CN105475862A - Method for pickling pork jowl meat - Google Patents
Method for pickling pork jowl meat Download PDFInfo
- Publication number
- CN105475862A CN105475862A CN201510987776.1A CN201510987776A CN105475862A CN 105475862 A CN105475862 A CN 105475862A CN 201510987776 A CN201510987776 A CN 201510987776A CN 105475862 A CN105475862 A CN 105475862A
- Authority
- CN
- China
- Prior art keywords
- vacuum
- tumbling
- meat
- pig neck
- pig
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of foods, in particular to a method for pickling port jowl meat. The method comprises the following steps: 1, feeding 800 parts by weight of port jowl meat into a puncturing machine for puncturing, uniformly stirring the raw materials to obtain flavoring soup, and preparing auxiliary materials; 2, putting the port jowl meat and the flavoring soup obtained in the step 1 and the auxiliary materials into a vacuum tumbling machine for tumbling in vacuum; 3, pickling the port jowl meat obtained in the step 2 at a temperature of 2-4 DEG C for 24-48 hours in a standing way; 4, cooling the port jowl meat obtained in the step 3, and packaging in vacuum. The method has the beneficial effects that the growth of disadvantageous bacteria is inhibited through tumbling and pickling at a low temperature, and the obtained pork jowl meat can be preserved for a long time, is good in mouthfeel, and can be kept for 3 months at a temperature of 0-4 DEG C.
Description
Technical field
The present invention relates to food technology field, be specifically related to the method for salting of a boar neck.
Background technology
Pork is one of animal food important on current people's dining table.Because pork fiber is comparatively soft, connective tissue is less, and containing more intramuscular fat in musculature, therefore, after cooking processing, meat flavour is delicious especially.Pig neck is the meat of pig neck, at the front portion of foreleg and pig's head connecting place, fat content is more, more salt need be added when pickling guarantee the quality, Chinese patent 200610015554.4 discloses " a kind of pickle cured meat product and preparation method thereof ", the method salt addition is up to more than 10%, unfavorable to health.Patent publication No. CN103271365A discloses " preparation method of the dry-salt meat products of a kind of natural fermented low sodium ", and the method batching is more, processing and fabricating excessive cycle, be unfavorable for suitability for industrialized production, and tumbling time is longer continuously, easily causes the institutional framework of meat to be destroyed, affects mouthfeel.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of salt addition few, mouthfeel is good, the method for salting of the pig neck of long shelf-life.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: the method for salting providing a boar neck, comprises the steps:
Step 1: 800 weight portion pig necks are sent into the puncture of puncture machine; Stir the raw material of following weight portion to obtain flavoring soup juice: salt 5-8 part, monosodium glutamate 0.5-0.8 part, sodium bicarbonate 2.48-2.675 part, D-araboascorbic acid sodium 0.1-0.2 part, DL-Alanine 0.8-1 part, sodium Diacetate 0.3-0.5 part, flavoring essence spices 0.65-0.75 part, composite phosphate 3.3-3.65 part, carragheen 0.65-0.75 part, part, water 50-60 part; Prepare the auxiliary material of the raw material composition of following weight portion: water 100-150 part, ice 20-40 part, glycerine 15-25 part, swine bone high-soup 3-5 part, flavoring essence spices 0.6-0.8 part and soybean protein 12-15 part;
Step 2: the pig neck of step 1 gained weight part ratio and flavoring soup juice and auxiliary material are entered in vacuum tumbler to carry out vacuum tumbling; Tumbling time controls: 13-16 hour; Tumbling environment temperature controls: 2-4 DEG C; The vacuum degree control of tumbling environment, at-0.07-0.08Mpa, is taken out after pig neck knead-salting;
Step 3: leave standstill under step 2 gained pig neck being placed in the temperature conditions of 2-4 degree and pickle 24-48 hour;
Step 4: step 3 gained pig neck is cooled, vacuum packaging.
Preferably, in the method for salting of above-mentioned pig neck, in the vacuum tumbler in described step 2, the content of pig neck is 2/3rds of vacuum tumbler available capacity.
Preferably, in the method for salting of above-mentioned pig neck, the vacuum tumbler in described step 2 often works and stops 5 minutes in 20 minutes.
Preferably, in the method for salting of above-mentioned pig neck, the rotating speed of the vacuum tumbler of described step 2 controls as 8-12r/min.
Beneficial effect of the present invention is: in the preparation method of pig neck of the present invention, after tumbling, pig neck is due to strippings such as a large amount of protein, for the Nutrient medium that microorganism is splendid, the present invention to arrange under cryogenic conditions tumbling and pickles and inhibits unfavorable bacteria growing, gained pig neck storage life is longer, and mouthfeel is good, at 0 ~ 4 DEG C, the shelf-life can reach three months.
