Processing method of steamed Anhui ham

A processing method and the technology of knife board fragrance, applied in the direction of food science, etc., can solve the problems of restricting the promotion of Huizhou native vegetables, and achieve the effect of fragrant taste, full of fresh fragrance, and good color

Inactive Publication Date: 2016-06-01
熊伟 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, Daobanxiang is a traditional delicacy in Huizhou, but its processing depends entirely on people’s experience, and it ca...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] a) Select the pork belly of the local pigs raised by farmers with a cycle of more than 10 months (that is, the life cycle is more than 10 months), remove the bones, wash, and drain;

[0018] b) Put the drained pork belly in a meat rolling machine, add coarse salt, Chinese prickly ash and star anise petals that have been stir-fried at 45°C for 15 minutes, and then vacuum tumble for 30 minutes. The coarse salt, peppercorns and star anise petals The mass addition amount of the pork belly is respectively 4%, 6%, and 5% of the pork belly mass;

[0019] c) Take out the tumbling pork belly, place the meat skin down neatly in the marinating tank and compact it with bluestone blocks. After the initial marinating in a constant temperature refrigerator at -4 to 0°C for 15 days, pour the salt water leached from the marinating tank Take it out and boil it to cool down. At the same time, change the order of the top and bottom of the pork belly in the marinating tank, and then pour it...

Embodiment 2

[0022] a) Select ordinary pork belly, remove the bone, wash and drain;

[0023] b) Put the drained pork belly in a meat rolling machine, add coarse salt, Chinese prickly ash and star anise petals that have been stir-fried at 50°C for 10 minutes, and then vacuum tumble for 35 minutes, the coarse salt, Chinese pepper and star anise petals The mass addition amounts of the pork belly are 3%, 4%, and 4% of the pork belly mass respectively;

[0024] c) Take out the rolled pork belly, place the meat skin down neatly in the marinating vat and compact it with bluestone blocks. After the initial marinating in a constant temperature refrigerator at -4 to 0°C for 17 days, pour the salt water leached from the marinating vat Take out and boil to cool, and then pour into the marinating vat to marinate again for 17 days;

[0025] d) Take out the re-marinated pork belly, wash off the marinade, prickly ash and star anise petals with warm water at 55°C, drain, put it in a charcoal oven with a t...

Embodiment 3

[0027] a) Select the pork belly of the local pigs raised by farmers with a cycle of more than 10 months (that is, the life cycle is more than 10 months), remove the bones, wash, and drain;

[0028] b) Put the drained pork belly in a meat rolling machine, add coarse salt, Chinese prickly ash and star anise petals that have been stir-fried at 40°C for 20 minutes, and then vacuum tumble for 30 minutes, the coarse salt, Chinese pepper and star anise petals The mass addition amounts of the pork belly are 5%, 8%, and 6% of the pork belly mass respectively;

[0029] c) Take out the rolled pork belly, place the meat skin down neatly in the marinating tank and compact it with blue stones. After the initial marinating in a constant temperature refrigerator at -4~0°C for 12 days, pour the salt water leached from the marinating tank Take it out and boil it to cool down. At the same time, change the order of the top and bottom of the pork belly in the marinating tank, and then pour it into...

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PUM

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Abstract

The invention discloses a processing method of steamed Anhui ham. The processing method comprises the following steps: a) selecting marbled meat, boning, washing, and draining; b, putting the drained marbled meat into a meat rolling machine, adding crude salt, pepper and anise, then tumbling in vacuum for 30 minutes; c, taking out the tumbled marbled meat, putting the tumbled marbled meat into a salting tank, compacting with bluestone blocks, performing primary salting in a refrigerated storage at a temperature of -4 to 0 DEG C for 5 days, then pouring out salt water leached in the salting tank, boiling and cooling the salt water, then pouring the salt water into the salting tank again, and re-salting for 15 days; and d, taking out the re-salted marbled meat, washing the re-salted marbled meat wash with warm water at a temperature of 50 DEG C, draining, then drying the re-salted marbled meat by use of a charcoal-based oven, further drying in air, and finally performing vacuum package, thereby obtaining the steamed Anhui ham. Compared with the prior art, the method disclosed by the invention is capable of not only realizing technological-standardization process of steamed Anhui ham, but also preparing steamed Anhui ham with good flavor and color and sufficient freshness and fragrance; the steamed Anhui ham can be promoted and sold in the market.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of knife board incense. Background technique [0002] "Daobanxiang" is a pickled soil dish in Huizhou area. Because it is fat but not greasy after being cooked, it tastes much worse when it is cold, so Huizhou people call this dish Daobanxiang, which means It is the meat that tastes best when cut on a knife board. [0003] Whenever winter comes, Huizhou people always make some knives and incense sticks to prepare as an indispensable delicacy on the wine table during the Chinese New Year. At present, the pickling method of Daobanxiang is generally as follows: in winter, marinate the fresh pork belly with salt to taste, and then put the marinated meat in the sun to dry until it smells like meat. When eating, clean it, put it in a pot and cook it for 7-8 minutes, take it out, put it on a knife board while it is hot, cut it into small pieces and put it on a plate....

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70
Inventor 熊伟
Owner 熊伟
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