Sauce-braised pork head meat production technology and formula features famous food Qingdao pig head meat (roasted pork with sauce)
Pig head meat can be regarded as Qingdao special meat products. Most of the meat product processing companies in Qingdao process and sell pig head meat. Qingdao people like to eat it. Pork head meat, minced garlic, mixed with cucumber, plus bagged fresh Tsingtao beer , or a few friends gathering, or drinking alone is very carefree.
1. Process flow: raw material selection--defrosting-- Trimming - rinsing - pre-cooking at about 95 degrees/about 5 minutes - marinating at about 95 degrees/1.5-2 hours - removing the bones - marinating the head meat at about 85 degrees/40-60 minutes - taking it out of the pot and cooling it Shape--sugar smoked--storage or market sale
2. Production of stock: When making sauced pig head meat for the first time, you need to make stock.
The principle of making stock is: no chicken will not be fresh, no duck will not be fragrant, no skin will not be good Thick, no belly and no white. Apart from careful selection of ingredients, there are no special requirements for making soup stock. It just requires simmering over low heat for several hours until the soup is thick and milky white.
Ingredients for making soup stock:: 20 kilograms of pork leg bones (broken), 10 kilograms of chicken rack, one old duck, 10 kilograms of pig skin, one pork tripe , and 150 kilograms of water.
Combine the raw materials of pork leg bones (Broken), chicken rack, old duck, pig skin, and pork belly are first blanched in boiling water, put in cold water, boil the water quickly over high heat, and then simmer for more than 6 hours under appropriate control of the heat to fully extract the bones and skin It contains nutrients and delicious ingredients such as bone marrow and colloid. After the soup is thickened, remove the foam, bone residue and stick bones, filter it with gauze, and filter out 110 kilograms of broth (you can cook the filtered soup in batches),
3. Adjust the broth to make 110 kilograms of filtered broth, and add 2 kilograms of spice bags. (Wrap with gauze bag, do not put the gauze bag too tightly, and soak in water), 2 pounds of green onions, 1 pound of ginger, 0.6 pounds of garlic (peeled), 4.6 pounds of refined salt, simmer for about 1 hour, and reduce the size after boiling Turn on the heat, keep the noodle soup slightly open, and turn over to break up the small blisters. The ingredients are guaranteed to be flavourful, and the soup weighs 100 kilograms. If the heat is too high, it will cook into white milk soup. If the heat is too low, the flavor will not be strong.
５． The prepared stock and braised soup seasonings are evenly mixed and brought to a boil. 100 kilograms of braised pig head raw materials can be used for sauce.
６． Subsequent production of supplementary excipients. Production of sauce brine again: continue to use the old soup (guaranteed 100 kilograms, water can be added if insufficient), but add auxiliary materials according to the production volume of the sauce brine product: For example: 100 kilograms of raw materials, refined salt 2.3%, sugar syrup 2.4% (according to raw materials Yield calculation (added), monascus red 2g, monascus yellow 0.5g, straw mushroom dark soy sauce 0.8kg, nitrite 1.5g, onion 1kg, ginger 0.5kg, garlic 0.3kg, material bag 1kg, strong fragrance 250 grams of bone marrow extract, 150 grams of 35502K (yeast flavor), and 1 jin of cooking wine.
7. Process requirements:
(1) Split the pig head in half, scrape off the hair and dirt, rinse with water, and blanch with boiling water to remove the smell and moisture to avoid affecting the quality of the soup.
(2) Put the blanched pig head into the old soup pot, boil it and keep it at a constant temperature of about 92°C for about 90 minutes. According to the ingredient ratio of the above formula and process, during the operation, the basis of 100 kilograms of old soup is always guaranteed. During production, it is necessary to ensure that the original soup is sufficient, not enough to replenish water, and excessive boiling and concentration to ensure that the flavor is always consistent (the material package is increased according to local flavor requirements), and a sufficient amount of auxiliary materials are added according to the weight of the raw materials for sauce brine.
(3) Based on the output of the above marinated products, if you need to increase the amount of sauce brine in a batch, and if you need to increase the old soup, just press 2, 3, and 4 to add the brine material.
(4) Take the pork head meat out of the pot and remove the bones. The skull and orbital bones are easy to break. After removing the bones, soak it in the old soup for about 1 hour.
(5) After the pork head meat is soaked, take it out of the pot and let it dry until After room temperature, store or sell in 0-4℃ warehouse.
(6) The color, aroma, taste, shape and other quality indicators of the finished product have local characteristics. 8. Quality standards for pig head meat. The finished pig head meat in sauce is half a pig face. It has the unique sauce red color of this product, is moderately salty, has tight meat texture, is fresh and fragrant, has no peculiar smell, is fat but not greasy, is thin but not fat, and is well sliced. The sauce is rich in flavor.
Glucose: maltose, maltose dilute, maltose refers to starch converted through a special process, different from sucrose, maltose is generally called syrup, syrup is divided into red syrup and white syrup, red syrup is maltose, It can be used in sauce-stewed products to comprehensively taste, color, and enhance aroma.
Spice package: Spices are made from the seeds, flower buds, stems, roots, etc. of plants with special spices, such as star anise, cinnamon, pepper, amomum villosum, grass fruit, clove, nutmeg, etc. Composed of bags. It mainly uses its unique aroma to give food a unique flavor and satisfy people's taste preferences. Spices can also increase appetite and help digestion and absorption.
nitrite: sodium nitrite , nitrite is added to meat products,
(1) has an inhibitory effect on the reproduction of microorganisms, especially has a special inhibitory effect on Clostridium botulinum.
(2) Sodium nitrite is a good color-developing agent, which makes meat products produce a fresh red color and increases the sensory properties of the products.
(3) Increase the flavor of meat products. Sodium nitrite may produce carcinogens nitrosamines in meat products, so its use must be strictly limited. GB2760 stipulates that the residual amount of sauce-braised meat products is 0.03g/kg. Since long-term use of braised soup will cause savings, Therefore, the amount of sodium nitrite used should be very low. Nitrosamines are sensitive to sunlight and are easily decomposed under ultraviolet rays. In addition, nitrosamines are also easy to decompose in an acidic environment. Adding some vinegar when using meat products can reduce the harm of nitrosamines
