CN104839749B - A kind of production method of pork head meat - Google Patents
A kind of production method of pork head meat Download PDFInfo
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- CN104839749B CN104839749B CN201510146972.6A CN201510146972A CN104839749B CN 104839749 B CN104839749 B CN 104839749B CN 201510146972 A CN201510146972 A CN 201510146972A CN 104839749 B CN104839749 B CN 104839749B
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The present invention relates to a kind of production methods of pork head meat.It follows the steps below：1）First-class black pig's head is selected, is first pre-processed, the part such as brain, cerumen is removed, then impregnates half a day with cold boiling water, watery blood is removed, dries spare；2）Salt is rushed with hot boiling water, and brine makes that postcooling is spare to room temperature, and pig's head is is completely covered by salt water；3）Pig's head is put into cylinder, then adds in brine, treats that pig's head is completely soaked wherein by brine, then covers cylinder cap；4）Cylinder cap was opened every 79 days and stirs pig's head, is then covered cylinder cap and is continued to pickle；5）Went out cylinder every 79 days again, dry, for use；6）Pig's head is put into pot, and is put into cold water, is first stewed 10 15 minutes with big fire, then is transferred to small fire and stewes 40 50 points, then pulls out, bone, for use；7）Pig's head is put into food steamer and is cooked.The present invention provides a kind of production method of the pig's head of rational technology, the pork head meat comfortable taste for making the present invention.
Description
Technical field
The present invention relates to a kind of production methods of pork head meat, belong to a kind of processing method of meat products.
Background technology
The tannin of pork head meat is red white clearly demarcated, and quality is fresh and tender, tastes fat but not greasy, rich in protein, vitamin and mineral
Matter has the effect of tonifying middle-Jiao and Qi, keep fit and healthy, is a kind of traditional food that people generally like.
The production method of existing pork head meat, general is exactly simply to be made of marinated, boiling method, processes work
Skill is simple, thus its mouthfeel is poor, up for further improving.
Invention content
The present invention is in view of the foregoing drawbacks, and it is an object of the present invention to provide a kind of production method of the pig's head of rational technology, makes the present invention
The pork head meat comfortable taste made.
The technical solution adopted by the present invention is thus：The present invention follows the steps below：
1）First-class black pig's head is selected, is first pre-processed, the part such as brain, cerumen is removed, is then soaked with cold boiling water
Half a day is steeped, watery blood is removed, dries spare；
2）Salt is rushed with hot boiling water, and the mass ratio of salt dosage and pig's head is salt：Pig's head=4-9:100, after brine is made
It is cooled to room temperature spare, pig's head is is completely covered by salt water；
3）Pig's head is put into cylinder, then adds in brine, treats that pig's head is completely soaked wherein by brine, then covers cylinder
Lid；
4）Cylinder cap was opened every 7-9 days and stirs pig's head, is then covered cylinder cap and is continued to pickle；
5）Went out cylinder every 7-9 days again, dry, for use；
6）Pig's head is put into pot, and is put into cold water, is first stewed 10-15 minutes with big fire, then is transferred to small fire and stewes 40-50 points,
Then it pulls out, bone, for use；
7）Pig's head is put into food steamer and is cooked.
Described 2）In step, the brine of two parts of various concentrations, first portion of brine its salt are made：Pig's head=4-6:100, second
Its salt of part brine：Pig's head=6-9:100；
First pig's head is put into first part of brine when marinated, pulls out to be put into second part of brine after 2-3 days marinated and pickle
5-7 days；
Then pig's head is stirred, goes out cylinder after being pickled 7-9 days in second part of brine.
Described 7）In step, during steaming, 8-12 minutes are first steamed in the case where temperature is 90-110 DEG C of steam condition, so
After be drawn off and keep temperature, several apertures are pierced out on pig's head with tool；
In the process, related dispensing is brewed into liquid, it is uniformly then ejected by pig's head by spray equipment
On, 10-15 points of injecting time is kept for 30-50 minutes after injection, then with cold water quick refrigeration, 10-15 is kept after cooling
Minute；Then it places it in again in food steamer until cooking.
After pig's head pierces out several apertures, after boiled liquid injection to pig's head, then have in the coating of its surface and glue
The honey of degree is kept for 30-50 minutes.
