preparing hoof, which belongs to a method for preparing meat products. Background technique [0002] my country is a big meat producing country, and its output has been ranked first in the world for more than ten years. In 2010, my country's pork output was 50.7 million tons, and the total meat output value in my country has accounted for 3.7% to 4.7% of GDP and 33% to 40% of the output value of the primary industry. One of the pillar industries of the national economy. [0003] In recent years, with the continuous development of nutrition and hygiene, the market needs more safe, convenient, nutritious and distinctive dried meat products, and people have put forward higher requirements for meat products. Consumers no longer have requirements for meat products. Limited to ordinary taste and meat quality. The hoof is commonly known as the elbow, and the hoof is the part close to the claw. Pork is one of the most im...

AI Technical Summary

Problems solved by technology

The hooves prepared by this method have many deficiencies in terms of the food field, the main ones are: 1. The taste process of this method is through static pickling, which leads to insufficient or uneven taste, can not fully absorb the ingredients of auxiliary materials, and Long marinating time

2. The entire preparation method is basically completed by manual experience. It is difficult to unify the taste of hooves prepared before and after, and a large number of manual operations cannot achieve efficient quantitative production.

3. Compared with the requirement of complete color, fragrance and taste of traditional food, the appearance of the hoof is too much processed, lacks the attractiveness and selling point of the product, and is a raw product, which needs to be heat-processed before it can be eaten

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