CN101133853A - Sauced pig head meat manufacturing method - Google Patents
Sauced pig head meat manufacturing method Download PDFInfo
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- CN101133853A CN101133853A CNA2006100155582A CN200610015558A CN101133853A CN 101133853 A CN101133853 A CN 101133853A CN A2006100155582 A CNA2006100155582 A CN A2006100155582A CN 200610015558 A CN200610015558 A CN 200610015558A CN 101133853 A CN101133853 A CN 101133853A
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Abstract
The present invention relates to a preparation method of spiced pig's head meat. Said preparation method includes the following steps: selecting pig's head, placing, cleaning, roasting, further cleaning and spicing. Besides, said invention also provides the concrete requirement of said spicing step.
Description
(1) technical field
The present invention relates to a kind of preparation method of food, particularly a kind of preparation method of sauce flavor pig's head meat.
(2) background technology
Pork is that people generally like one of food that eats, and it is rich in protein, multivitamin and mineral matter, has tonifying middle-Jiao and Qi, an ease constipation of promoting the production of body fluid, the effect that improves the body and culature.To be that a kind of traditional pig's head is carnivorous use mode to sauce flavor pig's head meat, but the method complexity of boiling should be guaranteed the hygienic requirements that eats, will accomplish also that simultaneously it is tasty, and difficulty is very big.
(3) summary of the invention
The objective of the invention is at the problems referred to above, the preparation method of the sauce flavor pig's head meat of all U.S.s of a kind of look shape, unique flavor is provided.
Technical scheme of the present invention:
A kind of preparation method of sauce flavor pig's head meat, it is characterized in that making step is as follows: 1) selected pig's head: be limited to the pig's head of butchering in back 4 hours, pig's head weight must drain extravasated blood again and process in 3.5～7 kilograms of scope; 2) epilation: in rosin, hot material and 3 kinds of material pots of root of Dahurain angelica water, be heated to 115 ℃ and make its dissolving; Then whole pig's head was immersed in pot interior 10～15 minutes; Take out pig's head, with instrument the pig hair is separated totally from pig's head with rosin, and repeat 3～6 times, require the unhairing rate to reach 100%; 3) clean: with circulating water pig's head is cleaned 5 times, its order is: clean ear earlier, and the nose position, all the other positions are cleaned in the back, reach whole cleanings; 4) spray is roasting: each position that utilizes blowtorch to aim at pig's head is sprayed roasting, and is roasting to Fa Jiao and present black; 5) clean again: pig's head is put into clean pot water, add tertiary sodium phosphate, be heated to 100 ℃, soak and make the pig's head surface become peony after 1 hour, with the iron brush spray is roasted into burnt top layer then and brushes flush away impurity by black, scrape the impurity elimination hair, the pig's head surface presents wax yellow; 6) wash bubble: with waiting compartition about pig's head is two halves, takes out tongue, then pig's head is immersed in the cold water pot, washes bubble and takes out after 8 hours; 7) remove raw meat: pig's head is put into pressure cooker water, and Jiang Guoshui is heated to more than 115 ℃, and soup boiled 10 minutes; 8) sauce system: pig's head is put into the dip pressure cooker, and the dip amount is 4 times of pig's head volume, is heated to more than 115 ℃, stops 2～3 minutes; Cool the temperature to 100 ℃ subsequently, sauce system 1～2 hour is reduced to below 85 ℃ again, stewes 2～3 hours; Sauce system at the end, dip only all covers pig's head.
In the preparation method of above-mentioned sauce flavor pig's head meat, in water is 100 parts of weight, and the various ingredients by weight quotas of modulation dip are as follows: top grade soy sauce 2, common soy sauce 4, salt 0.5～0.7, monosodium glutamate 0.06, white sugar 0.07, rock sugar 0.2, bright green onion 1, ginger 0.1～0.2, Chinese prickly ash 0.1, dried orange peel 0.14, cassia bark 0.3, anistree 0.1, kaempferia galamga 0.09, five-spice powder 0.06, cloves 0.1, pericarpium zanthoxyli 0.1, painted soy sauce 2～2.5, cooking wine 0.55, lard 3～9, pork rind 3～9, chicken frame 3～6, pig bone 3～6, Aplotaxis auriculata 0.1, the root of Dahurain angelica 0.2, fructus amomi 0.2, purple cool 0.2, rhizoma nardostachyos 0.4, tsaoko 0.4, nutmeg 0.5, Chinese cassia tree 0.5, spice 0.3.
Advantage of the present invention is: sauce flavor pig's head meat flavor uniqueness, aromatic flavour, edible safety.
