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Method for making sauce flavor roasted pig ear

The technology of a production method and temperature control method is applied in the production field of sauce-flavored roasted pig ears, which can solve the problems of inconvenience in carrying, circulation of conventional fast food products, strong dependence on product processing equipment, etc., and achieves easy portability and long-term storage. , The effect of nutrition and deliciousness without loss

Inactive Publication Date: 2015-07-22
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pig ear products are popular all over the country, and are also commonly found on people's dining tables, but they are limited to fixed places such as restaurants and homes, and are highly dependent on product processing equipment
At the same time, most pig ear products are mainly stewed products, which are restricted by the shelf life of the products and cannot be circulated as conventional instant food products, and it is inconvenient to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of the sauce-flavored roasted pig ear of the present embodiment, the steps are as follows:

[0020] (1) Frying: thaw pig ears completely, remove foreign matter and pig hair, rinse them with clean water, and fry them for 2 minutes at an oil temperature of 120°C;

[0021] (2) Stew: Put the fried pig ears into the old soup, the weight of the old soup is 3.5 times the weight of the pig ears, and boil it for 50 minutes in a low boiling state. The old soup is prepared according to the following raw materials: 1450g of broth , 45 g scallions, 45 g ginger slices, 45 g garlic, 40 g salt, 250 g soy sauce, 35 g peppercorns, 45 g fennel, remove the fat from the marinated pig ears and cut them into strips to get pig ears Silk;

[0022] (3) Baking: put the pork ear shreds in the oven, and bake for 30 minutes at 190°C and 55% humidity;

[0023] (4) One-time packaging: 4-layer composite high-temperature aluminum foil bag (material: PEF12 / AL7 / PA15 / CPP70, thickne...

Embodiment 2

[0028] The preparation method of the sauce-flavored roasted pig ear of the present embodiment, the steps are as follows:

[0029] (1) Frying: thaw pig ears completely, remove foreign matter and pig hair, rinse them with clean water, and fry them for 1 minute at an oil temperature of 140°C;

[0030] (2) Stew: Put the fried pig ears into the old soup, the weight of the old soup is 4 times the weight of the pig ears, and boil it for 60 minutes in a low boiling state. The old soup is prepared according to the following raw materials: 1500g of broth , 50 g of scallion, 50 g of ginger, 50 g of garlic, 45 g of salt, 300 g of soy sauce, 40 g of Chinese prickly ash, 50 g of fennel, the pig ears that have been stewed are removed from the fat and cut into strips to obtain pork ear wire;

[0031] (3) Baking: Put the shredded pig ears in the oven, and bake for 20 minutes at 210°C and 65% humidity;

[0032] (4) Primary packaging: sterilize the 4-layer composite high-temperature aluminum f...

Embodiment 3

[0037] The preparation method of the sauce-flavored roasted pig ear of the present embodiment, the steps are as follows:

[0038] (1) Frying: Thaw pig ears completely, remove foreign matter and pig hair, rinse them with clean water, and fry them for 1.5 minutes at an oil temperature of 130°C;

[0039] (2) Stew: Put the fried pig ears into the old soup, the weight of the old soup is 5 times the weight of the pig ears, and cook for 65 minutes in a low boiling state. The old soup is prepared according to the following raw materials in parts by weight Ingredients: 1550g broth, 55g green onion, 55g sliced ​​ginger, 55g garlic, 50g salt, 350g soy sauce, 45g peppercorns, 55g fennel, marinated pig ears, remove large chunks of fat and cut into strips shape, to obtain pig ear silk;

[0040] (3) Baking: Put the pork ear shreds in the oven, and bake for 25 minutes at 200°C and 60% humidity;

[0041](4) Primary packaging: sterilize the 4-layer composite high-temperature aluminum foil bag...

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Abstract

The invention discloses a method for making a sauce flavor roasted pig ear. A cleaned pig ear is fried for one to two minutes at the oil temperature of 120 DEG C to 140 DEG C; the fried pig ear is boiled for 50-65 minutes in soup stock under the slight boiling state, the marinated pig ear is cut into strips after large fat blocks are removed, and pig ear strips are obtained; the pig ear strips are placed in an oven and roasted for 20-30 minutes under the conditions of the temperature of 190 DEG C to 210 DEG C and the humidity of 55-65 percent; inert gas nitrogen with the inflation concentration of 99.98 percent is adopted, then packing and sealing are carried out, then multi-stage gentle conditioning and sterilization are adopted, the fragrance of the sauce flavor roasted pig ear is kept after roasting, the sauce flavor roasted pig ear is convenient to carry and store for a long time, and is ready-to-eat after being opened, and great convenience is achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing grilled pig ears with sauce-flavored flavor. Background technique [0002] Pig ear products are popular all over the country, and are also common on people's dining tables, but they are limited to fixed places such as restaurants and homes, and are highly dependent on product processing equipment. At the same time, most pig ear products are mainly stewed products. Due to the restriction of the shelf life of the products, they cannot be circulated as conventional instant food products and are inconvenient to carry. Contents of the invention [0003] The purpose of the present invention is to provide a method for making roasted pig ears with sauce-flavored flavor, which not only retains the aroma of the roasted sauce-flavored pig ears, but also is easy to carry and store for a long time, and it is very convenient to eat immediately after...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A23L1/312A23L1/01A23L5/10A23L13/20
Inventor 刘正伟冯文革
Owner 河南省淇县永达食业有限公司
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