It is an advantage of the invention that：1）Pig's head is first put into pot and stewes by the present invention, then carries out boiling, is carried by twice technique
The high processing quality of pork head meat, makes pork head meat meat more soft tender, and using stew, can be to greatest extent by the way of steaming
Retain the nutritive value of pork head meat in itself, remain the nutritive value of product to greatest extent；
2）It is pickled when the present invention is marinated in different phase using the brine of various concentration, such mode can make each
The salinity difference of stage brine and pork head meat reduces, and makes in brine in the infiltration to pork head meat of salt slowly, thus pig's head can be made each
Part salinity is uniform, while the too fast infiltration for also reducing salt causes the influence to meat in itself, thus enter in salinity
The quality of original meat is adequately kept simultaneously；
3）Pork head meat is first steamed a period of time, expands meat, facilitate tool acanthopore by the present invention during steaming,
Then acanthopore, and liquid dispensing is ejected by way of injection on pig's head by the way of injection, such dispensing is held
Easily entering inside the human body by small hole depth along with pork head meat is maintained at certain temperature at this time, itself has certain dredge
Looseness, such dispensing is just easy to be permeated, thus can be evenly distributed in each portion, then after this, is carried out with cold water anxious
Play cooling, using the principle expanded with heat and contract with cold drastically shrink meat, so that branch is lockable in internal dispensing, prevents it
It is lost in, further improves the quality of pork head meat；
4）The present invention further after dispensing has been sprayed, applies the honey for being covered with certain viscosity, such honey can be slowly
Thawing is entered by aperture inside meat, and the viscosity for passing through honey makes meat have certain viscosity, makes the pork head meat of the application
More flavor.
Specific embodiment
Embodiment one：
The present invention follows the steps below：
1）First-class black pig's head is selected, is first pre-processed, the part such as brain, cerumen is removed, is then soaked with cold boiling water
Half a day is steeped, watery blood is removed, dries spare；
2）Salt is rushed with hot boiling water, and brine makes that postcooling is spare to room temperature, and pig's head is is completely covered by salt water；
3）Pig's head is put into cylinder, then adds in brine, treats that pig's head is completely soaked wherein by brine, then covers cylinder
Lid；
4）Cylinder cap was opened every 7 days and stirs pig's head, is then covered cylinder cap and is continued to pickle；
5）Went out cylinder every 7 days again, dry, for use；
6）Pig's head is put into pot, and is put into cold water, is first stewed 12 minutes with big fire, then is transferred to small fire and stewes 45 points, is then dragged for
Go out, bone, for use；
7）Pig's head is put into food steamer and is cooked.
Described 2）In step, the brine of two parts of various concentrations, first portion of brine its salt are made：Pig's head=4:100, second part
Its salt of brine：Pig's head=9:100；
First pig's head is put into first part of brine when marinated, pulls out to be put into second part of brine after 2 days marinated and pickles 7
My god；
Then pig's head is stirred, goes out cylinder after being pickled 7 days in second part of brine.
Described 7）In step, during steaming, first steam in the case where temperature is 100 DEG C of steam condition 12 minutes, then will
It takes out and keeps temperature, pierces out several apertures on pig's head with tool；
In the process, related dispensing is brewed into liquid, it is uniformly then ejected by pig's head by spray equipment
On, injecting time 15 divides, and keeps after injection 40 minutes, then with cold water quick refrigeration, is kept for 15 minutes after cooling；Then
It places it in again in food steamer until cooking.
After pig's head pierces out several apertures, after boiled liquid injection to pig's head, then have in the coating of its surface and glue
The honey of degree is kept for 40 minutes.
Embodiment two：
The present invention follows the steps below：
1）First-class black pig's head is selected, is first pre-processed, the part such as brain, cerumen is removed, is then soaked with cold boiling water
Half a day is steeped, watery blood is removed, dries spare；
2）Salt is rushed with hot boiling water, and the mass ratio of salt dosage and pig's head is, it is spare to room temperature that brine makes postcooling, salt
Pig's head is is completely covered by water；
3）Pig's head is put into cylinder, then adds in brine, treats that pig's head is completely soaked wherein by brine, then covers cylinder
Lid；
4）Cylinder cap was opened every 9 days and stirs pig's head, is then covered cylinder cap and is continued to pickle；
5）Went out cylinder every 9 days again, dry, for use；
6）Pig's head is put into pot, and is put into cold water, is first stewed 15 minutes with big fire, then is transferred to small fire and stewes 40 points, is then dragged for
Go out, bone, for use；
7）Pig's head is put into food steamer and is cooked.
