A kind of preparation method of Tujia cured pig ear

Abstract

A preparation method of Tujia preserved pig ears (Tujia is an ethnic minority of China) comprises the following steps of: selecting pig ears, removing hairs, preparing seasonings, mixing, salting, soaking, performing air-drying, baking, smoking, performing color matching, performing color and flavor protection, performing oil immersion, and packaging; the preparation method has the beneficial effects that the seasonings in the salting process only adopt peppers, salt and cooking wine, so that the traditional natural colors of the Tujia salted preserved pig ears are kept; the pig ears are upwardly hung and propped open by bamboo branches in the smoking process, so that the pig ears cannot be deformed and are kept in original sector shapes; smoke generated by fresh pine and cypress branches, oak wood and pepper branches are adopted in smoking and baking processes, so that the meat is fragrant; the color matching is performed by virtue of the smoke concentration, so that the natural color of the meat is kept under the circumstance that the use of a pigment is avoided and an effect of bright color and luster is achieved; through the color and flavor protection and the oil immersion, the preserved pig ears can be stored for a long time and cannot go bad; the preserved pig ears prepared by the method are bright in color and luster, crisp and flexible to eat, fragrant but not greasy in taste, mellow and rich in flavor, lingering in aftertaste, and chewable.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for preparing Tujia cured pig ears. Background technique [0002] Bacon products have a history of thousands of years in China, and are mainly popular in Sichuan, Hunan, Hubei, Jiangxi, Yunnan, Guizhou, and Guangdong. Because they are usually cured in the twelfth lunar month of the lunar calendar, they are commonly called "bacon". From fresh meat processing, production to storage, bacon products have the same meat quality, long-term fragrance retention, and the characteristics of not bad for a long time. Meat products are smoked through processed materials, so mosquitoes and flies do not crawl in summer, and they do not deteriorate after three volts. Unique local flavor food. [0003] Pig ears are rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, etc., and have the effect of invigorating the spleen and stomach. They ar...

AI Technical Summary

Problems solved by technology

[0004] The traditional production of cured pig ears is generally just rubbing with spices to taste when pickling, and then let it stand for a while before smoking. Covering with sacks for direct smoking and baking, the smoke will fill the air during smoking, pollute the environment, and have fire hazards, so it is not suitable for large-scale production; now there are special baking machines and equipment for wax products, which use sesame oil to fumigate and electric heating. Although the appearance of the waxed pig ears is beautiful, the appearance is inconsistent, and the taste is blunt, which has lost the traditional flavor characteristics.