Instant and salt-baked pig tails and preparation method thereof

[0032] Example 1, see figure 1 :

[0033] The present invention provides an instant salt-baked pig tail and a preparation method thereof, including the following steps:

[0034] 1) Pretreatment: Purify pig tails;

[0035] 2) Cut into pieces of water: Cut the purified pig tail into pieces, put it in a pot of boiling water, and remove the water to drain;

[0036] 3) Pickling: Weigh the drained pig tails and place them in a container. Add the prepared salt solution with a mass concentration of 2%. The liquid surface will submerge all pig tails. Stir evenly. The temperature is 5℃ and the pickling time is 1.5h, pick up the pig's tail, wash it with water, and drain;

[0037] 4) Pickling: including pickling liquid preparation and pickling taste:

[0038] ①Preparation of Chinese medicinal material extract: put star anise, pepper, bay leaf, cinnamon, cumin, nutmeg, red pepper, grass fruit, lotus seed, coix seed and gastrodia elata into a Chinese medicine extraction tank respectively, and add 12 times the mass of each material Drinking water, extract the solvent and enter the liquid, turn on the jacket heating of all the barrels until the temperature of the material in the extraction tank rises to the boiling temperature, turn off the jacket heating on the upper part of the barrel; continue to heat up to the set temperature, close the barrel Lower jacket heating; use the bottom cover jacket to heat to boiling (100℃); use the bottom cover jacket to heat and adjust the heating power of the lower jacket of the barrel, control the temperature in the extraction tank to the temperature required for decoction and boiling, and keep it 30min, after the set extraction time, filter off the medicine residue to obtain the extract;

[0039] ②Preparation of pickling liquid: Calculate and weigh the mass of various extracts and seasonings based on the mass of drained pig tail: star anise 3%, pepper 1%, bay leaf 1%, cinnamon 1%, cumin 1%, nutmeg 1.5%, red pepper 1%, grass fruit 1%, lotus seed 2%, coix seed 2%, gastrodia elata 1.5%, white sugar 0.2%, soy sauce 0.6%, edible salt 0.8%, monosodium glutamate 0.2%, licorice 1%, Mix all the extracts and seasonings evenly to obtain the pickling liquid;

[0040] ③Pickling and tasting: Mix the pickling liquid and pig tails directly, and place them in a 6°C environment for 1.5h, stirring once every 20 minutes, so that the pickling liquid will be delicious to the pig tails;

[0041] 5) Air-drying: Put the pig tails in an air-cooled drying room at a temperature of 10°C, air-drying time for 10h, and air-dry to a moisture content of 50wt%;

[0042] 6) Salt Baking: Use an adjustable temperature food oven. Spread a layer of 2cm thick coarse salt on the bottom of the bakeware. Spread 3 layers of rice paper on the coarse salt to make salt-baked chicken. Arrange the dried pig tails on the rice paper. After spreading one layer, cover the pig’s tail with 5 layers of rice paper, and then spread a layer of 3cm thick coarse salt on the rice paper. The two layers of coarse salt wrap the two layers of rice paper. The pig’s tail is between the two layers of rice paper and the surroundings are tightly covered with coarse salt. , Put it in a food oven that has been preheated to the set temperature, control the bottom fire temperature to 110℃, the surface fire temperature to 108℃, salt it for 2h, then take it out;

[0043] 7) Inner packaging: The salt-baked pig tail is vacuum-sealed and packaged in a cooking bag to obtain a semi-finished product;

[0044] 8) Sterilization: under the conditions of temperature of 115℃ and pressure of 0.15MPa, sterilize with counter pressure cooling for 30 minutes. After disinfection, the temperature of the bag will be cooled to below 40℃; wipe the surface of the cooking bag and randomly Pick a few bags and place them in the incubator, and store them at 37°C for 6 days. If the packaging bag does not expand and the outside of the bag remains dry, the batch of products is deemed to be sterilized;

[0045] 9) Outer packaging: Pack the sterilized semi-finished product in the outer packaging to obtain the finished product.

