(A) layer of crisp pig ear The size of the organic special class wolfberry is 280 grams of /50 grams.
The fresh wolfberry is different in colour and lustre, but the color is soft, lustrous, and the meat is full. And the dyed wolfberry is mostly old. From the sense, the meat quality is poor, shiny, and the appearance is very bright and attractive. So, when buying wolfberry, it must not be greedy for "color", it is suggested to choose the first summer wolfberry. Qi. In particular, the whole of the wolfberry dyeing is red, even the small white point of the fruit of the wolfberry is also red, and the tip of the normal wolfberry is mostly yellow or white. The fruit of the wolfberry is red with the pigment, and the bake with sulfur is red.
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1, Raw material selection Pig ear raw materials must pass the sanitary inspection, and should not be too large, otherwise the finished product appearance is not beautiful.
2, raw material finishing with a knife to scrape the pig's ear on the residual hair, remove the contamination, cut the lesion, clear water shower. Pickle with saturated salt solution for 4 hours.
3, the preparation of soup to 10 kg pork ears: spices for anise, cinnamon, pepper 20 grams each, clove, dried tangerine peel, 10 grams, wrapped with gauze; seasoning onions, ginger 200 grams, washed shoot flat The colorant is 50 grams of Monascus pigment. The above-mentioned seasoning is put into a pot and boiled together, and boiled for 10 minutes to remove floating froth and impurities.
4, soup soup cooking first marinated pork ears rinse with water and put it in the pot, add water, pre-boiled and then rinse the ears with clean water. Then put the pig's ears into the soup and start boiling for 30 minutes. Add 100 grams of rice wine and 60 grams of sugar, and cook for 1 hour. Remove excess soup and add MSG 5 grams. .
5, boxing disinfection using stainless steel or aluminum mold boxes. Packing the liner bag in the mold box before loading the box can avoid contamination when the box is unpacked. When the box is loaded, a piece of pig ear is erected and discharged, and the tighter and better is arranged. When the mold box is filled, it is stamped and capped. Place the pig's ears in the pot and place it in boiling water until the mold is submerged. Then boil for 30 minutes. It can also be sterilized with steam for 30 minutes, ready to cool (cooling final temperature 2 to 4°C).
(B) Butterfly Pig Pig Pig head color wax yellow; delicious mellow, purple red, fat but not greasy, loved by consumers.
1. The pigs' heads with healthy, disease-free and non-injured pigs are selected as the choice of materials. The head is plump, and the size is moderate. The ears, nose and mouth are intact.
2, ingredients for every 50 kg of fresh pig head meat, with 4 kg of salt, pepper, ginger, star anise 50 grams, 150 grams of white wine, 25 grams of soil nitrate, spices amount.
3, finishing the pig Eviscerate, pull the net scalp hair, residual hair and hair roots, rinse with warm water at 40 °C.
4, pickled pig will be washed and drained with a uniform coating ingredients, marinated into the tank 7 to 9 days, half-way up the cylinder 1, so that all kinds of ingredients immersed evenly.
5. Pull out the pickled pig's head from the cylinder and spread the scalp with bamboo, so that the left and right sides of the face and the tip of the nose are in a shape of a “fly†butterfly.
6, coloring with sugar and spices were colored, so that the pig head bright color, skin was wax yellow.
7, barbecue will be colored pig head into the barn, barbecue 48 hours. The principle of lowering the temperature and then lowering the temperature is to control the temperature at 40°C when entering the barn, and then gradually increase to 60°C and then slowly to 40°C. When the pig's head skin light shiny, waxy yellow, muscle was red, yellow and white sebum, fragrance, no odor, you can stop baking, then remove the pig head is finished.
(3) Extruded pigskin Pigs contain large amounts of nutrients such as collagen and cystine in their pigskin. After puffing, the volume increases by several times compared with the original and improves the original taste and appearance characteristics. Its color is milky white or milky yellow, attractive aroma, crispy flavor, braised, stir-fried, and chilled are all very tasty, but softer than before cooking (softening is only required to soak in warm water for 2 to 3 minutes to make it absorb plenty of water Honeycomb appears).
1. The pigskins that are selected after the armpit hairs are selected and have no disease or scars.
2. Dispose of the peeled pig skins in clean water for 30 minutes, then scrub them with bamboo brush or plastic brush, scrape the dirt on the epidermis with a knife, remove the subcutaneous fat, trim the scar, cut and grow 1.5 to 2 Centimeters, 0.5 cm wide pieces, placed in a room at 40-60°C, spread on iron screens, and pick up the dropping oil with a plate, flipping once per hour, after drying for 2 to 3 hours, Brownish or tan curling light until the mark cannot be pressed with your fingers.
3. Expanded conical high-pressure semi-automatic expander, heating and heating, so that the temperature of the inner wall of the casing is evened out. Put 1 to 1.5 kg of dry-processed pig skin into the casing, add appropriate amount of swelling agent, and fasten the closed pressure switch. Heat quickly to increase the temperature inside the machine. Up to 150～180°C, 80-100 rotations per minute, the machine generates a certain pressure. With the increase of temperature, after 5 to 7 minutes, the pressure reaches 10 gauge pressure (pressure gauge refers to 10), Stop the heating, open the pressure switch, and then explode. Put the swollen pigskin into a plastic bag. The seal is the finished product.
(D) Crispy suckling pig Crispy sucking pig also known as roast suckling pig. Its bright color, crispy pork and crispy entrance.
1. Choose pigs with thin skin and plump body, meet hygienic standards after slaughter, and rinse them clean so that they are not colored, blood or feces.
2, Ingredients 1 5 to 6 kilograms of heavy pigs, with spice powder 7.5 grams, salt 75 grams, 150 grams of sugar, dry sauce 50 grams, 25 grams of sesame, 50 grams of fermented bean curd, garlic and cooking wine, a little maltose solution.
3, dry the skin will be fried spice powder by adding salt and mix well, apply to the pig's chest and abdomen cavity, marinate for 10 minutes, then add sugar, dried sauce, sesame paste, fermented bean curd, garlic, cooking wine in the cavity, with The long iron fork passed the pig from the hind leg to the corner of the mouth, and then it was scalded with hot water of 70° C., poured with maltose solution and hung in the ventilated place to dry the epidermis.
4. Barbecue The charcoal in the rectangular iron oven is baked and the marinated pork is forked and grilled on the oven. Roast the pig's chest and abdomen first. After baking for about 20 minutes, install wood support in the abdominal cavity to form the pig's blank, and then roast the head, tail, chest, belly, and pigskin. The whole body of the pig, especially the head and waist, must undergo acupuncture and sweeping to quickly drain water to ensure that the whole pig is heated evenly.
Organic wolfberry is a kind of wolfberry produced in the production of organic wolfberry in accordance with the organic agricultural standard, without the use of genetically engineered organisms and their products, without any chemical synthetic pesticides, chemical fertilizers, growth regulators and other substances, and a series of sustainable agricultural technologies.
Lycium barbarum polysaccharide is not only a biological response regulator that regulates immune response, but also plays an anti-cancer role through nerve endocrine immune regulation network.
