1 The raw materials and auxiliary materials are all Bama Xiang pigs, weighing about 6-10 kg.

Recipe 1: 60~70g salt, 120~150g white sugar, 20~50g white wine, 10g MSG, 50~100g sesame paste, 50~60g southern milk, 8~15g allspice powder, 5g 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 fermented bean curd, appropriate amounts of shredded ginger, green onions, sesame oil and maltose.

Formula 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, 30g minced garlic, shredded ginger,

Appropriate amounts of green onions and maltose.

2 Processing equipment practices 2 Processing equipment scales, chopping boards, large pots, special baking hooks and ovens, etc.

3. Processing process: Slaughtering and sorting of raw materials → Pickling → Blanching and sugar coloring → Baking → Finished product.

Slaughtering and sorting of raw materials: Slaughter and drain the blood, blanch in hot water at about 65°C, turn carefully, take out and quickly shave off the hair, pay attention to scrape off the black skin on the rough skin, and 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.

Pickling: Except rice vinegar and maltose, mix all the auxiliary ingredients, apply them evenly in the body cavity, and put them in a pickling room at 2~5℃ for pickling.

The time is 5 to 8 hours in summer and can be extended to 12 to 24 hours in winter.

Blanch the skin and hang the sugar color: After the marinated pork fillet, use a special long iron fork to pass from the hind legs through the front 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 the maltose water (1 part maltose to 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 shades.

Finally, place it in a ventilated place to dry the skin.

Baking: Baked in a 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, maltose-coated and dried pig bill into a heated oven. The oven must have a stable temperature and the heat must be controlled properly. The normal oven temperature needs to be controlled at 160~200℃ during baking.

between.

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 a steel needle through the skin, evenly piercing 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. The weight selection of raw materials and the sensory evaluation results of the product (roasted fragrant pig): Bama fragrant pigs with a weight in the range of 6 to 10 kilograms produce the best roasted fragrant pigs.

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.

The best raw materials for making roasted fragrant pig are Bama fragrant pigs with a weight in the range of 6-10 kilograms.

Its color, aroma and taste are all good.

Marinating in a low-temperature environment of 2 to 5°C has a better effect than marinating at room temperature during traditional processing. The marinating time is longer and more delicious. The raw meat is not easy to deteriorate, and the storage time of the product 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 crispy, and it should be packaged or sold in time.

Compared with other pigs, Bama Xiang pig has many excellent qualities such as high protein, amino acid, calcium, and phosphorus content, and low fat content and calories.

The protein, fat, calories, glutamic acid, cholesterol and other nutrients contained in Bama Xiang pig pork are generally better than those of ordinary domestic pigs.

Taking protein, glutamic acid and cholesterol as an example, the contents of Bama Xiang pig pork are 17.82%, 30% and 75.1% respectively, while the contents of Guangdong domestic pigs are 13.6%, 10% and 70.7% respectively, and the contents of Beijing domestic pigs are

The contents are 10.5%, 13% and 77% respectively.