1/ materials and appliances:
Fresh pork (ears, pig's head, etc. ) fragrant catalpa, seasoning, etc.
Pot, stove, kitchen knife, washbasin, balance
2/ Process flow: raw material finishing-pickling-marinating-finished product.
3/ Preparation of marinated juice:
Composition ratio:
Pork 20 kg salt 200 g soy sauce 500 g sugar 100 g liquor 30 g.
MSG 20 g Ginger 50 g Cinnamon 40 g Fennel 20 g Chenpi 20 g
Clove15g tsaoko 20g pepper15g vanilla 20g.
Production principle steps:
1. Clean raw meat and fur, and remove 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 of half a catty to a catty).
2. Pickling: evenly spread the salt on the raw meat and put it in a pot for 4-24 hours (the meat is big, the weather is cold and the time is long).
3. Sugar water: dissolve100g sugar until there are no particles.
4. Prepare marinade (main marinade):
Wrap spices (ginger, cinnamon, fennel, dried tangerine peel, clove, Amomum tsaoko, Rhizoma Dioscoreae Septemlobae, pepper and vanilla) with gauze, add 1 bowl of broth (bone soup) and 2 bowls of clear water, put them in a pot and cook on low heat for one hour. Pay attention to hydration and don't dry-burn.
Add sugar water (keep boiling for 5 minutes, stirring constantly). Note: The sugar here is not sweet.
Add soy sauce and stir well (cease fire for 5 minutes)
Add white wine and boil, then cease fire.
Add monosodium glutamate and stir.
Adjust the brine: adjust the amount and salinity of the soup with soup, water and salt to make the initial brine taste lighter.
Heating boiling
5. Old bittern mixing:
Add spices, soup and water and simmer for 30 minutes.
taste
Adjust the brine: adjust the amount and salinity of the soup with soup, water and salt to make the initial brine taste lighter.
Heating boiling
6. Marinating: marinate the cleaned meat pieces in the prepared primary brine. Bring the fire to a boil and simmer for 30-60 minutes. The cooking process has to be turned over two or three times.
7. Salt water preservation: marinate the meat, heat it to boiling, and then let it stand. When idle, don't open the lid at will, so as to avoid the volatilization of aroma substances and the entry of microorganisms and pests. Keep it safe and avoid being stolen 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 rotten (crisp and thick), and the fat is not greasy. The yield is 65%-70%(75%-80%).
Precautions:
1. Determine the dosage of other ingredients according to the meat quantity.
2. The taste of the initial brine is definitely bad, not a technical problem. Flavor substances in brine need to be accumulated continuously, and the taste will get better and better with the repetition of brine.
3. The salty taste of meat enters the meat in the curing process, and the brine will become more and more salty in the process of marinating for many times, but the amount of salt used in curing must not be reduced. The salinity of finished meat can be adjusted by adjusting salt water.
4. Spices will be continuously lost. A pack can be used five times, but each time it needs to be added with 65438+ 0.5 of the first time. (The amount of spices added and the number of times of use can be increased or decreased according to spices, prices of spices, tastes of customers, etc. , but the proportion is the same. Use it three times, adding1/3 each time; Used 6 times, adding 1/6) each time.
5. It is not easy to have too many spices. Too much spice is not only wasted, but also makes the product have only five flavors, which makes it feel stuffy after eating.
6. It is not necessary to add star anise (fennel) to the bittern spice at the initial stage, and a small amount of star anise (5- 15g) can be added at the later stage.
7. Good quality star anise has a great influence on the five flavors, and the addition amount should be controlled well. Too much will only taste like star anise!
8. The price of spices is not cheap. Unwanted packages are soaked in Chinese liquor for 2- 12 hours, the dregs are removed and the wine is left, and bottled for later use.
9. Add sugar, white wine and soy sauce to the old brine:
Taste the brine before marinating every time, and one person (good taste, no smoking or drinking) is responsible for ensuring the same flavor of each batch of products.
Liquor: Add 10-30g liquor soaked with waste spices every time.
Soy sauce: If the color of brine is light and the color of finished meat is not good, add appropriate amount of soy sauce, and be careful not to be too salty.
White sugar: The main function of white sugar is not sweetness, but special caramel flavor and coloring. If the customer doesn't like sweetness, don't add sugar directly to the old brine except the initial brine.
Caramel water: firstly, dissolve the white sugar in water, boil it with high fire and keep stirring, then change it 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 taste and bright color. You can add some old bittern or color your skin.
10. Attention should be paid to every link to keep the product with a certain flavor.
If it makes you satisfied, give me 100. It is not easy for everyone. I hope your craft is getting better and better!