Described 2）In step, the brine of two parts of various concentrations, first portion of brine its salt are made：Pig's head=5:100, second part
Its salt of brine：Pig's head=8:100；
First pig's head is put into first part of brine when marinated, pulls out to be put into second part of brine after 3 days marinated and pickles 6
My god；
Then pig's head is stirred, goes out cylinder after being pickled 9 days in second part of brine.
Described 7）In step, during steaming, first steamed 8 minutes in the case where temperature is 110 DEG C of steam condition, then by it
It takes out and keeps temperature, pierce out several apertures on pig's head with tool；
In the process, related dispensing is brewed into liquid, it is uniformly then ejected by pig's head by spray equipment
On, injecting time 15 divides, and keeps after injection 50 minutes, then with cold water quick refrigeration, is kept for 10 minutes after cooling；Then
It places it in again in food steamer until cooking.
After pig's head pierces out several apertures, after boiled liquid injection to pig's head, then have in the coating of its surface and glue
The honey of degree is kept for 50 minutes.
Embodiment three：
The present invention follows the steps below：
1）First-class black pig's head is selected, is first pre-processed, the part such as brain, cerumen is removed, is then soaked with cold boiling water
Half a day is steeped, watery blood is removed, dries spare；
2）Salt is rushed with hot boiling water, and the mass ratio of salt dosage and pig's head is, it is spare to room temperature that brine makes postcooling, salt
Pig's head is is completely covered by water；
3）Pig's head is put into cylinder, then adds in brine, treats that pig's head is completely soaked wherein by brine, then covers cylinder
Lid；
4）Cylinder cap was opened every 8 days and stirs pig's head, is then covered cylinder cap and is continued to pickle；
5）Went out cylinder every 8 days again, dry, for use；
6）Pig's head is put into pot, and is put into cold water, is first stewed 10 minutes with big fire, then is transferred to small fire and stewes 50 points, is then dragged for
Go out, bone, for use；
7）Pig's head is put into food steamer and is cooked.
Described 2）In step, the brine of two parts of various concentrations, first portion of brine its salt are made：Pig's head=5:100, second part
Its salt of brine：Pig's head=9:100；
First pig's head is put into first part of brine when marinated, pulls out to be put into second part of brine after 3 days marinated and pickles 5
My god；
Then pig's head is stirred, goes out cylinder after being pickled 8 days in second part of brine.
Described 7）In step, during steaming, first steamed 9 minutes under steam condition at a temperature of 90 °C, then by it
It takes out and keeps temperature, pierce out several apertures on pig's head with tool；
In the process, related dispensing is brewed into liquid, it is uniformly then ejected by pig's head by spray equipment
On, injecting time 15 divides, and keeps after injection 45 minutes, then with cold water quick refrigeration, is kept for 12 minutes after cooling；Then
It places it in again in food steamer until cooking.
After pig's head pierces out several apertures, after boiled liquid injection to pig's head, then have in the coating of its surface and glue
The honey of degree is kept for 45 minutes.
Claims (3)
1. a kind of production method of pork head meat, which is characterized in that follow the steps below：
1）First-class black pig's head is selected, is first pre-processed, the part including brain, cerumen is removed, is then opened with cold
Water impregnates half a day, removes watery blood, dries spare；
2）Salt is rushed with hot boiling water, and the mass ratio of salt dosage and pig's head is salt：Pig's head=4-9:100, brine makes postcooling
Spare to room temperature, pig's head is is completely covered by salt water；
3）Pig's head is put into cylinder, then adds in brine, treats that pig's head is completely soaked wherein by brine, then covers cylinder cap；
4）Cylinder cap was opened every 7-9 days and stirs pig's head, is then covered cylinder cap and is continued to pickle；
5）Went out cylinder every 7-9 days again, dry, for use；
6）Pig's head is put into pot, and is put into cold water, is first stewed 10-15 minutes with big fire, then is transferred to small fire and stewes 40-50 points, then
It pulls out, bone, for use；
7）Pig's head is put into food steamer and is cooked；
Described 7）In step, during steaming, first steam in the case where temperature is 90-110 DEG C of steam condition 8-12 minutes, then will
It takes out and keeps temperature, pierces out several apertures on pig's head with tool；
In the process, related dispensing is brewed into liquid, is then uniformly ejected into it on pig's head by spray equipment, sprayed
Time 10-15 point is penetrated, keeps after injection 30-50 minutes, then with cold water quick refrigeration, is kept for 10-15 minutes after cooling；
Then it places it in again in food steamer until cooking.
