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Freshness retaining method of Dali Bai burned pig

A fresh-keeping method and burning technology are applied in the field of fresh-keeping of Dali Bai nationality burning pigs, which can solve the problems of food safety, lack of availability, hidden dangers and the like.

Inactive Publication Date: 2010-11-10
魏红江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the vast majority of people think that raw hides are completely raw, and there are hidden dangers in eating them. Therefore, a snack with national characteristics such as Dali "raw hides" has not been greatly developed so far.

Method used

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Experimental program
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Effect test

Embodiment Construction

[0007] Dali Bai’s fire-roasted pig (rawhide) preservation method is to open the pig carcass that has been processed by fire for many times and rinse and scrape clean, take out the internal organs, and remove the bone and divide each part of the pig that has passed the post-mortem quarantine. The purpose of this quarantine is to Parasites such as Trichinella spiralis are inspected under a microscope, and then the skin of the segmented parts is removed and finely chopped, and the meat is cut into pieces or slices, put into vacuum bags, and then vacuum-packed with a vacuum packaging machine; after vacuum-packing Put the pork skin at -35°C, put the meat at -40°C, and put the meat slices at -38°C in an ultra-low temperature refrigerator or cold storage for quick freezing for 3-4 hours, and then move it into a -20°C ultra-low temperature refrigerator or cold storage for storage. Thaw in warm water at 30-40°C before eating. The pork skin and sliced ​​meat before quick freezing can be...

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Abstract

The invention relates to a freshness retaining method of a Dali Bai burned pig, belonging to the field of food processing. The freshness retaining method comprises the steps of: deboning and dividing various parts of a pig which is subjected to repeatedly burning, well processed and quarantined to be qualified after slaughter, taking skins from the divided parts and chopping finely, cutting meat into meat loafs or meat slices, respectively placing into a vacuum bag, and vacuumizing and packaging by using a vacuum packing machine; and placing the pig skins, meat loafs and the meat slices which are subjected to vacuumizing and packaging into an ultra-low temperature refrigerator or a cold store at -35--40 DEG C for quick-freezing for 3-4 hours, and transferring to an ultra-low temperature refrigerator or a cold store at -20 DEG C for storage; and when at meals, placing the freezed burned pig into warm water at 30-40 DEG C for unfreezing and eating by dipping with water prepared specific to a special way so as to eat raw skins.

Description

technical field [0001] The invention relates to a method for preserving freshness of Dali Bai nationality fire-roasted pigs (raw hides), and belongs to the field of food processing. Background technique [0002] Dali Bai Autonomous Prefecture is located in the west of Yunnan Province, with a total population of 3.29 million. It is the main inhabited area of ​​the Bai people in my country. There are 25 major ethnic groups, of which the Bai ethnic group has 1.08 million people, accounting for 32.8% of the total population. For a long time, the Bai area has followed an ancient dietary behavior of eating "raw hide", that is, burning pigs, with a history of more than 2,000 years. "Rawhide" is a delicacy on the dining table here. Every household must invite relatives and friends to dinner every time a pig is slaughtered. In addition to Dali, there are many places in our country that have the habit of raw food. The Hezhen people in Heilongjiang like to eat raw fish; the Hakka pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00A23B4/005A23B4/06
Inventor 魏红江赵红业
Owner 魏红江
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