The preparation of halogen products is to prepare halogen juice or add old halogen, and then put the raw materials into the halogen juice. First, use a big fire. After the marinade is boiled, then use a small fire to marinate it slowly, so that the marinade is gradually immersed in the raw materials until it is crisp and rotten. Halogen products generally use old halogen. After each marinating, the marinade must be marinated (skimmed, filtered, heated and cooled) and then stored. The longer the aged brine is used, the stronger the fragrance and umami taste, and the product is characterized by crisp and rotten taste.
One is fat. Eating pig's head meat is mostly to make it fat, but this kind of fat is different from other meats in that it is thin, fat and not greasy.
The second is glutinous. I still can't figure out how the cooking of pig's head cooked in soup stock is so consistent. Always cook the meat crisp and not rotten, crispy and delicious.
The third is incense. The smell of pig's head meat is very attractive. Slice the pig's head and put it in the pot. Sprinkle with sesame oil and sprinkle with some coriander. The fragrance is overflowing and always attracts people's appetite.
The fourth is brittleness. The pig's head is crispy because the pig's ears contain brittle bones, which are wrapped in meat. Therefore, the brittleness of pig's head meat is waxy and hidden, with a unique flavor.
raw material
A pig's head (about 2500g), 30g of refined salt, 7.5g of fennel, 7.5g of cinnamon, 40g of soy sauce and 50g of sweet noodle sauce.
prepare
Soak the pig's head in water, wash it, remove the fine hairs with tweezers, cut off the ears, remove the pig's eyes, lips, earrings, nose and face, split it in two, divide the chin into three pieces, then soak it in water to float the blood. Boil in the pot for half an hour, remove, wash and cut into pieces. Put oil in the pan, stir-fry the sweet noodle sauce until it is sweet sauce color, add marinade, add meat, fennel, cinnamon, soy sauce, refined salt and water, first boil it with high fire, and then cook it with high fire for about 3 hours until the meat is crisp and rotten.
trait
The fat meat is crisp and rotten, the lean meat is fresh and fragrant, the taste is pure and tender, and the aroma is fragrant.
It is a traditional famous dish in Suqian, Jiangsu Province, with a history of more than 200 years. This dish is deeply loved by local people because of its ruddy color, rich fragrance, fat but not greasy, rotten but not greasy, pure and tender taste.
raw material
1 pig head, 250g Suqian sweet oil, star anise, cinnamon, fragrant leaves, cloves, ginger slices, garlic kernels, chopped green onion, refined salt, cooking wine, monosodium glutamate, fresh soup, sesame oil and salad oil.
prepare
1. Wash and cut open the pig's head, remove the skull and lymph meat, cut off the earrings, eye sockets, pig's mouth and pig's nose for other purposes, cut the washed meat into large pieces, soak it in clean water to remove blood, then put it in a boiling water pot for about 10 minute, take it out and cut it into 3 cm square pieces.
2. Clean the pot, heat it with salad oil, stir-fry ginger slices and garlic kernels, add fresh soup and pig's head slices, then pour sweet oil and cooking wine, boil, skim off the floating foam, put it in a seasoning bag containing star anise, cinnamon, fragrant leaves and clove, cover the pot and simmer for about 15 minutes, then put it in.
prepare
(1) The way to make a pig's head with sauce is basically the same as that of pork with sauce and elbow with sauce. Use fresh pig heads (followed by frozen ones, not the heads of old sows and husband pigs). Eye hair and ear hair should be dug out, dirt, meat, dates and other impurities should be removed, cut into two pieces, scrubbed clean, blanched in a clear water pot, and then blanched in soup to remove odor.
(2) According to the weight of the pig's head, add a proper amount of seasonings such as salt, soy sauce, pepper, aniseed, fennel, cinnamon, onion, ginger, etc. (the seasonings can be packed in gauze bags). Boil until it is ripe, take it out, and bone it while it is hot, that is, it becomes a pig's head blank.
(3) Put the boneless pig head blank into another pot, leaving a soup hole in the middle, add the cooked meat soup, add water to make it salty, add the above seasoning, and add the pot cover sauce.
(4) The temperature of the sauced pig's head is very important. At first, it should be cooked with high fire for about 90 minutes, then gradually turn off the fire, add a proper amount of cooking wine when the soup comes back, and then simmer with slow fire until it is cooked. Be quick and accurate when cooking, or you will break the meat. The processing time of sauce is generally about 4 hours.
(5) When cooking, press the pig's ear under it and arch the mouth to make it irregular and square. After removing the meat, add a proper amount of monosodium glutamate to the soup and brush a layer of sauce on the pig's head while it is hot.
trait
Beautiful appearance, bright brown color, rich flavor, rich in glial protein, fat but not greasy.
raw material
1 pig's head, 250g onion segments, 250g ginger slices, 5g cardamom, 5g galangal, 5g pepper, 10g dried tangerine peel, 5g clove, 10g cinnamon, 25g salt, 20g sesame oil and 75 sugar.
prepare
(1) Clean the stubble with pig-head pliers, wash it, remove the skull, divide it into two halves, put it in a cold water pot for about 30 minutes, and then take it out and wash it with cold water.