2. the production method of a kind of pork head meat according to claim 1, which is characterized in that described 2）In step, two are made
The brine of part various concentration, first portion of brine its salt：Pig's head=4-6:100, second portion of brine its salt：Pig's head=6-9:100；
First pig's head is put into first part of brine when marinated, pulls out to be put into second part of brine after 2-3 days marinated and pickles 5-7
My god；
Then pig's head is stirred, goes out cylinder after being pickled 7-9 days in second part of brine.
3. the production method of a kind of pork head meat according to claim 1, which is characterized in that pierce out several apertures in pig's head
Afterwards, after boiled liquid injection to pig's head, then in honey holding of its surface coating with viscosity 30-50 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510146972.6A CN104839749B (en) | 2015-03-31 | 2015-03-31 | A kind of production method of pork head meat |
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| CN201510146972.6A CN104839749B (en) | 2015-03-31 | 2015-03-31 | A kind of production method of pork head meat |
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| CN104839749A CN104839749A (en) | 2015-08-19 |
| CN104839749B true CN104839749B (en) | 2018-06-22 |
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|---|---|---|---|---|
| CN105029471A (en) * | 2015-09-08 | 2015-11-11 | 马美军 | Bath chap product manufacturing method |
| CN106722272A (en) * | 2016-12-30 | 2017-05-31 | 安徽省家乡食品集团有限公司 | A kind of preparation method of health care pork tripe |
| CN106819910A (en) * | 2016-12-31 | 2017-06-13 | 安徽省银百益食品有限公司 | A kind of preparation method of spicy sauced spare rib |
| CN106858384A (en) * | 2016-12-31 | 2017-06-20 | 安徽省银百益食品有限公司 | A kind of processing method of spicy sheepshead meat |
| CN106858385A (en) * | 2016-12-31 | 2017-06-20 | 安徽省银百益食品有限公司 | A kind of preparation method of sauced spare rib |
| CN106901232A (en) * | 2016-12-31 | 2017-06-30 | 安徽省银百益食品有限公司 | A kind of preparation method of sauce mutton |
| CN106616444A (en) * | 2016-12-31 | 2017-05-10 | 安徽省银百益食品有限公司 | Spiced beef manufacture method |
| CN106901201A (en) * | 2016-12-31 | 2017-06-30 | 安徽省银百益食品有限公司 | A kind of processing method of sheepshead meat |
| CN106722249A (en) * | 2016-12-31 | 2017-05-31 | 安徽省银百益食品有限公司 | A kind of processing method of spicy ox head meat |
| CN106578984A (en) * | 2016-12-31 | 2017-04-26 | 安徽省银百益食品有限公司 | Spiced donkey meat jerky processing and preparation method |
| CN106858373A (en) * | 2016-12-31 | 2017-06-20 | 安徽省银百益食品有限公司 | The processing method that one boar encircles mouth |
| CN108433034A (en) * | 2018-03-05 | 2018-08-24 | 周建和 | A kind of preparation method of instant pork head meat and instant pork head meat |
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| CN101133853A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Sauced pig head meat manufacturing method |
| CN101133846A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Method for processing crystal pig head meat |
| CN101637276A (en) * | 2009-08-05 | 2010-02-03 | 泰祥集团技术开发有限公司 | Instant bath chap product and production method thereof |
| CN102578601A (en) * | 2012-03-06 | 2012-07-18 | 浙江青莲食品股份有限公司 | Method for pickling pork head meat |
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2015
- 2015-03-31 CN CN201510146972.6A patent/CN104839749B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133853A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Sauced pig head meat manufacturing method |
| CN101133846A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Method for processing crystal pig head meat |
| CN101637276A (en) * | 2009-08-05 | 2010-02-03 | 泰祥集团技术开发有限公司 | Instant bath chap product and production method thereof |
| CN102578601A (en) * | 2012-03-06 | 2012-07-18 | 浙江青莲食品股份有限公司 | Method for pickling pork head meat |
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