Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of preparation method of smoked pig tongue

A production method and tongue technology, which are applied in the field of food processing, can solve the problems of unsatisfactory flavor food and single taste, and achieve the effects of increasing subsidiary output value, enriching nutrition and increasing the income of sugarcane farmers.

Active Publication Date: 2017-05-17
FUJIAN YAMING FOOD
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional production of cured pork tongue is generally just rubbed with spices to taste when marinating, and then let it stand for a period of time before smoking and roasting. The taste of smoked and roasted pork is single, which cannot meet people's demand for flavored food

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for making smoked pig tongue, comprising the following specific steps:

[0030] (1) Material preparation:

[0031] The weight ratio of raw materials and auxiliary materials used in the method for making smoked pig tongue is as follows: the raw material is pig tongue; every 100 parts of auxiliary materials include a mixture of the following components: 0.5-1 part of table salt, 0.5-1 part of sucrose, 0.1-0.5 parts of monosodium glutamate, 0.5-1 parts of texiangling, 0.1-0.5 parts of sodium erythorbate, 0.01-0.05 parts of sodium diacetate, 0.1-0.5 parts of black pepper powder, 0.1-0.3 parts of white pepper powder, 1- 3 parts, 10-20 parts of ice cubes, and make up the rest with water;

[0032] (2) marinating the pig tongue of step 1 in the auxiliary material after mixing for 12 hours;

[0033] (3) Hang up the pork tongue after marinating in step (2) to drain the surface water, and control the draining time to 1 hour;

[0034] (4) baking the pig tongue obtained ...

Embodiment 2

[0039] A method for preparing smoked chicken breast, comprising the steps of:

[0040] (1) Material preparation:

[0041] Wherein the weight proportion of used raw material and auxiliary material is:

[0042] The raw material is 200 parts of pig tongue with hair, bone and blood stains removed after thawing;

[0043] The weight ratio of raw materials and auxiliary materials used in the method for making smoked pig tongue is as follows: 100 parts of pig tongue are used as raw materials; every 100 parts of auxiliary materials include a mixture of the following components: 0.5 parts of salt, 0.9 parts of sucrose, and 0.4 parts of monosodium glutamate 0.7 parts of texiangling, 0.3 parts of sodium erythorbate, 0.02 parts of sodium diacetate, 0.3 parts of black pepper powder, 0.2 parts of white pepper powder, 2 parts of soybean protein, 10 parts of ice cubes, and the rest of water to make up;

[0044] (2) marinating the pig tongue of step 1 in the auxiliary material for 12-14 hours...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of food processing and particularly relates to a production method of smoked pork tongues. The production method comprises the following steps: preparing materials: pickling pork tongues in uniformly-mixed auxiliary materials for 12-14 hours; draining off the pickled pork tongues; baking the pork tongues until the moisture content of the pork tongues is 35%-40%; drying the obtained pork tongues by wood charcoal; directly covering sugarcanes on the wood charcoal and slowly combusting the sugarcanes; roasting the sugarcanes by the wood charcoal; dropping sweet juice to be sprayed on the wood charcoal; smoking the pork tongues by the generated dense smoke so as to enable the sweet taste to slowly immerse until the pork tongues have a specific color; and cooling the obtained pork tongues and carrying out vacuum packaging. The production method of the smoked pork tongues has the beneficial effects that the manner of smoking and roasting the smoked pork tongues by the sugarcanes is combined with a traditional production method of smoking and roasting the pork tongues, so that the smoked pork tongues provided by the invention have a unique sugarcane smoking flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making smoked pig tongue. Background technique [0002] Pork tongue, also known as pig mouth strips, has solid meat, no bones, no fascia, ligaments, and no fibrous texture after cooking. It is also rich in protein, vitamin 8, niacin, iron, selenium and other nutrients; make fresh pig tongue Chengba pork tongue is one of the indispensable varieties in traditional folk bacon products, and it is also the most distinctive variety in bacon products; because of its unique smoky color, unique taste, fragrant fragrance, non-greasy, it is easy to eat. It is very popular among people for appetizing and helping food, increasing appetite and so on. [0003] The traditional production of cured pork tongue is generally just rubbed with spices when marinating, and then let it stand for a period of time before smoking and roasting. The taste of smoked and roasted pork is mo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/20A23L13/40
CPCA23B4/044A23L13/20A23L13/428
Inventor 吴其明陈毅吴加明
Owner FUJIAN YAMING FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com