Raw materials and auxiliary materials
The raw materials are all Bama Xiang pigs, weighing about 6-10 kilograms.
Recipe 1: 60-70 grams of salt, 120-150 grams of sugar, 20-50 grams of white wine, 10 grams of MSG, 50-100 grams of sesame paste, 50-60 grams of southern milk, 8-15 grams of five-spice powder grams, 5 grams of sodium nitrate, appropriate amounts of green onions, rice vinegar and maltose.
Recipe 2: 45-55 grams of salt, 200-250 grams of sugar, 15 grams of white wine, 6-10 grams of MSG, 100-150 grams of sesame paste, 4 small pieces of tofu, shredded ginger, green onions, and sesame oil and maltose in appropriate amounts.
Recipe 3: 40~50g salt, 60~10g white wine, 200~300g sugar, 15~50g soy sauce, 5g MSG, 5~7 small pieces of fermented bean curd, 6g allspice powder, 30 grams of minced garlic, appropriate amounts of shredded ginger, green onions and maltose.
2 Processing equipment
Scales, chopping boards, large pots, special baking hooks and ovens, etc.
3 Processing Technological Flow
Technological Flow: Slaughtering and sorting of raw materials → pickling → blanching and sugar coloring → baking → finished product.
Slaughtering and sorting of raw materials: Slaughter and drain, scald with hot water of about 65℃, turn carefully, take out and quickly shave off the hair, pay attention to scrape off the black skin on the rough skin, rinse with clean water .
Use a knife to cut open the chest, abdominal cavity and neck meat from the midline of the abdomen, take out all the internal organs and suet, and remove all the bones in the body without damaging the skin. You can also split the skull and spine, take out the spinal cord and pig brain, and pick out the 2nd to 3rd thoracic ribs and shoulder blades. Use a knife to slit between the ribs, and cut the thicker muscle parts with a knife to allow the seasoning to penetrate.
Marining: Except rice vinegar and maltose, mix all the auxiliary ingredients, apply them evenly into the body cavity, and put them in a marinating room at 2~5℃ for marinating. The time is 5 to 8 hours in summer and can be extended to 12 to 24 hours in winter.
Scalding and sugar-coating: After marinating the pig fillet, use a special long iron fork to pass through the front legs from the hind legs to the corner of the mouth, lift it up and drain the water. Then use 90℃ hot water and pour it on the pig skin until the skin shrinks to achieve the final effect. Adding an appropriate amount of rice vinegar to the blanching water can make the skin of roasted pork crispier.
After the water is dried, brush maltose water (1 part maltose plus 6 parts water) on the skin surface. You can only brush it once and it must be even. Otherwise, the skin color of the roasted pig will be different. one. Finally, place it in a ventilated place to dry the skin.
Baking: using hanging oven. There are two types of heat sources: electricity or charcoal. Traditional processing uses charcoal ovens, and factory production generally uses electric ovens.
Put the blanched and dried pig bill coated with maltose into a heated oven. The oven should have a stable temperature and control the heat. The normal oven temperature during baking It needs to be controlled between 160~200℃. After roasting for about 40 minutes, when the pig skin begins to change color, remove the pig body from the oven and prick it with a bamboo needle or steel needle through the skin and evenly pierce the pig body to prevent the skin from separating from the meat. Then brush with a layer of oil (preferably raw tea oil) to crisp up the skin of the fragrant pig. Then put it in the oven and bake for 40 to 60 minutes, until the skin is crispy and turns maroon. Frequently change the position of the fragrant pig during roasting to ensure even roasting.
4 Evaluation of the quality of raw materials and finished products
Selection of weight of raw materials and sensory evaluation results of the product (roasted fragrant pig): Bama Xiang with a weight in the range of 6~10 kg The roasted fragrant pig made from pigs is of the best quality. Pigs weighing less than 6 kilograms have high moisture content, the meat is not strong enough, the product quality is poor, and the product rate is low; in addition, the slaughter rate of pigs that are too small is also low and the cost is high, so it is not suitable to choose roasted pigs. of raw materials. The subcutaneous fat of fragrant pigs weighing more than 12 kilograms is generally more than 3 cm. During roasting, fat loss is large, and the product yield is low. At the same time, the product has a strong greasy feeling and poor flavor, so it is not suitable to be used as a raw material for roasting fragrant pigs.
Quality indicators of finished products: ① Sensory indicators: see Table 1; ② Physical and chemical indicators: salt content (calculated as sodium chloride) less than 4%; moisture content less than 35%; food additives are in accordance with GB2760 .
5 Summary
The best raw materials for making roasted fragrant pigs are Bama fragrant pigs with a weight in the range of 6-10 kilograms. Its color, aroma and taste are all good.
Marining in a low-temperature environment of 2~5℃ is better than marinating at normal temperature during traditional processing. The marinating time is longer and more delicious, and the raw meat is not easy to deteriorate, and the product is The storage time can be greatly extended.
After the product comes out of the oven, hang it in a cool and ventilated place. The storage time should not be too long (no more than 10 hours), otherwise the skin will be hard but not brittle, and it should be packaged or sold in time.