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Roast suckling pig processing method

A processing method and technology for roasting suckling pigs, applied in the fields of application, food preparation, food science, etc., can solve the problems of unsuitable production, storage and transportation for industrialization, unable to meet dietary needs, high price, etc. The effect of storage, complete color and flavor, and tender pork

Inactive Publication Date: 2009-02-18
CHONGQING HUAIXIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method of roasting suckling pig is complex and expensive, and it is not suitable for industrial production, storage and transportation, and cannot meet people's growing dietary needs

Method used

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Examples

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Embodiment Construction

[0033] Preferred embodiments of the present invention will be described in detail below.

[0034] The processing method of roast suckling pig, for batch production, can select fresh frozen suckling pig as raw material, comprises the following steps:

[0035] 1) Material selection, choose frozen suckling pigs with a carcass weight of 2.5-3.5kg, preferably 2.8-3.0kg;

[0036] 2) To thaw, put the frozen suckling pigs into the thawing pool, put tap water to thaw, the weight ratio of tap water to frozen suckling pigs is 1:5; the tap water must meet the drinking water hygiene standards stipulated by the state; change the water once in the middle.

[0037] The thawing time depends on the outside temperature: outside temperature 0-10°C, thaw for 24 hours; outside temperature 10-20°C, thaw for 18 hours; outside temperature above 20°C, thaw for 6-12 hours; ℃.

[0038] 3) Trim, take out the thawed suckling pig from the thawing pool, break off the pig's mouth, cut off the back root of t...

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PUM

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Abstract

The invention discloses a processing method for roasting pigs, which can be used for the batch production of the roasted pigs. The processing method comprises the following: 1) a step of trimming, during which, trimming an anthony pig body to remove parts of the anthony pig which can not be edible and roasted, and cutting openings on the anthony pig body; 2) a step of preparing curing material; 3) a step of curing, during which, curing the anthony pig for 3 to 5 days; 4) a step of heating up the skin for coloring, during which, putting the cured anthony pig into boiled water to cook for 4 to 6 minutes after cleaning the cured anthony pig, and evenly spraying the sugar color onto the skin of the anthony pig; 5) a step of roasting, during which, roasting the anthony pig for 18 to 24 hours at the temperature between 60 and 70 DEG C; and 6) a step of re-roasting, during which, roasting the anthony pig for 20 to 30 minutes at the temperature between 125 and 140 DEG C. The method can be used for the batch production of roasted pigs with reduced cost. The roasted pigs which have golden yellow and crisp skin, and fragrant and soft pork integrate good color, fragrance and taste. In the further technical proposal, secondary trimming, preserving oil spray coating and vacuum packaging are carried out to bring about the long-term storage of the roasted pigs, thereby facilitating transportation and storage.

Description

technical field [0001] The invention relates to food processing technology, in particular to a method for processing roasted suckling pig. Background technique [0002] Roast suckling pig is a traditional dish, usually served in high-end formal banquets. Since pigskin contains a lot of collagen, it has the function of beautifying and strengthening skin, while suckling pig is thinner and has less fat content, so the elderly can also eat it with confidence. The traditional method of roasting suckling pig has complex procedures, high price, and is not suitable for industrialized production, preservation and transportation, and cannot meet people's ever-expanding dietary needs. Contents of the invention [0003] In view of this, in order to solve the above problems, the present invention provides a method for processing roasted suckling pigs, which can carry out mass production of roasted suckling pigs. [0004] The object of the present invention is achieved in that the pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L1/01A23L13/00A23L5/10
Inventor 赵开华
Owner CHONGQING HUAIXIANG FOOD
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