[0046] Example 2:

[0047] The present invention provides an instant salt-baked pig tail and a preparation method thereof, including the following steps:

[0048] 1) Pretreatment: Purify pig tails;

[0049] 2) Cut into pieces of water: Cut the purified pig tail into pieces, put it in a pot of boiling water, and remove the water to drain;

[0050] 3) Pickling: Weigh the drained pig tails and place them in a container. Add the prepared salt solution with a mass concentration of 3%. The liquid surface will submerge all pig tails. Stir evenly. The temperature is 2°C and the pickling time is 0.8h, pick up the pig’s tail, wash it with water, and drain;

[0051] 4) Pickling: including pickling liquid preparation and pickling taste:

[0052] ①Preparation of Chinese medicinal material extract: put star anise, pepper, bay leaf, cinnamon, cumin, nutmeg, red pepper, grass fruit, lotus seed, coix seed and gastrodia elata into a Chinese medicine extraction tank respectively, and add 12 times the mass of each material Drinking water, extract the solvent and enter the liquid, turn on the jacket heating of all the barrels until the temperature of the material in the extraction tank rises to the boiling temperature, turn off the jacket heating on the upper part of the barrel; continue to heat up to the set temperature, close the barrel Lower jacket heating; use the bottom cover jacket to heat to boiling (100℃); use the bottom cover jacket to heat and adjust the heating power of the lower jacket of the barrel, control the temperature in the extraction tank to the temperature required for decoction and boiling, and keep it 30min, after the set extraction time, filter off the medicine residue to obtain the extract;

[0053] ②Preparation of pickling liquid: Calculate and weigh the mass of various extracts and seasonings based on the mass of drained pig tail: star anise 3.5%, pepper 1%, bay leaf 1%, cinnamon 1%, cumin 1.5%, nutmeg 1%, red pepper 1.5%, grass fruit 1%, lotus seed 2%, coix seed 2%, gastrodia elata 1%, white sugar 0.3%, soy sauce 0.7%, edible salt 0.8%, monosodium glutamate 0.3%, licorice 1%, Mix all the extracts and seasonings evenly to obtain the pickling liquid;

[0054] ③ Pickling and tasting: Mix the pickling liquid and pig tails directly, and marinate them in an environment of 8°C for 2 hours, stirring once every 20 minutes, so that the pickling liquid can be flavored into the pig tails;

[0055] 5) Air-drying: Put the pig tails in an air-cooled drying room at a temperature of 15°C, air-drying time for 11h, and air-drying to a moisture content of 47wt%;

[0056] 6) Salt Baking: Use an adjustable temperature food oven. Spread a layer of 3cm thick coarse salt on the bottom of the baking pan. Spread 3 layers of rice paper on the coarse salt to make salt-baked chicken. Arrange the dried pig tails on the rice paper. After spreading one layer, cover the pig’s tail with 3 layers of rice paper, and then spread a layer of 3cm thick coarse salt on the rice paper. The two layers of coarse salt wrap the two layers of rice paper. The pig’s tail is between the two layers of rice paper and the surroundings are tightly covered with coarse salt. , Put it in a food oven that has been preheated to the set temperature, control the bottom fire temperature to 108°C, the surface fire temperature to 110°C, salt it for 1.5h, and then take it out;

[0057] 7) Inner packaging: The salt-baked pig tail is vacuum-sealed and packaged in a cooking bag to obtain a semi-finished product;

[0058] 8) Sterilization: under the conditions of 121°C and 0.14MPa pressure, sterilize by back pressure cooling for 25 minutes. After the sterilization is completed, the temperature of the bag will be cooled to below 40°C; wipe the surface of the cooking bag and randomly Pick a few bags and put them in an incubator, and store them at 36°C for 7 days. If the packaging bag does not expand and the outside of the bag remains dry, the batch of products is deemed to be disinfected;

[0059] 9) Outer packaging: Pack the sterilized semi-finished product in the outer packaging to obtain the finished product.

