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Spiced pig cheek and production method thereof

A production method, pig face technology, applied in the field of food processing, can solve the problem of single flavor and cannot meet the diversified market demand, and achieve the effect of unique flavor and rich sauce

Inactive Publication Date: 2010-03-24
朱长满
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pig head is a commonly used raw material for making dishes. Among them, pig face, pig ears, and pig brain can be used to make various delicious dishes. Most of the existing pig faces are mainly stewed, and the flavor is relatively single, which cannot satisfy diversification. market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] Prepare raw materials (jin) according to the following weight ratio:

[0013] Pig head: 100, bean paste: 200

[0014] The preparation method of sauced pig face of the present invention comprises the following steps:

[0015] a. Pickling: Choose fresh pig heads, split the lower jaw of the pig head, remove the bones, wash and dry them, put them in a pickling pool, take them out after 20 days, wash them with clean water, and dry them in the air.

[0016] b. Low-temperature fermentation and air-drying: Hang the pickled and dried pig heads sequentially on the racks in the low-temperature fermentation storage to keep the pig heads from being squeezed, touched, or pressed. The temperature in the fermentation storage is 3-5 degrees. It will be out of the warehouse after 10 days.

[0017] The sauced pork face is amber in color, rich in sauce, sweet and salty, and has a unique flavor.

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Abstract

The invention relates to a spiced pig cheek and a production method thereof, belonging to the field of food processing. The inventive spiced pig cheek comprises the following raw materials in parts byweight: pig head 80-120, and thick broad-bean sauce 160-240. The inventive spiced pig cheek is made by salting, fermenting at a low temperature, and air drying. The product features unique flavor, amber color, rich soy sauce and salty flavor in sweet flavor, and is a special meat flavor meat product with local specialty.

Description

technical field [0001] The invention relates to a sauced pig face and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Pig heads are commonly used raw materials for making dishes. Among them, pig faces, pig ears, and pig brains can be used to make various delicious dishes. Most of the existing pig faces are mainly stewed, and the flavor is relatively single, which cannot satisfy diversification. market demand. Contents of the invention [0003] The purpose of the present invention is to solve the current situation that the variety of pig face food is single, and provide a sauced pig face and a preparation method thereof. [0004] Sauce pig face of the present invention comprises following raw material (by weight): [0005] Pig head: 80-120, bean paste: 160-240 [0006] Preferably, the sauced pig face of the present invention comprises the following raw materials (in parts by weight): [0007] Pig head: 100, bean pas...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/01A23L13/20A23L5/10
Inventor 朱长满
Owner 朱长满
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