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.
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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...
PUM
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