Detailed description of the invention
By describing technology contents of the present invention in detail, being realized object and effect, be explained below in conjunction with embodiment.
The design of most critical of the present invention is: the present invention to arrange under cryogenic conditions tumbling and pickles and inhibits unfavorable bacteria growing, and gained pig neck storage life is longer, and at 0 ~ 4 DEG C, the shelf-life can reach three months.
Embodiment 1
The method for salting of one boar neck, comprises the steps:
Step 1: 800kg pig neck is sent into the puncture of puncture machine;
Stir the raw material of following weight to obtain flavoring soup juice: salt 5kg, monosodium glutamate 0.5kg, sodium bicarbonate 2.48kg, D-araboascorbic acid sodium 0.1kg, DL-Alanine 0.8kg, sodium Diacetate 0.3kg, flavoring essence spices 0.65kg, composite phosphate 3.3kg, carragheen 0.65kg, water 50kg;
Prepare the auxiliary material of the raw material composition of following weight: water 100kg, ice 20kg, glycerine 15kg, swine bone high-soup 3kg, flavoring essence spices 0.6kg and soybean protein 12kg;
Step 2: the pig neck of step 1 gained and flavoring soup juice and auxiliary material are entered in vacuum tumbler to carry out vacuum tumbling; Tumbling time controls: 13 hours; Tumbling environment temperature controls: 2 DEG C; The vacuum degree control of tumbling environment ,-0.07Mpa (described vacuum should not be too high, otherwise the moisture under condition of high vacuum degree in cube meat is very easily drawn out of, and have impact on the quality of duck), is taken out after pig neck knead-salting; In vacuum tumbler in described step 2, the content of pig neck is 2/3rds of vacuum tumbler available capacity.Vacuum tumbler often works and within 20 minutes, stops 5 minutes (avoid the meat temperature caused due to friction to rise, also make the structure organization of meat be not easy to be damaged simultaneously).The rotating speed of vacuum tumbler controls as 8r/min.
Step 3: step 2 gained pig neck is placed in leave standstill under the temperature conditions of 2 degree and pickles 24 hours (it has one to leave standstill the stage to pig neck through tumbling relief, make it to pickle further, ensure the institutional framework that product is good, time is unsuitable long also unsuitable too short, the a large amount of protein stripping of pig neck after tumbling, for the Nutrient medium that microorganism is splendid, therefore to ensure low temperature and good sanitary condition);
Step 4: step 3 gained pig neck is cooled, vacuum packaging.
Embodiment 2
The method for salting of one boar neck, comprises the steps:
Step 1: 800kg pig neck is sent into the puncture of puncture machine;
Stir the raw material of following weight to obtain flavoring soup juice: salt 7kg, monosodium glutamate 0.7kg, sodium bicarbonate 2.675kg, D-araboascorbic acid sodium 0.2kg, DL-Alanine 0.9kg, sodium Diacetate 0.4kg, flavoring essence spices 0.75kg, composite phosphate 3.65kg, carragheen 0.7kg, special phosphorus element G0.8kg, water 55kg;
Prepare the auxiliary material of the raw material composition of following weight: water 120kg, ice 30kg, glycerine 20kg, swine bone high-soup 4kg, flavoring essence spices 0.7kg and soybean protein 13kg;
Step 2: step 1 gained pig neck and flavoring soup juice and auxiliary material are entered in vacuum tumbler to carry out vacuum tumbling; Tumbling time controls: 14 hours; Tumbling environment temperature controls: 3 DEG C; The vacuum degree control of tumbling environment, at-0.07-0.08Mpa, is taken out after pig neck knead-salting; In vacuum tumbler in described step 2, the content of pig neck is 2/3rds of vacuum tumbler available capacity.Vacuum tumbler often works and stops 5 minutes in 20 minutes.The rotating speed of vacuum tumbler controls as 9r/min.
Step 3: leave standstill under step 2 gained pig neck being placed in the temperature conditions of 3 degree and pickle 40 hours;
Step 4: step 3 gained pig neck is cooled, vacuum packaging.
Embodiment 3
The method for salting of one boar neck, comprises the steps:
Step 1: 800kg pig neck is sent into the puncture of puncture machine;
Stir the raw material of following weight to obtain flavoring soup juice: salt 8kg, monosodium glutamate 0.8kg, sodium bicarbonate 2.55kg, D-araboascorbic acid sodium 0.15kg, DL-Alanine 1kg, sodium Diacetate 0.5kg, flavoring essence spices 0.7kg, composite phosphate 3.5kg, carragheen 0.75kg, special phosphorus element G0.95kg, water 60kg;
Prepare the auxiliary material of the raw material composition of following weight: water 150kg, ice 40kg, glycerine 25kg, swine bone high-soup 5kg, flavoring essence spices 0.8kg and soybean protein 15kg;
Step 2: the pig neck of step 1 gained weight and flavoring soup juice and auxiliary material are entered in vacuum tumbler to carry out vacuum tumbling; Tumbling time controls: 16 hours; Tumbling environment temperature controls: 4 DEG C; The vacuum degree control of tumbling environment, at-0.08Mpa, is taken out after pig neck knead-salting; In vacuum tumbler in described step 2, the content of pig neck is 2/3rds of vacuum tumbler available capacity.Vacuum tumbler often works and stops 5 minutes in 20 minutes.The rotating speed of vacuum tumbler controls as 8-12r/min.