(2) Put bamboo mats in the pot, inject clean water, add refined salt, soy sauce, white sugar, Shaoxing wine, onion and ginger slices, put pepper, aniseed, cinnamon, Amomum tsaoko, ginger, clove, bean curd, licorice and fennel into clean gauze bags, tie the mouth tightly, and put them in the pot for about 40 minutes with low fire. After all kinds of seasonings are fully seasoned, add the cooked and washed pig's head meat, bring it to a boil, and cook for about 3 hours on low heat. When the pig's head is cooked, take it out and let it cool.
(3) Take out the pickled pig's head meat, apply sesame oil to keep it moist, slice and plate it when eating, and pour a little marinade on it.
trait
The meat color is ruddy, the texture is soft and tender, the pot-stewed flavor is rich, and Zui Xiang is beautiful.
To process white pig's head meat, the pig's head should be selected first, then the rosin should be cremated and coated with rosin. After the rosin is cooled, it can be peeled off and soaked in cold water. Finally, the fine hairs around the pig's head should be ironed. After washing, cut the pig's head in half, cut off the ear roots and wash it. Put the pot into the broth fire, put the pig's head in and cook for two hours without any seasoning. Skim the oil slick, take out the pig head and soak it in cold water to make it white.
When eating, spread a clean wet cloth on the chopping board, take pig's head meat, and use a fish belly knife to make the meat slices as thin as wrapping paper. The bigger the slice, the thinner the better. Put the chopped white pig's head meat into a small pot, add appropriate amount of salt, cucumber slices, leek segments, ginger and garlic juice (ginger, garlic paste, vinegar) and sesame oil, and mix well to serve. that
trait
The meat is crisp, as thin as paper, spicy and refreshing.
Beautiful appearance, bright brown color, rich flavor, rich in glial protein, fat but not greasy.
raw material
Fresh pig's head 100 kg.
Formula (based on 100 kg raw material)
3,000 grams of salt, 4,000 grams of soy sauce, 0/500 grams of ginger, 200 grams of fresh ginger, 200 grams of cooking wine and 0/580 grams of spice.
The proportion of spices and herbs
200 grams of Zanthoxylum bungeanum, long pepper 160 grams, kaempferia kaempferia 160 grams, 60 grams of clove, 60 grams of angelica dahurica, 300 grams of cinnamon, 240 grams of tsaoko and 400 grams of star anise.
manufacturing method
(1) material selection and treatment:
Fresh pig heads that meet the requirements of health inspection are selected as processing raw materials, and the pig heads are thoroughly scraped to remove the hair scale and dirt on the pig heads' surfaces, face grooves, ear roots and other places, and the residual hair and hair roots are pulled out. Put the pig face down on the chopping block, split it from the middle of the back of the head, dig out the pig brain, remove the skull, cut off the ears, remove the eyes and nose; Take out the mouthparts, soak them in clean water 1 hour, take them out, wash them, and drain them.
(2) Brine:
Blanch the cleaned pig's head meat, mouth strips and ears in a boiling water pot for 0/5 min, take out and drain, put in an old pot of marinated soup, add other seasonings and spices, add water to the pig's head, simmer for about 2 hours with strong fire, take out the pig's head, remove the bones while it is hot, and finalize the design.
1, preparation of sauce and marinated soup
The preparation of sauce and marinated pork soup used in the processing of sauce and marinated pork products is a key link that affects the quality of products. It is necessary to apply scientific formula and select high-quality ingredients to form the unique flavor and color of products. Broth is very important in the production of sauce and marinated products. The longer the soup is, the better the flavor of the sauce and marinated products will be. If there is no broth in the first sauce and brine product, the ingredients should be adjusted accordingly. After repeated use, there will be a lot of sediment that will affect the consistency of the product, so be sure to filter it frequently to keep the soup clean. In industrial production, the purification process can be completed by filtration or purification machinery. In addition, skim the floating foam every time you use it, clean it after use and boil it. Usually the broth should be used every day, and the broth that has not been used for a long time should be frozen or boiled regularly to prevent corruption and deterioration.
2. Processing and preservation of soup stock.
Broth is an important raw material for processing braised pork products, and good broth is an important condition for making braised pork products have unique flavor. Broth contains a large number of protein and fat degradation products, which accumulate rich flavor substances, which is an important reason for the unique flavor of braised pork products. However, in the storage process of the old soup, these substances are easily used by microorganisms, which makes the old soup deteriorate; Repeated use of broth contains a lot of dregs and meat scraps, which is also easy to deteriorate the broth and its flavor. When braised pork contains impurities, the impurities will adhere to the surface of the meat, which will affect the quality and consistency of the product. Therefore, the soup stock must be cooked before use. If it is not used for a long time, it must be cooked regularly and stored at low temperature. Generally, the stock that needs to be stored is cooked, filtered with a 50-mesh screen, skimmed off the floating foam and residue, and then put into storage. 0-4℃ for storage. In industrial production, in order to maintain the consistency of product quality, mechanical filtration and other measures are usually used to filter the old soup uniformly to ensure that all raw materials are based on the old soup as a unified standard.
