Making method of preserved pork ribs

Abstract

The invention discloses a making method of preserved pork ribs. The making method comprises the following steps: step 1, preparing raw materials; step 2, blood water adsorption; step 3, cutting and ripping along the rib direction of the rib, and keeping the meat on the two sides of the rib connected; step 4, turning over the ribs to expose the inner sides, and cutting thick parts on two side walls of the inner sides of the ribs into slits by a cutter; step five, pickling; step 6, film sealing; 7, after 7 days, the preservative film is torn open, the ribs are taken out, and the ribs are hung with a hook to be air-dried; and 8, air-drying the ribs until the lean meat on the surfaces is transparent and bright, taking off, cutting, and refrigerating in a refrigerator for use. The invention belongs to the technical field of processing of preserved spare ribs, and particularly relates to a making method of preserved spare ribs, the pork ribs are not cleaned, the meat feeling of the spare ribs is guaranteed, meanwhile, the problem of spare rib deterioration in the pickling process is avoided, sufficient salt is added to further avoid spare rib deterioration, meanwhile, broken rock candy is smeared, the hue of the pickled spare ribs is improved, and the quality of the spare ribs is improved. And the meat quality is glittering and translucent.

Description

Technical Field

[0001] The invention belongs to the technical field of cured pork ribs processing, and in particular relates to a method for making cured pork ribs. Background Art

[0002] Spare ribs are a nutritious and well-known traditional food. Spare ribs contain many nutrients needed by the human body, such as protein and minerals. There are many ways to process spare ribs. They can be braising, stewing, steaming, etc., or they can be made into cured spare ribs using the processing methods of pickled and cured products.

[0003] The traditional method of pickling ribs makes the cured ribs taste woody and not good when eaten. The key to preparing cured ribs is how to make the ribs have good color, aroma and taste, and ensure that they do not deteriorate during later storage. Summary of the invention

[0004] In view of the above situation, in order to overcome the defects of the prior art, the purpose of the present invention is to provide a method for preparing pickled cured spare ribs, which ensures the meatiness of the spare ribs by not washing the spare ribs and avoids the problem of spare ribs deteriorating during the pickling process. A sufficient amount of salt is added to further avoid the deterioration of the spare ribs. At the same time, crushed rock sugar is applied to improve the color of the spare ribs after pickling, making the meat more crystal clear.

[0005] The technical solution adopted by the present invention is as follows: A method for preparing pickled cured pork ribs of the present invention comprises the following steps:

[0006] Step 1: Prepare 10 catties of spare ribs, 55-65% alcohol liquor, some salt, crushed rock sugar, star anise, aniseed and peppercorns;

[0007] Step 2: Use oil-absorbing paper to absorb the blood on the surface of the ribs. Do not wash the ribs with water;

[0008] Step 3: Cut the ribs along the ribs, keeping the meat on both sides of the ribs connected;

[0009] Step 4: Turn the ribs over to expose the inside, and cut the thick meat on both sides of the inside of the ribs so that the ribs are separated but not separated as a whole;

[0010] Step 5: Put the cut ribs into a plate and marinate:

[0011] 5.1: Pour strong liquor on both sides of the ribs on the plate, put on gloves and evenly apply the liquor on both sides of the ribs to remove the fishy smell and sterilize;

[0012] 5.2: Sprinkle star anise, aniseed and Sichuan peppercorns on the surface of the ribs, and apply star anise, aniseed and Sichuan peppercorns on both sides of the ribs to make them taste good;

[0013] 5.3: Sprinkle salt evenly on both sides of the ribs, with the ratio of meat to salt being 40:1, and spread it evenly with your hands;

[0014] 5.4: Sprinkle with crushed rock sugar and massage evenly. The order of adding crushed rock sugar and salt is salt first and then sugar.

[0015] Step 6: Cover the ribs plate with plastic wrap and marinate them indoors for 7 days;

[0016] Step 7: After 7 days, tear off the plastic wrap and take out the ribs. Hang the ribs on a hook to air dry. The air drying time is 7-15 days.

[0017] Step 8: When the ribs are air-dried until the lean meat on the surface is translucent, remove them, cut them, and refrigerate them in the refrigerator for immediate use.

[0018] Furthermore, in step 5.1, the white wine is evenly applied to every part of the ribs, including the cut gaps.

[0019] Furthermore, in step 5.3, the salt is evenly spread on the ribs, including in the cut gaps.

[0020] Furthermore, the total massage time in step 5 is 5-8 minutes.

[0021] Furthermore, in step six, the bread is turned over every two days.

[0022] Furthermore, the air-drying method in step seven includes natural air-drying, smoking and sun drying.