(4) specific embodiment
Embodiment: a kind of preparation method of sauce flavor pig's head meat, its making step is as follows: 1) selected pig's head: be limited to the pig's head of butchering in back 4 hours, pig's head weight is 5 kilograms, and extravasated blood is drained; 2) epilation: in rosin, hot material and 3 kinds of material pots of root of Dahurain angelica water, be heated to 115 ℃ and make its dissolving; Then whole pig's head was immersed in pot interior 15 minutes; Take out pig's head, with instrument the pig hair is separated totally from pig's head with rosin, and repeat 5 times, make the unhairing rate reach 100%; 3) clean: with circulating water pig's head is cleaned 5 times, its order is: clean ear earlier, and the nose position, all the other positions are cleaned in the back, reach whole cleanings; 4) spray is roasting: each position that utilizes blowtorch to aim at pig's head is sprayed roasting, and is roasting to Fa Jiao and present black; 5) clean again: pig's head is put into clean pot water, add tertiary sodium phosphate, be heated to 100 ℃, soak and make the pig's head surface become peony after 1 hour, with the iron brush spray is roasted into burnt top layer then and brushes flush away impurity by black, scrape the impurity elimination hair, the pig's head surface presents wax yellow; 6) wash bubble: with waiting compartition about pig's head is two halves, takes out tongue, then pig's head is immersed in the cold water pot, washes bubble and takes out after 8 hours; 7) remove raw meat: pig's head is put into pressure cooker water, and Jiang Guoshui is heated to more than 115 ℃, and soup boiled 10 minutes; 8) sauce system: the preparation method of dip is, in water is 100 kilograms, and the various ingredients by weight kilogram numbers of modulation dip are as follows: top grade soy sauce 2, common soy sauce 4, salt 0.6, monosodium glutamate 0.06, white sugar 0.07, rock sugar 0.2, bright green onion 1, ginger 0.2, Chinese prickly ash 0.1, dried orange peel 0.14, cassia bark 0.3, anistree 0.1, kaempferia galamga 0.09, five-spice powder 0.06, cloves 0.1, pericarpium zanthoxyli 0.1, painted soy sauce 2, cooking wine 0.55, lard 6, pork rind 6, chicken frame 5, pig bone 5, Aplotaxis auriculata 0.1, the root of Dahurain angelica 0.2, fructus amomi 0.2, purple cool 0.2, rhizoma nardostachyos 0.4, tsaoko 0.4, nutmeg 0.5, Chinese cassia tree 0.5, spice 0.3; Sauce system step is, pig's head is put into the dip pressure cooker, and the dip amount is 4 times of pig's head volume, is heated to more than 115 ℃, stops 3 minutes; Cool the temperature to 100 ℃ subsequently, sauce system 2 hours is reduced to below 85 ℃ again, stewes 2.5 hours; Sauce system at the end, dip only all covers pig's head.The sauce flavor pig's head meat flavor uniqueness that the present invention makes, aromatic flavour, edible safety.
Claims (2)
1. the preparation method of sauce flavor pig's head meat, it is characterized in that making step is as follows: 1) selected pig's head: be limited to the pig's head of butchering in back 4 hours, pig's head weight must drain extravasated blood again and process in 3.5～7 kilograms of scope; 2) epilation: in rosin, hot material and 3 kinds of material pots of root of Dahurain angelica water, be heated to 115 ℃ and make its dissolving; Then whole pig's head was immersed in pot interior 10～15 minutes; Take out pig's head, with instrument the pig hair is separated totally from pig's head with rosin, and repeat 3～6 times, require the unhairing rate to reach 100%; 3) clean: with circulating water pig's head is cleaned 5 times, its order is: clean ear earlier, and the nose position, all the other positions are cleaned in the back, reach whole cleanings; 4) spray is roasting: each position that utilizes blowtorch to aim at pig's head is sprayed roasting, and is roasting to Fa Jiao and present black; 5) clean again: pig's head is put into clean pot water, add tertiary sodium phosphate, be heated to 100 ℃, soak and make the pig's head surface become peony after 1 hour, with the iron brush spray is roasted into burnt top layer then and brushes flush away impurity by black, scrape the impurity elimination hair, the pig's head surface presents wax yellow; 6) wash bubble: with waiting compartition about pig's head is two halves, takes out tongue, then pig's head is immersed in the cold water pot, washes bubble and takes out after 8 hours; 7) remove raw meat: pig's head is put into pressure cooker water, and Jiang Guoshui is heated to more than 115 ℃, and soup boiled 10 minutes; 8) sauce system: pig's head is put into the dip pressure cooker, and the dip amount is 4 times of pig's head volume, is heated to more than 115 ℃, stops 2～3 minutes; Cool the temperature to 100 ℃ subsequently, sauce system 1～2 hour is reduced to below 85 ℃ again, stewes 2～3 hours; Sauce system at the end, dip only all covers pig's head.
