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Making method of ready-to-eat marinated bath chap

A technology of pig head meat and pig head meat, which is applied in the field of preparation of ready-to-eat stewed pork head meat, can solve the problems of scarce product types, unclean hair removal, and hidden safety hazards of pig head meat products, and improve the comprehensive sensory quality of the product, which is not easy to spoil and oxidize The effect of protection and delay

Inactive Publication Date: 2019-02-01
重庆明海食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the problems of unclean depilation, low quality, rare product types, hidden dangers of pig head meat products and difficult guarantee of product flavor in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Alkaline enzyme combined hair removal: add 0.2% sodium bicarbonate to water to make an alkaline hair removal solution, heat the alkaline hair removal solution to 80°C, and then immerse the unhaired pig head until the alkaline hair removal After soaking in the liquid for 4 minutes, lower the temperature to 53°C and add 0.3% alkaline protease to it, keep it warm for 1 hour and then wash the pig's head to get a clean pig's head;

[0032] (2) Trimming and deboning: remove the tongue, ears, brain, eyes, bones, and trimming of the clean pig head to obtain boneless pig head meat;

[0033] (3) Prepare pickling liquid: the pickling liquid is 30 parts by weight of water, 12 parts of red grains, 4 parts of ginger powder, 4 parts of licorice powder, 3 parts of salt, 0.2 parts of ascorbic acid, 3.5 parts of sucrose, 0.3 parts of citric acid, After mixing 3.5 parts of white wine, the pickling solution is obtained;

[0034] (4) Low-temperature marinating: Cool the boneless pork h...

Embodiment 2

[0041] (1) Alkaline enzyme combined hair removal: add 0.3% sodium bicarbonate to water to make an alkaline hair removal solution, heat the alkaline hair removal solution to 90°C, and then immerse the unhaired pig head until the alkaline hair removal After soaking in the liquid for 5 minutes, lower the temperature to 57°C and add 0.4% alkaline protease to it, keep it warm for 1.5 hours and then rinse the pig's head to get a clean pig's head;

[0042] (2) Trimming and deboning: remove the tongue, ears, brain, eyes, bones, and trimming of the clean pig head to obtain boneless pig head meat;

[0043] (3) Prepare pickling liquid: the pickling liquid is 30 parts by weight of water, 8 parts of red grains, 3 parts of ginger powder, 3 parts of licorice powder, 2 parts of salt, 0.1 part of ascorbic acid, 3 parts of sucrose, 0.1 part of citric acid, After mixing 3 parts of white wine, the pickling solution is obtained;

[0044] (4) Low-temperature marinating: Cool the boneless pork head...

Embodiment 3

[0051] (1) Alkaline enzyme combined hair removal: add 0.3% sodium bicarbonate to water to make an alkaline hair removal solution, heat the alkaline hair removal solution to 85°C, and then immerse the unhaired pig head until the alkaline hair removal After soaking in the liquid for 4 minutes, lower the temperature to 55°C and add 0.3% alkaline protease to it, keep it warm for 1.5 hours and then rinse the pig's head to get a clean pig's head;

[0052] (2) Trimming and deboning: remove the tongue, ears, brain, eyes, bones, and trimming of the clean pig head to obtain boneless pig head meat;

[0053] (3) Prepare pickling liquid: the pickling liquid is 30 parts by weight of water, 10 parts of red grains, 3.5 parts of ginger powder, 3.5 parts of licorice powder, 2.5 parts of salt, 0.1 part of ascorbic acid, 3 parts of sucrose, 0.2 part of citric acid, After mixing 3.5 parts of white wine, the pickling solution is obtained;

[0054] (4) Low-temperature marinating: Cool the boneless ...

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Abstract

The invention discloses a making method of ready-to-eat marinated bath chap. The making method comprises the following steps of performing alkali and enzyme united hair removal on pig heads, performing trimming, performing preservation, performing marinating, performing antioxidation treatment, and finally performing packaging and bacteria-free treatment so as to obtain products. According to themaking method disclosed by the invention, alkali and enzyme united hair removal is used, so that the hair of the pig heads is thoroughly removed, and the hair removal technology is simple and safe; low-temperature preserving is used, so that the flavor of products is increased; an antioxidant and light-resistant heat-insulating materials cooperate with each other to perform anti-oxidant treatmenton the products, and finally, the bath chap is subjected to bacteria-free treatment. The marinated bath chap products made by the making method are clean, hygienic, safe to eat, delicious in taste, unique in taste and easy to digest, and the shelf life of the products reaches 1year or above.

Description

technical field [0001] The invention relates to the technical field of pork processing, in particular to a method for preparing instant stewed pork head meat. Background technique [0002] China is a big pig breeding country and a big pork consumer. The annual consumption of pork reaches 50 million tons, and pig head meat accounts for 10%, with an annual output of 5 million tons. However, there are no products in the market for pig head meat products. The common way of eating is stewed pork head meat in sauce, and pork head meat dishes in restaurants. These methods are not conducive to the circulation of pork head meat. It is very necessary to make a pig head meat product to reduce the huge output of pig head meat and fill the gap in the market. [0003] At present, my country mainly adopts methods such as mechanical scraping, open flame burning, and rosin depilation to depilate pig heads. There are many shortcomings such as dirty small hairs, uneven depilation, and difficu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L5/00A23B4/20A23B4/16A23B4/015
CPCA23B4/015A23B4/16A23B4/20A23V2002/00A23L5/57A23L13/20A23L13/428A23L13/70A23V2300/46Y02A40/90
Inventor 谭祥银
Owner 重庆明海食品有限公司
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