[0023] After adopting the above technical scheme, the present invention provides a method for preparing pickled cured spare ribs, which ensures the meatiness of the spare ribs by not washing the spare ribs and avoids the problem of spare ribs deteriorating during the pickling process. A sufficient amount of salt is added to further avoid the deterioration of the spare ribs, and at the same time, crushed rock sugar is applied to improve the color of the spare ribs after pickling, making the meat more crystal clear. DETAILED DESCRIPTION

[0024] The technical solutions in the embodiments of the present invention are clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0025] Embodiment 1:

[0026] The present invention provides a method for preparing pickled cured spareribs, comprising the following steps:

[0027] Step 1: Prepare 10 catties of spare ribs, 55-65% alcohol liquor, some salt, crushed rock sugar, star anise, aniseed and peppercorns;

[0028] Step 2: Use oil-absorbing paper to absorb the blood on the surface of the ribs. Do not wash the ribs with water;

[0029] Step 3: Cut the ribs along the ribs, keeping the meat on both sides of the ribs connected;

[0030] Step 4: Turn the ribs over to expose the inside, and cut the thick meat on both sides of the inside of the ribs so that the ribs are separated but not separated as a whole;

[0031] Step 5: Put the cut ribs into a plate and marinate:

[0032] 5.1: Pour strong liquor on both sides of the ribs on the plate, put on gloves and evenly apply the liquor on both sides of the ribs to remove the fishy smell and sterilize;

[0033] 5.2: Sprinkle star anise, aniseed and Sichuan peppercorns on the surface of the ribs, and apply star anise, aniseed and Sichuan peppercorns on both sides of the ribs to make them taste good;

[0034] 5.3: Sprinkle salt evenly on both sides of the ribs, with the ratio of meat to salt being 40:1, and spread it evenly with your hands;

[0035] 5.4: Sprinkle with crushed rock sugar and massage evenly. The order of adding crushed rock sugar and salt is salt first and then sugar.

[0036] Step 6: Cover the ribs plate with plastic wrap and marinate them indoors for 7 days;

[0037] Step 7: After 7 days, tear off the plastic wrap and take out the ribs. Hang the ribs on a hook to air dry for 7 days.

[0038] Step 8: When the ribs are air-dried until the lean meat on the surface is translucent, remove them, cut them, and refrigerate them in the refrigerator for immediate use.

[0039] In step 5.1, the white wine is evenly applied to every part of the ribs, including the cut gaps.

[0040] In step 5.3, apply the salt evenly on the ribs, including the cut gaps.

[0041] The total massage time in step 5 is 5 minutes.

[0042] In step 6, turn the dough over every two days.

[0043] The air-drying method in step seven includes natural air-drying, smoking and sun drying.

[0044] Embodiment 2:

[0045] The present invention provides a method for preparing pickled cured spareribs, comprising the following steps:

[0046] Step 1: Prepare 10 catties of spare ribs, 55-65% alcohol liquor, some salt, crushed rock sugar, star anise, aniseed and peppercorns;

[0047] Step 2: Use oil-absorbing paper to absorb the blood on the surface of the ribs. Do not wash the ribs with water;

[0048] Step 3: Cut the ribs along the ribs, keeping the meat on both sides of the ribs connected;

[0049] Step 4: Turn the ribs over to expose the inside, and cut the thick meat on both sides of the inside of the ribs so that the ribs are separated but not separated as a whole;

[0050] Step 5: Put the cut ribs into a plate and marinate:

[0051] 5.1: Pour strong liquor on both sides of the ribs on the plate, put on gloves and evenly apply the liquor on both sides of the ribs to remove the fishy smell and sterilize;

[0052] 5.2: Sprinkle star anise, aniseed and Sichuan peppercorns on the surface of the ribs, and apply star anise, aniseed and Sichuan peppercorns on both sides of the ribs to make them taste good;

[0053] 5.3: Sprinkle salt evenly on both sides of the ribs, with the ratio of meat to salt being 40:1, and spread it evenly with your hands;

[0054] 5.4: Sprinkle with crushed rock sugar and massage evenly. The order of adding crushed rock sugar and salt is salt first and then sugar.

[0055] Step 6: Cover the ribs plate with plastic wrap and marinate them indoors for 7 days;

[0056] Step 7: After 7 days, tear off the plastic wrap and take out the ribs. Hang the ribs on a hook to air dry. The air drying time is 11 days.

[0057] Step 8: When the ribs are air-dried until the lean meat on the surface is translucent, remove them, cut them, and refrigerate them in the refrigerator for immediate use.

[0058] In step 5.1, the white wine is evenly applied to every part of the ribs, including the cut gaps.

[0059] In step 5.3, apply the salt evenly on the ribs, including the cut gaps.

[0060] The total massage time in step 5 is 7 minutes.

[0061] In step 6, turn the dough over every two days.

