CN105360977A - Preparation method for smoked pork hock - Google Patents

Abstract

The invention relates to the technical field of meat processing, and in particular, relates to a preparation method for smoked pork hock. The preparation method comprises the steps: (1) cleaning a pork hock; (2) deboning; (3) injecting, wherein an injection liquid comprises, by weight, 3-5 of table salt, 0.01-0.015 of sodium nitrite, 0.02-0.05 of sodium erythorbate, 0.15-0.2 of sodium tripolyphosphate, 0.05-0.1 of sodium pyrophosphate, 0.5-2 of white sugar and 5 of water, and the injection amount is 10%-20% of the weight of the boneless pork hock; (4) tenderizing; (5) rolling and kneading: intermittently rolling and kneading the pork hock in a manner of rolling for 1 h and stopping for 1 h, and continuously rolling and kneading for 2-3 times; (6) cooking; (7) smoking and finalizing a design, discharging out of a stove, and cooling; and (8), casing, and preserving at low temperature of 0-5 DEG C. The prepared smoked pork hock is cooked but not rotted and has the advantages of biting performance, good elasticity and attractive appearance.

Description

A kind of smoked elbow preparation method

Technical field

The present invention relates to meat packing technical field, especially a kind of smoked elbow preparation method.

Background technology

Pig elbow is divided into front elbow, rear elbow, and its skin depth, muscle are many, colloid weight.Suitable cold and dressed with sauce, burnings, soup processed, stewed, halogen, stewing etc.Front elbow, also claims trotter, and lean meat is many, colloid weight, and belt leather is cooked, fertile and oiliness.Conventional to burn, to take off, sauce, boil in a covered pot over a slow fire, halogen, soup processed etc., as pork leg braised in brown sauce, cabbage heart take off pork leg's upper part, braised pork joint.Be that the sauce spiced and stewed food that major ingredient processes is liked by consumers in general deeply with pig elbow, although whole-colored sauce elbow crisp-fried is ripe rotten, but mouthfeel is single.

Tradition delicious sky good fortune braised pork shoulder with soy sauce, during making, raw material is through the plentiful pork shoulder of selected meat fat, repeatedly will scrub, pull out clean fine, soft fur before the process of preparing Chinese medicine; Every ten jin of elbow meat are equipped with crude salt four liang, cassia bark two money, ginger four money, aniseed one money, fried sugar five money, cooking wine five money, Chinese prickly ash one money; Cook, boil with very hot oven, after cooking oil, take out elbow meat, rinse with cold water., the oil slick in pot is scooped meanwhile, soup has been crossed twice sieve, the meat slag in the bottom of a pan has been got only; Then, the elbow meat boiled once is placed in former soup, boils again with more prosperous fire, finally boil in a covered pot over a slow fire with low baking temperature.Its good fortune sauce elbow is fragrant tender ripe rotten, fertile and oiliness, does not thinly get stuck between the teeth.It good fortune braised pork shoulder with soy sauce is also with ripe rotten and delicious, can not adapt to the mouthfeel demand that young man requires bite, good springiness.

The application for a patent for invention that application number is CN201010233169.3, publication number is CN102334694A discloses a kind of prescription and manufacture craft thereof of Spicy Shank, after this invention selects pork shoulder to clean, pork leg's upper part and the salt solution changed are put into pot and extremely pork leg's upper part is just flooded with long-used soup; Boiled, take down foreign material on noodle soup and oil after, then in pot, add the flavor pack be mixed with by anise, cassia bark, little perfume (or spice), cloves, spiceleaf, tsaoko, white bandit; Then chicken, pig bone, ginseng, shallot, fresh ginger sheet, spicy angle, white wine are put in pot together and heated, make temperature by height to constant temperature, when heating 1.5h to when 80 °, taking the dish out of the pot, wiping clean, coating rape oil, packaging refrigeration is deposited.The pig elbow adopting this invention to make is not boned, not save-resistant.

The Chinese invention that application number is CN97101738.7, Authorization Notice No. is CN1065419 discloses a kind of special flavour pork elbow and preparation method thereof, the special flavour pork elbow that this invention provides is made by pork shoulder and pickling liquid, and pickling liquid is made up of tripolyphosphate, pyrophosphate, monosodium glutamate, white sugar, glucose, vitamin C sodium salt, refined salt, soybean protein isolate, carragheen, spices, Chinese prickly ash, aniseed, nutmeg, cassia bark, white son and running water; Its process for making is: the refine of raw horseshoe piece prepares, and inject by single needle or spininess injector, after pickling liquid tumbling, hot plate out finished product, this special flavour pork elbow is flexible, but the heat time is too short, needs secondary shortening time edible.

Summary of the invention

The invention provides a kind of smoked elbow preparation method, made smoked elbow good looking appearance, raciness, yield are high, thoroughly well cooked but not mushy, have bite, good springiness.

