Liuhe pig's head meat is made of lean and clean pig's face, trimmed off the fat on the cheeks, added with dozens of precious Chinese herbal medicines, made into sauce, soaked and processed with old soup. This product is rich in sauce flavor, fragrant but not greasy, and has dual functions of nutrition and health care.
I. Process flow
The raw materials are thawed, trimmed, rinsed, precooked for about 95 degrees/15 minutes, marinated for about 95 degrees/1.5-2 hours, deboned, soaked for about 85 degrees /40-60 minutes-taken out of the pot and cooled for molding.
Second, the formula
Seasoning: 20g of star anise, 20g of nutmeg, 20g of long pepper, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia kaempferia, 20g of pepper, 20g of fennel15g, 20g of fragrant leaves, 20g of galangal, 5g of tsaoko, and 20g of licorice/kloc-0.
Basic seasoning: Xiang 150g, Jiang 150g, rock sugar 250g, appropriate amount of red yeast, cooking wine 1000g, soy sauce 500g and refined salt 300g.
250g of hot peanut oil, 20g of monosodium glutamate and bone soup 12kg.
Third, the processing technology:
1, cut the pig's head in half, scrape off the hair and dirt, rinse it with clear water, and blanch it with boiling water to remove the fishy smell and moisture without affecting the quality of the stock.
2. Put the blanched pig's head into the soup stock pot, boil it and keep it at a constant temperature of about 92℃ for about 90 minutes. According to the proportion of ingredients in the above formula process, in actual production, it is necessary to consider that the original soup should be sufficient, the amount of water should be insufficient, and the flavor should be kept consistent (the packaging should be increased or decreased according to the local flavor requirements), and sufficient auxiliary materials should be supplemented according to the weight of the sauce raw materials.
3, pig's head meat out of the pot, boneless. Skull and orbital bones are easily broken. After bone removal, soak in the soup stock for about 1 hour.
4. After the pig's head is soaked, take it out of the pot and dry it to room temperature, and store it at 0-4℃ or sell it.
5. The quality indexes such as color, fragrance, taste and shape of finished products have local characteristics.
Fourth, the quality standard of pig head meat
The finished sauced pig's head meat is half a pig's face, which has the characteristics of red sauce, moderate salinity, compact meat quality, fresh flavor, fat but not greasy, thin but not firewood, good slice and rich sauce flavor.