Preparation method for marinated pig knuckle

Abstract

A disclosed preparation method for marinated pig knuckle comprises a step of selecting and finishing materials, a step of kneading and preserving, a step of stewing with a master stock, and a step of marinating, and the above steps are successively performed. The prepared product is uniform in internal and external flavor, stable in quality, uniform in color, rich and durable in fragrance, short in preparation period, less in pie knuckle fluid loss and long in shelf life. The yield of the product is 75% or more. The preparation method is applicable to production of marinated pig knuckle.

Description

technical field [0001] The invention belongs to the field of meat food processing, and relates to the processing of pork knuckles, in particular to a method for making braised knuckles. Background technique [0002] Pork knuckle with stewed sauce is a traditional pork product that has existed in my country since ancient times, and is deeply loved by consumers. The traditional production method of braised pork knuckles is to clean the pork knuckles, then put the pork knuckles into water, add spices, salt, soy sauce and other condiments, and cook for a certain period of time. The pork knuckle produced by this method has poor flavor and poor mouthfeel, and the yield of the product is only about 60%, which is low. The moisture in the raw pork knuckle and the nutrients present in the juice are lost in a large amount during the cooking process, causing serious damage to the food. Waste, resulting in certain economic losses. In addition, because the products produced are stored n...

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Problems solved by technology

[0004] The Chinese invention patent application with the publication number CN103653030A discloses a "preparation method of stewed beef in sauce". In this method, the time for rolling, marinating, cooking and boiling is relatively long, the beef is relatively loose, and the chewiness is insufficient. The production cycle of stewed beef is prolonged, and the cooked beef in a high temperature state is cooled at 0-4°C, the surface of beef products is rapidly cooled and crusted, and the free water vapor in the meat cannot be eliminated, which increases the water activity of the product. In addition, the bagging process is carried out after sterilization, and the bagging process will also face bacterial contamination, which is not conducive to product preservation

[0005] The Chinese invention patent application with the publication number CN103689656A discloses a "production process for stewed meat products in sauce". The meat products are marinated in brine. The process is simple. The marinating step is the traditional wet marinating method. Due to the slow penetration of the marinating liquid, it takes a long time to marinate, otherwise the surface and internal flavor of the meat products will be uneven.

However, long pickling time will also increase the reproduction of bacteria, resulting in a shorter shelf life of the product

In addition, due to the lack of tumbling process, the salt-soluble protein in the meat tissue cannot be fully extracted to form a colloidal structure, the product structure is poor, and the yield is low

In addition, this process uses high temperature to directly kill the meat products, which requires a long time for sterilization, so that the meat tissue is overheated at high temperature, the product tastes poor, and it is not easy to slice

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