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Roasted suckling pig and preparation method thereof

A production method and technology of roasted suckling pig, which is applied in the field of food processing, can solve problems such as poor taste of roasted suckling pig, and achieve the effect of crispy skin

Active Publication Date: 2017-11-07
王睿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the present invention provides a method for making roasted suckling pig, which solves the problem that the roasted suckling pig prepared by the existing method has poor taste

Method used

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  • Roasted suckling pig and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment one: a kind of preparation method of roast suckling pig specifically comprises the following steps:

[0018] (1) Material selection: select local free-range small pigs born about one month old, weighing 3 kg, with a small waist, straight body, thin skin and lean meat. This kind of pig has more elastic muscles, good taste and fragrant meat. The pig must be It was slaughtered on the same day and roasted on the same day.

[0019] (2) Finishing: Slaughter, bloodletting, depilation, and viscera according to the usual method, then clean it, then split it from the inside of the buttocks along the spine, remove the suet, remove the three ribs and shoulder blades of the front chest, and then rinse thoroughly with clean water Clean and drain. Do not damage the epidermis to keep the shape intact, and the surface of the pig body must be scraped and cleaned.

[0020] (3) First marinating: use 4 grams of monosodium glutamate, 9 grams of edible salt, 9 grams of oil consum...

Embodiment 2

[0028] A method for preparing roasted suckling pig, specifically comprising the following steps:

[0029] (2) Material selection: select local free-range piglets born about one month old, weighing 3 kilograms, with small waist, straight body, thin skin and lean meat. This kind of piglet has more elastic muscles, good taste and fragrant meat. It was slaughtered on the same day and roasted on the same day.

[0030] (2) Finishing: Slaughter, bloodletting, depilation, and viscera according to the usual method, then clean it, then split it from the inside of the buttocks along the spine, remove the suet, remove the three ribs and shoulder blades of the front chest, and then rinse thoroughly with clean water Clean and drain. Do not damage the epidermis to keep the shape intact, and the surface of the pig body must be scraped and cleaned.

[0031] (3) First marinating: use 3 grams of monosodium glutamate, 8 grams of edible salt, 8 grams of oil consumption, 8 grams of soy sauce, 15 ...

Embodiment 3

[0039] A method for preparing roasted suckling pig, specifically comprising the following steps:

[0040] (3) Material selection: select local free-range piglets born about one month old, weighing 3.5 kilograms, with small waist, straight waist, thin skin and lean meat. This kind of piglet has more elastic muscles, good taste and fragrant meat. The pig must be It was slaughtered on the same day and roasted on the same day.

[0041] (2) Finishing: Slaughter, bloodletting, depilation, and viscera according to the usual method, then clean it, then split it from the inside of the buttocks along the spine, remove the suet, remove the 4 ribs of the front chest, and then rinse thoroughly with clean water. Drain. Do not damage the epidermis to keep the shape intact, and the surface of the pig body must be scraped and cleaned.

[0042] (3) First marinating: use 5 grams of monosodium glutamate, 10 grams of edible salt, 10 grams of oil consumption, 10 grams of soy sauce, 20 grams of wh...

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Abstract

The invention provides a preparation method of a roasted suckling pig. The preparation method comprises the following steps: firstly, selecting materials: carefully selecting a piglet with the weight of 3 to 3.5kg; sorting; carrying out first-time pickling: mixing 3 to 5g of monosodium glutamate, 8 to 10g of table salt, 8 to 10g of oyster sauce, 8 to 10g of soy sauce, 15 to 20g of white granulated sugar, 8 to 10g of fermented red beancurd, 8 to 10g of spare rib sauce, 8 to 10g of garlic bulb, 8 to 10g of fresh ginger and 8 to 10g of anise powder, marinating and smearing a mixture in the abdominal cavity of the piglet and pickling for 4 to 5 minutes; secondly, shaping: skewering and tying iron wire on the body of the piglet; thirdly, carrying out second-time pickling: smearing the exoderm of the piglet with the soy sauce for 2 to 3 minutes; flushing: flushing the exoderm of the piglet once with the tap water and then drying in air; fourthly, carrying out first-time roasting: turning and baking for 3 to 5 minutes and then cooling at normal temperature for 30 to 40 minutes; fifthly, carrying out second-time roasting: turning and baking for 10 to 20 minutes until the pigskin turns red, then smearing sesame oil and continuously roasting; roasting in a drying oven for 10 to 15 minutes to obtain a finished product of the roasted suckling pig. The roasted suckling pig roasted by the method disclosed by the invention has the characteristics of perfect combination of color aroma and taste, and mouth feel of crisp skin, tender meat, crisp bone and nice taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a roasted suckling pig and a preparation method thereof. Background technique [0002] Roast suckling pig is popular among the public due to its high nutritional value and delicious taste. The traditional production method is generally: material selection-arranging-marinating-setting-setting-scalding-crusty syrup-baking-to make the finished product. Among them, pickling and roasting of ingredients are the key processes of roast suckling pig processing. The purpose of pickling is to taste and improve the freshness of meat through Maillard reaction, but it may affect the flavor characteristic substances (sulfur compounds) volatilized after roasting. , pyrans, etc.), thereby affecting its aroma. In addition, the traditional preparation method of roasted suckling pig needs to scald the suckling pig with 70 ℃ hot water, pour it until the skin is hard, and finally wipe the surface moistu...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L13/10A23L13/40A23L13/70
CPCA23L5/15A23L13/10A23L13/428A23L13/70
Inventor 王睿
Owner 王睿
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