3. Preparation of marinade in the production of sauce marinated meat products.
The preparation of gravy is the key link in the production of gravy products. Braised soup is made of broth with water and seasoning. The quality of marinated soup is influenced by the ratio of soup material to water, the amount of salt and seasoning, the cooking method and the evaporation of water during cooking. In particular, the ratio of soup to water and the evaporation of water during cooking directly affect the concentration and salinity of brine soup, which has a great impact on the quality of products and must be strictly controlled and adjusted. If too much water evaporates in the process of making brine, you can add some water appropriately, or you can add some spices such as ginger slices and pigments appropriately. At the same time, it can supplement the amount of soup stock and salt.
4. Technical problems of temperature control in the processing of braised pork products.
Temperature control is an important link in the processing of braised pork products. Boiling with strong fire makes the outer muscles contract rapidly and strongly, so it is difficult to make the ingredients gradually penetrate into the product, and the meat quality cannot be crisp and moist. The product is dry, hard and tasteless, with uneven salt inside and outside, and the soup is tasteless. When cooked with slow fire, the energy exchange between substances inside and outside the muscle is easy, and the products are crisp and rotten inside and outside, and the soup is turbid and fragrant, but it often takes a long time to cook, which makes the products difficult to form and the yield is low. So the heating time and firepower should be determined according to the variety and product volume, and adjusted at any time according to the situation.
The control of temperature includes the control of firepower and heating time. Except for a few varieties, the firepower of various products is generally fierce first and then slow. Usually, it takes a short time to cook on a big fire and a long time to cook on a small fire. The purpose of using Wanghuo is to make the muscle surface layer shrink properly, so as to keep the shape of the product and avoid the product cooked with slow fire for a long time in the later stage from being amorphous or not ripe; The purpose of slow fire cooking is to make the ingredients gradually penetrate into the product, achieve the purpose of uniform salinity inside and outside, and make the meat brittle and rotten. The heating time and method vary from variety to variety. The product has a large volume, and the heating time is generally long. On the contrary, it can be shorter, but the product must be cooked.
5. Selection of soy sauce in the processing of braised pork products.
Soy sauce is often used to color braised pork products. Soy sauce and soy sauce are both made by brewing and fermentation. The light color, light sauce flavor, heavy salty flavor and fresh flavor of light soy sauce are mostly used for seasoning; Dark brown soy sauce has strong sauce flavor and low umami taste, so products such as straw mushroom soy sauce are added to improve its umami taste, which is generally used for food coloring, such as marinated products.
6. The control problem of the sauce braised pork products sticking to the pot or floating out of the water during the sauce cooking.
In the cooking process of braised pork products with sauce, due to the boiling effect of braised soup, some products will surface and cannot be cooked, resulting in unpalatable or undercooked meat. Therefore, at the beginning of cooking, stainless steel mesh or grate is usually used to press the product, and the weight is pressed on it to keep it below the water surface, which can make the product tasty and ensure the consistency of product quality. In addition, in the process of marinating sauce, products that contact the pot for a long time may stick to the pot, so sometimes a grate or stainless steel net is placed under the meat to separate the meat from the pot to avoid the product sticking to the pot.
7. Clarification of marinated soup in marinated pork products.
In addition to most of the water, marinade also contains a variety of spice extracts, aromatic substances and most of the pigments, which will undergo more complex physical and chemical changes in high temperature environment, thus forming a unique marinade flavor. But at the same time, these substances will also make the brine soup turbid and affect the processing quality of the products. Using special clarifiers and adsorbents for food processing can remove some impurities and pigments in the marinade, but it will weaken the taste of the marinade soup to some extent. The production process can be controlled by controlling firepower and adjusting ingredients, such as using small fire and adding angelica dahurica in ingredients to reduce turbidity. The brine soup can be filtered immediately after use, and it can be kept clear.
8. Sugar color boiling and temperature control.
Sugar color is often used in the production of sauce and braised pork products, and the boiling quality of sugar color has a great influence on the appearance of products. Sugar color is formed by boiling sugar solution under the condition of adapting to temperature, and the key is temperature control. When the temperature is too low, caramelization reaction or caramelization is insufficient, and the color of the boiled sugar is light; But if the temperature is too high, caramel will carbonize, and the boiled sugar will be black, black and bitter. So the temperature is too high or too low to make a good sugar color. When the temperature is insufficient, a small amount of cooking oil can be added to the pot first. The temperature of the oil is higher after heating, which can ensure the caramelization of the sugar solution and avoid the phenomenon of sticking to the pot. The high temperature should be strictly controlled during the boiling process. Avoid excessive firepower to make sugar bitter.