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Pickled pork taking pig byproducts as raw materials and preparation method of picked pork

A technology for by-products and pork, applied in food ingredients as taste improver, food ingredients, food science and other directions, can solve the problems of waste of pig by-products and ineffective utilization of pigs, and achieve the effects of long shelf life, good elasticity and rich nutrition.

Pending Publication Date: 2020-07-24
BAOSHAN COMPREHENSIVE INSPECTION CENT OF QUALITY & TECHNICAL SUPERVISION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method of bacon cannot effectively utilize by-products such as pig heads, hooves, ears, and tails, resulting in waste of pig by-products
There is currently a lack of a method for preparing cured meat from pig by-products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] In the present invention, the dried white radish shreds are preferably prepared by the following method: fresh white radish is cut into strips with a length of 4-6 cm and a width of 0.5-1.5 mm, and dried in the air at 20-25°C for 2-20 mm. 4d, to obtain shredded white radish; the length of the strips is preferably 5cm, and the width is preferably 1mm; the temperature of the drying is preferably 22°C, and the time is preferably 3d. Compared with the fresh shredded radish, the dried shredded white radish prepared by the above method can remove more than 70% of the water in the shredded white radish. In the present invention, the shredded white radish can effectively remove the greasy pig by-products, so that the prepared cured pork Refreshing, delicious and nutritious.

[0026] In the present invention, the salt, Chinese prickly ash powder, chili powder, grass fruit powder, fennel powder, star anise powder and white wine are from conventional commercially available.

[00...

Embodiment 1

[0044] The preparation method of pickled pork of the present invention, comprises the following steps:

[0045] 1. Take fresh white radish, wash it, cut it into strips with a length of 5 cm and a width of 1 mm, and dry it for 3 days at a temperature of 22°C to remove 70% of the water in the shredded radish to obtain dried shredded radish. .

[0046] 2. Take 2kg of pork head meat, 1kg of pork trotter meat, and 500g of pig tail that have been cleaned after deboning, put them in 10kg of boiling water and cook for 1 hour until cooked, then remove, drain the soup and cut into length × width × thickness : 5 × 3 × 0.2cm small pieces, put them in a basin, sprinkle commercially available seasonings, 150g of salt, 60g of pepper powder, 150g of chili powder, 70g of grass fruit powder, 50g of fennel powder, 60g of star anise powder, and mix well to obtain pretreated pork ,spare.

[0047] 3. Take 2kg of soup from step 2 in another pot, put 2kg of dried shredded white radish, soak for 0.5...

Embodiment 2

[0055] The preparation method of pickled pork of the present invention, comprises the following steps:

[0056] 1. Take fresh white radish, clean it, cut it into strips with a length of 5.5cm and a width of 2mm, and dry it for 4 days at a temperature of 25°C to remove 75% of the water in the shredded radish to obtain dried shredded white radish. spare.

[0057] 2. Take 2500g of pork head meat, 1500g of pork trotter meat and 750g of pig tail after deboning, put them in 12500g of boiling water and cook for 1.25 hours until cooked, then remove, drain the soup and cut into length×width×thickness : 5 × 3 × 0.2cm small pieces, put them in a basin, sprinkle commercially available seasonings: 200g of salt, 70g of pepper powder, 180g of chili powder, 80g of grass fruit powder, 60g of fennel powder, 70g of star anise powder, and mix well to obtain pretreated pork .

[0058] 3. Take 2kg of soup from step 2 in another pot, put 2kg of shredded radish, soak for 0.5h, after the shredded ra...

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Abstract

The invention provides pickled pork taking pig byproducts as raw materials and a preparation method of the pickled pork, and belongs to a meat product processing technology. Pig head meat, pig trottermeat and pig tail meat are used as raw materials, and natural edible plant spices such as Chinese prickly ash, chilies, amomum tsao-ko, fennel and star anises are matched for use, so that the naturalgreenness of the product is guaranteed while the pig byproducts are reasonably utilized; secondly, the salted pork is proper in salt usage amount and is moderate in saltiness, so that the flavor of meat products is guaranteed; in addition, the raw materials for pickling pork do not contain sodium nitrite, so that no harm is caused to human health; moreover, the raw materials of the pickled pork comprise the dried shredded white radishes, and the dried shredded white radishes can effectively remove greasiness of the pig byproducts, so that the prepared pickled pork is fresh, cool and deliciousand is rich in nutrition; and finally, the pickled pork is long in shelf life, can be stored for 5-12 months through vacuum packaging, and is convenient to store and transport.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to marinated pork using pig by-products as raw materials and a preparation method thereof. Background technique [0002] Cured meat is a kind of processing method of meat products. It is a popular food. It is loved by everyone because of its long-term storage and unique taste. It is an indispensable food on people's table. However, in the process of marinating pork, the by-products such as the pig's head, hooves, ears, and tails are usually removed first, and then the meat is cut into large pieces, coated with wine and seasonings, and allowed to dry naturally. It is steamed again, and its characteristics are salty, hard and dry. The traditional method of cured meat cannot effectively utilize by-products such as the pig's head, hooves, ears, tails, etc., resulting in waste of pig by-products. Currently lacking a method for preparing bacon from pig by-products. Con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L19/20
CPCA23L13/72A23L13/428A23L19/20A23V2002/00A23V2250/1614A23V2200/14
Inventor 刘超张绍龙段丽娜邱碧丽杨艳王玥李树珍梅丽宝
Owner BAOSHAN COMPREHENSIVE INSPECTION CENT OF QUALITY & TECHNICAL SUPERVISION
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