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Manufacture method of sauced pork elbows

A production method and technology of pork knuckle, applied in food science and other directions, can solve the problem that pork knuckle is not easy to be bundled and shaped.

Inactive Publication Date: 2018-06-05
罗英海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making sauced pork knuckles aimed at the technical defects of the prior art, so as to solve the technical problem that pork knuckles are not easy to bind and form in the prior art.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Eviscerate

[0029] It is to remove the bones of the front or back elbows of pigs with bones.

[0030] It should be noted here that when deboning, the integrity of the skin of the elbow should be maintained, and the cross-section of the skin should not be cut and deboned.

[0031] 2. Plastic surgery

[0032] This process is the first key to this process. Step 1: Lay the deboned elbow flat, and use a liquefied gas spray gun or gasoline spray gun to burn the skin of the raw elbow with an open flame. It should be noted that the spray burning must be suitable, and the fire should be too light, because the desired effect cannot be achieved if it is too light. The effect is that after spraying and burning the surface with fire, the surface of the elbow is depilated and clean, and the deeper effect is plastic surgery. A physical principle is used here, that is, under special circumstances, some substances will "shrink with heat and expand with cold" (most substances exp...

Embodiment 2

[0046] A preparation method of sauced pork knuckle, comprising the following steps:

[0047] 1) Take the pork knuckle and remove the bones to obtain pork knuckle meat;

[0048] 2) take the pork knuckle obtained in step 1), and burn its surface with an open flame;

[0049] 3) Wash and drain the roasted pork knuckle in step 2);

[0050] 4) Apply the seasoning containing salt and white sugar on the pork knuckle after step 3) and marinate for 24-48 hours;

[0051] 5) Bind the marinated pork knuckle meat in step 4) with string, put it in the old soup and boil it at 80-95°C for 1-1.2 hours, then cool the old soup naturally to body temperature and continue soaking for 5-6 hours. Under the condition of soaking, remove the string, then take out the pork knuckle and drain;

[0052] 6) Pack the drained pork knuckle in step 5).

[0053] On the basis of the above technical solutions, the following conditions are met:

[0054] The process of removing bones in step 1) does not destroy the...

Embodiment 3

[0063] A preparation method of sauced pork knuckle, comprising the following steps:

[0064] 1) Take the pork knuckle and remove the bones to obtain pork knuckle meat;

[0065] 2) take the pork knuckle obtained in step 1), and burn its surface with an open flame;

[0066] 3) Wash and drain the roasted pork knuckle in step 2);

[0067] 4) Apply the seasoning containing salt and white sugar on the pork knuckle after step 3) and marinate for 24-48 hours;

[0068] 5) Bind the marinated pork knuckle meat in step 4) with string, put it in the old soup and boil it at 80-95°C for 1-1.2 hours, then naturally cool the old soup to body temperature and soak for 5-6 hours. Remove the string under the condition, then take out the pork knuckle and drain;

[0069] 6) Pack the drained pork knuckle in step 5).

[0070] On the basis of the above technical solutions, the following conditions are met:

[0071] Step 2) the burning is to utilize flame spray gun to spray pork knuckle skin surfac...

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Abstract

The present invention provides a manufacture method of sauced pork elbows. A technical scheme is based on a current situation in the prior art that in a sauce cooking process, wire and rope binding isgenerally used, and aims at technical problems that raw pork elbows are not easy to be bound after bones are removed. Before washing, open fire is firstly used to burn the pork elbows. Based on not causing denaturation of pork proteins, surface skin of the burnt elbows is shrunk, tightening and shaping of the whole pork elbows are realized, and a subsequent binding technology is favored. At the same time, the open fire burning can also realize remove of pig hairs and improves mouthfeel. Based on the open fire burning, the manufacture method solves a problem that high-temperature heating destroys nutrients. Low-temperature stewing is combined with subsequent soaking technology. At the same time, a soup stock formula is optimized and the manufacture method ensures flavoring of sauce juice,effectively reduces operation temperature, and enables the nutrients to be effectively restored. The manufacture method achieves good technical effects with innovative technological improvements and has a good promotion prospect.

Description

technical field [0001] The invention relates to the technical field of making sauce-made food, in particular to a method for making sauced pork knuckle. Background technique [0002] Boneless pork knuckle is a kind of meat food made with pork knuckle as the main material, pickled and sauced. The well-prepared sauced pork knuckle has a strong aroma and a soft taste. In addition, it is rich in nutrition and has a certain It has nourishing effect, so it is deeply loved by consumers. Boneless pork knuckles generally go through the process of boiling old soup during the preparation process. In the cooking process, it usually needs a long time of low heat to simmer in order to taste, which makes the meat easy to be broken and rotten while being tasty, which is not conducive to the finished product. taste. In this case, the researchers tried to shape the pork knuckle by tying it during the stewing process. However, the surface texture of the deboned raw pork knuckle is slippery, ...

Claims

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Application Information

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