The present invention is achieved in that

A kind of smoked elbow preparation method, comprises the following steps:

(1) pig elbow cleaning: by fresh pig elbow unhairing scraping, cleaning and controlled drying;

(2) bone: do not cut pigskin, elbow bone is taken out from one end;

(3) inject: pig elbow of boning input brine injector injection injection liquid, the weight ratio formula of described parenteral solution is: salt 3-5, natrium nitrosum 0.01-0.015, sodium isoascorbate 0.02-0.05, sodium phosphate trimer 0.15-0.2, sodium pyrophosphate 0.05-0.1, white sugar 0.5-2, water 5; Injection volume is 10%-20%;

(4) tenderization: will the pig elbow of parenteral solution be injected by tender meat machine tenderization;

(5) tumbling: the pig elbow after tenderization puts into the tumbling of tumbler discontinuous, rolls and stops 1 hour in 1 hour, continuous tumbling 2-3 time;

(6) boiling: pig elbow good for tumbling is added in digester, 95 DEG C-100 DEG C boiling 1-1.5 hour; The weight ratio formula of preparing burden in described digester is: pig elbow 100, salt 2-3, sugared 1-2, fresh old ginger 1-2, dry capsicum annum fasciculatum 0.1-0.5, Chinese prickly ash 0.05-0.2, anistree 0.1-0.2, cassia bark 0.1-0.3, yellow rice wine 2-5, old halogen soup 50-60, water 20-30; Described old halogen soup is the soup juice under previous boiling pig elbow drop;

(7) sootiness sizing: pig elbow boiling taken the dish out of the pot swings in bamboo silk elbow basket, hangs on smoked frame and pushes Fumigator, 80 DEG C-90 DEG C 50-55 minute that fire-cure, cooling of coming out of the stove;

(8) case, 0 DEG C of-5 DEG C of Cord blood.

Bamboo silk elbow indigo plant described in above-mentioned steps (7) is pyriform, pincushion, spherical, rectangle or other shapes, elegant in appearance.

Detailed description of the invention

Below by specific embodiment, the present invention will be described:

Get elbow 125kg before fresh pig, scraping, cleaning, control is dry; Do not cut pigskin, elbow bone is taken out from one end; Pig elbow of boning input brine injector injection injection liquid, the weight ratio formula of described parenteral solution is: salt 3, natrium nitrosum 0.015, sodium isoascorbate 0.02, sodium phosphate trimer 0.15, sodium pyrophosphate 0.1, white sugar 1, water 5; Injection volume is 15kg; Then the pig elbow of parenteral solution will be injected by tender meat machine tenderization; Pig elbow after tenderization is put into the tumbling of tumbler discontinuous, rolls and stop 1 hour in 1 hour, continuous tumbling 2 times; Pig elbow good for tumbling is added in digester, 95 DEG C of-100 DEG C of boilings 1 hour; Salt 2kg is added, sugared 1kg, fresh old ginger 1kg, dry capsicum annum fasciculatum 0.1kg, Chinese prickly ash 0.1, anistree 0.2, cassia bark 0.3, yellow rice wine 2kg, old halogen soup 50kg, water 25kg under previous boiling drop in digester; Take the dish out of the pot and cool and swung in by pig elbow in pyriform bamboo silk elbow basket, hang on smoked frame and push Fumigator, 80 DEG C-90 DEG C are fire-cureed 55 minutes, cooling of coming out of the stove; Vanning, 0 DEG C of-5 DEG C of Cord blood.

Claims (2)

1. a smoked elbow preparation method, is characterized in that comprising the following steps:

(1) pig elbow cleaning: by fresh pig elbow unhairing scraping, cleaning and controlled drying;

(2) bone: do not cut pigskin, elbow bone is taken out from one end;

(3) inject: pig elbow of boning input brine injector injection injection liquid, the weight ratio formula of described parenteral solution is: salt 3-5, natrium nitrosum 0.01-0.015, sodium isoascorbate 0.02-0.05, sodium phosphate trimer 0.15-0.2, sodium pyrophosphate 0.05-0.1, white sugar 0.5-2, water 5; Injection volume is the 10%-20% of pig elbow weight of boning;

(4) tenderization: will the pig elbow of parenteral solution be injected by tender meat machine tenderization;

(5) tumbling: the pig elbow after tenderization puts into the tumbling of tumbler discontinuous, rolls and stops 1 hour in 1 hour, continuous tumbling 2-3 time;

(6) boiling: pig elbow good for tumbling is added in digester, 95 DEG C-100 DEG C boiling 1-1.5 hour; The weight ratio formula of preparing burden in described digester is: pig elbow 100, salt 2-3, sugared 1-2, fresh old ginger 1-2, dry capsicum annum fasciculatum 0.1-0.5, Chinese prickly ash 0.05-0.2, anistree 0.1-0.2, cassia bark 0.1-0.3, yellow rice wine 2-5, old halogen soup 50-60, water 20-30; Described old halogen soup is the soup juice under previous boiling pig elbow drop;

(7) sootiness sizing: pig elbow boiling taken the dish out of the pot swings in bamboo silk elbow basket, hangs on smoked frame and pushes Fumigator, 80 DEG C-90 DEG C 50-55 minute that fire-cure, cooling of coming out of the stove;

(8) case, 0 DEG C of-5 DEG C of Cord blood.

2. smoked elbow preparation method as claimed in claim 4, base is characterized in that, the bamboo silk elbow indigo plant described in described step (7) is pyriform, pincushion, spherical or rectangle.