Step 3: leave standstill under step 2 gained pig neck being placed in the temperature conditions of 2-4 degree and pickle 48 hours;
Step 4: step 3 gained pig neck is cooled, vacuum packaging.
In sum, in the preparation method of pig neck provided by the invention, suitable vacuum, avoids the moisture of pig neck under condition of high vacuum degree in cube meat to be very easily drawn out of, have impact on the quality of pig neck; Vacuum tumbler often works and stops 5 minutes in 20 minutes, avoids the meat temperature caused due to friction to rise, also makes the structure organization of meat be not easy to be damaged simultaneously; After tumbling, pig neck is due to strippings such as a large amount of protein, for the Nutrient medium that microorganism is splendid, the present invention to arrange under cryogenic conditions tumbling and pickles and inhibits unfavorable bacteria growing, and gained pig neck storage life is longer, and mouthfeel is good, at 0 ~ 4 DEG C, the shelf-life can reach three months.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every equivalents utilizing description of the present invention to do, or be directly or indirectly used in relevant technical field, be all in like manner included in scope of patent protection of the present invention.
Claims (4)
1. the method for salting of a boar neck, is characterized in that, comprise the steps:
Step 1: 800 weight portion pig necks are sent into the puncture of puncture machine; Stir the raw material of following weight portion to obtain flavoring soup juice: salt 5-8 part, monosodium glutamate 0.5-0.8 part, sodium bicarbonate 2.48-2.675 part, D-araboascorbic acid sodium 0.1-0.2 part, DL-Alanine 0.8-1 part, sodium Diacetate 0.3-0.5 part, flavoring essence spices 0.65-0.75 part, composite phosphate 3.3-3.65 part, carragheen 0.65-0.75 part, part, water 50-60 part; Prepare the auxiliary material of the raw material composition of following weight portion: water 100-150 part, ice 20-40 part, glycerine 15-25 part, swine bone high-soup 3-5 part, flavoring essence spices 0.6-0.8 part and soybean protein 12-15 part;
Step 2: the pig neck of step 1 gained weight part ratio and flavoring soup juice and auxiliary material are entered in vacuum tumbler to carry out vacuum tumbling; Tumbling time controls: 13-16 hour; Tumbling environment temperature controls: 2-4 DEG C; The vacuum degree control of tumbling environment, at-0.07-0.08Mpa, is taken out after pig neck knead-salting;
Step 3: leave standstill under step 2 gained pig neck being placed in the temperature conditions of 2-4 degree and pickle 24-48 hour;
Step 4: step 3 gained pig neck is cooled, vacuum packaging.
2. the method for salting of pig neck according to claim 1, is characterized in that, in the vacuum tumbler in described step 2, the content of pig neck is 2/3rds of vacuum tumbler available capacity.
3. the method for salting of pig neck according to claim 1, is characterized in that, the vacuum tumbler in described step 2 often works and stops 5 minutes in 20 minutes.
