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Method for pickling pork head meat

A technology of pig head meat and pig head meat, which is applied in the field of pickled pig head meat, can solve the problems of inconvenient carrying and eating, poor taste of pig head meat, poor taste of pig head meat, etc., and shorten the time of high-temperature cooking, sterilization process and packaging process Reasonable, fragrant effect

Inactive Publication Date: 2012-07-18
ZHEJIANG QINGLIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also some methods of processing pig head meat at present. For example, the date of publication is March 24, 2010, and the publication number is CN101675809 in the Chinese patent, which discloses a method for making pig face with sauce. The raw materials used in the method include (by weight) Number of servings): pig head: 80-120, bean paste: 160-240, sauced pig face is made after pickling, low-temperature fermentation and air-drying. The ingredients used in this method are not scientific enough, and the pig head meat product made The taste is poor, the flavor is not unique enough, and it is inconvenient to carry and eat
Another example is that the publication date is March 24, 2010, and the publication number is CN101675808 in the Chinese patent, which discloses a method for making flat pig face. The raw materials used in the method include (in parts by weight): pig head: 95 -105, salt: 3-5, sugar: 4-7, light soy sauce: 0.8-1.2, 50° liquor: 1.8-2.5, sodium nitrate: 0.04-0.06, the pig head is made by pickling, low-temperature fermentation, and low-temperature air-drying As a result, the taste of the pork head meat products made by this method is poor, and it is inconvenient to carry and eat
[0006] In summary, there is still no reasonable technology, scientific ingredients, the mouthfeel of the pork head meat product made is comfortable, unique flavor, easy to sell in supermarkets, and a method for pickling pork head meat that is convenient for consumers to eat

Method used

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  • Method for pickling pork head meat
  • Method for pickling pork head meat

Examples

Experimental program
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Effect test

Embodiment 1

[0031] See figure 1 In this embodiment, the method for marinating pork head meat includes a raw meat processing process, a marinating process, a rinsing and drying process, a cooking process, a packaging process and a sterilization process, which are specifically as follows.

[0032] (1) Processing procedure of raw meat.

[0033] Choose fresh inner three yuan pig head as the raw material and meet the acceptance criteria, and then cut the tongue, peel the pig face, cut half, and trim the pig head to obtain the pig skull. Requirements: The cut strips should be kept intact, without oil, mucus, congestion, pus, pig hair, epiglottic cartilage; pig face includes cheek meat, the face after trimming must be intact and free of damage, and the lymph on the surface of the pig face should be removed , Congestion and impurities.

[0034] (2) Pickling process.

[0035] Frying pepper and salt: preheat the iron pan to a certain temperature, first add star anise, cinnamon and pepper to the iron pan ...

Embodiment 2

[0053] See figure 1 In this embodiment, the method for marinating pork head meat includes a raw meat processing process, a marinating process, a rinsing and drying process, a cooking process, a packaging process and a sterilization process, which are specifically as follows.

[0054] (1) Processing procedure of raw meat.

[0055] Acceptance of raw materials: Choose fresh three yuan pig head as raw material, flat head, no weight limit, rosin plucking hair, splitting half conjoined, removing pig brain and lymph. Pig head with skin, ears, tongue, fresh and disease-free, no pig hair, no impurities, no tissue defects, no damage to the epidermis, bright color, white fat.

[0056] Picking and cutting: Remove the pig tongue as follows: cut the knife from the base of the tongue, separate along the outer edge of the tongue, then take out the tip of the tongue from the mouth, and finally separate the tongue from the base of the tongue to obtain a pig tongue. Pig tongue requires that the cut s...

Embodiment 3

[0078] See figure 1 In this embodiment, the method for marinating pork head meat includes a raw meat processing process, a marinating process, a rinsing and drying process, a cooking process, a packaging process and a sterilization process, which are specifically as follows.

[0079] (1) In the raw meat processing process, the pig head is used as the raw material, and the tongue and face of the pig head are first removed, and then the pig head is cut in half and the pig brain inside the pig head is taken out to obtain the pig skull.

[0080] (2) In the marinating process, first pre-cool the core temperature of the pig skull, pig tongue and pig face in step (1) to below 10 ℃, and then coat the pig skull, pig tongue and pig face with a layer Pepper salt, and then put the pig skull, tongue and pig face in a cold storage with a temperature of 0-4 ℃ for pickling; the next day, turn the tank to rub the salt, first take out the pig skull, pig tongue and pig face and shake Remove the wet ...

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Abstract

The invention relates to a method for pickling pork head meat. The reasonable-process method for pickling pork head meat, capable of being used for making the pickling pork head meat with the unique flavor does not exist in the prior art. The method provided by the invention comprises the work procedures of raw material meat processing, pickling, rinsing, baking, cooking, packing and sterilization. In the raw material meat processing work procedure, pork heads are used as raw materials, pork tongues and pork faces are taken down, the pork heads are cut into halves, and the pork brain is taken out to obtain the port cranium; in the pickling work procedure, the pork cranium, the port tongues and the pork faces are pre-cooled to the temperature below 10 DEG C, pepper salt is smeared on the pork cranium, the port tongues and the pork faces, the picking is carried out for 28 to 32 days, the jar turning is carried out every day in the early four days, and the jar turning is carried out every three days from the fifth day; the cooking work procedure is carried out after rinsing and baking, the pork cranium is placed into boiling water to be boiled for 42 to 48 minutes to obtain pork cranium meat, the pork noses, the pork tongues and the pork faces are steamed for 18 to 22 minutes by 100-DEG C steam, and the pork ears are steamed for 28 to 32 minutes by 100-DEG C steam; and the finished products of pickled pork head meat are obtained through the work procedures of packing and sterilization. The method has the advantages that the process is reasonable, and the manufactured pork head meat has unique flavor.

Description

Technical field [0001] The invention relates to a method for marinating pork head meat and belongs to a processing method of meat products. Background technique [0002] Pork head meat is a distinctive product among traditional Chinese meat products. Pork head meat has distinct red and white quality, fresh and tender quality, and tastes fat but not greasy. It is rich in protein, vitamins and minerals, and has the advantages of nourishing the vitality and strengthening the body. Efficacy is a traditional food that people generally like. The most famous pork head meat is the "grilled whole pig head" in Huaiyang cuisine. Its firework is the most particular and has the longest history. It is a well-known Huaiyang dish. [0003] Pig heads are by-products in the slaughtering process of pigs. The processing and sales of traditional pig heads are very simple. They just sell the pig heads directly after blanching. The value is low, and the higher added value of the pig heads cannot be full...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/314A23L13/20A23L13/40A23L13/70
Inventor 李森张娜顾千辉
Owner ZHEJIANG QINGLIAN FOOD
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