Salted pig ears and processing method thereof

A processing method, pig ear technology, applied in food ingredients as antioxidants, climate change adaptation, food ingredient functions, etc., can solve problems that do not meet consumer food safety requirements, adverse health effects, etc., and achieve good market promotion Value, accumulation of flavor substances and improvement of sensory quality, good color protection effect

Pending Publication Date: 2020-04-17
安徽利霞农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cured meat products are made by pickling, baking, air-drying and other processes. They have the characteristics of strong flavor, easy storage, and convenient consumption. They have a broad consumer market in China. The color aids common...

Method used

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  • Salted pig ears and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A salted pig's ear is made of the following raw materials in mass proportions: 450g of black pig's ear, 15g of edible salt, 1g of white wine, 1g of Chinese prickly ash, and 1g of color aid.

[0025] The color aid is made by mixing pomegranate powder, histidine, and turmeric extract in a mass ratio of 4:1:2; the preparation method of pomegranate powder is as follows: take pomegranate seeds and remove the flesh, wash them, dry them in the sun, and ball mill them. 80-mesh sieve to obtain pomegranate powder; the preparation method of turmeric extract is as follows: dry the rhizome of turmeric and crush it through a 40-mesh sieve, then immerse it in 60% ethanol solution, filter and collect the filtrate after leaching for 4 hours, concentrate and evaporate That is, turmeric extract is obtained.

[0026] A method for processing salt pig ears as described above, comprising the following steps:

[0027] (1) Take fresh black pig ears, remove hair, remove dirt and fat, wash and t...

Embodiment 2

[0032] A salted pig's ear is made of the following raw materials in mass proportions: 550g of black pig's ear, 20g of edible salt, 2g of white wine, 2g of Chinese prickly ash, and 1.5g of color aid.

[0033] The color aid is made by mixing pomegranate powder, histidine, and turmeric extract in a mass ratio of 4:1:2; the preparation method of pomegranate powder is as follows: take pomegranate seeds and remove the flesh, wash them, dry them in the sun, and ball mill them. 100-mesh sieve to obtain pomegranate powder; the preparation method of turmeric extract is as follows: take turmeric root and dry it, crush it through a 60-mesh sieve, then immerse it in 70% ethanol solution, filter and collect the filtrate after leaching for 2 hours, concentrate and evaporate That is, turmeric extract is obtained.

[0034] A method for processing salt pig ears as described above, comprising the following steps:

[0035] (1) Take fresh black pig ears, remove hair, remove dirt and fat, wash and...

Embodiment 3

[0040] A salted pig's ear is made from the following raw materials in mass proportions: 500g of black pig's ear, 16g of edible salt, 1.5g of white wine, 1.5g of Chinese prickly ash, and 1g of color aid.

[0041] The color aid is made by mixing pomegranate powder, histidine, and turmeric extract in a mass ratio of 4:1:2; the preparation method of pomegranate powder is as follows: take pomegranate seeds and remove the flesh, wash them, dry them in the sun, and ball mill them. 80 mesh sieve to obtain pomegranate powder; the preparation method of turmeric extract is as follows: take turmeric rhizome and dry it, crush it through a 50 mesh sieve, then immerse it in 65% ethanol solution, filter and collect the filtrate after leaching for 3 hours, concentrate and evaporate That is, turmeric extract is obtained.

[0042] A method for processing salt pig ears as described above, comprising the following steps:

[0043] (1) Take fresh black pig ears, remove hair, remove dirt and fat, wa...

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Abstract

The invention discloses salted pig ears and a processing method thereof. The salted pig ears are prepared from the following raw materials in parts by mass: 450-550 parts of black pig ears, 15-20 parts of edible salt, 1-2 parts of Baijiu, 1-2 parts of Sichuan pepper, and 1-1.5 parts of a color aid. The processing method comprises the following steps: (1) cleaning the black pig ears, and uniformlymixing the black pig ears with edible salt, Sichuan pepper, baijiu and the color aid in proportion; (2) repeatedly kneading, flattening and stacking in a pickling jar for pickling; (3) taking out thepickled food materials from the jar, tying the pickled food materials with hemp ropes, and airing the pickled food materials in a sunlight room; and (4) putting the aired black pig ears in a spreadingworkshop, fermenting until the preserved flavor comes out, putting the fermented black pig ears into a pickle jar, preserving for one month, taking the preserved black pig ears out of the jar, weighing, and packaging to obtain the salted pig ears. The salted pig ears are simple in material, the processing technology is simple and easy to operate, the color and flavor of the obtained product are greatly improved, and the salted pig ears have good market popularization value.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a salt pig ear and a processing method thereof. Background technique [0002] Pig ears, as a by-product of pigs, are mostly prepared and eaten at home in modern life. They are mainly collagen, with a protein content as high as 19%. They are also rich in trace elements such as calcium, iron, selenium, and zinc, and have high nutritional and edible value. , is a good product for physical fitness, nourishing and beauty. However, the traditional pig ear is used for cooking dishes, which takes a long time, is cumbersome, has a low degree of industrialization, low added value, low yield, high salt content, single taste, insufficient crispness, and limited nutritional value. [0003] Using pig ears for salting to form salt pig ears not only greatly simplifies the processing of ingredients, but also enriches the types of cured products and expands the market scale. Cured meat p...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L5/41
CPCA23L13/20A23L13/428A23L5/41A23L13/72A23V2002/00A23V2200/048A23V2200/02A23V2200/044A23V2250/0624A23V2250/2112Y02A40/90
Inventor 汪霞王百林
Owner 安徽利霞农业发展有限公司
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