阅读说明：本技术 一种洲心烧肉的制作方法 (Method for making Zhouxin braised pork ) 是由 唐小兰 于 2021-07-06 设计创作，主要内容包括：本发明公开了一种洲心烧肉的制作方法,包括腌制过程和烧制过程；所述腌制过程包括以下步骤：a、五花肉修整后打花刀；b、五花肉表皮擦粗盐,花刀口撒匀烧肉盐,腌制4小时；c、腌制完成后用清水洗净；d、用烧肉针以横二竖二的#字法将其穿针定型；e、使用烧鹅钩勾上,送入风干房风干一整晚；所述烧制过程包括以下步骤：A、烧鹅炉内炉温180度,将五花肉送进炉中小火烧制；B、软化后用猪插排针；C、再次送进烧鹅炉,350度烧制；D、取出来后刮去黑色焦层,用干净油擦清洗干净；E、再次送入烧鹅炉,180度补上金黄色的表皮即可。本发明与现有技术相比的优点在于：仅用食盐,就能得到外皮酥脆,肉质鲜嫩,味道醇厚,肥而不腻的烧肉。(The invention discloses a method for making Zhouxin braised pork, which comprises a pickling process and a baking process; the pickling process comprises the following steps: a. trimming streaky pork and then cutting into a patterned knife; b. wiping coarse salt on the surface of streaky pork, scattering uniformly burnt meat salt at the mouth of a streaky knife, and pickling for 4 hours; c. cleaning with clear water after pickling; d. using a meat burning needle to punch the meat burning needle for shaping by a # character method of horizontal two and vertical two; e. hooking a roasted goose hook, and airing in an air-drying room for a whole night; the firing process comprises the following steps: A. the temperature of the goose-burning furnace is 180 ℃, and the streaky pork is sent into the goose-burning furnace to be burned by small fire; B. after softening, inserting a pig pin; C. feeding the mixture into a goose roasting furnace again, and roasting at 350 ℃; D. taking out, scraping off the black coke layer, and wiping with clean oil; E. sending into a goose burning furnace again, and supplementing golden skin at 180 deg.C. Compared with the prior art, the invention has the advantages that: the roasted meat with crisp crust, fresh and tender meat, mellow taste and fat but not greasy taste can be obtained only by using the salt.)

1. A method for preparing Zhouxin braised pork is characterized by comprising a pickling process and a baking process;

the pickling process comprises the following steps:

a. trimming streaky pork into square blocks, and cutting the pork face by a cutter according to the width of two fingers;

b. pouring the crude salt into a tray, flatly spreading the streaky pork in the crude salt with the skin facing downwards, enabling the skin to be in full contact with the crude salt with slight force, uniformly spreading the salt on the flesh side of the streaky pork, and pickling for 4 hours;

c. after the pickling is finished, cleaning the pickled streaky pork by using clear water;

d. the cleaned streaky pork is shaped by a meat burning needle through a horizontal two-vertical two-character # method, and the surface of the pork skin is kept flat;

e. hooking the roasted goose hooks from the meat surface from the positions of the roasted meat needles closest to the meat heads respectively, hanging the roasted goose hooks, and sending the roasted goose hooks into an air drying room for air drying overnight;

the firing process comprises the following steps:

A. the goose is fired in the furnace, the furnace temperature is 180 ℃, the air-dried streaky pork is sent into the furnace to be cooked by small fire, at the moment, the small skylight is closed, the streaky pork is softened by the furnace temperature until oil is produced, and the time is 20-25 minutes;

B. taking out the pig pin after being sufficiently softened;

C. feeding the pricked streaky pork into a goose burning furnace, increasing the firepower to 350 ℃, and burning the streaky pork for 30-35 minutes by strong fire;

D. after being taken out, the black scorched layer is quickly scraped by a knife to expose the golden roasted pork skin, and then the roasted pork skin is wiped and cleaned by clean oil;

E. and feeding the roasted meat into a goose roasting furnace, and roasting for 10-15 minutes by using the furnace at 180 ℃ to supplement golden skin.

2. The method for making rezhou-xin shao meat according to claim 1, wherein the depth of the flower knife in the step a is not more than 0.4 cm.

3. The method of claim 1, wherein the skin of streaky pork in step c is hardened and whitened.

4. The method for making Zhouxin braised pork according to claim 1, wherein the depth of the pins in the step B is not more than that of the fat pork line, the pins penetrate the pigskin, the pin density is suitable for being too dense, the pins are arranged in a transverse mode and a vertical mode respectively, and one fork firing pin penetrates through the three pins in parallel from the lean pork line of the streaky pork and then is pulled away.

5. The method for making rezhou-xin shao-shi of claim 1, wherein in the step C, the small skylight is half opened for observing the explosion point of the shao-shi to black.

6. The method for making Zhouxin Shao meat according to claim 1, wherein step D is cleaned and then step C is carried out, repeating 2-3 times of burning and scraping process.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for making Zhouxin roast meat.

Background

The roasted pork in the Zhou Xin is a clear and distant traditional famous dish and is a 'grassroots and countryside flavor' which cannot be missed. Since the Qing Dynasty, baked meat on the heart of China is evergreen because of its crispness, tenderness, fragrance and crispness.