[0062] The air-drying method in step seven includes natural air-drying, smoking and sun drying.

[0063] Embodiment 3:

[0064] The present invention provides a method for preparing pickled cured spareribs, comprising the following steps:

[0065] Step 1: Prepare 10 catties of spare ribs, 55-65% alcohol liquor, some salt, crushed rock sugar, star anise, aniseed and peppercorns;

[0066] Step 2: Use oil-absorbing paper to absorb the blood on the surface of the ribs. Do not wash the ribs with water;

[0067] Step 3: Cut the ribs along the ribs, keeping the meat on both sides of the ribs connected;

[0068] Step 4: Turn the ribs over to expose the inside, and cut the thick meat on both sides of the inside of the ribs so that the ribs are separated but not separated as a whole;

[0069] Step 5: Put the cut ribs into a plate and marinate:

[0070] 5.1: Pour strong liquor on both sides of the ribs on the plate, put on gloves and evenly apply the liquor on both sides of the ribs to remove the fishy smell and sterilize;

[0071] 5.2: Sprinkle star anise, aniseed and Sichuan peppercorns on the surface of the ribs, and apply star anise, aniseed and Sichuan peppercorns on both sides of the ribs to make them taste good;

[0072] 5.3: Sprinkle salt evenly on both sides of the ribs, with the ratio of meat to salt being 40:1, and spread it evenly with your hands;

[0073] 5.4: Sprinkle with crushed rock sugar and massage evenly. The order of adding crushed rock sugar and salt is salt first and then sugar.

[0074] Step 6: Cover the ribs plate with plastic wrap and marinate them indoors for 7 days;

[0075] Step 7: After 7 days, tear off the plastic wrap and take out the ribs. Hang the ribs on a hook to air dry for 15 days.

[0076] Step 8: When the ribs are air-dried until the lean meat on the surface is translucent, remove them, cut them, and refrigerate them in the refrigerator for immediate use.

[0077] In step 5.1, the white wine is evenly applied to every part of the ribs, including the cut gaps.

[0078] In step 5.3, apply the salt evenly on the ribs, including the cut gaps.

[0079] The total massage time in step 5 is 8 minutes.

[0080] In step 6, turn the dough over every two days.

[0081] The air-drying method in step seven includes natural air-drying, smoking and sun drying.

[0082] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0083] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0084] The present invention and its implementation methods are described above, and such description is not restrictive, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A method for preparing pickled cured pork ribs, characterized in that: The following steps are involved: Step 1: Prepare 10 catties of spare ribs, 55-65% alcohol liquor, some salt, crushed rock sugar, star anise, aniseed and peppercorns; Step 2: Use oil-absorbing paper to absorb the blood on the surface of the ribs. Do not wash the ribs with water; Step 3: Cut the ribs along the ribs, keeping the meat on both sides of the ribs connected; Step 4: Turn the ribs over to expose the inside, and cut the thick meat on both sides of the inside of the ribs so that the ribs are separated but not separated as a whole; Step 5: Put the cut ribs into a plate and marinate: 5.1: Pour strong liquor on both sides of the ribs on the plate, put on gloves and evenly apply the liquor on both sides of the ribs to remove the fishy smell and sterilize; 5.2: Sprinkle star anise, aniseed and Sichuan peppercorns on the surface of the ribs, and apply star anise, aniseed and Sichuan peppercorns on both sides of the ribs to make them taste good; 5.3: Sprinkle salt evenly on both sides of the ribs, with the ratio of meat to salt being 40:1, and spread it evenly with your hands; 5.4: Sprinkle with crushed rock sugar and massage evenly. The order of adding crushed rock sugar and salt is salt first and then sugar. Step 6: Cover the ribs plate with plastic wrap and marinate them indoors for 7 days; Step 7: After 7 days, tear off the plastic wrap and take out the ribs. Hang the ribs on a hook to air dry. The air drying time is 7-15 days. Step 8: When the ribs are air-dried until the lean meat on the surface is translucent, remove them, cut them, and refrigerate them in the refrigerator for immediate use.

2. The method for making pickled cured pork ribs according to claim 1, characterized in that: In step 5.1, the white wine is evenly applied to every part of the ribs, including the cut gaps.

3. The method for making pickled cured pork ribs according to claim 1, characterized in that: In step 5.3, apply the salt evenly on the ribs, including the cut gaps.

4. The method for making pickled cured pork ribs according to claim 1, characterized in that: The total massage time in step 5 is 5-8 minutes.

5. The method for making pickled cured pork ribs according to claim 1, characterized in that: In step 6, turn the dough over every two days.

6. The method for making pickled cured pork ribs according to claim 1, characterized in that: The air-drying method in step seven includes natural air-drying, smoking and sun drying.