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

Processing method of instant salt baked pork tongues

A processing method and pig tongue technology are applied in the processing field of instant salt-baked pig tongue, which can solve the problems of single flavor and single processing method, and achieve the effects of good flavor, long storage time and good quality.

Inactive Publication Date: 2016-02-03
刘富来
View PDF5 Cites 20 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the shortcomings of the existing single processing method, single flavor, and must be consumed in a fixed place, the purpose of the present invention is to provide a processing method for instant salt-baked pork tongue that is safe to eat, has a long shelf life, and is excellent in color, aroma, and taste.

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

[0039] A processing method for ready-to-eat salt-baked pork tongue, characterized in that the preparation process includes pork tongue preparation, pickling, rapid air-cooled drying, pickling to taste, salt-baking, vacuum packaging, high-pressure sterilization and outer packaging, the specific steps yes:

[0040] (1) Pork tongue preparation

[0041] Select fresh pig tongue as raw material, remove the fascia on the surface of the pig tongue, wash, cut into sliced ​​pig tongue pieces of any size and thickness for later use;

[0042] (2) Pickled

[0043] Weigh the cut pork tongue pieces and put them in a suitable container, add the prepared salt solution with a concentration of 1.5%, the liquid surface will cover all the pork tongue pieces, stir evenly, preferably marinate for 5 hours in an environment with a temperature of 5°C, and pick up the pork tongue Rinse the block with clean water and drain;

[0044] (3) Rapid air cooling and drying

[0045] Use temperature-adjustable...

Embodiment 2

[0063] A processing method for ready-to-eat salt-baked pork tongue, characterized in that the preparation process includes pork tongue preparation, pickling, rapid air-cooled drying, pickling to taste, salt-baking, vacuum packaging, high-pressure sterilization and outer packaging, the specific steps yes:

[0064] (1) Pork tongue preparation

[0065] Select fresh pig tongue as raw material, remove the fascia on the surface of the pig tongue, wash, cut into sliced ​​pig tongue pieces of any size and thickness for later use;

[0066] (2) Pickled

[0067] Weigh the cut pork tongue pieces and place them in a suitable container, add the prepared salt solution with a concentration of 3.5%, the liquid surface will cover all the pork tongue pieces, stir evenly, preferably marinate for 1 hour in an environment with a temperature of 20°C, and pick up the pork tongue Rinse the block with clean water and drain;

[0068] (3) Rapid air cooling and drying

[0069] Use temperature-adjustab...

Embodiment 3

[0087] A processing method for ready-to-eat salt-baked pork tongue, characterized in that the preparation process includes pork tongue preparation, pickling, rapid air-cooled drying, pickling to taste, salt-baking, vacuum packaging, high-pressure sterilization and outer packaging, the specific steps yes:

[0088] (1) Pork tongue preparation

[0089] Select fresh pig tongue as raw material, remove the fascia on the surface of the pig tongue, wash, cut into sliced ​​pig tongue pieces of any size and thickness for later use;

[0090] (2) Pickled

[0091] Weigh the cut pork tongue pieces and put them in a suitable container, add the prepared salt solution with a concentration of 4.5%, the liquid surface will cover all the pork tongue pieces, stir evenly, preferably marinate for 0.5h in an environment with a temperature of 9°C, and pick up the pork tongue Rinse the tongue with clean water and drain;

[0092] (3) Rapid air cooling and drying

[0093] Use temperature-adjustable e...

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 discloses a processing method of instant salt baked pork tongues. The production processes include the following eight steps: raw material pork tongue preparing, pickling, rapid air-cooling and drying, pickling to improve taste, salt baking, vacuum packaging, high pressure sterilizing, and externally packaging. The produced instant salt baked pork tongues have light brown color and luster, are soft, rotten and palatable, and rich in flavor, and retain the tenacity of the pork tongue. At the same time, the lean meat of the pork tongue root has a particularly strong meat flavor and is very delicious through the pickling of pure plant flavored flavoring materials.

Description

technical field [0001] The invention relates to a processing method of pig tongue, in particular to a processing method of instant salt-baked pig tongue which is safe to eat, has a long shelf life and is delicious in meat quality. Background technique [0002] Pig tongue is also known as Moutiao, Lucky. The fresh pig tongue is off-white, with a smooth capsule, no abnormal lumps and lumps, soft and elastic tongue, and no peculiar smell. Pig's tongue is flat, sweet and salty, and has the effect of nourishing yin and moistening dryness; it also has the effect of regulating qi and relieving pain, and regulating the middle and lower qi. It is suitable for abdominal fullness and flatulence, cold bladder pain, cold spleen and stomach, yin deficiency and yang excess. Pork tongue is firm, boneless, without fascia and ligaments, and has no fibrous texture after cooking. The nutrition contained in every 100 grams of pig tongue is as follows: 233 kcal of heat, 15.7 grams of protein, ...

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
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L33/10A23L3/36A23L3/40
CPCA23L3/36A23L3/40A23V2002/00A23V2200/30A23V2250/21
Inventor 刘富来李颖诗
Owner 刘富来
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