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Roast suckling pig and its preparation method

A technique for roasting suckling pigs and suckling pigs, applied in the field of roasting suckling pigs, can solve the problems of greasy suckling pigs, single roasted suckling pig products, and rebirth of grains, etc., achieves delicate and smooth lean meat, avoids running water of nutrients, and delays The effect of regeneration

Active Publication Date: 2022-03-25
湖南华乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a roasted suckling pig and its preparation method to solve the technical problems of single roasted suckling pig, too greasy roasted suckling pig and regenerated grain

Method used

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Examples

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Effect test

preparation example Construction

[0027] According to another aspect of the present invention, a preparation method of the above roasted suckling pig is also provided, comprising the following steps: (1) material selection: selecting special suckling pigs and grains, trimming the suckling pigs, removing inedible and inedible roasting (2) Pickling of suckling pig carcass: smear allspice powder and table salt on the abdomen of suckling pig carcass for the first pickling, mix the southern milk, sesame paste, White sugar, garlic, green onion, cornstarch, wine and five-spice powder are smeared in the belly of the suckling pig carcass for the second pickling; (3) Loading grains: the grains are loaded into the belly of the suckling pig carcass in step (2). , seal the pig belly tightly, and shape the suckling pig carcass containing grains so that the suckling pig carcass is prone; (4) Pig skin treatment: scald the shaped suckling pig carcass in step (3) with hot water, Drain until the skin is hard, and then apply the ...

Embodiment 1

[0039] The suckling pig carcass is 3500g. The suckling pig adopts a small head, short mouth, short stature, strong physique, and full front blade and buttock muscles. The suckling pig carcass has a lean meat rate of 62% and intramuscular fat of 2.5%. The suckling pig adopts thin skin and thin body And meat thin; rice 800g; food seasoning 200g.

[0040] Preparation method of roast suckling pig:

[0041] (1) Material selection

[0042] The piglets weighing 4.2 kg were slaughtered and bloodletted, dehaired, and gutted according to the usual method, and were slaughtered from the raw materials of pig milk from non-epidemic areas. 3 to 4 ribs and scapula on the front chest; rinse thoroughly with water to drain off the water; be careful not to damage the skin to keep the shape intact, scrape and wash the surface of the pig body, and cut the pig from the belly without cutting it. If the knife edge is dragged too long, thin the meat-thick area as long as the internal organs can be du...

Embodiment 2

[0062] The suckling pig carcass is 4000g. The suckling pig adopts a small head, short mouth, short stature, strong physique, plump front blade and buttock muscles, 62% lean meat rate and 2.8% intramuscular fat. The suckling pig adopts thin skin and thin body. And meat thin; black rice 1500g; food seasoning 260g.

[0063] Preparation method of roast suckling pig:

[0064] (1) Material selection

[0065] Suckling pigs weighing 5 kg were slaughtered, bloodletting, dehairing, and internal organs were slaughtered according to the usual method, and the raw materials of pig milk from non-epidemic areas were used; 3 to 4 ribs and scapula on the front chest; rinse thoroughly with water to drain off the water; be careful not to damage the skin to keep the shape intact, scrape and wash the surface of the pig body, and cut the pig from the belly without cutting it. If the knife edge is dragged too long, thin the meat-thick area as long as the internal organs can be dug out, and make a k...

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PUM

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Abstract

The invention discloses a roasted suckling pig and a preparation method thereof, which comprises the following components in terms of mass: 3000g-5000g of suckling pig carcass, 500g-2000g of grain, and 150g-300g of food seasoning. The roast suckling pig of the present invention comprises suckling pig carcass, grain, food seasoning, makes roast suckling promptly contain the fragrance of grain and the meat fragrance of suckling pig, and grain can neutralize the fat of pork, avoids that pork is too greasy, supplements Nutrients in pork, and obtain a new product, roast suckling pig.

Description

technical field [0001] The present invention relates to the field of meat products, in particular, to a roast suckling pig. In addition, the present invention also relates to a preparation method comprising the above roasted suckling pig. Background technique [0002] As one of the "Eight Treasures", roast suckling pig is a famous court dish. Roast suckling pig pays attention to appearance, skin and meat. The roasted suckling pig has a bright red color, an even fire color, and a shiny skin. Pig skin and pork are different in color and texture. Crispy pork skin and tender pork. With the improvement of living standards, people's requirements for healthy diet are also increasing. Among them, the types of roast pork products are constantly being renovated and enriched. In the research and development of new products, products that are more in line with the human body's healthy diet needs are also becoming more and more popular. the public's favorite. [0003] Grains, proces...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/00A23L13/40A23L13/70A23L5/10A23L7/10
CPCA23L5/15A23L7/10A23L13/00A23L13/428A23L13/72A23V2002/00A23V2200/14A23V2200/15
Inventor 王华肖锋
Owner 湖南华乐食品有限公司
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