2. the preparation method of sauce flavor pig's head meat according to claim 1, it is characterized in that: in water is 100 parts of weight, and the various ingredients by weight quotas of modulation dip are as follows: top grade soy sauce 2, common soy sauce 4, salt 0.5～0.7, monosodium glutamate 0.06, white sugar 0.07, rock sugar 0.2, bright green onion 1, ginger 0.1～0.2, Chinese prickly ash 0.1, dried orange peel 0.14, cassia bark 0.3, anistree 0.1, kaempferia galamga 0.09, five-spice powder 0.06, cloves 0.1, pericarpium zanthoxyli 0.1, painted soy sauce 2～2.5, cooking wine 0.55, lard 3～9, pork rind 3～9, chicken frame 3～6, pig bone 3～6, Aplotaxis auriculata 0.1, the root of Dahurain angelica 0.2, fructus amomi 0.2, purple cool 0.2, rhizoma nardostachyos 0.4, tsaoko 0.4, nutmeg 0.5, Chinese cassia tree 0.5, spice 0.3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100155582A CN101133853A (en) | 2006-08-31 | 2006-08-31 | Sauced pig head meat manufacturing method |
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| CNA2006100155582A CN101133853A (en) | 2006-08-31 | 2006-08-31 | Sauced pig head meat manufacturing method |
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| CN101133853A true CN101133853A (en) | 2008-03-05 |
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| CNA2006100155582A Pending CN101133853A (en) | 2006-08-31 | 2006-08-31 | Sauced pig head meat manufacturing method |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102068001A (en) * | 2010-11-20 | 2011-05-25 | 曹征贵 | Production method for instant sauced beef |
| CN102132887A (en) * | 2011-03-12 | 2011-07-27 | 马绍爱 | Rabbit head food processing method |
| CN102960753A (en) * | 2012-03-06 | 2013-03-13 | 浙江青莲食品股份有限公司 | Method for pickling pork head meat |
| CN103750357A (en) * | 2014-01-03 | 2014-04-30 | 李忠涛 | Production method for mutton food and mutton food |
| CN103876171A (en) * | 2014-04-10 | 2014-06-25 | 黑龙江对青鹅业集团有限公司 | Baked pork head meat and manufacturing method thereof |
| CN104719930A (en) * | 2013-12-23 | 2015-06-24 | 安徽宝迪肉类食品有限公司 | Preparation method of quick-frozen delicacy boar head |
| CN104839749A (en) * | 2015-03-31 | 2015-08-19 | 田瑞祥 | Pig's head meat preparation method |
| CN105266060A (en) * | 2015-10-31 | 2016-01-27 | 丁亦芬 | Ham with effects of maintaining beauty and keeping young and preparation method thereof |
| CN111972624A (en) * | 2020-09-07 | 2020-11-24 | 衡东县吉平食品有限公司 | Instant sauced pig head meat and preparation method thereof |
-
2006
- 2006-08-31 CN CNA2006100155582A patent/CN101133853A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102068001A (en) * | 2010-11-20 | 2011-05-25 | 曹征贵 | Production method for instant sauced beef |
| CN102068001B (en) * | 2010-11-20 | 2012-09-26 | 曹征贵 | Production method for instant sauced beef |
| CN102132887A (en) * | 2011-03-12 | 2011-07-27 | 马绍爱 | Rabbit head food processing method |
| CN102960753A (en) * | 2012-03-06 | 2013-03-13 | 浙江青莲食品股份有限公司 | Method for pickling pork head meat |
| CN104719930A (en) * | 2013-12-23 | 2015-06-24 | 安徽宝迪肉类食品有限公司 | Preparation method of quick-frozen delicacy boar head |
| CN103750357A (en) * | 2014-01-03 | 2014-04-30 | 李忠涛 | Production method for mutton food and mutton food |
| CN103876171A (en) * | 2014-04-10 | 2014-06-25 | 黑龙江对青鹅业集团有限公司 | Baked pork head meat and manufacturing method thereof |
| CN103876171B (en) * | 2014-04-10 | 2015-12-30 | 黑龙江对青鹅业集团有限公司 | Roasting pork head meat and preparation method |
| CN104839749A (en) * | 2015-03-31 | 2015-08-19 | 田瑞祥 | Pig's head meat preparation method |
| CN104839749B (en) * | 2015-03-31 | 2018-06-22 | 田瑞祥 | A kind of production method of pork head meat |
| CN105266060A (en) * | 2015-10-31 | 2016-01-27 | 丁亦芬 | Ham with effects of maintaining beauty and keeping young and preparation method thereof |
| CN111972624A (en) * | 2020-09-07 | 2020-11-24 | 衡东县吉平食品有限公司 | Instant sauced pig head meat and preparation method thereof |
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Application publication date: 20080305 |