Disclosure of Invention

The invention provides a method for making Zhouxin braised pork, which is seasoned by salt only, has crisp skin, fresh and tender meat quality, mellow taste and fat but not greasy taste.

The technical scheme provided by the invention is as follows: a preparation method of Zhouxin braised pork comprises a pickling process and a baking process;

the pickling process comprises the following steps:

a. trimming streaky pork into square blocks, and cutting the pork face by a cutter according to the width of two fingers;

b. pouring the crude salt into a tray, flatly spreading the streaky pork in the crude salt with the skin facing downwards, enabling the skin to be in full contact with the crude salt with slight force, uniformly spreading the salt on the flesh side of the streaky pork, and pickling for 4 hours;

c. after the pickling is finished, cleaning the pickled streaky pork by using clear water;

d. the cleaned streaky pork is shaped by a meat burning needle through a horizontal two-vertical two-character # method, and the surface of the pork skin is kept flat;

e. hooking the roasted goose hooks from the meat surface from the positions of the roasted meat needles closest to the meat heads respectively, hanging the roasted goose hooks, and sending the roasted goose hooks into an air drying room for air drying overnight;

the firing process comprises the following steps:

A. the goose is fired in the furnace, the furnace temperature is 180 ℃, the air-dried streaky pork is sent into the furnace to be cooked by small fire, at the moment, the small skylight is closed, the streaky pork is softened by the furnace temperature until oil is produced, and the time is 20-25 minutes;

B. taking out the pig pin after being sufficiently softened;

C. feeding the pricked streaky pork into a goose burning furnace, increasing the firepower to 350 ℃, and burning the streaky pork for 30-35 minutes by strong fire;

D. after being taken out, the black scorched layer is quickly scraped by a knife to expose the golden roasted pork skin, and then the roasted pork skin is wiped and cleaned by clean oil;

E. and feeding the roasted meat into a goose roasting furnace, and roasting for 10-15 minutes by using the furnace at 180 ℃ to supplement golden skin.

Further, the depth of the flower knife in the step a is not more than 0.4 cm.

Further, the skin of the streaky pork in step c is hard and white.

And furthermore, in the step B, the depth of the needle arrangement does not exceed the fat meat line, the needle arrangement only needs to penetrate the pigskin, the needle arrangement density is suitable for being over dense, the needle arrangement density is respectively adopted once in the transverse direction and the vertical direction, and a fork burning needle is taken to penetrate through the three needles in parallel from the lean meat line of the streaky pork and then is pulled away.

And furthermore, in the step C, a small skylight is opened by half and is used for observing the explosion point of the cooked meat until the cooked meat is black.

And further, after the step D is cleaned, the step C can be carried out, and the burning and scraping process is repeated for 2-3 times.

Compared with the prior art, the invention has the advantages that:

the delicious braised meat with crisp skin, fresh and tender meat quality, mellow taste and fat but not greasy is obtained by using salt only and by a unique pickling and firing method without using spices such as five spice powder, anise and the like.

Detailed Description

A preparation method of Zhouxin braised pork comprises a pickling process and a baking process;

the pickling process comprises the following steps:

a. trimming streaky pork into square blocks, and carving the pork face with a knife in the width of two fingers, wherein the depth of the knife is not more than 0.4 cm;

b. pouring the crude salt into a tray, flatly spreading the streaky pork in the crude salt with the skin facing downwards, enabling the skin to be in full contact with the crude salt with slight force, uniformly spreading the salt on the flesh side of the streaky pork, and pickling for 4 hours;

c. after the pickling is finished, cleaning the pickled streaky pork by using clear water, wherein the skin of the streaky pork is hard and white;

d. the cleaned streaky pork is shaped by a meat burning needle through a horizontal two-vertical two-character # method, and the surface of the pork skin is kept flat;

e. hooking the roasted goose hooks from the meat surface from the positions of the roasted meat needles closest to the meat heads respectively, hanging the roasted goose hooks, and sending the roasted goose hooks into an air drying room for air drying overnight;

the firing process comprises the following steps:

A. the goose is fired in the furnace, the furnace temperature is 180 ℃, the air-dried streaky pork is sent into the furnace to be cooked by small fire, at the moment, the small skylight is closed, the streaky pork is softened by the furnace temperature until oil is produced, and the time is 20-25 minutes;

B. taking out the pork pins after the pork pins are fully softened, inserting the pork pins into the pork pins, wherein the depth of the pork pins does not exceed that of a fat meat line and only needs to penetrate pig skin, the density of the pork pins is suitable for being too dense, the pork pins are arranged horizontally and vertically once, and a fork burning pin penetrates through three parallel pins from a lean meat line of streaky pork and then is pulled away, so that the purpose is to exhaust air, and then the step C can be directly carried out or the step C can be carried out after the step C is wrapped by tin foil;

C. feeding the pricked streaky pork into a goose burning furnace, increasing the firepower to 350 ℃, burning the streaky pork for 30-35 minutes by using big fire, and opening a small skylight by half for observing the explosion point of the braised pork until the braised pork is black;

D. taking out, quickly scraping off the black scorched layer and the exposed golden roasted pork skin by a knife, then wiping and cleaning the roasted pork skin by clean oil, and repeating the step C for 2-3 times;

E. and feeding the roasted meat into a goose roasting furnace, and roasting for 10-15 minutes by using the furnace at 180 ℃ to supplement golden skin.