[0060] Example 3:

[0061] The present invention provides an instant salt-baked pig tail and a preparation method thereof, including the following steps:

[0062] 1) Pretreatment: Purify pig tails;

[0063] 2) Cut into pieces of water: Cut the purified pig tail into pieces, put it in a pot of boiling water, and remove the water to drain;

[0064] 3) Pickling: Weigh the drained pig tails and place them in a container. Add the prepared salt solution with a mass concentration of 2%. The liquid surface will submerge all pig tails. Stir evenly. The temperature is 5℃ and the pickling time is 1h, pick up the pig’s tail, wash it with water, and drain;

[0065] 4) Pickling: including pickling liquid preparation and pickling taste:

[0066] ①Preparation of Chinese medicinal material extract: put star anise, pepper, bay leaf, cinnamon, cumin, nutmeg, red pepper, grass fruit, lotus seed, coix seed and gastrodia elata into a Chinese medicinal extraction tank, respectively, add 13 times the mass of each material Drinking water, extract the solvent and enter the liquid, turn on the jacket heating of all the barrels until the temperature of the material in the extraction tank rises to the boiling temperature, turn off the jacket heating on the upper part of the barrel; continue to heat up to the set temperature, close the barrel Lower jacket heating; use the bottom cover jacket to heat to boiling (100℃); use the bottom cover jacket to heat and adjust the heating power of the lower jacket of the barrel, control the temperature in the extraction tank to the temperature required for decoction and boiling, and keep it 30min, after the set extraction time, filter off the medicine residue to obtain the extract;

[0067] ②Preparation of pickling liquid: Calculate and weigh the mass of various extracts and seasonings based on the mass of drained pig tail: star anise 3%, pepper 1%, bay leaf 1%, cinnamon 1%, cumin 1%, nutmeg 2%, red pepper 1%, grass fruit 1%, lotus seed 2%, coix seed 2%, gastrodia elata 2%, white sugar 0.2%, soy sauce 0.6%, edible salt 0.8%, monosodium glutamate 0.15%, licorice 1%, Mix all the extracts and seasonings evenly to obtain the pickling liquid;

[0068] ③ Pickling and tasting: Mix the pickling liquid and pig's tail directly, and marinate in an environment of 7°C for 1.5 hours, stirring once every 20 minutes, so that the pickling liquid will be flavored into the pig's tail;

[0069] 5) Air drying: Put the pig tails in an air-cooled drying room at a temperature of 11°C, air drying time for 9 hours, and air drying to a moisture content of 50wt%;

[0070] 6) Salt Baking: Use an adjustable temperature food oven, spread a layer of 4cm thick coarse salt on the bottom of the bakeware, and spread 4 layers of rice paper on top of the coarse salt to make salt-baked chicken. Arrange the dried pig tails on the rice paper. After spreading one layer, cover the pig's tail with 4 layers of rice paper, and then spread a layer of 2cm thick coarse salt on the rice paper. The two layers of coarse salt wrap the two layers of rice paper. The pig tail is between the two layers of rice paper, and the surrounding area is tightly covered with coarse salt. , Put it in a food oven that has been preheated to the set temperature, control the bottom fire temperature to 110°C, the surface fire temperature to 112°C, salt it for 2h, and then take it out;

[0071] 7) Inner packaging: The salt-baked pig tail is vacuum-sealed and packaged in a cooking bag to obtain a semi-finished product;

[0072] 8) Sterilization: under the conditions of temperature 110℃ and pressure 0.16MPa, sterilize by back pressure cooling for 20 minutes. After disinfection, the temperature of the bag will be cooled to below 40℃; wipe the surface of the cooking bag and randomly Pick a few bags and place them in the incubator and store them at 38°C for 5 days. If the packaging bag does not expand and the outside of the bag remains dry, the batch of products is deemed to be disinfected;

[0073] 9) Outer packaging: Pack the sterilized semi-finished product in the outer packaging to obtain the finished product.