Salted pig ears and processing method thereof

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...

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 commonly used in food can maintain the color of cured meat products and inhibit the reproduction of microorganisms. However, studies have found that nitrite has adverse effects on human health and does not meet consumers' requirements for food safety.

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