Production technology of soy-sauce-marinated pig snout tips

A production process, the technology of pig's snout tip, which is applied in the field of production technology of soy sauced pig's snout tip, can solve the problems of bad taste, lack of flavor, and easy greasyness of soy sauced pig's snout tip, and achieve large-scale production, strong and long-lasting fragrance, and production short cycle effect

Inactive Publication Date: 2018-03-13
绵阳市云阳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a production process of the tip of the marinated pig in sauce to solve the problems of poor taste, greasy taste and lack of flavor of the tip of the marinated pig in sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A production process for sauced and marinated pork snout tip, comprising the following steps:

[0019] (1) Preparation of brine: in parts by weight, take 70 parts of broth, add 10 parts of pepper, 3 parts of shrimp, 8 parts of Chinese prickly ash, 5 parts of ginger, 10 parts of ginger, 7 parts of garlic, 5 parts of green onion, and 3 parts of star anise , 2 parts Kaempfer, 2 parts fennel, 2 parts cinnamon, 2 parts amomum, 2 parts white cardamom, 2 parts clove, 1 part patchouli, 1 part fragrant fruit, 1 part grass fruit, 1 part Qilixiang, 2 perilla leaves 1 part of tangerine peel, 1 part of mint leaf, boil for 4 hours, filter, take the filtrate, and set aside;

[0020] (2) Thawing of raw materials: thaw the frozen defatted pig's snout tip, and wash it;

[0021] (3) Pretreatment of raw materials: bake the pig’s snout tip obtained in step (2) in an oven at a temperature of 60° C. for 10 minutes, blanch in water, and remove the blood foam on the pig’s snout tip;

[0022] ...

Embodiment 2

[0029] A production process for sauced and marinated pork snout tip, comprising the following steps:

[0030] (1) Preparation of brine: in parts by weight, take 80 parts of broth, add 15 parts of pepper, 6 parts of shrimp, 10 parts of Chinese prickly ash, 8 parts of ginger, 15 parts of ginger, 9 parts of garlic, 8 parts of green onion, and 4 parts of star anise , 3 parts of Kaempfer, 3 parts of fennel, 3 parts of cinnamon, 3 parts of amomum, 3 parts of white cardamom, 3 parts of clove, 2 parts of Huoxiang, 2 parts of fragrant fruit, 2 parts of grass fruit, 2 parts of Qilixiang, 3 parts of perilla leaf 2 parts of tangerine peel, 2 parts of mint leaves, boil for 6 hours, filter, take the filtrate, and set aside;

[0031] (2) Thawing of raw materials: thaw the frozen defatted pig's snout tip, and wash it;

[0032] (3) Pretreatment of raw materials: Bake the pig’s snout tip obtained in step (2) in an oven at a temperature of 80° C. for 5 minutes, blanch in water, remove the blood...

Embodiment 3

[0040] A production process for sauced and marinated pork snout tip, comprising the following steps:

[0041] (1) Preparation of brine: in parts by weight, take 75 parts of broth, add 13 parts of pepper, 5 parts of shrimp, 9 parts of Chinese prickly ash, 7 parts of ginger, 13 parts of ginger, 8 parts of garlic, 6 parts of green onion, and 3 parts of star anise , 3 parts of Kaempfer, 2 parts of fennel, 3 parts of cinnamon, 2 parts of amomum, 3 parts of white cardamom, 2 parts of clove, 2 parts of Huoxiang, 2 parts of fragrant fruit, 1 part of grass fruit, 1 part of Qilixiang, 3 parts of perilla leaf 1 part of tangerine peel, 2 parts of mint leaves, boil for 5 hours, filter, take the filtrate, and set aside;

[0042] (2) Thawing of raw materials: thaw the frozen defatted pig's snout tip, and wash it;

[0043] (3) Pretreatment of raw materials: bake the pig’s snout tip obtained in step (2) in an oven at a temperature of 70° C. for 8 minutes, blanch in water, remove the blood foa...

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PUM

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Abstract

The present invention provides a production technology of soy-sauce-marinated pig snout tips and relates to the field of food processing. The production technology compirses the following steps: (1) marinating liquid preparing: spicy materials are added into soup-stock an boiled for 4-6 hours, and a filtrate is taken after filtration; 2) raw material thawing; (3) raw material pretreating: pig snout tips are baked in an oven at a temperature of 60-80 DEG C for 5-10 minutes, the baked pig snout tips are blanched, the blanched pig snout tips are taken out, and blood bubbles on the pig snout tipsare removed; (4) boiling: the obtained marinating liquid in the step (1) is added, the pig snout tips are boiled for 35-60 minutes and seasoning materials are added; (5) cooling: the pig snout tips are cooled to a room temperature; and (6) packaging: after sterilization, a food preservative, an edible pigment and a preservative are added, and the pig snout tips are vacuum packaged before being sent out from factories. The raw materials are refinedly selected and the prepared finished product is uniform and brightly red in color and luster, mellow and long in aroma, salty, delicious and naturalin taste, soft and waxy in mouthfeel and fat but not greasy, has a baking flavor, and is unique in taste, full of flavor, simple in processes, short in production cycles, high in production efficiency and conducive to a large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of sauced and marinated pig's snout tip. Background technique [0002] The tip of the pig's mouth is flat, sweet and salty, nourishing yin, nourishing deficiency, rich in nutritional value, and has a long history of eating, especially the tip of the pig's mouth in sauce, which is widely loved by people. Existing commercially available stewed pigs with soy sauce tip, the stewed sauce process is artificially controlled, greatly affected by human factors, prone to excessive spice flavor, unnatural taste, easy to be greasy, lack of flavor, and unable to cater to the taste of the public. Contents of the invention [0003] The invention provides a production process of stewed pig's snout tip in sauce to solve the problems of bad taste, greasy taste and lack of flavor. [0004] In order to solve the above problems, the technical scheme adopted in the present invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70
CPCA23L13/20A23L13/42A23L13/428A23L13/72Y02A40/90
Inventor 赵文贵
Owner 绵阳市云阳食品有限公司
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