Including pig's head, tail, hoof, tongue, belly, large intestine, heart, liver and so on. , 100 kg of pig underwater water.

Formula (calculated by raw material 100kg):

2500 grams of salt (4000 grams of new brine if there is no old soup), 2000 grams of soy sauce, 2000 grams of sugar, 600 grams of sugar color, 2000 grams of white wine, and 0/300 grams of spices.

Proportion of spices and herbs:

Kaempferia kaempferia100g, clove 300g, cinnamon 50g, fennel 50g, star anise 200m, licorice 200m, nutmeg100g, cinnamon 200m and tangerine peel100g.

Selection and preliminary treatment of raw meat;

Pig's head, pig's tail and pig's trotters:

Remove hair and blood stains, first put it in hot water with a water temperature of 75-80℃ to perm the hair and shave it clean. Pull off those that can't be scraped off with tweezers once or twice, spray the remaining fluff with an alcohol blowtorch, and then trim it with a knife. The pig's head is half boned; The pig's trotters are cut into double-sided three-knife sections from the hoof fork, and each half is cut into double-sided sections; The tail is not cut. Boil in boiling water pot for 10 minute, take out and soak in clean water for cleaning.

Pig tongue:

Cut it from the root of the tongue, wash away the blood stains, soak it in warm water at 70-80℃ for several minutes, and when the upper epidermis of the tongue can be peeled off with fingernails, take it out and scrape off the white tongue coating with a knife. After washing, cut a knife at the lower edge of the tongue root with a knife, which is beneficial to the taste of the material when cooking, and drain the water for pickling.

Pork belly:

Cut open the belly, wash it, sprinkle with salt or alum and knead it well. After washing, soak in warm water at 80-90℃ 15 minutes, and scald until the belly becomes hard, and the white film inside can be scraped off with a knife. Take it out and put it in cold water 10 minute. Scrape clean with a knife, wash clean, not smelly and not slippery. Drainage. Cut the belly into two arc-shaped pieces from the bottom of the belly with a knife, remove the oil tendons and drain the water.

Pig large intestine:

Cut the pig's large intestine into 40cm long segments, rub the intestinal wall with salt or alum after everting the intestine, and remove all the dirt. Then wash it with clear water, soak it in boiling water pot for 15 minutes, then pick it up, soak it in cold water for cooling, and then pick it up and drain it.

Pig heart:

Cut the pig's heart, wash away the blood stains, and draw several leaf-shaped knives on the outside of the pig's heart with a knife to make the heart spread like a butterfly. After washing, put it in a boiling water pot and soak it for minutes. Take it out and wash it with clean water. Drain and marinate.

Pig liver:

Cut the pig liver into three leaves, cut several dendritic knives on the surface of the big liver, and wash the congestion with cold water. The other two liver lobes can be cut into pieces or slices horizontally because they are relatively small. Boil the cleaned liver in boiling water for 10 minute until the surface of the liver becomes hard and the inside is bright orange. Take it out and put it in cold water to wash away the blood stains on the knife edge.

Pork tenderloin (kidney):

Finishing method is the same as pig liver. It is worth noting that the ureter and oil tendon must be cleaned, otherwise it will smell of urine.

Sand liver (spleen):

Finishing method is the same as pig liver.

Laryngeal bone (trachea) of pig;

It is a soft and brittle bone. Cut one side of the throat, wash away the dirt, and cut it with a knife a few times, but don't cut it off. Put it in warm water at 80-90℃ for 5 minutes, and then wash it.

Marinating method:

(1) First, put all kinds of seasonings into a cloth bag (which can be used continuously for 3-4 times) and put them into a pot together with soy sauce, onion, ginger, soy sauce, sugar, wine and salt. Then put it into water, and add water to drown the raw materials. If old brine is used instead of clean water, only 1250g salt is needed.

(2) Put different varieties into a pot of marinated soup in batches, cook with strong fire until boiling, and then keep it slightly boiling with low fire. First, pig's trotters, pig's head after 30 minutes, pig's tongue and tail after 20 minutes, pig's heart, pig's belly, liver, waist, large intestine, sand liver and throat bone after 40 minutes. Boil the pork liver until it is completely cooked, the pork head can be inserted into chopsticks, and the bones of the pig's feet protrude, so that the flesh and blood can be easily separated when eating. Add monosodium glutamate 15 minutes before cooking, and the finished product will be cooked.

(3) After cooking, put it flat on the cooked meat case according to the variety, and don't stack it. Apply sesame oil to brighten the color after cooking.

The main points of making sauce and marinade are as follows:

1. Preparation of sauce and marinated soup:

The preparation of sauce and marinated pork soup used in the processing of sauce and marinated pork products is a key link that affects the quality of products. It is necessary to apply scientific formula and select high-quality ingredients to form the unique flavor and color of products. Broth is very important in the production of sauce and marinated products. The longer the soup is, the better the flavor of the sauce and marinated products will be. If there is no broth in the first sauce and brine product, the ingredients should be adjusted accordingly. After repeated use, there will be a lot of sediment that will affect the consistency of the product, so be sure to filter it frequently to keep the soup clean. In industrial production, the purification process can be completed by filtration or purification machinery. In addition, skim the floating foam every time you use it, clean it after use and boil it. Usually the broth should be used every day, and the broth that has not been used for a long time should be frozen or boiled regularly to prevent corruption and deterioration.

2, soup stock processing and preservation:

Broth is an important raw material for processing braised pork products, and good broth is an important condition for making braised pork products have unique flavor. Broth contains a large number of protein and fat degradation products, which accumulate rich flavor substances, which is an important reason for the unique flavor of braised pork products. However, in the storage process of the old soup, these substances are easily used by microorganisms, which makes the old soup deteriorate; Repeated use of broth contains a lot of dregs and meat scraps, which is also easy to deteriorate the broth and its flavor. When braised pork contains impurities, the impurities will adhere to the surface of the meat, which will affect the quality and consistency of the product. Therefore, the soup stock must be cooked before use. If it is not used for a long time, it must be cooked regularly and stored at low temperature. Generally, the stock that needs to be stored is cooked, filtered with a 50-mesh screen, skimmed off the floating foam and residue, and then put into storage. 0-4℃ for storage. exist

The preparation of gravy is the key link in the production of gravy products. Braised soup is made of broth with water and seasoning. The quality of marinated soup is influenced by the ratio of soup material to water, the amount of salt and seasoning, the cooking method and the evaporation of water during cooking. In particular, the ratio of soup to water and the evaporation of water during cooking directly affect the concentration and salinity of brine soup, which has a great impact on the quality of products and must be strictly controlled and adjusted. If too much water evaporates in the process of making brine, you can add some water appropriately, or you can add some spices such as ginger slices and pigments appropriately. At the same time, it can supplement the amount of soup stock and salt.