4. the method for salting of pig neck according to claim 1, is characterized in that, the rotating speed of the vacuum tumbler of described step 2 controls as 8-12r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510987776.1A CN105475862A (en) | 2015-12-24 | 2015-12-24 | Method for pickling pork jowl meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510987776.1A CN105475862A (en) | 2015-12-24 | 2015-12-24 | Method for pickling pork jowl meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105475862A true CN105475862A (en) | 2016-04-13 |
Family
ID=55663435
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510987776.1A Pending CN105475862A (en) | 2015-12-24 | 2015-12-24 | Method for pickling pork jowl meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105475862A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918889A (en) * | 2016-04-28 | 2016-09-07 | 莆田市城厢区诚味食品有限公司 | Modified beef and production method thereof |
| CN105962105A (en) * | 2016-05-06 | 2016-09-28 | 莆田市城厢区诚味食品有限公司 | Sauce-flavored pig tongue and production method thereof |
| CN107028106A (en) * | 2016-11-09 | 2017-08-11 | 青岛农业大学 | The method and apparatus that a kind of raw curing food based on meat and sausage is effectively manufactured |
| CN107736585A (en) * | 2017-11-19 | 2018-02-27 | 山东明鑫集团有限公司 | A kind of preparation method of instant sea tangle food |
| CN108013373A (en) * | 2018-02-05 | 2018-05-11 | 安徽鑫松亚食品有限公司 | A kind of pine neck and preparation method thereof |
| CN110301575A (en) * | 2019-02-26 | 2019-10-08 | 福建省亚明食品有限公司 | A kind of conditioning pig neck product and its biological processing method |
| CN111011741A (en) * | 2019-12-31 | 2020-04-17 | 安徽利霞农业发展有限公司 | Pickled preserved meat and processing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396128A (en) * | 2007-09-24 | 2009-04-01 | 大成美食（上海）有限公司 | Vacuum curing rolling method of meat products |
| CN102266078A (en) * | 2011-08-10 | 2011-12-07 | 黑龙江宝迪肉类食品有限公司 | Bone soup fresh ham and preparation method thereof |
| CN103271365A (en) * | 2013-05-29 | 2013-09-04 | 南京农业大学 | Processing method for naturally fermenting low-sodium dry cured meat product |
-
2015
- 2015-12-24 CN CN201510987776.1A patent/CN105475862A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396128A (en) * | 2007-09-24 | 2009-04-01 | 大成美食（上海）有限公司 | Vacuum curing rolling method of meat products |
| CN102266078A (en) * | 2011-08-10 | 2011-12-07 | 黑龙江宝迪肉类食品有限公司 | Bone soup fresh ham and preparation method thereof |
| CN103271365A (en) * | 2013-05-29 | 2013-09-04 | 南京农业大学 | Processing method for naturally fermenting low-sodium dry cured meat product |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918889A (en) * | 2016-04-28 | 2016-09-07 | 莆田市城厢区诚味食品有限公司 | Modified beef and production method thereof |
| CN105962105A (en) * | 2016-05-06 | 2016-09-28 | 莆田市城厢区诚味食品有限公司 | Sauce-flavored pig tongue and production method thereof |
| CN107028106A (en) * | 2016-11-09 | 2017-08-11 | 青岛农业大学 | The method and apparatus that a kind of raw curing food based on meat and sausage is effectively manufactured |
| CN107736585A (en) * | 2017-11-19 | 2018-02-27 | 山东明鑫集团有限公司 | A kind of preparation method of instant sea tangle food |
| CN108013373A (en) * | 2018-02-05 | 2018-05-11 | 安徽鑫松亚食品有限公司 | A kind of pine neck and preparation method thereof |
| CN110301575A (en) * | 2019-02-26 | 2019-10-08 | 福建省亚明食品有限公司 | A kind of conditioning pig neck product and its biological processing method |
| CN111011741A (en) * | 2019-12-31 | 2020-04-17 | 安徽利霞农业发展有限公司 | Pickled preserved meat and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105475862A (en) | Method for pickling pork jowl meat | |
| CN103844275B (en) | A kind of processing technology nursing one's health beefsteak | |
| CN103844276B (en) | The preparation method of the fried pork steak of a kind of Chinese style and product | |
| CN101715968B (en) | Lactobacillus fermented beef dry sausage and processing method thereof | |
| CN102885326A (en) | Seafood-flavor sausage and producing method thereof | |
| CN105995570B (en) | Pan-Fried Beef Steak with Black Pepper and its processing method | |
| CN101401652A (en) | Quick and safe bloating method for chicken paw or the like | |
| CN104997042A (en) | Method for producing bound trotters through artificial inoculation and fermentation | |
| CN102326788B (en) | Environmentally-friendly nutritional bell pepper sausage and preparation method thereof | |
| CN102266078A (en) | Bone soup fresh ham and preparation method thereof | |
| CN101099575B (en) | Fermented horse meat product and preparation method thereof | |
| CN102334700A (en) | Sliced smoked ham and preparation method thereof | |
| CA2771671A1 (en) | Cured chunky meat product, in particular boiled ham | |
| CN101669647A (en) | Fast fermentation method of mixed meat type fermented sausage | |
| CN105124610A (en) | Production method of lactic acid bacteria fermented tied pig leg meat with the addition of zymolytic bone paste | |
| CN103859427B (en) | A kind of preparation method of Western-style fry pork steak and product | |
| CN103230024A (en) | Northeast sauce pickled chicken feet and processing method thereof | |
| CN1105828A (en) | Western-style ham and its preparation method | |
| CN101095499B (en) | Geese kebab ingredients and technics of processing the geese kebab | |
| CN116058473A (en) | Low-temperature fermented beef sausage and preparation method thereof | |
| CN105341746A (en) | Nutrient purple potato ham sausage and processing technology thereof | |
| CN109418780A (en) | A kind of processing method of beef relative intestines | |
| CN111903919B (en) | Beefsteak processing technology | |
| CN106307187A (en) | Fish roll production process | |
| CN106666447B (en) | A kind of lactobacillus-fermented intestines of vinegar-pepper flavor and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160413 |