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Processing technology of braised pig cheeks in brown sauce

A processing technology and sauce pig technology, which is applied in the field of food processing, can solve the problems of complex structure of pig head and bones, restrict the promotion of sauce pig face, easy to sour and deteriorate in meat quality, etc. Effect

Inactive Publication Date: 2018-01-19
黄山全江生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the meat of the pig's head is very tight, it is difficult for the salt to penetrate, and the bone tissue inside the pig's head is complicated, the meat is easy to sour and deteriorate during the pickling process of the sauced pig's face, so the processing is difficult
At present, the main eating form of sauced pig face is still cooked and eaten, which seriously limits the promotion of sauced pig face

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: a kind of processing technology of sauced pig face, specifically comprises the following steps:

[0012] (1) Weigh 100 catties of pork head meat, wash it, boil it in water until it is half-cooked, take it out and let it cool;

[0013] (2) remove all bones in the pig head meat;

[0014] (3) Add 30 jin of light soy sauce, 30 jin of dark soy sauce, 1 jin of salt, 2 jin of sugar, 1 jin of sorghum wine, 0.2 jin of monosodium glutamate, 0.1 jin of star anise, 0.1 jin of pepper, 0.05 jin of Chinese prickly ash, 20 1 catties of sodium ascorbate, 20 catties of sodium dehydroacetate, and marinate at a constant temperature for 10 days at 2°C; during the marinating process, it is necessary to rummage the whole body of the pig head meat every day, and completely soak the pig head meat in the seasoning;

[0015] (4) Carry out dehydration treatment to pig head meat in the drying room of 72 ℃, dehydration time is 25 hours;

[0016] (5) Take the pork head meat out of the ...

Embodiment 2

[0019] Embodiment 2: a kind of processing technology of sauced pig face, specifically comprises the following steps:

[0020] (1) Weigh 90 catties of pork head meat, wash and boil until half-cooked, take it out and let it cool;

[0021] (2) remove all bones in the pig head meat;

[0022] (3) Add 25 jin of light soy sauce, 35 jin of dark soy sauce, 1 jin of salt, 2.5 jin of sugar, 0.5 jin of sorghum wine, 0.1 jin of monosodium glutamate, 0.05 jin of star anise, 0.15 jin of pepper, 0.03 jin of Chinese prickly ash, 18 Sodium ascorbate, 23 catties of sodium dehydroacetate, marinated at a constant temperature for 8 days at 5°C; during the marinating process, it is necessary to rummage the whole body of the pig's head meat every day, and completely soak the pig's head meat in the seasoning;

[0023] (4) Carry out dehydration treatment to pig head meat in the drying room of 80 ℃, dehydration time is 30 hours;

[0024] (5) Take the pork head meat out of the drying room, put it in a v...

Embodiment 3

[0027] Embodiment 3: a kind of processing technology of sauced pig face, specifically comprises the following steps:

[0028] (1) Weigh 110 catties of pork head meat, wash it, boil it in water until half-cooked, take it out and let it cool;

[0029] (2) remove all bones in the pig head meat;

[0030] (3) Add 35 jin of light soy sauce, 25 jin of dark soy sauce, 1 jin of salt, 1.5 jin of sugar, 2 jin of sorghum wine, 0.3 jin of monosodium glutamate, 0.15 jin of star anise, 0.15 jin of pepper, 0.08 jin of Chinese prickly ash, 23 1 catties of sodium ascorbate, 18 catties of sodium dehydroacetate, and marinated at a constant temperature for 15 days at 1°C; during the marinating process, the whole body of the pig’s head meat needs to be rummaged every day, and the pig’s head meat is completely soaked in the seasoning;

[0031] (4) Carry out dehydration treatment to pig head meat in the drying room of 70 ℃, dehydration time is 20 hours;

[0032] (5) Take the pork head meat out of th...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a processing technology of braised pig cheeks in a brown sauce. The processing technology specifically comprises the following steps of (1) selecting pig head meat as a raw material, thoroughly cleaning the pig head meat, poaching the cleaned pig head meat until the poached pig head meat is 70% cooked, taking out the 70% cooked pig head meat, and enabling the taken-out pig head meat to stand for cooling; (2) removing all bones from the pig head meat; (3) adding seasoning to the pig head meat after boneremoval, and under the condition of the temperature being 1-5 DEG C, performing constant-temperature pickling for 8-15 days; and (4) under the condition of the temperature being 70-80 DEG C, performing dehydration treatment on the pig head meat for 20-30 hours. The processing technology of braised pig cheeks in a brown sauce provided by the invention is convenient to process, and the prepared braised pig cheeks in a brown sauce have the characteristics of being good in color and mouth feel and long in eating deadline.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of sauced pig face. Background technique [0002] Pig's face in sauce is a famous Lu-style dish made from pig's head meat. It is fat but not greasy when eaten while it is hot. Because the meat of the pig's head is very compact, it is difficult for salt to penetrate, and the bone tissue inside the pig's head is complex, and the meat is easy to sour and deteriorate during the pickling process of the sauced pig's face, so the processing is difficult. At present, the main eating form of sauced pig's face is still cooked and eaten, which seriously limits the promotion of sauced pig's face. Contents of the invention [0003] The object of the present invention is to provide a processing technology for sauced pig's face, which has the characteristics of convenient processing, good color and taste of the prepared sauced pig's face, and long ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L5/10
Inventor 江礼明
Owner 黄山全江生态农业科技有限公司
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