materials and utensils:
fresh pork (ears, pig's head, etc.), spices, etc.
pots, stoves, kitchen knives, pots, Tianping
technological process:
raw material sorting-pickling ↘
marinating-finished product
preparation of marinade ↗
ingredient ratio:
pork 21 kg salt 211 g soy sauce 511 g white sugar 111 g white wine 31 g
monosodium glutamate 21 g. 21 grams
Production principle steps:
1. Clean the raw meat fur and remove the bones and excess fat (the removed bones can be used for soup, and the fat should not exceed 2 cm, and cut into long squares from half a catty to one catty).
2. salting: rub the salt evenly on the raw meat and marinate it in a basin for 4-24 hours (the meat is big and the weather is cold, so it takes more time).
3. Sugar water: just dissolve 111g of sugar until no granules are found
4. Prepare marinade (primary marinade):
l Wrap spices (ginger, cinnamon, fennel, dried tangerine peel, clove, tsaoko, rhizoma kaempferiae, pepper and vanilla) with gauze, and add 1 large bowl of soup stock (bone soup). Pay attention to replenish water and don't burn it dry.
l add white sugar water (keep boiling for 5 minutes and keep stirring). note: white sugar here is not sweet.
l Add soy sauce and stir evenly (cease fire for 5 minutes)
l Add white wine to boil and then cease fire
l Add monosodium glutamate and stir
l Adjust the brine: use soup, water and salt to adjust the amount and saltiness of the soup, so that the taste of the initial brine is weak
l Heat to boil
5. Mix the old brine:
l Add spices, tonic soup and water. Boil on low fire for 31 minutes
l Taste
l Adjust the brine: adjust the amount and saltiness of the soup with soup, water and salt to make the primary brine taste weak
l Heat to boil
6. Marinate: marinate the marinated and cleaned meat pieces in the prepared primary brine. Boil with strong fire, then simmer for 31-61 minutes. The cooking process should be turned over two or three times.
7. brine preservation: after marinating the meat, heat it until it boils and leave it idle. when it is idle, don't open the lid at will to avoid the volatilization of aroma substances and the entry of microorganisms and pests. Keep it properly and avoid theft by business rivals.
product features:
the skin is golden yellow, the lean meat is brown, the salty taste is appropriate, the five flavors are rich, the skin is waxy and the meat is rotten (the skin is crispy and the meat is fragrant), and the yield is 65%-71%(75%-81%)
Note:
1. Determine the dosage of other ingredients according to the meat quantity <
3. The salty taste of meat enters the meat during curing, and the brine will become more and more salty in the process of repeated marinating, but the amount of salt used during curing must not be reduced. The salinity of finished meat can be adjusted by adjusting the brine.
4. Spices will be constantly worn out. One package can be used for 5 times, but 1.5 of the first time should be added each time. (The amount of spices added and the number of times of use can be increased or decreased according to spices, spice prices, customer tastes, etc., but the proportion is the same. Use 3 times, and add 1/3 each time; Use it 6 times, and add 1/6 each time). As shown in the figure:
first pot
first package
second pot
first package
first 1/5
third pot
first package
first 1/5
second 1/5
fourth pot
first package < 5
sixth pot
first 1/5
second 1/5
third 1/5
fourth 1/5
fifth 1/5
seventh pot
second 1/5
third 1/5
.
6. star anise (anise) does not need to be added to the initial halogen spice, and a small amount of star anise (5-15g) can be added later.
7. Good quality star anise has a great influence on the five flavors, so the amount of star anise should be controlled, and if there is more star anise, it will only taste like star anise!
8. The price of spices is not cheap. Unwanted packages are soaked in white wine for 2-12 hours, and the dregs are removed to keep the wine, and the wine is bottled for later use.
9. Addition of white sugar, white wine and soy sauce to the old brine:
Taste the brine before marinating each time, and one person (who doesn't smoke or drink) will be responsible for it to ensure the same flavor of each batch of products.
l white wine: add 11-31g of wine soaked with waste spices at a time.
l soy sauce: if the color of the brine is light and the color of the finished meat is not good, add a proper amount of soy sauce, and be careful not to be too salty.
l white sugar: the main function of white sugar is not sweetness, but special caramel flavor and coloring. If the customer doesn't like sweetness, sugar should not be added directly to the old bittern except for the initial bittern.
l caramel water: firstly, dissolve the white sugar in water, bring it to a boil with high fire, and keep stirring, then change to low fire, and keep stirring until it becomes reddish brown (close to black red) caramel, add boiling water to dissolve it, and bottle it for later use. (caramel water has a special flavor and bright color, so you can add some old bittern or color the skin)
11. Every link must be paid attention to, so that the product can maintain a certain flavor.
give it a try.